This is a variation on Greasy Little Birds using skin-on, bone-in chicken thighs instead of Cornish game hens. Having the skin on is important since it helps keep the thighs moist. Here is the recipe and procedure: 6 lbs. skin-on, bone-in chicken thighs 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. Read More …
I spotted this recipe at Delish.com. It is an easy, kid-friendly dessert with an Easter theme. The marshmallow in the middle of the roll turns into caramel goo when baked, leaving a hollow center in the middle, which can represent the empty tomb on Easter morning. I baked them in a loaf pan, but they Read More …
This popular way of eating hummus with lamb is from Damascus, and is adapted from Imad’s Syrian Kitchen. It makes 4 meze servings or 2-3 main course servings, both with khubz or pita breads. It takes about half an hour to make the topping for the hummus. The recipe calls for Baharat, a Syrian spice Read More …
This is a higher fiber variation of Khubz , the Arab equivalent of pita. This recipe makes 6 flatbreads (vs. 12 for the original Khubz recipe). They turned out well, but were not very extensible. I may next time increase the water a little. (High fiber flour is thirsty.) 142 g. high gluten flour 142 Read More …
Taylor Swift has been very much in the news lately, and I saw an article stating that her favorite version of spaghetti and meatballs was developed by Ima Garten. I made it and found it to be easy, rather basic, and quite tasty. (The meatballs have more breadcrumbs than I usually use, but they are Read More …
Hummus makes a good accompaniment for savory dishes. This posting is adapted from Food &Wine. It makes 4 servings and takes about an hour. I spotted it because Carol likes cauliflower, and she liked this very much. (She thinks she might like it even more with more raisins (or currents or cut dried apricots.)) Hummus Read More …
Milk bread is popular in Japan and is a moist and rich loaf which is very good for sandwiches, etc. Milk bread is different from standard western breads because it starts with a cooked starch paste, which allows the loaf to have a higher hydration while still being manageable. I recently saw an article in Read More …
Khubz is the Arabic cousin to pita. This version is adapted from Imad’s Syrian kitchen. It can take as little as 2 hours to make a batch, or it can take longer if the fermenting dough is put in the refrigerator for some time (which has the advantage of improving the flavor). This will make Read More …
This was another kid-pleasing baking project adapted from America’ Test kitchen’s The Complete Cookbook for Young Chefs. It made 12 large cookies and took about 1-1/2 hours, including time for chilling the dough. Note that the original recipe called for 3/4 cup of chocolate chips, but I misread it and used 1/4 cup instead of Read More …
I have been experimenting with modifying a basic pizza dough to make focaccia-like breads to eat with saucy foods. This one worked very well. It makes about 3 servings. 2 oz. 50/50 sourdough starter 5.5 oz. KFA keto flour 1/8 tsp. yeast 4.5 oz. water ¾ tsp. salt Cooking spray 4 tsp. olive oil, divided Read More …