I have a confession to make: For years, I have been cooking a dish that I love very very much but I haven’t told you about it because it comes from two words that I cannot bring myself to publicly own up to.* Especially on a site where if you suggested I use one, I’d suggest you haven’t been paying attention.
February, 2009 Archive
Raise your hand if you’re surprised that my mother used to make us homemade hot fudge sauce for our ice cream? Right, I see you’re not new here! Welcome back. But really, the crazy didn’t start with my generation, despite the fact that I may or may not have crafted a really elaborate chicken dish this week when sick and not remotely interested in cooking or eating it. So I didn’t waste the ingredients. Also totally my mother’s daughter there.
This, my friends, is all the evidence you will ever need that you can never go wrong with a Suzanne Goin recipe (also: that ugly food is the tastiest). Because despite having a horrible cold (not just any cold, mind you, but a Man Cold) all week, zero appetite, even less inclination to stand (upright! like on my two feet! how exhausting!) in the kitchen and cook and actually briefly calculating the food costs in my head of chucking the dish (already marinating) and trying it again another week, with Alex’s help we trudged on through and had this for dinner last night and it was amazing. Curative, even. I feel 50 percent better today.
There is a notable, sad absence of recipes that involve coconut on this site and it’s like totally my husband’s fault. The boy thinks he doesn’t like coconut and every time I mention something that involves it he says “maybe you can make something chocolate instead?” But he’s wrong, no really, he is. I believe that he does like coconut, he just doesn’t like that shredded, hard to chew stuff people stick to the outside of otherwise-tasty frosting. It’s not the flavor that bugs him. And so I set out to prove him wrong by making these cookies, where the coconut is toasted and then ground and you get all of the flavor but not of the annoyingly papery texture. Alex was adamantly opposed, so I promised to either dip or fill them with chocolate or raspberry or even better, filled with raspberry and dipped in chocolate and do you know what happened?
I have been promising you my mother-in-law’s recipe for stuffed cabbage or “golubtsy”, which was her mother’s recipe for stuffed cabbage, for ages but do you know what is even sadder about how long it has taken me to get to this? That if I remember correctly, I jotted this recipe down on a page from my planner (a planner! with pages in it! many moons ago, my friends.) while sitting in the back seat as we drove to check out some wedding locations. Alex and I got married in 2005.