Chopped Liver
There’s the old joke that goes four Jews, five opinions, and this is especially true where food is concerned. So it is with some trepidation that I offer a recipe for chopped liver. I consulted about a dozen books before settling on the chopped liver recipe in Anthony Bourdain’s Appetites….
Chicken Thighs with Chickpeas in Tomato Sauce
Hi. Your hostess returns. On December 16th I got my third Covid booster. The first two were Pfizer, and no big deal. The third was Moderna, and made me so sick John considered calling an ambulance. (Despite the above, I still think everyone should get vaccinated and boosted. A few…
The Frozen Fish Sandwich
I attended elementary school during the mid-1970’s. Hot lunches were served daily for a nominal price. The food was inedible, but nobody expected otherwise. Not my elementary school. The exception to this was Fridays, when fish sticks were served. These fish sticks came straight from a box. They were served…
Hello….is it me you’re looking for?
I doubt anyone in the blogosphere is, apart from the occasional scroll….anything new? Nope? Click. Your hostess, meanwhile, has been working hard, cooking like a crazed person, and failing repeatedly, despite her many culinary efforts. That the faulty recipes involved cabbage had nothing at all to do with matters….
Cream of Turnip Soup
Turnips have a reputation for harsh, biting flavor. While larger, mid-winter specimens are indeed pretty sharp, requiring long cooking to soften them, the Tokyo turnip is smaller, gentler, and mildly flavored. Simmered into a soup with potato and cream, it is amiable and surprisingly sweet. I confess to modeling my…
Savory Cheddar Cheese Muffins
Ah, November. The container ships are in backed up in the harbor, and with them, some of the holiday craziness normally upon us by now. Am I a grinch to be grateful? Not that I hate the holidays. I don’t. But the enforced cheer is wearying, especially when it starts…
Pate IK
Anthony Bourdain, ever irreverent, has this to say of paté-making: You’ve made meat loaf, right? You’ve eaten cold meat loaf, yes? Then you’re halfway to being and ass-kicking, name-taking charcutier. ‘Oooh…paté, I don’t know.’ Please. Campagne means country in French. Which means even your country-ass can make it.” Les Halles…
Chicken Livers with Rice
I was well into adulthood before learning chicken livers are considered offal. When I think of offal, I think of lungs and testicles, ears and eyeballs, tongues and tripe. Clearly I am in the minority. Determined to defend the delights of chicken livers, or at least get to eat some…
Green beans with Tomato Sauce
At first glance, green beans with tomato sauce doesn’t sound especially appetizing. And after two hours in the oven, it doesn’t look all that appetizing, either. Never mind: I nearly ate the entire batch myself, straight from the pan. The recipe comes from Paula Wolfert’s The Cooking of the Eastern…
Stir-fried bok-choy with seitan/stir-fried Chinese pickles with seitan
As promised, recipes incorporating seitan. The first, bok-choy with seitan, calls for widely available ingredients. The second recipe calls for Chinese pickled vegetable, which I’ve never seen sold outside an Asian market. I am fortunate to live near Asian megamarket 99Ranch. Others may not be so lucky. I posted these…
