Extra Schmaltz!

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...

Couscous in Morocco is traditionally eaten on Fridays during lunch time, following the Friday mid-day prayers, similar to the idea of a Sunday roast after church. It's usually a family affair, and is eaten off of a giant central platter. If you're good, you can eat it with your hands, forming a ball of veggies, meat and couscous and popping it into your mouth. Otherwise, you can just use a large spoon. Also, it's often served with "rayb" Moroccan buttermilk as an accompanying beverage, but I tend to skip that. This recipe is based on Melanie's Moroccan family's recipe. You can make it with any meat you like, but she prefers chicken. The veggies here are just a suggestion - you can use whatever is in season. The microwave bit is not strictly traditional, but her family in the US really prefers the convenience of it to the more traditional double-boiler. The main 'technique' in this is that you're cooking the meat and veggies first, and usin...

ROOT VEGETABLE STEW This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn't matter if they are a bit wrinkly. I do, however, suggest that you peel the vegetables for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it. Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings) 1 large onion 2-3 each: (cut into small/medium sized cubes) Potatoes Sweet potatoes Parsnips Beets (any color) Turnips Rutabaga 1 cup quinoa 1-1.5 quarts of broth or water Oil Salt, pepper, Tabasco or other peppy additive Sour cream or yogurt for topping Assembly: Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or ...

Some recipes are so elemental that I do not think of including them on this blog. However, our family keeps growing and we must spread the basic cooking knowledge that we Magidows take for granted to the newer members of our flock. Hence, a step-by-step recipe for fluffy mashed potatoes, which Dan has been called upon to supply for his family's Thanksgiving in my absence. There are many ways to make mashed potatoes, but this is my way. This makes a LOT of mashed potatoes. 1 5-lb. bag of russet potatoes 1 stick of salted butter, cut into 1 Tbsp. pieces ~1/4 to 1/3 c. half & half Lawry's seasoned salt Ground white pepper (note to Dan: in the brass pepper grinder) Ground nutmeg (optional) Peel the potatoes. Keep the peeled potatoes in a bowl of water while you are working so that they don't turn brown. Quarter the potatoes--they should be big chunks that can still fit into the potato ricer.  Place into a large pot and fill with cold water until the potatoes a...

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...

So this isn't really a recipe of our own so much as a link, since Melanie and I don't change the recipe at all, let alone enough to justify reposting it. We did use some herbs de provence last time, which was nice too. This is one of those really simple one-dish meals that turns out amazingly every time, it's got a nice mix of veggies, starch and protein, and it's gluten free. Obviously, you don't need to use the brand name sausage from the recipe, especially if you live down the street from Kramarczuk's, but it is pretty tasty. Here's the Sausage Potato Bake from Recipe Girl.

Let's face it: samosas are delicious but a P.I.T.A. to make. Why bother with the pastry crust? Just eat the filling! These are a great side dish, perfect for potlucks, and if you're really ambitious you can use it as a savory pastry filling. 3 lbs potatoes (can be any kind, peels can stay on small reds or Yukon gold) 2 stalks celery 1/2 small onion 1/2 c. frozen peas 1 jalapeno pepper 3 green onions 1 stick butter 1 Tbsp. black mustard seeds 1 Tbsp. whole cumin seeds 2 tsp. fresh ginger 1 tsp. turmeric 1 tsp. black pepper 1 pinch hing powder OR 1 clove garlic, minced loads of salt Boil the potatoes in well-salted water until tender, then drain. Smash them up a bit with a spoon. Dice celery, onion, and jalapeno very small. Slice green onions into little rings. Heat the butter in a large pan until it is bubbling. Add the pinch of hing--it should sizzle. (If you are using garlic instead, add it later with the ginger instead) the mustard and cumin seeds and s...

