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Sunday, December 2, 2007

Campaign for Real Gravy


Real Gravy from the Fenwick Arms

TURKEY GRAVY

Ingredients
turkey giblets
1 bay leaf
1 sprig of thyme
4 black peppercorns
½ onion, sliced
2 pints water
pan juices from the roast turkey
25 g / 1 oz plain flour
salt and pepper

Method
1. Place the giblets in a saucepan and cover with the water. Add the bay leaf, thyme, peppercorns and onion.
2. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.
3. Strain the stock and measure 750 ml / 1 1/4 pints.
4. Strain off the fat from the roasting tin leaving only the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.
5. Remove from the pan and pour in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment.
6. Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.

Thursday, November 22, 2007

Bittman -- Turkey Again, Thanks to the Italians - New York Times

"TO the long and ever-growing list of things you can do with leftover turkey, you can add a hearty, pleasant and easily made barley risotto."Read more...Recipe: Barley ‘Risotto’ With Turkey and Mushrooms November 21, 2007
Recipe: Barley ‘Risotto’ With Turkey and Mushrooms
4 tablespoons butter or extra virgin olive oil, or a combination

1/2 cup chopped scallions or onion

1 cup pearl barley

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill or parsley

3 cups any stock or water, warmed

Salt and freshly ground black pepper

1 cup chopped cooked or raw turkey meat

1/4 pound shiitake mushrooms, caps only, sliced

Chopped parsley leaves for garnish.


1. Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.

2. Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.

3. Check barley’s progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

Yield: 4 servings.

Tuesday, November 6, 2007

From 1997 I heart Mark Bittman Pumpkin Soup

The Minimalist; A Pumpkin Soup for Fall: It's Almost Too Easy - New York Times

PUMPKIN OR SQUASH SOUP
Total time: about 45 minutes

2 pounds peeled pumpkin or winter squash (weigh after peeling)
4 to 5 cups chicken or other stock
Salt and freshly ground pepper.

1. Place pumpkin or squash in saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so that the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

2. Place mixture in blender, in batches if necessary, and puree until smooth. (The recipe can be prepared a day or two in advance up to this point; cool mixture, place in a covered container, and refrigerate.) Reheat, adjust seasoning and serve.
Yield: 4 servings.
Approximate nutritional analysis per serving: 85 calories, 3 grams fat, 8 milligrams cholesterol, 100 milligrams sodium (before optional salting), 5 grams protein, 11 grams carbohydrate.

Bittman has ideas for garnish, here's a few:

* Add 1 teaspoon of ground ginger or 1 tablespoon of finely minced fresh ginger to the simmering soup.

* Add 1 teaspoon of curry powder (and if you have it, 1/2 teaspoon of turmeric) to the simmering soup.

* Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice and 1 small grating of nutmeg to the simmering soup.

* Dice about 1 cup of the squash (you will almost always have extra, especially with pumpkin) into 1/4-inch cubes, steam until tender, and use as a garnish.

* Garnish soup with chopped chervil, chives, parsley or dill.


* Saute about 1 cup of sliced mushrooms in butter or oil, and add them as a garnish. Chanterelles are best, but shiitakes (remember to discard the stems) or button mushrooms are also good
.

Here's another version from Bittman's blog on How to Cook Everything Creamy Pumpkin or Winter Squash Soup

Makes 4 servings
Time: 45 minutes
This soup requires only a few ingredients, one of which is water, and bread as a thickener. It's fast and delicious.

2 pounds pumpkin or winter squash, peeled, seeded, and cut into 1- to 2-inch cubes
6 cloves garlic, peeled
4 cups water
4 or 5 slices stale, crustless French or Italian bread
Salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Combine the pumpkin and the garlic in a large pot, along with the water (if you use stock the flavor will be better, but it is far from essential), and turn the heat to medium-high.

Bring to a boil, then turn the heat to medium-low and cook for about 30 minutes, until the pumpkin is very soft. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Tear the bread into pieces and add them to the broth; cook 5 more minutes.

Puree the soup in a food mill or blender, reheat, and add salt and pepper. Garnish and serve.

Sunday, November 4, 2007

MAke your own lox

From San Jose Mercury News - Party salmon



This recipe comes from "How to Cook Everything" by Mark Bittman (MacMillan, 944 pp., 1998). And it couldn't be easier.

Start with a whole salmon or a big fillet. Just make sure the salmon is as fresh as can be. Coat it with a mixture of kosher salt and brown sugar. Drizzle on a little vodka, gin or brandy. Top with some fresh dill - or not, if you're like me and didn't want to make a special trip to the store for it. The gravlax will be delicious either way.

Wrap the salmon tightly in plastic wrap, weigh it down with a couple of unopened cans, and stick it in the refrigerator. Then wait for the sugar-salt mixture to do its thing. After two or three days, the salmon will turn translucent. It's then ready for eating. Slice it very thinly to serve.

Saturday, October 27, 2007

Sunday, October 7, 2007

the recipe

the video


October 24, 2007
Recipe: Monkfish With Mashed Potatoes and Thyme
Time: 30 minutes


1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks

Salt and pepper

2 tablespoons butter

1/4 cup milk, or as needed

Several sprigs fresh thyme

3 tablespoons extra virgin olive oil

3or 4 cloves crushed garlic

1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed.


1. Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.

2. While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.

3. Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.

Yield: 4 servings.

How to carve a roast chicken - Sunset Magazine

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Friday, October 5, 2007

The All Mark Bittman -Index - The New York Times

The best thing since the NY Times decided to give up subscription access in favor of click-ads, is this - The Mark Bittman archives. Mark Bittman - The New York Times

Recipe: Zucchini-Pear Soup - New York Times


Mark Bittman's Zucchini-Pear Soup - New York Times
plus a video on how to do it: here!

Wednesday, October 3, 2007

Porto's Bakery

Bittman on soups, today

Now that the NY Times is free, again, at last, here's Bittman's A Marriage Made at the End of Summer. With a video. Just a word about puréeing soups: If you have an immersion blender, this is as good a place for it as any. Home immersion blenders don’t have the power to truly purée in the way standard upright blenders do. But putting just-off-the-boil soup in an upright is a tad dangerous. If the lid flies off at the wrong moment — and it happens — you run the risk not only of scalding yourself but also of staining the ceiling. No kidding.

