This is one of the favorite recipes which Olia Hercules has in her recent book Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. She strongly recommends using some of the roasted pork with its accompanying vegetables and fruit as the filling of buns called pyrizhky, which sound very much like kolaches. We served Read More …
“Jerusalem Mixed Grill” is a popular Israeli street food with is made from a variety of meats, including offal. www.177milkstreet.com modified this dish to American tastes and kitchens so that it can be made with chicken thighs in a non-stick skillet on a stovetop. This is my adaptation of their approach. I served it with Read More …
Text to follow I served this Israeli salad with Jerusalem-style “Mixed Grill” Chicken to use up a cabbage in our refrigerator. This is an adaptation of a recipe in Jean Nathan’s book The Foods of Israel Today. The one unusual ingredient in it is ascorbic acid which I had on hand in the form of Read More …
We had a head of cabbage in the refrigerator and Carol challenged me to come up with a suitable cabbage salad to accompany some Japanese beef curry. Here is the basic idea of what I made based on a recipe in Nancy Singleton Hachisu’s book Japanese Farm Food. Just do everything to taste, and use Read More …
This is an easy dish for a midweek dinner or a nicer than usual lunch, and is adapted from a recipe in the Washington Post. It makes a tasty filling for flour or corn tortillas and will serve 4 people. Vegetable oil as needed 6 oz. (1.5 large links) Mexican chorizo, skins removed 15 oz. Read More …
I successfully smoked and cooked a 12 lb. turkey entirely in my MasterBuilt electric box smoker. The turkey was spatchcocked and then marinaded overnight in the refrigerator in 1 recipe of the marinade for Apple Smoked Cornish Game Hens. The next day I rinsed it off, dried it with paper towels and a fan and Read More …
A reading assignment for one of my granddaughters involved analyzing a recipe for Irish soda bread. We followed up the assignment by making the bread from the recipe last night, and we enjoyed the bread very much for breakfast this morning. Like most quick breads, it benefits from little handling, so that it is tender, Read More …
This is a variation of a rabbit dish in Aglaia Kremezi’s The Foods of the Greek Islands, which I changed mainly by replacing rabbit, which is quite expensive and hard to find, with boneless chicken thighs, which are inexpensive and very easy to find. I served it with wide egg noodles. It could also have Read More …
This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times. This variation includes some sourdough starter. I made it for a birthday dinner and enjoyed it. 100 g. 50/50 flour/water sourdough starter 75 g. bread flour 75 g. water Read More …
This is an adaptation of a recipe in Salon.com for an easy dish suitable for a Super Bowl party. By using rotisserie chicken and commercial empanada doughs, there is very little work for something which is quite tasty. We used LaFe Discos Para Empanadas (available at New Grand Mart), which were very convenient and easy Read More …