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  1. This week I made dinner for a group of friends, and the dinner included Mexican rice. What I made was based on studying several recipes for Mexican rice and then developing my own recipe. It's called "restaurant-style" because it reminds me of rice dishes I've had in several restaurants. So, first the recipe and then some notes. Shel's Restaurant-Style Mexican Rice Ingredients 1 (14.5 oz) can Muir Glen diced fire roasted tomatoes with chilies ½ medium white or yellow onion, peeled and chopped medium 1 cup chicken stock 1 tsp Diamond Crystal kosher salt, or to taste ½ - 1 tsp ground cumin 3 - 4 Tbs neutral cooking oil or rendered lard 1 cup long grain white rice 1-2 chili peppers (optional, or to taste) such as Peruvian, seeded and minced 3-4 garlic cloves, pressed ¼ cup very finely chopped cilantro 3 Tbs fresh lime juice Directions Place rice in a fine-mesh strainer and rinse under cold running water until water runs clear. Place strainer over bowl and let rice drain. Put the tomatoes their juice, and the onion in a food processor and puree until smooth. Transfer the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. Turn heat down to keep liquid hot, close to boiling. Meanwhile, heat the oil in a heavy pot or Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring often until lightly toasted and golden, 8 to 10 minutes. Add the optional pepper and cook until slightly softened, a couple of minutes at most, adjusting the heat as needed. Add garlic and cook, stirring, until fragrant, about 30 - 60 seconds. Pour the hot tomato mixture over the rice and stir to combine. Be careful, it may bubble and roil vigorously. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Cover pot with a clean towel and place the pot lid over, and let stand an additional 10 to 15 minutes. Add the cilantro and lime juice, and fluff gently with a fork. Taste and adjust seasoning if desired. Notes: I used home-rendered lard for the oil to sauté the rice. Were I to do this again, I might opt for some lard purchased at the nearby Latino market. Their lard is light tan in color and just a little more flavorful. You can really add a little more cumin without unbalancing the dish. I kept the amount low because one of the guests prefers more mild food. Up to 1 tsp of ground cumin would probably be fine. I used a California basmati rice, as that's what was in the cupboard, and while the results were good, the next time I'd like to try a different long grain rice. Trader Joe's sells an organic diced, fire roasted canned tomato with green chilies. Hunt's also sells a diced, fire roasted tomato, but without green chilies and it's not organic. I've tried them all and prefer the Muir Glen brand, but have used TJ's when necessary. The Peruvian peppers (Aji Amarillo) worked out beautifully in this dish. I used 1 1/2 peppers, each about 3-inches long, with seeds and membrane removed. After tasting the Aji Amarillo in this dish, I'd be hard pressed to use the more common, and typical, jalapeño, but that, and other peppers, or none at all, would be fine. So, give this recipe a try and put your own spin on it ...
  2. I just made this again yesterday and thought I'd share the recipe. Measures are approximate. About 5 chicken thighs on the bone 1 pound spicy Italian sausage, broken up 4 cups chicken stock 1 28 oz can diced tomatoes 1 tb herbs de Provence 1 bay leaf Salt to taste 2 tb butter 1/4 cup flour 1 cup frozen yellow corn kernels 3 stalks celery 2 cups chopped okra rounds 2 large onions 3 tb olive oil 1. In a Dutch oven, heat oil, herbs, and bay leaf in pan and brown chicken. Remove chicken from pan. Add butter until melted. Slowly add flour and cook long enough to make a red roux. 2. Add diced onions and celery and cook until they release their aroma. Add sausage and break up 3. Add tomatoes, chicken stock, and return chicken to pan. Simmer for 45 minutes, covered. 4. Add okra and corn, simmer uncovered 1 hour. Salt to taste.
  3. This quote comes from "The Joy of Cooking" by Irma Rombauer, Marion Rombauer Becker and Ethan Becker, last copyright date 1997: "This dish [Chicken Tetrazinni] was created nearly a century ago by the great French chef Auguste Escoffier in honor of the legendary opera star Luisa Tetrazinni." My well-tested recipe comes from the "Betty Crocker Cookbook", last copyright date 1976: Chicken Tetrazinni 1/4 c butter or margarine (use butter, of course, and I’ve also used chicken fat) 1/4 c all-purpose flour 1/2 t salt (this will depend on the salt level of your broth) 1/4 t pepper 1 c chicken broth 1 c whipping cream (I use 2 % milk, and it’s delicious) 2 T sherry (I use 1/4 c good chardonnay) 7 oz [dry] spaghetti cooked and drained 2 cups cubed chicken or turkey 1 can (3 oz) sliced mushrooms drained 1/2 c grated Parmesan cheese Heat oven to 350 F. Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. I like to cook this for a while until it’s smooth, bubbly, and has turned into a light blond roux. Remove from heat and stir in broth and cream or milk if that’s what you choose to use. Heat to boiling, stirring constantly until it thickens and boils and simmer 1 minute. Stir in wine, spaghetti, chicken and mushrooms. Pour into greased 2 quart casserole. Sprinkle with Parmesan evenly. Bake uncovered 30 minutes or until bubbly. If it hasn’t browned, they say to briefly broil it, but mine always browns nicely by the time it boils. Your oven my be different. They say 6 servings, but we get more like 4 in my house, and we are older and not heavy eaters any longer. Might be different if you used cream, but my husband has a stent, so ... This is a creamy umami bomb with homemade broth, chicken, mushrooms and Parm! I like to add a little more (like a 1/4 c each of broth and milk) because I like it creamy. I’ve also made it with fresh sliced sauteed mushrooms, and it’s even better, but very delectable even with canned ones. I’ve also made it with a chicken bouillion cube when I was younger, before I learned that making your own stock was worth it, and it’s still a good dish. It’s been too long since I made it. I bought a fresh roasting chicken today, so I know what’s happening with some of the leftovers. I hope if you make this that you will enjoy it as much as I have over 40 years.
