Since summer is a good time for grilling, here is a salad in which most of the ingredients are grilled, including the corn which is in season and cheap at the supermarket. The idea for this was in Fine Cooking magazine, and this recipe was scaled for 2 people 2 large ears of corn, Read More …
This is a nice risotto with small pork meatballs and a variety of mushrooms. It is adapted from Alon Shaya’s new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel. Depending on how fatty the ground pork is, the risotto may not need to be enriched with butter at the end. I thought Read More …
This Korean-style salad is adapted from Bon Appetit. I served it with pork bulgogi and rice. It needs to be made with thin-skinned cucumbers which can be eaten unpeeled. 1 lb. Persian cucumbers (or English hothouse cucumbers) 1 tsp. kosher salt (plus more to taste) 3 scallions, sliced 3 Tbs. unseasoned rice vinegar 1 tsp. Read More …
I was inspired to have a Korean dinner by an article in Bon Appetit, and I made it using only pantry items and items I could buy from my local Kroger’s (i.e. no trip to a specialty grocery). This bulgogi was made with some pork loin I had in the freezer and turned out very Read More …
This chicken dish originated as a staff meal in a restaurant in Mexico City, became a popular item in the restaurant’s menu, and appears in Pati’s Mexican Table by Pati Jinich. The name (Chicken a la Trash) is a reference to the wide range of ingredients in it. When I first saw the recipe I Read More …
Lately, there have been a number of ideas that the conventional order of steps in cooking can be reversed with good results. A good example of this is cooking meat through and then searing it (the reverse sear) which using sous-vide equipment is now my favorite way of cooking steak. I recently saw an Read More …
Carol and I were recently in Galicia walking the Camino de Santiago. In Galicia, empanadas were commonly available at both restaurants and bakeries, and tuna is by far the most common filling. (If the filling is not specifically identified, you can be confident that it is tuna.) This version is a large empanada to be Read More …
Carol and I recently walked the Portuguese Route of the Camino de Santiago, and once we crossed into Galicia we saw Tarta de Santiago everywhere, and ate it several times for dessert. It is actually a very straightforward almond cake. The version here is adapted from Penelope Casas’ fine book Delicioso: The Regional Cooking of Read More …
One of our granddaughters slept over last night, so that made this morning a good time for a special breakfast, like waffles. One of the nice things about Richmond is that it is easy to get full-fat buttermilk here, and that meant we should have buttermilk waffles. This recipe, adapted from Cook’s Illustrated, makes two Read More …
An easy way to make a smoked sausage is to start with a fresh sausage and simply smoke it. Kroger had a sale on mild Italian sausage, and I smoked 2 lbs. at 250 degrees in my MasterBuilt electric box smoker until they reached an internal temperature of 160 degrees, which took about 45 minutes. Read More …