a

Menu

    Breakfast
    Crêpes with hearts of artichoke and palm

    Crêpes with hearts of artichoke and palm

    Serves 6 • 2 cups sliced cooked artichoke hearts (about 1 lb.) • 1½ cups sliced hearts of palm (about 14 oz.) • 5 Tbs. butter, and more for the pan • 2 Tbs. lemon juice • 2½ tsp. sugar • 1 egg, beaten • salt to taste • 12 crêpes • Hollandaise Sauce 1. If you are using...

    read more
    Crêpes with feta cheese

    Crêpes with feta cheese

    Serves 4 to 6 • 12 oz. farmer cheese (about 2 cups, crumbled) • 6 oz. feta cheese (about 1 cup, crumbled) • 3 Tbs. olive oil • 2 eggs, lightly beaten • ½ tsp. dried oregano, crushed • ½ tsp. dried dill weed, crushed • 2 cloves garlic, minced or crushed • fresh-ground...

    read more
    Parmesan crêpes

    Parmesan crêpes

    Parmesan crêpes are a treat just as they come from the pan and even better when doused with some tomato or mushroom sauce. But they are also delicious when wrapped around almost any of the savory fillings which follow. For this reason, I include again here the same...

    read more
    Stuffed potato pancakes, hungarian style

    Stuffed potato pancakes, hungarian style

    Makes 6 to 8 pancakes • 4 lbs. potatoes • 4 eggs, beaten • 1 cup flour • ⅔ cup light cream • ½ cup chopped fresh parsley • 1 tsp. salt • fresh-ground pepper to taste • butter • mushroom filling • 1½ to 2 oz. dried wild mushrooms • 2 cups hot water • ¾ lb. boiling...

    read more
    Mushrooms on toast

    Mushrooms on toast

    Use only fresh, firm, rather small mushrooms for this recipe, and don’t try to substitute dried herbs for fresh. The flavor of this dish is wonderful, but it depends on just the right balance of seasonings. Serves 4 to 6 • 1½ lbs. fresh mushrooms • 4 Tbs. olive oil •...

    read more
    Cold omelet salad

    Cold omelet salad

    Serves 4 to 6 • 6 eggs • 3 Tbs. butter • salt and pepper to taste • 4 Tbs. minced fresh parsley • 3 Tbs. minced fresh chives • 3 Tbs. minced fresh dill weed • ½ Tbs. minced fresh cilantro (coriander leaves) • 2 Tbs. homemade mayonnaise • 1 recipe Sour Cream Dressing...

    read more
    Bell pepper and cream cheese omelets

    Bell pepper and cream cheese omelets

    Serves 4 to 5 • 1½ lbs. bell peppers (about 4 medium-sized) • 1 large onion • 3 Tbs. olive oil • 1 large tomato, coarsely chopped • ¾ tsp. salt • fresh-ground black pepper to taste • 4 oz. cream cheese • 8 to 10 eggs • salt and pepper to taste • butter for frying 1....

    read more
    Cheese and chili omelet

    Cheese and chili omelet

    for each individual omelet • 2 or 3 eggs • salt and pepper to taste • 1 to 2 Tbs. butter • 2 oz. Monterey Jack cheese, grated • 1 large green onion, chopped • 2 Tbs. chopped California green chilis Optional garnish • sour cream 1. Make an individual omelet according...

    read more
    Onion and mozzarella omelets

    Onion and mozzarella omelets

    Serves 2 • 1 very large red onion (about 1 lb.) • 3 Tbs. olive oil • ½ tsp. salt • ½ tsp. crushed dried red chilis • ¼ tsp. oregano, crushed • black pepper to taste • 3 oz. mozzarella cheese, grated • 4 eggs • salt and pepper to taste • butter for frying 1. Peel the...

    read more
    Avocado omelets

    Avocado omelets

    Serves 2 • 1 medium-sized ripe avocado (about ½ lb.) • 1½ Tbs. mayonnaise • 1 tablespoon of fresh lemon juice • 1 Tbs. finely chopped red onion • salt • fresh-ground black pepper • 4 to 5 eggs • 2 to 3 Tbs. butter Optional garnish • sour cream and Mexican hot sauce 1....

    read more