Latest posting is just below: My Recipes: Table of Contents

You can check my latest posting in the post just below this table of contents.

Unlike in the past, I'm beginning my blog with a table of contents on the 250 recipes I've posted. My "analytics" show that a number of recipes are hit by internet surfers who simply key in a type of recipe. That will continue as before. But for those who simply visit my blog to see what I posted recently, they hit my most recent recipe rather than see what's available.

In the five years this web blog has been operating, I've posted a number of recipes and related commentaries. They're in no particular order, other than some seasonal dishes at certain times. That all makes it hard for anyone who checks the blog to find particular recipes, or even to check what is there to see if anything
interests them. That's especially true for things back in the archives.

To deal with the problem, I've created a table of contents and will update it as I add recipes. Unlike a usual table of contents, there are no page numbers because the blog does not have numbered pages. In their place I list the date a particular recipe was published.

I hope you find some recipes of interest.

(To locate recipes, go to the month/year [in the Archives on the right side of the blog] then find the posting for the day indicated; dates are in reverse order, from more recent to earlier)

Appetizers

Smoked Salmon Dip/Spread I -- 12/24/07
Smoked Salmon Dip/Spread II -- 3/2/08
Tangy Salmon Spread -- 6/25/08
Fish Pâté made with Tuna -- 1/10/10
Double-Fish Cream Dip -- 11/13/10
Pâté Saxonne, Liverwurst-based Spread -- 11/03/08
Smoked Salmon Tartare -- 10/27/07
Spanish Fish with Peppers, Olives, and Pine Nuts -- 8/19/08
Tomatoes Stuffed with Fruited Tuna -- 9/9/06
Spanish Tapas Meatballs -- 11/5/06
Korean American Sesame Chicken Cakes -- 8/6/10
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
Rillettes: French Charcuterie Appetizer -- 7/11/10
Jeweled Stuffed (Devilled) Eggs -- 1/2/10
Sherry-Almond Cheese Ball -- 1/3/10
Welsh Rabbit (aka "Rarebit") -- 3/8/11
Shrimp Scampi -- 7/23/08
Shrimp Newberg -- 8/25/08
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Crispy wontons with sweet-sour sauce -- 2/26/11
Hot Artichoke-Cauliflower Antipasto -- 11/27/07
Green Beans Sautéed with Garlic and Tomato -- 8/26/08
Roasted Stuffed Mushrooms -- 12/28/08
Braised Mushrooms à la Grecque -- 4/6/09
Fried Cauliflower Appetizer -- 10/3/10
Spinach-Artichoke Dip -- 2/16/08
Roasted Zucchini "Hummus" -- 6/21/09
Great Guacamole -- 5/16/07
Double Bean Salsa for Dipping -- 1/24/10
Lentils Sautéed with Cream (dip/salsa) -- 7/29/08
Lentil-Cream Dip for Maria -- 11/19/10
Hummus -- 7/22/08
"Terra Cotta" dip for Maria -- 12/10/10
Baba Ganouj, roasted eggplant spread -- 7/25/08
Cold Gazpacho -- 8/12/06
Tangy Asiago-Almond Spread -- 6/28/08
Fresh Mozzarella, Tomato, and Basil – Caprese -- 4/1/08
French Lentil Salad -- 8/6/08
Roasted Beets with Goat Cheese -- 8/18/07
Aioli: Garlic Mayonnaise for Roasted Vegetables -- 8/27/08
Quiche -- 7/21/08

Soups and Salads

Cold Gazpacho -- 8/12/06
Tomato-Basil Bisque Soup -- 8/16/10
Ancient Roman Dry Legume Soup with Greens -- 5/23/10
Lentil Soup with Greens -- 1/09/08
Grandma's Split Pea Soup with Ham -- 7/19/08
Dutch Split Pea Soup with Smoked Sausage -- 4/22/10
Vegetarian Split Pea Soup -- 7/19/08
Black Bean Vegetable Soup -- 11/17/08
Gingered "Pumpkin" Soup -- 10/30/11
French “Pumpkin” (Butternut) Bisque -- 5/1/10
Red Riot Soup, hot or iced -- 5/16/10
Mulligatawny Soup, Meatless -- 3/28/07
Turkey-Apple Chowder with Cheddar -- 12/4/06
Chicken and Sausage Gumbo -- 8/1/10
Green Chile with Pork -- 11/20/06
Red and Black Chili -- 7/17/08
Blond Chili -- 10/28/06
Competition-winning "Hot Blond" Chili -- 2/7/10
Orange-Rose Chili with Lentils -- 8/12/09
Vegetarian Chili -- 8/8/08
Delicious Meatless Chili -- 12/8/08
Summer Herb Salad Dressing -- 7/7/07
Green Salad with Mustard Vinaigrette -- 4/15/08
Easy Balsamic Vinaigrette -- 9/28/11
Fresh Mozzarella, Tomato, and Basil –- Caprese -- 4/1/08
French Cucumber Salad with Crème Fraiche -- 6/18/08
French Lentil Salad -- 8/6/08
Coleslaw, Deli-Style -- 6/5/08
Great Potato Salad -- 6/3/08
California Fruited Tuna Salad -- 9/22/07
Devilled Egg Salad -- 5/3/07

