This recipe is adapted from www.montanahappy.com. It takes about 15 minutes and is quite tasty. 1 lb. ham slices 2 Tbs. butter ½ cup water 2 Tbs. Dijon mustard ¼ cup brown sugar 1 tsp. paprika Over medium heat, brown the ham slices in the butter. When done, put them in a plate and add Read More …
This is my second time making a bread using only my sourdough starter. It worked well and tasted great, although it does take a total of around 3 days from start to finish. This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home. It is a Read More …
I spotted a recipe at www.rachaelrayshow.com for Dirty Martini Chicken and thought that flavor profile might work very well with fish. This is how I made 2 servings last night. It was both very tasty and I think could benefit from some tinkering, such as increasing the liquid to make it more saucy. I think Read More …
This is my first time making a bread using only my sourdough starter. It worked well and tasted great, although it does take a total of around 3 days from start to finish. This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home. It combines the Read More …
This is an idea from the LA Times for a weeknight dinner. It takes about 35 minutes to prepare and the quantities are for 2 people. The LA Times suggested serving it with steamed rice. I served it with a focaccia. Carol thought the dish was tasty but too heavy on the mustard. I think Read More …
Lake Bled is a very scenic place in the Julian Alps of Slovenia, which we visited last year. A famous dish from Lake Bled is a cream cake, composed of puff pastry, whipped cream, and a custard. Carol made it last night based on a recipe in Spela Vodovc’s book Cook Eat Slovenia: Traditional Recipes Read More …
Carol has been in the mood for Pho lately, and inconveniently, our closest Vietnamese restaurant recently closed. She also spotted a copy of Lucky Peach magazine’s The Pho Issue (Summer 2016), so we decided to make it ourselves with good results. This will make enough broth for 6-8 servings. I ate mine with the usual Read More …
This is the first bread I have made from spelt, a primitive form of wheat. It is adapted from Ken Forkish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, and follows a similar technique as the50 Percent Einkorn Pan Bread, the main difference being an overnight rise. It makes a very Read More …
I have heard a lot recently about Detroit-style pizzas, so I asked for, and received, a Detroit-style pizza pan for Christmas. Last night I used it with good results for the first time to make a pepperoni pizza. Detroit-style pizzas have several characteristics: They are cooked in a deep-dish rectangular pan which originated in auto Read More …
This is an idea for an easy and quick special dish for a weekend breakfast. Amounts shown are per person. This same idea could be followed with home-made biscuit dough, other kinds of sausage, and other cheese. This is how I made them this morning. 2 Pillsbury Grands Buttermilk Biscuit Doughs 6 Little Smokies sausages, Read More …