This a variation of my standard pizza recipe, Pizza for Many or For One, in which I use some King Arthur Flour Keto Blend to reduce the glycemic load of the pizza. Since the Keto flour is thirstier than ordinary flour, I had to increase the water. It turned out very well. For Four For Read More …
Vichyssoise is a good example of how cooking evolves. A French chef, Louis Diat, working at the Ritz-Carlton Hotel in New York, was looking for a cold soup for the menu around 1920. He remembered his mother’s potato and leek soup (potage Parmentier), and transformed it by adding cream, chilling it, serving it with chives, Read More …
This is an adaptation of a recipe in a magazine (Wine Connoisseur?), a quicker version of spaghetti Bolognese, which usually involves hours of simmering, etc. This version took about 45 minutes and made enough sauce for 1 lb. of pasta (i.e. 4 servings of 4 oz. of pasta, or 8 servings of2 oz. of pasta. Read More …
This is an adaption of a Chinese-ish salad recipe in the Washington Post. We ate it for dinner with dumplings. It could be turned into a main course with some chicken or shrimp. 2 servings. About 20 minutes of preparation. For the dressing 1 Tbs. soy sauce 1 Tbs. unseasoned rice vinegar 1 Tbs. sesame Read More …