Wednesday, July 11, 2018

Dr. Skull's Broccoli and Cheese Casserole


  • 3 Heads of Broccoli/approx. 2 lbs.
  • 2 tbs flour
  • 2 tbs butter
  • 1 Onion
  • 4 Garlic Cloves
  • 8 oz Gruyere
  • 4 cups of heavy cream
  • Parmesan Cheese

Pre-heat the oven to 375  degrees F.

(1) Break the broccoli into individual florets. Discard stems and stalks, or save to make soup stock. 

(2) Dice onions and cloves very fine. Shred the Gruyere.

(3) Make a roux with the flour and butter. To do this, melt the butter over a medium and mix the flour into it. Stir and cook until the mixture is blond (light brown). Heat two cups of cream, either in another pan or the microwave until hot but not boiling, and then mix slowly, bit by bit, into the roux. You're trying to avoid lumps here. If you do get lumps, you can save the sauce with an immersion blender or by forcing it through a sieve.

(4) Once the two cups of cream are mixed in, heat the cream/roux sauce to a simmer. Add salt and pepper to taste. Pour into a serving dish large enough to hold two quarts -- a side dish large enough to hold five or six cups, basically. We use a shallow Pyrex dish.

(5) Scatter the onions and garlic into the cream. Scatter the broccoli florets over these. Cook in the oven for 20 minutes. Check at this point to see if the florets have softened. If they have, pull it out. If not, cook for another ten minutes. You want the florets to be fork tender.

(6) Meanwhile, make another roux. Mix in the other two cups of cream in the same way as above. Once that cream is simmering, mix in the shredded Gruyere, stirring until it melts. Season to taste with salt and pepper.

(7) When the broccoli is fork-tender, pull it out and pour the Gruyere sauce over it. Sprinkle with the Parmesan cheese. Return to the oven for about ten minutes, long enough to crisp the top. Don't overcook.

(8) If you need to hold the dish while everything else cooks, you can keep it in a warming oven (a toaster oven, for instance) for quite awhile. Or you can eat it now!

Wednesday, June 6, 2018

Arkansas Graduate Student Fried Rice

This is not authentic fried rice by any means. It's the sort of fried rice you make when you're broke and have left-over rice and not much else. But it's (often) tasty, and it's cheap!


  • leftover rice, about two cups
  • two or three eggs
  • some butter or oil/sesame oil
  • a bunch of green onions or half an onion
  • a stick or two of celery
  • A bit of ginger
  • other vegetables if you have them -- a carrot, some peas, broccoli, whatever
  • soy sauce if you have it
  • Salt, pepper

(1) Dice up the onion and the ginger pretty fine. Melt the butter in a large skillet. This works best with butter, but if you're too broke, you can use some sort of vegetable oil and add a little sesame oil for flavoring. You can even leave out the sesame oil if you're really broke. 

(2) Cook about half the onion and half the ginger in the butter/oil for a few minutes, and then break the eggs into the onion/ginger/oil mix. Scramble until the eggs are barely set. Don't over-cook. Remove the eggs from the pan into a bowl and set aside.

(3) Add more butter or oil. Slice up your celery and other vegetables into slender bite-size pieces and cook them and the rest of the ginger and onion for a few minutes in the butter. 

(4) Add the rice. Cook and stir the rice and the vegetables for three or four minutes, stirring constantly. Add the soy sauce and sesame oil if you have it. Keep stirring. Now add the eggs back in. Stir some more.

(5) Season with salt and pepper to taste. When everything is hot and tasty, it's ready to eat!

Thursday, November 23, 2017

Sweet Potato Casserole with Marshmallow Topping

  • Five or six nice sweet potatoes
  • Six or eight tablespoons unsalted butter
  • Three to five tablespoons brown sugar
  • 1/4 cup milk
  • One tablespoon ground ginger
  • 1/2 tablespoon cinnamon
  • 1/2 tsp salt
  • juice from one small orange
  • Plenty of marshmallows

Wash the sweet potatoes, prick them with a sharp knife, and then bake at 375 until they are done -- about an hour, but less if they are smaller and more if they are larger. Stick them with a fork to see if they are done. The fork should slide in with no resistance.

Allow potatoes to cool a bit.

Grease a casserole dish large enough to hold all the potatoes when they're mashed up. Grease it with real butter.

Take the skin off the potatoes, and mash up the potatoes in a large bowl.

Once they're mashed, melt the butter, and add it in. Add everything else, except the marshmallows. Mix well. Taste. Maybe add some rum. Maybe add more salt or more ginger. Maybe a little cream or more butter? A little maple syrup sometimes is also a good choice. (I have literally never made this recipe the same way twice. Though the year I added cayenne pepper was a bad, bad year.)

When the mix tastes lovely, put it in the casserole dish and spread as flat as possible. Cook at 350 for about 15 minutes. Then cover it with the marshmallows and cook for another 10 minutes, or until the marshmallows are brown and toasty.

Eat up!

Monday, July 17, 2017

The Big Spaghetti

This is a red sauce which the kid and I have developed over the past year or so. It's our favorite for pasta at the moment.


One pound of ground beef
Some olive oil
Some Chianti
12 oz tomato paste
One onion
Two stalks of celery
Five or six cloves of garlic
Some oregano (fresh if you can get it)
Salt, pepper

(1) Put a little olive oil in the pan. Start the meat browning over a medium heat in this oil. Stir now and then, breaking up clumps.

(2) Dice the onion, slice the celery, smash and dice the garlic. Dump it all in a bowl as you work. Once the meat is browned, drain out most of the fat. Then mix in the chopped onion/celery/garlic. Add a little more olive oil, stirring well.

