Miscellaneous Cooking

Some newspaper featured this in their food section sometime ago but I never could find the recipe again. I created it from memory and what I would want it to taste like and it turned out incredible. I served it at Rosh Hashanah and it was devoured in a way I've never seen (seriously - it's a casserole - but it was mobbed like it was the last edible on earth). It’s so good, people will forget whatever the main dish you’re serving. I serve this for Passover, or Rosh Hashanah, or Thanksgiving and it would be wonderful at Christmas or Easter too. Or daily. It has a secret ingredient that you might protest at but it is kosher and the transformational element in this memorable side dish. Oh, why Madras? It's the brand of curry powder I use. The shredded apples (btw) tend to 'melt' or cook into the hot potatoes as you are mashing it all up.

 

Nippy, sweet, hot, tart ….this is oh-so-wicked good.
Serve with biscuits, chicken dishes, and naan and tandoori and curry specialties or spread on croissants. You can use semi-drained canned mango.

This classic and always popular tea was named for Charles Grey, the second earl in his line, who was also prime minister to King William IV in the early 19th century. Usually a mix of Indian and Sri Lankan tea, the charactistic Earl Grey, regardless of which company blends it, owes its unique flavor to oil of bergamot. The Earl is said to have been given the recipe by a Chinese official with whom he was acquainted. There are many types of Earl Grey – Twinnings of course is one such, but Serentipitea, Harneys, Bigelow and especially Middle Easter Markets have other incredible Earl Grey blends. If you like Earl Grey, try different ones – I do and I like them all. They all feature the bergamot but the tea leaf blending is different and the overall flavour quite different –each and every one. To crush the whole spices, just put them in a plastic bag and roll a rolling pin over them.

I use these to marinate chicken breasts, to stuff a chicken before baking, to mince and add to rice dishes, vinaigrettes and more. It is a very special Middle Eastern staple that you should always have on hand. There is no end to the ways you can use these lemons nor any cap on the satisfaction they offer in upping the taste of many dishes.

The very first scene in the movie Like Water for Chocolate showcases buckets of diced onions – as a symbol of tears and heartache. This salad makes short work of zesty onions and hot peppers and heartache, if any, is sheerly physical, not emotional! I use surgical gloves (my fruit and vegetable store stocks them). They make handling the hot peppers a piece of cake. This can be enjoyed on it its own but I prefer it on baguette sandwiches or atop a mixed green salad. The vinegar is optional - it does make things a bit more watery but gives it an acidic bite. The salt also makes things watery. You can leave that out too and add it as you dole out the salad. For more recipes from this film, check out the novel by the same name, which includes most of the recipes seen being prepared in the film.