David Ross

The crust is made using beer, one of my favorite ingredients to get a crisp crust with pockets of air inside the dough. This one is topped with fresh mozzarella and a pesto made with walnuts. I like the sweetness that the walnuts add to pesto.

Thanks for all the suggestions. I'm going to combine techniques from two different recipes. The David Tanis recipe suggested by Thanks everyone for the suggestions. I'm going to use techniques from two recipes, starting with the David Tanis recipe for Mustard Rabbit, then this recipe for Chicken Normandy. Chicken Normandy (Braised Chicken Legs in Apple Cider & Brandy) - (eatingeuropean.com) I like the flavor of using apple cider with the rabbit. I've also got to take a look at a braised chicken in cream sauce from my book Saveur Cooks French.

No timepieces in other color photos and I'm still trying to figure that one out. I'm not sure if it means eat the jellied fruit at 630am or pm or if it only takes 25 minutes to prepare. Or is fruit timeless. Fruit from around the world? Or an old movie prop.

Thanks I do that for sure.

I haven't done a count, but I'd say I have about 25 of these booklets, from Good Housekeeping. Measuring 6 x 8 1/2, they were published in 1958 by the Hearst Corporation. I think that my Grandmother or Mother must have gotten them along with their magazine subscription, or they were given the opportunity to buy them. There isn't any price or information inside where and how to get the booklets.

So a question about the dish I'm planning on making, Rabbit in a Mustard Cream Sauce. When you braise, do you stir in the cream and mustard into the pan juices just at the last minute so the cream doesn't separate? Or, what about stirring the mustard into the rabbit and vegetables during braising, then the cream at the last minute before serving?

I call this a soup, but I suppose it could go in a lot of categories. I made this recipe last February and looking out at a good amount of snow in my region, it's that time of year to make this hot bowl of spicy, steaming soup. This is the vegetarian version, but I also like it with some Chinese barbecued pork or pork sausage. Really anything you have on hand is good in this soup. Spicy Korean Vegetarian Bibimguksu For the broth- 6 cups vegetable broth 1/2 cup Korean Doenjang soybean paste 2 tbsp. Korean Gochujang red chile paste 1 tbsp. soy sauce 2 cloves garlic, minced 8 oz. Pad Thai rice noodles 3 cups chopped organic power greens 1 cup fresh bean sprouts 1 cup red bell pepper, thinly sliced 1 cup carrot, julienne 1 tbsp. toasted sesame oil 1 tbsp. Vietnamese fried garlic 1 tsp. toasted sesame seeds Boil Pad Thai noodles just until soft, about 2 minutes. Drain. Heat a saucepot over medium-high heat. Pour in the vegetable stock, then stir in the Korean Doenjang and the Korean Gochujang paste, soy sauce and garlic. Add the Pad Thai rice noodles. Add the organic power greens, bean sprouts, red bell pepper, carrot and sesame oil to the saucepot and stir to combine with the broth and noodles. Pour the hot Bibimguksu broth and noodles into serving bowls. Garnish each bowl with fried garlic and toasted sesame seeds.

How wonderful. I would have never thought of pairing all those ingredients together, but it obviously works.

And the crab cakes: 1 2-3 lb. crab yields 2 1/2 cups Cooked, fresh Dungeness Crab 1/4 cup dill mayonnaise 1/4 cup fresh white bread crumbs 2 tablespoons diced red bell pepper 1 tbsp. chopped chives 1/2 tsp. each salt and black pepper 1/4 tsp. Old Bay Seasoning 6 tbsp. drawn butter chives for garnish fresh lemon wedges for garnish curly parsley for garnish crab legs for garnish Prepare the Dill Mayonnaise. You can make the mayonnaise a day ahead. To make the fresh breadcrumbs, cut the crust off 3 slices of white bread. Pulse quickly in a food processor to make fine bread crumbs. In a large mixing bowl, add the crab, mayonnaise, bread crumbs, red bell pepper and chives. Season with salt, pepper and Old Bay, then gently toss to combine. Cover and refrigerate the crab cake mixture for one hour before sautéing. Use your favorite recipe for clarified butter/drawn butter. Heat a non-stick skillet over medium heat. Add 2 tablespoons of the drawn butter. Gently form crab cakes and sauté until golden, about 3 minutes. Gently turn and sauté the crab cakes on the other side, another 3 minutes. To serve, place the crab cakes on a serving platter. Drizzle with some dill mayonnaise. Garnish the top of the crab cakes with crab legs, chives and fresh dill. Serve with fresh lemon wedges and a garnish of curly parsley.

