This is an adaptation of Chewy Caramel Pretzel Cookies for backpacking and canoeing. The photo is from a proof of concept in which I baked the cookies as a ring in my Omnia backpacking oven used as a baking pan in my home oven. The quantities below are for 5 people. At home prepare the Read More …
This dish is adapted from a recipe in the Milk Street magazine’s September-October issue. It is very similar to Garides Santorini (Baked Shrimp and Feta Santorini Style). Milk Street classifies this as a “COOKish – Throw It Together” recipe, which is a pretty good description. It takes about an hour but there is very little Read More …
Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953. This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret. We enjoyed it on a bed of lettuce with toast points. It takes about 15 Read More …
I spotted a recipe on https://reneenicoleskitchen.com/ for a variation of cinnamon rolls which included diced apples in the filling, and I made it for the family at the beach. It was very good and was happily devoured. It was also, with the full amount of cream cheese icing, very rich. I might try it with Read More …
This tasty salad is adapted from a recipe in Deb Perelman’s cookbook Smitten Kitchen Keepers. It makes 2 entrée servings when boosted with sliced turkey or some other protein. It took about 30 minutes to prepare, not counting the roasting of the tomatoes. 112 g. (1/2 cup) uncooked farro (I used Trader Joe’s 10-minute farro) Read More …
These oven-roasted tomatoes are easy to make and have a nice concentrated tomato flavor. This version is adapted from a recipe in Deb Perelman’s Smitten Kitchen Keepers. 24 oz. (680 g., 4 cups) cherry or grape tomatoes, halved lengthwise 3 Tbs. olive oil 1 tsp. kosher salt Preheat the oven to 300 degrees. Line a Read More …
This salad is a mash-up between the traditional Italian bread salad panzanella and an Italian sub sandwich. This version was adapted from an article in the Washington Post. It makes 2 servings as an entrée salad and takes about 30 minutes, most of which is toasting the bread cubes. It turned out very well. For Read More …
I made crackers once 30 or 40 years ago and they did not turn out well, and I did not try again until last week at the beach. I figured I had improved my skills over the past 30-40 years, crackers really couldn’t be very hard to make, and some people really like making crackers Read More …
Grilled chicken (gai yang) is very popular in Thailand. This version is adapted from Hugh Mangum’s Barbecue: Smoked and Grilled Recipes from Across the Globe. One difference between this version and what would be cooked in Thailand is the size of the chicken which would be much smaller in Thailand than in the US. This Read More …
Damper is the name given in Australia to a wheat bread cooked while camping in the bush. This version is like a biscuit or scone. Curtis Stone demonstrated this dish on a Rachael Ray show some years ago. I came upon this while looking for a bread to bake for breakfast on a layover day Read More …