Fugazza con queso is an Argentine variation of pizza. This version is adapted from Ross Dobson’s and Rachel Tolosa Pas’s cookbook The Food of Argentina. Ingredients have been sized for a half recipe of the dough from Pepperoni Pizza from The Pizza Bible , which will serve 2-3 people. The contrast between caramelized onions (and Read More …
Gazpacho, a chilled liquid salad, is a Spanish classic for high summer when tomatoes are at their best. This straight-forward version is adapted from one of my oldest and most well-worn cookbooks, The Time-Life International Cookbook. It will serve 6 to 8 and needs to be made a few hours before serving to meld and Read More …
One of the first cookbooks I bought many years ago was Better Than Store Bought, which was about making at home foods which Americans normally purchase. This was a very useful idea when I lived in Thailand and many American products were unavailable or very expensive. One of the recipes in the book was about Read More …
This easy version of the Korean classic was adapted from Serious Eats ¼ cup soy sauce 2 Tbs. brown sugar 2 Tbs. gochujang (Korean pepper paste) 1 Tbs. sesame oil 1 Tbs. rice vinegar 2 Scallions, chopped 3 cloves garlic, chopped 1 tsp. grated fresh ginger ¼ tsp. freshly ground black pepper 1 lb. steak, Read More …
I have made sauteed mushrooms a number of different ways. This simple version was quite a hit with the family at the beach last week. A double recipe quickly disappeared. 2 lbs. quartered mushrooms 4 cloves garlic, minced 1/2 onion chopped 1/4 cup olive oil 1 Tbs. brandy 1/4 cup chopped parsley 2-3 Tbs. fresh Read More …
I spotted a fairly simple ragu made from Italian sausage in Saveur magazine. I was intended to be served with a polenta enriched with Parmesan, however, we had Ben and his family over for dinner, and thought that pasta might be more popular with the grandkids, so that is what we served. I am including Read More …
Coquilles St. Jacques is a French classic which I used to make with some regularity, but had not recently. I spotted a recipe in Saveur magazine which included mushrooms as well as scallops, and since Carol is quite fond of sautéed mushrooms, I thought it would be a nice welcome back dinner after her visit Read More …
This Filipino version of the Spanish classic is adapted from Food52. It uses a high number of egg yolks, which makes for a very firm flan. Carol saw this as a drawback. The photo shows ragged edges and some flecks of flan floating in the caramel, which I think would have been avoided if I Read More …
The photo is from a personal pizza made from ¼ of the dough of a batch from Pepperoni Pizza from The Pizza Bible. Again the crust was truly excellent. I baked it for 10 minutes at 500 degrees on a pizza steel. Later today as an experiment I will turn the other ¾ of the Read More …