Pimento Cheese is a Southern classic. This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread. This was quite tasty, but more saucy than I expected. The next time I would start with less mayonnaise Read More …
This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness. This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy. It added some good variety to a set of dips to accompany Grilled Flatbread. 1 cup walnuts 4 roasted Read More …
Instructions to follow Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose. All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash. Roll out the croissant dough until a single recipe is a 17 Read More …
Instructions to follow
This post is about my first try at making a pressed cheese, a farmhouse cheddar. I learned a lot from the process, and the result was a much more accomplished second effort in this posting: Farmhouse Cheddar Cheese. It will probably be a couple of months before I try this second effort, but I opened Read More …
The photo shows Gouda out of the brine and beginning to air dry in the cheese cave. Gouda is an example of a washed-curd cheese, and this is the first time I have made one. When making a washed-curd cheese, one of the steps is to drain some of the whey from the curds and Read More …
When I lived in Asia, I liked to visit the now former Portuguese colony of Macau. One of the signature dishes of the colony was African Chicken, which is chicken cooked in a spicy coconut milk based sauce. This version is based on a recipe in the South China Morning Post. I have kept the Read More …
This is a tasty dish for 6 people. The potato pancakes remind me of the Irish boxty, since they are a mixture of potato and flour. It takes around 3 hours to reduce the sauce to the thickness shown in the photo. This version is adapted from an article in Vice. For the Goulash: 6 Read More …
This is a variation on a signature recipe from a prominent London hotel, The Goring. They make their omelet with lobster, but since we get good crabmeat here in Richmond, I have substituted the crab. I made this as the hotel does, in individual servings, but I think it could easily be done in a Read More …
The national dish of Lithuania is a large potato dumpling with a meat center, served with a rich sauce. Most people call these cepelinai (i.e zeppelins) and make them as tapered cylinders, rather like a skinnier version of a football. In Carol’s family, they are called klatskies, which is apparently the Russian word for them, Read More …