This version of pizza is popular in France and is a favorite of my nephew Alexandre. For one person, this was made with 2 oz. of ground beef which was lightly cooked, and then a raw egg was put on top of the pizza when it was about half cooked. He also added some yellow Read More …
These dolmas are exceptionally good because of the high ratio of onions, scallions, and herbs to rice in the filling. Commercial dolmas are usually the opposite. This posting is adapted from a recipe in what I think is the greatest community cookbook of all time “The Complete Book of Greek Cooking” by The Recipe Club Read More …
This traditional Greek mezze was a hit at Family Beach Week. Due to lack of equipment, I made it a little chunky as a spread. With a food processor, it could be pureed into a dip 4 jarred roasted red peppers, diced 2 clove garlic, finely chopped 4 oz. feta, crumbled 1 Tbs. Olive oil 2 Read More …
Today we tried out a pilaf recipe for our night at Family Beach Week, and it was quite a success. We took a recipe from Faye Levy’s “Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible” and adapted it slightly to finish it in our rice cooker, which is almost a Read More …
This is how we made the pork chops for Carol’s birthday lunch, the third of her birthday celebrations. We had 6 large boneless pork chops from Costco, which were marinated in an adobo-inspired marinade overnight. The idea came from Serious Eats. The pork chops were very good. The next time we might sous-vide them Read More …
Some festivals, like Nana’s birthday, need several days to do right. Here is her Saturday birthday lunch (i.e. celebration number 3) with Lina on her lap.
I had some leftover Herbed Yogurt Cheese (Suzma) , which I thought might make a good topping for Tarte Flambe, and I was right. I think this illustrates the point that there is a wide range of soft-ish cheeses which go well with bacon and onion as a topping for a flatbread. This is how I Read More …
Yesterday, I was presented with a problem – how to cook in one sous-vide cooker steaks for people with different preferences, ranging from rare/medium-rare to medium-well-done. My solution, which seemed to work well, was to take advantage of the wide range of time which a steak can be in a sous-vide cooker (~45 Read More …
Treating shrimp with baking soda and salt before grilling them helps keep them juicy and helps them brown better. Just be careful about how much shrimp you have and adjust the salt quantity accordingly to avoid having it be too salty. Quantities below are for 1 lb. of shrimp and can be scaled up Read More …
This is basically a seafood version of shepherd’s pie, with 3 types of seafood in a leek cream sauce. The three types used below – hot smoked salmon, cod, and shrimp – were chosen to provide a variety of flavors and textures. The same basic idea could be done with whatever seafood was available. I Read More …