This tasty dish is popular in SF Bay area Vietnamese restaurants, according to the Mercury News. This recipe is an adaptation of recipe by Andrea Nguyen in her “Vietnamese Food Any Day: Simple Recipes for True Fresh Flavors.” It consists of stir-fried beef on a bed of lightly dressed greens. Due to the very light Read More …
This recipe is based on the excellent Time-Life International Cookbook. It was one of the first cookbooks we ever received, and our copy is now literally falling apart from heavy use. As the book points out in its introduction to its version of the recipe, in the US the name beef stroganoff is sometimes used Read More …
Steak Diane is a pan-fried steak served with a pan sauce, which was very popular in the 1960s and 1970s. Why it went out of fashion is mysterious, since it is fairly easy to make and is extremely tasty. It is a great Friday night dinner – a bit special but not time-consuming, other than Read More …
This is an adaptation of a recipe in the October/November 2018 issue of Cook’s Country. In addition to eating them separately as an appetizer, I think they would be good with mashed potatoes. Meatballs 22 squares of Saltine crackers, crushed 1 cup whole milk 2 lbs. 85/15 ground beef 2 oz. Parmesan cheese, grated Read More …
This style of curry is very popular in Japan and was one of the standard lunches at the American School in Japan. Ben liked it so much that when he was the grubmaster for a Venture crew trip to the Weminuche Wilderness in southern Colorado in 2000, he picked it to be one of the Read More …
Lomo Saltado is a popular Peruvian dish of Chinese origins. An unusual feature of it is that cooked French fries are incorporated into the dish right before serving, and the dish is served over rice. Thus there is a bit of “starch on starch” to it, which is actually common around the world when people Read More …
This recipe is an adaptation of the best-selling entre at a Brooklyn diner, as reported in the Wall St. Journal. The diner must advertise this as “gluten free” since the original recipe called for tamari vs. soy sauce, and specified that the oats used should be gluten-free. (Do any oats have gluten?) I don’t care Read More …
This no-recipe recipe is adapted from an article in the New York Times. The idea is to turn a steakhouse classic combination into a summer salad (although with cherry tomatoes the same idea should work during the winter). Steak Beefsteak tomatoes (in season. Alternatively cherry tomatoes out of season) Blue cheese Onion Parsley Sherry Read More …
This mild and flavorful Thai curry is normally made with either beef or chicken. It gets its name from an association with Muslims (massaman or matsaman) due to the unusual spices (for Thailand) included in the spice paste. The first time I had massaman curry I was very surprised to find large chunks of potatoes Read More …
Lately, there have been a number of ideas that the conventional order of steps in cooking can be reversed with good results. A good example of this is cooking meat through and then searing it (the reverse sear) which using sous-vide equipment is now my favorite way of cooking steak. I recently saw an Read More …