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...

Inspired by our trip to Germany and the many wonderful composed salads we had, I created this cauliflower salad. I served it with pulled pork sandwiches, as an alternative to cole slaw, which went well together. Vegetables 1 head cauliflower, in small florets 1 carrot, julienne 1/3 c. red onion, sliced thin 2 stalks celery, sliced thin ~2 tsp. fresh thyme leaves Dressing 1/4 c. red wine vinegar + 2 tsp. cider vinegar 3 Tbsp. olive oil 1 tsp. Dijon mustard 1 tsp. sugar 1 tsp. salt or to taste 1/2 tsp. black mustard 1/4 tsp. cayenne Blanch the cauliflower and plunge into cold water to cool, then drain thoroughly. Combine the cauliflower, carrot, onion, and celery in a large bowl. Whisk together the dressing ingredients, and then pour over the vegetables, then mix. Adjust salt to taste. Allow to marinate for 30 minutes or longer.

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...

Eating your greens has never been easier! (Though no one in this family has ever thought it was hard). This makes a hearty side dish with any kind of winter greens--collards, kale, turnip greens. In fact, I don't think this truly needs a main course. It would be great with baked sweet potatoes or polenta. I got the recipe from The Noshery. Dan's requested birthday dinner--hard to say no to a request for collard greens, especially when they're only $0.69 a (huge) bundle at Cub! 2 bundles collard greens 1/2 lb ground beef 1 large onion, sliced 3 Roma tomatoes, seeded and diced 1 beef bullion cube in 3/4 c. boiling water 1 Tsp. Maggi seasoning (or soy sauce) 3 cloves garlic, minced 2 tsp. ginger, minced 2 tsp. cumin seed 1 tsp. ground coriander 1/2 tsp. allspice 1 tsp. sugar 1 tsp. vinegar salt to taste oil for cooking Wash the collard greens thoroughly. Grasp the stem in one hand and pinch the leaves together in the other and pull out the stems. Lay the...

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 ...

I'm posting this as an add-on to Alex's Kushari recipe--it's really good on top of kushari, but it's also a great side dish in general. This is for a dry style chickpea with Indian spices. It is also dirt cheap! Chana masala on top of kushari. 1 can of chickpeas 3 Tbsp cooking oil 1 Tbsp black mustard seeds 2 tsp whole cumin seeds 2 tsp minced ginger 2 cloves garlic, minced OR 1/4 tsp hing powder 1 tsp ground turmeric 1 tsp ground black pepper 1/2 tsp red pepper flakes, to taste  Optional: chopped cilantro I recommend doing this in a non-stick pan. Don't allow the spices to burn, or they will taste bitter. Start by draining the chickpeas so that they have time to dry on the outside. You can pat them dry further with paper towels. Heat the oil until very hot. Add the black mustard and cumin seeds until they begin to pop, stirring occasionally. Add in the hot pepper flakes, ginger, and garlic (or hing) and allow them to sizzle, but take care not ...

I just made this salad up, but it turned out so well as an accompaniment to Indian food that I thought I should post it. It's quick and easy to make, and for those who don't like American cucumbers, you can often get the "burpless" smaller varieties at Middle Eastern and Indian grocery stores. Ingredients 1 large cucumber, skinned and cut into thick slices (halved depending on cucumber size) 1/2 tsp cumin seeds 1/2 tsp black peppercorns 2 Tbsp rice vinegar 2 Tbsp warm water 1/2 tsp sugar 1/2 tsp minced fresh cilantro Grind cumin seeds and black peppercorns in a mortar and pestle. Pour in vinegar, water, sugar, and mix. Pour over cucumber slices, and garnish with cilantro.

