Cathead Biscuits and Sausage Gravy
This is a Southern breakfast classic, combining Cathead Biscuits and Sausage Gravy .
Sausage Gravy
This version of the Southern breakfast classic is adapted from the Richmond Times-Dispatch. It will make 6 servings. A key issue is how much fat is given off by the sausage. You will need at least a ¼ cup of fat for the gravy. If there is not enough from the sausage, add some butter. Read More …
Cathead Biscuits
These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein Read More …
Scarpariello Chicken Wings
I made these Italian-influenced wings for the Super Bowl. They are shallow fried and then baked and coated in a garlicky and spicy sweet and sour sauce. This is an adaptation from a recipe in www.sipandfeast.com. It will serve about 6 as a main course and will take about an hour to prepare. For the Read More …
Focaccia with Keto Flour
This is my first experiment using King Arthur Flour’s “Keto Wheat Baking Flour”, which is an ultra high fiber substitute for all-purpose flour. (Of the 14g of carbohydrates in a ¼ cup, 10 g. are dietary fiber.) I made a small focaccia to accompany an entrée salad, substituting about a third of the bread flour Read More …
Caramel Gelato
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 …
Three Cup Chicken Wings
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 …
100% Red Fife Sourdough Boule
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 …
Honey Oat Porridge Loaf v3
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.
Clams in Creamy Prosciutto Broth
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 …