Favorite Recipes



Favorite Recipes of Mary D'AgostinoCollected over the course of a lifetime of feeding children, husband, and friends TOC \o "1-3" \h \z \u Algerian Chicken PAGEREF _Toc487926246 \h iAmazing Spicy Grilled Shrimp PAGEREF _Toc487926247 \h iiAnnette Lee's Gefülte Fish Mold PAGEREF _Toc487926248 \h iiiAnnette's brisket PAGEREF _Toc487926249 \h ivAnnette's Cold Spaghetti Salad PAGEREF _Toc487926250 \h vAnnette's cold spaghetti salad Number 2 PAGEREF _Toc487926251 \h viApricot Mousse PAGEREF _Toc487926252 \h viiBaked Ziti PAGEREF _Toc487926253 \h viiiBanana Bread PAGEREF _Toc487926254 \h ixBasic Coconut Macaroons PAGEREF _Toc487926255 \h xVariation: Chocolate Pistachio Macaroons PAGEREF _Toc487926256 \h xVariation: Cocoa-Cinnamon PAGEREF _Toc487926257 \h xiBasic Potato Latkes PAGEREF _Toc487926258 \h xiiBrisket With or Without Pomegranates PAGEREF _Toc487926259 \h xiiiBulgur Pilaf with chestnuts and Spicy Tangerine Brown Butter PAGEREF _Toc487926260 \h xivBulgur with Peas and Scallions PAGEREF _Toc487926261 \h xvCake Mix Cookies PAGEREF _Toc487926262 \h xviCarrot and Parsnip Latkes PAGEREF _Toc487926263 \h xviiCarrot Latkes (Adapted from Anna Siegel) PAGEREF _Toc487926264 \h xviiiCastagnaccio (NYT; Adapted from Gina DePalma of Balbo) PAGEREF _Toc487926265 \h xixCauliflower Curry -- 3 ways PAGEREF _Toc487926266 \h xxChallah PAGEREF _Toc487926267 \h xxiChicken curry PAGEREF _Toc487926268 \h xxivChicken Marbella (The Silver Palate) PAGEREF _Toc487926269 \h xxvChicken Broth PAGEREF _Toc487926270 \h xxviChicken with hot peanut sauce PAGEREF _Toc487926271 \h xxviiChinese crunchies PAGEREF _Toc487926272 \h xxviiiCold Eggplant Salad with Sesame Dressing PAGEREF _Toc487926273 \h xxixMary's Cold Sesame Noodles PAGEREF _Toc487926274 \h xxxSteve's Corn Bread PAGEREF _Toc487926275 \h xxxiCorn Bread with Sour Cream PAGEREF _Toc487926276 \h xxxiiIngredients PAGEREF _Toc487926277 \h xxxiiDirections PAGEREF _Toc487926278 \h xxxiiCornmeal pancakes (Steve) PAGEREF _Toc487926279 \h xxxiiiCranberry Relish (from the Vegetarian Epicure) PAGEREF _Toc487926280 \h xxxivCrispy Potato Pancakes PAGEREF _Toc487926281 \h xxxvCrustless Quiche (Fritatta) PAGEREF _Toc487926282 \h xxxviCurried Sweet-Potato Latkes (Adapted from the New Prospect Cafe) PAGEREF _Toc487926283 \h xxxviiAnnette Lee's Fish Piquant PAGEREF _Toc487926284 \h xxxviiiGrandma Rose's Knishes PAGEREF _Toc487926285 \h xxxixMeat Kreplach Adapted from Arthur Schwartz (New York Times, March 26, 2008) PAGEREF _Toc487926286 \h xlHoney Cake for Rosh Hashanah (makes 2 cakes) PAGEREF _Toc487926287 \h xliiHot barbequed fowl breasts (chicken or turkey) PAGEREF _Toc487926288 \h xliiiI Can't Believe it's not Chopped Liver PAGEREF _Toc487926289 \h xlivIsraeli Hummus PAGEREF _Toc487926290 \h xlvJoyce's Eggplant Curry PAGEREF _Toc487926291 \h xlviK&K Spinach Pie PAGEREF _Toc487926292 \h xlviiKaren Martin's Vegetarian Chili PAGEREF _Toc487926293 \h xlviiiCarrot and Parsnip Latkes PAGEREF _Toc487926294 \h xlixLemon-Stuffed Grilled Branzino (or Trout) PAGEREF _Toc487926295 \h lLentil Soup PAGEREF _Toc487926296 \h liLentil Soup with Prunes and Pears PAGEREF _Toc487926297 \h liiMary's Balsamic Vinaigrette Salad Dressing PAGEREF _Toc487926298 \h liiiMary's Brisket PAGEREF _Toc487926299 \h livMary's Chicken Soup PAGEREF _Toc487926300 \h lvNewport Red Pepper Chowder PAGEREF _Toc487926301 \h lviOriental Barbequed Chicken PAGEREF _Toc487926302 \h lviiParmesan Potato Casserole PAGEREF _Toc487926303 \h lviiiPlay Dough PAGEREF _Toc487926304 \h lixPollo Arrosto Per Shabbat PAGEREF _Toc487926305 \h lxPotato Pancakes with Fire-Roasted Peppers PAGEREF _Toc487926306 \h lxiQuiche PAGEREF _Toc487926307 \h lxiiRoast Chicken PAGEREF _Toc487926308 \h lxiiiRoasted Curry Eggplant PAGEREF _Toc487926309 \h lxivRoasted Fennel with Tomatoes PAGEREF _Toc487926310 \h lxvRustic Gazpacho PAGEREF _Toc487926311 \h lxviSautéed Broccoli Rabe PAGEREF _Toc487926312 \h lxviiSeared Salmon with Wilted Spinach PAGEREF _Toc487926313 \h lxviiiSpinach pkhali PAGEREF _Toc487926314 \h lxixSplit Pea Soup PAGEREF _Toc487926315 \h lxxStand-by Chocolate Chip Cookie Mix PAGEREF _Toc487926316 \h lxxiSummertime Ribollita PAGEREF _Toc487926317 \h lxxiiSusan Kirschner's Mother's Eggplant Caponata PAGEREF _Toc487926318 \h lxxiiiSusan Kirshner's Passover Chocolate Brownies PAGEREF _Toc487926319 \h lxxivTomato (or Zucchini or Eggplant) Tart PAGEREF _Toc487926320 \h lxxvTorta di Noci e Canditi - Chocolate, Walnut, and Orange Torte PAGEREF _Toc487926321 \h lxxviTurkey Bolognese Sauce PAGEREF _Toc487926322 \h lxxviiTurkey Chili PAGEREF _Toc487926323 \h lxxviiiTurkey Meat Loaf PAGEREF _Toc487926324 \h lxxixWhite Beans and Tuna Salad PAGEREF _Toc487926325 \h lxxxWhite Bread PAGEREF _Toc487926326 \h lxxxiZucchini Bread PAGEREF _Toc487926327 \h lxxxiiGeorgian Tuna Burgers PAGEREF _Toc487926328 \h lxxxiiiPancakes with sprinkles PAGEREF _Toc487926329 \h lxxxivChallah French Toast PAGEREF _Toc487926330 \h lxxxvSummer Fruit, Brandy and Prosecco Gelatin Mold PAGEREF _Toc487926331 \h lxxxviAlgerian Chicken XE "Chicken:Algerian" Ingredients2 medium onions, sliced1 medium green pepper cut in thin strips3/4 cup sliced mushrooms2 tsp dried oregano2 tsp crushed red pepper1 tsp garlic salt1/2 tsp bottled hot pepper sauce4 lbs chicken breasts, skinned, boned, and halvedone 14.5 oz. can tomatoes, undrained, 2/3 cup peanut butter2 chicken bouillon cubesMethodIn a medium saucepan, combine onions, pepper, mushrooms, oregano, crushed red pepper, garlic salt, hot pepper sauce. Cook over medium heat, stirring often until vegetables are crisp-tenderIn blender, combine tomatoes, peanut butter, bouillon cubes; process until smoothPlace chicken breasts, skinned, boned and halved in 13x9 baking dish. Top with vegetables, and pour tomato mixture over all. Bake for 50 minutes in 350° ovenServes 8Amazing Spicy Grilled Shrimp XE "Seafood:Shrimp" XE "Shrimp" Ingredients:Serves 6Serves 8Serves 121/3 cup olive oil0.52/3 cup1/4 cup roasted sesame oil0.3? cup1/4 cup chopped fresh parsley0.3 cup? cup2 tablespoons hot sauce (sriracha)2.5 tbsp? cup2 tablespoons minced garlic2.5 tbsp? cup1 tablespoon Asian chili paste1 tbsp2 tbsp1 teaspoon salt1 tsp2 tsp1 teaspoon black pepper1 tsp2 tsp3 tablespoons lemon juice? cup0.4 cup2 pounds large shrimp, peeled and deveined2.54 lpbs12 wooden skewers, soaked in water1524Method:whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, chili sauce, salt, pepper and lemon juice in a mixing bowl. Set aside about one-third of this marinade to use while grillingplace the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.Lightly oil the grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.Serves: 6Annette Lee's Gefülte Fish Mold XE "Annette Lee:Gefülte Fish Mold" XE "Passover:Annette Lee's Gefülte Fish Mold" XE "Seafood:Gefülte Fish" XE "Fish:Gefülte" Ingredients:Pam1 large jar gefülte fish (6 cakes)1 package lemon Jell-O?1/2 cup boiling water1/2 cup fish sauce3/4 cup red horseradishMethod:spray large Jell-O? mold with Pam put gefülte fish cakes end-to-end in moldmix together Jell-O?, boiling water, fish sauce and horseradishpour over fish in moldrefrigerateAnnette's brisket XE "Meat:brisket" XE "Brisket of Beef" XE "Annette Lee:Brisket" Ingredients:brisketonions ("lots", 1-2 large)salt, pepper1 bay leaf1/2 small bottle of ketchup (~ 1/ cup (1 small bottle =14 oz)1/2 bottle red wineMethod:chop onionsbrown brisket in a potremove meat, add onions and brownreturn meat to pot, add salt and pepper, bay leaf, ketchup, red winebring to boil, simmer and cook until tender (about 1.5 -2 hours)allow meat to cool (can refrigerate overnight)remove bay leaf, skim off congealed fatslice meat return to potreheatserveAnnette's Cold Spaghetti Salad XE "Spaghetti" XE "Pasta:Spaghetti salad" XE "Salad:Spaghetti" XE "Annette Lee:Cold Spaghetti Salad" Ingredients:2/3 lb vermicelli2 quarts water2 tbsp wine vinegar6 tbsp olive oilsalt peppertabasco sauce1 clove garlic, mashedMethod:Cook vermicelli in boiling water for 6-8 minutesdrain vermicelli, rinsemix vinegar, oil, garlic dash of tabasco sauce, salt, and peppertoss vermicelli with dressing mixtureServes: 4-6Annette's cold spaghetti salad Number 2Ingredients: 1 lb vermicelli2 tbsp. wine vinegar6 tbsp. oil1 tsp. minced garlic7/8 cup mayonnaise1/8 cup hot mustard (Colman's) lemon juicelarge can tuna or chickenMethod:1. cook spaghetti, drain2. mix vinegar, oil, garlic, mayonnaise, mustard. Add lemon juice to thin out as necessary. 3. Add mixture to spaghetti. Add tuna or chicken. Apricot Mousse XE "Dessert:Apricot Mousse" XE "Apricot Mousse" Ingredients:1 cup dried apricots1 cake soft bean curd1.5 tbsp brandy or apricot liquor3 egg whitesmint leaves and/or melon ballsMethod:soak apricots in 1 cup hot water for 1/2 hour, and draindrain bean curdadd apricots and bean curd to a food processor, add brandy/liquor and pureebeat 3 egg whites until stiff and fold into apricot mixturespoon into 8 bowlsgarnish with mint leaves and melon ballsRefrigerate until ready to serveServes 8Baked Ziti XE "Baked Ziti" XE "Pasta:Baked Ziti" XE "Ziti:Baked" Ingredients:1 pound zitiPam1/2 cups tomato sauce2 cup shredded mozzarellaMethod:Preheat oven to 375°Cook ziti and drainSpray baking pan with PamMix ziti with tomato sauce and 1 cup mozzarella; pour mixture into baking dishSprinkle 1 cup mozzarella over top of ziti mixtureBake for 1/2 hour or until cheese on top starts to brown.Serves: Banana Bread XE "Banana Bread" XE "Bread:Banana" XE "Dessert:Banana Bread" Ingredients:1/2 cup chopped walnuts3 medium bananas pureed (about 1 cup)2 eggs1 cup sugar1/2 cup oil1/2 tsp vanilla1 1/2 cup flour1/2 tsp baking soda1 tsp baking powder1/4 tsp saltMethod:preheat oven to 350°F.Oil a 9x5x3" loaf panbeat eggs and add sugar, oil and vanilla. Mix well. Set asidein a separate bowl mix flour, baking soda, baking powder and salt.Add egg mixture to flour mixture. Add nuts and bananasPour batter into pans and bake 1 hour or until done by toothpick test.Serves: Basic Coconut Macaroons XE "Coconut Macaroons" XE "Dessert:Coconut Macaroons" XE "Dessert:Macaroons" Ingredients:egg whites of 3 large eggs1/2 cup sugar1/8 teaspoon salt1/2 teaspoon vanilla extract1 14 ounce package sweetened shredded coconutMethod:Preheat oven to 325°F and line a baking sheet with parchment paper. Whisk the egg whites sugar, salt and vanilla in a large bowl until combined; fold in the cocout.Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.Variation: Chocolate Pistachio MacaroonsIngredients:almond extract1/2 cupped dried cherriessemi-sweet chocolatepistachio nutsMethod: Substitute 1/4 teaspoon almond extract for vanilla and stir in 12/ cup chopped dried cherries before adding the coconut. Bake and cool. Dip in melted semisweet chocolate, sprinkle with chopped pistachios and chill until set. Variation: Cocoa-Cinnamon XE "Dessert:Cocoa Cinnamon Macaroons" XE "Macaroons:Cocoa Cinnamon" XE "cookies:Cocoa Cinnamon macaroons" XE "Cookies:Cake Mix" Ingredients:2 tablespoons unsweetened cocoa powder2 teaspoons cinnamon1 teaspoon grated orange zestMethod: Whisk cocoa, cinnamon and zest into the egg white mixture before adding the coconut.Basic Potato Latkes XE "Basic Potato Latkes" XE "Pancakes:potato" XE "Latkes:Potato" XE "Potato Pancakes" \t "See Latkes" Ingredients: 2 pounds Idaho potatoes, well scrubbed but unpeeled1 medium onion2 eggs1/4 cup matzo meal or all purpose flourSal and Freshly ground black pepper to taskVegetable oil for fryingMethod: 1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.2. Drain potatoes and onions.3. Mix in eggs, then matzo meal or flour. Season with salt and pepper.4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.6. Drain pancakes on absorbent paper, and continue frying until all the batter is used. Sere as soon as possible. Pancakes can be reheated in a 400 degree F oven for about 10 minutes, but will not be as crisp.Yield: 24 pancakes.NOTE: these pancakes can also be made by substituting zucchini, unpeeled and coarsely grated, for half the potatoes.Brisket With or Without Pomegranates XE "Brisket With or Without Pomegranates" XE "Meat:Brisket With or Without Pomegranates" XE "Beef:Brisket With or Without Pomegranates" Ingredients:6 lb brisket6 garlic cloves2 Tbsp sage8 Tbsp olive oil1 Tbsp lemon juice3 Tbsp red wine vinegar1 large onion, chopped4 cups chicken stock2 cups water2 Tbsp soy saucesalt and pepper2 pomegranatesMethod:Marinate brisket overnight in garlic, sage, olive oil, lemon juice, and vinegarSauté onion till brownBrown brisket on all sidesAdd marinade, chicken stock, water, soy sauce, salt and pepper to taste. Bring to boil and simmer 2.5 hoursRemove meat and coolDegrease the sauceCut pomegranates in half and remove seedsAdd seeds to meat sauceSlice meat, return to saucepan and reheat gentlyServe brisket with sauce poured over it, garnished with parsleyServes: Bulgur Pilaf with chestnuts and Spicy Tangerine Brown Butter XE "Bulgur Pilaf with chestnuts and Spicy Tangerine Brown Butter" XE "Chestnuts" XE "Pilaf:Bulgur" Ingredients:1 Tbsp oil4 Tbsp butter1 medium onion, minced1.75 cups coarse bulgur1/4 tsp ground allspice3 cups plus 2 tablespoons chicken broth or water, or a combination1 cup (6 oz) chopped roasted chestnuts (sold in jars)3 Tbsp raisins1/2 tsp grated tangerine (or orange) zest1/6 to 1/4 tsp ground Turkish red pepper, like Aleppo or Urfa, or a large pinch mild chili powderGround cinnamon, for garnishSmall sprigs fresh dill, for garnish Method:Heat oil with 1 Tbsp butter in a 3 quart saucepan. When butter melts, add onion and sauté until translucent, about 3 minutes. Add bulgur and allspice, and sauté for 2 minutes longer.Stir in the broth/water, the chestnuts and the raisins, and bring to a vigorous boil. Reduce heat to low, cover and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or "eyes" in the surface of the bulgur, about 15-20 minutes.Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer.Meanwhile, melt remaining butter in a small skillet. When white foam falls to bottom of pan and starts to smell nutty (about 3 minutes), add zest and red pepper. Cook for 30 seconds longer, then turn off heat.To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon. Garnish with dill.Serves: 4 to 6 servings.Bulgur with Peas and Scallions XE "Bulgur with Peas and Scallions" Ingredients:3/4 cups bulgur2 cups green peas (fresh or frozen)1/2 cup chopped scallions3 Tbsp lemon juice1/2 cup chopped fresh parsleysaltpepper1 Tbsp. sesame oilMethod:pour boiling water over bulgur until it is covered by at least 1 inch, and let stand 20-30 minutesCook peas as directed and drainWhen bulgur is tender and has doubled in volume, drain it, press out excess bine bulgur, peas, scallions, lemon juice, parsley, salt and paper to taste. Sprinkle with oilServe cold or room temperatureServes: 8Cake Mix Cookies XE "Cake Mix Cookies XE "Dessert:Cake Mix Cookies" " Ingredients:1 box cake mix2 eggs1/2 cup vegetable oiloptional: nuts, raisins, chocolate chipsMethod:Preheat oven to 350°Fmix cake mix eggs, vegetable oil and optional ingredientsdrop by teaspoonfuls onto ungreased cookie sheet about 2 inches apartbake 8-10 minutesServes: Carrot and Parsnip Latkes XE "Carrot and Parsnip Latkes XE "Latkes:carrot and parsnip" " XE "Vegetables:Carrot and Parsnip Latkes" XE "Vegetables:Parsnip and Carrot Latkes" (Adapted from the New Prospect Cafe)Total time: 30 minutesIngredients: 2 medium carrots5 small parsnips (about 1 pound)1/4 cup all-purpose flour2 large eggs, beaten1 teaspoon minced chives or scallions (green part only)1teaspoon chopped parsleySalt and freshly ground pepper to tastePeanut oil for frying.Method: Grate carrots and parsnips coarsely. Toss with flour. Add the eggs, chives, parsley, salt and pepper. Mix until moistened thoroughly.Heat 1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry on both sides until brown. Drain and serve.Yield: 16 to 18 2 inch pancakes. Carrot Latkes XE "Carrot Latkes" XE "Vegetables:Carrot Latkes" XE "Latkes:Carrot" (Adapted from Anna Siegel)Total time: 1 hourIngredients:2 green peppers, diced2 tablespoons vegetable oil, plus oil for frying.6 medium carrots, peeled and quartered6 large eggs1/2 to 1 cup matzo mealSalt to taste16 ounces tomato sauce1/4 cup water2 tablespoons sugarMethod: Sauté the green peppers in the 2 tablespoons oil. Drain and set aside.Place half the carrots and three of the eggs in a food processor. Grate medium time. Remove and repeat with the remaining carrots and eggs. Add salt and enough matzo meal to form patties.Heat1/4 inch of oil in a sauté pan until it is barely smoking. Drop heaping tablespoons of batter into the oil and flatten slightly. Fry until lightly golden on both sides. Repeat with the rest of the batter. Drain the pancakes well on paper towels, and place them in layers in a large oven-proof casserole. Preheat the oven to 325 degrees F.Mix the tomato sauce with the water, sugar and green peppers. Pour sauce over the pancakes and bake, uncovered, for 30minutes. This dish is even better the second day and also freezes well.Yield: 6 to 8 servings.Castagnaccio XE "Castagnaccio" XE "Dessert:Castagnaccio" (NYT; Adapted from Gina DePalma of Balbo)Ingredients:For the cake:Oil1.5 cups chestnut flour1/4 cup sugar1 Tbsp baking powder1 Tbsp cocoa powder1/2 tsp salt2 eggs1/2 cup olive oil2 Tbsp honey, preferably chestnut honey1.5 cups roughly chopped toasted walnuts3/4 cup dried sour cherries3/4 cup golden raisins2/3 cup toasted pine nutsFor the garnish:2 Tbsp honeyPowdered sugarCocoaMethod:Preheat oven to 350°F. Lightly grease 9-inch spring form pan with oil or nonstick cooking spray.In large mixing bowl, combine chestnut flour, sugar, baking powder, cocoa powder and salt. In another bowl, whisk together eggs, olive oil and honey, and add to dry mixture, mixing well to combine. Stir in walnuts, cherries, raisins and pine nuts, and mix until evenly distributed. Scrape batter into pan, smoothing the surface.Bake for 35 minutes, or until cake begins to puff slightly and is lightly golden brown and middle is set. Cool completely on wire rack before removing from pan. To serve, heat honey for garnish gently in microwave or in small saucepan over low heat, just to melt it slightly. Brush top of cake with honey, and dust lightly with powdered sugar and cocoa.Serves: 8Cauliflower Curry -- 3 ways XE "Cauliflower Curry -- 3 ways" XE "Vegetables:Cauliflower Curry" IngredientRecipe 1 (Vegetarian Epicure 1972) p 255)Recipe 2(Vegetarian Epicure Book 2 1975) p 305Recipe 3"Fragrant Cauliflower in Tomato Sauce"Cauliflower2 heads1 head2 heads (4 pounds)Peas, frozen, baby1.5 cups --1.5 cupsTomatoes2 diced1 chopped2 cups pureePotatoes--1 sall (6 to 8 oz)--Garlic1 clove, pressed1 clove, minced--Butter3 Tbs.--6 Tbs unsaltedVegetable Oil--4 Tbs.--Onion --1/2, slivered2 medium halved lengthwise and thinly sliced crosswiseTumeric1/2 tsp1 tsp1 tspCayenne pepper1/2 tsp1/2 tsp1/2 tspCinnamon1/4 tsp--One 4-inch stickCoriander, ground1/2 tsp1/2 tsp --Cumin seeds1/2 tsp1/2 tsp ground1/2 tspCilantro leaves (Chinese parsley)2 Tbs.