Pierogi are a Polish type of savory pastry that can be made with almost any kind of filling. Some are boiled in salted water, others are fried in butter, but these are made with yeast dough and baked. They can be served hot, warm, or at room temperature and make a...
It makes two large pizzas Crust • 1 package (1 Tbs.) yeast • 1¼ cups warm water • 2 tsp. sugar • 3 cups flour • 1½ tsp. salt • 1 Tbs. olive oil • sesame seeds Sauce • 2 cups thickly puréed tomatoes • ½ cup tomato paste • 1½ cups coarsely chopped, peeled tomatoes • 1...
Serves 6 to 8 Here is an unusual quiche, somewhat sweet, somewhat savory. Serve it warm or cool, alone or with cream, as an hors d’oeuvre, an accompaniment to soup, with tea, or even as a dessert. This is truly an all-purpose quiche. • 1 recipe Basic Short-Crust...
Serves 6 to 8 Call it either a quiche or a pizza; it is one of the most delicious pies around. • 1 recipe Basic Short-Crust Pastry • 3 lbs. ripe tomatoes, peeled and seeded • 3 Tbs. olive oil • 1 clove garlic, crushed or minced • ¾ tsp. salt • 2 Tbs. chopped fresh...
Serves 6 to 8 • 1 recipe Basic Short-Crust Pastry • 1 large onion, peeled, halved, and sliced • 2 cloves garlic, peeled and thinly sliced • 2 Tbs. olive oil • ½ lb. Swiss cheese, coarsely grated • 2 eggs • 1 cup cream • salt and pepper to taste • ½ cup sliced (roasted...
Serves 6 • 1 recipe Basic Short-Crust Pastry • 2 cups sliced leeks (3 or 4 large) • 2 Tbs. butter • salt and pepper to taste • ½ lb. Swiss cheese • 1 oz. Romano or Parmesan cheese • 1 Tbs. flour • 4 eggs • 1¾ cups cream or rich milk • 2 tomatoes, thinly sliced 1....
Serves 6 to 8 • 1 recipe Basic Short-Crust Pastry • ¼ lb. Roquefort cheese, crumbled • ½ lb. dry farmer or dry pot cheese, crumbled • ⅔ cup milk • 4 large eggs • salt to taste 1. Prepare the short crust, line an 11-inch quiche pan with it, and prebake according to...
Makes enough dough for 1 large (11- or 12-inch) quiche shell. • 1½ cups flour • ½ to ¾ tsp. salt • ½ cup butter, well chilled • scant ⅓ cup ice water 1. Sift together the flour and the salt. Slice the cold butter rapidly and drop the slices into the flour. With a...
If there is a good bakery nearby which can supply you with cocktail-sized puffs, by all means buy them and save yourself the trouble. Your time will be better spent making the delicious filling. However, if you insist, here is a reasonably easy way to make puff paste...
• ¾ lb. hoop or farmer cheese • 1 cup sour cream • 1 Tbs. minced fresh dill weed • ⅓ cup chopped chives • 1 tsp. lemon juice • ¼ tsp. hot paprika • salt to taste • fresh-ground black pepper to taste 1. Combine the cheese and the sour cream and mash them together...
This is one of those refreshing cold dishes so welcome during the summer heat: pleasant and filling but not overpowering. A Russian peasant dish, it goes very nicely with a light, cool borscht or a fruit soup. Serves 8 to 10 • ¾ cup yellow corn meal • 5½ to 6 cups...
Here is yet another version of Liptauer Cheese, for which so many variations have been devised. The rich flavor of this one is largely owed to the camembert, but don’t use a Camembert that is too ripe, or the mixture will be runny. Serves 10 to 12 • 8 oz. Camembert...