My dad's recipe, from a Mexican co-worker. I omit the celery all the time, just 'cause I don't have it. I've never found another recipe that uses tomatillos, but they both thicken the soup and add a great flavor. If you wish, you can blanch or roast the tomatillos, remove the skins, and mash instead of chopping, but it's so much easier just to chop. Measurements are approximate; I just judge by eye and throw stuff in. Use more or less water and broth depending on how thin you like it; if you don't use home-made broth, it will be saltier and not as fresh-tasting, but that's totally up to you. Cilantro is also known in some parts of the world as "fresh coriander". Killer with home-made tortillas. Continue reading
Category Archives: Stovetop
Periyukas (Lithuanian "Pierogies")
My dad's fiance's grandma's recipe, with a few modifications to make it clearer and easier, as made by my dad. You will need to have a clear rolling space available, a minumum of 18" square if at all possible. Continue reading
Good Gravy Tomato Sauce
A meaty sauce for an Italian feast. Serve with spaghetti on a giant platter. Adapted from 4 or 5 different recipes around the web. Continue reading
Chorba
A traditional Algerian stew – can be eaten alone or over couscous. This is my grandmother's recipe. Continue reading
Anne's Perfect Ham and Cheese Scrambled Eggs
I hate scrambled eggs. Except, that is, when I make them. These, I like. Even my dad says they're perfect! If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Serves 1 to 2. Simply double to serve 3 to 4 (or two people with bigger appetites).
Continue reading
Sopa de Cilantro
A soup I discovered while unethically perusing and memorizing things from [i]Mexico: The Beautiful Cookbook[/i]. I altered it, though, so I now call it fair use. 🙂 And oh my heck is it good. Continue reading
Couscous Algerois
This recipe comes from a cookbook that my grandmother and a cooperative group of Americans and pieds noirs (French families living in Algeria) put together in Algiers in the 1960's. I'll include here the cookbook's "definition" of couscous:
Couscous is the national dish of Algeria. It is served almost daily in most homes, yet the sauces are never quite the same. The women put all their expertise into varying the ingredients in their sauces and yet keeping to traditional form. The rolling out of the semolina (couscous) has become an art in itself.
The basic process for the preparation of couscous is the steaming of the grain over a stew or broth. This is generally made with meat, usually lamb or chicken, and a variety of vegetables. The broth is often colored red with tomato puree or yellow with saffron. A separate sauce is prepared with some of the broth and highly spiced with cayenne or chili pepper and a concentrate of red pimento called harissa and served beside the couscous.
The actual process of cooking the couscous is very simple, but calls for a subtle handling of the grain. The aim is to make it swell and become extremely light, each grain soft, delicate, velvety and separate from its neighbor. Bad handling of the grain will result in a lumpy and rather stodgy couscous. The grain must never cook in the sauce or broth, but only in the steam. It must not even touch the broth throughout the steaming. The couscousiere, the pot traditionally used, is in two parts, made from glazed earthenware or copper, and, more recently, aluminum. The bottom part is a large round pan in which the stew is cooked. The top consists of a sieve with widish holes – this holds the couscous. Continue reading
Shan's Surprise
A lovely stir-fry that provides all the colors of the rainbow in a vegetable and sausage smorgasbord of delightful tastes, textures, and sensation. Continue reading
Loukoum (Turkish Delight)
I had these fabulous little sweets once at a little Middle Eastern shop in Rennes, France, not knowing they were the Turkish Delight I had read about in [i]The Lion, the Witch and the Wardrobe[/i]. They came in all kinds of flavors – orange, rose, plum, cassis, and were wonderful. I found this recipe after searching for the most authentic; apparently, recipes that use gelatin are westernized and not quite the same. This way, you can be authentic and kosher and labor-intensive all at the same time. 🙂
And when I say labor-intensive, I mean it. And time-intensive. It took me 2 1/2 hours to make and then has to cool for 12 hours. Continue reading
Seffa Couscous
This is another recipe from my grandma's Algeria cookbook. For more information on couscous, see the Couscous Algerois recipe. Continue reading