Saturday, November 29, 2008

Pumpkin Pie and Thanksgiving Report

Saturday Thanksgiving was a great success. The turkey legs came out awesome! Actually, everything came out really good. Here's the basic report:

Turkey legs: Rubbed the outside with butter, put butter and homemade poultry seasoning under the skin, cut slits into the flesh and stuffed chunks of celery in there. When 1/2 an hour of baking time was left, made a huge mound of stuffing between the legs and baked some more. Link to recipe
Stuffing: Sauteed 1 white onion, 1 red onion, 2 ribs of celery in a ton of butter. Added a melange of mushrooms, a mix called forestiere that is popular in France. They were frozen and the juice from them smelled great. Added cubes of bread from a baguette, some poultry seasoning and one beaten egg.
Apple Cake: Link to recipe
Mashed potatoes: Boyfriend took care of this. They were GOOOOD. He mashes them with onions sauteed in oil and lots of cream, salt and pepper.
Glazed sweet potatoes: Used a recipe that comes out of the Betty Crocker cookbook. My mom's been making it for years. Sweet potatoes in an orange juice glaze. REALLY good. Found a really similar recipe online. Link to recipe
Cranberry sauce: It's crazy expensive here, so we used lingonberry jam from IKEA. Just as good!
Gravy: Skipped it because we couldn't wait to eat! Spooned the juices over turkey and potatoes instead. Didn't miss it.***UPDATE:*** Made gravy the next day using leftover pan drippings, flour and milk. BF was sorry he wasn't patient the day before!
Pumpkin Pie: recipe follows.

My family came to visit me here in August, and my mom brought two 15 oz cans of pumpkin specifically for the Holidays. :-) She's a cool mom. People here do eat pumpkin, but I've only seen it as a savory side dish, and I prefer my pumpkin with at least some sweetness. My mom always buys the Libby brand canned pumpkin, or the canned pumpkin pie mix (already is sweetened and has some spices in it). She also always uses the Libby recipe on the back. The pumpkin she brought with here was a different brand (not that it matters), and I didn't look up a recipe before cooking because I figured it would be on the can as it always is. When I started cooking today, I made the pie and cake first (pie before cake). When I read the recipe I realized that it was different than the one I was used to, but decided to give it a try. I'm glad there happened to be a can of sweetened condensed milk around! I hadn't been planning on using it.

Pumpkin Pie


1 15 oz can of pumpkin puree
1 14 oz can of sweetened condensed milk
1/2 t cinnamon ground
1/2 t nutmeg ground
1/4 t ground clove
1/4 t ground ginger
1/2 t salt
2 slightly beaten eggs
1 9" deep dish pie crust


Mix pumpkin with the spices. Add all other ingredients. Pour into pie shell. Bake at 425 Fahrenheit for 15 minutes. Lower heat to 350 Fahrenheit and bake for 30-40 more minutes.

Serving Suggestion and Notes: I made mine without the pie crust. I'm weird, but I hate pie crust, so I didn't feel like making it. I cooked this in a nonstick pan, and the sugar in the pie made the bottom just slightly caramelized, so it was kind of like a crust anyway. I had to add about double the spices though, except for salt; I really like to taste them! (The recipe presented is what was on the can). The recipe mom has always used takes sugar and evaporated milk. I thought this was so much simpler, faster and tasted great! The pie will be puffy when you take it out, but then it will fall. It's really a more typically custardy pie than the usual recipe, not only does it have a "crust" on the bottom from caramelized sugar, there is one on the top, too. I loved this pie and was really happy with it. The only thing I was missing was whipped cream! Then it would have been perfect.

Thursday, November 27, 2008


Today is American Thanksgiving! Canadian one was last month. ;-) I'm planning on cooking it on Saturday though, or Sunday, since I don't get today or tomorrow off. It's not a holiday here, after all.

We'll have roasted turkey legs, mashed potatoes, sweet potatoes, cranberry sauce, stuffing, gravy, pumpkin pie, and apple cake.

I hope I can cook it all ...

Wednesday, November 26, 2008

Cheap but Good: Tuna Salad with Rice and Corn

This is a really tasty salad, and it's very filling, too. I use tuna packed in oil, because I ALWAYS use tuna packed in oil. I find it much more flavorful.

