Our Memorial Day Welcome Home picnic was a great success! I was so wonderful to see everyone and go into food comas as a family. I got many compliments, so I will post the recipes I used for posterity. This recipe takes long, slow cooking and and some planning in advance, but it’s definitely worth […]
sides
Beef and Baby Bok Choy Stir-fry
You can use any hearty vegetable for this. It cooks pretty quickly, so start some rice first. I was going to take some cool pictures with one of the fancy cameras around here, but I couldn’t figure out how to work the dang thing 😛 so you’ll have to use your imagination. Basically it looked […]
Meat Blintzes and Sweet and Sour Coleslaw
I made this a while ago and just now found the pictures. I guess I was in the mood for spending an entire day cooking, so I made blintzes and they were really yummy. This is another recipe from The Art of Jewish Cooking–it just has such great recipes for cold weather, and hooo boy […]
Braised Cabbage and Apples
Here’s a tasty winter side dish that adds some magenta to the plate. It’s not quick-cooking but it’s worth the wait. This is my interpretation of the version in The Art of Jewish Cooking. Preheat the oven to 350. 1 small-ish red cabbage, chopped finely4 Tbsp. butter1 red onion, slivered2 tart apples, chopped finely3/4 c. […]
Red Wine Bok Choi
Hello all, Here is a recipe from my friend and co-worker Kristine (there’s a link to her photography on the side-bar). Looks like she measures things the same way we do! This makes a great veggie side-dish or light meal: Try this very simple recipe when you have some bok choi. I’ve made it twice […]
Chana Dal and Amaranth Leaves
Doing some research for the weed science class I’m TA-ing, I stumbled across a wonderful food blog (Mahanandi) of the cuisine of southern India, specifically a recipe that uses amaranth leaves (right here). Amaranth is considered a weed in the US, but the grains and greens are used worldwide in cooking. The recipe is for […]
Stuffed Fried Eggplant
Here is a recipe from Alex: Stuffed Fried Eggplant This is actually something I made up, though I based it on something Iate in Turkey(this is actually much better). It may actually beidentical to the dish “Imam Bayaldi,” but it looks like there are manyvariations on that dish anyway. I only made one eggplant, since […]
Kasha Varnishkes
Here is a fantastic side-dish that has the added benefit (?) of smelling like every Jewish home I visited as a kid. It also uses buckwheat groats (when cooked, called kasha), which is a nutritional and agricultural powerhouse. Like quinoa, buckwheat is a seed rather than a grain, and contains tons of high-quality protein and […]
Eggplant Salad (aka Baba Ghanoush) – Zamos style
This recipe has countless variations, so I present the version that mom taught me. Some people add tahini, but I think that ruins it–I like the zingy flavor this version has. This recipe is best made in late summer, when you have the grill going. 2 or more pounds eggplant, preferably small tender ones 3 […]
Tabouleh
I don’t have a picture to go with this one, but we all know what tabouleh looks like (though I’m not sure how to spell it–Al, is this right?). It’s the perfect recipe for late summer, with the hot weather, ripe tomatoes and cukes, and waning kitchen inspiration. Here’s how it goes: Soak 3/4 or […]