Filed under appetizers

Pickled cauliflower

You can pickle a lot of different vegetables – not just cucumbers.  One day I was thinking that cauliflower would make really good pickles, and I went searching for the recipe.  The one I liked was from Ann Burrell in her Picked Cauliflower Salad.  I did not make the salad, but cauliflower pickles turned out great … Continue reading

Chicken liver mousse

Chicken liver mousse

Thank you Alton Brown for another amazing recipe. You will need: 2 tbsp. butter 1/2 chopped onion 1 tart apple, cored, peeled and chopped 1 tsp. fresh thyme 1 lb. chicken livers 1/4 cup brandy or cognac salt and pepper to taste 1 cup heavy cream Directions: Clean the livers if needed and cover them … Continue reading

Pickled onions

I had some young red onions in my fridge that I bought on a farmer’s market. Instead of adding them to a salad, I had an idea to pickle them. Now it’s a perfect ingredient for grilled corn, beet salad or really any kind of vegetable salad you can think of. Or, have them as … Continue reading

Hachapuri

Hachapuri

A classic Georgian dish. You will need: 1 cup buttermilk 1 egg approx. 3 cups flour 1 tsp. salt 1 tsp. sugar 1/2 tsp. baking soda 1 tbsp. vegetable oil your favorite shredded cheese for filling (Georgian Sulguni is traditional) The recipe: Mix buttermilk,, egg, salt, sugar, oil, and soda together.  Add flour 1 cup … Continue reading

Israeli marinated eggplant

Israeli marinated eggplant

A must at a summer table.  Adopted from “1,000 Jewish Recipes” by Faye Levy. You will need: 2 medium eggplants 2/3 cup + 2 tbsp. olive oil 3 cloves garlic, minced 1 tsp. cumin 1/4 cup vinegar 1/4 cup chopped cilantro salt and pepper to taste The recipe: Cut eggplants into circles.  Sprinkle them with salt … Continue reading

Beet and prune salad

This is an old Russian classic. I love beets, so I make this a lot. This is the kind of classic that does not get old. I roast my beets because I love the flavor of roasted beets, but you can boil them as well. You will need: 2 medium beets 1 cup prunes 1 … Continue reading

Stuffed mushrooms

I made these mushrooms for Thanksgiving, and they were amazing.  After making the stuffing using the original recipe I found that it needed a little bit more flavor, so I added mayo.  It kicked the flavor up a notch as well as making the stuffing creamier.  The mushrooms were gone in a second, I will make … Continue reading

Deviled eggs

Deviled eggs

In Russian kitchen, they are called stuffed eggs, and there are as many recipes for them as there are women who make them.  This is the recipe for classic American deviled eggs.  See if you can modify the recipe to suit your taste. You will need: 6 extra large eggs (extra large are easier to … Continue reading

Mideteranian marinated peppers

Mideteranian marinated peppers

Adopted from “1,000 Jewish Recipes” by Faye Levy. You will need: 4 large red bell peppers 4 cloves garlic 1/4 cup olive oil 1/4 cup vinegar pinch cumin pinch cayenne salt and pepper to taste The recipe: Broil or grill the peppers turning them every 5 minutes until all sides are charred. Let cool. Peel … Continue reading