The term “rissoles” derives from the French verb “rissole” which means to brown. The term has gone through extensive changes from when Auguste Escoffier used the term to describe Hors d’oeuvers or starters that were made with a brioche pastry and stuffed with a beef filling that are usually fried. The Rissole is basically a…
These rolls are easy to make and using a pasta maker and cookie cutter makes the work even easier. They are delicious and a wonderful appetizer. Variations on this recipe are legion.These are consistently listed as a traditional Estonian dish. However, many cultures and countries have similar recipes, but Estonian have claimed this dish. I…
As with most pierogi recipes the dough is not a yeast dough, but it handles well. It can be made, as can the filling, the day before and kept in the refrigerator. I love sauerkraut and make my own eating it almost every day. A very easy to make vegetable dish.* These pierogis are delicious…