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Basic Pasta Recipe This recipe is from the Stuffed Pastas course, in the eCGI. 400g/14oz ‘00’ flour 4 size ‘large’ eggs 1 egg yolk 1 T Extra Virgin Olive Oil pinch of salt semolina flour for dusting (Occasionally I might suggest a half-recipe; in which case use 250g flour, 3 eggs, and just a splash of oil.) By Hand: In a large bowl or on a clean large surface, make a mound of the flour. With your fingers, stir a ‘crater’ into the top, so you have a circle of flour surrounding a well (see image). Break the eggs into the well, and add the oil and pinch of salt. Using a fork or your fingers, stir the eggs, incorporating flour slowly from the edges. Use your left hand to maintain the flour, and stop the egg from breaking through and spilling over. Eventually, when you’ve incorporated about half the flour, creating a paste, start folding it all together At first it might feel like a sticky mess, then as if it’s too dry to come together – but keep kneading – pushing the dough away from you, then folding it back over itself, and giving it a quarter turn, and repeating. When it coheres, scrape down the rough bits off your work surface and discard. Give yourself a fresh sprinkle of flour, and continue. (I find with experience the less I have to scrape down, and the more I can work into the dough). By Machine: In a food processor, combine all of the ingredients, and whiz until it resembles coarse bread crumbs, or comes together in a ball. Turn out onto a lightly-floured surface. By Mixer: Make a mound of flour in the mixer bowl, add the mixed eggs, oil and salt, and using the paddle attachment, mix until it comes together in a ball. Turn out onto a lightly-floured surface. Knead the ball of dough for 8-10 minutes, until it feels smooth and elastic (if it feels a bit lumpy, keep kneading). If it feels sticky or damp, sprinkle some flour over it and work it in. [see: ‘Tips and Tricks.’] Wrap in cling film, and place in the fridge for 30mins, and preferably 1-2 hours. To Roll Out the Pasta Set the pasta machine up on a long clean surface, giving yourself room to work. Sprinkle semolina in front of it, so that the sheet doesn’t stick to itself or the surface Cut off a quarter of the dough (wrapping the remainder), and flatten it slightly in your hands. Give it a light sprinkle of semolina, and run it through the widest setting of your pasta machine. Fold the resulting piece in 2 or 3, and do again. Repeat this action approx. 10 times, until you have a smooth and elastic piece of dough If it feels too damp or sticky, sprinkle it with semolina, fold it, and run it once again through the widest setting. Then decrease the machine setting incrementally each time until you reach the desired thickness (for this course, it will be the last setting on the Imperia and the Kitchen Aid, and No. 8 on the Atlas). Once the pasta is rolled out, you need to work with it relatively quickly before it dries. All recipes should feed 3-4 as a main course, or 6 as a starter. Keywords: Pasta, eGCI ( RG943 )

Chaource Aperetif Tart Serves 4 as Hors d'oeuvre. This recipe was covered by Robuchon's cooking show and was presented by chef Fabrice Maillot. I have taken notes from the French and present it to you. It is a savory tart with a hint of sweet using cheese, fruit, nuts, and olive oil. Pretty and easy. 3 yellow pears 1 whole Chaource 200 g pate feuilletee or brisee whatever you have 30 g shelled and crushed hazelnuts 2 T honey 3 T olive oil Wash the pears but don't peel them. Cut in half from stem down, remove the core, and slice each half into 6 lengthwise slices. Preheat oven to 200C/400F. Heat 2T. olive oil in a skillet with 2 T. honey. Put the pear slices on top, reduce heat, and let cook over low heat for 3-4 minutes. Slice the Chaource into very thin slices. Roll the pate feuilletee out 3-4 mm thick. cut a 24 cm circle, and prick with a fork all over. Flip the circle of crust onto a flat oven proof pan. Arrange the pear slices in a wreath on the tart base, and lay the chaource all over the surface of the tart base. Sprinkle the crushed hazelnuts over all and drizzle the remaining 1 T. olive oil over the surface. Bake for 15 minutes. Keywords: Hors d'oeuvre, Fruit, Appetizer, Tart, Easy, Cheese ( RG942 )

