Pileći Kebap
Friday, January 25th, 2008Nema ništa bolje u tri sati.
Archive for the ‘Vegetables’ Category
Frittata di Giorno
Sunday, January 6th, 2008What probably looks to you like a decent penne rigate con salsiccia fresca is actually the jumping off point for a Sunday afternoon repast. I sliced cooked Italian sausages, diced a bit of prosciutto, chopped some parsley and sauteed it all up with sliced onions and garlic. Easy. Then I ...
Bakalar: Croatian Cod Stew
Wednesday, December 26th, 2007Listen: Bakalar: John J. Goddard podcast 12.25.2007 The Christmas meal in Croatia nearly always includes bakalar, a simple stew of dried cod and potatoes. It's beyond delectable. The Croatian word bakalar is not only the name of the dish, but also of the fish. It's a derivation of bacalao, the Spanish ...
One-Skillet Snacking
Saturday, December 8th, 2007I was thinking Mediterranean when I went to town on this one, but it looks pretty Asian. Well, Spaghetti Bolognese is Asian-Mediterranean fusion of a sort, what with the Chinese purportedly inventing the noodle a few days after the Big Bang. So I shouldn't feel awkward for depicting this little ...
Zucchini Griddlecakes
Saturday, May 26th, 2007My first encounter with these exquisite little flaps of vegetalia was on the Pelješac peninsula in southern Croatia, where they are known as uštipce od tikve. Now, these are pretty straightforward, down-home little numbers, so I'd be shocked, stunned and amazed if they did not exist in some form ...
Citrus Baby Octopus Salad
Thursday, April 19th, 2007You should have known that it was only a matter of short time before I cooked a sea creature with tentacles. If you can find me a land creature with tentacles, I'll be happy to come up with something for you. Tentacly speaking, you may know how difficult it is to ...
Pistachio Lemon Pepper Trout
Saturday, March 31st, 2007Every year I get a pound of pistachios for Christmas from my grandmother. I'm not one of those people who has time to sit around shelling and eating nuts like a fat squirrel, so it usually takes me a while to go through them. Here it is, the end ...
Smoked Avocado
Wednesday, March 21st, 2007A few weeks ago I saw a recipe for guacamole on a popular food blog that called for "perfectly ripe" avocados. I was compelled to comment that there's so much joy to be gotten from unripe and over-ripe fruits and vegetables, even avocados. More than a few cultures are known ...
Meat on a Hot Xylophone
Tuesday, March 6th, 2007Someone decided to have roštilj (barbecue) at Igor's weekend place in Tržić, way up in the wine-growing Samoborske Gorje, about an hour from Zagreb. In true northern Croatian fashion, there was plenty of meat, including thick trenchers of GRILLED BACON. Igor pulled the requisite green onion crudite from his garden, but ...
Squid: Ethically Nutritious
Wednesday, February 14th, 2007If you're going to eat animals, fish and seafood are tops. I could preach and pontificate endlessly on the virtues of clean, high quality protein and heart-healthy lipids, but I sense that most of my readers don't need to be told. By now you've surely also deduced that I am ...
