Extra Schmaltz!

This soup gets its name from the dubious observation that the meatballs look like a lion's face and the greens look like its mane. I don't see it, but it's a pretty badass name. It's also a pretty badass soup and easy to make. I based my recipe on this one at Melting Wok , which includes Spam in the meatballs. This is optional, but highly recommended, as it gives a nice texture and smoky flavor. You can use various greens in the soup. Napa cabbage is traditional, but you can also use mustard greens or baby bok choy. Meatballs: 1 lb. lean ground pork 1 can Spam 1 egg 1 Tbsp. cornstarch 2 shiitake mushrooms, chopped very fine 1-2 Tbsp. ginger, minced 2 tsp. sesame oil 2 Tbsp. oyster sauce 3 green onions, minced 1 tsp. white pepper 1 tsp. salt 1 Tbsp. Chinese cooking wine or dry sherry Combine all ingredients, making sure to break up the Spam completely. Form into meatballs and set aside. Traditionally these are served with one giant meatball in each bowl, but I think it&#

So the Great Dane Pub in Madison, Wisconsin, has amazing beer, but also amazing beer bread. It's dark, moist and delicious. I've been wanting to figure out how to make something like it for a while, and finally realized it's a bit like a Russian black bread. This was my first attempt to make it. I think what I needed was a different variety of beer (I used Leinie's Oktoberfest, which is all I had around, which was a bit too hoppy/bitter - their menus says they use a stout combined with a light beer, but anything dark with good carmel flavor would be good). I've adapted the recipe from here . Ingredients: 1/2 c. water 1 c. dark carmely beer (stouts are probably best here - best if room temp) 1 Tbsp. cider vinegar 2-3 Tbsp. molasses (you can substitute 1 Tbsp. brown sugar here for crispier crust) 1.5 tsp. yeast 2.5 c. bread flour 1 c. rye flour 1 tsp. salt 3 Tbsp. cocoa powder 2 Tbsp. butter (room temp) 1 tsp. instant coffee crystals (optional - or use a coffee porte

Not a recipe so much as a suggestion. Replace half of your potatoes with cauliflower when you're making mash for more flavor, texture, and a less heavy meal. Here it is in recipe form: 2 lbs starchy potatoes 1 large cauliflower head, cut into pieces lots of salt 4 Tbsp butter 1/3 c. milk or cream freshly ground black pepper (optional seasonings include: paprika, roasted garlic, seasoned salt, etc...) Peel and boil the potatoes in a large pot of well-salted water as you normally would for making mashed potatoes, but add enough water so that there's space for the cauliflower. Add the califlower 5-7 minutes before the potatoes will be done and continue boiling. Drain and mash with the remaining ingredients, season to taste.

I just returned from Ithaca and my thesis defense (I passed!), so hopefully I will be able to get back to cookin' and postin'. While I was there I stayed with my wonderful friend Chris. He spent time in Niger in the Peace Corps, where he learned (among other things) how to cook the various goopy glops of the local cuisine. Here is one such recipe, using okra and squash, which is very hearty and satisfying. The ingredients are flexible, but the okra is important for thickening. Chris also recommends adding a pinch of sand or goat dung for that authentic, gritty touch (optional!). 1 onion, diced 3 Tbsp. tomato paste 2 c. winter squash, cut into thin slices 2-4 c. okra, chopped (frozen works fine) 2-3 c. boiling water 1 Maggi or other boullion cubes 2-3 fresh hot peppers (jalapenos or hotter), chopped salt to taste dash of Maggi sauce or soy sauce oil for cooking Use an iron cauldron or dutch oven. Heat the oil and add the onions, cooking until they begin to soften and brown. Add