This simple quick pickle can be used in noodle bowls and banh mi. I cut the vegetables into 3 inch lengths with a knife, used a mandolin to get 3 mm. slices and then used a knife to cut the slices into matchsticks. This recipe was adopted from Serious Eats. 1 large peeled carrot, cut Read More …
These easy and tasty quick pickles are a signature dish of Jestine’s Kitchen in Charleston, SC, where they are served on the table instead of bread at the beginning of the meal. This posting was adapted from Holly Herrick’s The Charleston Chef’s Table. Although the recipe calls for the pickles to be marinated overnight, they Read More …
This stew of peppers with tomato, onion, and paprika is one of the bedrocks of Hungarian cooking. It can be used in a wide variety of ways. Today I am using it with eggs and sausage to try to recreate the “Hungarian Eggs” which were a popular buffet item on our recent Viking River cruise Read More …
This roasted Tunisian salad was a big hit last night. I like roasted peppers, so I was interested when I spotted a recipe in Marianne Magnier-Moreno’s book “My Cooking Class: Middle Eastern Basics” which had roasted peppers and roasted tomatoes. Since it is still early spring, we do not have good quality big tomatoes Read More …
We were in the mood for something different than ordinary steamed rice, and made this cilantro rice, which is adapted from Melissa Guerra’s “Dishes from the Wild Horse Desert: Norteno Cooking of South Texas”. We have served it a couple of different ways, most recently with shrimp sautéed with garlic and guacamole salsa. We Read More …
Can you eat hummus while backpacking or canoeing? Absolutely, if you have the foresight to dehydrate it first. This successful experiment was inspired by Laurie Ann March’s book, “A Fork in the Trail”, the basic message of which is that a very wide range of foods can be eaten while backpacking as long as they Read More …
Nothing beats the heat and uses up the bounties of the garden like the Spanish classic, gazpacho. We are currently drowning in ripe beefsteak tomatoes and cucumbers, and this chilled soup put a dent in the inventory. Make this a few hours in advance to give the flavors time to meld and the soup Read More …
Now that we are in the height of the summer fruit season, and there are fresh plums in the supermarket, I made this old favorite. It has an interesting and complex flavor since, as the name says, it uses three kinds of plums, fresh plums, prune juice, and plum brandy. Fruit brandies are the real Read More …
Spaetzle is real central European comfort food, and is a very easily made form of fresh egg pasta. This is the version I have made several times, since it uses chickpea flour and is therefore a relatively low glycemic form of pasta. The only real trick in making spaetzle is to have a way Read More …
When I home-make pizza sauce, this is the recipe I usually use. It is an adaptation from Peter Reinhart’s great book American Pie on American pizza styles. Years ago, when I was scoutmaster of a troop in Houston, I once went to Lake Somerville before the troop to snatch the best possible campsites along the Read More …