LA's Grilled Cheese

A list of restaurant reviews of the old classic - No Glamour, but Sandwich Is a Star - New York Times
The classic Los Angeles grilled cheese, like the $5.95 version served at the 101 Coffee Shop in Hollywood, begins with perfectly buttered sourdough bread, topped with cheddar and perhaps a nice tomato, grilled to tawny perfection, its contents stretching appropriately with each bite. It is perfectly paired with a Coke (not diet, thanks).

Wednesday, September 26, 2007

Tuesday, August 28, 2007

Shakshuka


Shakshuka
Originally uploaded by Baking and Books.

shakshuka recipe - Google Search

Lots of recipes...

Shakshuka recipe - recipes & cooking tips


Cick here for Shakshuka recipe Ingredients:

4 eggs
4 tomatoes (medium) - chopped to small cube

Tomato paste
2-3 green peppers (optional)
2 onions (small) - finely chopped

hot chili pepper - whole (optional)READ MORE...

Kuuba Bamya (Dumplings and Okra)

Mhasha

Vegtable skins stuffed with rice, meat, and spices.

Wednesday, August 15, 2007

For Kosher Emergencies, Manna From a Machine

New York Times

WHERE else but New York could two guys who grew up together find a way to blend kosher food, cutting-edge cooking technology and hip-hop?


Earlier this month, the nation’s first glatt kosher vending machine that can shoot out a hot knish was installed at Hackensack University Medical Center in New Jersey. The machine also crisps up kosher mozzarella sticks, cheese pizza and onion rings. And in a few weeks, freshly grilled hot dogs in warm buns will be for sale there, too. Not from the same machine, of course. That wouldn’t be kosher.


The vending machines are called Hot Nosh 24/6. “To make it a little Jewish sounding we called it nosh, and we added the 24/6 to give a little cuteness to it,” said Doron Fetman, who with his partner, Alan Cohnen, created Kosher Vending Industries.


Although Orthodox and some Conservative Jews do not use electric devices during Sabbath, the creators of Hot Nosh 24/6 will leave that choice to the customer. Despite their name, the machines will be ready to serve 24/7.


Ruby Azrak, a street clothing magnate who launched Russell Simmons’s Phat Farm line, is backing the project. Mr. Azrak, who refers to himself as “a Syrian Jew from Brooklyn who keeps kosher but doesn’t wear a yarmulke,” has one of the machines in the stylish garment district office where he runs the House of Dereon, the clothing line of the singer Beyoncé.


The minute Mr. Fetman and Mr. Cohnen presented the project to Mr. Azrak, he saw it as an idea worth millions.


“If you’re in Brooklyn and you eat kosher, it’s no problem,” he said. “But if an Orthodox Jew is stuck in Oshkosh, Wisconsin, where are you going to eat? If you walk into an airport, there is nowhere to eat. If you walk into a hospital for a good thing like your wife giving birth or a bad thing like someone is sick, there is nowhere to eat.”


Over the next couple of months, the men will install Hot Nosh machines at a handful of colleges, malls and hospitals in the tri-state area. They’ll put some at Jewish day schools in Brooklyn and at the Sloatsburg rest area on the New York Thruway, the largest one on the way to the Catskills. Their business plan calls for 2,000 machines in the next two years in ballparks, malls, airports, military bases — pretty much anywhere people might be willing to pop in a few dollars for something hot and kosher.


From a culinary perspective, this is the kind of food that would make the pharisees of local, seasonal food fall to their knees and beg for mercy. The frozen knish is thawed in a microwave compartment, then crisped by what Mr. Fetman calls “a convection oven on steroids.” The hot dogs, individually sealed in plastic so they can stay in the machine for up to 21 days, are heated in seconds with a combination of grilling and infrared technology. The bun is warmed in a separate oven.


For food from a vending machine, it isn’t terrible. Crusts are crisp, fillings soft and steamy. It would do in a pinch. But the knish this reporter sampled couldn’t compare to one from Mr. Broadway, a kosher deli near Mr. Azrak’s office.


The men who developed the machines grew up together in New Jersey and run the business from an office in Rockland County, New York. A year ago they started talking about how frustrating it was to travel and not be able to eat anything at airport restaurants.


“I said it would be great if we could come up with some food in a box we could sell,” said Mr. Fetman, who also runs a deli and catering company in Somerville, N.J.


They discovered a company called KRh Thermal Systems in California, which had created machines it describes as “fully automated mini-restaurants.” Over the past few years, Kraft, Tyson and other food companies have used them to sell pizza, chicken strips and grilled sandwiches in hotels and offices. But the men behind Kosher Vending Industries think that’s a limited market.


“In America there’s a Burger King on every corner, so who needs to eat hot food out of a machine?” asks Mr. Azrak.


At Hackensack University Medical Center, the kosher vending machines solved a vexing food problem. The hospital has Orthodox staff members and an increasing number of patients from Orthodox communities in New Jersey and upstate New York, said Irma Newdorf, the assistant director of nutrition and food management. Although the cafeteria offers kosher sandwiches and yogurt , it sells no hot food and is not open 24/7, or even 24/6.


“It works beautifully,” Ms. Newdorf said. “Now if they could do something like that for halal foods, that would be great. We have a growing Muslim population, too.”

Friday, August 10, 2007

Ingredients for Cholent : Jeff's Gourmet Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California

A little kishka from doesn't hurt. How about
Jeff's GourmetJeff's Gourmet Kosher Sausage
8930 West Pico Boulevard, Los Angeles, CA 90035 Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California

Cholent

CholentFlanken – cubed, about 2 lbs.
Beef bones

One cup barley

1-2 cups dried beans (I combine white and brown, or whatever)

3 large potatoes (I clean and quarter them, but don’t remove the peel)

Two large onions, cut up.

You need to soak the beans overnight on Thursday. The water gets thrown.
Brown the beef at the bottom of the large cholent pot, then add the bones,
the beans, the onions and the potatoes, in that order.
Cover with water. Bring to a boil. Put the pot, covered, into the oven, at
around 250, and leave it there overnight.

