Pide is the Turkish version of pizza. They have a distinctive shape, which is long and narrow with twisted ends, and look vaguely like a boat. They can have fillings similar to pizza as well as very different fillings. The recipe below is the quantity of dough to make 4 individual pides, each of which Read More …
Since we visited Turkey last month, I have been looking for Turkish recipes to try and I spotted one at www.177milkstreet.com which looked interesting. Essentially it is a form of grantinéed potatoes including yogurt, cheese, and garlic. This recipe will make 6-8 servings and will take about 2 hours to prepare. It was very good. Read More …
A popular Turkish kebab is made from ground lamb. This version is based on a recipe in Turkish Delights. I found that it did not stick together well on our Turkish skewers, so I grilled it with out them. It had a tendency to stick to the grill. Possibly I should have chopped it more Read More …
I had some NZ mussels on the half-shell in the freezer and was looking through my Thai cookbooks for a suitable recipe. I noticed that three books had an unlikely combination of mussels and pineapple with red curry paste, so I decided to give it a try. The version I made was mostly based on Read More …
Cheesy Damper is an Australian quick bread which was demonstrated on the Rachel Ray show. It can be ready in about 30 minutes. I have 2 versions below, a larger one suitable for a 12-inch cast iron skillet, and a smaller one suitable for a 9-inch cake pan. Since I had some mini-pepperoni on hand Read More …
I had 4 oz. of hot smoked salmon in the back of my refrigerator and used it to make rillettes based on a recipe in americastestkitchen.com. 4 oz. hot smoked salmon 1 Tbs. unsalted butter, softened 1 Tbs. sour cream 1 tsp. mustard 1.5 tsp. lemon juice 1 Tbs. finely chopped onion Freshly ground black Read More …
I made these flatbreads to go with pork souvlaki. They are based on a recipe in Milk Street TV and are soft and flexible. This recipe will make 8 flatbreads in about an hour to an hour and a half. 1 cup lukewarm water ¼ cup Greek whole-milk plain yogurt, at room temperature ½ cup Read More …
Amanda asked for Fettuccine Alfredo for dinner the night before the Richmond Marathon. We served it with chicken schnitzel and a salad. The fettuccini was based on a recipe in Lidia’s Italian-American Kitchen. Essentially it is a pasta with cream sauce. Here it is sized for 4 oz. of dried fettuccine, which is enough for Read More …
After Carol made chicken soup for a sick family member, we had leftover 2 boiled chicken breasts, and Carol asked for curried chicken salad for dinner. This is how I made it, based mostly on the version in The Best Recipe by Cook’s Illustrated. This will serve 4 people. 2 cooked chicken breasts, diced 2 Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses Thai red curry paste, honey and garlic for flavoring. This was very Read More …