Extra Schmaltz!

I wasn't sure if we needed another refrigerator cookie recipe posted, since mom posted her Jam Thumbprints recently. But, as you can see, the cookies look quite different and the recipes also differ substantially. I got mine from The Joy of Cooking. Since it's a refrigerator dough, chilling it for several hours is key, so plan ahead. My variation on it was using Orange Blossom Water instead of vanilla, which mingled nicely with the black raspberry jam (you could also use rose water). The basic dough can be used for all kinds of different cookies. 1/2 c. brown sugar 1/2 c. (1 stick) unsalted butter, softened 1 tsp. orange blossom water 1/4 tsp. (seriously, just a tiny drop) vanilla 2 eggs 2 1/2 c. sifted AP flour 2 tsp. baking powder 1/2 tsp. salt ~1/4 c. jam powdered sugar Preheat oven to 375. Cream together the butter and sugar. Beat in the orange blossom water, vanilla, and eggs. Sift the dry ingredients together and mix in thoroughly. The dough should be stiff and only sligh

This recipe was an improvised fusion between Szechuan spices, Korean japchae technique, and some rice noodles I had sitting around. I raided my cupboard and crisper for the ingredients and came up with deliciousness. It's another dish that uses Chili Black Bean Sauce, like Ma Po Tofu. (Amusingly, the last post in the blog features chilis and black beans, but in a completely different way). It's a true stir-fry, with each ingredient cooked separately and removed from the pan, so be prepared with a nice slotted spoon or 'spider'. In the end the ingredients are combined in a large bowl (pick one that you can cover with some kind of lid to keep things warm), so you don't have to worry about fitting the noodles into your wok or frying pan. 1 quart rice noodles, soaked in hot water until tender 1 lb protein, cubed (I used tofu) 2 c. stir-fry vegetables, cut into small pieces or slivers, such as: carrots blanched greens onions 1.4 c. water 3 Tbsp. chili black bean sauce 3

I say: you can never have too many bean recipes! They're cheap, filling, flavorful, and, um...euphonious. This one is enhanced by serving it with brown rice that has been roasted, to release the nutty flavor. Some hearty avocado slices make a nice addition too. This is based off a Whole Foods (gasp!) recipe. I have discovered that I only like brown rice if it has been cooked for a very long time, which is not possible on the stovetop without scorching. I use the 'brown rice' setting on my rice cooker, but you can accomplish the same thing by cooking it for an hour in a very slow oven. Roasted Brown Rice, oven style 2 c. brown rice 4 c. water 1/2 tsp. salt Preheat the oven to 225. Heat the rice on the stovetop in a Dutch oven, stirring constantly until it is lightly roasted. Add the water and salt and bring to a boil. Put the lid on and place the pot in the oven for one hour. Fluff before serving. Chili Black Beans 1 lb. black beans, soaked overnight 1 large ham hock (or sm

What would our family's cool-weather menu line-up be without Shepherd's Pie? Thank you, Tina! Over the years I've found that it turns out best if you use a combination of ground beef and lamb and make sure to use lots of meat, so you don't wind up with too much potato on top. I like to season the meat well so that it stands up to the potatoes. 2-3 lbs. ground meat, ideally beef and lamb 4-5 strips bacon, cooked and chopped into small pieces (optional) 2-3 lbs. potatoes, made into mashed potatoes using your usual approach 1 large onion, diced small 2 stalks celery, diced small 1 can beef broth 3 Tbsp. dry sherry or vermouth (optional) 1 c. frozen peas 2 Tbsp. flour 2 Tbsp. Worcestershire sauce 2 Tbsp. ketchup 1 Tbsp. ground yellow mustard 1 Tbsp. salt 1 tsp. dried thyme 1/2 tsp. black pepper 1/2 tsp. marjoram (optional) sprinkling of paprika Preheat the oven to 350. Cook the bacon in a large frying pan, then remove it and chop it into small pieces. Brown the meat in the

