There is a famous dish “chicken with 40 cloves of garlic”. (Someday I will add that to my blog.) A cousin to “chicken with 40 cloves of garlic” was in yesterday’s Richmond Times-Dispatch (from eatingwell.com) as an easy weekday dinner. It was indeed an easy dish using mostly pantry ingredients. It serves 4 people and Read More …
This is the sauce I made for the Chicago Deep Dish Pizza. It is intended to be warmed and served on top of the pizza which is baked without sauce. This recipe was adapted from The Pizza Bible by Tony Gemignani. Carol thought it was too thick. It can be used immediately, but is better Read More …
Carol asked for a Chicago-style deep dish pizza, and I made one based on The Pizza Bible by Tony Gemignani. It turned out well, but I would do things a bit differently the next time. The pan I used was a 13-inch paella pan, and I rolled the dough out too much so that a Read More …
The latest of my experiments in making sourdough boules is using Khorasan whole grain flour purchased from Breadtopia. (Much Khorasan flour is sold under the trademark Kamut, although this flour was not.) Khorasan is an ancient wheat most closely related to modern durum wheat. This is a variation of 100% Red Fife Sourdough Boule. The only Read More …
This is an adaptation of another recipe from Georgina Haydne’s cookbook Greekish: Everyday recipes with Greek roots. It was an opportunity to use my mint patch one more time before the cold weather does it in for the season. This takes about an hour and will make 6 servings ½ bunch of fresh mint 3 Read More …
This is a variation of 100% Red Fife Sourdough Boule using whole grain Turkey Red flour. This heirloom flour, which I bought from Breadtopia, was the dominant hard winter wheat in the Great Plains from the late 1800s until it was superseded by newer varieties. It made a very good whole wheat boule with a Read More …
This is a variation of Nestle’s Toll House chocolate chip cookies in which the chips are caramel (vs. chocolate) and there is cocoa powder in the dough. Otherwise, it is the same cookie. This recipe will make about 60 cookies and takes about an hour. They were popular at last night’s choir party. These would Read More …
Pastitsio is a classic which is like a Greek version of lasagna. I spotted a simplified one-pot version of it in Georgina Hayden’s cookbook Greekish: Everyday recipes with Greek roots. In Greece it is made with a long tubular pasta which is also called pastitsio, which is like the Italian pasta bucatini, but with a Read More …
This Chinese classic is based on a recipe in 177milkstreet. It will serve 4 and takes about 1.5 hours, including some marinading time. It was very good and did not involve deep frying. 1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces 4 Tbs. sugar, divided 3 Tbs. soy sauce, divided ½ tsp. Read More …
In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad. This is my adaptation of her Portuguese salad for 2 large servings. 1/3 of a small cucumber, thinly sliced ¼ tsp. salt 1 bell pepper 1 good tomato 1 clove garlic, chopped Pinch freshly ground Read More …