An aillade is a sauce from the Languedoc region in southern France made by pounding together nuts, garlic, wine, lemon zest and olive oil. This is a modernized food-processor version adapted from the Washington Post, which in turn adapted it from Rebekah Peppler’s À Table. It was a hit at a recent family party, where Read More …
I spotted an article in a Southern magazine on Sam Talbot’s version of the Southern classic, Pimento Cheese, while staying in an historic B&B in Savannah. Here is my adaptation, which mainly consists of halving the quantities. It is an interesting sign of the internationalization of food in the US that Sam Talbot would prefer Read More …
placekeeper This is an onion-rich tomato sauce which I used for Classic Chicken Parmesan . It is adapted from Alex Guarnaschelli’s Cook with Me. It made about 1.5 times what was needed for the chicken parmesan. This version is done in around 30 minutes. ¼ cup extra virgin olive oil 2 large onions, halved and Read More …
We accompanied Apple Smoked Duck with potatoes au gratin based on a recipe in the NYT by Mark Bittman. This dish requires a large skillet which can go in the oven. We used a carbon steel skillet. This made 4 large servings. Carol thought it was too liquidy when it started, but I thought it Read More …
This is an adaptation of a very quick hummus recipe in Michael Solomonov’s book Israeli Soul. In practice it did take longer than 5 minutes, but it was still very quick. I cut back the amount of tahini in the original recipe since I just could not bring myself to use a full 8 oz., Read More …
This salsa is like a thin and unchunky version of guacamole. It is from Esteban Castillo’s cookbook Chicano Eats, and was used with grilled steak to make Vampiros de Asada. When Carol saw the recipe, she could not believe that it would use 1.5 cups of water, but it does. It has a nice citrusy Read More …
This is a vegetarian version of biscuit bombs, combining Buttermilk Biscuits and Potato and Cheese Filling. ¼ cup of filling per Biscuit Bomb. A full batch of the filling will fill 16 biscuits. I like to add a little SriRacha or other hot sauce to the biscuit bombs.
Braibroodjies are cheese sandwiches which are grilled (braaied) in South Africa. This version made a nice lunch today, and is an adaptation from Jan Braai’s cookbook Braai: The South African Barbecue Book. Good white sandwich bread (I used a sourdough) Butter Chutney (South African chutney is made with apricots vs. mangoes, but I only had Read More …
Pimento Cheese is a Southern classic. This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread. This was quite tasty, but more saucy than I expected. The next time I would start with less mayonnaise Read More …
This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness. This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy. It added some good variety to a set of dips to accompany Grilled Flatbread. 1 cup walnuts 4 roasted Read More …