When I have made paella, I have always had trouble getting all the rice on the top layer fully hydrated and cooked. That is one reason why I have liked making Portuguese Seafood Rice which is soupier than Spanish paella. I recently saw a Bon Appetit article called “Cheater’s Paella”, which advocated cooking paella with Read More …
I usually make Sticky Buns for Christmas morning, but this year I decided to vary things up slightly by making a different kind of cinnamon roll, one developed by King Arthur Flour and which was their recipe of the year for 2021. The rolls turned out well even though just after mixing the dough I Read More …
Mutabbal is a Palestinian variant of Baba Ganoush in which lemon, tahini, and yogurt flavor the roasted and smoky eggplant. This version is adapted from Palestine on a Plate and was enjoyed on Christmas Day as part of our feast. I reduced the salt and other flavorings quite a bit from the original. 2 large Read More …
From Carol’s childhood, we have a hard-to-read handwritten recipe for gum drop cookies. We made a batch today following the original instructions. One of these days, we will update them to weigh the flour, etc., but not today (Christmas Eve)! A batch makes 5-6 dozen cookies. 1 cup Crisco (vegetable shortening) 1 cup light brown Read More …
A few years after we moved from Bellaire, TX, 3 Asian-American young men from Alief opened Blood Brothers BBQ, an Asian-Texan fusion restaurant, in Bellaire to national attention. Ever since, I have been on the lookout for their recipes, with little luck so far. However, a few months ago America’s Test Kitchen published a recipe Read More …
Pepperoni rolls were invented in West Virginia in the late 1920s as a food for coal miners to eat during their meal breaks in the mines, similar to the pasties eaten by Cornwall and Iron Range (MN) miners. Here is how I made 6 rolls using half a batch of Pizza for Many or for Read More …
Southern Living recently had an article on Cheese Dreams, which they described as a very popular appetizer in the 1950s. This version is adapted from that article. I made a half recipe, which was enough to make about 16 pieces. We enjoyed them with a bowl of hot tomato soup for lunch. As can be Read More …
Sausage rolls are very popular in Britian, where they consist of fresh sausage meat encased in puff pastry and baked in the oven. A wide variety of different fillings could be used, but the traditional one is pork seasoned with sage and thyme. The Food Lion was strangely out of ground pork when I visited, Read More …
Mongolian beef is a dish invented in Taiwan which has become a staple of Chinese-American cooking. (It has nothing to do with Mongolia.) I recently enjoyed it at PF Chang’s and looked around the internet for how to make it. This version is adapted from thewoksoflife.com. It makes 4 servings and takes about 45 minutes Read More …
Garlic green beans is a popular side dish at Din Tai Fung restaurant in LA. TastingTable.com made a copycat recipe from which this posting is adapted. Quantities below are for 2 persons. This is a quick dish. Like many Chinese dishes, everything should be prepped and lined up before cooking starts since the actual cooking Read More …