The photo is from a personal pizza made from ¼ of the dough of a batch from Pepperoni Pizza from The Pizza Bible. Again the crust was truly excellent. I baked it for 10 minutes at 500 degrees on a pizza steel. Later today as an experiment I will turn the other ¾ of the Read More …
This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill. Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …
The NYT had a recipe in which chicken legs were roasted in the oven in olive oil with carrots, garlic and lemon. We had some turkey legs in the freezer, and so we adapted the idea to turkey legs. The oil in which the turkey cooked, now flavored with poultry, garlic, carrot, and lemon, can Read More …
This is a variation of the very successful Roasted Garlic Focaccia, replacing most of the garlic with olives. Make the focaccia per the Roasted Garlic Focaccia recipe. Instead of roasting garlic and inserting the garlic cloves, press into the top of the dough prior to baking about ½ cup of pitted Kalamata olives. Replace the Read More …
One of the best dishes we had at a recent dinner to a Georgian restaurant in DC was a carrot, cucumber, and Feta salad. After a few tries, this is close to what we enjoyed at the restaurant. The key step is to boil the carrots just until crisp-tender. How long this will take depends Read More …
A frequent problem in cooking is what to do with a partially consumed avocado. Cut avocados are quickly oxidized by contact with the air into an unappealing brown color. I recently saw an article suggesting storing cut avocados in water, and it does work. Because avocados are high in fat, they do not mix much Read More …
To improve my pizza game, I recently bought Tony Gemignani’s The Pizza Bible, and I carefully followed the very detailed instructions for his introductory recipe, the classic pepperoni pizza. It was very good. (Following the instructions carefully was hard since one of my 2 year old granddaughters very much wanted to help me make the Read More …
This is a slight simplification of the recipe in Tony Gemignani’s The Pizza Bible, in which I used two different canned tomato products instead of three. (The original had 2 oz. of hand-crushed canned tomatoes, which I replaced with additional ground tomatoes.) The sauce worked very well on a pepperoni pizza, and demonstrated the difference Read More …
This easy and tasty cold soup is adapted from South African Cooking in the USA. I chose to make it vs. some similar recipes since it did not call for any herbs which I did not have. (On the other hand, some dill would have been good in it.) I used a hothouse cucumber, but Read More …
These tasty bars are an adaptation of a recipe in Good Housekeeping Favorite Recipes: Cookies. For this batch, we sprinkled milk chocolate chips on the top vs. the coconut flakes in the original recipe. Mud Cake Layer ¾ cup butter (1-1/2 sticks) 1-3/4 cup sugar ¾ cup unsweetened cocoa 4 large eggs 2 tsp. vanilla Read More …