This loaf looks very white because it is made of a mixture of 1/3 white whole wheat flour and 2/3 all purpose flour. It has made good sandwiches and toast. The trick with sandwich bread is to get a very even crumb, through multiple kneading and rising steps. This recipe is an adaptation of Read More …
This was a hit with the Boy Scouts on our latest campout. It was inspired by a recipe in Bon Appetit and will serve 6-8 as a side dish. (In yesterday’s case, it was a side dish to chili con carne.) I did not have an opportunity to take a picture, so I will have to Read More …
Carnitas are the pulled pork of Mexico. This version combines sous-vide cooking and a broiler to produce carnitas which are crispy on the outside and moist on the inside – the best of both worlds. This is an adaptation of an article in Serious Eats. That article started with a 4 lb. pork butt, but Read More …
This is how we first used the sous-vide carnitas which are covered in another post. ( Sous-vide Carnitas ). We used raw corn tortillas which are available in a refrigerator case in our local Kroger’s, and which when freshly cooked, are much better than the tortillas on the shelves. Freshly cooked tortillas, carnitas which are crispy Read More …
I have liked barbeque pizza since the first time I had one with chicken at a California Pizza Kitchen restaurant. My son Benjamin likes to make it with leftover pulled pork. I had some leftover smoked ribs, and meat from them is what went into the pizza. In this case I made pizza for one. Read More …
This version of baked beans is like a cross between plain chili beans, which can be rather austere, and Boston-style baked beans. It is adapted from Harley Dent’s The Feast of Santa Fe, where he says that this style “was clearly devised by a cook who knew how beans were baked in Boston and Read More …
This recipe produces a moist and flavorful shredded chicken filling for enchiladas, tacos, soups, etc. It was adapted from Sylvia Casares’ The Enchilada Queen Cookbook. Silvia’s Enchilada Kitchen is one of the leading Mexican restaurants in Houston. I used this filling in Enchiladas Suizas and for chicken soup for a sick sister-in-law. The photograph shows Read More …
As we were prepping at the Phillips’ cabin in northern Wisconsin for our latest trip to the Boundary Waters Canoe Area, I was introduced to the kringle, a member of the Danish pastry family formed into a ring which is the state pastry of Wisconsin. It was good, so of course I kept my eyes Read More …
As part of our English themed Christmas dinner, we bought a 6 lb. standing rib roast for 6 people. Following some ideas in Serious Eats, I first salted and peppered the exterior surfaces, and let it stand while I heated my MasterBuilt Electric Box Smoker to 200 degrees. I roasted it in the box smoker Read More …
This year we decided to have an English themed Christmas dinner, and popovers fit right into that theme. My ancestry is predominantly English, so this is as close to ancestral cooking as I usually come. Popovers are very similar to Yorkshire Pudding, which my mother sometimes made for holidays, but I think popovers are Read More …