Author Archives: bethsrecipes

About bethsrecipes

my recipes

The Long Walk

“… I see an unexpected benefit of thru-hiking. It is an escape from me. It is a forced simplification of my life; being on the trail limits the opportunities for me to pull myself in multiple directions.” David “AWOL” Miller … Continue reading

Posted in Other Adventures

Italian Baked Cannelini Beans

I was looking for a recipe to try baking in my Ooni Koda and this was a success: Ingredients 1 tablespoon olive oil 1/4 cup chopped yellow onion 2 cloves garlic minced 1/2 28 ounce can San Marzano tomatoes, chopped … Continue reading

Posted in Beth's Recipes

La Pizza Napoletana

This video shows why Napolitana pizza is eaten with a fork and knife: What happens when you pick up a genuine Neopolitan Pizza slice Neapolitan dough has no sugar and no oil – they burn at high temps – only … Continue reading

Posted in Beth's Recipes

New York Style Pizza

This is the Tom Lemann recipe (or close to it) for lower temp NY style pizza. The malt in the AT flour burns at very high temperatures. April 30th: Learning is coming in small increments. NY style pizza is not … Continue reading

Posted in Beth's Recipes

Cottage Pie (aka Shepherd’s Pie)

Ingredients 2 pounds potatoes, such as russet, peeled and cubed 3 cloves garlic 2 tablespoons sour cream 1/2 cup shredded Cheddar cheese, divided 1 large egg yolk 1/2 cup cream Salt and freshly ground black pepper 1 tablespoon olive oil … Continue reading

Posted in Beth's Recipes

Green Chile* Frittata

Ingredients 5 eggs 1/4 cup (try 3 tbs) all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1 (7 ounce) can diced green chile peppers, drained 1/4 cup roasted bell peppers (jar) 1 cup mushrooms 1/2 cup onions 8 ounce … Continue reading

Posted in Beth's Recipes

Salmon With Anchovy-Garlic Butter

Ingredients 3 tablespoons unsalted butter, softened 4 anchovy fillets, minced, or anchovy paste 1 large garlic clove, minced (or 2 small ones) ½ teaspoon salt Freshly ground black pepper 12-ounce skin-on salmon fillets 2 tablespoons drained capers Olive Oil ½ … Continue reading

Posted in Beth's Recipes