This style of curry is very popular in Japan and was one of the standard lunches at the American School in Japan. Ben liked it so much that when he was the grubmaster for a Venture crew trip to the Weminuche Wilderness in southern Colorado in 2000, he picked it to be one of the Read More …
For this weekend’s campout, I was looking for a dessert which could be baked in a frying pan over a stove, and I remembered these fry cookies, which I first made about 5-6 years ago. I successfully made them at a Boy Scout Roundtable meeting as a hands-on program. An advantage of these cookies is Read More …
We made this cake for Elsie’s birthday, and it turned out very well, with a rich, fudgy frosting. Elsie and her sister helped make the frosting, which was a memorable and time-consuming process, but great fun for the girls! This recipe is adapted from Williams-Sonoma’s Essentials of Baking. It is a rich cake (note the Read More …
We made this traditional Southern cake for Amanda’s birthday, and it was a hit. The unusual part of the cake is that it contains some crushed pineapple and bananas in the batter, as well as pecans. The frosting was good, but relatively soft due to the high butter content, so we stored the cake Read More …
For last night’s birthday feast for Amanda we made these flour tortillas to go with the carne asada. All flour tortillas are made with some solid fat, either the traditional lard or the more modern vegetable shortening. I have a small container of rendered pork fat which I had saved for making ramen broth, Read More …
We are having a Tex-Mex themed dinner tonight for Amanda’s birthday, featuring this salsa, Chile con Queso , Carne Asada , Tex-Mex Flour Tortillas , guacamole, charro beans, and (not really Texan but very Southern) Hummingbird Cake This salsa is adapted from a recipe in Serious Eats and is very simple 1-1/2 lbs. tomatillos Read More …
This was adapted from Mimi Thorisson’s new book, French Country Cooking: Meals and Moments from a Village in the Vineyards. The main change I made was cooking the pork sous-vide at 140 degrees rather than panfrying it. I also forgot to soak the prunes before making the sauce, so I cooked them longer in sauce, Read More …
Maybe because I visited Thunder Bay, Ontario a couple of months ago on a Boy Scout trip to the Northern Tier, I have seen a number of references recently to a Canadian cousin of Pecan Pie, the Butter Tart. I made a batch for last night’s Boy Scout Court of Honor, and they were a Read More …
Gravlax is salmon which is cured with herbs, predominantly dill, and which is not smoked. I have made gravlax over the years in a traditional way which involved using weights to help press liquids out of the salmon during the curing process. I saw an article in the March 2013 issue Food & Wine Read More …
Lomo Saltado is a popular Peruvian dish of Chinese origins. An unusual feature of it is that cooked French fries are incorporated into the dish right before serving, and the dish is served over rice. Thus there is a bit of “starch on starch” to it, which is actually common around the world when people Read More …