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 …
No photo at this time. This is an adaptation of what Ina Garten called “Baked Chips’” in her book Barefoot Contessa Family Style. It is a good way to make roasted potatoes. Here is enough for 2 servings. It takes about 45 minutes. 1 large Russett potato 1 Tbs. good olive oil 1 clove garlic, Read More …
This is an adaption of a Chinese-ish salad recipe in the Washington Post. We ate it for dinner with dumplings. It could be turned into a main course with some chicken or shrimp. 2 servings. About 20 minutes of preparation. For the dressing 1 Tbs. soy sauce 1 Tbs. unseasoned rice vinegar 1 Tbs. sesame Read More …
This quick side dish is adapted from Damn Good Chinese Food. The quantities below make 2 servings and preparation is about 15 minutes. The original used “mushroom water” from soaking dried mushrooms. I have used mushroom powder from Trader Joe’s ½ tsp. mushroom powder ¼ cup Shoaxing wine (Chinese cooking wine) 1 Tbs. soy sauce Read More …
This is how Carol made Hasselback potatoes for Alyssa’s birthday, based on a recipe in epicurious.com. It was very popular. These quantities will serve 4-6 people, and it will take about 1-1/2 hours. Potatoes 2-1/2 lbs. medium sized Yukon Gold or similar potatoes 1/3 cup plus 3 Tbs. extra virgin olive oil, divided 2-1/4 tsp. Read More …
Carol made this salad from the NYTimes for a Christmas party, where it was well received. It could be a main course with the addition of some shrimp or chicken. This version makes 8 servings and takes about an hour. Carol thought the original (documented here) needed more vinegar and possibly less oil. 1.5 cups Read More …
Carol made this vegetarian quiche for our nephew Kevin at our family Christmas dinner yesterday. It is based on the recipe in Julia Child’s classic Mastering the Art of French Cooking, and it makes a 10-inch quiche. For the pastry 2 cups all-purpose flour ½ tsp. salt Large pinch of sugar 8 Tbs. (1 stick) Read More …
There are several dips in Israel based on eggplants which have been charred on a grill. One popular dip has the eggplant dressed with mayonnaise and lemon juice. Since I did not have any lemons and we are trying to eat down our pantry prior to leaving on a trip, I decided to improvise with Read More …
Flatbreads made from chickpea flour are popular in several countries in Europe and South America. I once bought a case of packets for the Genoese version, farinata. They are popular in Argentina and Uruguay as faina. In Provence, they are known as Socca. Carol asked me to make one of these flatbreads, and I looked Read More …