Ingredients
4 medium to large zucchini, sliced
2 teaspoons caraway seeds
4 garlic cloves, peeled
2 teaspoons harissa
2 teaspoons freshly ground coriander seeds
Salt
Juice from 1 lemon
Extra-virgin olive oil for drizzling
20 imported black olives
Preparation
1. Boil zucchini in lightly salted water to cover for 20 minutes. Drain in colander and carefully press out excess water, making sure not to press zucchini through. Transfer to platter and mash with a fork.
2. In mortar grind caraway seeds to a powder. Add garlic and pound until crushed. Add harissa, coriander and salt and continue pounding to a paste. Slowly stir in lemon juice, beating with a fork. This should amount to 4 cup dressing.
3. Pour dressing over mashed zucchini, mixing with a fork. Adjust seasoning, drizzle some olive oil over zucchini and garnish with olives. Serves 4.
Ingredients
1 ounce dried porcini mushrooms
2 pound fresh or canned tomatoes, peeled and chopped
4 zucchini, about 2 pounds total
1/4 cup olive oil
4 teaspoon crushed red pepper flakes, or to taste
1/2 cup finely minced onion
1 clove garlic, crushed or finely minced
Salt
2 teaspoon dried oregano
1 cup unseasoned dried breadcrumbs
2 cup grated Parmesan cheese
2 tablespoons white wine (optional)
Preparation
1. Break or cut mushrooms into small pieces; combine with tomatoes and set aside. Wash zucchini but do not peel. Halve lengthwise and scoop out centers, then scrape out flesh to leave 4-inch shells. Chop flesh. Rub shells inside and out with about 1 tablespoon olive oil and set aside. Preheat oven to 375. Oil baking dish.
2. Heat remaining olive oil in large skillet. Add pepper flakes, onion and garlic and saute over medium heat until softened. Raise heat and add scooped-out zucchini. Saute, stirring, until slightly reduced; add mushrooms and tomatoes, and the salt and oregano and saute, stirring, 1 minute more.
3. Remove from heat and stir in breadcrumbs and cheese. Mixture should form a stiff stuffing that you can mold with your hands; if not, add more breadcrumbs. If too dry, add some white wine.
4. Load stuffing into prepared shells. Arrange in baking dish and bake 30 minutes, until stuffing is brown. Serves 4.
Ingredients:
2 cups milk or vegetable stock
2 slices onion
Aromatics (parsley and thyme sprigs and a bay leaf gathered in a cheesecloth bag)
1 clove garlic, crushed
4 tablespoons butter
3 tablespoons flour
Salt and freshly ground white pepper
Grated nutmeg
2 cup cream (optional)
Preparation:
1. In a saucepan, slowly heat the milk with the onion, aromatics and garlic. When it reaches a boil, turn off the heat and set aside. In another saucepan melt the butter, stir in flour and cook 1 minute. Whisk in hot milk at once, including the aromatics. Cook until thickened, then transfer to top of double boiler, cover and cook 25 minutes.
2. Drain, discard aromatics and season with salt, pepper and a pinch of nutmeg. Stir in cream. Makes 2 to 22 cups.
Ingredients
3 cups beet juice
4 cup sugar
Preparation
1. Stir beet juice and sugar until sugar is dissolved, then refrigerate until cold.
2. Freeze in 1 or 2 batches in ice cream machine. Granita will be soft, the consistency of sorbet. Transfer to freezer container and freeze to harden. To serve, scrape the top with a heavy ice-cream spade or scoop, creating small ice crystals. Alternatively, pour mixture into ice cube trays, filling only halfway, and freeze until firm. Process until chopped and slushy.
3. A great start to any summer meal, serve in small chilled dishes. For Pink Russian Granita, add 4 cup sour cream or yogurt and 4 cup vodka to chilled mixture. Blend well and strain before freezing. For Golden Beet Granita, use golden beets to make the juice and substitute 1 cup Chardonnay for 1 cup of the beet juice.
Ingredients
4 pounds carrots
1 large white onion, unpeeled
2 whole cloves
2 inches fresh ginger, split in half lengthwise
2 ribs celery
2 bay leaves
5 black peppercorns
2 sprigs thyme
3 quarts water
Preparation
Bring all ingredients to a simmer over medium-high heat, then reduce to a slow simmer for 3 hours. Let cool 1 hour, then strain carefully through mesh strainer. Discard vegetables and reserve broth, or for thicker soup puree some of the strained vegetables with the broth. Season with salt and pepper. Makes 2 quarts.
Ingredients
1/4 cup olive oil
2 pounds zucchini
8 ounces mozzarella, grated or thinly sliced
6 tablespoons finely minced onion
1 1/2 cups polenta
2 pounds fresh tomatoes, peeled and sliced, or canned tomatoes, drained
1 teaspoon oregano
Salt
Crushed red pepper
Preparation
1. Preheat oven to 400. Oil deep 10-inch baking pan with 1 tablespoon of the olive oil. Cut zucchini into thin rounds and put one-third in baking dish.
2. Top with one-third each of mozzarella, onion, polenta and tomato slices. Drizzle over 1 tablespoon olive oil and season with oregano, salt and red pepper.
3. Repeat for 3 layers, making sure top layer of polenta is well covered with tomatoes, so it will cook in their juices. If it seems too exposed, moisten with a tablespoon or two of water or the drained tomato juice. Bake uncovered 1 hour. Remove from oven and let sit 15 minutes. Serve in neat wedges or squares. Serves 4.
