This is a new recipe for backpacking or canoe trips. A Tex-Mex sauce is made at home, dehydrated, and packaged, and then is combined at camp with small pasta (such as macaroni), process cheese (to thicken the sauce), and tuna packages. I have made it in the kitchen and plan on serving it on an Read More …
Canelés are a traditional dessert from Bordeaux. They are small cakes which are deeply caramelized on the outside and custardy on the inside. The recipe is straightforward, but they do use specialized copper molds and one unusual ingredient, bee’s wax, which keeps most people from trying to make them. I bought a cooking lesson from Read More …
This recipe makes a half-sheet (13 x 18 inches) cake which is about 1 inch thick, like a brownie. It will serve a large crowd. We served it the first night at the beach to 5 adults and 2 children, and even serving very large pieces, we still had about half of the cake left. Read More …
This cold Spanish tomato soup is an alternative to gazpacho. The main differences are that it does not include cucumber, peppers, or parsley, and is therefore less like a liquefied salad, and it does include tuna and hard-boiled egg. This recipe is adapted from the Wall St. Journal. The original article thinks this would make Read More …
I spotted a recipe on epicurious.com which was celebrated because a special technique (sprinkling the top with sugar and then with hot water) created a crackly crust. I cut the recipe down for 2 people and made it using some of the peaches now in season. It did turn out very well. A 6-inch diameter Read More …
Last night I made Icelandic Fish and Potato Mash (Plokkfishur) and I was looking in The Scandinavian Kitchen for a rye bread to accompany it. Most of the recipes called for the bread to be started one or two days earlier, but there was one which I thought could be made successfully within one day Read More …
Carol and I recently took a food tour of Reykjavik. This was the dish that our guide was most enthusiastic about. It is classic Icelandic comfort food and he thought his grandmother made the best of all possible versions. Cod and potatoes are two staples of the Icelandic diet, so there would frequently be some Read More …
Twice-cooked pork was my introduction to Sichuan cuisine in the late 1970s. I spent a summer working in Washington, DC for a federal government agency and the office was near Washington’s small Chinatown. I ate twice-cooked pork for the first time in one of those restaurants and it was great. The normal way to do Read More …
A fresh cheese with a similar texture to goat cheese can be made from whole-fat cultured buttermilk. This is very non-technical, with the separation of curds and whey accomplished through heat. Here is how I made a batch out of 2 quarts of buttermilk, using Ricki Carroll’s Home Cheese Making as a guide. Allow the Read More …
This is an adaptation of a recipe in Bon Appetit magazine which had a good way of cooking shrimp for a cold salad or cocktail. Shrimp needs to be cooked just enough (not overcooked!) and this method works very well to avoid overcooking. This made a very nice dinner for 2 persons with a piece Read More …