This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness. This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy. It added some good variety to a set of dips to accompany Grilled Flatbread. 1 cup walnuts 4 roasted Read More …
Instructions to follow Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose. All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash. Roll out the croissant dough until a single recipe is a 17 Read More …
Instructions to follow
This post is about my first try at making a pressed cheese, a farmhouse cheddar. I learned a lot from the process, and the result was a much more accomplished second effort in this posting: Farmhouse Cheddar Cheese. It will probably be a couple of months before I try this second effort, but I opened Read More …
The photo shows Gouda out of the brine and beginning to air dry in the cheese cave. Gouda is an example of a washed-curd cheese, and this is the first time I have made one. When making a washed-curd cheese, one of the steps is to drain some of the whey from the curds and Read More …
When I lived in Asia, I liked to visit the now former Portuguese colony of Macau. One of the signature dishes of the colony was African Chicken, which is chicken cooked in a spicy coconut milk based sauce. This version is based on a recipe in the South China Morning Post. I have kept the Read More …
This is a tasty dish for 6 people. The potato pancakes remind me of the Irish boxty, since they are a mixture of potato and flour. It takes around 3 hours to reduce the sauce to the thickness shown in the photo. This version is adapted from an article in Vice. For the Goulash: 6 Read More …
This is a variation on a signature recipe from a prominent London hotel, The Goring. They make their omelet with lobster, but since we get good crabmeat here in Richmond, I have substituted the crab. I made this as the hotel does, in individual servings, but I think it could easily be done in a Read More …
The national dish of Lithuania is a large potato dumpling with a meat center, served with a rich sauce. Most people call these cepelinai (i.e zeppelins) and make them as tapered cylinders, rather like a skinnier version of a football. In Carol’s family, they are called klatskies, which is apparently the Russian word for them, Read More …
This is a very popular soup in Lithuania. The pink color is from the combination of beets and dairy. In Lithuania, the dairy would normally be kefir. In Richmond, while kefir is available, good quality buttermilk and yogurt are more available, and I have substituted 2 parts whole-fat buttermilk and 1 part whole milk yogurt Read More …