This fish, potato, and olive oil spread is a variation on a Venetian classic Baccala Matecato and similar Italian and French spreads. The key difference is using smoked trout instead of dried cod as the fish element. This version is adapted from a recipe in Saveur. Since olive oil is a key ingredient, it is Read More …
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 …
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 …
These tasty pickles can be eaten within a day or so of making them. This version is adapted from a recipe in the Richmond Times-Dispatch and makes about a pint of pickles. 1 lb. English or Persian cucumbers, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar 1 Tbs. Read More …
After taking apart two ducks to make breasts for duck prosciutto and legs for confit, I had two duck livers. In the true peasant spirit, that represented some food which should not be wasted, so I made paté out of them following a recipe in The Essential Pepin. The paté made a nice lunch on Read More …
Basturma is an air-cured dried beef which is very popular in Armenia. It is like a spicier version of the Italian bresaola or the Spanish cecina. I spotted recipes for how to make it in Saveur.com and in the cookbook Lavash, and decided to make a batch. It was relatively easy and fun to make. Read More …
This is a very easy tapa which makes a nice dinner with some good bread and a salad. I have made this many times over the years. This version is adapted from one of my oldest and most used cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain. 1 lb. Spanish chorizo, in ¼ inch Read More …
This is the simple way that I have been making a smoked salmon spread lately. 4 oz. hot smoked salmon 4 oz. cream cheese 1 tsp. horseradish 1 tsp. mustard Mash all the ingredients together in a bowl. Spread on good bread and top with sliced onions and capers.
I like meatballs, and this is a recipe which I have made many times over the years. It was originally from the Triton Bar/Restaurant in Barcelona, as recorded in one of my favorite cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain. This will make ~ 40 one-inch meatballs, which is about 6-8 servings. The Read More …
This Chinese-American dish is an excellent example of fusion cuisine. The original version dates back at least 30 years to cookbook author Irene Kuo, and it was re-publicized as a Genius Recipe on Food52 in an article by Andrea Nguyen. The name comes from the simple ratio of sherry or rice wine, soy sauce, apple Read More …