  4. Grandma Bessie’s Chicken-Matzo Ball Soup This is not a typical Matzoh Ball recipe. Rather, this is a recipe that has been used mostly for holidays and special occasions as it contains ground chicken breasts. In Eastern Europe, Italy and the Mid-East, where Grandma Bessie's recipes have their origin, it was an expensive luxury to make such a soup. Ingredients 1 chicken breast fillet, 2 halves, skinned and trimmed of fat 8 cups home made chicken stock 3 eggs lightly beaten 3 Tbs schmaltz*, unsalted butter or vegetable oil 1¼ tsp Diamond Crystal salt ⅛ tsp fresh ground nutmeg ⅛ tsp fresh ground white pepper ¾ cup matzo meal ** Some vegetables like celery and carrot, maybe some onion or leeks Directions Grind or finely chop the chicken breast, or use a food processor but don't make the breasts like paste - leave a little texture. Combine eggs, ¼-cup broth, schmaltz, salt, pepper, nutmeg, matzo meal and ground chicken breasts and mix well using your hands. Set aside in the refrigerator for at least an hour. Bring the broth to a boil and add the vegetables, if using. Let them cook at a good simmer for a few minutes. Meanwhile, shape the chicken mixture into about 12 balls, bring broth to a boil, and drop them directly into the boiling stock. When the stock comes to the boil again, reduce the heat and simmer, covered, for about 20-30 minutes, until the balls float. (Check for doneness by cutting open one matzo ball) Serve right away, nice and hot!. *Schmaltz is rendered chicken fat, and can be purchased at many butchers, or, of course, rendered at home One may use unsalted butter or vegetable oil as well, but the results won't taste quite the same and will not be authentic. ** Feel free to ad some more matzoh meal if the mixture seems too loose, add a little more broth if too firm. Experiment a little. It wouldn’t hurt.
  5. Shel's Curried Lentil Soup Ingredients 3 Tbs EVOO, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped and divided 2 Tbs or more of curry powder 1 cup French green lentils (lentils du Puy) 4½ cups or more water, divided (chicken stock and water 50/50 is a good option - don't go too heavy with the chicken stock) Bay leaf or two depending on size, type, freshness (ideally, Turkish bay leaves) 1 Tbs fresh ground toasted coriander 1 Tbs fresh ground toasted cumin seed S&P 1 15-oz can chickpeas or equivalent home made 1 Tbs fresh lemon juice Zest of one lemon 2 Tbs unsalted butter 2 green onions, thinly sliced 1 lemon cut into six wedges Directions Heat 1 Tbs oil in a heavy large pot over medium heat. Add onion and carrot, sprinkle with salt and fresh ground pepper. Cook until onion is translucent, stirring occasionally, about 4-minutes. Add half the chopped garlic, stir until vegetables are soft but not brown, about 4-minutes longer. Add 2-Tbs curry powder, the cumin, the coriander, and stir until fragrant – about one minute. Add lentils and 4-cups liquid. Add bay leaf. Sprinkle with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes. Meanwhile, in food processor, puree chickpeas, lemon juice, lemon zest, ¼ cup water, remaining 2 Tbs olive oil, and remaining garlic. Add chickpea puree and butter to lentil soup. Adjust salt and pepper, and add additional curry powder if desired. Add water in ¼ cupfuls to thin to desired consistency. Soup can be made a day ahead. Cool, cover, and refrigerate. Rewarm before continuing. When serving, sprinkle with thinly sliced green onions and serve with lemon wedges. Notes: I use a mild curry for this. I only use Lentils du Puy. and they are highly recommended for the way they cook and their flavor.
  6. Asparagus Pesto on Whole Wheat Pasta Cindy Alexander, an adaptation of a Michael Chiarello recipe This is a great way to use asparagus ends! 1 lb asparagus 20g (1 cup lightly packed) basil leaves 2 tablespoons pine nuts or slivered almonds 2 cloves garlic, sliced 1TB freshly squeezed lemon juice, or to taste Salt and freshly ground pepper to taste About 1/2 cup extra virgin olive oil 80g (about 1 cup) freshly grated Parmesan or Pecorino cheese 1 box (13.25 oz) dried whole wheat rotini or other pasta Boil the asparagus in salted water until very tender. Drain, reserving the water, and cool slightly. Put in a food processor with the all of the other ingredients except the oil, and puree well. With the machine running, slowly add the olive oil. Taste and adjust for seasonings and consistency. It should be about the thickness of mayonnaise. Return the water used for cooking the asparagus to a boil and cook pasta. Drain, reserving about 1/2 cup of the pasta cooking water. Mix the pasta and pesto, thinning with the pasta cooking water as necessary. Taste and add salt, pepper, and additional lemon juice to taste.
