Stecca bread is the signature loaf of the Swamp Rabbit Café in Greenville, SC. It is acclaimed in Greenville for sandwiches and for dipping in olive oil. We enjoyed it last night with butter and jam, and this morning toasted, covered with refried beans and cheese and then broiled (aka as the bread for Molletes.) Read More …
I was looking around for a simple dessert to make in a time-share apartment kitchen and I spotted a recipe for apples baked in puff pastry. I simplified it a bit and it turned out very well with a scoop of vanilla ice cream. Makes 8 servings and takes about an hour. 2 sheets puff Read More …
This recipe is adapted from Serious Eats and shows the variety of Mexican food. It came from Puebla and apparently from Middle Eastern immigrants who brought the shawarma technique with them and then adapted it to Mexican ingredients and tastes. This home version roasts the meat at a low temperature in a loaf pan and Read More …
I found some old meatloaf in the freezer and decided to serve it with a mushroom gravy and mashed potatoes. This is the gravy I made, which was a modification of the Easy Poultry Gravy that I have been making to go with the Thanksgiving turkey. This will make about 3 cups of gravy. 4 Read More …
I have a very healthy sourdough starter since I have been making a lot of sourdough bread lately, so when I saw a recipe on www.the-bella-vita.com for a sourdough ciabatta, I decided to make it. It was very good. The photo shows the dough being formed into 4 rolls of 4-5 oz. each. I think Read More …
Faith made these at the beach this year and it made a very tasty and fairly easy dessert. I just made a batch to confirm the concept and plan to make a double batch for my scouter buddies at Wildcat Lake next week. This is lot more of a concept than a recipe. The photographs Read More …
For this year’s canoe trip, I have been trying to minimize fresh and perishable ingredients, even for the first day on the water. This recipe is a variation on Sopapilla Cheesecake in an Omnia Oven in which the packaged crescent rolls are replaced by biscuit dough made from Bisquick and powdered milk. The quantities below Read More …
This is a variation on Pecan Pie Cobbler v2 to make it a little easier for a canoe trip, such as by using salted butter instead of unsalted butter plus salt. I have also rewritten the directions. I will be baking this in an Omnia stove-top oven. Cobbler Batter 1 stick (1/2 cup) salted butter Read More …
For this year’s camping trip, I decided to try to modify Apple Crisp – Camping Version to use dried vs. fresh apples, which would reduce weight and volume, and would also avoid the risk of bruising the fruit during portaging, etc. Last night I made a proof-of-concept in my home oven, which was a success. Read More …
Carol has been advocating beef stroganoff for this year’s canoe trip and also for using pieces of beef rather than ground beef. Mulling this over, I thought about the thinly sliced rib eye which is sold by Asian grocery stores like the New Grand for use in yakiniku, sukiyaki, etc. The photo shows our proof Read More …