Posts by The Katz Tales
MUSHROOM BARLEY SOUP
We’re deep into soup season now, so I’m always looking for variations on a theme. Every week I make a big batch of bone broth and I’m always trying different ways to use it. My husband is a big barley and mushroom fan, so this one is for him. Enjoy! INGREDIENTS (serves 6-8) 1 cup…
Read MoreGARLIC BREAD
Whenever I need a quick side dish that everyone loves, I default to garlic bread. It’s great with steak or pasta dishes. I’ve also used it as the base for a really decadent sandwich. Rather than melting butter, I like to infuse olive oil with minced garlic. I strain the oil before using to avoid…
Read MoreDRAGON FRUITINI
The dragon fruit is an odd, yet fascinating fruit. At first glance, it’s a bit scary looking with its spikes jutting out of it’s skin as if it’s a holdout from prehistoric times. Once cut open, its beautiful white flesh dotted with tiny black seeds is a surprising juxtaposition against its redish-pink exterior. It’s a…
Read MoreSHOVEL IT!
There’s nothing like a great big Brooklyn snowstorm. We used to be able to count on at least one big dump each season, but now these storms are far more infrequent here and less severe, no doubt due to global warning. In the old days, I remember for a few wonderful hours, everything stopped as…
Read MoreONE POT CHICKEN AND MUSHROOMS
It’s the middle of winter, it’s freezing in my kitchen and I just want something to throw together quickly that’s tasty and uses the least amount of dishes and bowls so that I can get downstairs as fast as possible where it’s warmer. And bonus – it makes a lot, so there will be leftovers…
Read MoreGAME DAY CHILI
I love this dish because it’s great to make the day before, it feeds a crowd, and it leaves me free to watch the game with everyone else. And if you have leftovers, you can make nachos the next day. Enjoy! INGREDIENTS (Serves 8) 3 tablespoons olive oil 1 1/2 pounds ground turkey (or beef)…
Read MoreSPINACH EGG DROP SOUP
I’ve been watching this documentary series on NETFLIX, You Are What You Eat, and quite frankly, it’s scaring the bejeebers out of me. Basically, it has convinced me that I eat way too many fatty meats and not enough plant based foods. So, in an effort to balance my foods a bit better, I’ve been…
Read MorePACCHERRI LASAGNA PIE
I’m not gonna lie — this recipe takes some time. But it’s quite a fun showstopper for a special occasion. You’ll need a 9” spring form pan and some large hollow pasta tubes like paccherri. And if you make the Bolognese sauce a day ahead, it will make the whole process much easier. The flavors…
Read MoreCHICKEN POBLANO SOUP
Every week during the cold months I make a huge pot of bone broth. I’m always looking for new soups to make using the broth, and this idea came to me at the end of the summer when our garden had an abundance of poblano peppers. I love these peppers because they give a little…
Read MoreCHOCOLATE WALNUT CAKE
I had the most delicious chocolate walnut cake in of all places, Penang Malaysia. I’m not a huge chocolate cake fan, but this one was fudgy, chocolatey and very moist. I’ve tried a million recipes to try to recreate it and finally found one that comes very close. I can’t take any credit for it…
Read MoreG’s POTATO CHIP FISH KEBABS
Here’s an oldie, but a goodie—circa 1968. My childhood and dear friend Janis had the most beloved father on the block. He was a man way ahead of his time. I remember spending countless hours at their house as he introduced us to everything from Fred and Ginger dancing in Top Hat to Mahler’s Symphony…
Read MoreCHOCOLATE ORANGE RASPBERRY CAKE
As many of you know, I’m not the baker in the family. My husband is the one that toils away with the flour and sugar…and chocolate, of course. This is his latest triumph. The cake is moist and the orange and raspberry give it a great zesty flavor. I’m not a huge chocolate cake fan,…
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