A few years ago, I bought a backpacking cookbook, Fork in the Trail, by Laurie Ann March. The main thing I learned from this book was the concept that if you are willing to prepare food at home and dehydrate it, it is possible to have a wide variety of foods for dinner while Read More …
This is the third time I have made gyros at home, inspired by a recipe in www.seriouseats.com, which is my favorite cooking website. I was thinking about what would be a good dinner for the first night of a week long canoe trip with my Scouter buddies to the Boundary Waters of northern Minnesota, and Read More …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This batch was made from a variation of the standard dough which I discussed in the pizza posting. I modified the dough this time to make it less glycemic and to add a bit of whole wheat flour Read More …
We had a cup of crabmeat left over from a crab feast, and I thought that could be the basis of an excellent crab dip, and it was. This recipe is an adaptation from a recipe which appeared in www.torontolife.com. 1 cup crab meat 6 oz. cream cheese 2-1/2 Tbs. mayonnaise 3 Tbs. finely chopped Read More …
One of the best dishes in Greek restaurants are lemon flavored roasted potatoes. They make a great side dish for all sorts of grilled meats, whether Greek style or not. This recipe makes enough for 2-3 people, although it is easily scalable. The key point is to roast the potatoes in a dish just large Read More …
This version of the Tex-Mex classic is an amalgamation of two popular recipes (the recipe on the back of the can of Rotel tomatoes and “Jose’s Dip” from the Houston restaurant Molina’s Mexico City) plus some additional twists. Although it is standard for cheese-lovers to have a low opinion of Velveeta, it is actually the Read More …
One of the strangest multicultural experiences I ever had was during a visit to Prague to teach an accounting course. I had lunch at a Thai restaurant with the Italian Payables manager and one of his senior Czech staff. During lunch I mentioned that a food of Czech origin, kolaches, is very popular in Texas. The Read More …
This unusual whiskey sour recipe was taught to me by Dot Lessard, who is from Rumbly, MD. It may sound strange to mix together lemonade and beer, but in fact this is a classic combination called a shandy. To make 4 drinks 6 oz bourbon whiskey 6 oz. frozen lemonade concentrate 12 oz. ordinary (but Read More …