I made a mistake when I recently tried to make Refrigerator Rolls. I misread the recipe and instead of including ¼ cup of water I included a full cup. When I looked at the dough it was clearly way too wet, and after considering just throwing it out and starting over, I instead I increased Read More …
For the past week I have been making several pepperoni rolls and kolaches using Refrigerator Rolls v2. Here is my approach for a sausage and cheese kolache like the ones in the phone. For each kolache 2 oz. piece of dough from Refrigerator Rolls v2 Half of a smoked sausage link (such as Johnsonville smoked Read More …
There are lots of dishes which combine pasta, a meat sauce, and bechamel sauce, such as the Greek pastitsio (One Pot Pastistio) and the Egyptian Macarona Bechamel. In this group is the Italian-American Million Dollar Spaghetti, which was recently touted by SeriousEats. Here is how I made it based on their recipe. This takes less Read More …
As a very special treat to celebrate Alyssa’s 40th birthday (and New Year’s Day) we made Steak Oscar based on Steaks with Friends at Home with Rick Tramonto. We made it in a deconstructed way since we weren’t sure everyone wanted crab and asparagus with their grilled steak. In this post I will not provide Read More …
Crab Imperial is a rather old-fashioned dish, which is now very expensive due to the very high price of crabmeat these days. This version is adapted from The Williamsburg Cookbook, and made 2 servings which we enjoyed on New Year’s Eve with Sourdough Baguettes with Keto Flour , salad, and champagne. It took about 45 Read More …
Raw kale is very tough, but it can be made much softer and more enjoyable to eat if the kale is handled the right way. Following the guidance in J. Kenji Lopez-Alt’s book The Food Lab, the tough stems should be removed, the leaves cut into ribbons and then massaged with olive oil and salt Read More …
This is a variation of Sourdough Baguettes replacing part of the all-purpose flour with KTA Keto Flour to increase the amount of fiber in the bread while preserving its flavor as a white bread. I refreshed my 50-50 sourdough starter on the morning of 12/29 and in the afternoon built it up to the quantity Read More …
Ben gave me the Alison Roman cookbook Something from Nothing for Christmas, and I spotted a recipe “Steak Like Tartare” which seemed like a good way to use up some of the beef leftover from the rib roast we ate for Christmas dinner. Alison’s original idea was to pan fry a steak and to serve Read More …
We served a rib roast for Christmas dinner and had a lot of beef and the bones left over. I used part of the leftovers to make this beef and barley soup adapted from a recipe in America’s Best Lost Recipes by Cook’s Country. This makes about 9 servings. Any soup like this involves using Read More …
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 …