I set aside a couple of the grilled corn on the cob from last week's barbecue and finally got around to making the dish I had planned ... Mexican Street CornIt's a remarkably easy dish which can add flavour and moisture even to corn that's no longer at its peak in terms of flavour and texture because it's been sitting in your fridge for a day or ( Read more... )

I haven't made a pie in ages but the various flyer sales for stone fruits (nectarines, peaches and plums) tempted me and so I scoped out what was available. I ended up going to Food Basic and picking up a clamshell of nectarines cause I had a bad experience with last year's basket of peaches. They were firm but not as sweet as I would have liked ( Read more... )

I had a pound of lean ground beef in my freezer and, with a bountiful pantry, was torn between various possibilities. The front runners were beef burritos and a meat lasagna as I already had all the ingredients for either one. Including a batch of fresh pasta sitting in the fridge ready to be rolled out ( Read more... )

This should be the last dumpling post ... for a while, anyway.

There are as many recipes for making these sweet cheese dumplings as there are Hungarian grandmothers (nagyanya, nagymama).

Ok, that may be a slight exaggeration but, net surfing, even just on Hungarian web sites, will reveal lots of variations. In some, you separate your eggs and ( Read more... )

Sometimes you run across the most interestingly named dishes while browsing through cookbooks or surfing the internet. Malfatti, or "poorly made", refer to a type of rolled spinach and cheese dumpling, and like the cookies brutti ma buoni or "ugly but good", also from the Italian, the result is much tastier than the name would suggest ( Read more... )

I haven't made ravioli from scratch in a while but after picking up a pound of ricotta cheese from the local Italian grocery store and with a medium sized sweet potato sitting on the counter in the kitchen, I had my inspiration. An economy ($2.31 for ~3.5 oz) package of prosciutto ends and a cup of frozen peas made for a tasty sauce ( Read more... )

Between taking time off for a bad cold which started with the sore throat from .... well, you can guess, and a Friday without any calls, I've been home for six days. And doing very little cooking that I can post about.

So, this palak paneer is a stretch to be creative with very little energy.

Palak, means spinach, but the more broadly defined ( Read more... )

Cooking for one is a challenge ( Read more... )

There are several kinds of Easter bread or preparations called variously, pasca or pascha or paska. One is even a molded type of cheese. But this version, made with the same sweet yeast dough as cozonac, has a sweetened cheesecake filling. The cheese used is a dry curd cheese, though ricotta, drained cottage cheese or even cream cheese has been ( Read more... )

I hate wasting food, but for some reason, I seem to be discarding broccoli stems. Just one stem and a few florettes and you have a delicious addition to a plain cheese souffle. This is a variation of my basic cheese souffle recipe for two. Over the years, I've made it with leftover shredded salmon, spinach, sauteed mushrooms and various cheeses.


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