Monthly Archives: June 2009

Speķa rauši – Bacon and onion yeast rolls

Speķa rauši (pīrādziņi)

I love speķa rauši.

Speķa rauši is a yeast dough rolled out and cut into circles, topped with fried bacon and onions, sealed into a half-moon shape, brushed with egg wash and baked until golden brown and delicious.

This recipe uses a common yeast dough and lots of bacon. It’s enough for a crowd, so if you just want to try it, make the dough, quarter it and freeze the rest. Six slices of bacon and half a medium onion will be enough for a quarter of the dough.Speķa rauši (pīrādziņi)

I love speķa rauši.

Speķa rauši is a yeast dough rolled out and cut into circles, topped with fried bacon and onions, sealed into a half-moon shape, brushed with egg wash and baked until golden brown and delicious.

This recipe uses a common yeast dough and lots of bacon. It’s enough for a crowd, so if you just want to try it, make the dough, quarter it and freeze the rest. Six slices of bacon and half a medium onion will be enough for a quarter of the dough.

Posted in beef, ground meat, latvian, pork, recipes, side, snack, untranslated | 5 Comments

Just What Are Garlic Scapes Anyway?

To be honest, before last week, I’d never heard of them before. Suddenly, now they’re at every farmer’s market stand, bloggers are putting them to creative use and I’m left standing on the sidelines wondering what they even are. Apparently, I’m not the only one as the newsletter from the farmer’s market has a section on these strange little guys.

Garlic scapes appear to be a rising trend hitting the foodie scene. In botanical terms, a scape is a leafless, flowering stem. To be honest, before last week, I’d never heard of them before. Suddenly, now they’re at every farmer’s market stand, bloggers are putting them to creative use and I’m left standing on the sidelines wondering what they even are. Apparently, I’m not the only one as the newsletter from the farmer’s market has a section on these strange little guys.

Garlic scapes appear to be a rising trend hitting the foodie scene. In botanical terms, a scape is a leafless, flowering stem.

Posted in asian, beef, chinese, dairy-free, gluten-free, recipes, untranslated, vegetable | Leave a comment

French Onion Soup

I remember back when I was a kid, my parents would take me to T.G.I.Friday’s on special occasions. I loved the place for two reasons: I could have a Shirley Temple, which always made me feel like I had a grown-up drink, and I could have french onion soup with my dinner (or as my dinner). Since then, it’s always been my favorite soup.

I remember back when I was a kid, my parents would take me to T.G.I.Friday’s on special occasions. I loved the place for two reasons: I could have a Shirley Temple, which always made me feel like I had a grown-up drink, and I could have french onion soup with my dinner (or as my dinner). Since then, it’s always been my favorite soup.

Posted in dairy-free, gluten-free, recipes, soup, untranslated | 3 Comments

Garlic Sauce

Ķiploku mērce (garlic sauce)

Where I live, fry sauce reigns supreme.

Depending on which local variant is followed, fry sauce might be a simple mixture of ketchup and mayo or a spicy bbq, ketchup and mayo delight. It took me years to give in and start doing as the Romans do, but I’m definitely a convert. I’ve been happily dunking my french fries into fry sauce for the better part of five years now.

Until I went to Liepāja to see my (then-future) husband and had a hamburger craving, that is.Ķiploku mērce (garlic sauce)

Where I live, fry sauce reigns supreme.

Depending on which local variant is followed, fry sauce might be a simple mixture of ketchup and mayo or a spicy bbq, ketchup and mayo delight. It took me years to give in and start doing as the Romans do, but I’m definitely a convert. I’ve been happily dunking my french fries into fry sauce for the better part of five years now.

Until I went to Liepāja to see my (then-future) husband and had a hamburger craving, that is.

Posted in american, gluten-free, latvian, recipes, sauce, untranslated | 4 Comments

Watermelon-Feta Salad

Watermelon-Feta Salad

It’s summer and to me, that means watermelon.

Juicy, red, sweet and ripe, watermelon is one of the best foods to have in these dry parts. We like to buy the seedless melons and chop them up into easy to grab portions. Sometimes we make a bowl of it and a bowl of popcorn and nosh our way through a movie. Watermelon-Feta Salad

It’s summer and to me, that means watermelon.

Juicy, red, sweet and ripe, watermelon is one of the best foods to have in these dry parts. We like to buy the seedless melons and chop them up into easy to grab portions. Sometimes we make a bowl of it and a bowl of popcorn and nosh our way through a movie.

Posted in american, fruit, gluten-free, recipes, salad, untranslated, vegetarian | Leave a comment

Priecīgus Līgo svētkus!

Priecīgus Līgo svētkus (Jāņi 2009)

Mm. Jāņi. Summer solstice. A great Latvian excuse to drink copious amounts of beer, eat large quantities of really great food, stay up all night and play with fire.

I don’t expect to make it all the way through the night and local ordinances prohibit us from setting fires in our yard, but we do have plenty to drink and eat. Priecīgus Līgo svētkus (Jāņi 2009)

Mm. Jāņi. Summer solstice. A great Latvian excuse to drink copious amounts of beer, eat large quantities of really great food, stay up all night and play with fire.

I don’t expect to make it all the way through the night and local ordinances prohibit us from setting fires in our yard, but we do have plenty to drink and eat.

Posted in latvian, untranslated | 1 Comment

Jāņu siers

Līgo vakars is tomorrow and we’ve been patiently waiting for our kefir biezpiens to finish drying so we could make Jāņu siers (Latvian Solstice caraway cheese) today.

Making this type of fresh cooked cheese is a semi-involved process that takes about an hour of active cooking time. We made a small cheese this year since it’s just the two of us but it’s great for starting out too.

As far as biezpiens goes, I’m working on solidifying the process for making biezpiens from kefir and will test how to make it from buttermilk.

Līgo vakars is tomorrow and we’ve been patiently waiting for our kefir biezpiens to finish drying so we could make Jāņu siers (Latvian Solstice caraway cheese) today.

Making this type of fresh cooked cheese is a semi-involved process that takes about an hour of active cooking time. We made a small cheese this year since it’s just the two of us but it’s great for starting out too.

As far as biezpiens goes, I’m working on solidifying the process for making biezpiens from kefir and will test how to make it from buttermilk.

Posted in cheese, gluten-free, latvian, recipes, untranslated | 6 Comments