Cooking For Sig

A Sous Chef and Her Stories


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Egg Noodles and Boozy Chicken

IMG_1573For Tuesday night’s dinner I unearthed a recipe I haven’t used in years. And I think I’ve only cooked it once, for our friend Aaron (and maybe my mom?) when Matt and I were living on Shepard street, just outside Harvard Square. It’s the only recipe I have that calls for juniper berries, which means that I am still using the same jar of junipers that I bought many years ago for the last time this dish was made. Clearly, I am not one of those people who diligently disposes of herbs and spices on a regular basis and replaces them with fresh ones. I’ve heard the shelf-life for most spices is about a year if you want them to be pungent and bright. I’m mildly ashamed to tell you that my jar of cardamom pods has outlived three apartments. I just can’t bring myself to throw edible (if not quite fresh or good) food away. Continue reading

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The Matt Chronicles: Chanukah Edition

“Chanukah Edition” is a bit of a misnomer. Matt and I are not currently celebrating Chanukah. We are being very bad Jews, as usual. However, we still happily receive our annual Chanukah presents from my mom, who makes sure that we both have a little something to open on all eight nights. I always loved Chanukah growing up. I practically held my breath, waiting for dad to come home from work. As soon as he arrived, we would light the menorah on the mantle in the living room. Dad and I sang the prayers, and mom sang her best approximation of Hebrew words and a tune. Then we would each open a present, before we let dad change out of his work clothes and start cooking dinner. Continue reading


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The Last Perfect Season

virginia 2Since I spent about a minute between arriving home from the airport and heading out to the grocery store yesterday evening, I didn’t have time for my usual cookbook browsing and neurotic shopping list assembly. Instead, I turned my cravings into recipes in my head and shopped accordingly. I was craving homey, carb-rich, comfort foods from my past and I knew I needed to eat my mom’s favorite party dish – Virginia Lee’s Chicken and Cold Noodles with Spicy Sauce. Continue reading


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Cooking for Matt

I”m going out of town of this weekend and leaving Matt home alone. Matt is a very capable man. He can manage a load of laundry just fine. He can grocery shop like a pro. He makes a good frittata and excellent chicken fajitas. He can follow a recipe better than I can because he has qualities I lack, like diligence and patience. And yet, whenever I leave town, I find myself stocking up on food, making extra meals, doing an extra load of laundry, and cleaning the house from top to bottom, so that Matt has everything he needs while I’m away. Continue reading