I am always on the lookout for simple dishes (preferably in one pot) which would be popular with boys on a Boy Scout camping trip. This posting is based on a Serious Eats recipe with the unlikely name “American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)”. It is essentially a variation on pasta with Read More …
I have read that this mild stir fry is the authentic taste of Taiwan, the dish which makes older people think of the good things of their childhood. The three cups refers to sesame oil, rice wine, and soy sauce, but the recipe does not actually use that much of any of these ingredients. Read More …
This roasted Tunisian salad was a big hit last night. I like roasted peppers, so I was interested when I spotted a recipe in Marianne Magnier-Moreno’s book “My Cooking Class: Middle Eastern Basics” which had roasted peppers and roasted tomatoes. Since it is still early spring, we do not have good quality big tomatoes Read More …
A focaccia is an Italian flatbread with a light topping to flavor the bread. It can be made from a variety of doughs and in a variety of thicknesses. I usually make them about pizza thickness and out of pizza dough. ( Pizza for One or for Many ) A few nights ago I was Read More …
We were in the mood for something different than ordinary steamed rice, and made this cilantro rice, which is adapted from Melissa Guerra’s “Dishes from the Wild Horse Desert: Norteno Cooking of South Texas”. We have served it a couple of different ways, most recently with shrimp sautéed with garlic and guacamole salsa. We Read More …
Tarte Tatin is a classic French dessert, but it is really a very straight-forward version of apple pie which is quite doable in a car camping situation. Sweet Tarte Crust 1-1/4 cups all purpose flour ½ tsp salt 2 Tbs sugar 10 Tbs cold unsalted butter, cut into small slivers 1 egg yolk 3 Tbs Read More …
Carol was in the mood for roast chicken (i.e. comfort food) and I had seen an Ina Garten recipe circulating on the internet, and this is our version of it. The chicken can be gotten ready in the pan in advance and stored in the refrigerator until you are ready to cook it, Read More …
Lately I have been trying to expand my winter menu, and I have been trying out various Eastern and Northern European ways of fixing cabbage. This is an adaptation of a recipe in the New York Times, which turned out well. As an American adaptation. and using what I had on hand in my pantry, Read More …
During the past year this has become my standard Italian red sauce. The key step is to hand crush a lot of canned tomatoes, and then to slowly roast and caramelize most of them, while reserving a smaller amount to add just at the end to add brightness to the final sauce. It takes a Read More …
This is a variation on Garides Santorini (Baked Shrimp and Feta Santorini Style), which was in an earlier posting. In this case I was using cod which we had in the freezer and working off a recipe from “Once Upon A Chef”. It was very good with fresh flatbread ( Grilled Flatbread ). The basic Read More …