So Many Recipes, So Little Time
A little backyard pizza party. It takes some planning, especially with the dough. To have it on a Saturday, the dough should be prepared on a Wednesday and spend a few days in the refrigerator to develop a nice flavor. Most of the toppings take a few minutes to prepare and they can be done…
“Jos ei viina, terva ja sauna auta, nib tauti on kuolemaksi” — If alcohol, tar, and sauna can’t help, the disease is fatal. So says an old Finnish proverb about alternative medical treatments. While sauna and alcohol are nothing new, tar sounds interesting. Considered a sweat from an epic Kalevala character, an old wise man…
Emperor’s Rice from Julia Child’s The New Way to Cook. This is when thirty years ago Julia was showing what to do with the leftover rice. Thirty years ago, I remember being excited about this recipe in the book because pictures and ingredients and not liking it when on the table. This is not a…
Is it Horta or Xorta? And how did l live all these years not knowing it? I do love my greens. Not for health reasons — the feeling is sincere. Wilted spinach is my favorite movie popcorn. A die hard carnivore, for broccoli rabe and escarole I can forgo a steak. Love fried chicken but…
Lately, I’ve been on a mission cooking Greek. Simplicity and taste intertwine in Greek food like in no other. It is my uneducated guess that a lot has to do with olive oil. This guess justifies my scheduled trip to Astoria at the beginning of the spring-summer cooking season to stock up on the good…
The grilling season is officially open. Pulling out mangal and warming up with my favorite chicken shashlyk flavored with cumin, paprika, loads of garlic, and lemon juice. All sealed into the meat with the best grilling accessory — mayo. There’s a little story here. Everyone knows and makes fun of a heavily mayo-based Soviet cuisine…
A week or so later, pulling up my chair to the coronation events with the Coronation Cauliflower from Yotam Ottlenghi’s Simple. According to the book, this dish pushed off the classic French chicken recipe that shines curry flavors. It was created at the Cordon Bleu culinary school in 1953 to celebrate Queen Elizabeth II, and,…
Another day — another lasagna. Nothing special: good sausage, good cheese, home made marinara — that’s what it is. Another family favorite workhorse. This recipe is huge and good for large gatherings. It also stores well and, in our clan, its leftovers have never been frozen, beautifully survived transportation to college campuses, and never went…
Julia Child’s The New Way to Cook was my very first cookbook. Ever. Almost thirty years ago, Tom got it to mark our move from Manhattan to New Jersey and the start of our new life. The book started my cooking craze. Until then, I didn’t really know how to boil eggs or peel potatoes….
When someone compliments my cooking, the family’s joint response is — Enjoy, she’ll never make it again. Can you blame me? So many recipes, so little time. However, there are exceptions. Here’s one. Since in 2003 I got Tom Valenti’s book of One Pot Meals, this lasagna has been on our table at least once…