My Personal Cookbook


The biggest benefit that comes with a personal food blog is the ability to use it as my own personal cookbook.  It serves as an electronic binder, where I can add all of the recipes that I make as part of my culinary adventures.  I can also organize those recipes by course and principal ingredient. This is exactly what I have done on this page. I have provided the links to every recipe that I have posted on Chef Bolek, all of which are organized on this page by course, dish or beverage.

There are two types of recipes on Chef Bolek.  The first type are my own personal creations, which I have dubbed "Chef Bolek Originals." You can tell which recipes are my own personal creations because those recipes are followed by (CB). The second type of recipes are those that I have found in cookbooks or on the Internet during my spare time.  I make sure that I include the attribution for the recipe in the blog post, usually with the recipe itself. Sometimes, the recipes are an amalgamation of multiple recipes, with no recipe being the principal one that I followed.  In that case, I probably did not cite any particular recipe or the source of the recipe is self-evident from the blog post.

Finally, a cookbook does not contain every recipe by the cook or chef.  This page contains the most popular recipes, along with the most recent recipes and some of my personal favorites.  If you want to see all of the recipes that have been posted on this blog, you can check out the Recipe Vault.  I hope you enjoy these dishes as much as I did creating and/or making them. 

APPETIZERS & SMALL PLATES:
Insalata Caprese (Caprese Salad)

SOUPS & STEWS:

SALADS:
Ensalada Murciana con Queso Murcia al Vino
     (Drunken Goat Cheese and Tomato Salad)
Insalata di Polpo e Patate (Octopus and Potato Salad)
Salad e-Shirazi (Tomato Cucumber Salad)

PASTAS:
     (Angel Hair Pasta with Lemon and Crab)

RISOTTOS AND PAELLA:

MAIN DISHES (BEEF, BISON, ELK, & VENISON):
Cola de Res al Mole (Oxtail Mole)
Lomo de Res (Cuban Style Ribeye Steak)
Lone Star Ribeye

MAIN DISHES (CHICKEN, DUCK, & TURKEY):
Advieh-e Khoresh Spiced Chicken Kebabs
African Chicken (Galinha a Africana)
Doro Wat (Spicy Chicken in a Red Chile Sauce)
Durus Kura
Jiaoma Jipian (Chicken in Sichuan Peppercorn and Scallion Sauce)
Kebab-e Jojeh (Chicken Kebab)
Pollo a las Brasas con Cebollitas (Mexican Roadside Chicken
     with Green Onions)
Chichinga (Goat Kebabs)
Cordero Asado con Patatas (Roast Rack of Lamb with Potatoes)
Dograma (Shredded Meat and Bread Stew)
      White Beans)
Hushuur (Fried Meat Dumplings)
Khalyat Alkadba wal Galoob (Fried Liver and Heart)
Surbiyaan Hilib Adhi (Lamb with Rice)
Tsebhi Sega (Minced Lamb Stew)
Uyghur Lamb Kebabs

MAIN DISHES (PORK):
     (Savage Boleks' BBQ 2011)
Veprova Pecene (Roasted Pork) 

MAIN DISHES (FISH):
Brodetto dei Pescatori di Abruzzo (Abruzzese Fishermen Stew) (CB)
Cacciucco (Livornese Seafood Stew)
Cuscusu (Around the World in 80 Dishes)

Kaeng Kiao Wan Kung (Thai Shrimp in Green Curry Sauce)
Zibdiyet Gambari (Spicy Shrimp and Tomato Stew)
SIDE DISHES:
Congri (Cuban Red Beans and Rice)
Cranberry Orange Relish
Houskove Knedlicky (Bread Dumplings)

CONDIMENTS, SAUCES,  RUBS, & SPICE MIXES:
Argentinian Chimichurri
Aji Criollo (Ecuadorian Hot Sauce)
Salsa de Congrejo
Sauce Vierge 
Sepen (Tibetan Hot Sauce)
Suya
Tegelese Tesmi (Eritrean Herb Butter)
Tiger Sauce
DESSERTS:

BEVERAGES:
Batida de Lechosa
Cuaker (Pineapple Oat Drink) 
Doogh (Mint Yogurt Drink) 
Ginger Beer
Po Cha (Tibetan Butter Tea)
Sinh To Bo (Avocado Smoothie)
Suutei Tsai (Milk Tea) 
Tej (Ethiopian Honey Wine) 
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