As we’ve all heard, this year we get a totally new holiday – Thanksgivukkah! Marrying in to a Jewish family, I’ve had my fair share of matzo ball soup, lox with cream cheese bagels and gefilte fish. So this year I thought I’d give the double duty holiday a go and create a traditional Jewish side dish to enjoy along side the turkey. No long spiel here, just a simple nod to the two part holiday!
- 5 peeled potatoes
- 2 onions
- 3 eggs beaten
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 to 3/4 cup all-purpose flour
- oil for frying (canola is recommended)
Place all of the peeled potatoes and onions in a food processor (sorry, I know not everyone has a food processor but I promise if you get one it will be sooo worth your while. Christmas is right around the corner!). Pulse until smooth. Drain mixture well and pour mixture into a large bowl. Add beaten eggs, salt, pepper, and enough flour so that the mixture holds together.
Pour about an inch of oil into a large, deep frying pan. Heat the oil over medium-high heat and carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Fry for several minutes on each side until golden brown and cooked through. Drain on paper towels and you’re ready to nosh!
Lamb Chops scream special occasion. They don’t however have to scream hard work. This is one of the easiest recipes and will please any meat loving man on the planet. I mean ladies, the way to a man’s heart is through his stomach. So keep this puppy on hand the next time you are in the dog house. Right, like we women ever screw up?! Oh and another great thing is that some of the ingredients overlap from other blog recipes and so you should already have them lying around the pantry!
- 1/4 cup of chopped fresh mint (buy it! use it in a berry salad or a mojito if you have leftovers).
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of ground cumin
- 1 teaspoon of dry mustard (I bought this for the recipe, but I doubt if you used Dijon mustard it would change the flavor greatly. Perhaps it would lower the heat kick and make it more tangy, so try to use the dry mustard if you can but don’t be afraid that you will ruin the dish if you are in a pinch).
- 2 teaspoons of honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (not to be a snob but try & do freshly ground if you can, if not no worries)
- 8 (4-ounce) lamb loin chops, about 1 inch thick, trimmed (have that done at the store, I wouldn’t even know how to advise you on how to do that yourself).
- Cooking spray
Combine first 7 ingredients in a small bowl, stirring well.
Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.
Place lamb on a grill pan coated with cooking spray (or in a non stick pan. I don’t have a grill pan so whatevs).
Cook 4 minutes on each side or until desired degree of doneness. (I did this on high heat at first since I wanted a crust to form. I then cut to medium heat for the remaining 1-2 minutes. Also I would say 5-6 minutes on each side if doing in a non stick pan vs. grill). Regardless it cooks fast so serve immediately. I served with a side of cous-cous, but anything works!
Happy Eating, XO.
May you call it marinara sauce, red sauce, or gravy (shout out to South Philly Italians). Guaranteed that you will call out Damn that was Delish!
- 2 tablespoons olive oil
- 2 chopped yellow onions
- 3 teaspoons minced garlic (check out the tip for minced garlic on our Instagram, like that shameless plug?)
- 1 cup good red wine (I hate when food snobs say “good” like you would use something crappy, but I will say cheaper wine has a different alcohol content/flavor than more expensive or better quality wine so ya, hate to say it but “good” wine it is).
- 2 (28-ounce) can plum tomatoes in puree, chopped (san marzano tomatoes dude, go real Gambino on this. Cento if you are looking for a brand name, its a yellow can, become friends with it).
- 2 tablespoon chopped fresh basil (I know Paisanos will say fresh only but for the rest of us non Italians, dried will be fine, just lessen it to 1 tbsp.)
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper & 1tsp of red chili flakes
Heat the olive oil in a large skillet. Add the onion and saute over medium heat until clear, that’s about 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, basil, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
You can always add anchovy, black olives, and capers to give it a puttanesca feel. Bottom line, this simple sauce has been the “gravy” for meatballs, the starter for many sauces, the binder for lasagnas, basically it is used for any and all things Italian. This is a staple.
Happy Eating, XO.
Thanksgiving is exactly 2 weeks away. Don’t act like you forgot. We have FALL everywhere. Notice the red Starbucks’ holiday cups? I know you did. What you may not have noticed is that you need to figure out this food gig for the holiday completely centered around eating. Talk about foodies rejoicing. Anyway, its an overwhelming meal and if you don’t have a game plan, this is an easy way to start. Check out the cranberry sauce recipe too, we are all about hooking you up for the big Turkey day.
- 1.5 lb. of red skin potatoes
- 1/2 cup of half & half
- 2 tbsp. of minced garlic (again I do 3 but I’m a gahhhlliccc addict, nice faux Bahston accent, right?)
- 2 tbsp. of chopped chives
- 3 tbsp. of butter
- Salt & black pepper to taste
Boil potatoes (skin on because I’m lazy, if you hadn’t noticed through most of these quick/easy recipes). While those are cooking, in a separate sauce pan bring the half & half to a boil with the chives, garlic, salt & pepper. Cut the heat immediately once the milk bubbles, we are just trying to heat through not boil or cook.
Drain the potatoes & mash with the butter. (You will notice that the skins just slide off and its edible and it won’t take away from the dish. BUT if you are a hard working home cook then feel free to take the time to peel them prior to boiling). Once thoroughly mashed, add the half & half mixture and whip/stir. This will make the mashed potatoes fluffy and melt in your mouth yum! Plus the chives & garlic will be infused evenly.
Happy Eating, XO.
Delicious and simple.
- 12 oz cranberries (not frozen, the real deal)
- 1/2 cup white sugar
- 1/2 cup brown sugar (you need both, don’t be a cheap-o, if you want it to taste good you can’t be stingy)
- 1/4 tsp cinnamon
- freshly squeezed orange juice to equal 1 cup (approximately 3 – 4 oranges)
Dissolve sugar in orange juice in a medium saucepan over medium heat. Stir in the cranberries and cinnamon. Cook, stirring occasionally, until most of the liquid has reduced, about 15 – 20 minutes. You will hear the cranberries pop as they cook. Remove from heat and place into a bowl. The sauce will thicken upon cooling.
Happy Eating, XO.