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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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Yearly Archives: 2023

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  2. 2023

Graši (Latvian) – Stuffed Rissoles

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.July 2, 2023

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…

Estonian Ham and Cheese Rolls (Bagelid Singi ja Juustuga)

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.July 2, 2023

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…

Sauerkraut Pierogi (Kapusta)

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.July 2, 2023

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…

Taiwanese Beef Pepper Bun

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.April 18, 2023

It is not known exactly where the pepper bun originated, however most state it originated in the province of Fujian in the city of Fuzhou. Fujian is the closest province to Taiwan. It is thought that Fujian immigrants brought the dish to Taiwan and many of the oldest pepper bun vendors have Fuzhounese ancestry. The…

štrudla s makom (Serbian Poppy Seed Cake)

Wrapped Foods Recipes, Wrapping Up a FastBy John Peppin, D.O., F.A.C.P.March 26, 2023

The poppy plant is thought to have originated in the Mediterranean and Middle east centuries ago. The Sumerians, Egyptians, Greeks and Roman’s harvested this seed to make oil and cakes. The first archeological evidence of use of the poppy in India dates back about 5000 years ago and in China back to 3000 B.C. Native…

Pivčiće – Serbian Apricot Cookie

Wrapped Foods Recipes, Wrapping Up a FastBy John Peppin, D.O., F.A.C.P.March 11, 2023

These Serbian cookies are fast friendly. They are fairly easy to make and don’t take lots of time. Further they are delicious. There is very little on-line about these cookies; my inspiration, and take, comes from the very interesting book, Nistisima by Georgina Hayden, which I highly recommend. This is an unusual cookie as one…

Mughlai Paratha

Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.March 10, 2023

Mughlai Paratha is a Bengali dish that is believed to originate during the rain of Jahangir 1569-1627 and the Mughal Empire. His cook Adil Hafiz Usman was from Bengal. Apparently, the monarch was tired of similar dishes being served to him day after day. He ordered his cook to develop a new dish in 10…

Ratatouille

Unwrapped Food Recipes, Wrapping Up a FastBy John Peppin, D.O., F.A.C.P.March 4, 2023

Ratatouille is an internationally known dish that may have originated in France. It is considered “peasant” food, but the peasants clearly had a good thing going. Nothing would go to waste, and they would use any left over vegetables to make a vegetable stew. Additionally, the vegetables were “rough cut”. This stew was first mentioned…

Pineapple Sorbet

Wrapping Up a FastBy John Peppin, D.O., F.A.C.P.March 2, 2023

The best sorbet runs about 30% sugar via a refractometer. If you have one this gives you a very accurate reading, but the recipe below hits that 30% just right. Pineapple sorbet is another great dessert during the Lenten fast.

Coconut Sorbet

Wrapping Up a FastBy John Peppin, D.O., F.A.C.P.March 2, 2023

Sorbet is a wonderful dessert and during the fast a good fast friendly addition to a meal. This is an easy recipe and delicious. Plan on mixing the coconut the night before, and chill thoroughly. This gives you a much better sorbet.

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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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