ottolenghi: the cookbook is probably my favorite cookbook of the year. a combination of an israeli and palestinian chefs, yotam ottolenghi and sami tamimi, a famous london deli and great reviews is a combination i had to get my hands on.
the two chefs are all about fusing their heritage and style with a twist of modernism which is similar to what i practice in the kitchen, i made a few of the recipes in the book and they were wonderful. there are many more to mention, which i marked for future adventures. the two dishes below were made for a party, and just like the book, the reviews of the dishes were over the top.
fennel, cherry tomatoes and crumble gratin
INGREDIENTS
1-3 fennel bulbs
3 tbls Olive oil
1 tbls thyme leaves and a few whole sprigs
3 garlic cloves, crushed
1 tbls coarse sea salt
1 tsp black pepper
6oz (200ml) whipping cream
3.5 ounces (100g) parmesan cheese grated
10.5 ounces (300g) cherry tomatoes on the vine
1 tsp chopped flat-leaf parsley
crumble:
3.5 ounces (100g) plain flour
1 ounce (30g) caster sugar
2.5 ounces (70g) cold unsalted butter cut into small cubes
PREPARATION
preheat the oven to 400F.
trim off the fennel stalks and cut each bulb lengthways in half. cut each half into slices 0.5 inch thick.
place the fennel in a large bowl with the olive oil, thyme leaves, garlic, salt and pepper toss together.
transfer to an oven proof dish and pour the cream over the fennel.
mix the crumble with the grated parmesan and scatter evenly on top.
cover the dish with foil and bake for 45 minutes. remove the foil and arrange the tomatoes on top along with a few thyme sprigs. return to the oven and bake for another 15 minutes or until the fennel is soft and the gratin is a golden brown.
remove from the oven and allow to rest for few minutes.
sprinkle chopped parsley over and serve.
crumble:
put the flour, sugar and butter in a bowl and mix with your hands or an electric mixer fitted with the beater attachment to work it to a uniform breadcrumb consistency. make sure there are no lumps of butter left. if using a mixer, watch it carefully. within few seconds, a crumble can turn into a cookie dough.
french beans and mangetout with hazelnuts and orange
INGREDIENTS
14 ounces (400g) french beans
14 ounces (400g) mangetout (snow pea)
2.5 ounces (70g) unskinned hazelnuts
1 orange
0.5 ounces (20g) chives, roughly chopped
3 tbls olive oil
2 tbls hazelnut oil
coarse sea salt & freshly ground black pepper
---------------
PREPARATION
pre-heat oven to 355°C
trim the stalk ends of the french beans and the mangetouts, but keep the two vegetables separate.
bring a large pot of unsalted water to boil. when boiling, blanch the french beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. leave to drain and dry.
repeat with the mangetouts, but only blanch them for 1 minute.
while the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for about 10 minutes. leave until cool enough to handle, then place them in a clean tea-towel and gently rub them to get rid of most of the skin. chop the nuts with a sharp knife. they should be quite rough, some can even stay whole.
using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith. slice each piece of zest into very thin strips (if you have a citrus zester you could do the whole job with that).
to assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning.
serve at room temperature.
ottolenghi: the cookbook
carrot soup
i do not like carrot juice, there i said it. and i also thought i didnt like carrot soup. since they both have carrots i stubbornly assumed they were similar in taste. but, i guess i grew up a little in the last few years and decided to finally make a carrot soup. and oh boy... it was delicious.
this soup would easily be in the imaginary "sarit's top 5 soups." the soup does not contain any cream, it is very hearty, healthy and lean. it is also easy to make and with a lean list of the ingredients. i find it to be a good soup to make when you do not have plenty of energy to cook.
i know it's summer and not particularly "classic" soup weather, but it will get coolder soon and you will thank me then.
INGREDIENTS
2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
---------------
PREPARATION
melt butter in heavy large saucepan over medium heat.
add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes.
add 4 cups broth and bring to boil. reduce heat and simmer until carrots are very tender, about 35 minutes.
transfer soup to blender in batches and puree. thin with more broth if desired.
season to taste with salt and pepper.