Gefilte Fish Jewish fish quenelles Like quenelles, originally a way of making bony fish , like carp or pike easily edible. In ancient times, carp were raised in inland fish ponds,and were a significant source of protein. It made them acceptable for the Sabbath when boning was forbidden, the flesh of the fish was chopped and stuffed back into the skin. Few people now stuff the skin, but make balls instead. There are many variations. Those of Polish and Hassidic descent prefer them quite sweet. Those of Russian and Lithuanian descent prefer them not so sweet, but peppery. Some from the south add ground almonds. English tradition rolls them in coarse Matzo meal and fries. My mother added mashed potato, so they were more like a fish-cake. Traditionally gefilte fish poached and served cold with the stock jellied, a thin slice of cooked carrot on the top and accompanied by Chrain (horseradish and beet sauce. They can also be served with an egg and lemon sauce. 2 lb Mixed white fish 2 Eggs 2 Carrots 1 Stick celery 3 Onions 3 oz Matzo meal 1. Fillet the fish, and make a strong stock from the heads, bones and skin. If you ask your fishmonger he may give you extra heads and fish frames. Put them, together with one of the onions, chopped, the chopped stick of celery, and half of a carrot with a pint of water in a saucepan and boil for half an hour. Strain 2. Chop the fish and the remaining onion by hand, or blitz for 5-10 seconds in a food procesor. The texture should not be too fine, not a puree, but you should not be able to distinguish the indiviual lumps. 3. Add the beaten eggs (whites only if you are upmarket), season well with salt and pepper, add a Tbs of sugar if you are Polish, and add enough Matzo meal to bind. 4. Leave the mixture in the fridge for half an hour to set up 5. Roll into ping-pong sized balls. Wet hands help. 6. Bring the stock to just boiling and lay in the balls. Poach for half an hour, then strain. 7. Slice the remaining carrot into thin rounds, and cook in the stock. Lay a round of carrot on each ball. 8. Reduce the stock by half and ladle over the balls. 9. Put in fridge until jellied Keywords: Intermediate, Fish, Jewish ( RG941 )

Kiwi-Apple Salsa This recipe is from the Mexican Table Salsas course, in the eCGI. By experimenting with various substitutions you can create splendid, unique salsas. This is one I first made a couple years ago. It's sweet, so I recommend leaving in the seeds and ribs of the jalapeño. I especially like this as a balance to richer salsas and on seafood and poultry. 1/2 lb or 3-4 tomatillos, golfball sized 1 kiwi 1/4 c white onion, diced 1/4 c cilantro, chopped and loosely packed 1 jalapeño 1 lime Sugar Salt 1 Granny Smith apple Remove the husk and quarter the tomatillos and put them in a blender. Peel the kiwi, quarter it, and add it as well. Add the onion and cilantro. Remove the stem (and the ribs and seeds, if you wish) from the jalapeño and add it along with the juice of the lime. Puree until all large chunks are gone. Add salt and sugar to taste. Peel and dice apple and add to the salsa. Chill and let rest approximately 15 minutes so the flavors can mingle. Makes about 1 1/2 cups. Keywords: Condiment, Dip, eGCI ( RG940 )

Tomatillo-Avocado Salsa This recipe is from the Mexican Table Salsas course, in the eCGI This is a common taqueria salsa that provides a counter to the chile de arbol salsa above. Where that is quite hot and earthy, this one has a cooling effect and a much brighter flavor. This recipe is adapted from one provided by the taqueria La Iguana Feliz in Portland, Oregon. 1 small Hass avocado 1 tomatillo 2 jalapeños 1/2 c white onion, diced 1/4 c cilantro, chopped 1/2 T salt 1-1/4 c water Remove the meat from the avocado and the tomatillo from the husk and add to a blender. Remove the jalapeño stem and add the jalapeño along with the onion, cilantro, and half the salt to the blender. Add 1/2 cup water and puree until smooth. Add more water until the salsa reaches the consistency and intensity you desire. Finish salting to taste. Makes about 2 cups with all the water Keywords: Condiment, Dip, eGCI ( RG939 )

Guacamole This recipe is from the Mexican Table Salsas course in the eCGI. Guacamole is one of the oldest Mexican salsas. It's great as a side dish or a relish. 1 large, or two small, Hass avocados 1 lime Salt 1/4 c white onion, minced 1-2 serranos, minced 1 tomato, seeded and diced Halve the avocado by running a knife lengthwise down the center of the fruit against the pit and around to the other side. Gently twist and separate the halves. Remove the pit by swiftly embedding your knife blade into it and twisting away from the avocado. Dice the avocado in the peel by running a knife first lengthwise and then side-to-side creating a cross-hatch. Scoop out the flesh with a spoon into a bowl or molcajete. Add the juice of the lime and a pinch of salt. Lightly mash the mixture with a potato masher, fork, or the tejolote. Add salt to taste. Mix in onion, serranos, and tomato. Serve immediately. Makes about 1 1/2 cups Keywords: Dip, Condiment, eGCI ( RG938 )

Salsa de Chile de Arbol This recipe is from the Mexican Table Salsas course in the eCGI Most Americans are familiar with Tabasco Sauce. If you ever eat in a taqueria you'll almost certainly encounter a bottle of Tapatio. Whereas the first three salsas in this course are similar to relishes, chutneys, or tapenades, smoothly pureed table salsas are more akin to ketchup or mustard and generally have more intense flavors, frequently using a heavy proportion of dried chiles. Add this salsa to soups, tacos, cheesy dishes, and even other salsas to provide a kick. Many other chile de arbol salsas add vinegar or tomatoes to counter the strong chile flavor, but I like this recipe's unadulterated taste. If the result is too bitter, you could add a little sugar or even re-hydrate the chiles, though neither should be necessary. This recipe is adapted from one provided by the taqueria La Iguana Feliz in Portland, Oregon. 24 chiles de arbol 1 garlic clove 1/4 c white onion, diced 3/4 c water 2 tsp oil 1/2 tsp salt Sweat the onions, garlic clove (whole, no skin), and chiles in oil over medium heat. Be careful not to burn the chiles. When the chiles are pliable and slightly browned and the onions and garlic are softened, transfer them to a blender. Add 1/4 cup of water and puree. When it stops making progress, add another 1/4 cup of water and continue to puree. When it appears to be fully blended, add the final 1/4 cup of water and the salt and puree, stopping to scrape down the sides until the salsa is as smooth as possible. Makes about 3/4 cup. Keywords: Condiment, Dip, eGCI ( RG937 )

