There are two things that I know about Karl. He sees the world through Rendang colored glasses. There is nothing that cannot be improved by adding coconut milk. The other thing I learned about him is that he loves good cheeses. I grew up in a country that makes some of the finest cheese in…
Archives for April 2016
Chicken with Harissa Chickpeas
From Bon Appetit, January 2014 What you’ll need (for 2 or 3 people): 1T olive oil 8 skin-on bone-in chicken thighs (bone-in chicken completely disgusts me, so I ask the butcher to de-bone them. Maybe I should get better at doing this myself). Salt & freshly ground pepper 1 small onion, finely chopped 2 garlic…
Pizza, Karl Style
The dough for this recipe is based on the Charles and Michele Scicolone recipe, from the December 1998 Pizza. Serves 2 or 3. This write-up may make things look complicated, but it’s really a straightforward process that (other than the dough-rise time) doesn’t more than 30 minutes or so. It’s well forth the time and…