This is a wonderful salad made with cooked vegetables and a zingy dressing. It's great as a side dish and keeps well for several days. It's also colorful and well-suited to Minnesota vegetables! Try to cut everything into 1 cm cubes (except for the peas of course). I probably could have diced these better--but taste was outstanding! Vegetables 1 can beets (or 1-2 beets cooked and peeled) 2-3 red potatoes, skinned boiled just until cooked 2 carrots, boiled until tender 1/2 red onion 1/3 cup dill pickle or cornichons 1/3 cup frozen peas 3 green onions 1/4 cup finely chopped fresh dill Salt and pepper to tate Dressing 3 Tbsp. red wine vinegar (or pickle juice) 1 tsp. sugar 1 Tbsp. whole grain mustard 1/4 cup safflower oil or light olive oil Soak the diced red onions in cold water for 30 seconds and drain (to lessen the bite). Combine cooked, cubed vegetables with, peas and dill. Add dressing and salt and pepper, and toss gently. Let marinate for at least ...

Hard to believe we now have 300 posts, but no potato leek soup! This soup is almost elemental in its simplicity, and is unparalleled for winter-time comfort (and thrift). My version includes bacon and omits cream. Cream has a way of killing flavor--but you can stir in a dollop of sour cream or crème fraîche at the end for contrast. Delicious with cheesy toast! 1/2 lb. bacon, diced 1 stick butter, divided 4 leeks, washed and chopped 3 russet potatoes, peeled 1 large rutabaga, peeled 6-8 c. chicken stock or water 1/2 c. vermouth, divided fresh ground black pepper pinch of red pepper flakes 1 tsp. rosemary lots of salt 1 tsp. apple cider vinegar fresh parsley, minced Begin by frying the bacon in half the butter in a heavy-bottomed soup pot (or pressure cooker) with a pinch of red pepper flakes. When it is just starting to crisp, deglaze the bottom of the pot with half of the vermouth and reduce the heat. Meanwhile, clean the leeks by cutting off most of the dark gree...

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...

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...

There is no worthier cause for burning your tongue than biting into a twice-baked potato. They're a bit of a hassle to make, but the payoff is delicious, and makes great leftovers. They can be seasoned any way you like--this is for a bacon jalapeño version. 6-7 medium russet potatoes 3 strips cooked bacon, chopped very fine 3 Tbsp. butter 3/4 block cheddar cheese, grated and divided 1 egg 1-2 jalapeños, seeded and diced fine 3 green onions, chopped fine 2 tsp. salt 1 tsp. black pepper Heat oven to 400. Wash potatoes thoroughly and prick with a fork. Bake potatoes for 40-50 minutes, or until they are tender inside.While they are still hot, cut them in half, and scoop out the insides into a bowl (hold them with a hotpad). Place the skins on a greased baking sheet. Mash the potato well, and add in the remaining ingredients (reserving 1/3 of the cheese for garnish), and mix well. Plop the mashed potato filling back into the skins, smooth down, and sprinkle with the re...

This is obviously just a very simple way to cook finger potatoes, but I wasn't sure if it would work, and it did, so I figured I'd post it. 1 # or so finger potatoes, washed well 2 Tbsp butter (or more!) ~1 Tbsp salt 3-4 Peeled whole cloves of garlic Pepper to taste Optional but delicious: Turnips, cut into similar sized chunks as the potatoes Heat oven to 375. Combine everything in a baking vessel (I used a casserole pan), cover, and place in the oven. Every once in a while, you should shake the pan so that everything gets nicely coated in butter. Bake around 30-40 minutes - you want to err on the side of more cooked, since finger potatoes are better when they melt in your mouth and the skins get nice and crispy. Serving Suggestion:

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.

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 ...

