This simplified version of a classic cake from Brittany originated in Jeffrey Alford and Naomi Duguid’s book Home Baking: The Artful Mix of Flour and Tradition Around the World, as further refined by Food and Wine magazine, and then as I further adapted it. I made it the first time per the recipe with Read More …
This no-recipe recipe is adapted from an article in the New York Times. The idea is to turn a steakhouse classic combination into a summer salad (although with cherry tomatoes the same idea should work during the winter). Steak Beefsteak tomatoes (in season. Alternatively cherry tomatoes out of season) Blue cheese Onion Parsley Sherry Read More …
Comfort food at its finest. This recipe is adapted from Cook’s Illustrated’s Slow Cooker Revolution, and was indeed cooked in a slow cooker, although it could just as well have been cooked on a stove top or in the oven. It has a mild sweet/sour taste from the sugar, caramelized onions, and vinegar. 4 Read More …
I had a big bag of chicken wings in the freezer starting to get freezer burned, and a quart of cranberry juice I did not know what to do with, so I solved two problems by making a variation on Greasy Little Birds (aka Apple Smoked Cornish Game Hens). I prepared the 6 lbs. of Read More …
This was a good lunch, but is definitely something which needs more refining. The original idea was an article I saw which cited a recipe from Uri Scheft’s book Baking Breads: A New World of Israeli Baking. Then I noticed a similar idea in Michael Solomonov’s book Zahav: A World of Israeli Cooking. Combining these Read More …
Matbucha is a kind of tomato jam of Moroccan origin which is popular in Israel. I made a batch as an ingredient for a shakshuka focaccia, which I made for lunch yesterday. Everyone’s initial reaction was that it was delicious, and their second reaction was that it was too salty. Accordingly, below I have reduced Read More …
Yesterday, I found myself with a request for dessert and more milk in the refrigerator than was needed. I decided to make a batch of rice pudding based on a recipe which Mark Bittman wrote when he had “The Minimalist” column in the New York Times. The basic idea is to slowly bake the pudding Read More …
This pie was adapted from a recipe in King Arthur Flour’s The All-Purpose Baking Cookbook and was a hit at a family party last night. Flaky Pie Crust – full recipe for a double-crusted pie 30 oz. fresh blueberries (~6 cups) 1 tsp. lemon zest 2 Tbs. lemon juice 1 cup sugar ¼ cup Read More …
This posting shows the current way I have been making pie crusts, most recently for blueberry and pecan pies. It is an adaptation of the Easy Pie Dough recipe from Serious Eats, and includes some useful tricks to get a flaky crust. This is the first pie dough I made where I felt that the Read More …
This very tasty and easy Chinese-American stir-fry was inspired by the Singaporean dish black pepper crab. I served it last night with rice, a Smashed Cucumber and Scallion Salad , and an Albarino (a white wine from Galicia in NW Spain). Carol thought the wine went exceptionally well with the shrimp. This recipe makes 2 Read More …