After two batches of farmhouse cheddar, I was ready for the next step in technical difficulty, stirred-curd cheddar. Again I was working from the instructions in Ricki Carroll’s book Home Cheese Making. As reflected in the name, the biggest change in this vs. farmhouse cheddar is that the curd is held at 100 degrees and Read More …
One of the advantages of a Big Green Egg (BGE) is that it can handle a wide range of temperatures. It can get very hot (approaching 1000 degrees F) and can also maintain a low temperature (like 225 degrees F) for a long period of time. As part of a virtual campout during the pandemic Read More …
This is an adaptation of Karel’s Chicken Paprikash, in Heather Shouse’s book Food Trucks. I have made it camping and at home. Last night, I served it with Spaetzle with chickpea flour It will serve 4 people. 2 Tbs. vegetable oil 1-1/2 lb. boneless, skinless chicken thighs 1 medium onion, sliced 1 red bell pepper, Read More …
To be continued
I saw on the internet an interesting article from Louetta Hill on an easy and relatively quick way to make a blue cheese log out of goat’s milk. The main problem with implementing this idea was that I found that all the goat’s milk I could locate in Richmond was ultra-pasteurized, and thus useless for Read More …
This is an excellent example of genuine fusion cuisine. Some years ago in Los Angeles, someone had the idea to use Korean-style grilled chicken as a filling in a taco. Another Asian touch was a soy vinaigrette to dress the vegetables in the taco, while two American touches were the flour tortillas and grated cheese. Read More …
The staff of Food52.com raved about a monkey bread recipe in the cookbook Hot Bread Kitchen. That was the starting point for this dish. Instead of basing it on their challah dough recipe, I based it on Pain Brioche Commune because it was a recipe that I could start on Saturday afternoon, have rest overnight Read More …
There are many recipes on the internet which aim to duplicate the popular French fresh cheese Boursin. Most of them start with purchased cream cheese and butter, which are mixed together and then flavored. I was looking around for a version which involved actually making a fresh cheese as a starting point. I found a Read More …
A recent article in Food52.com about the best bread books had very favorable comments about this bread, which appears in Ken Forkish’s recent book, Flour Water Salt Yeast. I liked the idea of a bread with a mixture of whole wheat and white flour, so I made it, and it turned out very well. We Read More …
Jacques Pepin describes this as a classic dish, although I would assume that the classic version did not include a little bit of A1 steak sauce and ketchup. As promised this is a flavorful dish which is quick to cook, although separating out the boneless duck breasts and legs from a whole duck is not Read More …