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 …
This is a variation of Pizza for Many or For One – Keto Version in which I replaced the yeast with active sourdough starter and I used the dough to make a focaccia. This version is 2 person’s worth of dough which was enough to serve 3 people as a side dish to Straccetti de Read More …
This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing. Cooking the steak this way made it more tender than in the traditional recipe. It was very good with a focaccia on the side. Quantities below are for 2 servings: Read More …
This is an adaptation of “Perfect Sous-Vide Steak” from Lisa Q. Fetterman’s book Sous-Vide at Home. It did turn out very well, with an even pink center and a nice crust. We used the steak in Straccetti de Manzo (Steak and Arugula Salad) with Sous-Vide Steak which was also delicious. This is much more a Read More …