*serves 4
*recipe adopted from epicurious.com
*מרק גזר
swedish meatballs
the meatballs came out much better than ikea and better than any other swedish meatballs i had before. they were not hard to make and the amount was ample for few more days of leftovers.
now, that i have this great recipe my ikea visits will be cut short. its kinda sad in a way, because my next trip to ikea will only have the aftertaste of cheap accessories and furniture.
INGREDIENTS
meatballs:
1 large egg
1/4 cup heavy cream
1 slice white bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1 small onion, grated on large holes of box grater (about 1/4 cup)
1/8 teaspoon nutmeg, freshly grated
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
1 teaspoon brown sugar, packed
1 1/2 teaspoons table salt
1 teaspoon baking powder
8 ounces 85% lean ground beef
1 1/4 cups vegetable oil
sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups low sodium chicken broth
1 tablespoon brown sugar, packed
1/2 cup heavy cream
2 teaspoons lemon juice, freshly squeezed from 1 lemon
salt & fresh ground pepper
---------------
PREPARATION
meatballs:
whisk egg and cream together in medium bowl. stir in bread and set aside. meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.
heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (adjust heat as needed to keep oil sizzling but not smoking.) using slotted spoon, transfer browned meatballs to paper towel-lined plate.
Sauce:
pour off and discard oil in pan, leaving any fond (browned bits) behind. return pan to medium-high heat and add butter. when foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. slowly whisk in broth, scraping pan bottom to loosen browned bits. add brown sugar and bring to simmer. reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. stir in cream and return to simmer.
add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. stir in lemon juice, season with salt and pepper, and serve.
*קציצות בשר שוודיות
super bowl XLIII
for last year's super bowl i made chili and mac and cheese. figuring it was kinda of a simple choice i did not take any pictures, nor made a post. boy was I wrong. i was actually thinking of making something else for this year, but was strongly opposed by last year's attendees. i got a request to redo an identical culinary super bowl night. everyone who attended last year invited another person with them and believe me, they did not all come for the game. so, this year i made sure pictures were taken so i can finally post it.
chili:
no ground beef! ladies and gentleman allow me to introduce;
brisket. one big fatty piece of brisket, what a difference it makes. the
chili came unbelievably rich with texture, thick and full of complex
flavors. i got the recipe from epicurious. the recipe calls for 1 to 4 fresh serranos and can turn out extremely spicy, so i would start with one serrano and than add more as desired. also, i highly recommend to make the chili 1-2 days ahead, so the meat, sauce and vegetable have the time to blend and settle for the true flavor to come out.
mac and cheese:
my favorite place for mac and cheese is dumont burger here in williamsburg. i discovered that they use extra sharp cheddar and gruyere so of course i had to try it. they dont use bread crumbs for the topping, like i did. they are right on this one, it is not necessary and im not going to use it next time. that was the only weakness in an otherwise amazing dish. the bread does give an extra crispness (and carbs) to the mac and cheese, so if you wish to add it, by all mean go for it.
extra:
this year i also added guacamole as a side dish. i mean, i had to add something healthy for this meal. it did the job beautifully. the guacamole was a nice “green” counter balance to the chili and mac yet still heavy and creamy. i wonder if next year i will be allowed to make something new or is this a new tradition.
chili: (adapted from www.epicurious.com)
INGREDIENTS
2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tbs salt, or to taste
1 1/2 tbs ground cumin
1 1/2 tbs chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tbs olive oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tbs dried oregano (preferably mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
---------------
PREPARATION
soak ancho chiles in hot water to cover until softened, about 30 minutes. drain well.
while chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tbs salt, 1/2 tbs cumin, and 1/2 tbs chili powder. pat beef dry and toss with spice mixture in a large bowl until coated.
heat 2 tbs olive oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). transfer beef as browned to another bowl. (do not clean pot.)
purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
add enough olive oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (if chili becomes very thick before meat is tender, thin with water as needed.)
coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. add beans (if using) and simmer, stirring, 5 minutes.
*for best results chili should be prepared at least 1-2 days ahead.
