Here it is together, Boxty with Beef and Mushroom Stew, the way I had it at an Irish pub in Calgary. Here are links to the two component recipes. They are good together or separate and with other dishes. For example, the pub also served boxty wrapped around chicken tikka masala. Beef and Mushroom Stew Read More …
Boxty is a traditional Irish potato-flour flatbread which I had never heard of until I had dinner a few weeks ago in an Irish pub in Calgary. The pub used boxty as a starch wrapper, like a pita or tortilla, around fillings, such as a beef and mushroom stew. Here is an adaptation of a Read More …
This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches. The quantities below are enough for 1 batch of kolaches or about 16 Biscuit Bombs Kolaches The original recipe is from Beth Hensperger’s Breads of the Southwest. 1 large onion, chopped 1 Tbs. olive oil 1-1/4 lbs. potatoes, Read More …
This is how I used some home-made ricotta, and it turned out exceptionally well. I think this is partially because I had very good home-made Cottage Bacon to use. This is a variation on my earlier post on Tarte Flambee, mostly using a different kind of cheese. ( Tarte Flambee v1 ) This will serve Read More …
This is one of my son Ben’s favorite dishes and is a good example of Southern – Italian fusion cuisine. I had some leftover Pulled Pork from an earlier post and decided to make two trays for a dinner last night. One tray had sliced mushrooms, and one tray had pickled jalapenos and sliced onions. Read More …
This is another way of using the dough from Joe & Misses Doe Lavash (Link to post) which I prefer to the original. You can see it in the picture at the bottom of the post for Mititei (Romanian grilled sausages (link to post) and I also served it last night with shish-kebabs. A real Read More …
Since I had leftover garlic scape pesto in the freezer, I decided to use it for a chicken pesto pizza. The quantities below will serve 4 people. I full recipe of pizza dough (from Pizza for One or for Many ) 1 cup pesto 1 lb. boneless chicken thigh meat, thinly sliced 4 Read More …
This past Wednesday, the New York Times had an article on the fresh bread which is presented to diners at the Joe & Misses Doe restaurant in the East Village of Manhattan. The restaurant calls this bread lavash, although as is clear from the photograph, this is not like an Armenian lavash, which is Read More …
Frank Pepe’s in New Haven is famous for their clam pizza, and there is a good version of it in Peter Reinhart’s excellent book American Pie. In Houston it was much easier to get good shrimp than good clams, so I started making a similar pizza using shrimp as the base. This is my latest Read More …
As evidenced by the posts on this blog, I have been working my way through regional US pizza styles. This style is definitely a winner. The technique is adopted from Serious Eats, while the main components are from other posts. This makes one cookie sheet of pizza which will serve 4. The crust was very Read More …