The most famous food to grill on a cedar plank is salmon. For my first try at this, I adapted a recipe from Dina Guillen’s cookbook Plank Grilling. It takes at least an hour of preparation to soak the cedar plank, and then the rest takes about half an hour to make the glaze, heat Read More …
This is an adaptation of Quick Cinnamon Rolls to make it suitable for backpacking and canoe trips where there is no refrigeration. This recipe is for 5 servings. It can be scaled up or down. At home, prepare the following baggies Baggie No. 1 – Dry ingredients for dough 10.8 oz. self-rising flour 2.5 Tbs. Read More …
This version of the popular Southern dish shrimp and grits is adapted from the New Orleans section of Nina Compton’s cookbook Kwéyòl / Creole. We enjoyed it at the beach a few weeks ago and again this last weekend. I have lightened it a bit from the original. This will serve 4 to 6 people Read More …
I recently bought Dina Guillen’s cookbook Pizza on a Plank about grilling pizza on a 7 x 15 inch wooden plank. I bought some cedar planks and the photo is my first attempt. I made a barbeque pork pizza using 1 serving worth of dough from Pizza for Many or For One. This posting is Read More …
We have been looking around for a variety of cookies to make for the cookie table at Amanda’s wedding. This is an adaptation of a recipe I spotted in Jessica Merchant’s book Easy Everyday. One improvement we made was to cut the caramels into smaller pieces so that they naturally distribute more evenly across the Read More …
This is an adaptation of Chewy Caramel Pretzel Cookies for backpacking and canoeing. The photo is from a proof of concept in which I baked the cookies as a ring in my Omnia backpacking oven used as a baking pan in my home oven. The quantities below are for 5 people. At home prepare the Read More …
This dish is adapted from a recipe in the Milk Street magazine’s September-October issue. It is very similar to Garides Santorini (Baked Shrimp and Feta Santorini Style). Milk Street classifies this as a “COOKish – Throw It Together” recipe, which is a pretty good description. It takes about an hour but there is very little Read More …
Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953. This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret. We enjoyed it on a bed of lettuce with toast points. It takes about 15 Read More …
I spotted a recipe on https://reneenicoleskitchen.com/ for a variation of cinnamon rolls which included diced apples in the filling, and I made it for the family at the beach. It was very good and was happily devoured. It was also, with the full amount of cream cheese icing, very rich. I might try it with Read More …
This tasty salad is adapted from a recipe in Deb Perelman’s cookbook Smitten Kitchen Keepers. It makes 2 entrée servings when boosted with sliced turkey or some other protein. It took about 30 minutes to prepare, not counting the roasting of the tomatoes. 112 g. (1/2 cup) uncooked farro (I used Trader Joe’s 10-minute farro) Read More …