Reboot? The Mom Food Project takes some new directions

News and updates from MomFoodLand.

I’m finding that my MomFood efforts have turned a bit of a corner since I got out of school and The Kid became an adult. First of all, I’ve already made most of my personal momfoods for the blog. Just did chopped liver, for instance. It’s one of my favorite foods of childhood, and one I hadn’t gotten right until now. It’s also one of the only things I missed when I was a vegetarian (the other thing was shellfish). I’m running out of my momfoods!

Food dates with the kid

Enter The Kid. She has always appreciated that I cook and serve her own personal Mom Foods, many of which are things I grew up on. Lately, though, she and I have started doing a Sunday cook-together date, and it’s really great. She picks the food she wants us to make, and finds us a recipe to follow. I shop on Friday night or Saturday (with her if she wants to go) and we cook on Sunday. One time, we made okonomiyaki. The kid REALLY likes Japanese food and culture.

I didn’t think to photograph our most recent effort until we were packing up the leftovers, but we made the korokke recipe from JapanCentre (SO delicious) and some cucumber salad. (The dressing for the salad is just rice vinegar, water, and a ton of both sugar and salt — all to taste.)

Japanese korokke

cucumber salad

She wants to start cooking foods from different cultures, and I am 100% down with that. I had recently started a YouTube playlist about that very thing, using the State Department’s list of countries as inspiration. I also found a free e-cookbook of 64 national dishes from around the world. This is going to be FUN.

The MomFood Delivery Service

Sundays are also the day I have started cooking and delivering dinner to my mom’s, so that she and my uncle can skip meal prep for a day or three (depending on how fast they eat it up). This blog started out being about the foods my mom cooked for me, but it’s come full circle, and now I cook my little heart out on Sundays trying to make foods she’ll love and eat, and that my uncle won’t turn his nose up at. He’s a total traditionalist, so dishes so far have been of the meat-and-starch variety: fish and chips, grilled chicken and mashed potatoes, etc.

Again, I’m bad with photos lately, but the crowning glory of this week’s meal was a gorgeous and fiddly (but I like fiddly sometimes) potato dish from Sarah Carey’s Everyday Food YouTube Channel. I got a great deal on a new mandoline and only cut myself once. I call that a win. I also roasted a huge rib-eye roast, which was a big hit. Here’s the video about making the potatoes.

Here’s my version, badly lit — it’s really just a photo I asked the kid to take while she was downstairs and text to me so I could see if it was time for it to come out yet (it wasn’t).

roasted potatoes

Getting out of our food rut

Doing all this cooking has made me want to make my own dinner table a little more exciting. We’re in a rut, food-wise. Part of that is due to my dietary guidelines, but part is just that we’ve been busy and falling back on old standards during my exceptionally busy summer.

In order to combat this, I’ve been setting aside some time every day to read the stash of food magazines that builds up around here; they’re castoffs from my uncle, and while I wouldn’t spend all that money on them, I love love love reading them. I asked James to brainstorm with me about the best way to actually use them as a resource. I could just read them for fun and vague ideas for things, as I have always done, but I wanted to actually make some of the best things in the magazines happen in our house, so we can stop eating the same thing all the time. I thought about scanning in the pages I liked best and making a PDF “cookbook” for myself. I thought about going back to my roots and making a binder like I had in cooking school, full of plastic sheet protectors, keeping pages in there for inspiration, and cooking from that like a cookbook.

But James had a better, funner idea. And don’t tell me “funner” isn’t a word. When I find a recipe that looks great, that looks like we’ll both like it, I’ll tear it out and put it into an envelope. On Fridays, I’ll pull out an envelope at random and add the ingredients to my shopping list, so I can make the dish on Saturday. This way, I don’t add an extra trip, and I don’t try to cook yet another dish on Sunday when I’m doing both the kid thing and the mom thing. Cool, right?

Anyway, I’m cooking a lot and posting almost not at all, and I plan for that to change, but because of server changes, my lack of design skills, and my love of shaking things up, that may mean a reboot of the site. I’m going to consult with my tech team (translation: post to Twitter and ask for advice) and start working on a new look and feel for this site.

