Pastitsio is a classic which is like a Greek version of lasagna. I spotted a simplified one-pot version of it in Georgina Hayden’s cookbook Greekish: Everyday recipes with Greek roots. In Greece it is made with a long tubular pasta which is also called pastitsio, which is like the Italian pasta bucatini, but with a Read More …
This Chinese classic is based on a recipe in 177milkstreet. It will serve 4 and takes about 1.5 hours, including some marinading time. It was very good and did not involve deep frying. 1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces 4 Tbs. sugar, divided 3 Tbs. soy sauce, divided ½ tsp. Read More …
In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad. This is my adaptation of her Portuguese salad for 2 large servings. 1/3 of a small cucumber, thinly sliced ¼ tsp. salt 1 bell pepper 1 good tomato 1 clove garlic, chopped Pinch freshly ground Read More …
Over the years I have enjoyed a green peppercorn sauce on steaks. I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken. I made it for pork chops as follows. This will make 4-6 servings and will take about half an Read More …
I read in Bread Matters by Andrew Whitley that barley made a very nutritious bread with lots of soluble fiber. (It also has a low glycemic index.) This inspired me to look through my cookbooks and I found a recipe for barley bread in Jean Anderson’s The Food of Portugal, one of my first cookbooks. Read More …
Bacalhau à Bràs is a Portuguese classic, including salt cod, onion, potatoes, and olives. After consulting many recipes, I based this version on a recipe at 2foodtrippers.com, with a number of modifications. A key one was using frozen hash browns for the potatoes, which saved a lot of cutting. This makes 4 servings and takes Read More …
This is a variation of 100% Red Fife Sourdough Boule using a Graham flour (a coarsely ground whole wheat flour) purchased from Anson Mills. As shown in the photo, this made a good boule, but one which rose less than a boule made from Red Fife. Levain 11.5 g 50/50 sourdough starter (a bit more Read More …
This is a variation of 100% Red Fife Sourdough Boule using a mixture of whole wheat and pre-modern wheat flours, and using a new sourdough starter which I recently bought from Breadtopia. I used up various odds and ends of whole grain flours. It turned out well. The lesson for the future is that a Read More …
There are several dips in Israel based on eggplants which have been charred on a grill. One popular dip has the eggplant dressed with mayonnaise and lemon juice. Since I did not have any lemons and we are trying to eat down our pantry prior to leaving on a trip, I decided to improvise with Read More …
This variation of pizza is about technique, temperature, and ingredients and is an adaptation of a King Arthur Flour baking class video. Technique is about how to handle and build strength in a very hydrated dough and also how to keep from degassing the edge. Temperature is about baking the pizza in a very hot Read More …