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 …
This is a cold soup of Turkish origin which is very refreshing and light during the summer. We served it at a recent family dinner and it was very popular with the women of the family. (The men liked it fine but were not asking with enthusiasm for the recipe.) We made it out of Read More …
This unusual and surprisingly tasty version of an empanada is an adaptation of a recipe in criski.com which was spotted by one of my daughters-in-law who is trying to reduce the amount and glycemic index of the carbohydrates she eats. It was served to general applause at a family birthday lunch. What makes it unusual Read More …
Gambas al Ajillo was one of the first Spanish dishes I ever ate, and it has long been one of my favorites. With some good bread, a salad, and good white wine, it makes about a perfect dinner, and is fairly quick to put together since it is essentially just a shrimp saute with lots Read More …
This mustard vinaigrette is an adaptation of a recipe which appeared in the Wall St. Journal in November 2014. I have now made it a couple of times. There is a certain amount of elapsed time to let the chopped shallot mellow with the vinegar, and to generally meld the flavors, but this takes only Read More …
I am a great fan of dishes which combine bread with a filling (dumplings, calzone, empanadas, etc.) or with a topping (pizza, etc.) This is a slightly unusual variation on the Greek feta triangles made with phyllo, which are called Tiropites. These use a home-made dough, olive oil instead of butter, are less rich, and are adapted from Read More …
This sauce appeared in James Beard’s Theory & Practice of Good Cooking as a sauce for gravlax. It is good for that, but more typically I use it with smoked salmon as an alternative to cream cheese or a horseradish mayonnaise sauce. It is also good with broiled or grilled salmon. 4 Tbs. German mustard Read More …
This is the second hummus I have made as an adaptation from Michael Solomonov’s “Zahav: A World of Israeli Cooking“. This is a traditional hummus with tahini, and has an exceptionally creamy texture. When people talk about the food at Zahav restaurant, this is one of the dishes they most frequently mention. Cooking the Chickpeas Read More …
This Spanish classic is a personal favorite. This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp. This, good French bread, a salad, and champagne makes a perfect dinner, and one that does not take much time to prepare. A key to success is to be sure Read More …