This posting is essentially about technique. For Easter dinner I roasted a 5 lb. boneless leg of lamb in a MasterBuilt electric box smoker at 200 degrees for about 3 hours until the internal temperature was 125 degrees. I then allowed it to rest tented in foil for 15 minutes while I heated the broiler. Read More …
The Wall St. Journal had an excellent article on Irish Brown Bread for St. Patrick’s Day, and I made it for Easter morning breakfast. This recipe makes a very good whole grain bread. It is a lot like a less sweet bran muffin. The only drawback is that since the dough is very wet (more Read More …
Pizza is such an elemental food (bread with a topping) that it is no surprise that there are many variations popular in different places around the world. This post was inspired by an article in the Washington Post on styles of pizza which are popular in the Midwest. I picked a style popular in the Read More …
A few years ago, Carol and I spent 4 days at the baking school at King Arthur Flour in Norwich, VT. The best thing we made there, Fougassa al Asiago Formaggio, has become a family favorite. Here is a post on it: Fougassa al Asiago I have been thinking that a fougassa would be Read More …
The quality of pizzas made with flour tortillas as a crust is a controversial topic. At my Scout troop, tortilla pizzas are remembered with horror as “ghetto pizza” and as an example of low quality cooking on past campouts which has to banned from future campouts so that the boys can learn how to cook Read More …
This recipe is adapted from Serious Eats and uses a technique called water velveting to keep the chicken soft and tender when cooked. The actual cooking is very quick, but it does take about 30 minutes for the chicken to marinade and for the dried mushrooms to rehydrate. This recipe is for two servings. For Read More …
This recipe is an adaptation of a Portuguese Sausage Bread which was in Cherie Hamilton’s “Cuisines of Portuguese Encounters”. The basic change was to replace the sausage with cheese in order to go better with the rest of the dinner. This can be made at home or in a Dutch oven and was a Read More …
This simple apple crisp is good for camping since the ingredients are quite stable. It was popular for dessert on a canoeing trip to the Boundary Waters in northern Minnesota last September and I will be serving it to the adults at the Henry’s Farm campout this coming weekend. This recipe will serve 8. 5 Read More …
Tare may look like molasses, but it is actually a very flavorful soy/mirin/sake reduction which hits the trifecta of sweet, salty, and unami tastes. I have used it in a separate post as a glaze for Japanese chicken meatballs, and I have also used it to glaze beef pinwheels stuffed with scallions. I find the Read More …