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 …
This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches. The quantities below are enough for 1 batch of kolaches or about 16 Biscuit Bombs Kolaches The original recipe is from Beth Hensperger’s Breads of the Southwest. 1 large onion, chopped 1 Tbs. olive oil 1-1/4 lbs. potatoes, 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 …
I recently saw an article on the internet extolling how easy it is to make ricotta at home, and how tasty it is, including as a pizza topping. This inspired me to make ricotta and to use it in a pizza, and all turned out as promised. Fresh home-made ricotta has a very clean, intensely Read More …
Yesterday my daughter Amanda suggested that we make yogurt since she has been eating a lot of it. I found a recipe in the NY Times Cooking App and read the comments on the recipe. This turns out to be a very easy food to make, which should not be a surprise since in 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 version of the Tex-Mex classic is an amalgamation of two popular recipes (the recipe on the back of the can of Rotel tomatoes and “Jose’s Dip” from the Houston restaurant Molina’s Mexico City) plus some additional twists. Although it is standard for cheese-lovers to have a low opinion of Velveeta, it is actually the Read More …