Pork, Cabbage, and Noodle Stir Fry

cabbage pork

1 pound ground pork, course ground if you can find it
4 garlic cloves, grated
1 small onion, chopped (about a 1/2 cup)
1 carrot, grated
3-4 cups shredded or chopped cabbage
1 pack of noodles (glass, bean thread, rice, or egg), prepared
4-5 scallions, sliced

3/4 cup chicken stock
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon molasses
1 teaspoon sugar

Combine all the ingredients for the sauce and set aside

Heat a large skillet over high heat
cook the pork until it begins to brown (if the pork is lean, you may need to add a splash of oil)
season the meat with salt and pepper

Clear a hot spot in the center of the pan, add the garlic and white parts of the scallions
fry until the garlic begins to brown
combine the pork and garlic mixture together

Make another hot spot in the center of the pan and add onions, fry until the begin to become translucent, then toss together with the pork mixture

Make another hot spot in the center of the pan
add the carrots and fry for about 1 minute

add the cabbage, toss well until well coated with the oil, and saute until it begins to soften

Add the sauce, stir to combine, bring it to a boil

Add the noodles and green onions
toss to combine
cook until the noodles absorb the sauce completely

Season to taste

June 21, 2020 at 6:02 pm Leave a comment

Crumb Cake

crumb cake1

2 cups all-purpose flour
1 cup sugar
pinch of salt
10 tablespoons unsalted butter, cold and cubed (that’s 1 & 1/4 sticks)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour dairy (buttermilk, full-fat plain yogurt, sour cream, or see note below*)
1 egg
2 teaspoons pure vanilla extract
1/2 cup brown sugar, packed
1 teaspoon cinnamon

crumb cake2

Preheat oven to 350°F

Prepare a 9-inch cake pan, spring-form, or 9×9 square pan by greasing and flouring well

In a food processor combine flour, sugar, and salt
add butter and pulse until it resembles coarse crumbs
set aside 1 cup of mixture for later use for crumb topping

In a large bowl dumb the flour, butter, and sugar
add the baking powder and baking soda
add the dairy, egg, and vanilla and mix until smooth (I guess you can use an electric hand mixer, but it’s easy enough to combine by hand)
the batter should be very thick
spoon the batter into the prepared pan, smoothing the top

Add the brown sugar and cinnamon to the reserved flour mixture
toss with a fork until well blended
sprinkle the crumbs over the batter

Bake about 45-55 minutes
the cake until the center is firm and a toothpick inserted in the center comes out clean

Cool cake for 10 minutes before removing the cake from the pan

* DIY sour milk: add 1 teaspoon vinegar or lemon juice to 3/4 cups whole milk, stir, and let stand approximately 5 minutes to curdle.

Recipe adapted from one shown on America’s Test Kitchen.

May 24, 2020 at 4:36 pm Leave a comment

Manhattan Clam Chowder – A smaller batch


2 slices bacon (can sub with 1 tablespoon of bacon fat)
1 tablespoon oil (optional if needed)
1 tablespoon butter
1 carrots, peeled and sliced
2 celery stalks, chopped
1 onion, chopped
1 large garlic clove, minced
1/4 teaspoon celery seed
1 bay leaf
12 ounces of tomato juice, strained tomatoes or crushed tomatoes
2 cups fish stock (or 1 bottle of clam juice)
2 10-ounce cans of baby clams, juice reserved
2 or 3 potatoes, cut into 1-inch cubes
salt and black pepper to taste

Cook bacon, remove from the pan, leave the fat, and set aside
add butter
cook vegetables in bacon fat until softened, add more oil if needed
chop bacon and return to pan

Add everything but clams and potatoes to pan
stir to combine
bring to a simmer

stir in potatoes
simmer covered for 30-40 minutes or until potatoes are knife tender
add clams

Adjust seasoning, heat through and serve

May 24, 2020 at 4:26 pm Leave a comment

Layered Flakey Buttery Biscuits – A small batch


Just look at that lift! Impressive for sure.

These were made with a laminated dough. The recipe is based on one from the Cook’s Country TV show on PBS. You can check out theirs for the full-size version.

1 1/2 cups AP flour
1 stick frozen butter, grated
1 teaspoon baking powder
Scant 1/4 teaspoon baking soda
pinch of salt
1/2 cup sour dairy (buttermilk, full-fat plain yogurt, soured milk)

Preheat the oven to 400°F

Mix flour, baking powder, baking soda, and salt
add grated butter and toss to coat the butter well
add dairy and mix well
(the dough will be very shaggy, but it will come together during the next step as the dough hydrates, I promise)

Turn out dough onto a lightly floured surface
gently press the dough into a rectangle, approx 1 1/2 inches thick
(use a bench scraper to assist in forming straight sides)

Fold dough into thirds, letter-style
rotate dough 90 degrees, press gently to thin the dough, straighten the sides, and fold again into thirds, letter-style

Repeat this process 6 times
pat dough into a square
dive into 4 even squares
trim off a 1/4 inch on all 4 sides (do not skip this step, save trimmings)

Place biscuits on lined pan
wind the trimmed scraps into a flower shape and bake along side the biscuits

Bake for 15 minutes until golden, browned, and delicious.

