The Richmond Times-Dispatch published this week a recipe from their archives, which apparently originally came from Perla Meyers’ “The Early Summer Garden Cookbook”. It involved most of my favorite foods, especially roasted peppers and feta cheese, so I had to give it a try. As expected it was easy and very tasty. 2 Read More …
Carol was advocating something new for the menu in the Boundary Waters, including use of spaghetti versus small pasta, our daughter just finished a year studying in Bologna, and those two factors lead to the successful proof of concept that spaghetti Bolognese could be served as a one-pot dinner on a backpacking or canoe trip. Read More …
Four quarts of whole milk yogurt draining in the kitchen as the first step to a large batch of Suzma for Patricia’s 65th birthday party. Squares of doubled over butter muslin were tied with twine and suspended from cabinet knobs to drain. Shown below is what the yogurt looked like after draining for 15 hours. The Read More …
If you have an ice cream machine, fruit sorbets make an easy and excellent dessert. For the adults, they are definitely taken to another level when served with a bit of fruit brandy. This batch of nectarine sorbet began with a quest to find good uses for the 20 odd pounds of peaches and Read More …
This is one of my favorite Thai dishes. In the past we have tried to make it at home with rather disappointing results, but we decided to try again, and this batch turned out well. The trick is to get the right consistency in the patties. The final product should be rubbery, in Read More …
This is a curry from the Northeast of Thailand (Isan) and is different from most Thai curries since it does not use coconut milk. (Coconuts do not grow in that part of the country.) Kaffir lime leaves are a big part of the flavor of this dish. Fortunately we are currently hosting Nick’s kaffir Read More …
This is a popular breakfast in the Philippines where it is common to have cooked rice leftover from the previous night’s dinner. It was very good with the Filipino Garlic Sausage Patties . It would also make a good quick supper dish. This is an adaptation from Marvin Gapultos’ “The Adobo Road Cookbook”. 4 Read More …
These Filipino sausages are very easy to make since they are formed in patties rather than links. Essentially, this is the Filipino version of American breakfast sausage, only instead of sage, the dominant flavorings are garlic and vinegar. In the Philippines, they are commonly eaten for breakfast with garlic fried rice. The sausages are Read More …
We have made this a couple of times, most recently for the family on the 4th of July. This recipe is a great opportunity to use peeled garlic from an Asian grocery, and is an adaptation from Saveur magazine 3-4 lb. chicken cut in serving pieces (or the equivalent in chicken parts) 3 bay Read More …
Pork rillettes are like a French version of the Southern classic Pulled Pork, except served in small portions on bread or crackers like a very simple pate. Rillettes are easy to make since all they are is pork which has been slow cooked with some flavorings, shredded, and then preserved in little jars with some pork fat Read More …