Carol particularly likes the whole grain German breads like Vollkornbrod, which are high fiber, low glycemic, and very good sliced thinly and topped with smoked salmon, paté, or soft cheeses. This bread, adapted from Emmanuel Hadjiandreou’s book How to Make Sourdough, is a similar bread made with pearled barley and barley and rye flour. This Read More …
The Richmond Times-Dispatch recently had some articles about the opening of Memi’s Egyptian restaurant. The articles mentioned that one of the available dishes was macarona bechamel “a comfort food made from pasta and a meat sauce baked with creamy béchamel”. I came across The Egyptian Cook on the internet who had a recipe for this Read More …
This is my third version of a seed bread. This one is based on a recipe in Emmanuel Hadjiandreou’s book How to Make Sourdough. He had in mind forming the dough into a long loaf but I made it into a boule so that I could bake it in my Lodge combo cooker. I also Read More …
We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members. We decided to turn the shrimp into a bisque to soothe the sour throats of the sick. We based the bisque on a recipe by Ina Garten, with the biggest change Read More …
This is how Carol made Hasselback potatoes for Alyssa’s birthday, based on a recipe in epicurious.com. It was very popular. These quantities will serve 4-6 people, and it will take about 1-1/2 hours. Potatoes 2-1/2 lbs. medium sized Yukon Gold or similar potatoes 1/3 cup plus 3 Tbs. extra virgin olive oil, divided 2-1/4 tsp. Read More …
Shrimp cocktail is a delicious appetizer which I have made a couple of times during the Christmas and New Year season. The key is to buy good shrimp and then to not overcook them. This is how I made shrimp cocktail and cocktail sauce for 8 people at Alyssa’s birthday. As I side note, I Read More …
This is an easy recipe adapted from the WSJ and sized for 2 servings. It takes about an hour, but there is little active work. “Toad in the Hole” is a British classic in which sausages are cooked with a batter similar to what is used in Yorkshire Pudding and popovers. The chutney was similar Read More …
We roasted a leg of lamb and a ham for Christmas dinner and have been working our way through the leftovers. The last of the lamb will be used today for a variation on Cottage Pie with Guinness . A deviled ham spread seemed to be good way to use up some of the ham. Read More …
Carol made this salad from the NYTimes for a Christmas party, where it was well received. It could be a main course with the addition of some shrimp or chicken. This version makes 8 servings and takes about an hour. Carol thought the original (documented here) needed more vinegar and possibly less oil. 1.5 cups Read More …
Carol made this vegetarian quiche for our nephew Kevin at our family Christmas dinner yesterday. It is based on the recipe in Julia Child’s classic Mastering the Art of French Cooking, and it makes a 10-inch quiche. For the pastry 2 cups all-purpose flour ½ tsp. salt Large pinch of sugar 8 Tbs. (1 stick) Read More …