Adapted from Melissa Clark's recipe in The New York Times. I love this tart! The sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted … [Read more...]
Shakshuka
Another great recipe from David Lebovitz, inspired by Adam Roberts' Secrets of the Best Chefs and Yotam Ottolenghi's and Sami Tamimi's Jerusalem. David reports that he ate shakshuka every morning on his trip to Israel. It's definitely worth looking up his blog entries for that … [Read more...]
Best Steel-Cut Oatmeal
From Cook's Illustrated. 3 cups water 1 cup whole milk 1 tablespoon unsalted butter 1 cup steel-cut oats ¼ teaspoon table salt Many supermarkets sell prepackaged steel-cut oats, but we found they were often stale and always expensive. A better option is to purchase them … [Read more...]
Sriracha Syrup
This yummy syrup is part of a New York Times recipe for Kimchi Omelet. I have found it an ideal sauce for pork. It's especially good with excellent barbecue, when an ordinary barbecue sauce might overwhelm the delicate smoked flavors of the meat. ½ cup rice vinegar ⅓ cup … [Read more...]
Breakfast Strata
Mariana had two different kinds of Strata at the cabin in the countryside before Jeffrey’s Hampden-Sydney College graduation. Since then it has become an important breakfast dish at every family get-together. I found this recipe from Gale Gand in House Beautiful which has … [Read more...]