I should note that I don't add salt, because
a) kosher meat is already salty, and b) you can always add later.

I start it up around 12:00 noon on Friday, and after it boils, I let it simmer
until just before shabbat,when I put it in the oven.

That’s it.

Some people put kishke on top, but I find it needlessly fattening
Erik Z.

MyJewishLearning.com

MyJewishLearning.comFood

Recipe: Cholent
Cook your own Sabbath stew.
By Claudia Roden
Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.



I had watched Shmulik and his wife Carmela, owners of the restaurant Shmulik on Herzl Street in Tel Aviv, demonstrate cholent and kishke at the Jerusalem Gastronomic Congress in 1992, and I enjoyed the two dishes at a party at their restaurant. The following is based on their recipe.



SERVES 6



2 lbs (1 kg) fatty beef—brisket, breast, or rib

3 tablespoons light vegetable oil

2 large onions, sliced

3‑5 garlic cloves, peeled and left whole

2 marrow bones (optional)

2 lbs (1 kg) potatoes, peeled, whole if small, quartered if medium

½ lb (250 g) dried white haricot or butter beans, soaked for an hour

½ cup (100 g) pearl barley (optional)

Salt and pepper



In a large heavy pot or casserole with a tightly fitting lid, brown the meat in the oil. Remove it, and fry the onions until soft. Add the garlic and fry until the aroma rises. Return the meat to the pot, add the marrow bones, and arrange the potatoes, beans, and barley around it, sprinkling each layer with salt and pepper.



Cover with water and bring to a boil. Remove the scum, then put the lid on and leave in the lowest oven (225ºF; 110ºC) overnight. Remove the lid at the table, so that everyone can get the first whiff of the appetizing smell which emanates.



VARIATIONS

Two marrow bones (ask the butcher to slice them for you) add a wonderful rich flavor and texture.
Use 1¼ cups (250 g) kasha instead of the beans and barley.
Some people put onion skins on top of the stew to give a more pronounced brown color.
Flavor with 1 teaspoon paprika and 1 teaspoon ground ginger.
Hungarians and Alsatians add smoked or preserved goose.


ACCOMPANIMENTS TO CHOLENT WHICH ARE PLACED IN THE STEW POT BEFORE COOKING

For a cholent knaidlach (dumpling) also referred to as “cholent kugel” (pudding), work 4 tablespoons finely chopped chicken fat into 1 cup (150g) flour with your hands, add 1 egg, 2 tablespoons grated onion, salt and pepper, and if you like 1 tablespoon finely chopped parsley or 1 teaspoon paprika. Add a little water if the dough is too dry, or a little flour if it is too sticky. Roll into a fat oval loaf or ball and place on top of the other ingredients in the stew. When serving, cut in slices.
For a matzo knaidlach, beat 2 eggs with salt, pepper, and 3 tablespoons rendered chicken fat and mix in 1 1/3 cups (175 g) medium matzo meal. Form into a ball and put on top of the other ingredients in the pot. When serving, cut in slices.


Copyright 1996 by Claudia Roden. Claudia Roden is one of England’s leading food writers; her New Book of Middle Eastern Food is now regarded as a classic work. The Book of Jewish Food won both the André Simon and Glenfiddich Awards.

Cholent - A Taste of Shabbos

Chabad == Cholent - A Taste of Shabbos


1 cup kidney beans
1 cup navy beans
1 cup pinto beans
½ cup baby lima
½ cup barley
2 meat bones
2 pounds of meat
3 small onions cubed
5 cloves garlic peeled
2 tablespoons salt
1 teaspoon pepper
¼ cup ketchup or tomato cubed
1 bunch cilantro
8 medium potatoes cubed
Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the meat and meat bones. Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the meat and bring to boil. Reduce heat and simmer for 3 hours on a low flame. Add potatoes and simmer for one hour more. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent, omit the meat and meat bones

Cholent - Wikipedia, the free encyclopedia

Cholent - Wikipedia, the free encyclopediaRecipes for cholents

A modern slow cooker (also called a Crock-Pot®) of the type that is used in homes to cook cholent in honor of Shabbat. This one has a removable 'pot' (upper left), lid (lower left), and heater/housing (right).There is no standard recipe for cholent. Recipes vary according to the geographic areas of Europe in which Jews lived for centuries and in some cases for millennia. The core traditional basic ingredients of cholent usually includes a good proportion of kosher beef (often flanken which requires longer cooking time and softens as it stews) -- or as an alternative meat source: chicken, turkey, veal, or frankfurters -- combined with a variety of fresh vegetables consisting of any one or more of potatoes, onions, any type of or size of beans, barley, and as much water and spices such as salt, pepper, garlic, or anything else that enhances its flavor (see seasoning), that is required to create a stew-like consistency with enough moisture that it will not evaporate as it cooks for a long time. Other vegetables and ingredients such as wheat, carrots, sweet potato, tomatos, tomato sauce, ketchup, honey, dried fruit, paprika, and/or black pepper may be added to the stew before cooking. For additional flavor and a browning effect, either some onions and/or meat may be sauteed or fried or a small amount of sugar may be carmelized in oil before adding the rest of the ingredients. Some are known to also add beer or whisky to cholent to add flavor.

One item which is often added is kosher kishka which is also known as stuffed derma. Kishka is a type of kosher sausage which is stuffed with mashed vegetables (often carrots, potatoes and/or other vegetables), beef fat and spices. Traditionally, kishka was made with intestinal lining from a cow. Today, the casing is often edible sausage casings no different than salami or hot dogs.

The cooking process is then one of simmering and stewing

Mom's Authentic Kosher Cholent Recipe - Allrecipes

Mom's Authentic Kosher Cholent Recipe - Allrecipes
INGREDIENTS
3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste
DIRECTIONS
In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

cholent before going to the oven


cholent before going to the oven
Originally uploaded by dfacted.

cholent


cholent
Originally uploaded by dfacted.

Cholent


Cholent
Originally uploaded by guylookin4fun06.

Cholent
Cholent with meat, potatoes, kishke and beans.

