1 head broccoli cut into florets
1/8 cup sesame seeds, toasted
2 tablespoons brown sugar
1/2 cup chicken broth
2-3 tablespoons soy sauce
1/2 teaspoon grated fresh ginger
Combine all ingredients except broccoli & sesame seeds in a wok or large frying pan. Bring to a boil and place broccoli in sauce. Heat through on high. When broccoli becomes bright green,it's ready. Place in serving dish and sprinkle with toasted sesame seeds.
11/18/09
11/5/09
Arthur Schwartz's Pasta and Lentils
Pasta e Lenticchie alla Siciliana
Pasta and Lentils, Sicilian Style
Serves 6, at least
1 medium onion, finely minced (about 1 cup)
2 outside ribs celery (or more interior ribs), finely minced (about 1 cup)
1 pound lentils, preferably from small European brown lentils
2 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
2 tablespoons finely minced pancetta (about 1 ounce)
1 small carrot, finely minced (about 1/2 cup)
1 large garlic clove, minced
1/2 cup finely shredded fresh, flat-leaf parsley
1 1/2 cups tomato puree or 1 (14-ounce) can peeled plum tomatoes, crushed
1 tablespoon tomato paste (optional)
1/4 teaspoon freshly ground black pepper or red pepper flakes, or more to taste
8 ounces broken spaghetti, pasta mista, pennette or other small tubular pasta
Extra-virgin olive oil or Olio Santo (page 000), to pass at the table
In a 4 to 5-quart pot, over high heat, bring 3 quarts of water to a rolling boil with half the minced onion, half the minced celery and 2 teaspoons of the salt. Let boil for a minute or so.
Add the lentils and boil them for about 20 minutes, until they are almost, but not quite tender.
Meanwhile, combine the olive oil and pancetta in an 8 to 9-inch skillet over medium heat. When the pancetta starts sizzling, add the remaining onion, celery, carrot, garlic, and parsley. Cook until the vegetables are tender, stirring often, about 8 minutes.
Add the tomato purée or tomatoes, the tomato paste, if using it, the remaining 1/2 teaspoon of salt, and the black or red pepper. Simmer gently for 10 minutes, stirring often.
When the lentils are tender, pour the tomato sauce into them, stir well, then reduce the heat and simmer the sauce and lentils together for 10 minutes.
Add the pasta, increase the heat so the mixture boils, and continue boiling until the pasta is done to taste, stirring frequently so the pasta does not stick to the bottom of the pot. The pasta can be firm or soft, and the dish can be soupy or dry. Add more water, as necessary, a little at the time so the soup doesn’t stop boiling, to bring it to the consistency you like and cook the pasta to the degree you like.
Remove from the heat and let stand for 5 minutes before serving.
Serve with condiment quality olive oil or Olio Santo (page 000). Grated cheese is not usually served with this, but if you like a sharp pecorino or well-aged caciocavallo Ragusano would be good.
Variations: To further embellish the dish, you can stir in blanched and chopped Swiss chard, spinach, or other greens at the very end—with or without pasta.
Pasta and Lentils, Sicilian Style
Serves 6, at least
1 medium onion, finely minced (about 1 cup)
2 outside ribs celery (or more interior ribs), finely minced (about 1 cup)
1 pound lentils, preferably from small European brown lentils
2 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
2 tablespoons finely minced pancetta (about 1 ounce)
1 small carrot, finely minced (about 1/2 cup)
1 large garlic clove, minced
1/2 cup finely shredded fresh, flat-leaf parsley
1 1/2 cups tomato puree or 1 (14-ounce) can peeled plum tomatoes, crushed
1 tablespoon tomato paste (optional)
1/4 teaspoon freshly ground black pepper or red pepper flakes, or more to taste
8 ounces broken spaghetti, pasta mista, pennette or other small tubular pasta
Extra-virgin olive oil or Olio Santo (page 000), to pass at the table
In a 4 to 5-quart pot, over high heat, bring 3 quarts of water to a rolling boil with half the minced onion, half the minced celery and 2 teaspoons of the salt. Let boil for a minute or so.
Add the lentils and boil them for about 20 minutes, until they are almost, but not quite tender.
Meanwhile, combine the olive oil and pancetta in an 8 to 9-inch skillet over medium heat. When the pancetta starts sizzling, add the remaining onion, celery, carrot, garlic, and parsley. Cook until the vegetables are tender, stirring often, about 8 minutes.
Add the tomato purée or tomatoes, the tomato paste, if using it, the remaining 1/2 teaspoon of salt, and the black or red pepper. Simmer gently for 10 minutes, stirring often.
