Hearty cabbage soup with sausage and potatoes by Weezie

Posted on 12-11-09 · Tags: , , , , , , , ,

Hearty cabbage soup with spicy sausage, ham, and potatoes

Cabbage is a satisfying vegetable to grow in the garden like carrots and parsnips. It is relatively undemanding and available from July on in the garden. In the fall after hard frost, when you have harvested everything from the garden, it will keep in the fridge for at least a month. We consider it a staple, like carrots or onions, that we almost never have to buy.

Cabbage, by many, is considered a poor man’s vegetable and thus there are millions of recipes from around the world for wonderful cabbage soups. The following was inspired by the Frugal Gourmet Cooks with Wine, with my adaptations.

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Mom’s Uruguayo Pot Roast by Weezie

Posted on 12-06-09 · Tags: , , , , , , , , , , , ,

My good friend and former business partner, Diego, brought me some beef from a little, tiny Uruguayo grocery store in Queens that imports its beef from Uruguay. The store is close to a wonderful Uruguayan restaurant called El Chivito D’Oro in Jackson Heights.

I have traveled to Uruguay over 30 times in the last 15 years for work and pleasure, creating with Diego our travel company, Discover Uruguay, which features travels to Uruguay and parts of Argentina and Brazil. I turned my share of the company over to my cohort about a year ago to pursue my passion for cooking.

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The Tagine: Spicy, independent, and oh so tender by Anjuli

Posted on 03-06-09 · Tags: , , , , ,

Monkfish tagine with potatoes, kalamata olives, cherry tomatoes, and roasted peppers

Ceramic vessels have been used for cooking for centuries the world over. The sand pot in China, cazuela in Spain, and the tagine (tajine, or طاجين in Arabic) in Morocco all take advantage of ceramic’s porous nature and the moist environment created by these covered casserole vessels that release steam gradually. Vessels like these are used to cook food slowly, creating juicy and tender proteins simmered in rich, flavorful sauces with little need for additional liquid or fat. I recently bought a contemporary version of the tagine from the French company Le Creuset. Our first tagine dish was savory, a little buttery, with a kick of spice, and included incredibly moist, succulent fish and enough broth to dip bread in to our heart’s content. Oh joy.

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Thanksgiving dinner by Anjuli

Posted on 11-27-08 · Tags: , , , ,


The slaving. The spread. The whirlwind. THE TURKEY. The food. The company. The pie. The piled plate. The tryptophan. The fire. The passing out. Ahh, tis the holiday.

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Garlic mashed potatoes + peas with mint and cremini mushrooms by Anjuli

Posted on 11-27-08 · Tags: , ,


“One scoop of creamy mashed potatoes. Four peas.” On Thanksgiving mashed potatoes are my jam. Whipped to perfection, they are a creamy, buttery pile on your plate stuffed between turkey and another more colorful side, dripping with homemade gravy, and begging you to fork them first. My mother has always made them with garlic, whipped with butter (or ghee), and spiced with a hint of herb. Since I don’t eat turkey, mashed potatoes and stuffing are Thanksgiving to me. And OH BOY, I don’t really miss that turkey one bit. Just drizzle me some of that gravy.

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Thanksgiving preview by Anjuli

Posted on 11-24-08 · Tags: , , , ,

I’m breaking new ground this Thanksgiving: organizing a holiday menu, being away from my family for turkey dinner (sniff), and killing two birds with one stone (heh) and visiting both families during the weekend. We’ll be cooking with Matt’s family for Thanksgiving and then dropping in on my own on Saturday. Cooking in a new kitchen always levels you: there’s unknown oven heating times, range heat differences, the challenge of remembering every single ingredient you need in advance, and the unknown palettes to please. We are going to cook the shit out of this meal.

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