Flourless and Flawless Chocolate Cake
Directions: Melt chocolate and butter over low heat. Beat yolks with sugar on high speed until pale yellow. Fold into chocolate. Add vanilla and liquor, if you like. Whip whites on high speed until foamy; add cream of tartar and beat until SOFT peaks. Gently fold into chocolate mixture. Pour into 10" springform pan. Bake in 350F oven for 28 minutes or until toothpick comes out with only a few crumbles. Cake will be a little soft and the center will fall after it cools. THAT'S OK! Whip cream until soft peaks. Add sugar and whip until mixed. Serve with cake. |
No Effort BBQ Pork Loin
Preheat oven to 350F. Thorough mix all ingredients except for pork. Place sauce in foil pan. Add pork. Cover tightly with foil. Bake 1 hour 45 minutes. Serve the pork sliced and pass the sauce on the side. YUMMY!!! |
Perfect for Thanksgiving
Preheat over to 350F. Spray a bundt pan with Pam. Mix all ingredients except for the cranberries in the mixer for one minute. Fold in cranberries (I like a full bag, but many use 1/2 a bag). Bake for 1 hour. This cake is not only yummy - it's almost healthy! |
Arozz con Pollo
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Spring-is-in-the-Air Asparagus
Melt the butter with the oil. Sautee the asparagus until al dente (that is, tender but not mushy). Add the lemon juice and seasonings. Cook 2 more minutes and eat it right away - because it won't last! |
Osso Bucco In Rich Tomato Sauce
Directions: Mix in small bowl. ¼ cup olive oil Heat in a Dutch oven over medium high heat. 6 1 inch thick veal shank pieces (about 12 oz each) Season with salt and coat with the flour mixture. Brown on all sides in the hot oil (about 8 minutes). Transfer to platter. 2 medium onions, chopped Saute in the Dutch over until translucent, about 5 minutes. Add 1 cup dry white wine Cook until wine evaporated about 2/3, about 4 minutes. Add 4 cups chicken and beef stocks (half and half) Cook over very low heat 1 ½ hours. Transfer veal to platter. Boil down the sauce until slightly thickened, about 40 minutes. Re-season the sauce. Grate fresh lemon peel from one lemon, mix with ¼ cup parsley and ½ tsp salt, and sprinkle on veal. IT'S WORTH THE EFFORT. GO FOR IT! |
Cranberry Sauce With A Zing
Directions: Bring all to a boil. Cool and serve with turkey. I promise you'll love it! |
Black Velvet CakeComplicated but worth it; with two pounds of bittersweet chocolate - what's not to like? SPONGE SHEET (you can use poundcake instead) (This recipe makes a thin yet solid and flexible sheet)
You will need two sheets for the cake. Directions: Preheat over to 375F. Pam a large jelly roll pan (10 1/2X15 1/2X1). Line with wax paper and Pam the paper. Beat yolks 3-4 minutes in high speed until lemon colored and thick. Add sugar and vanilla. Beat at high speed for another 3-4 minutes until mixture is very thick. At the lowest speed, add flour, beating only until incorporated. I often just fold flour by hand to avoid over-beating. Beat white until foamy. Add cream of tarter and beat until soft peaks. Gently fold into flour and egg mixture. Handle as little as possible. Turn batter into prepared pan. Spread it with a spatula and make sure there are no thin spots (or else they will burn first). The batter is not runny. Bake 15-18 minutes or until top is golden and springs to the touch. Meanwhile, spread clean towel on counter and sprinkle with powdered sugar. Invert baked sheet onto towel and immediately remove wax paper. Let cook on towl. Bake twice to yield two sheets (or just buy a pound cake). CHOCOLATE FILLING
Melt chocolate over very low heat or use a double boiler. Add coffee dissolved in the hot water. Let cool to room temperature. Add liquor (optional) and then yolks. Mix only until smooth. Beat white until soft peaks. Add sugar and beat to firm peaks but not dry. Folks completely into chocolate such that no whites show. Whip cream until it holds soft shape. Fold into chocolate. ASSEMBLY Line bottom of 9X3 spring-form pan (sides must be 3" high) with wax paper, unbuttered. Cut sponge sheet using scissors into two rounds to fit spring form pan. Put one at bottom. With a ruler, mark remaining pieces of cakes into even slices 2 ¾ inches wide. Pleace the strips on the sides of the spring form pan. Fill with chocolate mixture. Cover with remaining circle. Chill 5 hours or freeze (this cake freezes beautifully). ICING
Melt over low heat and mix well. Cover the entire cake. I promise you this cake will be a huge hit. It is just too good to resist |
Gingerbread squares
Mix above. Add
Mix. 8" square pan, 30 minutes 350 |
Rich Fruit Cake Straight From England
Keep the above at room temprature
Soak fruit in enough Harvey Bristol Cream sherry and citrus juices to cover. Cover the dish and soak for one week. When ready to bake the cake:
Place in lined 9" springform pan. Place brown paper outside the rim. Bake at 300F for about 4 hours. |
Greenbriar Pumpkin Bread (Or Muffins)
Mix until combined. Put in two loaf pans or 12 muffin cups. Sprinkle with 1/4 cup sugar combined with 1 tsp cinnamon. Bake at 350F for 1 hour (if loaves). The Greenbriar is a venerable institution, and this recipe is a great example of the reason why. |
Doughnuts a la ThomasStart with:
Mix well and let stand for 15 minutes until the yeast is bubbly on top. Add 3 egg yolks and 1 1/2 cups flour. Mix in a mixer with a dough hook or by hand about 5 minutes. If the dough seems wet, add a little flour. Cover the bowl and keep in a turned-off over for 2-4 hours until more than doubled in size. The dough will be very light. Chill overnight (optional). Roll the dough on a floured surface and cut into 2" circles. Cut holes in the center of each doughnut with a small biscuit cutter. Cover with plastic wrap that has been sprayed with Pam and let rise for 30 minutes.
Heat in a skillet (the oil should be at least 1" deep) until ripples show at the bottom of the skillet (325F). Saute the doughnuts 30 seconds on each side (they cook really fast). Put on a paper towel and then toss them in a bowl of cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon). Eat as soon as possible. These doughnuts are extremely yummy, but best when served hot fresh off the stove. |
Lobster (or Crab) Cocktail from the BroadmoorThis simple but delicious recipe will do justice to any fancy dinner, including holiday feasts. Combine:
Place dollops atop crab meat or lobster and serve. For a truly glamorous presentation, add 1/4 cup of good brandy and 1 cup whipped unsweetened whipping cream before serving. |
Warm-Your-Chilly-Bones ChiliLegend has it that the originals recipe for this Chili was created by John Kiradijieff and served at the original chili parlor, The Empress, in the 1920s. While most people think of Texas as the Chili Capital of the world, some claim it is really Cincinnati, Ohio that is home to the best, uniquely styled Cincinnati Chili and chili dogs. The recipe below yields about 5-6 decent sized bowls, and it can be easily doubled or tripled (how abut a batch or two for your Superbowl party?). Also, this recipe doesn't call for beans, but you can add if desired. Cincinnati chili is often served over spaghetti, with beans, onions and grated cheddar cheese, known as "5 way chili." PLEASE SHARE YOUR FAVORITE CHILI RECIPE WITH ME, AND I'LL PUT IT ON THE WEBSITE AND IN MY KITCHEN. STAY WARM!!!
