Posts Tagged ‘Eileen’s recipes @Blogfinger’

Cabbage soup, Russian style. Blogfinger photo. 2014

Cabbage soup, Russian style. Blogfinger photo. 2014. Click to enlarge.


By Eileen Goldfinger, food editor @Blogfinger.net


1 large head green cabbage, slice into 2-3 inch pieces

2 24 ounce jars marinara sauce

4 24 ounce jars water

1/4 cup sugar

1/4 cup freshly squeezed lemon

2 medium onions, diced

1/2 teaspoon freshly grated black pepper

salt to taste

2-3 pounds short ribs, trimmed of fat

6 tablespoons vegetable oil


In an 8 quart stock pot heat oil on medium low. Add short ribs and brown on all sides. Remove ribs from pot and set aside. Add onion and cook until it wilts.

Next add marinara sauce, water (use the marinara jar for measurement), lemon, salt and pepper. Stir and cook until liquid begins to simmer. Add cabbage and short ribs, then stir.

Place lid askew on pot and cook at a simmer for 2 hours or until meat is ready to fall off the bones.


Serve with boiled potatoes and Russian rye bread.*


Serves 4


* We like Pechters Russian rye bread (made in Harrison, NJ) with seeds, purchased at Wegmans. It’s not packaged, it is displayed at the fresh bread section


THE GRASCALS  featuring music from the Andy Griffith show  “Boil Them Cabbage Down”


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Simple Summer Salad by Eileen Goldfinger, Food Editor Blogfinger.net ©



1 half-pint jar

½ tsp. Dijon mustard

½-1 tsp. anchovy paste (start with less and taste when completed to adjust flavor)

1 ½ tsp. mayonnaise

4 tbsp. freshly squeezed lemon juice

¼ cup extra virgin olive oil

¼ tsp. freshly ground black pepper

1 large garlic clove, minced


Add all ingredients in the jar and whisk




½ of a 6 oz. container of mixed greens

6 large romaine lettuce leaves, cut in thirds, rib removed

3 hard boiled eggs cut in half

15 cherry tomatoes (any color) cut in half

½ avocado diced

2 oz. creamy feta cheese crumbled

½ small red onion thinly sliced

6 endive leaves

a few grinds of black pepper

pinch of salt



In a large shallow bowl or platter place mixed greens and romaine lettuce

Drizzle 3-4 tablespoons of vinaigrette over greens and toss

On top of the greens, in attractive groupings, place the vegetables, eggs, and cheese

Drizzle 3-4 tablespoons of the vinaigrette over the salad

Sprinkle some freshly ground black pepper and salt on top


Serve as a side salad for two or with grilled chicken or fish for a main course.


BETTE MIDLER   From her album  It’s the Girls:  “Bei Mir Bist Du Schon”


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