It’s hard to find a good cabbage roll. Some of them are just absurdly large. Others are in a gross tomato sauce. A lot of them simply have too much rice and not enough spice. Well, problem solved! Here’s my adaptation of this recipe from Almost Turkish. The lamb makes these pack a flavor wallop, […]
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Muesli
I’ve developed a backlog of recipes that I haven’t loaded up to the blog, but here’s one I couldn’t ignore. I’ve always loved muesli, but it’s usually ~$5 for a tiny box that will only last for a few meals. I figured that it can’t be hard to make and lo-and-behold, a little internet searching […]
Latkes!
This is mostly a post to show off my fancy new graters. I read somewhere about these “slaw cutters” from the Bluffton Slaw Cutter Company. The fact that an old school kitchen supply company can succeed manufacturing little more than stamped sheets of metal in the US in the 21st century should give you a […]
Roasted pork ribs
I braise meat all the time and have posted an example of it, so I decided to do a dry heat method. This is essentially very similar to my jerk ribs, but in the oven rather than digging my grill out of a snowbank. When it comes to roasting, there are a couple basic rules. […]
Skinless Roasted Chicken with Sweet & Spicy Rub
Hold the phones (or drumsticks) ladies and gents, because I have ‘discovered’ an amazing new way to cook chicken. Despite my efforts at creating the crispiest and tastiest exterior, Dan invariably pulls the skin off of the chicken I make. I can deal with that (it’s his loss) but I knew that there must be […]
Tender Italian Meatballs
I wind up making this slightly different each time, but apparently if you follow the recipe as I wrote it down for mom it turns out great. The trick to tender meatballs of any kind is to add pureed onion (use a food processor or blender). Using a mixture of meats helps too. I often […]
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 […]
Ethiopian Butter Chicken
Part two of three in the Ethiopian series (part one here with a picture as well), this one is a somewhat drier dish (theoretically, it was actually a bit wet considering.) My recipe is based heavily on this recipe for “doro tibs”, but I modified a little bit. Ingredients: 1 onion, cut into larger chunks, […]
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 […]
Chicken in a Clay Pot دجاج بالفخار
This dish is sort of the Levantine equivalent of a tajine – you’ll note it’s slightly different than a Moroccan tajine, though generally cooked in the same sort of container. We were lucky to have a clay pot at mom’s house, but frankly you could use a ceramic casserole dish as long as it has […]