Ingredients:
Bring water to boil in a large pot. Add raw ground meat (don't brown) and stir until beef separates into small crumbled pieces. Reduce heat to simmer. Add onions, garlic, cider vinegar, Worcester. Stir well. Then add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne and chocolate, Stir well and bring back to boil. Reduce to simmer and cook for two hours. Cool the chili and refrigerate. This will separate the fat to the top. Then skim off the fat and discard. If you buy 97% lean ground beef this step can be eliminated. |
Tom Prisby's Spicy Shrimp And Spgahetti Agio Olio (Garlic And Oil)Spicy shrimp mixture:
Combine and toss to coat the shrimp evenly. Heat a large non-stick skillet over medium-high heat, then add half the shrimp. Cook for 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp. Return pan to heat and reduce heat to medium-low. Add
Cook for 1 minute. Add
Toss, then season with salt and pepper to taste. Top each serving with spicy shrimp mixture. Serve with sliced tomatoes and red onions seasoned with a combination of 1 tbsp good balsamic vinegar (the darker and thicker the better) tossed with 1/4 cup extra virgin olive oil (the greener the better), 1 tsp. salt and 1/2 tsp. pepper. All you need is some crusty bread and good Pinot Grigio and you're all set to say Buon Apetito! |
Amankora Chocolate SouffleThere are places where you don't expect to get a chocolate soufflé. One of these places is Bhutan. HOWEVER, if you stay at the Aman resort in remote Punakha, chocolate soufflé will grace your table at dinner, and at breakfast too, if you so desire (which I did). Aman's talented pastry chef, Nicole Huisman, shared her incredible recipe with me, and I, in turn, share this delicate yet intensely flavorful creation with you: Ingredients:
Whisk butter, flour and icing sugar at high speed. Add eggs one by one and whisk at high speed. Then add melted chocolate. Pour into twp individual soufflé dishes and bake at 200F for 30 minutes. Serve piping hot (soufflé doesn't wait for anyone and will collapse without provocation). You can garnish it with confectioners sugar. If Nicole can do this in Bhutan, so can we in our kitchens that aren't 15,000 ft. above sea level! |
Shrimp In Fennel And Pernaud SauceSounds fancy and difficult, but really isn't, while being totally delicious! Ingredients:
Finely chop fennel and shallots. Sautee in butter until brown and aromatic (i.e. the fragrance can be smelled throughout the kitchen). Add the shrimp and mix until heated (do not overcook). Warm the Pernaud in a Pyrex measuring cup or another cup with a handle in the microwave (30 seconds max). Pour over the shrimp in the skillet and deglaze (i.e. scrape the brown bits from the bottom and stir). This entire dish preparation should take 15 minutes, and it is both delicious and elegant. NOTE: I'm a pyromaniac. For additional flare and fireworks, light the Pernaud as you pour it off the cup onto the skillet (gather your hair before you do that to make sure it doesn't catch fire). The fire is a gorgeous bluish-red, and the taste is enhanced by the additional caramelization. Enjoy! |
Martha's Favorite SaladThis recipe is from my friend Martha Marsh, whose salad is a huge favorite of my family. It's fresh, light and oh so healthy too! Ingredients:
Combine the veggies and herbs. Make a dressing by slowly drizzling the oil into the lemon juice, salt and pepper while stirring constantly. Pour dressing over salad and toss well. |
The Best Purple Duck Sauce EverMany cooks prefer not to fix duck. It often turns out greasy and unappealing. I have the cure for that, and a fool proof recipe for sauce that stands on its own. It's the only sauce for which I get requests without the main dish (i.e. Liat's friends say, "Can you make the duck sauce without the duck?"). Here's how to make the duck: Preheat the over to 425F. Trim the duck of the neck fat and the fat in the breast cavity. Take a fork and release all your suppressed aggressions on the duck by stabbing it repeatedly in 1/2 inch intervals on both sides. The duck will be thoroughly pricked when you're done. Put the duck on a rack in a disposable foil pan and give it the heat shock of 425F for 45 minutes. Reduce the heat to 350F and bake for another 1 1/4 hours. The skin should look nice and brown. When you serve the bird, it will peel off easily and there will be a layer of air between the skin and the meat, since all the fat has melted away. Now to the sauce:
Ingredients
Drain the liquid from the cans. Heat it in a medium size pan. While heating, mix thoroughly the Grand Marnier and the cornstarch. Whisk into the near-boiling juice mixture and continue whisking until the sauce thickens and turns dark purple. It's a beautiful color. Add the fruit and the sugar into the sauce and mix thoroughly. Add more liqueur or sugar to taste. Now all you have to do is present the duck and offer the sauce on the side. It's delicious. For the brave ones amongst us, I recommend to flambe the duck with some heated Grand Marnier. It's a high risk proposition but the blue fire is very fetching! |
Dick's glazed carrotsIngredients:
Peel and slice the carrots. Cook in water until crisp tender, abuot 10 minutes. Drain. Melt the butter and brown sugar in a wide skillet. Stir the carrots into the pan and add nutmeg. Cook a few minutes, enough to glaze the carrots, and serve. You see, it doesn't have to be complicated or difficult to be delicious! |
Cyndee Prisby's Delicious Chiffon Pumpkin PieCut open a large fresh pumpkin, get rid of the seeds and strands of stuff, and get the meat of the pumpkin without any skin. You could use canned pumpkin (the original recipe says either/or) but, again, I havent tried it. Put the pumpkin chunks and a little water into a soup pot and slow boil for about 1-1/2 hours. Take a little at a time and put it through the Cuisinart to make sure it isnt lumpy. Now, the only hard part of this is you have to strain out all the liquid. Really STRAIN ALL THE LIQUID. Mixture makes 2 pies. Use Pillsbury piecrusts for the bottom of the pies. One package has two crusts. Bake first and cool. Gelatin mixture:
Ginger mixture:
Sugar mix:
Make "gelatin mixture" in a small bowl & set aside Mix "ginger mixture" together and set aside In a deep pot mix "sugar mixture" Separate 3 eggs. Put the 3 yolks in a small mixing bowl. Put the whites in a large mixing bowl and set aside:
Into pot, add 1cup of HOT milk and 1 3/4 cup pumpkin and "ginger mixture" and mix until smooth (mixture splatters) Cook to a boil then for 5 minutes stirring continuously Lower heat and melt in 2 tbs. butter Melt in the "gelatin mixture" and cook another minute Let cool a little while beating the reserved egg whites. Whip egg whites to a fluff Add 1/2 cup granulated sugar, just blend in. Add pumpkin mixture slowly into egg whites until evenly blended. Pour into prepared pie shells and refrigerate. When ready to serve, top with fresh whipped cream. |
World's Best Latkes
Grate both in your food processor using the grater, not the knife. Add
Mix well. Heat 1/2 inch deep oil (I prefer Canola) until quite hot (you'll see ripples in the bottom of the skillet). Drop the latkes mixture a tablespoon at a time and sauté until brown on both sides, about 6 minutes per latke. You can make them crisper or softer, as people swear by either one, to please the entire crowd. Some people serve these with applesauce. I prefer sour cream or as is. The key is, to eat these with as many family members as possible It's the best seasoning of all! |
Sandra's Beef BourgingoneIngredients:
In Dutch over brown the bacon. Remove it and discard. Toss the beef in the flour, salt and pepper, shaking off excess. Sear the beef cubes in the hot bacon fat until browned on all sides. Don't over-crowd the pan. Remove the beef to a bowl. Add onion, celery, carrot and tomato paste (I often put 2 carrots since I like the dish a bit sweeter) to the pan. Cook 5 minutes over medium heat, stirring frequently. Remove veggies and deglaze with the wine (i.e. pour it in and scrape the bottom well). Return the beef, veggies, broth and demiglace to the Dutch opver and bring to a boil. Reduce heat to low and simmer, covered, until the meat is fork tender, abuot 2 hours. Add the mushrooms and pearl onions, cover and cook another 20 minutes until tender. Serve with home made, not over-processed mashed potatoes. STAY WARM AND ENJOY! |
Barge Chocolate Cake
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Newcomb Minestrone SoupAnita Newcomb shared with me this winning recipe for cold winter nights, days and even summer. Minestrone suop never fails when it's done right. Try it, especially if you live in Chicago and are freezing like I am when visiting Liat... Stay warm, well nourished and enjoy! Newcomb Minestrone Soup:
Cook onions, carrot, and celery in hot oil till tender. Stir in broth, undrained tomatoes, cabbage, tomato juice, basil. Bring to a boil; reduce heat, cover and simmer 20 minutes. Stir in cannellini, zucchini, green beans, spaghetti. Return to a boil; reduce heat. Cover and simmer 10-15 minutes until vegetables and pasta are tender. Ladle into bowls. Serve with parmesan cheese sprinkled on top. |
Newcomb Southern Peach CobblerAnita Newcomb also shared with me the following fool-proof cobbler recipe. In her own words, "we're deep rooted Southerners and what better dessert than peach cobbler. This recipe is too simple to believe once youve tasted it. We always laugh about this in our family because it is a "go to" dessert that people think we labored over. So, heres our secret peach cobbler recipe: Southern Peach Cobbler:
Melt butter. Mix flour sugar and milk. Pour over melted butterDO NOT STIR. Sprinkle peaches on topDO NOT STIR. Bake at 350 for 50 minutes 1hour. AB Note: All recipes in my book can benefit from freshly whipped cream, and this one is no exception. Offer with sweetened whipped cream (adding a dash of Acacia honey to the cream will round off its taste beautifully). |
Sima Raz' Salty Middle Eastern Bagel SnacksSIMA RAZ SALTY MIDDLE EASTERN BAGEL SNACKSSima and I went to elementary school together, and have been friends ever since. We lost each other for about 40 years, but reconnected and are as good friends as ever. Simas recipe is easy to make, delicious and a perfect treat instead of Chex mix, pretzels or as a companion to a fine dinner. This recipe calls for "industrial" quantities. You can quarter it if youd like to try it first.
