I made the Commander’s Palace brandy milk punch recipe in honor of Mardi Gras based on a recipe in allrecipes.com. This milk punch is like a lighter and eggless version of eggnog and is very tasty. Making it in advance and letting the flavors meld together makes it even better. Apparently at Commander’s Palace these Read More …
Carol made for my birthday an Italian cream cake, a type of cake which is very popular in Houston. The name of this cake is a bit of a mystery, since there is no cream in it, just cream cheese in the frosting, and it is unclear what is Italian about it. According to an Read More …
This spicy fajita recipe is adapted from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Borrachas means drunken and refers to the tequila in the marinade. (Carol likes frijoles borrachas which include beer as an ingredient.) We made a half recipe which made 4 servings for us. Mix the marinade in the evening Read More …
Chelsea Buns are a traditional English bun dating back to the eighteenth century. This version is adapted from a British cookbook Baking School: The Bread Ahead Cookbook. The recipe uses bread flour, which was surprising to me in a sweet bun, but it turned out very well. The biggest change I made to the original Read More …
Carol made these cookies based on a recipe at carlsbadcravings.com and they are very good. We made some with the freshly made dough and others from frozen dough, and both turned out well. There is about 25 minutes of preparation and 13 minutes per batch of baking. This made 36 cookies. 14 Tbs. unsalted butter, Read More …
This cousin to ragu Bolognese takes about 45 minutes to prepare and is thus suitable for a weeknight dinner and is adapted from a recipe in 177milkstreet.com. One feature of this version is that dried porcini mushrooms are rinsed to remove grit but are not soaked, so that that all of the mushroom flavor ends Read More …
This hearty stew of beef and root vegetables is from the Gascony region of France. This version is an adaptation of a recipe in SeriousEats.com. It makes 8-10 servings and takes about 4 hours to prepare. Like most stews, it benefits from being made a day in advance, which gives the flavors time to meld Read More …
This quick side dish is adapted from Damn Good Chinese Food. The quantities below make 2 servings and preparation is about 15 minutes. The original used “mushroom water” from soaking dried mushrooms. I have used mushroom powder from Trader Joe’s ½ tsp. mushroom powder ¼ cup Shoaxing wine (Chinese cooking wine) 1 Tbs. soy sauce Read More …
This is an adaptation of a recipe for a Cantonese noodle dish on the “Made With Lau” YouTube channel. My version looked a lot different from the original since I was unable to find fresh wide flat noodles at the New Grand Mart. The closest I could find were thinner noodles intended for Phat Thai, Read More …
This is an adaptation of Jacques Pepin’s Arroz con Pollo as shown on the Rachel Ray program. It makes 4 servings and takes about an hour. As expected, it was very good. Pepin used cilantro stems, which he accumulates in his freezer. I used a mixture of leaves and stems from fresh cilantro. 3 Tbs. Read More …