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 …
These meatballs are adapted from Irina Jankievska’s cookbook The Balkan Kitchen. She is not clear in her book about exactly where in the Balkans these meatballs are from, but she does say that her mother used to make them a lot and she is from North Macedonia. This will take a bit more than an Read More …
This cold Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 40 small radishes 1 -sp. salt ½ Tbs. soy sauce 1½ Tbs. rice vinegar 1½ Tbs. sugar 2 tsp. sesame oil Note – Double the sauce ingredients if the round radishes are relatively large. Wash the Read More …
This Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 1 large English cucumber or equivalent (Peel if ordinary cucumbers) 1 tsp. salt 2 Tbs. soy sauce 2 Tbs. rice vinegar 2 Tbs. sugar 1 Tbs. sesame oi Cut the cucumbers and cut into small round slices Read More …