Tuna Salad with Rice and Corn


1 can of tuna packed in oil, 160 gram can
1 can of corn, 300 gram can
2 cups of cooked white rice (I prefer long grain)
2 hard boiled eggs
Salt and Pepper


The rice should not be hot, warm is fine, or room temperature. Cold is fine too, but I prefer it warm or room temp. This is a perfect use for leftover rice! Combine the rice with the (drained) corn and the (undrained) tuna. I guess if you're really watching your fat grams or whatever you could toss the oil from the tuna, but it seems like such a waste! :-) Roughly chop the hard cooked eggs and add them to the bowl. Stir everything together well, salt and pepper to taste.

Serving Suggestion and Notes: You can also add chopped fresh herbs, or dried ones, like parsley or dill. I hear thyme is tasty with corn. I don't eat a whole lot, so for me a small plateful of this is a complete dinner. If you're compelled to have something green in there, I'd stir in some peas or some baby spinach (that sounds really good). My boyfriend also considers this as a complete meal, but he needs about 3 times more than I do, and he *always* has to have bread. With anything. :-)

****Cost and Nutritional Analysis coming soon!!!!!****

Monday, November 24, 2008


Sharlotka is a delicious Russian apple cake. I made it last night because we ended up buying 6 kilos of apples yesterday. I love apples, and it's apple season ... there are several varieties in the stores here. We went to the grocery store today (along with everyone else in the village, it seems) and I saw a 3 kilogram box of a type I know I like. I bought them, despite my boyfriend was whining at me not to. He's been saying he knows of a guy right by our apartment, who sells apples, onions and potatoes in bulk. But, he's been saying it for weeks, and we haven't actually gone there, so I bought my apples. After the grocery store, we walked by this place he knew about, just to see, we didn't think it was open because it was Sunday. But it was! So we got some gorgeous onions, a mix of white and red, and 3 kilos of different tasty apples. The guy let us try a bunch, too. We already had about a pound of apples at home, so now I've got to think of what to do with nearly 15 lbs of the things. Step one: Sharlotka. I love it because it's so simple and good. There are very few ingredients, and the numbers are easy to remember.

Apple Sharlotka


3 apples, tart kind best
3 large eggs
1 c sugar
1 c flour + a bit for dusting
oil to grease pan


Core and slice the apples thinly. Preheat oven to 350 degrees Fahrenheit (180 C), on my oven this is gas mark 6. Crack the eggs into a bowl, beat with the sugar. Add the flour, stir until flour is incorporated, then beat a bit until the mix is nice and smooth. Grease a cake pan with a bit of oil, then dust flour all over to prevent sticking. Arrange apple slices in a thin layer on the bottom of the pan, and pour the batter over (it'll be kind of thick). You can do more than one layer if you like. Bake for 25-30 minutes, or until a toothpick in the center comes out clean. Allow to cool, and then remove from pan. Serve warm or at room temperature.

Serving Suggestion: This is a really yummy cake. I like it for breakfast sometimes, or with tea.

Friday, November 21, 2008

Stuffed Trout

Whole trout was on sale last week, and so I made this tasty dish. My boyfriend loved the rice stuffing.

Stuffed Trout


2 whole trout prepared for cooking (scales off, insides out)
1 lemon
1/2 c chopped herbs (I used a mix of parsley, dill and tarragon)
olive oil (enough to drizzle)
1 T butter unsalted
6 medium white mushrooms
2 c cooked white rice
1 small onion
2 cloves garlic
salt and pepper to taste


Preheat oven to 350 degrees Fahrenheit. On the stovetop, prepare the stuffing. Melt the butter in a pan, and when it is melted add the onion, chopped. Sautee until it's soft, then add diced garlic and chopped mushrooms. Sprinkle with salt and sautee gently; there's nothing worse than burnt garlic. While the veggies cook, place the fish in a shallow baking dish. Sprinkle salt and pepper on the inside and outside of the fish. When the mushrooms are soft, add the rice and 3/4 of the herbs to your pan of stuffing. Mix thoroughly, the herbs will start to wilt. Remove from the heat. Fill the fish with the rice stuffing and lemon slices (about 4 slices each fish). You can put extra stuffing in the baking dish surrounding the fish, or you can just save it to serve at a different meal. Drizzle olive oil over the fish and rice, sprinkle the remaining herbs over the fish and top each one with two more lemon slices. Put the pan in the oven on a middle rack. The time will depend on how big/small your fish are. Mine took about 18 minutes (I was cooking 4, I don't know if that affects the time). The best strategy is to check frequently; take it out when it looks not very done and then let it rest for five minutes. I said there's nothing worse than burnt garlic, but I think that's not really true: there's nothing worse than dry, overcooked fish.

