Atsuko’s Potato Salad

My mother-in-law makes the best potato salad ever!

It is chock-full of vegetables and really super tasty. Here is her simple recipe.

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Apple-Blueberry Oat Crumble

 

I love crumbles! They are easy – always a crowd pleaser and can be made with a myriad of combinations of fruit. Here is one with apples and blueberries that I particularity enjoy making. The recipe is inspired from the Food Network Magazine.

 

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My Un-Rainbow Cookies

I absolutely love the Italian rainbow cookies! Anything with an almond paste/ marzipan flavor automatically makes it to my it list. That is why I resisted all this time to even try to make these cookies. Finally this past Christmas I broke down and made a batch. Needless to say they were quite fantastic!

Here is the basic recipe I used courtesy Lidia Bastianich for Food Network Magazine. The only thing I added to the recipe was about a teaspoon of almond essence coz I really do love that almond flavor. I also didn’t bother coloring the layers though they do look pretty it is only food coloring after all.

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Strawberry Cream Cake

My father in laws 80th birthday was this past fall and we wanted to make him a special cake.

This “Strawberry Cream Cake”, adapted from Williams-Sonoma TASTE Magazine,Layers of Delight,” by Emily Luchetti (Spring 2002), worked out perfectly.

I will say that personally I’m not a huge fan of the crème fraîche frosting and would substitute it with just regular whipping cream or mascarpone cheese next time.

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Aunty Penn’s Minced Pork Toast

I went back to visit Bangkok, a city I love, this past summer after many years.

One of my very favorite things to do in Bangkok is spend an evening in our good friend Varong’s home where his amazing Aunty Pen does a cooking demo for me (and then of course we get to eat all the wonderful food).
 
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 Aunty Penn is an amazing cook and I have learned so many of her wonderful recipes during my visits to Thailand. Click here to see some of her earlier recipes I posted.

Here was a really quick and tasty appetizer that Aunty Penn made for us. It’s a fried minced pork toast, which is really easy to make. You can substitute the minced pork with minced chicken, beef or shrimp.

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Gobhi Samosas ( Cauliflower)

Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but on can stuff them with just about any filling. Here is a cauliflower version we make in my mother’s kitchen.

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Mushroom Samosas

Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but one can stuff them with just about any filling. Here is a mushroom version we make in my mother’s kitchen.

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Strawberry Rhubarb Sauce

Here is a really easy recipe for a tangy, tart and sweet berry sauce that can be paired with anything from ice-cream to scones or cakes and so on.


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Aloo Samosas ( Potato)

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Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but on can stuff them with just about any filling.

 Here is how we make samosas in my mother’s kitchen

 

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