We first had these cookies in Jan. 2013 at a B&B in Westerly, RI. The proprietor kindly shared her handwritten recipe with me. Unfortunately, some ingredient proportions were unclear (e.g., two sticks butter, 1 box confectioners sugar), so we had to guess. The flavor was correct, but the batter was too runny to mold. 1.… Continue reading Vanilla cakey cookies
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Chinese-style savory french toast
We tried this Chinese recipe for savory breakfast: http://iamafoodblog.com/crispy-salt-and-pepper-french-toast-recipe/ It’s a good use of leftover sliced bread. Based on our pantry, we omitted the cilantro. We also found that for four pieces of toast, we used 3 eggs and 3 Tbsp milk, and we adjusted the other seasonings accordingly. We cooked the egg-dipped bread in… Continue reading Chinese-style savory french toast
Sesame tahini cookies
Inspired by a Moroccan cookie we had Club Med, we tried this recipe: http://www.seriouseats.com/recipes/2012/12/sesame-tahini-cookies-recipe.html (Nov. 2017)
Crispy roasted shiitake mushrooms
We tried this Martha Stewart recipe, and it is delicious: https://www.google.com/amp/s/www.marthastewart.com/1050268/crispy-roasted-shiitake-mushrooms%3famp We found, however, that 25 mins at 400 degrees was the total cooking time; we removed the baking sheet from the oven at that time. Both sides of the shiitakes had browned without being turned over. (Nov. 2017)Note: To clean the mushrooms, we gently… Continue reading Crispy roasted shiitake mushrooms
Cinnamon pecan swirl quick bread
Details here: http://www.bakeorbreak.com/2006/11/cinnamon-swirl-bread/ We found it tasty, but dense and quite crumbly. We served this with nonfat Greek yogurt with toasted walnuts and honey. (Oct. 2017)
Pumpkin walnut bread
We tried this recipe: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html Our modifications: first, we reduced the sugar from 2 cups to 1 ½ cups. We also used vanilla-infused sugar. Second, we added ¾ cup walnut pieces to the batter at the end. (Oct. 2017)
Oven-broiled sausages
This is not a recipe per se, but a post memorializing a technique for grilling sausages, hot dogs, etc. in your oven. We have a gas stove. First, preheat oven broiler to high setting. Place the top oven rack one level down, so that the rack will be about 8 inches below the open flame.… Continue reading Oven-broiled sausages
Roasted butternut squash soup with curry condiments
We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments
Coffee milkshake
My husband loves coffee milkshakes, and our local place had run out. So we tried this recipe: https://www.thespruce.com/how-to-make-a-milkshake-995115 For the ice cream, we used about 5 small scoops vanilla gelato (which already was soft while frozen). To make it coffee flavor, we used ¼ cup Autocrat coffee syrup in lieu of ¼ cup chocolate syrup.… Continue reading Coffee milkshake
Persian beef and split yellow pea stew (khoresht ghymeh)
We tried this recipe: http://theunmanlychef.com/2015/01/11/khoresht-gheimeh/ Our modifications: first, we found that more than 3 cups of broth were required. Over time, as this stew simmered, we gradually added about 2-3 more cups of low sodium chicken broth to keep the stew from reducing too much (it needs enough liquid to braise the beef and lentils,… Continue reading Persian beef and split yellow pea stew (khoresht ghymeh)
Cooking Adventures 