Persnickety: Moving Blog to New Platform!

Monday, May 24, 2021

Moving Blog to New Platform!

**Dear Fellow Cooks and Foodies - I am moving my blog to a new platform and eventually, all my recipe posts will be hosted on the new platform and this one will be shut down.

It will take some time to transfer all of my posts, so you will be able to find my recipes on this blog for the next few months, but if you are looking for a recipe and don't find it here, it may have been moved.

My new blog address is persnicketypanhandler.com All my new recipe posts will be there so be sure to check for those as well.

I appreciate your continued support and hope you enjoy my beloved recipes - old and new! I am always discovering and remembering recipes I love to share with you. Life is a never-ending food exploration! So much to cook - so little time! Many thanks and keep cooking! - Michele

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Foreign Cuisine in Plain English

SPAETLZE - Soft noodles of Swabish origin, the name translates as "little sparrow"-isn't that precious! For years I prepared spaetzle by pulling off a minuscule amount of batter, half a teaspoon at a time and plunging each into boiling, salted water - time consuming with a soggy result. Last year while eating spatezle in Germany I determined there must be a better way, particularly since I wasn't willing to dismiss this culinary treasure to the back of my recipe box! An inexpensive, effective kitchen tool has since revolutionzed spaetzle making for me. In fact the simple tool is so miraculous, I bought one for each of my daughters. The dumplings come out uniformly sized and processed in one swipe of the hand! If you decide you love spaetlze, which complements most German entrees deliciously, it is a worthy investment!

TABIL - the essential Tunisian spice! Tabil is a spice blend used in many Tunisian dishes, including cous cous, tajins, salads and soups. Tabil is available at some Middle Eastern Grocery stores. You may create your own by finely grinding 3 tab. coriander seeds, 1 1/2 tab. cumin seeds, 1 tab. caraway seeds and 1/2 tab. crushed red pepper flakes. May be kept several months in the freezer or stored in an airtight container at room temperature.

HARISSA - Tunisians like it spicy!! The addition of harissa, the national condiment of ground hot red peppers, should be carefully considered and used in moderation until the palettes of your feasters let you know otherwise. The mountain of dried red peppers in the Nabul open-air market and the unheeded tears streaming down the faces of exuberant gourmands slathering harissaon their baguettes, convinced me that here was an appetite of a hotter temperament than mine!