* was served to 15 + people with tons of left over.
mac and cheese:
INGREDIENTS
topping:
1/2 stick unsalted butter
3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp cheddar (1 1/2 cups)
1/2 cup gruyere
macaroni and sauce:
1 stick unsalted butter
6 tbs all-purpose flour
5 cups whole milk
5 cups coarsely grated extra-sharp cheddar
1 1/2 cup grated gruyere
pound elbow macaroni
---------------
PREPARATION
preheat oven to 400°F with rack in middle.
melt butter, then stir together with bread crumbs and topping cheeses in a bowl until combined well. (eliminate bread crumbs if desire)
sauce:
melt butter in a heavy medium saucepan over medium-low heat and stir in flour. cook roux, stirring, 3 minutes, then whisk in milk. bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. remove from heat and cover surface of sauce with wax paper.
macaroni:
cook macaroni in a pasta pot of boiling salted water (2 tbs salt for 4 quarts water) until al dente. reserve 1 cup cooking water and drain macaroni in a colander. stir together macaroni, reserved cooking water, and sauce in a large bowl. transfer to 2 buttered 2-quart shallow baking dishes.
sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
*topping can be made 1 day ahead and chilled, covered.
guacamole: (adapted from www.epicurious.com)
INGREDIENTS
4 ripe avocados, pitted and peeled
juice of 2 lemons
1/2 tsp ground cumin
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup diced (1/4 inch) red onion
2 tsp finely minced garlic
2 tsp finely minced jalapeño
---------------
PREPARATION
coarsely mash the avocados with the lemon juice and cumin in a bowl.
stir in the remaining ingredients.
*צילי,פשטידת "מקרוני וגבינה", גואקמולה
split pea soup
i love soups, especially in the winter. during the cold months i find myself making a pot of soup almost once a week. split pea soup has been making repeat appearances in my kitchen; due to several reasons, it is really easy to make, simple ingredients, little preparation time, healthy, hearty, comforting and wonderfully tasty. give me a bowl of warm split pea soup some fresh bread and i am content. who cares it's so cold outside...
note: even though its fairly common, i prefer pea soup without any ham. feel free to add if you like, you can use bacon, smoked pork hocks, pancetta and so on. just chop and add them while you sauté your veggies.
INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
2 stalks chopped celery
2 large chopped peeled carrots
2 teaspoons thyme
2 garlic cloves, minced
1 1/2 cups green split peas
8 cups low-salt chicken broth
salt and pepper to taste
---------------
PREPARATION
heat olive oil in heavy large pot over medium-high heat.
add onion, celery and carrots. sauté until vegetables begin to soften, about 8 minutes.
add thyme and garlic. stir 1 minute.
add peas, then chicken stock. bring to boil.
reduce heat to medium-low and cover pot.
simmer soup until vegetables are tender and peas are falling apart, stirring often, about 1 hour.
roughly puree soup either in batches in blender or in pot with hand blender.
season with salt and pepper.
*מרק אפונה
thanksgiving meal
this thanksgiving i have decided to bend tradition and not make a turkey. we did not have big plans and only had few friends over for dinner. they were all israelis anyway, so the symbolism of the turkey would not have been missed. my husband, his brother and their father are fried chicken lovers and would drive 2 hours off course on any trip to try the local fried chicken offering. considering my husband and his brother would be present, i have decided that this would be a great opportunity to give it a go. after hearing how hard it was to make home fried chicken, i took comfort in the fact that my small group of friends will understand if the meal turned into a complete disaster.
call it a lack of proper english, call it haste, but off the bat i made a huge mistake. while preparing the chicken for marination, when the recipe called to "skin" only the wings, i did the opposite. I skinned the chicken and left the wings alone. just as i was about to drop the chicken into the frying pot, it hit me like a drum stick in the stomach, a vision of me sitting with my husband at blue ribbon restaurant eating fried chicken and enjoying the... SKIN! after a few quick breaths, and no other choice I decided to continue. i was worried that the chicken will either dry quickly or the batter will not hold. the good new is, the chicken came out moist, with wonderful crispy batter, delicious and cooked to perfection. i gave myself credit for making the first "healthy" fried chicken.
