They look hard, but they’re Simple, Easy, and Delicious.
Continue readingfriday food
Friday Food: Looking a Little Deeper
StandardFriday Food. Latkes.
StandardI use a box to make my latkes. I don’t do fancy additives – no basil or chives or any of the other things I’ve seen online. I might consider melba sauce, but I haven’t gone there yet. I always go back to Carmel. I think last night’s were my finest. They were crispy on the outside, none burned. I’m a both kind of person when it comes to latkes: applesauce AND sour cream. My daughter who doesn’t like them grabbed one on her way in the door from work. She still didn’t like them, but I must give her credit – she tried it even without me blackmailing her with gelt.
(c)2023
With applesauce and sour cream (not pictured but trust me, it’s there).
First Night of Chanukah.
(c)2023
(c)2023
As I mentioned in yesterday’s Inspire, I went all out this year. Antisemitism will have that effect on a person. I am halfway between don’t do anything public and do all the things. Over the next week, I’ll share some photos and thoughts each day. Lights, door hangings, multiple menorahs, dreidls, gelt, I even found some Chanukah cookies and a book: I Saw an Old Lady who Swallowed a Dreidel by Caryn Yacowitz, illustrated by David Slonim, and of course, I bought a dreidl stuffy for my new great-niece.
Friday Food. Experimenting.
StandardExperimenting in the kitchen can be very freeing as well as inspiring. I sometimes feel very creative in other areas after making a great meal from scratch. For me, “from scratch” doesn’t necessarily mean a two-to-three-hour production. In the third photo below, the rice I used was Minute Rice. Both dishes can be made with leftover chicken. I used baby potatoes, but you could easily take the larger russets or reds and cut them into the smaller pieces, and again it’s a great way to finish your bag of potatoes.
Both meals used one pan and one metal bowl, and the second meal used a pot to make the Minute Rice. As I finished cooking something on its own, I moved it to the metal bowl until the next item was cooked and then everything was combined and simmered for a short time.
Continue readingFriday Food. Samosa.
StandardWe were staying in a small town outside of Belfast, in Northern Ireland. This was in 2017. It was our last night, and our cousins, who were hosting us had to tend to an emergency in Donegal, and so we were left to our own devices after their taking care of us so diligently, including feeding our brood of five. My husband had been adhering to a policy (and continues to do so) that he termed TSN – try something new – and with this in mind, we discovered a restaurant in town with Istanbul in the name, and chose a sampler of different fried foods that arrived in a pizza box. It was similar to a combo appetizer you would order at a restaurant.
This was my first time having a samosa. It is triangular, but not flat; three-dimensional, but not a pyramid. It is filled with, I didn’t know what then, but it was delicious. I have come to learn that they are usually filled with potatoes, peas, and spices.
My next taste of a samosa was at an interfaith Iftar I was invited to. Again, very delicious.
I’ve had various types of samosa, including a Thai version, which is yummy, although it has a softer outside.
While we were recently on vacation in Canada, we discovered and rediscovered a whole world of Indian, and southeast Asian foods, including butter chicken, naan, momo, as well as samosas. What I hadn’t expected was to see a sign in a mall food court (Pita Lite) in St. Catherine’s that offered samosas for $1.75 each. It came with a spicy tamarind sauce. (I did try it, but it was too spicy for me.)
I was so excited that I dug deep into my change purse for the exact amount, and sat at a table, waiting both for my family and to let this piping hot snack cool a bit. It didn’t matter – I still burned my tongue a little. And to be honest, it was well worth it.
When we returned to the States, and visited our local mall, I was not surprised but still disappointed to see that a simple samosa snack had not come here while we were away enjoying it. Perhaps, one day, but I can still savor the memory.
Friday Food. Fried Apples.
StandardOn occasion, I will flash back to my childhood, and hear something that I haven’t heard or thought of in forever. One of these childhood phrases was “porkchops with applesauce.” I’m sure this is from The Brady Bunch, although I don’t recall if it was Greg or Peter who said it.
