Yesterday I had friends over to make Czech fruit dumplings. When I make dumplings I usually proceed the dumpling course with a course of salads. In this instance, I made a raw beet salad, a grated carrot salad, and a dish of cinnabar chanterelles and sour cream with fried potatoes. I am fortunate that there’s a nice patch of cinnabars growing a few blocks from my house. I have been able to forage...
Several years ago the photographer, and close family friend, Marketa Luskacova taught me how to make Czech fruit dumplings. I try to make the dumplings most summers, just as I make pierogis most winters, and this week we’re having a dumpling party for friends. The recipe is so great that I thought I would share. Marketa’s Czech Fruit Dumplings Makes about 16 dumplings...
When I was a kid my mother used to make this amazing raspberry sauce. We would eat it on fresh and home canned peaches, ice cream and yogurt. In the last few days I have found an abundance of wild black raspberries growing near where I live. Yesterday I called Mom up and asked her for her recipe. Kathy’s Wild Black Raspberry Sauce 3 cups wild black raspberries1/4 to 1/2 cup sugar depending on the...
In Barcelona’s Mercat de Sant Josep de la Boqueria Sara and I were lucky enough to find cheap and plentiful dried porcini powder. I bought a bunch. Last night we had friends over for dinner and I made what might be the best mushroom risotto ever. Here’s the recipe: 2 T butter3 cloves garlic finely minced1 shallot finely minced1 T porcini powder1 oz dried porcini1/2 lbs king trumpet mushrooms...