Carol challenged me to make a scalloped potato dish which has enough ham to be a main course vs. a side dish. This version was adapted from a recipe in Maria Luisa Scott & Jack Denton Scott’s The Meat and Potatoes Cookbook, with twice as much ham and less salt to compensate. This made 6 Read More …
This recipe for a white lasagna with ham and mushrooms and a béchamel sauce is a bit of a work in progress. Many years ago, we clipped out a recipe for a white lasagna which was the signature dish of Ristorante Taverno Del Lupo in Umbria. I was looking around for a use for a Read More …
Yakisoba is a very popular Japanese noodle dish, which I enjoyed often when I lived in Japan. Confusingly, the noodle used is actually not a soba noodle, but is instead a wheat noodle, and it can be confusing trying to figure out in an Oriental grocery store what noodle is most suitable. This version was Read More …
This was adapted from Mimi Thorisson’s new book, French Country Cooking: Meals and Moments from a Village in the Vineyards. The main change I made was cooking the pork sous-vide at 140 degrees rather than panfrying it. I also forgot to soak the prunes before making the sauce, so I cooked them longer 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 …
Comfort food at its finest. This recipe is adapted from Cook’s Illustrated’s Slow Cooker Revolution, and was indeed cooked in a slow cooker, although it could just as well have been cooked on a stove top or in the oven. It has a mild sweet/sour taste from the sugar, caramelized onions, and vinegar. 4 Read More …
Ants Climbing a Tree is the fanciful name of a Chinese noodle dish in which bits of cooked pork scattered over dark noodles supposedly look like ants on tree branches. I don’t really see that, but it makes a good story, and the name made quite an impression on my 6 year old granddaughter. This Read More …
In St. Louis, pork butts are commonly cut into steaks and grilled. In the rest of the country, this is not common, although we were able to get the butcher at Kroger to do this for us. If pork butt steaks are unavailable, the alternatives are to cut a boneless pork butt into steaks, or Read More …
After making a batch of Tasso a few days ago, I was looking for a dish to use it in and hit on jambalaya, the Cajun dish of meat, vegetables, and rice. In the true spirit of jambalaya, I used what I had on hand, which were bags of frozen chicken wings and shrimp in Read More …
Tasso is a spiced and smoked ham which is used as an ingredient in a number of Cajun dishes, such as jambalaya. When I bought a pork butt for carnitas, I found that that butts were all about 8 lbs. even though I only wanted 4 lbs. for the carnitas. I ended up Read More …