This dressing is adapted from a recipe in Samin Nosrat’s Salt Fat Acid Heat. I made it to dress panzanella and it turned out very well. The main change I made from the original was to use cherry tomatoes as the source for the tomato, and instead of grating them, I chopped them in a Read More …
This posting is adapted from an EatingWell recipe published in the Richmond Times-Dispatch reduced down to 2 servings. It takes about 45 minutes. For the risotto ½ Tbs. unsalted butter ½ large shallot, chopped 1 tsp. fresh thyme 1 clove garlic, chopped ½ cup arborio rice (I substituted Calasparra, which made it less creamy) ¼ Read More …
Carol asked for a chicken pot pie and I made it by melding the chicken, vegetables, and sauce from Chicken and Dumplings with a half recipe of Flaky Pie Crust. I made 4 individual pot pies which I baked at 400 degrees for about 20 minutes. For the crust Half recipe of Flaky Pie Crust Read More …
This cousin to pizza originated with Italian-American bakeries in Philadelphia. Unlike pizza this is generally served at room temperature (like other bakery items) and has little or no topping other than a thick layer of tomato sauce, and it is baked at a lower temperature. This version was topped with a light layer of Pecorino Read More …
This is adapted from a recipe in The Complete Cooking for Two Cookbook by America’s Test Kitchen. It made 2 generous servings and took a couple of hours because I cooked the chicken breasts in a sous-vide cooker, which leads to very tender and moist chicken. I think a good approach if a quicker dinner Read More …
This recipe is adapted from simplybakings.com. It makes 2 generous servings and takes about 15 minutes to make. How spicy it is depends on which kind of black bean sauce is used. I used Guilin Style Chili Sauce, and it was moderately spicy. Also, hoisin sauce can be partially or fully substituted for the black Read More …
Five years ago, Amanda made an excellent version of Fire Chicken with Cheese (Cheese Buldak). Earlier this month, we were in a Korean neighborhood in Shinjuku ward in Tokyo and I tried to order Fire Chicken for dinner, but the others thought it would be too spicy. Returning to the US, I saw a recipe Read More …
This dough is adapted from Baking with Steel by Andris Ladsdin. It is very similar to my standard pizza recipe Pizza for Many or For One with a little higher hydration and a longer fermentation period. I used half of it to make an excellent pizza, and the other half to make a small boule Read More …
This improbably simple dessert won third place in a cooking contest in Scouting magazine in 2005. Essentially, it is an extremely simple bread pudding. The brown sugar and cream bake into a caramel which coats the biscuits. I made a batch of 20 on last weekend’s campout at Henry’s Farm. Twelve were baked in a Read More …
St. Edward the Confessor Catholic Church in North Chesterfield holds the largest Lenten Fish Fry in the Richmond area, serving 400-500 people each Friday. Here is the recipe for their coleslaw dressing (or as they call it, “slurry”). Three cups are enough to dress 5 lbs. of coleslaw mix, and a batch makes about 20 Read More …