Who is Susan? We don’t know! This recipe comes from the Melting Pot II Cookbook, which was a kick-ass collection of recipes from the parents of one of the pre-schools in Santa Barbara. A friend of ours, Debbie Lipp provided this recipe from her friend Susan. Whoever Susan is, she makes a good scone! 1 […]
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Sunday Dinner: Mole Enchiladas, Spanish Rice, and Blueberry muffins
Here is my delicious Sunday dinner: With blueberry muffins for dessert: The enchiladas are as per Lillian’s procedure, but using a mole instead of a red sauce , derived from this recipe but with total and utter lack of regard to their proportions (also with shredded chicken, black beans, and much cilantro):http://www.recipezaar.com/35659 And the Spanish […]
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 […]
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 […]
Pannekoeken
Alex requested this recipe, which was a fun opportunity to look at my Jr. High School-era handwriting on the recipe card. I learned to make pannekoeken in Home Ec. in 7th grade (surely that class has since been eliminated or at least renamed) . It is like a large popover or a very eggy panckake […]
Spareribs part 2: jerk
This is the 2nd half of the spareribs I braised before. I prepared them jerk style, but sorta half assed so while they still turned out delicious, they did not spirit my palate away to the Caribbean. The jerk marinade was about 1 part cider vinegar, 1 part water, half a lime’s juice, a bunch […]
Chicken Saltimbocca
I haven’t been cooking that much lately (my energies have instead been spent on pickling and preserving things), but tonight I got back into the kitchen and put together an excellent meal. Saltimbocca (literally, ‘jumps in your mouth’) can be made with chicken, veal, or pork cutlets, and this time I opted for boneless, skinless […]
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, […]
Emma Fischer’s Apple Pudding
I can’t believe that I haven’t posted this until now. This is the Magidow family’s all-time favorite recipe involving apples; it was given to me by a dear friend who died an early and untimely death; each time I make it I think of her. To Toni! Fill buttered baking dish with chopped and peeled […]
Sea Foam Pancakes
A good old Magidow recipe, posted here for posterity so I don’t have to search around my computer for the recipe every time I need it: 3 egg yolks1/2 teaspoon salt1/2 cup cold water3/4 cup matzo meal3 egg whites, stiffly beatenfat for deep frying Beat together the egg yolks, salt, water. Stir in the matzo […]