Uploaded by guylookin4fun06 on 4 May 07, 4.55PM PDT.



Originally uploaded by Aoife city womanchile.

Temari and Roll Sushi Bento


Temari and Roll Sushi Bento
Originally uploaded by panduh.

Temari and Roll Sushi Bento
My girlfriend recently bought me this temari sushi bento from the basement of the Hankyu Dept. Store in Umeda.

Temari-zushi is sushi made by wrapping the ingredients in plastic wrap and twisting it into a ball. Ain't it cute?

Uploaded by panduh on 12 Oct 06, 4.45AM PDT.

Sunday, August 5, 2007

It's Time to Get Cooking! Enter the Manischewitz Best Ever and Only Great Jewish Food Cook-Off!

It's Time to Get Cooking! Enter the Manischewitz Best Ever and Only Great Jewish Food Cook-Off!
It's easy to enter the 2nd
Annual Simply Manischewitz Cook-Off. Enter your recipe online at
http://www.manischewitz.com or download the entry form and mail to the address
below. The website also provides simple kosher guidelines.
How it works
The Simply Kosher Cook-Off invites U.S. residents 18 or older to submit
an original, easy-to-make entree for this judged competition. All recipes
must be original, must be kosher, have no more than a total of eight
ingredients and be prepared and cooked in one hour. For official contest
details and to register, log onto http://www.manischewitz.com and complete the
official entry form online and submit a recipe or enter by mail: Simply
Kosher Cook-Off, c/o BHGPR, 546 Valley Road Upper Montclair, NJ 07043.
Recipes entered online or mailed must be received by September 21, 2007.
Thirty semi-finalists will be selected to compete in one of three
regions including: Chicago (11/1); Philadelphia (11/29) and San Francisco
(12/20). Each semi-finalist can select their regional market of preference,
if chosen. Two semi-finalists from each regional competition (6 in total)
will fly to New York City in February 7, 2008 for the finale! A judging
panel will choose 27 semi-finalists. Three, "People's Choice"
semi-finalists will be chosen by America through online voting, please
visit http://www.manischewitz.com for more details

BlackBeanSoup2


BlackBeanSoup2
Originally uploaded by vivagypsy.

Black Bean Soup, Vegetable Rice, Guacamole, Salsa, Cilantro

BlackBeanSoup ingredients


BlackBeanSoup1
Originally uploaded by vivagypsy.

Ingredients =vivagypsyrocks.blogspot.com/

BlackBeanSoup2


BlackBeanSoup2
Originally uploaded by vivagypsy.

Black Bean Soup, Vegetable Rice, Guacamole, Salsa, Cilantro
vivagypsyrocks.blogspot.com/

Hummus Ingredients


Hummus Ingredients
Originally uploaded by vivagypsy.

Hummus Ingredients
vivagypsyrocks.blogspot.com

The Hummus Place


The Hummus Place
Originally uploaded by PG:NYC.

The photographer said:"The best hummus I ever had, made fresh every hour. 109 St. Mark's Place, NYC"

Saturday, August 4, 2007

counterfeit synergy hummis | Counterfeit Girl Scout Cookies

counterfeit synergy hummis | Counterfeit Girl Scout CookiesINGREDIENTS:

1 3/4 cups dried garbanzo beans
2 tablespoons olive oil
3 peeled garlic cloves,
1 1/4 cups tahini paste
1 teaspoon chili powder
1/3 cup lemon juice
1 teaspoon dried cumin
6 cups water

Wash garbanzo beans (chickpeas) and soak in cold filtered water for 24 hours. Place garbanzo beans, with their soaking liquid, in a large saucepan and bring to a boil. Simmer for 2 hours, skimming off any debris that may surface. Drain garbanzo beans, reserving 1/4 cup liquid, and refresh in cold water.

Process in the food processor until smooth.
Add garlic, tahini, spices, lemon juice, olive oil, adding salt and spices to taste.

Friday, August 3, 2007

all your fish are belong to us - part tres | Counterfeit Girl Scout Cookies

all your fish are belong to us - part tres | Counterfeit Girl Scout CookiesFrankly, I like the gefilte fish that comes in the jars. Sometimes, I put them in a pan with a few carrot slices and heat them up in their own juice - the kosher gelatin stuff that comes in the jars of gefilte fish. But I am drifting, live. I digress.

So the compulsive doyen version of Kosher Gefilte Fish (sorry for the live drift here), requires that we reject the simple solution and quote verbatim the following fish recipe from Bon Appetite Magazine:

Gefilte fish
3/4 cup thinly sliced peeled carrots
1/4 cup matzo meal
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green onions
4 large eggs
1 tablespoon fresh lemon juice
1 1/2 pounds mild white fish fillets (such as sole or flounder), cut into small pieces
2 cups flaked smoked whitefish (about 8 ounces), carefully boned
3/4 teaspoon salt
1/4 teaspoon ground black pepper

1 large cabbage, separated into leaves

Sauce
2 garlic cloves
1/4 cup prepared white horseradish
2 tablespoons fresh lemon juice
1 cup mayonnaise

Butter lettuce leaves
preparation
For gefilte fish:
Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water; let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture; blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor; do not clean processor bowl.
Blend fish fillets, smoked fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.

Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

For sauce:
Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.

Line plates with lettuce leaves. Arrange 1 or 2 fish dumplings on each. Spoon lemon-horseradish sauce alongside.

Bon Appétit, April 2002

But I still think the jars are better. That's how my mom did it. The important thing is to serve the fish with matzoh and fresh home-made hot beet/horseradish. Don't waste your time on the gefilte fish.

Wednesday, August 1, 2007

Sunday, July 29, 2007

All Your Fish Are Belong To Us

wild salmon grilled on a cedar plank


wild salmon grilled on a cedar plank
Originally uploaded by woodleywonderworks.

wild salmon grilled on a cedar plank
Woodley’s Salmon Herb Marinade

3 Tbsp. extra virgin olive oil
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh oregano, chopped (sprigs, too)
Sprigs of rosemary – have to use them if they are in your garden
¼ cup dry white whine
juice from 2-3 limes / or slices
2 Tbsp fresh parsley. Chopped
1 ~15-inch alder or cedar grilling plank
4 6-8 ounce fillets but can support what will fit on your plnak

Soak the planks overnight if you get your act together. Even an hour should be fine. Get the grill heated to about 400 degreed. Put the planks out there for about 3 minutes and flip them over for 3 more. They will be producing some smoke which will be a welcome memory should you have transitioned recently from charcoal/wood to gas. Put the salmon right on the planks and cook about 10 minutes. One of the best fish I’ve ever tasted from the grill!

