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Month: August 2018

August 28, 2018 jgrusseLeave a comment

Grilled Corn Salad

I heard about this corn salad from a recipe in the eatsiptrip website mentioned in an article in USA Today.  The article raved about the anomaly that there is a very good restaurant in a Cenex service station in Walla Walla, Washington, and said that their best-selling dish is a grilled corn salad, modeled on Read More …

American Cuisine, Mexican Cuisine, Salads & Dressings, Vegetarian
August 28, 2018March 9, 2020 jgrusseLeave a comment

Two-Minute Aioli

Aioli is essentially a garlic mayonnaise made with olive oil.  I needed some for dressing for a grilled corn salad, and turned to Serious Eats for a recipe.  The two key steps are to use an immersion blender (or food processor) to make an initial emulsion with a neutral oil, and then to whisk in Read More …

French Cuisine
August 20, 2018 jgrusseLeave a comment

Sea Scallop Risotto

  This is an adaptation of a recipe which appeared in Coastal Living magazine.  I cut all of the quantities in half (except for the scallops) with a target of making two servings, although we had a little extra.  The original recipe called for leeks, but I forgot to buy them so I substituted the Read More …

Fish & Shellfish, Italian Cuisine
August 20, 2018August 28, 2018 jgrusseLeave a comment

Breton Butter Cake (Kouign Amann)

  This simplified version of a classic cake from Brittany originated in Jeffrey Alford and Naomi Duguid’s book Home Baking: The Artful Mix of Flour and Tradition Around the World, as further refined by Food and Wine magazine, and then as I further adapted it.  I made it the first time per the recipe with Read More …

Camping Cooking, Desserts, French Cuisine
August 19, 2018 jgrusseLeave a comment

Steak and Tomato Salad

This no-recipe recipe is adapted from an article in the New York Times.  The idea is to turn a steakhouse classic combination into a summer salad (although with cherry tomatoes the same idea should work during the winter).   Steak Beefsteak tomatoes (in season.  Alternatively cherry tomatoes out of season) Blue cheese Onion Parsley Sherry Read More …

American Cuisine, Beef, Grilling & Barbeque, Salads & Dressings
August 14, 2018August 14, 2018 jgrusseLeave a comment

Smothered Pork Chops with Onions and Bacon

Comfort food at its finest.  This recipe is adapted from Cook’s Illustrated’s Slow Cooker Revolution, and was indeed cooked in a slow cooker, although it could just as well have been cooked on a stove top or in the oven.  It has a mild sweet/sour taste from the sugar, caramelized onions, and vinegar.   4 Read More …

American Cuisine, Pork
August 12, 2018September 3, 2018 jgrusse2 Comments

Greasy Little Wings (aka Cranberry Smoked Chicken Wings)

I had a big bag of chicken wings in the freezer starting to get freezer burned, and a quart of cranberry juice I did not know what to do with, so I solved two problems by making a variation on Greasy Little Birds (aka Apple Smoked Cornish Game Hens).  I prepared the 6 lbs. of Read More …

American Cuisine, Chicken, Grilling & Barbeque
August 11, 2018 jgrusseLeave a comment

Shakshuka Focaccia

This was a good lunch, but is definitely something which needs more refining.  The original idea was an article I saw which cited a recipe from Uri Scheft’s book Baking Breads: A New World of Israeli Baking.  Then I noticed a similar idea in Michael Solomonov’s book Zahav: A World of Israeli Cooking.  Combining these Read More …

Israeli Cuisine, Pizza, Vegetarian
August 11, 2018 jgrusseLeave a comment

Matbucha

Matbucha is a kind of tomato jam of Moroccan origin which is popular in Israel.  I made a batch as an ingredient for a shakshuka focaccia, which I made for lunch yesterday.  Everyone’s initial reaction was that it was delicious, and their second reaction was that it was too salty.  Accordingly, below I have reduced Read More …

Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian
August 11, 2018 jgrusseLeave a comment

Caramelized Rice Pudding

Yesterday, I found myself with a request for dessert and more milk in the refrigerator than was needed.  I decided to make a batch of rice pudding based on a recipe which Mark Bittman wrote when he had “The Minimalist” column in the New York Times.  The basic idea is to slowly bake the pudding Read More …

American Cuisine, Desserts

Recent Posts

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

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