Salsa de Chile Chipotle y Jitomate This recipe is from the Mexican Table Salsas course, in the eCGI. A wonderful distinction between Mexican and Italian tomato sauces, besides the heavy use of chiles, is that Mexicans usually fry, rather than simmer, their sauces. In just five minutes, a tomato sauce will darken and develop a rich, sweet depth of flavor and lose the bitterness of its dried chiles. The rich, sweet, and smoky flavor of this salsa goes especially well with beef and pork and even makes a good base for a stew. The recipe also highlights the use of dried chiles. Substituting another dried chile for the chipotle would drastically change its character and the recipe simply begs for experimentation. This is an adaptation from Rick Bayless' book Mexican Kitchen (p 34). 3/4 lb or 2-3 medium to large tomatoes 2 cloves garlic with skin 1 chipotle, preferably dried 1 T lard Salt Char and soften the tomatoes, garlic, and chile on a comal or using one of the substitute methods (broiler method pictured below for the tomatoes). The tomatoes should be mottled-black and squishy. The garlic should be soft and the chipotle quite pliable. Try not to burn the chile. It should be slightly darkened and fragrant, reminiscent of the smell of a campfire. It's worse to burn the chile than to not toast it at all. The toasting wakes the chile's flavors, but burning it will turn the chile violently bitter. The chipotle should finish well before the garlic and tomatoes. You can press down on the chile with a spatula to cook it more quickly and evenly. On medium heat, it should only take a minute at most on each side to liven the chile. With other larger chiles, such as guajillos and anchos, you can cut off the stem, slice up the side and spread the chile into a broad, single-layer piece for toasting. This also allows you to remove the veins and seeds. If your chiles are too brittle, you'll need to soften them on the comal first; it only takes a few seconds of toasting. Place the chile in a bowl of tepid water, topping it with something to keep it submerged. After about 20 minutes, the chile will be re-hydrated, softened so it can be easily pureed, and some of its bitter taste will have been removed. Place the tomatoes, garlic (skins removed), and chile into a blender and pulse. Try to leave some texture, simulating the chunkiness created in the molcajete. Put a pan on medium-high heat. The salsa will splatter as it's fried, so something deep is preferable. Ceramic-coated dutch ovens work perfectly for this purpose, but any heavy saucepan is fine, too. When the pan is heated, add the lard and let it get almost smoking-hot. Add the salsa, stirring occasionally until it turns a deep red, about 5 to 10 minutes. You want it to slightly thicken but not dry out. Salt to taste. Makes about 1 cup. Keywords: Dip, Condiment, eGCI ( RG936 )

Salsa Verde Cruda This recipe is from the Mexican Table Salsas course in the eCGI. There are many salsas verdes, or green salsas, in Mexican cooking. Most of the table salsas use tomatillos for the base. In this example, the tomatillos are simmered before blending. Because tomatillos are so naturally tart, cooking them can subdue this characteristic and bring out their sweetness. It also changes their texture from something like an apple to something closer to a ripe tomato. While I use this recipe as an example of using an immersion blender, it would be more traditional to use a molcajete and the final product would be superior. You could also fry this salsa afterwards, like in the chipotle salsa that follows, for a less bright, richer version. This recipe is adapted from one provided by the taqueria La Iguana Feliz in Portland, Oregon. 3/4 lb or 4-6 tomatillos, slightly larger than golfballs 1/4 lb or 3-6 jalapeños 1/2 c white onion, diced 1/4 c cilantro, finely chopped Salt Remove the husks and sticky film from the tomatillos under warm water. Place, along with the jalapeños, in enough simmering water to just cover the tomatillos. All items may float. Simmer until tomatillos are soft and have changed from a dark to a pale green, about 10 minutes. Remove the stems from the jalapeños and place them along with the tomatillos in a blender jar and pulse until just pureed, but not entirely smooth. There should be texture to the salsa mimicking that of a molcajete salsa, although the chiles will appear chopped. An immersion blender works better here than a standard blender which has a tendency to make such salsas too smooth. Salt to taste. Chill the salsa approximately 30 minutes to let the flavors blend. Mix in the diced onion and chopped cilantro when ready to serve. Makes about 1 1/2 cups This, and the salsa de molcajete, are excellent templates for any salsa you might want to create. You could alter this salsa by preparing the tomatillos and chiles differently, roasting or leaving them raw which would completely change its character. Taking a giant leap outside of Mexican tradition, you could simmer carrots with fully-ripened red chiles or habeneros and puree with extra water, adding honey for sweetness and raisins for texture and contrasting color. Keywords: Condiment, Dip, eGCI ( RG935 )