Uploaded by woodleywonderworks on 15 Jul 07, 5.35PM PDT.

AYBABTU

All your base are belong to us

Saturday, July 28, 2007

Berries


Berries
Originally uploaded by patacancha.

Pike Place Market
Seattle, Washington (USA)

Uploaded by patacancha on 12 Aug 06, 4.37AM PDT.

Berries


Berries
Originally uploaded by patacancha.

Cameron Adams rules!


IMG_4169
Originally uploaded by Cameron Adams.

Thursday, July 26, 2007

PepsiCo to disclose water supplier: tap - Los Angeles Times

PepsiCo to disclose water supplier: tap - Los Angeles Times: "
From the tap
click to enlargeNEW YORK — PepsiCo Inc. will spell out that its Aquafina bottled water is made with tap water, a concession to the growing environmental and political opposition to the bottled water industry.

According to Corporate Accountability International, a U.S. watchdog group, the world's No. 2 beverage company will include the words 'public water source' on Aquafina labels.

'If this helps clarify the fact that the water originates from public sources, then it's a reasonable thing to do,' said Michelle Naughton, a Pepsi-Cola North America spokeswoman.

Pepsi's Aquafina and Coca-Cola Co.'s Dasani are both made from purified water from public reservoirs, as opposed to Groupe Danone's Evian or Nestle's Poland Spring, so-called spring waters shipped from specific locations that the firms say have notably clean water. "

It's the perfect season for ‘Ratatouille’


It's the perfect season for ‘Ratatouille’

CLASSIC RATATOUILLE

Serves 8. There are endless variations on ratatouille in cookbooks. But our favorite is this one, adapted from Julia Child's original book, "Mastering the Art of French Cooking," written by Child, Simone Beck and Louisette Bertholle.



1/2 pound eggplant

1/2 pound zucchini

1 teaspoon salt, plus more to taste

6 to 7 tablespoons olive oil, divided

1/2 pound yellow onions, thinly sliced

1 to 2 green bell peppers, seeded and sliced

2 cloves garlic, minced

Freshly ground pepper

2 large, firm ripe tomatoes

3 tablespoons minced flat leaf parsley

PEEL the eggplant, cut off the stem and cut lengthwise into 3-by-1-by-3/8-inch slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic are fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.


HEAT 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.


COOK onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.


PEEL tomatoes while the onions and pepper cook by dipping in boiling water, then in ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.


COVER skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Uncover and baste tomatoes with cooking juices. Increase heat; boil until juice has almost evaporated, about 2 minutes.


PLACE 1/3 of the tomato/onion mixture in a heavy Dutch oven or heavy casserole. Sprinkle with 1tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with the half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Fish with remaining tomato mixture and parsley.


COVER and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasoning if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom. Serve hot, at room temperature or cold.

Sesame opens doors to a world of flavor


Sesame opens doors to a world of flavor
SESAME CHICKEN FINGERS

These crunchy nibbles are inspired by a Peruvian-Chinese "chifa" appetizer made with duck. Their texture and color remind me of Mexican alegrias, sweets made with amaranth seeds and honey, hence the name. Make a simple dipping sauce of ginger, scallion and soy sauce or a thicker, sweeter one of hoisin, garlic, ginger, soy sauce and hot pepper. Serve with a fresh Bodega Lurton Pinot Gris from Mendoza, Argentina.


THE SEASONING AND POULTRY


• 6 garlic cloves, mashed to a pulp

• 2 scallions (only the white part), finely chopped

• 1 inch fresh ginger, finely julienned

• 1 tablespoon soy sauce

• 1 tablespoon pisco (preferably the aromatic Pisco Italia)

• 1 tablespoon red wine vinegar

• 1/4 teaspoon ground cumin (optional)

• 1/4 teaspoon ground cayenne (optional)

• 1/2 teaspoon freshly ground black pepper

• 1 pound boneless chicken or duck breast, skin removed and meat cut into -1/2 x 3 inch-strips


THE COATING


• 1/2 cup all-purpose flour

• 2 large eggs, lightly beaten

• 1 cup unhulled sesame seeds


TO FRY

• 3 cups corn oil


Seasoning: In a medium-size bowl, mix the garlic, scallions, ginger, soy sauce, pisco, vinegar, cumin, cayenne and pepper. Add the chicken, toss well and allow to marinate for 1 hour.


Coating: Drain the excess marinade. Place the flour in a medium bowl. Dip the chicken strips into the flour; shake to remove the excess. Dip into the beaten eggs, coating well. Finally, roll strips in the sesame seeds and place on a baking sheet covered with parchment paper; set aside. (May be refrigerated, covered, up to 2 days.)


Frying: Heat the oil to 350 degrees in a heavy-bottomed, medium-size saucepan or a deep skillet. Working in two or three batches, add the coated strips to the hot oil and deep-fry until lightly golden, about 3 minutes. Remove with tongs or a slotted spoon, and drain on paper towels. Makes 4 servings.


Per serving (without frying oil): 430 calories (49 percent from fat), 23.6 g fat (4.1 g saturated, 8.9 g monounsaturated), 171.5 mg cholesterol, 38.1 g protein, 23.7 g carbohydrates, 4.5 g fiber, 578.1 mg sodium.

Pita topped with artichoke hummus and lamb


Pita topped with artichoke hummus and lamb
Originally uploaded by Sashertootie.

Preparation:
Marinade the lamb with lemon thyme, garlic, grated lemon peel, olive oil, salt and pepper for at least 30 minutes.

Cook marinated lamb and thinly sliced onions on a very hot griddle for 2-3 minutes, turning to brown the meat quickly and carmelize the onions. Remove and keep warm.

