This is planned for one of the dinners on our upcoming Boundary Waters canoe trip. I just tested it tonight under semi-field conditions (one pot and using the sour cream powder), and it tasted fine other than discovering that we were using old mustard powder which was bitter and needed to be replaced. Thus the Read More …
This favorite from Robb Walsh’s Texas Cowboy Cookbook has been adapted to be suitable for backpacking and canoeing trips. It illustrates a basic point, which is that a very wide range of dishes can be eaten on backpacking trips as long as they are at least partially prepared and dehydrated first at home. (6 servings) Read More …
Carol spent part of her childhood in Turkey when her father was in the army, and shish-kebab is definitely one of her good food memories. One of Carol’s nephews was over for dinner twice recently and got shish-kebab both times, the second time as a specific request. Readers of GreasyLittleBirds have come to Read More …
The advantage of cooking a steak in a sous-vide cooker and then finishing it on the grill is that you can get it completely evenly cooked to the degree of doneness you like, while still getting a good crust on the steak. This post is about a thick piece of sirloin which I prepared for Read More …
In Houston and Alexandria, I became familiar with Cevapcici, the fresh sausage of Bosnia. I am sure it will be the subject of a later post. This post is about a similar sausage from Romania. It is a skinless fresh sausage which is grilled like Americans grill a hamburger. This version is from Elisabeth Read More …
Last week’s NY Times had an article on an extremely simple slow cooker recipe which had been viewed over 1 million times on the internet. Here is a link to a Good Morning America segment containing the recipe: http://abcnews.go.com/GMA/recipe/mississippi-roast-robin-chapman-36577072 Sam Sifton of the NY Times wrote about this internet phenomenon, expressing his view that the Read More …
I have been cooking my way through Michael Solomonov’s Zahav: A World of Israeli Cooking in the last couple of months. This is an adaptation of his recipe for garlicky ground beef kebabs, which were very tasty with tadziki and pitas. (They would also go well with ajvar and kajmak.) Resting the prepared kebab mixture Read More …
This is a diner classic from San Francisco which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. For 4 servings 8 oz., baby spinach, well washed 2 Tbs. olive oil 1 small onion, chopped 4 Read More …
Although enchiladas are normally rolled, stacking the tortillas works very well if you have the right sized baking dishes. The tortillas are easier to handle (no need to soften them in hot oil) and it is easier to portion them (one dish = one person). During my visits to Houston I have been enjoying Enchiladas Read More …
This turned out so well, that I am documenting it now even though I did not take a picture of the final product. I read through several recipes for pan sauces for steak and pieced together the following combination for 2 servings: 11 oz. sirloin steak, about 1 inch thick oil 1 large onion, thinly Read More …