Jambalaya is a Cajun rice dish. This version is adapted from Chef Paul Prudhomme’s Louisiana Kitchen and is made from ingredients which any Cajun household would have on hand. The one hard to find ingredient for non-Cajuns is Tasso which is a spiced ham. (The link is to my recipe for it. Ordinary ham can Read More …
This is a Swedish supper dish which we have made several times over the years. This version is adapted from one of our oldest cookbooks, The Time-Life International Cookbook. This makes 2 servings and takes less than 30 minutes and is made from pantry ingredients. 1-2 Tbs. butter 8 oz. lean bacon (such as Canadian Read More …
This version of spaghetti is a good mid-week choice since it can be made quickly and almost entirely with pantry ingredients. It calls for fresh basil, but if that is unavailable, dried basil could be used. This version makes two servings and is adapted from a spaghetti con tonno recipe at parade.com 4.5 oz. spaghetti Read More …
This variation of flan uses fresh or frozen coconut and is adapted from Mariana Valasquez’s book Colombiana. It needs to be prepared well in advance since it needs to chill in the refrigerator for a minimum of 6 hours. It makes 8 servings and is not very sweet. I found frozen shredded coconut at the Read More …
Ajvar is a roasted pepper and eggplant spread which is very popular in the Balkans. Some 10 years ago we hosted overnight a Serbian exchange student. He noticed a jar of ajvar in our refrigerator and demolished it. It was the taste of home. This version is adapted from The Best of Croatian Cooking. Normally Read More …
This method of cooking tuna was inspired by the Spanish classic Gambas al Ajillo (Shrimp in Garlic Sauce), with tuna replacing the shrimp. I have now made this a couple of times, and it makes an excellent dish with some good crusty bread, salad and a nice white wine. Quantities are for 2 people. It Read More …