Øllebrød (Danish for Beer Bread) is a Danish bread porridge, easily made from (dry) rye bread using this very simple recipe. Together with salmon (and other fish), pork, rye bread, beer and potatoes, øllebrød was an important nutritional element of…
Ingredients 2 ea. (12–16 ounces) boneless beef ribeye steaks Balsamic vinegar Salt Freshly-ground black pepper Melted butter 12 ea. ½-inch slices white bread 6 thin slices Brie cheese, rind removed Procedure Brush steaks with balsamic vinegar. Sprinkle liberally with kosher…
Musakhan, also مسخّن (Arabic), is a Palestinian country dish. It is chicken baked with onions, sumac, and allspice, and garnished with fried pine nuts. Ingredients 1 ea. (about 3½ pounds / 1.5 kg) whole free-range chicken Salt, to taste Freshly-ground…
Ingredients ½ loaf (1 pound) white bread, cut into cubes 680 g cheddar cheese, shredded 135 g cubed cooked ham 8 eggs 475 ml milk 1 g salt 1 dash hot pepper sauce, or to taste 25 g chopped green…
Serviettenknödel (ˌsɛr.vi.ˈɛt.ɛn ˈknø:dɘl) is a type of knoedel, a bread dumpling that plays an integral role in the culinary traditions of Austria, Bavaria, and the Czech Republic. These bread dumplings are often served alongside roast duck, goose, and pork, as…
Chakhchoukha is an Algerian dish prepared for festive celebrations, consisting of a vegetable stew to which small pieces of flatbread or semolina dough are added. Typically the flatbread is either rougag or trid. There are two types—chakhchoukha from Biskra and…