This blog has always been a labor of love, and continues to be, though I’ve been neglecting it. It’s also always been ad-free, and will continue to be. I may put up a store in the future, but will never accept ads.

Anyway, that’s all the update I have for you this week. Hope to be coming at you a lot more often from now on.

And if you want to make me super-happy? Tell me in comments what awesome things you’ve been cooking for your family, or wanting to try.

Spanish Chorizo

Memories of flaming sausage.

If you ask anyone in my family of origin, they’ll probably say the happiest time for us as a family was the four-year period we spent in Spain. My dad had shore duty, my parents had more money than they were used to, and the living was relatively easy.

I have mentioned some of my Spanish food faves already: Spanish tortilla, paella, etc.  Usually, when I mention these foodstuffs, people at least know what I’m talking about. Here in San Diego, though, mostly only foodies know what I mean when I say “Spanish chorizo.”


Spanish chorizo is very, very different from Mexican chorizo, which is what people are used to around here. Mexican chorizo is very loose — like ground meat at fridge temperature and practically liquid once cooked. Spanish chorizo is more the texture of pepperoni or other hard/dry sausages.

The really weird part to most people, though, is how we cooked it. Basically, mom would pour Everclear over it and light it on fire. Talk about a fun lunch! Besides the fun of watching it flame, it was a quick meal that didn’t heat up the kitchen, so it was mostly a summer food for us.

I almost didn’t post this because it’s really just a method and a memory, but it’s really good, and it’s nice to have some simple warm-weather meals to share.


The steps are so simple:

  1. Put Spanish chorizo on a heatproof plate or pie tin
  2. Douse it in Everclear or other highly alcoholic liquid (in a pinch, brandy is fine, but you don’t need anything expensive)
  3. CAREFULLY light it and let the alcohol burn off
  4. Let it cool for just a minute or two
  5. Slice the charred chorizo and eat it on good bread with as many sides as you want: veggies, olives, roasted red peppers, etc.

I’m a little sad that you won’t have the nostalgia to go with it. Or do you? Do you have foods like this in your history? I’d love to hear about them!


Sloppy Joes

Sloppy joes you can make with meat or without, with equal success.

When I first started this blog, I was telling my co-worker and friend Haydee about it, and the first thing she asked me after I described it was something like, “Oh, and then you’ll give the healthier versions of the foods, right?”

I looked at her like she had two heads.

If my mom’s food were made healthier, it wouldn’t be mom food.  I mean, make clam chowder with low-fat milk and less butter and you just change the whole nature of the thing.

But sometimes. SOMEtimes, it really doesn’t matter.

One example is food that’s already very good when it’s unadorned. The glory of a tomato salad made with tomatoes at peak season shines, whether you use a lot of olive oil or just a little. If it’s an exceptionally good tomato, olive oil is gilding the lily. Not that I don’t like a good gilded lily from time to time.

Another example is a certain class of food that I tend to call “trashy,” but I should probably find another term. Help me out here — casual? I don’t know. Fast food, I guess.

Anyway, sloppy joes fall into this category for me. Their essence is in the textures, the sweet-and-sour-and-a-little-smoky sauce, and the fun of trying to eat it without getting it everywhere. I found out when I was a vegetarian that sloppy joes can be made with anything from tofu to lentils to commercial veggie crumbles, and the experience is roughly the same.

Growing up, I had NO idea you could make sloppy joes yourself. It was a can of Manwich in our house, and never anything else. When I was a kid, that sauce had lots of chunks of green pepper and onion in it. Those are smaller and less plentiful, but the sauce is still passable, if sweeter than I like. As it turns out, though, you don’t need the can, because you probably have most or all of the ingredients you need at home, and when you make it yourself, you get to tweak it to be just how you like it.

What you need:

Something tomatoey: Ketchup, barbecue sauce, tomato paste/sauce/puree, whatever — I’ve even used V8 juice.

Something smokey: I’ve used smoked paprika, liquid smoke, chipotle peppers, and smoky barbecue sauce.

