On Monday, I started another batch of https://greasylittlebirds.com/65-whole-wheat-sourdough-boule/. I left for a Scout meeting with the dough still in the middle of its initial fermentation which I thought would be over about when I got back from the Scout meeting. At that point I would form it into a boule, put it in a banneton Read More …
I spotted a recipe in www.daysofjay.com for a blueberry dessert, which I decided to make since I was sure there were a bunch of blueberries in the refrigerator to use up. The original recipe is very German, with most of the ingredients in metric, and I have preserved that here. The original recipe calls for Read More …
When I used to go to Houston on business trips, one of my favorite meals was the Cajun sausage boudin with a wedge salad at Pappadeaux’s. Since boudin is hard to find in Richmond, when I visited Nick last week we made a large batch of boudin which we shared. We followed a recipe in Read More …
My granddaughter Lina and I made some kid-pleasing dinner rolls based on a recipe in an America’s Test Kitchen cookbook for young bakers. We made a double recipe which we baked in a 13 x 9 inch pan. These could be made in about 4 hours on one day, or they could be made over Read More …
At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque. It was good, so I tried this idea at home successfully. Here is what I did for 2 people: A day before I took a NY strip steak and generously sprinkled barbeque rub on Read More …
This is an easy summer-time dessert which Carol made for Father’s Day based on a recipe in Epicurious. Crust 21 chocolate sandwich cookies, such as Oreos ¼ cup (1/2 stick) unsalted butter, cut into pieces, at room temperature Mousse 12 oz. semisweet chocolate, finely chopped 1 tsp. vanilla extract Pinch of salt 3 cups chilled Read More …
This is a classic condiment which was very good with Grilled Steaks with Corn and Chimichurri and with other grilled meats. (In this morning’s Richmond Times-Dispatch) there was a recipe for grilled chicken with chimichurri). This version of chimichurri is based on a recipe in www.31daily.com. ½ cup fresh parsley, chopped 1 sprig fresh thyme Read More …
This is a very tasty and quick dinner, especially if you already have the Argentine Chimichurri Sauce made. This recipe will serve 2 people and is adapted from www.31daily.com. 12-16 oz. NY strip steak Salt and pepper to taste 1 tsp. garlic powder 1 Tbs. Worcestershire sauce 2 ears of corn on the cob Olive Read More …
The Wall St. Journal recently had an article on drop biscuits, so I made them for a weekend breakfast. They were very good with a tender inside and a crunchy outside due to the amount of butter in the dough and the craggy shape of the biscuits. The quantities below are for 2 servings. ¼ Read More …
The NZ Herald had a few recipes from Philippa Cameron’s new book Winter Warmers: Recipes and stories from a New Zealand high country station. One of them involved pork sausages, and I decided to make it since I had 2 leftover Italian sausages in the refrigerator. (It would normally be made with bratwurst or Cumberland Read More …