Brod & Taylor Baking Shell
I received a Brod & Taylor baking shell for my birthday and used it yesterday for the first time to make the Pain au Levain shown below. It worked like a charm – 20 minutes on top of a preheated baking steel to provide a moist environment and 15 minutes off to brown and crisp Read More …
Pollo e Peperoni
This is an adaptation of recipe for a Roman dish in Alex Guarnaschelli’s cookbook Italian American Forever. This will make 4-8 servings and will take a bit more than an hour. Note that we barely fit this into our 12-inch cast iron skillet. ¼ lb. pancetta or bacon cut into lardons (I used bacon 3 Read More …
Pizza for Many or For One – Keto Version
This a variation of my standard pizza recipe, Pizza for Many or For One, in which I use some King Arthur Flour Keto Blend to reduce the glycemic load of the pizza. Since the Keto flour is thirstier than ordinary flour, I had to increase the water. It turned out very well. For Four For Read More …
Vichyssoise
Vichyssoise is a good example of how cooking evolves. A French chef, Louis Diat, working at the Ritz-Carlton Hotel in New York, was looking for a cold soup for the menu around 1920. He remembered his mother’s potato and leek soup (potage Parmentier), and transformed it by adding cream, chilling it, serving it with chives, Read More …
Quicker Spaghetti Bolognese
This is an adaptation of a recipe in a magazine (Wine Connoisseur?), a quicker version of spaghetti Bolognese, which usually involves hours of simmering, etc. This version took about 45 minutes and made enough sauce for 1 lb. of pasta (i.e. 4 servings of 4 oz. of pasta, or 8 servings of2 oz. of pasta. Read More …
Orange and Cashew Cabbage Salad with Sesame Dressing
This is an adaption of a Chinese-ish salad recipe in the Washington Post. We ate it for dinner with dumplings. It could be turned into a main course with some chicken or shrimp. 2 servings. About 20 minutes of preparation. For the dressing 1 Tbs. soy sauce 1 Tbs. unseasoned rice vinegar 1 Tbs. sesame Read More …
Brazilian Carrot Cake
Amanda made a Brazilian carrot cake from a British website (ashbaber.com) and told me about it, and I decided to make it. As she described, it is nothing like an American carrot cake and is very easy to make since the carrots and several other cake ingredients are ground up in a blender. The icing Read More …
Salmon jerky
Salmon jerky is easy to make and tasty and is a nice alternative to standard meat jerky for anyone who avoids meat. I am thinking of this for our next canoe trip. It is also quicker than meat jerky since the relatively delicate fish does not benefit from either a long marinade or a long Read More …
Coconut Macaroons
Coconut macaroons are very simple to make. Essentially, they are sweetened coconut flakes mixed with a meringue. This version is adapted from The King Arthur Flour Baker’s Companion. I made 17 cookies with a 1-1/2 inch scoop. 2 large egg whites ¼ tsp. cream of tartar Pinch of salt ½ cup sugar ½ tsp. vanilla Read More …