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Anne Ritchings
I'm a retired Episcopal priest living in New Mexico.
Interests: Cooking, reading, journaling,calligraphy,
Recent Activity
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Ever since we ate at Vetri's several years ago I have been longing to return and eat some more of Marc Vetri's glorious food. In June I was blessed to celebrate a birthday and when asked what I would like,... Continue reading
Posted Jul 27, 2018 at Bear Cuisine
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Ever since I watched the lighthearted British crime-comedy series Pie in the Sky and The Great British Baking Show,I have wanted to bake a version of a savory meat pie. The New York Times obligingly offered a recipe for Guinness... Continue reading
Posted Feb 18, 2018 at Bear Cuisine
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So, what do you make after you can't even look at another ham sandwich? I found this recipe in Delia Smith's online site for "Ham Hash Cakes with Parsley Sauce". It's a snap to make. Quintessential good British food and... Continue reading
Posted Feb 9, 2018 at Bear Cuisine
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SWEET POTATO TACOS These tacos were made by cooking sweet potatoes sous vide and they were absolutely delicious. The recipe comes from Lisa Q. Fetterman's Sous-Vide at Home. SWEET POTATO TACOS 2 sweet potatoes (about 1 1/2 pounds) peeled and... Continue reading
Posted Jan 10, 2018 at Bear Cuisine
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Actually, this is a gadget that is much more than a gadget and I have been using it for almost a year with splendid results. It's an immersion circulator that makes it possible to do sous vide cooking at home.... Continue reading
Posted Jan 4, 2018 at Bear Cuisine
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My vegetable lexicon has never included turnips. Maybe I've roasted them once or twice, but I can't remember ever using them in any other way. This recipe from Vivian Howard has changed my disregard into total respect and a determination... Continue reading
Posted May 22, 2017 at Bear Cuisine
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The most recent issue of Christopher Kimball's new enterprise, Milk Street, contained an easy recipe for a cilantro-jalapeno sauce that is useful in all kinds of ways. The article is entitled "A Sauce for All Seasons" and ,indeed, it is.... Continue reading
Posted Apr 4, 2017 at Bear Cuisine
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Fall and winter are prime seasons for the comfort of stews, braises and warming, hearty soups. As wonderful as this food is, it tends to be heavy and towards the end of the season can feel too,too much. Japanese hot... Continue reading
Posted Mar 29, 2017 at Bear Cuisine
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One of the things I'm loving about living in a cosmopolitan city is the ready access to real butchers and real charcuterie. There is so much more to the meat-eating world than bland,prepackaged chicken sausages from the local grocery. When... Continue reading
Posted Mar 12, 2017 at Bear Cuisine
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I originally made this labneh to use with Michael Solomonov's Slow Roasted Sweet Potatoes, but I discovered that it is very versatile and has any number of uses. This recipe comes from the wonderful Diana Henry and is found in... Continue reading
Posted Mar 7, 2017 at Bear Cuisine
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Sometimes in the winter, salads don't get the attention they should. This slaw from Nina Simond's Simple Asian Meals, is easy to prepare and makes a light and vibrant accompaniment to many meals. She suggest serving it with salmon and... Continue reading
Posted Mar 6, 2017 at Bear Cuisine
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In my rambling search for the best cheesesteak, I discovered another contender for an excellent sandwich--the roast pork. We were in Reading Market for their observance of Chinese New Year and happened upon DiNic's. Apparently, DiNic's won kudos for their... Continue reading
Posted Mar 4, 2017 at Bear Cuisine
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It must be some sort of obsession. I keep trying different Mac 'n Cheese recipes. This one from David Rosengarten is beautifully creamy and nicely flavored. The paprika and mustard give it just enough bite. Unctuous creaminess with a bit... Continue reading
Posted Mar 3, 2017 at Bear Cuisine
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A few years back on one of our visits to Philadelphia, I found The Great Philly Cheesesteak Book. I purchased it and filed it away with the thought of using it as a guide in my continuing search for an... Continue reading
Posted Nov 29, 2016 at Bear Cuisine
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Christine Hickman took a break from her summer sojourn in Italy and gnocchi testing to teach a class at Las Cosas focusing on Italian Street Food. The class was packed and all of us had fun creating hand-held snacks that... Continue reading
Posted Aug 1, 2016 at Bear Cuisine
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Last week, Slow Food Santa Fe offered a cooking demonstration and lunch by Ethiopian-born Almaz Tesfamichael. Almaz was charming and lunch was absolutely delicious. This was a good introduction to Ethiopian food for those who were not familiar with it... Continue reading
Posted Jul 22, 2016 at Bear Cuisine
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I don't know when exactly my love affair with grits began. It wasn't in childhood. My mother, as I have noted elsewhere, was a dyed-in-the-wool Yankee and no grits ever graced one of her menus or our plates. So,I'm thinking... Continue reading
Posted Jul 3, 2016 at Bear Cuisine
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I was feeling nostalgic for Nashville Hot Chicken a while back and came up with a menu that captures some of my favorite tastes from our southern climes. Since you can make most things ahead, it's not too difficult. The... Continue reading
Posted Jun 7, 2016 at Bear Cuisine
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When the girls were still little, Mac 'n Cheese was absolutely their favorite meal. It was a supper they looked forward to and it was one I knew wouldn't bring a chorus of "What's this?" We liked it too and... Continue reading
Posted Jun 3, 2016 at Bear Cuisine
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Whenever I buy vegetables with their tops attached, such as radishes, beets or turnips,I am a bit mystified by what to do with those leafy greens. Sometimes I saute them and serve them with whatever else is on the menu,... Continue reading
Posted May 27, 2016 at Bear Cuisine
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Finally, there is something at the Farmer's Market that isn't a wintered over root vegetable or frozen meat. Seeing new vegetables and greens from our friends makes my heart happy and my soul sing. Continue reading
Posted May 26, 2016 at Bear Cuisine
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When it becomes a soup. Chile con Queso, a classic combination of green chile and cheese, is popular in New Mexico and Texas. In our house it is a treat we usually reserve for Christmas when indulgence is allowed to... Continue reading
Posted May 19, 2016 at Bear Cuisine
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A stop at the Loveless Cafe is a must when visiting Nashville. The temptations on the menu are many, but Kay cannot resist their country-fried steak. This isn't a dish to eat often, but when it is well prepared as... Continue reading
Posted May 19, 2016 at Bear Cuisine
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Chef Johnny Vee of Las Cosas Cooking School has fallen in love with the latest Korean cookbook, Koreatown. He shared his new love in a recent class using recipes from Koreatown which is the brainchild of Deuki Hong and Matt... Continue reading
Posted May 16, 2016 at Bear Cuisine
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A few weeks ago, Las Cosas hosted Chef Bernard of Zwilling J.A. Henckels who was flogging Staub cookware and Zwilling Henckels knives. I never need persuading to take a look at new cookware or kitchen knives and Chef Bernard was... Continue reading
Posted May 7, 2016 at Bear Cuisine