Browsing Category

On The Side

On The Side

Boston Baked Beans & Brown Bread

December 30, 2016

Despite the unfortunate  Phaseolus vulgaris moniker—the American Common Bean category includes bunches of beloved, native-to-the-Americas beans: navy, red kidney, pinto, great northern, marrow, & yellow eye, plus garden variety edible-pod beans (string, stringless and snap.) It’s not clear which of these the New England colonists first stewed in a pot, but we do know baked navy beans started with Native Americans. The Narragansett, Penobscot, and Iroiquois wrapped navy beans in deerskins—or put them in earthenware pots, along with venison, bear fat and maple syrup and then baked the lot in hot-stone-lined pits. Puritans eschewed the deerskins, but took to bean-pot cookery because the long, slow cook times meant housewives could prepare the beans a day ahead, and in so doing, stick to Puritanical no-cooking-on-Sabbath rules.

Continue Reading…

On The Side

Sausage & Sage Stuffing

November 21, 2016

The scent of toasting bread cubes, sausage in the skillet and fresh snipped sage just make Thanksgiving morning what it should be in my house. This stuffing is IT: nubbins of onion and celery, crumbled sausage and plenty of sage… forever the stuff of my poultry-pairing dreams. My mom used to include plumped raisins and giblets in the mix, but honestly, ick (!)– I like it without. And  prepackaged stuffing mix is icky too. Toast the bread cubes yourself! It’s cheap and easy and the aroma is heavenly. Continue Reading…

On The Side

Senator Russell’s Sweet Potato Casserole

November 2, 2016

Calling down to Georgia’s State Capitol offices and the Culinary History Society of Georgia, nobody could comment on the gustatorial habits of Richard B. Russell, Jr. (1897 – 1971), the famous politician this  much-requested dish is named for. (In case you need a refresher, RBR was in public office for 50 years as a legislator, governor of Georgia and U.S. Senator, was best known as national defense expert, and was proudest of his work advocating for the small farmer and for soil and water conservation. Russell also authored and secured passage of the National School Lunch Program in 1946.) But tracking down this recipe, one thing is sure: Richard Russell had a sweet tooth.  Continue Reading…