Extra Schmaltz!

This is an adaptation of the recipe for Ternera con Guisantes  from the amazing tome " A Mediterranean Feast " by Clifford Wright. Given that veal is all but impossible to find, I switched it to beef. We used a sirloin roast that was part of the quarter beef we bought, but I think it would also be good with a chuck roast. I made this version crockpot or Instapot friendly, which is more convenient for most. It yields a wonderfully spiced roast with not a ton of effort. We used a sirloin roast of some kind from the quarter of beef we bought, but I don't know specifically which cut. I don't think it matters much for a slow-cooked dish like this. We served it with risotto, which was a great combo. We devoured it too quickly to take a photo, though! Ingredients One 3 lb. beef roast, tied One bag of frozen baby peas Parsley to garnish Sofrito 3 Tbsp. olive oil 2 large ripe tomatoes, seeded and chopped fine 3 garlic cloves, minced 1 bay leaf 1/2 tsp. dried thyme...

I can't believe I didn't post this after we had it at an amazing real Oktoberfest event that we were fortunate to be invited to in Bavaria. It is very simple, and based on this recipe . Unlike American coleslaw, this one is blanched, so it has a softer texture and is more easily digested. It is very simple, and I have had it requested several times for potlucks. It is a lot easier to make if you have some kind of mandoline. Vegetables 1 head of green cabbage 3 qts. boiling water + 2 Tbsp. salt 1 small white onion Dressing 6 Tbsp. white wine vinegar 3 Tbsp. sunflower oil 1 Tbsp. caraway seeds 2 tsp. sugar 2 tsp. salt, to taste 1 tsp. white pepper Instructions Boil the water in a large stockpot and add the 2 Tbsp. salt. Remove several of the outer layers of the cabbage. Cut the cabbage into 4 wedges, and cut out the cores. Shred the entire head of cabbage very fine. I recommend using a mandoline or shredder--I have one like this , and I actually use it se...

Apparently it's been 11 years since I last posted a stuffed peppers recipe ! I am posting a new one, which a) is a different style, and b) I think is more delicious. My previous recipe was more of a Turkish style. This is based on Das Original DDR Kochbuch , which we purchased in Weimar, Germany.  I have added some spice to what would have been a rather stodgy recipe. This is great to make if you are practically drowning in peppers from the garden, as we are at this time of year. We used about 12 peppers of varying sizes, mostly small. If you are using store-bought peppers, 6 will probably do. Before. Note: some extra peppers were placed in my massive Dutch oven as spacers (and not filled with rice).  Bonus picture of Violet's favorite game that she invented--pepper tops! They say "Helloooo!" and jump around a lot. Melt-in-your-mouth taste of summer. Preheat oven to 400° F Filling 6-10 green bell peppers 2 Tbsp. olive oil 2 Tbsp. butter 2 c. coo...

This recipe comes from my friend Marisa, who shares a love of pickled things. It is very simple and does double-duty as hearty, but also somehow refreshing due to the tangy kraut. In my recipe I used some winter savory and chervil from my garden, which I have included on the blog just to annoy Alex, because I know he loves obscure ingredients. The recipe will be just fine without them, though (or try experimenting with other herbs!). 1 ring kielbasa 1 large can or jar of sauerkraut, drained 1 large onion, sliced 2 carrots (optional, for color), peeled and sliced 6-8 small white potatoes 2-3 qts chicken broth 2 Tbsp. butter 2 Tbsp. winter savory, leaves only 1 handful chervil fronds 1 tsp. white pepper 1 pinch of nutmeg Place the kielbasa on the grill (or in a hot frying pan) for a few minutes to get some color around the edges, then slice. Meanwhile, saute the onion in some butter in a Dutch oven until they begin to soften. Rinse the sauerkraut, maybe 30 seconds if you...

