Ezme is a spicy tomato-based Turkish chopped salad or meze. This version was based on a YouTube channel “Meliz Cooks” which is run by a British woman of Turkish-Cypriot descent. In Richmond, the specialty ingredients are generally available at New Grand Mart. (I bought the Aleppo pepper from Amazon.) 15 oz. can diced tomatoes, drained Read More …
I recently revisited Herbed Yogurt Cheese (Suzma) by making two changes. First, I started with Ryazhenka which is less tart than conventional yogurt. Second, I thought that sometimes previous batches of Suzma were not thick enough, so I decided to take advantage of my cheese press to press the curd after draining it. Here is Read More …
Ryazhenka (also spelled Ryazhanka) is a variation on yogurt of Ukrainian origin, in which the milk is slowly cooked before it is cultured. The process causes Maillard reactions, which gives the ryazhenka a tannish color, and thickens the milk through evaporation. Traditionally, it would be baked at a low temperature in a traditional oven, but Read More …
I have been experimenting with this new high-fiber all-purpose flour. It is supposed to be fully usable as a substitute for normal all-purpose flour except that it needs a little (but not clearly defined) amount of additional water because of the additional fiber. It is unclear from the packaging and the internet how much protein Read More …
I have made several experiments making No-Knead bread with the high-fiber Flourish AP flour. When successful, the resulting bread will have higher fiber and a lower glycemic index than typical breads. The two problems are: First, the manufacturer warns that high-fiber flour needs some additional water, but does not specify how much water. Second, it Read More …
I was culling through recipes I have saved over the years and spotted one from www.aspicyperspective.com which I had saved in 2014. I made my adaptation of the original recipe using a half-recipe of Pizza Dough from The Pizza Bible which weighed 14 oz. vs. 16 oz. of dough in the original recipe. (One change Read More …
This preliminary posting is to document the steps and timing for a batch of bread which I made from Michael Kalanty’s Craftsy course “Secrets to Whole-Grain Bread Baking” During the course the instructor emphasized several times the benefits of weighing ingredients and having the dough at 80 degrees. Both of these points will standardize how Read More …
This Thai-influenced dish makes a quick and easy light meal with something starchy on the side, such as vegetable sushi rolls or dumplings from the supermarket. This recipe is adapted from Five Marys Ranch Raised Cookbook and will serve 4 people. It is mildly flavored, and I added some hot sauce to my wraps. (Carol Read More …
This is a 2 servings adaptation of a recipe in the New York Times, which is very much like an American version of a Portuguese classic, Portuguese Clams (Ameijoas na Cataplana) . (The main difference is the addition of corn on the cob, which is a popular addition to summer-time seafood meals.) This is a Read More …
This is an adaptation of a Thai recipe published at 177milkstreet.com. It is a good midweek dish since it takes only about 30 minutes to prepare. It makes 4 servings with steamed rice. 177milkstreak cut up pork shoulder or similar cuts into small cubes. I used some coarsely ground pork which we had in the Read More …