Since many of my backpacking main courses use pasta, this is an attempt to get some variety by using rice. We experimented with instant rice to save stove fuel, but were unimpressed by the result. In this version, we are incorporating some techniques from the making of rissotto, adding hot water to the pot as Read More …
This is a vegetarian version of biscuit bombs, combining Buttermilk Biscuits and Potato and Cheese Filling. ¼ cup of filling per Biscuit Bomb. A full batch of the filling will fill 16 biscuits. I like to add a little SriRacha or other hot sauce to the biscuit bombs.
I was looking for a good dessert for a canoe trip and I spotted this cake in Sheila Mills’ The Outdoor Dutch Oven Cookbook. It is from a class of cakes developed during World War II to make do without scarce ingredients, like eggs, butter, and milk. This also means that it was made with Read More …
This is an example of Yoshoku, Japanese style western food. It is a meat patty served with a sauce, rice, and a salad or vegetables. The patty is made from a mixture of pork and beef and is quite tasty. It is a bit like meatloaf. This version comes with a tangy sauce based on Read More …
This is a variation of Tare, a common Japanese sauce combining sweet, salty, and savory tastes. In this case, it is used for Gyudon (Japanese Beef, Onion, and Sweet Soy Rice Bowl), but it can be used for a variety of foods. I used to particularly like Tare on grilled chicken meatballs, and this sauce Read More …
Text to follow This is a Japanese comfort food classic and is relatively quick to make. This version is adapted from Tim Anderson’s Japaneasy, and is sized for two portions. Note that you need to have the Sweet Soy Sauce ready when you start to cook. 10 oz. steak, thinly sliced against the grain 1 Read More …
An unusual way to make pizza dough was the cover article in the Sept.-Oct. issue of Milk Street Magazine, and I made it to general acclaim for a family dinner last night. It combined a very light crumb with a crunchy bottom surface. This is an unusually high hydration dough, which requires some changes in Read More …
This is a dish from the Basque country of northern Spain (the former kingdom of Navarre). It would be most commonly made with jamon serrano or prosciutto, but I made it with cottage bacon. Two trout will serve 2-4 people depending on their appetite and the size of the trout. This is an adaptation of Read More …
This is how I turned one quarter of Schiacciata with Grapes which was getting a bit stale, into a bread pudding, which was 2 good sized servings. I used half and half because it was open. Otherwise, I would have used heavy cream. This idea could be used for a variety of baked goods which Read More …
This is a lightly sweet member of the focaccia family which is flavored by grapes and anise liqueur. I have made this a couple of times over the years, this time as a way of using up some older grapes on the counter which had shriveled and did not have a good texture to eat Read More …