Amanda made these for breakfast the day before Thanksgiving and enjoyed them with some cream cheese. The muffins are adapted from The Quick Recipe by Cook’s Illustrated. It makes 12 muffins in about 45 minutes. 10 oz. (2 cups) all-purpose flour 7 oz. (1 cup) sugar 1 tsp. baking powder ½ tsp. baking soda ½ Read More …
This quick pickle adds tartness and color to salads and is adapted from rachelcooks.com. Note – How thickly or thinly you slice the onion will influence how crisp if (thicker) or soft (if thinner) the onions will be after pickling 1 red onion, sliced ½ cup apple cider vinegar 1 Tbs. granulated sugar 1.5 tsp. Read More …
This posting is a variation on a signature dish from Fet-Fisk restaurant in Pittsburgh, as reported in Bon Appéetit. It takes at least 3 hours of elapsed time, mostly chilling the grilled cabbage. It will make 4 servings. Amanda, Carol, and I enjoyed it last night with a tarte flambé. The dressing is worth making Read More …
This quick and easy salad is made from pantry ingredients (and fresh parsley) and is high in fiber and low in fats and glycemic response. This version is adapted from Keepers by Kathy Brennan & Caroline Campion. I adapted their version to make a one-course meal for 2 persons. ½ cup farro 1-1/2 cups water Read More …
Plov is a rice pilaf with lamb or beef which is one of the signature dishes of Central Asia, served for example, at weddings. We had it at least twice on our recent trip to Central Asia. It is also popular in other parts of the former Soviet Union. As a sign of that, this Read More …
During World War II, large numbers of Koreans were deported to Soviet Central Asia. When we visited Central Asia last month, we saw lots of Korean women in the markets selling various salads, especially we saw heaps of carrot salads (in Russian Morkovcha). The carrot salads were invented as a substitute for kimchi, since the Read More …
Egg Foo Yung is a Chinese-American classic, an inexpensive and easily prepared dish. This version with shrimp is adapted from It’s All American Food by David Rosengarten and used up some small cooked shrimp I had in the freezer. This recipe will make 4 servings with steamed rice and will take less time to cook Read More …
True puff pasty starts with a block of butter encased in dough which is repeatedly rolled out and folded to create many thin layers of butter encased in many thin layers of dough. The result is a flaky pastry. A less time-consuming method of creating a flaky pasty is the “Rough Puff” in which small Read More …
This is a second attempt at Samsa in which I used rough puff pastry, which we liked better than version 1. Otherwise, we made it exactly the same way. Dough 1 lb. Rough Puff Pastry Filling 11 oz. (310 grams) 30% fat lamb or beef 2.5 Tbs. fish sauce 2 Tbs. chicken stock (or ¼ Read More …
We recently took a trip to Uzbekistan, Kazakhstan and Kyrgyzstan. A common dish on breakfast buffets and appetizer menus was a flaky savory pastry filled with lamb, beef, or pumpkin called samsa or somsa. Here is my first version of making it at home. I adapted a recipe from Food52.com in which the author went Read More …