Extra Schmaltz!

These turned out so well (and was so easy), I thought I'd just put it on here for reference: Ingredients 1 pound green beans, gross ends removed 4 cloves garlic, cut into slices 1 Tbsp ginger, skinned and cut into slices 2 Tbsp high temperature oil 1-2 Tbsp soy sauce 1/2-1 tsp sesame oil Tabasco to taste(optional) 1 Tbsp roasted sesame seeds (optional) Preparation Blanch green beans until still crispy. Heat oil in a wok until shimmering. Add garlic and ginger, and fry for about a minute, stirring constantly and not allowing them to burn. Add green beans and cook until the edges start to change color. Add soy sauce, sesame oil and tabasco, cook until the green beans have absorbed the flavor. Garnish with sesame seeds.

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.

I don't know what people did with pumpkins before they baked them into bars and topped them with delectable frosting, but I'm sure it was a sad era for humankind. Fortunately we have these bars! Super moist, autumnal spices, tangy-sweet, rich frosting. No better way to plump up for winter. Note: these would also be very good (dare I say better? ) with Cooked Flour Frosting , which is not as rich as cream cheese frosting and doesn't require you to remember to buy cream cheese. Preheat oven to 350°. Grease the bottom only of a 10 x 13" pan (allows cake to climb up the sides). 15 oz. pumpkin puree (1 can) 1 c. vegetable oil 1 c. granulated sugar 2/3 c. light brown sugar 4 eggs 1 3/4 c. all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. garam masala 1 tsp. salt 1 stick unsalted butter, softened 1 8 oz. package cream cheese, softened 2 c. powdered sugar, sifted 1 tsp. vanilla If you are using whole pumpkin, be sure to p

This might not justify posting an entire recipe if it weren't for the fact that it was AMAZING. It's mostly a variation on Mom's original pancake recipe , but it's more than the sum of its parts, and is perfect for fall weather. They turn out really fluffy- you can make them with normal milk, but the buttermilk really makes them that much better. Ingredients Dry: 2 c. flour 2 tsp. baking powder 1 tsp. baking soda (optional) 2 Tbsp. sugar 1 tsp. salt 1-2 tsp. cinnamon to taste Wet: 2 eggs beaten. 2 Tbsp. oil or melted butter Buttermilk (which combined with wet ingredients equals 2 cups total, so ~1.5 cups) or milk + 1 Tbsp. acid 1 large apple (I used one of those giant Jonagolds) cored and either grated or food processed. Walnuts, crushed. Preparation Combine wet ingredients with each other, dry ingredients with each other, then mix wet into dry until combined with some lumps left. Fold in apple. Pour the pancakes into a greased pan - add the crushed walnuts to the panc

These cupcakes are completely bonkers. Moist, springy, flavorful, but not overly rich. They are based on my Apple Cupcakes recipe with a vanilla-bean version of Frances Frosting.  The basic principle could be used with any flavor--and I've had it as a sheet cake with orange jello and mandarin oranges, which was fantastic. You can go 100% trailer trash and frost it with Cool-Whip, but I recommend the frosting variation below. You can see the incredibly moist strawberry interior of a completed cupcake in the lower right. 1 recipe Apple Cupcakes (or other white or yellow cake) 1 package strawberry Jell-O 1 c. boiling water 12 strawberry fruit snacks for garnish foil cupcake liners with paper lining pink sprinkles ~2 c. frosting (see below) Place the paper liners in the cupcake pan, saving the foil liners for later. Fill each cup to within 1/4" of the rim. Bake as directed (22 minutes). Allow to cool to about room temperature in the pan. Poke 10-12 holes in each c

These are based on a Texas sheet cake recipe and turn out unbelievably moist and springy, ready for whatever frosting tickles your fancy. They have the added advantage of not needing the tiresome butter-creaming step. This recipe also makes a great sheet cake, but may need a couple more minutes. Makes 12+ cupcakes. Preheat oven to 350° 1/2 c. unsalted butter (1 stick) 3 apples, peeled 1.5 c. sugar 1/2 c. buttermilk or sour cream 2 eggs 1 Tbsp. vanilla 2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 3/4 tsp. salt Grate the apples into a bowl. Squeeze them dry, retaining the juice in a measuring cup. Add water (if needed) to reach 1 c. liquid. Place the juice and the butter into a large saucepan. Bring to a boil. While mixture is still warm, whisk in the sugar, then buttermilk and vanilla. Allow the mixture to cool while you sift together the dry ingredients. When it is cool enough not to cook the eggs, whisk in the eggs. Mix in the flour gradually, bl

