When Carol first tasted this pudding, she thought it was delicious, but she wasn’t sure exactly what flavor it was. That was the result of a blend of several different flavors – a base of caramel, with ginger, and a little salt and black pepper to add complexity to the taste. This was adapted from Read More …
This is a good quick dish which is especially suitable for a weekday dinner. Almost all the ingredients are in a well-stocked pantry, except that you need fresh basil, which is currently plentiful in my garden. Use good oil-packed tuna – it makes a difference. This is adapted from a recipe in The Splendid Table, Read More …
When I worked in Thailand in the early 1980’s, I would frequently go out to lunch at informal little restaurants near the office with one of my Thai staff. One of the restaurants in heavy rotation was a Thai Muslim restaurant (decorated with posters of Mecca) which specialized in serving chicken and rice with a Read More …
Pimento Cheese is a Southern classic. This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread. This was quite tasty, but more saucy than I expected. The next time I would start with less mayonnaise Read More …
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 …