Archive for February, 2007
February 22, 2007 at 9:04 pm
· Filed under Meat
Six 5-inch sweet green peppers
Boiling water for blanching
1 pound chopped beef
1/4 cup uncooked white rice or 1/2 cup cooked rice or bread crumbs
1 medium yellow onion, grated
1 carrot, grated
1/2 teaspoon salt
Dash of pepper
3 eggs
Water to cover
Sauce
1 cup tomato puree
1/2 cup water
3 tablespoons vinegar or lemon juice
3 tabelspoons brown sugar
1/8 teaspoon paprika
1/2 cup raisins (optional)
Cut away the stem end of the peppers and remove seeds. Blanch in boiling water and invert to drain while preparing the meat mixture for the filling.
Combine all ingredients except water. Mix thoroughly. Stuff peppers compactly and even with the top. Stand upright in a casserole and cover with water. Bake 45 minutes at 350 F. Remove cover and and increase heat to 400 F for 15 minutes.
Cook sauce on top of the stove, stirring continuously till thick, approximately 10 minutes over moderate heat. Add to the pepper in the casserole, turn off heat. The heat of the oven is sufficient to lightly brown the tops of the stuffed peppers and cook the sauce with the liquid in the casserole.
From Leah Leonard
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February 18, 2007 at 8:46 pm
· Filed under Salad
2 to 3 cucumbers, thinly sliced
1/3 cup sour cream
1 tablespoon vinegar
pepper to taste
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Place 1/4 of the cucumber slices in a serving bowl and sprinkle with salt. Add another 1/4 of the slices and more salt; continue until all slices have been salted. Cover with a saucer and place a weight on top to draw out the water. Let stand for several hours or overnight. Pour off cucumber juices. Combine the sour cream, vinegar, pepper and chopped dill. Add to the cucumbers and mix thoroughly. Serve chilled. Serves 4 to 6.
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February 5, 2007 at 7:02 pm
· Filed under Poultry
1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve
Method
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest.
Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges. Serves 4.
Madhur Jaffrey’s Chicken
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February 5, 2007 at 6:43 pm
· Filed under Soups
“Since I just finished a bowl of this soup, I thought I’d post a recipe that I’ve made many times and that everyone always loves.”
3 Tbs. butter
1 medium onion, sliced
1 garlic clove
1 Tbs. minced fresh ginger
1 lb. carrots, peeled and sliced
3 cups vegetable broth
1 cup orange juice
2 Tbs. raw white rice
salt and pepper to taste
1. In large saucepan, heat butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes. Add ginger and carrots, and sauté 5 minutes longer.
2. Stir in broth, orange juice, and rice, reduce heat to low, cover and cook for 30 minutes. Allow to cool, then purée in batches in food processor or blender. Add salt to and pepper to taste. Reheat before serving. Serves 6.
Per serving: 140 calories, 2g protein, 6g total fat (3.5g saturated fat), 20g carbohydrates, 15mg cholesterol, 340mg sodium, 3g fiber, 10g sugars.
TexasWren’s Soups
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February 5, 2007 at 6:34 pm
· Filed under Sweets
“This is my husband’s favorite cookie. It is proof that something can be really good, even without chocolate.”
1 1/4 cup sifted flour
3/4 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 eggs
1 1/2 cup quick oats
1 cup raisins
1 cup nuts, optional
Sift dry ingredients together. Add remaining ingredients and mix. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 for 12 minutes.
Texas Wren’s Cookies
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February 4, 2007 at 7:44 am
· Filed under Fish, Salad
If you don’t have schmaltz, just use a little extra mayo.
1 can (6 oz) top quality solid packed white albacore tuna in water-no substitute for albacore
1 Tbs top quality mayonnaise (not salad dresssing) to start
1 Tbs. plain renedered pure schmaltz (approx) to start
a few tsp of finely shredded carrot
a few tsp of finelly shredded mild white onion
pinch salt, pinch pepper
Drain tuna and place in mixing bowl. Break up and mash tuna with fork to remove clumps and make a spreadable consistency. Mix in carrot and onion. Mix in the mayo. Then add and mix in enough schmaltz until tuna achieves a rich taste,
The important part:
Tuna should neither be flavored with either too much mayo or schmaltz. That is another part of the secret I think. You shouldn’t be aware of any blatant schmaltz taste in the tuna. Salt carefully as the tuna should not have a salty taste either.
