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 …
Donair is a Canadian regional variant of gyros or doner kebab. The basic origin story is that a Greek immigrant went to work at a Halifax pizzeria and added gyros to the menu, but they did not sell well. Rather than give up, he started tinkering with the recipe and came up with something that Read More …
I spotted on the internet an article on chicken tikka alfredo, which was described as a tasty mash-up of Indian and Italian flavors. That full article and recipe were behind a paywall, so I looked around the internet for similar recipes for ideas, checked out what I actually had on hand in my kitchen, and Read More …
A big change in Korean cooking in recent years is that cheese is now popular, as in this dish which Amanda made for us the day before Thanksgiving. It is adapted from a recipe at maangchi.com and turned out very well. Amanda used bone-in chicken thighs, and I would replace them in the future with Read More …
This is a traditional Newfoundland recipe which I found on BonitasKitchen.com. The original recipe was for 3 loaf pans (making 9 mini-loafs), which is generally too much for Carol and me so I made 1 loaf. I made the dough the night before and let it slowly rise overnight in the refrigerator before baking it Read More …
This is the cake of Carol’s childhood, which we most recently made for a memorial service for her brother Peter. Mayonnaise may sound like a strange ingredient for a cake until you realize that the two main ingredients of mayonnaise, oil and eggs, are standard cake ingredients. This cake tastes better the day after it Read More …
A chicken tagine with preserved lemons and green olives is one of the best known dishes in Moroccan cuisine. This version is based on the recipe provided for our cooking class at La Maison Arabe in Marrakesh. It made 3 servings. This was the first time we used a tagine pot at home with a Read More …
The daily bread of Morocco is a flattish loaf about 9 inches around. It is everywhere. This is my first attempt to make it based on a recipe in tasteofmaroc.com. It turned out very well although it was higher and less wide than the standard loaf in Morocco since I baked it in a ceramic Read More …