i had bought too much chicken and used only half of it for the thanksgiving meal. ignoring the accidental "success" of the skinless fried chicken, i have invited more friends for a second round meal the following day. this time i prepared the chicken accordingly. both chicken dishes came out divine, but the version with the skin was better. my husband and his brother were in a 48-hour fired chicken heaven.
i served the chicken with wonderful fluffy homemade biscuits, roasted fingerling potatoes with dried figs, amazing baked beans and a mixed green salad. for dessert i have made a bittersweet chocolate pecan pie.
fried chicken: (recipe taken from epicurious.com)
INGREDIENTS
2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)
---------------
PREPARATION
in 1-gallon resealable plastic bag, mix buttermilk, dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. add chicken pieces. seal bag, eliminating air. turn bag to coat chicken evenly. refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. with marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. attach deep-fry thermometer. heat oil over medium-high heat to 350°F. add 4 pieces of chicken, skinned side down, to oil. reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). using wooden spoons, turn chicken over. fry 7 minutes. turn chicken over again. fry until deep golden brown and cooked through, about 3 minutes longer. using same spoons, transfer chicken to large rack set on baking sheet.
reheat oil to 350°F. repeat frying with remaining 4 pieces of chicken. serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. with marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. attach deep-fry thermometer. heat oil over medium-high heat to 350°F. add 4 pieces of chicken, skinned side down, to oil. reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). using wooden spoons, turn chicken over. fry 7 minutes. turn chicken over again. fry until deep golden brown and cooked through, about 3 minutes longer. using same spoons, transfer chicken to large rack set on baking sheet.
reheat oil to 350°F. repeat frying with remaining 4 pieces of chicken. serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
roasted fingerling potatoes with dried figs and thyme: (recipe taken from nytimes.com)
INGREDIENTS
1/2 pound dried black mission figs or other dried figs
1 1/2 cups brewed black tea, more if necessary
2 pounds fingerling potatoes
1 head garlic
5 sprigs of thyme
1/3 cup olive oil
Salt and black pepper to taste
---------------
PREPARATION
place figs in a bowl, cover with hot black tea and let cool. cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
preheat oven to 400 degrees. wash potatoes well and trim any bad parts. separate garlic head into individual cloves but do not remove outer skin.
drain figs. in a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. remove and season immediately with salt and pepper. serve.
proper salt pork
baked beans: (recipe taken from epicurious.com)
these beans boast two staples of montreal cuisine —sweet maple syrup and rich salt pork*.
INGREDIENTS
1 lb dried navy beans (2 1/4 cups)
1 (1/4-lb) piece salt pork (rind discarded)
4 1/2 cups water
1 large onion, finely chopped (about 2 cups)
2 chopped garlic cloves
1/2 cup Grade B maple syrup
1 tablespoon dry English mustard (preferably Colman's)
1 teaspoon freshly ground black pepper
---------------
PREPARATION
pick over and rinse 1 lb dried navy beans (2 1/4 cups). soak in cold water to cover by 2 inches at least 8 hours. drain.
put oven rack in middle position and preheat oven to 350°F. rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
put beans and pork in an oven proof 3-quart heavy pot with a lid. add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup grade B maple syrup, 1 tablespoon dry english mustard, and 1 teaspoon freshly ground black pepper and stir to combine. cover pot and bake until beans are just tender, at least 3 to 4 hours.
reduce oven temperature to 325°F. remove lid. bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. remove from oven. stir in 1 teaspoon salt or more to taste.
