Wild Idea Buffalo Company and Rancho Gordo Beans

From the archives....look here. Am ordering more soon!

If you want REAL beans....order here. I have and am out now so time to re-order. I love Steve's t-shirt too. :) His Rio Zape bean is so delicious...and his Cowboy Gay Sauce is da bomb, although I didn't see any on his current product list.

I think I'll order the sampler.

They do sell at a few markets. I think I'll write to see if and when they'll sell at our Freeway Farmer's Market!

Let's Eat Jewish...and convince Stella to bathe already!

So I made the matzoh balls...yes, from a mix. So what? Who'll know? It's fine. (For those who have to make em from scratch, see this.) ooops...the chef uses the same box I did!
Ya gotta simmer em till they are "just right". Use chicken stock. I did add parsley and garlic to the mix. Do NOT use this stock for the final dish. This cloudy liquid should be discarded..down the sink, out the door, in the toilet.
I made some outstanding chicken stock....NOT from a box or can. Forgot to chop some carrots up. Who'll know? So what? It's fine. See how clear the broth is? So fragrant and flavorful too.
I then prepared some zchug (Jewish salsa) and opened some sour cream for the latkes.
We convinced Stella to take a bath...had to include it because she looks so cute. This has nothing to do with anything really.
I love to make schmaltz..I always save chicken fat. Ya cook that stuff long enough and guess what???
a little kosher salt on top and we had Jewish "pork" rinds. really crunchy and light.
So shred some raw potatoes and some onions...add a bit of salt and pepper and a woosh of matzo meal or flour...and fry em in the schmaltz (rendered chicken fat) so they are crispy outside and creamy inside. I love all kinds of latkes...sweet potato latkes are fabu!
Perfect...seriously. Cottage cheese and tater latkes are very delish indeed.
and because I like the matzoh's so much...I added the same photo again. ;=/ Be sure your hands are oily when you roll em...just veggie oil. Okay...this Shiksa's gotta goy.

Little Chicken and the Fixin's (sounds like a band)

In the off-season, I use frozen corn with a tablespoon of unsalted butter.. after it is cooked.

I had a bunch of frozen blueberries so decided a pie was in order for Thanksgiving...I did not make the crust.
Fired up the old lodge dutch oven and fried up some legs and thighs....a little cayenne pepper makes it just spicy enough. I let the chicken marinate in buttermilk, paprika, and cayenne before I bread and fry it.
I used real lard for frying. Lard! The way my mama used to do.

From Chopped Liver to Pho

I make really good chopped liver....hey, it went over well with Izzy's people.
The secret....schmaltz
Poach the liver in the schmaltz..which is rendered chicken fat.
I made a 3 layer cake for Dave...hard to believe, eh? I had a brownie layer in the middle.
and when I really want comfort food...I make my version of Pho. Spicy please.

We are off to Portland, Oregon to see the grandkids! Maybe I'll post recipes later...or not.