Carol made for lunch yesterday a variation on a recipe in Japanese Soul Cooking. Her main change was substituting sliced pork loin for duck breast, since it was easier to get and adding fresh shitake mushrooms (since she likes them.) I am not including the recipe in this posting.
This is a Japanese dish in which cubes of steak are pan-fried, glazed with a soy-citrus sauce, and served with steamed rice. I actually made it with thin sliced rib eye from a Korean supermarket, which is what is shown in the photograph. I think that was a mistake because there was too much surface Read More …
This fish, potato, and olive oil spread is a variation on a Venetian classic Baccala Matecato and similar Italian and French spreads. The key difference is using smoked trout instead of dried cod as the fish element. This version is adapted from a recipe in Saveur. Since olive oil is a key ingredient, it is Read More …
This is an adaptation from a recipe in thekitchn.com. It turned out to be a very quick, easy and flavorful way to cook a steak, and it was very good with warmed flour tortillas. The quantities shown below are for 3 servings, but it can be easily ratioed up or down. It has a little Read More …
I have always liked filled breads. Here is an example from Afghanistan as reported in the Washington Post. It is shaped like a calzone, but is pan-fried vs. baked, has a very different filling, and is eaten with an herb chutney and yogurt. This took about 2 hours of elapsed time and made 6 flatbreads. Read More …
An American classic is the version of bean soup which has been served at the US Senate cafeteria for more than a century. This version is based on a recipe in Cook’s Country Eats Local as adapted to one of the principles of peasant cooking – use what you have! Thus I used pinto vs. Read More …
This Catalan dish is like a simplified and quicker paella in which pieces of thin broken pasta take the place of rice. This version is adapted from an article in Milk Street Magazine and will make 4 servings in about 35 minutes. Thus this could be a weeknight dinner. It requires a 12 inch skillet Read More …
Before there was Buttermilk-Brined Roast Turkey, there was the same idea with chicken, as introduced by Samin Nosrat in her book Salt Fat Acid Heat. This was easy to do, and like the turkey, was very good – moist and flavorful. A key point is always to avoid overcooking poultry. I used a temperature probe Read More …