I made this originally as a filling for Butter Chicken Calzones but it does very well on its own. This is an adaptation of a recipe in Food & Wine, which is originally from the Superkhana International restaurant in Chicago. Butter Chicken is a bit of a misnomer since there is not a lot of Read More …
An aillade is a sauce from the Languedoc region in southern France made by pounding together nuts, garlic, wine, lemon zest and olive oil. This is a modernized food-processor version adapted from the Washington Post, which in turn adapted it from Rebekah Peppler’s À Table. It was a hit at a recent family party, where Read More …
This Cantonese dish is adapted from a recipe in Martin Yan’s Chinatown Cooking. He includes 1 tsp. of cracked Sichuan peppercorns which I have omitted since I do not like them. We have made this twice with asparagus, as he suggests, but I think it would be better with other, quicker cooking, vegetables, such as Read More …
I read somewhere on line that smoked bologna was a popular form of barbeque in Oklahoma, so I decided to try it. I bought a chub (~3 lb. chunk) of good quality bologna (Boar’s Head Garlic) and smoked it today. The process was very simple: Bologna chub ¼ cup yellow mustard 2 Tbs. brown sugar Read More …
This is an adaptation of a recipe in Serious Eats. The crust is thick but very light (due to a high hydration dough) and is crispy on the bottom because of oil in the pan. Serious Eats gives three ways to handle the dough, and I chose the first one since it was new to Read More …
Last weekend, Carol went strawberry picking and suggested I turn most of the strawberries into preserves. I am still pretty inexperienced in making preserves, and this turned into more of a learning experience than I had expected. In any event, the final product was good, and I will incorporate in this post what I learned. Read More …
Lately I have several times made a variation of Sourdough Baguettes in which I have incorporated some whole grain flour and have formed the dough into a single boule to simplify the process. Here is the basic recipe and process. The last time I did this, I used KFA 9-grain blend as the whole grain Read More …
This cold soup is based on a recipe in a famous and eccentric old cookbook, M.F.K. Fisher’s How to Eat a Wolf. She wrote this book in 1942, during wartime rationing, and added extensive margin notes for a later addition about 1954. It consists of ideas on how to eat economically and with limited availability Read More …
A traditional way to preserve fish and chicken for short periods is to cook it and store it in a mixture of oil and vinegar in a cool spot. I consulted a number of Italian and Spanish cookbooks to make this simple version. Carol thought it reminded her a lot of pickled herring, although this Read More …
Potted steak is essentially a French cousin of the American dish pot roast. The main difference is starting with serving sized pieces of a tough but flavorful steak, such as chuck or bottom round, rather than starting with a large hunk of meat. This version serves 6 and is adapted from a recipe in the Read More …