Rubbishy Cookery

  I’m lifting another one of my rubbishy recipes from the hit bestseller cabbage cookbook: Last seen here in Recipe #35, and is now internationally famous: But never mind all that hoopla! We won’t let fame go to our heads, will we? Nevair! So it’s the third night of Hanukkah 2025, the news is beyond dreadful, I’m sick with laryngitis, and I’m already done with latkes. I needed a comforting, healthy, easy, and rubbishy dinner tonight. Soba noodles in the pantry, I’m gonna make my famous dish from the cabbage cookbook: Ann so loved my rubbishy contribution to the book she gave me a generously praising paragraph intro and named the dish after me!  Let’s go! Ingredients: I know it’s called Cabbage Noodles in the book, but I don’t have any cabbage today. The main point of this recipe is to use whatever vegetables you have on hand. The main ingredients are the soba noodles, the soft cooked egg, the tamari, and sesame oil. I would go so far as to say that the chopped scallions and to...

  The star of this recipe is the black garlic so I hope you can get some. If not, it’s just a good ‘ole goat cheese omelette and also wonderful. Ingredients: Note the black garlic, above photos. Directions: Heat some butter in a nonstick pan on medium high heat: Beat your eggs and add a little salt. I forgot I had some fancy truffle salt so I’ll add that for more umami. Add the beaten and lightly salted egg mixture to the pan with the melted butter: And start moving the mixture around, almost like you would if you were making scrambled eggs: When the egg mixture is starting to set, stop scrambling and start spreading them out evenly (but there will be egg lumps and bumps—that’s okay!) and turn the heat down to low: The top of the eggs will still look undercooked and that’s fine!  Add a middle row of crumbled black garlic. It’s very soft and spreadable and will stick to your fingers (tasty!) but distribute them as evenly as you can in a line down the middle: This is two black g...

  A good friend recently had a dinner party and served a delicious true tagine which inspired this experiment with leftover ingredients in the fridge and pantry. Allons-y! Ingredients: This was made on the fly with ingredients added as I went, so I don’t have my usual class photo of ingredients, but instead, a list: - leftover canned chickpeas - leftover canned tomatoes  - a peeled and cubed sweet potato  - a peeled and chopped carrot  - 4-5 finely chopped garlic - a chopped onion  - chopped dried apricots  - chopped prunes - many spices: salt, ground cumin, ground coriander, ground cinnamon, turmeric, saffron, smoked paprika  - olive oil Directions: Heat up a few gluts of olive oil in a soup pot and start frying the chopped onion: Add the chopped garlic, stirring often, until golden, and maybe a little browned: Add the chopped sweet potato: And chopped carrot: Keep stirring so nothing sticks or burns! Add all those lovely spices: Stir a minute or two ...