This bread was a successful experiment making a mini boule out of a mixture of 75% King Arthur Flour’s Keto wheat baking flour and 25% whole wheat flour. So, there were two experiments at the same time. First, making a small boule, because sometimes a normal sized boule is too much for the two of Read More …
Chinese egg tarts are a descendant of Portuguese egg tarts (Pasteis de Nata) adapted to Chinese tastes, etc. and are a good example of how food ideas move across cultures. This recipe is an adaptation of a recipe in livingthegourmet.com. It takes about and hour and makes 6 single-serving tarts. Two parts which were a Read More …
I spotted at Trader Joe’s recently a bag of 10 Minute Farro, which had a recipe on the package I thought worth trying as a high fiber and low glycemic main course. My main change from the original was to increase the amount of sausage to one sausage per serving. This will make 4 servings Read More …
As I was decluttering my office by throwing away old cooking magazines, I spotted a cassoulet recipe in bon appétit, which seemed to be a good dinner for a cold midwinter evening. This adaptation is a bit of a project in the sense that it has multiple components best performed over multiple days, but each Read More …
I have another post about Beef Rendang, which I made for the first time over 40 years ago for a Malaysian new mother, using her Malaysian cookbook. (It was an adventure.) I recently spotted a recipe on Food52 which was to think of rendang as a pasta sauce, like spaghetti Bolognese. The idea works. Carol Read More …
This is an adaptation of a cookie recipe brought from Ukraine to the US in 1910, passed down to a granddaughter, and printed in Good Housekeeping Favorite Recipes: Cookies. It makes 48 cookies and takes about 4 hours including chilling time. The recipe calls for Prune Butter as a filling and suggests fruit preserves as Read More …
A common eastern European filling for cookies and pastries is Prune Butter. An example is Grandma’s Rolled Crescents which is a cookie from Ukraine. I was able to find Prune Butter for sale on line, but californiaprunes.org had a recipe online which is very easy to make. ½ lb. prunes ¾ cup water ¼ tsp. Read More …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This dough is a variation of Pitas, which in turn was a variation of the dough in Pizza for Many or For One This version of pita was made with a keto flour and a local specialty flour Read More …
Carol particularly likes the whole grain German breads like Vollkornbrod, which are high fiber, low glycemic, and very good sliced thinly and topped with smoked salmon, paté, or soft cheeses. This bread, adapted from Emmanuel Hadjiandreou’s book How to Make Sourdough, is a similar bread made with pearled barley and barley and rye flour. This Read More …
The Richmond Times-Dispatch recently had some articles about the opening of Memi’s Egyptian restaurant. The articles mentioned that one of the available dishes was macarona bechamel “a comfort food made from pasta and a meat sauce baked with creamy béchamel”. I came across The Egyptian Cook on the internet who had a recipe for this Read More …