Serving Suggestion and Notes: I didn't think I could eat one whole fish by myself, but I was wrong! Trout aren't very big, so I would assume 1 per person. There's about 1/2 c of stuffing in each one. I think that 1 stuffed trout is a pretty complete meal. The extra stuffing in the pan gets all the juices from the fish, the oil, and the lemon, so it's really tasty. This meal was also fast; the fish took about 20 minutes to cook including some rest time, and the stuffing didn't take even 10 minutes.

Wednesday, November 19, 2008

Cheap but Good: Buy plain oatmeal in bulk!

I love to have oatmeal for breakfast, a hearty snack, or even for a light dinner on a cold winter night. But I hate buying those little pre-made packets. Why? For me it just doesn't make sense. I don't like the extra packaging, most of them have too much sugar for my taste, and the ones using simple, natural ingredients can be pretty expensive!

But buying a large container of instant oats is definitely not expensive.

I like to do just that. The oats can be combined with other things that I already regularly buy to make many varieties of tasty oatmeal. Ideas for things to put in your oatmeal: almonds, dried fruit, hot cocoa powder, honey, ground spices, milk, other nuts, peanut butter, molasses, jam, applesauce or sliced apples.

In all cases I use 1/3 c of dry instant oats. I add the ingredients I want (except wet ones like milk, molasses, jam or honey) and then add enough boiling water to just cover the mixture. Stir, and cover the bowl using a plate or a pot lid. Let it sit for about 3 minutes, stir, and add your wet flavorings (or a little more water if you don't want any wet flavorings). If the oatmeal is too thick, add hot water a tiny bit at a time, stirring as you go.

Some of my favorite combinations:

-About 10 dried sour cherries, 10 almonds, 1/2 t ground cardamom, 1 t sugar/honey/molasses, 1 T milk
-A generous dash of cinnamon, 1 T milk, 1 T honey
-15 raisins, 4 crumbled walnut or pecan halves, 1 t hot cocoa powder, 1t sugar
-1 t peanut butter, 1 t molasses, 1 T milk

This really is just as fast as opening a package. I don't know if you'll save money if you're currently buying the cheapest oatmeal out there. But if you're buying one that is high quality and has natural ingredients (like I was), this will probably be a more cost-effective option for you, especially since you probably have many of these things on hand for snacking or cooking/baking. In fact, it can help you use up things that you otherwise wouldn't! Maybe you have a jar of pumpkin pie spice from holiday baking, but you never use it the rest of the year. You can put it in your oatmeal! Maybe there's a banana that's all mushy inside, and you don't really want to eat it on it's own. It's also perfect for oatmeal. What I like best about this, and another thing that makes it money saving, is that it doesn't leave me with a bunch of flavors I don't like or eat. When I used to buy the packets, I had to buy a combination box to get the one or two flavors I like, and the rest I hated, so those would go to waste! Plus, if you have plain oatmeal in bulk, you can combine it into breads, muffins or cookies. You can even coat chicken breasts with it to make an easy fried chicken.

Monday, November 17, 2008

Tamago: Japanese Omelette

I think this omlette is so pretty and different!



6 eggs
1 T soy sauce
1 T mirin (very sweet rice wine)
1 T rice wine vinegar
2 cloves garlic
2 pickled hot peppers (optional)
note: can substitute 2 T white wine for the mirin and vinegar
a fairly large pan, something like a non-stick griddle is best (I use a crepe pan)
a little bit of oil to grease the pan.