Salsa de Molcajete This recipe is from the Mexican Table Salsas course in the eCGI. Making a salsa in a molcajete isn't as difficult as someone prejudiced by grinding spices in a mortar or pounding a Thai curry paste might think. The bulk of the ingredients are soft. Only when you add spices or dried chiles does it become labor-intensive. While I'm not convinced that using a molcajete makes a significant difference in the flavor of most salsas, it makes a very meaningful difference in the texture of many components and anyone who prizes texture highly should give a molcajete a try. You'll be able to compare the texture of the cooked chiles in this recipe with that of the cooked chiles in the salsa verde that follows. I think you'll find that the smashed and ground chiles have a far superior texture to that of the blended chiles. Ultimately the main benefits of a molcajete are two-fold: 1) connecting with the traditions of Mexican cuisine, and 2) the beauty of serving a salsa in the hunk of volcanic rock in which the salsa was made. This salsa is closest in style to what Americans know as salsa, though the wonderful freshness makes the flavors incomparable. Serve with chips, on eggs, on enchiladas, tacos, or even nachos. This recipe was adapted from Diana Kennedy's Salsa de Jitomate in From My Mexican Kitchen (p 200). 1/2 lb or 2 medium tomatoes 1 garlic clove with skin 1 serrano chiles 1/4 c white onion, diced 1 T cilantro, finely chopped Salt Char and soften the tomatoes, garlic, and serranos on a medium-heat comal or its substitute (see tools section). The skin of the tomatoes should be mottled black and the insides squishy. The garlic should be soft to the touch and the serranos should be even blacker than the tomatoes (see photo). The roasting intensifies and sweetens the tomatoes, while softening both the flesh and flavor of the serranos and garlic. Some people are put off by the crispy black skin of the roasted tomatoes and remove it, but it's my favorite part. I've even encountered salsas consisting primarily of just this blackened skin from the tomatoes and they had a wonderful sweetness. Place the garlic (skin removed), chile, and a little salt in the molcajete and grind to a paste using a circular motion. Add the tomatoes one at a time, mashing and grinding until there are no large chunks remaining and the chile-garlic paste has been fully combined with the tomatoes. Stir in the diced onion and chopped cilantro and salt to taste. Serve in the molcajete. Makes about 1 cup. Keywords: Condiment, Dip, eGCI ( RG934 )

Salsa Mexicana This recipe is from the Mexican Table Salsas course, in the eCGI. One of the most basic styles of salsa, a salsa cruda (raw sauce), is simply composed of ingredients chopped and mixed together. Sometimes called a pico de gallo (rooster's beak) or salsa fresca, the most common version, the salsa mexicana, consists of tomatoes, onions, fresh chiles, cilantro, lime juice, and salt. An extremely versatile salsa, it especially goes well with fish and chicken 1/2 lb or 2 medium tomatoes, approximately 3/4 C when diced 1/2 c white onion, diced 1 jalapeño chiles 2 T cilantro, finely chopped 1 tsp lime Salt Remove the core and seeds from the tomatoes and dice the flesh. The tomatoes should be firm, yet ripe. Plum tomatoes make an excellent choice here because of their naturally firmer flesh. Toss in a bowl with the diced onion. Holding the jalapeño upright, slice down the sides of the chile removing the flesh until only the stem and attached seeds remain. Finely chop or mince the jalapeño strips and toss them in the bowl. Serranos are actually typical to this salsa, but I prefer the bright front-of-the-mouth bite of jalapeños instead. Traditionally, all ingredients are chopped quite finely and similarly-sized to allow the flavors to unify. I prefer about a 1/4" dice for the onions and tomatoes with the jalapeños minced so that the chiles do not overwhelm the salsa. Add the cilantro and mix, taking care not to crush the tomatoes. Add the lime juice, mix again, and salt to taste. Let rest for 15 minutes to allow flavors to mingle. Makes about 1 1/2 cups. This is the best template to use for most fruit salsas. Substitute mango, papaya, or even apple, for tomatoes and you still have a wonderful, but entirely different, Nuevo Latino salsa. Substitute corn, beans, or cucumber for the tomatoes and again the salsa takes on a whole new character. Keywords: Condiment, eGCI, Dip ( RG933 )

