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...

  I have been on a lifelong quest for a way to make perfect scrambled eggs and I believe, dear reader, that I have found it. Based loosely (very loosely) on the YouTube videos of a famous Master Chef host’s recipe (who shall go unnamed in case of copyright infringement, but will be obvious to anyone who has ever been on the internet looking for scrambled egg videos), mine deviates into decidedly rubbishy territory, while maintaining (in my humble opinion) the taste and texture of the high falutin version. Ingredients: Here are the main differences between my ingredients and G.R.‘S: he uses a chef’s quality stainless steel saucepan, I use a T-Fal Teflon pan that is perpetually on sale at Canadian Tire. He used unsalted butter, I’m using salted. He used crème fraîche, I’m using sour cream. He used fresh chives, I’m using freeze dried. But it’s all good! Directions: Unlike G.R., who puts his cold butter and unmixed eggs all directly into his bougie saucepan, I’m mixing my eggs first i...

  This recipe could be subtitled: Or, how to use up refrigerator dregs and leftovers before going on a trip. Here we go! Ingredients: The photo above shows the ingredients I intended to use (chopped quarter green cabbage, big hunk of salted butter, one egg that turned into two eggs, and leftover Jasmine rice) when I started this meal, and it was simply going to be buttery stir fried cabbage with reheated (or waffled, see Recipe #11) rice and a fried egg. But then I got thinking about turning everything into a one pan meal and decided to go a different route, so out came these guys: That’s tamari sauce and toasted sesame oil in the photo above. Here we go! Directions: Melt big hunk of butter in the hot pan, add chopped cabbage and stir fry: Get the cabbage nicely cooked and wilted and a bit browned: Then add the cold leftover rice and incorporate: Get the rice nice and warm and browned a little, and stir in some tamari sauce and toasted sesame oil: Stir it all together then crack in...

Hello again! Where did I go? I got a bit lazy and didn’t feel like blogging for a while, but then I discovered this recipe—did I invent it? Doubtful, but maybe?—and had to document it. Let’s face it. This blog is my personal recipe electronic notebook… Anyway, you need to try this, it’s so good! Ingredients: Directions: Melt a good chunk of salted butter in a nonstick pan on medium high heat until sizzling. Beat two eggs in a bowl until frothy. Get your mise en place ready with the other stuff. That means chop the tomatoes annd basil, and crumble the feta cheese. And giddy-up! Once the butter is sizzling, but before it browns, toss in the chopped cherry tomatoes and sauté: While the tomatoes heat up and cook in the hot buttery pan, chiffonade (I believe that’s the word for delicately chopping rolled up leaves to avoid bruising) the fresh basil leaves: Don’t abandon your tomatoes! Keep sautéing! And get your beaten eggs ready: I’m not adding any salt to the eggs, just pepper. Things are...

  We recently got a little Ukrainian grocery store in our town, and I finally checked it out yesterday. I found many treats and treasures, but the most exciting find for me was roasted buckwheat groats, known to my people as kasha. If the word kasha sounds vaguely familiar to you but you don’t know why, it’s because it was the running gag in an old Seinfeld episode. Everyone who entered the home of George Costanza‘s parents noted the scent of something,… was it… kasha? Now your home can smell like kasha too! Ingredients: These are my basic ingredients. If I had fresh or dried mushrooms, I would add them too. And while I was making this batch I remembered that, instead of plain water, it’s extra good with stock, so: Directions: Let’s ignore the directions on the bag, even though they’re simpler than mine, and come in three languages: And instead, make kasha the way my Bubbie did. First, pour a cup of buckwheat groats in a pot, and add a raw egg: Turn the stove heat to medium, and st...