This is such a simple recipe, but it turned out just the way I wanted it to - almost exactly like Great Harvest's Honey Wheat bread, without the bother of grinding my own flour. I don't think their version has oats in it, but I like them and they tend to keep the bread nice and soft. This recipe produces two loaves, since if you're making bread by hand, you might as well make two. Honey Wheat Oat Bread 2 c. white flour 2 c. wheat flour 2 c. oats 1/2 c. honey 1/4 c. oil (I mixed olive and salad) 2 Tbsp. molasses 2.5 tsp salt 3 tsp yeast 2.25 or so cups of water Optional: Flax seeds Sunflower seeds Standard bread procedure: Mix, knead, let rise, punch down, let rise again, shape into loaves (I made two loaves), place in greased loaf pans, let rise a bit in pan, bake at 350 until done.

Pozole is a hearty Mexican soup or stew that come in several different styles (with pork or chicken, red, white or green). This recipe can be made either as a pozole, using hominy, or as a white chicken chili, using cannellini beans (or heck, use both). The tomatillos are optional, but add a nice tartness and more color.  You will be surprised that all the green chiles don't make it very hot, so feel free to up the spice level if you like. This serves 6 hungry people.  This is the chicken chili style, which uses beans instead of hominy.   3 lbs bone-in chicken, skin removed 2 large red onions, one half reserved for garnish 3 jalapeño chiles, one reserved for garnish 3 anaheim chiles 2 poblano chiles 5-6 tomatillos, husked 7 garlic cloves, crushed 1 heaping Tbsp. ground cumin 2 tsp. ground coriander 2 cans white beans or hominy, rinsed and drained 1/2 bundle cilantro, chopped Salt and black pepper Oil or lard Garnishes : 3 limes, quartered (reserve juice of one)

Or "How to Make Brown Lentil Soup that Doesn't Taste Like Dirt". Here in Morocco, Melanie and I have had the problem that we can't find anything other than brown lentils - she's asked locals, and looked around pretty extensively, and hasn't been able to find the much tastier red variety. However, after a lot of travel, we were desperately craving something simple and vegetarian like lentil soup, and so I did my best to come up with a recipe that wasn't just edible, but delicious. Ingredients 1 smallish head cauliflower, cut into very small pieces 1 large carrot, cut into small pieces 1 medium onion, minced 4-7 cloves garlic, peeled but whole 2 Tbsp olive oil 1.5-2.5 c. brown lentils, picked over and cleaned if they're sketchy Water or broth sufficient for the quantity of lentils (I always just eyeball this) 2-3 bay leaves (depending on size and quality) 1/2 tsp cumin (optional) S&P Parsley (flat leaf is best), minced, 1-2 tsp per bowl of soup Lemon

I found this recipe partly by experimentation, partly by accident. Baking while distracted, I accidentally added too much flour, which gave the cookies more body and kept them from spreading out too much. I intentionally used part shortening to further prevent spreading, and some corn syrup to keep them moist. I drizzled them with leftover chocolate glaze from Chocolate Meringue Gondolas . If you click to enlarge this picture the cookies look more delicious. Preheat oven to 375° and place parchment paper on two baking sheets. 1 lb. all-purpose flour 1 tsp. baking soda 1 tsp. salt 4 oz. unsalted butter, softened (1 stick) 4 oz. shortening, softened 3/4 c. white sugar 1/2 c. brown sugar 1/4 c. light corn syrup 2 eggs 1 tsp. vanilla extract 12 oz. semi-sweet chocolate chips (I used half white chocolate) 1/2 c. roasted walnuts, finely chopped Sift together the flour, baking soda, and salt in a medium bowl. In a large bowl, beat the butter and shortening until they ar

