This is our second version of using part of a leg of venison by making chili, in this case with beans. My starting place was a recipe in StaffMeals from Chanterelle about how they would use up odds and ends of the venison served to the customers. The biggest changes are that I started with Read More …
Stella’s is a well-known Greek restaurant in Richmond. When we had dinner there, the best dish we had was a mushroom saganaki appetizer. A search of the internet has shown that this is not a common dish so to attempt to recreate it, I had to start more or less from scratch. This was my Read More …
There are a number of different ways to use charred eggplant in a dip besides the well-known dish with tahini ( Baba Ghanoush ) . This version is adapted from an Israeli cookbook Shuk, and uses mayonnaise. It is a popular dish in Israel and is quite tasty. I had some Two-Minute Aioli on hand, Read More …
This flatbread is an adaptation of a recipe which appeared in Fine Cooking in June/July 2010. It goes very well with Middle Eastern dips and is less glycemic than most breads because of the chickpea content. This recipe makes 6 flatbreads and takes 3-4 hours. 1 Tbs. honey 1.5 cups lukewarm water 2 tsp. yeast Read More …
This is a variation of the Basic No-Knead Bread, in which 25% of the bread flour is replaced by whole wheat flour, and the yeast is adjusted up since whole grain breads have a tendency to rise less than white breads. (Jim Lahey found that he liked 25% whole wheat bread better than bread with Read More …
This variation of gravlax is adapted from a recipe at Epicurious.com. The promise of the recipe was that you could set up the salmon and its cure and then forget about it until it was done 3 days later. I actually let it cure for 4 days due to scheduling issues, and it worked fine Read More …
Fifteen years ago, the New York Times printed a recipe from Jim Lahey of the Sullivan Street Bakery which was very innovative and popular. In this recipe a long rising time created gluten instead of kneading, and baking in a heavy pot created a nice crust by trapping moisture. I have made this a few Read More …
Christmas Eve dinner this year was a Cold Poached Salmon , baguettes, Linzer Torte, and a variety of salads. One of the salads was a Sicilian cauliflower salad based on a recipe from www.filippoberio.com, which was very good. 1 head of cauliflower, cored and cut into small florets ½ cup extra virgin olive oil 2 Read More …
The centerpiece for Christmas Eve dinner this year was a cold poached salmon, based on a recipe in Culinaria: The United States. This is a good “make ahead” dish. I served it with Sweet Mustard Dill Sauce and Two-Minute Aioli. 1 salmon filet (3-4 lbs.) Court bouillon 2 quarts water 1 leek, trimmed, chopped, and Read More …
I have now twice made this easy appetizer for dinner parties with success. It comes from a book by Jacques Pepin, A Grandfather’s Lessons: In the Kitchen with Shorey, which contains simple child-friendly recipes which the famous chef made with one of his granddaughters. 8 oz. sweet Italian sausage 4 oz. hot Italian sausage 1/3 Read More …