Text to follow This is a Japanese comfort food classic and is relatively quick to make. This version is adapted from Tim Anderson’s Japaneasy, and is sized for two portions. Note that you need to have the Sweet Soy Sauce ready when you start to cook. 10 oz. steak, thinly sliced against the grain 1 Read More …
An unusual way to make pizza dough was the cover article in the Sept.-Oct. issue of Milk Street Magazine, and I made it to general acclaim for a family dinner last night. It combined a very light crumb with a crunchy bottom surface. This is an unusually high hydration dough, which requires some changes in Read More …
This is a dish from the Basque country of northern Spain (the former kingdom of Navarre). It would be most commonly made with jamon serrano or prosciutto, but I made it with cottage bacon. Two trout will serve 2-4 people depending on their appetite and the size of the trout. This is an adaptation of Read More …
This is how I turned one quarter of Schiacciata with Grapes which was getting a bit stale, into a bread pudding, which was 2 good sized servings. I used half and half because it was open. Otherwise, I would have used heavy cream. This idea could be used for a variety of baked goods which Read More …
This is a lightly sweet member of the focaccia family which is flavored by grapes and anise liqueur. I have made this a couple of times over the years, this time as a way of using up some older grapes on the counter which had shriveled and did not have a good texture to eat Read More …
Flat chicken (or Flattie) is the South African term for a spatchcocked chicken grilled on a braai (barbeque). I cooked this on a Big Green Egg including some soaked mesquite chunks, so the chicken was nicely smoked. I picked the exact wrong time to do this, since a thunderstorm started just after I started the Read More …
This recipe is an inspiration which turned out well. The same basic idea can be done with a variety of ingredients, but this was done with some ingredients we had on hand. Quantities are about right for 3 adult servings. Amanda thought this was like a fajita turned into a salad. 1 lb. steak, marinated Read More …
We recently bought a large quantity of peaches at a roadside stand in eastern North Carolina, and decided to turn many of them into jam. This version is an adaptation of a recipe in Southern Living’s Little Jars, Big Flavors, and it turned out very well. It made a little more than 9 half-pint jars. Read More …
Braibroodjies are cheese sandwiches which are grilled (braaied) in South Africa. This version made a nice lunch today, and is an adaptation from Jan Braai’s cookbook Braai: The South African Barbecue Book. Good white sandwich bread (I used a sourdough) Butter Chutney (South African chutney is made with apricots vs. mangoes, but I only had Read More …
This is a quick dinner suitable for midweek. It is an adaptation of a recipe in the New York Times. It makes 4 entrée servings. ½ cup walnut halves ¼ cup olive oil (including the oil from the anchovies) 3 garlic cloves, minced 1 small can of anchovies ¾ lb. good spaghetti ¼ cup chopped Read More …