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 …
During a recent stay in Savannah, Carol had an excellent veal chop at Garibaldi’s. She commented that she thought the secret behind it was that it was cooked sous-vide before being seared, and asked if I could try to reproduce the meal at home. This post is that successful attempt, substituting the inexpensive and easy Read More …
I spotted an article in a Southern magazine on Sam Talbot’s version of the Southern classic, Pimento Cheese, while staying in an historic B&B in Savannah. Here is my adaptation, which mainly consists of halving the quantities. It is an interesting sign of the internationalization of food in the US that Sam Talbot would prefer Read More …
This Armenian cake is a bit like a large Linzer cookie, since it has a base layer, a jam layer, and a lattice top. This version is adapted from thekitchn.com. The next time I make it, I will need to work some more flour into the lattice layer, since the pastry strands were fragile and Read More …
Text to follow This beef stew is a classic breakfast or brunch dish in New Orleans. It is a slow-cooked dish of beef braised with onions, bell peppers, and celery, so as a breakfast dish it would be prepared in advance. We enjoyed it for dinner. This version will make about 6 servings and is Read More …