The idea for this salad came from a wrap I ordered for lunch one day - a bad wrap. It consisted of poorly seasoned grilled chicken pieces and a medley of vegetables with a peanut dressing on the side. The wrap was overstuffed with vegetables and when I tried to pick it up and eat it, it fell apart. I gave up on its false identity as a wrap and consumed it with a knife and fork like a salad. Although the wrap was technically a failure, I loved how those vegetables tasted with that dressing. I decided to recreate that wrap, as a salad, without chicken. The salad was not . . .
This roulade is perfection: it has a crispy, buttery crust (my tried and true recipe), and a gooey, savory filling. If you are going to try any one of my recipes, do yourself the favor and make this roulade! (Yield: 12 pieces) Pastry: 2 c all-purpose flour 1 tsp salt 6 oz butter ½ c ice water Filling: 1 tbsp butter 3 c chopped spinach 1 egg, beaten 1 c farmer cheese 1/2 tsp salt + 1/2 tsp black pepper Start by making pastry: cut butter into small cubes and place into freezer for about 10 minutes. Place flour and salt in a food . . .
Farmer cheese, “tvorog,” is a popular ingredient in Russian and Ukrainian cuisines, in sweet and savory dishes alike. It can readily be found in supermarkets. This is a great dish to make for friends, a weeknight dinner or a cocktail party. It’s fast and easy to prepare, and if you have kids, they can definitely help. It's like ricotta in consistency but slightly denser, and it’s very versatile. In fact, the filling in this dish can be used for fresh tomatoes or bell peppers, blintzes or just on crostini. (Yield: about 14 rolls) Ingredients: 1 large . . .