Extra Schmaltz!

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

Too many peppers! Well, it's that time again! Those peppers you have nurtured all summer, waiting for them to turn a seductive shade of red (or deep green) are coming in fast. Here on the prairie, we seem to have skipped our warm intro to fall, and landed smack dab in the middle of dank, misty rain. Buckets of peppers (and tomatoes) line our kitchen floor, waiting to be turned into something we can enjoy in the deep, dark winter months. One solution is PICKLED PEPPERS ,  a favorite of my youth. My Yiddish grandmother with my mother alongside her would fill gallon jars with these mouth-watering delights, and most years my brother and I could not keep our hands off them for the full time. I am honored to have my mother's hand-written recipe, in her lovely Catholic school handwriting. It is a little dim from time, so I have transcribed it in detail: Cook peppers (roast)* on top of stove over flame (till black all over) Dunk in water and peel (or put in plastic bag wh

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 based upon one from the grand tome "A Mediterranean Feast". It is the rarest of the rare: a true half-hour meal. Great for the tired, the desperate, the hungry. The original recipe calls for a 6-7 ounce can of tuna, but the largest I found was 5 ounces, and that worked fine. You could double to 10 oz tuna if you want it more meaty. Pictured with a simple salad of arugula + spinach, tomato, tossed with salt, olive oil, and balsamic. Recipe 1 lb. farfalle (bow tie noodles) 1 5 oz. can tuna packed in olive oil (do not drain) Handful of fresh parsley leaves, lightly chopped 1/4-1/3 c. extra virgin olive oil 1/3 c. freshly grated Parmigiano-Reggiano cheese Freshly ground black pepper Salt to taste Salt the pasta water generously, and bring to a boil. Boil for the time listed on the box. Drain. Empty the tuna, including the olive oil it was packed in, into a large bowl. Add the parsley leaves. Dump in the noodles and toss. Add olive oil to your liking,

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

This is a simple and hearty meal; basically a stovetop version of mac'n'cheese, but with a northern Italian style. Keep this one in mind for summer when you have zucchini to use up! 1 lb penne rigate Generous salt for pasta water 3 small zucchini, sliced into thin strips (about 3 c.) 1 clove garlic,* 5 oz sharp provolone, grated 2 c. milk 4 Tbps. butter, divided 1 Tbsp. flour *The garlic step is optional, and a little bit fussy, but gives you more flavor Slice the zucchini into strips about 2" long and 1/4" wide. Make a roux by heating 1 Tbsp. of the butter in a small saucepan until bubbling, and adding the flour, whisking until smooth and bubbling. Add the milk and bring to a bare simmer, whisking until it thickens ~5 minutes. Stir in the cheese until melted. Set aside. Boil the pasta in generously salted water and cook until al dente . Do not drain--try to time this to coincide with finishing the zucchini. *Fussy garlic step: heat the remaining b

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, cooking for 1