Spaghetti Carbonara This is an adaptation of a recipe in the Wall St. Journal scaled down to 2 people. This Italian classic is quick and easy and makes a good weekday dinner. One difference from the traditional recipe is that I use bacon vs. pancella, since I like the smoky taste of bacon and Read More …
A few years ago there was a media sensation when the New York Times published an article on an innovative way to bake bread from Jim Lahey, owner of the Sullivan Street Bakery. http://cooking.nytimes.com/recipes/11376-no-knead-bread . There were two key ideas in this approach. First, was that adequate gluten can be developed through the action Read More …
This is an adaptation of a recipe in The Food Lab cookbook. The idea is to combine the concepts of hasselback potatoes (thinly sliced potatoes placed with the slices vertical and with some fat and flavorings between the slices) and scalloped potatoes. By placing the potato slices vertically in the pan, there are lots of Read More …
This is a diner classic from San Francisco which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. For 4 servings 8 oz., baby spinach, well washed 2 Tbs. olive oil 1 small onion, chopped 4 Read More …
In the US, we normally make bacon out of pork bellies, but actually a wide variety of parts of the pig can be used for bacon. In this post I am talking about making bacon from a Boston butt roast, a cut which has a couple of advantages over a pork belly. First, it is Read More …
This is an adaptation of a recipe which appeared in Gourmet magazine in March 1999. It is a sweet and gooey pecan filling on top of a shortbread base, and it has been popular whenever I have made it. Hot Shortbread Base 2 cups all purpose flour ½ cup packed light brown sugar Read More …
This sauce appeared in James Beard’s Theory & Practice of Good Cooking as a sauce for gravlax. It is good for that, but more typically I use it with smoked salmon as an alternative to cream cheese or a horseradish mayonnaise sauce. It is also good with broiled or grilled salmon. 4 Tbs. German mustard Read More …
This is the second hummus I have made as an adaptation from Michael Solomonov’s “Zahav: A World of Israeli Cooking“. This is a traditional hummus with tahini, and has an exceptionally creamy texture. When people talk about the food at Zahav restaurant, this is one of the dishes they most frequently mention. Cooking the Chickpeas Read More …
This Spanish classic is a personal favorite. This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp. This, good French bread, a salad, and champagne makes a perfect dinner, and one that does not take much time to prepare. A key to success is to be sure Read More …
This cake was my first introduction to the virtues of cane syrup. It is an adaptation from an article in the New York Times on Steen’s Cane Syrup, which is from Louisiana and is available at the better supermarkets in Houston and on line. A similar (but lighter product) is Lyle’s Golden Syrup, which is Read More …