Ingredients
1 cup dried pinto or kidney beans, sorted and rinsed (about 6 ounces) or 15-ounce can no-salt-added pinto or kidney beans, rinsed and drained
1 teaspoon acceptable vegetable oil
2 cups chopped onions
1 medium green bell pepper, chopped (1 cup)
1 pound 91 percent fat-free ground beef
2 cups chopped tomatoes
6-ounce can no-salt-added tomato paste
3/4 cup water
2 to 3 tablespoons chili powder
1 tablespoon cider vinegar
1 bay leaf
1 to 2 teaspoons minced garlic
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
2 teaspoon pepper
Preparation
1. Prepare dried beans according to package directions or use canned beans. Spray large skillet with vegetable oil spray. Add oil and heat over medium-high heat, then cook onions and bell pepper until onions are translucent, 2 to 3 minutes. Add meat and brown. Pour into colander and rinse under hot water. Wipe skillet with paper towel and return meat to skillet.
2. Add beans and remaining ingredients and bring to a boil over medium-high heat. Reduce heat and simmer, covered, about 12 hours, stirring occasionally. Remove and discard bay leaf. Serves 8.
Calories 228; cholesterol 23 mg; saturated fat 1 g; sodium 85 mg.
Ingredients
2 pounds broccoli raab
1 tablespoon salt
3 tablespoons extra-virgin olive oil
1 large clove garlic cut in small pieces
Pinch red pepper flakes
Preparation
1. Peel tough lower raab stalks and cut raab into 3-inch lengths; wash well. Bring saucepan of water to a boil. Drain raab and add it and salt to the pan. Return to a boil, partly cover, and cook 5 minutes.
2. Meanwhile, put olive oil, garlic and pepper flakes in cold skillet. Turn heat to low and saute gently until garlic just starts to color, about 5 minutes. Drain raab and transfer it, still dripping somewhat, to skillet. Stir, cover and cook gently, stirring occasionally, until tender, about 5 minutes longer. Serves 6. (“Italy, The Vegetarian Table”)
Ingredients
8-oz. can cannelli beans, drained and rinsed
4 cup chopped scallions
4 cup olive oil
1 to 2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
7-oz. can first-quality tuna packed in olive oil
1 tablespoon finely chopped parsley
Pinch of crumbled oregano
Preparation
Mix beans, scallions, oil and lemon juice. Season with salt and pepper and pile into serving dish. Break tuna into small pieces and arrange on top of beans. Sprinkle with herbs and serve at room temp.
Ingredients
Three fresh fennel bulbs (trimmed weight 14 pounds)
1/4 cup olive oil
2 cloves garlic, finely chopped
2 cups peeled, seeded, chopped tomatoes (about 1 pound)
Salt and freshly ground black pepper
3 1/2 to 4 cups half-inch cubes country-style bread
1/4 cup melted butter
2 cup grated Parmesan
Preparation
1. Preheat oven to 350. Trim fennel bulbs, leaving 2-inch above the bulbs and cutting away any brown spots. Halve bulbs lengthwise, then in 4-inch-thick slices. Remove any hard center cores.
2. Heat olive oil over medium-high heat; add fennel and garlic. Saute, turning occasionally, until just tender, 5 to 7 minutes. Add tomatoes, salt and pepper and saute 2 to 3 minutes more. Spoon mixture, including liquid, into 13-by-8-by-2-inch baking dish.
3. Toss bread cubes with melted butter and Parmesan and scatter evenly over tomato mixture. Bake until golden brown and bubbling, 20 to 25 minutes. Serve warm. Serves 4 to 6 (“The Great Tomato Book”).
Ingredients:
1 1/2 pounds fish fillets, at least w-inch thick, cut into 2-inch squares
1/4 cup fresh lemon juice (1 or 2 medium lemons)
8 green onions (green and white parts), thinly sliced
1 cup chopped tomatoes (1 or 2)
1 pound red potatoes, with skin, cubed
12 cups water
2 cup chopped fresh parsley
4 cup low-sodium ketchup
3 cloves garlic, minced, or 12 teaspoons bottled minced garlic
12 teaspoons minced fresh ginger root or 2 teaspoon ground ginger
Preparation:
1. Rinse fish and pat dry with paper towels. Sprinkle lemon juice over fish and mix well. Set aside.
2. In a 22- to 3-quart saucepan over medium-high heat, cook green onions for 1 minute or until wilted. Add tomatoes and cook for 2 to 3 minutes, or until tomatoes are reduced almost to a pulp. Add remaining ingredients except fish. Reduce heat and simmer, covered, for 10 minutes.
3. Add fish and simmer, covered, for 10 to 15 minutes, or until fish is almost cooked. Remove cover and simmer for 4 to 5 minutes to thicken sauce. Serve hot. Serves 6. n
Ingredients
1 cup fresh orange juice
1 cup quartered fresh strawberries
3/4 cup diced papaya
1 frozen banana, sliced
Preparation
Combine orange juice and strawberries in blender. Add papaya and banana and blend until smooth. Custom-made for stuffy-head, feeling-lousy days, the combination of orange juice, papaya and strawberries offers a triple dose of Vitamin C.
