Grilled chicken (gai yang) is very popular in Thailand. This version is adapted from Hugh Mangum’s Barbecue: Smoked and Grilled Recipes from Across the Globe. One difference between this version and what would be cooked in Thailand is the size of the chicken which would be much smaller in Thailand than in the US. This Read More …
Damper is the name given in Australia to a wheat bread cooked while camping in the bush. This version is like a biscuit or scone. Curtis Stone demonstrated this dish on a Rachael Ray show some years ago. I came upon this while looking for a bread to bake for breakfast on a layover day Read More …
This is a variation of Pizza for Many or For One – Keto Version in which I replaced the yeast with active sourdough starter and I used the dough to make a focaccia. This version is 2 person’s worth of dough which was enough to serve 3 people as a side dish to Straccetti de Read More …
This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing. Cooking the steak this way made it more tender than in the traditional recipe. It was very good with a focaccia on the side. Quantities below are for 2 servings: Read More …
This is an adaptation of “Perfect Sous-Vide Steak” from Lisa Q. Fetterman’s book Sous-Vide at Home. It did turn out very well, with an even pink center and a nice crust. We used the steak in Straccetti de Manzo (Steak and Arugula Salad) with Sous-Vide Steak which was also delicious. This is much more a Read More …
No photo at this time. This is an adaptation of what Ina Garten called “Baked Chips’” in her book Barefoot Contessa Family Style. It is a good way to make roasted potatoes. Here is enough for 2 servings. It takes about 45 minutes. 1 large Russett potato 1 Tbs. good olive oil 1 clove garlic, Read More …
This recipe is a variation of Minestrone – Dehydrated for Camping in which I use full-sized beans instead of lentils. It makes 6 servings and can be ratioed up or down for different numbers of people. 3 cloves garlic, minced 1 onion, minced 1 stalk celery, minced 1 carrot, minced 1 cup tomato sauce 2 Read More …
Piadina are a rustic flatbread made in the Romagna section of Italy. I saw an article about them which indicated that a typical filling was prosciutto, arugula and cheese, and since I had all of those on hand, I decided to make it. This version is adapted from one of my oldest cookbooks, Italian Pizza Read More …
This photo shows a classic version of a stuffed Piadina. I substituted brie for the similar soft cheeses which would have been used in Italy, such as stracchino.
We made this salad adapted from thekitchn.com to go with Ginger and Honey Baby Back Ribs. We were not able to find fried shallots, so we substituted canned fried onions. This recipe takes about 15 minutes to prepare and will serve 6-8 people. For the salad base: 1 pint cherry or grape tomatoes (~10 oz.), Read More …