Shakshuka (or Shakshouka) is a popular Israeli brunch or breakfast dish which seems to be everywhere these days, including in Yotam Ottolenghi’s very popular Jerusalem: A Cookbook, which my sister-in-law Patricia gave me for my birthday. It looked like a good dish for Fridays in Lent, so I made it last night. This is one Read More …
Since Carol’s paternal grandparents came from Lithuania, I keep my eyes open for good Lithuanian recipes. These tasty buns are a cousin to the Tex-Czech Kolaches with a similar enriched dough. This is an adaptation of a recipe in Bernard Clayton’s Complete Book of Small Breads. Use the best quality bacon for this recipe. Read More …
In the US, we normally make bacon out of pork bellies, but actually a wide variety of parts of the pig can be used for bacon. In this post I am talking about making bacon from a Boston butt roast, a cut which has a couple of advantages over a pork belly. First, it is Read More …
This family favorite has been served at nearly all Christmas or Christmas Eve breakfasts for the last 30 or so years, including this Christmas Eve morning. I also have successfully cooked it in a Dutch oven while camping, including teaching it to each patrol in a Boy Scout troop. It is an adaptation of a Read More …
Hot biscuits ready to enjoy. I read on Serious Eats that good biscuits can be made with only two ingredients, and it is true. For two people all you need is: 5 oz. self rising flour (I use King Arthur) – about 1 cup 5 oz. by weight of heavy cream These two ingredients have Read More …
One of the strangest multicultural experiences I ever had was during a visit to Prague to teach an accounting course. I had lunch at a Thai restaurant with the Italian Payables manager and one of his senior Czech staff. During lunch I mentioned that a food of Czech origin, kolaches, is very popular in Texas. The Read More …
Now that I have moved to the Richmond area, I am working on increasing my Southern cooking skills, and what could be more Southern than buttermilk biscuits! This is a very simple dish, and like all simple dishes good ingredients and good technique make a difference in the final results. The two key techniques are Read More …