Poultry and Meat

Chicken and Sausage Gumbo -- 8/1/10
Pâté Saxonne, Liverwurst-based Spread -- 11/03/08
Rillettes: French Charcuterie Appetizer -- 7/11/10
Korean American Sesame Chicken Cakes -- 8/6/10
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
Malaysian Soy Sauce Chicken -- 2/2/08
Black Soy Sauce Chicken w/ Broccoli -- 4/20/09
Spicy Coconut Chicken -- 2/21/08
Jerk Chicken -- 8/31/08
Chicken Breast stuffed with Spinach and Feta -- 3/26/08
North African Chicken Medallions (for Wedding) -- 7/5/08
Marinated Chicken Shish Kebabs -- 5/31/08
Oven-roasted Chicken Kebabs -- 11/29/09
‘Tandoori’ Chicken Tikka Kebabs -- 6/10/08
Mediterranean Herbed Chicken for Sandwiches -- 8/10/08
Chicken Sautéed with Dijon-Cream Sauce -- 11/26/06
Chicken à la Créole -- 3/19/08
Haitian-style Chicken Creole -- 1/22/10
Alsatian Chicken in White Wine and Cream -- 1/14/08
Autumn Sautéed Chicken with Fruit -- 11/4/07
Chicken Marsala -- 5/31/07
Chicken Sautéed with Mushrooms and Cream -- 3/29/09
Chicken Cacciatore -- 7/12/08
Chicken Sautéed with Red Wine and Sun-Dried Tomato -- 8/24/08
Chicken Stewed with Sun-Dried Tomatoes -- 5/15/11
Alsatian Chicken braised in Beer -- 7/3/11
Easy Mediterranean Chicken Stir-Fry -- 8/24/06
Malaysian-Chinese Braised ("Red-Cooked") Chicken -- 5/25/09
Vietnamese Chicken (or Pork) in Caramel Sauce -- 6/03/09
African Peanut Sauce Chicken -- 2/22/07
North Indian Chicken and Spinach Curry -- 11/9/08
Malabari Coconut Chicken Korma -- 5/17/09
South Indian Chicken Curry -- 8/11/08
Brightly Flavored North Indian Chicken Curry -- 3/2/10
Kofta Curry with Chicken and Cashew Cream -- 7/31/11
Chicken Keema Gobi (Chopped chicken curry with cauliflower) -- 10/24/10
Braised Turkey Pot Roast -- 12/04/10
Turkey Kofta Korma (Meatball Curry with Cashew Cream) -- 8/20/11
Persian Beef and Nectarine Stew (Koresh) -- 8/11/10
Indian Kofta (Meatball) Curry -- 9/23/08
Pakistani Beef Meatball and Potato Curry -- 10/5/09
Keema -- "Minced" Meat Curry with Peas and Potatoes -- 2/6/10
Spicy Pork Vindaloo Curry -- 10/1/09
"Ceylonese" Pork or Beef Curry -- 10/25/09
Malay Beef Curry -- Kari Lembu -- 4/24/10
Afghan Qorma of Lamb or Beef with Green Beans -- 8/05/09
Dansak -- Chicken and Lentil Curry -- 2/29/09
Thai Yellow Curry with Chicken and Butternut -- 1/25/08
Thai Chicken Panang Curry -- 8/12/06
Spiced Ground Meat Kebabs -- 8/10/08
Thai Beef Panang Curry -- 10/16/10
Butternut and Lentils braised with Beef -- 9/23/09
Easy Chicken Pot Pie -- 9/13/07
Chicken Chilaquiles: Mexican Casserole -- 1/11/09
Paprika Schnitzel -- 4/12/08
Basque Pork or Beef Stew -- 6/14/08
'Chopped' Beef Stoganoff /08
Transylvanian Goulash -- 10/18/06
Stout-Molasses Marinated Pork Tenderloin -- 3/25/11
Autumn Pork Stew with Fruit -- 9/30/06
Pork stewed with Quince 1 -- 11/12/08
Pork stewed with Quince 2 -- 11 15/09
Balkan Pork Stew with Eggplant -- 6/17/09
Braised "Country-Style" Pork Ribs -- 12/26/10
Pork braised with Bananas and Apples -- 11/27/11
Pork and Lentils stewed with Cream -- 11/08/08
Garnished Sauerkraut with Smoked Meats -- 3/12/11
Carbonade Flamande I, Belgian Beef and Onion Stew with Beer -- 3/6/11
Carbonade of Chicken, Belgian Chicken stewed with Beer -- 9/12/08
Baked Kibbeh (Middle Eastern stuffed Meatloaf) -- 9/15/08
Red and Black Chili -- 7/17/08
Green Chile with Pork -- 11/20/06
Blond Chili -- 10/28/06
Competition-winning "Hot Blond" Chili -- 2/7/10
Orange-Rose Chili with Lentils -- 8/12/09
Bourbon-Glazed Pork (or Chicken) Burgers -- 1/24/08
Mushroom-Caper Smothered Chopped Steaks -- 1/20/08
Swedish Meatballs -- 10/30/07
Prussian Meatballs with Caper-Curry Sauce -- 9/06/09
Green Peppercorn Meatballs in Spiced Cream -- 10/13/07
Mediterranean Meatballs -- 8/27/07
Stuffed Lamb (or Beef) Meatballs -- 5/21/11
Spanish Tapas Meatballs -- 11/5/06
Turkey and Basil Meatballs with Peppers sautéed in Red Wine -- 9/7/08
Frikkadels -- South African Curried Meatballs -- 1/12/11
Meatballs and Tomato Sauce for Pasta -- 4/07/10
‘Sausage’-style Meatballs and Spaghetti Sauce -- 3/9/08
Spicy Lentil Stew with Meatballs -- 9/19/10
Bolognese Meat Sauce for Pasta -- 9/15/06
‘Russian’ Meat Pie -- 1/17/07
Polish Easter, and Wedding, Sausage -- 3/13/10
‘Philadelphia’ Scrapple -- 2/12/08
Creole Zucchini (with pork and ham) -- 7/8/09
Zucchini Jambalaya (with ham and chicken) --8/18/09
Sausage Jambalaya -- 4/21/09
Greek rice dressing for turkey or lamb -- 11/01/08
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
English-style Mushroom Sauce for Beef -- 9/28/11