I always keep a turkey kielbasa on hand for weeknight desperation dinners. The turkey kielbasa aren't as greasy as the regular ones, and they keep forever in the fridge or freezer. This recipe is more to serve as inspiration than as something to follow in great detail. You can add the noodles to the pan or serve them separately. I have also used potatoes or pierogies as a starchy substrate. For veggies just use what you have on hand. Adding fresh herbs at the end is a nice touch if you have some on hand. 1 turkey kielbasa, sliced 2-3 c. veggies, in this case: colorful bell peppers, sliced 1/2 lb. pasta, potatoes, or pierogies, cooked 1 c. broth (any kind) 2 Tbsp. cornstarch or potato starch 2-4 tsp. spices, in this case: sage, red pepper flakes, and and white pepper 1 handful fresh herbs, chopped (optional) oil for cooking Heat 2-3 Tbsp. oil in the skillet. Cook the noodles (or potatoes or pierogies) on medium high, tossing frequently, until the edges are crisp and browned. Remove

This combination of dishes makes a nice meal and great leftovers. I like to use paneer when I can get it easily, but the recipe works well with firm tofu or even chicken (though then I guess it's a different dish). These recipes are based around Manjula's Kitchen , though I altered them a little to avoid hard-to-find ingredients. Check out the videos if you want step-by-step instructions or more recipe ideas. My most recent attempt. I didn't have cilantro to add to the aloo gobi, but it's still delicious without it. Palak Paneer 1 1/2-2 c. paneer, cubed (or extra-firm tofu, cubed and patted dry) 1 box frozen spinach, thawed, drained well, and chopped 2-3 plum tomatoes, pureed, or 1/2 can tomato puree 2 Tbsp. grated fresh ginger 1 clove garlic, crushed 1 Tbsp. salt 2 tsp. whole cumin seed 1/2 tsp. turmeric 1/4 tsp. cayenne 3 Tbsp. flour 1/4 c. water + more water 1/2 c. heavy cream or half and half 2 Tbsp. butter oil for frying tomato slices for garnish Fry the paneer or

This is a favorite of Melanie's and is definitely an example of something that is greater than the sum of its parts: Cucumbers, skinned and diced Tomatoes, skinned, de-seeded and diced as well White vinegar Vegetable oil Salt Combine. Enjoy.

Here is our classic summer barbecue cucumber salad recipe. The recipe is pretty approximate, but here goes: Cucumbers, peeled, and slices into rounds White onion, chopped into 1.5" or so long chunks. Sour Cream Salt Pepper Sprinkle a large amount of salt on the cucumbers and onions, let them sit for a little while, then add sour cream, and possibly more salt, and pepper. Let sit for a couple hours for best results. Use more salt than you think.

Watching lots of Anthony Bourdain will definitely give you a hankering for some odd cuts, so here's the first in what will hopefully be a series of snout-to-tail classics.

Kabsa is a Gulf/Saudi recipe, yet another variation of meat and rice, but it's pretty damn tasty. Wikipedia has an entry on it, for further background information. The quantities were pretty approximate, so take them with a grain of salt. Ingredients: Chicken pieces (I used two giant breasts, but I think it would be better to use a breast and a couple thighs) Large Onion, cut into thin slices 5 or so garlic cloves 1 can pureed tomatoes 2 medium tomatoes 2 medium carrots, grated Grated peel of 1/2 orange and 1/2 lemon, OR 2 black/dried lemons 2-4 whole cloves 2-3 whole cardamom pods (or 1/2 tsp ground) 1-2 cinnamon sticks Pinch saffron Pinch cayenne pepper Black peppercorns Salt 3 c. liquid (water or broth) 1.5 c. rice (preferably basmati) Raisins (option) and slivered almonds and/or pine nuts (optional, but much better with) for decoration. Directions: 1. Sautee the onions until they start to carmelize, then add chicken pieces and brown. Add tomatoes, cook for 1 minute. 2. Add 3 c

Had a hankering the other day for some cookies. Since I am wheat intolerant, I can't just reach up into the cupboard and raid Jeff's, so it takes some thought and planning. I found a recipe in the King Arthur Flour Cookbook that makes enough for 3 batches of refrigerated dough. I substituted spelt flour for the wheat flour and it worked just fine. Refrigerating the dough ripens it, which means that it changes its nature to make cookies that are thin and crisp rather than thick and chewy. These cookies are best made small. The beauty part of this scheme is that you can cook a batch on three separate nights, and add different flair to each batch. They are all baked at 400 degrees for 8 minutes. The first batch I just did was plain;I sliced pieces off from the roll of dough and baked them. They were very good, and excellent vehicles for milk-dipping behavior. (I think I made them too big, as they were thick and chewy). The second batch is fabulous - I pinched off pieces, rolled