Back in February, the Wall St. Journal published a “Slow Food Fast” recipe about making a variation of salad nicoise suitable for the winter, since it used only pantry ingredients and broccoli, which is readily available in the winter. I thought this was a good idea since it was a salad based on a vegetable Read More …
Successfully grilling potatoes is really about technique vs. recipe. Here is how I did this batch of grilled potatoes for two persons last night, following some ideas in realsimple.com. 12 small Yukon Gold potatoes, washed and cut in half 2 cloves garlic, crushed 2 Tbs. olive oil ½ tsp. dried oregano Salt Bring the potatoes Read More …
On Amanda’s most recent visit, she asked for this dish, which we made based on Wendy Hutton’s Southeast Asia’s Best Recipes, on page 101. This included making the green curry paste from scratch in our food processor. One difference from the book is that we included Thai eggplants since Carol really likes them. We kept Read More …
The grilled peppers and onions are one of the best parts of fajitas, but they are a bit tricky to get just right. You want a nice (but not excessive) amount of char, and you also want everything to be cooked through and to be in suitable sized pieces. I have tried a number of Read More …
This Chinese-American dish is an excellent example of fusion cuisine. The original version dates back at least 30 years to cookbook author Irene Kuo, and it was re-publicized as a Genius Recipe on Food52 in an article by Andrea Nguyen. The name comes from the simple ratio of sherry or rice wine, soy sauce, apple Read More …
This colorful composed salad is especially good in the winter when salad vegetables are not at their best. This recipe is adapted from one of my favorite cookbooks, Anne Lindsay Greer’s Cuisine of the American Southwest. There are similar orange-based salads from southern Italy. The photograph shows an individual serving of the composed salad before Read More …
Some time ago, I bought a bag of First Clear Flour from King Arthur Flour, which then sat in my pantry since I was not sure what to do with it. Since it was described by KAF as a high protein flour, I first used some as a substitute for bread flour when I had Read More …
This is a warm potato salad turned into a one-pot meal consisting of potatoes, bratwurst, mustard greens, and a mustard vinaigrette. It was a tasty quick and easy dinner, suitable for mid-week. The basic idea could be adapted for non-meat eaters by substituting cooked salmon for the bratwurst (and possibly adding some fresh dill). The Read More …
I was looking for a spice mix or garnish to go with grilled cauliflower, and saw a pistachio dukkah recipe on Cook’s Illustrated. Since I had almonds on hand, I substituted them for the pistachios. This made a nice accent to the grilled cauliflower. 1-1/2 Tbs. sesame seeds, toasted 1-1/2 tsp. coriander seeds, toasted ¾ Read More …
Grilled cauliflower is very popular these days, and if done well, it is very tasty. This version is based on an article by Cook’s Illustrated. To get the cauliflower to be both nicely grilled and cooked through, it is deep seasoned by dunking in a brine, microwaved until tender, and finished on the grill. The Read More …