Seafood

Tangy Salmon Spread -- 6/25/08
Fish Pâté made with Tuna -- 1/10/10
Double-Fish Cream Dip -- 11/13/10
Smoked Salmon Tartare -- 10/21/07
Sweet and Sour Fish -- 4/24/07
Spanish Fish with Peppers, Olives, and Pine Nuts -- 8/19/08
Irish-style Salmon with Mint-Watercress Sauce -- 4/25/11
Lemon-Dill Roasted Salmon -- 1/10/07
3-Peppers Salmon -- 1/15/08
Roasted Salmon with Fruit Glaze -- 9/7/07
Indian Fish Curry ("Korma") -- 8/16/09
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Thai-Chinese Stir-Fried Shrimp with Asparagus -- 9/13/09
‘California’ Fruited Tuna Salad -- 9/22/07
Pasta with Smoked Salmon and Peas -- 10/31/07
Smoked Salmon with Grits -- 6/9/07
Shrimp Scampi -- 7/23/08
Shrimp Newberg -- 8/25/08
Shrimp Grits -- 6/9/07
Pasta alla Putanesca: Spicy tomato and anchovy sauce -- 5/31/10

Eggs and Cheese

Jeweled Stuffed (Devilled) Eggs -- 1/2/10
Devilled Egg Salad -- 5/3/07
Tangy Asiago-Almond Spread -- 6/28/08
Fresh Mozzarella, Tomato, and Basil – Caprese -- 4/1/08
Sherry-Almond Cheese Ball -- 1/3/10
Welsh Rabbit (aka "Rarebit") -- 3/8/11
Quiche -- 7/21/08
Jalapeño-Wine-Cheese Grits -- 8/23/08
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Guava and Cheese Turnovers -- 2/12/09

Vegetables and Vegetarian

Cold Gazpacho -- 8/12/06
Tomato-Basil Bisque Soup -- 8/16/10
Ancient Roman Dry Legume Soup with Greens -- 5/23/10
Lentil Soup with Greens -- 1/09/08
Grandma's Split Pea Soup with Ham -- 7/19/08
Dutch Split Pea Soup with Smoked Sausage -- 4/22/10
Vegetarian Split Pea Soup -- 7/19/08
Black Bean Vegetable Soup -- 11/17/08
Gingered "Pumpkin" Soup -- 10/30/11
French “Pumpkin” (Butternut) Bisque -- 5/1/10
Red Riot Soup, hot or iced -- 5/16/10
Mulligatawny Soup, Meatless -- 3/28/07
Dhal, Indian stewed lentils -- 12/31/08
Vegetarian Chili -- 8/8/08
Delicious Meatless Chili -- 12/8/08
Gourmet Mashed Potatoes -- 1/17/08
Cajun Hash Browned Potatoes -- 10/12/08
Collards -- 2/22/08
Braised Kale with Apple -- 5/9/11
Roasted Beets with Goat Cheese -- 8/18/07
Roasted Beets with Aioli -- 8/27/08
Broccoli with Mock Hollandaise Sauce -- 2/23/07
Zucchini sautéed with Olive Oil and Garlic -- 7/9/07
Creole Zucchini (with pork and ham) -- 7/8/09
Zucchini Jambalaya (with ham and chicken) -- 8/18/09
Butternut and Lentils braised with Beef -- 9/23/09
Green Beans Sautéed with Garlic and Tomato -- 8/26/08
Sautéed Kabocha Squash with white wine and cream -- 2/01/09
Tomatoes Provençal Style, 'Tomates provençale' -- 9/02/08
Provençal Eggplant Casserole -- 11/01/09
Gratin of Winter Squash -- 2/01/09
Ratatouille (medley of summer vegetables) -- 8/1/07
Braised Mushrooms à la Grecque -- 4/6/09
Fried Cauliflower Appetizer -- 10/3/10
Sautéed Brussels Sprouts with Apple and Cream -- 2/25/10
Sautéed Brussels Sprouts with Cream or Balsamic Vinegar -- 1/9/11
Sautéed Chickpeas and Spinach -- 7/18/08
Spicy Braised Eggplant with Lentils -- 10/4/09
Sautéed Butternut over Jalapeno-Wine-Cheese Grits -- 1/1/09
Stir-fried vegetables with oyster sauce and cashews -- 10/27/08
Thai-Chinese Stir-fried Broccoli -- 5/26/09
Thai-Chinese Stir-Fried Shrimp with Asparagus -- 9/13/09
Fresh Corn Curry -- 6/29/08
Indian Cabbage Curry -- 11/9/10
Chickpea Curry, Chole or Chana Masala -- 2/25/09
Red Bean Curry: Rajma -- 2/18/10
Lentil (or Black Eye Pea) Masala Curry -- 3/6/08
Slow-cooked Indian Black Lentils: Dhal Makani -- 3/18/09
Lentils sauteed with cream (dip/salsa) -- 7/29/08
French Lentil Salad -- 8/6/08
French Cucumber Salad with Crème Fraiche -- 6/18/08
Coleslaw, Deli-Style -- 6/5/08
Great Potato Salad -- 6/3/08
Hummus -- 7/22/08
Baba Ganouj, roasted eggplant spread -- 7/25/08
Roasted Zucchini "Hummus" -- 6/21/09
Double Bean Salsa for Dipping -- 1/24/10
Lentil-Cream Dip for Maria -- 11/19/10
"Terra Cotta" dip for Maria -- 12/10/10
Roasted Stuffed Mushrooms -- 12/28/08
Hot Artichoke-Cauliflower Antipasto -- 11/27/07
Spinach-Artichoke Dip -- 2/16/08
Fresh Green "Salsa" -- 10/17/11
Tomato Coulis -- 7/12/09
Thai Sweet-Sour Cucumber Condiment, Ajaad -- 2/3/10
Fresh Red Cabbage Chutney for Curries -- 8/15/09
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
Carrot Halva, an Indian dessert -- 8/22/10