It am sure it is no coincidence that the last blog post is about the same age as Zayn and Violet! Tonight I find myself with a lull in the toddler fray to post this lovely dish we had in San Sebastian, Spain. This recipe is adapted from  The Basque Table . The original recipe calls for Biscayne sauce, but that is a pain to make and it says you can substitute paprika. I used  La Dalia agridulce smoked paprika . Delicious and simple: a true 30-minute-meal. 1/3 c. olive oil 1 large onion, diced 2 green peppers, sliced into strips 4-5 Yukon gold potatoes, cut into large-ish bite sized pieces 1-2 Tbsp. smoked paprika 2 cloves garlic, crushed 1 Tbsp. tomato paste 1 lb. ahi tuna, cut into bite-sized pieces 3-4 c. chicken broth salt to taste Heat the oil in a cast iron pot. Add the onions and saute 5 minutes until starting to become translucent. Add the pepper strips and cook for 3 minutes. Add the smoked paprika, garlic, and tomato paste and stir to combine,...

My lovely brother accused me of posting elitist bourgeoise recipes using the steam oven, so here's a recipe for the people--LITERALLY. This is from DDR Kochbuch - Das Original , a cookbook of East German recipes that we got in Weimar. This clearly influenced by the multitude of Russian recipes for shchi , or cabbage soup. Being on the eastward side of the iron curtain, many GDR recipes were influenced by cuisine from within the USSR. I believe this could be made with sauerkraut rather than fresh cabbage. If you use kraut, rinse it a couple of times first, and then don't add vinegar later on. The humble appearance of this soup belies wonderfully rich flavor. For this version we used pork loin, but can be made with other cuts of pork, or with beef or veal. The meat is cooked until tender, but still with some chew to it. 2 lbs.  boneless stew meat: beef, pork, or veal (or 3-5 lbs bone-in) 1 large celery root (celeriac), cubed 1 large leek, separate the leaves, wash tho...

I think I like leftover potatoes better than the first time they come around, and this is one reason why. This makes a hearty, easy meal that feeds a crowd, and even keeps vegetarians happy. It's great hot, but also good cold as a late-night snack (sort of the 17th century Taco Bell). You can get fancy and make it from raw potatoes (I recommend waxy ones like Yukon Gold), but slice them thin and allow plenty of time for them to cook through. ~2 c. cold leftover potatoes, sliced 1/2 white onion, sliced 3 Tbsp. olive oil 6-8 eggs 1 Tsp paprika (smoked paprika is extra tasty in this) 1 tsp. salt 1 tsp. pepper Optional: other leftovers Heat a large nonstick pan with the olive oil. Add the onions and cook 1-2 minutes. Add the potato slices in a single layer, and cook on medium-low until the edges start to crisp. Crack the eggs into a large bowl and add the salt, pepper, and paprika. TIP: taste the eggs to see if the salt is right--don't fear the reaper. Dump the ho...

This recipe comes from the illustrious and Finnish-American Natalie Johnson of Twin City Barbell. While protein is important for building muscle, carbs are essential for powering your workout--so what better than some tasty, home-made bread? This is essentially challah, a rich egg bread, with the added deliciousness of cardamom. Don't fret about the braiding--it will look and taste delicious no matter what. Well, except if you accidentally use salt instead of sugar, which Natalie can tell you all about ;) The best flavor is achieved by using whole cardamom pods. Remove the green husks and save the brown, irregularly shaped seeds from inside. Crush with a mortar and pestle (or in a ziploc with something heavy). 4 ½ to 5 ½ cups unsifted flour ½ cup sugar ½ teaspoon salt 2 teaspoons lemon zest 1 teaspoon crushed cardamom seeds 1 package active dry yeast 2/3 cup milk ¼ cup water ½ cup (1 stick) butter 4 eggs (reserve the white of one egg for egg wash later) 2 Tbsp mi...

We made these for a "fictional food" themed party. This makes 10, so you may want to scale it down. Thank you to Clancey's meats for accommodating my cutlet request. The rest I based on Roman flavors and the goal of making everything as green as possible. They turned out delicious and I didn't even get punched in the face by Charlton Heston! 10 pork or veal cutlets 2 leeks 1 head escarole or other leafy green 1 can white beans, drained 1/2 c. frozen green peas 1 handful fresh parsley 1 tsp thyme 1 tbsp whole cumin seeds 1/4 c. shredded Romano cheese 1 Tbsp. fish sauce 1-2 Tbsp. verjus or white wine vinegar Salt and fresh ground black pepper Sprinkle the cutlets with salt and pepper and keep them cold in the refrigerator. Overall the rolls are easier to handle if they are kept cold. Cut the leaks lengthwise and wash each leaf under running water to remove grit. Chop coarsely. Wash the escarole and parsley and chop coarsely. Defrost the peas. ...

