I was looking for a kid-friendly cookie recipes to make with my granddaughters and spotted this one at www.upstateramblings.com. They were easy to make and were enjoyed by both kids and adults. I increased the amount of jam in a second batch from the original to 1/3 cup. A batch will make about 20 cookies Read More …
Saizeria is the name of a chain of Japanese-Italian restaurants. Doria is the Japanese name for western-style dishes consisting of a layer of cooked rice, topped with sauteed meat or fish and vegetables, a bechamel sauce and cheese. Milano Doria is a signature dish of the Saizeria chain, and a photo of it appears in Read More …
A big hit at our most recent choir party was a dip brought by one of the sopranos. It turned out to be buffalo chicken dip and it seems that the standard recipe is at allrecipes! Here is how I made it tonight to general approval. This will take less than an hour and will Read More …
This version of naan is based on a recipe from lentillovingfamily.com. It makes 8 breads and takes less than 3 hours end to end, although it would probably be even better with an overnight stay in the refrigerator. As the photo shows, I cooked these on a Blackstone grill, which makes it easy to cook Read More …
There is a famous dish “chicken with 40 cloves of garlic”. (Someday I will add that to my blog.) A cousin to “chicken with 40 cloves of garlic” was in yesterday’s Richmond Times-Dispatch (from eatingwell.com) as an easy weekday dinner. It was indeed an easy dish using mostly pantry ingredients. It serves 4 people and Read More …
This is the sauce I made for the Chicago Deep Dish Pizza. It is intended to be warmed and served on top of the pizza which is baked without sauce. This recipe was adapted from The Pizza Bible by Tony Gemignani. Carol thought it was too thick. It can be used immediately, but is better Read More …
Carol asked for a Chicago-style deep dish pizza, and I made one based on The Pizza Bible by Tony Gemignani. It turned out well, but I would do things a bit differently the next time. The pan I used was a 13-inch paella pan, and I rolled the dough out too much so that a Read More …
The latest of my experiments in making sourdough boules is using Khorasan whole grain flour purchased from Breadtopia. (Much Khorasan flour is sold under the trademark Kamut, although this flour was not.) Khorasan is an ancient wheat most closely related to modern durum wheat. This is a variation of 100% Red Fife Sourdough Boule. The only Read More …
This is an adaptation of another recipe from Georgina Haydne’s cookbook Greekish: Everyday recipes with Greek roots. It was an opportunity to use my mint patch one more time before the cold weather does it in for the season. This takes about an hour and will make 6 servings ½ bunch of fresh mint 3 Read More …
This is a variation of 100% Red Fife Sourdough Boule using whole grain Turkey Red flour. This heirloom flour, which I bought from Breadtopia, was the dominant hard winter wheat in the Great Plains from the late 1800s until it was superseded by newer varieties. It made a very good whole wheat boule with a Read More …