This is an adaptation of a recipe in Saveur of a traditional dish from the Jura region in eastern France. It is made with an unusual local wine (vin jaune de Jura) which is similar to a lower alcohol fino sherry. I therefore substituted fino sherry which is easy to get in Richmond. The recipe Read More …
This easy cheesecake is based on a recipe from Andrea’s Kitchen which I spotted in a Hanover County publication. It makes 8 servings Cheesecake 6 oz. cream cheese (at room temperature) 1 egg 1 tsp. vanilla 14 oz. can sweetened condensed milk 1 cup mini semi-sweet chocolate chips 1 tsp. flour 6 oz. ready-made chocolate Read More …
This posting is for a variant on Overnight 40 Percent Whole Wheat Bread, with two key changes. First, I wanted to start and complete the bread in one day. Second, I wanted to use some of my 50/50 sourdough starter. This took about 7 hours end to end and turned out a fine loaf of Read More …
This is based on a King Arthur Flour recipe. The bread turned out well, but the top looked strange, as shown in the photo. I made deep 2 x 2 cuts in a hashtag (#) pattern, and it made the top look very segmented. The next time, I will make a simple cross-shaped cut. This Read More …
This recipe made 9 pancakes made out of ¼ cup each of batter. That is enough for 2-3 people. I used a third whole wheat flour to give the pancakes a fuller flavor. 2/3 cup all-purpose flour 1/3 cup whole wheat flour ½ tsp. baking soda Pinch of salt 1-1/4 cups whole fat buttermilk 1 Read More …
This posting is a product review. I bought a box of Alaskan Sourdough Bread Mix from King Arthur Flour, since it was on sale. I mostly followed the instructions with a couple of enhancements. I let the dough rise for 2 hours, formed it into a ball and gave the dough a second rising of Read More …
Pata is a roast pork dish with a dipping sauce which is Filipino in origin. This version is adapted from Tim Anderson’s Tokyo Stories, where it is included in the section on foreign foods available in Tokyo. (Many Filipinos are in Japan working and sending money back home. During most of our time in Tokyo Read More …
We had half of a Tres Leches Cake base in the freezer and I had a brainstorm about soaking the cake in Egg Nog instead of with the usual three milks which gives the cake its name. I put the cake on a sheet of aluminum foil inside a baking pan, and folded up the Read More …
This recipe makes enough egg nog to soak half a 9 x 13 inch cake. It is adapted from Texas Home Cooking. Egg Nog (with cooked eggs) is essentially a thin custard, and the key issue with all custards is not to get the mixture too hot since you do not want to create sweet Read More …
This post will be more of a commentary and memorialization of a recipe rather than the recipe itself. I recently bought Tim Anderson’s Tokyo Stories which is about the wide range of Japanese foods available in contemporary Tokyo, and I picked this dish to try because it was an example of the breadth of styles Read More …