Archive for November, 2009

Potstickers

  • November 29th, 2009
  • Posted in Recipes

These Asian dumplings may seem like a big fuss but they’re really very easy to make. Fresh potsticker wrappers can be found in almost any large supermarket these days. Sometimes called gyoza or wonton wrappers they can be square or round. A package of these wrappers usually has 50-60 sheets, depending on the thickness. I [ READ MORE ]

Chicken Liver Pate

  • November 29th, 2009
  • Posted in Recipes

You either love chicken liver or hate it, but if you are a chicken liver fan, you’ll love this luxurious spread that’s perfect for holiday entertaining, or as a great spread to top your morning bagel. Any liver can be used, but chicken livers produce a very mild, creamy spread.  1 ½  lbs fresh chicken livers [ READ MORE ]

Potato and Green Onion Cakes

  • November 27th, 2009
  • Posted in Recipes

Potato and Green Onion Cakes  Leftover mashed potatoes are reincarnated in this great side dish. These are so good you’ll make extra mashed potatoes on purpose. They’re very good served as an alternative to hash brown potatoes for breakfast.  4 cups cold seasoned mashed potatoes ½ cup flour ¼ cup grated parmesan cheese 1 beaten [ READ MORE ]

Swedish Meatballs

  • November 27th, 2009
  • Posted in Recipes

Every world cuisine has its version of the meatball.  This is a recipe that does double duty. These classic Scandinavian meatballs can be served as a main course when served over noodles or as a hot appetizer for parties. They can be made well in advance and frozen which makes them a handy make ahead [ READ MORE ]

Ricotta Walnut Tart

  • November 22nd, 2009
  • Posted in Recipes

  I’m resolved to cooking a turkey every year for sake of tradition, but it’s the side dishes and desserts (except pumpkin pie because I don’t care much for that) that make the Thanksgiving dinner I gladly prepare each year special to me.  They can eat the turkey and pumpkin pie while I savor a [ READ MORE ]

Dry Brine Turkey

  • November 21st, 2009
  • Posted in Recipes

I’m already on record as a pumpkin pie hater, I might as well publicly announce I feel the same way about turkey. I understand how people are inspired by the look of a gargantuan perfectly browned Norman Rockwell bird as the centerpiece of a holiday meal. I just don’t understand how so many folks actually [ READ MORE ]

Horseradish

  • November 19th, 2009
  • Posted in Recipes

There’s nothing photogenic about horseradish. The leaves of the plant are large and coarse, the roots are gnarly and the grated root is a nondescript shade of pale. But what it lacks in appearance is more than compensated in its powerful punch.  In the same botanic family as broccoli, cabbage, wasabi and mustard, the fiery [ READ MORE ]

Mayocoba (Canary) Beans

  • November 18th, 2009
  • Posted in Recipes

  The Mayocoba, or Canary Bean, was named after a small village in Mexico where this new version of an old Incan bean was developed. They are light yellow when dry but when briefly soaked and cooked turn white. About the same size as a pinto bean the interior is creamy with a very tender outer [ READ MORE ]

Buchty

  • November 15th, 2009
  • Posted in Recipes

Warm up your weekend kitchen with these Eastern European pull-apart breakfast yeast rolls filled with jam or preserves. Buchty (pronounced booktee) can be made in less than 2½ hours or the dough can be made a day in advance and refrigerated. Just bring the dough to room temperature before shaping and filling with the jam, [ READ MORE ]

Potato Cakes

  • November 14th, 2009
  • Posted in Recipes

These are a quick, delicious and attractive potato side dish. They go particularly well with a steak or chicken.  This is the basic recipe but it can be tweaked by adding whatever herbs, cheese or seasonings that compliment your main dish. To make these extra special, fry them in that duck fat you have been [ READ MORE ]

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