Author: lobstah

  • Colonial Poppy Seed Cake

    Combine ½ cup poppy seeds (2-ounce jar) ¾ cup milk Let stand at room temperature three or four hours or overnight in the refrigerator. Let remaining ingredients warm to room temperature. Place all ingredients in bowl of electric mixer, including poppy seed-milk mixture 3 eggs ¾ cup softened unsalted butter (should be very soft) 1¼ […]

  • Blueberry Sauce

    This recipe makes a good topping for cheese Blintzes. See the recipe for Cheese Filling for Blintzes. In a 2-quart saucepan, combine 2 cups blueberries (frozen are fine) 1 TBL butter 2 TBL lemon juice ½ tsp cornstarch pinch of salt and cook over a medium-low heat, stirring as it comes to a gentle boil. […]

  • Cheese Filling for Blintzes

    Cheese Filling for Blintzes

    First off, the amount of farmer cheese is a range because the primary producer of packaged farmer cheese, Friendship Dairies, has reduced the size of their packages from eight ounces to seven. If you can buy farmer cheese in bulk, buy the larger amount, but also, don’t bother buying 3 packages of farmer cheese just […]

  • Oniony Potato Filling

    Oniony Potato Filling

    This is a large recipe, suitable if you are making 3-4 dozen Blintzes, I would guess. My mother would often make larger batches of this filling with 5 pounds of potatoes and 3 pounds of onions. It is dense. Very dense. Peel and dice 1¼ pounds yellow or white onions In a large skillet, heat […]

  • Blintzes


    While this might sound like a big production, in fact you can throw these together pretty quickly once you’ve done it a couple times. The entire process consists of these steps: make the filling(s), make the batter, cook the blintz wrappers, form the blintzes, cook them, eat them. I prefer to make the filling first […]

  • Summer Squash with Mint

    Summer Squash with Mint

    This tasty vegetable dish (or its close relatives) kept showing up at dinnertime during a trip to Italy. We were smitten. It’s delicious served at room temperature.

  • Roasted Banana Ice Cream

    Roasted Banana Ice Cream

    This started its life as a recipe for a delicious vegan ice cream that called for an ingredient that I was having trouble locating. Not being a vegan, I decided to rework the recipe. And just to be perfectly clear, the bananas are roasted, not the ice cream.

  • Cullen Skink

    In a shallow broad (frying) pan, place 16 ounces smoked haddock fillets 1 bay leaf 3 cups milk and heat until it’s steaming but don’t let it boil. Cook for 2-3 minutes until the fish is fully cooked. Turn off the heat, remove the fish to a cutting board, and reserve the milk and bay […]

  • Fresh Herb Kuku

    Fresh Herb Kuku

    Preheat oven to 400º F. Wash and dry the following fresh herbs. 1 bunch scallions 2 bunches fresh parsley 2 bunches fresh cilantro 2 bunches fresh dill For the parsley, discard the stems and keep the leaves. For the cilantro, trim away the bottom part of the bunches, keeping the remaining stems. For the dill, […]

  • Peach-Sweet Tea Sherbet

    The book Hello, My Name is Ice Cream is an outstanding source of information and recipe ideas for ice cream. I found the amount of almond flavor overwhelming and suggest a smaller amount here. Peel 3 large fresh peaches If using frozen peaches make sure they are peeled. Cut the peaches into chunks and heat in a […]

  • Mango Lassi Frozen Yogurt

    The recipe in Hello, My Name is Ice Cream is a much more nuanced description of how to make this frozen yogurt, giving you a number of options for thickeners (“texture agents”) and it has a more subtle mango flavor. I pushed up the mango puree volume substantially. I encourage you to track down the […]

  • Fresh Cherry Crostata

    Fresh Cherry Crostata

    This recipe is incredibly reliable and makes a delicious rustic fruit pie with a buttery crust. I have switched out the fruit for other stone fruits. I made it without a food processor. I even made it without the benefit of a rolling pin once, making do with a glass tumbler to form the dough. It does not keep well overnight, though.

  • Kiffling (Wedding Cookies)

    Kiffling (Wedding Cookies)

    These cookies have a delicious crumbly texture. I’m not a fan of confectioners’ sugar, but the coating on the on the outside works perfectly. Using a mechanical grinder (meat, nut, whatever), grind 8 ounces almonds I suppose you could use 8 ounces of almond flour, but leaving the skins on provides a darker result and […]

  • Rum Balls

    Rum Balls

    If you have a food processor, it will make chopping the nuts and pulverizing the vanilla wafers, but do each one separately. Next time I make this I’m going to grind the pecans instead of chopping them. Measure together in a bowl 1 cup (95g) of vanilla wafer crumbs 1 cup (135g) finely chopped pecans […]

  • Autumn Soup

    Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces) peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice […]

