It is easy to get a very nice crust on a steak by just using a very hot cast iron pan. In fact, my favorite way of cooking steaks these days is to cook the steak sous-vide for 45 minutes to 3 hours at 130 degrees, then to dry it, and to cook it for Read More …
This is an adaptation of the best-selling meatball sold by The Meatball Shop, and is a winner in spaghetti and meatballs. (We are serving them with Oven Roasted Tomato Sauce ) An advantage of this recipe is that the meatballs are roasted, rather than fried, which is a much less messy process. 2 Tbs. olive Read More …
This very easy dish is one of our Thai favorites, which we have made many times over the years. For people concerned about such matters, it is notable that this dish has no oil in the dressing and almost no carbohydrates. This is a dish in which everything is really to taste, so what I Read More …
This tasty dish is popular in SF Bay area Vietnamese restaurants, according to the Mercury News. This recipe is an adaptation of recipe by Andrea Nguyen in her “Vietnamese Food Any Day: Simple Recipes for True Fresh Flavors.” It consists of stir-fried beef on a bed of lightly dressed greens. Due to the very light Read More …
This recipe is based on the excellent Time-Life International Cookbook. It was one of the first cookbooks we ever received, and our copy is now literally falling apart from heavy use. As the book points out in its introduction to its version of the recipe, in the US the name beef stroganoff is sometimes used Read More …
Steak Diane is a pan-fried steak served with a pan sauce, which was very popular in the 1960s and 1970s. Why it went out of fashion is mysterious, since it is fairly easy to make and is extremely tasty. It is a great Friday night dinner – a bit special but not time-consuming, other than Read More …
This is an adaptation of a recipe in the October/November 2018 issue of Cook’s Country. In addition to eating them separately as an appetizer, I think they would be good with mashed potatoes. Meatballs 22 squares of Saltine crackers, crushed 1 cup whole milk 2 lbs. 85/15 ground beef 2 oz. Parmesan cheese, grated Read More …
This style of curry is very popular in Japan and was one of the standard lunches at the American School in Japan. Ben liked it so much that when he was the grubmaster for a Venture crew trip to the Weminuche Wilderness in southern Colorado in 2000, he picked it to be one of the Read More …
Lomo Saltado is a popular Peruvian dish of Chinese origins. An unusual feature of it is that cooked French fries are incorporated into the dish right before serving, and the dish is served over rice. Thus there is a bit of “starch on starch” to it, which is actually common around the world when people Read More …
This recipe is an adaptation of the best-selling entre at a Brooklyn diner, as reported in the Wall St. Journal. The diner must advertise this as “gluten free” since the original recipe called for tamari vs. soy sauce, and specified that the oats used should be gluten-free. (Do any oats have gluten?) I don’t care Read More …