Ingredients:
Vegetable oil spray
1 10-ounce package refrigerated pizza dough
3 or 4 medium Italian plum tomatoes, thinly sliced
4 cup snipped fresh basil or parsley
Freshly ground black pepper
1 cup shredded part-skim mozzarella cheese
Preparation:
Preheat oven to 425 degrees. Spray 12-inch pizza pan with vegetable oil. Press dough evenly into pan. Arrange tomato slices on top. Sprinkle with basil and season with pepper. Sprinkle with cheese. Bake 15 to 20 minutes or according to package directions. Cut into 8 wedges. Serves 4; 2 pieces per serving.
Preparation time: 10 minutes. Cooking time: 15 to 20 minutes.
Ingredients
4 cups cold cooked rice
5 tablespoons corn oil
w cup diced cooked chicken, veal, turkey or beef
4 cup chopped celery
1 teaspoon kosher salt, or to taste
3 tablespoons soy sauce
2 extra-large eggs
4 cup chopped scallions
w cup frozen peas, thawed
2 cup shredded lettuce, or bean sprouts (optional)
Preparation
1. Separate grains of rice with your hands and set aside. Heat wok over medium heat until hot. Add 2 tablespoons oil and swirl to coat pan. Add meat and stir-fry a few seconds until heated. Add celery and stir-fry another minute. Dish out and set aside.
2. Reheat wok until hot and add 2 more tablespoons oil and the rice. Stir-fry until rice is thoroughly heated, about 4 to 5 minutes. Return cooked vegetables to wok; add salt and soy sauce. Stir several times to blend, then make a well in center and add remaining oil. Place eggs in well, and as they set, stir into hot rice. Add scallions, peas and lettuce or bean sprouts and stir-fry until blended. Taste for salt. Serves 4 to 6.
Ingredients:
1 pound peeled and sliced garlic cloves
3 tablespoons braised fennel seeds
3 tablespoons caraway seeds
Vinegar and sugar
Preparation:
Put garlic in large pot with 1 quart water, bring to a boil and cook until soft. Add fennel and caraway seeds; cover and let stand 12 hours. Strain liquid and add equal amount of vinegar. Bring to a boil and add enough sugar to make a syrup. Makes 12 quarts. (“Stinking Cookbook”)
Ingredients:
4 russet potatoes, peeled and diced
2 turnips, peeled and diced
1 cup peeled garlic cloves
Salt
3 cup heavy cream [or whole milk]
2 ounces butter
Freshly ground white pepper
Preparation:
Put potatoes, turnips and garlic in saucepan and cover with water. Salt the water and bring to a boil, cooking till vegetables are soft. Heat cream and butter. Empty potatoes, turnips and garlic into colander and let stand until well drained. Beat potatoes; beat in butter mixture, salt and pepper. (“Stinking Cookbook”)
Ingredients
Sugar or vanilla sugar as needed
Crystallized ginger cut into bits (1 to 2 tablespoons)
About 1 pound sour cherries, or 2 cups canned sour cherries packed in water, drained
4 ounces cream cheese, softened
2 teaspoon almond extract
About 40 wonton wrappers, plus extra in case of tearing
1 or 2 large eggs, each beaten with 1 teaspoon water
3 tablespoons unsalted butter, plus additional for greasing pan
Cinnamon
Sour cream or Honeyed Cream (recipe follows)
Preparation
1. Process about 3 cup sugar with ginger to taste until ginger is very finely minced; starting with 4 cup, add enough more sugar to sweeten cherries to your liking. Let macerate at least 20 minutes. Reserve extra ginger sugar.
2. Drain cherries of any extra juice they may have thrown off, reserving it. Mash together cream cheese and almond extract. Dab a little of the mixture in the center of a wonton wrapper. Set 1 or 2 cherries on top, depending on size. Moisten wonton with egg wash all around the filling and fold over to make a triangle. With fingers, press all air out, then press edges very firmly together to form a tight seal. Trim away excess dough. Continue making varenikes until cheese is used up. Preheat oven to 400 and butter a baking sheet.
3. In large, very wide pot bring at least 5 quarts lightly salted water to a boil. Slip in the varenikes one by one, being careful not to overcrowd. Lower temperature slightly (varenikes may explode if water is boiling furiously) and poach until tender, 3 to 6 minutes. With large skimmer, remove a few at a time (they are too fragile to pour through a colander). Place on baking sheet and brush generously with melted butter. Sprinkle to taste with cinnamon and sugar or any reserved ginger sugar. Bake 15 minutes, until golden. Stir reserved cherry juice into sour cream or Honey Cream and serve with hot varenikes. Makes 35 to 40. (“The
Ingredients
1 pound shelled peas, fresh or frozen
1 onion, thinly sliced
2 cloves garlic, crushed
2 cup oil or butter
4 eggs
1 cup chopped fresh dill or 2 cup dried
1 teaspoon salt
4 teaspoon freshly ground black pepper
2 teaspoon baking powder
Preparation
1. Steam fresh peas 10 minutes or boil in 2 cups water with 2 teaspoon salt about 5 minutes (for frozen, follow package directions). In skillet, lightly brown onion and garlic in 3 tablespoons oil. Preheat oven to 350.
2. Break eggs into a bowl. Add onion-garlic mixture, the peas, dill, salt, pepper and baking powder. Beat thoroughly with a fork.
3. Pour 4 cup oil or butter into 8-inch ovenproof baking dish and place in the oven to heat. Pour in egg mixture and bake uncovered 30 minutes. Remove dish and pour remaining oil or butter over peas mixture. Return to oven and bake 20 to 30 minutes longer, until golden. Serves 4.
