Category: <span>Cookery</span>

What’s the one thing you remember from your Passover Seder? I remember the food, the aromas, the laughter and of course the family and friends who come together to celebrate.

I remember my mother’s matzo balls, gefilte fish, my sister’s brisket, my mother-in-law’s heavenly kosher for passover chocolate concoctions. Being married is difficult during the holidays; both our families host and we have to alternate who we celebrate with.

My husband’s Bubbie has hosted a dinner in the same place for as many years as I can remember. She makes chicken soup with matzo balls and gefilte fish … those are her special touches. We look forward to seeing her, hubby’s uncles, their families and being together.

On my side of the family, my mom and sister trade off hosting. They always help each other and sometimes [hubby and] I help as well.

Last year, we didn’t go anywhere since Sophia was so young and Seder fell on a weeknight. Hubby didn’t have enough vacation days at work, Sophia was very little and so we stayed home. I am not even sure we had matzo ball soup. We were disappointed and a little lonely, and vowed to celebrate with our family next (this) year.

First night of Passover fell on a Monday (yesterday) this year, and yet again, a trip up north to Delaware/Pennsylvania seemed rather difficult. Instead of missing out on the festivities, we decided to host here in Maryland. It was quite an undertaking and I was a little apprehensive about it. Since it was our first Seder in this house, we decided to have two other firsts: first time using our nice china and first time using silverware that Bubbie gifted us for the wedding.

Table

The attendees were my parents, hubby’s parents and his two grandmothers and my sister, brother-in-law and nephew. The menu was a smorgasbord of jewish delicacies including my mother’s homemade gefilte fish, mother-in-laws flour-less chocolate cake, Bubbie’s brownies, my chicken soup with matzo balls and, of course, the brisket. It was a great time.

Mains

 

Desserts

A lot of work, a lot of smiles, laughter, memories remembered from holidays past and new ones made. I am ready for a weekend … 🙂 too bad it is Tuesday. Will I do this again? yes, absolutely.

Cookery Dessert Flavors Life

We were stuck in a culinary rut it seems. Egg omelet, soup [squash, sweet potato, broccoli], baba’s blintzes, cereal were main staples in our house. How long will a child tolerate a monotonous diet like this?

I’ve been looking into new and exciting dishes to refresh Sophia’s palate and introduce new foods. Recent newcomers are sweet potato pudding (so good, I’d eat it), spinach and ricotta gnocchi, blueberry-lemon pancakes, and chicken fingers (homemade of course) with pasta sauce and ketchup.

The real challenge here isn’t that I am short on recipes, but rather that I am limited by Sophia’s dental, or more specifically lack thereof, situation. We’re working with just SIX teeth and we all know she won’t be digging into a fried chicken thigh anytime soon.

Have a good children’s menu repertoire? Please share.

Cookery Tiny Tastebuds

Per hubby’s [nonstop] requests, I have decided to start to learn some of the Russian dishes I’ve grown up enjoying. What better way to learn than to share it with those who haven’t tried before?! The first dish I’ve made was my mom’s layered vegetable salad. When finished, it looks like a pink cake because of the beets on top. Even my father-in-law, who is not a huge beet eater I gather, tried it (and liked it)! My mom boils the vegetables (potatoes, carrots, eggs and beets) while I baked the beets and carrots. I think it made a huge difference and was actually better. Sorry, Mom!

Beet TortThe next step is to add schmaltz herring to the salad and that would make it herring under a coat or селедка под шубой. That may be too adventurous for my father-in-law who already obliges hubby and me in our constant attempts to stretch his comfort zone in all things culinary delights.

 

Cookery Culinary Adventures Flavors

That’s right, BIG MUSCLES MUSSELS. As mentioned before, we are not keen on the commercalised fiasco that has become Valentine’s Day. That said, we’ve still got to eat, right? So… in an effort to keep cooking time to a minimum, and yummy quotient to an absolute maximum, I bought some fresh New England mussels early this morning at our local market. They’re relative healthy as are high in protein, cook in 5-7 minutes or so and don’t require much attention. All in all, a romantic, easy dinner a deux in 15 minutes.

Mussels

Cookery Flavors Hubby Cooks

The Northeast region is digging out of a huge snow storm and even though we didn’t get any snow, we still decided to take it slow this weekend. My sister and her family came out this weekend and we had a lovely time together. After all, how can you not have the best time with guests who arrive with a poundcake and brownies in tow?!

Some things are best described in pictures… here is how the weekend went.

