Bazlama is a Turkish flatbread, which is also called Village Bread, because it is popular in the countryside. It is commonly eaten for breakfast. This version is adapted from a popular video by Lina’nin Yemek Tarileri which has been viewed more than 50 million times. It is an enriched bread, containing either milk or yogurt, Read More …
This hearty winter stew from northern Spain was adapted from Jean Anderson’s Falling Off the Bone. It takes about 4 hours and will serve 6-8 with a good crusty bread. 6 thick slices of bacon, cut into 1-inch pieces 3 lb. beef chuck or round roast, cut into 1-1/2-inch cubes 2 large onions, sliced 6 Read More …
This is a variation on New York Bagels in which about half of the high gluten flour is replaced by King Arthur Keto Wheat Baking Flour plus Vital Wheat Gluten, since the keto flour has less gluten. The changes in flour also required a change to the amount of water, and it took a few Read More …
This is a version of the classic spinach salad with a warm sweet and sour dressing. It is a simplification of a recipe in The Texas Cowboy Kitchen. It made 2 large servings and took about 10 minutes. I used jamon serrano, since we have a lot from buying an entire ham from Costco. Alternatively, Read More …
This is my sixed version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 4 – 50% local Whole Wheat is that I replaced all the Turkey Red flour (a whole grain heritage flour) with a local Richmond product, Sub Rosa’s whole grain Rouge de Read More …
This is our second use of Trader Joe’s 10-minute farro. It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad. My further enhancement was to add some Read More …
I was recently reading about the virtues of reverse searing a steak, i.e. slowly roasting it in an oven until done, and then finishing it off with a sear in a very hot cast iron frying pan. If done right, the result is a steak which is evenly cooked to the preferred level of doneness Read More …
I spotted a recipe in 30seconds.com that looked like it should be very good with mashed potatoes, and it was, although a bit hard to serve with melted cheese everywhere. (The basic idea is meatballs simmered in a French onion soup, and then cheese mixed in and melted.) I will describe the way we made Read More …
Before throwing out an old issue of Bon Appetit, I noticed some tasty looking winter braises, and this is an adaptation of one of them. This takes about an hour and will make 2-4 servings. (4 servings for us with mashed potatoes.) The sauce was very good as were the apples with the pork. 1 Read More …
This is an alternate use for the dough for New York Bagels . Form each piece of bagel dough into a rope about 12 inches long. Coil the rope around a good quality hot dog or another good quality cooked smoked sausage. On a clean work surface, roll the wrapped dough and dog back and Read More …