We really should use beer more as an ingredient in cooking, especially full flavored beers like Guinness stout. This excellent variation on Shepherd’s Pie uses Guinness and is adapted from a cookbook I bought in Heathrow Airport at few years ago, Gordon Ramsey’s Great British Pub Food. Makes 8 servings 2 Tbs. olive oil 2 Read More …
I have been cooking my way through Michael Solomonov’s Zahav: A World of Israeli Cooking in the last couple of months. This is an adaptation of his recipe for garlicky ground beef kebabs, which were very tasty with tadziki and pitas. (They would also go well with ajvar and kajmak.) Resting the prepared kebab mixture Read More …
Cassoulet is a French classic which is very much in vogue this winter. The NY Times Magazine had an article on it today, and my sister-in-law Patricia made it yesterday following a Cook’s Illustrated recipe. Here is the version I have now made three times, based on a recipe in Serious Eats. There are two Read More …
Since Carol’s paternal grandparents came from Lithuania, I keep my eyes open for good Lithuanian recipes. These tasty buns are a cousin to the Tex-Czech Kolaches with a similar enriched dough. This is an adaptation of a recipe in Bernard Clayton’s Complete Book of Small Breads. Use the best quality bacon for this recipe. Read More …
This baked shrimp and feta dish is a family favorite. The recipe is an adaptation of a recipe in an excellent small cookbook which Georgia Lyras wrote for Krinos Foods in 1985. It can be baked in one large dish, or as shown in the photo in individual baking dishes. Four Servings 1-1/2 lbs. shrimp 3 Tbs. Read More …
Spaghetti Carbonara This is an adaptation of a recipe in the Wall St. Journal scaled down to 2 people. This Italian classic is quick and easy and makes a good weekday dinner. One difference from the traditional recipe is that I use bacon vs. pancella, since I like the smoky taste of bacon and Read More …
A few years ago there was a media sensation when the New York Times published an article on an innovative way to bake bread from Jim Lahey, owner of the Sullivan Street Bakery. http://cooking.nytimes.com/recipes/11376-no-knead-bread . There were two key ideas in this approach. First, was that adequate gluten can be developed through the action Read More …
This is an adaptation of a recipe in The Food Lab cookbook. The idea is to combine the concepts of hasselback potatoes (thinly sliced potatoes placed with the slices vertical and with some fat and flavorings between the slices) and scalloped potatoes. By placing the potato slices vertically in the pan, there are lots of Read More …
This is a diner classic from San Francisco which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. For 4 servings 8 oz., baby spinach, well washed 2 Tbs. olive oil 1 small onion, chopped 4 Read More …