Grandma’s Kitchen: Timeless Recipes Passed Down Through Generations

I grew up with the aroma of my grandmother’s and grandfather’s delicious dishes filling my home. Each meal held a tale of love, tradition, and the unique flavors of my heritage.

Grandpa’s Ethnic German Coconut Buns

My grandpa was a baker, and his pride and joy was the traditional German Coconut Buns (Karia-Kürbis). These buns are not just a treat but a symbol of our ethnic roots, passed down through generations. The soft, fluffy buns are perfect for those sweet-tooth moments and a delightful addition to any meal.

Grandma’s Fai Ai Baked Coconut Fish and Vegetarian Oka Veg Fish Salad

My grandma, on the other hand, was a master in the art of seafood and vegetarian dishes. Her signature dish, Fai Ai Baked Coconut Fish, was a culinary masterpiece. The delicate fish marinated in a coconut mixture before being baked to perfection—soft and flaky with a rich, coconut-infused flavor. Another beloved dish was the Vegetarian Oka Veg Fish Salad, a refreshing and healthy alternative, starring tofu and fresh vegetables. These dishes weren’t just meals but a way to connect with my roots and traditional cuisine.

Filling Stews and Stir-Fries

My parents often adopted my grandma’s cooking style, creating hearty stews and stir-fries that could feed an entire village. These dishes were a testament to the resourcefulness and generosity of my family. Whether it was a pot of beef stew or a stir-fry of mixed vegetables, every meal was a celebration of our heritage and tradition.

Summer Rice with Potatoes

In the summer, my grandmother had a special way of cooking rice and potatoes. She would first fry the potatoes until they were half-cooked with lard, then mix them with half-cooked rice before serving. The dish was often paired with pickles or fermented bean curd (tofu wrapped in cabbage leaves), a traditional dish known for its tangy and savory flavors. As a child, I remember carrying a bowl and chopsticks to the door to eat this delicious meal under the sky while enjoying the scenery.

Thursday’s “Missouri” and Catholic Feast Days

A hallmark of my grandma’s cooking was her creativity in using leftovers. On Thursdays, she would make “Missouri,” a dish that brought together all her leftover scraps of meat and vegetables, adding tomatoes and spices to a macaroni base. This mixture was oddly delicious, and it was a nod to her resourcefulness during the Great Depression. Since Friday was a fast day for the Catholic community, she would start new meals on Saturday, dedicating herself to preparing fresh and hearty dishes.

A Tribute to Yetta Glaser

My wife, Mimi Hiller, wrote a tribute to her grandmother, Yetta Glaser, who was a master at preparing gefilte fish. The dish is a traditional Eastern European delicacy that requires precision and a touch of culinary artistry. Mimi’s article about her grandmother’s gefilte fish recipe was published in the LA Times, captivating readers with the story of her family’s culinary heritage.

Here’s Mimi’s unedited recipe for gefilte fish:

Ingredients

4 pounds carp fillets (or 2 pounds each of whitefish, pike, and mullet) 8 large eggs 2 cups matzo meal 2 large sweet onions, chopped 1/2 cup sugar 1 teaspoon finely ground black pepper (or more) 2 small pieces of cheesecloth 10 pounds fish fillets, ground 10 large ribs of celery, cut into 3-inch pieces 8 ribs of celery, cut into 3-inch pieces 8 large eggs 2 cups matzo meal Carrots, peeled and sliced 1 teaspoon paprika 1 teaspoon freshly ground black pepper

Directions

Combine the fish head, tail, skin, and bones with water. Add 1 to 2 teaspoons of salt and half of the celery ribs. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours. Place the ground fish into a large bowl. Add the onions, sugar, 2 tablespoons of salt, the ground black pepper, and 1 tablespoon of finely ground black pepper (or more). Stir to combine. Lightly beat the eggs and blend with the fish mixture. Mix in the matzo meal, 1/2 cup at a time, until the mixture is the consistency of light meatballs, adding more if necessary. If the mixture becomes too hard, add a little water. Place the fish mixture in the refrigerator to allow the flavors to blend while the fish stock simmers. When the stock is ready, remove the cheesecloth packets and allow the stock to drain back into the pot. Discard the packets and their contents. Transfer 2 cups of the stock to a small pot and bring to a simmer. Using wet hands, form a small ball with about 1 tablespoon of the fish mixture. Place it in the pot, cover, and cook for about 10 minutes. Allow to cool for 1 minute, then taste. Adjust seasonings to taste. When the seasonings are adjusted, form about 1/2 cup of the fish mixture into a slightly elongated shape. Repeat until all the mixture is used, dividing it between two pots as necessary. Spread 1/2 of the carrots and 1/2 of the remaining celery over the fish. Sprinkle with paprika and black pepper. Repeat in the second pot with the remaining vegetables. Bring the pots to a boil, then reduce the heat and simmer, covered, for 30 minutes. Remove from heat without lifting the lids and allow to stand covered for another 30 minutes. Serve warm or cold, with warm fish stock and horseradish. To refrigerate, separate the fish from the stock. Gefilte fish may be reheated in the stock.

These recipes and stories not only reflect the love and dedication put into every dish but also hold a special place in my heart as I continue to pass on these cherished traditions to my own children.