When the lentils are tender, pour the tomato sauce into them, stir well, then reduce the heat and simmer the sauce and lentils together for 10 minutes.
Add the pasta, increase the heat so the mixture boils, and continue boiling until the pasta is done to taste, stirring frequently so the pasta does not stick to the bottom of the pot. The pasta can be firm or soft, and the dish can be soupy or dry. Add more water, as necessary, a little at the time so the soup doesn’t stop boiling, to bring it to the consistency you like and cook the pasta to the degree you like.
Remove from the heat and let stand for 5 minutes before serving.
Serve with condiment quality olive oil or Olio Santo (page 000). Grated cheese is not usually served with this, but if you like a sharp pecorino or well-aged caciocavallo Ragusano would be good.
Variations: To further embellish the dish, you can stir in blanched and chopped Swiss chard, spinach, or other greens at the very end—with or without pasta.
8/31/09
Bellini Popsicle
16 to 18 oz. ripe peaches (about 4 medium), peeled, pitted, and chopped
3/4 cup granulated sugar
2-1/4 tsp. fresh lemon juice
1-1/2 cups Prosecco
Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.
Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.
Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.
3/4 cup granulated sugar
2-1/4 tsp. fresh lemon juice
1-1/2 cups Prosecco
Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.
Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.
Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.
7/11/09
Health Salad
Small head white cabbage
1/2 stalk celery, sliced
1 green pepper, sliced
1 carrot, sliced
1/4 cup white vinegar
1/2 cup sugar
1 tablespoon vegetable oil
3 teaspoons salt
1/2 teaspoon pepper
1.Shred cabbage.
2.Mix all other ingredients and pour over cabbage. Toss and chill.
1/2 stalk celery, sliced
1 green pepper, sliced
1 carrot, sliced
1/4 cup white vinegar
1/2 cup sugar
1 tablespoon vegetable oil
3 teaspoons salt
1/2 teaspoon pepper
1.Shred cabbage.
2.Mix all other ingredients and pour over cabbage. Toss and chill.
Second Avenue Deli's Potato Salad adapted
3 pounds red potatoes
3/4 cup finely chopped onions
3/8 cup vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/4 cup shredded carrot
1. Boil potatoes until firm, but soft. Drain and take off skin. Cut into chunks.
2. While potatoes are still warm, add onion.
3. Make a vinaigrette using vinegar, sugar, salt and pepper. Mix in with warm potatoes.
4. Gently stir in mayonnaise and carrot. Chill.
3/4 cup finely chopped onions
3/8 cup vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/4 cup shredded carrot
1. Boil potatoes until firm, but soft. Drain and take off skin. Cut into chunks.
2. While potatoes are still warm, add onion.
3. Make a vinaigrette using vinegar, sugar, salt and pepper. Mix in with warm potatoes.
4. Gently stir in mayonnaise and carrot. Chill.
7/10/09
Grilled Eggplant, Onions and Peppers
From Joyce Goldstein's Tapas
Extra virgin olive oil for rubbing + 1/2 cup
2 globe eggplants
2 red bell peppers
3 large tomatoes
1/4 cup sherry vinegar
1 clove garlic, minced
Salt & pepper
1/4 cup chopped parsley
Chopped fresh oregano
1. Preaheat oven to 400 degrees
2. Put onions in small baking pan and rub with a bit of olive oil. Roast until tender, at least one hour. Remove from oven, let cool, then peel and slice 1/2 inch thick.
3. Prick eggplants, place in separate baking pan and roast alongside onions, turning occasionally for 45 minutes. Remove from oven and let cool. Peel and tear eggplant into large strips. Drain in colendar.
4. Roast bell peppers. Transfer to a bowl and let rest for 20 minuttes. Peel peppers. Discard seeds and membrane. Cut into 1/2 inch strips.
5. Roast tomatoes for about 15 minutes. Scrape off peel and cut into strips.
6. Combine onions, eggplant, roasted peppers and tomatoes in large bowl. Whisk together 1/2 cup oil, vinegar and garlic. Season with salt & pepper. Pour over eggplant and toss gently to coat.
7. Transfer to serving dish, sprinkle with parsley and oregano and serve at room temperature.
Extra virgin olive oil for rubbing + 1/2 cup
2 globe eggplants
2 red bell peppers
3 large tomatoes
1/4 cup sherry vinegar
1 clove garlic, minced
Salt & pepper
1/4 cup chopped parsley
Chopped fresh oregano
1. Preaheat oven to 400 degrees
2. Put onions in small baking pan and rub with a bit of olive oil. Roast until tender, at least one hour. Remove from oven, let cool, then peel and slice 1/2 inch thick.