Tiramisu Serves 16 as Dessert. Here's my recipe for tiramisú. I jerry-rigged it together by taking what I liked from about a gazillion different recipes and adding my own twists. Hopefully you'll like it as much as I did! I used a sheet cake sponge instead of lady fingers to bypass the piping step. Feel free to cut the sheet cake into "fingers" or use pre-made if you want. Savoy Sponge Sheet Cake 16x12 jelly roll pan 6 large eggs, separated and brought to room temperature 1/2 tsp cream of tartar 1/2 tsp salt 1/2 c plus 3 T granulated sugar 1 tsp vanilla extract 1 c cake flour, measured by dip-and-sweep method Espresso Syrup 2-1/2 c strong freshly brewed espresso or coffee 1 oz favorite brandof bittersweet chocolate, chopped 1/4 c kahlua 1/4 c other liqueur of choice 1 tsp vanilla extract Mascarpone Cream 3 T water 1 T (1 packet) plain powdered gelatin 3 large egg whites, brough to room temperature 7 large egg yolks, brought to room temperature 1/4 c granulated sugar, for whites 1/2 c plus 2 T granulated sugar, for yolks 1/3 c sweet marsala wine 1 lb mascarpone, softened (can use cream cheese or neufchâtel in a pinch) 1 c heavy cream Topping 1/2 favorite brand of bittersweet chocolate, shaved 1/2 favorite brand of milk chocolate, shaved Savoy Sponge Sheet Cake Method: 1. Preheat oven to 350°F and place oven rack in center position. Line the sides and bottom of the jelly roll pan with waxed paper, letting it overhang 1-inch on each end. Don't grease the paper. Bring a pan of water to a simmer for a double boiler. 2. Add egg whites to a mixing bowl and over the double boiler, wisk until warm. With an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and salt then beat on medium-high until soft peaks form. When there are soft but definite peaks, sprinkle on 3 T of sugar. Beat 3-4 minutes or until whites are very thick and shiny. Scrape whites into a large mixing bowl and set aside. 3. Without washing the mixing bowl or beater(s), add yolks and wisk over double boiler until warm. Add the hot water and vanilla then beat on high speed for 1 minute. Slowly add the remaining 1/2 c sugar and beat the mixture 4-5 minutes longer or until it is shiny, pale, and about the consistancy of marshmallow creme. 4. Add the yolk mixture to the egg whites and gently fold together until about 2/3 mixed. Sift in the flour and fold gently until completely incorporated. Pour batter into the prepared jelly roll pan, spreading it over to the edges and using a rubber spatula to smooth the top. Bake cake for 12-15 minutes or until the center springs back when lightly touched and the top is lightly browned. 5. Immediately after baking, use a knife to remove the cake from sides of the pan and smooth another piece of wax paper over the top. Using another inverted pan, flip the cake over. When completely cool, peel off wax paper from both sides to remove the crusts. Note: If you're not going to use it immediately after crust removal, leave on the wax paper, wrap in saran and then foil, and refrigerate. Can be made 1 day ahead. Espresso Syrup Method: 1. Brew 2 1/2 c of strong espresso or coffee. While still warm, wisk in 1 oz of chopped bittersweet chocolate. Put aside to cool. 2. When cool, stir in liqueurs and vanilla. Set aside. Mascarpone Cream Method: 1. Without stirring, sprinkle the gelatin over 3 T of water. Let bloom (soak up all the water). 2. Heat a pan of water for a double boiler. Use the double boiler to melt the bloomed gelatin. Remove when melted and set aside to cool slightly. In a clean bowl with clean beater(s), wisk the egg whites to soft peaks. Add 1/4 c of sugar and the melted and slightly cooled gelatin. Beat on medium high until shiny and stiff. 3. Wisk yolks and sugar until combined. Add marsala and wisk constantly over the double boiler until warm enough where you can't keep your finger in it anymore (be careful not to cook the yolks). Whip for 6 minutes or until thick, pale, and doubled in volume. Whip in the softened mascarpone until well blended. Set aside. 4. In well-chilled bowl, wisk the heavy cream to soft peaks and set aside. 5. Gently fold egg whites into the mascarpone/yolk mixture. When almost completely mixed, gently add the whipped cream. Fold until completely incorporated. Cover with saran wrap and set aside in a cool place. Assembly: 1. With sponge cake facing you like a piece of paper (with the 12-inch sides at the top and bottom), slice in half horizontally. You should now have 2 8x12-inch pieces. 2. With a pastry brush, evenly brush the the sponge cake with the espresso syrup. Turn the cake over and repeat. Don't put too much or the cake will fall apart but don't put to little or the cake won't be flavored enough. 3. Carefully place one of the 8x12-inch pieces of cake in the bottom of a 9x12-inch pan. Place half of the mascarpone cream on top and spread evenly and smooth. Sprinkle with 1/4 c of dark chocolate shavings and 1/4 c of bittersweet chocolate shavings. Place the other piece of syrup-soaked sponge cake on top of that. Add the remaining mascarpone mixture and smooth. Top with remaining milk and dark chocolate shavings. 4. Cover and place in the refrigerator at least 2 hours or until set. 5. Take remaining coffee syrup and pour over ice with some half-and-half and drink up Keywords: Dessert, Italian, Cake ( RG932 )

