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12/25/08

Chicken Soup

1 large chicken
1/2 bag organic baby carrots
1 stalk celery
1 medium size onion, without skin
1 turnip, peeled
1 parsnip, peeled
fresh parsley & dill (wrap in cheesecloth)
salt to taste
peppercorns (about 15)
Enough bottled water to cover all

Place all ingredients in large pot. Cover with water.
Partially cover soup and bring to a boil. Skim surface for the first 30 minutes.
Continue cooking for a total of 2 hours.
Remove chicken and all vegetables and strain broth into a clean pot.
Use chicken for chicken salad or use as a boiled chicken.
Discard celery, onion, parsley and dill.
Rinse carrots and place back in the broth. Slice turnips and parsnip and serve with chicken.

12/23/08

Gravlax, Japanese Cabbage Salad

Gravlax

Salmon fillet (2-3 pounds)
1/4 cup salt
1/2 cup sugar
1 large bunch dill

Place plastic wrap in an oblong casserole dish large enough to hold salmon. Use one piece of wrap the length of the dish and one piece the width of the dish.

Combine salt and sugar and sprinkle half of this mixture on the bottom of the plastic-wrapped dish along with half of the dill. Place fish fillet on top. Sprinkle remaining salt/sugar on top of salmon along with the rest of the dill. Close plastic wrap over the fish.

Refrigerate for 24 hours. Unwrap and clean off salmon. Slice thinly.
Serve with mustard sauce, chopped purple onions and capers. Additionally, you can have mini-bagels and assorted cream cheeses.

Mustard Sauce

2 tablespoons mustard
1-2 tablespoon white vinegar
2-3 teaspoons sugar

Mix well. Serve as an accompaniment to the gravlax.

Roby's Japanese Cabbage Salad

1 head green cabbage
1 head purple cabbage
6 scallions, chopped
1/4 cup slivered toasted almonds
1/2 cup toasted sesame seeds

Dressing
1/3 cup canola oil
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
1/3 cup sugar
1/4 cup rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Toast sesame seeds in pan until brown. Set aside to cool
Place first list of ingredients in a bowl. Combine dressing ingredients and toss with cabbage mixture right before serving.

12/21/08

Guacamole, Remsen Avenue Sugar Cookies

Guacamole

5 or 6 ripe avocados, finely diced
4 or 5 ripe plum tomatoes, seeded and diced
1 medium purple onion
1 large bunch cilantro, chopped
2 slices jalepeno pepper, finely diced (I use pickled peppers from the jar), more if you like it spicier
lime juice to taste (about 1/4 cup or more)
Salt & Pepper to taste

Peel and pit avocado. Dice finely. Add the rest of the ingredients to a large bowl and combine.

Remsen Avenue Sugar Cookies

1 cup Crisco shortening
1 cup sugar
2 eggs, beaten
1 tspn. baking powder
1 teaspoon vanilla
3 1/2 cups flour
pinch salt
1/3 cup orange juice

1/2 cup sugar and 1 teaspoon cinnamon, mixed together for topping.

Mix Crisco and sugar together, either by hand or in electric mixer. Add eggs and combine. Add vanilla and orange juice. Combine flour and baking powder. Add to liquid ingredients until blended.
Divide dough into 2 parts and cool in refrigerator. Roll out and use cookie cutters. Place on a greased cookie sheet. Sprinkle with topping.Bake at 350 degrees for 10-14 minutes, depending on how brown you like these cookies.
Take off cookie sheet with a spatula and cool.

12/1/08

Keren's Favorite Hummus

1 can garbanzo beans (chickpeas),drained and rinsed
1 or 2 cloves of garlic
1 tablespoon tahini paste
1 or 2 tablespoon extra virgin olive oil
2 or 3 tablespoons lemon juice
salt (use Maldon's sea salt)
1/2 teaspoon cumin

Place chickpeas, garlic,tahini paste, olive oil and lemon juice in the bowl of a food processor. Add a pinch of salt and cumin. Process until thoroughly blended. If mixture is too thick, add more lemon juice and olive oil.
Serve with vegetables (carrots, celery, broccoli) and pita bread.