Rice, Noodles/Pasta, etc.

Cooking Great Rice -- 1/26/08
Golden Coconut Rice -- 1/30/08
Middle Eastern Rice Pilaf -- 1/5/07
Rice Pilaf, another version -- 3/30/08
Rice Pilaf with Fresh Peaches -- 8/7/11
Zucchini Jambalaya (with ham and chicken) -- 8/18/09
Sausage Jambalaya -- 4/21/09
Créole Rice, ‘French Exotic’ -- 3/18/08
Rice with Lentils -- 8/30/08
Pad Thai Noodles -- 9/20/07
Thai Rice Noodles with Chicken and Greens -- 2/6/07
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Greek rice dressing for turkey or lamb -- 11/01/08
Pasta with Smoked Salmon and Peas -- 10/31/07
Pasta with Ham, Tomato, and Cream -- 1/17/09
Pasta Primavera -- 4/29/07
Winter Pasta with Butternut Squash -- 12/27/06
Sweet Pasta with Butternut-Brown Butter Sauce -- 3/15/08
Pesto with pasta -- 9/4/08
Meatballs and Tomato Sauce for Pasta -- 4/07/10
‘Sausage’-style Meatballs and Spaghetti Sauce -- 3/9/08
Bolognese Meat Sauce for Pasta -- 9/15/06
Great Marinara Sauce for Pasta -- 8/7/06
Pasta with Green Olives, Basil, and Garlic -- 6/22/08
Pasta alla Putanesca: Spicy tomato and anchovy sauce -- 5/31/10
Crispy wontons with sweet-sour sauce -- 2/26/11
Chicken Chilaquiles: Mexican Tortilla Casserole -- 1/11/09
Jalapeño-Wine-Cheese Grits -- 8/23/08
Sautéed Butternut over Jalapeno-Wine-Cheese Grits -- 1/1/09
Smoked Salmon with Grits -- 6/9/07
Shrimp Grits -- 6/9/07

Thai, Malaysian, Indian, Chinese, Vietnamese, Etc.

Korean American Sesame Chicken Cakes -- 8/6/10
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Thai Yellow Curry with Chicken and Butternut -- 1/25/08
Thai Chicken Panang Curry -- 8/12/06
Thai Beef Panang Curry -- 10/16/10
Pad Thai Noodles -- 9/20/07
Thai Rice Noodles with Chicken and Greens -- 2/6/07
Thai Sweet-Sour Chili Dipping Sauce -- 12/15/07
Dipping Sauce for Grilled Chicken or Shrimp -- 6/17/07
Stir-fried vegetables with oyster sauce and cashews -- 10/27/08
Thai-Chinese Stir-fried Broccoli -- 5/26/09
Thai-Chinese Stir-Fried Shrimp with Asparagus -- 9/13/09
Thai Sweet-sour Cucumber Condiment, Ajaad -- 2/3/10
Malaysian Soy Sauce Chicken -- 2/2/08
Black Soy Sauce Chicken w/ Broccoli -- 4/20/09
Malay Beef Curry -- Kari Lembu -- 4/24/10
Spicy Coconut Chicken -- 2/21/08
Persian Beef and Nectarine Stew (Koresh) -- 8/11/10
Indian Fish Curry ("Korma") -- 8/16/09
South Indian Chicken Curry -- 8/11/08
Indian Kofta (Meatball) Curry -- 9/23/08
Pakistani Beef Meatball and Potato Curry -- 10/5/09
Keema -- "Minced" Meat Curry with Peas and Potatoes -- 2/6/10
North Indian Chicken and Spinach Curry -- 11/9/08
Brightly Flavored North Indian Chicken Curry -- 3/2/10
Malabari Coconut Chicken Korma -- 5/17/09
Chicken Keema Gobi (Chopped chicken curry with cauliflower) -- 10/24/10
Kofta Curry with Chicken and Cashew Cream -- 7/31/11
Turkey Kofta Korma (Meatball Curry with Cashew Cream) -- 8/20/11
Spicy Pork Vindaloo Curry -- 10/1/09
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
"Ceylonese" Pork or Beef Curry -- 10/25/09
Afghan Qorma of Lamb or Beef with Green Beans -- 8/05/09
Dansak -- Chicken and Lentil Curry -- 2/29/09
'Tandoori’ Chicken Tikka Kebabs -- 6/10/08
Dhal, Indian stewed lentils -- 12/31/08
Slow-cooked Indian Black Lentils: Dhal Makani -- 3/18/09
Fresh Corn Curry -- 6/29/08
Indian Cabbage Curry -- 11/9/10
Chickpea Curry, Chole or Chana Masala -- 2/25/09
Red Bean Curry: Rajma -- 2/18/10
Lentil Masala Curry -- 3/6/08
Mulligatawny Soup, Meatless -- 3/28/07
Fresh Red Cabbage Chutney for Curries -- 8/15/09
Crispy wontons with sweet-sour sauce -- 2/26/11
Malaysian-Chinese Braised ("Red-Cooked") Chicken -- 5/25/09
Sweet and Sour Fish -- 4/24/07
Vietnamese Chicken (or Pork) in Caramel Sauce -- 6/03/09

