Category Archives: Home Cookin’

Chinese New Year 4721 (2023)

Posted on by

(Click on any image to view it in high resolution.)The two-week long Chinese celebration of the Lunar New Year begins on Sunday – it’s 4721, the Year of the Rabbit. The Rabbit is known for a myriad of characteristics depending upon where you do your research: it symbolizes elegance, beauty, gentleness, alertness, kindness, patience, longevity, positivity, cautiousness, cleverness, and speed to name but a few, but when I read that the rabbit is known to be the luckiest of the twelve animals in the Chinese zodiac I decided to stop there because if we need anything right now, it’s got to be luck.

One of the traditions that make this holiday so extraordinary is the way in which wordplay and homophones factor into the selection of traditional foods specially prepared to mark the occasion. For example, at festive gatherings a whole fish will be served, because the word for fish (yu) is a homophone for surpluses.

Since I haven’t made this year’s celebratory feast yet, here’s photo of last year’s whole steamed fish stuffed with ginger and scallions and bedecked with even more julienned fresh ginger, scallions, chives, and cilantro for the centerpiece. Accompanying the star of the show were snow peas and black mushrooms in black bean sauce, and char siu fried rice (homemade char siu, to be sure) all featuring a host of traditional ingredients.

And speaking of being lucky, there was a time a few zodiac signs ago that it looked like my Lunar New Year luck had run out in terms of another one of its traditional foods. It was a mystery involving a particular nian gao (the traditional sweet rice cake and a homophone for high year) that resonates to this day.

Want to know what happened? Please read my tradition-packed short story, “The Case of the Uncrackable Case!”

🧧🧧🧧🧧🧧🧧🧧🧧
新年快乐! Xīnnián kuàilè!
恭喜发财! Gong hei fat choy!
🧧🧧🧧🧧🧧🧧🧧🧧
 
 

Christmas 2022

Posted on by

(Or, Better Late Than Never)

Served on time, posted after the fact. (That’s why it’s called “post”. Work with me here.)

Christmas usually rocks a classical Italian accent in my digs, so here are a duo of traditions, homemade of course, that graced this year’s table.

(Click on any image to view it in high resolution.)

Insalata di Frutti di Mare (aka Insalata di Mare): The quartet of shrimp, calamari (squid), polipetti (baby octopus), and scungilli (conch) – which tally four fishes for those of you who keep score – plus various veggies for crunch and zest is augmented by a harmonizing dressing of EVOO, lemon juice, and herbs.


An improvisation the first time I made it, it’s now an evergreen at our holiday table. I composed it as a means of gathering some of my favorite umami bombs in concert. The three-part invention features a trio of pasta filata (stretched curd) cheeses: smoked mozzarella, scamorza, and provolone, accompanied by sun dried tomatoes, agrodolce red peppers, fresh basil and mini tomatoes; it’s marinated in EVOO, balsamic vinegar, garlic, oregano, red pepper flakes, and fennel pollen and has become one of the key players in our Yuletide repertoire.

And the name of this Christmas homage to fromage? Praise Cheeses! (Of course. 😉)
 
 

Kutia

Posted on by

(Click on any image to view it in high resolution.)
Christmas is right around the corner. Eastern Orthodox Christmas, that is.

I was introduced to kutya (кутя) over 10 years ago in a Russian food market in Brooklyn’s Little Odessa where I now offer food tours; it’s a sweet story and you can read it here.

These days, there are few fully Russian markets to be found in that neighborhood, having been superseded by Ukrainian, Uzbek, Uyghur, generally Eastern European and even Turkish establishments. The aforementioned market is long gone and the availability of grab-and-go kutya has vanished along with it.

Needless to say, a little thing like that doesn’t stop me; now I make my own at home. I researched a bunch of Ukrainian recipes for kutia (the more accepted Ukrainian transliteration) and came up with my own spin on the dish. Best described as a porridge, it’s sweet from honey and raisins, chewy from wheat berries, crunchy from nuts, and distinctive and delectable from the poppy seeds; the wheat berries symbolize immortality and hope, the honey and poppy seeds represent happiness, tranquility, and success. It’s an indispensable dish for the family’s feast on Eastern Orthodox Christmas Eve throughout Russia and Eastern Europe.

In addition to wheat berries, poppy seeds, raisins and honey, my rendition includes toasted almonds (although walnuts are customary) and dried apricots. Kutia can be eaten warm or at room temperature and is now one of my must-haves for the holiday season. All that’s lacking is a proper beautiful Ukrainian serving dish, but this one (Federal green Depression glass) was my grandmother’s and it will do.

