Tuesday, December 24, 2019
Family Heritage through Recipes
Here you can find a historical representation of our family heritage told through recipes and food. Our family, as represented by the Bisset and Whittier lines and extended family, has always valued time spent together in the kitchen and around the dining table.
Below you will find recipes and stories about food told by various members of our family.
Additionally, this website is intended to be interactive, so please feel free to comment on recipes, adding your own personal stories or memories surrounding the recipes as well as noting any variations you may have personally tried (whether they worked or didn't work).
Please enjoy! Love,
Dustin
Patricia Bisset Handwritten Recipes Part 1 - Please Comment
I have been going through Grandma's (Maka, Patricia, Mom, etc) recipes and have been quite moved by how many she has written down. It's an incredible insight into who she was in the kitchen and a mother, and is an incredible gift.
There are so many to choose from, so I thought I would list out many that I have found so far and see if there are any particular recipes that the family has fond memories about.
Please take a look through the following list and in the comment section below, note which ones you would like to see posted and I will begin archiving those first onto this website.
Love,
Dustin
Patricia Bisset handwritten recipes:
Hidden Brie with Cranberries and Almonds
Russian Tea Cakes
Bread Stuffing / Dressing
Banana Rum Chiffon Pie
Pineapple Lime Parfait
Cucumber Thai Salad
Cocktail Nibbles
Crab Imperial
Tomato Juice Cocktail
Stuff Mushrooms
Chicken Chop Suey
Apple Delight
Hot Crab Dish
Potato and Shrimp Salad
Seafood Salad
Manhattan Clam Chowder
Manhattan Tuna Chowder
Hamburger Stroganoff
Clam Dip
Chesapeake Bay Crab Soup
Popovers
Lime Bowl Salad
Berry Berry Good
Chocolate Ganache Cup Cakes
Recipe Structure
This is the structure that we use for our shared recipes!
Recipe Name:
Story: i.e Why do you make this recipe? Why do you like it? What about it makes it special?
Years you've been making it:
Author / Creator: i.e. you, or original from a friend / family member, or the online reference, etc.
Submitted by (your name):
Ingredients:
Directions:
Notes: things that you do differently sometimes from the directions or ingredients and why (switching out proteins, adding extra spices, etc)
Recipe Name:
Story: i.e Why do you make this recipe? Why do you like it? What about it makes it special?
Years you've been making it:
Author / Creator: i.e. you, or original from a friend / family member, or the online reference, etc.
Submitted by (your name):
Ingredients:
Directions:
Notes: things that you do differently sometimes from the directions or ingredients and why (switching out proteins, adding extra spices, etc)
Monday, December 2, 2019
Italian Meatballs
Recipe Name: Italian Meatballs
Story: My friend Tina G makes some of the best Italian food. It is so simple. This year she hosted a dinner and I went over early specifically so I could watch her cook these meatballs. They're sooo good, and very simple to make.
Years you've been making it: Since 2019
Author / Creator: Tina G
Submitted by: Dustin
Ingredients:
2lb ground beef, 80/20
0.5 lb Italian sausage
Fist size Italian Parsley
Half white onion
2 garlic cloves minced
2 eggs
1/2 cup bread crumbs or more (texture pref)
Grated Parm, 1/2 cup or more (pref)
Salt (couple tsp)
Pepper (tsp+)
White pepper (1/2 tsp or so)
Italian spice mix sun off Italy, 1 tsp (if you don't have this, just use 1/2 tsp of oregano and 1/2 tsp of basil)
Directions:
Mix all ingredients together, then roll into roughly 1.5 to 2in balls. Should make approx 24 balls.
Sear in a pan with a decent amount of olive oil, couple minutes each side until brown.
Then place in 350-400 degree oven for 15-20 mins.
Then place in tomato sauce for like 20 mins (shorter or more is fine)
Sunday, September 1, 2019
Miso soup
Recipe Name: Miso soup
Story: Had Miso soup at a couple select oriental restaurants. One location had a miso soup that drew me back again and again. Finally asked the chef and he explained that he added mushrooms to regular miso soup and he directed me to check out "Allrecipe" online which I did.
Years making it: Just began in 2019
Author / Creator: Chuck Whittier modified an Allrecipe by Michelle Chen. Modifications are consistent with the way it's made at a restaurant in Gainesville, Florida called "Liquid Ginger".
Submitted by: Chuck Whittier
Ingredients:
Important requirement. Must use correct ingredients, Dashi granules or Dashi powder and miso paste are not easy to locate. Available at Asian Markets but not regular grocery stores.
2 Teaspoons Dashi granules or Dashi powder, over filled but not heaping
4 Cups water
2 Heaping tablespoons of miso paste
1/2 cup of tofu, diced in 1/4" cubes
1/3 cup thinly sliced mushrooms, no larger than nickel size
1/3 cup of green onions. Sliced into 1/2" sections also cut down the side so they will separate upon cooking
Directions:
In a medium saucepan over low heat, combine dashi granules or powder and 1 cup of water and continue stirring until mixed. Add miso paste and 1/2 cup more water until well mixed, increase heat to medium high and add remaining water; bring to a boil. Stir in tofu. Add the green onions, also add the sliced mushrooms to the soup and continue to boil. Slow boil for 5 - 10 minutes. Ready to serve.