Curries and Similar Dishes

Indian Fish Curry ("Korma") -- 8/16/09
South Indian Chicken Curry -- 8/11/08
North Indian Chicken and Spinach Curry -- 11/9/08
Brightly Flavored North Indian Chicken Curry -- 3/2/10
Malabari Coconut Chicken Korma -- 5/17/09
Kofta Curry with Chicken and Cashew Cream -- 7/31/11
Chicken Keema Gobi (Chopped chicken curry with cauliflower) -- 10/24/10
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
Dansak -- Chicken and Lentil Curry -- 2/29/09
'Tandoori’ Chicken Tikka Kebabs -- 6/10/08
Thai Yellow Curry with Chicken and Butternut -- 1/25/08
Chicken Panang Curry -- 8/12/06
Turkey Kofta Korma (Meatball Curry with Cashew Cream) -- 8/20/11
Thai Beef Panang Curry -- 10/16/10
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Spicy Pork Vindaloo Curry -- 10/1/09
"Ceylonese" Pork or Beef Curry -- 10/25/09
Pork braised with Bananas and Apples -- 11/27/11
Afghan Qorma of Lamb or Beef with Green Beans -- 8/05/09
Persian Beef and Nectarine Stew (Koresh) -- 8/11/10
Indian Kofta (Meatball) Curry -- 9/23/08
Pakistani Beef Meatball and Potato Curry -- 10/5/09
Frikkadels -- South African Curried Meatballs -- 1/12/11
Keema -- "Minced" Meat Curry with Peas and Potatoes -- 2/6/10
Spicy Lentil Stew with Meatballs -- 9/19/10
Malay Beef Curry -- Kari Lembu -- 4/24/10
Fresh Corn Curry -- 6/29/08
Indian Cabbage Curry -- 11/9/10
Chickpea Curry, Chole or Chana Masala -- 2/25/09
Red Bean Curry: Rajma -- 2/18/10
Lentil Masala Curry -- 3/6/08
Mulligatawny Soup, Meatless -- 3/28/07
Dhal, Indian stewed Lentils -- 12/31/08
Slow-cooked Indian Black Lentils: Dhal Makani -- 3/18/09
Fresh Red Cabbage Chutney for Curries -- 8/15/09
Carrot Halva, an Indian dessert -- 8/22/10

