Even though the first recipe I published on this blog attracted the attention of a nasty male chauvinist (feel free to observe his insanity in the comment section of the post on the Canadian Split Pea Soup), I liked the entire experiences of blogging while cooking, and especially taking the pictures of food in the process of making it. Now, I will be posting recipes on a regular basis, and you will be able to find links to them on this page. All of the recipes are my own, in the sense that even when I’m working from the basis of a traditional recipe, I always modify it quite a bit.

1. Clarissa’s Split Pea Soup with Bacon: A Recipe

2. Clarissa’s Chupe de mariscos from Peru (Peruvian Seafood Soup)

3. Clarissa’s Real Ukrainian Borscht

4. Canukistani’s Canadian Style Maple Syrup: A Recipe

5. Clarissa’s Sauerkraut Salad Recipe (Vinegret)

6. Clarissa’s Stewed Rabbit

7. Seafood Risotto

8. Clarissa’s Cabbage Leaves Stuffed With Meat and Rice (Golubtsy)

9. Vegetarian: Clarissa’s Vegetable Ragout

10. Clarissa’s Frog Legs Soup

11. Clarissa’s Chicken Soup With Rice: A Recipe

12. Roast Chicken with baby Potatoes and Mushrooms

13. Spanish Garlic Soup (Sopa de ajo)

14. Russian salads and a champagne-roasted turkey

15. Billionaire’s pasta

16. Clafoutis.

17. Clarissa’s Organic Ratatouille.

18. Clarissa’s Summer Salmon Casserole.

19. Clarissa’s Kotlety.

20. Vegetarian 7-Bean Casserole.

21. Last Minute Christmas Cake.

22. Clarissa’s Gefilte Fish.

23. Red Lentils with Spinach: A Vegan Recipe

6 thoughts on “Recipes

  1. I have a recipe question. I recently bought some buckwheat groats (i.e. kasha) on a whim from a Eastern European grocery store near me. Do you have any dinner suggestions for cooking with it? I found one recipe that includes mushrooms, hardcooked eggs, and onions that sounds intriguing. But I was wondering if you had any suggestions. 🙂


    1. We eat a lot of buckwheat but we just eat it as is. I guess, the fear of messing with something so amazing is too great. 🙂

      It has to be cooked right to taste good. 2 cups of water per 1 cup of buckwheat. Let it get to a boil, salt the water, reduce the fire to very slow, close the lid (very important) tight and cook until all eater is absorbed.

      DO NOT MIX IT or revolve it while it is absorbing the water. After the water is absorbed, place a chunk of butter in it but, again, DO NOT REVOLVE OR TOUCH IT with any utensil. After this, ideally you wrap it in a blanket for 15 minutes and let it stand. My Jewish grandmother used to hide a pan of buckwheat in the bed because it was the warmest place. 🙂

      This is the classic recipe. 🙂


      1. Thanks so much. I probably would have stirred it. What does wrapping it in a blanket do? Just keep it warm as the liquid absorbs?


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