Carol came back from Greenville, SC with an abundance of fresh peaches, so I turned 1.5 lb. of them into BBQ sauce following a recipe in TastingTable.com. It was good last night with grilled chicken thighs, and I think would be good with grilled pork, ham or bacon. This will make about a quart and Read More …
Yakamein is a popular soup in New Orleans. It is easy to make and tasty. It reminds me of an Americanized version of Pho (although it clearly is derived from a Chinese vs. a Vietnamese soup). Like Pho, people can customize their broth to make it saltier, sweeter, and/or spicier. This version serves 4 and Read More …
When I made biscuits for breakfast sandwiches, I made a 8 x 8 pan of 6 biscuits, following directions in Cook’s Illustrated. They were easy and turned out well. I think have them all together helped them rise more. 8.33 oz. (1-2/3 cups) all-purpose flour 1-1/2 tsp. sugar 1-1/4 tsp baking powder ¼ tsp. baking Read More …
Yesterday, we were making a pasta salad with chicken. We cooked the chicken using sous-vide following the directions in SeriousEats.com and it turned out very well. Sous-vide allows you to cook chicken breasts to just the right temperature which really makes a difference. Chicken breasts should not be over-cooked. Here is how we cooked 1-1/3 Read More …
For a tea party with 2 of our granddaughters, Carol made a batch of scones based on a recipe in The Cook’s Encyclopedia of Baking. The recipe made 30 mini scones, which were a hit with cherry jam and whipped cream. 2 cups (8.66 oz.) all-purpose flour 1-1/2 tsp. baking powder 1/3 cup sugar ½ Read More …
Corn cheese is a popular Korean bar snack, and it is both easy and tasty. This version is adapted from Cook’s Illustrated. It takes less than 30 minutes and will serve 6. We served it last night with steak and a salad 2 Tbs. unsalted butter 2 (15-oz) cans of sweet corn, drained 1-1/2 tsp. Read More …
Robert Baker was a food scientist at Cornell University. He is most famous for inventing the chicken nugget, and his second best-known invention is Cornell Chicken, a grilled chicken with a simple but somewhat unusual marinade. There are many variations of Cornell Chicken. I started with one in Saveur: The New Classics Cookbook, which was Read More …
This is a very good and simple vegetable dish, which is adapted from Host: A Modern Guide to Eating, Drinking, and Feeding Your Friends by Eric Prum and Josh Williams. It makes 2 servings and takes up to a day in total, depending on how long the yogurt needs to drain to reach a good Read More …
A popular side dish in South Texas is spaghetti with a poblano/cream sauce. I turned it into a main course by adding sautéed shrimp. I am sure it would also be good with other proteins, such as fish or chicken. This recipe is adapted from Lisa Fain’s Homesick Texan website. I made enough sauce for Read More …
This savory pie is adapted from Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana. This makes 1 tart which will serve 6-8. 1 Savory Tart Shell 10-12 oz. good lean bacon, cut into small pieces (I used 10 oz. of Cottage Bacon ) 2 ripe medium tomatoes (the best quality available) Salt and pepper Read More …