I made Quiche Lorraine for Mother’s Day this year following a recipe in Marie-Pierre Moine’s Cuisine Grand-Mere, This makes This makes 1 tart which will serve 6-8. Carol thinks even more filling would be better. 1 Savory Tart Shell 8 oz. good quality bacon, cut into lardons 3 large eggs 2/3 cup heavy cream Freshly Read More …
I have made 2 savory tarts using the dough from Marie-Pierre Moine’s Cuisine Grand-Mere. The dough was handed more than I expected, but it turned out well – nice and flaky and not tough. 8 Tbs. (1 stick) cold salted butter, cut into small pieces 6.5 oz. (1-1/4 cups all-purpose flour) Small pinch of salt Read More …
I spotted a whole-wheat cinnamon roll recipe in Bittman Bread: No-Knead Whole Grain Baking for Every Day, and this is my adaptation of his recipe. He used some unusual techniques, such as using only water to prevent the dough sticking to things, and starting the bake in a cold oven, but they did work. I Read More …
This Belgian recipe is adapted from Ruth Van Warebeek’s Everybody Eats Well in Belgium Cookbook. It will feed 4-6 persons and will take 1.5-3 hours depending on the size of the pork pieces which are roasted. I roasted a ~2.5 lb. package of pork tenderloins, which turned out to consist of 2 tenderloins, each of Read More …
Carol and I recently returned from a cruise of The Netherlands and Belgium, which inspired me to look Ruth Van Waerebeek’s Everyone Eats Well in Belgium Cookbook, which I have owned for many years. This posting is adapted from a recipe in that book. It makes about 30 crisp cookies which I plan to eat Read More …
This version of grilled chickenfrom Guam is similar to teriyaki chicken. The Fina’denne is essentially a sauce to go on the rice. Both are tasty. This version is adapted from Von Diaz’s cookbook Islas: A Celebration of Tropical Cooking. The original recipe was with a cut-up chicken. I made it with 3 lbs. of disjointed Read More …
Hot cross buns are an Easter classic, which I remember from my childhood. This version is adapted from Marie Rayner’s book The Best of British Baking: Classic Sweet Treats and Savory Bakes. The photo shows a half recipe. The only hard part of halving the recipe was including half of a beaten egg (i.e. 2 Read More …
There has been a lot of publicity lately about a new cookbook Anything’s Pastable by Dan Pashman. The basic idea of this book is to think outside the traditional pasta and sauce combinations. This is the first thing I have cooked from the book (with some adaptations). It is actually a fairly conventional pasta with Read More …
I have made a number of Middle Eastern dishes lately, so when I saw in the Washington Post a salad based on salmon marinaded in shawarma spices, I wanted to try it. This is sized for 2 servings. There is a 2-3 hour marinade, but the actual preparation is about 30 minutes. We ate it Read More …
The name of dish from Damascus is “kebab from India” because it originated years ago from an Indian family which settled in Syria. It is actually flattened lamb koftas in a tomato sauce. This version is adapted from Imad’s Syrian Kitchen. It will make 4 servings, but the photo shows a 11 x 7 inch Read More …