CyberKitchen
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February 4, 2007 at 7:43 am
· Filed under Eggplant, Salad, Side dishes
From The Kitchen Grimoire by Celeste Rayne Heldstab.
1 large eggplant
2 T. yogurt
1 T. pomegranate molasses or other unsulphured molasses
1 T. lemon juice
Salt & pepper
1/2 red onion, cut in 1/4″ dice
1 clove garlic, minced
1/2 cup chopped, toasted walnuts
1/2 cup pomegranate seeds (1/2 pomegranate)
2 T. finely chopped flat leaf parsley
Pierce the whole eggplant a few times with a fork. Cook it on the grill or place it on a baking sheet and put it under the broiler. Cook, turning as skin blackens, until flesh is very soft (about 35 minutes). Let eggplant cool and scrape flesh into a bowl; discard skin. Add yogurt, molasses, lemon juice, salt & pepper. Chop or grind until still chunky but mostly smooth. Stir in remaining ingredients.
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February 4, 2007 at 7:42 am
· Filed under Eggplant, Salad
1 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf, parsley and dill)
2 teaspoons of red wine vinegar
Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper towel for at least TWO HOURS. Rinse and pat dry. Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.
Saute the onion in olive oil until golden. Set aside. Chop or grind the walnuts with the garlic and spices. Turn out into a bowl and stir in the cooked onion. Add chopped herbs and the wine vinegar.
Let eggplant cool, then scoop out the soft center and discard the skin. Cut the eggplant into small (1-inch) pieces and mix thoroughly with nuts/onion/garlic/spice mixture.
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February 4, 2007 at 7:42 am
· Filed under Eggplant, Side dishes
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/4 cup chopped fresh basil
Salt
Black pepper
Optional garnish: chopped fresh basil or toasted pine nuts
Place cubed eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown (about 15 minutes). Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally. Stir in basil, season to taste with salt and pepper. If desired, garnish with fresh basil or pine nuts.
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February 4, 2007 at 7:41 am
· Filed under Side dishes
8 oz oatmeal, lightly toasted (brown in frying pan)
4 T fat or oil
1/2 cup chicken or vegetable stock
2 onions, finely chopped
Salt and pepper to taste
Heat the fat or oil in a large frying pan. Add the onion and cook until soft and golden brown.
Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season well and use as a stuffing for poultry or game, or serve as a side dish.
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February 4, 2007 at 7:41 am
· Filed under Beans, Eggplant, Sauces, Dips & Dressings
1 large eggplant
1 can garbanzo beans, drained
3 cloves garlic, peeled
1/4 cup lemon juice
3 T. tahini (sesame paste)
Salt to taste
1/4 cup olive oil
Optional garnish: chopped parsley, coriander or pine nuts
Slice eggplant in half. Place eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.
Let cool, then scoop out the soft eggplant and discard the skin. Chop/grind eggplant, beans, garlic & lemon juice together until mostly smooth. Slowly stir in olive oil. If desired, garnish with chopped parsley, coriander or pine nuts.
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February 4, 2007 at 7:39 am
· Filed under Pasta
A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!
8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes.
Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat. Toss noodles with sauce, and serve.
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February 4, 2007 at 7:38 am
· Filed under Soups
This is a classic Spanish soup. It is delicious and wonderful, especially in the summer when everything is so fresh. There are a lot of ingredients, but prep is really simple. Basically, you just throw everything in the food processor.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients — don’t puree smooth — you want to leave the gazpacho a bit chunky. Place in non-metal container (metal will give it an “off” taste), cover tightly and refrigerate overnight, allowing flavors to blend. Serves 8.