  7. For those folk who have access to a fig tree or two, here is a recipe for Green Fig Preserve inherited from my fathers recipes. The resulting product is magic on buttered toast and with cheese. The figs must be picked before they ripen and soften. Whole Green Fig Preserve Ingredients: 100 green figs 2 tablespoons bicarbonate of soda (baking soda) 3.4 litres water Method: Scrub the figs and cut a cross into the end opposite the stalk. Mix the water and bicarbonate of soda and soak the figs overnight. Remove from the water and weigh the figs, recording the weight. Place into clean boiling water and boil for 15 minutes or until just soft. Drain and then dry the figs well, removing excess water. Syrup: For each 500g figs or part thereof, mix 500ml water with 500g sugar. Boil the syrup until it just starts to thicken. Add the figs and boil until the syrup is thick. Add 1 tablespoon lemon juice for each 250g figs and just bring to the boil again before removing from the heat and letting cool. Bottle the figs and cover with the syrup. Note 1: If the syrup froths whilst boiling, add a small lump of butter. Note 2: A small stick of ginger can be added during the boiling process to add a slightly different flavour.
  8. Beef Rendang Rendang took the top position on the list of 50 most delicious foods in the world, according to the survey by CNN based on 35,000 votes in 2011. Here is the authentic beef rendang recipe from the birthplace of rendang- Minang, Indonesia. This is my recipe and would like to know what you think: Beef Rendang Recipe (Rendang Minang) Recipe type: Main Cuisine: Indonesian Prep time: 20 mins Cook time: 4 hours Total time: 4 hours 20 mins Serves: 4 Ingredients 1 kg of beef Beef 600ml of coconut milk 100ml of vegetable oil (A)Seasoning (blend): 4 candlenuts 12 cloves of garlic 300 g of red chili 250g of onions 50g of ginger 50g of galangal 50g of turmeric 1½ tsp of coriander 1 tbsp (15g) of salt 1 tsp of sugar 4 green cardamom 11/2 tsp of cumin 10 cloves (B)Seasonings and Spices: 4 stalks of bashed lemongrass 3 kaffir lime leaves 1 keping assam keping 2 turmeric leaves, tied up Instructions 1. Dice the beef to 2 cm squares. Do not cut the meat too small so that when cooked the meat does not break into smaller pieces. 2. Place the diced beef in a colander to drain the excess water. Let it dry and set aside. 3. Blend all the ingredients in (A), set the blend aside. 4. Remove the green part and the outer layer of the lemongrass. Use only the white portion of the lemongrass. and bash it so that it can easily release the flavor. 5. Heat up the oil, saute the spice paste (A) on low heat until it becomes aromatic. 6. Add the coconut milk and spices (B). 7. Add the beef and cook on medium heat. 8. Stir continuously over low heat until the oil is separated from the spice mixture. 9. Cook on low heat for about 4 hours until the beef fully absorbs the flavor of the spices and the color turns to dark brown. 10. Serve this delicious authentic Minang rendang with steamed rice. Enjoy. There are some additional details about the cooking method that you can view it at http://tasteasianfood.com/beef-rendang-recipe/ KP Kwan
  9. My grandma used to make us large pot of red cabbage, and we loved it so much. Unfortunately we don't have the exact recipe from her and because her memory isn't the same as before, we can only try and recreate the flavors. I think I've done pretty good and this recipe is a hit at my house. Ingredients: 2 Tablespoon olive oil 2 medium large carrots 1 small-medium white/green cabbage 1/2 package tomato paste (= 130 gram ) 1 teaspoon salt 1/4 teaspoon turmeric 1 teaspoon paprika 4.5 teaspoons of sweetener or sugar pinch of black pepper Preparation: Separate cabbage leaves, rinse and cut to stripes. Peel carrots, rinse and cut to cubes. Preheat oil in a pot, add cabbage and carrot and cook for 5 minutes, mixing occasionally. Add tomato paste, salt, turmeric, paprika, sugar and black pepper and mix well. Lower the heat to medium and cook with a lid, stirring occasionally. Cook for 20 minutes or until it reaches the desired softness, I didn't add any water, but if you need then add a bit and of course use a pot with non stick bottom.
  10. Broken or Smashed Eggs is a very easy and classic dish that Lucio made famous. Here is the recipe (4 p.) 4 eggs 5oo gr potatoes 1 slice iberian ham (optional) Fry the eggs in a saucepan with high amount of olive oil Peel, cut and fry the potatoes into french fries Cut the slice in mid size pieces (like 2 fries big or so) Serve all together. Cut the eggs so the yolk will drench the fries and ham and mix everything together. You can take this dish as: - A first course and then any other - A main course if you have had some "tapas" or "aperitivo" before. I recommend to pair this with a red wine. I like the "Toro" ones because they have full body and strong flavour. So simple and yet... so hard to pick a seat. It's one of the celebrities spot in Madrid. Booking in advance is a must but going once is well worth it.
