Anthony Bourdain’s cookbook Appetites mostly consists of his version of standard foods with advice on how to prepare them in home kitchens. This is an adaptation of his version of chicken salad. I started with a Costco rotisserie chicken, which we had most of in the refrigerator, instead of raw chicken breasts, and I added Read More …
We ate this Turkish dish for lunch in Khiva, Uzbekistan. It is a layered dish with the base being an eggplant puree similar to baba ghanoush, then a layer of lamb cooked with cumin, then yogurt, then butter, and last the garnishes of sumac and parsley. The only time-consuming part is charring and cooking the Read More …
One of the signature pizzas at California Pizza Kitchen is their BBQ chicken pizza. This pizza is a vegetarian version of that adapted from a recipe in Bon Appetit. It makes one 12-inch pizza which will serve about 3 people as a main course. The original recipe called for 16 oz. of store-bought pizza dough, Read More …
I saw this dish in thekithn.com as a quick and tasty family-friendly dish. It was those things, although maybe to make it appealing to children I thought the seasoning was underdone. I think the seasoning mixture should be roughly doubled. Another change I made was to use sesame oil only in the seasoning mixture, and Read More …
For the cookie table at Amanda’s wedding we made several batches of 7-layer cookies, using 2 different recipes which primarily differed on whether the sweetened condensed milk was an early layer or a late layer. This version, adapted from allrecipes.com had the milk added late to help glue everything together. This version will make one Read More …
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 …