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 …
For Thanksgiving this year, I smoked a 16 lb. turkey in my Big Green Egg and it turned out very well. The day before Thanksgiving I spatchcocked it, and used the backbone and neck to make turkey stock for Easy Poultry Gravy. I then marinated the turkey in a 2.5 gallon ziplock baggie with 1.5 Read More …
This variation on pecan pie comes from Dorie Greenspan. The dough for the crust came from a half recipe of Flaky Pie Crust . It is less sweet than Cane Sugar Pecan Pie . 9 inch pie crust ¾ cup maple syrup ½ cup packed brown sugar 3 large eggs at room temperature 1.5 tsp. Read More …
Hummus can be more than a dip eaten by itself with bread. This recipe illustrates this point and is adapted from On the Hummus Route: A Journey Between Cities, People, and Dreams. It combines an Aleppo-style hummus with pan-fried lamb seasoned with Aleppo pepper. It made a nice main course last night with fresh pitas. Read More …
Carol recently served her sisters a set of Moroccan salads for lunch, and my two favorites were this one and Zaalook (Moroccan Eggplant and Tomato Salad). This is adapted from a recipe Carol found on line at www.onceuponachef.com. It will serve 6-8 people as a side dish and takes about 15 minutes to prepare and Read More …
Our recent tour of Morocco introduced us to Moroccan “salads”, which are vegetable dishes typically served at room temperature rather than salads as we usually think of them in the US. Bowls of various Moroccan salads are frequently served at the beginning of meals. We learned how to make this very popular salad at a Read More …