Monthly Archives: July 2009

Leek-Apple-Walnut Salad

Leek-Apple-Walnut Salad

Latvian salads incorporating sour cream or mayonnaise as a dressing for a combination of vegetables are quite popular. They’re easy to throw together, go with most anything and surprisingly tasty. This one is based on a very simple leek-apple salad in Latviešu ēdieni that we had with vareniky. Leek-Apple-Walnut Salad

Latvian salads incorporating sour cream or mayonnaise as a dressing for a combination of vegetables are quite popular. They’re easy to throw together, go with most anything and surprisingly tasty. This one is based on a very simple leek-apple salad in Latviešu ēdieni that we had with vareniky.

Posted in dairy-free, gluten-free, latvian, recipes, salad, side, untranslated, vegetable | Leave a comment

Baked Vareniky (Ukrainian Pocket Pies)

Baked Vareniky

Vareniky can be described as large “pocket pies” or “hand pies”. Similar to ravioli, pelmeņi or pierogi, they’re popular in many Eastern European countries. They can be filled with just about anything — cheese, meat, cabbage, poppy seeds, mushrooms, fish or liver — or any combination thereof. There’s even a version with cherries that I’m very tempted to make later this week.

Vareniky, which means “boiled things”, are quite often boiled, though they can also be steamed (some parts of the Ukraine), boiled then fried in butter (Poland) or baked with an egg wash (Latvia). We went the Latvian route (unsurprisingly) and baked ours.Baked Vareniky

Vareniky can be described as large “pocket pies” or “hand pies”. Similar to ravioli, pelmeņi or pierogi, they’re popular in many Eastern European countries. They can be filled with just about anything — cheese, meat, cabbage, poppy seeds, mushrooms, fish or liver — or any combination thereof. There’s even a version with cherries that I’m very tempted to make later this week.

Vareniky, which means “boiled things”, are quite often boiled, though they can also be steamed (some parts of the Ukraine), boiled then fried in butter (Poland) or baked with an egg wash (Latvia). We went the Latvian route (unsurprisingly) and baked ours.

Posted in dairy-free, ground meat, recipes, ukrainian, untranslated | Leave a comment

Royal VKB Garlic Crusher [Review]

Garlic Crusher

As you might have already guessed from the recipes I’ve posted so far, my husband and I go through a lot of garlic.

Neither of us are fans of mincing garlic with a knife. The minced garlic in a jar isn’t that fresh though I confess to using it before I was married just because it was easy. And grating it using a Microplane gets old fast when you have half a dozen cloves to get through. Garlic Crusher

As you might have already guessed from the recipes I’ve posted so far, my husband and I go through a lot of garlic.

Neither of us are fans of mincing garlic with a knife. The minced garlic in a jar isn’t that fresh though I confess to using it before I was married just because it was easy. And grating it using a Microplane gets old fast when you have half a dozen cloves to get through.

Posted in product reviews, untranslated | 10 Comments

Menu for July 19 – 25

Despite all of the great produce, we had a hard time sticking to the plan for last week. On one day, my dad didn’t want to eat alone, so we went to dinner with him, while another day we were in absolutely no mood to cook (if only that had happened on the same day!).

We have a few rollovers this week though we did manage to use almost all of our produce last week that wouldn’t last. The last of it (tomatoes and eggplant) will get used up tomorrow in Eggplant Parmesan.

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Ratatouille

Ratatouille

Traditionally, ratatouille contains some or all of the following: tomatoes, squash, eggplant, zucchini, bell peppers (red and green), plenty of onion, and basic herbs such as thyme, marjoram, basil and parsley. Some chefs like to make a sauce out of the herbs, onions and tomatoes, then layer the other vegetables into a casserole which is then baked, others simply throw it all into a pan (at varying intervals, of course) which is what I opted to do.

I’m glad I finally made this. It was excellent, the flavors melded beautifully… Still, I keep thinking this needs a nice lemony vinaigrette to really round it out. Maybe you might disagree, but have it on hand, just in case. Ratatouille

Traditionally, ratatouille contains some or all of the following: tomatoes, squash, eggplant, zucchini, bell peppers (red and green), plenty of onion, and basic herbs such as thyme, marjoram, basil and parsley. Some chefs like to make a sauce out of the herbs, onions and tomatoes, then layer the other vegetables into a casserole which is then baked, others simply throw it all into a pan (at varying intervals, of course) which is what I opted to do.

I’m glad I finally made this. It was excellent, the flavors melded beautifully… Still, I keep thinking this needs a nice lemony vinaigrette to really round it out. Maybe you might disagree, but have it on hand, just in case.

Posted in dairy-free, french, gluten-free, recipes, untranslated, vegetable, vegetarian | 1 Comment

Baked Egg Rolls with Two Sauces

Baked Eggrolls

I love egg rolls and spring rolls of all varieties, but I don’t really care for deep-frying them. I’m not much of a fan of the process of deep-frying, to tell the truth. (I’ll happily eat someone else’s cooking however!) When I had a craving for egg rolls, I had to find something that was baked and still good.

These egg rolls are crunchy enough to be interesting, easy to make and (most importantly) good. Since they’re baked, sealing the fillingBaked Eggrolls

I love egg rolls and spring rolls of all varieties, but I don’t really care for deep-frying them. I’m not much of a fan of the process of deep-frying, to tell the truth. (I’ll happily eat someone else’s cooking however!) When I had a craving for egg rolls, I had to find something that was baked and still good.

These egg rolls are crunchy enough to be interesting, easy to make and (most importantly) good. Since they’re baked, sealing the filling

Posted in asian, chicken, dairy-free, recipes, sauce, side, snack, untranslated | Leave a comment

Rīsi ar tomātu sviestu (Tomato-Butter Rice)

Rīsi ar tomātu sviestu

This week, we decided to pick a recipe at random that neither of us had had before. (Okay, that’s not so difficult for me, since I’ve only lived in Latvia for 4 months.)

I have to say, I’m very happy with this one. It’s a variation on fried rice that tastes sweetly of tomato with a buttery finish. It’s definitely a keeper. Rīsi ar tomātu sviestu

This week, we decided to pick a recipe at random that neither of us had had before. (Okay, that’s not so difficult for me, since I’ve only lived in Latvia for 4 months.)

I have to say, I’m very happy with this one. It’s a variation on fried rice that tastes sweetly of tomato with a buttery finish. It’s definitely a keeper.

Posted in gluten-free, latvian, recipes, rice, side, untranslated, vegetarian | 2 Comments