While the family was together after Christmas, Nick asked for a moist and gooey cake. Cape Malva Pudding would have fit the bill, but we had made it for Christmas Eve, so I decided to make Sticky Toffee Pudding, which is similar. This version is adapted from The Quick Recipe by Cook’s Illustrated. It will Read More …
I spotted a recipe in Greg Wade’s Bread Head: Baking for the Road Less Traveled for a sourdough boule which included oatmeal porridge as an ingredient. Since Carol likes oatmeal for breakfast, I thought it would be worth trying and it was good. This is a 3 day recipe – make the levain on day Read More …
This recipe has been in Carol’s family for so long that our copy of it is written in Carol’s mother’s handwriting. Per Southern Living magazine, it was first publicized in 1953 shortly after Mamie Eisenhower became first lady. If German’s sweet chocolate cannot be found, you can substitute milk chocolate chips. 4-1/2 cups sugar 2 Read More …
We had some leftover cranberries from Thanksgiving, and I spotted a recipe in the Richmond Times-Dispatch which would use them. This pie (which is more like a cobbler) was originally developed by Barbara Harper Bach. It was easy to make, and I liked the general idea of the recipe, but it was too sweet. I Read More …
This pan-fried steak with lime, garlic and onions is popular in Cuba. This version is for 2 servings and is adapted from The Cuban Table by Anna Sofia Pelaez. We used round steak, which was flavorful but a bit tough. The next time we will probably upgrade to sirloin steak. It takes an hour to Read More …
This recipe, adapted from the NY Times, shows how to make panang curry, one of my favorites, by modifying the commonly available red curry paste. A key ingredient to this is using full-fat coconut milk, and not shaking the can so that all the coconut fat is on the top of the can and can Read More …
This recipe turns brownies into a crisp cookie by baking brownie batter in a thin layer on a large pan. It is adapted from a recipe in Spruce Eats. This can be prepared in less than an hour and makes a 13 x 17 inch pan of brownie brittle. These were popular at a recent Read More …
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 …