  11. This is a great tasting, flavorful method of preparing chicken, especially breasts, with a yogurt marinade. I've made this dish several ways, and with different parts of the chicken. To my taste this marinade works best with breast meat, but you may want to try thighs as well. You can either skin the chicken first, or place the marinade under the skin and then, when baking or grilling the bird, opt for a crisp skin. I haven't found much difference in the moistness of the meat with or without the skin, but I generally slather the marinade on pretty thick. Cooking time and temperature will have as great an effect on moistness as whether you cook the meat with the skin on. Recipe makes enough for 4 - 6 nice sized chicken breast halves.   Yogurt Chicken Breasts 1 cup plain low-fat yogurt or regular yogurt 2 - 3 cloves garlic, minced very fine or pressed 1/2 cup finely chopped yellow onion (I like Maui or 1015s) 1 Tbs coriander seeds, toasted and ground fine 2 tsp cumin seeds, toasted and ground 1 tsp whole black peppercorns, ground 1/2 - 1 tsp crushed chilpectin peppers, seeds included (other peppers are ok, avoid cayenne) 2 Tbs finely chopped fresh mint 4 - 6 chicken breast halves (2 - 3 whole breasts) Take whole coriander and cumin seeds and put them in a small skillet over medium heat and toast them for a couple of minutes while constantly shaking the skillet. As soon as they get aromatic remove from heat and skillet and let them cool a bit before grinding them fine. Grind them with whole (untoasted) black peppercorns. Add the spices, garlic, onion and chopped mint to the yogurt and stir well to mix. Pat the chicken breasts dry and either remove the skin or gently separate the skin from the breast halves, making a pocket into which the marinade will go. Place the breasts in a glass baking dish with sides higher than the breasts are thick and generously cover the skinned breasts with marinade, or stuff a generous amount of marinade under the skin. Cover (if using plastic wrap, take care that the film doesn't come in contact with the chicken breasts) and marinate in the refrigerator for about 8 - 12 hours. Chicken can be cooked in the oven at about 400 degrees for about 30 - 35 minutes, or grilled over hot mesquite coals for about 40 minutes. Naturally you may need to adjust your cooking time and temp depending on the size of the chicken and your own oven. You may certainly adjust the amount of seasoning to suit your taste. I often use a little more of the coriander, cumin and black pepper, depending on my mood and who, if any, my guests may be. Pequin chiles are also good in this recipe. Definitely DON'T use ground cayenne pepper. This also works nicely without the onions.
  12. Maklouba (Arabic for upside-down). An hearty rice dish with baharat spice mix (mostly cumin, allspice, cinnamon, black pepper and turmeric). Roasted eggplant slices, cauliflower and carrot slices. Also plenty of chickpeas and caramelized onion. Topped with toasted pine nuts. It may sound involved, but it is an easy dish to make. The common preparation is to fry the vegetables, but this results in a dish that is too rich and oily to my taste, so I roast them. It is also very common to add chicken, which I do not. If you do eat chicken, it is possible to add it, use roasted chicken thighs instead of some of the vegetables (make sure not to over cook them, as they will steam further in the rice). Rice can be boiled in water, or for better flavor, in chicken or vegetable stock. If using stock, there is no need to discard it after cooking the rice in it, it can be used later. The rice starch will give it some extra body. Make sure to use a non-stick pot or to grease it well. I use an anodized aluminium pot which works wonders. If using a gas stove, make sure the pot has a thick bottom for even cooking. Ingredients about 60 g dry chickpeas (150g ounce cooked, about a cup) 1/2 teaspoon salt a pinch of baking soda for faster cooking 2 small eggplants or a single large one, unpeeled, sliced 1.5cm (1/2in) thick (apx. 600 g) 1 small cauliflower, separated to bite size clusters (apx. 400-500g) 2 carrots, thinly sliced (3mm / 1/8in) (apx. 200g) 1 large onion, diced 2 large cloves garlic, minced 2 tomatoes, diced olive oil or butter 1.5 cups long grain rice (basmati or jasmine) 2 to 2.5 teaspoons salt 0.5 teaspoon hot chili flakes bahart spice mix (see below, 7 teaspoons) 2 tablespoons lemon juice 3 tablespoons milk or stock 2 tablespoons chopped parsley 2 tablespoons well toasted pine nuts for bahart, total of 7 teaspoons (you can use store bought instead, but I prefer to make it to my taste as follows): 1.5 teaspoon ground cinnamon 1.5 teaspoons ground cumin 0.5 teaspoons ground turmeric 1 teaspoon ground allspice 2 teaspoons freshly ground black pepper 2 bay leaves (no need to grind) Preparation Soak rice in water overnight, or soak in hot water for 30-60 minutes. Cook chickpeas in 2 cups of water, with salt and baking soda, until completely soft. Chickpeas can be cooked a day ahead, but must not be cold when mixed into rice. Preheat oven to high heat (250 degC / 460 degF), use convection mode if possible. Brush eggplant slices, carrot slices and cauliflower florets in oil. Roast until cauliflower is browned and slightly charred, yet quite firm and carrots are slightly softened, about 10 minutes. Remove carrots and cauliflower. Flip eggplant slices and bake until dark brown, another 10 minutes. Bring 6 cups of water or stock (without added salt) to a rolling boil. Add rice and cook like pasta until rice is partly cooked, but still firm in the grain's center. About 4 minutes. Drain rice (do not discard stock, if using, see note above). Wash rice under some cold water to stop cooking. Drain well. cook onion in some oil until browned. Add garlic,salt and all the spices. Cook on a small fire for a minute or two until aromatic. Remove from heat. Mix rice into onion and spice mixture. Add lemon juice, milk or stock, tomatoes and chickpeas. Mix well. Pour 1-2 tablespoons of oil (or butter) into a heavy non-stick pot (about 25cm / 10in), spread oil over bottom and sides. evenly cover the pot with a layer of rice and pack well. layer vegetables and rice in the pot. Cover pot with a thin towel or cheesecloth. Cover with a tight lead. Place on high heat for 10-12 minutes, until sizzling can be heard. Lower to very weak heat and cook covered for 40 to 50 minutes. Place pot on a wet towel to chill it's bottom and make the ricer less likely to stick. Uncover and place a platter on top of pot. Swiftly flip pot and platter together and place on counter. Tap firmly, as needed, to release rice from pot. Sprinkle pine nuts and parsley. Serve immediately. In those photos I used feta cheese instead of pine nuts, also, the crust is a little paler then I like.
