Extra Schmaltz!

Edit: I just re-tested this recipe 9 (!) years later and made a few changes: There's a time for thick, doughy pizzas and a time for thin, crispy pizzas. This is for when you have a hankering for the latter. It takes some forethought, since the dough rises overnight in the fridge, but is well worth the patience and planning. I got the dough recipe from this site and it works great if you follow the recipe just the way it's written (makes 2 pizzas). The sauce recipe is my own. The day before: 1 lb. high protein unbleached white flour (ie bread flour) 3/4 c. warm water (or more*) 1 Tbsp. vegetable oil 1 1/2 tsp. dry yeast 1 1/2 tsp. sugar 1 tsp. salt Combine all the ingredients and mix by hand or with a stand mixer. The dough will be extremely stiff and a bit lumpy. Do not knead any more than necessary to combine the ingredients. Place the dense dough ball in a lightly oiled bowl and allow to rise for 24 hours in the refrigerator. It will not get much bigger, but ...

This is a meat tajine (the kind of meat, as long as it's red, is up to you) from a cookbook I got in Morocco. You're kind of free as to what you serve it with - in Morocco, I think you'd mostly eat it with Moroccan bread , but I had it with couscous, prepared American style (boiling water and couscous). It was very delicious. Ingredients: 2 large onions 1 cinnamon stick 3 cloves garlic 1 tsp ground ginger Pinch turmeric or dried safflower (for color) Pinch saffron 1.5 pounds meat, preferably bone in. 2-3 cups warm water Salt 1 tsp ground cinnamon 3 Tbsp powdered sugar 1 c. (approx.) golden raisins Preparation: Saute onions, garlic, cinnamon stick, salt, ground ginger and coloring agent agent for a minute, then add the meat. Mix the saffron into the water. When the onions have turned transparent, add the saffron water, then cover. I cooked it for 40 minutes in the pressure cooker - the directions aren't clear as to whether you should cook it in a pressure cooker or a nor...

Copied shamelessly from TableTalk, the Salon.com blog: For those who've jumped on the fizzy water bandwagon, here's a new soda. Rhubarb Soda: 1.5 c chopped rhubarb, 1.5 c water, 1 c sugar -- bring to boil, simmer for 15 minutes. Strain into a jar. Let cool. Pour a couple of ounces over ice in a tall glass and fill up with fizzy water. Delish.

These are a great thing to keep around for a nosh with some cheese and olives or a spread. I started experimenting with them to have a non-wheat alternative to potato chips. I have added cocoa powder and extra sugar for something between a cracker and a cookie, and it is great with coffee for a little pick-me-up in the afternoon. You can also stir in some finely grated cheese when combining the dry ingredients. Makes enough to last a week or so. If they get limp, bake em again for a few minutes. Sailors lived on things like this. Arrrrrrrrrrrrrrr! From King Arthur Flour cookbook. Preheat oven to 400. (prepare for a couple rest periods during process) 2 cups flour 1/2 tsp salt 1/4 tsp baking powder 1 tsp sugar 4 TBSP butter 1 egg beaten into 1/2 cup milk (or 3/4 cup milk and no egg) stuff for sprinking on top (salt, herbs, seeds, etc) Mix dry ingredients together. Blend in the flour quickly until it resembles corn meal. Add milk and egg mixture, 1/2 at a time, stirring quickly with f...

This evoked an OMFG from a complete stranger - it is mouth-wateringly delicious, and not too sweet for breakfast. (I have considered making it again with a thin layer of apricot preserves between the layers) Lifted directly from Prairie Home Cooking , a must have cookbook. Preheat oven to 375. 1/2 pound (2 sticks) unsalted butter 3 cups all-purpose flour (bleached spelt worked great) 3 eggs 1/2 tsp almond extract Glaze: 1 cup powdered sugar (sift first) 1 TBSP butter, softened 1/2 tsp almond extract Light cream or something In medium bowl, cut 1 stick of the butter into 2 cups of the flour until pea sized. Sprinkle 1 TBSP of cold water over 1/3 of this mixture, and gently toss with a fork. Push this to the side of the bowl. Repeat with the other 2/3. When all the dough is moistened, shape it into a ball and divide in half. On an ungreased baking sheet, pat or roll each piece of dough into a 12" x 4" strip. It will not look right, but trust me. This is where I might add a laye...

So I'm posting already! Lillian gave this dressing a thumbs-up, so here is the recipe. (I think the Russian lady in the photo could use a little more dressing). It was combined from a couple recipes in the Better Homes and Gardens Cookbook: 1 TBSP paprika 2 tsp sugar 1 tsp salt dash cayenne 1 1/2 tsp celery seed Combine dry ingredients in blender or with food processing device. Add: 1/3 cup (vinegar and lemon juice mixture) 1 TBSP Worcestershire sauce 1 egg 1/2 cup ketchup (or catsup, depending) 1/4 cup grated onion Drizzle in slowly, beat until thick: 1 cup salad oil Chill. Delicious on Reuben/Rachel sandwiches