This is taken from Lillian’s original handwritten recipe. I’m thinking of making it soon, so I figured I’d post it: Ingredients 1 chicken7 kaffir lime leaves2 stalks lemon grassGinger2 cans mushrooms (straw, etc)2 cans bamboo shoots, cut into thin pieces1 can coconut milkRice noodlesRed curry pasteBean sproutsThai BasilLimes Instructions 1.Fill big pot with the amount […]
Author: Lillian Magidow
Drunken Noodles
So I can’t vouch for the authenticity of the recipe, but this is turns out more or less like the deliciousness of a Lao-Thai restaurant back in Madison. I based the recipe heavily on this recipe, though I didn’t follow it exactly. The reason for the name is something of a dispute. Some say that […]
German Potato Salad
This summer standby is traditionally served warm. It doesn’t take too many ingredients and it’s a reliable crowd-pleaser. I used Yukon golds, but any waxy or semi-waxy potato would work. This recipe makes a moderate amount, and can easily be increased for more people. 2 lbs. waxy potatoes6 strips thick-cut bacon6 green onions, sliced thin1 […]
Sweet Potatoes with Peanut Sauce
Well, this recipe is totally out of season (much more of a winter thing) but I felt like cooking it, and I had all the ingredients. As with most of my recipes, it does consist of a bunch of stuff smooshed together, with rice on the side, but I do like a chronic state of […]
Black-Eyed Peas and Southern-Style Greens
Here are a couple of components to a Southern style meal. You could accompany these with any number of delicious things, such as cornbread, grits, mac ‘n’ cheese, sweet potatoes, biscuits and gravy, etc… I like to keep the peas very simple and dress up the greens a bit. Black-Eyed Peas 1 lb. black-eyed peas, […]
Muhammara (Roasted Red Pepper and Walnut Dip)
Another Arabic recipe – Muhammara. This is a dip, much like hummus, and can be served in the same contexts – with bread, carrot sticks, etc. I’ve adapted it from this recipe with fairly insignificant alterations. Requires a food processor,but otherwise almost entirely brainless. 3 large roasted red peppers (it may be cheaper to buy […]
Beef Soup with Greens and Homemade Egg Noodles
Looking for a meal that uses some spring greens but can also fortify you through an evening of thunderstorms? I have the soup for you! I’m basically on a quest to Re-Master the Art of Jewish Cooking by Jennie Grossinger (a la Julie Powell’s Mastering the Art of French Cooking in Julie/Julia), but not quite […]
Syrian Style Fetteh (revised)
I’m revising this recipe that I wrote back in 2008 to be clearer, a bit easier to follow, and to include some changes I’ve made in how I make the recipe. This is a heavy dish from Syria, often eaten for breakfast, but still popular for all meals. It’s sold in steamy shops that that […]
Barley Vegetable Stew with Mandlen
Tonight I made two more dishes in my “The Art of Jewish Cooking” by Jennie Grossinger cookbook series. The barley stew was thick and hearty, almost like a congee. I accompanied it with mandlen, or ‘soup nuts’–little round crackers. Barley Vegetable Stew I took a few liberties with the original recipe and I’ll try to […]
JiJY’s Special Marinade and Thai Pickled Cucumbers
It’s grill season and I think it’s time to post a fantastic marinade recipe from my former roommate JiJY. She brings this sweet, sticky, Asian style marinade from her homeland, Thailand. It can be used on any meat, but is particularly good on fatty pork. I recommend cooking it on the grill, but in a […]