Lake Bled is a very scenic place in the Julian Alps of Slovenia, which we visited last year. A famous dish from Lake Bled is a cream cake, composed of puff pastry, whipped cream, and a custard. Carol made it last night based on a recipe in Spela Vodovc’s book Cook Eat Slovenia: Traditional Recipes Read More …
Carol has been in the mood for Pho lately, and inconveniently, our closest Vietnamese restaurant recently closed. She also spotted a copy of Lucky Peach magazine’s The Pho Issue (Summer 2016), so we decided to make it ourselves with good results. This will make enough broth for 6-8 servings. I ate mine with the usual Read More …
This is the first bread I have made from spelt, a primitive form of wheat. It is adapted from Ken Forkish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, and follows a similar technique as the50 Percent Einkorn Pan Bread, the main difference being an overnight rise. It makes a very Read More …
I have heard a lot recently about Detroit-style pizzas, so I asked for, and received, a Detroit-style pizza pan for Christmas. Last night I used it with good results for the first time to make a pepperoni pizza. Detroit-style pizzas have several characteristics: They are cooked in a deep-dish rectangular pan which originated in auto Read More …
This is an idea for an easy and quick special dish for a weekend breakfast. Amounts shown are per person. This same idea could be followed with home-made biscuit dough, other kinds of sausage, and other cheese. This is how I made them this morning. 2 Pillsbury Grands Buttermilk Biscuit Doughs 6 Little Smokies sausages, Read More …
This is an adaptation of an idea in bonappetit.com and it made an easy and tasty midweek dinner. I chose it because Carol likes Brussels Sprouts, which are a main ingredient. In the original recipe, 2.25 tsp. of five-spice powder was added at the end. Carol is not a big fan of five-spice powder, so Read More …
I received for Christmas Ken Forkish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, which includes many recipes using flour from older forms of wheat. I baked my first loaf yesterday using Einkorn, which is a primitive wheat. It has lower yields than modern wheat and is more difficult to process Read More …
This year, the family will all be together at Nick and Anna’s house for Christmas and the plan for Christmas Eve is a large variety of seafood dishes. Carol decided to contribute a batch of Thai fried spring rolls, substituting shrimp and imitation crab (krab) for the usual pork. This is how she made them Read More …
A very popular street food in Istanbul is mussels stuffed with rice. This is a simpler deconstructed version in which the mussels are put on top of a bed of flavored rice. It is adapted from John Gregory-Smith’s book Turkish Delights and serves 4. (Half it if serving 2 people.) I used frozen NZ mussels Read More …
I roasted 2 turkeys for Thanksgiving, and in true peasant style, did not want to waste any part of the turkeys. Thus I turned the livers into paté in the same way that I previously made duck liver paté, which was based on a recipe in The Essential Pepin. 2 turkey livers (~5 oz. total), Read More …