Oatmeal Cookies

Weekending

BreadThat’s right… that’s homemade bread made from scratch which we started with a biga yesterday morning. It is an almost no knead recipe we’ve used for years. I am happy to share the recipe with anyone who wants to try it. The best thing about it (besides it being no knead), is that the crust is magnificent, just like you’d find in Italy.

 

Cookery FriendsFamily Hubby Cooks Moments

My sister and her family are visiting us this weekend. We’re excited to welcome some willing playmates for Sophia in return for delicious foods. I was browsing some of my favorite sites and cookbooks to generate a menu for the weekend. This process while fun, always leaves me hungry. I decided to which up a salad to curve my hunger and make sure I didn’t dip into the emergency chocolate and cookies stash. Feeling like a basic salad wasn’t going to do, hubby and I spruced it up with some homemade croutons.

A Mixed Green SaladThat’s right, we are continuing our romance with the great culinary invention that is the salad. We’ve made quite a few these last few days…

 

Cookery Flavors

You didn’t really believe me when I said I decided to indulge myself in making the most of salad ingredients, did you? Well, I am sticking to my guns on this one, Ok? Besides, hubby and I are a great team in the kitchen and out of it too! I assemble the mise en place and he finishes everything off with expert precision.

Mise en Place for the Salad

The latest installation of flavorful and healthful salads had romaine, kale, carrots, cucumbers and lightly roasted broccoli. Hubby whipped a basic vinaigrette and we were off to the races for lunch. It was light, crunchy, had a variety of textures and overall very satisfying.

Light Garden Salad

Cookery Culinary Adventures Flavors Hubby Cooks

It was ungodly cold here today, at least in my opinion. Furthermore, the cold and flu have been very aggressive. For me the cold + cold & flu = we stay in a LOT. In fact, even if it was warmer and the flu wasn’t wide-spread, we would still probably stay in for meals. It is expensive to go out and twice as difficult to go out with a toddler in tow. This has never stopped hubby and me from ensuring we widen our horizons with ethnic fare. The only dishes we abstain from cooking at home are sushi — everything else is fair game in our household. To date, we’ve made pho, carnitas, tacos, spring rolls, dumplings, mole and lots more.

This weekend, I craved Pho. It is a common, peasant food often enjoyed by families at home, but making it takes time. It took about 4 hours of inactive time and about 1 hour of active prep. Not only was it absolutely delicious, it filled our home with the most aromatic scent of star anise and cinnamon.

Charred onion and ginger, cinnamon, star anice, bay leaf and cloves
Charred onion and ginger, cinnamon, star anice, bay leaf and cloves – Broth Spices
The meat that cooks in your bowl once the soup is assembled
The meat that cooks in your bowl once the soup is assembled
Onion, jalapeño, mint, basil and mung beans
Garnishes — onion, jalapeño, mint, basil, cilantro and mung beans

… and now … drumroll…

..

.

Pho assembled
Pho

Cookery Culinary Adventures Flavors Hubby Cooks

We all had the entire month of January to get healthy … and let’s all admit it, it didn’t happen. So here we go again: the salad lifestyle. It may seem daunting and not tasty, but I’ve got a few tricks up my sleeve. The first one, which was today’s dinner, is what I called a Kitchen Sink Salad. That’s the type of salad I tend to make when I am trying to make some space in the fridge or ready the fridge for a new load of groceries. Take a look at this beauty:

The Kitchen Sink Salad
The Kitchen Sink Salad

I am sure your first reaction is that I dressed it with a creamy dressing … maybe a ranch. In fact, I dressed it with a homemade dressing made form 2% greek yogurt, mint and cucumber. That’s right, no additional oil and low fat. Given the healthfulness of the dressing, I could dress the salad a little more generously to up the luxury factor. Aside from the super dressing, the salad had kale, romaine, carrots, raw beets, and basil. It was soooo good!

Flavors

It seems that work deadlines have pinned both my husband and I to our desks at work and even at home. Hubby has been working 12+ hr days both yesterday and today. Together time, and more importantly children suffer the most when life-work balances are askew. We are fortunate to have had our parents’ helping hands this weekend. We don’t choose our family — we are born into it or join it. I consider myself very lucky in this case.

What’s more, there is a saying in russian that goes something like this: the food you cook is going to taste as good as the nature of the people you feed it to. Everything turned out so delicious this weekend — this must be further evidence that we lucked out with our family.

You must be wondering as to what I cooked. I wasn’t going to leave you wondering. The menu was simple. Hummus, Slow-roasted lamb shoulder with home fried potatoes. Double stuffed baked potatoes with italian turkey and herbs… and part skim mozzarella.

Cookery Culinary Adventures Flavors