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 …
St. Edward the Confessor Catholic Church in North Chesterfield holds the largest Lenten Fish Fry in the Richmond area, serving 400-500 people each Friday. Here is the recipe for their coleslaw dressing (or as they call it, “slurry”). Three cups are enough to dress 5 lbs. of coleslaw mix, and a batch makes about 20 Read More …
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 …