This is a variation of Pizza for Many or For One – Keto Version in which I replaced the yeast with active sourdough starter and I used the dough to make a focaccia. This version is 2 person’s worth of dough which was enough to serve 3 people as a side dish to Straccetti de Read More …
This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing. Cooking the steak this way made it more tender than in the traditional recipe. It was very good with a focaccia on the side. Quantities below are for 2 servings: Read More …
This is an adaptation of “Perfect Sous-Vide Steak” from Lisa Q. Fetterman’s book Sous-Vide at Home. It did turn out very well, with an even pink center and a nice crust. We used the steak in Straccetti de Manzo (Steak and Arugula Salad) with Sous-Vide Steak which was also delicious. This is much more a Read More …
No photo at this time. This is an adaptation of what Ina Garten called “Baked Chips’” in her book Barefoot Contessa Family Style. It is a good way to make roasted potatoes. Here is enough for 2 servings. It takes about 45 minutes. 1 large Russett potato 1 Tbs. good olive oil 1 clove garlic, Read More …
This recipe is a variation of Minestrone – Dehydrated for Camping in which I use full-sized beans instead of lentils. It makes 6 servings and can be ratioed up or down for different numbers of people. 3 cloves garlic, minced 1 onion, minced 1 stalk celery, minced 1 carrot, minced 1 cup tomato sauce 2 Read More …
Piadina are a rustic flatbread made in the Romagna section of Italy. I saw an article about them which indicated that a typical filling was prosciutto, arugula and cheese, and since I had all of those on hand, I decided to make it. This version is adapted from one of my oldest cookbooks, Italian Pizza Read More …
This photo shows a classic version of a stuffed Piadina. I substituted brie for the similar soft cheeses which would have been used in Italy, such as stracchino.
We made this salad adapted from thekitchn.com to go with Ginger and Honey Baby Back Ribs. We were not able to find fried shallots, so we substituted canned fried onions. This recipe takes about 15 minutes to prepare and will serve 6-8 people. For the salad base: 1 pint cherry or grape tomatoes (~10 oz.), Read More …
Last week we made ribs following an old Steven Raichlen recipe which appeared in Bon Appetit in 2009. The original recipe called for the ribs to be grilled. At Nick’s suggestion, we slowly roasted them in the oven at 250 degrees and then finished them on the grill. The original idea (which Nick followed) was Read More …
Lina made this mousse last week based on a recipe in allrecipes.com. It was easy to make and tasty. It took about 1-1/2 hours in total, most of which was chilling time. The quantities below are for 4 servings. 3.5 oz. dark chocolate (ideal is 62@ cacao) 1 Tbs. unsalted butter 2 large egg yolks Read More …