----Mustard seeds1/2 tsp1 tsp black --Ginger1/2 tsp--Salt1/2 tsp1 tspTo tastePepper----To tasteWater1/2 cup1.25 cups1 cupLemon juice2 Tbs. Wash the cauliflower and break it into small florets. Recipe 2 only: Scrub the potato and boil in salted water until it is nearly tender, but not quite done. Heat the butter or oil in a fairly large skillet over medium-low heat. Recipe 1 only: add the mustard seeds heating until the seeds pop, just a few minutes. until the mustard seeds have finished popping.Add in the turmeric, cayenne, cinnamon, coriander, cumin and ginger as called for by the individual recipes. Add in the cauliflower and sauté, for 4-5 minutes. Then add in the water. let it steam until the cauliflower is almost tender (4-5 minutes)Recipe 2 only: Cut the potato into 1/inch cubes; add, and leave to simmer 10 minutes.Add tomato or tomato puree, cilantro, lemon juice. Heat for another few minutes. Serve. Challah XE "Bread:Challah" XE "Challah" Ingredients:One package active dry yeast3 cups unbleached, all-purpose bread flourOptional: 4 teaspoons Vital Wheat gluten2 eggs4 heaping tablespoons sugar1 tsp. vanilla4 tablespoons oil1 teaspoon salt1/2 cup warm (105-110°F) water1 egg mixed with water for egg washOptional: handful of sesame or poppy seedscooking sprayMethod:Sprinkle yeast over water in a small bowl or cup, add sugar. and watch it bubble. In my experience, it usually takes between 5 and 15 minutes. The yeast floats on the water. When I sprinkle in the sugar, the sugar sinks and draws down the yeast. The sugar does not completely dissolve. Add flour, vital gluten (if desired) and salt to a food processor. Mix together eggs, oil and vanilla, and add to food processor.Pour the yeast/sugar mixture into the food processor, and mix. You may need to add a few spoonfuls of water, to obtain the proper consistency: a single ball of dough, slightly sticky to the touch. Remove the dough from the food processor and place on parchment paper on a baking tray. Cover with a cloth and let it rise for about an hour.Knead the dough for a few minutes and let it rise again (about an hour), again covered by a cloth. Preheat oven to 425°F.Separate dough into three pieces, and roll into braids. Braid the pieces together, pinch the ends, place challah on parchment paper covered bread pan and cover with a cloth. Let it rise another hour, covered by a cloth.Paint with egg wash. Sprinkle with sesame or poppy seeds if desired.Bake for 15 minutes. Serves: 6-8Notes: works great with a Cuisinart Food Processor using the bread blade. Fig. 1 Yeast Sprinkled on warm water Fig. 2 After adding sugarFig. 3 yeast begins to rise to surfaceFig 4 Yeast covers surfaceFig. 5 yeast layer thickens on topFig. 6 after mixing: not enough waterFig. 7 After adding a little water. It's ready!Fig. 8 Dough ready for first riseFig. 9: Final productChicken curry XE "Chicken curry" XE "Chicken:curry" XE "Curry:Chicken" Ingredients:1 cup low-fat plain yogurt1.5 tsp minced garlic1.5 tsp curry powder1/4 tsp ground coriander1/4 tsp ground ginger1/4 tsp saltDash cayenne2.25 lbs chicken parts, skinned1 cup chopped onion1 Tbsp + 1 tsp oil2 cups chopped seeded tomatoes1 bay leafMethod:Combine yogurt, garlic, curry powder, coriander, ginger, salt and cayenne in medium-size bowl. Add chicken parts; turn to coat.Let stand in bowl at room temperature for 30 minutesSauté onions in oil in 12-inch skillet until lightly browned. Add tomatoes and bay leaf; lower heat, simmer 5 minutes. Add chicken and yogurt marinade; stir to combineBring mixture to boiling. Lower heat, cover; simmer, turning once or twice, until chicken is tender, about 30 minutes. Remove bay leaf and serveServes: 4Chicken Marbella XE "Chicken Marbella" XE "Chicken:Marbella" (The Silver Palate)Ingredients:4 chickens 2.5 pounds each, quartered1 head of garlic, peeled and finely pureed1/4 cup dried oreganocoarse salt and freshly ground black pepper to taste1/2 cup red wine vinegar1/2 cup olive oil1 cup pitted prunes1/2 cup pitted Spanish green olives1/2 cup capers with a bit of juice6 bay leaves1 cup brown sugar1 cup white wine1/4 cup Italian parsley or fresh coriander (cilantro), finally choppedMethod:In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil prunes, olives, capers and juice and bay leaves. Cover and let marinate overnight. Preheat oven to 350°F.Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.To serve cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.Serves: 16 pieces, 10 or more portions.Chicken Broth XE "Chicken Broth" XE "Chicken:Broth" XE "Soup:Chicken" XE "Chicken Consommé" XE "Consommé:Chicken" Ingredients:4 lbs chicken parts (dark meat)4 qts cold water8 whole peppercorns1 bay leaf1 tsp thymepinch of turmeric6 cloves6 parsley stems1/2 turnip, diced1 medium onion, diced3 stalks celery, diced2 medium carrots, dicedMethod:dice turnip, onion, celery, carrotsAdd all ingredients to a potbring to boilLet simmer 2.5-3 hoursStrainRefrigerate stock until gelatin like. Skim off fat and reheatChicken with hot peanut sauce XE "Chicken with hot peanut sauce" XE "Chicken:with hot peanut sauce" Ingredients:1 pound vermicellicooking oil3 tbsp minced garlic3 tbsp chopped fresh ginger (or 1 tbsp dried ginger)1.5 cup chicken broth3/4 cup dry sherry1/2 cup peanut butter1 tbsp sesame oil3 tbsp. soy sauce3 tbsp. rice wine vinegardash grown and crushed red pepper1 pound thinly sliced cooked chicken breast3 tbsp minced scallionsMethod:Cook vermicelli in water; drain.Preheat peanut oil in bottom of sauce pan at high heatAdd garlic and ginger, sauté about 30 secondsAdd chicken broth, sherry, peanut butter, sesame oil, soy sauce, vinegar, pepperbring to a boilreduce heat and stir constantly until sauce thickensAdd chicken breasts, and stirServe over vermicelli, garnish with scallionsChinese crunchies XE "Chinese crunchies" XE "Dessert:Chinese crunchies" XE "Cookies:Chinese crunchies" Ingredients:6 ounces chocolate chips6 ounces butterscotch chips6 ounces peanuts12 ounces chow mein noodlesMethod:melt chocolate chips and butterscotch chips (together) in the microwavemix melted chips with peanuts and chow mein noodlesspoon onto wax paper and refrigerate until setServes: Cold Eggplant Salad with Sesame Dressing XE "Vegetables:Cold Eggplant Salad with Sesame Dressing" XE "Cold Eggplant Salad with Sesame Dressing" XE "Eggplant:Cold, Salad with Sesame Dressing" XE "Salad:Eggplant, cold" Ingredients:4 to 6 small to medium eggplants, or 1 large one, about 1.5 pounds.Salt1 Tbsp sesame seeds2 Tbsp soy sauce, or to taste2 Tbsp lemon juice1/2 tsp sugarMethod:Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit for at least 30 minutes, preferably an hour. Rinse.Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.Serves: 4Mary's Cold Sesame Noodles XE "Mary's Cold Sesame Noodles" XE "Pasta:Mary's Cold Sesame Noodles" XE "Noodles:Cold Sesame" XE "Sesame Noodles" Ingredients:1 lb spaghetti or Chinese egg noodlessauce:2 Tbsp. sesame oil3/4 cup soy sauce1 tbsp chili oil(optional) 4 tsp sugar3 cloves garlic, minced1/8 cup toasted sesame seeds1/3 cup unsweetened peanut butter1 pinch Sichuan or cayenne pepper garnish:scallion rings or julienned cucumber or carrotMethod:cook the spaghetti or egg noodlesmix the rest of the ingredients together, poor over spaghetti/noodlesgarnishSteve's Corn Bread XE "Bread:Corn" XE "Corn Bread" Ingredients:2 cups corn meal (either regular or white, fine ground )2 cups all-purpose flour1 teaspoon. baking soda1 teaspoon salt1 and 1/3 cups sugar2 cups sour cream1 cup butter, melted4 eggsMethod:Preheat oven to bake at 375°FBeat eggs Place dry ingredients (corn meal, flour, baking powder, salt) in a large bowlFold in wet ingredients (sour cream, eggs, oil) until completely mixed. Pour batter into two 9"x5"x2.5" pans, either non-stick or coated with butter/oil/PAM. Place pans in ovenBake for 35 minutes. Test after 25 minutes with knife; if blade comes up clean, it's done. Otherwise, continue till done.From Corn Bread with Sour Cream XE "Corn Bread with Sour Cream" XE "Bread:Corn Bread with Sour Cream" From Ingredients2 cups cornmeal2 cups all-purpose flour1 1/3 cups white sugar1 teaspoon salt1 teaspoon baking soda***2 cups sour cream1 cup butter, melted4 eggsDirectionsPreheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.Cornmeal pancakes XE "Cornmeal pancakes" XE "Bread:Cornmeal pancakes" XE "Pancakes:Cornmeal" (Steve)Ingredients:1 cup boiling water3/4 cup cornmeal (medium grind)1 1/4 cups Buttermilk2 Eggs1 cup unbleached white flour1 Tbsp baking powder1 tsp salt1/4 tsp baking soda1/4 cup vegetable oilMethod:pour boiling water over cornmeal, stir until thickAdd milkBeat in eggsSift flour, baking powder, salt and baking sodaAdd flour mixture to cornmeal mixtureStir in oilCook on hot, ungreased griddleYields: about 14 pancakesCranberry Relish XE "Cranberry Relish" XE "Relish:Cranberry" (from the Vegetarian Epicure)Ingredients:1.5 cups water2 cups sugar6 cups clean, picked-over cranberries1 medium sized navel orange1 tsp ground gingerdash of cinnamondash of clovescrushed seeds from 4 cardamom podsMethod:1. Combine 1 cup of water and the sugar in a medium-sized saucepan, and heat until the sugar is dissolved.2. Add the cranberries and simmer them, covered for 10 minutes, then uncovered for another 10 minutes, stirring occasionally.3. Cut the unpeeled orange into chunks and put it through a food processor. 4. Add 1/2 cup water to the cranberries along with the ground-up orange, the ginger, cinnamon, and crushed cardamom seeds. 