Apple Brioche

Apple Seasons Every year I add another apple recipe to my collection. Some of them are discovered that year, some of them perfected (meaning I finalize them in a way I like them the most), some of them are my memories from the past. Every year the apple recipe becomes symbolic for a particular year,...
October 2, 2020
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Zwiebelkuchen | German Onion Pie

happy fall y'all We made it through the summer of 2020. Phew! You know what I mean. Time to celebrate autumn, aka fall in North American English. Today, I am doing it by making the Zwibelkuchen, a German onion pie. For a passionate foody, Germany is one of the best travel destinations in the Fall....
September 20, 2020
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Pyrizhky | Pies

This is one of the best dough recipes for small stuffed baked pies common for Eastern-European cuisines. It is best for its ability to keep the crumb soft, fluffy, and moist for a few days, because this enriched dough comes close to the dough for brioche. Can you imagine two-bites sized stuffed brioche pies? That’s what I am talking about.

December 23, 2018
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As American As: Mincemeat Pie

Even though American taste buds are known for the love of sweet and salty food combinations, traditional Mincemeat pie is seen today as an acquired taste. There are many implications on why early settlers combined savory meat and ingredients that are considered belonging to dessert dishes. Was it really for food preservation purposes or our ancestors were fond of bold flavors?

November 6, 2017
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Pizza with Gulf Brown Shrimp | Pizza con gamberi

It’s officially summer in my backyard, y’all! Let me tease you with some homemade pizza. I opened the Salamangrill season today!

April 5, 2017
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Flammkuchen | Tarte flambée

It is known as Tarte Flambée in France and as Flammkuchen in Germany. The dish is popular in both countries and there are many variations for the dough as well as for the toppings. Traditional basic version is made with thinly rolled rectangle of dough, which is covered with a generous layer of schmand/crème fraîche/20-30% butterfat sour cream, topped with onions and speck/lardons/small strips of lightly smoked uncured meaty bacon, seasoned with pepper and salt, and baked in a wood-fire oven. Flammkuchen was the first thing I wanted to recreate at home after my trip to Germany and France. The goal was to find the right recipe for the dough and the best local ingredients for the toppings. This recipe of flammkuchen is not final yet, it’s version 1.0, the closest to my favorite so far.

October 23, 2016
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American Pie: Pizzeria Lola Sunnyside Pizza

This recipe is part of Pizza Party cooking class and tasting event. If you are a fan of flammkuhen, you won’t have doubts where the idea of this pizza comes from. Just change the dough and add eggs to transform flammkuchen to a perfect breakfast pizza! See the irony of making parallels between flammkuchen/tarte flambée and pizza? (wink-wink)

September 28, 2016
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