Mince the garlic cloves very finely, and slice the peppers into very thin rings. Beat all the ingredients together as you would for an omelette. I use this method for greasing the pan: dip a sort of balled-up paper towel into about a tablespoon of oil. Wipe the towel on the surface of the pan, which you should heat to medium/high level. When it's hot, spread a very thin layer of the mixture on the pan. When the egg is pretty set, roll the omelette. begin with the edge closest to you and roll it up like you would a rug. You'll end up with a log on the side of the pan away from you. Now, wipe the pan again with the towel, and spread another layer of egg mixture, keeping your log where it is. The new egg mixture will sort of flow under the log and stick to it. That's good. When the second layer is pretty set, roll the log towards you. The new layer will be incorporated, and you'll have a thicker log on the side of the pan closest to you. Repeat the process as many times as you can. You may have to alternate the heat between medium and medium/high to keep the omelette from burning. The recipe will give you about 6 to 7 layers. When you have the finished log, cut it into equal pieces. I like to do this by cutting the log in half, and then cutting each half in half, and so on, until I have 8 pieces about 1 inch in thickness.

Serving Suggestion and Notes: These are really pretty on a plate, I think they look like the rings in tree stumps, you know, the ones that tell you how old the tree is. You can serve them with stir fried veggies, cooked rice, or a simple clear soup. They have an interesting yet familiar taste, and I like to add the sliced hot pepper. It adds just the right amount of heat.

Sunday, November 16, 2008

Cheese Fondue

I absolutely love cheese fondue! I like meat fondue too, but something about the taste and the smell of the cheese combined with the alcohol drives me crazy. It's traditional to the Rhone-Alps (and some other) regions of France and to Switzerland.

Cheese Fondue


1/2 Gruyere, shredded
3 c Emmental/Swiss, shredded
1/2 Comte
1 shot cognac
1/2 c white wine
2 cloves garlic
2 T flour or cornstarch
2 t lemon juice


Peel the garlic and chop it very finely. Warm the garlic and wine together in a pot you'll use for the fondue (non-stick is best). In a small bowl, mix the flour well with the lemon juice and a bit of the warmed wine until it's smooth. When the wine starts to boil, turn the heat to medium/low and add the shredded cheeses, stirring. When the cheese becomes melty, stir in the flour/starch mixture and continue to stir. It'll help make the mixture smooth. When the mixture is smooth, stir in the cognac. It's ready to serve now.

Serving Suggestion and Notes: You have to keep this warm. If you have some way of suspending your pot over a tea light or two, that works. Traditionally you dip slightly stale cubes of bread or pieces of baked potato into the cheese and eat a piece at a time. Dipping vegetables and apple chunks is also really tasty. You could also pour this as a sauce over asparagus, steamed broccoli, or baked potatoes. In Switzerland, the folk wisdom says that it's bad to drink water with fondue. This is because it supposedly makes the cheese harden in your stomach, leading to a stomach ache. So, you're supposed to drink wine, or hot tea. I've had room temperature water with it without any stomach ache, though.

Saturday, November 15, 2008

Mattar Palao: Rice with Peas

This is a very basic Indian recipe that you can serve on it's own or with curry or dhal.

Mattar Palao


1.5 cup basmati rice
3 cups water
1/4 t salt
1/2 t cumin seeds
2 whole peppercorns
1 bay leaf
2 whole cloves
optional: 1 cardamom pod
1/2 c frozen peas
1 T oil


Wash the rice very thoroughly, until the water runs clear when you rinse it. Set it aside. Warm the oil on medium/high heat in a saucepan that you'll use to cook the rice. When it shimmers, fry the cumin seeds, but keep aside the clove, peppercorns, and if you're using it, the cardamom. Fry the cumin for about 30 seconds, you'll be able to smell them cooking and they may pop. Put the rice, water, salt and bay leaf and other spices into the pot. Set the heat to high, and let the water come to a boil. Once it boils, set the heat down a little so it's still boiling, but very gently. When almost all of the water has evaporated/absorbed, and small "holes" may appear in the pot of rice, stir in the peas, turn off the stove, and cover the pot for 10 minutes. After 10 minutes has passed, you should open the pot up and stir/fluff the rice with a fork. If the rice is still too wet, turn the heat back on to a low setting, stirring everything till it's not too wet anymore. Probably it'll be just right, though.

