Holubtsi are the Ukrainian version of the stuffed cabbage rolls which are popular throughout eastern Europe. This version is adapted from the deconstructed holubtsi in Yevhen Klopotenko’s cookbook The Authentic Ukrainian Kitchen: Recipes from a Native Chef. Rather than making a filling and putting it inside rolled cabbage leaves, this version makes patties of the Read More …
I made Many-Seed Bread for Carol some time ago. She liked it very much but asked me to double the amount of seeds in it, which is this bread. It turned out well, with a rather tight crumb. The next time I make this bread, I will let it rise even longer than I did Read More …
This is my fifth version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 3 is that I replaced all the Flourish high fiber flour with Turkey Red, a whole grain heritage wheat flour. As can be seen in the photo, I was still able Read More …
Tarte Tatin is a classic French dessert, a nicely caramelized upside-down apple pie. (Unusually for apple desserts, it does not have any cinnamon, which is a plus for one cinnamon-hating relative!) I have made this car camping (Tart Tatin (French Upside Down Apple Pie) – Camping Version) and won a Scoutmasters’ Cookoff making one at Read More …
Carol spotted Chef John’s Chicken Florentine recipe on the internet, and I made it for dinner last night, with some adjustments, mostly cutting the chicken into suitable pieces for 4 servings. It turned out very well although the sauce was soupier than would be optimal. Next time, I will cook the creamed spinach more uncovered Read More …
This easy one pot dinner suitable for weeknights is adapted from 30SecondsFoods. It will serve 4-6 people and will take about an hour total. It has a very pleasant lemony flavor. ¼ cup extra virgin olive oil 1 Tbs. lemon zest ¼ cup lemon juice 2 Tbs. chopped garlic 1 tsp. dried thyme 1 tsp. Read More …
This recipe is adapted from a variation on Smashburger Tacos developed by Catherine Brookes which I found on mashed.com. The recipe will make 4 servings of 2 tacos each. Carol and I enjoyed half of it last night and will make the other half tomorrow night. It is quick and mostly involves pantry ingredients. For Read More …
About a week ago I made Saizeria Milano Doria which is an example of a class of Japanese dishes inspired by European cuisine. (Doria are gratins on a rice base. The first Doria was invented in the Hotel New Grand in Yokohama in the 1930s with seafood.) This version is adapted from a charming Japanese Read More …
I was looking for a kid-friendly cookie recipes to make with my granddaughters and spotted this one at www.upstateramblings.com. They were easy to make and were enjoyed by both kids and adults. I increased the amount of jam in a second batch from the original to 1/3 cup. A batch will make about 20 cookies Read More …
Saizeria is the name of a chain of Japanese-Italian restaurants. Doria is the Japanese name for western-style dishes consisting of a layer of cooked rice, topped with sauteed meat or fish and vegetables, a bechamel sauce and cheese. Milano Doria is a signature dish of the Saizeria chain, and a photo of it appears in Read More …