This is a very popular soup in Lithuania. The pink color is from the combination of beets and dairy. In Lithuania, the dairy would normally be kefir. In Richmond, while kefir is available, good quality buttermilk and yogurt are more available, and I have substituted 2 parts whole-fat buttermilk and 1 part whole milk yogurt Read More …
This bread has quite a complex flavor from the olives, garlic, red pepper, and bit of sugar. This version is an adaptation of a recipe in Bread Illustrated from America’s Test Kitchen. I made this based on weight of flour vs. the volume. The original recipe equated 3 cups of bread flour with 16.5 oz., Read More …
These tasty pickles can be eaten within a day or so of making them. This version is adapted from a recipe in the Richmond Times-Dispatch and makes about a pint of pickles. 1 lb. English or Persian cucumbers, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar 1 Tbs. Read More …
Carol recently bought a pan for baking 6 donuts, so I kept my eyes open for baked donut recipes. I spotted the Easy Baked Donut Cookbook on line at a good price, bought it, and made its coffee cake donuts. I don’t think they looked very donut-like, but they were tasty and cooked quickly. I Read More …
The internet was ablaze a few weeks ago with articles stating that Ikea had released the recipe for the Swedish meatballs they sell in their stores. I saw one of these articles and decided to make them. I had to do some adjusting since the recipe was written for a European audience. I changed the Read More …
I have now made two batches of Parmesan cheese using the instructions in Ricki Carroll’s Home Cheese Making pages 140-141. The photo is of one of the cheeses after 6 months of aging in the cheese cave. It looked and tasted like Parmesan – a success. To assist myself in planning the day and keeping Read More …