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 …
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 …