This is mostly just an illustration of Lillian’s (adapted) meatloaf recipe, which is indeed pretty awesome. Whats interesting about the recipe is mostly the cooking technique, which involved forming the loaf on a rack wrapped in tinfoil, with a sheet underneath to catch the grease. A picture is worth a thousand words:As for the contents […]
Author: Lillian Magidow
Beet and Beet Green Salad
This is a great salad for when you’ve just pulled some beets out of the garden, and have both beets and greens. I’ve adapted it from here. Ingredients:Salad:4 or so beets (maybe more if you have small garden beets)The greens from those beets (or 1 bunch beet greens)2 scallionsOptional: Some sort of crunchy nuts or […]
Czech Style Dumplings
These dumplings are a nice addition to stewy meals, especially for example goulash. The way I had them in Prague was sitting in the broth of the goulash in thin(1″) slices. The recipe is adapted from here. Note that I’ve mostly halved the recipe – I left the yeast high, since it’ll rise faster. This […]
Spicy Spaghetti Bolognese
There’s a zillion recipes for bolognese sauce, but this one worked well for me. Some people add cream at the end, but I find I don’t like that as much. This one’s really good if you can find hot pepper paste (usually associated with Hungary, but I have a Peruvian brand that’s excellent). You can […]
Thick-cut Pork Chops
These intimidating chops were actually pretty easy to cook. They’re called an “Iowa Chop”, and they’re just a thick-cut, bone-in, center-cut chop. I’ve discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature. I find they’re best just under 160 degrees. Pork Chops 2 1-lb. […]
Salmon!
$4.50/lb right now at Shuang Hur!
Paprika Chicken
All the recipes I’ve found for this claim it’s a standard American recipe–perfect for when you’re rummaging around for an idea and don’t have much on hand. I guess it didn’t make it into our family, because I don’t remember having it. It’s basically a paprika-heavy chicken fricassee–perfect week-night comfort food. You could probably use […]
Moules marinieres
This is a pretty traditional preparation of mussels; steamed in white wine, shallot, and garlic. In this case I added tomatoes, which may or may not qualify this as moules marinieres depending on who you ask. This is pretty much a template recipe with infinite potential variation on flavors. If you like anis, substituting pastis […]
A Simple Brined Pork Roast
This is a very basic recipe that can be adapted with any flavors that you prefer. It differs from Joe’s previous pork recipe in that it’s brined and it doesn’t have a crusty coating. I also used a cheaper pork sirloin roast (~$ 6-7 for the whole shebang), which turned out every bit as flavorful […]
Gnoccho cum laude
Alternate title: Gnoccho erat demonstrandum Gnocchi, as an easy and storable potato delivery vehicle, are a staple in my household. I have never really used/made a recipe for them even though I have made reference to such recipe as would exist, and Lillian has written a recipe for squash gnocchi. Also, it appears there is […]