This is the mayonnaise recipe: 2 large eggs 1 tbsp. fresh lemon juice 1-1 1/2 cups extra virgin olive oil salt and pepper to taste 2 tsp. chopped fresh dill or other herbs Place the eggs, lemon juice, salt and pepper to taste in a blender. Process just until ingredients are combined, about 20 seconds. With blender running at low speed, slowly drizzle in the oil in a slow steady stream. Continue to add enough oil until the mayonnaise thickens. This will take about 3-5 minutes. Refrigerate the mayonnaise at least one hour before using to allow it to cool.

Almost thought we wouldn't see a Dungeness Crab season. It typically kicks off around the first two weeks of December. There were many factors that made us think we'd have to wait until December 2021, including ocean conditions, testing of the crabs, pricing issues between the fishermen and the processors, and then the pandemic. But last week they started showing up in our markets in Eastern, WA. The season is always up and down, and the past few days has been stormy off the WA coast so we may not see many Dungeness for the next week or so. This is my recipe for Dungeness Crab Cakes that I make each year. Packed with mainly just crab, a little fresh breadcrumb as a binder, and homemade mayonnaise.

Went to the local market that always has rabbit and I was surprised. There must have been 30 rabbits in the frozen meat case, next to the pork belly, beef trip and other interesting meat cuts, so that tells me that there is a market for these meats in the neighborhood. The price was reasonable at 6.99 a pound for a good size rabbit. In the Spring I'll take the drive up to the local farm where they sell it for $7 for a fresh rabbit. It's a 1 1/2 hour drive north which isn't a good idea up here in the winter. I'm looking at three recipes: a Rabbit Tourtine from Canada, an Italian recipe for a Rabbit Fricasse and a Daniel Boulud recipe for a braised rabbit dish. I think I'll start with the Boulud recipe but change the final sauce to a mustard cream.

What a great way to use rabbit.

I bought some over the holidays to use for fruitcakes. They're bundt pan cakes but the designs are fantastic for fruitcakes.

Curious minds have to know. Page 21 is more of their bakeware, with lots of heart-shaped pans for Valentines Day. Page 24 is recipes, including Danish Ebleskiver's, and Mrs. Warwick's Bundt Cake-

One of my former employees saw our discussion and sent me this little gem. It measures only 5 1/2 x 4 1/4, and was published by the Nordic Wear Company of Minneapolis. It's full of recipes and then the bakeware, and prices, to order from this tiny booklet. Funny but there isn't an address or phone number, so I suppose you just rang up the operator and asked for Nordic Ware in Minneapolis. The color printing tells me it's from the late 50s or early 60s. Nordic Ware is still in business today and has some of the most unique shapes and sizes of bakeware pans.

Locally have a farming source where I can get a whole rabbit for $7. If I go to the one local store that sells it frozen, it's about $21. Over the internet it's $40 + shipping. I'm in Eastern WA.

that's brilliant with the dancing vegetables and lettuce. I wish we had this type of booklet today.

Wow. I took a look and you're right, that's a big ticket cookbook. I couldn't find it on eBay, but I found the author. His books are precious with all of the illustrations. I love the cover with the chairs, the table, broom and water pitchers and all the wooden clothes pins drawn like characters.

These very old recipes are very intriguing and I'm amazed that the cooks were more advanced than I imagined for back then. In fact, the more I read these recipes I'm not really missing exact measurements. It's sort of a release from a more strict recipe that makes you think if you add even 1/4 teaspoon of too much spice the dish will be ruined. I like this instruction from the barbecued rabbit recipe, "Lay it on the gridiron, turning often so that it may cook through and through, without becoming hard and dry."

Here are two pages out of the 1859 Rabbit cookbook. A little hard to read, but like very old recipes, there aren't exact measurements or cooking times. In the first photo, the recipe at the bottom of the right page is for a rabbit tartare. I'm not sure I would have a taste for that.

Brilliant and I love that brand name, "Sno-Sheen" Cake Flour.

"Out in The Kitchen," Boston, Little and Brown Company, 1927. This children's book measures 6" x 7 1/2" and is a story with color illustrations about the different characters in the kitchen. My Grandparents bought it for my Mother, who was three at the time. There aren't any recipes, but what a wonderful way to introduce children into the world of the kitchen. It must be fairly rare as I didn't find it listed on eBay. My Mother was a good cook, and maybe this was one of her earliest introductions.

A friend of mine who is a retired French Chef, saw we were conducting the cook-off and sent me these photos of a privately published cookbook he owns from mid-1800's, "The Gourmet's Guide to Rabbit Cooking." What a treasure. He's going to send me some recipes today.

No recipes specifically for rabbit or hare, but general notes on how to cook "Meat, Poultry and Game." Here's a notation on game, "Game is one of the most expensive meats and the average family can indulge in it only occasionally...dark meated game like wild ducks and grouse, should be cooked rare, but lamb, veal, pork, chicken, partridge and some birds are cooked well done."