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Showing posts from May, 2013

Lithuania

Since it was a high of 107 today and I spent the better part of the afternoon in the pool, I wasn't super thrilled about having a ridiculously carb-heavy meal of cepelinai. Oh well. Cepelinai are potato dumplings filled with ground pork, beef or veal. They are then drowned in a bacon, sour cream sauce. Hearty. Although all the recipes I found called for "grated potatoes" this is a lie. If you grate potatoes then you will get fine angel-hair like strands of potatoes and they will not mix well and when boiled will fall apart. Instead, you need to pulverize the potatoes. Ingredients:        Dumpling Mixture: 4 lbs Idaho potatoes, peeled and finely grated pulverized 1 lb Idaho potatoes, peeled, boiled and riced 1 teaspoon salt, more or less to taste            Meat Mixture: 1 pound ground pork or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal 1 medium onion, peeled and finely chopped 1 teas...

Pakistan

Middle-Eastern food makes me happy.  The play on savory/sweet makes my tongue tingle and belly smile. Tonight is Pakistan. I know. We've been gone for a while. Okay. A very very long while. However, we had a kid and were learning how to live with another human being in the house. We think we have the hang of it now so we decided to re-start the recipe project. Tony relinquished the job of picking a country from the jar in favor of baby M. She picked Pakistan and I decided to make Chicken Chapli Kababs. It was delicious. The Middle-Eastern version of turkey burgers, but better. And, with chicken. I loosely followed the recipe here. Baby M, Tony and I loved it. Heidi's Rating: 7 out of 10. Delicious. Tony's Rating: 7 out of 10. Yum.