These brownies were a hit at last night’s choir party. They are essentially a brownie sandwich, consisting of a brownie layer, a caramel-pecan layer, a second brownie layer, and a topping of nuts. This is an adaptation of the recipe which is on the package of Kraft caramels, and which is also very similar to Read More …
Shrimp Etouffee, or smothered shrimp, is a Louisiana classic. This is a rather simple, low spice version, suitable for family dining midweek and is adapted from an Ann Maloney recipe in the Washington Post which was reprinted in the Richmond Times-Dispatch. Carol liked it quite a bit. I pumped up the heat in my bowl Read More …
There are many versions of bean and sausage stews (feijoada) in Portugal and Brazil. This is a simple version from Portugal which is suitable for car camping in winter weather. This version was adapted from Ana Patuleia Ortins’ Portuguese Homestyle Cooking. I will discuss below the basic recipe and how I plan to adapt it Read More …
This is a very easy tapa which makes a nice dinner with some good bread and a salad. I have made this many times over the years. This version is adapted from one of my oldest and most used cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain. 1 lb. Spanish chorizo, in ¼ inch Read More …
Twice now we have made individual apple tarts using some leftover pastry dough. They turned out well, so I am starting to document how we made them. More to come. Dough Leftover pastry dough, such as from Canadian Butter Tarts Filling (for 2 tarts) 2 Granny Smith apples, peeled, cored and sliced ¼ cup brown Read More …
This recipe is an adaptation of a recipe in thekitchn.com and is an example of a style of baking pioneered by Jim Lahey of the Sullivan Street Bakery. The technique using long rising times and folding to develop gluten, and baking in a hot enclosed pot to simulate the conditions used to get crusty breads. Read More …
Huli Huli chicken is a Hawaiian variation of chicken teriyaki. “Huli, huli” means “turn, turn” in Hawaiian, and the chicken is in fact frequently turned and basted. I made this variation based on an article in SeriousEats.com last night. The shinier wings to the left were basted and the less shiny wings to the right Read More …
I spotted a recipe on the Taste of Home website, which seemed to have great promise as a camping dessert since it mostly used staple ingredients. I have done it twice now at home as a proof of concept. The first version (which was consistent with the original recipe, I thought was pretty good and Read More …
This is a quick dinner from the Israeli cookbook Sababa which can be done with pantry staples, assuming that you have on hand 24-Hour Salted Lemon Spread. The original included a small chili, which I left out since there is a bit of chili in the lemon spread. Add it if you like. This was Read More …
This condiment from the Israeli cookbook Sababa is essentially a quick way of making preserved lemons. I just used it in another recipe from Sababa, Lemony Tuna Pasta. 1 lb. lemons (3 large or 4 medium), washed 3 large cloves of garlic, thinly sliced 1 small jalapeno, seeded and thinly sliced 3 Tbs. kosher salt Read More …