This is a variation of Nestle’s Toll House chocolate chip cookies in which the chips are caramel (vs. chocolate) and there is cocoa powder in the dough. Otherwise, it is the same cookie. This recipe will make about 60 cookies and takes about an hour. They were popular at last night’s choir party. These would Read More …
Pastitsio is a classic which is like a Greek version of lasagna. I spotted a simplified one-pot version of it in Georgina Hayden’s cookbook Greekish: Everyday recipes with Greek roots. In Greece it is made with a long tubular pasta which is also called pastitsio, which is like the Italian pasta bucatini, but with a Read More …
This Chinese classic is based on a recipe in 177milkstreet. It will serve 4 and takes about 1.5 hours, including some marinading time. It was very good and did not involve deep frying. 1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces 4 Tbs. sugar, divided 3 Tbs. soy sauce, divided ½ tsp. Read More …
In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad. This is my adaptation of her Portuguese salad for 2 large servings. 1/3 of a small cucumber, thinly sliced ¼ tsp. salt 1 bell pepper 1 good tomato 1 clove garlic, chopped Pinch freshly ground Read More …
Over the years I have enjoyed a green peppercorn sauce on steaks. I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken. I made it for pork chops as follows. This will make 4-6 servings and will take about half an Read More …
I read in Bread Matters by Andrew Whitley that barley made a very nutritious bread with lots of soluble fiber. (It also has a low glycemic index.) This inspired me to look through my cookbooks and I found a recipe for barley bread in Jean Anderson’s The Food of Portugal, one of my first cookbooks. Read More …
Bacalhau à Bràs is a Portuguese classic, including salt cod, onion, potatoes, and olives. After consulting many recipes, I based this version on a recipe at 2foodtrippers.com, with a number of modifications. A key one was using frozen hash browns for the potatoes, which saved a lot of cutting. This makes 4 servings and takes Read More …
This is a variation of 100% Red Fife Sourdough Boule using a Graham flour (a coarsely ground whole wheat flour) purchased from Anson Mills. As shown in the photo, this made a good boule, but one which rose less than a boule made from Red Fife. Levain 11.5 g 50/50 sourdough starter (a bit more Read More …