Monthly Archives

March 2022

Irish Cheddar Shortbread Crackers

Switching gears for a minute, it’s almost St. Patrick’s Day and I actually meant to make these last year, but something — I don’t even know what to be honest — got in the way, so I remembered to make them this year. They are really yummy. Irish cheddar was on sale at Whole Foods this week and it’s nicely aged and sharp. The crackers have a high butter and cheese ratio, so definitely flavorful crackers. Would go nicely with a pint for sure! The sesame and poppy seeds are optional, but they give the crackers a bit more character.

11. March 2022

Breads, Breakfast/Brunch, Sandwiches/Paninis, Sides

Whole Wheat Sunflower Seed Sourdough Artisan Bread

It’s Wednesday, so that must mean a new sourdough experiment for the week! Sticking to my “learn about Ukrainian food” theme, this bread is a Whole Wheat Sunflower Seed Sourdough Artisan Bread. The Ukraine produces some of the largest crops of sunflower seeds globally (although with Russian and other Eastern European countries). And the sunflower is also a symbol of peace in the Ukraine. So, this bread is meaningful and economically appropriate. The Ukrainians, I have read, also eat a lot of rye, so that will be next Wednesday’s experiment. In the meantime, this bread is moist, rounded (literally and figuratively), hearty and has good flavor with the sunflower seeds, whole wheat and honey.

9. March 2022

Dinner, Lunch

Harvest Beef Chili, Peppers, Beans and Corn

Working on the “restock the freezer” project after a recent complete meltdown, and decide to make a big pot of chili. Turns out, it was the best pot of chili that I have ever made. Just the right amount of heat. Lovely flavor. Added in frozen corn on a whim and it really worked. Yum.

7. March 2022

Cookies, Sweet Snacks

Honey Plum Linzer Cookies

Lots going on in the world right now, and I am really feeling it. As long long time friends and followers will know, I get very emotionally invested in current events — in a very unhealthy manner, I must admit. I try to now channel pain and anger into learning — try to learn the language, learn about the people, the culture, the food. This could be anything, not just the current situation in the Ukraine, but conflicts in other parts of the world, or natural disasters, or extreme economic situations. But back to now: I tried to come up with a few recipes, this being the first of which, that form every day cuisine in the Ukraine. And I tried not to be too prototypical. Like, I don’t know if they would actually make Honey Plum Linzer cookies like these, but I do know that honey and plum preserves are common. So I made these. Quite lovely in fact.

6. March 2022

Breakfast/Brunch, Desserts, Sweet Snacks

Pâte à Choux Beignets

As they say in New Orleans at Mardi Gras, Laissez les bons temps router! Instead of making Fasnachtsküchle or Krapfen this year for Fat Tuesday this year, I went with traditional Pâte à Choux Beignets. Light and airy, these were great. Eat them quickly though because they don’t taste nearly as good once the fry oil has chilled. Would be great with a strong black chicory coffee!

1. March 2022

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