Dark Chocolate Brownies Serves 8 as Dessert. This is the brownie part of a recipe I made for Chcolate Cheesecake brownies. In my opinion, the cheesecake and the brownies were both wonderful but they ended up competing with each other. The brownie part was really wonderful, and should be enjoyed without competition. This is the brownie part. For chocolate, I used 2/3 nestle dessert chocolate, which is 57% cocoa, an American equivalent would be your average bittersweet. The other 1/3 I used was a Lindt Excellence Noirissime 99%, and an equivalent would be the closest you can get to pure unsweetened chocolate as you can. The sugar I used was granulated pure cane sugar, not the beet derivative stuff. This recipe does not need vanilla. 65 g fresh butter 200 g dark chocolate 80 g all purpose or French type 55 flour 3/4 tsp baking powder 1/2 tsp salt 3 large eggs 215 g granulated sugar Heat the oven to 175c or 350f. Grease a rectangular (about 8"x12" or 20x30cms) baking pan. Combine flour, baking powder, and salt, and set aside. Beat the eggs and sugar until very thick, fluffy, and lemon yellow. This could take awhile. Carefully melt chocolate and butter on medium power in the microwave or the best way you know how. Fold the chocolate/butter mixture into the egg/sugar mixture, and then sift and fold in the above mentioned flour mixture. Pour into pan and bake 20-30 minutes, until the top is crusty and it is set. Keywords: Dessert, Brownies/Bars ( RG931 )

Baked Turnips and Cheese Serves 6 as Side. This dish ends up being a bit more elegant than it sounds. Try it and you will see. 1-1/2 lb turnips, pared and sliced (4 cups) 2 tbls butter 2 tbls flour 1/2 tsp salt 1/4 tsp white pepper 1 c milk 1/2 c GOOD cheddar Parsley Paprika Boil turnips in salted water until fork tender. Melt butter in a small sauce pan and make a light (white) roux with the flour. Add salt, pepper and milk/stir until thickened to coat spoon Reduce heat and add cheese to milk mixture Combine sauce with turnips and put in greased 1 qt. cass. Bake at 350F for 20 min. Add a little parsley and paprika at the end for color (I use cayenne, but that's just me. Some like it hot. Keywords: Side, Vegetables ( RG930 )

Basque Veal Scallops with Vegetables Serves 4 as Main Dish. This recipe appeared in the July 1970 Gourmet. The flavors justify the presentation. We have prepared this entree several times a year since. Origins are in the Basque area, "Escalopes Biscayenne Hotel Etchola". Have varied the recipe in many ways thru the years, but our version basically remains as the original with the exception that we prefer vermouth to the white wine and we reduce the sauce a bit more, and use french style butter. The vegetables can be prepared ahead and reheated. We serve with rice. In a saucepan combine 1 onion, diced, 3 garlic cloves, minced, 2 medium green peppers, seeded and coarsely chopped, salt to taste, and a dash of sugar. Saute the vegetables in a small amount of butter and oil until they are tender. Add 1 pound tomatoes, peeled, seeded, and coursley chopped, and simmer the mixture over low heat for 1 hour. In a skillet saute 1 pound veal scallops in 3 tablespoons butter over high heat until they are lightly browned and cooked through. Transfer them to a heated platter. To the drippings in the pan add 1/3 cup white wine and cook the mixture over high heat until reduced by half. Swirl in 1 tablespoon butter until it is just melted and add salt to taste. Pour the sauce over the veal and sprinkle it with chopped parsley. Serve the veal with the prepared vegetables. Keywords: Main Dish, Easy, Veal, Dinner ( RG929 )

Flaumen-Kartoffel Tzimmes (Sweet Plum-Potato Tzimmis) If you leave out the meat, this can be served with any meal, dairy or meat. Obviously, with the meat it's fleischig. Eat in good health. 3 Baking potatoes, peeled and cut in large cubes or slices 3 Sweet potatoes, peeled and cut in large cubes or slices 1 lb Carrots, peeled and cut in chunks 1/2 lb Pitted prunes 1/2 lb Pitted dried apricots 1 c Raisins 1/2 lb Dried apples (optional) 3 lb Brisket or meaty short ribs (optional) 4 Garlic cloves, minced 2 tsp Salt 1/2 c Honey 2 tsp Vanilla extract, mixed with the honey 1/2 c Dark brown sugar (or more) Preheat the oven to 350 degrees F/175 degrees C. Combine all ingredients and mix thoroughly. Work quickly so the potatoes do not oxidize. Pour into a deep, disposable roasting pan. Cover tightly and bake 2 to 3 hours. If it appears to be drying out too much (unlikely, but you never know), add a little boiling water. It is just about impossible to overcook this. Serve from a deep bowl. Do not worry if everything seems to be blending; that is why it is called a "tzimmis." Usually tastes even better when cooked a day ahead and reheated. Keywords: Kosher, Easy, The Daily Gullet, Passover ( RG928 )

Flaumen-Kartoffel Tzimmis (Sweet Prune-Potato Tzimmis) If you add the meat, this is obviously fleischig. If you leave out the meat, this can be served with any kind of meal, meat or dairy. Eat in good health! Preheat the oven to 350 degrees F/175 degrees C. Combine all ingredients and mix thoroughly. Work quickly so potatoes do not oxidize. Pour into a deep, disposable roasting pan. Cover tightly and bake for 2 to 3 hours. If it appears to be drying out (unlikely, but you never know), add a little boiling water. It is just about impossible to overcook this. Serve from a deep bowl. Do not worry if everything seems to be blending. That is why it is called a "tzimmis." Usually tastes even better when cooked a day ahead and rewarmed. ( RG927 )