Ingredients: 1 head cauliflower (2 lb), cut into florets 2 Tb olive oil 1/4 tsp whole cumin seed salt red pepper flakes 1 cup plain yogurt (I use Greek yogurt) 1 Tb lemon juice Method: 1) Heat oven to 425 F. On a rimmed baking sheet, drizzle florets with oil and sprinkle with cumin seed, salt, and red pepper flakes. 2) Roast, stirring once, until golden brown and tender, about 25 min. Let cool. 3) In food processor, purée cauliflower with yogurt and lemon juice. Season with salt. 4) Transfer to serving bowl. Garnish with red pepper flakes. Serve as dip with radicchio or endive (separated), carrot sticks, crackers, etc. * This dip only gets better as the flavors meld. Store in refrigerator for about five days. * Nutrition Information: This recipe serves 4. Per serv. 142 cals; 8 g fat (2 g sat fat); 5 mg chol; 13 g carb; 135 mg sodium; 6 g protein; 4 g fiber

This sounds a little weird perhaps, and there are some haters out there who can't abide sweet with savory. But haters gonna hate, and this side dish turned out really well - I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being quite as overwhelming. Ingredients 1 head kale, coarsely chopped 2 shallots, minced 1/4 onion, minced 2 medium cloves garlic, split into 2 pieces each 2 Tbsp olive oil for sauteing 1/2 cup chicken (or veggie) broth 1-2 Tbsp sweet-tart berry preserves to taste (I used blackcurrant because that's what I had) 1-2 Tbsp dried cranberries 2-3 Tbsp red wine vinegar S&P Preparation In a heavy bottomed pan with a tight fitting lid , saute the shallots, onion and garlic over a low flame until soft. Add kale and broth, jam, cranberries, vinegar, S&P. Cook until kale is tender, 30 minutes or so, adding water if needed to keep it from burning to...

These should really be called dinosaur eggs! These are a beautiful and simple accompaniment to a meal. They can be stored for several days. Make them with Congee to add some protein if you are feeling under the weather. Looks beautiful after 1.5 hrs simmering! They would have been darker if I let them steep overnight. Eggs with delicious congee . Perfect when you need something comforting and easy to digest. This is a simple recipe but it takes time. Scale up as needed for more eggs. 6 eggs 2 Tbsp. of black tea leaves(I used pu-erh) 1/4 c. light soy sauce 2 pieces star anise 1 small stick Vietnamese cinnamon 2 Tbsp. brown sugar Plenty of water First pre-cook the eggs: Place eggs in saucepan and cover with cold water. Bring to a boil, then put the lid on turn the heat off. Let sit, covered, for 11 minutes if eggs were room temperature or 13 minutes if they were cold. This will make PERFECT hard boiled eggs with pure yellow yolks (no green!) Cool the eggs in cold w...

To be honest, I was inspired to make this based on a menu item I didn't actually order at an Afghani restaurant - something called a Kaddo Bouarani, sweetened pumpkin with Afghani meat sauce. Since Lillian already has a wonderful recipe for the latter , I decided to try making the pumpkin half, especially since pie pumpkins are easy to find in the store these days (and cheap - my 3# pumpkin was $1). There are various recipes online - some call for more of a candying process , but I wanted something a little faster and less indulgent, so I based my recipe on the one here . The actual cooking of the pumpkin is easy, but skinning is kind of a PITA, so you might save this for company. However, the flavors mix fabulously well, so it is worth it to make, and I think that the pumpkin might also go well with a more Italian meaty marinara sauce. Afghani Pumpkin 1 medium pie pumpkin 2 Tsp oil 1/3 c. sugar A couple pinches/shakes cinnamon Preheat oven to 350. Remove ...

Typical potluck bean salad is an affront to the senses: bland yet pungent, mushy, tin-can-flavored filler. This recipe is none of those things. It's a simple and quick preparation that highlights fresh herbs and ever-delicious olive oil. I recommend using white wine vinegar (NOT all-purpose distilled white or cider vinegar), but you could also use lemon juice or verjuice . 1 can cannellini (white kidney) beans 1/4 c. red onion, finely chopped 1/4 c. celery, finely chopped 3 Tbsp. extra virgin olive oil 2 Tbsp. white wine vinegar 1 small handle fresh parsley, chopped 1 sprig fresh rosemary, chopped salt and black pepper to taste 2 hard-boiled eggs, chopped (optional) Drain and rinse the beans. Rinse the onions in cold water for ~ 30 seconds to reduce their pungency. Place the beans, onions, and celery in a bowl and add the oil, vinegar, and seasonings to taste. Stir in the egg right before serving, if desired. Also good with a pungent cheese, such as feta. Feel free...

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'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.

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.

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...

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 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...

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...