Notes:
I'm one that likes things quite salty so I have made this quite often increasing the amount of Dashi granules to 3 teaspoons rather than 2 and also increase the Miso to 3 tablespoons rather than 2. It will make it saltier. 2 teaspoons of Dashi granules and 2 tablespoons of Miso is the correct amount.
Here are a couple choices that comply with the ingredient requirement. Images follow :
Story: Had Miso soup at a couple select oriental restaurants. One location had a miso soup that drew me back again and again. Finally asked the chef and he explained that he added mushrooms to regular miso soup and he directed me to check out "Allrecipe" online which I did.
Years making it: Just began in 2019
Author / Creator: Chuck Whittier modified an Allrecipe by Michelle Chen. Modifications are consistent with the way it's made at a restaurant in Gainesville, Florida called "Liquid Ginger".
Submitted by: Chuck Whittier
Ingredients:
Important requirement. Must use correct ingredients, Dashi granules or Dashi powder and miso paste are not easy to locate. Available at Asian Markets but not regular grocery stores.
2 Teaspoons Dashi granules or Dashi powder, over filled but not heaping
4 Cups water
2 Heaping tablespoons of miso paste
1/2 cup of tofu, diced in 1/4" cubes
1/3 cup thinly sliced mushrooms, no larger than nickel size
1/3 cup of green onions. Sliced into 1/2" sections also cut down the side so they will separate upon cooking
Directions:
In a medium saucepan over low heat, combine dashi granules or powder and 1 cup of water and continue stirring until mixed. Add miso paste and 1/2 cup more water until well mixed, increase heat to medium high and add remaining water; bring to a boil. Stir in tofu. Add the green onions, also add the sliced mushrooms to the soup and continue to boil. Slow boil for 5 - 10 minutes. Ready to serve.
Notes:
I'm one that likes things quite salty so I have made this quite often increasing the amount of Dashi granules to 3 teaspoons rather than 2 and also increase the Miso to 3 tablespoons rather than 2. It will make it saltier. 2 teaspoons of Dashi granules and 2 tablespoons of Miso is the correct amount.
Here are a couple choices that comply with the ingredient requirement. Images follow :
Monday, July 1, 2019
Sous Vide Cooking Temp and Times
I use my Sous Vide coooker pretty often (maybe once a month or more). It really helps when trying to manage cooking multiple items. Below are times / temps that I've found that work quite well.
Flat Iron steak
135, 12 hrs, very good but not as tender
135, 36 hrs, very tender, the preferred method
Skirt steak
Thin (less than inch) and tenderized (meat tenderizer)
131, 20 hrs, very good, not fall apart but tender, probably perfect
Flank
131 for 16 hrs
Was a little too long, was pretty fall apart tender, but probably a bit too much, still good though. Next time should try closer to 10 hrs, that's what some recipes recommend.
Chicken
Breast with ribs, 149 F for 1.5 hrs, then grilled at 500 F for 3 mins per side or so, perfect
Skinless thighs, 165 for 1-4 hours, pretty good, just make sure you break up the thighs to move some of the seasoning around so it isn't caked on
Shrimp
137 for 30-60, wasn't quite done enough for me, so 140 next time (same duration), make sure all on one level not clumped together
Pork chops
137 for 1-4 hrs
Then sear in cast iron for 3 mins per side
Perfect
Pork tenderloin
135 for 1-4 hrs
Sear in cast iron for 3 mins per side
Perfect
Saturday, June 1, 2019
Black beans, sausage and rice
Recipe Name: Black beans, sausage and rice
Story: Many Latin restaurants serve black beans and rice but always seemed liked something was missing. Bought some smoked sausage and had an idea. It came out much better than expected. Try it, you'll like it.
Years you've been making it: 2019
Author / Creator: Chuck Whittier
Submitted by: Chuck Whittier
Ingredients:
Black beans, can 15.5 oz
1/2 large onion
Smoked beef sausage, 8 oz's
Brown rice, 1 cup
4 tablespoons bacon grease
Directions:
Slice smoked sausage into 1/8 " cross sections. Very small. Place bacon grease in frying pan and brown smoked sausage slices on both sides until well browned. Remove and drain on paper towel. Cut entire half onion into cross sections, smaller than 1/4" thick, then cut cross sections in half creating 1/4 onion cross sections, less than a 1/4" thick. Place in bacon grease and sauté until done, translucent and remove, draining but don't place on paper towels. Drain excess bacon grease from frying pan. Place black beans and liquid into pan and begin warming. Scraping sausage and onion from bottom of pan. After beans come to a boil lower heat to a low simmer for 7 minutes. Then return sausage slices and onions to the pan of beans and continue on a low simmer. Heat one container of brown rice, when done add to the pan of beans and continue to simmer. Stirring to mix well and simmer for another couple of minutes.