Mix all ingredients in a mixer fitted with a paddle. Roll into a 1/4" thick (and very long) roll. Shape into "rings" the size of your fingers. Dunk in beaten eggs and then in sesame seeds (or whichever seed combination youd like). Bake in a 350F over for 25 minutes until the "bagels" brown slightly. |
Quail Recipes from the MavenMy friend Paul Bracher of Frost bank is an accomplished hunter and BBQ-er. Below is his recipe for quail, which is simple yet fabulous: Baked Quail Soak the quail in milk or buttermilk overnight. Dust with flour, salt and pepper. Brown the birds in butter. Mix a can of cream of celery soup and one of cream of mushroom in a baking dish. Place the quail and over. Bake 30-40 minutes. Paul likes to serve the birds with wild rice. And my own version: Put quail or pheasant in a baking dish. Mix 1 bottle KC Masterpiece BBQ sauce, 1/2 cup maple syrup and 1 tbsp. Chinese sesame oil. Cover and bake 30-40 minutes if quail, 45 minutes if pheasant. And Dick's: Put a rasher of bacon on each bird, put in a baking dish and bake. Whichever you choose, ENJOY! |
Dick's Braised Pork ChopsIf you have been following my diet system, you are probably getting sick of those Smart Ones and South Beach Diet microwavable dinners. As a special treat, here is an easy to make and tasty recipe. Cut up one potato and 2 or 3 carrots and boil them; drain and set aside. In a small sauce pan heat 2 cups water and a hefty table spoon or 2 of stock, whisk until smooth. [This is the real secret to this recipe. Most chefs, Anat included, will boil a huge vat of veal bones with all sorts of stuff in it for two days, strain it thru a sieve several times and come out with a cup of stock. I prefer to buy pre-made concentrated stock, called Demi-Glace Gold, which I get thru the mail [800-860-9389]. A 16 oz. container will last for months in the fridge.] Two table spoons of this stuff in water will make a gourmet chef out of any one] Brown 2 pork chops in a frying pan [using good olive oil, not too much]. Remove the chops from the pan, turn off the heat and deglaze the pan with Madiera or Sherry or Port. Put the chops back in, cover them with the stock, cover the pan and turn the heat to very low. Cook for 1 and 1/2 hours. Check occasionally and add water if necessary. Add the potato and carrots to the pan, stir to cover with sauce . Eat with a glass of red wine (well, what shouldn't you eat with such an accompaniment? A rhetorical question!) |
Elaine's Brisket - The Easiest and The Best
Mix last two ingredients well in a deep foil pan. Add brisket and turn over once to cover with sauce. Cover tightly with foil. Bake 350F for 2 hours. Remove foil and add 2 cups water. Bake 1 more hour. Take the meat out and slice thinly. Cover with the sauce. Serve with potatoes of any kind. I know this dish is almost pathetically simple but it's also a huge hit in my house, especially during Seder. Good for large groups of people, it is incredibly delicious! *Note from the daughter - this dish is really amazing. I lugged a Rubbermaid of it back to Chicago (Im glad I made it through security without having to explain a giant box of meat!) and it was entirely worth it. |
Scones a la PatriceAs some of you might know, Liat and I have been on a quest for the best scones ever. Ever since Keith Hurdman left the Brown's Hotel and opened Melt, a great chocolate shop in Notting Hill, the best scones in London disappeared. Our search was satisfied by Keith, who shared his recipe with us, but also from another unexpected source: the French pastry chef of the Peninsula Bangkok, Patrice Cabannes. You already know we are huge fans of the Peninsula hotel chain, but I confess we did not expect to find outstanding, well balanced, not-too-sweet, perfectly flaky scones in Bangkok. Well, we did; and Patrice was kind enough to share his recipe with us. We have slightly reworked the recipe to reflect baking scones to a small family of 12 (vs. the hotel-size batch), have tried it and are pleased to report these scones are TERRIFIC! Ingredients:
Combine in a mixer bowl cold butter, flour, sugar and lemon peel. Using the paddle attachment, mix until sand-like in texture. Add milk, raisins and eggs, and mix 1 minute. Do not over-run. Wrap the dough and refrigerate overnight. Roll into 2/3" thickness and cut into rounds. Put on a greased baking sheet and brush with egg-wash. Bake in a 350F oven for 15 minutes or until light brown. I like scones with gobs of whipped cream and some drizzled honey (Acacia flower honey is best, and d'Arbo's honey is also outstanding and very light). The traditional companions are Devonshire cream and raspberry preserves. Either way, they are delicious! |
Sangiovese-Braised Short RibsThe ribs should be seasoned and chilled overnight before serving.
Arrange the ribs in a single layer in a glass container. Sprinkle with the herbs and spices, cover and refrigerate overnight. Bring to room temperature. Preheat over to 350F. Heat the oil and brown the ribs on all sides, about 4 minutes per side. Add more oil if needed. Transfer the ribs to a plate, pour off the drippings and deglaze with the wine (i.e. pour it into the hot pan and scrape the bottom until all particles are dislodged and incorporated into the wine). Return the ribs, including the juice that accumulated at the bottom of the plate on which they were resting, to the cooking pan. Cover and bake for 3 hours. Separate the meat from the juice and chill separately. When ready to serve, scrape off the fat layer and bring the juice to a boil until reduced to 2 cups. Mix the butter and flour in a small bowl until well blended. Whisk into the juice mixture and cook, whisking constantly, over medium heat until sauce slightly thickens. Nape sauce over the ribs and serve over your best mashed potatoes or home fries. |
Thanksgiving DessertsThanksgiving is one of those holidays when we expect to overeat. So why not take advantage of it and go crazy with desserts? We usually have six, which isn't too bad for our small family of 12-14 at the table Below are some of our favorites. I'd love to know what yours are! BTW, always have a large bowl of freshly whipped cream (sweetened, of course) on hand; it never hurts! PUMPKIN CAKE A LA GREENBRIAR
Preheat over to 350F. Spray Pam on a 9" spring-form cake pan. Cream sugar and butter in the mixer. Add pumpkin, raisins, cinnamon and nutmeg. Mix in the eggs. Add the flour and baking powder in 2 additions alternately with the milk (which will be added in two additions) while the mixer is still running at the lowest speed. Mix only until combined. Pour mixture into the pan and sprinkle liberally with the cinnamon sugar. Bake 40 minutes or until a toothpick comes out clean. SANDRA'S CHOCOLATE CAKE We got this recipe from the cook on a barge trip in Burgundy. It's worth trying!
Preheat oven to 350F. Butter 9" spring-form cake pan. Melt the chocolate and the butter together in a pan. Then combine the sugar and 6 egg yolks together by beating them for 5 minutes. Add the chocolate into the egg mixture in 3 additions, and then sprinkle the flour on top and fold into the mixture. Whip the egg whites until they create soft peaks. Fold carefully into the chocolate mixture. Bake at 350F for 35 minutes. EGGIDIANA'S APPLE CAKE This recipe is from the wife of Sirio Maccione, the famed Le Cirque proprietor. She sure knows her apples!