3. Prick eggplants, place in separate baking pan and roast alongside onions, turning occasionally for 45 minutes. Remove from oven and let cool. Peel and tear eggplant into large strips. Drain in colendar.
4. Roast bell peppers. Transfer to a bowl and let rest for 20 minuttes. Peel peppers. Discard seeds and membrane. Cut into 1/2 inch strips.
5. Roast tomatoes for about 15 minutes. Scrape off peel and cut into strips.
6. Combine onions, eggplant, roasted peppers and tomatoes in large bowl. Whisk together 1/2 cup oil, vinegar and garlic. Season with salt & pepper. Pour over eggplant and toss gently to coat.
7. Transfer to serving dish, sprinkle with parsley and oregano and serve at room temperature.
5/13/09
Caponata
2 small eggplants
4-5 peppers (red, orange or yellow), roughly chopped
1 large onion, chopped
1 clove garlic, minced
1/2 cup raisins
1 can tomato paste
1 large can Roma tomatoes
1-2 tablespoons balsamic vinegar
Salt and pepper
Oil
Pour 1-2 tablespoons of oil in a large frying pan. Saute onions. Remove when soft and brown to a large serving bowl.
Pour some more oil into pan and saute peppers. When peppers are almost done, toss in garlic and raisins. When peppers are soft, place them in the serving bowl with the onions. Add a bit more oil to the pan and saute the eggplant. Add salt and pepper to taste. When eggplant is soft and cooked through, put the onions and peppers back in the pan. Add the tomatoes and tomato paste and balsamic vinegar. Cook for five minutes. Place back in serving bowl.
Cool before serving. Should be served at room temperature. This dish also tastes better after a day or two.
Can be served as a vegetable or can be put over pasta.
4-5 peppers (red, orange or yellow), roughly chopped
1 large onion, chopped
1 clove garlic, minced
1/2 cup raisins
1 can tomato paste
1 large can Roma tomatoes
1-2 tablespoons balsamic vinegar
Salt and pepper
Oil
Pour 1-2 tablespoons of oil in a large frying pan. Saute onions. Remove when soft and brown to a large serving bowl.
Pour some more oil into pan and saute peppers. When peppers are almost done, toss in garlic and raisins. When peppers are soft, place them in the serving bowl with the onions. Add a bit more oil to the pan and saute the eggplant. Add salt and pepper to taste. When eggplant is soft and cooked through, put the onions and peppers back in the pan. Add the tomatoes and tomato paste and balsamic vinegar. Cook for five minutes. Place back in serving bowl.
Cool before serving. Should be served at room temperature. This dish also tastes better after a day or two.
Can be served as a vegetable or can be put over pasta.
4/19/09
Barbecue Chicken
1 chicken, 2-4 pounds or chicken parts
Marinade Ingredients
1/2 cup to 3/4 cup ketchup (depending on size of chicken)
3 cloves garlic, crushed
2 tablespoon brown sugar or 4 tablespoons tamarind paste
5 shakes liquid smoke
pepper to taste
Cut up chicken or use chicken parts and place in a large bowl.
Stir all marinade ingredients together and pour over chicken until thoroughly coated.
Place chicken on a baking sheet or broiler tray and bake in 375 degree oven for 40-45 minutes or on grill until skin is browned and crisp. If using grill, turn when skin is browned. If baking in oven, no turning is necessary.
Marinade Ingredients
1/2 cup to 3/4 cup ketchup (depending on size of chicken)
3 cloves garlic, crushed
2 tablespoon brown sugar or 4 tablespoons tamarind paste
5 shakes liquid smoke
pepper to taste
Cut up chicken or use chicken parts and place in a large bowl.
Stir all marinade ingredients together and pour over chicken until thoroughly coated.
Place chicken on a baking sheet or broiler tray and bake in 375 degree oven for 40-45 minutes or on grill until skin is browned and crisp. If using grill, turn when skin is browned. If baking in oven, no turning is necessary.
4/14/09
Crescent Roll Knishes, Oven Baked Brussel Sprouts and Easy as Sweet Potato Pie
Crescent Roll Knishes
2 cans crescent rolls
Instant mashed potatoes
1 clove garlic, crushed
salt
pepper
Make 6 servings of mashed potatoes according to package directions. Add crushed garlic.
Open can of crescent rolls. Roll out 2 squares at a time to half its thickness.
