The Magidow family recipe box
Apparently it’s been 11 years since I last posted a stuffed peppers recipe! I am posting a new one, which a) is a different style, and b) I think is more delicious. My previous recipe was more of a Turkish style. This is based on Das Original DDR Kochbuch, which we purchased in Weimar, Germany. […]
I wanted to make something that was very Autumnal and so I started looking up pork and apple recipes. Almost all of them called for cinnamon and sounded foul, so I came up with this which I wanted to be more balanced. It turned out better than expected so I figured I’d write it up. […]
This recipe is really simple and easy to make, but shockingly delicious – the first time I made it I was trying for something that wasn’t too much like American Chinese food but still had elements of sweet and savory. I was surprised how balanced it turned out. It’s not overly sweet, nor is it […]
My goal in making this recipe was to explore Asian recipes that would translate well into American holidays. I think this would be a great recipe for Thanksgiving or Christmas, as it has a rich, special-occasion quality to it, as well as spices such as cinnamon which are traditional at the holidays. It turned out […]
My lovely brother accused me of posting elitist bourgeoise recipes using the steam oven, so here’s a recipe for the people–LITERALLY. This is from DDR Kochbuch – Das Original, a cookbook of East German recipes that we got in Weimar. This clearly influenced by the multitude of Russian recipes for shchi, or cabbage soup. Being […]
I’ve been debating whether I should post some of these more niche recipes–now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I’ve decided to post some of them 1) for my own records, and 2) because there are very few […]
Can also be made with chicken. 50% of the household thinks this would be better made with bone-in, fattier chops, and 50% of the household likes it lean. Either way it’s got tons of flavor! 3-4 pork chops, whatever cut you enjoy2 stalks lemongrass5 cloves garlic3 shallots2-3 red chili peppers3 Tbsp. fish sauce 3 Tbps. […]
My original tonkatsu recipe has been tested many times, and I’ve learned a few things. Mainly I have improved the salad dressing. Also I include a more detailed description of how to make the cutlet. Not pictured: mochi ice cream. Ganbatte! Improved Salad Dressing The key to the improved salad dressing is the miso. Hint: […]
We made these for a “fictional food” themed party. This makes 10, so you may want to scale it down. Thank you to Clancey’s meats for accommodating my cutlet request. The rest I based on Roman flavors and the goal of making everything as green as possible. They turned out delicious and I didn’t even […]
This is a simple-yet-flavorful meal, perfect for a weeknight dinner. It helps if you can season the porkchops an hour or more ahead of time, but not required. Here I serve them over couscous, with Couve Mineira on the side. I used boneless pork chops, but you could use bone-in. In fact, this would probably […]