Preheat over to 350F. Generously butter 9 1/2X12" baking pan. Melt 3 tbsp butter in a skillet over medium-high heat. Add the apples and toss to combine. Add 1/2 cup sugar and toss, cooking until the apples are barely limp, about 5 minutes. Remove apples and set aside. Cook juices in the skillet until turn gold. Remove immediately and set aside. In a large mixing bowl, combine the remaining sugar, flour and baking powder. In a second bowl, beat the 6 tbsp. butter with lemon zest. Add the milk and lightly beaten eggs and yolks to the butter mixture, stirring with a form to combine. Beating constantly with a form or whisk, add the sugar and flour mixture until combined. Pour batter into pan, top with apples and drizzled the honey-hued juices over the apples. Bake for 40 minutes or until a toothpick inserted in the center comes out dry. Serve immediately or while warm. |
Thanksgiving VeggiesAt this point, the Bird family Thanksgiving dinner menu is pretty fixed. Everybody likes plain old traditional turkey, without any fanfare, and the gravy is doomed to a similar fate. Our stuffing would be boring as well, were it not for the lovely, smoky bacon we get from Vande Rose Farms. To counterbalance, we go wild with the desserts, of course, but our Turkey Day vegetables are also a site of madness. Try a couple of the offerings below; they are both delicious and easy to make! BRUSSELS SPROUTS IN PANCETTA
Melt the butter. Add the bacon and cook until crisp. Remove bacon and add sprouts. Cook until fork tender but not mushy. Drain remaining fat from the pan and deglaze with 1/4 cup water. Add the bacon and toss. Season with salt and pepper and serve. ROASTED BEETS AND CARROTS
Put all the ingredients in a baking dish (we use foil; it's easier to clean). Cover tightly with foil. Bake at a 350F over 1 hour and check for doneness. Cook further if needed. PEAS AND FENNEL (Liat: These are SO GOOD. Mom eats most of the Brussels sprouts, but typically the peas are a point of contention amongst the family as to who gets how much.)
Melt butter and oil. Sauté shallots and fennel until caramelized (brown but not burned). Toss peas in. If frozen, turn off the heat and let cook. If fresh, cook, stirring for 5 minutes. Season with salt and pepper. HAVE A WONDERFUL THANKSGIVING WITH YOUR FAMILY! |
Winter DishesWhen it gets cold outside, the warm smells that fill the kitchen can make a great difference in the entire feel of the home. Below are some hearty dishes that we cook in the winter to achieve that irresistible aroma and stick-to-your-ribs feeling without getting over-stuffed. BEEF DAUBE
Sprinkle beef with salt, paprika and pepper, coat with flour and shake off excess. Mix 2 tbsp. butter with 2 tbsp. flour to make a smooth paste. Heat oil in a heavy and wide pot over medium-high heat. Add the beef in batches and brown thoroughly on all sides. Don't over-crowd the meat. Transfer meat to a bowl. Add onions, leeks, carrots, celery and garlic to the pot and sauté until they begin to soften, abuot 3 minutes. Add 2 cups broth and spices and bring to a boil, scraping up the brown bits. Boil until the broth is reduced to a glaze, about 12 minutes. Return beef to pot, add wine and water and tomato paste. Bring to a boil. Reduce heat and simmer 1 1/2 hours. Transfer the beef to a bowl. Discard visible fat from the top of the sauce (if you have time, chill and de-fat). Bring to a boil. Whisk in the butter-flour paste and continue boiling until the sauce is thick enough to coat a spoon, about 15 minutes. Return beef and any juices to the pot. You can thin the sauce out with additional broth if you wish. This dish keeps for up to 4 days. Chill uncovered until cold, then cover and keep chilled. I serve this dish with mashed potatoes, but the original recipe calls for noodles. TURKEY GOULASH WITH CARAWAY NOODLES We found this recipe at Café Kor in Budapest. They sure know how to cook turkey in Hungary!
Place turkey, paprika, salt and pepper in large re-sealable bag and shake. Heat the oil and add turkey cubes until brown. Add vegetables and spices and cook 5 more minutes, turning occasionally. Add broth and bring to a boil. Reduce heat and simmer until potatoes begin to fall apart, about 1 hour. Season the stew and serve with cooked buttered noodles. The Hungarians like to season their noodles with caraway seeds but frankly, I'd rather not. MOROCCAN-STYLE ROAST CHICKEN
Position rack in bottom third of the over and preheat to 400F. Whisk butter, honey, cinnamon and turmeric in small bowl. Season with salt and pepper. Place chicken on rack in roasting pan. Brush with honey and butter mixture and sprinkle with salt and pepper. Roast until a thermometer inserted in the thickest part of the thigh registered 165-170F, brushing occasionally with honey butter and covering if turning brown too quickly, about 1 hour 10 minutes. This dish makes the house smell really good! I serve it with couscous studded with raisins and blanched sliced almonds and a touch of turmetic (I just like that color). |
What To Do With CauliflowerEver wonder what to do with cauliflower? You know, that nice looking white vegetable that looks a little like broccoli [not that any knows what to do with broccoli]. My father in law used to steam cauliflower whole. When he was done, it looked like something out of a bad horror movie, sort of like the brain that Igor stole for Dr. Frankenstein. On top of that it had no taste whatsoever. Consequently, I invented the following recipe because I cannot resist buying the cauliflower at the organic food store.
This recipe also works with potatoes. Curry is a great ingredient if you are looking to add some zest to otherwise dull foods. I add curry to tuna salad when making a sandwich [especially good with pickles]. |
Julia Child's Coq au VinCoq Au Vin is a classical French bistro dish, and a perfect meal to warm a cold winter night. The recipe below is foolproof, but please no shortcuts - the flavors and ingredients below are spot on and should not be compromised.
Sauté bacon until crisp and fat rendered. Remove bacon with slotted spoon and add oil. Coat chicken with flour (save any remaining flour), salt and pepper. Brown well on all sides. Add remaining ingredients except for mushrooms and bring to a boil. Lower heat and cook, covered, for 25 minutes. Add mushrooms and cook for 10 more minutes. I serve this dish with Dick's mashed potatoes, which are outstanding. |
Cherokee CasseroleThanksgiving is a time for families to get together and share a good, old fashioned meal and to reminisce about times past. Anat, the kids and I were talking about old family recipes and I related the one below, which had everyone in stitches. My aunt developed [or found] this casserole as a means to use up left- over food and feed a big family. My mother and her friend, Barbara, vacationed on Cape Cod during the summers when I was in grade school. Barbara had two sons and a daughter, and the four of us hung out all summer long. Our fathers would come down on the weekends and on Sunday they would leave for home and work and they would give the moms some housekeeping money to tide us over for the up coming week. We didn't have a lot of money in those days, so, by the end of the week we were low on money and food. That's where Cherokee Casserole came in handy. With a minimum of effort you could make a meal out of whatever was left over from the preceding week. The Cherokee Nation would be appalled. Some old family recipes are best left in the past but this one is good for a laugh. I am sure there is a recipe like this in everyone's closet. CHEROKEE CASSEROLE RECIPE Sauté approximately one pound of ground beef with some chopped up onions [it doesn't matter how many or how old, whatever you have in the back of the bottom drawer of the refrigerator] Check the back of the other shelves of the fridge for leftover corn, peas, green beans, whatever is left over from dinners past [even from the distant past]; add to the pot. If you are lucky, there will be one or 2 wilted stalks of celery at the bottom of the vegetable bin. Chop these up and add to the pot. Add a cup of uncooked rice to the pot. In theory, the rice will cook with the rest of the ingredients. If you are low on hamburger, add a second cup of rice. Now for the piece de resistance. In the back of one of the upper shelves of every refrigerator in the 1960's [or perhaps in the meat tray] there would be one or two slices of Kraft American Cheese (square cheese), wrapped or partially wrapped in plastic wrap. This is the essential ingredient of Cherokee Casserole. It is best if the cheese is slightly hardened around the edges. Tear this cheese into strips and place strategically on top of the now bubbling casserole. Cover and cook until the kids get back from playing outside. If you cook for a long time the rice will be really mushy; if you don't cook it long enough the rice will be hard. Either way the rice will never be done properly. From the moms' point of view, this is the ultimate meal for a vacation; it takes no effort and it uses up everything in the refrigerator. From the kids point of view it was the worst possible meal; it taste terrible and it was like the week in review. My mother and her friend Barbara were both grade school teachers and they used psychology on us. When we came in from the beach looking forward to a delicious home-cooked meal we would eagerly ask What's for dinner? The Moms would enthusiastically respond "Your favorite... Cherokee Casserole!!!!" If you try this recipe and like it, look for my next old family recipe, American chop suey. |
My Grandmother's Eggplant In Tomato Sauce RecipeMy mother's mother was an excellent basic cook. She could make very good German roast (sauerbraten), semolina pudding with raspberry syrup, chocolate pudding, etc. She was also an excellent baker, and I have shared her white cake recipe here before. One of her dishes that Dick really likes is eggplant in tomato sauce. It is garlicky and a great vegetarian main course, if you like those.