Mediterranean and Nearby Region

Spanish Tapas Meatballs -- 11/5/06
Stuffed Lamb (or Beef) Meatballs -- 5/21/11
Rillettes: French Charcuterie Appetizer -- 7/11/10
Hot Artichoke-Cauliflower Antipasto -- 11/27/07
Roasted Stuffed Mushrooms -- 12/28/08
Shrimp Scampi -- 7/23/08
Hummus -- 7/22/08
Roasted Zucchini "Hummus" -- 6/21/09
Baba Ganouj, roasted eggplant spread -- 7/25/08
Fresh Mozzarella, Tomato, and Basil – Caprese -- 4/1/08
French Cucumber Salad with Crème Fraiche -- 6/18/08
Cold Gazpacho -- 8/12/06
Ancient Roman Dry Legume Soup with Greens -- 5/23/10
Lentil Soup with Greens -- 1/9/08
Gingered "Pumpkin" Soup -- 10/30/11
French “Pumpkin” (Butternut) Bisque -- 5/1/10
Braised Mushrooms à la Grecque -- 4/6/09
Fried Cauliflower Appetizer -- 10/3/10
Sautéed Brussels Sprouts with Apple and Cream -- 2/25/10
Butternut and Lentils braised with Beef -- 9/23/09
Spanish Fish with Peppers, Olives, and Pine Nuts -- 8/19/08
Chicken Breast stuffed with Spinach and Feta -- 3/26/08
Chicken Cacciatore -- 7/12/08
Chicken sautéed with Red Wine and Sun-Dried Tomato -- 8/24/08
Chicken Stewed with Sun-Dried Tomatoes -- 5/15/11
Chicken Sautéed with Mushrooms and Cream -- 3/29/09
Easy Mediterranean Chicken Stir-Fry -- 8/24/06
North African Chicken Medallions (for Wedding) -- 7/5/08
Marinated Chicken Shish Kebabs -- 5/31/08
Oven-roasted Chicken Kebabs -- 11/29/09
Baked Kibbeh (Middle Eastern stuffed Meatloaf) -- 9/15/08
Spiced Ground Meat Kebabs -- 8/10/08
Mediterranean Herbed Chicken for Sandwiches -- 8/10/08
Chicken Marsala -- 5/31/07
Basque Pork or Beef Stew -- 6/14/08
Balkan Pork Stew with Eggplant -- 6/17/09
Braised "Country-Style" Pork Ribs -- 12/26/10
Sautéed Chickpeas and Spinach -- 7/18/08
Spicy Braised Eggplant with Lentils -- 10/4/09
Sautéed Kabocha Squash with white wine and cream -- 2/01/09
Mediterranean Meatballs -- 8/27/07
Turkey and Basil Meatballs with Peppers sautéed in Red Wine -- 9/7/08
Meatballs and Tomato Sauce for Pasta -- 4/07/10
‘Sausage’-style Meatballs and Spaghetti Sauce -- 3/9/08
Spicy Lentil Stew with Meatballs -- 9/19/10
Spiced Meatballs braised with Gingered Butternut and Apple -- 10/10/11
Bolognese Meat Sauce for Pasta -- 9/15/06
Pasta Primavera -- 4/29/07
Winter Pasta with Butternut Squash -- 12/27/06
Sweet Pasta with Butternut-Brown Butter Sauce -- 3/15/08
Great Marinara Sauce for Pasta -- 8/7/06
Pesto with pasta -- 9/4/08
Pasta with Green Olives, Basil, and Garlic -- 6/22/08
Pasta with Smoked Salmon and Peas -- 10/31/07
Pasta with Ham, Tomato, and Cream -- 1/17/09
Pasta alla Putanesca: Spicy tomato and anchovy sauce -- 5/31/10
Middle Eastern Rice Pilaf -- 1/5/07
Rice Pilaf, another version -- 3/30/08
Rice Pilaf with Fresh Peaches -- 8/7/11
Zucchini sautéed with Olive Oil and Garlic -- 7/9/07
Green Beans Sautéed with Garlic and Tomato -- 8/26/08
Tomatoes Provençal Style, 'Tomates provençale' -- 9/2/08
Provençal Eggplant Casserole -- 11/01/09
Gratin of Winter Squash -- 2/01/09
Ratatouille (medley of summer vegetables) -- 8/1/07
Yogurt-Cucumber Sauce (Cacik, Tsadziki) -- 4/25/08
Aioli: Garlic Mayonnaise for Roasted Vegetables -- 8/27/08
Tahini (sesame) and Lemon Sauce -- 7/4/10
Easy Balsamic Vinaigrette -- 9/28/11
Tomato Coulis -- 7/12/09
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Biscotti -- 11/12/06
Crème Caramel – Caramel Custard - Flan -- 5/17/08
Creamy Rice Pudding -- 6/8/08
Greek rice dressing for turkey or lamb -- 11/01/08
Pita Bread or Pizza Crust -- 7/14/11

Other European Dishes

Irish-style Salmon with Mint-Watercress Sauce -- 4/25/11
‘Russian’ Meat Pie -- 1/17/07
Polish Easter, and Wedding, Sausage -- 3/13/10
Chicken Sautéed with Dijon-Cream Sauce -- 11/26/06
Garnished Sauerkraut with Smoked Meats -- 3/12/11
Alsatian Chicken in White Wine and Cream -- 1/14/08
Alsatian Chicken braised in Beer -- 7/3/11
Autumn Sautéed Chicken with Fruit -- 11/4/07
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
Carbonade Flamande I, Belgian Beef and Onion Stew with Beer -- 3/6/11
Carbonade of Chicken, Belgian Chicken stewed with Beer -- 9/12/08
Butternut and Lentils braised with Beef -- 9/23/09
Easy Chicken Pot Pie -- 9/13/07
Chicken Chilaquiles: Mexican Casserole -- 1/11/09
Paprika Schnitzel -- 4/12/08
Basque Pork or Beef Stew -- 6/14/08
'Chopped' Beef Stoganoff /08
Transylvanian Goulash -- 10/18/06
Stout-Molasses Marinated Pork Tenderloin -- 3/25/11
Autumn Pork Stew with Fruit -- 9/30/06
Pork stewed with Quince 1 -- 11/12/08
Pork stewed with Quince 2 -- 11 15/09
Braised Kale with Apple -- 5/9/11
Spiced Meatballs braised with Gingered Butternut and Apple -- 10/10/11
English-style Mushroom Sauce for Beef -- 9/28/11

Condiments and Sauces

Easy Horseradish-Caper Sauce -- 7/14/10
Great Guacamole -- 5/16/07
Double Bean Salsa for Dipping -- 1/24/10
Fresh Green "Salsa" -- 10/17/11
Thai Sweet-Sour Chili Dipping Sauce -- 12/15/07
Dipping Sauce for Grilled Chicken or Shrimp -- 6/17/07
Homemade Whole Cranberry Sauce -- 11/27/11
Cranberry-apricot chutney -- 11/01/08
Fresh Red Cabbage Chutney for Curries -- 8/15/09
Thai Sweet-sour Cucumber Condiment, Ajaad -- 2/3/10
Yogurt-Cucumber Sauce (Cacik, Tsadziki) -- 4/25/08
Tahini (sesame) and Lemon Sauce -- 7/4/10
Marinara Tomato Sauce -- 8/7/06
Pesto for Pasta -- 9/4/08
Tomato Coulis -- 7/12/09
Marinade for Summer Grilling -- 6/10/07
Bourbon and Coke Marinade -- 10/15/06
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
English-style Mushroom Sauce for Beef -- 9/28/11