Serving Suggestion and Notes: This recipe can easily be expanded/scaled down. For basmati rice, the important ratio is 1 part rice to 2 parts water. You can add more spices to your taste or as needed. For a complete (and inexpensive) meal, I like to scramble some eggs and combine them with the cooked rice, especially the next day. You could also add cashews or some other nut. It's also good garnished with chopped cilantro and/or a squeeze of lemon. Serving this with plain dhal (recipe posted earlier, just leave out eggplant) makes it a bit more complete.

Friday, November 14, 2008

Cucumber and Cauliflower Salad

I made this for the first time a month or so ago, because we had a cauliflower head, and we always have cucumbers and onions. I read a recipe on some site, I think, but I can't find it now. Anyway, this is only loosely based on that, so I hope I'm not stealing anyone's recipe without giving credit. :-)

Cucumber and Cauliflower Salad


1/2 medium head of cauliflower
1/2 small onion
1/4 english cucumber

2 t salt plus extra to taste
2 t balsamic vinegar
black pepper to taste
1/2 c cream or sour cream
fresh dill


Cut the half head of cauliflower into 2 quarters, and then cut each quarter into half. So you'll have 4 equal sized wedges of cauliflower. Now slice the cauliflower as thinly as you can and put it into a salad bowl. Slice the onion into semi-rings as thinly as possible, and also cut the cucumber as thinly as possible. Add them to the bowl. Sprinkle some of the 2 t of salt, then mix the veggies, repeating this process until you've added the whole 2 t. Move the bowl to the refrigerator and let it sit for a 2-3 hours. When the time is up, rinse the vegetables and drain them really well. The salt will have softened the cauliflower. Now you can add the balsamic vinegar (you could use lemon juice if you don't have it), the cream, chopped fresh dill (about 2 T, or more if you like it) and pepper and extra salt to your tastes.

Serving Suggestion and Notes: The longest part of this is the waiting for the veggies to soften. I must emphasize that rinsing is important, otherwise the veggies will be very salty. I learned that the hard way. I like to eat this with one or two other salads (like the Simple Tomato Salad from yesterday) and a piece of baguette.

Thursday, November 13, 2008

Simple Tomato Salad

This is one of my favorite salads. My boyfriend made it for me when we first started dating, and I was surprised by how delicious, yet simple, it is. In the summer when fresh tomatoes are at their peak, this salad is also inexpensive. Right now tomato prices are higher, and the tomatoes aren't as tasty, but it's still a nice recipe.

Such salads are traditional in many parts of Europe. This particular rendition is a common summer recipe in Russia and Ukraine. There are variations adding more stuff; mozzarella cheese, olive oil, garlic, cucumber, different herbs, apple ... but I prefer this most simple version.

Simple Tomato Salad


3 medium sized tomatoes
1 small onion
1/2 c cream (we have creme fraiche easily available and inexpensive here in France, but you can also use sour cream. Some people use mayo. I think you could use thick Greek yogurt with excellent results.)
salt and pepper to taste


Dice the onion very fine and place them in your serving bowl. Chop the tomatoes and add them, making sure that you add the juice to the bowl too. Mix the cream into the mixture thoroughly.

Serving Suggestion and Notes: This salad is best eaten the same day, because fresh tomatoes change consistency dramatically if you refrigerate them (which you shouldn't do!). It is, however, tastiest not immediately after preparation, but after it sits for maybe 20-30 minutes. This allows it to come to room temperature (assuming your cream was cold), and the salt extracts juices from the vegetables. These juices combine with the cream to make a delicious sauce that you can dip nice bread into! In the summer, I think this is a perfect accompaniment to burgers. The rest of the year, I like to eat it for dinner or lunch with a few other salads. It's great for parties, too.

Wednesday, November 12, 2008

Cheap but Good: Sweet and Sour Cabbage Soup

This soup is delicious, low fat/calorie, and full of vitamins! It reminds me of the sweet and sour cabbage soup I used to get at a Jewish Deli style restaurant (Ella's Deli in Madison, WI) when I was a kid, but without the meat. Actually, this recipe came from an attempt to recreate that taste. I use a 3 quart pot to make this.

