This is my first attempt at making something from Morgan Morano’s The Art of Making Gelato. Morano worked in a gelato shop in Florence and then opened Morano Gelato in Hanover, NH which Forbes magazine in the July 5, 2011 issue called the best gelato in America. She had 2 shops in New Hampshire when Read More …
This is a variation of the Taiwanese classic Three Cup Chicken using chicken wings and Thai basil, and which I found on The Spruce Eats website. It was very tasty although a bit messy to eat. This made about 6 servings and took about 90 minutes. The original author comments in his notes that to Read More …
This is an adaptation of a recipe in Peter Reinhart’s Bread Revolution. It uses a heritage wheat, Red Fife, which I got from Anson Mills in South Carolina. It turned out very light, which is an achievement for a 100% whole wheat bread. I also liked that there was no need to discard any dough Read More …
This was another variation on the basic recipe in Honey Oat Porridge Loaf . These were: All these variations worked well. The loaf was baked for 30 minutes at 450 degrees.
Over the years I have frequently made Portuguese Clams (Ameijoas na cataplana) . There was recently a similar dish in the Wall St. Journal, which added cream to the usual ingredients. It was very tasty. I used bigger clams than I wanted since they were what was available at New Grand Mart. It made an Read More …
I tried several variations to the basic recipe in Honey Oat Porridge Loaf . These were: All these variations worked well. Because of the smaller size, the baking time was lower. For the oval boule, it was baked for 20 minutes with a lid and 15 minutes without the loaf. The loaf was baked for Read More …
My granddaughter Lina and I made this focaccia for New Year’s Eve based on a recipe in the America’s Test Kitchen’s cookbook for young bakers. It is a rather stripped-down recipe, flavored with olive oil and salt, and omitting common focaccia toppings like garlic and rosemary, but it was a hit with children and adults Read More …
While the family was together after Christmas, Nick asked for a moist and gooey cake. Cape Malva Pudding would have fit the bill, but we had made it for Christmas Eve, so I decided to make Sticky Toffee Pudding, which is similar. This version is adapted from The Quick Recipe by Cook’s Illustrated. It will Read More …
I spotted a recipe in Greg Wade’s Bread Head: Baking for the Road Less Traveled for a sourdough boule which included oatmeal porridge as an ingredient. Since Carol likes oatmeal for breakfast, I thought it would be worth trying and it was good. This is a 3 day recipe – make the levain on day Read More …
This recipe has been in Carol’s family for so long that our copy of it is written in Carol’s mother’s handwriting. Per Southern Living magazine, it was first publicized in 1953 shortly after Mamie Eisenhower became first lady. If German’s sweet chocolate cannot be found, you can substitute milk chocolate chips. 4-1/2 cups sugar 2 Read More …