* make sure that you get a real salt pork. its should be completely white. its hard to find. i got mine at whole foods.
buttermilk biscuits: (recipe taken from epicurious.com)
INGREDIENTS
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
rounded 1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 stick (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cup well-shaken buttermilk
1 tablespoon milk or cream for brushing biscuits
---------------
PREPARATION
put oven rack in middle position and preheat oven to 425°F.
sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. blend in butter with your fingertips until mixture resembles coarse meal. add buttermilk and stir with a fork until a dough just forms (dough will be moist).
turn dough out onto a well-floured surface and knead gently 6 times. pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. trim all 4 sides with a knife, dusting knife edge with flour before each cut. cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bbake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
bittersweet chocolate pecan pie: (recipe taken from gourmet magazine)
INGREDIENTS
1 (3 1/2- to 4-oz) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
* pastry dough
2 cups pecan halves (7 oz), toasted and cooled
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup
---------------
PREPARATION
preheat oven to 375°F with rack in middle.
melt chocolate in a metal bowl set over barely simmering water, stirring. remove from heat.
roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. fit into a 9-inch pie plate. trim excess dough, leaving a 1/2-inch overhang. fold overhang under and press against rim of pie plate, then crimp decoratively.
spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) cool pie on a rack to warm or room temperature. serve with whipped cream.
* click here for a video by gourmet magazine, explaining how to make the pastry dough
pastry dough: (recipe taken from gourmet magazine)
INGREDIENTS
1 1/4 cups all-purpose flour
1 stick (1/2 cup) unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water
---------------
PREPARATION
blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
squeeze a small handful of dough: if it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. do not overwork dough, or pastry will be tough.
turn out dough onto a work surface. divide dough into 4 portions. with heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. gather all dough together with pastry scraper. press into a ball, then flatten into a 5-inch disk.
wrap dough in plastic wrap and chill until firm, at least 1 hour.
summer squash
summer is almost over and holding on to it as hard as i can. i found, what are probably the last summer squashes in the farmers' market this week and decided to make a soup out of them.
summer squash is a subset of squashes that are harvested when immature (while the rind is still tender and edible) so when you peel them, there are no seed to discard, unlike the winter squash, and they are also much easier to handle.
the soup came out great made me wish summer would last longer so i can make it again. to prolong the heat i am going home to israel for a few weeks, for some hot weather and beach. unless i get inspired to write there, i will see you guys in fall.
INGREDIENTS
2 tbs olive oil
1 pound summer squash roughly chopped
1 large onion chopped
3 garlic cloves minced
2 medium potatoes peeled and cut into small dice
6 cups vegetable stock
1 tsp oregano
1/2 cup basil
1 1/2 tbs butter, softened
1/2 tbs flour
salt and fresh ground pepper to taste
juice from 1 lemon
---------------
PREPARATION
heat oil in large saucepan and add squash and onion.
saute for 2 minutes and add garlic.
saute for 3 more minutes or until onions are translucent and squash is crisp.
add potatoes and stock and bring to boil. add oregano.
reduce heat, partially cover the pan and cook for 25 minutes.
add basil during the last 5 minutes of cooking.
mix butter and flour together into a paste.
remove one cup of simmering stock and mix with the butter mixture until smooth.
add back into soup, stir until thickens.
working in batches, blend soup in blender until smooth (use caution when blending hot liquids).
taste and season with salt and pepper.
add lemon juice and serve.
kebabs
the origin of the word kebab (also can be refer as kebap, kabob, kibob, kebhav,kephav) is in persian, it means fried meat, today we think of it as a variety of meats which are grilled or broiled. the most common kebabs meats are lamb and beef. it is very common food in cuisines such as turkish, romanian, middle eastern, african, central and south asian.
the israeli kebab is mostly ground beef, but even in a small country like israel you will find different kebabs from different regions. the differences can be from the ingredients, the spices and the blend of the ground meat. for example, the romanian kebab usually contains soda, the middle eastern has cinnamon and so on. after years of kebab eating i decided to make the ultimate kebab by mixing my favorite ingredients from different regions.
tips:
1. you do not have to use the most expensive meat. the secret is the fat. do not use a lean meat cause then your kebab will come out dry. there is no substitute for real fat when making ground meat. do not use tricks to make the meat stick, like eggs or bread crumbs. for the ground beef, use chuck instead of lean sirloin for example. if you can get your hands on some pure lamb fat for the mixture, that is a real plus.
2. no need to grill it outdoors on the bbq. i made mine in my small kitchen on a grilling pan. sure, the apartment was filled with smoke and smelled of kebab for 2 weeks, but it was worth it.
