I spotted a recipe in the Food Network Magazine which I thought was worth trying since Carol likes barley, which is a low-glycemic and high fiber alternative to rice. It turned out well, including being surprisingly creamy. Since we had whole barley (vs. the quick-cooking pearl barley in the original recipe), that is what I Read More …
My birthday this year was on a Friday, and we are going to have a family birthday party on Sunday to fit everyone’s calendar better. We thought it would be nice to have a small cake for my actual birthday, and looked at the options in America’s Test Kitchen’s The Complete Cooking for Two Cookbook. Read More …
Louisiana barbecued shrimp are very tasty, but they are not at all what their name describes, since they are actually shrimp cooked in a skillet with a spicy and buttery sauce. This version is adapted from a recipe in Food52, which I noticed because it used a moderate amount of butter vs. the extravagant amount Read More …
We just got home from a week in the Caribbean and were looking for an Ash Wednesday dinner which would be easy on our stomachs, which are a little worse for the traveling. This was a successful improvisation using “Char’s Maine Fish Chowder” in Cook’s Country: Best Lost Suppers as a starting point. Many fish Read More …
These brownies were a hit at last night’s choir party. They are essentially a brownie sandwich, consisting of a brownie layer, a caramel-pecan layer, a second brownie layer, and a topping of nuts. This is an adaptation of the recipe which is on the package of Kraft caramels, and which is also very similar to Read More …
Shrimp Etouffee, or smothered shrimp, is a Louisiana classic. This is a rather simple, low spice version, suitable for family dining midweek and is adapted from an Ann Maloney recipe in the Washington Post which was reprinted in the Richmond Times-Dispatch. Carol liked it quite a bit. I pumped up the heat in my bowl Read More …
Twice now we have made individual apple tarts using some leftover pastry dough. They turned out well, so I am starting to document how we made them. More to come. Dough Leftover pastry dough, such as from Canadian Butter Tarts Filling (for 2 tarts) 2 Granny Smith apples, peeled, cored and sliced ¼ cup brown Read More …
Carol asked me to make some sourdough sandwich bread to use with some leftover smoked chicken. I based it on the master recipe for American sandwich bread in Cook’s Illustrated The Best Recipe. It turned out well and was very tasty, although it was a bit more crumbly than optimal. It made very good smoked Read More …
This is a good accompaniment to smoked chicken and other barbeque dishes. This recipe is adapted from Cowboy Barbecue, a book based on Davila’s BBQ in Seguin, TX. The original recipe used russet potatoes, but I like using the thin-skinned baby gold potatoes, so that no peeling is needed. 1-1/2 lbs. baby gold potatoes 1 Read More …
This was the second dish I cooked with a large piece of frozen venison which I was given by one of my fellow Scouters. The first was Venison Chili . This ragout (i.e. stew) was also adapted from Robb Walsh’s Texas Eats, and used up the remaining 4 lbs. of venison meat, as well as Read More …