Peach Pound Cake This is a great cake and really not very difficult to make. The addition of fresh peaches (as opposed to canned) is the only way to go here. I have also done this with plums and it is pretty tasty as well. Enjoy, Brooks 1 c butter 2 c sugar 4 eggs 1 tsp vanilla 1 tsp almond extract 1-1/2 c cake flour 1-1/2 c all purpose flour 1/2 c whole milk 1 c fresh peaches Cream room temp butter and sugar until very fluffy Add the eggs one at a time, beating well between Add vanilla and almond (w/1/2 tsp lemon extract) Puree 1/4 cup peaches Fold in puree, remaining peaches coarsely chopped, flour and milk (ending with milk) Bake in a greased bundt or tube pan at 325F for about an hour or until a straw comes out clean Make a simple glaze of 1/2 cup water, 1/2 cup sugar, and 1/2 cup finely chopped peaches. Glaze cake while still warm Garnish cake plate with sliced peaches and cake with powdered sugar. Keywords: Cake, Intermediate, Non-Alcoholic Beverage ( RG926 )

Fresh Spinach and Chevre Tart Serves 4 as Main Dishor 6 as Appetizer. This can be prepared with any type of pastry. It is a pretty appetizer made with filo sheets in ramekins. For serving to the family I use a pate brise short crust. Very quick and easy. You can add thinly sliced tomatoes and basil when they are in season. 4 T good olive oil 2 cloves garlic 1/2 tsp table salt 1 lb (500g) fresh leaf spinach 1/4 c fresh chopped parsley leaves 250 g chevre, fresh or aged 60 g pine nuts olive oil fresh ground pepper prepared short crust, filo, or pate feuillitee Heat the olive oil over medium high heat in a large skillet until hot but not smoking. Add garlic and salt and let sizzle for a few seconds. Add spinach and parsley and toss quickly until slightly wilted. Remove from heat and drain. Slice your chevre into rather thick slices, about 1/2 inch thick. Toast you pine nuts in a small saute pan without oil over high heat until they start to turn brown. Spread the spinach into the bottom of your pastry shell and top with pine nuts and chevre. drizzle with a little olive oil, and give a liberal dusting with fresh ground black pepper. Bake in a moderate oven (200c/400f) until the crust and chevre are slightly browned on top. Keywords: Appetizer, Tart, Main Dish, Cheese, Easy, Vegetables ( RG925 )

Ancho Coffee Dry Rub ½ cup Salt ½ cup Brown sugar ¼ cup Ancho chili powder ¼ cup Espresso Grind Coffee (very fine grind) ¼ cup Granulated garlic ¼ cup Ground black pepper Mix together and rub on beef,pork ribs,lamb,fish. You can also mix with a little oil for a marinade. Keywords: Marinade, Barbeque ( RG924 )

Cholent a la Wilson with Jakoi I present to you, my children, my favorite (only!) cholent recipe. I give no proportions because cholent must of necessity be an uncharted adventure. Tinker with it until it reaches your ethnic core -- whatever that may be. If you wish, you can also make this in your fleishig (meat only) crockpot. Cholent Handfuls of chopped onions Lots of garlic, preferably freshly crushed Sizable chunks of short ribs, brisket, and/or chuck Salt and pepper 8 oz (at least) Barley Mixture of beans (navy, pinto, lima, kidney, and/or great northern) Chunks of peeled potatoes Paprika Jakoi Oil Chopped garlic Chopped onions Mixture of matzo meal, cornflake crumbs, oatmeal, and Grapenuts 2 Eggs, beaten Salt, pepper, and paprika 1. Well before sundown Friday, preheat the oven to 225 degrees F/105-110 degrees C. (If using a crockpot, you can start your Sabbath a bit early and skip this step.) 2. Layer the bottom of a heavy Dutch oven or crockpot with chopped onions and garlic. 3. Add meat. Season with salt and pepper. 4. Add more onions and garlic. 5. Add the barley and beans. Season again. 6. Add more onions and garlic. 7. Add the potato chunks. Season again. Sprinkle liberally with paprika. 8. Add water until the tips of the potatoes peek out like the crest of Ararat above Noah's flood. 9. Make Jakoi: heat oil in a frying pan. Saute garlic and onions until soft and fragrant. Remove from the heat, blend in the matzo meal etc. and eggs and season with salt and pepper. Stir in enough water to give the mixture a drop-from-the-spoon consistency. Heap mounds of the mixture atop the cholent potatoes and sprinkle liberally with paprika. 10. Cover the pot with a heavy lid and bake from sunset Friday until after synagogue Saturday noon. Don't peek! 11. Eat. Enjoy. Keywords: Kosher, Dinner, Beans, Jewish, Main Dish, Beef, Lunch, Easy, The Daily Gullet ( RG923 )

