This is an adaptation of a recipe in Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt, and Carol thought it was a real winner. It makes 4 servings with Rice & Orzo Pilaf. There are 3 parts to this recipe, none of them difficult, and it takes about 75 minutes in Read More …
Some Tex-Mex purists insist that chili contains beef, chilies, onions and not much else. Thus, a dish like this with beans, celery, and carrots cannot be chili. Well, if this stew is not chili it is a very close cousin. This version is adapted from the Homesicktexan.com and makes 6 (11 oz.) servings. I made Read More …
These meatballs are adapted from Irina Jankievska’s cookbook The Balkan Kitchen. She is not clear in her book about exactly where in the Balkans these meatballs are from, but she does say that her mother used to make them a lot and she is from North Macedonia. This will take a bit more than an Read More …
This is an interesting way to get bulgogi in a skillet. It is adapted from Kassie Yeung’s book Bad B*tch In The Kitchen and will serve about 4 and takes about 30 minutes, although I made the meat mixture a few hours in advance to further meld the flavors and stored it in the refrigerator. Read More …
We made this comfort food classic based on a recipe in simplyrecipes.com. It took about 90 minutes and made 20 1.25 inch meatballs, which would be 4-5 servings. We enjoyed it with mashed potatoes and buttered carrots. For the meatballs 2 cups ½-inch white bread cubes (approx. 3 slices) ¼ cup whole milk 4 Tbs. Read More …
I volunteered to make Beef Plov for a reunion lunch for our Central Asia tour group, which presented some problems because we would be tied up with our choir for a couple of hours before the reunion. How could I prepare it and keep it warm. I decided to use our slow cooker after looking Read More …
I spotted a recipe in Taste of Home for Meatball Parmigiana, which sounded like a good example of Italian-American comfort food. It took about an hour and will serve 8 people 3 cheesy meatballs each. We ate them for dinner with fresh pasta and with some extra red sauce on the side. 2 lbs. 80/20 Read More …
As a very special treat to celebrate Alyssa’s 40th birthday (and New Year’s Day) we made Steak Oscar based on Steaks with Friends at Home with Rick Tramonto. We made it in a deconstructed way since we weren’t sure everyone wanted crab and asparagus with their grilled steak. In this post I will not provide Read More …
Ben gave me the Alison Roman cookbook Something from Nothing for Christmas, and I spotted a recipe “Steak Like Tartare” which seemed like a good way to use up some of the beef leftover from the rib roast we ate for Christmas dinner. Alison’s original idea was to pan fry a steak and to serve Read More …
We served a rib roast for Christmas dinner and had a lot of beef and the bones left over. I used part of the leftovers to make this beef and barley soup adapted from a recipe in America’s Best Lost Recipes by Cook’s Country. This makes about 9 servings. Any soup like this involves using Read More …