hot dish – Extra Schmaltz!

French, hot dish, marination land, meat, stew

Baeckeoffe – Alsatian Hotdish

November 13, 2015 by Lillian Magidow

We had this wonderful, hearty dish during a brief stop for lunch in Mulhouse in the Alsace region during our Europe trip this year. Using a recipe from an actual Alsatian, Hubert Keller, we found that our version actually far surpassed the simple fare we had in Mulhouse. The principle of the Baeckeoffe is similar […]

baked entrees, beans, entree, hot dish, Latin, peppers

Chili Relleno Casserole

January 23, 2012 by Lillian Magidow

This is not exactly the dish from our childhood, since it’s a bit more complex than the “quick, we need some food” version that’s in the Melting Pot cookbook. However, the freshly roasted poblano pepper really gives it a lot more flavor than if you use canned chilies, and roasting them really doesn’t take that […]

American, baked entrees, DIY, hot dish, leftovers, pie

Hot Water Pastry Recipe

December 14, 2009 by Lillian Magidow

Yeah, my pie pretty much owns. Hot water pastry was mentioned in this Leftover Pot-Pie recipe. Inspired by a discussion about baking ratios and receiving some leftover turkey and stock from Thanksgiving, I decided to refine the crust recipe and write it out more explicitly. This crust is more suited to hot savory pies than […]

baked entrees, entree, hot dish, meat, Middle Eastern, potatoes, tomatoes

Kufta Hotdish لحم بالصينية

January 5, 2009 by Lillian Magidow

So I realize that this is very similar to Lillian’s previously posted Lamb Kibbeh Hotdish, however, this it is different enough that I figured it warranted a new entry. The Arabic name actually, literally means, “Meat in a Pan.” It’s relatively easy, but needs about an hour or more to cook. I originally learned this […]

AoJC, baked entrees, hot dish, Jewish, potatoes, vegetarian-friendly, zucchini

Potato and Veggie Kugel

June 1, 2008 by Lillian Magidow

I developed this recipe to use up end-of-summer vegetables, such as zucchini and carrots, but it can be made just a deliciously with potatoes alone. Any dense and starchy vegetable will do, including potatoes, carrots, sweet potatoes, parsnips, celeriac, etc… Whatever veggies you choose to use should make 1 1/2 quarts after you grate them, […]

baked entrees, bulghur, hot dish, lamb, meat, Middle Eastern

Lamb Kibbeh Hotdish

April 14, 2008 by Lillian Magidow

Kibbeh is a combination of ground lamb and bulghur*, and is eaten throughout the Levant. It can be prepared in countless ways, from raw to deep fried. Here’s my version of a baked style, made into a hotdish with potatoes and tomatoes. I have changed and refined this recipe, and it’s very similar to Alex’s […]