My Culinary Debut

While I was poking around looking for Turkey Day recipes, specifically bread pudding recipes, I ran across a tasty-looking corn pudding recipe from Ina Garten. This got my wheels turning, and I was reminded of a recipe for Indian pudding that I made many, many moons ago. 

My memories are vague, but I’m sure my mom will fill in some of the details I’m missing once this posts to Facebook. It was a school project, I believe in middle school, possibly with a paper that accompanied it. I remember making the Indian pudding for my class, then getting invited to “present my project” to the school board. I imagine it may have had something to do with the fact that there was food involved with the project. Kind of like when it’s someone’s birthday at the office and you get free cake.  I do remember getting a thank-you note from the superintendent, mentioning that they were surprised that the pudding didn’t contain any pumpkin, since it had that pumpkin-spice flavor. What do you know? I was doing pumpkin-spice before it was cool! #hipster

Indian pudding is a New England recipe, sort of an Americanized version of the British hasty pudding. This version is from The Heritage Cookbook by Better Homes and Gardens. I actually remembered that when I text my mom to ask her about the recipe. I can remember that, but I can’t remember why I walked into my living room. Father Time is a cruel SOB.

Sweet Indian Pudding

serves 6


  • 3 C milk
  • 1/3 C molasses
  • 1/3 C yellow cornmeal
  • 1 large egg, beaten
  • 1/4 C granulated sugar
  • 2 tbsp unsalted butter 
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp Kosher salt


  1. Preheat oven to 300F. 
  2. In a medium saucepan, combine milk and molasses, stir in cornmeal. Cook and stir for about 10 mins, until thickened. Remove from heat.
  3. In a small bowl, combine egg, sugar, butter, ginger, cinnamon and salt.
  4. Gradually stir in hot cornmeal mixture. 
  5. Bake uncovered in a 1 qt casserole at 300 degrees about 1 1/2 hours until pudding is set. 
  6. I find it tastiest when eaten warm, but you can also chill it & top it with some whipped cream. 

Roasted Potatoes & Smoked Kippers

Quick post on a quick & tasty supper I made the other day. Kippers are a whole herring, sliced in half from head to tail, gutted, salted or pickled, then smoked. This process is called “kippering”. They are cheap and tasty. I usually keep a few cans on-hand for quick suppers like this one…

Roasted Potatoes and Smoked Kippers

serves 4


  • yellow potatoes, skin on, cut into eighths, about 3-4 per person
  • 1 lemon
  • EVOO
  • Kosher salt
  • black pepper
  • dill
  • 1 can of smoked kippers per person


  1. Preheat oven to 400F
  2. Line a baking sheet with aluminum foil.
  3. Place cut potatoes into a large bowl.
  4. Open cans of kippers and pour juice/oil over potatoes. Set kippers aside.
  5. Toss potatoes in kipper liquid.
  6. Squeeze the juice of the lemon over the potatoes.
  7. Add EVOO until potatoes are well-coated.
  8. Spread potatoes on baking sheet in one layer.
  9. Sprinkle with salt, pepper, and dill to taste.
  10. Bake 30-35 mins, moving the potatoes around once or twice during cooking.
  11. Remove the potatoes from the oven, and add the kippers, breaking them up into small pieces and distributing them evenly.
  12. Cook another 5 mins to heat the kippers.

Serving suggestion:

Eat potatoes with eggs, in place of traditional hashbrowns.