At this weekend’s Henry’s Farm campout, Matt made chicken pot pie in Dutch ovens to general acclaim. In my mind it was actually chicken with biscuits vs. a pot pie, but the name doesn’t matter. Here is how he made a 12-inch Dutch oven full of pot pie. This will serve 6-10 people depending on Read More …
Delish Magazine recently had a recipe for making breakfast wraps using scallion pancakes as the wrappe, as an upgrade to a tortilla. I followed this idea using wraps from Trader Joe, although I reduced the quantities quite a bit. Here is how I made each wrap: 1 Scallion pancake, cooked per package instructions and kept Read More …
These ribs and sauce were adapted from Nina Compton’s cookbook Kweyol/Creole. It will make 4 servings with some leftover sauce. It needs to start the day before to marinade the ribs, but is very low effort and tasty. 1 cup chicken stock 1 cup honey 1 cup soy sauce 1 cup guava paste, cut into Read More …
These meatballs are adapted from Irina Jankievska’s cookbook The Balkan Kitchen. She is not clear in her book about exactly where in the Balkans these meatballs are from, but she does say that her mother used to make them a lot and she is from North Macedonia. This will take a bit more than an Read More …
This cold Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 40 small radishes 1 -sp. salt ½ Tbs. soy sauce 1½ Tbs. rice vinegar 1½ Tbs. sugar 2 tsp. sesame oil Note – Double the sauce ingredients if the round radishes are relatively large. Wash the Read More …
This Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 1 large English cucumber or equivalent (Peel if ordinary cucumbers) 1 tsp. salt 2 Tbs. soy sauce 2 Tbs. rice vinegar 2 Tbs. sugar 1 Tbs. sesame oi Cut the cucumbers and cut into small round slices Read More …
This recipe is adapted from a very idiosyncratic cookbook written in 1945 by Buwei Yang Chao How to Cook and Eat in Chinese. In it the author tries to explain to Americans how to cook and eat like people in China even though Americans of the day had access to only a few distinctively Chinese Read More …
I set out to make a Puerto Rican style roast pork (pernil) following a recipe in Puerto Rican Cookery by Carmen Aboy Valldejuli, but what I actually made after shopping in a hurry in a Puerto Rican supermarket may have been more Cuban than Puerto Rican. In any event, it was good. Here is what Read More …
I made this rice to accompany a Puerto Rican/Cuban roast pork while at the beach near San Juan. It is adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli. It took about 40 minutes and made about 8 servings. I am not sure why, but the leftover rice was still good and not hard and Read More …
This is an interesting way to get bulgogi in a skillet. It is adapted from Kassie Yeung’s book Bad B*tch In The Kitchen and will serve about 4 and takes about 30 minutes, although I made the meat mixture a few hours in advance to further meld the flavors and stored it in the refrigerator. Read More …