3. a metal skewer helps the kebab to cook from the inside. again, because i made mine at home i did not use any skews. if you make the rolls thin enough you wont need it.
4. while cooking, if your kebab sticks to the grill or pan, wait another minute while on the fire, it means the meat is not quite ready, the cooked meat will move more easily.
5. no need to oil the pan, the kebab’s fat will do the job. make sure the pan is extremely hot before you add your kebab meat.
* kebabs served with green tahini
INGREDIENTS
1 pound (500 grams) ground beef
14 ounce (400 grams) ground lamb
3 1/2 ounce (100 gram) lamb fat
1-2 onions finely chopped
1/4 cup parsley finely chopped
2 tsp coriander finely chopped
3 garlic cloves chopped
1/2 tsp cumin
1/4 tsp cinnamon
salt and pepper
---------------
PREPARATION
combine all the meat together with all the ingredients
with wet hands form the kebabs
grill 2-3 min on each side till ready
*קבב
asparagus pesto
recently i came back from my local farmers market with way too much delicious looking asparagus. coming home late, few days later, i did not really have much energy to cook. i wanted something fast and healthy and decided to made pasta with asparagus pesto. it is done exactly the way a regular pesto does, but instead of basil, you use asparagus. first, you will need to steam your asparagus and then puree it in a food processor with some olive oil, garlic, pine nuts and parmesan cheese.
i always make more than i need, keep it in the fridge and eat it in the days to come.
INGREDIENTS
1 bunch asparagus
1/4 cup pine nuts
3-4 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
juice of 1/2 lemon
2/3 cup freshly grated Parmigiano-Reggiano
---------------
PREPARATION
trim woody ends from asparagus.
cut asparagus stalks crosswise into about 2-inch pieces, reserving tips.
in a steamer set over boiling water steam stalks, covered, 4 minutes.
add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
if you do not have a steamer simply boil some water and cook the asparagus, for 2-3 minutes only, until the spears are bright green and barely tender.
immediately drain asparagus in a colander under cold water to stop cooking.
in a food processor pulse pine nuts and garlic with salt until finely chopped.
add asparagus, oil and lemon juice and pulse until asparagus is coarsely chopped. taste and adjust seasoning.
transfer pesto to a large bowl and stir in parmigiano-reggiano.
*אספרגוס פסטו
potato and leek soup
sometimes i just like to go to my local farmers market for inspiration and cook according to what they have that day. the williamsburg farmers market is tiny. it contains maybe 6 stands, not much room for variety, yet the products are generally satisfying. this saturday i got 2 huge bunches of leeks, a bag of potatoes and carrots. by the time i arrived home i knew what i wanted to cook and got to work right away.
i love a variety of vegetable soups and eat them all year round. even though it was warm outside it did not prevent me from making this great soup. most potato leeks soups recipes require some cream in them, but i usually omit that part. also, i like to add parsley to this soup. i feel it enhances the flavor of other ingredients. parsley does not hold up well during cooking, so add it to the cooked dish at the very last minute. in this particular case, before you puree the soup.
INGREDIENTS
3 tbs butter
1 celery stalk diced
1 large carrot peeled, diced
3 large leeks (white and pale green parts only), halved lengthwise,
thinly sliced (about 4 1/2 cups)
2 large russet potatoes, peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 bay leaves
1/2 cup parsley chopped
---------------
PREPARATION
melt butter in heavy large saucepan over medium heat.
add celery, carrots and leeks; stir to coat with butter. cover saucepan; cook until tender, stirring often, about 10 minutes.
add potatoes. cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes.
add 4 1/2 cups stock and bay leaves. bring to boil.
reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
add the chopped parsley simmer for few more minutes
puree soup in batches in processor until smooth.
return to saucepan. thin with additional stock if soup is too thick.
season with salt and pepper.
soup can be prepared 1 day ahead. cover and refrigerate. bring soup to simmer.
