OUR VEGETARIAN BLOG
Roquefort quiche
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…
Basic short-crust pastry
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…
Cocktail profiteroles
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…
Spiced farmer cheese
• 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…
Mamalyga
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…
Liptauer cheese 2
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…
Liptauer cheese
Serves 8 to 10 • ½ lb. pot cheese • 3 oz. cream cheese • 3 Tbs. butter • 1 to 1½ tsp. French mustard, to taste • 2 Tbs. beer • 1 Tbs. minced capers • 5 Tbs. finely minced onion • 1½ tsp. paprika • cayenne pepper to taste • ¼ to ½ tsp. ground cumin or caraway seeds, to…
Bibbelkäse (spiced white cheese)
It makes a little more than 2 cups. • 2 cups small-curd cottage cheese • 6 Tbs. sour cream • 3 cloves garlic, minced or mashed to a pulp; 2½ Tbs. minced fresh parsley • minced chives (optional) • fresh-ground pepper to taste • salt to taste 1. Press the cottage cheese…
Noodle kugel
A kugel is a puddinglike dish, best eaten hot. Noodle kugel is slightly sweet, but not a dessert. Try it for lunch, with a salad or some fruit. Serves 6 • ¾ lb. flat egg noddles • 3 eggs • ¼ cup sugar • ⅔ lb. hoop or farmer cheese, crumbled • ½ tsp. salt • ½ tsp….
Italian fondue
For a really special meal, try this: Prepare an antipasto assortment of, for example, Marinated Mushrooms, Peperonata, Garbanzo Bean Salad, and Insalatone. Add some hot peperoncini and a few cured olives and serve everything at once with a good Italian white wine. For…
Vareniki
Russian vareniki are like Italian ravioli: little pockets of pastry are filled with cheese. Serves 6 • dough • 1½ cups flour • ½ tsp. salt • 1 egg • 4 Tbs. water • 1 Tbs. butter, melted Filling • 12 oz. hoop or farmer cheese • ½ cup sour cream • 1 egg • pinch of salt…
Garbanzo croquettes
Loosely based on the flavor combination found in felafel, these croquettes have the same attractive spiciness but less of a tendency to absorb oil, so the effect is not quite so heavy. Makes about 30 croquettes, enough for 6 to 8 people. • ⅓ cup dried bulgur wheat • ⅔…