Notes:
Servings 2 - 4
Story: Many Latin restaurants serve black beans and rice but always seemed liked something was missing. Bought some smoked sausage and had an idea. It came out much better than expected. Try it, you'll like it.
Years you've been making it: 2019
Author / Creator: Chuck Whittier
Submitted by: Chuck Whittier
Ingredients:
Black beans, can 15.5 oz
1/2 large onion
Smoked beef sausage, 8 oz's
Brown rice, 1 cup
4 tablespoons bacon grease
Directions:
Slice smoked sausage into 1/8 " cross sections. Very small. Place bacon grease in frying pan and brown smoked sausage slices on both sides until well browned. Remove and drain on paper towel. Cut entire half onion into cross sections, smaller than 1/4" thick, then cut cross sections in half creating 1/4 onion cross sections, less than a 1/4" thick. Place in bacon grease and sauté until done, translucent and remove, draining but don't place on paper towels. Drain excess bacon grease from frying pan. Place black beans and liquid into pan and begin warming. Scraping sausage and onion from bottom of pan. After beans come to a boil lower heat to a low simmer for 7 minutes. Then return sausage slices and onions to the pan of beans and continue on a low simmer. Heat one container of brown rice, when done add to the pan of beans and continue to simmer. Stirring to mix well and simmer for another couple of minutes.
Notes:
Servings 2 - 4
Friday, May 17, 2019
Riff on Coq au Vin
Recipe Name: Riff on Coq au Vin
Story:
I call this a “riff” because it is more a process than a recipe, to be adjusted as I go along. It is also easier and less time consuming that the traditional coq au vin, but retains much of the same flavor. I don’t have amounts in this recipe, but typically for six people start with a package of chicken thighs and a package of chicken breasts (both bone in and with skin)
Author / Creator: Kristy
Submitted by: Kristy
Ingredients:
Bacon
Chicken Thighs and Breasts (bone in, skin on)
Onion
Garlic
Celery
Mushrooms (optional)
Flour (several Tbls)
White wine (sauvignon blanc)
Chicken Stock (1cup wine to 3 cups stock)
Potatoes
Carrots
Thyme
Tarragon
Salt and Pepper
Directions:
Brown several strips of good quality bacon, save the crisped bacon for end of recipe.
Brown the chicken in bacon fat. This is probably the most important part – make sure the chicken is well browned and there are chicken bits in the bottom of the pan (aka “fond”).
Take out chicken, then sauté onions, garlic, celery. If using mushrooms you can brown them next.
Sprinkle several tablespoons of flour over veggies (I have started to use Wondra so it does not clump as much). Add white wine (sauvignon blanc works well) and good quality chicken stock slowly (you will want enough to pretty much cover the chicken and veggies. I use a proportion of approx. 1 cup wine to 3 cups stock).
Let thicken a little, then put chicken back in. Add potatoes (I use small new potatoes cut in half or quarters depending on size) and carrots (cut to bite size), some salt, pepper and thyme and tarragon.
Cook for about an hour to 1 1/2 hours until veggies are almost soft.
Enjoy!
Notes: Sometimes I spoon this over brown rice, particularly if I am low on potatoes.
Story:
I call this a “riff” because it is more a process than a recipe, to be adjusted as I go along. It is also easier and less time consuming that the traditional coq au vin, but retains much of the same flavor. I don’t have amounts in this recipe, but typically for six people start with a package of chicken thighs and a package of chicken breasts (both bone in and with skin)
Author / Creator: Kristy
Submitted by: Kristy
Ingredients:
Bacon
Chicken Thighs and Breasts (bone in, skin on)
Onion
Garlic
Celery
Mushrooms (optional)
Flour (several Tbls)
White wine (sauvignon blanc)
Chicken Stock (1cup wine to 3 cups stock)
Potatoes
Carrots
Thyme
Tarragon
Salt and Pepper
Directions:
Brown several strips of good quality bacon, save the crisped bacon for end of recipe.
Brown the chicken in bacon fat. This is probably the most important part – make sure the chicken is well browned and there are chicken bits in the bottom of the pan (aka “fond”).
Take out chicken, then sauté onions, garlic, celery. If using mushrooms you can brown them next.
Sprinkle several tablespoons of flour over veggies (I have started to use Wondra so it does not clump as much). Add white wine (sauvignon blanc works well) and good quality chicken stock slowly (you will want enough to pretty much cover the chicken and veggies. I use a proportion of approx. 1 cup wine to 3 cups stock).
Let thicken a little, then put chicken back in. Add potatoes (I use small new potatoes cut in half or quarters depending on size) and carrots (cut to bite size), some salt, pepper and thyme and tarragon.
Cook for about an hour to 1 1/2 hours until veggies are almost soft.
Enjoy!
Notes: Sometimes I spoon this over brown rice, particularly if I am low on potatoes.
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