Corned beef is really quite easy to make. You basically put it in a pot with lots of water and watch it boil. It takes a long time (three + hours), but you don’t actually have to do anything…unless you’re doing the corning by yourself, but that’s a different story. Continue reading
When Kol Foods offered to send me a product of theirs to review, I was super excited. I have never eaten their food before, but have been curiously browsing the site for their organic, pastured, vegetarian-fed (and delicious) meat and poultry options. I got a whole chicken in the mail. Roasting chicken whole is probably one of my favorite ways to cook chicken. It leaves it moist and juicy, and it’s fancy enough for company.
Shabbat shalom! In honor of this wonderful shabbat, we’re sharing a our kibbe recipe with you, as well as what I think are pretty good directions on how to shape them. I tried taking a video, but let’s just say my phone got covered in oily meat and had to be wiped clean very carefully. Stephanie and I have been writing about kibbe for a long time now. We use it in recipes all the time. It’s a Friday night staple in the Blanco house, and it’s actually surprising if we don’t eat kibbe for shabbat dinner.
Well what is a kibbe, you ask? They’re really small meatballs. Meat-stuffed-meatballs. Continue reading
Ina Garten usually makes roast chicken for Friday night dinner. When she decided to make a traditional Jewish meal of brisket, she made rugelach for dessert. It looked delicious. There was a small problem with the recipe, though! It was very dairy. She used two sticks of butter and a package of cream cheese to make the dough. For a Shabbat dessert, this is not okay. Luckily, Toffuti makes some pareve cream cheese that you could substitute quite easily.
I finally got Ina Garten’s new cookbook! It took a while, especially because I pre-ordered it on Amazon. Turns out, shipping during Hurricane Sandy got kinda iffy, and it just never showed up. Thanks to Amazon’s amazing customer service (once I figured out where to find it), they overnighted me a new copy! Yay! After looking through the recipes, and weeding out the very unkosher ones, I decided that a one-pot pasta dish was the perfect first recipe to try. Why? Because we love pasta! Because Richie loves pasta. Because It reheats easily on a weeknight. And because sausage is something I don’t cook much, so I thought I’d give it a try.
Want the taste of Chinese food in your very own kitchen? This month’s link up is Chinese Food, and we decided to report something from our archives. This is a favorite of ours, and if you haven’t tried the recipe yet, it’s definitely time to give it a shot! Continue reading
Genius! Instead of plain old boring croutons, make grilled cheese and cut it into cubes for grilled cheese croutons. Makes the classic winter meal a little fancier and is completely amazing, especially if using fresh mozzarella, which I did.
Happy birthday to Stephanie and Jessica! Yup, that’s right, it’s our birthday today!
Today we turn 27 (or 54, if you add us together). And what better way to celebrate our birthday than an amazing maple cake? We’re not sure when the actual maple season is, but I think it’s a fallish flavor, and fall is ending right about now, so why not go with a maple cake? That, and I have been dying to make this cake ever since I got this cookbook.
I love veggie burgers! But you already knew that. I just have to try tons and tons of recipes for veggie burgers. I can’t help it.
These are immensely healthy. And cheap, especially if you use dried beans. I was lazy and used cans, but I can imagine they’d be more flavorful if I cooked my own beans, so will do that next time. Continue reading
People think that risotto is hard to make. And it is, but only if you use one of those recipes that has you standing over the stove mixing the wine and chicken stock and adding ladlefuls each time the liquid is absorbed. One of my favorite people ever, Ina Garten, just makes her risotto in the oven. So easy! Especially if you have homemade vegetable broth in the freezer, like I always do.