Cut into 2 to 4 rectangular pieces, depending on the size of knish that you want.
Place a dollop of mashed potatoes in the center of a piece of crescent roll dough. Gather at bottom and form a patty. Place on a greased cookie sheet and bake at the temperature on the crescent roll can for 12 to 15 minutes. Watch and take out when lightly browned.
Oven Roasted Brussel Sprouts
2 pounds brussel sprouts
Olive Oil
Kosher salt
Pepper
Pre-heat oven to 400 degrees.
Clean and dry brussel sprouts. Take off any damaged bottom leaves.
In a large metal baking pan, place brussel sprouts and coat with a few tablespoons of olive oil. Season with salt & pepper.
Be sure to turn brussel sprouts midway through cooking. Roast 35 minutes or until browned and caralized.
Easy as Sweet Potato Pie
2 large cans yams, drained
1 small can crushed pineapple, drained
1 bag marshmallows
1 egg, beaten
butter for greasing pan
Butter a large casserole dish.
Mash drained yams well. Mix in beaten egg. Stir in pineapple.
Bake in 350 degree oven for 25 minutes. Remove and top with marshmallows.
Set broiler to high.
Place casserole under broiler until marshmallows are brown.
2 cans crescent rolls
Instant mashed potatoes
1 clove garlic, crushed
salt
pepper
Make 6 servings of mashed potatoes according to package directions. Add crushed garlic.
Open can of crescent rolls. Roll out 2 squares at a time to half its thickness.
Cut into 2 to 4 rectangular pieces, depending on the size of knish that you want.
Place a dollop of mashed potatoes in the center of a piece of crescent roll dough. Gather at bottom and form a patty. Place on a greased cookie sheet and bake at the temperature on the crescent roll can for 12 to 15 minutes. Watch and take out when lightly browned.
Oven Roasted Brussel Sprouts
2 pounds brussel sprouts
Olive Oil
Kosher salt
Pepper
Pre-heat oven to 400 degrees.
Clean and dry brussel sprouts. Take off any damaged bottom leaves.
In a large metal baking pan, place brussel sprouts and coat with a few tablespoons of olive oil. Season with salt & pepper.
Be sure to turn brussel sprouts midway through cooking. Roast 35 minutes or until browned and caralized.
Easy as Sweet Potato Pie
2 large cans yams, drained
1 small can crushed pineapple, drained
1 bag marshmallows
1 egg, beaten
butter for greasing pan
Butter a large casserole dish.
Mash drained yams well. Mix in beaten egg. Stir in pineapple.
Bake in 350 degree oven for 25 minutes. Remove and top with marshmallows.
Set broiler to high.
Place casserole under broiler until marshmallows are brown.
Marinated Onions, Sweet & Sour Cipolline Onions,Eggplant parmigiana
Marinated Onions
2 large onions
1 tablespoon vegetable oil
2 tablespoons white vinegar
1-2 teaspoons sugar, depending on sweetness of onions
1/4 teaspoon salt
Slice onions into half. Slice each half into very thin slices. Mix oil, vinegar and sugar together.Pour over onions and let marinate at room temperature for 3-4 hours before refrigerating.
Sweet and Sour Cipolline Onions
2 pounds cipolline onions
4 tablespoons sugar
1/2 cup red wine vinegar
1/2 cup olive oil
Salt
Preheat oven to 400 degrees.Boil water in large saucepan. Blanch onions for a minute or two, immediately remove and place in ice water. Remove skins.
Mix onions, sugar, vinegar, olive oil and salt on a baking sheet.
Bake for 30 minutes until onions caramelize. Turn midway through baking and do not let burn.
Eggplant Parmigiana
2 large eggplants
Salt, pepper
1 pound mozzarella cheese
2 pounds ricotta cheese
1 can crushed tomatoes
1 can tomato paste
1 8 ounce can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
few grinds pepper
1 teaspoon sugar
1 clove garlic
Olive oil
Cut eggplant into thin rounds. Salt and allow water to come out. Rinse and dry. Brush each slice with olive oil. Lightly salt each slice.
On an oiled baking sheet, place eggplant. You will have to do this in several shifts. Preheat broiler.
Broil eggplant until browned on one side. Flip over, lightly salt other side. Brown until done and place on platter to cool. Do the same with the remaining eggplant.
Make sauce. Place crushed tomatoes, tomato paste, and tomato sauce in large saucepan. Add basil, oregano, crushed garlic, salt and sugar. Heat until boiled. Continue cooking for 4-5 minutes. Remove from heat and reserve.