And as always, heartfelt prayers for safety and peace go out to my friend Olya in Ukraine, my inspiration for creating this recipe.
 
 

Thanksgiving 2022

Posted on by

Thanksgiving is a family affair and it takes over a week to shop for and prepare what has become an over-the-top family tradition. Not to mention Thanksagaingiving, another tradition in my clan, which you can read about here.

A few folks asked for photos of this year’s extravaganza. I guess they wanted proof 😉.

And even though I do pretty much the same menu each year, it always takes every bit as much time to put the whole thing together. You’d think I’d have developed some shortcuts by now.

But you know what? It’s totally worth it.
 
(Click on any image to view it in high resolution.)

Chestnut Soup – our appetizer, served with crème fraîche and snipped chives

 
Roast Turkey and Gravy (plus four extra thighs because everyone loves dark meat, of course!) with Cornbread Chestnut Stuffing featuring currants and dried cranberries.

 
Cranberry Sauce with Kumquats, Black Walnuts and Chambord

 
Dandy Brandied Candied Yams

 
Maple Sugar Acorn Squash with Spicy Pepita Topping

 
Roasted Brussels Sprouts and Jerusalem Artichokes with Crispy Soppressata and Grated Parmigiano Reggiano

 
Savory Corn Pudding

As served…


…and fresh out of the oven. It’s a signature recipe of mine that uses frozen corn – evaluated and actually better than fresh for this – as well as Cope’s dried sweet corn. I marvel at the way the snipped chives always find their way to the top. Did I mention that half a pound of butter and more than a pint of heavy cream were ingredients as well?
 
Scalloped Potatoes with Leeks and Bacon

As served…


…and fresh out of the oven. Only a pint of heavy cream and a pound and a half of bacon went into this low-cal dish. 😜
 
Cornbread is happiest when it’s made in a cast iron skillet.
Cornbread is happiest when it's made in a cast iron skillet
 
Skillet Cornbread with fresh sweet corn, cheddar cheese, cilantro, jalapeño, and more: my special recipe

 
Homemade Pumpkin Pie

Yes, from a real pumpkin, not a can – a decadently rich recipe I’ve been tweaking for years that I’m finally happy with. Topped with buttery, crunchy toasted pecan brittle (yep, that’s homemade too) and the obligatory whipped cream.
 
 

Oatmeal Pecan Raisin Sandwich Cookies

Posted on by

(Click on any image to view it in high resolution.)

When developing a recipe, I often set out by studying a collection of existing recipes in order to generate an amalgam of sorts before I forge ahead in my own deviant direction.

Since it’s time to start thinking about Christmas cookies (I lie – it’s always time to think about Christmas cookies) and because I had too much oatmeal in the house (long story), a spin on oatmeal pecan raisin cookies seemed like a solid idea.

So I developed my own bespoke recipe – which happily turned out to be first-rate – but since I’m a lily-gilder by nature I decided to elevate it by sandwiching cannoli filling between cookie pairs.

If I do say so myself, I may very well have come up with another entry for the holiday repertoire!

(I would have taken a better photo, but all the cookies mysteriously disappeared before I had the chance. Elves maybe?)

 
 

Smoked Herring – After and Before

Posted on by

(Click on any image to view it in high resolution.)

Flashback to Brooklyn’s West Indian Labor Day Parade where I picked up a mountain of goodies I had been yearning for in its absence (thanks again, COVID) – more than I could consume in a single sitting, so lots of savory leftovers awaited my post-parade machinations.


Smoked herring, a Caribbean fave, topped my list and there were a couple of vendors poised to satisfy my craving. The “before” photo (above) shows the herring, accompanied by (counterclockwise) breadfruit, festival (a sweet, fried, crispy outside, tender inside, oblong cornmeal and flour dumpling that you need to try if you ever see it) and fried bake (no, that’s not an oxymoron – the adjective distinguishes it from roast bake, but that’s a post unto itself) as secured on day one.

In the “after” photo (top), I sandwiched the remaining smoked herring with some pickled hot peppers and sweet peppers in the bake that remained and cobbled together some breadfruit salad – similar to potato salad but unique. (I first tasted breadfruit salad at a Garifuna festival in Crown Heights, Brooklyn, where indigenous people of St. Vincent and the Grenadines were doling it out at multiple stands and I got hooked immediately.)

Late to post, I realize, but so good I had to share.
 
 

Ravioli

Posted on by

(Click on any image to view it in high resolution.)

There were a couple of dishes that were included in my recent four-part “Everybody Loves Dumplings” series that had never been featured in a post of their own.

Since I seldom order ravioli in an Italian restaurant (although I truly love it), I picked up a legit brand of frozen cheese ravioli for this photoshoot and topped it with my own bespoke meat sauce.

