A recent article in Food52.com about the best bread books had very favorable comments about this bread, which appears in Ken Forkish’s recent book, Flour Water Salt Yeast. I liked the idea of a bread with a mixture of whole wheat and white flour, so I made it, and it turned out very well. We Read More …
Jacques Pepin describes this as a classic dish, although I would assume that the classic version did not include a little bit of A1 steak sauce and ketchup. As promised this is a flavorful dish which is quick to cook, although separating out the boneless duck breasts and legs from a whole duck is not Read More …
Some time ago I spotted on the internet a company which sold Goan sausages, the variation of the Portuguese chourico developed in the former Portuguese colony of Goa. I bought 5 lbs. and have been looking for recipes to use them in. Last night I fixed a sausage and pepper stir fry, inspired by a Read More …
Biscuit bombs are North Carolina’s answer to the Texan sausage and cheese kolache ( Kolaches ). I heard about them when Nick and Anna got a kit to make them from “Farmer and the Dail”, a restaurant in Snow Hill, NC (an unlikely name for a town in eastern NC where it very seldom snows!) Read More …
Enfrijoladas are a culinary cousin to enchiladas, in which the sauce for the tortillas is based on beans rather than on vegetables. This version is adapted from a recipe on www.weareneverfull.com, which was in turn adapted from Rick Bayless. I made two primary changes. First, since I had a lot of leftover refried beans, I Read More …
A muffaletta is a famous sandwich from New Orleans which was invented by the Central Market, an Italian grocery store near Jackson Square, in 1906. I have enjoyed a muffaletta at Central Market, and from other places, such as Jason’s Deli, which although a chain, started near Louisiana in Beaumont, TX. The bread for muffaletta Read More …
A muffaletta is a famous sandwich from New Orleans which was invented by the Central Market, an Italian grocery store near Jackson Square, in 1906. I have enjoyed a muffaletta at Central Market, and from other places, such as Jason’s Deli, which although a chain, started near Louisiana in Beaumont, TX. The bread for muffaletta Read More …
On the top of the photo, sliced duck prosciutto and on the bottom a cured whole duck breast. Some years ago Nick and Anna gave me a Richmond cookbook which included a recipe for making prosciutto from duck breasts from the C&M Galley Kitchen. This is how I used 4 duck breasts from the 2 Read More …
I have made a couple of times Chicken Leg Cassoulet, adapting the traditional cassoulet to American life, in which chicken and olive oil are readily available, and duck legs and duck fat are not. I recently bought and cut up two ducks, and turned the legs into Sous-Vide Duck Leg Confit, and I also now Read More …
As discussed in a number of posts, I bought and cut apart two ducks, using them very completely, like a peasant would, wasting almost nothing. The 4 legs were turned into confit, which was very easy to do. The confit in turn was used as the key ingredient for a cassoulet. This is an adaptation Read More …