This combination of dishes makes a nice meal and great leftovers. I like to use paneer when I can get it easily, but the recipe works well with firm tofu or even chicken (though then I guess it's a different dish). These recipes are based around Manjula's Kitchen , though I altered them a little to avoid hard-to-find ingredients. Check out the videos if you want step-by-step instructions or more recipe ideas. My most recent attempt. I didn't have cilantro to add to the aloo gobi, but it's still delicious without it. Palak Paneer 1 1/2-2 c. paneer, cubed (or extra-firm tofu, cubed and patted dry) 1 box frozen spinach, thawed, drained well, and chopped 2-3 plum tomatoes, pureed, or 1/2 can tomato puree 2 Tbsp. grated fresh ginger 1 clove garlic, crushed 1 Tbsp. salt 2 tsp. whole cumin seed 1/2 tsp. turmeric 1/4 tsp. cayenne 3 Tbsp. flour 1/4 c. water + more water 1/2 c. heavy cream or half and half 2 Tbsp. butter oil for frying tomato slices for garnish Fry the paneer or ...

Alternate title: Gnoccho erat demonstrandum Gnocchi, as an easy and storable potato delivery vehicle, are a staple in my household. I have never really used/made a recipe for them even though I have m ade reference to such recipe as would exist, and Lillian has written a recipe for squash gnocchi . Also, it appears there is little agreement on whether (potato) gnocchi properly contain egg, so I decided to simultaneously systematize, record, and perfect my basic spud gnocchi recipe here. Experimental procedure: 1) Boil a bunch of potatoes until soft. I have generally skinned them after cooking by just peeling off the skins; however, this is a bit messy and scaldy, so I would suggest just peeling them in advance. 2) Mash or run through a ricer. Most recipes you'll find on gnocchi say something along the lines of "optimal texture is achieved if a ricer is used." This strikes me as a load of hooey, as we're just going to mash it all up with flour and knead it into a cons...

This is mostly a post to show off my fancy new graters. I read somewhere about these "slaw cutters" from the Bluffton Slaw Cutter Company . The fact that an old school kitchen supply company can succeed manufacturing little more than stamped sheets of metal in the US in the 21st century should give you a hint about the quality of their product. The 3 piece set of slaw cutters with a handguard (trust me, you need one) is about $21 shipped. These are basically big heavy plates of steel with the "knives" (not holes, knives) punched in such a way that they self-sharpen with use. Amongst other things (the one with big slots has 90% of the functionality of a mandolin, at 1/10th the price) they are fantastic for producing the original potato pancake with a really unique, delicious texture, with individual al dente strands of potato rather than a pulverized mush from a food processor. Latkes: Peel and grate some pototoes. Salt liberally and leave in a collander in the sink...

So I realize that this is very similar to Lillian's previously posted Lamb Kibbeh Hotdish , however, this it is different enough that I figured it warranted a new entry. The Arabic name actually, literally means, "Meat in a Pan." It's relatively easy, but needs about an hour or more to cook. I originally learned this from Reem, so the credit is due to her, though in Syria you just get the meat pre-spiced from the butcher. You'll need: Potatoes Tomatoes Ground meat Parsley Garlic Arabic spice mix (or equivalent) Ground red pepper Salt Pepper Heat oven to 350. Get out a large iron skillet, or round baking dish with high sides. Skin and cut enough potato to cover the bottom of the pan in a single layer, in 1/4-1/2" slices. Put the potato in the oven while you do the following steps, unless you have a microwave, in which case you can give them a quick zap and then it'll go a bit faster. Mix ground meat with spices to taste. The flavor of the meat is what real...

This is an extremely simple roast chicken dish that was orgasmic. I made some dill butter and put it under the skin of $.79/lb chicken quarters, then salted and peppered the exterior. I browned the chicken briefly in a pan, and roasted it on 475 until crispy and delicious. For the potatoes, I diced small red spuds and microwaved them in a covered bowl for about 5 minutes, until fork tender. They went in the oven with the chicken, and because of the pre-cooking, finished at about the same time. I simply tossed them with butter, salt, pepper, and chopped parsley. The couscous with smoked paprika was almost superfluous.