This is a classic Greek appetizer, shown here on a slice of baguette. This recipe is an adaptation from what I think is the best community cookbook of all time, The Complete Book of Greek Cooking from the Recipe Club of Saint Paul’s Greek Orthodox Cathedral. It makes about 2 cups. Since olive oil Read More …
These dolmas are exceptionally good because of the high ratio of onions, scallions, and herbs to rice in the filling. Commercial dolmas are usually the opposite. This posting is adapted from a recipe in what I think is the greatest community cookbook of all time “The Complete Book of Greek Cooking” by The Recipe Club Read More …
This traditional Greek mezze was a hit at Family Beach Week. Due to lack of equipment, I made it a little chunky as a spread. With a food processor, it could be pureed into a dip 4 jarred roasted red peppers, diced 2 clove garlic, finely chopped 4 oz. feta, crumbled 1 Tbs. Olive oil 2 Read More …
Pork rillettes are like a French version of the Southern classic Pulled Pork, except served in small portions on bread or crackers like a very simple pate. Rillettes are easy to make since all they are is pork which has been slow cooked with some flavorings, shredded, and then preserved in little jars with some pork fat Read More …
These easy and tasty quick pickles are a signature dish of Jestine’s Kitchen in Charleston, SC, where they are served on the table instead of bread at the beginning of the meal. This posting was adapted from Holly Herrick’s The Charleston Chef’s Table. Although the recipe calls for the pickles to be marinated overnight, they Read More …
In Olia Hercules’ Mamushka: A Cookbook on Ukrainian and Eastern European cooking, there is a very enticing set of photographs and recipe for a large spiral filled with feta cheese. I have now made this twice, and have basically figured out what to do. When done right, the result is a flaky filled bread, like Read More …
When I was young, onion dip from a package was very popular. In fact, it was pretty tasty, but making onion dip from scratch is a lot tastier and not much work. This recipe is adapted from Serious Eats, and includes a couple of tricks to get the onions really browned relatively quickly. Those Read More …
This quick and easy pate can be made with any hot smoked fish, and is very good with high quality bread. Here are proportions for 5 oz. of flaked smoked trout, which is what I got from a whole trout I bought at a Polish grocery in Williamsburg. I have successfully made more or less Read More …
This Central Asian cheese spread is like a lighter version of Boursin. I made it from home-made yogurt combining a couple of recipes from Caroline Eden and Eleanor Ford’s very interesting and colorful cookbook Samarkand: Recipes & Stories from Central Asia & The Causasus. 2-1/2 cups whole milk yogurt 1 scallion, finely chopped 1 clove Read More …
Nothing beats the heat and uses up the bounties of the garden like the Spanish classic, gazpacho. We are currently drowning in ripe beefsteak tomatoes and cucumbers, and this chilled soup put a dent in the inventory. Make this a few hours in advance to give the flavors time to meld and the soup Read More …