I roasted 2 turkeys for Thanksgiving, and in true peasant style, did not want to waste any part of the turkeys. Thus I turned the livers into paté in the same way that I previously made duck liver paté, which was based on a recipe in The Essential Pepin. 2 turkey livers (~5 oz. total), Read More …
Looking through my Turkish cookbooks, I spotted a pide which included artichokes in Turkish Delight. Since Carol likes artichokes, I decided to try it, and it was a winner. It made a nice dinner with a salad. The amounts below are for 2 servings: ½ recipe of Pide Dough 3.5 oz. cooked chicken, shredded or Read More …
Pide is the Turkish version of pizza. They have a distinctive shape, which is long and narrow with twisted ends, and look vaguely like a boat. They can have fillings similar to pizza as well as very different fillings. The recipe below is the quantity of dough to make 4 individual pides, each of which Read More …
Since we visited Turkey last month, I have been looking for Turkish recipes to try and I spotted one at www.177milkstreet.com which looked interesting. Essentially it is a form of grantinéed potatoes including yogurt, cheese, and garlic. This recipe will make 6-8 servings and will take about 2 hours to prepare. It was very good. Read More …
A popular Turkish kebab is made from ground lamb. This version is based on a recipe in Turkish Delights. I found that it did not stick together well on our Turkish skewers, so I grilled it with out them. It had a tendency to stick to the grill. Possibly I should have chopped it more Read More …
I had some NZ mussels on the half-shell in the freezer and was looking through my Thai cookbooks for a suitable recipe. I noticed that three books had an unlikely combination of mussels and pineapple with red curry paste, so I decided to give it a try. The version I made was mostly based on Read More …
Cheesy Damper is an Australian quick bread which was demonstrated on the Rachel Ray show. It can be ready in about 30 minutes. I have 2 versions below, a larger one suitable for a 12-inch cast iron skillet, and a smaller one suitable for a 9-inch cake pan. Since I had some mini-pepperoni on hand Read More …
I had 4 oz. of hot smoked salmon in the back of my refrigerator and used it to make rillettes based on a recipe in americastestkitchen.com. 4 oz. hot smoked salmon 1 Tbs. unsalted butter, softened 1 Tbs. sour cream 1 tsp. mustard 1.5 tsp. lemon juice 1 Tbs. finely chopped onion Freshly ground black Read More …
I made these flatbreads to go with pork souvlaki. They are based on a recipe in Milk Street TV and are soft and flexible. This recipe will make 8 flatbreads in about an hour to an hour and a half. 1 cup lukewarm water ¼ cup Greek whole-milk plain yogurt, at room temperature ½ cup Read More …
Amanda asked for Fettuccine Alfredo for dinner the night before the Richmond Marathon. We served it with chicken schnitzel and a salad. The fettuccini was based on a recipe in Lidia’s Italian-American Kitchen. Essentially it is a pasta with cream sauce. Here it is sized for 4 oz. of dried fettuccine, which is enough for Read More …