I recall making this very simple recipe many times as a young’un, when Mom was really busy working and herding us kids around. It was a bit of a standard, along with noodle kugel, that was easy enough for kids to make (and explains why it is not quite as complicated most of the recipes […]
stew
Ethiopian Beef Stew with Green Beans
I made three Ethiopian dishes to use with the injeera I brought back from Minneapolis. I’ll post each one separately so they’re easier to search and index.As for the weirder ingredients, I actually have this jar of berbere from ages ago, but time has actually taken the edge off of it and made it less […]
Peace Like a River Fish Chowder
One of my favorite books is Peace Like a River by Leif Enger. It’s a story about a crime, the road, the trials a family faces, and miracles. It takes place in Minnesota and South Dakota in the wintertime–the perfect setting for chowder. My recipe was inspired by this line: “Supper that night was Swede’s […]
Soupe de poisson
This, like most French foods, is a quintessential peasant food that, through whatever process it is that idolizes french shit, is thought of as something vaguely patrician. Fish soup is exactly what it sounds like; what poor fishermen and sailors eat when they arrive in port. This particular version is considered Provencale, originating in Marseille […]
Minestrone Soup
My minestrone, made with potatoes, carrots, small red beans, green beans, fresh tomatoes, and sproingy noodles. All just stuff I had on hand. I just learned a great tip for making this free-form soup: add a couple spoonfuls of pesto at the end! I thought I should post the recipe (or more like, guidelines) as […]
White Beans with Bastirma
I got this wonderful recipe from the Almost Turkish recipe blog. Bastirma is a salted, highly seasoned, pressed beef product that you can find at the deli counter in Holy Land. I think it fulfills the role a pork product like bacon would fill in non-Muslim (or Jewish) cuisine. It has a complex, salty flavor, […]
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 […]
Okra Jalapeno Stew
I made this dish up a couple years back. It’s really easy, but tasty as well. Large quantity okra, rinsed, then chopped. Or from a freezer bag.Jalapeno(s), diced (to taste!)Large quantity(3-6 cloves, depending on size) garlicOnion, dicedTomatoes, dicedBoneless skinless chicken, in chunksChicken broth (preferably real, but you can get away with cubes. Just not as […]
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 […]
Caldo Verde
Here’s a hearty, comforting soup made with just a few ingredients, originally from Portugal. Base your potato:broth ratio on on how thick you want the finished product. I recommend getting the sausage at Kramarczuk’s, but really any sausage would do. I can’t find the cable for my camera, so here’s an image I yanked from […]