Carol was interested in a seafood equivalent of a lettuce wrap of spiced chicken for a Friday in Lent, and I spotted a shrimp lettuce wrap in The Sunset Cookbook. It was intended as an appetizer for 8-10 people, but it was a good light dinner for 2 persons. It was a bit messy, especially Read More …
Curried rice is an old-fashioned American side dish. I most recently made it to accompany Mishkaki-Style Steak with Kachumber – Sous-Vide . It was tasty and mild. The next time I may increase the amount of curry powder. We usually cook rice in a rice cooker which has a measuring cup which is about ¾ Read More …
This is a variation of a previous posting Mishkaki-Style Steak with Kachumber in which I cooked the steak with the marinade in my sous-vide equipment and gave it a sear at the end. As I suspected, this enhanced the flavor of the marinade, the steak was cooked to a perfect medium, and it had a Read More …
When I was a child, my mother had a large vegetable garden, and we grew and ate some vegetables that I was not fond of, such as beets and the tops (or greens) of the beets. Carol recently made a vegetable dish for herself and had leftover about a pound of greens from the beets. Read More …
It does not appear to be widely available, but I have found in the supermarket a pimento cheese which includes blue cheese, and I enjoyed it very much. I spotted in Garden & Gun a recipe for blue pimento cheese which was excerpted from Ouita Michel’s Just a Few Miles South. My main modification was Read More …
This is my fourth version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 3 is that I replaced 75g. of the Flourish high fiber flour with 75g. of Red Fife bread flour, which is a heritage wheat. The idea is to Read More …
I recently spotted a recipe in Bon Appetit which seemed to be an East African cousin to Thai Beef Salad (Yam Neau) , which is one of our favorite dishes, so we decided to give it a try. A key change which I made was to double the kachumber relative to the steak. It was Read More …
This is my third version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. Like Pan de Cristal – Experiment No. 1 this Experiment No. 2 substituted a 50/50 mixture of King Arthur Flour’s high gluten flour and Flourish’s high fiber all-purpose flour for the bread flour in the original recipe. The idea Read More …
Kouign-Amann is a classic French dessert from Brittany. Since this is a dessert with only a few ingredients, it is a dish in which top quality butter will really shine. This recipe is adapted from King Arthur Flour and will make one 9-inch round cake in about 3 hours. I weighed all the ingredients for Read More …
Shrimp creole is a classic New Orleans dish, particularly popular during Lent. We made this batch for Ash Wednesday dinner for 2 people, based on a recipe in Cooking up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. This is a good weekday dish since it is done in less than Read More …