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Month: December 2017

December 30, 2017 jgrusseLeave a comment

Pork Tocino

  This marinated pork is part of a popular Filipino breakfast together with rice and a fried egg. The marinade is sweet, salty, sour, and has garlic, so it hits all of the key tastes. This is an adaptation from Yummy.ph   1 lb. pork tenderloin, thinly sliced 2-1/2 tsp. salt ¼ cup coconut palm Read More …

Breakfast, Philippine Cuisine, Pork
December 28, 2017 jgrusseLeave a comment

Beef Wellington

  Beef Wellington is a truly spectacular dish for a special occasion, like Christmas dinner. (We made a double batch of this recipe for 14 adults, and had a little left over.)  I also have in the blog a simplified version using puff pastry which makes a very nice dinner for two people (Mini Beef Read More …

Beef, French Cuisine
December 28, 2017 jgrusseLeave a comment

Duxelles Stuffing for Beef Wellington

  This is the filling which goes between the slices of beef in Beef Wellington, following the recipe in Julia Child’s Mastering the Art of French Cooking. This is enough for stuffing a 2-1/2 lb. beef tenderloin.  The photo shows the raw beef slices with the duxelles stuffing.   1 lbs. mushrooms, cleaned and finely Read More …

Beef, French Cuisine
December 28, 2017December 28, 2017 jgrusseLeave a comment

Pain Brioche Commune

  This enriched bread is a recipe from Julia Child’s Mastering the Art of French Cooking, and is less rich than her true brioche, which has three times the butter. We have used this dough instead of puff pastry for Beef Wellingtons, including at this year’s Christmas dinner. It is very eggy, and Julie recommends Read More …

Breads, French Cuisine
December 28, 2017 jgrusseLeave a comment

Swedish Tea Ring

    This is what I made for brunch on Christmas Day this year, as a change of pace from my usual Sticky Buns. This coffee cake is adapted from Mary Meade’s Country Cookbook, which was published in the 1960s by Ruth Ellen Church, the long-time food editor of the Chicago Tribune. This is a Read More …

American Cuisine, Breads, Breakfast
December 26, 2017 jgrusseLeave a comment

Christmas Eve Seafood Salad

  Our tradition for many years has been to have a cold seafood salad with good bread and champagne for Christmas Eve dinner. When our children were young, we would go to the children’s Mass on Christmas eve and would eat dinner after Mass. A cold salad which could be prepared in advance and taken Read More …

American Cuisine, Fish & Shellfish
December 26, 2017 jgrusseLeave a comment

Pain a l’Ancienne in a Fourneau Oven

  Pain a l’Ancienne is essentially a baguette made using cold water and a slow fermentation in a refrigerator to develop additional flavors vs. a shorter fermentation using warm water. This is an adaptation from Peter Reinhart’s The Bread Baker’s Apprentice, which is an excellent book. I baked it in a Fourneau oven, which is Read More …

Breads, French Cuisine
December 18, 2017February 9, 2018 jgrusse1 Comment

Gingersnaps

I am very fond of gingersnaps. These are an adaptation from a recipe in Serious Eats, and were both tasty and crunchy. It uses two kinds of ginger (ground and fresh) and whole wheat flour, which is unusual. The recipe made 36 cookies each using about a tablespoon of dough.   I previously made this Read More …

American Cuisine, Desserts
December 17, 2017December 17, 2017 jgrusseLeave a comment

Bourbon Meatloaf with Mashed Potatoes

This variation of the comfort food classic comes from Korean-American and Southern chef Edward Lee and appeared in the Wall St. Journal’s Slow Food Fast series. This is a flavorful meatloaf with more vegies included than is typical, with onions, celery, and mushrooms. It took me longer than the 35 minutes claimed by the article, Read More …

American Cuisine, Beef
December 16, 2017 jgrusseLeave a comment

Japanese Milk Bread Rolls

This is a popular example of yoshoku, Japanese adaptations of Western food. It is an enriched bread with a soft texture, which is in part from the use of a Chinese technique, tangzhong, in which a cooked paste of flour, milk, and water is added to the dough. I have made this twice for Aunt Read More …

Breads, Japanese Cuisine

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