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Cilantro (the fresh leaves of the coriander plant) is one of those flavors that people seem to either love or hate. I’m a lover, and so I sprinkle cilantro on all sorts of dishes, from carnitas to duck noodle soup. It’s a staple spice in Mexican, South Asian, and East Indian cuisies. This salsa is a cilantro party for the mouth, and it’s quick and easy to make. [...] Chopped liver was served as an appetizer at most of our holiday dinners.I loved it from the time I was a kid, unlike my brother who could not be convinced to eat anything besides hot dogs and and french fries. This is my mom’s recipe, though I don’t think she’s made it in 30 years. It’s brutally rich, but I can’t resist recreating it at least once a year. Not for the faint of heart or those who are on a low-cholesterol or low-fat diet. [...] 1. Heat oil on high in the bottom of a large stew pot. (Use a pot that has a tight-fitting lid — that will be important later.) When the oil is hot, add one-third of the pork to the pot and brown, stirring frequently. When the liquid from the first batch of pork is gone, add the second batch to the pot and, again, stir frequently to dissolve the liquid. Then add the third batch. (Cooking this way will prevent the meat from toughening when it is stewed, but it doesn”t require messy removal of each batch from the pot.) 2. When the outside of all the pork is seared, add the onions, apples, (and optionally, the potatoes). Turn the heat down to medium. Stir for about five minutes, or until the vegetables and fruit also begin to brown. Then add the garlic and caraway seeds and saute for another minute or two. You should smell both spices strongly as they begin to toast. 3. Pour in the chicken broth, apple cider vinegar and mustard and stir well. Add the cabbage and mix it into the liquid. (The liquid will not cover the cabbage.) Bring the mixture to a boil over medium-high heat, then turn the heat down and let it simmer for an hour. Salt and pepper to taste. 4. Serve hot, in bowls. The stew keeps well and can be reheated easily. Like many stews, you may find it tastes even better the next day. [...] Yaro tells me that good Russian dark rye is impossible to find in Germany or in Switzerland, so I decided to try to make some. He shared his grandmother’s recipe for the starter, and I made up a batch. What I didn’t know, was that sourdough starter expands to many, many times its original size. I left it in a very large yogurt container and, three hours later, was horrified to find that it had crawled, like The Blob of science-fiction fame, all over the table and on to the floor. So just be sure that you put the mix in a very large bowl or glass jar. [...] Gazpacho is one of my standard favorites for a summer heat wave. It’s best when it’s had time to chill. I make it the day before I want to serve it because the flavors blend better on the second day. One of the things that’s so great about gazpacho is that it’s almost infinitely flexible — almost any vegetable will work nicely as either part of the broth, or as garnish. It’s also incredibly easy if you have a blender, taking only about a half an hour from start to finish. Here’s a basic recipe, but be creative and make it your own. [...] My friend Paula, with whom I shared an art studio for an idyllic two years in Berlin, shared this recipe for bean and rosemary dip with me. It’s become one of my favorite party dips, and this recipe makes a party-sized serving. Making a quarter the amount will provide enough dip to serve four people as an appetizer or side dish at lunch or dinner. [...] A wonderful, rich appetizer with great flavor and aroma. It’s also extraordinarily simple. All you need is a perfectly ripe avocado, a little balsamic vinegar, and some fresh herbs. [...] |
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