  13. Makes 40 cookies, 2 loaves. 50-60 g very aromatic olive oil 80 g honey 120 to 150 g sugar (I use 120 because I like it only gently sweet) 2 eggs 2 teaspoons of fine lemon zest, from apx 1 lemon 230 g flour 1 teaspoon salt 1 teaspoon baking powder 75 g lightly toasted peeled pistachios 50 g lightly toasted almonds (you can replace some with pine nuts) Optional: a little rosemary or anise seed Optional: more olive oil for brushing Heat oven to 170 deg C. In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. Separately mix together the flour, salt and baking powder. Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. Add nuts and fold until well dispersed. On a parchment lined baking tray, create two even loaves of dough. With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. Remove from tray and let chill slightly or completely. Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. Brush with extra olive oil, if desired. This will and more olive flavor. Let chill completely before removing from tray. Cookies keep well in a closed container and are best served with desert wines or herbal tea.
  14. This style of kugel is called "Jerusalem kugel". Egg noodles in caramel, cinnamon, ginger, plenty of black pepper. Baked, in a low oven all night long in order to give it this signature brown color and flavor. Traditionally made on Friday night and served on Saturday morning. The kugel is best served warm as a warming wintery breakfast, but it can also be served at room temp during warmer months. Most kugels are cooked with no dairy for kosher reasons, but I much prefer the taste of butter. Sub it with natural oil if desired. Raisins can be added if you like. Feeds 8 as a hearty breakfast or much more as a first/last course. It's usually made much larger, and you can scale the recipe both up and down with no adjustments. 400g good quality dry egg noodles or dry egg pasta. I prefer thin noodles, slightly thinner the spaghetti (~3mm). 50g cold butter, cut into pieces 4 eggs 1 teaspoon salt 1 teaspoon cinnamon 1 flat teaspoon dry ginger, or a full teaspoon if you like more ginger flavor 2 to 3 teaspoons black pepper, ground finely (make sure to use freshly ground pepper) 1 tablespoon milk, cream or water 50g walnuts, roughly chopped 200-250g white sugar (I use about 225g, preferring my kugel not too sweet. you can use up to 300g for a really sweet kugel) Pick a somewhat narrow and tall pot that can just hold the cooked noodles/pasta. A cake pan can be used instead, as long as it can be tightly sealed. Make sure to slice the butter and keep it cool. Heat oven to 200 degC. Mix together eggs, milk (or cream/water) salt, spices and almonds. Keep refrigerated. Cook noodles in slightly salted water until almost al-dente, drain well. You can cook the pasta in the pot used later for baking. Meanwhile, in a good, wide pan, cook sugar to very dark caramel. I prefer the dry caramel method, but do use wet method if you like it better. When very dark, immediately remove from heat and add butter to cool the caramel and stop it from burning. Add cooked noodles and mix well to coat in caramel. If caramel starts to harden, place pot on medium heat and push the chunks to the bottom until they melt. Let the noodles chill slightly then add egg and nuts mixture. Mix until well combined. if your pot or pan used for baking is not non-stick, then grease it. Pour noodles into pot or pan and slightly flatten the top to look even. If you see any nuts poking above, push them down slightly so that they don't burn. Tightly cover the pot or pan with aluminium foil to keep moisture inside. Cover with a lid and place in hot oven for about 15 minutes. Reduce heat to 100 degC (210 degF) and bake overnight, about 10 hours. To serve, remove foil and invert kugel on a tray. Serve with pickled cucumbers (not everyone likes this combination, but try). Leftovers can be chilled and reheated later (microwave or oven both works, the later might dry it too much if you are not careful). You can also pan fry leftover slices.
  15. This recipe is a little labor intensive, but the results are definitely worth it. This is less a recipe than a technique, and so quantities are not specified. Olive or vegetable oil Chiles poblanos, skinned and seeds removed without making a big hole Queso fresco, cut into thick chunks to tuck into the chiles Eggs,separated Flour Salt and pepper to taste Good ripe tomatoes, or canned if the market has let you down White onion Garlic Dried oregano Chicken broth Rub the chiles with a light coating of oil, which makes them blister faster and doesn't overcook the flesh. Put under a broiler or turn over a gas cooktop until blistered and blackened. Pop into a plastic bag to steam and then peel and discard the seeds while trying not to make a big slit in the chile. I use a scissors to snip off the seed thing below the stem. Leave the stem on if you can--it will come in handy later. Put about an inch of oil in a skillet and heat to medium high. Beat the egg whites until stiff, fold in the yolks and enough flour to make a fairly loose batter. Try not to deflate the egg whites too much. Put some flour on a plate. Stuff each chile with a log of the cheese, roll in the flour and then dip into the batter. Try to keep the opening overlapped before you roll in the flour. It will keep the cheese inside a little better. Fry the chiles until both sides are golden brown and delicious (thank you Alton Brown) and remove to a plate lined with paper towels. You can use the stem to turn the chiles, but a spoon also works. If using fresh tomatoes, chop roughly and put in a food processor bowl. Roughly chop the white onion and garlic and add the oregano to the food processor. Buzz together until smooth. If using canned tomatoes, just dump them into the food processor and then add the onion, garlic, and oregano. Heat oil in a skillet and fry the sauce for a few minutes to thicken it, and then add the chicken broth. You are aiming for something runnier than you want for the final sauce. Cook the sauce until there's no taste of raw onion. Gently slip the chiles into the broth. Cover and simmer for 20 minutes, and then serve on white rice. You can add a salad or simple vegetable to the plate. Again, I apologize for the vague ingredient list. I was not given specific amounts by Alicia, because this is less a recipe than a technique, which I think is very straightforward. I've made this several times and I recommend breaking up the tasks, like roasting the chiles the day before. And if it's possible, this is almost better the next day. Nancy in Pátzcuaro .
