This is my wife, Holly’s, matzo ball soup. She got the recipe from a Jewish grandmother she knew in her youth. This venerable grandma did the traditional matzo ball soup, which included the ubiquitous noodles and carrots. The granddaughter of this amazing lady was a modern type, and she enhanced the recipe by adding such things as wild rice or a wild rice blend (rather than the noodles and carrots). … Read more...
I grew some parsley on a planter over the summer along with some other herbs. I figured that, by now, the herbs, and mainly the parsley, would be gone since we’re heading into Fall. To my surprise, the parsley is still going strong.… Read more...
The following recipe is a dessert, and an Indian dessert at that. You may ask, why do I hype an Indian dessert? Simple: because it is delicious and easy to make. As I’ve discovered, it pays to explore and discover other cuisines and cultures.… Read more...
One of the easiest methods of preparing fish is by poaching. This is a technique whereby food is cooked by submerging in a liquid such as milk, stock, water or wine. It is perfect for cooking fish since it is a “moist heat” cooking method.… Read more...
On a prior post (04/15/14) I gave a recipe on Pescado en Escabeche (Nuyorican pickled fish). I’m always on the lookout for escabeche recipes, and this one has a slightly different twist. It’s a pickled fish recipe that uses fish fillets instead of fish steaks, which was the traditional way we did back on the block.… Read more...
The formal name for this dish is Kofta Curry. But we call it, Indian Meatballs, and it fits. Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent. Who knew that Indian cuisine had meatballs? In its basic form, koftas are balls of minced or ground meat (beef, pork, chicken, lamb) mixed with onions and spices.… Read more...
When you hear the reference “Dijonnaise,” in cooking, it simply refers to a blend of Dijon mustard, usually mixed with mayonnaise. But it can also be a blend with other ingredients. The recipe that follows, Salmon Fillets Dijonnaise, I’ve had for a while.… Read more...
Summer is zucchini time, what some call summer squash (as opposed to winter squash). Any amateur gardener knows how prolific the little suckers can be. Thus we have an abundance of zucchini, and an abundance of hot weather. Combine the two for better affect when the humidity is high, and you got Zucchini Salad.… Read more...
This recipe is similar to the one I posted on 09/04/18, Grilled Chicken Wings. Both include Maple syrup and/or honey. This time it’s a whole chicken that’s being grilled. However, the chicken is cut into six serving pieces. it’s not just chicken wings. … Read more...
It’s still a scorcher out there, and the summer ain’t over yet. So how about preparing the “King of Salads,” Crab Louis (also known as Crab Louie). It features crabmeat and the recipe itself, culinary historians state, dates back to the early 1900s.… Read more...
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