(3) Add the tomato paste. Fill the can the tomato paste came in halfway full with hot water, and stir that in too. Add some Chianti -- maybe a quarter cup? We don't actually measure. Stir some more.

(4) Add the oregano, a bit of salt, some pepper. Stir some more. Set to simmer for about half an hour. Taste it now and then -- you might need more Chianti or more salt or more pepper. If so, add those in.

(5) While the sauce is simmering, cook your pasta. Whichever kind you like best is fine!

(6) When the sauce and the pasta are done (try to arrange it so they're both done at the same time, but the sauce can simmer longer than 30 minutes if you need it to, so err on the side of the pasta), drain the pasta and serve it with the sauce. Parmesan cheese is also a nice addition.

You can store any leftover sauce and reheat it in a day or two, when you're ready for more pasta. I reheat in the microwave after adding a little more olive oil and maybe a little more Chianti.

Tabouli Two

This recipe is called Tabouli 2 because I already have one tabouli recipe here on the blog (basic tabouli).

This version still isn't traditional Tabouli, which is very heavy on parsley. But it's great for summers in Arkansas, when it's too hot to eat anything except cold food, and when your garden is putting out a ton of tomatoes and cukes.



  • About a cup of cracked wheat and/or one box of Tabouli mix
  • One half of a cucumber (English is best)
  • One stalk celery
  • Two bunches of green onions
  • One big juicy ripe tomato or several plum tomatoes
  • One can black beans (12 oz)
  • One lime
  • About a quarter cup of rice vinegar
  • A little fresh mint, a little parsley
  • Half a cup of excellent olive oil

(1) Put the wheat or the Tabouli mix into a glass bowl or four-cup measuring cup. Pour in a cup of boiling water. Stir. Cover and leave to sit for half an hour.

(2) Cut up all the vegetables into small bits. (About half the size of a standard dice.) Dump in a big glass bowl as you cut them up. Squeeze out the lime, and add its juice and the rice vinegar. Mix well.

(3) Open the can of beans and drain. Maybe rinse them as well. Mix the beans in with the vegetables. Chop the mint and parsley very fine and stir those in as well.

(4) Dump in the grain, and mix again.

(5) Add the olive oil. Mix very well.

(6) Cover the glass bowl with plastic wrap and place in refrigerator. (I put the tabouli into a giant Bell canning jar at this point, because that fits well into my fridge. If you do this, you can just put on the lid, instead of the plastic wrap.

(7) Let chill for at least an hour. Then NOM.

Keeps for several days, though mine is always eaten by the second day.

Saturday, November 26, 2016

Excellent Banana Bread

This is the best banana bread ever, and fairly easy to make.

  • 1 stick of butter, melted
  • ½ cup white sugar
  • ½ cup brown sugar
  • 3 eggs, separated
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour (you can use ½ whole wheat or rye if you like)
  • 1/4 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup of full-fat Greek yogurt (use plain or vanilla – vanilla will make your bread sweeter)
  • 3 very ripe bananas
  • Some cinnamon sugar (Plain sugar is an option)

Preheat the oven to 350. Grease a standard loaf pan.

Put your bananas in a food processor or blender and blend until they are entirely puréed.

Next, separate your eggs. Reserve the whites.

Get a large bowl, and stir together the melted butter and sugar, along with the vanilla. Stir in the egg yolks.

Mix together in a smaller bowl the flour, baking soda, and salt. Stir this gently into the sugar and butter mix.

Now fold in the puréed bananas; fold in the yogurt.

In yet another bowl, beat the egg whites on high speed to stiff peaks. Fold these very gently into the batter.

Pour into the greased loaf pan. Sprinkle the top heavily with cinnamon sugar.

Bake at 350 for about an hour, or until a toothpick inserted into the middle comes out clean.

Eat with butter or plain, warm or cold. Also makes excellent PB & banana sandwiches.

Monday, May 30, 2016

Beef Stew (kind of)

This is like a beef stew. It's really stewed beef. My kid calls it "that meat thing," which I guess is as good a description as anything. It's a big favorite. Not very cheap, sadly.


  • About a pound and a half of decent beef -- I use flank steak, or some cut like that
  • One onion
  • Three or four stalks of celery
  • Several dried mushrooms, whatever kind you like
  • One can of crushed tomatoes 
  • One can of beef broth
  • Spices -- I like fresh thyme and a bay leaf, pepper, and salt
  • olive oil, or some other good oil


(1) Cut up the beef into small pieces, like half-inch to inch cubes, somewhere around there. When it's all cut up, brown it in some of the olive oil over a medium heat. When it's all brown, skim out the blood and gunk. Pour in the can of broth, lower heat a bit, and simmer while you work on the rest of the recipe. Stir every now and then.

(2) Dice the onion. Put it in a different 4 or 5 quart pan with a little olive oil and cook over a low to medium heat, stirring frequently.

(3) Meanwhile, wash and cut up the celery. Cut it up nice and fine. Put it in with the onions to cook.

(4) Break up your dried mushrooms, and pour a cup of boiling water over them. Let them steep a bit.

(5) Once your onions and your celery are nice and soft, add the can of crushed tomatoes. Stir.

(6) Add your spices. Stir some more.

(7) Add that beef & broth mix that's been simmering away all this time. Stir some more.

(8) Add the mushrooms and the water they've been steeping in. Stir some more.

(9) Cover and simmer for three or four hours.  Taste toward the end, and adjust spices. You can add some more pepper if you like it spicy! I like to add some of this as well, about 1/4 a cup, but it's imported and very pricey -- you don't have to use it.

Serve over rice.  Very high in protein, and very tasty! I never have leftovers when I make this.