This is an alternate use for the dough for New York Bagels . Form each piece of bagel dough into a rope about 12 inches long. Coil the rope around a good quality hot dog or another good quality cooked smoked sausage. On a clean work surface, roll the wrapped dough and dog back and Read More …
This basic New York style plain bagel is adapted from a recipe in Cathy Barrow’s Bagels, Schmears, and a Nice Piece of Fish. It is very similar to Bagels which I learned to make at King Arthur Flour’s baking school, although this version does not have any malt or sugar in the water bath. Bagels Read More …
This bread was a successful experiment making a mini boule out of a mixture of 75% King Arthur Flour’s Keto wheat baking flour and 25% whole wheat flour. So, there were two experiments at the same time. First, making a small boule, because sometimes a normal sized boule is too much for the two of Read More …
Chinese egg tarts are a descendant of Portuguese egg tarts (Pasteis de Nata) adapted to Chinese tastes, etc. and are a good example of how food ideas move across cultures. This recipe is an adaptation of a recipe in livingthegourmet.com. It takes about and hour and makes 6 single-serving tarts. Two parts which were a Read More …
I spotted at Trader Joe’s recently a bag of 10 Minute Farro, which had a recipe on the package I thought worth trying as a high fiber and low glycemic main course. My main change from the original was to increase the amount of sausage to one sausage per serving. This will make 4 servings Read More …
As I was decluttering my office by throwing away old cooking magazines, I spotted a cassoulet recipe in bon appétit, which seemed to be a good dinner for a cold midwinter evening. This adaptation is a bit of a project in the sense that it has multiple components best performed over multiple days, but each Read More …
I have another post about Beef Rendang, which I made for the first time over 40 years ago for a Malaysian new mother, using her Malaysian cookbook. (It was an adventure.) I recently spotted a recipe on Food52 which was to think of rendang as a pasta sauce, like spaghetti Bolognese. The idea works. Carol Read More …
This is an adaptation of a cookie recipe brought from Ukraine to the US in 1910, passed down to a granddaughter, and printed in Good Housekeeping Favorite Recipes: Cookies. It makes 48 cookies and takes about 4 hours including chilling time. The recipe calls for Prune Butter as a filling and suggests fruit preserves as Read More …
A common eastern European filling for cookies and pastries is Prune Butter. An example is Grandma’s Rolled Crescents which is a cookie from Ukraine. I was able to find Prune Butter for sale on line, but californiaprunes.org had a recipe online which is very easy to make. ½ lb. prunes ¾ cup water ¼ tsp. Read More …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This dough is a variation of Pitas, which in turn was a variation of the dough in Pizza for Many or For One This version of pita was made with a keto flour and a local specialty flour Read More …