5. Simmer the mixture for about 20 minutes, stirring often. Chill the relish before serving.Crispy Potato Pancakes XE "Crispy Potato Pancakes" XE "Potatoes:Crispy Potato Pancakes" XE "Vegetables:Crispy Potato Pancakes" XE "Latkes:Potato" (Adapted from Mrs. Simpson's Restaurant)Ingredients: 2 pounds Russet or Yukon Gold potatoes, peeled1 medium onion1/2 cup chopped scallions, including the green part1 large egg, beatenSalt and freshly ground pepper to tasteVegetable oil or margarine for frying.Method:Using a grater or a food processor, coarsely grate the potatoes, onions and scallions. Place together in a fine-mesh strainer and squeeze out all the water over a bowl, retaining the potato starch, which will settle to the bottom. Combine the potato mixture and the potato starch with the egg, salt and pepper.Take about 2 tablespoons of the mixture in the palm of your hand and flatten as best you can. Heat a griddle, and smear with a thin film of margarine or vegetable oil. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes, until golden. Flip and brown the other side. Remove to paper towels to drain, serve immediately.Yield: about 2 dozen pancakes.Crustless Quiche XE "Quiche" (Fritatta XE "Fritatta" XE "eggs:Fritatta" XE "eggs:Quiche" )Ingredients:Pam1 onion4 eggs1/2 cup vegetable oil1 cup Bisquick? 1/2 tsp saltdash pepper1 tbsp dried parsley (or 1 bunch fresh)1 cup shredded cheddar or mozzarella2 10 oz packages frozen broccoliMethod:Preheat oven to 450°Spray pie plate with Pam Defrost broccolichop onion in food processoradd onion, eggs, oil, Bisquick? salt, pepper, parsley , and processpour mixture into a bowl and mix together, by hand with cheese and (thawed) broccolipour into pie platebake for 30-40 minutes (until top is brown)Curried Sweet-Potato Latkes XE "Curried Sweet-Potato Latkes" XE "Sweet-Potato Latkes" XE "Vegetables:Sweet-Potato Latkes, Curried" XE "Latkes:curried sweet potato" (Adapted from the New Prospect Cafe)Total time: 30 minutesIngredients:1 pound sweet potatoes, peeled1/2 cup all-purpose flour2 teaspoons sugar1 teaspoon brown sugar1 teaspoon baking powder1/2 teaspoon cayenne pepper or to taste2 teaspoons curry powder1 teaspoon cuminSalt and freshly ground pepper to taste2 large eggs, beaten1/2 cup milk, approximatelyPeanut oil for fryingMethod: Grade the sweet potatoes coarsely. In a separate bowl, mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.Heat 1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Cook several minutes on each side until golden. Drain on paper towels and serve.Yield: 16 3-inch pancakes.Annette Lee's Fish Piquant XE "Fish Piquant" XE "Seafood:Fish Piquant" XE "Annette Lee:Fish Piquant" XE "Fish:Fish Piquant" Ingredients:2 lbs fish (fillet or steak)4 medium onions, sliced thin1/2 cup mayonnaise1/2 cup parmesan cheese, grated2 Tbsp chopped fresh parsley 2 tsp Worcestershire sauceMethod:Boil onions for five minutes; drain, and place in well buttered shallow baking dishcut fish into serving pieces and place on onionsCombine remaining ingredients and frost (?) fishBake at 350°F for 30-40 minutesServes: Grandma Rose's Knishes XE "Grandma Rose's Knishes" XE "Meat:Knishes, Grandma Rose's" XE "Knishes:Rose Levin" XE "Rose Levin:Knishes" This recipe can be made ahead of time, and reheated in ovenIngredients:5 lbs potatoes2 large onionsSalt2 eggs2.5 lbs pot roast or stew (or make Annette's brisket without ketchup)chicken fat rendered with onion (or margarine) flourMethod:Boil potatoes, one onion and salt (more than for regular mashed potatoes)Drain dryMashMix in eggs thoroughlyGrind (a) pot roast or stew with one large onion or (b) Annette's brisket without ketchupAdd flour to mashed potatoes until it will hold its shapemake patties and put 1 Tbsp meat mixture into each pattyfry patties in chicken fat or margarine.Meat Kreplach XE "Kreplach" Adapted from Arthur Schwartz (New York Times, March 26, 2008)Ingredients:FOR FILLING2 tablespoons vegetable oil1/2 cup minced onion1 small clove garlic, minced1/2 pound ground beef chuckSalt and freshly ground black pepperFOR DOUGH1 3/4 cups all-purpose flour2 extra-large eggsSaltVegetable oil, for fryingApplesauce, for serving (optional).Method:For filling: In a small skillet, heat oil over medium heat. Add onion, and sauté until well browned, 6 to 8 minutes. Toward end of cooking add garlic, and stir well.Add beef, breaking it up well with side of wooden spoon. Sauté until it has lost its raw color. Season with salt and freshly ground pepper, and sauté another 2 minutes. Remove from heat and let cool.For dough: Mound flour on a wooden board (or in a large mixing bowl). Make a well in center. Break eggs into well, then add 2 tablespoons lukewarm water. With a fork, beat eggs and water together, incorporating a bit of the flour. As liquids blend, continue to push flour into well. Drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.When dough is well blended, mix it by hand, then begin to knead it on a flat surface. With a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again. The dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour. Form dough into a ball and let rest on the board, covered with a bowl or a piece of plastic wrap, for 30 minutes.Using half the dough at a time, and keeping other half covered, roll out very thin on floured board. You may need to stretch as you roll. Alternately, use a crank-handled pasta machine on thinnest or near thinnest setting. To fill and shape kreplach, cut rolled dough into 3-inch squares. Put 1 rounded teaspoon of filling in center of each square. With a brush or a finger, moisten edges of squares with water. Fold dough from corner to corner, forming a triangle, and seal carefully.To cook kreplach, bring a large pot of well-salted water to a boil over high heat. Working in batches, if necessary, add kreplach -- do not crowd pot -- and boil until dough is cooked and tender to taste, 6 to 8 minutes. Drain and cool. (Kreplach can be frozen at this point. To use, thaw in refrigerator or at room temperature.)Place a large skillet over medium-high heat and add about 1/8-inch vegetable oil. When oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides. Serve hot, accompanied by applesauce, if desired.Serves: Yield: About 2 dozen.Recipe: Fried Time: 1 hour 45 minutesHoney Cake for Rosh Hashanah XE "Honey Cake for Rosh Hashanah" XE "Cake:Honey Cake for Rosh Hashanah" (makes 2 cakes) XE "Dessert:Honey Cake (for Rosh Hashanah)" Ingredients:3 cups sifted flour1/2 tsp salt1 tsp cinnamon1/8 tsp ground cloves1/2 tsp nutmeg1 tsp baking soda1/cup raisins1/2 cup dried apricots2 cups honey1/2 cup white pistachio nuts1.5 cups orange juice1/2 cup shelled walnuts1/4 cup slivered almondsMethod:preheat oven to 350°F.mix flour, salt, cinnamon, cloves, nutmeg and baking soda in 1 bowlmix raisins, apricots, honey, pistachio nuts, orange juice, and walnuts in another bowladd bowls 1 and 2 together (batter)grease two 9x5" pans and fill with the battersprinkle 1/4 cup slivered almonds on topReduce oven temperature to 325°F and bake for one hour. Test for doneness with toothpick. Continue baking until done. Serves: Hot barbequed fowl breasts (chicken or turkey) XE "Hot barbequed fowl breasts (chicken or turkey)" XE "Poultry:Hot barbequed fowl breasts (chicken or turkey)" XE "Turkey:Hot barbequed breasts" XE "Chicken:Hot barbequed breasts" Ingredients:6-8 chicken or turkey breast cutlets1/4 cup vinegar2 tbsp sherry2 tbsp soy sauce1 tsp powdered ginger1 clove minced garlic1 tsp crushed red peppertortillas or pita breadMethod:Mix together vinegar, sherry, soy sauce, ginger, garlic red pepperMarinade cutlets in mixture for at least 1 hourbarbeque on grill until done, brushing with extra marinadeserve with hot tortillas or pita breadI Can't Believe it's not Chopped Liver XE "I Can't Believe it's not Chopped Liver" XE "Vegetables:I Can't Believe it's not Chopped Liver" XE "Chopped Liver (not):I Can't Believe it's not Chopped Liver" Makes: 2 cupsCooking Time: 30 minutesChilling time: 2 hours3 quart covered saucepanIngredients:2 cups water1 cup lentils2 bouillon cubes, chicken or vegetable1 large opinion, chopped1 cup walnutsSalt, pepper, curry, hot sauce to tasteparsley for garnishcocktail rye breadcrisp raw vegetablesMethod:In a saucepan, sauté onion until translucent.Add lentils, water, bouillon cubes, covered, about 30 minutes, or until tender. More water can be added if necessary. Drain.In a food processor process lentils, onion and walnuts until desired consistency. Season to taste with salt and pepper, curry, hot sauce. ChillServe mounded on a platter and garnish with chopped parsley, surround with bread and/or vegetables. . Israeli Hummus XE "Israeli Hummus" XE "Hummus:Israeli" Ingredients:1 cup dried chickpeas1 cup tehina1/2 cup lemon juice1 tsp salt, pepper to tasteolive oilgarnish (fresh parsley, pine nuts, etc.)Method:soak chickpeas overnight, drain and rinse, then cook in enough water to cover them until soft and skin begins to separate; or cook in pressure cooker with 1 tbsp olive oil for 35 minutes)drain chickpeas, and save cooking liquid. rinse chickpeasmix chick peas, 1/2 cup cooking liquid, tahina, lemon juice, salt, and pepperadd more water if too thickchill and serve drizzled with olive oil and with garnishJoyce's Eggplant Curry XE "Joyce's Eggplant Curry" XE "Eggplant Curry, Joyce" XE "Curry:Eggplant" Ingredients:1 eggplantvegetable oil1 onion, cut into strips1 tsp chopped garlic2 tsp curry powder1/2 tsp saltoptional: 1 tomato, choppedMethod:Cut eggplant into thin long stripsheat vegetable oil in frying panAdd onion and garlic, sauté until golden brownAdd eggplant, curry powder, and saltSauté 5-10 minutesAdd 1/4 cup water Simmer 20 minutesOptional: add chopped tomato for last 10 minutesServes: K&K Spinach Pie XE "K&K Spinach Pie" XE "Vegetables:K&K Spinach Pie" XE "Spinich Pie" Ingredients:Prepared pie crust2-3 packages frozen spinach4 eggs16 oz creamy cottage cheese1/2 cup milk1/2 tsp salt1/8 