We had a zillion blueberries around the house after some blueberry picking, so Carol suggested I make blueberry ice cream. Here is the result, which was adapted from a recipe for cherry ice cream in The Ultimate Ice Cream Book. The key step to this is to properly make the custard base. ¾ cup Read More …
Since we have quite a lot of blueberries in the house right now, Carol asked me to make a batch of blueberry muffins for breakfast. This version is adapted from Mary Meade’s Country Cookbook, which is a good source for standard mid-20th century Midwestern cuisine, since the author was the longtime food editor of Read More …
I have three times made baklava on camping trips, mainly to show that it is possible to make something while camping that most people would think is impossible. The second and third times were at summer camp as part of the Scoutmmaster cook-offs. A year ago, I made baklava at Camp Powhatan as my entry Read More …
After making a batch of Tasso a few days ago, I was looking for a dish to use it in and hit on jambalaya, the Cajun dish of meat, vegetables, and rice. In the true spirit of jambalaya, I used what I had on hand, which were bags of frozen chicken wings and shrimp in Read More …
Tasso is a spiced and smoked ham which is used as an ingredient in a number of Cajun dishes, such as jambalaya. When I bought a pork butt for carnitas, I found that that butts were all about 8 lbs. even though I only wanted 4 lbs. for the carnitas. I ended up Read More …
One of the most celebrated dishes in Houston was the green sauce at Ninfa’s, a Tex-Mex restaurant chain, now largely gone. (Ninfa Laurenzo died in 2001). I made a batch yesterday to go with the Sous-vide Carnitas , using an adaptation of the recipe in Robb Walsh’s excellent The Tex-Mex Cookbook. This recipe makes a Read More …
After reading all the buzz about Instant Pots, I bought one on sale almost a year ago, and it sat in the box in my study while I finally got up the nerve to try to figure out all its controls. My initial use of the Instant Pot was to make Smothered Country Ribs, which Read More …
This was served at today’s Middle Eastern themed Father’s Day lunch. It is adapted from what I think is the best community cookbook ever published, The Complete Book of Greek Cooking by The Recipe Club of Saint Paul’s Greek Orthodox Cathedral. It was very good with pitas and tzatziki sauce 3 lbs. boneless skinless chicken Read More …
I had some leftover grilled steak, and some leftover Thai inspired marinade from Steak with Reverse Marinade and with the two made Thai Beef Salad for lunch. When I am starting from scratch, my usual reference is A Taste of Thailand, a small book published by the South China Morning Post in 1982. Our copy Read More …
Fusion cuisine at its finest! We had some left over Skillet Pork Bulgogi, and used it in a bahn mi, which made an excellent lunch. French bread roll Sriracha mayonnaise Skillet Pork Bulgogi Vietnamese Pickled Daikon and Carrot Jalapeno slices Cilantro Hoisin sauce Slice most of the way through the bread roll. Read More …