This recipe is from Great Cookies by Carole Walters. The results are light, delectable, and wheat-free. Great for after a heavy meal when you want a touch of sweetness, and perfect for Passover. Preheat oven to 275°, with racks in the top and bottom thirds of the oven. Line two cookie sheets with parchment paper. Meringues 2 oz. unsweetened chocolate, broken into pieces 4 large egg whites at room temp 1/8 tsp. salt 1 c. superfine sugar, divided 1/2 tsp. vanilla For the meringues, chop the unsweetened chocolate in the food processor until fine. I found putting the chocolate in the freezer for 15 minutes helped keep it cool. Place the egg whites in a large bowl and beat at medium until frothy. Add the salt, increase the speed, and beat until it forms firm peaks. Add 2/3 c. sugar, 1 Tbsp. at a time. Add the vanilla and beat 1 minute more until it forms stiff peaks. Fold in the remaining 1/3 cup sugar in four additions, then fold in the chopped chocolate. Form 'quenel

This is the perfect, quick one-dish meal. You don't even need to add meat (it's good though)! It's great for using spring vegetables and cupboard staples. You could probably eat this for every meal for the rest of your life and not experience any nutritional deficiencies. 1 lb. loose Italian sausage 1 can cannellini beans 1/2 box chunky pasta 1 bunch broccoli raab (rapini) 1 onion, sliced 1 clove garlic, crushed 1/4 c. grated hard cheese 3 Tbsp. Italian parsley, chopped Salt and fresh ground black pepper Cook up the sausage in a large frying pan. Meanwhile boil a large pot of well-salted water. Immerse the raab in the water for 1-2 minutes until it is bright green and tender. Remove with tongs and immerse in cold water to stop the cooking. Drain well and chop. Using the same water, boil the pasta until cooked and drain. Add the onion to the sausage and cook until it starts to become tender. Add the beans, chopped raab, crushed garlic, and parsley and stir unt

I tried to write this as a comment to Lillian's post on mayonnaise sandwiches or something, but then it was way too long. So here is a good start on what you need to know about making aioli, though there is plenty left un-said. This is a base-line aioli recipe that I have used in restaurants: 1 egg yolk ~1/2 clove garlic 1 cup oil pinch salt squeeze lemon ~1TB water On emulsification : There are a few different kinds of emulsification, achieved via different emulsifiers. The compounds in egg yolks are what we would consider true, or chemical emulsifiers, as they actually bond to fat molecules, keeping them separate from one another in a matrix of water. When the fat in your mixture does all run together, it is "broken," meaning that you have a puddle of liquid with a big oil slick on top; not aioli. As oil exhibits cohesive properties, it does not want to be parted from itself once it has been allowing to join together, so the key, and the purpose of the slow additi

In our age of searing and encrusting and caramelizing, poaching has gotten a bad rap. But I defy you to find a technique for cooking delicate items that yields a juicier, more versatile product in less time, with less mess. True poaching involves an acid such as lemon juice or wine (or so Wikipedia tells me--who knows?), but I find that's optional with this recipe. Below is the simplest approach with fewest ingredients, but feel free to experiment with adding other flavoring agents. The recipe can be scaled up but be sure to keep the chicken breasts less than 3/4" thick. 8-16 oz. boneless skinless chicken breast cold water to cover 2-3 tsp. salt 1 clove garlic, peeled and smashed Ensure that all chicken breasts are less than 3/4" thick, either by pounding them or by slicing or butterflying any thick parts of the breast. Place the breasts in a saucepan with a tight fitting lid. Cover with cold water and add the salt and garlic. You could also add wine or lemon juice

I never would have expected that one of the best meals I ever made would be a sandwich. Of course, the roast beef could be served as-is or with a sauce, but combined with the aioli (garlic and olive oil mayonnaise) and served on a roll with some roasted red peppers it's outstanding. This is a case when 'slow food' really pays off. The white bits on top are real provolone, which doesn't slice well, but tastes great. Roast Beef 3 lb. rump roast, rolled with butcher's twine ~1.5 quarts of warm water 3 Tbsp. wine 3 Tbsp. Worcestershire sauce 1/2 c. Kosher salt 1/4 c. brown sugar 2 cloves garlic, smashed 2 bay leaves 5 allspice berries 10 black peppercorns, lightly crushed 1/4 tsp. celery salt Dissolve the salt and sugar in the warm water, wine, and Worcestershire sauce to make 2 gallons of brine. Add the spices. Place the rump roast and brine in a one-gallon ziploc and refrigerate overnight. Preheat the oven to 325°. Pat the roast dry and then coat

