This version of kolaches is adapted from a recipe in Kolaches: Recipes from the Texas Czech-Belt by Dorothy Tepera Palmer, the former owner of a Czech bakery in Texas. This version will make 12 kolaches (and is ¼ the size of her original recipe.) I made both traditional open kolaches filled with apricot, and enclosed Read More …
A few days ago we went peach picking, and I turned 1 pound of those peaches into a very simple refrigerator jam. It made 2 full half-pint jars and took less than an hour. 1 lb. fresh peaches 1 cup sugar 1/8 tsp. citric acid (or 2 Tbs. fresh lemon juice. Chill a spoon in Read More …
I recently had the brainstorm that the apple brine used to marinade Greasy Little Birds (AKA Apple-Smoked Cornish Game Hens), Greasy Little Wings, and Greasy Little Thighs, would probably also be good with pork ribs. It was. We had almost finished eating the ribs when I remembered to take a photo of the remaining ribs Read More …
Nick and Anna have bushes producing large quantities of blueberries, so I decided to use some of them for this very simple 3-ingredient refrigerator jam. (It is not processed for long term storage at room temperature, but rather for shorter storage in a refrigerator or longer term in a freezer.) AI in Safari suggested a Read More …
Although most American cheesecakes today are made with cream cheese, there is an older tradition of using cottage cheese. Since I had just made a batch of cottage cheese, I looked around for a cheesecake recipe using cottage cheese and decided to make one in the NYT Heritage Cookbook. That recipe used a crust based Read More …
I have been to Puerto Rico a couple of times and was interested when I saw a Puerto Rican recipe in New York Times Cooking, I made it with success, although I did not follow it exactly. The thing which was strange about the original recipe is that it emphasized no salt ingredients and then Read More …
I don’t think I have ever been in a Red Lobster restaurant, but I understand that their Cheddar Bay Biscuits are very popular. I spotted a copycat recipe developed by TheKitchn.com in the Richmond Times-Dispatch and decided to make a 2/3rds batch for Saturday and Sunday breakfasts. I made the dough on Friday, portioned them Read More …
Carol likes cottage cheese and I recently spotted a recipe for Classic Cottage Cheese in Claudia Lucero’s cookbook One-Hour Cheese and decided to make a batch. Cottage cheese is the epitome of the kind of food that in the past ordinary people routinely made whereas modern people always buy. (In other words, how hard could Read More …
Tantanmen is a Japanese version of the Chinese dish Dan Dan Noodles. It features ramen noodles with pork and bok choi in a creamy soup base. There are a lot of ingredients, but most of them are things I already had, and the dish is quick to make once all the ingredients are ready. This Read More …
Grandma Helen was born in small-town Indiana in 1920, the child of immigrants from Bohemia (part of the modern Czech Republic). Carol recently found a recipe for kolaches handwritten by Helen on a card. These are not the kolaches we got used to in Texas, which are yeast buns, traditionally open-faced with a sweet filling, Read More …