Tangy Sweet & Sticky Grilled Pork Ribs Serves 2 as Main Dishor 5 as Appetizer. These ribs fill the desire for a tender meat falling from the bone drenched in a tangy satisfying barbecue sauce. The ribs are first simmered with herbs, then sumberged into a tangy marinade with red wine that is finally thickened and painted back on the ribs for a tangy, sticky sauce. Finished under the broiler or grill, or on the barbeque. Very little actual work. Ingredients below are noted per person, multiply to make as much as you want at a time. 250 g Pork ribs, seperated 1 small onion pierced with 2 cloves 2 T Herbes de Provence, dried 888 Marinade, per person: 1 c red wine 1/3 c catsup 2 T dark Chinese vinegar 1 T soy sauce garlic 2 T brown sugar 1/3 c vegetable oil 888 Marinade additions to make sauce: 2 t. corn starch s & p, extra sugar as desired Simmer the ribs with the herbs. Cover the ribs with tap water and add herbs and onion. Bring to a rolling boil, and reduce heat to a slow simmer. Simmer on the stovetop for one hour, or in the crock pot on low for up to 4 hours. They are ready to come out when the meat is tender. Marinate the ribs. Mix all marinade ingredients in a large flat pan or plastic container. Place the ribs in the marinade and turn occaisionally. Marinate from 2 hours to one day. Make the sauce and Grill, Broil, or BBQ the ribs. Drain the ribs, reserving their marinade. Mix the corn starch with a little bit of water. Add the corn starch to the marinade, and mix well. Coat the ribs with the marinade / corn starch mix and put them 2-3 inches from a high heat source, under the broiler or grill, or on the BBQ. The sauce on the surface will thicken. Coat with sauce 2 or three times during the final step. Grilling should take about 5 minutes. Sprinkle lightly with brown sugar as desired to achieve caramelization at the end of grilling, season with salt and pepper and serve immediately. Keywords: Pork, Appetizer, Main Dish, Marinade, Easy, Crock Pot, Sauce, Grill ( RG922 )

Braised Lamb Serves 2 as Main Dish. Delicious served over creamy polenta and with a glass of a great big Chianti. 1 1/2 lb boned leg of lamb, or 2 1/2 lb bone in leg of lamb 10 whole peeled cloves of garlic 6 anchovy filets onion, carrot, celery 1 tbsp tomato paste red wine to cover the meat in the pot flour, salt, pepper to dredge the lamb thyme, rosemary Finely chop the celery, carrot, onion and saute lightly in some olive oil, add the anchovies and let them dissolve, coating the vegetables with the anchovy essence. I use some of the anchovy oil when sauteing. Add some thyme and rosemary, mix well, being sure everything is and coated. Cut the lambs up into hunks, dredge in flour with some salt and pepper. Even brown the bone and the meat left clinging to the bone. Remove the vegetable and put into the crock pot. Brown the lamb on all sides and put into the crock pot. Deglaze the saute pan with the red wine pour over the meat. Add the tomato paste and whole garlic cloves. Cook covered for 6 hours or so, then 2 hours before serving, uncover so the liquids have a chance to reduce. Keywords: Main Dish, Easy, Lamb, Dinner, Crock Pot ( RG921 )

Paprika Beef Stew Serves 4 as Main Dish. Perfect over saffron noodles on a cold winter night . 2 cans diced tomatoes, 14 oz 2 lb stew beef, cut in 1 inch cubes 2 T EVOO 1 onion, diced 2 red peppers, fresh roasted, skin removed (or 3 oil packed) 2 T Paprika Salt, to taste Freshly Ground Pepper, to taste In dutch oven or very large heavy frying pan saute beef in EVOO till lightly done on all sides, not too brown. Take out of pan and set aside. Saute onion in same pan (adding more EVOO if needed) till translucent. Add tomatoes, peppers (seeded and chopped), paprika, S&P. Stir and cook for a few more minutes. Stir the beef cubes back into the pan and cook, uncovered, for about 50 or 60 minutes on med-low heat till cooked through, stir every now and again while in the kitchen refilling your wine glass. Serve over pasta or rice. Keywords: Main Dish, Easy, Beef ( RG920 )

Cottage Cheese Pancakes Serves 4 as Main Dish. I'm not fond of the fluffy kind of pancakes which absorb too much syrup. These are very tender and delicate. I use Breakstone 2% or 4% fat small curd cottage cheese. These are also great for Atkins or other low carb diets. By my count, 11 grams carbs per 3-pancake serving, using 1/4 C. batter per pancake. Add additional carbs depending on the topping. 1 c cottage cheese 6 large eggs 6 T flour 6 T melted butter Pinch salt Combine all ingredients in food processor and process until smooth. Bake on griddle or iron skillet over medium or medium high heat until cooked on both sides. I usually serve with Blueberry-Orange Sauce made by cooking fresh or frozen blueberries in orange juice and sweetening to taste Keywords: Breakfast, Brunch ( RG919 )