This is a very good and simple vegetable dish, which is adapted from Host: A Modern Guide to Eating, Drinking, and Feeding Your Friends by Eric Prum and Josh Williams. It makes 2 servings and takes up to a day in total, depending on how long the yogurt needs to drain to reach a good Read More …
A popular side dish in South Texas is spaghetti with a poblano/cream sauce. I turned it into a main course by adding sautéed shrimp. I am sure it would also be good with other proteins, such as fish or chicken. This recipe is adapted from Lisa Fain’s Homesick Texan website. I made enough sauce for Read More …
This savory pie is adapted from Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana. This makes 1 tart which will serve 6-8. 1 Savory Tart Shell 10-12 oz. good lean bacon, cut into small pieces (I used 10 oz. of Cottage Bacon ) 2 ripe medium tomatoes (the best quality available) Salt and pepper Read More …
I made Quiche Lorraine for Mother’s Day this year following a recipe in Marie-Pierre Moine’s Cuisine Grand-Mere, This makes This makes 1 tart which will serve 6-8. Carol thinks even more filling would be better. 1 Savory Tart Shell 8 oz. good quality bacon, cut into lardons 3 large eggs 2/3 cup heavy cream Freshly Read More …
I have made 2 savory tarts using the dough from Marie-Pierre Moine’s Cuisine Grand-Mere. The dough was handed more than I expected, but it turned out well – nice and flaky and not tough. 8 Tbs. (1 stick) cold salted butter, cut into small pieces 6.5 oz. (1-1/4 cups all-purpose flour) Small pinch of salt Read More …
I spotted a whole-wheat cinnamon roll recipe in Bittman Bread: No-Knead Whole Grain Baking for Every Day, and this is my adaptation of his recipe. He used some unusual techniques, such as using only water to prevent the dough sticking to things, and starting the bake in a cold oven, but they did work. I Read More …
This Belgian recipe is adapted from Ruth Van Warebeek’s Everybody Eats Well in Belgium Cookbook. It will feed 4-6 persons and will take 1.5-3 hours depending on the size of the pork pieces which are roasted. I roasted a ~2.5 lb. package of pork tenderloins, which turned out to consist of 2 tenderloins, each of Read More …
Carol and I recently returned from a cruise of The Netherlands and Belgium, which inspired me to look Ruth Van Waerebeek’s Everyone Eats Well in Belgium Cookbook, which I have owned for many years. This posting is adapted from a recipe in that book. It makes about 30 crisp cookies which I plan to eat Read More …
This version of grilled chickenfrom Guam is similar to teriyaki chicken. The Fina’denne is essentially a sauce to go on the rice. Both are tasty. This version is adapted from Von Diaz’s cookbook Islas: A Celebration of Tropical Cooking. The original recipe was with a cut-up chicken. I made it with 3 lbs. of disjointed Read More …
Hot cross buns are an Easter classic, which I remember from my childhood. This version is adapted from Marie Rayner’s book The Best of British Baking: Classic Sweet Treats and Savory Bakes. The photo shows a half recipe. The only hard part of halving the recipe was including half of a beaten egg (i.e. 2 Read More …