This is something I spotted in our local newspaper, The Chesterfield Observer. I have used it as a sandwich filling, as suggested in the article, and chopped as an ingredient in salads. 10 slices thick cut bacon ½ cup pecans 2 Tbs. maple syrup 3 Tbs. packed brown sugar ¼ tsp. salt ¼ tsp. black Read More …
This experiment was applying the marinade to Apple-smoked Cornish Game Hens (i.e. Greasy Little Birds) to a pork loin. It turned out very well. 4 lb. pork loin 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. dried rosemary 1 Tbs. dried basil Put the pork loin in a large enough ziplock Read More …
Epicurious.com recently had an article about Chicago chef Paul Kahan who likes to dip meat that he is grilling back into the marinade twice in order to get an additional depth of flavor. I tried the technique last night and it did work very well. The Asian marinade I used has some sweetness, and the Read More …
This Chinese-American dish is an excellent example of fusion cuisine. The original version dates back at least 30 years to cookbook author Irene Kuo, and it was re-publicized as a Genius Recipe on Food52 in an article by Andrea Nguyen. The name comes from the simple ratio of sherry or rice wine, soy sauce, apple Read More …
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 …