Ingredients
2 ounces moderately hot dried guajillo chili peppers
2 ounces mild dried Anaheim chili peppers
5 cloves garlic, peeled
2 tablespoons water
2 tablespoons extra-virgin olive oil, plus additional for topping
2 teaspoon freshly ground caraway seeds
4 teaspoon freshly ground coriander seeds
12 teaspoons salt
Preparation
1. Soak chili peppers in tepid water to cover 45 minutes to 1 hour. Drain and remove stems and seeds.
2. Blend or process with garlic, water and 2 tablespoons olive oil. Transfer to small bowl and stir in caraway, coriander and salt. Store topped with a layer of olive in a jar. Whenever paste is used, always top off with olive oil, making sure no paste is exposed, or it will spoil. Makes 1 cup.
Ingredients:
1 tablespoon dry yeast
1 cup very warm water
2 cups all-purpose flour
3/4 cup freshly ground corn meal
1 tablespoon sea salt
1/3 cup olive oil
2 cup dry vermouth
1/4 cup finely chopped garlic
3 cup freshly grated Parmesan cheese
Black peppercorns
Preparation:
1. Dissolve yeast in water, then stir in 1 cup flour. Cover bowl with plastic and let dough ferment 2 or 3 hours, until bubbly.
2. In bowl of mixer combine remaining flour, the corn meal, 1 teaspoon salt and 3 tablespoons olive oil. Add sponge and vermouth and mix well. Add garlic and mix again. Knead with dough hook until smooth and elastic, about 5 minutes. Put dough in a bowl, cover with a damp towel and let rise in warm place until doubled (about 12 hours, as oil-based dough rises slowly). Preheat oven to 475. Sprinkle baking sheet with corn meal.
3. Punch dough down and let rest a few minutes. Pat it into a large circle about 4-inch thick and place on baking sheet. Indent dough all over with fingertips. Sprinkle remaining oil over top, then remaining salt. Sprinkle on the cheese, then a few grinds black pepper. Bake 10 to 15 minutes, until brown and crusty. (“Crazy for Corn”)
Ingredients
4- to 5-pound brisket
1 teaspoon salt
4 teaspoon pepper
2 teaspoon garlic powder
3 tablespoons oil
3 onions, sliced
2 cup red wine
8 carrots, thickly sliced
4 sweet potatoes, thickly sliced
16 pitted prunes
2 cup honey
Preparation
1. Season brisket with salt, pepper and garlic powder. Heat oil in Dutch oven. Add onions, then meat, and brown well on both sides. Add wine, bring to a boil, and cook until wine is reduced by half. Add water and simmer, covered at least 2 hours.
2. Add carrots, sweet potatoes and prunes and drizzle honey over all. Shake pan to cover all with liquid and cook, covered, 1 hour longer. Refrigerate, defat, then reheat in 350 oven about 30 minutes.
Ingredients
1 pound green olives, pitted
2 large ripe tomatoes, skinned and grated
3 cup vegetable oil
6 cloves garlic, crushed
1 tablespoon tomato paste
3 slices unpeeled lemon
1 teaspoon chili powder
1 teaspoon red pepper
Salt and freshly ground pepper
Preparation
1. Cover olives with water and bring to a boil; drain and repeat.
2. In another pan, simmer tomatoes with oil, garlic and tomato paste a few minutes. Add olives, lemon slices, spices, salt and pepper and mix well.
3. Add a little water and simmer over low heat until all water is absorbed. Remove lemon and set aside to cool. (From “Taste of Israel,” Rizzoli)
Ingredients
5 tablespoons unsalted butter
1 medium yellow onion, chopped
1 cup sliced mushrooms
2 cup sweet Hungarian paprika [yes!]
6 eggs, beaten
2 teaspoon salt
2 teaspoon freshly ground black pepper
Sour cream and chopped fresh parsley or scallions, chopped
Preparation
1. Heat butter in large skillet over medium heat. Add onion and saute until golden, about 8 to 10 minutes. Add mushrooms and paprika and cook, stirring occasionally, until mushrooms begin to wilt, about 5 minutes. Meanwhile, in bowl whisk with salt and pepper.
2. Reduce heat to low and pour in egg mixture. Cook slowly for about 10 minutes, until done enough to flip over without running. Flip and cook 3 to 4 minutes. Cut into wedges and serve garnished with sour cream and a sprinkling of parsley or green onion. Serves 4.
Ingredients:
20 to 25 cabbage leaves
2 tablespoons olive oil
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 teaspoon sugar
3 ounces short-grain rice, washed and drained
1 teaspoon ground allspice
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
8 ounces chestnuts, cooked and shelled
Small bunches of dill and parsley, finely chopped
Juice of 2 lemon
Lemon wedges
Preparation:
1. Steam cabbage leaves until soft, then refresh under cold water and drain well. Remove base of hard central vein of each leaf and set aside.
2. Heat 1 tablespoon oil and brown onion with garlic and sugar. Stir in rice, spices and a little salt, cover with just enough water and bring to a boil. Reduce heat and simmer until all liquid is absorbed, 15-20 minutes.
3. Put chestnuts and herbs in large bowl and add rice mixture, mixing well with fork. Place a cabbage leaf on flat surface and spoon some of the rice mixture into the middle. Fold sides over and roll up into tight packet. Repeat with remaining cabbage and rice mixture and pack snugly in shallow pan or casserole. Mix remaining tablespoon oil with lemon juice and pour over packets. Place a dish directly on top, then cover the dish and cook gently 20-25 minutes. Serve hot or cold with lemon wedges. Serves 4-5.
