I recently noticed that my refrigerator included containers of vanilla yogurt and orange juice left over from grandchildren visits and thought they could be used for a good summer dessert. This is an adaptation of a recipe in Serious Eats to use up what I had on hand. I reduced the sugar in the original Read More …
This is an adaptation of a good idea in Bon Appetit rather than a recipe. The idea is to deconstruct a delicious Italian sub sandwich and transform it into a salad (i.e. emphasizing the salad ingredients and reducing the bread). So keep in mind what would be in a delicious sub sandwich, and use whatever Read More …
Usually when I make pitas, I am making a very lean bread. This is the opposite style of flatbread since it is enriched with milk, yogurt and olive oil. This version is adapted from a recipe in a UK YouTube channel “Meliz Cooks”. It makes 6 flatbreads and takes about 2.5 hours. The flatbreads are Read More …
A traditional way to preserve meat and seafood was to cook it and store it in containers (pots) protected from the bacteria and oxygen in the air by a layer of fat. England and Ireland have a number of traditional “potted” dishes, and potted shrimp is a classic. It makes a very nice appetizer or Read More …
Ezme is a spicy tomato-based Turkish chopped salad or meze. This version was based on a YouTube channel “Meliz Cooks” which is run by a British woman of Turkish-Cypriot descent. In Richmond, the specialty ingredients are generally available at New Grand Mart. (I bought the Aleppo pepper from Amazon.) 15 oz. can diced tomatoes, drained Read More …
I recently revisited Herbed Yogurt Cheese (Suzma) by making two changes. First, I started with Ryazhenka which is less tart than conventional yogurt. Second, I thought that sometimes previous batches of Suzma were not thick enough, so I decided to take advantage of my cheese press to press the curd after draining it. Here is Read More …
Ryazhenka (also spelled Ryazhanka) is a variation on yogurt of Ukrainian origin, in which the milk is slowly cooked before it is cultured. The process causes Maillard reactions, which gives the ryazhenka a tannish color, and thickens the milk through evaporation. Traditionally, it would be baked at a low temperature in a traditional oven, but Read More …
I have been experimenting with this new high-fiber all-purpose flour. It is supposed to be fully usable as a substitute for normal all-purpose flour except that it needs a little (but not clearly defined) amount of additional water because of the additional fiber. It is unclear from the packaging and the internet how much protein Read More …
I have made several experiments making No-Knead bread with the high-fiber Flourish AP flour. When successful, the resulting bread will have higher fiber and a lower glycemic index than typical breads. The two problems are: First, the manufacturer warns that high-fiber flour needs some additional water, but does not specify how much water. Second, it Read More …
I was culling through recipes I have saved over the years and spotted one from www.aspicyperspective.com which I had saved in 2014. I made my adaptation of the original recipe using a half-recipe of Pizza Dough from The Pizza Bible which weighed 14 oz. vs. 16 oz. of dough in the original recipe. (One change Read More …