In the US, we normally make bacon out of pork bellies, but actually a wide variety of parts of the pig can be used for bacon. In this post I am talking about making bacon from a Boston butt roast, a cut which has a couple of advantages over a pork belly. First, it is Read More …
This is an adaptation of a recipe which appeared in Gourmet magazine in March 1999. It is a sweet and gooey pecan filling on top of a shortbread base, and it has been popular whenever I have made it. Hot Shortbread Base 2 cups all purpose flour ½ cup packed light brown sugar Read More …
This sauce appeared in James Beard’s Theory & Practice of Good Cooking as a sauce for gravlax. It is good for that, but more typically I use it with smoked salmon as an alternative to cream cheese or a horseradish mayonnaise sauce. It is also good with broiled or grilled salmon. 4 Tbs. German mustard Read More …
This is the second hummus I have made as an adaptation from Michael Solomonov’s “Zahav: A World of Israeli Cooking“. This is a traditional hummus with tahini, and has an exceptionally creamy texture. When people talk about the food at Zahav restaurant, this is one of the dishes they most frequently mention. Cooking the Chickpeas Read More …
This Spanish classic is a personal favorite. This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp. This, good French bread, a salad, and champagne makes a perfect dinner, and one that does not take much time to prepare. A key to success is to be sure Read More …
This cake was my first introduction to the virtues of cane syrup. It is an adaptation from an article in the New York Times on Steen’s Cane Syrup, which is from Louisiana and is available at the better supermarkets in Houston and on line. A similar (but lighter product) is Lyle’s Golden Syrup, which is Read More …
This family favorite has been served at nearly all Christmas or Christmas Eve breakfasts for the last 30 or so years, including this Christmas Eve morning. I also have successfully cooked it in a Dutch oven while camping, including teaching it to each patrol in a Boy Scout troop. It is an adaptation of a Read More …
Before Christmas in 1984, the New York Times published a great article entitled “Baker’s Half-Dozen Recipes: Cheesecake to Buche de Noel”. I made half of those recipes over the years, and the one which turned into a family tradition for Christmas was the Linzer Torte. This is a bit different from the usual Linzer Tortes Read More …
Although enchiladas are normally rolled, stacking the tortillas works very well if you have the right sized baking dishes. The tortillas are easier to handle (no need to soften them in hot oil) and it is easier to portion them (one dish = one person). During my visits to Houston I have been enjoying Enchiladas Read More …
Hot biscuits ready to enjoy. I read on Serious Eats that good biscuits can be made with only two ingredients, and it is true. For two people all you need is: 5 oz. self rising flour (I use King Arthur) – about 1 cup 5 oz. by weight of heavy cream These two ingredients have Read More …