We made this traditional Southern cake for Amanda’s birthday, and it was a hit. The unusual part of the cake is that it contains some crushed pineapple and bananas in the batter, as well as pecans. The frosting was good, but relatively soft due to the high butter content, so we stored the cake Read More …
For last night’s birthday feast for Amanda we made these flour tortillas to go with the carne asada. All flour tortillas are made with some solid fat, either the traditional lard or the more modern vegetable shortening. I have a small container of rendered pork fat which I had saved for making ramen broth, Read More …
We are having a Tex-Mex themed dinner tonight for Amanda’s birthday, featuring this salsa, Chile con Queso , Carne Asada , Tex-Mex Flour Tortillas , guacamole, charro beans, and (not really Texan but very Southern) Hummingbird Cake This salsa is adapted from a recipe in Serious Eats and is very simple 1-1/2 lbs. tomatillos Read More …
This was adapted from Mimi Thorisson’s new book, French Country Cooking: Meals and Moments from a Village in the Vineyards. The main change I made was cooking the pork sous-vide at 140 degrees rather than panfrying it. I also forgot to soak the prunes before making the sauce, so I cooked them longer in sauce, Read More …
Maybe because I visited Thunder Bay, Ontario a couple of months ago on a Boy Scout trip to the Northern Tier, I have seen a number of references recently to a Canadian cousin of Pecan Pie, the Butter Tart. I made a batch for last night’s Boy Scout Court of Honor, and they were a Read More …
Gravlax is salmon which is cured with herbs, predominantly dill, and which is not smoked. I have made gravlax over the years in a traditional way which involved using weights to help press liquids out of the salmon during the curing process. I saw an article in the March 2013 issue Food & Wine Read More …
Lomo Saltado is a popular Peruvian dish of Chinese origins. An unusual feature of it is that cooked French fries are incorporated into the dish right before serving, and the dish is served over rice. Thus there is a bit of “starch on starch” to it, which is actually common around the world when people Read More …
Carol saw a big tub of basil at the supermarket yesterday and decided she wanted to make pesto. I consulted the recipe in Serious Eats, and then modified it for what I actually had on hand. I have noted below both what I actually did and what Serious Eats recommended. A batch made enough pesto Read More …
A recipe appeared in Saveur magazine in 2016 from the Mikla restaurant in Istanbul which had lamb shanks in a red wine sauce accompanied by a béchamel sauce with roasted eggplant. I made this dish last night as shown in the photograph. My conclusion was that the lamb shanks in the wine sauce was very Read More …
This recipe is an adaptation of the best-selling entre at a Brooklyn diner, as reported in the Wall St. Journal. The diner must advertise this as “gluten free” since the original recipe called for tamari vs. soy sauce, and specified that the oats used should be gluten-free. (Do any oats have gluten?) I don’t care Read More …