Baking

Crispy Waffles -- 6/8/08
Great Corn Bread -- 6/29/07
Easy Herb Rolls (non-yeast) -- 3/25/10
Irish Soda Bread -- 3/16/07
Pita Bread or Pizza Crust -- 7/14/11
Easy Chicken Pot Pie -- 9/13/07
‘Russian’ Meat Pie -- 1/17/07
Quiche -- 7/21/08
Gratin of Winter Squash -- 2/01/09
‘Cinnamon Flop’ Coffee Cake -- 9/23/06
Grandma's Chocolate Cake -- 7/13/08
Plum Cake -- 7/20/08
‘Swedish’ Apple Torte -- 10/08/06
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Guava and Cheese Turnovers -- 2/12/09
Louisiana Bread Pudding with Bourbon Sauce -- 9/01/08
Biscotti -- 11/12/06
Christmas Fruitcake Bars -- 12/7/09
Baked Apples -- 10/09/07

Desserts

Crème Caramel – Caramel Custard - Flan -- 5/17/08
Creamy Rice Pudding -- 6/8/08
Grandma's Chocolate Cake -- 7/13/08
Mum's Boiled Chocolate Frosting -- 9/1/09
‘Swedish’ Apple Torte -- 10/8/06
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Guava and Cheese Turnovers -- 2/12/09
Plum Cake -- 7/20/08
Louisiana Bread Pudding with Bourbon Sauce -- 9/1/08
Biscotti -- 11/12/06
Christmas Fruitcake Bars -- 12/7/09
Baked Apples -- 10/9/07
Carrot Halva, an Indian dessert -- 8/22/10

Drinks and Miscellaneous

Hot Chocolate -- 1/1/11

Pork braised with Surprizing Fruit

A reader of my column accidentally challenged me to create an unusual dish when he referred to the paper I publish in as the "Athens Banana-Herald."

Bananas are used in plenty of sweet dishes from fruit salad to fried bananas to banana bread and, of course, banana cream pie. But what about savory dishes?

I'm not referring to plantains, which must be cooked and are often part of savory dishes, particularly in tropical countries. I was challenged to cook with the sweet, tender fruit that are usually eaten raw.

I checked my fruit cookbooks then online for savory recipes made with bananas, and only found a couple of random stews from places like Sri Lanka. There are also some chutneys made from bananas to accompany curries.

So at that fairly vague starting point, I sought to make a spicy, though not exactly curry-like dish with the meat that seems to cook best with fruit, pork.

My trial produced a dish I quite like. We ate it with brown rice. I need to experiment with it more to see what the possibilities are. It seems most suited for rice as an accompaniment.

I haven't figured out what wines might go, but a rich white wine with at least some acidity would be where I'd start, maybe an Albariño or Chenin Blanc or Viognier.

The recipe will serve six or more.

Pork braised with Banana and Apple

2 1/2 pounds lean pork (butt or country "ribs") in 1 1/2-inch pieces
3 tablespoons olive oil or rendered pork fat
1 medium onion, diced
2 bay leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
3/8 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 bananas, peeled and sliced
2 apples, peeled, cored and cut up
1 1/2 teaspoons salt
1 1/2 cups water

In heavy Dutch oven or casserole, fry pork, half at a time until seared on the outside.

With all the meat back in the pot, add and fry onions over medium heat, stirring frequently, until onions soften.

Reduce heat and add spices and herbs. Fry, stirring frequently, 2 minutes.

Add bananas, apples, salt and water. Simmer, covered, but stirring frequently and scraping bottom of pot, until pork is tender and fruits have fully broken down. The sauce becomes a little stickier after the fruit disintegrates. Add a little water if sauce is too thick.

Taste as the mixture cooks and add a little salt, if needed.

Homemade cranberry sauce a simple task

Throughout my childhood, my mother made her own cranberry sauce for Thanksgiving dinner. Everything else for that holiday feast, and for most of her dinners, she also cooked from scratch.

To my mother, the boring canned, aspic-like cranberry sauce, which I secretly liked back then, was worthy of the cafeteria steam-table. And we didn’t spend money in those days on “eating out.”

Mum made the classic whole-berry sauce, the one on the Ocean Spray package: boil one cup sugar, one cup water and one bag of berries until berries pop.

The recipe on the Ocean package remains the same. However, the bag that once held a pound of berries has shrunk over the years to contain a mere 12 ounces. Thus the proportions of sugar, water and cranberries in the classical sauce changed.

But no matter. I have edged beyond my mother’s formulas on many dishes, including cranberry sauce.

I typically slip in other ingredients and seasonings to heighten flavors and effects.

Cranberries are a modest, if widespread, woodland and marshland berry. Like their cousins the lingonberries (of Swedish and Ikea fame), cranberries are firm, sour crimson fruits from dwarf-growing bushes or swamp-growing vines indigenous to colder latitudes in North America and Europe.

They are distant relatives of blueberries and huckleberries.

Native peoples have gathered cranberries as food for centuries. In the wild, cranberries are a favorite of bears (how cool is that) but birds, squirrels and chipmunks also eat them.

The fruits are cultivated in watery bogs in a number of U.S. states and Canadian provinces.

As a teenager I saw cranberries growing nearly wild in a small wetland on an old Central Connecticut farm.

Native Americans combined unsweetened cranberries with venison to make their dried pemmican.

