I served this as an appetizer at our Super Bowl party this year. This is adapted from a recipe in Garden and Gun magazine. As you can see in another post, I followed a similar procedure to make adobo wings as a non-spicy alternative. 6 whole chicken wings (or 12 half wings, about 2 Read More …
This classic appetizer is a French take on a Greek way of fixing mushrooms. This recipe is adapted from Craig Claiborne’s Gourmet Diet, which was published in 1980 after Craig Claiborne, then the food editor of the New York Times, was advised that his blood pressure was way too high and he needed to do Read More …
This red velvet cake for two turned out very well. I was looking around the internet for a small dessert suitable for two servings for Friday dinner, since that would be my last dinner home for a while due to a business trip. I ended up adapting a recipe from tastykitchen.com, which was to Read More …
Carol said this was one of the best things I have cooked lately. It was largely based on a recipe in Joanne Smith’s book Cuisine, Texas, about the variety of cuisines found in Texas because of the variety of immigrants who came there. (These included Carol’s Slovak maternal grandparents, who lived in Galveston before moving Read More …
These pork meatballs in a sauce based on caramelized onions are a good example of English cooking – nothing fancy, but very tasty when executed well with good ingredients. This recipe is adapted from Ellen Brown’s The Meatball Cooking Bible. For the Sauce 2 Tbs. vegetable oil 2 Tbs. unsalted butter 4 large onions, Read More …
Chicken and rice (arroz con pollo) is a Latin American classic. This version is adapted from Anya von Bremzen’s new book, Paladares: Recipes Inspired by the Private Restaurants of Cuba. It makes a lot (10 servings) and is relatively high on the rice and vegetables and economical on the chicken. Since the chicken thighs Read More …
I spotted an article on a new book Paladares: Recipes Inspired by the Private Restaurants of Cuba, by Anya von Bremzen, who has written several cookbooks that I liked. I quickly bought it, Amazon Prime quickly delivered it, and I have now cooked two recipes from it. These curried chicken empanadas were popular at two Read More …
Since we lived in Japan for 8 years, I am periodically in the mood to make Japanese food. On my last business trip to Dallas I spotted the Feb/Mar issue of “fine Cooking” magazine which had a picture of Chashu Ramen on its corner. Real ramen, with a good broth and fresh noodles is of Read More …
Smoked Meat is Montreal’s answer to American pastrami. I had it for the first time when I was a college student and debated at McGill University. After Ben’s wedding in Albany, I went to Montreal a second time and had a smoked meat sandwich at Schwartz’s deli after waiting in a long line. A few Read More …
This is an adaptation of a dish served at a Galician restaurant Casa Simeon as documented in Penelope Casas’s book Delicioso: The Regional Cooking of Spain. The idea is to have good quality dry-pack scallops and then to complement, but not to overwhelm, their flavor. This is how we made it for 2 persons, using Read More …