This Armenian cake is a bit like a large Linzer cookie, since it has a base layer, a jam layer, and a lattice top. This version is adapted from thekitchn.com. The next time I make it, I will need to work some more flour into the lattice layer, since the pastry strands were fragile and Read More …
Text to follow This beef stew is a classic breakfast or brunch dish in New Orleans. It is a slow-cooked dish of beef braised with onions, bell peppers, and celery, so as a breakfast dish it would be prepared in advance. We enjoyed it for dinner. This version will make about 6 servings and is Read More …
This is a popular dish in Argentina of Italian origins. I served it with Catalan-style Spinach. This takes about 3.5 hours and makes 4 ample servings. This version is based on Argentina Cooks! 1.5 lb. pork loin 2 cups whole milk 2 Tbs. lemon juice Salt and pepper to taste 1 Tbs. butter 1.5 tsp. Read More …
This small focaccia was a bit of an experiment which turned out very well. The dough was half a batch of Sourdough Baguette dough. The topping was a classic one: 1 Tbs. olive oil 2 cloves garlic, finely chopped Leaves from a sprig of rosemary, chopped Sprinkle of Maldon salt (or other coarse salt I Read More …
These Japanese patties are made with a mixture of beef, tofu, and shitake mushrooms, and are a tasty way to eat a bit less beef. I liked it with the optional okonomiyaki sauce, steamed rice, and stir-fried Asian greens. This will make 6 servings. 14 oz. package of firm tofu 1 lb. ground beef ½ Read More …
This version of the Italian-American classic is sized for 2 persons and is adapted from Alex Guarnaschelli’s book Cook with Me. It is a quick saute, rather like a more lemony version of Gambas al ajillo (shrimp in garlic sauce) . So the important thing is to have all the ingredients prepped and ready when Read More …
Chicken Parmesan is an Italian-American classic (and also a dish which I am sure you cannot find in the Old Country). This version is adapted from Alex Guarnaschelli’s Cook with Me. She thinks this is 4 to 6 servings, which would be very large servings. It is more like 8 servings for me. She also Read More …
placekeeper This is an onion-rich tomato sauce which I used for Classic Chicken Parmesan . It is adapted from Alex Guarnaschelli’s Cook with Me. It made about 1.5 times what was needed for the chicken parmesan. This version is done in around 30 minutes. ¼ cup extra virgin olive oil 2 large onions, halved and Read More …
A unique style of curry is very popular in Japan, and I have made a good beef one from scratch. ( Japanese Retro Beef Curry ). For people trying to save time, packaged curry mixes are also very popular in Japan and available in the Asian foods section of my local Kroger, as well as Read More …
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 …