Next, place the pita on the flatplate and warm on both sides. Spread pita generously with artichoke hummus, top with thinly sliced cucumbers, lamb and garnish with lemon thyme and grape tomatoes.

Enjoy! Uploaded by Sashertootie on 18 Apr 07, 8.35PM PDT.

Tuesday, July 24, 2007

Monday, July 23, 2007

But we knew this already...


To a Man's Heart With a Magical Pan
Originally uploaded by Charm and Poise.

My second home.


City Dock Coffee Shop on Maryland Avenue in Annapolis
Originally uploaded by Cameron Adams.



City Dock Coffee Shop on Maryland Avenue in Annapolis
Uploaded by Cameron Adams on 10 Jun 07, 3.04PM PDT.

Sunday, July 22, 2007

Kosher Chile Adovado

\
Some friends brought back this little kit from their trip to New Mexico. I didn't try the sopillas with it because I think there might be milk products in it - but I made the Chile Adovado with beef cut "fajita style" from Mr. Kosher in Encino.

The recipe is really simple - take 1 1/2 lbs of "cubed" beef. Put it into an oven proof pan. Combine the little packet in the blender with 3 1/2 cups of water. Pour it over the meat. Marinate for 12 hours. I did this last night. This morning, I put it into the oven at 350 degrees for 90 minutes. It came out really really good - but it is caliente!

They sell the carne adovada mix alone - without the sopilla mix. I think we can just use corn tortillas. They also sell several types of ground chile.

Kalinka Restaurant - Montreal


Kalinka Restaurant - Montreal
Originally uploaded by appaIoosa.

Small but cozy Russian restaurant on rue St. Marc - above St. Catherine St.
My favorite Russian restaurant; for absolutely the BEST borscht in town - perfect for a chill November or wintery day! And if the borscht doesn`t warm you up, try a shot of stolichnaya!

Na zdorove, baby!

LOCATION: 1409 St Marc
PH: 932-3403

Uploaded by appaIoosa on 17 Dec 05, 6.12PM

Thursday, July 5, 2007

Challah loaves


Challah loaves
Originally uploaded by Ruth and Dave.

Dave went on a two-evening course at the Pacific Institute of Culinary Arts (PICA). He learned to make artisanal loaves. This is challah, a Jewish bread that tastes buttery like croissants but has a more bready texture.

Uploaded by Ruth and Dave on 30 Jun 07, 8.28AM PDT.

Sunday, July 1, 2007

Yahoo! Answers - Have you ever experienced a "brain freeze", if so, can you explain it to me?

Brain freeze, or its given scientific name Spheno Palatine Gangleoneuralgia is a term used to describe a form of cranial pain or headache which people are known to sometimes experience after consuming cold beverages or foods such as ice cream, slurpees, or margaritas, particularly when consumed quickly.
In laymans terms, it is the result of the constriction of blood vessels in the stomach when put in contact with cold fluids. The (pain) that you feel in your head is actually not occuring in your head at all but is diverted from your stomach to a nerve in your head which usually recieves this particular pain. It's a process is similar to that of someone having pain in their left arm after having a heart attack."

Tuesday, June 12, 2007

Sunday, June 10, 2007

Friday, June 8, 2007

Say-a-blessing key chain


The Say-A-Blessing electronic keychain plays ten common Jewish prayers and blessings in Hebrew and English. It also contains a bonus LED flashlight. Unlikely that it would be kosher to use this on the Sabbath. It's $15 from the Jewish Learning Group.Buy it here.

Friday, June 1, 2007

Chronicle Wine Cellar, California & Lake, Pasadena


Chronicle Wine Cellar: "Chronicle Wine Cellar"

After having received Wine Spectator awards’ for "Best Wine List" every year since 1980, many people may have wondered where they would go in search of their favorite wines following the transformation of The Chronicle restaurant in Pasadena, Ca. in 1996 to the Pinot Restaurant.

However, owners Michael Osborn, Gus Martin and Lud Renick knew how important their wine operation meant to their dedicated customers, so they decided to keep the wine cellar portion of the restaurant open for business and therefore creating the Chronicle Wine Cellar operation. Today, they continue to carry the tradition that brought it so much fame within wine circles. Their philosophy is to make available quality wines at the best prices. They offer approximately 650 different types of wine from top producers to obscure wineries from around the world for customers to choose from. They selectively buy wines of high quality and at the best prices which makes their operation very competitive.

Wednesday, May 30, 2007

Wednesday, May 23, 2007

Mars Bar kosher again - Israel Jewish Scene, Ynetnews

Mars Bar kosher again - Israel Jewish Scene, Ynetnews: "LONDON - Animal products will not be used in Mars Bars, the British confectionary manufacturer MasterFoods stated on Sunday. "

Tuesday, May 22, 2007

Sign the Petition - Make Lucky Charms halal/kosher Petition

"We suggest that you use kosher/halal marshmallows in Lucky Charms instead of what you currently use. Non-kosher and non-halal (known as “haraam” in Islam) marshmallows, the kind currently used in Lucky Charms, contain pork products. As you may be aware, both Muslims and Jewish people are not allowed to eat pork as it is considered bad in their respective religions. If you use kosher/halal marshmallows instead, you will appeal to more customers, including both Jewish people and Muslims. "Sign the petition to General Mills here to make Lucky Charms halal/kosher Petition

Monday, May 21, 2007

Recipes : Brisket : Food Network

Recipes : Brisket : Food Network: "Brisket From Food Network Kitchens
Show: How To Boil Water
Episode: Economically Delicious

2 tablespoons vegetable oil
1 (3 1/2 pound) first-cut brisket, with 'fat cap' (do not trim)
3 tablespoons sweet paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
1 1/2 cups sweet vermouth
4 cups low-sodium chicken broth
8 medium carrots, peeled, and cut into thirds (14 ounces)

Preheat the oven to 375 degrees F.

Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to10 minutes. Transfer the meat to a plate and set aside.

Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and bake, covered, until the brisket is fork tender, about 1 1/2 to 2 hours. Uncover, scatter the carrots around the brisket and cook until the carrots are tender, about 30 minutes more.