*מרק כרישה ותפוחי-אדמה
ramps
ramps, also known as wild leeks, are a member of the lily family (Alliaceae), which includes garlic, leeks, and onions. found in groups with broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems and a scallion-like bulb strongly rooted just beneath the surface of the soil. both the white root and the broad green leaves are edible. interestingly, ramps are one of the first to flourish after the harsh winter, they do not need a lot of light, they grow in the shade of trees. they used to represent the coming of spring for the native americans and early settlers.
the first time i heard of ramps was last week, when my friend charlie gave me some. they grow wild by his house upstate. i first tried them raw and immediately fell in love with their wonderful taste. in one bite you get the sweetness of leeks and the snap of garlic. next thing i knew i had a package from charlie waiting for me all wrapped nicely.
i immediately searched for ways to use them in our food. first, i tried them sautéed with some olive oil and salt, then with pasta, chicken and potatoes. all the dishes came out wonderful. the ramps really gave them great flavor and fully replaced my usual dosage of garlic in all the dishes and let me tell you, it was not missed. i had the pasta the first night, the potatoes the next, the chicken with the sautéed ramps on the side on the third night. i felt like i was a contestant on iron chef and the secret ingredient was ramp. what a wonderful way to celebrate spring.
linguine with ramps:
(courtesy of babbo restaurant)
INGREDIENTS
4 oz of linguine
1 tbs olive oil
handful of ramp stem and leaves separated
2 garlics thinly sliced
1/4 breadcrumbs
grated pecorino romano for serving
---------------
PREPARATION
heat a sauté pan until the olive oil is just beginning to smoke.
pull the pan off the flame and toss in the ramps, shorn of their leaves.
toss them once or twice, calming the pan before placing it back on the flame.
sear them until the whites are blistered, brown, and soft.
add garlic to the pan to amplify that flavor, toasting it to make it taste nutty.
After 6 minutes and 30 seconds in boiling water, we add 4 oz of linguine—supple but still al dente—to the pan.
throw in breadcrumbs for texture and add the julienned raw ramp leaves which wilt in the steam of the pasta and bring a brightness of color and flavor to the dish.
toss everything a few times before plating and then grate pecorino romano over the top, so that it melts slightly by the time the dish makes its way onto the table.
Scalloped Potatoes With ramps:
(about.com)
INGREDIENTS
6 cups sliced potatoes
3 cups ramps
salt and pepper to taste
1/2 cup chicken broth
3/4 cup heavy cream
---------------
PREPARATION
place a layer of sliced potatoes in a buttered 1 1/2-quart casserole, follow with a layer of ramps and a sprinkling of salt and pepper. repeat layers, ending with potatoes. combine chicken broth and heavy cream; pour over potatoes and ramps.
bake at 375° for an hour, or until the potatoes are tender.
chicken breast with lemon and ramps:
INGREDIENTS
4 thick chicken breast
1/2 cup fresh lemon juice
1/3 cup water
2 tbs honey
1/2 cup chopped ramp
1 tbs olive oil
---------------
PREPARATION
combine lemon juice, water, honey, and ramps in a bowl. mix well.
wash and pad dry chicken breast and add into the bowl.
let it marinate for at least 20 minutes.
heat a sauté pan until the olive oil is just beginning to smoke.
add chicken breast and cook for few minutes on each side. remove chicken from the pan and set aside.
add the marination into the pan and mix well for few minutes.
add the chicken breast and cook on both sides till fully cooked.
ramps with olive oil:
INGREDIENTS
1 tbs olive oil
handful of ramps
salt
---------------
PREPARATION
heat a sauté pan until the olive oil is just beginning to smoke.
pull the pan off the flame and toss in the ramps.
add salt.
toss them once or twice, calming the pan before placing it back on the flame.
sear them until brown and soft.
yemeni chicken with potatoes
yemeni cooking is fairly simple, usually a combination of cumin and turmeric, often with a mixture called hawaij, a melange of cardamom, black pepper, garlic, and coriander. hawaij is an often used ingredient in the cuisine of yemen. due to the large yemenite community in israel this spice and cooking style has become very popular. the curry like mixture is used liberally as a rub for grilled meat, poultry, seafood, vegetables, and also sprinkled into soups, stews, sauces, and rice. yemeni food has been influencing the israeli cuisine for years. i also posted a recipe for their skhug few months ago.
i found this chicken recipe in one of the israeli newspapers. it is very simple to make but does require the hawaij spice. which is not an easy find in the states. i bring some with me everytime i return from israel, you can get it in speciality indian stores such as foods of india located at 121 Lexington Avenue New York City, NY. if you can not get your hands on it, you can actually make it at home (recipe).
