I was at the New Grand Mart and decided to buy some Indian eggplants to accompany a dish of Butter Chicken. This is what I ultimately made, based on Sharda Gopal’s book Step-By-Step Indian Cooking. This will make 3-4 servings as part of a multi-course dinner. It was spicy, but not really hot. 1 lb. Read More …
Text to Follow I spotted a recipe for this Indian-Italian mash-up at Food & Wine, which reported on it as a popular dish at the Superkhana International restaurant in Chicago. As expected, it was quite good. Amounts shown below are per calzone, each of which is one serving. Amul cheese is an Indian processed cheese, Read More …
I made this originally as a filling for Butter Chicken Calzones but it does very well on its own. This is an adaptation of a recipe in Food & Wine, which is originally from the Superkhana International restaurant in Chicago. Butter Chicken is a bit of a misnomer since there is not a lot of Read More …
An aillade is a sauce from the Languedoc region in southern France made by pounding together nuts, garlic, wine, lemon zest and olive oil. This is a modernized food-processor version adapted from the Washington Post, which in turn adapted it from Rebekah Peppler’s À Table. It was a hit at a recent family party, where Read More …
This Cantonese dish is adapted from a recipe in Martin Yan’s Chinatown Cooking. He includes 1 tsp. of cracked Sichuan peppercorns which I have omitted since I do not like them. We have made this twice with asparagus, as he suggests, but I think it would be better with other, quicker cooking, vegetables, such as Read More …
I read somewhere on line that smoked bologna was a popular form of barbeque in Oklahoma, so I decided to try it. I bought a chub (~3 lb. chunk) of good quality bologna (Boar’s Head Garlic) and smoked it today. The process was very simple: Bologna chub ¼ cup yellow mustard 2 Tbs. brown sugar Read More …
This is an adaptation of a recipe in Serious Eats. The crust is thick but very light (due to a high hydration dough) and is crispy on the bottom because of oil in the pan. Serious Eats gives three ways to handle the dough, and I chose the first one since it was new to Read More …
Last weekend, Carol went strawberry picking and suggested I turn most of the strawberries into preserves. I am still pretty inexperienced in making preserves, and this turned into more of a learning experience than I had expected. In any event, the final product was good, and I will incorporate in this post what I learned. Read More …
Lately I have several times made a variation of Sourdough Baguettes in which I have incorporated some whole grain flour and have formed the dough into a single boule to simplify the process. Here is the basic recipe and process. The last time I did this, I used KFA 9-grain blend as the whole grain Read More …
This cold soup is based on a recipe in a famous and eccentric old cookbook, M.F.K. Fisher’s How to Eat a Wolf. She wrote this book in 1942, during wartime rationing, and added extensive margin notes for a later addition about 1954. It consists of ideas on how to eat economically and with limited availability Read More …