Applesauce was a favorite in our house. In fact, I’m sure we ate pork chops with applesauce. We also ate roast beef with applesauce. Nowadays, I usually make it with gravy, but recently, since my daughter doesn’t like beef gravy, I offered her applesauce. This is a roundabout way of inviting you into my thought process for a dinner I made this week that came together when I was visiting Cracker Barrel restaurant. They have fried apples on their menu, and they also sell them in cans with the recipe on the back. I bought one can to go with the on-sale center cut pork that I bought this week, and we had a lovely (even if we used way too much butter than is healthy) meal.
The fried apples recipe calls for two tablespoons of butter; I think I used twice that? I used half a stick. Melt the butter, add the entire can, sprinkle cinnamon, mix, heat, simmer.
After searing the pork on both sides, and adding a bit of adobo seasoning, I poured a helping of the fried apples on top of the pork, added a side of mixed vegetables, and buttered egg noodles, and voila, yummy dinner in no time. It was about half an hour, but that’s not long at all. No leftovers.
Friday Food – Vending Machines
StandardWhile we were in Canada a couple of years ago, in the mall on the way to the food court, we came across a vending machine that sold and dispensed CAKE! I had never seen anything like it before. I thought it was amazing!
Friday Food – Cinco de Mayo
StandardI know that Cinco de Mayo is one of those consumer filled holidays that Americans don’t even know what they’re celebrating, but the food is so good, especially if you can find an authentic Mexican restaurant (which fortunately, we have.)
These are my three favorite Mexican dishes. I do go back and forth with what favorite places I like, but Mexican holds a special place in my heart. My husband and I went on our first date at a Mexican restaurant, and the service was so slow that we were there for at least two hours. Lots of time to talk. I also think we each thought the other one really liked Mexican food, which it turned out that we did, whether we knew it or not.
Friday Food. April.
StandardPassover, Easter, Spring Break, Prom Season. So much to do, including cooking. Holiday cooking plus the regular everyday cooking that we’re expected to do. These last few weeks had me teaching, my daughter working practically every day after school, my son trying to break the world’s record for most movies seen in a month (kidding), my husband’s job is one person short, and no one wants to cook dinner. They also don’t want to pay for take out or fast food, and frankly, I don’t blame them. I thought I would take this Friday Food to share some shortcuts and new things to try.
Everyone knows about cooking two meals on Sunday and then eating leftovers. I try to make one big meal a week, like a roast beef, a pork loin, or a whole chicken. They make a great meal, and then they make great leftovers. All of them can be eaten as sandwiches later in the week with a side of chips and cole slaw. If the first night is mashed potatoes, the next night can be rice. My daughter likes Minute Rice, but regular rice is very easy to make. I got the recipe from The Kitchen Survival Guide by Lora Brody and while I’ve changed some things, the gist of it is the same.
Continue readingFriday Food. March. Meet Jamie Schler.
Standard- What you’ll find as you read on:
- An unrelated note from me (see the Home Page)
- An introduction to Jamie Schler
- Links for her cooking, hotel, and books
- French Onion Soup Recipe
- Where to find Jamie and all her wonderful food expertise and recipes.
I “met” Jamie Schler in the midst of the pandemic and through the former guy’s administration and our mutual resistance. She offered recipes from her home in Chinon, France and brought her followers along as she went (post-pandemic) to a family reunion stateside. I downloaded her free e-book, Isolation Baking, which along with Chef Jose Andres’ #RecipesForThePeople kept us creatively cooking while “trapped” in our own homes and kitchens. She makes an amazing assortment of homemade jams that she offers as part of her bed and breakfast at her Hotel Diderot in the beautiful Loire Valley. I’m looking forward one day to actually make her French Onion Soup, which is one of my favorite things to eat, and whose recipe I share below.
Jamie is generous with her time and love of food on social media and now on her Substack. She shares her techniques for making jam, which she does in abundance as well as recipes and insights. The jam is one of the highlights of the hotel’s breakfast and jam-making has been a hotel tradition since it’s early days of the 1960s. Each new owner has introduced new varieties of the jams, bringing the total to over 50 kinds.
The main building of the hotel dates from the 15th century. I can feel the history through the splendid pictures Jamie posts on her social media.
