Category Archives: Ethnic Cuisine

Paczki Day

By emilia | Published: February 20, 2012

Video: Discover in your city where you can get a delicious Polish doughnut filled with various jams and jellies, via ABC Chicago.

Also posted in Article, Bread, Desserts, Food Adventure, Food Culture, Video | Tagged CBS, Chicago, paczki, Polish, Steve Dolinsky, video | Leave a comment

Kreplach (Dumplings)

By Michael Ruhlman | Published: February 16, 2012

Crispy Kreplach/photos by Donna Turner Ruhlman

My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot roast she said, excellent idea! Kreplach, a great way to make use of leftovers. Kreplack are often called Jewish ravioli, a staple of Jewish cuisine. Consistent with that cuisine, the main item is cooked, then it's cooked again, and then its cooked again. (Why is this?!) At least in Lois's recipe. A brisket is roasted, then it's braised, then it's ground with seasonings and egg, wrapped in dough, boiled, cooled then cooked to serve. That's three times that it gets fully cooked before being eaten. These are traditionally used in soup, and they're great that way, but Lois fried some ...

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Also posted in Beef, Guest Post, Recipes | Tagged Beef Kreplach, Jewish Cuisine, Kosher, Lois Baron, recipe | 25 Comments

Britta’s Glogg

By Michael Ruhlman | Published: December 23, 2011

Glogg was a staple of my childhood Christmases. Photo by Donna Turner Ruhlman

I'd been looking for a long ago recipe card used by my parents titled "Britta's Glogg" to do a post about it (and because I hadn't made it in years). Then all of a sudden I start seeing recipes for mulled wine all over the place. I don't remember seeing any in years and then, two different ones from just in the NYTimes alone, one in the Sunday Magazine, another by writer Melissa Clark. It was not the drinking of the glogg that stays in the memory—it wasn't till later that I would actually have been drinking it—it was the aroma of it. I've recently become aware of how powerful the smells of food cooking in house are. They are a natural stress reliever. ...

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Also posted in aromatics, Cocktails, Holiday, Recipes | Tagged cocktails, glogg, holiday, mulled wine, recipe, warm drinks | 9 Comments

Poutine!!

By emilia | Published: November 7, 2011

A canadian specialty of fries, gravy, and cheese curds. This blog rates poutine from all over, via Poutine Chronicles.

Also posted in Article | Tagged canada, cheese curds, french fries, gravy, poutine, poutine chronicles | Comments closed

Pappadams!

By Michael Ruhlman | Published: November 4, 2011

Photo by Donna Turner Ruhlman

I made my staple Lemon-Cumin Dal the other day and while I served, Donna brought the pappadams over to the light for this photo. I always serve these Indian—what, crackers?—with dal. They add a delicate crisp crunch to the meal and an exotic (to me) flavor. If you've never served them, I urge you to try them. Not only delicious, but fun to cook! Made from lentil or chickpea flour, they're sold as flat smooth discs. Slip them into hot oil and they puff and fold and are finished in five seconds. While I'm hoping a prominent food blogger, who publishes one of the most lovely recipe blogs I know, will try the recipe for this mung-bean-based dal, featured in Twenty, it reminds me of two other writer cooks specializing in Indian ...

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Also posted in Appetizers, Books | Tagged Dorie Greenspan, Indian Cuisine, Monica Bhide, pommadoms, Suvir Saran | Comments closed

Whale Hunt

By emilia | Published: October 17, 2011

Learn how the Alaskan Inupiat Eskimos hunt whales in this day and age, by using modern technology, via NYT.

Also posted in Article, Food Adventure, Food Culture | Tagged alaska, Eskimos, NYT, whale | Comments closed

Homemade Yogurt

By Michael Ruhlman | Published: October 3, 2011

Straining yogurt/photos by Donna Turner Ruhlman

Most weekday mornings I eat a bowl of homemade granola with a big dollop of homemade yogurt on top. It’s hard to get over the amount of money you pay for granola at the store. Also, I find most granola too loaded with sugar; I don’t like it as sweet as it invariably is (here's my strawberry-banana granola recipe). Yogurt is the same, both the quality and the cost make the home-prepared better and less expensive than what you can buy at the grocery store. Also, I want to make sure it’s got plenty of vigorous, gut-healthy bacteria. I make a batch of yogurt about once every three weeks or so, using a spoonful of the previous batch to inoculate the fresh whole milk. I usually make regular yogurt because I like ...

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Also posted in From Scratch, Recipes | Tagged from scratch, homemade yogurt | Comments closed

Corn Tortilla Soup

By Michael Ruhlman | Published: August 16, 2011

Corn Tortilla Soup/photo by Donna Turner Ruhlman

Donna and I spent half the day yesterday shooting the promotional video for our new book, out next month, and I figured I should ask our videographer, Cynthia Albanese, to shoot as much video as possible. So in addition to describing the book, I also roasted a chicken, made stock and made a soup from the stock to demonstrate The Generosity of a Chicken. We had fresh corn, tomatoes from the garden and everyone loves the dynamic flavor the lime juice gives this soup, the richness of the avocado, and fresh crunchy tortillas, so that's what I made. When you've got delicious stock on hand, you're five minutes away from dozens of possible meals. I could have used left over chicken and some noodles, I could have cooked ...

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Also posted in aromatics, Books, Chicken, Recipes | Tagged lime, mexican, recipe, tortilla soup, twenty techniques | Comments closed

Protecting Cornish Pastry

By emilia | Published: August 1, 2011

The EU has just recognized that the Cornish pastie must originate from Cornwall, England therefore giving it DPO status, via Independent UK.

Also posted in Article, baking, Beef | Tagged cornish pastie, DPO, EU, independent UK, pastry, protect, savory, UK | Comments closed

Lessons of Guacamole

By Michael Ruhlman | Published: April 13, 2011

All photos by Donna Turner Ruhlman (click them to go to her site)

This is not just a guacamole recipe and preparation, it's a broader lesson about aromatics and acid and using seasonal foods. It's avocado season, so they're really good now! And they will be all summer long. Avocados are one of my favorite fruits; they're kind of like butter, a ready made sauce—all you have to do is adjust texture and add flavors. I recently offered this mortar and pestle to followers on OpenSky (more on OpenSky here), and it makes a gorgeous service piece in addition to being a practical cooking tool. I mash garlic and salt to a paste, then add minced shallot (yes shallots!). Then I add lime ...

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Also posted in Appetizers, aromatics, Donna Turner Ruhlman Photography, Kitchen Tools | Tagged avocado, guacamole, guacamole recipe, motar and pestle | Comments closed

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