Something sweet/sour: Ketchup is already sweet/sour, and so is barbecue sauce, but if you use another tomato product, you’ll want to add some kind of sweet thing (sugar, honey, apple juice concentrate, etc.) and some kind of sour thing (usually vinegar, but lemon juice, citric acid, and tamarind paste all work). Also, if you like things tangy rather than sweet, you can cut down or eliminate the sugar, and you can add some mustard (powder and/or prepared).

Something crumbly: browned ground beef, veggie crumbles, crumbled extra-firm (drained/pressed) tofu, ground turkey, firm cooked lentils, smoked mushrooms, crumbled tempeh, even brown rice. When I could eat soy, tempeh was probably my favorite of these. Nowadays, I mostly use Quorn crumbles.

Onions and bell peppers, any color.

Below is a recipe of sorts, or click on the thumbnails in the gallery for step-by-step photos. The slaw you see is James’s adaptation of Bakesale Betty’s — we were customers at her shop on its first day, and we continued to go there a lot until we left Oakland. If you have a chance to go, you really should. The line is always long, but it moves fast, and you should get there early, because when she sells out of chicken, it’s all over. Our location was on the corner of 51st and Telegraph in Temescal, but there are other locations, or there were last time I checked.

Eventually, I’ll make a post about the slaw, because we eat it all the time.

Do you make your own versions of fast foods you had as a child? I’d love to hear about them in the comments.

Sloppy Joes
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This recipe is just a rough guide. Use what you have. Be flexible. These are sloppy, after all.
  • 1 lb of meat or veggie substitute (see post for ideas)
  • ½ onion, chopped finely
  • 1 bell pepper, chopped finely
  • 1 clove garlic, minced, or to taste
  • 1 to 1.5 cups ketchup or other tomato product (see post for ideas)
  • Something smoky (see post for ideas)
  • Something sweet/sour (see post for ideas)
  • Something spicy (optional -- I use either sriracha, chipotle, chili powder, hot sauce, or hot peppers)
  • 4 sandwich rolls
  1. Saute onion, pepper, and garlic in about ½ cup water on medium-high heat until translucent, around 5-8 minutes.
  2. Add remaining ingredients except for rolls, along with about a cup of water.
  3. Bring to a boil, then reduce heat and simmer for around 20 minutes, stirring occasionally, until sauce is thickened.
  4. Spoon ¼ of the meat onto each roll and serve.


Chopped liver

Chopped liver like my mom makes. Mainly because my mom made it with me.

To Mom and to me, cooking is like breathing. I know that cooking is a skill that has to be taught, but both of us have been cooking for so long that it feels like we’ve been doing it all our lives. So I understood what she meant when I walked in with my camera and notebook to learn to make chopped liver and she shook her head.

“People think making my own chopped liver is such a big deal, but it’s practically the easiest thing in the world to make.”

It never occurs to her how daunting a recipe with several steps, even easy steps, can seem to a non-cook, and before I started this blog in 2009, it really didn’t cross my mind much, either. For the blog’s sake, I take photos and jot down quantities, but I don’t remember when I learned how to tell how long to cook something or how much onion to use, and I don’t write those things down in my normal day-to-day life. Knowing how to achieve the taste and texture I want feels like a part of me, and that’s mainly because Mom has been letting me help with the cooking since I was able to stand on a stool in the kitchen.

When I was planning what to cook for my first recipe back after a long break from blogging, I looked over the list of Mom’s recipes, the ones I’ve already done here, and was surprised not to see chopped liver. I grew up on the stuff, and it’s one of those things that is never as good in a restaurant or store as it is homemade. I think many of us have those things that we only like done a certain way, and the livers are like that for me.

While we made these this morning, Mom told me about a time when a friend of a friend from Israel was visiting and Mom made chopped liver for her. The woman from Israel was so happy to have some food that reminded her of home, and today, I’m feeling that, too.

If you haven’t had chopped liver before, it may remind you of pâté. Pâté is delicious and fancy, but chopped liver is, well, chopped liver. It’s cheap and homey and casual and the perfect thing to eat on toast as an easy, quick meal. Mom likes it best on rye toast. I am more likely to use white toast or crackers (or just a spoon).

