Kouign-Amann is a classic French dessert from Brittany. Since this is a dessert with only a few ingredients, it is a dish in which top quality butter will really shine. This recipe is adapted from King Arthur Flour and will make one 9-inch round cake in about 3 hours. I weighed all the ingredients for Read More …
Shrimp creole is a classic New Orleans dish, particularly popular during Lent. We made this batch for Ash Wednesday dinner for 2 people, based on a recipe in Cooking up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. This is a good weekday dish since it is done in less than Read More …
I previously posted Pork Braised in Milk , which was an Argentine dish of Italian origins. I recently made a simpler version of this idea from www.mountainviewtoday.ca, an Alberta newspaper. I thought the idea was very good, but needed more cooking time than in the original recipe, which was 80 minutes at 325 degrees. I Read More …
Scallion pancakes are a popular street food in China. They use a technique of making flaky layers by coiling up an oiled dough and then rolling the coil into a flatbread. This recipe follows one in AnsonMills.com, which provided 2 heritage ingredients which I used, Trigo Fuerte Flatbread Flour and Benne seeds. I suspect a Read More …
Some time ago, we bought some high-end (Nuri bran)d canned sardines from Portugal. Carol wanted to use one of the cans with pasta, and this is what I made. Essentially, this was a pantry dish for 2 people, using what I had, and everything can be substituted for what you have on hand. This is Read More …
This is a variation on Dirty Martini Fish in which I replaced hake by skate and therefore modified the process some. Skate is very much like a fish version of skirt steaks. Skate fillets are thin and have very pronounced grain. There are also like skirt steaks used to be, a very good value. (Yesterday Read More …
Early in my adult life, I made bran muffins frequently for breakfast. I do not recall where I got my original recipe from, but I recall that I made it even more ‘oomphy’ by replacing white sugar and white flour with brown sugar and whole wheat flour. I do not recall why I stopped making Read More …
This bread is a variation of 65% Whole Wheat Sourdough Boule replacing the Red Fife bread flour with whole grain Einkorn flour. It turned out well, had a nicely open crumb, and was very tasty, but I noticed that it was a bit flatter than the loaf made with Red Fife. I think that the Read More …