An uncle brought this recipe and a lovely new wife back from Poland after the second world war. I make a big batch of pierogi when the new potato harvest comes in, with farm made fresh cheese, a few hours of kitchen work, done once a year. The pierogi dough skin should be as thin and elastic as possible. We like small and large pierogi. This recipe makes 30 dinners of pierogi. They freeze well.

Hola, Kitchen Friends!Thought it would be fun for all of us to visit our local farmers markets or farm stands and share a Cooksnap of something we'd like to share from there with everyone else here. Maybe an ingredient you purchased and what you plan to cook with it.If you don't mind sharing your location, all the better, so we know what seasonal shopping's like for our friends in other areas.This pic was taken at our local Thursday night farmers market here in Oceanside, San Diego, CA. Since we live in a place that's pretty much sunny year round, I'm especially interested to see/hear what markets are like for places that have more of a real Fall/Winter.I'm hopefully heading out later today to another new-ish market in a neighboring city and will share a pic with you from there, too.To market, to market! :)

I'd recommend you purchasing your garlic from your local Asian market. They'll sell garlic in large bags pre-shucked. Look for the whitest - most fragrant cloves you can find.

There are two different versions of this mayonnaise delicacy, both made in Japan, one for local use and one for export. You can make either one with these recipes. I prefer the Japanese home market version.Make both and taste side by side on a portion of french fries. You will notice a difference.We order the special ingredients on the internet, everything else is farm ingredients.Compared to our own farm made mayonnaise, which is a family recipe, kewpie mayo is creamier. We make small quantities of mayo in cup size mason jars to keep mayo fresher.

I found some lovely local pears on the market. And made this easy bundt cake.

Try it for yourself and let me know what you think!

This is a dish that I often make.Try and get the freshest lamb that you can from your local butcher! It'll be delicious and there won't be a bad smell so you can eat it rare or well done. Recipe by Kei's

Kadedemes, according to the Dictionary of Sunda bouquet of Raden Satjadibratam, means "ngarasa lebar kubarang anu ku baturmah biasa tara diarah (pity for goods from another person that usually is not used anymore or dumped)". Eventually "Kadedemes" has been used for foods that are made from cassava peel. Maybe because usually cassava peel is not used to feed people, at best be additive to animal feed rations. But in the hands of creative people, Kadedemes, once considered waste, can be a food that they have a source of nutrition, and even can be used as a business opportunity.Kadedemes' negative meaning in the dictionary is certainly different from the meaning of cassava peel kadedemes here. Kadedemes here means creativity in harnessing the things that are considered waste into something useful. The skin of the tuber plant with the Latin name Manihot esculenta this when processed can be used as a source of carbohydrate that is still suitable for consumption, as well as a source of calories and still contains vitamin B, vitamin C, tannins and starch in high enough levels.Seeing there are many nutrients contained in this kadedemes, then it's pity if that potential would be tossed away without being used. Actually a lot of opportunities that are all around us, only we do not notice its presence, so it was just a great opportunity slip away without being caught or deliberately not arrested.The dish is believed to have existed since the colonial era. The occupiers requiring indigenous people to plant all agricultural commodities for their purposes, and the natives themselves do not get them right - one of them, do not get enough food (nutritious). So to survive, indigenous people take advantage of everything that is still edible. -_- 'Actually, I've heard the story from the original grandmother JATIM first time when she was a child never eat carrion flower bulbs, cassava peel (but she does not tell in detail how the process), and other strange food ...Yesterday afternoon I made a snack of cassava my husband wanted, so might as well try to cook cassava skins - turned out to be good also eaten with hot rice and fried anchovies ... while imagining the story of the late Mbah Kustianah his past. HEHEHE

Sugar work can be a little intimidating to some people but this is a fun and easy recipe for beginners! Had alot of fun playing with the sugar and making different sugar garnishes. You can also add different flavorings for your candy to your liking! :-)

Take a look at my blog here:http://ameblo.jp/cooking-s-papa/entry-11216035074.html-When you're cutting simmered boiled eggs, it works well if you cut them while placed on the palms of your hands (be careful not to cut yourself).-You can adjust the hardness of the egg yolks. I boiled the eggs for 6 minutes in the picture.-You can marinate the eggs in the sauce from simmered pork. They'll turn out delicious this way as well.("Simmered pork" Recipe by Cooking S Papa

This dish quick , easy, and special because you can serve it any day and still make your home filled with warmth and aroma. You can pair it with any of your favorite drinks and enjoy the reward in every bite. I say it screams COMFORT and before you know it, its all devoured to crumps.

Sofrito is a sauce comprised of sautéed vegetables that should be a part of every cooks’ repertoire; it is simple, flavorful, healthy, and very versatile. Sofrito is used a base to give beautiful flavor to many dishes, such as stews, rice, pasta, and even meat and fish! Under the guidance of world-renowned chef Daniel Olivella, we will learn to prepare a basic sofrito with only four ingredients: onion, tomato, salt, and Extra Virgin Olive Oil from Spain.