I highly recommend making this recipe if you fulfill all of the following criteria: 1) You just got a whole mess of new kitchen equipment 2) You live a stones throw from more Asian supermarkets than you can count 3) You took Friday off and have a French-themed dinner party the next day 5) According to the DSM-IV you are at least 80% BONKERS This is definitely food-as-art , not sustenance. Plan way, way ahead. Remember the 'bonkers' part? Must contain the feet of at least 3 animals. 2-3 lbs. pig trotters, ideally split 2-3 lbs. meaty beef stew bones OR 2-3 lbs. veal bones (if you can find them--good luck!) 2 lbs. chicken feet 2 lbs. chicken legs, wings, or backs 2-3 lbs. yellow onions 2 lbs. carrots 1 bunch celery 1 bundle parsley handful of whole thyme stems ~20 black peppercorns 2 bay leaves 4 whole cloves 1 c. vermouth or dry white wine 1 lb. lean ground beef 3 eggs whites AND shells 1 can diced tomatoes 1 tsp. tarragon leaves 1 medium daikon r...

I created these (with heavy inspiration from Kramarczuk's) for a German themed dinner party. I made the hard rolls from scratch from the Joy of Cooking recipe, though you could buy them for a faster meal. I couldn't help spicing them up, so maybe they have some Hungarian influence? 1 dozen small hard rolls (see below) 5-6 uncooked bratwurst 1 large can sauerkraut 1 large carrot, grated 1 medium onion, sliced thinly 1/2 c. white wine or vermouth 1/3 c. water 2 Tbsp. oil 2 Tbsp. sweet paprika 2 tsp. sharp paprika 1 tsp. dried sage 1 tsp. white pepper 1/2 tsp. black pepper 1/4 tsp. nutmeg 2 Tbsp. salt 2 bay leaves Optional: Hot mustard or horseradish from Kramarczuk's Begin by browning the sausages whole in the oil in a heavy-bottomed pot.  Turn the sausage occasionally so that they brown and sear. Once they are browned nicely (they do not have to be cooked through), remove them from the pot and allow them to cool enough to handle. Chop them coarsely. ...

As a kid I loved day trips to the tourist-trap known as Solvang , for one big reason: æbleskiver! These Danish goodies are little eggy puffs of air, made in a specialized cast-iron pan. Lucky me, Alex got me just such a pan! This dough would also make fantastic pancakes or waffles if you don't have the pan. I used this æbleskiver recipe from a Danish enclave in MN at Lutsen, but I cut it in half for two people. They recommend allowing 7 puffs per person, which is handy because that's how many fit in a pan. The recipe below makes ~18 puffs. For the technique, watch this video from Solvang: 1 c. buttermilk 2 eggs, separated 1 Tbsp. sugar 1 Tbsp. oil 1 pinch salt 1 c. flour 1/2 tsp. baking powder 1/2 tsp. baking soda Beat the egg whites until stiff. Whisk together the yolks, sugar, oil, and salt in a large measuring cup with a pour spout. Sift together the flour, baking powder, and baking soda and then add it to the liquid ingredients. Whisk until very smooth...

I originally got this recipe for 'navets persilles' from the Julie/Julia project . In the original the turnips are par-boiled and then cooked again for 30 minutes. I don't usually blanch the turnips before boiling them, and I find they usually cook in less time (especially if they are fresh from the garden and not the hardened, wax-coated things you find in the store). Nowadays I make this more frequently with cauliflower than turnips, though I think any dense vegetable would work. Parsnips, celeriac, carrots, etc... It's so simple it barely calls for a recipe. 3-4 c. of a dense root vegetable or cauliflower, in chunks salted, boiling water 3-4 Tbsp. butter lemon juice chopped parsley freshly ground black pepper Aleppo pepper flakes or paprika (optional) Boil the vegetables in well-salted water until tender. Toss with the remaining ingredients. Be careful with the lemon juice, so you don't add too much--usually one half of a lemon, gently squeezed, is enough.

