Here's a good cold- or hot-weather soup that uses only ingredients you probably already have: Canned tomatoes, canned garbanzos (chickpeas), canned chicken stock, olive oil, garlic, dried rosemary (fresh is better, but what the hell). We always have frozen chicken stock on hand, but as the recipe suggests, you can use a chicken bouillon cube, or Better Than Bouillon, or canned College Inn Chicken Broth. Doesn't take long either; if you're using canned chickpeas rather than dried, the whole thing
I used the corned beef (uncooked) from the previous recipe, and treated it with this adaptation from the Artisan Jewish Deli at Home:
4-5 lb of corned beef (from previous recipe)
1/4 cup ground coriander
2 Tbsp freshly ground black pepper
2 Tbsp smoked paprika (the Spanish pimenton is good)
Dry off the surface of the corned beef with paper towels. Evenly rub the mixture on both sides. Preheat the oven to 300 degrees. Place the brisket in a pan, and tightly cover
This is an adaptation of a recipe from Claudia Roden's The Book of Jewish Food. I use a vacuum-sealer rather than a ceramic crock, as it takes less space in the fridge.
4 1/2 - 5 pounds of beef brisket, preferably flat-cut
2-4 cloves garlic, chopped finely or pressed in a garlic press
3 tsp mixed pickling spice (McCormick's is fine)
2 crumbled bay leaves
1 tsp crushed black peppercorns
1/3 cup Demerara sugar (brown would work fine)
3/4 cup coarse salt (this
This is a nice recipe, slightly adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook. Easy to make at short notice, especially if you have a bag of frozen raw shrimp in the freezer. The "chili bean paste" is also known as toban djan. You can use mirin or dry sherry instead of Shaoxing wine.
Fragrant—and—hot Tiger Prawns (xiang la xia)
1 lb. tiger prawns or jumbo shrimp, thawed if frozen
1 tsp. salt
1 tbsp. Shaoxing wine
1 tsp. finely chopped fresh
Updated August 13th, 2014 at 06:57 PM by Theophylact
The recipe is from a Baltimore restaurant, the Chesapeake, that's been out of business for years. It was printed in Gourmet, now also extinct, in 1981. But it lives on as long as we pass it on.
As with all good crab cakes, the higher the ratio of crab meat to binder and filler, the better. And of course the better the crab meat, the better the crab cake. Backfin will do, lump is better, jumbo lump the best. Handle the cakes as little as possible; just enough that they don't quite
Well, that's what Pasta alla Puttanesca means. It's quick and easy and you can make with ingredients you probably have on the shelf, perhaps between clients. This version comes from Ed Giobbi's Eat Right, Eat Well -- The Italian Way, and our copy is tomato-stained and falling apart.
Vermicelli alla Puttanesca
4 tablespoons olive oil
1 tablespoon safflower oil
3 cloves garlic, finely chopped
3 whole salted anchovies, washed, spine removed, and
Or, as they're officially known, Bifteck Haché à la Lyonnaise. They really don't take a lot longer than ordinary burgers, especially if you don't have to take time to fire up the charcoal grill. And they are delicious (but very rich).
¾ cup finely minced yellow onions
2 tablespoons butter
1 ½ pounds lean ground beef
2 tablespoons butter, softened
1 ½ teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
½ cup flour, spread on a plate
Last week Mark Bittman had this recipe from Maria Batali in the Sunday New York Times Magazine. We tried it out this past Saturday, and boy! it was good.
Spicy Shrimp Sauté
2 tablespoons red curry paste [I got it at Whole
We just got Fuschia Dunlop's latest cookbook, Every Grain of Rice. Her other books have been really good, and we happened to have some high-quality pork belly -- uncured bacon with the rind still on. So we decided to make this tonight:
1¼ lb (500g) boneless pork belly, with skin, or shoulder
2 tbsp cooking oil
4 slices of unpeeled ginger
1 spring onion, white part only, crushed slightly
2 tbsp Shaoxing wine
2 cups plus 2 tbsp (500ml) chicken
Updated April 14th, 2013 at 05:52 PM by Theophylact
This is the one we now make instead of the earlier version. The matzo balls are fluffier and the texture less variable from batch to batch. (The other recipe is a bit tastier when it's at its best, but when the matzoh balls are like little rocks, it's no fun.)
2nd Avenue Deli's Matzo Balls
From Arthur Schwartz's Jewish Home Cooking
Makes about 12.
4 large eggs
⅓ cup schmaltz (rendered chicken fat)
¼ teaspoon plus 1 tablespoon salt