Peel and slice the eggplant. Sprinkle with salt and spread over a surface to "sweat". Wait 30 minutes or even an hour, then wipe the sweat beads that pop up on the slice surface and dry both sides. Heat the oil in a large frying pan. Dip each eggplant slice first in egg, then in the flour, and fry until golden brown on both sides. Drain on paper towels. Mix the crushed tomatoes with water, salt and pepper. To assemble, take a soufflé dish and put a layer of eggplant slices at the bottom. Sprinkle some garlic slices on top. Put some tomato sauce on top. Alternate eggplant layers, garlic, and tomato sauce until all done. Bake in 350F over for 40 minutes. Cover if the mixture starts bubbling. Serve as is with good crusty bread. You can also serve this as a side dish. Either way, it's deeelicious! |
Bob Rondeau's Smoking SecretsBob Rondeau isn't only a talented bank executive, an EVP with Flagstar Bank. He is also a foodie like me, and a smoking maven on top of everything. I'm gratified that he was willing to share his secrets with us, and have been inspired to buy a smoker to follow his recipes. Smoked Turkey Season an 8-10 lb. turkey with salt, pepper, thyme, fennel and a little bit of sugar. Soak cheese cloth in apple or cranberry juice well. Drape the cheese cloth on top of the turkey. Smoke the turkey at 30 minutes per lb. (assuming smoking temperature of 210F), roughly 2 hrs for an 8-10 lb. bird. For the moisturizing liquid (which you put in a bowl at the bottom of the smoker), Bob likes to use white wine. Bob uses a Bradley smoker (which you can find on www.cabelas.com) that self-feeds wood chips into the smoker every 15-20 minutes. Smoked Beef Tenderloin Season your roast with salt and pepper. Soak the cheese cloth in melted butter and garlic. Drape over the roast. Cook to liking. Hillbilly Turkey Place your seasoned and cheese cloth covered bird on a full beer can and grill approximately 2 hours (preferably over charcoal or wood). I was surprised at how well this turned out. |
Marius RecipesMARIUS QUINDIM (COCONUT PUDDING) I got this recipe from Marius' chef Juvenal Nunez Jr. several years ago. It was written in Portuguese and contained industrial quantities. I figured out the words and ingredients, and offer both the retail and commercial versions for your kitchen. If you like coconut, you'll LOVE this dessert! Dick certainly does! Ingredients:
Mix the yolks and sugar in mixer for 5 minutes until fluffy and pale yellow. Add the coconut and vanilla. Butter an 8" spring-form pan or cake pan. Pour the coconut mixture into the pan. Place in a hot water bath (bain Marie or, as Marius calls it, Bagna Maria) that reached 2/3 to the top of the cake pan. Bake 350F 40 minutes or until when jiggled is almost set. Serve chilled. MARACUJA MOUSSE (PASSION FRUIT MOUSSE) My two favorite desserts from Marius are lime mousse and maracuja mousse. They are absurdly simple and equally delicious!
Mix gelatin and water until gelatin is dissolved. Whip cream. Mix all ingredients together except for ¼ of the gelatin and the fresh passion fruit juice and seeds. Chill. When set pour over the remaining juice and seeds combined with the remaining gelatin. Chill. |
Lighter-Than-Air Chocalate RollThis recipe is full-proof, easy to make and light as a feather.
Preheat over 350F. Prepare a large baking sheet: spray with Pam and cover with a sheet of wax paper long enough to comfortably drape over the edges. No need to grease the wax paper. Prepare a towel to lay the roll over. Spread a clean towel on the kitchen counter. Sift powdered cocoa and sugar on it. Beat the yolks with half the sugar for five minutes until pale yellow and thick. Fold in the melted chocolate. Beat the whites until soft peaks. Add the other half of the sugar and beat until stiff peaks. Fold 1/3 of the whites into the yolks to soften the mixture, then combine the rest in folding motions until just combined. Spread the mixture evenly in the baking sheet and bake in the oven. Bake 15-18 minutes until the roll is done. Turn the baked roll onto the sugared and cocoa-ed towel so that it's lying flat on the sugar and the wax paper is on top. Carefully peel the wax paper off. Let cool. Whip the cream with the 3 tbsp. powdered sugar until stiff peaks. Do not overwhip or the cream will separate. Spread the cream on top of the cake about 1" thick. Fold carefully into a roll. (I use the towel underneath to help nudge the cake along). Sift cocoa and powdered sugar liberally over the roll. Eat or refrigerate, well covered. |
Lesile Moss' Incredibly Edible Chocolate Chocolate Chip CookiesLeslie is our neighbor. She is a fantastic baker and we benefit from her talents greatly. Below is her recipe for great cookies. Enjoy making them and eating them. Mix together:
Add:
Beat until light and fluffy Add:
Bake at 375F 8-10 minutes on ungreased cookie sheets.
Makes about 3 dozens |
Aunt Clyde's Southern Pecan Pie - submitted by Leslie Love StoneOur marketing group was having dinner at the Olde Pink House in Savannah when the conversation turned to desserts - probably for the tenth time that day - and Anat said she wished she had a good Southern pecan pie recipe. I said, "Wait 'til you taste Aunt Clyde's!" (There are two "thangs" every South Carolina gal has: a ceramic deviled egg plate and a good family recipe for pecan pie.) Aunt Clyde was my Grandmother Rebecca Lee Duval's "best friend forever" and she was quite a cook. So, don't scrimp on the ingredients - pecan pie is meant to be grand... Filling
Pastry
Heat oven to 375 degrees. Prepare the pastry for a 9-inch pan by sifting the flour and salt into a medium bowl. With a pastry blender or two knives, cut the shortening into the flour and salt mixture until it has the grain of oatmeal. Blend the water lightly into the dough one tablespoon at a time. Add just enough water to hold the ingredients together. When you can gather the dough into a tidy ball, stop handling it. Butter the 9-inch pie pan, roll out the dough, and place in the pan. Trim the dough and shape for a decorative edge. Set aside. In a small bowl using a hand mixer, beat eggs, sugar, salt, butter, syrup, and cream. Take your time - Southerners move at a slower pace! Start with the eggs and beat on high speed until pale yellow. Add the sugar and salt and beat until light and fluffy. Add the butter, syrup, and cream and beat until well blended. By hand, stir in vanilla, brandy, and pecans, and pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. 10 to 12 servings. |
Passover RecipesPassover is the funnest holiday for us. The kids bring dozens of friends, the entire family gets together, and we eat unreasonable amounts of food (our menu each year is posted in the website under BirdDroppings). It occurred to me that some of you might enjoy making some of the traditional Passover dishes just because they are so yummy. Here are a couple of recipes for your consideration. Haroset Haroset is a delicious dish that is supposed to remind us of the mortar the Jews used to build the pyramids. As a result, it looks like mud, but it tastes fabulous. There are countless versions of this dish, reflecting the many places around the world Jews have lived in during the past 2000 years. Mine is a nut-less version of the Russian haroset, in recognition of Dick's allergy to nuts. It's not exactly Kosher, but it is in high demand nonetheless
Shred the apples and mix with the rest of the ingredients. Put in a Rubber Maid container and chill. Turn over several times to ensure all apples are immersed in the wine. As my grandmother used to say, "What's not to like?" Kneidelach Matzo balls have been a Passover tradition for centuries. There are two schools of thought on these delicious spheres: some people like them feather-light, and others (like my family), like them dense but not doughy. The recipe below will produce such matzo balls.
Mix all ingredients and let sit for 10 minutes. Wet your hands and form into balls about 2/3 the size of a golf ball. Drop into boiling chicken or beef soup (I'll offer a recipe of my father's beef stock below) and cook until they pop to the surface. Precision is not essential here. If you overcook them by 10 minutes nothing will happen. Guy, my oldest, like 6 (six) matzo balls in his bowl of soup. Yehuda's beef stock My dad made the best beef soup ever. This is his recipe, and we think of him every time I make it. He was a good and simple cook, and Saturday lunch was a tradition in our house. He was at the root of my foodie status, and I'll be eternally grateful to him for giving me this great gift.
