Cooking from the old world of Eastern Europe for a new world
Chicory is a dark green bitter vegetable like dandelions. It is good for the liver and kidneys in terms of cleansing. This chicory salad recipe is simple and easy to prepare.With commecial salad dressing today you might be tempted to buy some pre-washed chicory and poor some foofy salad dressing over it and call this [...]
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I am not eating too much meat these days. However, if I do I ‘dilute it’ with vegetables. This beef and celery with beans and peas is one example how to combine veggies and beef. Beans and peas absorb fat via fiber. After you soak the pinto beans and the white peas over night drain [...]
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I live in St. Augustine, Florida now and this is seafood and even crayfish land. Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish salads. They are found in brackish waters, fresh waters and salt. Boil the cray-fish for about 15 minutes until their shell [...]
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Aragonese a region in northern Spain, make salad out of Borage. Borage or starflower is a bluish white flower and high in gamma-linolenic acid – GLA . Cook borage leaves and sautéed with garlic and parsley is the way they do it in Spain. You can add Borage flowers in a circle around the dish [...]
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Here is a simple white soup recipe that can be made with relative ease. In a deep pan or skillet place a bony piece of veal. Add chopped carrots Two onions Two turnips Some of the spice mace Add two quarts or two liters of weak soup broth. Add a little salt After cooking strain [...]
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Ingredients: 1 small cauliflower (or 1/2 a big one) 1 can of corn 5-8 slices of ham 1 fresh cucumber 2 tbs of yogurt 2 tbs of mayonnaise 1 tbs of olive oil 1 garlic clove black pepper salt 1. Boil the cauliflower for about 10 minutes till soft. Rinse it and let it cool. [...]
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You can use fresh anchovies or canned. You know which one I prefer. Either way soaks them and drain them and let them dry. Take one hard-boiled eggs and slice into little pieces. Use iceberg lettuce as a base and some darker green mixed in, in Russia they use dandelions as they are common they [...]
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With regard to this pigeon recipe, please do not be taken a back by this recipe. Pigeons are wild game that in hard times in the past were considered fair game, for survival. I love pigeons and would not eat them but here is the recipe. A very good way of carving these birds is [...]
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This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil. To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to [...]
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The mackerel is one of the most beautiful of fish, being known by its silvery whiteness. It sometimes attains to the length of twenty inches, but usually, when fully grown, is about fourteen or sixteen inches long, and about two pounds in weight. To carve a baked mackerel, first remove the head and tail by [...]
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