  • Flourless Orange and Almond Cake

    This recipe can make either an 8-inch or 10-inch pan. Whichever you use, make sure it is at least 1½ inches high. Simmer, covered thoroughly in water for 2 hours: 2 navel oranges Alternatively, place them in a 6-quart pressure cooker with enough water to cover (even if you have to hold them down to […]

  • No-Knead Pizza Dough

    No-Knead Pizza Dough

    Measure the flour by weight: you can scale this recipe up. See the note at the end. In a bowl, measure 320g type “00” soft wheat flour scant 1½ tsp salt 1/16 to ⅛  tsp yeast Regarding the yeast, for a 6-pizza recipe, you need about ½ tsp yeast, so go easy and don’t worry […]

  • Cold Borscht

    Cold Borscht

    I can’t think of a more refreshing lunch on a hot summer day. Slightly tangy, cold borscht can really give you a boost.

  • Basmati Rice Salad

    Cook 1 cup basmatic rice and spread the cooked rice on a large tray or jelly roll pan to cool. That will take about 10 minutes. While the rice cooks, combine the following in a 2-quart (or larger) bowl: grated zest of 2 small lemons 2 TBL lemon juice 3 TBL olive oil 3 TBL […]

  • Grilled Octopus

    Grilled Octopus

    Purchase 1 octopus (1½ to 2 pounds), cleaned Note: A larger octopus will work, just make sure it fits in your pressure cooker and adjust the cooking time. I’ve also cooked 2 1½ pound octopuses at once in my 6-quart pressure cooker. When you (or the fishmonger) clean the octopus, be sure to remove the […]

  • Almond Polenta Pound Cake

    Preheat oven to 350° F. Grease and flour a Bundt or 10-inch tube pan. Separate 6 eggs Reserve egg yolks. With electric mixer beat egg whites with ¼ cup sugar until soft peaks form. In an electric mixer, cream together ¾ cup (1½ sticks) unsalted butter ½ cup almond paste 1 cup sugar 1 teaspoon […]

  • Aloo Gobi (Potatoes and Cauliflower)

    Wash, trim and cut into medium-sized florets 1 medium-size head of cauliflower Grate 2-inch piece of peeled ginger 3 or 4 cloves of garlic Place in a small (2-cup) bowl and add 1 TBL ground coriander ¼ tsp turmeric ½ tsp Kashmiri chili powder or paprika ½ tsp hot chili powder 1 tsp salt ½ […]

  • Chicken Tikka

    In a blender, combine 2-inch piece of ginger, peeled and sliced into coins 4 cloves of garlic, peeled 2 habanero chilis, stem removed seeds left in (or a jalapeño if you want a milder dish) ½ cup whole-milk yogurt 1 tsp salt 1 tsp Kashmiri chili powder (or paprika) ¼ to ¾ tsp hot chili […]

  • Chicken Pot Pie with Cornmeal Crust

    Chicken Pot Pie with Cornmeal Crust

    So much better than those frozen pot pies from childhood. This also works well with leftover turkey, so keep it in mind after Thanksgiving!

  • Pasta with Spicy Almond Pesto

    In a blender, combine to make a runny “pesto” with some chunks of almonds still visible. 1 cup roasted almonds olive oil to cover Cook 8 ounces pasta (bucatini, radiatore, etc) reserving some pasta water just before you drain them. When the pasta is almost done, saute 1 glug olive oil 2 cloves garlic, peeled […]

  • Oniony Noodle Kugel

    Oniony Noodle Kugel

    Bring a large pot of well-salted water to a boil. While you’re waiting for it to boil, peel and dice 2 very large or 4 medium onions This works best with a non-stick pan, but you can do this in any 11- to 12-inch frying pan. Heat a large frying pan to a medium-high heat […]

  • Gefilte Fish Terrine

    Gefilte Fish Terrine

    You can purchase other kinds of fish, but the mixture of pike, whitefish and carp is very common. If you like ocean fish, halibut-salmon (in the ratio of 2:1) can be found in Joan Nathan’s recipe, which is the inspiration for this one. You should end up with about 3 pounds of fish fillets. Ask […]

  • Dried Fruit Fruitcake

    Dried Fruit Fruitcake

    My mother found the basis for this recipe in Family Circle or Good Housekeeping magazine around 1970 and made it several times. Before eating this, I thought fruitcake was awful, but this is a real delight!

  • Potica Cake

    Potica Cake

    Potica (pronounced poe-TEET-sa) is a delectable Slovenian yeast pastry, filled with cinnamon and nuts. It’s a lot of work to make. The flavors of this recipe are reminiscent of potica, with far less work.

  • Creamy Coffee Pops

    When making this recipe, choose strong coffee. I used decaf to accommodate our friends. If you have already got ready-made coffee, you need about 1½ cups of coffee. Or starting from the basics, in a French press, brew ¾ cup ground coffee (I used decaf espresso to accommodate our friends) 2 cups boiling water In […]