INGREDIENTS
4 chicken legs with thighs
5 potatoes pilled and cut into quarters
1 chopped onion
2 cardamon pods slightly pressed
1 tbs hawaij
1 tsp hungarian paprika
salt and pepper
1 cup chicken broth
---------------
PREPARATION
sauté onion for 2 minutes.
add all the spices and mix well for extra few minutes.
and the chickens and press slightly for 2 minutes on each side.
and the potatoes and mix and sautéed for few minutes.
add the chicken broth bring to boil and then simmer for 40 minutes.
troffiette with sage brown butter
there are days when i am either too tired to cook, or my fridge is pretty much empty. on days like that i usually pass by the deli on my way home from work, buy some simple ingredients and cook. i got the recipe from gourmet magazine. their' was a butternut squash cappellacci with sage brown butter and i only had troffiette pasta in my cupboard, so it was not a fancy ravioli dish but the sauce was plenty tasty and went really well with the pasta and the best part is that it only took 15 minutes to make.
INGREDIENTS
5 tablespoons unsalted butter, cut into pieces
1 1/2 tablespoons chopped sage
1/4 teaspoon fresh lemon juice
---------------
PREPARATION
cook pasta in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes. gently drain pasta.
meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. stir in lemon juice and salt and pepper to taste.
bella's tomato soup
bella, my mother in law, is one of the greatest home cooks out there. i
mean it! not only the fact that she makes enough food to feed at least 20
hungry people every friday night, but every dish is also made to
perfection. bella was my inspiration to start cooking, and my first dishes
came from her recipes.
it is hard to get a specific recipe from bella. she refers to her cooking
as art and the quantities are "up to you," the cook, and only love,
dedication and creativity will bring you to the right results. i have
decided to start posting some of her recipes here. lucky for you, i have
already tried them a few times and have estimated the quantities, although
i agree with bella, every time i make a dish i always make it a bit
different from the last time. do not be afraid to experiment and change
the recipe. have fun with it!
tomato soup is the first recipe im going to post, because it is still
fresh in my mind. i love tomatoes, and had the pleasure of eating it few
weeks ago when i was in israel. coming back to the cold weather of new york made me want to experience it all over again. at first you will need to peal the tomatoes. it is very easy, and all you need is to add them to a pot full of boiling water. after approximately 2 minutes the tomatoes will start pealing by themselves. this is a good time to take them out, wait for few minutes till they cool down, and easily peal and chop them.
first time i made it the soup came out too thick but by adding water i managed to get it to the right consistency.
there are various versions for tomato soups and i have decided to add rice and
serve it with toasted bread. the rice was added right when the soup was ready, and all i did was to continued simmering it till the rice was ready.
you can also serve your tomato soup with some basil and a sprinkle of olive oil.
INGREDIENTS
6 large fresh tomatoes
1tbs olive oil
1 large onion chopped
2 chopped garlic cloves
6-7 cups of water
12oz can of tomato paste
2 tsp sugar
salt and pepper
2 tbs heavy cream or coconut milk. (i used regular milk.)
---------------
PREPARATION
peel tomatoes by placing them in boiling water for 2 min. take out of the water and peel than chop.
in large saucepan heat oil and add onions. cook for few minutes till translucent.
add garlic ad cook for 1 more minute.
add chopped tomatoes and cook till they are little soft.
add water, salt and pepper, sugar, and tomato paste. bring to boil and than simmer for 20 minutes or till tomatoes soften.
turn of the heat. working in batches, blend soup in blender until smooth (use caution when blending hot liquids).
add heavy cream/milk or coconut milk and stir well.
reheat and simmer for another 10 minutes.