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Month: January 2016

January 27, 2016August 23, 2017 jgrusseLeave a comment

Cottage Pie with Guinness

We really should use beer more as an ingredient in cooking, especially full flavored beers like Guinness stout. This excellent variation on Shepherd’s Pie uses Guinness and is adapted from a cookbook I bought in Heathrow Airport at few years ago, Gordon Ramsey’s Great British Pub Food. Makes 8 servings 2 Tbs. olive oil 2 Read More …

Breads, British Cuisine
January 24, 2016August 23, 2017 jgrusseLeave a comment

Romanian Kebabs

I have been cooking my way through Michael Solomonov’s Zahav: A World of Israeli Cooking in the last couple of months. This is an adaptation of his recipe for garlicky ground beef kebabs, which were very tasty with tadziki and pitas. (They would also go well with ajvar and kajmak.) Resting the prepared kebab mixture Read More …

Balkan Cuisine, Beef, Grilling & Barbeque, Israeli Cuisine
January 24, 2016April 27, 2020 jgrusse2 Comments

Chicken Leg Cassoulet

Cassoulet is a French classic which is very much in vogue this winter. The NY Times Magazine had an article on it today, and my sister-in-law Patricia made it yesterday following a Cook’s Illustrated recipe. Here is the version I have now made three times, based on a recipe in Serious Eats. There are two Read More …

Chicken, French Cuisine
January 24, 2016August 17, 2017 jgrusse4 Comments

Lithuanian Bacon Buns (Ausytes)

  Since Carol’s paternal grandparents came from Lithuania, I keep my eyes open for good Lithuanian recipes. These tasty buns are a cousin to the Tex-Czech Kolaches  with a similar enriched dough. This is an adaptation of a recipe in Bernard Clayton’s Complete Book of Small Breads. Use the best quality bacon for this recipe. Read More …

Breads, Breakfastbacon, breakfast, buns, LIthuanian cooking
January 24, 2016August 13, 2017 jgrusse1 Comment

Garides Santorini (Baked Shrimp and Feta Santorini style)

This baked shrimp and feta dish is a family favorite.  The recipe is an adaptation of a recipe in an excellent small cookbook which Georgia Lyras wrote for Krinos Foods in 1985. It can be baked in one large dish, or as shown in the photo in individual baking dishes. Four Servings 1-1/2 lbs. shrimp 3 Tbs. Read More …

Fish & Shellfish, Greek Cuisine
January 20, 2016August 17, 2017 jgrusseLeave a comment

Spaghetti Carbonara

Spaghetti Carbonara   This is an adaptation of a recipe in the Wall St. Journal scaled down to 2 people. This Italian classic is quick and easy and makes a good weekday dinner. One difference from the traditional recipe is that I use bacon vs. pancella, since I like the smoky taste of bacon and Read More …

Italian Cuisine
January 5, 2016August 17, 2017 jgrusseLeave a comment

Baguette in a Fourneau Oven

  A few years ago there was a media sensation when the New York Times published an article on an innovative way to bake bread from Jim Lahey, owner of the Sullivan Street Bakery. http://cooking.nytimes.com/recipes/11376-no-knead-bread . There were two key ideas in this approach. First, was that adequate gluten can be developed through the action Read More …

Breads, French Cuisine
January 5, 2016August 17, 2017 jgrusseLeave a comment

Hasselback Scalloped Potatoes

This is an adaptation of a recipe in The Food Lab cookbook. The idea is to combine the concepts of hasselback potatoes (thinly sliced potatoes placed with the slices vertical and with some fat and flavorings between the slices) and scalloped potatoes. By placing the potato slices vertically in the pan, there are lots of Read More …

American Cuisine, Vegetarian
January 3, 2016August 23, 2017 jgrusseLeave a comment

Joe’s Special

This is a diner classic from San Francisco which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl.   For 4 servings 8 oz., baby spinach, well washed 2 Tbs. olive oil 1 small onion, chopped 4 Read More …

American Cuisine, Beef, Camping Cookingcamping, Eggs, ground beef

Recent Posts

  • Shrimp Lettuce Wraps
  • Curried Rice
  • Mishkaki-Style Steak with Kachumber – Sous-Vide
  • Sautéed Beet Greens
  • Pimento Blue Cheese

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