Vichyssoise is a good example of how cooking evolves. A French chef, Louis Diat, working at the Ritz-Carlton Hotel in New York, was looking for a cold soup for the menu around 1920. He remembered his mother’s potato and leek soup (potage Parmentier), and transformed it by adding cream, chilling it, serving it with chives, Read More …
This is an adaptation of a recipe in a magazine (Wine Connoisseur?), a quicker version of spaghetti Bolognese, which usually involves hours of simmering, etc. This version took about 45 minutes and made enough sauce for 1 lb. of pasta (i.e. 4 servings of 4 oz. of pasta, or 8 servings of2 oz. of pasta. Read More …
This is an adaption of a Chinese-ish salad recipe in the Washington Post. We ate it for dinner with dumplings. It could be turned into a main course with some chicken or shrimp. 2 servings. About 20 minutes of preparation. For the dressing 1 Tbs. soy sauce 1 Tbs. unseasoned rice vinegar 1 Tbs. sesame Read More …
Amanda made a Brazilian carrot cake from a British website (ashbaber.com) and told me about it, and I decided to make it. As she described, it is nothing like an American carrot cake and is very easy to make since the carrots and several other cake ingredients are ground up in a blender. The icing Read More …
Salmon jerky is easy to make and tasty and is a nice alternative to standard meat jerky for anyone who avoids meat. I am thinking of this for our next canoe trip. It is also quicker than meat jerky since the relatively delicate fish does not benefit from either a long marinade or a long Read More …
Coconut macaroons are very simple to make. Essentially, they are sweetened coconut flakes mixed with a meringue. This version is adapted from The King Arthur Flour Baker’s Companion. I made 17 cookies with a 1-1/2 inch scoop. 2 large egg whites ¼ tsp. cream of tartar Pinch of salt ½ cup sugar ½ tsp. vanilla Read More …
When I made Lina’s Fluffy White Dinner Rolls with my granddaughter Lina, I mentioned that I thought they would be good with 10-20% whole wheat flour substituted for some of the all-purpose flour. I made a double batch with whole wheat flour for Easter dinner and they were popular with everyone including our granddaughters. The Read More …
This salsa is adapted from Spicy Salsas & Moles by Ericka Sanchez and Nicole Presley. The full recipe makes about 4 cups, and it can be easily halved for a smaller batch. It is quite tasty and spicy and easily made. (It was less spicy the second day than when freshly made, It could be Read More …
Matt and I were discussing potential dinners for the adults on a scout campout, and he shared his recipe for Caribbean Chicken Curry. I made it at home, and it was good. The cooking itself takes about 40 minutes and is preceded by marinating the chicken for at least 30 minutes. (I did it for Read More …
Shrimp paste is the term used in Charleston for shrimp salad. It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo. This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …