At the first Jewish Soul Food Supper Club, we made Indian Matzo Ball Soup from the cookbook 660 Curries. My sister recently got me a copy of that cookbook as a gift, and on Sunday night I made one of the recipes she personally suggested.

Gingered Red Lentils with Garlic1 cup skinned split brown lentils ( Read more... )

Ah, dessert. The most important part of any civilized meal, assuming, of course, that anybody had room left to eat it after the knish/cholent 1-2 punch. Fortunately, my guests were up to the challenge of enjoying not one but two fantastic desserts.

tigerlily_blue graciously offered to make rugelach. She prepared it earlier in the week and then flew in from ( Read more... )

Like the sweet kugel, knishes were something we strongly considered for our first Jewish Soul Food Supper Club. We couldn't quite fit it in that time, so we knew that it was an absolute must have this time around. Once again tigerlily_blue went to Smitten Kitchen for the recipe.

Classic Potato Knish
Makes 6Dough ( Read more... )

Wonton soup may not be a traditional Jewish food, but kugel is one of the classic Jewish soul foods that hadn't made the cut for last year's Supper Club, so we knew we were going to have it this time around. My sister loves the Smitten Kitchen blog, so she suggested we use their recipe.

Cream Cheese Noodle Kugel
Makes 12 servings1 pound wide egg ( Read more... )

Supper Club started off with a shot for everybody who chose to partake. First we used up the last of a bottle of pear Slivovitz that was gifted to me by a friend who was moving to Israel for a few years. It even had Hebrew on the label! Everyone else got some peppermint schnapps. My sister said a Shehecheyanu and we were off and rolling ( Read more... )

I don't actually need to write this one up to organize the recipes, but I brought a batch to work today and someone requested the recipe, so I had to type it up anyway, and if I'm typing it up I might as well post it. This was clipped out of some long lost magazine.

Cookies & Cream Truffles
Makes 12-16 depending on size8 Oreo cookies ( Read more... )

Another post in my ongoing effort to get all my recipes organized in the real world by typing them up. As an extra bonus, I'm trying out the "write it now, have it post later" feature for the first time in ten years. Better late than never, right? If this works, it posted while I'm at work.

Corn Bread1 cup all purpose flour ( Read more... )

I organized my recipes on New Year's Day, and it only took about two years since I posted that I should do it. I have a few recipes that need to be typed up because they were hard to read or sized oddly so that they didn't fit in my recipe book, so that explains yesterday's post and this one. More will come until I empty out the folder of ill ( Read more... )

Here's a Jewish soul food recipe that didn't make the cut for my next Supper Club, Jewish Soul Food 2.

Kasha & Bowties1 cup kasha (aka, buckwheats ( Read more... )

This was in the latest edition of Eating Well (October 2013) and was absolutely delicious when I made it for dinner last night. My radio co-host Shari came over, and she also liked it.

Chickpea & Chorizo Fideos3 tablespoons extra-virgin olive oil, divided ( Read more... )