Carol frequently orders lamb shanks when they are available at a restaurant, so when I saw some at Kroger’s I bought them and made this dish, based on a recipe in Molly Stevens’ book All About Braising. The 2 lamb shanks were about 3 lbs. total, and I cut the meat off the bones after Read More …
Carol was in DC last night and I made a batch of Pizza Dough from The Pizza Bible . I used one quarter of the dough for a very tasty pizza and made a boule out of the other three-quarters. I gave the dough for the boule a final overnight rise in a banneton, and Read More …
Since we went to Turkey last year, I have kept my eyes open for interesting Turkish recipes and spotted one in The Guardian which seemed promising, and was in fact very good. It consists of a spicy lamb stew on top of a creamy and garlicky base of roasted eggplant and yogurt. This will make Read More …
I recently saw an article on “Cowboy Candy”, which referred to sweet pickled jalapenos. That inspired me to make a batch of pickled jalapenos follow the recipe for Bread and Butter Pickles . They turned out well. 1 lb. jalapenos, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar Read More …
Carol was interested in a seafood equivalent of a lettuce wrap of spiced chicken for a Friday in Lent, and I spotted a shrimp lettuce wrap in The Sunset Cookbook. It was intended as an appetizer for 8-10 people, but it was a good light dinner for 2 persons. It was a bit messy, especially Read More …
Curried rice is an old-fashioned American side dish. I most recently made it to accompany Mishkaki-Style Steak with Kachumber – Sous-Vide . It was tasty and mild. The next time I may increase the amount of curry powder. We usually cook rice in a rice cooker which has a measuring cup which is about ¾ Read More …
This is a variation of a previous posting Mishkaki-Style Steak with Kachumber in which I cooked the steak with the marinade in my sous-vide equipment and gave it a sear at the end. As I suspected, this enhanced the flavor of the marinade, the steak was cooked to a perfect medium, and it had a Read More …
When I was a child, my mother had a large vegetable garden, and we grew and ate some vegetables that I was not fond of, such as beets and the tops (or greens) of the beets. Carol recently made a vegetable dish for herself and had leftover about a pound of greens from the beets. Read More …
It does not appear to be widely available, but I have found in the supermarket a pimento cheese which includes blue cheese, and I enjoyed it very much. I spotted in Garden & Gun a recipe for blue pimento cheese which was excerpted from Ouita Michel’s Just a Few Miles South. My main modification was Read More …
This is my fourth version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 2 is that I replaced 75g. of the Flourish high fiber flour with 75g. of Red Fife bread flour, which is a heritage wheat. The idea is to Read More …