Is this the true alfredo sauce? I have no idea, as I have not been to Italy. (Answer is: No, a true alfredo is just butter and parm. I wanted to make something with reduced cream, though.) This is, however, amazingly decadent and delicious and is made with simple ingredients. It also kicks the pants off of any pre-made alfredo sauce. A meal that could possibly make vegetarianism bearable (hah!). 3/4 lb. fettuccine noodles* 1 pint heavy cream 3/4 stick butter 1/3 c. grated Parmiggiano-Reggiano 1/3 c. grated Pecorino Romano Salt for noodle water Lots of freshly ground black pepper Place the cream in a heavy-bottomed saucepan. Bring to a boil and then simmer until it reduces by half (about 25 minutes). Whisk in 4-5 tablespoons cold butter, alternating with the cheese. Boil the the noodles in well-salted water until firm al dente (10 minutes). Reserve one cup of the cooking water and drain the noodles. In the pan that you used to cook the noodles, heat the remaining table

This recipe is actually a melding of two previous recipes: Hmong Chicken Salad and Fresh Spring Rolls . It would be hard to find something that isn't delicious in a spring roll, but this is a particularly tasty combination with a zingy, juicy flavor. I am also including the recipe for hoisin peanut sauce. This batch makes about 8 spring rolls--increase as necessary. Chicken Salad Spring Rolls 8 banh trang spring roll wrappers 4 oz. rice vermicelli noodles 2 c. Hmong Chicken Salad 4 large lettuce leaves, sliced very thin across the midrib 1 carrot, thinly julienned 3" slice of daikon, julienned Place the rice noodles in a bowl and submerge in boiling water. Let sit for 3 minutes. Drain and rinse in cold water. Cut the pile of noodles a few times with kitchen scissors. Fill a pie platter with warm water. Briefly wet a wrapper in the warm water and place it on a moistened plate. Place a rectangular pile of lettuce in the center of the wrapper, then put a small amoun

I've had asparagus cut this way, but it's not as fun to eat when you don't get to bite into the shoot. I think that green beans are a better application for this technique. They're a bit of a pain to cut like this, but boy they're yummy. 8-16 oz. green beans 1 red bell pepper 3 shallots olive oil dash of red pepper flakes splash of white wine ground black pepper salt Boil some well salted water for blanching the green beans. Cut the green beans on a fine, thin bias. Blanch for 3 minutes or until they are just tender. Shock in cold water and drain. Cut the red pepper into a very fine dice, and slice the shallots thinly. Heat the olive oil in a saute pan and add the shallots and red pepper flakes. Saute for 2 minutes and then add the diced red pepper and saute until they start to brown on the edges. Add the green beans and black pepper and stir for 2 minutes. Add the wine and salt and simmer until the liquid evaporates.

If you want a delicious and comforting curry that will keep you full for hours or perhaps even days, this is the one for you. It uses ingredients that are easy to keep on hand, so it's good in a pinch. It's more sweet than spicy, so it's good for the spice-averse. There are many ways to make it, but this is how I learned. You can make it with chicken or beef, though if you use beef you may want to simmer the meat in the liquid a lot longer. 1 lb. boneless chicken, cut into 1" pieces 14 oz. can of coconut milk 4 oz. can of massaman curry paste 1 large onion, cut into 1" pieces 1 1/2 c. potato or white sweet potato in 1" pieces 1/2 c. carrots, in chunks (optional) 14 oz. water or chicken broth 1/2 c. raw peanuts or cashews 3 Tbsp. palm sugar or brown sugar 3 Tbsp. tamarind sauce (can be substituted with 1 tsp. lime juice) 2 Tbsp. fish sauce Salt to taste Begin by cooking the potato in a separate pan until almost fully cooked. In a deep saute pa