Transfer the brisket to a cutting board, cut the fat off the top and thinly slice the meat across the grain. Return the meat to the braising liquid and serve immediately or, cool to room temperature in the sauce, cover and refrigerate overnight. When ready to serve reheat in the sauce.
Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved"



Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks Recipe courtesy Sara Moulton





My husband Bill has been telling me about his Aunt Rifka and her asbestos hands for as long as we've known each other. He claims there was no pot so hot she couldn't pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went to cooking school and developed some heat resistance of my own.) He also used to brag about his aunt's delicious flying disks. I always wondered just what they heck they were and decided to find out when I started on this book. Rifka Silverberg Mellen was actually Bill's great aunt?his mother's mother's older sister. She and Uncle Peter lived upstairs from Esther and her folks in Sheepshead Bay in Brooklyn, where the whole family flourished after fleeing Odessa in the first decade of the twentieth century. It turns out that Rifka's flying disks are nothing more exotic than matzo balls formed in silver-dollar-sized disks and served in brisket gravy instead of chicken soup. Contrary to the image called up by their Space Age sobriquet, flying disks are not exactly lighter than air. In truth, they are dense and heavy. It's more accurate (if considerably less glamorous) to call them sinkers, which is what Bill's Aunt Yetta called hers. Whatever. They're scrumptious.


For the Braised Brisket:
1 large head garlic, separated into cloves
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (4 to 5-pound) beef brisket, preferably the 2nd cut (also called the point cut)
2 tablespoons olive oil
2 large onions, thinly sliced
3 cups dry red wine (kosher)
1/4 cup tomato paste
2 dried bay leaves, preferably Turkish
1 teaspoon dried thyme
1 quart chicken stock, preferably homemade
For the Horseradish Sauce:
1/2 cup finely grated fresh or drained prepared horseradish
1 tablespoon white wine vinegar
1 cup mayonnaise
1 tablespoon snipped fresh chives
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper

For the Flying Disks:
1/4 cup chicken stock, preferably homemade
4 large eggs, beaten
2 tablespoons pareve margarine, melted
1 teaspoon kosher salt
1 cup matzo meal


To make the Brisket: preheat the oven to 325 degrees F.
Fill a small saucepan with water, and bring to a boil over high heat. Add the garlic, bring back to a boil, and cook rapidly until slightly softened, about 1 minute. Use a slotted spoon to transfer the garlic to a bowl of ice water. Peel when cool enough to handle.

Combine the flour, salt, and pepper in a large shallow dish or large platter. Add the brisket and turn to coat on all sides. Shake off the excess. Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking. Add the brisket and cook, turning often, until well browned, about 6 to 8 minutes per side. Transfer to a plate or platter and pour off all but 2 tablespoons of the fat. Stir in the onions and the peeled garlic. Reduce the heat to medium and cook, stirring often, until golden, about 10 minutes. Pour in the wine and stir to pick up any browned bits on the bottom of the casserole. Stir in the tomato paste and add the bay leaves and thyme. Increase the heat to high and bring to a boil. Cook rapidly, stirring often, until almost all the liquid has evaporated. Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket. Cover tightly with a piece of foil, then cover the pot with the lid. Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.

To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl. Stir well to blend and season with salt and pepper. You should have about 1 cup. Keep refrigerated until ready to serve.

To make the Disks: whisk the stock, eggs, and margarine together in a small bowl. Stir in the salt and matzo meal to form a soft dough. Cover with plastic wrap and refrigerate until well-chilled, about 1 hour. Bring a large pot of salted water to a boil over high heat. Working with 1 tablespoon of dough at a time, use wet hands to form the dough into disks about 1 1/2 inches wide and 1/2-inch thick. You should have about 18 disks. Drop them into the boiling water and reduce the heat to medium-low. Cover and simmer until the disks are puffy and cooked through, 30 to 35 minutes.

Transfer the brisket from the casserole to a cutting surface and cover loosely with foil. Let rest for 15 minutes. Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible. Remove and discard the bay leaves. Add the disks to the cooking liquid and cook on top of the stove over medium heat, covered, until they've turned dark and absorbed some of the sauce, about 10 minutes.

Thinly slice the brisket on an angle, cutting against the grain. Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream. Place the disks on the side and ladle on the pan gravy. Serve warm.

Note: A Brisket Primer: You can buy beef brisket 3 ways:
1. Whole with deckle (the deckle is a thin layer of meat with a lot of connective tissue and fat that lies on the underside of the brisket; it can be removed easily), weight in at 8 to 10 pounds. If you remove the deckle, the remaining piece of brisket weighs 7 to 8 pounds.
2. Flat cut, also known as the first cut or thin cut. This is the leanest of the possibilities and the most popular, and it usually weighs around 4 pounds.
3. Point cut, cheaper and fattier and than the flat cut, also 4 to 5 pounds.



Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 6 hours
Yield: 8 servings

Recipe: Asparagus Frittata - New York Times

Recipe: Asparagus Frittata - New York Times: "May 16, 2007
Recipe: Asparagus Frittata
Adapted from Lidia Bastianich
Time: 20 minutes
3tablespoons extra virgin olive oil
1/2pound wild or very thin asparagus, trimmed and cut into 2-inch lengths
1/4pound scallions, trimmed and cut into 2-inch lengths
Salt and freshly ground black pepper
5 eggs.
1. Put oil in 8- or 10-inch skillet over medium heat; when oil is hot, add asparagus and scallions, with some salt and pepper. Cover and cook, stirring occasionally, until the asparagus are tender, about 10 minutes.
2. Meanwhile, beat eggs and season with salt and pepper. Stir them into asparagus and cook, stirring nearly constantly, until eggs form soft curds. Taste and adjust seasoning.
Yield: 2 servings."

Some New Friends for the Humble Egg By MARK BITTMAN

Published: May 16, 2007

IF you grew up eating deviled eggs, they are probably a favorite comfort food, something you don’t think too hard about.

If, like me, you did not, they have an oddly exotic air and making them is a treat.

A surprising situation, indeed, for a stuffed hard-cooked egg.

