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Month: August 2017

August 28, 2017August 30, 2017 jgrusseLeave a comment

Coq au Vin (Ga Nau Ruou Chat)

This is an example of Vietnamese-style French food, like yoshuku, Japanese-style Western food.  It was a big hit at dinner today.  The recipe is adapted from Luke Nguyen’s cookbook “Indochine: Baguettes and banh mi: finding France in Vietnam” which I found in a bookstore in Auckland, NZ.  Since I worked for 11 years in Asia, Read More …

Chicken, Vietnamese Cuisine
August 21, 2017August 23, 2017 jgrusseLeave a comment

Chicken and Dumplings

  This is an American comfort food classic which I have often made camping.  The first time I remember making it, I was at Pine Springs Campground in the Guadeloupe Mountains National Park in West Texas.  I had the entire dish in the pan on the stove cooking away, and was sitting in a camping Read More …

American Cuisine, Chicken
August 13, 2017August 13, 2017 jgrusseLeave a comment

Classic Crab Cakes

  These are crab cakes with just enough binder to hold them together, and just enough flavorings to enhance the crab meat, which is the star of the disch. There is no attempt here to reinvent, modernize, or freshen up a classic, nor is there any attempt to make the dish less expensive by stretching Read More …

American Cuisine, Fish & Shellfish
August 13, 2017August 13, 2017 jgrusseLeave a comment

Peanut Butter Chocolate Chip Skillet Cookie – Camping Version

This is one of the desserts I plan on serving during our Boundary Waters canoe trip next month.  The basic adaptation from a home version is using 3 Tbs. of egg powder and 1/4 cup of water to replace the egg + egg yolk in the original recipe by Bakerella.  It is important not to Read More …

American Cuisine, Camping Cooking, Desserts
August 12, 2017August 13, 2017 jgrusse1 Comment

Pizza Boeuf Oeuf (Beef and Egg Pizza)

  This version of pizza is popular in France and is a favorite of my nephew Alexandre.   For one person, this was made with 2 oz. of ground beef which was lightly cooked, and then a raw egg was put on top of the pizza when it was about half cooked.  He also added some yellow Read More …

French Cuisine, Pizza
August 6, 2017May 23, 2019 jgrusseLeave a comment

Rice and Herb Stuffed Grape Leaves (Domadakia Yialandji)

These dolmas are exceptionally good because of the high ratio of onions, scallions, and herbs to rice in the filling. Commercial dolmas are usually the opposite. This posting is adapted from a recipe in what I think is the greatest community cookbook of all time “The Complete Book of Greek Cooking” by The Recipe Club Read More …

Appetizers, Greek Cuisine, Vegan, Vegetarian
August 5, 2017August 10, 2017 jgrusseLeave a comment

Roasted Red Pepper and Feta Spread

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 …

Appetizers, Cheese, Greek Cuisine, Peppers, Vegetarian

Recent Posts

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  • Curried Rice
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  • Sautéed Beet Greens
  • Pimento Blue Cheese

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