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Remember, it's espresso with an S. There no X is espresso..unless you are in a hurry and need to bring your tiramisu to Easter dinner, expresso.
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Moussaka
You can tell from the picture, this ain't your yiayia's moussaka. Hell, it ain't my yiayia's moussaka either, especially given that my heritage demands me to have a bubbe, and not a yiayia. And bubbe didn't make no moussaka.more…
Limoncello
I suppose this would have been a better summer post, but not much beats a crisp and sunny fall day than a glass of homemade limoncello by the water. While in Italy, Nik and I got to sample about 20 different limoncellos from all over the country. Our hands down favorite was at a […]more…
Sausage and fennel flatbread
Sorry about the crappy picture, I blame it on the sausage. more…
Zucchini, Ziti and more
Take that winter, don't let the door hit you on the ass...and spring, you can take your fancypants scallion ramp thingies with you too.
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Chicken Popeye
Popovers rock, they are loaded with cheese and as big as my head. If that doesn't define greatness alone, it should.more…
Superbowl 2011 Chili Showdown recap – Andy’s losing recipe
Why publish a losing recipe? Spite is a super powerful emotion and because it’s my blog damn it! Whew, I needed to get that out but seriously the first time we made this chili, we pressure cooked it for an hour and it was spectacular. The recipe did not deserve to come in 7th out […]more…
That Shiksa Can Bake – Triscotti
For those that aren’t linguists (cunning or not), biscotti (Italian) and biscuit (good ole English) are both derived from from the Latin word biscoctum, which means twice cooked. I love biscotti, and the harder and crunchier the better. So why not go for the trifecta and bake it a third time? After the second bake and […]more…
Superbowl 2011 Chili Showdown Update, aka The Great Chili Upset
Well kids, the results are in and it ain’t pretty. Let me start off by saying that maybe I had a bit too much gravitas in my last post describing the cookoff. I didn’t come in first and I didn’t get the silver or bronze either. As a matter of fact, I came in 7th […]more…
Season 2 – Episode 1: Jamaican Chicken Corn Soup
Since I didn't get the official Jamaican grandmother recipe, you are stuck with the Jewish simulation. Jah vey? Oy mon? You get the point.more…
Superbowl showdown II, a winning chili?
Last year, dedicated reader, you will recall we had a Sunday Gravy throwdown during the superbowl where the Jew was victorious for best gravy. You were dedicated enough to read all the way back to last year weren’t you? Dedicated enough to watch the butternut squash fly? Dedicated enough to make it to this sentence? […]more…
Linguine and Clams
At the fish counter, where stuff grows from the sea I guess, we picked up a dozen clammies with no clue what we were going to prepare.more…
Insetto di Mare
Frutti di Mare (fruit of the sea) really should be Insetto di Mare, after all the best fruit in the sea are the critters with many legs, shells or tentacles. In my mind, bugs.more…
Roasted chili-citrus chicken with mixed olives and potatoes
Well this is something new for us at TJCC – a guest post from a fellow blogger and friend. Amazing how this newfangled internet thingamajig lets you make friends without ever meeting or speaking to a person! I’m sure it’ll never catch on. My friend Velva hosts a really great blog called Tomatoes on the […]more…
Harvest pork loin sous vide
All in all, we considered this a smashing success. The pork was moist and tasty, and Nicole was happy. Now we only need to sous vide like a thousand more times to make it cost effective!more…
Cauliflower Soup
Soup is always great to take away a bit of the chill and leverage some of fall's great bounty. Squash, turkey, mushroom-barley, shcarole and bean (sic), and even the lowly cauliflower, you name the soup and we're there bowl in hand.more…
Triple Berry Wedding Jam
You have probably noticed my posts dwindling in the last few weeks, but it’s getting close to the wire: That Jew and That Shiksa are finally getting hitched this weekend! Wedding planning has fully consumed our lives, and I doubt you wanted to see a super exciting post on take out pizza, beefarino or cereal. […]more…
One of the dishes that remains memorable to this day and still makes me drool is yigante beans. The best way for me to describe it is a lima bean casserole with tomato sauce and feta.more…
Red Sauce
You know with all this food blogging and the quest to find something new and exciting, I tend to forget about the basics that make everyone happy. I mean the pasta with pancetta and chick peas was awesome, and so was the cauliflower ravioli, but what about the lowly red sauce? While shopping last week, […]more…
Roasted beets with feta cheese and balsamic syrup
Who doesn’t like purple food? Well for one, Nicole won’t like this post since she hates beets with a passion. Thinks they taste like dirt. Me, I love ’em. I’m pretty sure I ate dirt as a kid, and let me tell you beets taste nothing like it. This snack started out as a cool […]more…
Short ribs and mushroom polenta
You've got to admit that when it comes to tender beefiness, short ribs rock the house.more…
Bloody Manny
Anyone who knows me understands how much of a staple Bloody Marys are in my drinking repertoire. Hell, it's my basic nutrition when in Vegas.more…
Season 1 – Episode 8b: Baked Falafel Burgers
I took a fair bit of liberty here with the definition, so lets just say its a flat baked falafel like thing.more…
Pasta with Chickpeas, Mint and Pork Broth
Here is another recipe inspired from of our local favorite restaurants, “The Cookery”, and is a nice diversion from your typical red sauce. I am not sure which part of Italy this dish heralds but it certainly isn’t something you’d find in your local pizza joint. Lately we seem to be on a chickpea roll […]more…
Season 1 – Episode 8a: Hummus
Holy crap, it’s been so long since the last episode I almost forgot how to make one. Episode 7b, entitled “Street Meat” was completed close to 3 months ago and while I have a lot going on in my life, I have to admit that procrastination had a fair amount to do with the delay. Luckily, […]more…
Frank’s BBQ Sauce
At the first annual That Jew’s summer pig roast, there was only one choice for the BBQ sauce: Frank’s tried and true. I qualified the pig roast as happening in the summer because we may need to have another this fall! Frank’s recipe starts with a foundation, and he doctors it up further depending on […]more…
Banh Mi
"Bun me". I pretend that I am in Vegas at the blackjack table. "Bun me" (now where is that girl with my vodka tonic!)more…
Cauliflower Ravioli
I had an appetizer that blew my mind: cauliflower ravioli. Why did it blow my mind? Because there is no good reason I would order a dish with no meat, I just felt like being different one day. Cauliflower, and no animal product? No way, not me.
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