Stella’s is a well-known Greek restaurant in Richmond. When we had dinner there, the best dish we had was a mushroom saganaki appetizer. A search of the internet has shown that this is not a common dish so to attempt to recreate it, I had to start more or less from scratch. This was my Read More …
There are a number of different ways to use charred eggplant in a dip besides the well-known dish with tahini ( Baba Ghanoush ) . This version is adapted from an Israeli cookbook Shuk, and uses mayonnaise. It is a popular dish in Israel and is quite tasty. I had some Two-Minute Aioli on hand, Read More …
This flatbread is an adaptation of a recipe which appeared in Fine Cooking in June/July 2010. It goes very well with Middle Eastern dips and is less glycemic than most breads because of the chickpea content. This recipe makes 6 flatbreads and takes 3-4 hours. 1 Tbs. honey 1.5 cups lukewarm water 2 tsp. yeast Read More …
This is a variation of the Basic No-Knead Bread, in which 25% of the bread flour is replaced by whole wheat flour, and the yeast is adjusted up since whole grain breads have a tendency to rise less than white breads. (Jim Lahey found that he liked 25% whole wheat bread better than bread with Read More …
This variation of gravlax is adapted from a recipe at Epicurious.com. The promise of the recipe was that you could set up the salmon and its cure and then forget about it until it was done 3 days later. I actually let it cure for 4 days due to scheduling issues, and it worked fine Read More …
Fifteen years ago, the New York Times printed a recipe from Jim Lahey of the Sullivan Street Bakery which was very innovative and popular. In this recipe a long rising time created gluten instead of kneading, and baking in a heavy pot created a nice crust by trapping moisture. I have made this a few Read More …
Christmas Eve dinner this year was a Cold Poached Salmon , baguettes, Linzer Torte, and a variety of salads. One of the salads was a Sicilian cauliflower salad based on a recipe from www.filippoberio.com, which was very good. 1 head of cauliflower, cored and cut into small florets ½ cup extra virgin olive oil 2 Read More …
The centerpiece for Christmas Eve dinner this year was a cold poached salmon, based on a recipe in Culinaria: The United States. This is a good “make ahead” dish. I served it with Sweet Mustard Dill Sauce and Two-Minute Aioli. 1 salmon filet (3-4 lbs.) Court bouillon 2 quarts water 1 leek, trimmed, chopped, and Read More …
I have now twice made this easy appetizer for dinner parties with success. It comes from a book by Jacques Pepin, A Grandfather’s Lessons: In the Kitchen with Shorey, which contains simple child-friendly recipes which the famous chef made with one of his granddaughters. 8 oz. sweet Italian sausage 4 oz. hot Italian sausage 1/3 Read More …
I was asked to bring dinner rolls to Christmas dinner last night, and I adapted a recipe from “Bernard Clayton’s Complete Book of Small Breads. They turned out well, with one of my granddaughters particularly expressing how much she liked them. This recipe makes 12 rolls and takes about 3.5 hours. 2.25 tsp. (1 packet) Read More …