These are very nice, light little meatballs. Not dense like at some American-Italian restaurants, these one’s will fall apart when you spear them with a fork. Because of this I make them small for a meze – no need to mess around, just eat them in one bite. I don’t know about you, but I think [...]
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When you’re done with these onions, they will have been so manipulated and macerated that they won’t look anything like what they are. The little bit of sugar brings out the natural sweetness in the onions and it’s pretty addictive. The original recipe says that it serves 8, but if 8 people sit down [...] I don’t fry things very often because I hate the way it makes the house smell. But these are worth it, I think. The batter is very similar to a chili relleno. This is a good one if you’ve planted too many zucchini and you want to nip that problem in the bud… 16 fresh zucchini (courgette) [...] 1 lb kefalograviera, kasseri or graviera cheese Slice the cheese into strips about 1/2″ thick. Season the flour with the black pepper – you don’t need salt because these cheeses are salty on their own. Dredge the cheese in the flour and then [...] This is a basic Pâte à choux with a ton of cheese incorporated and so what you end up with is an intensely cheese flavored cream puff. The bourbon or joint is optional, it’s just to make the process more interesting. Here we go, thanks to my Great Aunt Dorothy… |
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