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Month: March 2021

March 26, 2021March 26, 2021 jgrusseLeave a comment

Armenian Perok Cake

This Armenian cake is a bit like a large Linzer cookie, since it has a base layer, a jam layer, and a lattice top.  This version is adapted from thekitchn.com.  The next time I make it, I will need to work some more flour into the lattice layer, since the pastry strands were fragile and Read More …

Desserts, Soviet Cuisine
March 23, 2021March 23, 2021 jgrusseLeave a comment

Grillades and Grits

Text to follow This beef stew is a classic breakfast or brunch dish in New Orleans.  It is a slow-cooked dish of beef braised with onions, bell peppers, and celery, so as a breakfast dish it would be prepared in advance.  We enjoyed it for dinner.  This version will make about 6 servings and is Read More …

American Cuisine, Beef
March 20, 2021March 20, 2021 jgrusseLeave a comment

Pork Braised in Milk

This is a popular dish in Argentina of Italian origins.  I served it with Catalan-style Spinach.  This takes about 3.5 hours and makes 4 ample servings.  This version is based on Argentina Cooks! 1.5 lb. pork loin 2 cups whole milk 2 Tbs. lemon juice Salt and pepper to taste 1 Tbs. butter 1.5 tsp. Read More …

Latin American Cuisine, Pork
March 14, 2021March 20, 2021 jgrusseLeave a comment

Sourdough Focaccia using a Chekich

This small focaccia was a bit of an experiment which turned out very well.  The dough was half a batch of Sourdough Baguette dough.  The topping was a classic one: 1 Tbs. olive oil 2 cloves garlic, finely chopped Leaves from a sprig of rosemary, chopped Sprinkle of Maldon salt (or other coarse salt I Read More …

Breads, Italian Cuisine
March 13, 2021March 13, 2021 jgrusseLeave a comment

Japanese Wafu Burger

These Japanese patties are made with a mixture of beef, tofu, and shitake mushrooms, and are a tasty way to eat a bit less beef.  I liked it with the optional okonomiyaki sauce, steamed rice, and stir-fried Asian greens.  This will make 6 servings. 14 oz. package of firm tofu 1 lb. ground beef ½ Read More …

Beef, Japanese Cuisine
March 13, 2021March 13, 2021 jgrusseLeave a comment

Shrimp Scampi

This version of the Italian-American classic is sized for 2 persons and is adapted from Alex Guarnaschelli’s book Cook with Me.  It is a quick saute, rather like a more lemony version of Gambas al ajillo (shrimp in garlic sauce) .  So the important thing is to have all the ingredients prepped and ready when Read More …

American Cuisine, Fish & Shellfish, Italian Cuisine
March 2, 2021March 2, 2021 jgrusseLeave a comment

Classic Chicken Parmesan

Chicken Parmesan is an Italian-American classic (and also a dish which I am sure you cannot find in the Old Country).  This version is adapted from Alex Guarnaschelli’s Cook with Me.  She thinks this is 4 to 6 servings, which would be very large servings.  It is more like 8 servings for me.  She also Read More …

Chicken, Italian Cuisine
March 2, 2021March 2, 2021 jgrusseLeave a comment

Homemade Tomato Sauce

placekeeper This is an onion-rich tomato sauce which I used for Classic Chicken Parmesan .  It is adapted from Alex Guarnaschelli’s Cook with Me.  It made about 1.5 times what was needed for the chicken parmesan.  This version is done in around 30 minutes. ¼ cup extra virgin olive oil 2 large onions, halved and Read More …

Italian Cuisine, Vegan, Vegetarian

Recent Posts

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  • Coconut Macaroons

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