Hello. C J here. There used to be this little Greek place next to where I went to school. I would walk over there sometimes on lunch hour and get some of their food. Two recipes stand out here although everything they ever served was good. The couple who ran it eventually retired back to Greece. Now I didn’t get food there every day. Mostly I brought something I made or leftovers from family dinner the night before. I have been able to cook since I was in public school.
The first highlight on the menu was their chicken Caesar pita. Note the wording here. It’s a pita, not a wrap. It’s wrapped in a handmade Greek pita, similar to a naan bread, not a tortilla wrap. The salad on the inside was lettuce but with chopped bacon, homemade Caesar salad dressing and homemade croutons. The chicken was fresh off a souvlaki skewer from the grill. I’m still working on replicating this perfect wrap. It was served with fries.
The second highlight was their Portuguese doughnut. This is the subject matter of our post here today. They were dark caramel coloured balls of fried dough covered in granulated sugar and served hot if you could get a fresh one. I’ve managed to track down a recipe for Portuguese sweet bread in our archives of recipes my family and I keep as well as one for maladdadas, the formal name for a Portuguese doughnut.
I’m trying to simplify the two very complex recipes while also finding a middle ground between them. The final Portuguese dessert will be something like sweet bread but fried in oil and served coated in sugar cinnamon. I want to be able to make them for breakfast with coffee. I’ll keep you all updated about my progress but this one may take a while. Food research goes slowly and thankfully this one only involves normal baking ingredients. I don’t have to go and do another research trip to see what grocery store carries some rare ingredient.
C J Mcpherson
Hello. C J here. I read a lot of cookbooks. This is done mostly for fun. I’m currently reading a short but really interesting book about traditional Chinese cooking. The book was written by an Indian author who has clearly researched Chinese food very well but some of the translations of recipes or concepts get a bit strange. I’m currently done the soups and starters section and am onto the section labelled ‘food that is saucy.’ Cool? Is it also savvy? There’s a surprisingly large amount of ketchup in the recipes. No I don’t think I want a recipe for hot and sour soup that is thickened ketchup water with vinegar and a bit of cabbage. No I also don’t want to take a slice of white wonderbread, roll it into a tube, stuff it with canned corn, deep fry it and then top it with sesame seeds. What in God’s name do they eat in China? And why is it specifically an image of white wonderbread? China? Are you okay? I managed to take out the vinegar, water and corn starch that makes up most of the h...
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