One of the first cookbooks I bought many years ago was Better Than Store Bought, which was about making at home foods which Americans normally purchase. This was a very useful idea when I lived in Thailand and many American products were unavailable or very expensive. One of the recipes in the book was about Read More …
This traditional Greek mezze was a hit at Family Beach Week. Due to lack of equipment, I made it a little chunky as a spread. With a food processor, it could be pureed into a dip 4 jarred roasted red peppers, diced 2 clove garlic, finely chopped 4 oz. feta, crumbled 1 Tbs. Olive oil 2 Read More …
The Richmond Times-Dispatch published this week a recipe from their archives, which apparently originally came from Perla Meyers’ “The Early Summer Garden Cookbook”. It involved most of my favorite foods, especially roasted peppers and feta cheese, so I had to give it a try. As expected it was easy and very tasty. 2 Read More …
Four quarts of whole milk yogurt draining in the kitchen as the first step to a large batch of Suzma for Patricia’s 65th birthday party. Squares of doubled over butter muslin were tied with twine and suspended from cabinet knobs to drain. Shown below is what the yogurt looked like after draining for 15 hours. The Read More …
In Olia Hercules’ Mamushka: A Cookbook on Ukrainian and Eastern European cooking, there is a very enticing set of photographs and recipe for a large spiral filled with feta cheese. I have now made this twice, and have basically figured out what to do. When done right, the result is a flaky filled bread, like Read More …
This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches. The quantities below are enough for 1 batch of kolaches. Kolaches The original recipe is from Beth Hensperger’s Breads of the Southwest. 1 large onion, chopped 1 Tbs. olive oil 1-1/4 lbs. potatoes, boiled, peeled and cut into small cubes Read More …
This Central Asian cheese spread is like a lighter version of Boursin. I made it from home-made yogurt combining a couple of recipes from Caroline Eden and Eleanor Ford’s very interesting and colorful cookbook Samarkand: Recipes & Stories from Central Asia & The Causasus. 2-1/2 cups whole milk yogurt 1 scallion, finely chopped 1 clove Read More …
I recently saw an article on the internet extolling how easy it is to make ricotta at home, and how tasty it is, including as a pizza topping. This inspired me to make ricotta and to use it in a pizza, and all turned out as promised. Fresh home-made ricotta has a very clean, intensely Read More …
Yesterday my daughter Amanda suggested that we make yogurt since she has been eating a lot of it. I found a recipe in the NY Times Cooking App and read the comments on the recipe. This turns out to be a very easy food to make, which should not be a surprise since in Read More …
I am a great fan of dishes which combine bread with a filling (dumplings, calzone, empanadas, etc.) or with a topping (pizza, etc.) This is a slightly unusual variation on the Greek feta triangles made with phyllo, which are called Tiropites. These use a home-made dough, olive oil instead of butter, are less rich, and are adapted from Read More …