• Preserved Lemon Chicken

    Tuesday, 04 July 2017

    This recipe has been a household favorite since I discovered the joys of preserved lemons. I used to buy them at Whole Foods. Now I make them and they’re super easy with a little planning. While pickling, the lemons need to sit around the refrigerator for a month or so minimum. Check out the Blog from February 28, 2013 and also from February 8, 2016. Both have recipes for preserved lemons. PRESERVED LEMON CHICKEN Preheat oven to 450° Ingredients: 2 preserved lemons 1 pound or 6 chicken thighs or 3 split breasts Olive oil Finishing salt (Maldon or another good variety) Pepper Directions: Pour a little olive oil onto a baking sheet or into a baking pan or casserole. Place the chicken in one layer in...

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  • Peach Polenta Cake

    Monday, 19 June 2017

    I found this cake in an email that I received from the Gourmandise School. The Gourmandise school is a sweet little cooking school at the top of the new Mall in Santa Monica. I’ve taken a few classes there and I always enjoy myself. This recipe grabbed me. It’s the perfect summer dessert recipe and it’s a very special cake. Stone-fruit – peaches, olive oil, polenta and almond flour. It’s a beautiful, dense cake with a wonderful depth of flavor and texture. The addition of honey that sinks to the bottom makes it all so delicious and decadent. It’s really one of my very favorite cakes (although the family favorite remains the orange, olive-oil, cornmeal cake that I wrote about on April 30, 2014. I highly recommend...

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  • Kalpudding

    Thursday, 20 April 2017

    My older brother was in town and he often has an interesting recipe up his sleeve. So far, he hasn’t failed me. This recipe has the strangest name: Kalpudding. It’s a Swedish dish (and we come from Jewish Swedes so I felt doubly compelled). I read it and was kind of curious. I’m not really a person who makes casseroles but my brother seemed pretty sure it would be delicious so I decided to make it immediately. Although I only had a bite of the meat part, the caramelized cabbage was really good as was the lingonberry sauce. My family loved the entire experience of the Kalpudding including that it was a casserole - not a normal part of my repertoire. I give this one high marks – my brother was right....

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  • Meatloaf

    Monday, 10 April 2017

    As a kid, meatloaf was never my favorite dinner. I mean, it was fine, it just wasn’t my favorite. I did like watching my Mother make it and I remember so vividly her announcing that she was done putting it together and getting ready to put it in the oven and giving me and my brother a taste of the raw meat, mixed with raw egg. Nasty. It was NOT steak tartare but we loved it. Looking back, I wonder what she was thinking giving us raw meat and raw egg – things you wouldn’t dream of giving your children now. You can get sick from that stuff. But what did we know . . .. Probably the only one in the world (besides me) who remembers this happening is my older brother. It was kind of a highlight tasting that raw meatloaf mixed...

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  • Cabbage and Potato Gratin

    Thursday, 30 March 2017

    My friend Theresa is a really good cook. She’s ‘by the book’ and has an eye for a good recipe. I can be somewhat haphazard in my cooking. For instance, if I am missing an ingredient that I consider ‘optional,’ I might just go ahead and make the recipe anyway or replace the missing ingredient with something that I think might be similar. I am pretty sure that sometimes what I think is ‘optional’ is not. Theresa would likely consider this behavior heresy and I’m sure she would be right – she’s usually right about stuff. Theresa would not skip or replace an ingredient. Theresa would go to the store and procure the missing ingredient and of course her meal would turn out better than mine. Perhaps. Maybe....

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