This version of grilled chickenfrom Guam is similar to teriyaki chicken. The Fina’denne is essentially a sauce to go on the rice. Both are tasty. This version is adapted from Von Diaz’s cookbook Islas: A Celebration of Tropical Cooking. The original recipe was with a cut-up chicken. I made it with 3 lbs. of disjointed Read More …
Hot cross buns are an Easter classic, which I remember from my childhood. This version is adapted from Marie Rayner’s book The Best of British Baking: Classic Sweet Treats and Savory Bakes. The photo shows a half recipe. The only hard part of halving the recipe was including half of a beaten egg (i.e. 2 Read More …
There has been a lot of publicity lately about a new cookbook Anything’s Pastable by Dan Pashman. The basic idea of this book is to think outside the traditional pasta and sauce combinations. This is the first thing I have cooked from the book (with some adaptations). It is actually a fairly conventional pasta with Read More …
I have made a number of Middle Eastern dishes lately, so when I saw in the Washington Post a salad based on salmon marinaded in shawarma spices, I wanted to try it. This is sized for 2 servings. There is a 2-3 hour marinade, but the actual preparation is about 30 minutes. We ate it Read More …
The name of dish from Damascus is “kebab from India” because it originated years ago from an Indian family which settled in Syria. It is actually flattened lamb koftas in a tomato sauce. This version is adapted from Imad’s Syrian Kitchen. It will make 4 servings, but the photo shows a 11 x 7 inch Read More …
This is a variation on Greasy Little Birds using skin-on, bone-in chicken thighs instead of Cornish game hens. Having the skin on is important since it helps keep the thighs moist. Here is the recipe and procedure: 6 lbs. skin-on, bone-in chicken thighs 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. Read More …
I spotted this recipe at Delish.com. It is an easy, kid-friendly dessert with an Easter theme. The marshmallow in the middle of the roll turns into caramel goo when baked, leaving a hollow center in the middle, which can represent the empty tomb on Easter morning. I baked them in a loaf pan, but they Read More …
This popular way of eating hummus with lamb is from Damascus, and is adapted from Imad’s Syrian Kitchen. It makes 4 meze servings or 2-3 main course servings, both with khubz or pita breads. It takes about half an hour to make the topping for the hummus. The recipe calls for Baharat, a Syrian spice Read More …
This is a higher fiber variation of Khubz , the Arab equivalent of pita. This recipe makes 6 flatbreads (vs. 12 for the original Khubz recipe). They turned out well, but were not very extensible. I may next time increase the water a little. (High fiber flour is thirsty.) 142 g. high gluten flour 142 Read More …
Taylor Swift has been very much in the news lately, and I saw an article stating that her favorite version of spaghetti and meatballs was developed by Ima Garten. I made it and found it to be easy, rather basic, and quite tasty. (The meatballs have more breadcrumbs than I usually use, but they are Read More …