This version of the popular Southern dish shrimp and grits is adapted from the New Orleans section of Nina Compton’s cookbook Kwéyòl / Creole. We enjoyed it at the beach a few weeks ago and again this last weekend. I have lightened it a bit from the original. This will serve 4 to 6 people Read More …
I recently bought Dina Guillen’s cookbook Pizza on a Plank about grilling pizza on a 7 x 15 inch wooden plank. I bought some cedar planks and the photo is my first attempt. I made a barbeque pork pizza using 1 serving worth of dough from Pizza for Many or For One. This posting is Read More …
We have been looking around for a variety of cookies to make for the cookie table at Amanda’s wedding. This is an adaptation of a recipe I spotted in Jessica Merchant’s book Easy Everyday. One improvement we made was to cut the caramels into smaller pieces so that they naturally distribute more evenly across the Read More …
This is an adaptation of Chewy Caramel Pretzel Cookies for backpacking and canoeing. The photo is from a proof of concept in which I baked the cookies as a ring in my Omnia backpacking oven used as a baking pan in my home oven. The quantities below are for 5 people. At home prepare the Read More …
This dish is adapted from a recipe in the Milk Street magazine’s September-October issue. It is very similar to Garides Santorini (Baked Shrimp and Feta Santorini Style). Milk Street classifies this as a “COOKish – Throw It Together” recipe, which is a pretty good description. It takes about an hour but there is very little Read More …
Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953. This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret. We enjoyed it on a bed of lettuce with toast points. It takes about 15 Read More …
I spotted a recipe on https://reneenicoleskitchen.com/ for a variation of cinnamon rolls which included diced apples in the filling, and I made it for the family at the beach. It was very good and was happily devoured. It was also, with the full amount of cream cheese icing, very rich. I might try it with Read More …
This tasty salad is adapted from a recipe in Deb Perelman’s cookbook Smitten Kitchen Keepers. It makes 2 entrée servings when boosted with sliced turkey or some other protein. It took about 30 minutes to prepare, not counting the roasting of the tomatoes. 112 g. (1/2 cup) uncooked farro (I used Trader Joe’s 10-minute farro) Read More …
These oven-roasted tomatoes are easy to make and have a nice concentrated tomato flavor. This version is adapted from a recipe in Deb Perelman’s Smitten Kitchen Keepers. 24 oz. (680 g., 4 cups) cherry or grape tomatoes, halved lengthwise 3 Tbs. olive oil 1 tsp. kosher salt Preheat the oven to 300 degrees. Line a Read More …
This salad is a mash-up between the traditional Italian bread salad panzanella and an Italian sub sandwich. This version was adapted from an article in the Washington Post. It makes 2 servings as an entrée salad and takes about 30 minutes, most of which is toasting the bread cubes. It turned out very well. For Read More …