We had half of a Tres Leches Cake base in the freezer and I had a brainstorm about soaking the cake in Egg Nog instead of with the usual three milks which gives the cake its name. I put the cake on a sheet of aluminum foil inside a baking pan, and folded up the Read More …
This recipe makes enough egg nog to soak half a 9 x 13 inch cake. It is adapted from Texas Home Cooking. Egg Nog (with cooked eggs) is essentially a thin custard, and the key issue with all custards is not to get the mixture too hot since you do not want to create sweet Read More …
This post will be more of a commentary and memorialization of a recipe rather than the recipe itself. I recently bought Tim Anderson’s Tokyo Stories which is about the wide range of Japanese foods available in contemporary Tokyo, and I picked this dish to try because it was an example of the breadth of styles Read More …
This is a traditional dish from the Le Marche area of central Italy. It is similar to, and may be the ancestor for, the popular chicken with 30 cloves of garlic. It would most commonly be made with chicken pieces. I used a package of boneless chicken thighs I had in the freezer. This is Read More …
In 1936 the Russian opera singer Feodor Ivanovich Chaliapin was in Tokyo to record Mussorgsky’s “The Song of the Flea”. He was staying at the Imperial Hotel and asked the staff if he could have a very soft steak for dinner, because he had a toothache. This was the origin story for Chaliapin Steak which Read More …
Richmond magazine has had a series of articles featuring recipes from local chefs. One was from David Crabtree-Logan for Rabbit in Mustard Sauce, which I made last night with a few adjustments. (I had to special order a rabbit from Wegman’s and wait a week.) It turned out that his version was very similar to Read More …
This is a very tasty Uzbek bread whose name resembles the northern Indian bread naan. I made this to go with Non Puju, an Uzbek dish in which a Chinese-style beef stew is served over bread. This version is adapted from Caroline Eden’s Red Sands, which I am reading in preparation for a VMFA trip Read More …
Text to follow This dish of beef served over bread comes from the Dungan people, a Chinese Muslim group now mostly living in Kyrgyzstan. The beef is Chinese-influenced, with Five-Spice Powder, while the bread it is served on, Non, is Uzbek. This is adapted from Caroline Eden’s Red Sands, which I am reading in preparation Read More …
Our son Nick has been very keen on his air fryer, so we also bought one and have had good results with it. This is an adaptation from a recipe in the Washington Post. The wings were nicely crispy. I thought there could have been more sauce to coat them. I think the next time Read More …
Chicken (or Galihna) Cafreal is a classic dish from Goa, the former Portuguese colony in India, and therefore is a classic example of fusion cuisine. The dish is thought to have originated in Mozambique (another former Portuguese colony), most of the ingredients are Indian, but the cooking oil is olive oil, which is Portuguese. This Read More …