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Month: June 2020

June 28, 2020July 3, 2020 jgrusseLeave a comment

Pimento Cheese

Pimento Cheese is a Southern classic.  This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread.  This was quite tasty, but more saucy than I expected.  The next time I would start with less mayonnaise Read More …

American Cuisine, Appetizers, Cheese, Vegetarian
June 28, 2020June 28, 2020 jgrusseLeave a comment

Walnut and Red Pepper Dip (Mohammara or Muhammara)

This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness.  This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy.  It added some good variety to a set of dips to accompany Grilled Flatbread. 1 cup walnuts 4 roasted Read More …

Appetizers, Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian
June 26, 2020June 28, 2020 jgrusseLeave a comment

Pain au Chocolat

Instructions to follow Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose.  All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash. Roll out the croissant dough until a single recipe is a 17 Read More …

Breads, Breakfast, French Cuisine
June 26, 2020June 26, 2020 jgrusseLeave a comment

Croissants

Instructions to follow

Breads, Breakfast, French Cuisine
June 22, 2020June 22, 2020 jgrusseLeave a comment

Farmhouse Cheddar Cheese – First Try

This post is about my first try at making a pressed cheese, a farmhouse cheddar.  I learned a lot from the process, and the result was a much more accomplished second effort in this posting:  Farmhouse Cheddar Cheese.  It will probably be a couple of months before I try this second effort, but I opened Read More …

Cheese
June 21, 2020June 21, 2020 jgrusseLeave a comment

Gouda

The photo shows Gouda out of the brine and beginning to air dry in the cheese cave. Gouda is an example of a washed-curd cheese, and this is the first time I have made one.  When making a washed-curd cheese, one of the steps is to drain some of the whey from the curds and Read More …

Cheese
June 20, 2020June 20, 2020 jgrusseLeave a comment

African Chicken

When I lived in Asia, I liked to visit the now former Portuguese colony of Macau.  One of the signature dishes of the colony was African Chicken, which is chicken cooked in a spicy coconut milk based sauce.  This version is based on a recipe in the South China Morning Post.  I have kept the Read More …

Chicken, Macanese Cuisine
June 14, 2020June 15, 2020 jgrusseLeave a comment

Beef Goulash with Potato Pancakes

This is a tasty dish for 6 people.  The potato pancakes remind me of the Irish boxty, since they are a mixture of potato and flour.  It takes around 3 hours to reduce the sauce to the thickness shown in the photo.  This version is adapted from an article in Vice. For the Goulash: 6 Read More …

Beef, Hungarian Cuisine
June 14, 2020June 14, 2020 jgrusseLeave a comment

Crab Omelet Thermidor

This is a variation on a signature recipe from a prominent London hotel, The Goring.  They make their omelet with lobster, but since we get good crabmeat here in Richmond, I have substituted the crab.  I made this as the hotel does, in individual servings, but I think it could easily be done in a Read More …

British Cuisine
June 9, 2020June 9, 2020 jgrusse5 Comments

Cepelinai (Klatskies)

The national dish of Lithuania is a large potato dumpling with a meat center, served with a rich sauce.  Most people call these cepelinai (i.e zeppelins) and make them as tapered cylinders, rather like a skinnier version of a football.  In Carol’s family, they are called klatskies, which is apparently the Russian word for them, Read More …

Lithuanian Cuisine

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Recent Posts

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