Posts Tagged ‘ethnic’

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Cabbage and Noodles (Haluski)

March 17, 2011

Lately my Mom has been on my mind -more so than usual. She lives in another state and I don’t get to see her as often as I would like. I wish she had been able to live with us as she wanted, but since that was not possible I often make the comfort foods that remind me of her. With cabbage on sale for St.Patrick’s Day,I am choosing  to honor my Mom with a very simple dish she loved. Though I love a good corned beef, I always omit the cabbage as it just doesn’t give this vegetable the taste it is capable of having.You will find the cabbage in this carmelized sweet, and peppery at the same time.It brings back warm wonderful memories of the very best friend and Mom a girl could have.I love you Mum ❤

  • 1 medium head cabbage,cored and diced
  • 1 medium sweet onion,diced
  • 3 T.butter
  • 1 lb. medium wide flat noodles,boiled in salted water,set aside
  • black pepper- lots of it!

Boil the water for your noodles. Drop noodles in  for about 8 minutes,drain and set aside.Add a bit of butter to them so they don’t stick.

Melt butter in large saute pan. Add onion and cabbage.Stir to coat all pieces with butter. 

 

 Sprinkle a layer of pepper over all.Black pepper has oils in it.Adding it while cooking brings out the oils and infuses it thoughout the dish.

 Brown your cabbage slowly. It takes about 45 minutes to an hour for it to look like this. It’s now ready to add the noodles to it.

Add the noodles to the cabbage in the pan-so that you get every morsel of flavor in them.Stir in a bit of salt and like my Mom did,I add more pepper!

Transfer to a large serving bowl.This is one from a set we had when I was young.Serve hot as a side (perhaps with your corned beef!) or by itself. A bowl full of loving memories for me.

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Greek Lemon Potatoes

November 2, 2010

There’s a beautiful little fishing town near us called Tarpon Springs.Primarily Greek in population, this is the place to go for authentic Greek cooking.Good Greek food gives me foodgasms.I can’t say that I have ever tasted anything Greek that I dont at least “like”.On our last trip we tried these potatoes.This was my first time making them.They are a little darker than the ones at the restaurant but every bit as good.

  • 4 large potatoes,any waxy type which means no Idahos
  • 1/2 C. olive oil
  • 3 cloves minced garlic
  • 2 t. dried oregano
  • 1/2 C. vegetable stock
  • 1/3 C. FRESH lemon juice w/ some of the pulp,plus 2 extra tablespoons
  • salt & pepper to taste
Because you are using a thin skinned potato there is no real need to peel them.In the restaurant they were completely peeled. I like the look of partial peeling.It allows for better absorption of the juices than not peeling at all.
Pre heat your oven to 400.Cut the potatoes in eighths.Place them in a 13×9 roasting pan.Pour the oil over them plus 1 T. lemon juice.Toss to coat.Add the garlic,oregano,a few shakes of salt and a little pepper.Toss well. (I use my hands,one of your best kitchen tools) Arrange in a single layer.Bake for 15 minutes.
Remove from the oven and drop the temperature to 325.Reserving 1 T. of lemon juice,pour lemon juice OVER the potatoes.Next, pour the stock in the corner of the pan.allowing it to spread across the bottom.Don’t pour the stock over the potatoes.This is important!!! Bake for 45 more minutes.
Remove from oven.We like them as is, but many like them crisp-if so put them under the broiler for a minute or two but watch them carefully.Sprinkle that last tablespoon of lemon juice over the potatoes and serve.Don’t forget to scape those little bits from the bottom of the pan.There is alot of flavor in them.