This preliminary posting is to document the steps and timing for a batch of bread which I made from Michael Kalanty’s Craftsy course “Secrets to Whole-Grain Bread Baking” During the course the instructor emphasized several times the benefits of weighing ingredients and having the dough at 80 degrees. Both of these points will standardize how Read More …
This Thai-influenced dish makes a quick and easy light meal with something starchy on the side, such as vegetable sushi rolls or dumplings from the supermarket. This recipe is adapted from Five Marys Ranch Raised Cookbook and will serve 4 people. It is mildly flavored, and I added some hot sauce to my wraps. (Carol Read More …
This is a 2 servings adaptation of a recipe in the New York Times, which is very much like an American version of a Portuguese classic, Portuguese Clams (Ameijoas na Cataplana) . (The main difference is the addition of corn on the cob, which is a popular addition to summer-time seafood meals.) This is a Read More …
This is an adaptation of a Thai recipe published at 177milkstreet.com. It is a good midweek dish since it takes only about 30 minutes to prepare. It makes 4 servings with steamed rice. 177milkstreak cut up pork shoulder or similar cuts into small cubes. I used some coarsely ground pork which we had in the Read More …
This quick, easy, and tasty taco is adapted from a Bobby Flay recipe which was printed in the Richmond Times Dispatch. A good source of skirt steaks in Richmond is the New Grand Mart. This will make 4 servings and takes a minimum of an hour. I spotted the Korean steak sauce at New Grand Read More …
Nick was cooking Indian food during our last visit and asked me to make some naan. I had some sourdough starter with me, so I looked on the internet for a naan recipe using sourdough and found one from The Pioneer Woman. Her approach was to cook the breads on a griddle, which I am Read More …
Slovak Halusky dumplings are a potato/flour mixture, rather like gnocchi except made with raw potato and as a thick batter. We made some last night to go with Pasticada, based on a recipe in The Spruce Eats. Since this was our first effort, we experimented a bit on the amount of flour to get the Read More …
A popular dish on the Dalmatian coast of Croatia is Pašticada, which a beef pot roast in a flavorful sauce. We enjoyed it with gnocchi at Trogir during a recent trip. I made this version last night based on a recipe in chasingthedonkey.com, which was adapted for ingredients available in an American kitchen. We started Read More …
This was a good Lenten lunch, adapted from a recipe in Mark Bittman’s The Best Recipes in the World. It is Malaysian and origin and is similar to Laksa. It could be made with shrimp or chicken. This made 4 servings and took about 45 minutes. With 1 serrano pepper it was moderately spicy. 3 Read More …
Paul Prudhomme popularized Blackened Redfish in the 1980s, which I had a few times back in the day, but then not recently. I spotted a recipe in the NYT and decided it would be a good dish for Lent. I made it with skate, which was very inexpensive and recommended by the fishman at Wegman’s. Read More …