This was a good Lenten lunch, adapted from a recipe in Mark Bittman’s The Best Recipes in the World. It is Malaysian and origin and is similar to Laksa. It could be made with shrimp or chicken. This made 4 servings and took about 45 minutes. With 1 serrano pepper it was moderately spicy. 3 Read More …
Paul Prudhomme popularized Blackened Redfish in the 1980s, which I had a few times back in the day, but then not recently. I spotted a recipe in the NYT and decided it would be a good dish for Lent. I made it with skate, which was very inexpensive and recommended by the fishman at Wegman’s. Read More …
This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times. This is an Irish-style brown bread with raisins. Like the other variations, it turned out very well. Total elapsed time on these breads is 15-25 hours, so they need to be started Read More …
This is one of the favorite recipes which Olia Hercules has in her recent book Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. She strongly recommends using some of the roasted pork with its accompanying vegetables and fruit as the filling of buns called pyrizhky, which sound very much like kolaches. We served Read More …
“Jerusalem Mixed Grill” is a popular Israeli street food with is made from a variety of meats, including offal. www.177milkstreet.com modified this dish to American tastes and kitchens so that it can be made with chicken thighs in a non-stick skillet on a stovetop. This is my adaptation of their approach. I served it with Read More …
Text to follow I served this Israeli salad with Jerusalem-style “Mixed Grill” Chicken to use up a cabbage in our refrigerator. This is an adaptation of a recipe in Jean Nathan’s book The Foods of Israel Today. The one unusual ingredient in it is ascorbic acid which I had on hand in the form of Read More …