This is an adaptation, for camping and baking in a Dutch oven, of an almond bar recipe which Dorie Greenspan published in Saveur Magazine. It was a hit at the campout at Camp Shenendoah. For the Bars 4 oz (1/2 cup) soft butter ¾ cup sugar 2 large eggs 1-1/2 tsp. vanilla extract ¼ Read More …
This cake was made from Sylvia Casares’ “The Enchilada Queen Cookbook”, p. 184-5. It is a good cake. It is less sweet and less wet than many Tres Leches cakes, even though there seems to be a lot of milk slowly poured into it. For adult eaters, a Tbs. of rum soaked into a piece Read More …
On Friday night, I mixed the pre-ferment for a batch of Pane Francese without fully reading my recipe. When I did read it, I realized that the original recipe took at least 48 hours, and I did not have that long since the bread was intended to accompany Chicken Vesuvio for a family dinner on Read More …
This is one of my favorite pizzas. I made this a bit more Italian-style than Provencal, since I had a half cup of tomato sauce in my refrigerator to use up. Here is how we made it for 2 persons last night Pizza dough for two people (from Pizza for One or for Many Read More …
Since kids love mac and cheese, I have been looking for a simple way to make mac and cheese on a Boy Scout camping trip, and here it is. There are two basic tricks to this version which was inspired by Serious Eats: First, cook the macaroni in just enough water to hydrate them and Read More …
These very flavorful meatballs were a big hit at our Super Bowl party. This is an adaptation of a recipe from the Culinary Institute of America, which appeared in the Richmond Times-Dispatch. Meatball Ingredients 1 Tbs. vegetable oil 1 Tbs. sesame oil 5 cloves garlic, finely chopped 2-1/2 Tbs. grated ginger 3 scallions, minced Read More …
This Chinese-American comfort food classic is a tasty and inexpensive mid-week dinner. It is a saute of eggs in a sweet-sour sauce with sesame and ginger accents. This version is an adaptation of the recipe in the New York Times. (For example, it called for scallions, but I only had white onion on hand.) This Read More …
This loaf looks very white because it is made of a mixture of 1/3 white whole wheat flour and 2/3 all purpose flour. It has made good sandwiches and toast. The trick with sandwich bread is to get a very even crumb, through multiple kneading and rising steps. This recipe is an adaptation of Read More …