I have another post about Beef Rendang, which I made for the first time over 40 years ago for a Malaysian new mother, using her Malaysian cookbook. (It was an adventure.) I recently spotted a recipe on Food52 which was to think of rendang as a pasta sauce, like spaghetti Bolognese. The idea works. Carol Read More …
This is an adaptation of a cookie recipe brought from Ukraine to the US in 1910, passed down to a granddaughter, and printed in Good Housekeeping Favorite Recipes: Cookies. It makes 48 cookies and takes about 4 hours including chilling time. The recipe calls for Prune Butter as a filling and suggests fruit preserves as Read More …
A common eastern European filling for cookies and pastries is Prune Butter. An example is Grandma’s Rolled Crescents which is a cookie from Ukraine. I was able to find Prune Butter for sale on line, but californiaprunes.org had a recipe online which is very easy to make. ½ lb. prunes ¾ cup water ¼ tsp. Read More …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This dough is a variation of Pitas, which in turn was a variation of the dough in Pizza for Many or For One This version of pita was made with a keto flour and a local specialty flour Read More …
Carol particularly likes the whole grain German breads like Vollkornbrod, which are high fiber, low glycemic, and very good sliced thinly and topped with smoked salmon, paté, or soft cheeses. This bread, adapted from Emmanuel Hadjiandreou’s book How to Make Sourdough, is a similar bread made with pearled barley and barley and rye flour. This Read More …
The Richmond Times-Dispatch recently had some articles about the opening of Memi’s Egyptian restaurant. The articles mentioned that one of the available dishes was macarona bechamel “a comfort food made from pasta and a meat sauce baked with creamy béchamel”. I came across The Egyptian Cook on the internet who had a recipe for this Read More …
This is my third version of a seed bread. This one is based on a recipe in Emmanuel Hadjiandreou’s book How to Make Sourdough. He had in mind forming the dough into a long loaf but I made it into a boule so that I could bake it in my Lodge combo cooker. I also Read More …
We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members. We decided to turn the shrimp into a bisque to soothe the sour throats of the sick. We based the bisque on a recipe by Ina Garten, with the biggest change Read More …
This is how Carol made Hasselback potatoes for Alyssa’s birthday, based on a recipe in epicurious.com. It was very popular. These quantities will serve 4-6 people, and it will take about 1-1/2 hours. Potatoes 2-1/2 lbs. medium sized Yukon Gold or similar potatoes 1/3 cup plus 3 Tbs. extra virgin olive oil, divided 2-1/4 tsp. Read More …
Shrimp cocktail is a delicious appetizer which I have made a couple of times during the Christmas and New Year season. The key is to buy good shrimp and then to not overcook them. This is how I made shrimp cocktail and cocktail sauce for 8 people at Alyssa’s birthday. As I side note, I Read More …