  16. Makes enough for a 27-28cm (10-11") pan or two 20cm (8") pans (preferably a spring-form). While the cheese and cream part of the cake is not baked, the crumbs and crust are baked. You can can use a shredded biscuits crust, if you want to omit baking completely. The crumb recipe is my go to pie crust. You can use another recipe you are used to make,just make sure to adjust the amounts. This recipe is much easier then I make it look with my limited writing ability. Crust: For crust and crumbs : 200g + 100g AP flour 90-100 g brown sugar (not dark brown) 1 teaspoon salt 180-200g cold, chopped butter Egg wash Optional jam Filling: 12g gelatin 50ml water 500ml whipping cream (I use regular cream, not heavy one) 500g fromage blanc (or any other soft, smooth, white and not too acidic fresh cheese, such as quarck or even ricotta) - 5% to 8% fat (not more, otherwise it will be to heavy) 250g cream cheese (reduced fat is acceptable, as long as it's flavorful and tart) 120g sugar (about half of a full cup) 1 teaspoon of vanilla extract To make the crust: Prepare oven safe cake pan, preferably spring-from. If using regular pan, cut a piece of parchment paper to the shape of a pan, but leave four "handles, extanding outside of the circular shape. Those handles will allow the release of the cake from the pan. Also, prepare another small baking sheet or pan to bake the crumbs in. In a food processor, combine 200g flour, sugar and salt. Add chopped butter and pulse until it form an even dough (it will be sandy at first, then start to form). Add remaining flour and pulse until the dough breaks into small pea sized crumbs. Remove slightly more then 1/3 of the dough, and gently spread on the second baking sheet/pan. Break any large chunks. Pulse remaining dough crumbs until it forms a rough dough. Remove from food processor and flatten to a rough disk shape. Wrap dough in plastic wrap and refrigerate both it and the crumbs for about an hour or more. Preheat oven to 190 dC (375 dF). Roll dough disk so that it almost fills the cake pan. It will be very flaky and prone to brake. Take the rolled dough, in pieces if need be, and fit into the cake pan. Use your fingers to push the dough so that it fills the pan and sticks together. Try to make it somewhat evenly thick. Cover the crust in a thin layer of egg wash. This helps keep it crisp, and is not mandatory. Bake both the crumbs and crust until nicely browned and crisp (crumbs tend to be ready slightly sooner). Let chill completely. Store crumbs in a air tight container until ready to serve. Optionally, spread jam over the crust. To make the cheese filling: Pour the water into a small bowl and bloom the gelatin for 10 minutes. Heat the bloomed gelatin in the microwave for apx. 15 seconds until melting. Mix about 3 tablespoons of the cheese into the gelatin in order to make it blend in easier. In a large bowl, mix together cheeses, vanilla and the gelatin mix. Whisk cream and sugar until thick and airy. Fold a third of the cream into the cheese mixture. Fold the rest of the cream in the cheese mixture until even and light. Do not over mix. Pour onto cake crust. It's best to freeze the cake for 30 minutes in order to help it set faster and be more airy. Don't freeze for longer then that. (It's OK to skip this stage if you don't have free freezer space) Let chill for a minimum of 6 hours, preferably overnight. Use an air drier or a warm towel to slightly heat the pan walls. Release from pan and top with the crumbs (Make sure there are no large chunks). Slice with with a moist and warm knife for the cleanest cut.
  17. This is a very classic recipe for cheesecake, which is often served in Shavuot holiday dinner. Makes enough for a 28cm (11") pan or two 20cm (8") pans (not a spring-form). 750ml fromage blanc (or any other soft, smooth, white and not too acidic fresh cheese, such as quarck or even ricotta) - 5% to 8% fat (not more, otherwise it will be to heavy) 200ml sour cream (reduced fat is accaptable) 6 eggs (size L) 220g sugar (about one full cup) 90g cornstrach (2/3 of a cup) 1-2 teaspoons of good vanilla extract Optionally, you may add some pre-saoked raisins (rum, brandy or ornage liquer are best, plain water also works) for topping (optional): 200ml sour cream 4-6 teaspoons of confectioners sugar (adjust by taste) optionally: 2-3 tablespoons of triple-sec (or cointreau or whatever liqueur you like. I can imagine creme de cassis being quite nice) Mix all topping ingredients together. Grease the pan well - bottom and sides. Place a pan or pot, with a few cups of water, on the bottom of the oven. Place a sheet pan in it's middle. Preheat to 170 dC (340 dF). Separate the eggs yolks from the whites (one by one, don't risk breaking a yolk into all the whites ). In a large bowl, mix the yolks, cheese, cream, starch, vanilla, half of the sugar, and the optional raisins. Using a mixer, whisk the egg whites until forming a foam. Gradually add remaining half of the sugar. Stop whisking when the egg foam is stable yet flexible (firm but not stiff peaks). Fold 1/3 of egg whites into the cheese mixture. Gently fold remaining foam until well combined. Do not over-mix as to not break the foam. Pour batter into greased pan and place onto the baking sheet, previously placed in the oven. The oven should be steamy from the pan at the bottom. Pour 2 cup of room-temp water onto the baking sheet, around the cake pan (you will now have two water baths - one around the cake and one bellow). Bake 10 minutes before reducing the oven thermostat to 140 dc (285 dF). The cake should have risen quite well by now. Continue baking for another 50 to 70 minutes. A toothpick inserted into the cakes middle should remain mist but clean. Remove from oven and let chill slightly. Spread cream cheese topping while the cake is lightly warm. Place the cake in the refrigerator for a minimum of 4 hours before serving.