Herd tu feegoore-a oooot hoo I nefer treeed mekeeng thees clesseec Meennesuta deesh beffure-a. It ceme-a oooot greet! Börk, börk, börk! Ahem....what I mean to say is that this is delicious, especially served over mashed potatoes with lingonberries or cranberries and pickles on the side. It's a fair amount of work, but very worth it in the end. Veal mixed with beef will give the best texture--the velvetiness of the veal combined with the heartiness of the beef. If that's not an option, use pork instead. For two people, halve the recipe or freeze some of the meat for later. 1 lb ground veal (or pork) 1 lb ground beef 1 medium onion 2 slices of white bread, crusts removed ~3 Tbsp. milk 2 egg yolks 2 Tbsp. salt 1 tsp. black pepper 1 tsp. paprika 1/4 tsp. allspice pinch of nutmeg copious butter and oil for frying This goes best with a food processor. Chop the onions until very fine, almost puree. Mix in the meat and egg. Grind the white bread into breadcrumbs and mix it with the mil...

I was shocked to see I hadn't posted this soup, which is one of my stand-by favorites. It's similar to 'Italian Wedding Soup', but I leave out the pasta and I call it Roman because it contains ingredients that the Romans would have had before contact with the Americas. A big batch of meat broth, ~6-8 cups A pound of ground meat, I like to combine turkey and beef 1 large onion 1 clove garlic Fresh parsley, ~1/2 c. chopped finely 2 cups blanched kale, chopped (or other greens: see below) Salt and pepper A dash of white wine vinegar Grind 1/2 of the onion and the garlic in a food processor or chop it very finely--almost pureed. Combine it with the meat and parsley and form into tiny meatballs. Bring the broth to a boil and drop the meatballs in, gently making sure they don't stick to the bottom. When they rise to the top, cover the pot and simmer for 10 minutes. Add the onions, kale, and seasonings and simmer 5 more minutes. Go heavy on the black pepper--the Ro...

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'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 and I had a recipe. This is for a lightly sweetened, roasted version that needs overnight soaking for breakfast*. I think that if I chopped the finished product up in my food processor, I could make a fast-soaking version (I'll update this when I try it). The fun part about this recipe is that you can customize it any way you want. The following recipe makes 7-8 finished cups of muesli. If you eat it a lot you'll want to double the recipe. This is the un-soaked version. Imagine it pleasantly soggy the next day with the dried fruits plumped up and juicy. Preheat the oven to 300. 4 c. rolled oats (or other rolled grains) 3 Tbsp. vegetable oil 1/2 c. honey or mapl...

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 that's baked, and is typically served for breakfast. The whole thing puffs up when you bake it and then the edges fall inwards. One example of a pannekoeken. They puff up higher if you preheat the pan and butter good 'n' hot, but this was the first batch and I was impatient. Preheat oven to 45o. Coat a circular baking dish (ideally one with high sides) with melted butter. Combine: 1/2 c. flour 1/2 c. milk 2 eggs Beat until smooth. Pour the batter into the buttered pan and sprinkle the top with cinnamon and sugar. Bake for 15 minutes, until it puffs up and browns on the edges. Serve as quickly as possible, because it will fall as it cools. I like to serve it with maple syrup, but it i...

This summer standby is traditionally served warm. It doesn't take too many ingredients and it's a reliable crowd-pleaser. I used Yukon golds, but any waxy or semi-waxy potato would work. This recipe makes a moderate amount, and can easily be increased for more people. 2 lbs. waxy potatoes 6 strips thick-cut bacon 6 green onions, sliced thin 1 shallot, minced finely 1/4 c. cider vinegar (or more for zingier salad) 1/4 c. cold water 2-3 tsp. honey or Golden Syrup 2 tsp. whole grain mustard 1-2 tsp. black pepper 2 + tsp. salt Boil the potatoes. For the best texture, boil them whole in their skins. When they're 90% tender, remove from heat and drain. When they cool slightly, hold them in a dishtowel and peel with a paring knife. Cut into large cubes. Meanwhile, cook the bacon until mostly crisp and drain on a paper towel, reserving 2 Tbsp. of the bacon grease. (You can do this all in one skillet if it's large enough and your bacon doesn't crust onto the bottom.) Heat th...