The photo shows sliced and unsliced Canadian bacon (called back bacon in Canada). Canadian bacon is made from the pork loin, which is a very lean cut of meat. Because the loin is so lean, the loin is cured in a brine rather than dry cured to make the finished product juicy. (In fact, I Read More …
This is a variation of No-knead bread with Flourish and whole-wheat flour made with some of my 50/50 sourdough starter. 50 g. sourdough starter 75 g. whole wheat flour 300 g. warm water, divided 2 g. yeast 150 g. Flourish flour 150 g. KAF high gluten flour 8 g. salt Early on the day before Read More …
As preparation for a canoe trip, I tested at home cooking a Sopapilla Cheesecake in an Omnia oven on my home stovetop. (An Omnia oven is a Swedish-made camping oven which can be used on top of a camping stove. It weighs a little over 1 lb. An optional accessory is a silicon pan liner, Read More …
Peter Reinhart’s book Pizza Quest: My Never-Ending Search for the Perfect Pizza includes his recreations of the signature pizzas of several pizzamakers across America. A number of these pizzas are the result of thinking outside of the box, and one seemed so unusual that I just had to try it. It was as tasty as Read More …
I had seen several articles on the internet about Pickle Pizza, so when a recipe from the Washington Post appeared in the Richmond Times-Dispatch, I decided to give it a try. While the idea of cooking a pickle may sound strange, one of the elements of the popular Cuban Sandwich (which is cooked in a Read More …
This is a good light meal for the summer and involves almost no oil or fat. It makes 4 servings and takes 2-3 hours of elapsed time, mainly for the meat mixture to rest in the refrigerator to blend the flavors. This version is adapted form a recipe in budgetbytes.com For the meatballs 1 lb. Read More …
This is the version of the Texas classic which Carol has been making lately for family gatherings. It has always been well received. It is adapted from a recipe in the NY Times and will serve 12 or more, depending on the size of the slices. It should be at least 2 hours in advance Read More …
This dish is two steps removed from the normal seafood bouillabaisse, which is a Provencal classic. Patricia Wells has in her cookbook At Home in Provence a variation she calls “Monsieur Henny’s Rabbit Bouillabaisse” and then notes that chicken could be substituted for the rabbit. I took her up on that idea since chicken is Read More …
At the beach last week, we had steamed crabs to celebrate Carol’s birthday. There were a few leftover crabs, which Carol picked, and I turned the picked crabmeat into a paté by adapting a recipe in an Outer Banks cookbook I found in our unit. The photo shows a 1/3 recipe (about 1 cup), based Read More …
One of the dinners at the beach this year was fish tacos. This is how I made the fish for the tacos, which were popular. This was for 5 adults with some leftovers. 1.75 lb. mahi-mahi or similar firm white fish Flour Aleppo pepper Salt and pepper Milk Vegetable oil Flour tortillas Mexican grated cheese Read More …