Yet properly treated and with the right seasonings, these eggs are quite delicious. And when you become just a tiny bit more creative and adventurous, they can become almost wondrous.

“Deviling” an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings.

In recent weeks I have cooked eggs with anchovies, herbs, spinach, salmon, curry, jalapeños, miso, olives, capers, pesto and feta, alone and in combination.

...The principle remains the same no matter what your add-ins are. Hard-cook a few eggs until the yolks are barely firm. Mash the yolks with chopped seasonings, your more substantial ingredients, the spices and mayonnaise.

Then stuff the mashed yolks back into the whites. You can use a pastry bag for this step. It not only makes for a pretty presentation but speeds the process if you’re doing dozens at once. But if you are doing only a few, a spoon works well enough.

A couple of words are in order about cooking eggs. One is that you should never subject an egg to a roiling boil. The other is that an egg should never be overcooked.

The best way to cook eggs is either by steeping or simmering.

Place the eggs in a pot of water, bring the water just to a boil, then immediately turn the heat off. Cover the pot and wait 9 minutes, 10 if the eggs are quite large.

Or, after the water comes to a full boil reduce the heat to a simmer and cook 7 or 8 minutes.

Plunge the just-cooked eggs into ice-cold water: the shock will help separate the shell from the egg.

When the eggs are cool enough to handle, start peeling. Halve the eggs and scoop out the yolks. They should be tender, almost creamy.

Then finish the dish as you like and proceed to enjoy one of the best comfort foods I know.

Friday, May 18, 2007

Thursday, May 17, 2007

Friday, May 11, 2007

NASA - Mission Could Seek Out Spock's Home Planet


NASA - Mission Could Seek Out Spock's Home Planet: "Astronomers at NASA's Jet Propulsion Laboratory have recently concluded that the upcoming planet-finding mission, SIM PlanetQuest, would be able to detect an Earth-like planet around the star 40 Eridani, a planet familiar to 'Star Trek' fans as 'Vulcan.' 40 Eridani, a triple-star system 16 light-years from Earth, includes a red-orange K dwarf star slightly smaller and cooler than our sun. Vulcan is thought to orbit that dwarf star, called 40 Eridani A.Astronomers at NASA's Jet Propulsion Laboratory have recently concluded that the upcoming planet-finding mission, SIM PlanetQuest, would be able to detect an Earth-like planet around the star 40 Eridani, a planet familiar to 'Star Trek' fans as 'Vulcan.' 40 Eridani, a triple-star system 16 light-years from Earth, includes a red-orange K dwarf star slightly smaller and cooler than our sun. Vulcan is thought to orbit that dwarf star, called 40 Eridani A."

Monday, April 30, 2007

NO SHMALTZ My Yiddisheh Cooking DVD

Cooking Mama Cook Off (Wii) - Borscht - Gold Medal

Episode #14 Feed Me Bubbe - Tzimis



This dish is rated Fleshig and can be eaten with meat meals only.

Supplies:

Dutch Oven

Ingredients:

1 - 1 1/2 lbs. beef for stew cut in chunks
1 small onion
1 lb. carrot
1 medium size sweet potatoe
1 tbls. vegtable oil
6 dried apricots
6 dried prunes
1 tbls. golden raisins (optional)
1/4 tsp. salt
1/4 tsp. ground cinamon
1/8 tsp. ground all spice
pinch of pepper
1/4 cup orange juice
2 slices lemon
1/2 cup honey
2 cups water
1 tbs. corn starch
1/4 cup water

Procedure:

Dice onion.
Peel carrots and cut in about 3/4 inch cubes.
Peel and cut sweet potatoe into chunks.
In Dutch Oven over medium heat add vegtable oil.
Add meat and diced onions and saute until most of the meat loses its color.
Add 2 cups water to cover meat.
Put cover on, bring to a boil, and cook on low heat for 1 hour.
Stir occasionaly.
Add carrots, sweet potatoes, dried appricots, dried prunes and raisins.
Bring to a boil, cover, and cook on (simmer) low heat for 1/2 hour.
Add salt, pepper, cinnamon, all spice, honey, orange juice, and lemon slices.
Stir and bring back to boil.
Cook on (simmer) low heat with cover on for 1 1/2 hours.
Taste, add more honey or lemon juice as needed.
Should be similar to a sweet and sour taste as you prefer.
Mix 1/4 cup water with corn starch to creamy consitency and stir into pot.
Put cover on.
Let simmer 10 - 15 minutes more to thicken.
If needed add a little more hot boiled water to make sauce like gravy consistancy.
Makes 4 to 6 servings. Will stay in refrigerator several days.

NOTE: Do not freeze! As it will become mushy. Tastes even better the next day, because all the flavors blended together.

Tastes even better the next day, because all the flavors blended together.

Episode #15 Feed Me Bubbe - Kasha Varnishkes

Sunday, April 29, 2007

King Kold, Chicago,

Latkes, Matzo Balls, and Frozen Blintzes at King Kold foods in Chicago.

Blueberry blintzes


blueberry-blintzes
Originally uploaded by Wayne and Susanna.

The Blintzes Blitz


"Shavuos’ dairy dishes are not required by law, but it wouldn’t be Shavuos without cheese blintzes."More...

Tuesday, April 24, 2007

The Kugel Contest

If anyone has something else to say please share, it is only through talking to each other that we can work through our Kugel Contest defeats.

Sunday, April 22, 2007

Zeek | Goldbergers and Cheeseburgers: Food and Particularism among American Jews | Leah Koenig

Food is als o a primary expression of cultural uniqueness, in that it creates a common culinary palette and set of shared taste memories that can serve as a source of distinction or pride. Case in point: Last summer, a friend of mine brought a bottle of Manischewitz wine to a party of both Jews and non-Jews. It was not long before a crowd of usually-closeted Jews circled around this friend, excitedly sharing their adoration for and horror stories about the syrupy Jewish wine. The interaction was brief, and isolated from the otherwise integrated party, but it provided a momentary sense of belonging and connection for the Jews in the room. Perhaps these types of interactions explain why even with the rising secularism in American Jewish life (especially outside of New York City), some Jews still seem to cling to food traditions – metaphorically, if not halachically...More...