Put all the ingredients in a very large pot. Add water to amply cover the ingredients, at least 3 inches above the meat. Bring to a boil. Skim the top of the foam and particles that form as the meat boils (the more you skim the better it'll taste). Bring to a simmer and cook, covered, for at least 3 hours or until you're absolutely sure the meat is dead. Cool down and refrigerate overnight. A layer of hard fat will form on top of the broth. Discard it and separate the broth from the remaining ingredients (I put it through a Chinois, but any very fine sieve will do). Bring to a boil before you drop the kneidelach in. |
Tom Clark's Irish ShortbreadTom Clark is the SVP in charge of operations for Zions Bank in Utah. He melted my heart (and palate) when he brought me his home-made shortbread, getting ready for St. Patrick's Day. I asked his permission to share the recipe, and here it is:
Cream the butter and sugar, then add
Mix well. You might need to add 2-3 tbsp. butter to reach a good, spreadable consistency. Bake at 350F 15-16 minutes if you're at a high altitude, as much as 20 minutes at sea level. Yields 25 cookies. This not just simple -- it's FANTASTIC! |
Jake's Cheesey PotatoesLiat recently hosted us at her apartment in Chicago. She made three fabulous kinds of chicken, great salad and many other dishes, but the kids enjoyed Jake's cheesy potatoes the most. Jake is Liat's boyfriend of the past two+ years. I am embarrassed to share this "recipe" with you, but promise that, if you have kids ages 12-25, they'll devour it.
Sautee the potatoes in oil until brown. Be sure to add enough oil so as to avoid burning the potatoes. Put in a shallow, flat container. Sprinkle uncooked onions on top. Spread the cheese on top. Cover and let the cheese melt. Serve. |
Chicken That Can't Be BeatIt's too hot to spend too much time in the kitchen. This dish is a perfect solution.
Remove the chicken's back bone and the breast bone if you can (turn it over when the back bone is gone, make a slit at the breast bone and pull it out with the cartilage). The idea is to have a flat chicken. Mix the remaining ingredients and spread half of it over the inside of the chicken, not the skin side. Heat 1 tbsp oil and 1/2 tbsp butter in a heavy skillet until hot. Brown the chicken, skin side down, about 5-7 minutes. YOU CAN LEAVE THE CHICKEN AT THIS POINT UP TO 24 HOURS IN THE REFRIGERATOR. Preheat the over to 350F. Turn the chicken, spread the remaining mixture on the browned skin side, and bake 30-35 minutes in the over. I serve this with smashed Yukon Gold potatoes: cut them in half, boil until tender and then smash with very little butter and some milk. Add sea salt or kosher salt to the potatoes; it really enhances the dish. |
Bubble and SqueakIn 18th century England (Thomas Bridges referred to it in his 1770 volume "A Burlesque Translation of Homer") there was a dish of fried meat and cabbage. It was designed to utilize leftovers from the traditional Sunday Roast (Sunday lunch): the remainder of the beef, plus mashed or roasted potatoes, cabbage and other cooked vegetables. These veggies were typically full of water (having been boiled), so, when fried in oil or butter, they made a squeaking noise. By 1951, B&S lost meat as an ingredient, possibly due to the scarceness of meat in post WWII United Kingdom, and now vegetables rule the dish, which, in my book, is a good thing. In a recent visit to the Cotswolds I enjoyed the tastiest version of this humble dish at Three Way House Hotel, courtesy of chef Marc. Of course I obtained the recipe and am now sharing it with you. Do note, however, that this dish is subject to major interpretation. In other words, put in it WHATEVER YOU LIKE - it'll still be "kosher" so long as it has potatoes and vegetables.
Heat the butter/oil in a thick-bottomed skillet until ripply and hot. In the meantime, mix the potatoes and remaining vegetables into a pretty large patty. Place patty in the skillet and brown on both sides (a little crunch works well). Serve. Yup, it's that simple, and it's really good! PS The Brits typically add a sunny side egg on top of the patty plus a couple of crisped bacon rashers. I like that addition, which makes a full meal of the dish, but it's also a great side dish for steak, any grilled meat etc. |
Victoria Sponge CakeQueen Victoria made many contributions to civilization in general and Great Britain in particular. Surely the crowning glory, though, must be the famous (and delicious) Victoria Sponge cake. Below is the best recipe I know, from the best pastry chef and Chocolatier in the UK, Keith Hurdman.
Cream butter and sugar. Add vanilla and then eggs one at a time while the mixer is running until fully absorbed. Add the flour just until absorbed; do not overbeat. Divide between two 9" cake pans and bake in 350F 28-30 minutes or until top springs to the touch and toothpick comes out clean. Cool completely. Whip 2 cups (1 pint box) of whipping cream with 4 tbsp. confectioners' sugar and 1 tsp vanilla extract (the real stuff). Spread between the two cake layers. Traditionally you also add a thin layer of strawberry jam. I can do with or without that - take your pick! |
Honey Cake for Rosh HashanaHONEY CAKE FOR ROSH HASHANAAs many of you know, I was born in Israel, and I also have a sweet tooth. This might explain my fascination with desserts, and my zealous adherence to the New Year's tradition of eating something sweet, preferably with honey, to express the hope that the New Year will be sweet. There are countless recipes for honey cake. Below are two of my favorites: HONEY CHOCOLATE CAKE (what a combination!)
Beat butter, sugar, salt and honey 5 minutes. Add the eggs one at a time until fully incorporated, then add the remaining ingredients but the flour and water. Alternately add the flour (in two additions) and water or yogurt. Bake 350F 45-50 minutes or until a toothpick comes out dry. I like to drizzle the cake with a mixture of 1 cup powdered sugar, 1 tbsp. warm milk and 1 tbsp honey. HONEY CHEESE CAKE Crust:
Melt the butter and honey, then mix all ingredients and spread evenly in a 9" spring-form pan. Cover the base and 1" of the sides. Bake until golden in 350F oven. Cool. Filling:
Mix well all ingredients and pour into the spring-form. Loosely cover with foil. Lower the over to 325F and put a heat-proof container with water in the bottom shelf of the over (bain marie). Bake 1 hour 10 minutes. Cool. |
Ginger Roast ChickenSince Ive moved into an apartment, cooking has become a big part of my life. It was always pretty central, but now that I dont automatically have a meal plan due to living in a dorm, Im pretty much on my own. As a result, Ive been experimenting with some easy but yummy dishes, and this is one of my favorites. And, total disclosure: I usually just eye-ball ingredients, so these are estimates.
