On my latest trip to Houston I decided to watch a Craftsy class, The Art of Caramel, and when I returned home, I wanted to make something from it, so I chose a classic, crème caramel (or flan). This version turned out well, although I did use a few pans and bowls making it. Read More …
Lately, this has been my preferred way to cook bacon. A sheet tray is much larger than a skillet, so it avoids the crowding and curling which is a problem with pan frying bacon. Also, it is a slower and more even way of cooking the bacon, and does not require the constant surveillance of Read More …
We were having two of our granddaughters over for dinner on Ash Wednesday, so I was looking for a good kid-friendly Lenten dish. I decided to try a tuna casserole recipe from an old Midwestern cookbook, Mary Mead’s Country Cooking. This is different from the typical tuna casserole since it is essentially a custard. It Read More …
A few weeks ago, I was in the mood to make Brazilian Cheese Bread (Pao de Queso). Grand Mart had Goya yucca flour (and from Brazil), but only the sweet type vs. the sour type I was looking for. I bought the sweet yucca flour and decided to make cheese bread using the Read More …
This combination of dried salt cod, potatoes, and onions is a Portuguese classic. I have seen it presented many different ways. In the Pestana Hotel in Curitiba, Brazil, it was in a ramekin and the potatoes were mashed. This version is from Jean Anderson’s The Food of Portugal. I cooked it a bit differently from Read More …
I have been in a Portuguese mood lately, since Carol and I are currently planning to walk the Portuguese route on the Camino de Santiago from Porto in May. This recipe is adapted from the first Portuguese cookbook I got more than 30 years ago, Jean Anderson’s The Food of Portugal, which is a classic Read More …
I served this as an appetizer at our Super Bowl party this year, as an alternative to Buffalo wings. 6 whole chicken wings (or 12 half wings, about 2 lbs.) 1 Tbs. butter 1 Tbs. vegetable oil ½ cup soy sauce ½ cup cane or rice vinegar 4 cloves garlic, smashed 2 bay leaves Read More …
I served this as an appetizer at our Super Bowl party this year. This is adapted from a recipe in Garden and Gun magazine. As you can see in another post, I followed a similar procedure to make adobo wings as a non-spicy alternative. 6 whole chicken wings (or 12 half wings, about 2 Read More …
This classic appetizer is a French take on a Greek way of fixing mushrooms. This recipe is adapted from Craig Claiborne’s Gourmet Diet, which was published in 1980 after Craig Claiborne, then the food editor of the New York Times, was advised that his blood pressure was way too high and he needed to do Read More …
This red velvet cake for two turned out very well. I was looking around the internet for a small dessert suitable for two servings for Friday dinner, since that would be my last dinner home for a while due to a business trip. I ended up adapting a recipe from tastykitchen.com, which was to Read More …