I’m a big meatball fan using beef; I especially love meatball recipes which use small pieces of slightly moisten bread cubes folded into the meatball. (That’s how our maid, when I was growing up, cooked her meatballs.) But cooking pork meatballs never occurred to me until I saw recipes in various Chinese cookbooks. Recipes with…
Tag: Europe
Chinese Char Sui – an American approach
As a young lady, beginning in my 20s in New Jersey, I sometimes ate at Chinese restaurants with friends. These restaurants dotted the landscape at strip malls in small towns across southwestern New Jersey. My best friend Helene and I went to one such place in Irvington, a 20 minute drive from my Maplewood home. …
Stuffed Cabbage revisited – a Tangy Sauerkraut-Tomato Sauce
I love experimenting with different versions of recipes–and stuffed cabbage offers many alternatives, especially with the internet input. I even found a Kosher site which presented unique points of view, such as adding additional cabbage in the form of sauerkraut in the sauce! What a surprise when I saw the Yamaka-wearing man toss half a…
Rugelach : A Classic, Flaky Dessert Filled with Nuts, Cinnamon and Sugar
I never saw my mother or father cook or bake in the kitchen, ever. Lucky for them, (and us too) my parents were affluent and hired a housekeeper/maid to do all of our cooking. And too, since my father was a baker and owned six bakeries, that enabled us (my three younger siblings and…
(Latkes) Potato Pancakes – A Hanukkah Tradition
The warm crispy potatoes, with its soft center, tasted delicious when dipped in the cool cream…
No Question, an Easy (and Quick) Pork Shoulder Recipe
I’ve always liked Chinese food, possibility because of its saltiness, with ingredients such as Hoisin, soy and oyster-flavored sauce. When my husband and I go out for Chinese food we often, as an appetizer, share an order of barbecue spare ribs. Some restaurants offer meaty ones, other times their selection seems “painted” with red food…
Travels and Beef Barley Vegetable soup with Farro
t dinner, while in Lucca, but away from the cooking school, we all enjoyed a traditional soup – farro adn bean, or in Italian Zuppa di Farro
