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 …
I found some old meatloaf in the freezer and decided to serve it with a mushroom gravy and mashed potatoes. This is the gravy I made, which was a modification of the Easy Poultry Gravy that I have been making to go with the Thanksgiving turkey. This will make about 3 cups of gravy. 4 Read More …
I have a very healthy sourdough starter since I have been making a lot of sourdough bread lately, so when I saw a recipe on www.the-bella-vita.com for a sourdough ciabatta, I decided to make it. It was very good. The photo shows the dough being formed into 4 rolls of 4-5 oz. each. I think Read More …
Faith made these at the beach this year and it made a very tasty and fairly easy dessert. I just made a batch to confirm the concept and plan to make a double batch for my scouter buddies at Wildcat Lake next week. This is lot more of a concept than a recipe. The photographs Read More …