Author: vlahos

  Makes 1 double pie crust (top and bottom, 9" pie plate)   Preheat oven to 425F. Line a half baking sheet with parchment paper. Remove one disk of dough from the refrigerator. Place the dough on a lightly floured piece of waxed paper or parchment paper, lightly sprinkle the top with flour, and roll… Continue reading Apple Pie

Update – I ran out of almond flour, I used too much butter (blasphemy, I know) and not enough egg to keep the cake together. The taste was great, the bottom was too dense and loose support its own weight, and the cake broke while moving to a cooling rack. It was still delicious, but… Continue reading Vasilopita – keto

Write-up TBA, it’s the holidays, I’ll fix this up soon™ Bacon-wrapped Lamb Riced cauliflower  

   

It’s Christmas time, and nothing says Christmas like calamari! SantaSquid.jpg Overcooking makes it tough and chewy. Cook it fast, or cook it slow, nothing in between. Italian, plural of calamaro, from medieval Latin calamarium ‘pen case’, from Greek kalamos ‘pen’ (with reference to the squid’s long tapering internal shell and its ink). The variant calamares… Continue reading Calamari

Meat + peppers + sticky dough + wrapper = awesome! The pork I used today was in my slow cooker for 7 hours. 4 pounds of shoulder roast, 2 medium onions (peeled and quartered), 1 bulb of garlic (peeled and halved), 4 bay leaves, 1 cup of beef stock.   Start with 3-4 ancho chilies,… Continue reading Keto Tamales

Most recipes call for the icing to be piped on after baking, but this traditional recipe calls for a white dough to form the cross.  

It’s more of a pound cake, but since we’re metric, I don’t even know what to call it. 454 gram cake just doesn’t have the right ring to it.

If shortbread is your thing, it doesn’t get easier than this!

A classic cookie!