Alfajores have become a favorite of mine ever since Dolcezza opened up a couple of blocks from my house - sitting there on the counter in a glass dome looking delicious, screaming to be eaten - they're a light, fluffy and decadent cookie with a rich Dulce de Leche sandwiched in between. I can't speak more highly of them. But in the interest of economics I can't buy one every time I grab a coffee. I can barely justify a $5 coffee as it is. I scoured the internet for recipes but nothing consistent came up, other than the use of cornstarch. With a few tweaks here and there I think I've managed to satisfy my craving with a home-baked cookie I'd be proud to exchange at any holiday party, and for someone as bad as baking as I am that is quite the statement. These are very easy to make, but that's made up for in the messy and time consuming assembly process.Read More
Polish influence has been thrust upon me this past year -- its culture, politics, history and more importantly its food. Polish cuisine isn't exactly at the forefront of culinary stardom - bland and stodgy - pierogies and sausage are all that comes to mind. But it doesn't have to be. Bigos is far from bland, fun to make and a pleasure to eat, it's a stick to your ribs dish. Much needed on these cold winter nights.
Bigos, or more commonly known this side of the Atlantic as Hunter's Stew is the national dish of Poland, comprised typically of cabbage, sauerkraut and pork. The rest is up to you. It can be as interesting and flavorful as you would like it to be. In this version I used smoked Kielbasa and Canadian ham, although traditionally any leftover meats you have can be used. Be sure to always include the Kielbasa, it gives it a rich smoky flavor the dish is known for. To bulk it up I added potatoes, which I'm sure will draw some ire from traditionalists, but it would seem lost without it, Bigos to me is a meat and potatoes dish. Throwing in a dozen or so juniper berries produces a wonderful aromatic flavor, think peppery fresh pine cones and gin. I'll say it again slowly. Gin! It's a great compliment to the meat.Read More
It's getting cold out which means one thing. Comfort food. Nothing makes me happier in the kitchen than cooking big pots of food that I can feed to my friends, these dishes not only go further on the plate but I always find them to be cheaper at the check-out too. Like the tomato sauce I have worked on these short-ribs over the years to how I like them, but they can easily be adapted to individual preference. And after having multiple requests from friends for the recipe it's about time I make a blog post about them. This recipe is in two parts, there are the short-ribs which can be served with a big heaping of buttery mashed potatoes, or they can be used to make the lasagna. Which you will want to make. I promise not to steer you wrong.Read More
At the start of each autumn I head out to the farms and pick up some cheap tomatoes. 20lb's of tomatoes for $20, that's a bargain if ever I saw one. The quality of tomatoes aren't the best, a few bruises here and there - it is the back end of the season after all, but they're more than good enough to make a hearty batch of sauce. Enough for a few meals, short-rib lasagna anyone?Read More