Although most American cheesecakes today are made with cream cheese, there is an older tradition of using cottage cheese. Since I had just made a batch of cottage cheese, I looked around for a cheesecake recipe using cottage cheese and decided to make one in the NYT Heritage Cookbook. That recipe used a crust based Read More …
I have been to Puerto Rico a couple of times and was interested when I saw a Puerto Rican recipe in New York Times Cooking, I made it with success, although I did not follow it exactly. The thing which was strange about the original recipe is that it emphasized no salt ingredients and then Read More …
I don’t think I have ever been in a Red Lobster restaurant, but I understand that their Cheddar Bay Biscuits are very popular. I spotted a copycat recipe developed by TheKitchn.com in the Richmond Times-Dispatch and decided to make a 2/3rds batch for Saturday and Sunday breakfasts. I made the dough on Friday, portioned them Read More …
Carol likes cottage cheese and I recently spotted a recipe for Classic Cottage Cheese in Claudia Lucero’s cookbook One-Hour Cheese and decided to make a batch. Cottage cheese is the epitome of the kind of food that in the past ordinary people routinely made whereas modern people always buy. (In other words, how hard could Read More …
Tantanmen is a Japanese version of the Chinese dish Dan Dan Noodles. It features ramen noodles with pork and bok choi in a creamy soup base. There are a lot of ingredients, but most of them are things I already had, and the dish is quick to make once all the ingredients are ready. This Read More …
Grandma Helen was born in small-town Indiana in 1920, the child of immigrants from Bohemia (part of the modern Czech Republic). Carol recently found a recipe for kolaches handwritten by Helen on a card. These are not the kolaches we got used to in Texas, which are yeast buns, traditionally open-faced with a sweet filling, Read More …
Carol made a very pretty and tasty salad which included things she liked (a tangy/garlicky dressing, anchovies, Persian cucumbers) and omitting croutons, which she liked less. The dressing is adapted from a half recipe of Allrecipes’ “Best Homemade Caesar Salad Dressing. She used a full can of anchovies, part mashed into the dressing and part Read More …
A couple of weeks ago, we had lunch for the first time at the Thai Boat restaurant and had a particularly good version of pork and green beans with red chili paste. I have consulted several sources, made this dish three times over the years, and here is what is so far my best version. Read More …
This recipe was adapted from Samin Nosrat’s Salt Fat Acid Heat and was a carbohydrate/vegetable course to accompany Buttermilk Marinated Roast Chicken. This made about 3 servings and took about 40 minutes, mostly elapsed time. One trick in this recipe is to add half of the croutons early and half late so that there is Read More …
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 …