In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad. This is my adaptation of her Portuguese salad for 2 large servings. 1/3 of a small cucumber, thinly sliced ¼ tsp. salt 1 bell pepper 1 good tomato 1 clove garlic, chopped Pinch freshly ground Read More …
Over the years I have enjoyed a green peppercorn sauce on steaks. I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken. I made it for pork chops as follows. This will make 4-6 servings and will take about half an Read More …
I read in Bread Matters by Andrew Whitley that barley made a very nutritious bread with lots of soluble fiber. (It also has a low glycemic index.) This inspired me to look through my cookbooks and I found a recipe for barley bread in Jean Anderson’s The Food of Portugal, one of my first cookbooks. Read More …
Bacalhau à Bràs is a Portuguese classic, including salt cod, onion, potatoes, and olives. After consulting many recipes, I based this version on a recipe at 2foodtrippers.com, with a number of modifications. A key one was using frozen hash browns for the potatoes, which saved a lot of cutting. This makes 4 servings and takes Read More …
This is a variation of 100% Red Fife Sourdough Boule using a Graham flour (a coarsely ground whole wheat flour) purchased from Anson Mills. As shown in the photo, this made a good boule, but one which rose less than a boule made from Red Fife. Levain 11.5 g 50/50 sourdough starter (a bit more Read More …
This is a variation of 100% Red Fife Sourdough Boule using a mixture of whole wheat and pre-modern wheat flours, and using a new sourdough starter which I recently bought from Breadtopia. I used up various odds and ends of whole grain flours. It turned out well. The lesson for the future is that a Read More …
There are several dips in Israel based on eggplants which have been charred on a grill. One popular dip has the eggplant dressed with mayonnaise and lemon juice. Since I did not have any lemons and we are trying to eat down our pantry prior to leaving on a trip, I decided to improvise with Read More …
This variation of pizza is about technique, temperature, and ingredients and is an adaptation of a King Arthur Flour baking class video. Technique is about how to handle and build strength in a very hydrated dough and also how to keep from degassing the edge. Temperature is about baking the pizza in a very hot Read More …
Flatbreads made from chickpea flour are popular in several countries in Europe and South America. I once bought a case of packets for the Genoese version, farinata. They are popular in Argentina and Uruguay as faina. In Provence, they are known as Socca. Carol asked me to make one of these flatbreads, and I looked Read More …
I spotted a recipe for sourdough English muffins on www.anoffgridlife.com and decided to try it with some modifications. It turned out pretty well, but I would like to try again to see if I can get a more open crumb. I started with my 50/50 sourdough starter, which seems pretty inactive since I had not Read More …