This is mostly a post to show off my fancy new graters. I read somewhere about these “slaw cutters” from the Bluffton Slaw Cutter Company. The fact that an old school kitchen supply company can succeed manufacturing little more than stamped sheets of metal in the US in the 21st century should give you a […]
Author: Lillian Magidow
Roasted pork ribs
I braise meat all the time and have posted an example of it, so I decided to do a dry heat method. This is essentially very similar to my jerk ribs, but in the oven rather than digging my grill out of a snowbank. When it comes to roasting, there are a couple basic rules. […]
Skinless Roasted Chicken with Sweet & Spicy Rub
Hold the phones (or drumsticks) ladies and gents, because I have ‘discovered’ an amazing new way to cook chicken. Despite my efforts at creating the crispiest and tastiest exterior, Dan invariably pulls the skin off of the chicken I make. I can deal with that (it’s his loss) but I knew that there must be […]
Tender Italian Meatballs
I wind up making this slightly different each time, but apparently if you follow the recipe as I wrote it down for mom it turns out great. The trick to tender meatballs of any kind is to add pureed onion (use a food processor or blender). Using a mixture of meats helps too. I often […]
Ethiopian collard greens
Part three in the Ethiopian series (parts one and two). This recipe is based on “Ye’abesha Gomen” but again, modified somewhat. 1 pound collard greens (I actually mixed collards and turnip greens)1-2 cups water3 tablespoons niter kibbe (see other recipes for recipes/comments)1 cup chopped red onions1/2 teaspoon minced garlic1/4 teaspoon minced fresh gingerSalt, to taste1 […]
Ethiopian Butter Chicken
Part two of three in the Ethiopian series (part one here with a picture as well), this one is a somewhat drier dish (theoretically, it was actually a bit wet considering.) My recipe is based heavily on this recipe for “doro tibs”, but I modified a little bit. Ingredients: 1 onion, cut into larger chunks, […]
Ethiopian Beef Stew with Green Beans
I made three Ethiopian dishes to use with the injeera I brought back from Minneapolis. I’ll post each one separately so they’re easier to search and index.As for the weirder ingredients, I actually have this jar of berbere from ages ago, but time has actually taken the edge off of it and made it less […]
Chicken in a Clay Pot دجاج بالفخار
This dish is sort of the Levantine equivalent of a tajine – you’ll note it’s slightly different than a Moroccan tajine, though generally cooked in the same sort of container. We were lucky to have a clay pot at mom’s house, but frankly you could use a ceramic casserole dish as long as it has […]
Leftover pot-pie
This is how I used up some of my thanksgiving leftovers (weeks ago, of course), while simultaneously testing out a new kind of pastry crust I had read about: hot-water pastry. Wikipedia describes this form of pastry. In short, the process of making it is exactly the opposite of proper pie crust: melt fat in […]
No-Knead Bread
Suffice it to say, it works:I made this after both Lillian and my boss (now a reader of this blog!) suggested it. I basically followed the recipe exactly, but double. I made one loaf in a cast iron dutch oven, and a second in a ceramic casserole. They were pretty much identical. Here is the […]