We made this dressing, adapted from www.justonecook.com to go with a salad of Napa cabbage and cucumber. This is the amount for 4 servings. 4 Tbs. toasted sesame seeds 2-2/3 Tbs. Kewpie mayonnaise 2-2/3 Tbs. unseasoned rice vinegar 2 Tbs. soy sauce 1-1/3 tsp. sugar 2/3 tsp. mirin 2/3 tsp. toasted sesame oil Grind the Read More …
I recently made a batch of Char Sui adapted from a recipe in www.thewoksoflife.com. It was very good in a batch of fried rice which we had for dinner the next day. This version will make 2 pounds and starts with an overnight marinade and about 20-30 minutes of grilling the next day. For the Read More …
The photo shows Carol and Lina with a tray of freshly made pasta which we used to make Pasta with Cream, Ham, and Green Peas. Here is the basic process using Caputo brand Semola. This was a good team activity with the grandchildren, who helped with cranking the Atlas pasta machine and ensuring that the Read More …
Yesterday we made this dish, adapted from www.adishofdailylife.com , for dinner using our Fresh Durum Semolina Pasta. The sauce took about 30 minutes to make and was enough to sauce 6-8 servings of pasta. 3 Tbs. butter 1 large yellow onion, diced 1 large clove garlic, finely chopped 3 cups ham, cut into little cubes Read More …
Carol made this salad for our Father’s Day lunch, adapting a recipe in www.delish.com. She added a few ingredients to the salad, and reduced the amount of chickpeas. The recipe below is slightly different from what she served since she thinks 4 oz. of salami in the original is too much and that a mixture Read More …
Carol made this dessert for Father’s Day based on a recipe in www.thekichn.com. An enhancement she made was a glaze for the top of the cheesecake. This was a very tasty and easy dessert which made 10 servings. Work time is very short, but it does need a few hours in the refrigerator to set Read More …
I had left over chicken livers after making Chicken, Pork, Liver and Mushroom Hand-Raised Pies which I used to make this pâté which is adapted from Jacques Pépin’s cookbook Essential Pepin. It is a rich pâté with a large amount of butter, which he explains is necessary to keep it from being grainy and bitter. Read More …
This is an adaptation of a recipe in King Arthur Flour’s Intermediate Sourdough on-demand course, which I baked in a Brod & Taylor Baking Shell in combination with a baking steel. Lately I have usually retarded shaped dough in the refrigerator and baked first thing in the morning, but this time, since I started early Read More …
Carol and I recently walked the West Highland Way in Scotland. Frequently on restaurant menus in Scotland are savory pies and for one dinner I had a tasty steak pie with a puff pastry crust. I spotted the book Meat Pies by Brian Polcyn and Michael Ruhlman and decided to try my hand at a Read More …
I recently bought a fromaggio cheesemaking machine, and my first use of the machine was to make a batch of cream cheese. I chose cream cheese since it is an easy cheese eaten fresh. The process with the fromaggio takes about 13 hours plus draining, which I did with my cheese press with a 2 Read More …