We made this comfort food classic based on a recipe in simplyrecipes.com. It took about 90 minutes and made 20 1.25 inch meatballs, which would be 4-5 servings. We enjoyed it with mashed potatoes and buttered carrots. For the meatballs 2 cups ½-inch white bread cubes (approx. 3 slices) ¼ cup whole milk 4 Tbs. Read More …
I volunteered to make Beef Plov for a reunion lunch for our Central Asia tour group, which presented some problems because we would be tied up with our choir for a couple of hours before the reunion. How could I prepare it and keep it warm. I decided to use our slow cooker after looking Read More …
This is a retro recipe for a sponge cake with a caramelized coconut topping and is very tasty. This version is adapted from Serious Eats. It makes one 9 x 13 inch cake and takes about 90 minutes, mostly elapsed time. For the cake Non-stick cooking spray 4 Tbs. (half a stick) unsalted butter ¾ Read More …
This onion, olive, and anchovy topped focaccia is essentially an Italian version of the Provencal dish Pissaladiere. This version is adapted from Nick Malgieri’s book, The Modern Baker. I made half of his recipe, which I baked in a quarter sheet pan (13 x 9). It made 3 servings for us for dinner with a Read More …
We ate this cornbread adapted from Nick Malgieri’s The Modern Baker with bean soup. It was a nice cornbread, which was flavorful without being very spicy despite the chilies. We made a half recipe in an 8-inch cake pan (6 servings as a side dish) rather than the full recipe (amounts below – in a Read More …
I spotted a recipe in Taste of Home for Meatball Parmigiana, which sounded like a good example of Italian-American comfort food. It took about an hour and will serve 8 people 3 cheesy meatballs each. We ate them for dinner with fresh pasta and with some extra red sauce on the side. 2 lbs. 80/20 Read More …
When I was about 10 years old (around 1965), my siblings and I visited our grandmother in Paterson, NJ and we spent a day sightseeing in Manhattan. Lunch was at an Automat, a restaurant which was like a giant vending machine with tables. Customers put money in coin slots in a wall of little glass Read More …
I made a mistake when I recently tried to make Refrigerator Rolls. I misread the recipe and instead of including ¼ cup of water I included a full cup. When I looked at the dough it was clearly way too wet, and after considering just throwing it out and starting over, I instead I increased Read More …
For the past week I have been making several pepperoni rolls and kolaches using Refrigerator Rolls v2. Here is my approach for a sausage and cheese kolache like the ones in the phone. For each kolache 2 oz. piece of dough from Refrigerator Rolls v2 Half of a smoked sausage link (such as Johnsonville smoked Read More …
There are lots of dishes which combine pasta, a meat sauce, and bechamel sauce, such as the Greek pastitsio (One Pot Pastistio) and the Egyptian Macarona Bechamel. In this group is the Italian-American Million Dollar Spaghetti, which was recently touted by SeriousEats. Here is how I made it based on their recipe. This takes less Read More …