Ingredients
Syrup
1 2/3 cup sugar
1 cup water
2 tablespoons honey
1 tablespoon lemon juice
1 or 2 cinnamon sticks (optional)
Dough
2 cups unbleached flour
1w teaspoons baking powder
Pinch of salt
2 tablespoons butter, softened
q cup milk or water
1 large egg yolk
Preparation
1. Prepare syrup to give it time to chill: Combine sugar, water, honey, lemon juice and cinnamon sticks and slowly bring to a boil over medium-high heat, stirring only until sugar dissolves. Lower heat slightly and boil syrup uncovered and undisturbed for 15 minutes. Remove from heat and let cool to room temperature, then refrigerate.
2. Put flour, baking powder and salt in processor with steel blade and pulse once or twice to mix. Add butter and pulse until mixture looks like fine meal. Add milk and egg yolk and mix to form ball, then process about 30 seconds to knead. Remove dough from processor, wrap in plastic, and let rest at room temperature 30 minutes to an hour.
3. On very lightly floured surface, roll out dough to a very neat 9-inch square about 4 inch thick, using hands to shape if necessary. With pastry wheel or very sharp knife, divide dough into three equal 3-by-9 sections. Cut each section crosswise into nine 1-inch strips for a total of 27 strips, each 1 by 3.
4. Cut each strip lengthwise into three narrow tails joined together at the top. Braid compactly and pinch ends very tightly so braid will not unravel when fried.
5. Heat 2 inches oil to 375 and gently drop in a few pastries at a time; do not crowd as they will quickly puff up. Fry each batch about 2 minutes, until lightly browned and crisp. Remove with slotted spoon, drain briefly on paper towels and with different spoon or tongs (so syrup will not get oily), immediately drop into cooled syrup and twist to coat completely. Quickly lift to let excess syrup drain off and put koeksisters on large plate.
Ingredients
1 pound ricotta
12 ounces mozzarella, grated
2 cup grated Parmesan or pecorino cheese
4 cups basic tomato sauce
1 pound uncooked lasagne noodles
2 cups thinly sliced uncooked zucchini, mushrooms, parboiled broccoli and/or cauliflower, or a combination
Oregano
1 tablespoon olive oil (optional)
Preparation
1. Preheat oven to 350. Oil bottom and sides of baking dish. Mix ricotta with two-thirds of the mozzarella and half the Parmesan. Layer into baking dish one-fourth the sauce, one-third the noodles (about 8), half the cheese mixture and half the vegetables. Repeat.
2. For third and final layer top with one-fourth the sauce, the remaining noodles and remaining sauce. Sprinkle remaining cheese mixture and oregano to taste over all, and drizzle with oil for crusty top.
3. Bake, covered, 40 minutes. Uncover and bake 15 minutes more. Let stand 15 minutes before cutting. Serves 6.
Ingredients
12 teaspoons kosher salt
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon corn oil
2 pound ground turkey or veal
1 head iceberg lettuce
6 dried black mushrooms
4 tablespoons corn or peanut oil
2 cup finely minced bamboo shoots
12 water chestnuts, minced fine
2 tablespoons rice wine
1 cup finely minced celery
1 teaspoon sugar
2 cup pine nuts
Preparation
1. Combine 2 teaspoon salt, the cornstarch, soy sauce, water and 1 tablespoon corn oil. Add meat, mix well and set aside.
2. Soak lettuce in lukewarm water 5 minutes, then separate the leaves. With scissors, cut lettuce leaves in shape of cups 6 inches in diameter. Dry thoroughly and refrigerate in plastic bag. Soak mushrooms in warm water 30 minutes, then remove stems and mince caps fine.
3. Heat wok over moderate heat and add 2 tablespoons oil. When hot, add meat and stir-fry to separate pieces until meat changes color. Transfer to bowl and keep warm; wipe out wok.
4. Reheat wok and add remaining oil, the mushrooms, bamboo shoots and water chestnuts. Stir-fry 1 minute. Splash wine around the wok, then add celery, 1 teaspoon salt and the sugar. Return meat to wok and stir-fry a few minutes more, until blended. Place on serving platter and scatter nuts on top. Arrange lettuce leaves around the edge of platter. Each person spoons 2 tablespoons filling onto center of a leaf, then rolls up the leaf into a cylinder around filling and eats with the fingers. Serves 6 to 8.
Ingredients
1/4 cup goose fat or cooking oil
1 1/2 pounds onions, peeled and diced
Salt
3/4 pound pitted prunes
Preparation
Heat goose fat over low heat. Add onions and a little salt and cook 12 hours, adding water if necessary. Meanwhile, soak prunes in water to cover for half an hour. Drain, then simmer very slowly with the onions for half an hour more. Serves 6 to 8.
TSIMMES TERRINE
Ingredients
4 whole leeks, with green parts
3 carrots, coarsely chopped
2 medium-size sweet potatoes, cut in large chunks
1/4 pound chicken fat
1/4 cup brown sugar
4 cup cider or apple juice
Kosher salt and freshly ground pepper
Juice of half a lemon
2 teaspoon cinnamon
3 large onions
3 tablespoons vegetable oil
12 cups water
6 large eggs
3 large Maine potatoes
12 ounces pitted prunes
16 to 20 pencil-size asparagus spears
Preparation
1. Up to 2 days before, cut leeks open down the center and clean well; blanch in simmering water and remove to iced water, then dry. In 375-degree oven bake carrots and sweet potatoes with the chicken fat, brown sugar, cider, salt and pepper, lemon juice and cinnamon until very soft, about 1 hour. Puree.
