where the image is meant to titillate and inspire the cook
Poblano Chiles Charred on the Grill Cover the hot charred poblanos with a kitchen towel and let stand for 5 minutes. Remove the skin and seeds, slice into strips. Set aside. The short ribs are browned in my Le Creuset French Oven, then removed from the pan. Sliced onion is cooked until golden, then add finely … Continue reading “Beef Short Ribs with Poblanos”
Braised and Grilled Lamb Shanks with Tamari, Star Anise, Ginger, Garlic The braising liquid is made with tamari, water, star anise, garlic cloves, sliced fresh ginger and sugar. The shanks are simmered for over 2 hours in my Le Creuset covered French Oven. The shanks are then seasoned with salt and pepper, grilled for about … Continue reading “Anise-Ginger Lamb Shank”
Piece of Asch’s photo of Homemade Matzoh Ball Soup. He writes, “This was my favorite course at last night’s Passover dinner with friends.” Bob’s idea to grill the chicken made this dish superb: Grilled Chicken, Apricots and Meyer Lemon Slices. Orange Honey Ginger Glaze is poured over the chicken and it is reheated during the … Continue reading “Passover Dishes Round-Up”
This is our Seder Table from last Passover. We have 2 long tables that seat a total of 32 people. Guests come from across the U.S. and abroad. This year Passover begins on April 19th. You may notice the Haggadahs, salt water, karpas, maror, haroset, matzohs, Elijah’s cup, and the Seder plate already on the … Continue reading “PASSOVER – Let’s Share Our Culinary Traditions!”
I prepare a traditional corned beef and cabbage – simmering the corned brisket in liquid with pickling spices, bay, peppercorns and carrot, onion, and celery for about four hours. Then I remove the beef, add quartered cabbage and potatoes, and cook until tender. For this brunch dish, eggs are poached in the corned beef cooking … Continue reading “Corned Beef & Cabbage Brunch”