This quick pickle adds tartness and color to salads and is adapted from rachelcooks.com. Note – How thickly or thinly you slice the onion will influence how crisp if (thicker) or soft (if thinner) the onions will be after pickling 1 red onion, sliced ½ cup apple cider vinegar 1 Tbs. granulated sugar 1.5 tsp. Read More …
This posting is a variation on a signature dish from Fet-Fisk restaurant in Pittsburgh, as reported in Bon Appéetit. It takes at least 3 hours of elapsed time, mostly chilling the grilled cabbage. It will make 4 servings. Amanda, Carol, and I enjoyed it last night with a tarte flambé. The dressing is worth making Read More …
This quick and easy salad is made from pantry ingredients (and fresh parsley) and is high in fiber and low in fats and glycemic response. This version is adapted from Keepers by Kathy Brennan & Caroline Campion. I adapted their version to make a one-course meal for 2 persons. ½ cup farro 1-1/2 cups water Read More …
Anthony Bourdain’s cookbook Appetites mostly consists of his version of standard foods with advice on how to prepare them in home kitchens. This is an adaptation of his version of chicken salad. I started with a Costco rotisserie chicken, which we had most of in the refrigerator, instead of raw chicken breasts, and I added Read More …
Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953. This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret. We enjoyed it on a bed of lettuce with toast points. It takes about 15 Read More …
This tasty salad is adapted from a recipe in Deb Perelman’s cookbook Smitten Kitchen Keepers. It makes 2 entrée servings when boosted with sliced turkey or some other protein. It took about 30 minutes to prepare, not counting the roasting of the tomatoes. 112 g. (1/2 cup) uncooked farro (I used Trader Joe’s 10-minute farro) Read More …
These oven-roasted tomatoes are easy to make and have a nice concentrated tomato flavor. This version is adapted from a recipe in Deb Perelman’s Smitten Kitchen Keepers. 24 oz. (680 g., 4 cups) cherry or grape tomatoes, halved lengthwise 3 Tbs. olive oil 1 tsp. kosher salt Preheat the oven to 300 degrees. Line a Read More …
This salad is a mash-up between the traditional Italian bread salad panzanella and an Italian sub sandwich. This version was adapted from an article in the Washington Post. It makes 2 servings as an entrée salad and takes about 30 minutes, most of which is toasting the bread cubes. It turned out very well. For Read More …
This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing. Cooking the steak this way made it more tender than in the traditional recipe. It was very good with a focaccia on the side. Quantities below are for 2 servings: Read More …
We made this salad adapted from thekitchn.com to go with Ginger and Honey Baby Back Ribs. We were not able to find fried shallots, so we substituted canned fried onions. This recipe takes about 15 minutes to prepare and will serve 6-8 people. For the salad base: 1 pint cherry or grape tomatoes (~10 oz.), Read More …