Whenever I buy miso, I wonder if I could do anything with it other than making soup, especially since it often comes in absurdly large packages. Mysteriously, the package of miso I has some tantalizing tips about its use as a marinade, but no recipe. I poked around online, and the recipes range from crazy complex to just lame sounding, so I made my own version. I used it to marinate chicken prior to BBQing, but I think it'd probably be good with pork or even fish if you're into that sort of thing. It was really delicious, and I highly recommend it. The ingredients are given in approximate proportions, but you should mix it to taste before putting it on the meat. This made about enough to marinate an entire cut chicken. Ingredients 2 Tbsp miso (the kind you use will change the flavor of course) 1/3 c. warm water (enough to dissolve the miso) 2 Tbsp cider vinegar 1 tsp honey 1 tsp sugar 1 tsp sesame oil 1 tsp sesame seeds 1 tsp light soy sauce 1 tsp dark soy sauce I didn't ad

This is another recipe from Chef Ramzi's cookbook. Very easy to make, good on rice or with pita bread. Had a bit of protein from the chickpeas, which makes it a nice satisfying side dish (or main dish for skinny vegetarians.) Ingredients 2 10oz packets of frozen spinach, thawed and squeezed dry, or 2 pounds fresh spinach, blanched 1 onion, cut into thin strips 2 tsp garlic crushed with salt 1 can chickpeas, boiled for 5 minutes or nuked for 2 2 small, or 1 medium lemon (about 1/2 c. juice) 1/4 tsp cinnamon (or equivalent Arabic spice mix) 1/2 tsp cumin 1 tsp salt Preparation Saute onions and garlic in olive oil until starting to brown, then add chickpeas and cook until slightly browed. Add spinach and spices, cook for a few minutes, then add lemon juice and cook for another couple minutes until the lemon no longer dominates the flavor. If it is too dry (i.e. sticking to the bottom of the pan), add a bit of water. You can serve it with fried onions and lemon slices if you like.

Call it chicken parmesan, parmigiana, or parm, most of the time this winds up being a soggy, insipid dish. BUT--never fear, dear readers, I have improved it! The trick is to put the chicken (or veal) cutlets on top of the sauce, which keeps the breading from getting soft. I keep the cutlets small so that they have more crispy surface area and I use noodles instead of spaghetti, so it serves like a casserole. Overall, it helps to use high-quality ingredients for maximum flavor--the ones listed below are ideal, but you can use block mozarella, canned sauce, etc... Cutlets 1.5 lb. chicken breasts 1.5 c. flour 3 eggs, beaten 1.5 c. panko crumbs Salt and pepper Oil for frying Sauce 1 large can plum tomatoes 1 large can diced tomatoes 1/4 c. olive oil 2 tbsp. tomato paste 1 medium onion, minced 3 cloves + 2 cloves garlic 1/4 c. red wine 1 Tbsp. oregano 2 tsp. dried basil or a handful of fresh 1 tsp. black pepper 1/2 tsp. red pepper flakes 2 bay leaves Salt to taste + m

I synthesized this from a couple of recipes. It turned out pretty well, and we could use some more Indian recipes on the blog. Ingredients 1/2 pound paneer or tofu 1 red and 1 green bell pepper, cut into 1.5-2" squares 1.5 Tbsp coriander seeds 2 dried red chilies 4-6 cloves garlic, minced 4-6 medium tomatoes (depending on desired sauciness), peeled by immersing in hot water 1/4" slice of fresh ginger, skinned 1/2 tsp turmeric 1 tsp cumin seeds 2 Tbsp chopped fenugreek or celery leaves Salt Preparation Fry coriander seeds and chili peppers in about 2 Tbsp oil until the seeds start to brown slightly, then add garlic and cook until golden brown, taking care not to burn the coriander seeds. Combine the stuff in the pan, the tomatoes, and the ginger in a food processor or blender. Puree well. Fry the paneer in oil until browned. In the same pan, fry the bell pepper, taking care not to overcook them since they'll be cooked more later. Drain on a paper towel. In the same pan, if

