Tag Archives: recipe

Stuffed Cabbage

This one takes time but it’s worth the effort.  The weather’s cold and comfort food is the perfect remedy for a dreary winter day.

serve plain or with sauce.

This old-world classic takes a whole afternoon, so grab a book and make some tea, and settle into a little quality down time.  Note:  I’ve amended the stuffing to include tomato, which is not in the pictures.  Give it a try and let me know how it turns out.

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Filed under Main Courses

Fillo Veggie Rolls

This is another great addition for the holidays.  It’s also deceptive.  Fillo pastry is easy and forgiving, and a selection of robust vegetables and spice provides an illusion of complexity.

deceptively easy

In addition, fillo is vegan.  This can serve as a main course for vegetarians or a side for everyone else.

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Filed under Main Courses, Sides, Vegetarian

Vegetarian Shepherd’s Pie

For most large gatherings and holidays vegetarians have to suck it up – they’re lucky if there are enough sides at a meal to put three colors on a plate.  This dish adds variety to the meal and doubles as a main course for vegetarians or a side for meatetarians.

great as a main course or side dish

If you’re cooking for vegans, you can substitute vegetable stock and olive oil for butter and cream in the mashed potatoes.

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Chocolate Raspberry Layer Cake (by Table Daughter)

Cake. Cake is awesome.  Allow me to explain. On November 21 my father turned 49. This means that my father is also one year closer to being fifty, and if there is one thing that could make the consequences of his ensuing midlife crisis any better it is cake, specifically this cake.

3 Layer Chocolate Raspberry Birthday Cake

 

(Serves 16, adapted from Sky High: Irresistible Triple-Layer Cakes)

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Filed under Baking, Table Daughter

Potato Pancakes

Food processors cut down the prep time for this from hours to minutes.  Potato pancakes, or latkes, are great as a main course or side.  And like anything fried, they’re just as good as leftovers.

an all-time favorite

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Filed under Main Courses, Sides, Vegetarian

Seasoned Oil – the Key to Frying

Promoting fried food is bad.  Bad in such a good way.  But even worse are failed attempts that produce limp and pale food.  (For a geekalicious explanation of why it’s hard to fry in a home kitchen check out How to Read a French Fry by Russ Parsons.)  The short answer on why it’s hard to fry at home is that oil repels water, and most foods contain a lot of water.  To break down this barrier the oil should first be seasoned.

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Turducken!

“Just because you can doesn’t mean you should.”  With this endorsement from a loving spouse I set out to cook a turducken.  My rationale?  “It’s my birthday.  I’ll cook what I want.”

easy to cook, easy to serve

Relegated to the universe of food porn & possessing those unfortunate first four letters, turducken’s much better than its reputation.  First, it’s efficient.  The recipe below is the size of a small turkey but serves 15 people.  It’s also fast.  Cooking time is a little over 3 hours.  And it’s good.

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Filed under Main Courses, Poultry