Pre-heat oven to 350 degrees. Melt the butter in a cup, and then add in the apricot jam. Stir vigorously. You should get a sort of gooey paste that is dark orange in color. Add cinnamon and stir. Peel and quarter the potatoes. If theyre big potatoes, cut them up so that theyre about bite-sized. Season with salt and pepper and put aside. Put the chicken in a roasting pan and baste with the apricot jam/butter/cinnamon mixture. Put potatoes in the pan as well (you can baste these too, actually; it makes them really nice and sweet, almost caramelized). Cut up scallions into centimeter-sized pieces and sprinkle around the roasting pan. Then take the ginger and sprinkle it liberally throughout the pan, focusing on the chicken. Stick the pan in the oven and baste about every twenty minutes with the apricot jam mixture. The amount of time it takes depends on the size of the chicken, but usually it takes about an hour and a half. Take the pan out and remove the chicken and potatoes. You should now have a delicious concoction of chicken juices and baste by-product remaining in the pan. Put the pan on the stove and heat it a bit; then pour in some red wine (enough to coat the bottom of the pan) and scrape the pan vigorously to remove all the bits on the bottom. You can let this mixture boil down a bit to get a thicker sauce. Get a funnel if you need, and pour the sauce into a container. Now, just carve up the chicken (or do what I do, and get your mom to do it for you), add potatoes and sauce, and enjoy! |
Thanksgiving VeggiesOur Thanksgiving dinner menu is pretty fixed. Our family liked the turkey traditional, without any fanfare, and the gravy is doomed to a similar fate. Our stuffing is boring as well, were it not for the lovely, smoky bacon we get from Vande Rose Farms. Where we go wild are desserts, of course, but vegetables as well. Try a couple of the offerings below; they are easy to make and delicious! BRUSSELS SPROUTS IN PANCETTA
Melt the butter. Add the bacon and cook until crisp. Remove bacon and add sprouts. Cook until fork tender but not mushy. Drain remaining fat from the pan and deglaze with 1/4 cup water. Add the bacon and toss. Season with salt and pepper and serve. ROASTED BEETS AND CARROTS
Put all the ingredients in a baking dish (we use foil; it's easier to clean). Cover tightly with foil. Bake at a 350F over 1 hour and check for doneness. Cook further if needed. PEAS AND FENNEL
Melt butter and oil. Sauté shallots and fennel until caramelized (brown but not burned). Toss peas in. If frozen, turn off the heat and let cook. If fresh, cook, stirring for 5 minutes. Season with salt and pepper. HAVE A WONDERFUL THANKSGIVING WITH YOUR FAMILY! |
Cranberry-Orange PavlovaPavlova, named after the renowned Russian ballerina Anna Pavlova, is a light, lean (well, almost), fruity dessert which I love. This adaptation makes it so apropos for Thanksgiving, I just HAD to share it with you! Ingredients: Meringue
Topping
Preheat over to 250F. Whip the whites on medium-high speed until foamy. Add cream of tartar and salt and continue beating until soft peaks. Add the sugar 2 tbsp. at a time until fully absorbed and the mixture glossy, about 6 minutes. Line a baking sheet with wax paper. Spread the meringue on the paper to make a circle. Indent the center so that the sides are higher. Bake 2 hours. The sides will be firm and the center softer. It might fall after you cool it. No worries. Cool completely. Meanwhile, bring the sugar, water and vanilla, two long orange zest strips (use a vegetable peeler) and juice from the oranges to a boil. Lower heat and simmer until sugar dissolves. Add the cranberries and cook just until softened, about 8 minutes. Don't overcook or they'll burst. Discard the vanilla bean and orange zest. Chill. Whip the cream and sugar until medium peaks. Do not overbeat. Whipped cream tastes best when softly beaten and not too stiff but not too watery. Assemble before serving: gently remove the meringue from the wax paper and put it on a plate, pour the whipped cream over it and then arrange the cranberries on top. The dessert is gorgeous: bright white and red combined for a festive and delicious dessert! |
Lemon Meringue PieThis recipe comes from my good friend Monique Datttilo. She's beautiful, lithe and loves food like I do. She also happens to be a great cook and I'm proud to share her famous Lemon Meringue Pie with you. Crust
Combine flour & salt. Cut in shortening. Sprinkle with water gradually while tossing with a fork or pastry mixer. Mold into a ball and roll into a 9 circle. Bake 8-10 minutes at 425 degrees. Set aside to cool. Pie
Pre-heat oven to 350. In non-stick pan add 1 1/3 of the sugar, the cornstarch and lemon juice. Separate the egg yolks/whites, placing the whites into a large bowl. Mix the yolks with a fork and add to the items in the pan. Turn on medium heat and gradually add hot water, stirring constantly. Continue to stir constantly until mixture thickens and boils-this is where my daughter mixes non-stop at the stove and adds the love ingredient! Remove from heat and add butter, stir until melted. Pour into cooked pie shell. Go back to egg whites bowl and add cream of tarter. Mix on high speed several minutes until you get soft peaks and gradually add the remaining 1/3 cup of sugar, beating for another minute or so. Spread onto the pie, making sure to seal the edges. Bake for 12-15 minutes or until meringue is browned. Refrigerate after cooling as well as any leftovers. Add a sprig of mint leaves to make a nice presentation. ENJOY!! |
Perfecting Apple PieApple pie can be a challenging dish. All pies are, since their crusts are so temperamental. This recipe is fool-proof. I love it!
In a food processor, pulse 2 1/2 cups flour, salt and butter until resembles coarse meal (pea-size chunks). Drizzle on the ice water and pulse until evenly moist crumbs form. DO NOT OVERPULSE or the crust will be tough. Form into a ball, divide in half, flatten and wrap in plastic. Chill 30 minutes. Preheat over to 375F. Toss the remaining ingredients in a bowl with the remaining ¼ cup flour. On a floured surface, roll each disc of dough to a 13" round. Place the first round into a 10" glass pie dish and brush the overhang with water. Spoon the apples on top. Drape the second round over, pressing the edges of the dough together. Trim the overhang to a scant 1", fold the overlay onto itself and crimp. Cut a few slits in the top crust for steam to escape. Bake the pie in the center of the over 1 hour 10 minutes until the crust is golden. Let the pie cool for at least 4 hours before serving. This goes well with vanilla ice cream, but I prefer it (and pretty much everything else) with freshly whipped cream, well sweetened and touched by vanilla. GAMBRINUS APPLE TART Gambrinus, the venerable Lisbon restaurant, has its own unique and delicious version of apple pie. Use the crust recipe above and bake the bottom 15 minutes at 375F. In the meantime, peel and core 6-8 Granny Smith apples and cook in 2 cups water, 1 tbsp. cinnamon and ½ cup sugar until soft. Pour the mixture into a sieve and let drain for 1 hour. Fill the pie with the apple mixture and cover with thinly sliced, peeled Granny Smiths tossed in sugar and cinnamon. Bake another 10 minutes. I love this pie! Liat says it's mushy, but I love it anyway! |
Cal Buren's Stuffed CabbageLiat recently became fascinated with stuffed cabbage. Stuffed vegetables are a huge thing in Israel, and there was even one restaurant whose entire menu consisted of stuffed vegetables. They were very popular in east Europe, which is where this recipe comes from. In addition, they are very popular in the Arab countries (especially stuffed grape leaves, zucchini, potato and onion), and even my father's Spanish housekeeper used to serve me delectable tomatoes stuffed with dilled rice. OPTIONAL: Wash a jar of sauerkraut and place at the bottom of the pan (I love sauerkraut but I'm in a very small minority). Mix 1 1/2 lbs. ground lean chuck with 1 egg, salt, pepper and 1 cup cooked rice. Blanch 12 cabbage leaves, core discarded (the hard part in the center). Stuff the leaves: please 2 tbsp. of chuck mixture in the center of the leaf. Fold both ends of the leaf to the center, then fold over (like en envelope) and roll. Please on the kraut or simply at the bottom of the pan. The stuffed leaved should be placed tightly next to each other. Slice one onion and one garlic clove and add to the pot. Combine one large can crushed tomatoes in puree, 2 tbsp. sugar, 1 tsp salt, 1/2 tsp pepper and 1/4 cup milk. Pour over the cabbage leaves. Bake or cook on top of the stove on very low heat (simmer level) 2 to 2 1/2 hours. |
Healthy and Happy Blueberry MuffinsTreat yourself with these delicious muffins!
Preheat over to 425F. Mix the dry ingredients. Add the wet ingredients and mix just until combined. Do not over-mix. Put in paper-cup-lined muffin baking dish. Bake 13 minutes; cool 5 minutes before removing from the pan. Yum! |
Lemon Poppy Seed MuffinsMy son Arik loves lemon poppy seed muffins. The recipe below is easy to make, doesn't require a mixer and tastes great. Try it! 2 cups all purpose flour 1 tsp baking powder ¼ tsp baking sodaMix well. Add: ½ cup (1 stick) very soft butter (I microwave on defrost setting 30 seconds) 1 cup sugar Mix well. Add: 1 cup buttermilk or plain yogurt 2 tbsp. fresh lemon juice 1 heaped tbsp. grated lemon peel (yellow part only) 2 large eggs ¼ cup poppy seeds Mix well. Put in 12 medium size muffin cups lined with paper cups. Bake at 350F 23 minutes. Slice in half, put a dab of butter in the middle of the warm muffin, and enjoy. |
Lemon Poppy Seed MuffinsMy son Arik loves lemon poppy seed muffins. The recipe below is easy to make, doesn't require a mixer and tastes great. Try it!
Mix well. Add: ½ cup (1 stick) very soft butter (I microwave on defrost setting 30 seconds) 1 cup sugar Mix well. Add:
Mix well. Put in 12 medium size muffin cups lined with paper cups. Bake at 350F 23 minutes. Slice in half, put a dab of butter in the middle of the warm muffin, and enjoy. |
Bittersweet Chocolate SouffleI love soufflés of all kinds, sweet and savory, but chocolate (surprise!) is my favorite. This is a lighter version of Guy's favorite soufflé.