2. Dice onions and sweat slowly with the oil in covered heavy pan over low heat until translucent, about 20 minutes, stirring occasionally. Puree, adding about a cup of water until texture is like whipped cream. When carrot mixture is cool, fold in 3 eggs and 1 cup onion puree.
3. Boil potatoes until tender and mash until smooth, mixing in remaining onion puree and salt and pepper. When cool, beat in remaining eggs. Heat prunes with about 1 inch water until soft; drain and puree. Cook asparagus in boiling water about 2 minutes, plunge into iced water, then dry.
4. Preheat oven to 375. Grease 2 loaf pans. Lay dry leeks across each pan to line it, alternating tops and bottoms from one side to the other so ends overlap top by about 2 inches. Put one-quarter carrot mixture into each pan; bury 4 to 5 asparagus spears in the mixture. Spread a thin layer of prunes on top, then half the white potato mixture. Cover with second quarter of carrot mixture, again pushing in 4 to 5 asparagus spears.
5. Seal terrines by folding leeks over the tops. Put pans in larger pan containing about an inch of very hot water. Cover with foil and bake 1 hour. Cool outside oven in pan with water. When completely cool, weight down with heavy cans or wrapped bricks and refrigerate 1 day. Slice while chilled with very sharp knife, wiping knife after each slice. Warm slightly in oven.
Ingredients
4 large red potatoes (12 pounds)
3 tablespoons olive oil, plus 4 cup for frying sage
2 large bunches fresh sage
Preparation
1. Double the recipe, using 2 pans. Wash potatoes and scrub well; for contrast peel only half of them. Cut into quarters to form long wedges, then cut each wedge thinly into 1/8-inch-think triangular pieces.
2. In very large nonstick skillet heat 3 tablespoons oil. Add potatoes and cook over high heat 5 minutes, stirring often. Turn potatoes over and cook on other side for 5 minutes. Potatoes will begin to crisp and turn golden. Cover pan, lower heat and cook 5 minutes longer.
3. Julienne half the sage to get 4 cup. Uncover pan and add sage. Stir well, add salt and freshly ground pepper and cook another 5 minutes. Total cooking time will be 20 minutes.
4. Meanwhile, in small nonstick pan heat 4 cup oil over high heat. When very hot, add 8 to 12 whole sage leaves. Sage will crisp in 30 seconds. Remove from oil. Transfer to platter and garnish with fried sage leaves.
Ingredients
1 large white cauliflower
4 tablespoons coarse breadcrumbs
5 tablespoons olive oil
2 cloves garlic [or more to taste], minced
Salt
Freshly ground black pepper2 eggs, lightly beaten
2 tablespoons unbleached flour
Preparation
1. Preheat oven to 450. Oil ovenproof pan and sprinkle with some breadcrumbs. Separate cauliflower florets and discard core. Boil florets in lightly salted water until fork tender but not mushy, about 15 minutes. Drain well and mash.
2. Heat 3 tablespoons oil in large skillet; add garlic and brown lightly. Add mashed cauliflower, season with salt and pepper, and stir over high heat until moisture has evaporated. Remove from heat and let cool about 15 minutes.
3. Stir in eggs and flour. Pour into prepared pan, spread evenly, and top with remaining breadcrumbs and oil.
4. Bake until top starts to brown, about 30 minutes. Serves 6 to 8. (“The Classic Cuisine of the Italian Jews”)
Ingredients
1 large onion, cut in chunks
2 cup fresh lemon juice
1 tablespoon paprika
4 cloves garlic
2 cup olive oil
3 tablespoons dried oregano
12 chicken thighs, boned, each cut into 3 chunks
36 small dried apricots
Salt and freshly ground pepper
18 six-inch wooden skewers
Preparation
1. Puree onion with lemon juice, paprika, garlic, olive oil and oregano. Transfer to nonreactive bowl and add chicken and apricots. Toss to coat chicken, then refrigerate, covered, at least six hours or overnight.
2. At least one hour in advance, soak skewers in water to prevent burning. Bring chicken mixture to room temperature and prepare grill.
3. Alternate chicken and apricots on skewer. Cover exposed ends of skewer with foil to prevent coloring. Season brochettes with salt and pepper. Grill over medium heat about four inches from heat until just cooked through. Turning skewers once, allowing six to eight minutes on each side.
Ingredients
1/2 gallon whole milk
1 cup plain yogurt
2 tablespoons salt (optional)
1/4 cup fresh lime juice
2 teaspoon salt
1 tablespoon plain yogurt
Bread
Crudites
Preparation
1. Bring milk to boil in large pot over low heat. Add 1 cup yogurt, the 2 tablespoons salt and the lime juice. Mix well and simmer over low heat 3 to 5 minutes, until yellowish.
2. Line strainer with 3 layers of cheesecloth and place in large container. Remove pot from heat and immediately pour milk mixture over the cheesecloth. Let drain several minutes but save the liquid.
3. Bundle free ends of cheesecloth to enclose mixture. Place in center of the strainer and place a heavy weight on top. Allow to stand about 2 hours, then remove weight and refrigerate 1 hour to set thoroughly.
