New or recently changed items

Bookmark us

Home / What's New

Food weblogs

European food sources (online & off-)

Online (links open in a new window):

EthnicGrocer.com (USA only)
The Spice House (USA only)
Otto's European Import Store and Deli (USA / worldwide)
Corti Bros., Sacramento CA

Offline / catalog / bricks & mortar:

G.B. Ratto & Co.
International Grocers
821 Washington St
(between 8th St & 9th St)
Oakland, CA 94607
(510) 832-6503

Cookbooks and gifts

EuropeanCuisines.com bookstore

In the forums...

Seeking Black Forest Cherry Cake recipe - 3 kinds of alcohol
Years ago my mother had a recipe for Black Forest Cherry Cake which called for three different kinds of alcohol. Unfortunately, after saving for months to buy all of the ingredients, the day she baked the cake she also discovered that she was diabetic and couldn't eat it. In a fit of pique she threw out the recipe, and now wishes to have it back. Does anyone know of a recipe that sounds like this? She found out she was diabetic around 1982, and she had kept the recipe for at least a couple of years before this, so it is fairly old.

Seeking German recipe
A friend of mine of German descent describes a dish called "Stip and Poofa." I think it is a meat dish of sorts. Can someone help me with the correct spelling or even the recipe? Thanks, Jeanette in South Texas

Peter's Mum's Soda Bread Recipes: the comment thread

Folks,

A new wave of comment spam is passing through the Net at the moment, and because Peter's Mum's recipe is one of the most popular pages on our site, it's being targeted by comment spammers. As a result, comments on that page have been shut down.

But we're still interested in hearing from anybody who has questions about the recipe or the techniques in the video. This is where to post them.

Welcome!

More Italian recipes
We've added links to a couple of new collections to the Italy page:

Lasagne / Lasagna recipes (there are more than a hundred of them)
A collection of pasta-based entrees

More Italian collections will be posted next week.

substituting veal for lamb
Can anyone tell me if substituting veal for lamb in the Dingle Pie recipe will work? I do not have access to truly good lamb, but do have access to good veal. Thanks in advance.

fruchtewähe
Will anybody have a receipe for a fruit tart or as swiss call it -fruchtewähe-. I know that they make it with different kinds of fruits and veggies but I like the one with apples.Thanks!

Where are the Faeroe islands
I can't find them

Can you put up something about conversions?
The european measurements are really confusing, can you please do them in US measurements as well

Why are you doing recipes from Georgia
Georgia is in the USA, I was just wondering

What kind of food do Irish people eat
What do people eat besides cornrd beef & cabbage

New Basque recipe collection added
We've just posted a small collection of Basque recipes, including Basque Shepherd's Pie, Lamb's Liver with Red Wine Sauce, Basque potatoes, Txuri-Ta-Beltza, and many other unusual dishes. Check it out!

Tyrolean recipe collection is now up...!
You can find it here.

Links to Belarussian recipes now up
Check the left-hand column menu, or click here.

Does Russia really count as Europe?
There are no russian recipies as yet but I thought I would ask.

Navigation

Popular categories (all time)

Fuzzy search

User login

Romania: Duck with Cucumbers

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Duck with Cucumbers
 Categories: Romanian, Poultry, Meats
      Yield: 4 servings
 
      1    Duck for roasting
           Salt and pepper
      1 T  Chopped marjoram
      4 T  Sunflower oil
      1    Glass water
    500 g  Small pickling cucumbers OR
      1    Large cucumber
      2    Medium onions
 
  Wipe and quarter the bird.  Rub well with salt, pepper and marjoram.
  Heat 1T of oil in a casserole.  When lightly smoking, put in the duck
  pieces and turn until colored.  Add the glass of water:  cover the
  casserole. Leave to simmer for 30-40 minutes until the duck is tender.
  
  Grate the cucumbers, and drain them.  Peel and slice the onions and
  fry gently in a frying pan with the rest of the oil.  Ten minutes
  before the duck will be ready, add the onions and cucumbers to the
  casserole.  Finish cooking all together.
  
  (from EUROPEAN PEASANT COOKERY, Elizabeth Luard)
 
MMMMM