Okay, so have you ever had kibbe? No, not the meat stuffed meatballs that we made a little while back. The kind with a bulgur shell that you fry and eat with lemon or tahine. Well, they’re hard to make. But they’re amazing. I’ve made them before, but never blogged them for you (aren’t I mean? One day I will). Well this has the flavors of kibbe, but is much easier to make.
Why hello there!
Sometimes I get into a dinner rut…okay, more than sometimes. It happens all the time. You would think I have an awesome archive of recipes that I can just fall back on, and I do. But some nights I just want to make something weird, different, or completely unusual for me. When that happens, I flip through my seemingly endless supply of cookbooks, scanning through the pages with post-its, or skipping those for something that I wouldn’t normally bookmark. Or, I look through blogs or Pinterest. Last time that happened, I searched through my Second Avenue Deli cookbook. The recipe that jumped out at me? Corned beef hash. Maybe it was because the directions called for a meat grinder and I have one? Or maybe just because it was so weird it has to be good? Either way, I had to make it. Continue reading
Pizza is probably my all-time favorite food. I mean, what’s not to like? But sometimes I like to get creative with my pizzas. And maybe a little bit healthier. So this time, I wanted to make pizza that was made out of only vegetables. And it really worked, except that I had to add a little sprinkle of cheese on top, because cheeseless pizza is really not pizza at all.
There’s nothing better than fresh, homemade pasta. Obviously, I like to boil a box of spaghetti for a quick and easy dinner as much as anyone else, but fresh pasta has it’s own category in my book, I sometimes can’t even believe that the two are the same.
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
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.