Carol recently bought some snow peas and I looked around for a suitable stir fry recipe, which I found in one of the first cook books we ever bought, Charmaine Solomon’s The Complete Asian Cookbook. This is an example of Cantonese cooking, so it is delicate and relies on quality ingredients properly prepared. This is Read More …
Carol asked me to make some sourdough sandwich bread to use with some leftover smoked chicken. I based it on the master recipe for American sandwich bread in Cook’s Illustrated The Best Recipe. It turned out well and was very tasty, although it was a bit more crumbly than optimal. It made very good smoked Read More …
This tasty and easy main course or appetizer is adapted from Nancie McDermott’s book Quick & Easy Thai. An optional ingredient which adds a lot to the final dish are Kaffir lime leaves. Fortunately, I have such a tree. (They can also be purchased at specialty stores, sometimes in the produce section and sometimes in Read More …
This tasty and easy salad is adapted from Nancie McDermott’s book Quick & Easy Thai. Like many Asian salads, there is no oil in the dish, so this is quite low calorie. I made it with chopped peanuts (vs. dried shrimp) so that I did not have to go to a specialty grocery for any Read More …
This splurge dish was the main course for Alyssa’s birthday dinner. The original idea came from Bon Appetit, but we made a couple of changes. We simplified the preparation by using lobster tails (readily available frozen from Wegman’s) and we used mafaldine as the pasta. (Mafaldine looks a lot like a half-inch wide lasagna noodle.) Read More …
This is a good accompaniment to smoked chicken and other barbeque dishes. This recipe is adapted from Cowboy Barbecue, a book based on Davila’s BBQ in Seguin, TX. The original recipe used russet potatoes, but I like using the thin-skinned baby gold potatoes, so that no peeling is needed. 1-1/2 lbs. baby gold potatoes 1 Read More …
This mild smoked chicken was a grand-daughter friendly choice for New Year’s Eve. 1 whole chicken, spatchcocked 2 tsp. salt 2 tsp. barbeque rub ( I used Red Spice Rub ) The day before cooking, spatchcock the chicken and mix together the salt and barbeque rub. Rub the chicken inside and out. Place it in Read More …
This is something I spotted in our local newspaper, The Chesterfield Observer. I have used it as a sandwich filling, as suggested in the article, and chopped as an ingredient in salads. 10 slices thick cut bacon ½ cup pecans 2 Tbs. maple syrup 3 Tbs. packed brown sugar ¼ tsp. salt ¼ tsp. black Read More …
For many years, I have made Sticky Buns on Christmas morning. This year, I decided to make a different kind of cinnamon roll for variety. The website www.thekitchn.com ran a serious of articles evaluating popular cinnamon roll recipes on the internet, and I decided to make their favorite, which was from The Vanilla Bean Blog. Read More …
This very tasty dish is adapted from a recipe in thekitchn.com. A key step is accelerating the caramelization of the onions through sautéing them with a little sugar, baking soda, and salt. I finished by broiling the chicken in individual baking dishes (as shown in the photo), but they could be broiled all together in Read More …