Extra Schmaltz!

My goal in making this recipe was to explore Asian recipes that would translate well into American holidays. I think this would be a great recipe for Thanksgiving or Christmas, as it has a rich, special-occasion quality to it, as well as spices such as cinnamon which are traditional at the holidays. It turned out great, and really wasn't that difficult. Maybe not an everyday meal, but certainly worth making a few times a year. The pork becomes glazed with a sweet, flavorful sauce, and the meat is fall apart tender, with the fat completely melting in your mouth. There are many versions online, and mine is primarily based on this video . You can add puffed tofu or hard boiled eggs at the end for more variety in texture. Finished product, with stir fried Chinese broccoli and scallion pancake. Towards the end of the cooking time, before you add the sugar and cook down to create the final glaze. The assembled ingredients. The pork has already been blanched and is ready fo

We had this wonderful, hearty dish during a brief stop for lunch in Mulhouse in the Alsace region during our Europe trip this year. Using a recipe from an actual Alsatian, Hubert Keller , we found that our version actually far surpassed the simple fare we had in Mulhouse. The principle of the Baeckeoffe is similar to the Jewish cholent tradition: make a casserole in a earthenware or enameled dish, seal tightly, and allow to cook untouched for several hours (traditionally, by leaving in a baker's oven Friday before sabbath, then retrieve Saturday after sundown, when you are allowed to pick things up again). I opted not to seal the pot with dough because my lid has no vent (see original if you want to try). The heavy cast iron lid provided a plenty good seal. This dish takes some pre-planning because it should marinate overnight, but it is well worth it. Also, amazingly, I was able to find Alsatian Riesling at Total Wine! Protective and delicious layer of potatoes. The fin

My wonderful siblings got me a cookbook in Morocco that is both inspiring and idiosyncratically translated. The quantities are along the lines of "heaping coffeespoonful" and "one teaglassful". Many of the dishes have combinations of sweet and savory, fruit and meat, which intimidate me. I should try out more of these recipes than I do, but I thought this relatively simple one would be a good start. Moroccans must be quite fertile, as these recipes often begin with "take 2 whole chickens, add 11 pounds of tomatoes...", so I scaled this one back for our 2-person family. The result was a deeply hearty, warming, satisfying stew, and I am finally reconsidering my dislike of sweetened meat dishes. A thoughtful gift from Alex and Melanie for a food-obsessed person like me! This dish has a wonderfully mellow, warming character. Almonds are supposed to be whole and blanched, but I couldn't find those. 1 whole cut-up chicken 1 stick butter 1