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 […]
sides
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 […]
Ful Medames – Fava Bean Dip
It’s hard to fathom how we don’t have this recipe up yet. This dish is a standard mezze and breakfast item in much of the Arab world. It’s often eaten during Ramadan because it’s so nutritious and filling. You can use dry beans (Brown Egyptian Favas) by soaking them overnight and then slowly simmering them, […]
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 […]
Middle Eastern Vermicelli Rice
I’m re-posting this – it was originally in the Melukhiyya with Vermicelli Rice entry, but I think it’ll be easier to refer to it if it’s in its own entry. I’ve updated it a bit, since I had a word translated wrong (I don’t think that it’s made with lard as I thought – I […]
Middle Eastern Vegetable Ragout
Melanie got this recipe from an Arabic cookbook, and upon testing, results indicated delicious. We ate it with flatbread, but it’d be good on rice as well. I’ve translated it from the cookbook.: Ingredients3 Tbsp Olive Oil1 Onion, cut into slivers2 cloves crushed garlic4 small zucchini, cut into circles (remember these are theoretically the lighter […]
Sweet Potatoes with Brown Sugar Sauce
Here’s the recipe for sweet potatoes that I think is essentially how I remember them from all of my childhood Thanksgivings. And I should know, since I ate the vast majority of them… Sweet PotatoesI can’t tell you exactly how many to get – I had around 5 pounds (the store was having a 5#/$1 […]
Popovers
Here’s another one for posterity. I found it in my old email box, back when I asked mom for the recipe while living in the dorms: POPOVERS Begin by preheating the oven to 400 degrees – place well-oiled iron muffin pan in oven while you prepare batter. Put into blender*: (you can double or multiply […]
Simmered Kabocha Squash
I got this wonderfully simple recipe from the Kitazawa Seed Co. catalog, though mom says she used to make it all the time, which must be why it tastes so comfortingly familiar. I like to make it when I’m feeling under the weather, but in general it’s a useful and colorful side-dish, especially for Japanese-style […]
Fasuliya – Green Bean Stew
If you’re anything like me, you have more green beans than you can deal with right now. Even if you don’t, this is an easy and versatile dish that can either be a vegetarian side-dish or a meaty main entree. You can even use frozen green beans, so this would be a welcome taste of […]