The Wall St. Journal had an effusive article about mushroom sugo, a signature mushroom sauce of the Finnbar restaurant in Frenchtown, NJ. I made the recipe with a modest substitution of 8 oz. of leftover Thanksgiving turkey for 8 oz. of mushrooms. I thought the turkey benefited the dish, but it could be eliminated (or Read More …
Amanda made these for breakfast the day before Thanksgiving and enjoyed them with some cream cheese. The muffins are adapted from The Quick Recipe by Cook’s Illustrated. It makes 12 muffins in about 45 minutes. 10 oz. (2 cups) all-purpose flour 7 oz. (1 cup) sugar 1 tsp. baking powder ½ tsp. baking soda ½ Read More …
Sally Lunn is a traditional bread from the American South. It is an enriched bread similar to brioche and is baked in a circular pan with a hole in the center. I baked it in an angel food cake pan. This version is adapted from The New York Times Heritage Cookbook by Jean Hewitt. This will Read More …
Anthony Bourdain’s cookbook Appetites mostly consists of his version of standard foods with advice on how to prepare them in home kitchens. This is an adaptation of his version of chicken salad. I started with a Costco rotisserie chicken, which we had most of in the refrigerator, instead of raw chicken breasts, and I added Read More …
For the cookie table at Amanda’s wedding we made several batches of 7-layer cookies, using 2 different recipes which primarily differed on whether the sweetened condensed milk was an early layer or a late layer. This version, adapted from allrecipes.com had the milk added late to help glue everything together. This version will make one Read More …
The most famous food to grill on a cedar plank is salmon. For my first try at this, I adapted a recipe from Dina Guillen’s cookbook Plank Grilling. It takes at least an hour of preparation to soak the cedar plank, and then the rest takes about half an hour to make the glaze, heat Read More …
This version of the popular Southern dish shrimp and grits is adapted from the New Orleans section of Nina Compton’s cookbook Kwéyòl / Creole. We enjoyed it at the beach a few weeks ago and again this last weekend. I have lightened it a bit from the original. This will serve 4 to 6 people Read More …
Carol made this dessert for Father’s Day based on a recipe in www.thekichn.com. An enhancement she made was a glaze for the top of the cheesecake. This was a very tasty and easy dessert which made 10 servings. Work time is very short, but it does need a few hours in the refrigerator to set Read More …
Carol and I recently walked the West Highland Way in Scotland. Frequently on restaurant menus in Scotland are savory pies and for one dinner I had a tasty steak pie with a puff pastry crust. I spotted the book Meat Pies by Brian Polcyn and Michael Ruhlman and decided to try my hand at a Read More …
Shrimp paste is the term used in Charleston for shrimp salad. It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo. This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …