This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling. 1 medium eggplant (about 1 lb./455 grams) 2 Read More …
We are having a Tex-Mex themed dinner tonight for Amanda’s birthday, featuring this salsa, Chile con Queso , Carne Asada , Tex-Mex Flour Tortillas , guacamole, charro beans, and (not really Texan but very Southern) Hummingbird Cake This salsa is adapted from a recipe in Serious Eats and is very simple 1-1/2 lbs. tomatillos Read More …
Carol saw a big tub of basil at the supermarket yesterday and decided she wanted to make pesto. I consulted the recipe in Serious Eats, and then modified it for what I actually had on hand. I have noted below both what I actually did and what Serious Eats recommended. A batch made enough pesto Read More …
I heard about this corn salad from a recipe in the eatsiptrip website mentioned in an article in USA Today. The article raved about the anomaly that there is a very good restaurant in a Cenex service station in Walla Walla, Washington, and said that their best-selling dish is a grilled corn salad, modeled on Read More …
This was a good lunch, but is definitely something which needs more refining. The original idea was an article I saw which cited a recipe from Uri Scheft’s book Baking Breads: A New World of Israeli Baking. Then I noticed a similar idea in Michael Solomonov’s book Zahav: A World of Israeli Cooking. Combining these Read More …
Matbucha is a kind of tomato jam of Moroccan origin which is popular in Israel. I made a batch as an ingredient for a shakshuka focaccia, which I made for lunch yesterday. Everyone’s initial reaction was that it was delicious, and their second reaction was that it was too salty. Accordingly, below I have reduced Read More …
One of the most celebrated dishes in Houston was the green sauce at Ninfa’s, a Tex-Mex restaurant chain, now largely gone. (Ninfa Laurenzo died in 2001). I made a batch yesterday to go with the Sous-vide Carnitas , using an adaptation of the recipe in Robb Walsh’s excellent The Tex-Mex Cookbook. This recipe makes a Read More …
This Korean-style salad is adapted from Bon Appetit. I served it with pork bulgogi and rice. It needs to be made with thin-skinned cucumbers which can be eaten unpeeled. 1 lb. Persian cucumbers (or English hothouse cucumbers) 1 tsp. kosher salt (plus more to taste) 3 scallions, sliced 3 Tbs. unseasoned rice vinegar 1 tsp. Read More …
This traditional Armenian soup pushes a number of buttons for me. It is based on yogurt, which I like to make, and is full of cucumbers, which Carol likes. I thought it would be a good warm-weather dish which would be an alternative to a traditional salad, just like gazpacho is. Here is my Read More …
A few weeks ago, I was in the mood to make Brazilian Cheese Bread (Pao de Queso). Grand Mart had Goya yucca flour (and from Brazil), but only the sweet type vs. the sour type I was looking for. I bought the sweet yucca flour and decided to make cheese bread using the Read More …