I got this recipe from a cookbook by Chef Ramzi , which contains a nice mix of Middle Eastern and international recipes. I have no idea if it's an "authentic" Middle Eastern recipe, but it uses ingredients and techniques from that region. It's also really easy, uses simple ingredients and is quite tasty. Ingredients 1 small onion, cut into thin strips 3-6 cloves crushed garlic (traditionally pounded in a mortar and pestle with salt) 2 zucchini, cut into circles 1 eggplant, peeled and cut into 1" cubes 2 medium tomatoes, cubed 1 c. water 1/2 tsp cumin (or to taste) 1/4 tsp cinnamon (or to taste) S&P Preparation In a heavy bottomed, wide sauce pan or dutch oven, saute the onion and garlic together on medium-high in about 3 Tbsp of olive oil until transparent, then add the eggplant and cook until it starts to get soft around the edges. Add zucchini and cook for another couple of minutes until they start to soften a little bit. Add the tomatoes and the spices, an

I don't know if this is a true chimichurri: if you want a discussion of what that means, read here . What it is is a zingy green-ish sauce that's good on meat and fish. It's very intense when you first make it, but it will mellow in the fridge. I used the herbs I had on hand--you can certainly alter these if you like. I actually left out the oil last time, since I wanted to use it as an extra-zingy topping. If you are going to use it as a marinade, add the oil, which will help with heat transfer when you cook with it, and will protect the herbs from scorching. 1/2 c. mild olive oil or grapeseed oil (optional--see note above) 1/2 c. onion 3 garlic cloves 1 c. chopped tomatoes 1 small medium-spicy chili 1 bundle cilantro 1/2 bundle parsley 2 limes, juiced 1/4 c. red or white wine vinegar 1 Tbsp. dried mint, or several branches of fresh 1 Tbsp. thyme 1 Tbsp. marjoram 2 tsp. ground cumin 2 tsp. black pepper 1 tsp. salt 3 Tbsp. salt or to taste 2 bay leaves G

Hooray for cheezy comfort food! The key to this recipe is to slice waxy potatoes ethereally thin (no more than 1/8", ideally more like 1/16"). I accomplished this with the slicing side of my grater. I tried using the food processor, but it didn't slice them thin enough. Even if you can't get them that thin, it will still taste good, but the texture won't be as nice. Preheat the oven to 350°. Grease an 7"x11" baking dish.  1 quart very thinly sliced peeled, waxy potatoes (such as red potatoes or Yukon gold) 1 can Cream of Onion Soup 1.5 c. milk 3/4 c. grated Swiss cheese 3/4 c. grated cheddar cheese (mix cheeses together to form 1.5 c) 2 Tbsp. butter 3 Tbsp. flour 1 tsp. ground mustard 1 tsp. paprika 1 tsp. black pepper 1 tsp. seasoned salt 1/2 tsp. garlic powder 1/4 tsp. cayenne Make a roux: heat the butter in a small pan until it starts to shimmer, then add the flour. It will bubble up; stir frequently until it is a slightly browned pa

This is a recipe* that I used back in the '70s BC (before children). I rediscovered chai recently and have tried many brands that are premixed. This is an easy-to-make, great drink for a cold winter day, and in the warm months it is delicious chilled. The directions are for stove-top preparation, but I seem to remember that I made it all day in my Harvest Orange crock pot. The final volume will be approximately 50% of the original volume. It will fill your home with a wonderful aroma. Plan on boiling for 3 hours if on the stove. Combine in saucepan: 2 quarts water 15 whole cloves 20 black peppercorns 3 sticks cinnamon 20 whole cardamom pods (split them first) 8 slices fresh ginger (1/4" - not necessary to peel) Bring water to boil, add cloves and boil one minute. Add remaining ingredients, cover and boil for 30 minutes. Reduce heat and simmer for 2-3 hours. Remove from heat and add: 1/2 tsp. regular or decaf black tea (1-2 teabags) dairy or soy milk and your choice of sweet

Here's a recipe from Melanie - I know we already have an ok-ish Moroccan bread recipe, but this one is a bit more authentic. However, every bakery/family does the bread a little bit differently. This recipe is heavy on the semolina flour, while others are more wheaty. It's also our first family-made video recipe! Here's a video so you can see the steps, with the recipe below. Moroccan Bread Makes about five round loaves of bread, approximately one inch thick and six inches in diameter. 1. Mix together flours. The below suggestion is my host family’s house recipe. I alter it by substituting some whole wheat flour sometimes; you can experiment with spelt if you like. 3 cups or 1/2 kilo of semolina flour (I use the Bob’s Red Mill variety from the co-op when I’m in the U.S.) 1 cup of white flour 2. Add the following to the flour mixture: - generous Tablespoon of salt, - about two teaspoons of seeds (I use white and black sesame seeds and anise seeds, but one could experiment wi