Sweet and Sour Schi


1/2 medium head cabbage (I used what was leftover after making Golubtsy)
1 small onion
1 medium carrot
1 T oil
2/3 of a 765 g can of peeled roma tomatoes packed in juice + juice from can
3 T balsamic vinegar
3 T sugar
bay leaf
sprinkling of caraway seeds
salt to taste


Warm the oil in a pot. When it shimmers, you're ready to sautee veggies. First add the onion, sliced thinly in semi-rings, and sprinkle some salt. When it is soft, add the carrot, peeled and diced, and sprinkle salt. While it's cooking you can cut the cabbage. Add the cabbage sliced into thin strips about a handful at a time. Sprinkle salt after each addition, and don't add the next handful until the one in the pot is soft. I do this because I have a small pot; if I put it all in at once, it would be too much. At this point, the salt has caused the vegetables to release their juices, and the veggies are stewing. When the cabbage starts to become soft and translucent, add tomatoes chopped and their juice. Add about a can and a half (using the can from the tomatoes) of water, the caraway and a bay leaf (basically, I add enough to fill the entire 3 quart pot). Bring to a boil and simmer until the cabbage is soft enough to your liking. Stir in the vinegar and the sugar. You can add more sugar if you want it sweeter, less if you like it more sour. Likewise with the vinegar; more if you like it more sour, less if you like it sweeter. Add salt to taste. Serve hot. You can serve it with sour cream (I prefer it without), a lemon wedge, or chopped herbs like parsley or dill. Приятного Аппетита!

Serving Suggestion and Notes: I think that this soup is filling enough that 1-2 bowls is a complete dinner. My boyfriend needs a couple of slices of bread with it. We had this last night for dinner with black (rye) bread. For dessert (and tea today) we had pancakes, the thick kind Russians call oladi. Americans will recognize them as silver-dollar pancakes. Было очень вкусно! You can also serve this with crusty bread or grilled cheese sandwiches.

***Cost Analysis***
Cabbage: 1 head = 1.30 euros. 1/2 = .65 euros
Carrot: 8 carrots = 1 euro. 1 carrot = .125 euro
Onion: ~100 onions = 5 euros. 1 onions = .025 euro
Oil: 500 mL = 5.67 euro. 1 T = 14.79 mL = .168 euro
Tomatoes: 1 can = .82 euro. 2/3 can = .547 euro
Balsamic vinegar: 1 bottle= 250 mL = 1.70 euro. 3 T = 44.36 mL = .302 euro.
Sugar: 1000 g = 1.80 euro. 2 T = 24 grams = .043 euro.
Water: 0 euro
Bay Leaf: ~50 leaves = 2 euro. 1 leaf = .04 euro
Salt: cost negligible

Number of Servings: 8 bowls

Total cost of recipe: 1.90 euro = $2.40 at today's currency exchange
Cost per Serving: .24 euro = $.30

Nutritional Info:
Calories per Serving (calculated using info at
Calories in Recipe: 559

Tuesday, November 11, 2008

Cheap but Good: ideas, tips and recipes for eating well without spending a lot

I want to start something on this blog that I'm going to call the "Cheap but Good" series. The idea is to feature bi-weekly a recipe that costs under 1 euro per serving. The cost will be based on what I pay where I live. On weeks I don't post a recipe, I'll post a tip or an idea for saving money but eating well. So this means that each week there will be a "Cheap but Good" blog entry. I think I'll go for doing this every Wednesday, with the first entry being tomorrow.

Golubtsy (Cabbage Rolls)

Cabbage is a staple food in Russian cuisine. These cabbage rolls are really delicious! Use a high fat content ground beef; it makes the rolls more juicy. You can also use a mixture of ground meats or substitute cooked chopped mushrooms for a vegetarian and vegan option. I use canned whole tomatoes in this dish and chop them up. I prefer to save fresh tomatoes for non-cooked applications, since they're expensive.