tsp cayenne pepper1/8 tsp nutmegMethod:Preheat oven to 400°.Press prepared pie crust into 9" pie pan. Prick bottom with fork and bake for 10 minutesCook spinach and drainBeat eggs until foamyAdd eggs, cottage cheese, milk salt pepper and nutmeg to spinachremove pie crust from oven and lower heat to 375°Fpour batter into pie crustbake 40 minutesServes: Karen Martin's Vegetarian Chili XE "Karen Martin's Vegetarian Chili" XE "Chili, vegetarian" XE "Vegetables:Chili, vegetarian" Ingredients:2 tsp oil2 Spanish onions, coarsely chopped4 cloves garlic, finely chopped2 bell peppers, coarsely chopped1 eggplant or 3 zucchini, cubed 1 Tbsp dried oregano1-2 Tbsp chili powder1 tsp crushed red pepper flakes1 Tbsp ground cumin1/2 tsp cayenne pepper1 16 oz can white beans, rinsed and drained1 16 oz can black beans, rinsed and drained2 16 oz cans red kidney beans, rinsed and drained1 cup dried lentils2 20 oz cans chopped tomatoes with juiceoptional: fresh cilantro or basil, choppedMethod:Heat oil in 8 qt stockpotAdd onions, garlic, peppers, eggplant/zucchini and spicesCook until vegetables are tender, about 10 minutesreduce heat to low, add beans, lentils and tomatoescover and cook for 1-2 hours, stirring occasionallyoptional: just before serving add fresh chopped cilantro or basilServes: 8Carrot and Parsnip Latkes XE "Latkes:carrot and parsnip" XE "Carrot and Parsnip Latkes" XE "Vegetables:Carrot and Parsnip Latkes" XE "Vegetables:Parsnip and Carrot Latkes" (Adapted from the NewProspect Cafe)Total time: 30 minutesIngredients:2 medium carrots5 small parsnips (about 1 pound)1/4 cup all-purpose flour2 large eggs, beaten1 teaspoon minced chives or scallions (green part only)1teaspoon chopped parsleySalt and freshly ground pepper to tastePeanut oil for frying.Method: 1. Grate carrots and parsnips coarsely. Toss with flour. Add the eggs, chives, parsley, salt and pepper. Mix until moistened thoroughly.2.Hea t1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry on both sides until brown. Drain and serve.Yield: 16 to 18 2 inch pancakes. Lemon-Stuffed Grilled Branzino (or Trout) XE "Lemon-Stuffed Grilled Branzino (or Trout)" XE "Seafood:Lemon-Stuffed Grilled Branzino (or Trout)" XE "Fish:Lemon-Stuffed Grilled Branzino (or Trout)" XE "Branzino, Lemon-Stuffed Grilled" XE "Trout, Lemon-Stuffed Grilled" Ingredients:Four 1-pound whole branzino, guttedSalt and freshly ground pepper4 thyme springs4 bay leaves2 lemons - 1 thinly sliced, one cut into wedges1 tablespoon extra-virgin olive oilFinely chopped parsley, for servingMethod:Light grill and heat at high heatSeason fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper. Grill branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side (5 minutes for trout). Serve right away, passing salt, lemon wedges and parsley at the table.Serves: 4One serving 259 cal, 9 g fat, 1.5 g sat. fat, 3 g carb. 0.8 g fiber.Lentil Soup XE "Lentil Soup" XE "Soup:Lentil Soup" XE "Vegetables:Lentil Soup" Ingredients:2 cups dry lentilsquarts water1-2 lbs smoked turkey parts (or kielbasa)2 carrots1 large onion1 celery rib1 garlic clove2 bay leaves1 Tbsp. crushed thyme1 Tbsp. salt0.5 tsp. black pepperMethod:dice carrots, onion, celery, garlicadd all ingredients except turkey to large potbring to boil, simmer 2 hoursslice turkey parts (or kielbasa) and add to soupsimmer 30-45 minutes and serve after discarding bones. Lentil Soup with Prunes and Pears XE "Lentil Soup with Prunes and Pears" XE "Vegetables:Lentil Soup with Prunes and Pears" XE "Soup:Lentil Soup with Prunes and Pears" From Lorna Sass, Cooking Under Pressure ? 2009An elegant and dressed-up version of an old favorite. The lentils become soft and puffy but retain their shape, as do the chunks of prunes and pears. These sweet fruits mask the typically peppery flavor of lentils in a most appealing way. The thickness of the soup is somewhat unpredictable; use a bit of water or broth to thin it, if necessary.(20 minutes under high pressure)Ingredients:1 tablespoon unsalted butter or oil2 cups dried lentils, picked over and rinsed? cup pearl barley, picked over and rinsed6 cups water1 teaspoon ground coriander? teaspoon ground cloves1 cup pitted prunes, halved3 ripe pears, peeled, cored, and cut into large chunks1 teaspoon salt, or to taste.Method:Heat the butter in a pressure cooker and stir in the lentils and barleyAdd the remaining ingredients except the salt.Lock the lid in place and bring to high pressure over high heat.Adjust the heat to maintain high pressure and cook for 20 minutes.Let the pressure drop naturally, or use a quick-release methodRemove the lid, tilting it away from you to allow steam to escape. Add salt and serve.Mary's Balsamic Vinaigrette Salad Dressing XE "Mary's Balsamic Vinaigrette Salad Dressing" XE "Salad Dressing:Mary's Balsamic Vinaigrette Dressing" XE "Balsalmic Salad Dressing" Ingredients:1 cup olive oil1 cup balsamic vinegar4 tsp Dijon mustard4 tsp dried parsley2 tsp chopped garlic1/2 tsp salt1/4 tsp pepperMethod:mix the ingredients together, using an immersion mixer. (Immersion mixer creates lasting emulsion)Mary's Brisket XE "Mary's Brisket" XE "Brisket:Mary's" XE "meat:Mary's Brisket" Ingredients:6 pounds beef brisket6 garlic cloves2 Tbsp sage1 Tbsp lemon juice2 tsp salt; pepper to taste8 Tbsp olive oil3 Tbsp red wine vinegar1 large onion, chopped4 cups chicken stock2 cups water2 Tbsp. soy sauceMethod:Marinate brisket overnight with garlic, lemon juice, sage, 6 Tbsp olive oil, vinegar,Sautee onion in 2 Tbsp olive oil until brownRemove brisket from marinade and brown on all sidesAdd back marinade, chicken stock, water, soy sauce, salt and pepper to tasteBring to boil and simmer 2.5 hoursRemove brisket from sauce and coolDegrease sauceSlice brisket, return to sauce pan, reheat gently and serve with sauce.Serves: 6-8Mary's Chicken Soup XE "Mary's Chicken Soup" XE "Chicken Soup, Mary's" XE "Soup:Chicken, Mary's" Ingredients:2 chicken breasts1 onion3 cloves garlic2 celery sticksolive oil3 quarts water3 carrots1 parsnip1 cup lentils (in order of preference red>yellow>brown)1 Tbsp parsleysalt and pepper0.5 tsp turmericMethod:defrost chicken breasts (if necessary)chop onion, garlic, celery and sauté in olive oil in a large pot. dice carrots and parsnipAdd carrots, parsnip, lentils, parsley, chicken, spices and water to potbring to boil and simmer until chicken shreds. Newport Red Pepper Chowder XE "Newport Red Pepper Chowder" XE "Soup:Newport Red Pepper Chowder" XE "Soup:Newport Red Peper Chowder" Ingredients:4 Tbsp butter2 medium onions0.5 lbs mushrooms1 Tbsp lemon juice2 large red bell peppers2 14 oz. cans (3.5 cups) regular-strength chicken broth1 lb new potatoes2 Tbsp cornstarch2 Tbsp water1 cup sour cream1.5 - 2 lbs boneless skinned firm mild white fish (sea bass, grouper, red snapper, sole, halibut, haddock, etc.)1/2 cup parsleysalt and pepperLemonsMethod:chop onionsslice mushrooms and pepperspeel and slice new potatoesmince parsleycut fish into small piecesIn a large pot saute onions, mushrooms, lemon juice peppers in butteradd broth and potatoesheat to boiling and simmer gently about 15 minutes or until potatoes are doneblend cornstarch and wateradd sour cream to cornstarch/water, then add some soup liquidstir sour cream mixture into soupbring to boiladd fish and parsley, boil about 5 minutes.Serve with lemon wedgesOriental Barbequed Chicken XE "Oriental Barbequed Chicken" XE "Chicken:Oriental Barbequed" XE "Poultry:Oriental Barbequed Chicken" Ingredients:12 pieces of chicken1/4 cup honey 3 tbsp wine vinegar1/4 cup soy sauce1 clove minced garlic1 tbsp chopped fresh parsley1 tsp ginger powder1/2 tsp black pepperMethod:Mix together honey, vinegar, soy sauce, ginger, garlic, parsley, black pepperMarinade chicken pieces in mixture for at least 2 hoursbarbeque on grill 5 inches away from heat until done, brushing with extra marinade while cooking.Serves: 6-8Parmesan Potato Casserole XE "Parmesan Potato Casserole" XE "Vegetables:Parmesan Potato Casserole" XE "Potatoes:Parmesan casserole" Ingredients:6 cups unpeeled new potatoes1 small onion1 clove garlic, minced2 cups skim milk1 Tbsp corn starch1/3 cup parmesan cheese1/8 tsp white pepper1/8 tsp saltMethod:Preheat oven to 350°.thinly slice potatoeschop onionmince garlicAdd onion and garlic to potatoesheat skim milk and corn starch until thickadd parmesan cheese, pepper and salt to milk mixturepour sauce over potato-onion-garlicspray casserole dish with PamPour potato mixture into casserole dishCover with aluminum foilHeat for 1.25 hours. Remove foil during last 20 minutes.Serves: Play DoughIngredients:1 cup white flour1/4 cup salt2 tbsp cream of tartar1 cup water2 tsp vegetable food color1 tbsp oilMethod:Combine flour, salt, cream of tartaradd water, food color, oilcook over medium heat for 3-5 minutes while stirringwhen a ball forms in the center of the potm turn the contents outknead on lightly floured surfacestore in an air tight plastic baggiePollo Arrosto Per Shabbat XE "Pollo Arrosto Per Shabbat" XE "Chicken:Roasted" XE "Shabbat Roasted Chicken" XE "Poultry:Roast Chicken" (Roast Chicken for Sabbath)Ingredients:2 broiler-fryers about 2.5 pounds each2 tablespoons salt XE "Chicken:roast chicken for Shabbat" Freshly ground black pepper4 large fresh or 2 teaspoons dried sage leaves2 large cloves garlic with husk on--------------------------------------------------------------------------8 large baking potatoes2 teaspoons fresh or 1 teaspoon dried rosemary leaves2 teaspoons garlic salt4 tablespoons olive oilMethod: Wash the chickens thoroughly and pat dry with paper towel. Remove as much fat as you can and tuck wings under. Sprinkle the cavity of each chicken with 1/2 tablespoon salt and approximately 1/2 teaspoon pepper. Place 2 fresh sage leaves or 1 teaspoon dried sage leaves and 1 clove garlic inside each chicken. Sprinkle the outside with 1/2 tablespoon salt and about 1/2 teaspoon pepper and place in a large baking pan making sure the chickens do not touch each other.Peel the potatoes, wash and cut lengthwise into 6 pieces each. Place in a bowl and season with rosemary leaves, garlic salt, oil, and 1/4 to 1/2 teaspoon pepper. Toss to allow seasoning to coat potatoes evenly. Pour around the chickens in a single layer if possible. Place in 450° oven for 25 minutes. Lower heat to 350° F and bake chickens for 45 minutes to 1 hour longer.Serves 6 to 8.From The Classic Cuisine of the Italian Jews, Edda Servi Machlin, ? 