Carol made this salad for our Father’s Day lunch, adapting a recipe in www.delish.com. She added a few ingredients to the salad, and reduced the amount of chickpeas. The recipe below is slightly different from what she served since she thinks 4 oz. of salami in the original is too much and that a mixture Read More …
Carol made this dessert for Father’s Day based on a recipe in www.thekichn.com. An enhancement she made was a glaze for the top of the cheesecake. This was a very tasty and easy dessert which made 10 servings. Work time is very short, but it does need a few hours in the refrigerator to set Read More …
I had left over chicken livers after making Chicken, Pork, Liver and Mushroom Hand-Raised Pies which I used to make this pâté which is adapted from Jacques Pépin’s cookbook Essential Pepin. It is a rich pâté with a large amount of butter, which he explains is necessary to keep it from being grainy and bitter. Read More …
This is an adaptation of a recipe in King Arthur Flour’s Intermediate Sourdough on-demand course, which I baked in a Brod & Taylor Baking Shell in combination with a baking steel. Lately I have usually retarded shaped dough in the refrigerator and baked first thing in the morning, but this time, since I started early Read More …
Carol and I recently walked the West Highland Way in Scotland. Frequently on restaurant menus in Scotland are savory pies and for one dinner I had a tasty steak pie with a puff pastry crust. I spotted the book Meat Pies by Brian Polcyn and Michael Ruhlman and decided to try my hand at a Read More …
I recently bought a fromaggio cheesemaking machine, and my first use of the machine was to make a batch of cream cheese. I chose cream cheese since it is an easy cheese eaten fresh. The process with the fromaggio takes about 13 hours plus draining, which I did with my cheese press with a 2 Read More …
I received a Brod & Taylor baking shell for my birthday and used it yesterday for the first time to make the Pain au Levain shown below. It worked like a charm – 20 minutes on top of a preheated baking steel to provide a moist environment and 15 minutes off to brown and crisp Read More …
This is an adaptation of recipe for a Roman dish in Alex Guarnaschelli’s cookbook Italian American Forever. This will make 4-8 servings and will take a bit more than an hour. Note that we barely fit this into our 12-inch cast iron skillet. ¼ lb. pancetta or bacon cut into lardons (I used bacon 3 Read More …
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 …