  18. This makes one not very large cake in an "English cake" pan (26x6.5 cm / 10x2.5 inch). You may want to double up the recipe and make two FoOr variation, you can use any citrus, and add mixins such as poppy seeds, candied ginger, sumac, raspberries, etc. Please tell me if you make it, I really hope that you will like it! Lemon-mandarin pound cake Batter: 140g white flour 3/4 teaspoon baking powder (7 g) 190g white sugar 1/8 to 1/4 teaspoon salt (1.5 g) 15-20g fine zest from a lemon and an orange/mandarin 160g labaneh or tart Greek yogurt or (5% fat or more) 2 large eggs 45g olive oil - aromatic, but not too vegetal, you can use natural oil if preferred 1 teaspoon vanilla extract For syrup: 25g sugar apx. 7-6 g of long and thin stripes of peel (zest) from a lemon and an orange/mandarin - see photo below for reference Apx. 45g lemon juice Method: Heat oven to 170 deg C (340 deg F). Grease one pan. Prepare 3 mixing bowl: one of them should be quite large and another should be a mixer bowl to beat the egg whites in. In the small bowl, measure flour and baking powder. In the large bowl, mix sugar, fine citrus zest and salt. Let it rest while you proceed. Separate eggs, placing egg whites in the empty mixer bowl and the yolks in the large bowl with the sugar and zest. Add yogurt, vanilla and oil to the bowl with the sugar and yolks. Beat egg whites to soft peaks. Beat yolk-sugar-yogurt mixture until smooth and fluffy, about 5 minutes. Fold the egg white foam into the yolk mixture, until smooth and almost uniform. Sieve flour and baking soda mixture over the liquids. Fold from the bottom up just until uniform. Do not over mix. Pour into greased pan. Bake for apx. 45 minutes. A skewer should go out cleanly. The cake should rise to fill the pan and get a tan color. Do not over bake. While the cake bakes, make the syrup: Mix together sugar and peel stripes (long zest). Mix well for the sugar to draw flavor from the peel. Add about the lemon juice and mix well until the sugar dissolves. If it doesn't, heat the syrup very briefly. When the cake is out of the oven, pierce it all over with a thin skewer or toothpick. Pour the syrup over the cake while it is still hot from the oven. Spread the remaining syrup soaked peel strips over the cake. Let chill and store in an airtight container, or wrapped in nylon. For variation, you may add candied orange peel, poppy seeds, mint, raspberries, etc.
  19. Made with tahini paste (part of it wholemeal), butter, honey, vanilla, flour, cornstarch, some salt (no eggs). Topped with toasted almonds. Those has a strong nutty sesame flavor, the vanilla and honey round it with a floral note and just enough sweetness to feel like a treat. The salt gives a gentle kick. Texture wise, those are like a pate sablee, with slightly sandy melt-in-the-mouth creaminess. Those are some of my favorite cookies to eat, but I rarely make them. Makes 23-25 small cookies, can be doubled as long as it fits in your food processor. 135 g flour 40 g cornstarch (you can use finely ground almonds instead, if you do, reduce apx 10g tahini) 30 g sugar 1/8 teaspoon of salt 1/2 teaspoon baking powder 70 g cold butter, cut into cubes 40 g honey 1/2 teaspoon vanilla extract 1/4 teaspoon butter extract (it's not a must, use if you have it on hand) 110 grams tahini paste (if you want, you can use part or wholemeal tahini. Whatever you do, make sure to choose a good tahini, with a strong nutty flavor, and a gentle sweetness, avoid tahini with notable bitterness) 1/2 tablespoon water 25 small toasted almonds (peeled or unpeeled) - You can also use toasted pistachios (tastier, but not as pretty) or spread toasted sesame seeds Preheat oven to 170 deg C. In a food processor mix together flour, cornstarch, sugar, salt and baking powder. Add butter, honey, vanilla and butter extract. Blend in pulses until the mixture is a slightly grainy powder and seems uniform. Add tahini and water. Process until dough begins to form. Transfer mixture to working surface or a wide bowl. Using hand or spatula, fold together once or twice to form a dough. Create small balls and place them on a baking pan lined with a baking sheet. Slightly flatten each ball to an apx 1/2 inch (1cm) height. The cookies will not flatten further during baking. Push an almond into the top of each cookie. (Alternatively, roll cookies in sesame seeds prior to flattening) Bake for about 18-20 minutes, until just very lightly golden. Let cool completely.
  20. Oklahoma Baked Beans Cindy Alexander 1 lb pinto beans, soaked overnight and drained ½ small onion, separated into petals 4 large epazote leaves ½ lb bacon, preferably Trader Joe’s uncured ends and pieces 1 medium yellow onion, finely chopped 1 14.5 oz can crushed tomatoes (or whole tomatoes, crushed in the pan) 1½ cups barbecue sauce, preferably Head Country® Original ½ cup brown sugar ¼ cup molasses 1 TB dry mustard, preferably freshly ground 3 tsp kosher salt, divided ⅛ tsp ground cloves, preferably freshly ground ¼ tsp freshly ground black pepper ¼ tsp Aleppo pepper Preheat the oven to 250°F. Rinse and drain the beans. Put them in a Dutch oven along with the epazote, onion petals, and enough water to cover generously. Bring to a boil. Cover and place in the oven. After 40 minutes check the water level, adding boiling water if necessary. Add 1½ tsp kosher salt, stir gently and return to oven until just tender, about 30 more minutes. Drain the cooked beans, reserving one cup of the bean cooking liquid. Cook the bacon in the now empty Dutch oven over medium-high heat until it is well-browned but not crisp. Add the chopped onion, and cook, stirring occasionally, until soft. Using a spoon remove the fat from the pan. Add all of the remaining ingredients except the cooked beans and bring to a vigorous boil, stirring occasionally. Add the beans. As soon as the pot returns to a boil, cover it and place in oven. Bake until thick and fragrant, at least 2 hours. If possible, make in advance and reheat for service.