1981. Potato Pancakes with Fire-Roasted Peppers XE "Peppers:Potato Pancakes with Fire-Roasted Peppers" XE "Vegetables:Potato Pancakes with Fire-Roasted Peppers" XE "Latkes:potato and fire roasted peppers" (Adapted from Chef Allen's) Total time: 30 minutes1 red pepper1 tablespoon olive oil4 large Idaho baking potatoes1 medium onion1tablespoon minced garlic1/2 cup matzo meal2large eggs, beatenSalt and freshly ground pepper to taste. Vegetable oil for frying.Coat the red pepper with the olive oil. Roast over an open flame, or put on a baking sheet in a 450-degree oven for 10 minut8s, charring well. When the outside is charred thoroughly, remove the pepper from the heat, and put in a brown paper bag (this will make il easier to peel). When cool, remove the skin and seeds and cut in julienne strips. Grate the potatoes coarsely hand, and then grate the onion. Combine with the garlic, matzoh meal, salt and pepper, Add the pepper strips. In a heavy-bottom saute pan, heat 1/4 inch of vegetable oil. Using 3tablespoons of the battter, make a patty about 1/2 inch thick. Brown one side until golden, about 2 to 3 minutes, turn and brown the other side. Do not crown the pancakes; make sure there is at least an inch between each one.Yield: about 8 pancakes. Quiche XE "Quiche" XE "Eggs:Quiche" Ingredients:4 eggs1.5 cups milk3 Tbsp flour1/4 tsp salt1/4 tsp dry mustardsautéed onions and either mushrooms (sautéed with salt and thyme); cooked broccoli, cooked cauliflower; fresh tomatoes; sautéed zucchini; or caponatapie crust1.5 cup grated cheese (swiss or cheddar)paprikaMethod:Preheat oven to 375°F.Mix eggs, milk, flour, salt and mustardLine pie pan with pie crustLine pie crust with grated cheeseAdd egg battersprinkle with paprikaBake for40-45 minutes. Test for doneness with toothpickServes: 8Roast Chicken XE "Roast Chicken" XE "Chicken:Roast" XE "Poultry:Roast Chicken" Ingredients:1 large chicken2 tsp dried sage2 tsp chopped garlicsaltpepperMethod:Preheat oven to 450°FWash chicken; place sage, garlic, 1/2 tsp salt and 1/2 tsp pepper in cavity Sprinkle outside with 1 tsp salt and 1/2 tsp pepperBake for 1/2 - 1 hourLower heat to 350°F and bake for another hourServes: Roasted Curry Eggplant XE "Roasted Curry Eggplant" XE "Eggplant:Roasted Curry" XE "Curry:roasted eggplant" Ingredients:1 Tbsp olive oil1 large eggplant, peeled and cut into 1-1.5" cubes2 cloves garlic1 Tbsp sherry1 tsp oriental sesame oil2 tsp curry powder1/2 tsp kosher salt1-2 Tbsp fresh, chopped cilantro2 scallions, cut diagonally into 1 inch pieces1/2 red bell pepper, dicedMethod:Preheat oven to 400°Flightly oil pan, add eggplantBlend (in blender) garlic, sherry olive oil, sesame oil, curry powder and salt, until it forms a thin pastePour paste over eggplant, mix a little, place in oven for 45-60 minutes until eggplant is lightly browned.Remove from oven, sprinkle with cilantro, scallions and red pepper. Serve cold or warm.optional: 1/4 cup red wine vinegar if serving cold.Serves: Roasted Fennel with Tomatoes XE "Roasted Fennel with Tomatoes" XE "Fennel. Roasted with Tomatoes" XE "Vegetables:Roasted Fennel with Tomatoes" Ingredients:2 small fennel bulbs2 Tbsp olive oilSaltPepper4 sprigs Thyme4 large plum tomatoesMethod:Preheat oven to 375°Quarter and core fennelToss fennel with olive oil, season with salt and pepperSpread fennel on oiled baking sheetSprinkle with thymeCover baking sheet with aluminum foil and bake for 15 minutesHalve tomatoes lengthwise, add to fennel cut side downBake for 15 minutesTransfer to a platter and pour roasting juice on top.Serves: Rustic Gazpacho XE "Gazpacho" XE "Rustic Gaspacho" XE "Soup:Rustic Gaspacho" XE "Vegetables:Gaspacho" XE "Soup:Gaspacho" Ingredients:6 ripe tomatoes1/2 large cucumber1 green bell pepper2 garlic cloves1 cup water1/3 cup extra-virgin olive oil2 tablespoons sherry vinegarsalthot sauce, for servingMethod:cut tomatoes into chunkspeel, half, seed, and cut cucumber into chunkscut green bell pepper into chunkssmash garlic clovesIn a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled.Serve with hot sauce.Serves: 4 Sautéed Broccoli Rabe XE "Sauteed Broccoli Rabe" XE "Vegetables:Sauteed Broccoli Rabe" XE "Broccoli Rabe:Sauteed" Ingredients:Kosher salt1 bunch broccoli rabe, tough, non-leafy stems removedExtra-virgin olive oil3 cloves garlic, smashedPinch crushed red pepper flakesMethod:Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.Coat a large sauté pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).Seared Salmon with Wilted Spinach XE "Seared Salmon with Wilted Spinach" XE "Seafood:Seared Salmon with Wilted Spinach" XE "Fish:Seared Salmon with Wilted Spinach" Ingredients:(6-ounce) salmon fillets3/4 teaspoon kosher salt, divided1/4 teaspoon black pepper, divided1 tablespoon canola oil, divided1 pint grape tomatoes, halved3 garlic cloves, sliced1 (9-ounce) package baby spinach2 tablespoons small fresh basil leavesMethod:Preheat oven to 450°.Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat a large cast-iron skillet over high heat. Add 2 teaspoons oil; swirl. Add fillets, skin side down; cook for 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven. Bake at 450° for 6 minutes or until desired degree of doneness.Heat a nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl. Add tomatoes; sauté 1 minute. Add garlic; sauté for 30 seconds, stirring constantly. Add spinach; remove from heat. Toss until spinach wilts. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Place about 1/2 cup spinach mixture on each of 4 plates; top each serving with 1 fillet and basil.Nutritional InformationAmount per servingCalories 346 Fat 16.5 g Satfat 3.6 g Monofat 8.1 g Polyfat 3.5 g Protein 38.4 g Carbohydrate 10.6 g Fiber 4.1 g Cholesterol 87 mg Iron 2.7 mg Sodium 545 mg Calcium 84 mgSpinach pkhali XE "spinach pkhali" XE "Vegetables:Spinach Pkhali" XE "Georgia:Spinach pkhali" 384810087249000Pkhali or Fkhali (Georgian: ?????) is a popular dish that can be made with many different types of leaves, including spinach, nettles, cabbage and beetroot. It can also be made with vegetables and nuts. In this recipe, we show how to make Pkhali with spinach. Source: pounds of spinach, 0.9 pound walnuts, 2 white onions, 2 cloves of garlic,3 Tbsp fresh coriander, 3 Tbsp fresh parsley,6-8 Tbsp?white wine vinegar, 1 heaped Tbsp of red pepper, 1 heaped tsp of dried marigold, 1 heaped tsp of blue fenugreek, pomegranate seeds (for garnish) and salt (amount dependent upon personal preference).Method:Cut the ends of the spinach and wash thoroughly.Half fill a deep pot with water, add 1 Tbsp. of salt and gradually add the spinach, pressing it down with a wooden spoon. Boil for 5 minutes, turning the leaves halfway through to ensure they all cook.Drain the water from the boiled spinach using a sieve. Allow to cool and then use your hands to firmly squeeze the leaves to remove as much liquid as possible.Grind the walnuts and garlic.Add salt, red pepper, blue fenugreek, marigold and 6-8 Tbsp white wine vinegar. Mix using your hands.Chop the onions, fresh parsley and fresh coriander and add to the mixing bowl. Mix using your hands.Grind the boiled spinach. We used a meat grinder. The spinach will look like this:Mix using your hands. Leave the mixture for 2 hours.Shape the mixture by hand. Serve cold. We garnished ours with pomegranate seeds.Split Pea Soup XE "Split Pea Soup" XE "Soup:Split Pea" Ingredients:1.5 cups carrots1 cup sweet potato1 cup onion1/2 cup celery2 cloves garlic1 pound split peas3 quarts water2 Tablespoons butter (or olive oil)3/4 tsp ground marjoram1 tsp basil3/4 tsp cumin1.5 tsp saltdash black pepper1/2 cup dry white wineMethod:chop carrots, sweet potato, onion, celery, garlic.Sauté chopped ingredients and spices in 2 Tbs. butter (olive oil)when vegetables are soft, add peas and waterbring to boil and let simmer 2 hrsadd wine just before serving.Stand-by Chocolate Chip Cookie Mix XE "Dessert:Stand-by Chocolate Chip Cookie Mix" XE "Cookies:Stand by Chocolate chip cookie mix" Ingredients:2.25 cup flour0.75 cup brown sugar0.75 cup white sugar1 tsp baking soda0.75 tsp salt1 cup shortening1 cup chopped pecans12 ounces chocolate chips1 egg1 tsp vanillaMethod:preheat oven to 375°bine flour, sugar, baking soda, salt in a large bowlCut in shorteningstir in pecans and chocolate chips. (The mixture at this point can be stored in an air tight container or freezer)Beat egg and vanilla, and add to dough. Add 1-2 tbsp of water if the dough is too dry.Spoon onto baking sheet and bake 8 minutesServes: Summertime Ribollita XE "Summertime Ribollita" XE "Soup:Summertime Ribollita" XE "Vegetables:Summertime Ribollita" Ingredients:1/4 cup plus 2 Tbsp. extra virgin olive oil1 pound yellow squash1 medium onion2 large garlic cloves1.5 tsp tomato paste0.5 cup water1.5 pounds tomatoes0.5 pound green beans or yellow