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 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 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…
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.
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.
Gateau is the French word for cake. This recipe is a very unique take on the concept of “cake”. The history seems to suggest that the Savoyard cake with potatoes and bacon was a fairly recent creation. It is a Tartiflette from the Savoy region that originated in the valley of Aravis. This is the…
Puff pastry with an almond filling, what is not to like? The galette des rois is such a desert. The history of this dish is a bit convoluted but fascinating, and I hope I am stating it accurately. Its roots take place in western Gaul with the Carnut peoples. Once occupied by the Roman’s, they…
This is a fascinating, unique and delicious dish, that I first saw in Michel Roux Jr’s book The French Kitchen (which I highly recommend). Recipes in French abound on the web and are all different. However, trying to find some history on this dish was challenging. Regardless, it will wow your guests both visually and…
I recently was working in Monticello Kentucky and stayed in Somerset Kentucky. The restaurant scene is modest, but one clearly stands out far above the others when it comes to “a gourmet experience” – The Chalet. I have eaten at this restaurant multiple times during my stays in Somerset, excellent ambiance, wonderful food and very…
Dumplings in Eastern Europe, and around the world, are ubiquitous and have very different fillings country by country. Dumplings are boiled, fried, steamed and put in soup. However, dumplings from Eastern Europe are very similar, and confusion enters when trying to determine who developed the first dumpling in a given country or region. Russian and…