I have made this for hummus and for shawarma sandwiches, and it is quick and easy. This recipe is adapted from Israeli Soul by Michael Solomonov and Steven Cook. ¼ garlic clove (i.e. very little) Juice of 1 lemon 16 oz. jar tehina 1 Tbs. kosher salt 1 tsp. ground cumin 1 to 1-1/2 cups Read More …
We clipped this recipe out of some cooking magazine 30 or 40 years ago. It is an unusual combination of marinated mushrooms, salami, olives, cheese, capers, and a vinaigrette. In other words, it is all of the flavors of an antipasto platter, mixed together. We served it with a home-made sourdough baguette as part of Read More …
This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling. 1 medium eggplant (about 1 lb./455 grams) 2 Read More …
This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling. 1 package (16 oz./455 grams) frozen chopped spinach, Read More …
On November 28, 2018, the New York Times published an article on a group of Jewish women in Atlanta, who make burekas (essentially Middle Eastern empanadas) for an annual synagogue bazaar. One of the things I found charming about the article is that their recipe has evolved over the years to use White Lily flour, Read More …
This is an adaptation of a recipe in the October/November 2018 issue of Cook’s Country. In addition to eating them separately as an appetizer, I think they would be good with mashed potatoes. Meatballs 22 squares of Saltine crackers, crushed 1 cup whole milk 2 lbs. 85/15 ground beef 2 oz. Parmesan cheese, grated Read More …
We are having a Tex-Mex themed dinner tonight for Amanda’s birthday, featuring this salsa, Chile con Queso , Carne Asada , Tex-Mex Flour Tortillas , guacamole, charro beans, and (not really Texan but very Southern) Hummingbird Cake This salsa is adapted from a recipe in Serious Eats and is very simple 1-1/2 lbs. tomatillos Read More …
Gravlax is salmon which is cured with herbs, predominantly dill, and which is not smoked. I have made gravlax over the years in a traditional way which involved using weights to help press liquids out of the salmon during the curing process. I saw an article in the March 2013 issue Food & Wine Read More …
One of the most celebrated dishes in Houston was the green sauce at Ninfa’s, a Tex-Mex restaurant chain, now largely gone. (Ninfa Laurenzo died in 2001). I made a batch yesterday to go with the Sous-vide Carnitas , using an adaptation of the recipe in Robb Walsh’s excellent The Tex-Mex Cookbook. This recipe makes a Read More …
Carol and I were recently in Galicia walking the Camino de Santiago. In Galicia, empanadas were commonly available at both restaurants and bakeries, and tuna is by far the most common filling. (If the filling is not specifically identified, you can be confident that it is tuna.) This version is a large empanada to be Read More …