The fruits nowadays usually are prepared with sugar to balance their tart taste and mild tannic bitterness.

As sauce, cranberries accompany meats, particularly turkey. Thanksgiving turkey in North America and Christmas turkey in England virtually demand cranberry sauce. Similarly, in Scandinavia, lingonberry sauce traditionally enhances reindeer steak and Swedish meatballs.

Yet sauce is an infrequent use of cranberries, having long been overtaken by cranberry juice and dried, sweetened cranberries. The one-time specialty fruit now is big business.

In addition to their stimulating taste and iconic color, another quality has made cranberries popular in recent decades. The berries, like many red fruits, contain antioxidants, considered beneficial for health.

Here’s my recipe for the sauce. Despite the salt and horseradish, cranberry sauce left over from Thanksgiving dinner goes admirably into “jam” bars and onto Brie or cream cheese for the Christmas party appetizer table.

Make extra. It keeps for weeks in the fridge.

Whole Cranberry Sauce

1 (12-ounce) bag fresh cranberries
1 orange, preferably organic
1 cup sugar
7⁄8 cup water
1⁄4 teaspoon salt
2 teaspoons prepared horseradish

Pick over and rinse cranberries. Set aside to drain.

Rinse and dry orange. With vegetable peeler, cut strips of zest off half of the orange. Place strips in a stainless steel pot along with the juice squeezed from the orange.

Add sugar, water and salt. Bring to a boil and simmer 5 minutes.

Add berries and return to a boil, stirring occasionally. When most of the berries have popped (several minutes), remove from heat. Stir in horseradish.

Let cool. Remove orange zest strips.

The sauce is tastiest if allowed to age for at least a day, refrigerated. It will keep for weeks if stored cold.

Strozzapreti pasta shows wicked Italian humor

The special pasta from North-Central Italy called “strozzapreti” (priest stranglers) is a rolled, then twisted, noodle of irregular length.

Provocatively anticlerical — like some sentiment in Catholic Italy — the name strozzapreti (STROTE-tzuh-PRAY-tee) exemplifies the Italian culinary tradition of fanciful titles for delicious foods.

Consider other pastas like linguine (little tongues), vermicelli (little worms), ziti (bridegrooms) and mostaccioli (little mustaches).

Italy gave the world spaghetti “alla puttanesca” ([filtered word]’s style) and “Fra Diavolo” sauce (addressing the Devil as a Catholic monk).

On the darker side, the small, red-tipped Sicilian cakes “Minne di Sant’Agata” commemorate the severed body parts (I’m not making this up; but I’ll let you do the translation) of Saint Agatha, an early Christian martyr in Sicily who was tortured to death for not giving up her chastity to a lecherous Roman official.

But then, Italy also is where Church tradition designated St. Lawrence as patron saint of chefs.

Laurentius, an educated Roman not known to have cooked, was a third century deacon, friend of the pope and archivist for the early church. Martyred during the Valerian persecution, Laurentius was roasted to death on a gridiron, giving him, apparently, the culinary credentials to become my avocation’s patron saint.

Where were we headed with this? Oh, yes, pasta.

Strozzapreti noodles are hard to find here. But some gourmet shops carry them, as do online vendors — including Amazon.com.

However substitutes are available, short of making your own. These include “gemelli” (twins), “campanelle” (little bells) and “rotini” (twists).

Kroger carries more varieties than Publix.

The Dekalb Farmers Market in Decatur sells fresh homemade “radiatori” (little radiators) large enough and complex enough to choke a priest, or maybe even a bishop.

To be fair, they probably could do damage to a minister or rabbi, too.

Strozzapreti is served with a variety of sauces, usually chunky. I’m using a walnut-containing sauce adapted from one created by my daughter and co-restaurateur, Anna.

For Anna’s walnut and kale sauce with gorgonzola (she actually uses blue cheese plus bacon), a medium-bodied dry red wine is the call. Sicilian Nero d’Avola does particularly well. Otherwise, try a Chianti, Tuscan red or Malbec.The recipe serves six.

Walnut, Kale and Gorgonzola Sauce for Strozzapreti Pasta

3⁄4 cup walnuts, coarsely chopped
4 tablespoons olive oil
2 large cloves garlic, minced
8 large leaves curly kale, stems removed, leaves coarsely chopped
1⁄4 teaspoon salt (somewhat less if using bacon)
3⁄4 cup crumbled gorgonzola or 1⁄2 cup blue cheese
1 cup light cream
1⁄2 cup water
3 slices bacon, fried, drained and crumbled (optional)
3⁄4 pound (12 ounces) strozzapreti or other short, twisted pasta
Grated Parmesan cheese for topping, optional

Make sauce before boiling pasta.

Toast walnuts on a plate in microwave, starting with 2 minutes, then 20 seconds at a time until toasted. Or toast them in oven. Set aside.

Heat frying pan to medium hot. Briefly fry garlic in oil, stirring, until fragrant. Add kale. Stir and fry briefly. Add salt plus several tablespoons water. Simmer, covered, until kale becomes tender, 8 to 10 minutes.

Add toasted walnuts and gorgonzola or blue cheese. Heat to melt cheese, stirring often.

Add cream and water. When mixture bubbles, remove from heat. Add bacon, if used. Taste, and add salt, if needed. Keep warm.

Cook pasta in plenty of boiling, well-salted water, stirring while adding pasta. Boil until just tender to the bite.

Drain and toss with sauce. Top with grated Parmesan, if desired.