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 …
Biscuit bombs with home-made buttermilk biscuits are quite easy to make as explained in my posting on Biscuit Bombs. They can be made even more easily with large store-bought biscuit dough. Each of the doughs should be flattened out to about a 6 inch circle and then a covered by a layer of shredded cheddar Read More …
When Carol first tasted this pudding, she thought it was delicious, but she wasn’t sure exactly what flavor it was. That was the result of a blend of several different flavors – a base of caramel, with ginger, and a little salt and black pepper to add complexity to the taste. This was adapted from Read More …