The Wall St. Journal recently had an article on drop biscuits, so I made them for a weekend breakfast. They were very good with a tender inside and a crunchy outside due to the amount of butter in the dough and the craggy shape of the biscuits. The quantities below are for 2 servings. ¼ Read More …
The NZ Herald had a few recipes from Philippa Cameron’s new book Winter Warmers: Recipes and stories from a New Zealand high country station. One of them involved pork sausages, and I decided to make it since I had 2 leftover Italian sausages in the refrigerator. (It would normally be made with bratwurst or Cumberland Read More …
I have a large number of cans of high-end canned sardines in my pantry and decided to make a sardine focaccia to accompany a large salad. This will make 4 servings and should be started the night before. 11 oz. bread flour 1 tsp. salt 1 tsp. yeast 1 cup warm water 1 Tbs. olive Read More …
Khachapuri is a very popular dish in the Republic of Georgia. Anna suggested it for lunch, and I made it based on a recipe in kingarthurflour.com. It takes a total of about 2 hours, including about 30 minutes in the oven. (I made a double recipe of the dough and used one of them to Read More …
Yesterday we went to a “pick your own” berry farm and picked 6 plastic buckets of strawberries, blueberries, and blackberries. What to do with this abundance? We used up about a third of them by making a blueberry pie, a strawberry cake, and a batch of refrigerator jam, the subject of this post. This is Read More …
A famous regional style of pizza is New Haven clam Pizza which many years ago I enjoyed with Nick at Frank Pepe’s. The WSJ on May 27 published a recipe for it which I made with a few modifications and which was very good. The WSJ article included instructions for an easy way to shuck Read More …
In the book Breadsong by Kitty and Al Tait, they call a signature bread at their English bakery “The Comfort”. It is an example of the Jim Leahy No Knead bread with the addition of some marmite to increase the unami of the loaf. (I often use small amounts of marmite in gravies and other Read More …
The very last scene in the movie Goodfellas is the mobster Henry Hill talking into the camera and complaining about how boring life is in the witness protection program. A specific complaint is that he went to a local Italian restaurant and ordered spaghetti with marinara sauce and what he got was egg noodles with Read More …
When I have made sourdough boules (such as Whole Wheat Sourdough Boule ) I have a lot of starter which is discarded on the morning of the second day, which seems wasteful. I decided to use it as the base of a flatbread for breakfast. The starter is 100% hydrated (i.e. equal weights of flour Read More …
This classic dates back to the August 1998 issue of Gourmet magazine, where it was described as “Bill’s Blueberry Cobbler”. It is sweet and rich and has particularly tasty edges. As promised, it is also very easy. I served it for Memorial Day with vanilla ice cream. It makes 4 large or 6 adequate servings. Read More …