4. Remove cheesecloth and place cheese in sterilized jar. Fill jar with strained liquid and add 2 teaspoon salt and 1 tablespoon yogurt. Refrigerate. Serve with bread and fresh vegetables and herbs.
Ingredients
Four 8-ounce salmon steaks
6 tablespoons distilled white vinegar
4 teaspoons pickling spices
Preparation
1. Place salmon steaks in two large nonstick skillets. To each pan add 1 cup water, 3 tablespoons vinegar, 2 teaspoons pickling spices and 2 teaspoons kosher salt.
2. Cover each with a round of waxed paper. Bring just to a boil. Lower heat and cook gently over medium heat 4 to 5 minutes, until fish begins to lose its transparency. Turn over and cook 2 to 3 minutes. Be careful not to overcook. Discard waxed paper.
3. With spatula, remove fish to shallow casserole. Strain liquid through a fine-mesh sieve directly over fish. Cool, then refrigerate until cold.
4. Remove from liquid before serving. Salmon will keep up to 4 days refrigerated. Serve one steak per person, or remove skin and center bone and cut in half
Ingredients
1 cup olive oil
4 cups all-purpose flour
1 cup granulated sugar
3/4 cup almonds
2/3 cup raisins, plumped in 1 cup sweet wine, drained, and liquid reserved
2 cup chopped candied citron or part candied lemon or orange peel
3 tablespoons candied cherries (optional)
Pinch of salt
Confectioners’ sugar (optional)
Preparation
1. Preheat oven to 350. Beat olive oil well with flour and granulated sugar. Beat in almonds, raisins, candied fruit and salt. Add reserved wine as needed for soft dough. On baking sheet press into 13-by-9-inch rectangle.
2. Bake until golden, about 25 minutes. Remove from oven and cut into strips while still warm. Transfer to wire rack and dust tops with confectioners’ sugar.
3. Store in airtight container up to 1 week; tastes best on third or fourth day. Makes 24 large cookies
PROTEIN JOLT
Ingredients
3/4 cup almond milk (not a milk, but a blend of crushed almonds and water found in health-food stores)
2 cup plain low-fat yogurt
2 cup soft silken tofu
3 cup firmly packed chopped dates (about 8), hydrated if necessary
2 tablespoons tahini or peanut butter
1 frozen banana, sliced
Preparation
Combine the almond milk, yogurt and tofu in blender. Add remaining ingredients and blend until smooth. Protein helps balance blood sugar levels and is essential for repairing body tissue; this smoothie is also rich in iron.
Ingredients:
3 cups basmati rice
Salt
2 tablespoons plain yogurt
1 teaspoon ground saffron dissolved in 4 tablespoons hot water
w cup butter or olive oil
Preparation
1. Pick over rice and wash in lukewarm water. Agitate gently, then pour off water; repeat 5 times. It is now desirable but not essential to soak it in 8 cups water with 2 tablespoons salt for 2 to 24 hours. Drain.
2. Bring a fresh 8 cups water and 2 tablespoons salt to a boil in large pot. Pour rice into pot and boil briskly 6 to 10 minutes, gently stirring twice with wooden spoon. Bite a few grains; if rice feels soft it is ready. Drain in large fine-meshed colander and rinse in 2 or 3 cups lukewarm water.
3. In a bowl mix 2 spatulas of rice with the yogurt, 2 cup butter or oil, 2 cup hot water and a few drops saffron water; spread over the bottom of the pot to create a tender golden crust.
4. One spatula at a time, place rice on top of yogurt mixture, gradually shaping a pyramid. Poke 1 or 2 holes with the handle of a wooden spoon. Cover and cook 10 to 15 minutes over medium heat. Dissolve remaining butter in 1 cup hot water and pour over rice. Place clean dish towel or 2 layers of paper towels over the pot and cover firmly with lid. Cook 40-50 minutes longer over low heat.
5. Remove pot from heat and let cool on damp surface for 5 minutes without uncovering it. Then put 2 tablespoons rice in a dish, mix with remaining saffron water, and set aside for garnish. Gently place 1 spatula of rice at a time on a serving platter without disturbing crust. Mound rice into a cone and sprinkle with saffron rice garnish. With wooden spatula detach layer of crust from pan bottom and place into a small platter; serve on the side.
Ingredients
4 pounds winter squash
2 teaspoon salt
2 teaspoon pepper
3 tablespoons margarine
2 cup pure maple syrup
4 teaspoon nutmeg
Preparation
Steam or bake squash in 1 cup hot water. When tender, remove from shell, mash well and season with salt, pepper and nutmeg. Beat well and reheat before serving, or bake at 350 in oiled baking dish until hot, about 30 minutes. Serves 6. (“The Shaker Cookbook”)
Ingredients
8 cups chicken or meat broth
4 eggs
Juice of 1 lemon
4 teaspoon cinnamon
4 tablespoons matzah meal
Preparation
Bring broth to a boil. In a bowl, beat eggs and lemon juice until frothy, then beat in cinnamon and matzah meal. Stirring constantly, pour egg mixture into broth. Simmer 1 or 2 minutes. Serves 6.
