If you have an ice cream machine, fruit sorbets make an easy and excellent dessert. For the adults, they are definitely taken to another level when served with a bit of fruit brandy. This batch of nectarine sorbet began with a quest to find good uses for the 20 odd pounds of peaches and Read More …
This is a popular breakfast in the Philippines where it is common to have cooked rice leftover from the previous night’s dinner. It was very good with the Filipino Garlic Sausage Patties . It would also make a good quick supper dish. This is an adaptation from Marvin Gapultos’ “The Adobo Road Cookbook”. 4 Read More …
This simple quick pickle can be used in noodle bowls and banh mi. I cut the vegetables into 3 inch lengths with a knife, used a mandolin to get 3 mm. slices and then used a knife to cut the slices into matchsticks. This recipe was adopted from Serious Eats. 1 large peeled carrot, cut 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 …
I recently saw a post on how delicious gorgonzola, walnuts, and red onions are as a topping for pizza. I liked the idea, and made the same sort of thing with what I had on hand, which was blue cheese, pistachios, and yellow onions. It was delicious. I think the only thing I really lost Read More …
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 …