Some years ago I made a bread from The Fannie Farmer Baking Book in which yogurt was used as a simple way to add some sourness to the bread. I remade this bread earlier this week following the instructions, and was disappointed by it. It was OK, but nothing special. I decided to remake the Read More …
This tasty and easy to prepare pasta dish was adapted from an article in the Richmond Times-Dispatch about a recipe from food52.com. These quantities are for 2 servings: 4 oz. penne pasta 1 Tbs. olive oil 7 oz. Italian sausage (2 links), cut into one inch pieces ½ large onion, sliced ½ large cooking apple, Read More …
“Yoshuku” is the Japanese word for Japanese adaptations of Western cuisine. This “yoshoku steak” illustrates that meaning since a pan-fried steak with a sauce is a Western idea, but in this case the sauce is made with such Japanese ingredients as soy sauce, mirin, and rice vinegar. This recipe made enough sauce for 2 lbs. Read More …
For a family dinner, I was recently looking around for a good way to serve carrots, and I spotted a Pierre Franey recipe on the NY Times recipe website. It was both simple and very tasty. 1-1/2 lbs. of carrots, peeled and thinly sliced ½ tsp. sugar ¼ cup water 1 Tbs. lemon juice 2 Read More …
A couple of weeks ago, we had an excellent mushroom saganaki appetizer at Stella’s Greek restaurant in Richmond. I looked around the internet for a recipe for mushroom saganaki and noticed a recipe for shrimp saganaki published by the LA Times, which I adapted for dinner last night with a fresh baguette and a cucumber Read More …
This experiment was applying the marinade to Apple-smoked Cornish Game Hens (i.e. Greasy Little Birds) to a pork loin. It turned out very well. 4 lb. pork loin 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. dried rosemary 1 Tbs. dried basil Put the pork loin in a large enough ziplock Read More …
This easy version of fried rice is adapted from Serious Eats, one of my favorite sources of recipes. It makes 2 generous servings. A key part to the recipe is to have a large hot pan in which to fry the rice and then the other ingredients. Before cooking, have all the ingredients lined up Read More …
This recipe is courtesy of Carol, who likes potato soups and wanted to develop a recipe suitable for our annual trip to the Boundary Waters Canoe Area. The recipe below was sized for our 7 person crew, and can be scaled up or down. We kept the bacon separate since one member of the crew Read More …
Pao de queijo (Brazilian Cheese Bread) is made from sour yucca flour, and is one of the most popular snacks in Brazil. Yoki is the standard brand of packaged mix. This posting is a proof of concept about using the Yoki mix camping. I thought of having it on this year’s canoe trip before deciding Read More …
To provide some variety in the desserts on our annual canoe trip to the Boundary Waters of northern Minnesota, I have been experimenting with baked rice puddings. In camp these will be baked in a reflector oven (although they could also be baked in a Dutch oven), while my proof-of-concept at home was baked in Read More …