This is a popular example of yoshoku, Japanese adaptations of Western food. It is an enriched bread with a soft texture, which is in part from the use of a Chinese technique, tangzhong, in which a cooked paste of flour, milk, and water is added to the dough. I have made this twice for Aunt Read More …
This old-school Italian-American classic is the sort of food which was enjoyed by the characters in the movies “The Godfather” and “Goodfellas”, which is not surprising, since this recipe was adapted from the cookbook written by Henry Hill, the main character in “Goodfellas”. (The book was The Wise Guy Cookbook: My Favorite Recipes from My Read More …
This old-school Italian-American red sauce is what I used to make Sunday Gravy . It is very straight-forward and fairly quick to make. This recipe is an adaptation from Henry Hill’s The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run. ¼ cup olive oil ½ cup Read More …
These are tasty old-school Italian-American meatballs, adapted from Henry Hill’s The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run. I made them to be used in Sunday Gravy . I used a 50/50 beef pork mixture, but it would have been good to use a beef/pork/veal mixture Read More …
Yesterday turned cold with wet snow falling heavily, and Carol thought she would like French onion soup for dinner. This would be a warm bowl of comfort food and would use up some of the excess onions we bought for Thanksgiving. It took a while to actually start cooking since first we had to buy Read More …
This Cuban classic is an excellent way to use a tough and flavorful piece of beef. This version is an adaptation of a recipe in Serious Eats. I used up some of the turkey broth I made from the bones from our Thanksgiving turkeys. 2-1/2 lb. chuck roast, round roast, or flank steak Kosher Read More …
Stromboli is an Italian-American dish, credited to Romano’s Pizzeria in Essington, PA, a suburb of Philadelphia. Here is my version, which was adapted from a recipe in Epicurious. This is for 4 servings. Pizza dough for four people (from Pizza for One or for Many ) ¼ cup finely grated Parmesan cheese 4 oz. Read More …
This is a variation on the diner classic from San Francisco, which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. In this version, I have sized it for two portions and have substituted fresh pork Read More …
Picture pending Many years ago, when I was living in Thailand and enduring long flights across the Pacific, I found a cooking magazine on the plane, and copied down an unusually titled recipe, “Salad of the Wife of Kit Carson”, which was a grilled chicken salad served with garbanzos, chilies, cheese, and avocado. A couple Read More …
Chopped chicken livers is essentially a kosher version of liver pate, which has the extra benefit of being easier to make. Chicken fat (schmaltz) is a key ingredient, but can be hard to find. We were able to buy duck fat at Wegmann’s, which is what we used in this batch. I also made a Read More …