Hummus makes a good accompaniment for savory dishes. This posting is adapted from Food &Wine. It makes 4 servings and takes about an hour. I spotted it because Carol likes cauliflower, and she liked this very much. (She thinks she might like it even more with more raisins (or currents or cut dried apricots.)) Hummus Read More …
Milk bread is popular in Japan and is a moist and rich loaf which is very good for sandwiches, etc. Milk bread is different from standard western breads because it starts with a cooked starch paste, which allows the loaf to have a higher hydration while still being manageable. I recently saw an article in Read More …
Khubz is the Arabic cousin to pita. This version is adapted from Imad’s Syrian kitchen. It can take as little as 2 hours to make a batch, or it can take longer if the fermenting dough is put in the refrigerator for some time (which has the advantage of improving the flavor). This will make Read More …
This was another kid-pleasing baking project adapted from America’ Test kitchen’s The Complete Cookbook for Young Chefs. It made 12 large cookies and took about 1-1/2 hours, including time for chilling the dough. Note that the original recipe called for 3/4 cup of chocolate chips, but I misread it and used 1/4 cup instead of Read More …
I have been experimenting with modifying a basic pizza dough to make focaccia-like breads to eat with saucy foods. This one worked very well. It makes about 3 servings. 2 oz. 50/50 sourdough starter 5.5 oz. KFA keto flour 1/8 tsp. yeast 4.5 oz. water ¾ tsp. salt Cooking spray 4 tsp. olive oil, divided Read More …
I saw a recipe on 177milkstreet.com for a classic Turkish mezze, which I thought could be the basis for a good one-pot Lenten dinner with the addition of cod (or some other seafood) and some good bread. It was in fact very tasty. This recipe is for 4 servings. (In fact, we made 4 servings Read More …
This is a Southern breakfast classic, combining Cathead Biscuits and Sausage Gravy .
This version of the Southern breakfast classic is adapted from the Richmond Times-Dispatch. It will make 6 servings. A key issue is how much fat is given off by the sausage. You will need at least a ¼ cup of fat for the gravy. If there is not enough from the sausage, add some butter. Read More …
These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein Read More …