This is an adaptation of the recipe for Tarta de Santiago (Galician Almond Cake) for backpacking or canoeing. The key adaptation is using powdered eggs (I used Hoosier Hill Farm – available on Amazon) rather than fresh eggs. Otherwise, all the ingredients are dry in the base case, so this cake is very suitable for Read More …
I was in a Middle Eastern grocery last week and saw that they had rabbit in the freezer case. That inspired me to make this French classic. This version is adapted from Marie-Pierre Moine’s excellent book Cuisine Grand-Mere: Traditional French Home Cooking. As indicated by the title of the book, this is not Read More …
This version of Tzadziki is a combination of a recipe in Serious Eats and a more traditional recipe in the Greek Gourmet Cookbook published some 20 years ago by Krinos Foods. I served it with Greek-American Gyros ¾ cup plain unsweetened whole milk yogurt ¼ cup mayonnaise 1 clove garlic, crushed 2 tsp. lemon juice Read More …
This is one of my favorite Thai dishes, and one that I have made many times over the years. I recently saw a version on an Asian cooking blog www.tasteasianfood.com run by KP Kwan, and decided to try his version. I liked a few things about his variation: a more complex sauce, some cornstarch to Read More …
I heard about this corn salad from a recipe in the eatsiptrip website mentioned in an article in USA Today. The article raved about the anomaly that there is a very good restaurant in a Cenex service station in Walla Walla, Washington, and said that their best-selling dish is a grilled corn salad, modeled on Read More …
Aioli is essentially a garlic mayonnaise made with olive oil. I needed some for dressing for a grilled corn salad, and turned to Serious Eats for a recipe. The two key steps are to use an immersion blender (or food processor) to make an initial emulsion with a neutral oil, and then to whisk in Read More …
This is an adaptation of a recipe which appeared in Coastal Living magazine. I cut all of the quantities in half (except for the scallops) with a target of making two servings, although we had a little extra. The original recipe called for leeks, but I forgot to buy them so I substituted the Read More …
This simplified version of a classic cake from Brittany originated in Jeffrey Alford and Naomi Duguid’s book Home Baking: The Artful Mix of Flour and Tradition Around the World, as further refined by Food and Wine magazine, and then as I further adapted it. I made it the first time per the recipe with Read More …
This no-recipe recipe is adapted from an article in the New York Times. The idea is to turn a steakhouse classic combination into a summer salad (although with cherry tomatoes the same idea should work during the winter). Steak Beefsteak tomatoes (in season. Alternatively cherry tomatoes out of season) Blue cheese Onion Parsley Sherry Read More …
Comfort food at its finest. This recipe is adapted from Cook’s Illustrated’s Slow Cooker Revolution, and was indeed cooked in a slow cooker, although it could just as well have been cooked on a stove top or in the oven. It has a mild sweet/sour taste from the sugar, caramelized onions, and vinegar. 4 Read More …