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Month: April 2016

April 24, 2016August 23, 2017 jgrusseLeave a comment

Gambas al Ajillo v. 2

Gambas al Ajillo was one of the first Spanish dishes I ever ate, and it has long been one of my favorites. With some good bread, a salad, and good white wine, it makes about a perfect dinner, and is fairly quick to put together since it is essentially just a shrimp saute with lots Read More …

Appetizers, Fish & Shellfish, Spanish Cuisinegarlic, shrimp, Spanish cooking
April 24, 2016August 23, 2017 jgrusseLeave a comment

Rice Pudding with Rum-Raisins

 Rice pudding is a real comfort food dessert, and is easy, although a bit time-consuming to make. This is the way I usually make it, which is an adaptation from Cook’s Illustrated’s book, The Best Recipe. The rum gives a lot of flavor to the final pudding, but it can be omitted if you do Read More …

American Cuisine, Desserts, Vegetarian
April 22, 2016August 23, 2017 jgrusseLeave a comment

Calabrian Pie

This is a stuffed pizza from the Calabria region in southern Italy which is very much like the large empanadas of Spain. The filling is made from tuna, tomatoes, olives, etc., and is very tasty. The same basic idea can be done with other fillings as well. This was adapted from Aglaia Kremezi’s Mediterranean Hot Read More …

Breads, Italian Cuisine, Pizza
April 18, 2016August 23, 2017 jgrusseLeave a comment

Sous-Vide Pork Chops

Pork chops are perfect to cook in the sous-vide technique since they are much better when not overcooked, which is so easy to do.  I salted the pork chops with kosher salt on both sides (like a light dusting of snow), and had them rest in the refrigerator over night.  This process led to the Read More …

Pork, Sous-Vide
April 17, 2016August 23, 2017 jgrusseLeave a comment

Tomato Pie

  This is a pizza variation which originated in Trenton, NJ, so it is sometimes called a Trenton Tomato Pie. In a conventional pizza, there are three distinct layers on top of the dough: sauce, then cheese, then toppings (pepperoni, etc.) A tomato pie is constructed differently. First is the cheese, which is applied more Read More …

Breads, Pizza
April 14, 2016August 23, 2017 jgrusseLeave a comment

Chicken Tikka Masala

Chicken tikka masala is justly one of the most popular Indian dishes in the US. It is very flavorful and uses a boatload of spices, but is not really chili hot, so it can appeal to a wide audience. This recipe is adopted from Serious Eats and has an extra level of flavor from grilling Read More …

Chicken, Indian Cuisine
April 13, 2016August 23, 2017 jgrusseLeave a comment

Poulet Roti aux Pommes et Poires (Roast Chicken with Apples and Pears)

This is an example of French home cooking. It produces a very tasty dinner with no exotic techniques or ingredients. This posting is adopted from a Wall St. Journal article on March 26 about a cooking instructor, Susan Hermann Loomis, who emphasizes in her classes that French food does not have to be fussy or hard Read More …

Chicken, French Cuisine
April 9, 2016August 23, 2017 jgrusseLeave a comment

Matafan (“Hunger Beater”)

  This main dish is like a cross between a Yorkshire pudding and a quiche. It is an eggy batter enriched with bacon and onion which puffs impressively in the oven. The name “matafan” is from an old French slang term meaning “hunger beater”. Interestingly, there is a very similar term “Matambre” or “hunger killer” Read More …

French Cuisine
April 9, 2016August 23, 2017 jgrusseLeave a comment

Pane Francese

As the name implies, Pane Francese is a northern Italian version of a French baguette. It differs from a standard baguette because it enriched with milk and olive oil, which softens the crumb and thickens the crust. This posting is an adaptation of recipe posted in Leite’s Cuinaria, which was in turn adapted from Zachary Golper’s Read More …

Breads, Italian Cuisine
April 2, 2016August 23, 2017 jgrusseLeave a comment

Vinaigrette

This mustard vinaigrette is an adaptation of a recipe which appeared in the Wall St. Journal in November 2014. I have now made it a couple of times. There is a certain amount of elapsed time to let the chopped shallot mellow with the vinegar, and to generally meld the flavors, but this takes only Read More …

Appetizers, French Cuisine, Salads & Dressings

Recent Posts

  • Shrimp Lettuce Wraps
  • Curried Rice
  • Mishkaki-Style Steak with Kachumber – Sous-Vide
  • Sautéed Beet Greens
  • Pimento Blue Cheese

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