Ingredients
2 medium onions, sliced
2 cup sugar
2 cup white vinegar
4 cup water
2 1/2 pounds tillapia fillets
Seasoned salt and lemon pepper
10 crushed gingersnaps
1/4 cup golden raisins
1/4 cup toasted sliced almonds
Preparation
1. Saute onions and sugar in large skillet until onions are light brown. Stir in vinegar and water and cook 10 minutes more.
2. Season fish with seasoned salt and lemon pepper and add to skillet; cook about 20 minutes, until fish flakes easily when tested with a fork. Remove fish from pan and keep warm.
3. Add crushed gingersnaps to onions in pan, stirring until melted and sauce is thickened. Stir in raisins.
4. Spoon sauce onto plate, top with fish and sprinkle with almonds. Also very good at room temperature.
Ingredients:
2 courgettes (zucchini), cut in thick sticks and soaked in salted water 30 minutes
1 red apple, unpeeled, cut into segments
Dressing
2 ounces hazelnuts
2 to 3 cloves garlic, crushed with salt
2 tablespoons olive oil
Juice of 1 lemon
2 tablespoons thick creamy yogurt
Small bunch parsley, chopped
Salt and freshly ground black pepper
Preparation:
Drain courgettes, squeeze dry and steam with the apple for 5 minutes. Refresh under cold water and drain well. Pound hazelnuts with the garlic and mix in the oil and lemon juice, or blend in electric mixer. Bind with the yogurt to the consistency of heavy cream, stir in parsley and season to taste. Arrange courgettes and apple on a plate and pour over the dressing. Serves 3 to 4.
Ingredients
Pie dough for one 9-inch crust
3 tablespoons olive oil
2 large red onions (about 12 pounds), thinly sliced
2 eggs, lightly beaten
1 cup ricotta cheese
3 tablespoons freshly grated Parmesan
2 cloves garlic, minced
4 teaspoon ground nutmeg
2 teaspoons dried thyme
3 large, firm, ripe, red tomatoes, sliced into 4 -inch rounds
Salt and freshly ground pepper
Preparation
1. Preheat oven to 400. On lightly floured surface, roll dough 8-inch thick. Carefully ease into tart pan and gently press into bottom and up sides. Trim all but 1 inch of excess and fold overhang back into pan and press firmly to sides. Line this shell with doubl
AJLUK AL QURA (Tunisian Jewish Zucchini Compote) Ingredients
4 medium to large zucchini, sliced
2 teaspoons caraway seeds
4 garlic cloves, peeled
2 teaspoons harissa
2 teaspoons freshly ground coriander seeds
Salt
Juice from 1 lemon
Extra-virgin olive oil for drizzling
20 imported black olives
Preparation
1. Boil zucchini in lightly salted water to cover for 20 minutes. Drain in colander and carefully press out excess water, making sure not to press zucchini through. Transfer to platter and mash with a fork.
2. In mortar grind caraway seeds to a powder. Add garlic and pound until crushed. Add harissa, coriander and salt and continue pounding to a paste. Slowly stir in lemon juice, beating with a fork. This should amount to 4 cup dressing.
3. Pour dressing over mashed zucchini, mixing with a fork. Adjust seasoning, drizzle some olive oil over zucchini and garnish with olives. Serves 4.
________________________________________ BECHAMEL SAUCE FOR GRATINS
Ingredients:
2 cups milk or vegetable stock
2 slices onion
Aromatics (parsley and thyme sprigs and a bay leaf gathered in a cheesecloth bag)
1 clove garlic, crushed
4 tablespoons butter
3 tablespoons flour
Salt and freshly ground white pepper
Grated nutmeg
2 cup cream (optional)
Preparation:
1. In a saucepan, slowly heat the milk with the onion, aromatics and garlic. When it reaches a boil, turn off the heat and set aside. In another saucepan melt the butter, stir in flour and cook 1 minute. Whisk in hot milk at once, including the aromatics. Cook until thickened, then transfer to top of double boiler, cover and cook 25 minutes.
2. Drain, discard aromatics and season with salt, pepper and a pinch of nutmeg. Stir in cream. Makes 2 to 22 cups.
________________________________________ BARZINI (Stuffed Boats) Ingredients
1 ounce dried porcini mushrooms
2 pound fresh or canned tomatoes, peeled and chopped
4 zucchini, about 2 pounds total
1/4 cup olive oil
4 teaspoon crushed red pepper flakes, or to taste
1/2 cup finely minced onion
1 clove garlic, crushed or finely minced
Salt
2 teaspoon dried oregano
1 cup unseasoned dried breadcrumbs
2 cup grated Parmesan cheese
2 tablespoons white wine (optional)
Preparation
1. Break or cut mushrooms into small pieces; combine with tomatoes and set aside. Wash zucchini but do not peel. Halve lengthwise and scoop out centers, then scrape out flesh to leave 4-inch shells. Chop flesh. Rub shells inside and out with about 1 tablespoon olive oil and set aside. Preheat oven to 375. Oil baking dish.
2. Heat remaining olive oil in large skillet. Add pepper flakes, onion and garlic and saute over medium heat until softened. Raise heat and add scooped-out zucchini. Saute, stirring, until slightly reduced; add mushrooms and tomatoes, and the salt and oregano and saute, stirring, 1 minute more.
3. Remove from heat and stir in breadcrumbs and cheese. Mixture should form a stiff stuffing that you can mold with your hands; if not, add more breadcrumbs. If too dry, add some white wine.
4. Load stuffing into prepared shells. Arrange in baking dish and bake 30 minutes, until stuffing is brown. Serves 4.
