Slovenian Recipes

Gnocchi have been on my mind. The recipe looked good, especially with that rich gouda and gorgonzola sauce. Then I remembered that our friend Marie, whose background is Portuguese and Italian, had recently sent me a recipe for  gnocchi.  When I checked, her recipe (for the dumplings, not the sauce) was very similar. And she used American measures. In adapting the Slovenian recipe, I got a little mixed up with the metric conversions.  I should have used more spinach and less flour, I suspect.  This was my first-ever attempt at gnocchi, so it was all uncharted territory. But it all worked out in the end.  Read on!   Potato and Spinach Dumplings (Njoki) with Gorgonzola-Gouda Sauce 1 c. mashed potatoes (you will need 2 potatoes) ¾ lb. fresh trimmed spinach (2 small bunches), cooked and minced 1 c. white wheat flour 1/3 c. semolina flour 1 egg dash of salt dash of pepper nutmeg, freshly grated fresh basil, 2...

Menu Turkey Cevapcici Tuna and Tomato Salad Whole Wheat Pita Ajvar and Greek Yogurt Fall in the San Francisco Bay Area can feel like August.  This was one of those days.  It was early October, but we were having a heat wave.  By mid-afternoon, the temperature would be over 90 degrees. “Maybe we should grill outside,” my husband suggested, as he headed off to work in the still-cool morning. Maybe.  It was definitely a day for cooking light and avoiding the oven at all costs. I was torn between two entrees.  Cevapcici had become my tried-and-true favorite for grilling.  I had made it three times so far. But I had never made a healthy light version with turkey, so maybe this was a good time to give it a try. But I had just found the perfect summer entree salad in my latest cookbook:   Slovenian Cookery by  Slavko Adamlje, published in Ljubljana in 2001. I had spotted this book in the library at San Francisco's Slovenian Hall, ...