This recipe, adapted from Robb Walsh’s The Tex-Mex Cookbook, is one that I have done many times over the years. I was surprised to see that I had not yet posted it on the blog. Normally, I would make it with Stewed Chicken Breast , but I have also successfully made it with leftover Thanksgiving Read More …
At a recent camping trip, Matt Goves made a tasty and easy seafood stew for dinner. I asked for his recipe, which was based on foodwishes.com, and made it last night as a change from two nights of Thanksgiving foods. Following Matt’s lead, I made this with a 50/50 mixture of cod and shrimp, but Read More …
I was reading Alissa Timoshikina’s cookbook “Salt & Time: Recipes from a Russian Kitchen” and spotted a recipe for Olivier Salad, which is more commonly known throughout the world as Russian Salad. (I remember eating it once in Buenos Aires.) I made a batch in part to use up some roast turkey breast meet. I Read More …
This is a variation of Stecca Bread , the signature loaf of the Swamp Rabbit Café in Greenville, SC. The difference is using a mixture of Flourish high fiber flour and high gluten flour to replace the bread flour in the original recipe so that the bread has a lower glycemic index. The change in Read More …
Pickled onions are often useful as a garnish. This version makes 2 cups and is adapted from 177MilkStreet.com 1 cup white vinegar 2 tsp. white sugar 2 tsp. kosher salt 2 medium red onions, halved and thinly sliced 1 jalapeno chili, stemmed, halved and seeded In a small bowl, mix together the vinegar, sugar, and Read More …
Since we recently went to Romania, I have kept my eyes open for Romanian recipes to try. I spotted one on 177MilkStreet.com which I tried with success. The unusual parts of this soup are that it is flavored with caraway seeds and vinegar, and garnished with Pickled Red Onions. This will Take about 2 hours Read More …
Looking at the blog, every few years I make another batch of pulled pork and write it up. This version was loosely based on Robb Walsh’s Texas Eats. Pulled pork is extremely simple, but is also hard because it takes so long. I have choir rehearsal on Thursday nights, which always means that I get Read More …
Stecca bread is the signature loaf of the Swamp Rabbit Café in Greenville, SC. It is acclaimed in Greenville for sandwiches and for dipping in olive oil. We enjoyed it last night with butter and jam, and this morning toasted, covered with refried beans and cheese and then broiled (aka as the bread for Molletes.) Read More …
I was looking around for a simple dessert to make in a time-share apartment kitchen and I spotted a recipe for apples baked in puff pastry. I simplified it a bit and it turned out very well with a scoop of vanilla ice cream. Makes 8 servings and takes about an hour. 2 sheets puff Read More …
This recipe is adapted from Serious Eats and shows the variety of Mexican food. It came from Puebla and apparently from Middle Eastern immigrants who brought the shawarma technique with them and then adapted it to Mexican ingredients and tastes. This home version roasts the meat at a low temperature in a loaf pan and Read More …