A recipe appeared in Saveur magazine in 2016 from the Mikla restaurant in Istanbul which had lamb shanks in a red wine sauce accompanied by a béchamel sauce with roasted eggplant. I made this dish last night as shown in the photograph. My conclusion was that the lamb shanks in the wine sauce was very Read More …
This recipe is an adaptation of the best-selling entre at a Brooklyn diner, as reported in the Wall St. Journal. The diner must advertise this as “gluten free” since the original recipe called for tamari vs. soy sauce, and specified that the oats used should be gluten-free. (Do any oats have gluten?) I don’t care Read More …
This is an adaptation of the recipe for Tarta de Santiago (Galician Almond Cake) for backpacking or canoeing. The key adaptation is using powdered eggs (I used Hoosier Hill Farm – available on Amazon) rather than fresh eggs. Otherwise, all the ingredients are dry in the base case, so this cake is very suitable for Read More …
I was in a Middle Eastern grocery last week and saw that they had rabbit in the freezer case. That inspired me to make this French classic. This version is adapted from Marie-Pierre Moine’s excellent book Cuisine Grand-Mere: Traditional French Home Cooking. As indicated by the title of the book, this is not Read More …
This version of Tzadziki is a combination of a recipe in Serious Eats and a more traditional recipe in the Greek Gourmet Cookbook published some 20 years ago by Krinos Foods. I served it with Greek-American Gyros ¾ cup plain unsweetened whole milk yogurt ¼ cup mayonnaise 1 clove garlic, crushed 2 tsp. lemon juice Read More …
This is one of my favorite Thai dishes, and one that I have made many times over the years. I recently saw a version on an Asian cooking blog www.tasteasianfood.com run by KP Kwan, and decided to try his version. I liked a few things about his variation: a more complex sauce, some cornstarch to Read More …