In recent years, I have gotten lazy (or have not planned ahead) and have generally microwaved my “baked” potato. It was ready in 7 minutes, vs. the 1 hour+ that it takes for the oven, and that seemed like a good deal. I recently read an article in www.thekitchn.com extolling the virtues of actually baking Read More …
This is the simple way that I have been making a smoked salmon spread lately. 4 oz. hot smoked salmon 4 oz. cream cheese 1 tsp. horseradish 1 tsp. mustard Mash all the ingredients together in a bowl. Spread on good bread and top with sliced onions and capers.
Some years ago I made a bread from The Fannie Farmer Baking Book in which yogurt was used as a simple way to add some sourness to the bread. I remade this bread earlier this week following the instructions, and was disappointed by it. It was OK, but nothing special. I decided to remake the Read More …
This tasty and easy to prepare pasta dish was adapted from an article in the Richmond Times-Dispatch about a recipe from food52.com. These quantities are for 2 servings: 4 oz. penne pasta 1 Tbs. olive oil 7 oz. Italian sausage (2 links), cut into one inch pieces ½ large onion, sliced ½ large cooking apple, Read More …
“Yoshuku” is the Japanese word for Japanese adaptations of Western cuisine. This “yoshoku steak” illustrates that meaning since a pan-fried steak with a sauce is a Western idea, but in this case the sauce is made with such Japanese ingredients as soy sauce, mirin, and rice vinegar. This recipe made enough sauce for 2 lbs. Read More …
For a family dinner, I was recently looking around for a good way to serve carrots, and I spotted a Pierre Franey recipe on the NY Times recipe website. It was both simple and very tasty. 1-1/2 lbs. of carrots, peeled and thinly sliced ½ tsp. sugar ¼ cup water 1 Tbs. lemon juice 2 Read More …
A couple of weeks ago, we had an excellent mushroom saganaki appetizer at Stella’s Greek restaurant in Richmond. I looked around the internet for a recipe for mushroom saganaki and noticed a recipe for shrimp saganaki published by the LA Times, which I adapted for dinner last night with a fresh baguette and a cucumber Read More …
This experiment was applying the marinade to Apple-smoked Cornish Game Hens (i.e. Greasy Little Birds) to a pork loin. It turned out very well. 4 lb. pork loin 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. dried rosemary 1 Tbs. dried basil Put the pork loin in a large enough ziplock Read More …
This easy version of fried rice is adapted from Serious Eats, one of my favorite sources of recipes. It makes 2 generous servings. A key part to the recipe is to have a large hot pan in which to fry the rice and then the other ingredients. Before cooking, have all the ingredients lined up Read More …
This recipe is courtesy of Carol, who likes potato soups and wanted to develop a recipe suitable for our annual trip to the Boundary Waters Canoe Area. The recipe below was sized for our 7 person crew, and can be scaled up or down. We kept the bacon separate since one member of the crew Read More …