I’ve been developing and perfecting that grail of a recipe for more years than I can count (since I first got into cooking as a matter of fact) and frankly it’s one of the best creations I’ve ever come up with; I’m truly proud of it and seldom share the anchovy oil stained recipe with anyone. (Yes, that’s a hint.) As a matter of fact, I often have some in my freezer because it keeps incredibly well and makes for a quick, but impressive, meal.

I wasn’t certain that this post would be Instaworthy since it was partially based on something out of a supermarket freezer case, but I would ask you, please – consider the sauce.

😉
 
 

New Section: Ukraine

Posted on by

I’ve created a new section on this site that highlights the cuisine of Ukraine. The prologue begins like this:


Odessa is a port city on the Black Sea in southern Ukraine. It is a popular tourist destination known for its beautiful beaches and charming 19th-century architecture.

In the latter half of the last century, many Odessites who emigrated to the US came to Brooklyn’s Brighton Beach neighborhood, now known as “Little Odessa”. I took this photograph on that beach – and tweaked the colors, just a bit.

As a kid, I studied history from a book titled World Civilization; “civilization” was defined as the advancement of the arts, science, culture and statecraft. At the time, it seemed to me that statecraft had as much to do with waging war as anything else. History was something that was about 2 inches thick and had 537 pages.

When I was in high school, I would eavesdrop on my father reliving World War II in exhaustive detail with his buddy, Jack, over highballs; they had served together in the army overseas. I still have his captain’s bars and his Purple Heart. War became a little more real, more than just something you read about; war had certainly affected my father.

In college, we would watch television nightly, transfixed as Walter Cronkite narrated terrifying scenes from the war in Vietnam; I wondered if I would be drafted. War became even more real; war was affecting me.

But now, I know someone who actually lives in Kyiv and although I am fortunate to not be an eyewitness myself, the horrors of war have never been more real for me.

Her hobby is cooking; that’s how we met – through Instagram of all things. She loves nature in its beauty ardently, the flora and the fauna. We communicate on occasion, a genuine, personal one-to-one correspondence. She is very real.

And every time I hear the reports of the latest atrocities, I worry if she is well. If she is alive.

This corner of my website is dedicated to you, Olya. You and all the brave, stalwart, resilient, heroic, beautiful people of Ukraine.

Stay safe, Olya. Stay safe.

🇺🇦 Слава Україні! Героям слава! 🇺🇦
 
 

Over the years, I have enjoyed and continue to learn more about Ukrainian cuisine; I prepare it at home, and now bring people to visit Little Odessa in Brooklyn so they can experience it firsthand.

It is a small gesture, I know, but at least I can introduce others to a part of the vibrant culture of these resolute people who are giving their lives and losing their loved ones in their quest to preserve democracy.

Here, then, are a few dishes from my Ukrainian posts, with more to come….
 
 
Click here to see the new section and the cuisine. You can always visit as it grows by selecting Stories -> Ukraine in the top navigation bar. Дякую!
 
 

A Passover Dare

Posted on by

(Originally posted in April, 2019.)

(Click on any image to view it in high resolution.)

Previously on ethnojunkie.com, I did a springtime post that included a story about someone who dared me to come up with an ethnic fusion Passover menu. I wrote:

Well, far be it from me to dodge a culinary challenge! So although obviously inauthentic, but certainly fun and yummy, here’s to a Sazón Pesach!

Picante Gefilte Pescado
Masa Ball Posole
Brisket Mole
Poblano Potato Kugel
Maple Chipotle Carrot Tzimmes
Guacamole spiked with Horseradish
Charoset with Pepitas and Tamarindo

And, of course, the ever popular Manischewitz Sangria!

It was all in good fun, of course, but it got me thinking about actually creating a Jewish-Mexican fusion recipe. It isn’t strictly Kosher for Passover, but I thought the concept was worth a try. So here is my latest crack at cross cultural cooking: Masa Brei!

Now you might know that Matzo Brei (literally “fried matzo”) is a truly tasty dish consisting of matzos broken into pieces that are soaked briefly in warm milk (some folks use water), drained, soaked in beaten eggs until soft, then fried in copious quantities of butter. Typically served with sour cream and applesauce, it’s heimische cooking, Jewish soul food, at its finest and it’s easy to do.

So I thought it might be worth a try to swap out the matzos for tostadas, the milk for horchata, the sour cream for crema, and the applesauce for homemade pineapple-jalapeño salsa. A sprinkle of tajín, a scatter of chopped cilantro – and it actually worked!

Happy Passover!
!חג פסח שמח