1 medium head of green cabbage

3 cups cooked white rice
600 grams ground beef
1 large or 2 medium/small carrots
2 small or 1 large onions
3 plum/roma tomatoes or 1 medium/large tomato
salt and pepper (lots)

caraway seeds (optional, but they keep you from farting all night)



Place the cabbage in a large pot and cover with water. Add some salt and the caraway. Bring to a boil, and then let simmer. It's going to need to simmer for about 20 minutes on each side (put it in core side down, then flip it over. Or the other way around.), so use this time to make the filling. Mix the cooked rice with the raw ground beef, grated carrot, onion and tomato chopped small. Add tons of salt and pepper. Mix thoroughly; use hands! When the cabbage has cooked for about 40 minutes, drain the water (you can save it for soup). Rinsing under cold water makes it easier to handle but isn't required. Carefully peel leaves off the cabbage. You'll need about 20 leaves. The remaining cabbage can be used for something else. Leaves: there will be a very tough, thick stem at the bottom. You can mash this a bit with the bell of a spoon to make it bendable, or you can cut it out and eat it like I do. Your call. Basically, you'll have a little cabbage cup in your hand. Place about 2 T of filling (about the size of a hard-boiled egg) in the center, more towards the bottom. Fold the sides in together first, then roll the lump of filling from top to bottom. You should have a neat little roll. Place it in the now empty pot you were cooking cabbage in. Continue making rolls and putting them in the pot; when a whole layer is formed on the bottom of the pot, start a new one. Stacking doesn't hurt. When you're done, add water to the pot, enough to cover at least 2/3 of the rolls, more if you like. You can also add more caraway. It's tasty! Bring to a low boil and then simmer until cabbage is translucent and soft; about 2 hours.

Serving Suggestion: Serve these warm/hot with sour cream, chopped dill and parsley. The cooking water is also delicious; it tastes like soup. You can serve the rolls in deep plates or shallow bowls and add a little of the broth. People can cut open their roll and add some broth to make it juicier.

Monday, November 10, 2008

Eggplant Dhal

Dhal is a staple food in India. It is made with many kinds of lentils. I usually use red dhal, because it cooks quickly and doesn't need soaking, or chana dhal (garbanzo beans), because I can buy it canned and I like them. This recipe uses red lentils (dhal). The original recipe, my Mom's, is an adaptation from the book A Spicy Touch. Both those use yellow lentils.

Rozmin's Red Dhal With Eggplant


1 tsp. fresh ginger
1 tsp. fresh garlic
2 Tbsp oil

½ tsp mustard seeds
½ tsp cumin seeds
2 – 4 whole cloves
1 – 2 whole hot peppers, split in half
1 small tomato, chopped
¾ tsp. cumin powder
¾ tsp. tumeric
¾ tsp crushed red pepper

about 500 g red lentils
1 eggplant

1 Tbsp. cilantro leaves
2 Tbsp. lemon juice
salt to taste


Sautee garlic and ginger in the oil. Cut the eggplant into cubes (you can leave the skin on). When the ginger and garlic is soft, push them to the side of the pot and let the oil pool on the opposite side. Fry the spices in the oil for about 30 seconds. Set heat to a low simmer. Mix the contents of the pot together, adding the tomato. Let cook for about 30 seconds. Add the eggplant and stir well, coating all the eggplant with the mixture. Add the lentils and immeadiately add water to cover everything (probably about 4 or 5 cups). Keep an eye on the dhal, stirring from time to time, and adding 1-2 cups of water when it becomes too thick to stir; this means all the moisture has been absorbed into the lentils and it'll burn if you don't add more. You can cover it if you want to lose less moisture to evaporation. Make sure the heat is on low so the bottom doesn't burn. It's ready when the lentils and eggplant are completely soft; when red lentils are cooked they turn mushy and yellow. Salt it to taste.

Serving Suggestion: Serve garnished with lemon juice and cilantro. It's also very tasty with plain yogurt.

First Post

Since so many of my posts are about food, I decided to make a separate food blog. Cooking is one of my main hobbies. I really enjoy it, and I especially enjoy experimental cooking: cooking with whatever's around, or maybe with only an idea, or a general recipe. Sometimes my creations are delicious, most of the time they're not bad to pretty good, but once in a while things don't turn out so well. Part of the motivation for this blog is that I want to remember what I did when I make something damned good. I especially enjoy cooking Indian food and Russian food. I also like to cook with a focus on eating well without spending a lot of money.