If you’re a novice cook and you like chopped liver, this really is a great starter recipe, and it’s something different to add to your hors d’oeuvres repertoire. There’s nothing difficult about it, and I’ll even help you with shortcuts and substitutions. Plus, the quantities are forgiving. Just make sure your livers are fresh and you’re good to go.


Chopped Liver


Either a meat/food grinder or a food processor
A frying pan (nonstick isn’t necessary)
A large bowl


1 pound of fresh chicken livers
1/3 cup schmaltz. If you don’t have schmaltz, you can use oil or butter. There’s also a mayo alternative — see note
1 large onion, chopped (the pieces should be small enough to fit into your grinder chute or processor bowl)
3 hard-boiled eggs (if you’re not sure how to boil an egg, Elise will help you out)
2 or 3 good-sized slices of white bread. We used home-baked today; if your bread is especially soft, you might want to use an extra slice.
salt to taste


Mom's antique grinder

If you’re using a meat grinder (also known as a food grinder), set it up with a coarse disk on it. If you’re using a food processor, a regular metal blade is what you want. If you have neither, this can absolutely be done by hand with just a knife, but expect it to take quite some time, and that’s really just a last resort.

frying chicken livers in schmaltz

Heat schmaltz in a frying pan over medium heat. Add chicken livers without draining. Cook and stir over medium heat until the livers are firm, around 5 minutes. Cut into one of the livers and make sure most or all of the pink color is gone. If not, cook a couple more minutes and test again until they’re cooked through. A tiny bit of pink is okay, but if the livers aren’t firm, they’ll end up soupy once they’re ground up.

chopped onions

Remove the livers from the heat and place all the ingredients near the grinder or food processor.

frying chicken livers in schmaltz

With a slotted spoon, remove the livers from the schmaltz and run through the grinder or pulse in the food processor until coarsely chopped.

running chicken livers through a grinder

Put the bread slices into the schmaltz to soak it up while you grind the onions and eggs.

Pan of bread soaked in schmaltz

Next, grind the rest of the items in this order: onions, eggs, soaked bread.

grinding the onions

hard-boiled eggs being ground in a grinder


bowl of ground ingredients for chopped liver

Mix everything together. Test the texture and salt to taste. I usually don’t need much salt, if any. Some people like it saltier.  Remember that the livers will firm up in the fridge, so you want the texture to be a little thinner and looser than you’re hoping they’ll be when they’re cold. If the livers are too soft for your taste, add more bread. If they’re too dry, add a little schmaltz.

Jar of chopped liver

Note: In a pinch, you can skip the schmaltz and use a good brand of mayo. In this case, cook the livers in a small amount of oil or butter, process all the other ingredients in the grinder or food processor, and then mix the ground ingredients with 1/4 to 1/3 cup of mayo, to taste. The flavor is similar, but not as good as with schmaltz.

Thanksgiving geeking

Thanksgiving geeking, one of my favorite things!

Mom has just invited three people to join us at Thanksgiving. That makes us seven total rather than four.

That’s more like it. :-)

Current menu:

Turkey/stuffing/giblet gravy
Ham/pineapple gravy
Potatoes Dauphinoise  (I use Dorie’s recipe)
Roasted Brussels sprouts with pomegranate seeds
Sweet-potato casserole with pecans and maple syrup
Canned cranberry sauce
Mama Stamberg’s cranberry relish
Relish tray
Pumpkin Pie
Lemon meringue pie
Marie-Helene’s apple cake

I think two roasts and three desserts are enough for seven people (yeah, I know). However, I’d like to add a side dish or two. Can’t decide between simple homemade dinner rolls and my friend Mirella-Pandora’s Angel’s Bread/cake.

And then I think Dorie Greenspan’s stuff-baked-in-pumpkin thing, which has been a hit in the past. I would serve soup in the pumpkin shell, as I’ve done in the past, but then I have to add bowls to the service, and I don’t think we have seven bowls handy. Hmm, tiny pumpkins as bowls? Buy cute bowls? Hmm.

My ears and mind are open. What would you add?