Adapted from David Lebovitz, who in turn adapted it from Joanne Weir's From Tapas to Meze. Here is a wonderful reason to grow cucumbers. Though David says to use a large peeled cucumber, in fact 3 or 4 freshly picked little cucumbers can be used. They still should be peeled for … [Read more...]
Olive & Tomato & Cheese Foccacia
Also known as Birth Day Foccacia and adapted from Cook's Illustrated, May 1997, with extra help from Martha Rose Shulman in the New York Times. One afternoon in the spring of 2016, I went to the fabulous Pasta & Provisions on Providence Road in Charlotte to buy … [Read more...]
Quick Pizza
Adapted from Whole Foods for the Whole Family (1981). I can't begin to estimate how many homemade pizzas we have made over the years. This recipe makes four 12-to-14-inch pizzas, or two half-sheet pizzas. 3 cups water 7 ½ cups flour (if 2 of the cups are whole wheat … [Read more...]
Spaghetti alla Siracusa
Adapted from Gourmet, February 1971. Another recipe contributed by Judy Hallman to my culinary education during the years at the UNC Computation Center, 1973-75. 2 garlic cloves, thinly sliced 3 cups peeled diced tomatoes (or 1 large can diced tomatoes with juice) 1 small … [Read more...]
Refried Beans
Adapted from Wendy O'Neal's blog, Around My Family Table. You can use either a pressure cooker or a slow cooker. 1 onion, peeled and chopped 3 cups (about 1 pound) dry pinto beans, rinsed 1 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 2 1/2 … [Read more...]
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