This stew of peppers with tomato, onion, and paprika is one of the bedrocks of Hungarian cooking. It can be used in a wide variety of ways. Today I am using it with eggs and sausage to try to recreate the “Hungarian Eggs” which were a popular buffet item on our recent Viking River cruise Read More …
This roasted Tunisian salad was a big hit last night. I like roasted peppers, so I was interested when I spotted a recipe in Marianne Magnier-Moreno’s book “My Cooking Class: Middle Eastern Basics” which had roasted peppers and roasted tomatoes. Since it is still early spring, we do not have good quality big tomatoes Read More …
We were in the mood for something different than ordinary steamed rice, and made this cilantro rice, which is adapted from Melissa Guerra’s “Dishes from the Wild Horse Desert: Norteno Cooking of South Texas”. We have served it a couple of different ways, most recently with shrimp sautéed with garlic and guacamole salsa. We Read More …
During the past year this has become my standard Italian red sauce. The key step is to hand crush a lot of canned tomatoes, and then to slowly roast and caramelize most of them, while reserving a smaller amount to add just at the end to add brightness to the final sauce. It takes a 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 …
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 …
Can you eat hummus while backpacking or canoeing? Absolutely, if you have the foresight to dehydrate it first. This successful experiment was inspired by Laurie Ann March’s book, “A Fork in the Trail”, the basic message of which is that a very wide range of foods can be eaten while backpacking as long as they 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 …
Now that we are in the height of the summer fruit season, and there are fresh plums in the supermarket, I made this old favorite. It has an interesting and complex flavor since, as the name says, it uses three kinds of plums, fresh plums, prune juice, and plum brandy. Fruit brandies are the real 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 …