April 21, 2020 at 9:06 pm 1 comment



From Wikipedia: A Yiddish term for small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from an egg noodle dough and is frequently toasted before being fully cooked. It can be served in soups or as a side dish. In the United States, it can also be found prepackaged as egg barley.

3 cups AP flour
1/2 teaspoon salt
2 eggs

Mix all the ingredients together (easy enough to do this by hand)
form into a ball and wrap in plastic
let rest for approximately 15 minutes

Grate the ball of dough on a box grater to create flakes
let dry for 2-3 hours on a kitchen towel


To serve as a side dish
fry in oil until the farfel lighten in color and begin to brown
remove from pan and set aside
in the dirty pan fry onions in butter and oil until well caramelized
add the cooked farfel to the onions in the pan, combine well
over high heat add 1 to 1 1/2 cups of water, cover and cook until water is fully absorbed

Can also be served in soup
boil directly in stock
freshly made farfel will cook faster than dried
start tasting them once they begin to float

April 5, 2020 at 1:22 am Leave a comment

Italian Sausage, Cabbage, and Pasta

cabbage noodles

This recipe is based on one from Martha Stewart. I’ll admit the photo of that version is prettier than mine, but I’m sure it tastes the same.

8 ounces egg noodles or pasta, prepared
1 teaspoon oil
1 pound sweet Italian sausage, casings removed
1 onion, sliced or chopped (this depends on the shape of pasta used)
1 small head cabbage, thinly sliced
1 tablespoon white-wine vinegar (IMO I was skeptical, but don’t skip the vinegar, it made a big difference in the flavor.)
salt and pepper

Heat oil in a large nonstick skillet over medium-high
add sausage and cook, breaking up with a wooden spoon, until browned and cooked through
transfer sausage to a plate and set aside 

In the dirty skillet, brown the onions
Then add as much cabbage as will fit; season with salt and pepper
cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes

Add cooked pasta and sausage to the cabbage mixture
toss with some water to create a sauce if needed
add vinegar
season with salt and pepper

April 2, 2020 at 5:01 pm Leave a comment

Swirled Sesame Tea Cake


This recipe from Bon Appetit Magazine was a recommendation, and a damn good one! The only ingredient I didn’t have was the black sesame seeds, which creates the swirl. Next time there will definitely be a visible swirl. The only real change I’ve made, aside from simplifying the step-by-step procedure a little, was to reduce the amount of salt to a healthy pinch. 

white sesame seeds, for garnish
2 tablespoons black sesame seeds, finely ground (reserve some whole for garnish)
1 cup sugar, plus some for garnish
1 1/2 cups AP flour
1 3/4 teaspoons baking powder
pinch of kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon baking soda
1/2 cup plain full-fat yogurt
1/2 cup tahini
2 eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 teaspoons roasted sesame oil

Preheat your oven to 350°F
prepare a loaf pan with parchment paper, greased and sprinkle with sugar

Combine flour, baking powder, salt, cardamom, and baking soda and set aside

Combine yogurt and tahini (you’ll need a hand mixer for this to combine well)

With an electric mixer, either standing or hand, beat eggs, vanilla, and sugar until light and fluffy
stream in oils slowly
reduce the speed and add a third of the flour mixture
and then a third of the yogurt mixture
alternating two more times
mix to combine well

Add half the batter to the loaf pan
add the ground sesame seeds to leftover batter in bowl, mixing well
add dollops over batter in loaf pan
gently swirl together with a skewer or chopstick

Sprinkle top with reserved sesame seeds and sugar

Bake 50-60 minutes
If the top browns too quickly, gently cover pan with foil

Cool in pan for 10 minutes

March 22, 2020 at 8:07 pm Leave a comment

Noodle Kugel


Great recipe to make with pantry staples.
via Noodle Kugel

March 14, 2020 at 8:46 pm Leave a comment

Sweet Red Bean Mochi – A small batch


aka Chapssaltteok, Daifuku, 大福

1 can prepared sweet red bean paste

1/2 cup glutinous rice flour
1/2 cup water
1 tablespoon sugar

Combine all of the ingredients into a bowl and mix well
cover bowl with plastic wrap
microwave for 4 minutes on high
stir vigorously to combine well after 2 minutes, then again when done
let it cool for 10-15 minutes

Prepare the bean paste (or ice cream) for encasing
spoon out individual amounts of filling (I like teaspoon-sized balls for red bean paste and tablespoon for ice cream)

Place in the freezer while the dough is prepared

Turn the dough out onto a cornstarch-dusted surface
flatten well to desired thickness with a rolling pin coated in cornstarch
cut out circles with a biscuit cutter

Place balls of filling in center of dough circle
pinch edges together to seal
roll mochi in cornstarch, brushing off excess

Makes 6-8 mochi.
Leftover red bean paste freezes well, ready for the next batch.

March 11, 2020 at 5:06 pm Leave a comment

Chilled Lemon Mousse

lemon mousse

It’s citrus season.
via Chilled Lemon Mousse

March 4, 2020 at 8:45 pm Leave a comment

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