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February 4, 2007 at 7:36 am
· Filed under Soups, Vegan
1 1/2 tablespoons olive oil
1 cup chopped onion or sliced leek
1 large red bell pepper, diced
2 to 3 cloves garlic, minced
3/4 cup orzo (rice-shaped pasta)
1 vegetable bouillon cube
16-ounce can diced tomatoes
5 to 6 ounces fresh spinach, rinsed, stemmed, and chopped (I just use a package of frozen chopped)
1/4 cup chopped fresh parsley or dill,
or a combination, or more to taste
Juice of 1 lemon
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion or leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.
In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain. Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes. Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once.
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February 4, 2007 at 7:36 am
· Filed under Cheese, Soups
2 celery stalks, chopped
1 cup chopped onions
2 tablespoons vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup sharp or extra sharp cheddar, grated or chopped
3 ounces cream cheese, cubed
4-ounce jar pimientos, chopped
salt and ground black pepper to taste
In a heavy saucepan, sauté the celery in the vegetable oil, stirring occasionally. When the onions are translucent, about 10 minutes or so, add the sweet potato, white potato, and stock. Simmer until the vegetables are soft, for about 20 minutes.
Remove the soup from the heat, add the cheddar and cream cheeses, and allow it to sit a few minutes to soften the cheese. In a blender or food processor, purée the soup with half of the pimientos. Add salt and pepper to taste. If the soup is too thick, thin to the desired consistency using milk, water or vegetable stock. Stir in the remaining pimientos. Reheat gently, but do not boil. Serves 4 to 6.
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February 4, 2007 at 7:27 am
· Filed under Rice
“The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time.” — From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.
2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water
1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.
2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving. Makes about 7 cups.
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February 4, 2007 at 7:26 am
· Filed under Soups
“I love this soup, which is pure and full flavored. I make it often.” — From “French Farmhouse Cookbook” by Susan Hermann Loomis.
1 pound carrots, peeled, trimmed, and cut into 1/2-inch rounds (you can just throw in a bag of baby carrots)
1 medium potato, starchy such as russet, or all-purpose such as Yukon Gold, peeled and cut into quarters
5 cups water
Sea salt
1 tablespoon unsalted butter
Freshly ground black pepper
1. Place the carrots, potato, water, and salt to taste in a large saucepan and bring to a boil over medium-high heat, covered. Reduce the heat to medium and cook until the carrots are tender, 25 to 30 minutes.
2. Transfer the vegetables and 1 cup of the cooking liquid to a food processor and purée. Return the purée to the pan and add the butter, stirring until it has melted. Season to taste with salt and pepper, and serve immediately. 4 servings.
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February 4, 2007 at 7:22 am
· Filed under Fruit, Salad, Vegan
“Sarah Elmaleh, the daughter of a rabbi, was born in 1898 in the seaport village of Essaouira in Morocco, and learned many of her cooking techniques from the family’s Arab servants. She came to Brooklyn in 1939 with her husband, a businessman, their children, and an exotic repertoire of recipes that combined Moroccan and Sephardic cuisines. This recipe comes from her granddaughter, Lisa Craig Kuhr. It makes an alluring first course and is wonderful followed by lamb, grilled chicken, or a fish stew.” — From “New York Cookbook” by Molly O’Neill
5 navel oranges, peeled and diced*
3/4 cup black salt-cured (shriveled) olives, halved and pitted (I use oil-cured)
2 cloves garlic, minced
1/4 teaspoon coarse (kosher) salt, or to taste
1 teaspoon sweet paprika
1/2 cup minced fresh parsley
1/2 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons olive oil
Combine all the ingredients in a bowl and toss well. Refrigerate to chill, then serve. Serves 4 to 6
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February 4, 2007 at 7:21 am
· Filed under Salad, Side dishes
“Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to the stronger flavors in this menu. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.” — From “Celebrate!” by Sheila Lukins.
12 outer ribs celery, trimmed and thinly sliced on the diagonal
6 to 8 inner ribs celery, including the leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1/2 cup small flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint
Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.
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