United States Chef
Recipes by Don Hogeland
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Vegetarian Red Beans and riceI’ve never been to New Orleans, but my first Seattle roommate was a recent transplant who plunged me headfirst into its culture. With rabid… |
Mar 2011
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1 vote
368 views
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Seattle Smoked Country Style RibsOne sweet side effect of Seattle’s indistinct seasons is that there’s never a wrong time to barbecue. An… |
Feb 2011
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1 vote
932 views
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Roman Marketplace RollsThe rain cleaned the cobbles in the night, giving way to a fresh mist which hung lightly over the slow-moving Tiber. A man with the only gas-powered… |
Feb 2011
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1 vote
17 views
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Aleppo Shrimp FettuccineIt’s strange to hear Eros Ramazzotti sing his songs in Spanish. Oh, sure, the quintessential Italian rock star still has that big round voice with… |
Jan 2011
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2 votes
35 views
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Buttery Pizza DoughHere’s a baker-friendly pizza dough that doesn’t stick to your hands, even in the early stages of kneading. This dough has butter in it, which along… |
Jan 2011
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1 vote
263 views
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Back to the Fire: Pear Pecan PizzaThis is the 3rd fire made in pulsing the oven. The plywood, protecting the cold floor from thermal shock, is… |
Jan 2011
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1 vote
29 views
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Truffle Honey with Brie at the Italian Market in PhillyWe were ogling the biggest provolone I’d ever seen – hundred pound cheeses that hung in heavily roped tubes –… |
Jan 2011
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1 vote
20 views
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Peri Peri Chicken SoupMy son’s latest regimen threw me for a loop last week. With the apparent blessing of all other 13-year-old boys on the world wide gaming web, my… |
Jan 2011
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1 vote
22 views
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Peri Peri ChickenIf I didn’t know for sure, I’d have said that the English cousins were fading. In the wan light of the massively scaffolded hulk of Victoria… |
Jan 2011
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1 vote
41 views
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Homebaked Cheese CrackersIt’s always a wonder to me that more home bakers don’t make their own crackers. As long as you stick to a few basics and keep an eagle eye on them… |
Dec 2010
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1 vote
56 views
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