Tarte Tatin is a classic French dessert, but it is really a very straight-forward version of apple pie which is quite doable in a car camping situation. Sweet Tarte Crust 1-1/4 cups all purpose flour ½ tsp salt 2 Tbs sugar 10 Tbs cold unsalted butter, cut into small slivers 1 egg yolk 3 Tbs Read More …
Carol was in the mood for roast chicken (i.e. comfort food) and I had seen an Ina Garten recipe circulating on the internet, and this is our version of it. The chicken can be gotten ready in the pan in advance and stored in the refrigerator until you are ready to cook it, Read More …
Lately I have been trying to expand my winter menu, and I have been trying out various Eastern and Northern European ways of fixing cabbage. This is an adaptation of a recipe in the New York Times, which turned out well. As an American adaptation. and using what I had on hand in my pantry, Read More …
During the past year this has become my standard Italian red sauce. The key step is to hand crush a lot of canned tomatoes, and then to slowly roast and caramelize most of them, while reserving a smaller amount to add just at the end to add brightness to the final sauce. It takes a Read More …
This is a variation on Garides Santorini (Baked Shrimp and Feta Santorini Style), which was in an earlier posting. In this case I was using cod which we had in the freezer and working off a recipe from “Once Upon A Chef”. It was very good with fresh flatbread ( Grilled Flatbread ). The basic Read More …
This is the cake which I usually request for my birthday. It is adapted from a classic Chicago cookbook, “Mary Meade’s Country Cookbook” which was given to me as a present about 40 years ago. It is a good source of standard American recipes and our copy has lots of food stains to show that Read More …
This is the rub I used on the Mexican Soda Marinated Grilled Chicken in a separate post. It is adapted from Robb Walsh’s “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. I used about a tablespoon per batch of chicken, which is less than Robb Walsh recommended. 2 Tbs. granulated garlic 1 Tbs. chili Read More …
This tasty grilled chicken is an adaptation from Robb Walsh’s excellent, “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. It utilizes a popular border trick of marinating chicken in a brine based on Mexican sugar-sweetened soda. In the original recipe this was mandarin soda, there was a 1/2 cup of salt in the marinade, and the Read More …