Shred mozzarella cheese. Mix ricotta cheese with 1 1/2 teaspoons salt.
In a large casserole dish, place several tablespoons of cooked tomato sauce. Place eggplant slices to form the first layer. Put tomato sauce over eggplant. Put shredded cheese over that, followed by several dollops of ricotta cheese. Repeat layering process. When the last layer of eggplant is placed on top, put sauce on top of it followed only by mozzarella cheese, not ricotta.
Cover with foil and heat in a 375 degree oven for 35 minutes. Take foil off for the last 10 minutes until the top is brown.
2/13/09
Baked Glazed Salmon
2-3 pound salmon fillet (with or without skin)
3/4 cup brown sugar
2 to 3 tablespoons mustard (whole grain or deli)
Vegetable oil
Preheat oven to 450 degrees.
Place aluminum foil on a cookie sheet and coat with a thin layer of vegetable oil.
In a small bowl, mix together mustard and brown sugar.
Put salmon on cookie sheet and coat top with mustard/sugar glaze.
Bake in oven for 10 minutes and check if top is golden brown. Cook an additional five minutes, if necessary. Check to make sure that glaze doesn't burn. Remove from oven and let sit for 5 minutes.
3/4 cup brown sugar
2 to 3 tablespoons mustard (whole grain or deli)
Vegetable oil
Preheat oven to 450 degrees.
Place aluminum foil on a cookie sheet and coat with a thin layer of vegetable oil.
In a small bowl, mix together mustard and brown sugar.
Put salmon on cookie sheet and coat top with mustard/sugar glaze.
Bake in oven for 10 minutes and check if top is golden brown. Cook an additional five minutes, if necessary. Check to make sure that glaze doesn't burn. Remove from oven and let sit for 5 minutes.
Oven Roasted Broccoli
2 heads broccoli, cut into florets
2-3 tablespoons olive oil
1 lemon, juiced
1/2 cup grated parmesan cheese
salt & pepper, to taste
Preheat oven to 375 degrees.
Place broccoli florets in metal baking dish and toss with oil, lemon juice, salt and pepper.
Sprinkle parmesan cheese on top.
Bake for 30 minutes, watching to make sure that broccoli doesn't burn.
1/20/09
Lenice's Red Cabbage, Cole Slaw, Mango Salsa
Lenice's Red Cabbage
1 medium head red cabbage, shredded
Several strips of bacon, cut small and rendered. Reserve 3 tblspns of fat
2 Granny Smith apples, peeled, cored and cut into chunks
1/4 cup cider vinegar
1/2 cup water
1/4 cup brown sugar
1 generous tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground cloves
Add all ingredients to the hot bacon drippings and cover tightly. Cook over low heat, stirring occasionally. Cook 15-25 minutes, depending if you like the cabbage crisp or not.
Rosenbloom Family Cole Slaw
1 medium head green cabbage
2 tablespoons minced onion
2 tablespoons minced green pepper
1 carrot, shredded
1/4 cup sugar
1 cup mayonnaise
1-2 tablespoons vinegar
3/4 teaspoon salt
Shred cabbage finely. Mix all other ingredients together and pour over cabbage in a large mixing bowl. Refrigerate and allow flavors to blend at least 3 hours before serving.
Mango Salsa
Our family loves this salsa. It can be used as an accompaniment to turkey or grilled tuna.
3 mangoes, ripe
1 small bunch cilantro
1 small red onion
1/2 small jalepeno pepper
5 tablespoons lime juice
salt
1 can drained and rinsed black beans.
Peel mango. Dice into 1/4 inch pieces. Chop cilantro. Dice red onion and jalepeno pepper.
Combine. Add beans and then lime juice and salt.
1/14/09
Oven Baked Sweet Potato Slices
Sweet Potatoes (try to use long, thin potatoes, as many as you need)
Vegetable oil to coat baking sheet
Salt
Peel sweet potatoes and slice into 1/4 inch slices.
Coat baking sheet with vegetable oil.
Lightly salt slices with kosher salt.
Bake in a 375 degree oven until the bottoms of the sweet potato slices are brown. Flip each slice over and place back in oven to brown the second side.
Vegetable oil to coat baking sheet
Salt
Peel sweet potatoes and slice into 1/4 inch slices.
Coat baking sheet with vegetable oil.
Lightly salt slices with kosher salt.
Bake in a 375 degree oven until the bottoms of the sweet potato slices are brown. Flip each slice over and place back in oven to brown the second side.
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