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.
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.
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.
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 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.
10/29/08
Adam's Favorite Caesar Salad Dressing
1 clove garlic
2-3 tablespoons Egg Beaters
1 anchovy fillet
1/2 tspn. dijon mustard
1 tablespoon lemon juice
1/2 cup olive oil
Put all ingredients except oil in food processor. Blend. Add olive oil in a slow stream and continue to blend until dressing is emulsified.
2-3 tablespoons Egg Beaters
1 anchovy fillet
1/2 tspn. dijon mustard
1 tablespoon lemon juice
1/2 cup olive oil
Put all ingredients except oil in food processor. Blend. Add olive oil in a slow stream and continue to blend until dressing is emulsified.
Roasted potatoes with mustard dressing adapted from Cooking New American
1/3 cup dijon mustard
1/4 cup olive oil
2 tablespoons (or more) balsamic vinegar
2 minced garlic cloves
Chopped rosemary or parsley (1 tspn)
1 tablespoon kosher salt
1/2 teaspoon pepper
2 to 3 pounds potatoes,1 inch dice
Heat oven to 400 degrees. Whisk mustard, olive oil, vinegar, garlic, rosemary, salt & pepper. Add potatoes and toss to coat. Spread in a single layear on baking pan in a 400 degree oven for 50 to 55 minutes. Toss several times with spatula to brown evenly.
1/4 cup olive oil
2 tablespoons (or more) balsamic vinegar
2 minced garlic cloves
Chopped rosemary or parsley (1 tspn)
1 tablespoon kosher salt
1/2 teaspoon pepper
2 to 3 pounds potatoes,1 inch dice
Heat oven to 400 degrees. Whisk mustard, olive oil, vinegar, garlic, rosemary, salt & pepper. Add potatoes and toss to coat. Spread in a single layear on baking pan in a 400 degree oven for 50 to 55 minutes. Toss several times with spatula to brown evenly.
Lemon Chicken adapted from American Masala
4 chicken legs and thighs
2 tblspns. balsamic vinegar
2 lemons, zested, 1 juiced the other cut in wedges
Kosher salt (1 tblspn)
Pepper
2 tblspns sugar
Canola oil
Pierce chicken with fork. Whisk balsamic vinegar, lemon juice with half of lemon zest, salt and pepper. Coat chicken. Refrigerate at least 20 minutes
Mix sugar with remaining lemon zest. Set aside
Preheat oven to 400 degrees. Put chicken in oven (convection, if possible) for 15 minutes.
Sprinkle lemon/sugar over chicken. Finish cooking 10 more minutes. Pour lemon juice over all.
2 tblspns. balsamic vinegar
2 lemons, zested, 1 juiced the other cut in wedges
Kosher salt (1 tblspn)
Pepper
2 tblspns sugar
Canola oil
Pierce chicken with fork. Whisk balsamic vinegar, lemon juice with half of lemon zest, salt and pepper. Coat chicken. Refrigerate at least 20 minutes
Mix sugar with remaining lemon zest. Set aside
Preheat oven to 400 degrees. Put chicken in oven (convection, if possible) for 15 minutes.
Sprinkle lemon/sugar over chicken. Finish cooking 10 more minutes. Pour lemon juice over all.
Larry's favorite couscous
1 can 14 oz. can chicken broth
1 large onion, diced
1 tblspn. oil
1 1/4 cups couscous (we use whole wheat)
1/2 cup raisins
1 tspn salt
Pepper
Sliced toasted almonds
Mixture of fresh herbs (parsley, mint)about 1/2 cup
Bring chicken broth to a boil. Turn off heat and place couscous in pot. Cover and let sit 5 minutes or more.
Sautee diced onion in oil until brown.
Add all other ingredients and toss.
1 large onion, diced
1 tblspn. oil
1 1/4 cups couscous (we use whole wheat)
1/2 cup raisins
1 tspn salt
Pepper
Sliced toasted almonds
Mixture of fresh herbs (parsley, mint)about 1/2 cup
Bring chicken broth to a boil. Turn off heat and place couscous in pot. Cover and let sit 5 minutes or more.
Sautee diced onion in oil until brown.
Add all other ingredients and toss.
10/12/08
Spicy salad dressing
1/4 cup vegetable oil
1/2 cup white vinegar
1 teaspoon dijon mustard
2 tablespoons honey
1 1/2 teaspoons McCormick Jerk seasoning
Mix ingredients by shaking in a jar.
1/2 cup white vinegar
1 teaspoon dijon mustard
2 tablespoons honey
1 1/2 teaspoons McCormick Jerk seasoning
Mix ingredients by shaking in a jar.
10/11/08
Stephanie's Favorite Stuffing or Mock Derma
1 box Ritz crackers
2 grated carrots
1 stalk celery, grated
1 grated onion (medium)
1 extra large egg, beaten
1/2 cup vegetable oil
Use a food processor to crush Ritz crackers. You can also grate the carrots,celery and onions in the food processor. Add egg and oil to the mixture.
Either get a big piece of aluminum foil and empty the mixture onto the foil and form into a log, or grease a baking pan and spread the mixture into it as you would a pudding.
Bake in a 350 degree oven for 30 minutes or until cooked through.
2 grated carrots
1 stalk celery, grated
1 grated onion (medium)
1 extra large egg, beaten
1/2 cup vegetable oil
Use a food processor to crush Ritz crackers. You can also grate the carrots,celery and onions in the food processor. Add egg and oil to the mixture.
Either get a big piece of aluminum foil and empty the mixture onto the foil and form into a log, or grease a baking pan and spread the mixture into it as you would a pudding.
Bake in a 350 degree oven for 30 minutes or until cooked through.
Our Family's favorite cocktail franks
Little Hot Dogs
1 package Hebrew National cocktail franks
1 tablespoon whole grain mustard
3-4 tablespoons raspberry jam or jelly
Place mustard and jam or jelly in saucepan over moderate heat and stir until blended. Put in cocktail franks and cook for 4-5 minutes.
1 package Hebrew National cocktail franks
1 tablespoon whole grain mustard
3-4 tablespoons raspberry jam or jelly
Place mustard and jam or jelly in saucepan over moderate heat and stir until blended. Put in cocktail franks and cook for 4-5 minutes.
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