Preheat over to 375F. Spray soufflé dish with Pam and coat with sugar. Melt chocolate with butter over medium-low hear. Meanwhile, beat yolks with 1/3 cup sugar 3 minutes. Add slightly cooled chocolate to yolk mixture. Beat white in a clean bowl until foamy. Add cream of tartar and beat into firm but not dry peaks. Fold 1/3 into the chocolate mixture, then gently fold in the rest of the whites. Put in soufflé dish and bake 35 minutes (or refrigerate and bring to room temperature within 2 days and bake). |
Sticky Toffee PuddingThis is Dick's favorite dessert of all time, and the recipe comes from the horse's mouth: from the Pudding Club in England.
STICKY TOFFEE PUDDING
4 oz butter, softened 6 oz brown sugar 4 eggs 8 oz flour 1 tbsp, scant. Baking powder 1 tsp banking soda 8 oz madjoul dates, chopped 2 tsp coffee 1 cup boiling water
Preheat the over to 350F.
Cream butter and sugar. Add eggs one at a time until well incorporated. If starts to curdle, add a little flour. Sift flour and soda together, then fold into the creamed mixture. Add the remaining ingredients and mix thoroughly. Batter will be very soft. Pour into an 8" non-stick cake pan and bake 1½ hours. Serve with butterscotch sauce.
BUTTERSCOTCH SAUCE
2 oz butter 5 oz brown sugar 1 tbsp. Lyle's golden syrup 5 oz evaporated milk
Melt butter, then add sugar and syrup and stir until dissolved. Pour in the milk, turn up the heat and whisk until boiling. |
Carol Williams Shrimp DipCarol Williams was my first friend when I arrived in the US many moons ago. I lived in a roach infested apartment and she and her husband Lou took pity on my family. Between them and their friend Sarah they scrounged up an ancient coffee percolator, a couple of old pillows and a broom with a dust pen. As you can see, I never forgot their kindness. Nor did I forget their other gift, the recipe below. We would indulge in it on special occasions, and it's surprisingly good even today, when I served it to our Seder guests.¾ cups chopped celery ¾ cup chopped onion 1 Campbell's tomato soup can 1 cup Miracle Whip 1 envelope gelatin, softened in ½ cup cold water 8 oz cream cheese, softened or cut into cubes 2 cans small shrimp Salt and pepper Chop all in a Cuisinart. Do not over-process; little chunks are good for texture. Pour into a rinsed (i.e. slightly wet) prepared 6 cup mold or soufflé dish. Chill for 3 hours. Unmold or serve in the dish with crackers. |
Silky Chocolate PuddingLiat and Dick always wanted chocolate pudding. I needed to find a richer, smoother recipe for them, and the one below fits the bill. I'm sure your family will enjoy it as well.
½ cup sugar 2 tbsp cornstarch 2 tsp instant coffee (optional) 2 cups whole milk 10 oz good quality bittersweet chocolate (Lindt tradition; Valrhona) 1 tbsp unsalted butter 1 ½ tsp pure vanilla extract ½ cup whipping cream (NOT heavy whipping cream) 1/3 cup powdered sugar Whisk cornstarch, sugar and milk in a saucepan together until smooth. Bring to a boil, whisking constantly. Add chocolate, butter and vanilla, whisking until smooth. Divide among 6 ramekins and chill, about 2 hours. Whip the cream and sugar (I'd use a full cup, being a whipped cream fanatic, and double the sugar) until soft peaks. Top each chocolate pudding with whipped cream and serve. |
Spaghetti Bolognese- The Real ThingArik has loved spaghetti Bolognese since he grew teeth. I'm close behind him, but for years could not duplicate the great taste of Bolognese we had in Italy, or at Mario Batali's restaurant, Babbo. The recipe below does the trick. It takes a long time, and it's worth it!
2 tbsp unsalted butter 2 tbsp olive oil 1 ½ cup finely chopped onions ¾ cup finely chopped celery ¾ cup finely chopped carrots Salt and pepper 1 clove garlic, minced 1 lb. ground beef (Liat taught me to use buffalo meat; it's delicious and very healthy) 1/3 lb. pancetta or smoky bacon, finely chopped 1 1/3 cups tomato paste 1 ½ cups milk 2 cups red wine 2 2/3 cups whole canned tomatoes, drained and chopped 4 cups beef stock
Melt the butter and oil in a hot skillet with tall sides. Sauté the onions, carrots and celery on medium heat, stirring frequently, until they start to brighten in color, about 20 minutes. Add the garlic and cook 3 minutes. Add the beef/buffalo and cook until thoroughly browned, about 20 minutes. Stir in the tomato paste and cook 3 minutes. Add the milk and cook until it is absorbed. Add the wine and cook until the pan is almost dry. Stir in the tomatoes and stock, scraping the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 3 hours, stirring occasionally. Toss with al dente spaghetti or angel hair pasta (which is a sin, since true mavens use papardelle or rotini, but I prefer anger hair pasta).
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SEARED SCALLOPS ON TARAGON CORN BEDWhat a perfect recipe for summer: fresh, light, inexpensive, easy and intensely flavorful. 1 lb. scallops (I prefer the larger kind) 1 tbsp. butter 1 tsp. olive oil 1 small bag frozen white corn (or 3 fresh white corn ears), defrosted 1 small bag frozen yellow corn (or 3 fresh yellow corn ears), defrosted 1 large bunch tarragon, leaves separated from stem and chopped Salt, pepper Corn: If using frozen corn, defrost both bags. Melt 1 tsp. butter in a skillet or wide pot and add the chopped tarragon. Stir for a minute or so until perfumy (i.e. you can smell the great aroma coming from the herb). Don't skimp on the tarragon - it adds great flavor. Then toss in the corn (either from the bag or cut off the corn ears) and cook briefly to maintain the crunch of the fresh corn. Cover and set aside. Scallops: Heat a thick-bottomed skillet on medium-high heat on top of the stove. Add the butter and oil and swirl to coat. Season the scallops with salt (I prefer coarse salt for added crunch, such as sea salt) and pepper (ever tried talicherry pepper? It's magic) and toss into the skillet. Brown nicely on both sides, about 3 minutes per side. Assembly: put a pile of corn on each plate, and top with 4-6 scallops. Serve immediately and take your bows. |
Arik's Favorite Lamb ShanksArik loves meat of all kinds, but lamb is his undisputed favorite. Of all lamb dishes, the one below is the one he likes best. I hope your kids enjoy it as much as he does! 4 lamb shanks 4 carrots, peeled and chunked 1 onion, peeled and chunked 1 clove garlic, peeled and minced 4 sprigs fresh thyme or 1 tsp dried thyme 1 sprig rosemary or ½ tsp dried rosemary 2 ½ cups water 3 cubes beef bouillon Salt and pepper to taste Some add peeled, cubed potatoes but Arik prefers rice on the side Place all ingredients in a Dutch oven (I use Le Crueset) and put in a preheated 350F over for 2 hours. |
Inspirations from Krakow: My Grandmother's Carrot Salad; Dilled Cucumber Salad; Hot Beet PureeOur recent visit to Krakow awakened tasty memories in me that I'd like to share. They are all healthy and all delicious, I promise.
Savta Yehudit's carrot salad
1 lb carrots, peeled and shredded (Cuisinart does the job best) 1 heaped tbsp. sugar Juice from 2 large lemons 1 tbsp. safflower oil Salt to taste
Mix and let rest for an hour before serving. I prefer this in room temperature but it's not essential. The salad keeps forever (or about a week).
Dilled cucumber salad
6 small cucumbers (kirbeys or thin middle-eastern ones are best since they have no seeds), peeled and thinly sliced 1 large bunch dill, finely chopped 1 tbsp. cider vinegar 1 tsp. sugar 1 tsp. safflower oil Salt and pepper
Mix and let rest for at least an hour. Serve chilled with a dollop or sour cream or Greek yogurt on top.
Beet puree (sounds gross but please do try it)
6 beets, peeled and quartered Sea salt 1 tsp safflower oil 1 tbsp. sour cream
Roast the beets after drizzling with the oil and salt and covering with foil in a 350F over for 1 1/2 hours. Puree in Cuisinart and add the sour cream Check seasoning. Serve hot. I you don't positively despise beets you'll love this one. |