Yesterday, we were making a pasta salad with chicken. We cooked the chicken using sous-vide following the directions in SeriousEats.com and it turned out very well. Sous-vide allows you to cook chicken breasts to just the right temperature which really makes a difference. Chicken breasts should not be over-cooked. Here is how we cooked 1-1/3 Read More …
For a tea party with 2 of our granddaughters, Carol made a batch of scones based on a recipe in The Cook’s Encyclopedia of Baking. The recipe made 30 mini scones, which were a hit with cherry jam and whipped cream. 2 cups (8.66 oz.) all-purpose flour 1-1/2 tsp. baking powder 1/3 cup sugar ½ Read More …
Corn cheese is a popular Korean bar snack, and it is both easy and tasty. This version is adapted from Cook’s Illustrated. It takes less than 30 minutes and will serve 6. We served it last night with steak and a salad 2 Tbs. unsalted butter 2 (15-oz) cans of sweet corn, drained 1-1/2 tsp. Read More …
Robert Baker was a food scientist at Cornell University. He is most famous for inventing the chicken nugget, and his second best-known invention is Cornell Chicken, a grilled chicken with a simple but somewhat unusual marinade. There are many variations of Cornell Chicken. I started with one in Saveur: The New Classics Cookbook, which was Read More …
This is a very good and simple vegetable dish, which is adapted from Host: A Modern Guide to Eating, Drinking, and Feeding Your Friends by Eric Prum and Josh Williams. It makes 2 servings and takes up to a day in total, depending on how long the yogurt needs to drain to reach a good Read More …
A popular side dish in South Texas is spaghetti with a poblano/cream sauce. I turned it into a main course by adding sautéed shrimp. I am sure it would also be good with other proteins, such as fish or chicken. This recipe is adapted from Lisa Fain’s Homesick Texan website. I made enough sauce for Read More …
This savory pie is adapted from Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana. This makes 1 tart which will serve 6-8. 1 Savory Tart Shell 10-12 oz. good lean bacon, cut into small pieces (I used 10 oz. of Cottage Bacon ) 2 ripe medium tomatoes (the best quality available) Salt and pepper Read More …
I made Quiche Lorraine for Mother’s Day this year following a recipe in Marie-Pierre Moine’s Cuisine Grand-Mere, This makes This makes 1 tart which will serve 6-8. Carol thinks even more filling would be better. 1 Savory Tart Shell 8 oz. good quality bacon, cut into lardons 3 large eggs 2/3 cup heavy cream Freshly Read More …
I have made 2 savory tarts using the dough from Marie-Pierre Moine’s Cuisine Grand-Mere. The dough was handed more than I expected, but it turned out well – nice and flaky and not tough. 8 Tbs. (1 stick) cold salted butter, cut into small pieces 6.5 oz. (1-1/4 cups all-purpose flour) Small pinch of salt Read More …
I spotted a whole-wheat cinnamon roll recipe in Bittman Bread: No-Knead Whole Grain Baking for Every Day, and this is my adaptation of his recipe. He used some unusual techniques, such as using only water to prevent the dough sticking to things, and starting the bake in a cold oven, but they did work. I Read More …