wax beans0.5 lb Swiss chard1/4 tsp pimenton de la Vera (smoked Spanish paprika)1/4 tsp fennel seedsItalian breadMethod:Halve squash lengthwise and slice into 1/2 inch thick pieces.thinly slice the onion and the garlic.core and coarsely chop the tomatoescut beans into 1 inch piecesDiscard swiss chard steps; coarsely chop leaves.Coarsely chop fennel seedsIn a medium enameled cast iron casserole or Dutch oven heat 1/4 cup olive oilAdd the squash, onion and garlic and cook over moderately high heat, stirring frequently until the vegetables are lightly browned, about 5 minutes.Add tomato paste, water tomatoes and green beansSeason with salt and pepperCover and cook over moderately low heat stirring occasionally until the vegetables are softened, about 12 minutes.Add the Swiss chard, cover, and cook for 5 minutes until chard completely wilted.Toast Italian bread. In a small skilled heat the remaining 2 Tbsp. olive oil with paprika and fennel seeds over moderate heat until sizzling, about 2 minutes. Ladle the ribbolita into shallow bowls, drizzle with the paprika-fennel oil and serve at once with the toasted Italian bread.Susan Kirschner's Mother's Eggplant Caponata XE "Susan Kirschner's Mother:Eggplant Caponata" XE "Eggplant Caponata:Susan Kirschner's Mother's" XE "Vegetables:Eggplant Caponata" XE "Caponata:Eggplant" Ingredients:1 eggplant diced (not peeled)1 large onion, chopped2-3 cloves garlic crushed1/3 cup olive oil1/4 cup water1/4 cup vinegar1 tsp salt1 6 oz can tomato paste1/2 tsp pepper2 tsp either oregano or basil1 tbsp sugar1 cup mushrooms, cut upMethod:Add eggplant, onion, garlic, olive oil, water and vinegar to large skilletCover and simmer 10 minutesAdd everything else and simmer, covered about 25 minutes until eggplant is cooked but not mushy.Serve chilled with pitaServes: Susan Kirshner's Passover Chocolate Brownies XE "Susan Kirshner:Passover Chocolate Brownies" XE "Dessert:Susan Kirshner's Passover Chocolate Brownies" XE "Cookies:Susan Kirshner's Passover Chocolate Brownies" Ingredients:1/2 cup walnuts, chopped3 eggs, beaten1 cup sugar1/4 tsp salt1/2 cup matzo cake meal1/3 cup cocoa1/4 tsp vanilla1/2 cup oilMethod:Preheat oven to 325°Fgrease 8" square pancombine all ingredients, pour into pan and levelbake for 1/2 hourServes: Tomato (or Zucchini or Eggplant) Tart XE "Tomato (or Zucchini or Eggplant) Tart" XE "Tomato Tart" Ingredients:prepared pie crust1/3 cup Dijon mustard10 medium tomatoes (or 2.5 lbs zucchini or eggplant)1 lb shredded mozzarella1 tsp oregano1 Tbsp chopped garlic1 Tbsp olive oilSalt and pepper to tasteMethod:Preheat oven to 400°.Line a pie plate with prepared pie crustBrush pie crust with Dijon mustardThinly slice the vegetablesprinkle pie crust with mozzarellaArrange vegetable slices in a circle over mozzarellaSprinkle oregano, garlic olive oil and salt and pepper on topBake for 40 minutesServes: 8Torta di Noci e Canditi XE "Dessert:Torta di Noci e Canditi" - Chocolate, Walnut, and Orange Torte XE "Torta di Noci e Canditi - Chocolate, Walnut, and Orange Torte" Serves 8 to 10This rich cake comes from Liguria, where walnuts are used in many recipes both sweet and savory. It is delicious served with Raspberry and Red Wine Sorbet (page 203).Ingredients:6 ounces semisweet chocolate, chopped1 2/3 cups walnuts6 large eggs, separated2/3 cup sugar2 tablespoons orange liqueur1/3 cup finely chopped candied orange peelConfectioner's sugar.Method: Preheat oven to 350 F. Butter a 9-inch spring form pan and dust lightly with flour or cornstarch. Tap out the excess. Place the chocolate in a food processor fitted with a steel blade, and process until coarsely chopped. Add the walnuts and process until finely ground.In a large bowl, beat the egg yolks until well blended. Gradually add 1/3 cup of the sugar and beat until very light and fluffy. Beat in the orange liqueur. Beat in the chocolate mixture and orange peel.In a large bowl, beat the egg whites until foamy. Gradually beat in the remaining 1/3 cup sugar, and beat until soft peaks form.Fold one third of the egg whites into the chocolate mixture to lighten it. Gradually fold in the remainder.Scrape the batter into the prepared pan. Bake in the center of the oven for 45 minutes, or until the cake is puffed but the center is still moist. Cool completely on a wire rack. Run a spatula around the inside of the rim of the pan to release it. Remove the rim and place the cake on a serving plate. Just before serving, sprinkle with confectioners' sugar.Turkey Bolognese Sauce XE "Pasta:Turkey Bolognese Sauce" XE "Poultry:Turkey bolognese sauce" XE "Turkey:bolognese sauce" Ingredients:1 onion2 carrotsolive oil3 cloves minced garlic1 pound ground turkey1 tsp dried oregano1 tsp fennel seeds28 ounce can plum tomatoesMethod:Finely chop onion and carrotsHeat olive oil in skillet, add onion and brown Add garlic, and stirAdd turkey, and stirAdd oregano and fennel seeds and stirKeep stirring until turkey loses its color and is broken upAdd tomatoes; stir until tomatoes and broken up.Simmer about 20 minutes, stirring occasionallySeason with salt and pepperServes: Turkey Chili XE "Turkey:Chili" XE "Poultry:Turkey chilli" Ingredients:1 Tbsp oil1 lb ground turkey2 Tbsp chili powder2 Tbsp minced onion1/4 tsp garlic salt1 14.5 oz can stewed tomatoes1 14 oz can red kidney beans undrainedoptional: shredded cheddar OR cheese, sour cream, OR chopped onionsMethod:Heat vegetable oil in potBrown turkeyAdd remaining ingredients and simmer for 20 minutes until liquid is reducedgarnish with shredded cheddar cheese, sour cream and or chopped onionsServe with riceServes: 6Turkey Meat Loaf XE "Turkey:Meat Loaf" XE "Poultry:Turkey Meat Loaf" XE "Meat Loaf:turkey" Ingredients:1/2 cup chopped onion1 tsp minced garlicoil1.5 lbs ground turkey1 egg1/2 tsp mustard2 Tbsp Worcestershire sauce1/2 cup barbecue sauce or ketchup1/2 cup bread crumbs or oatmeal1/2 tsp. dried thymeMethod:Preheat oven to 350°F.sauté onion and garlic. In a large bowl combine onion-garlic mixture with turkey, egg whites, mustard, Worcestershire Sauce, barbecue sauce or ketchup, bread crumbs or oatmeal, and thymeForm into loaf in put into 3.5x8" loaf panbrush with 2 Tbs. barbeque saucebake 40 minutes in ovenWhite Beans and Tuna Salad XE "White Beans and Tuna Salad" XE "Seafood:White Beans and Tuna Salad" XE "Tuna salad:with white beans" XE "Salad:tuna with white beans" Ingredients:2 cups dry white kidney, marrow, Great Northern, or Navy beans2 quarts water1/4 cup olive oil1 Tbsp lemon juiceSalt to taste and lots of freshly ground black pepper1/4 cup finely chopped green onion2 Tbsp minced parsley1 7 ounce can tuna, preferably packed in olive oil. Method:Combine beans and water and bring to a boilBoil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook again in soaking water over low heat for another 1.5 hours or until tender, adding more water, if necessary, to keep them covered. Drain. [Or cook in pressure cooker - see pressure cooker book]Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.To serve, drain tuna, break into chunks and place on top of beans.Serves: 6This can be served alone or on an antipasto platter. Slices of very ripe tomatoes with basil and slices of fresh mozzarella cheese are a perfect accompaniment. Add some coarse grained Italian bread, if you like. White Bread XE "White Bread" XE "Bread:White" Ingredients:1 package active dry yeast2 teaspoons sugar1/3 cup warm water (105°-115°F)4 cups unbleached all-purpose flour3 tablespoons unsalted butter, in 1-9nch pieces1.5 teaspoons salt1 cup cold watercooking sprayMethod:In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.Add flour, butter and salt to Food processor. Process for 10-15 seconds. Add cold water to yeast mixture. Add liquid through feed tube as fast as flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and seal the top.Allow to sit in a warm place until doubled in size, about 1- 1.5 hours.Spray two 8x4 inch loaf pans with vegetable oil cooking spray. Place dough on a lightly floured surface and punch down.Divide dough in half and roll each half into an 8-x-inch rectangle. Beginning with a short end, roll up the dough jellyroll fashion. Pinch the seam and ends tightly to seal.Place in prepared loaf pans and cover with plastic wrap coated with cooking spray. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour. Fifteen minutes before baking, preheat oven to 400°F. Bake until tops are browned and loaf sounds hollow when tapped, about 30-35 mniutes.Remove from pans and cool on wire rack.Serves: 16Calories 137 (19% from fat) 25 g carb, 3 g protein; 3 g fat; 1g sat. fat; 221 mg sodium; 1 g fiber.Zucchini Bread XE "Zucchini Bread" XE "Bread:Zucchini" Ingredients:2 cups sugar3 cups flour3 tsp cinnamon1/4 tsp baking powder1/2 cup walnuts or pecans2 cups zucchini3 eggs1 cup oil3 Tbsp vanillaMethod:Preheat oven to 325°F.Grease 2 9x5" loaf pansmix sugar, flour, cinnamon and baking powder and set asidechop nuts and zucchini in food processor and set asidemix eggs, oil and vanilla in food processormix together egg mixture and sugar mixturestir in nut/zucchini mixturePour batter into pans and bake 6-70 min or until done by toothpick test.Georgian Tuna Burgers XE "Tuna burgers" XE "Fish:Tuna burgers" XE "Seafood:Tuna burgers" XE "burgers:tuna" Ingredients:One can tunaOne onion, choppedone clove garlic, mincedone eggbread crumbssaltpepperMethod:mix ingredients togetherfry "like meatballs"from Deliza Anguridzedeliza84@mail.ruPancakes with sprinkles XE "Pancakes:with sprinkles" XE "Bread:pancakes, with sprinkles" ingredients: 1 ?cups white flour1 teaspoon salt3 tablespoons sugar1 3/4 teaspoons double-acting baking powder1 or 2 slightly beaten whole eggs3 tablespoons melted butter1 to cup milk sprinkles (as your heart and eyes desire)method:mix dry ingredients (except sprinkles) together mix milk, eggs and butter into dry ingredients, quicklymix until relatively smooth. The batter should be relatively stiff, or the sprinkles will tend to dissolve. Add more milk if too thick. add sprinkles*grill on teflon pan, low heatBased on The Joy of Cooking (1975), p. 236Challah French Toast XE "Bread:Challah French Toast" XE "Challah:French Toast" XE "French Toast" Ingredients:4 eggs, beaten1/2 teaspoon salt1 cup milk1/2 teaspoon vanilla8 slices challah (home made)powdered sugarcinnamonMethod:Dip challah into egg, salt, milk, vanilla mixturebrown the challah on a teflon griddlesprinkle with powdered sugar and cinnamonserve hot. Based on The Joy of Cooking (1975), p. 636Summer Fruit, Brandy and Prosecco Gelatin Mold XE "Summer Fruit, Brandy and Prosecco Gelatin Mold" XE "Prosecco gelatin mold" XE "Dessert:Prosecco gelatin mold" XE "Fruit, summer, Prosecco gelatin mold" Ingredients:8 punnets of mixed soft fruit (blackberries, raspberries, strawberries, blueberries)1 envelope unflavored gelatin140 ml/ 1/4 pint elderflower cordial (or any fruit brandy)2 heaped tablespoons sugar425 ml / 1/4 pint chilled ProseccoMethod: put fruit in mold and refrigerate.heat the gelatin in the brandy, with a little water, to form a syrup.add the sugar, let it dissolve, and allow to sit at room temperature for a minute or so.add the chilled Prosecco to the gelatin mix and pour over fruit. (If some of the fruit rises to the top, push down into the jelly)Chill for an hour.Serves: 10Chestnut Liver Stuffing XE "Chestnut Liver Stuffing" XE "Chicken:Livers" (Joy of Cooking, Modified)Ingredients:2.5 cups boiled chestnuts, “riced”0.5 cup melted butter1 teaspoon salt1/8 teaspoon pepper? cup cream1 cup dry bread or cracker crumbs, or matzoh meal2 tablespoons chopped parsley? cup chopped celery1 tablespoon grated onion1 cup (at least!) chicken liver, finely choppedMethod:combine all the ingredients. If not actually being used to stuff a bird, add some turkey or chicken drippings. heat in oven at about 350°F until done.Sicilian Pistachio XE "Pistachio" Cake XE "Sicilian Pistachio Cake" XE "Cake:Pistachio" Adapted from Maria Luca Caudullo, NY TimesIngredients:Unsalted butter for pan2 1/3 cups (11 ounces; 300 grams) shelled pistachios, preferably Bronte from Sicily, plus more for decorating? cup (151 grams) granulated sugar3 tablespoons (30 grams) potato starch OR 3 tablespoons (24 grams) cornstarch1.5 teaspoons baking powder6 large eggs (room temperature)2 tablespoons Strega, Galliano or green Chartreuse liqueurConfectioner’s sugarMethod: Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur, continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50-55 minutes until a cake tester come out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners’ sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove side of pan. Cake is ready to serve. Slices should life easily off the parchment. Time: 2 hoursYield: 12 servingsINDEX INDEX \c "2" \z "1033" Annette LeeBrisket, ivCold Spaghetti Salad, vFish Piquant, xxxviiiGefülte Fish Mold, iiiApricot Mousse, viiBaked Ziti, viiiBalsalmic Salad Dressing, liiiBanana Bread, ixBasic Potato Latkes, xiiBeefBrisket With or Without Pomegranates, xiiiBranzino, Lemon-Stuffed Grilled, lBreadBanana, ixChallah, xxiChallah French Toast, lxxxvCorn, xxxiCorn Bread with Sour Cream, xxxiiCornmeal pancakes, xxxiiipancakes, with sprinkles, lxxxivWhite, lxxxiZucchini, lxxxiiBrisketMary's, livBrisket of Beef, ivBrisket With or Without Pomegranates, xiiiBroccoli RabeSauteed, lxviiBulgur Pilaf with chestnuts and Spicy Tangerine Brown Butter, xivBulgur with Peas and Scallions, xvburgerstuna, lxxxiiiCakeHoney Cake for Rosh Hashanah, xliiPistachio, iiCake Mix Cookies, xviCaponataEggplant, lxxiiiCarrot and Parsnip Latkes, xvii, xlixCarrot Latkes, xviiiCastagnaccio, xixCauliflower Curry -- 3 ways, xxChallah, xxiFrench Toast, lxxxvChestnut Liver Stuffing, iChestnuts, xivChickenAlgerian, iBroth, xxvicurry, xxivHot barbequed breasts, xliiiLivers, iMarbella, xxvOriental Barbequed, lviiRoast, lxiiiroast chicken for Shabbat, lxRoasted, lxwith hot peanut sauce, xxviiChicken Broth, xxviChicken Consommé, xxviChicken curry, xxivChicken Marbella, xxvChicken Soup, Mary's, lvChicken with hot peanut sauce, xxviiChili, vegetarian, xlviiiChinese crunchies, xxviiiChopped Liver (not)I Can't Believe it's not Chopped Liver, xlivCoconut Macaroons, xCold Eggplant Salad with Sesame Dressing, xxixConsomméChicken, xxvicookiesCocoa Cinnamon macaroons, xiCookiesCake Mix, xiChinese crunchies, xxviiiStand by Chocolate chip cookie mix, lxxiSusan Kirshner's Passover Chocolate Brownies, lxxivCorn Bread, xxxiCorn Bread with Sour Cream, xxxiiCornmeal pancakes, xxxiiiCranberry Relish, xxxivCrispy Potato Pancakes, xxxvCurried Sweet-Potato Latkes, xxxviiCurryChicken, xxivEggplant, xlviroasted eggplant, lxivDessertApricot Mousse, viiBanana Bread, ixCake Mix Cookies, xviCastagnaccio, xixChinese crunchies, xxviiiCocoa Cinnamon Macaroons, xiCoconut Macaroons, xHoney Cake (for Rosh Hashanah), xliiMacaroons, xProsecco gelatin mold, lxxxviStand-by Chocolate Chip Cookie Mix, lxxiSusan Kirshner's Passover Chocolate Brownies, lxxivTorta di Noci e Canditi, lxxviEggplantCold, Salad with Sesame Dressing, xxixRoasted Curry, lxivEggplant CaponataSusan Kirschner's Mother's, lxxiiiEggplant Curry, Joyce, xlvieggsFritatta, xxxviQuiche, xxxviEggsQuiche, lxiiFennel. Roasted with Tomatoes, lxvFishFish Piquant, xxxviiiGefülte, iiiLemon-Stuffed Grilled Branzino (or Trout), lSeared Salmon with Wilted Spinach, lxviiiTuna burgers, lxxxiiiFish Piquant, xxxviiiFrench Toast, lxxxvFritatta, xxxviFruit, summer, Prosecco gelatin mold, lxxxviGazpacho, lxviGeorgiaSpinach pkhali, lxixGrandma Rose's Knishes, xxxixHoney Cake for Rosh Hashanah, xliiHot barbequed fowl breasts (chicken or turkey), xliiiHummusIsraeli, xlvI Can't Believe it's not Chopped Liver, xlivIsraeli Hummus, xlvJoyce's Eggplant Curry, xlviK&K Spinach Pie, xlviiKaren Martin's Vegetarian Chili, xlviiiKnishesRose Levin, xxxixKreplach, xlLatkesCarrot, xviiicarrot and parsnip, xvii, xlixcurried sweet potato, xxxviiPotato, xii, xxxvpotato and fire roasted peppers, lxiLemon-Stuffed Grilled Branzino (or Trout), lLentil Soup, liLentil Soup with Prunes and Pears, liiMacaroonsCocoa Cinnamon, xiMary's Balsamic Vinaigrette Salad Dressing, liiiMary's Brisket, livMary's Chicken Soup, lvMary's Cold Sesame Noodles, xxxmeatMary's Brisket, livMeatbrisket, ivBrisket With or Without Pomegranates, xiiiKnishes, Grandma Rose's, xxxixMeat Loafturkey, lxxixNewport Red Pepper Chowder, lviNoodlesCold Sesame, xxxOriental Barbequed Chicken, lviiPancakesCornmeal, xxxiiipotato, xiiwith sprinkles, lxxxivParmesan Potato Casserole, lviiiPassoverAnnette Lee's Gefülte Fish Mold, iiiPastaBaked Ziti, viiiMary's Cold Sesame Noodles, xxxSpaghetti salad, vTurkey Bolognese Sauce, lxxviiPeppersPotato Pancakes with Fire-Roasted Peppers, lxiPilafBulgur, xivPistachio, iiPollo Arrosto Per Shabbat, lxPotato Pancakes. See LatkesPotatoesCrispy Potato Pancakes, xxxvParmesan casserole, lviiiPoultryHot barbequed fowl breasts (chicken or turkey), xliiiOriental Barbequed Chicken, lviiRoast Chicken, lx, lxiiiTurkey bolognese sauce, lxxviiTurkey chilli, lxxviiiTurkey Meat Loaf, lxxixProsecco gelatin mold, lxxxviQuiche, xxxvi, lxiiRelishCranberry, xxxivRoast Chicken, lxiiiRoasted Curry Eggplant, lxivRoasted Fennel with Tomatoes, lxvRose LevinKnishes, xxxixRustic Gaspacho, lxviSaladEggplant, cold, xxixSpaghetti, vtuna with white beans, lxxxSalad DressingMary's Balsamic Vinaigrette Dressing, liiiSauteed Broccoli Rabe, lxviiSeafoodFish Piquant, xxxviiiGefülte Fish, iiiLemon-Stuffed Grilled Branzino (or Trout), lSeared Salmon with Wilted Spinach, lxviiiShrimp, iiTuna burgers, lxxxiiiWhite Beans and Tuna Salad, lxxxSeared Salmon with Wilted Spinach, lxviiiSesame Noodles, xxxShabbat Roasted Chicken, lxShrimp, iiSicilian Pistachio Cake, iiSoupChicken, xxviChicken, Mary's, lvGaspacho, lxviLentil Soup, liLentil Soup with Prunes and Pears, liiNewport Red Peper Chowder, lviNewport Red Pepper Chowder, lviRustic Gaspacho, lxviSplit Pea, lxxSummertime Ribollita, lxxiiSpaghetti, vspinach pkhali, lxixSpinich Pie, xlviiSplit Pea Soup, lxxSummer Fruit, Brandy and Prosecco Gelatin Mold, lxxxviSummertime Ribollita, lxxiiSusan Kirschner's MotherEggplant Caponata, lxxiiiSusan KirshnerPassover Chocolate Brownies, lxxivSweet-Potato Latkes, xxxviiTomato (or Zucchini or Eggplant) Tart, lxxvTomato Tart, lxxvTorta di Noci e Canditi - Chocolate, Walnut, and Orange Torte, lxxviTrout, Lemon-Stuffed Grilled, lTuna burgers, lxxxiiiTuna saladwith white beans, lxxxTurkeybolognese sauce, lxxviiChili, lxxviiiHot barbequed breasts, xliiiMeat Loaf, lxxixVegetablesCarrot and Parsnip Latkes, xvii, xlixCarrot Latkes, xviiiCauliflower Curry, xxChili, vegetarian, xlviiiCold Eggplant Salad with Sesame Dressing, xxixCrispy Potato Pancakes, xxxvEggplant Caponata, lxxiiiGaspacho, lxviI Can't Believe it's not Chopped Liver, xlivK&K Spinach Pie, xlviiLentil Soup, liLentil Soup with Prunes and Pears, liiParmesan Potato Casserole, lviiiParsnip and Carrot Latkes, xvii, xlixPotato Pancakes with Fire-Roasted Peppers, lxiRoasted Fennel with Tomatoes, lxvSauteed Broccoli Rabe, lxviiSpinach Pkhali, lxixSummertime Ribollita, lxxiiSweet-Potato Latkes, Curried, xxxviiWhite Beans and Tuna Salad, lxxxWhite Bread, lxxxiZitiBaked, viiiZucchini Bread, lxxxii ................
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