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Wrap It Up by John Peppin, D.O.
Wrapped Food Recipes from around the World
Wrap It Up by John Peppin, D.O.Wrap It Up by John Peppin, D.O.
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Monthly Archives: May 2022

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Pelmeni – Russian Dumplings

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.May 31, 2022

Dumplings are ubiquitous in the Balkans, Eastern Europe, Russia, Ukraine and other countries. These are delicious. I have taken the liberty of doing my own version of these Pelmeni, as I prefer food a little more savory than what is considered the original recipe for Pelmeni. The picture above is of frozen Pelmeni. These are…

Shrimp Stuffed with Cheese Filled Date and wrapped in Bacon with a Pecan Glaze.

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.May 23, 2022

This is a fairly simple recipe, but putting it all together can be a bit challenging. Wrapping the date in the shrimp and then in the bacon requires at least 2 toothpicks. Also you want to bake these enough that the bacon is a crisp as possible, without burning the shrimp and date. These can…

Crepe Wheels with Mushroom and Cheese Filling

Wrap Up a Tailgate Party, Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.May 22, 2022

These are easy to make, impressive and your guests will love them. They are finger food, easy to pick up, and just a small bite each, an amuse bouche. The crepe batter is from my blog on sweet crepes, so it is a all-purpose flour crepe without the sweetness. The filling here is savory not…

Beignets Stuffed with Spinach and Artichoke

Wrap Up a Tailgate Party, Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.May 10, 2022

Beignets are the Louisiana official state Doughnut. The beignet usually uses a choux dough, a moist dough that allows steam to puff up the beignet, a choux pastry. Making a choux pastry is a bit of a challenge and the recipe below is a fairly simple moist yeast dough. In the 17th century Settlers from…

Cambodian Fried Spring Rolls

Wrap Up a Tailgate Party, Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.May 10, 2022

The origin of spring rolls is distinctly Chinese. The roll, as all of us have come to understand it, originated during the Jin Dynasty, 266-420 D. Originally the term “spring roll” indicated a wrapped roll filled with spring vegetables and was a celebratory dish when spring arrived. The concept has spread around Asia and most…

Wrapping up Dublin, Ireland

Wrapping Up Culinary TravelsBy John Peppin, D.O., F.A.C.P.May 3, 2022

Recently I spent a week in Dublin at a conference. The conference was a major European meeting that occurs every 2 years, a schedule completely messed up by the COVID response. A wonderful city, and one I have visited in the past. Pubs, pints, friendly people, and pretty good food seem to sum up this…

Stromboli (per Peppin)

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.May 2, 2022

Stromboli is a stuffed Italian bread that originated in the USA. Romano’s restaurant in Philadelphia claims to be the first to provide Stromboli on their menu. The Stromboli is similar to the Calzone, which was invented in Italy in the 1700s in Naples. The basic difference between the two is how they are shaped and…

Wrap It Up Author, John Peppin
John F. Peppin is a physician with over 30 years of clinical experience, currently consulting. He has published multiple professional articles. His interest in cooking and food has grown over his life and he is a self-taught cook, not a chef.

About "Wrap It Up - Wrapped Food Recipes from Around the World": Why wrap food? The wrapping of food gives food added flavor, kills off bacteria, is more visually pleasing, allows for different ingredients to be included, keeps food moist and holds in flavors. However, it has taken centuries for the wrapping of food to develop into a more sophisticated cooking approach current seen around the world.
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