In past years, I have made tuna and dumplings on our Boundary Water canoe trips. One problem we had with camping stoves and thin camping pots is that it was difficult to cook the dumplings at the top of the pot without burning the cream sauce and vegetables lower in the pot. Carol had the Read More …
I spotted several recipes in which people were riffing on Claudia Rosen’s recipe for fish baked in a tahini-lemon sauce, so I decided to try the original recipe, which is in her classic The New Book of Middle Eastern Food (which replaced my worn-out copy of her original 1972 book). We enjoyed it with home-made Read More …
I have eaten a few times at Stella’s, a very popular Greek restaurant in Richmond. A dish I particularly liked was their Mushroom Saganaki. I looked around the internet for a Mushroom Saganaki recipe and didn’t really find anything. Then I spotted José Andrés’ cookbook Zaytinya and it had one. This is how I made Read More …
This Greek-style tomato sauce is spiced with cinnamon, bay leaf, and oregano, and is adapted from Zaytina by José André, and is used in many dishes at his restaurant. (I have used it in Mushroom Saganaki .) ¾ cup olive oil, divided ½ medium yellow onion, thinly sliced 2 cloves garlic, chopped 1 cinnamon stick Read More …
Carol wanted a Black Forest Cake for her birthday, and I baked her one based on the recipe in The Perfect Cake by America’s Test Kitchen. It was a very good cake, but also a bit soft. I sprayed the pans with cooking spray and did not use baking parchment, and 2 of the 3 Read More …
Around 20 years ago, someone had a genius idea for a super simple car camping dessert: Put the biscuit doughs from a 16 oz. can in a Dutch oven, cover them with 1 loosely packed cup of brown sugar, and then pour over it all a cup of cream. Bake about 30 minutes until the Read More …
Chicken Egg Foo Young is a Chinese-American classic which makes an easy and quick mid-week dinner. This version is based on a recipe in eggsallways.com and will serve 2 people with steamed rice. For the chicken ¼ lb. ground chicken 1 tsp. cornstarch 1-1/2 tsp. soy sauce Pinch of salt 1/8 onion, chopped ½ carrot, Read More …
We made 2 key lime slab pies at Family Beach Week this year at the Outer Banks for a crowd of 28 (not all of whom ate dessert) and we had most of one left over. This is a good way to make a tasty dessert for a large group. It is easy except for Read More …
This tasty Dominican chicken stew takes about an hour to prepare and will serve 4-6 people. This version is adapted from The Dominican Kitchen by Vanessa Mota. 6 cloves garlic ½ tsp. salt 2 Tbs. fresh lime juice (1-2 limes) 1 tsp. adobo seasoning 1.5 tsp. oregano (preferably Dominican) 1 tsp. paprika 1 tsp. freshly Read More …
I spotted a recipe for pecan pie bars on 30seconds.com which I have now made 2 ways. The idea of the recipe is to use a box of yellow cake mix to create a cookie base for the bars, with some of the mix also being used to thicken the pecan pie layer. The first Read More …