This makes a nice combination of sweet, savory and a little bit of spicy, and is a really nice accompaniment to roasts and meaty entrees. "Sweet Potatoes in Chili Powder Sauce" is probably not the catchiest name, but I figured "Southwest Style Sweet Potatoes wasn't terribly clear, and I made up the recipe, so probably nobody in the Southwest actually makes this. Ingredients 4 large sweet potatoes, peeled and cut into 1/2-1" cubes 3 large shallots, minced 1 small garlic clove, minced 1/4-1 jalapeno, no seeds, slice very thin, to desired spiciness. It's mostly just supposed to have a hint of spice 1 stick butter 2 Tbsp brown sugar 1.5 tsp chili powder 1 tsp salt Steps Heat oven to 350. If you have a microwave, to save yourself some baking time, nuke the potatoes for about 4 minutes, or until somewhat softened. You could also probably boil them for a little bit instead of the microwave. Note that you're not going for the same level of mushiness as in cand

These sweet-and-sour pickles are a wonderful accompaniment to many dishes, and are an especially nice contrast to meat-heavy or fried main dishes. I also like to add them to salads, sandwiches, and even instant noodles. You can also make them with red radishes, which turns out beautiful and zingier than if you use daikon. These are best made at least an hour ahead, and they stay good for several weeks in the fridge. For 1 lb combined peeled carrots and radish: 1 lb. carrots and radish, julienned 1 tsp. Kosher salt 1/3 c. rice vinegar 2 heaping Tbsp. brown sugar After cutting the carrots and radishes, toss them with the salt and allow them to sit for 10 minutes. Drain the excess liquid and gently squeeze out the rest. Dissolve the sugar in the vinegar and pour this mixture over the carrots and radishes. Allow to sit for at least one hour before serving. Can be stored in a clean container in the fridge for several weeks.

Where better to turn for down-home comfort food than a church cookbook? We had these at Christmas and they were delicious in an old-fashioned way. They're basically like meatloaf in ball form, and can be spiced up according to taste. From Elim Centennial 1883-1983 Cookbook, Elk River MN. Makes about 55 1" balls. Great with mashed potatoes and a veggie side. Preheat oven to 375° Meatballs: 2 lb ground beef 1 c. quick cooking oatmeal or breadcrumbs 1/2 c. milk 2 eggs 1 package onion soup mix Roll into balls and bake on a cookie sheet for 30 minutes at 375°. Sauce: 1 c. catsup 4 Tbsp. butter 4 Tbsp. light molasses 2 Tbsp. vinegar 4 Tbsp. water Simmer the sauce ingredients for 15 minutes. Mix the meatballs into the sauce.

I got this recipe from my friend Christine, who got it in turn from one of her students. I've adapted it a bit, and she adapted it herself so it's probably a bit different from the original at this point. I make no claims of authenticity, just deliciousness. Ingredients Chicken Tikka: 1 lb chicken breast, cut into 1-2” cubes 1 tsp salt ¼ tsp turmeric ¼ tsp cayeanne ¼ tsp garam masala ¼ tsp fresh ginger 1 clove garlic 1 Tbl plain yogurt Optional: 1 tsp aamchu (dried mango) powder) Other ingredients: 1 large onion, diced 2 Tbl chopped mint (optional) 1 (8oz) can tomato puree (or 3-4 tomatoes, peeled and seeded, then pureed) ¼ tsp fresh ginger 1 clove garlic 2 Serrano chilis, sedded, and minced (or just one, this can be spicy) ¼ tsp turmeric ½ tsp cayeanne 1 tsp garam masala 1 c. cream Cilantro (for garnish) Steps: 1. Mix Chicken Tikka ingredients, and marinate chicken at least one hour 2. Bake Chicken Tikkas at 375 for 30 minutes. Alternately, if you don’t want t