Last week we made ribs following an old Steven Raichlen recipe which appeared in Bon Appetit in 2009. The original recipe called for the ribs to be grilled. At Nick’s suggestion, we slowly roasted them in the oven at 250 degrees and then finished them on the grill. The original idea (which Nick followed) was Read More …
Lina made this mousse last week based on a recipe in allrecipes.com. It was easy to make and tasty. It took about 1-1/2 hours in total, most of which was chilling time. The quantities below are for 4 servings. 3.5 oz. dark chocolate (ideal is 62@ cacao) 1 Tbs. unsalted butter 2 large egg yolks Read More …
I have made fresh pasta several times recently and thought it would be a good idea to make lasagna with fresh pasta sheets. Looking through my library I found a recipe using fresh pasta in Carrabba’s Italian Grill: Recipes from Around Our Family Table by Johnny Carrabba and Damian Mandola. It is a pretty straightforward Read More …
This quick and tasty dinner is adapted from a recipe in Chrisopher Kimball’s Milk Street. I have cut the ingredients down to make 2 servings, which we enjoyed with a small focaccia. It is a quick recipe suitable for weekdays. The only time-consuming step is to semi-freeze the meat to make it easier to cut Read More …
This is the first thing I have made from Hugh Mangum’s cookbook Barbecue: Smoked & Grilled Recipes from Across the Globe. As shown in the photo, we made the meat mixture into 4 logs which we grilled on the barbecue, We served them with ajvar (a pepper and eggplant paste) and yogurt, with a side Read More …
Eating sardines is a good way to increase calcium in one’s diet, so I was looking around for a pasta recipe using sardines and saw one on Ciao Sicily by Damian Mandola & Johnny Carrabba, which I adapted for dinner last night. (Damian’s restaurant in mid-town Houston (Damian’s Cucina Italiana) was the site of many Read More …
I was introduced to pão de queijo (cheese bread in Portuguese) when I traveled to Brazil on business and they were a common item on the snack table during meeting breaks. I recently had an excellent version from the Swamp Rabbit Café in Greenville and that inspired me to make my own. Pão de queijo Read More …
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 …