  21. Ingredients: 1-1/2 cup Honey Maid Graham Cracker Crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (225 g each) Philadelphia Brick Cream Cheese (or 2 tubs (450 g each)), softened 1 cup sugar (I used 2/3 cup to make it less sweet) 1 Tbsp. vanilla 2 tbsp lime juice 1 tsp lime zest 4 eggs Directions: (1) Heat oven to 325°F. (2) Combine graham crumbs, 3 Tbsp. sugar and butter/margarine; Press crumbs over bottom of 9-inch non-stick springform pan. (3)Using electric mixer, beat cream cheese, 1 cup sugar (i used 2/3 cup to make it less sweet), vanilla, lime zest and lime juice in large bowl until blended. The add eggs, 1 at a time, mixing on LOW speed just until blended. Pour filling into crust. (4) Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 55 minutes. Remove from oven; turn off oven. (5) Let the cake cool before removing rim. Refrigerate cheesecake for at least 4 hours or overnight. (6) Decoration: Arrange lime half-slices around top edge of cheesecake
  22. This recipe serves 2 1 onion 2 cloves garlic, minced 1 T fresh minced ginger Peanut or other cooking oil 12 ounces beef steak, cubed into 1/2" pieces 2 T ketjap manis 3 T passata Nutmeg salt pepper Use a frying pan big enough to just hold the meat in a single layer.Small dice the onion and cook in the oil until softened. Add the garlic and ginger and cook for 2 minutes. Add the beef and cook until the raw colour is gone. Add the rest of the ingredients except the water and stir together. Add enough water to come halfway up the meat. Simmer, loosely covered, for about half an hour. The liquid should have reduced enough so that there is just enough for a sauce. If you wish, thicken the sauce a bit with a cornstarch slurry. Note: I used strip loin for this. If using a tougher cut of meat you may need to simmer it longer. I was given the recipe by Chef Jeroen Kerrebijn of the Fall River Restaurant in Mayberly, Ontario. I have made a couple of minor changes to it.
  23. My ex-wife used to make these for parties, potlucks, and just plain good eatin' at home. I have a batch in the oven as I type in the recipe, and thought I'd post it here to eGullet. Truth is, I'm not even close to a baking expert, although over the last year I have been experimenting with one particular brownie recipe, but this one is not it. I'm just following the ex's recipe ... and everyone who has tried them comes away with a chocolate smile. Perhaps you'll enjoy them as well, or maybe even improve upon them. KAHLUA BROWNIES 1 1/2 Cups sifted all purpose flour 1/2 tsp baking powder 1/2 tsp salt 2/3 cup butter (Unsalted) 3 1-oz squares unsweetened chocolate 3 large eggs 1/4 cup Kahlua 2 cups sugar 3/4 cup chopped walnuts or pecans 1 Tbs. Kahlua for top of bars   Resift flour w/baking powder and salt. Melt butter w/chocolate. Beat eggs w/sugar until light. Stir in chocolate mixture and 1/4 cup Kahlua. Add flour mixture and mix well. Stir in nuts. Turn into greased 9" square pan, bottom lined w/greased parchment or foil. Bake in center of 350 degree oven for 30 minutes, until top springs back when touched lightly in center and edges begin to pull away from pan. Do Not Overbake! Remove from oven and cool in pan. Brush top with 1 Tbs Kahlua. Let stand until thoroughly cold. Cut into bars or squares. NOTE: It's alright to brush a little more Kahlua on the tops of the brownies. Remember: Nothing succeeds like excess!
  24. Avocado Cucumber Salad Adapted by Cindy Alexander for The Recipe Table from a recipe posted at http://smittenkitchen.com serves 2-4 as a side 2 tablespoons mayonnaise Juice of half a medium lime, plus more to taste ½ tsp fine sea salt or table salt, plus more to taste ½ tsp Sriracha or your favorite hot sauce, plus more to taste 2 TB chopped cilantro OR flat-leaf parsley; OR 1 TB chopped tarragon 1 small spring onion or 2 scallions 1-3 seedless cucumbers, depending on size (¾-1 pound total) 1 large avocado In a medium bowl combine the mayonnaise, lime juice, salt and Sriracha. Stir in the chopped herbs. Thinly slice the bulb and light green parts of the onion. Add them to the bowl and stir to combine. Chop the cucumber into ½-inch cubes. Add them to the bowl and stir to combine. Cut the avocado into ½-inch cubes. Add them to the bowl and fold gently to combine. Let set at room temperature for 10 minutes, gently stir again. Taste and add more lime juice, salt, or hot sauce, if desired.
  25. Raspberry porridge Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small. The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg. Ingredients: 100g of raspberries 3 teaspoons of honey 3 tablespoons of rolled oats 2 teaspoons of chia seeds decoration 3 teaspoons of natural yoghurt raspberries, blueberries, banana slices, cashews, sesame seeds Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
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