This tasty dish is popular in SF Bay area Vietnamese restaurants, according to the Mercury News. This recipe is an adaptation of recipe by Andrea Nguyen in her “Vietnamese Food Any Day: Simple Recipes for True Fresh Flavors.” It consists of stir-fried beef on a bed of lightly dressed greens. Due to the very light Read More …
ANZAC Biscuits are a classic buttery cookie from Australia and New Zealand. They were invented during WWI as a suitable treat to ship to ANZAC (Australia and New Zealand Army Corps) troops in Europe since they were very stable and shipped well. This version is adapted from a recipe in Saveur magazine, and makes about Read More …
This recipe is applying the adobo concept (vinegar, soy, garlic, bay leaves) to mushrooms, and it makes a good side-dish. Last night we added 8 oz. of ham which we had in the freezer and served it as the main dish. It was a little light for that role. This recipe is adapted from Marvin Read More …
Bistek – Filipino Pan Fried Steak with Onions is a Filipino classic – steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). This recipe is applying the same concept to chicken drumsticks, and is adapted from an article in Read More …
This shrimp stew is from Gaza, and is adapted from a recipe in the NY Times 2/6/19 taken from Yasmin Khan’s book “Zaitoun: Recipes from the Palestinian Kitchen”. It is tasty and seems vaguely Indian, in the same way that Ethiopian cooking sometimes tastes vaguely Indian. I served it with freshly made Druze Mountain Bread Read More …
Carol and I learned how to make bagels at King Arthur Flour’s baking school in Norwich, VT about 5 years ago, and this post is adapted from their recipe. Authentic bagels are not hard to make, but they do use some specialized techniques and specialized ingredients. The dough is very stiff, and if I had Read More …
This posting is more about technique than recipe, and is a way to get crispy chicken wings without frying them, and is adapted from an article in bonappetit.com 3 lbs. of chicken wings will make about 4 entrée servings. The resultant wings can be eaten plain (Carol’s preference) or with Buffalo chicken sauce (or some Read More …
The Irish Brown Bread reminded me of a very lightly sweetened and low fat bran muffin, so I have thought for some time that I should make it as individual muffins rather than as a loaf. This was a success and had the key advantage of cooking faster (18 minutes vs. 50 minutes for the Read More …