This is the first thing I have made from Hugh Mangum’s cookbook Barbecue: Smoked & Grilled Recipes from Across the Globe. As shown in the photo, we made the meat mixture into 4 logs which we grilled on the barbecue, We served them with ajvar (a pepper and eggplant paste) and yogurt, with a side Read More …
Pickled onions are often useful as a garnish. This version makes 2 cups and is adapted from 177MilkStreet.com 1 cup white vinegar 2 tsp. white sugar 2 tsp. kosher salt 2 medium red onions, halved and thinly sliced 1 jalapeno chili, stemmed, halved and seeded In a small bowl, mix together the vinegar, sugar, and Read More …
Since we recently went to Romania, I have kept my eyes open for Romanian recipes to try. I spotted one on 177MilkStreet.com which I tried with success. The unusual parts of this soup are that it is flavored with caraway seeds and vinegar, and garnished with Pickled Red Onions. This will Take about 2 hours Read More …
Lake Bled is a very scenic place in the Julian Alps of Slovenia, which we visited last year. A famous dish from Lake Bled is a cream cake, composed of puff pastry, whipped cream, and a custard. Carol made it last night based on a recipe in Spela Vodovc’s book Cook Eat Slovenia: Traditional Recipes Read More …
A popular dish on the Dalmatian coast of Croatia is Pašticada, which a beef pot roast in a flavorful sauce. We enjoyed it with gnocchi at Trogir during a recent trip. I made this version last night based on a recipe in chasingthedonkey.com, which was adapted for ingredients available in an American kitchen. We started Read More …
Ajvar is a roasted pepper and eggplant spread which is very popular in the Balkans. Some 10 years ago we hosted overnight a Serbian exchange student. He noticed a jar of ajvar in our refrigerator and demolished it. It was the taste of home. This version is adapted from The Best of Croatian Cooking. Normally Read More …
Stuffed cabbage is classic Eastern European comfort food. If available, they are so much better if made with fermented cabbage leaves, which can be bought at Eastern European groceries, and add a pleasant acidity to the dish. The fermented leaves (which are essentially sauerkraut which has not been shredded) also cut out the otherwise Read More …
The Richmond Times-Dispatch published this week a recipe from their archives, which apparently originally came from Perla Meyers’ “The Early Summer Garden Cookbook”. It involved most of my favorite foods, especially roasted peppers and feta cheese, so I had to give it a try. As expected it was easy and very tasty. 2 Read More …
This is the rub I used on the Mexican Soda Marinated Grilled Chicken in a separate post. It is adapted from Robb Walsh’s “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. I used about a tablespoon per batch of chicken, which is less than Robb Walsh recommended. 2 Tbs. granulated garlic 1 Tbs. chili Read More …
This was a successful experiment to improve the Bosnian flatbread Lepinja by adding a preferment step, rather than making it as a straight dough. The process involved dividing the original recipe into two parts, a preferment part, made earlier to develop gluten and flavor complexity, and the remainder added at the normal time a few Read More …