tag:blogger.com,1999:blog-34737608558462384442024-03-13T19:49:36.609-07:00Kosher Cooking for Ordinary PeopleKosher recipes and cooking advice for people who live ordinary (busy) lives.Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-3473760855846238444.post-63109623477049672872011-12-31T18:56:00.001-08:002011-12-31T18:56:22.709-08:002011 Year in Review... and a farewellI hate goodbyes. I always have. This is more of a 'so long, see you soon' kind of a goodbye. If you've been following my saga here (and over at <a href="http://www.healthyeatingforordinarypeople.com/">my other blog</a>) you know that life's gotten busy lately. Very busy. And I just haven't been able to find a balance that allows time for work, family, cooking, and blogging. Unfortunately, the blogging's got to go. For now.<br />
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It's been sad for me not to be able to photograph and post. I love it and I was actually becoming half good at it. I have a sweet group of followers, and I love you guys. But I just can't manage it all now - between my super crazy work schedule, my husband's insane school/study schedule, and my always hungry and always wonderful family, there just isn't enough time in the day.<br />
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Here's a sendoff to 2011 and to my blogging. For now. I will be back. When things quiet down and I can make some time for this wonderful hobby. I don't know if it'll be six months or a year. Maybe more, maybe less. But I do hope we'll meet again when I return. In the meantime, thanks for visiting and commenting. Please keep visiting this place. Please keep writing. (Fellow food bloggers, I'll still be stopping by your blogs and doing the same.) Thanks for your support. Have a wonderful year.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CvZ2kRqF_cs/ThJj6_y2iHI/AAAAAAAACeA/MbJzdyqDCpA/s1600/banana+zucchini+bread_1233ss.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-CvZ2kRqF_cs/ThJj6_y2iHI/AAAAAAAACeA/MbJzdyqDCpA/s400/banana+zucchini+bread_1233ss.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"># 1 Reader Favorite: <a href="http://www.healthyeatingforordinarypeople.com/2011/07/zucchini-banana-bread_11.html" style="text-align: -webkit-auto;">Zucchini Banana Bread</a> </span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QlfFlASZ6Eg/TlGYCas1GNI/AAAAAAAAC0I/xp0xrpv-Xgo/s1600/peaches+poached+and+roasted-21.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-QlfFlASZ6Eg/TlGYCas1GNI/AAAAAAAAC0I/xp0xrpv-Xgo/s400/peaches+poached+and+roasted-21.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">#2 Reader Favorite: <a href="http://www.healthyeatingforordinarypeople.com/2011/08/roasted-peaches.html">Roasted Peaches</a>.</span></td></tr>
</tbody></table><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xtQyo8yZjGA/Tjnp_8mLhFI/AAAAAAAACq8/nB1nrWnKC38/s1600/zucchini+pancakes_1581.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-xtQyo8yZjGA/Tjnp_8mLhFI/AAAAAAAACq8/nB1nrWnKC38/s400/zucchini+pancakes_1581.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">#3 Reader Favorite: <a href="http://www.healthyeatingforordinarypeople.com/2011/08/lemon-mint-zucchini-pancakes.html">Lemon Mint Zucchini Pancakes</a></span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kCrudaX8Yho/Tm6vNmLLcEI/AAAAAAAAC5c/bs1yFydjuHA/s1600/raspberry+peach+tart-s6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-kCrudaX8Yho/Tm6vNmLLcEI/AAAAAAAAC5c/bs1yFydjuHA/s400/raspberry+peach+tart-s6.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">#4 Reader Favorite: <a href="http://www.healthyeatingforordinarypeople.com/2011/09/raspberry-peach-tart.html">Raspberry Peach Tart</a></span></td></tr>
</tbody></table><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BsdNQkqcV8g/Tn90zCfckvI/AAAAAAAAC5k/_2M5PIQGFoA/s1600/panfried_chickpeas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-BsdNQkqcV8g/Tn90zCfckvI/AAAAAAAAC5k/_2M5PIQGFoA/s400/panfried_chickpeas.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">#5 Reader Favorite: <a href="http://www.healthyeatingforordinarypeople.com/2011/09/pan-fried-chickpeas-secret-recipe-club.html">Pan Fried Chickpeas</a></span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IhwKKB6EeNc/TWq-TdpXUSI/AAAAAAAABjc/7ZaHlS2OppQ/s1600/chocolate+muffins-7+sq.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-IhwKKB6EeNc/TWq-TdpXUSI/AAAAAAAABjc/7ZaHlS2OppQ/s400/chocolate+muffins-7+sq.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">#6 Reader Favorite: <a href="http://www.koshercookingforordinarypeople.com/2011/03/chocolate-muffins.html">Chocolate Muffins</a></span></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-w9IZW_zy5Nk/TmlcK7DOvSI/AAAAAAAAC4k/9mWaXkYSqBk/s1600/bok+choy+salad_0008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-w9IZW_zy5Nk/TmlcK7DOvSI/AAAAAAAAC4k/9mWaXkYSqBk/s400/bok+choy+salad_0008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">#7 Reader Favorite: <a href="http://www.koshercookingforordinarypeople.com/2011/09/baby-bok-choy-salad.html">Baby Bok Choy Salad</a></span></td></tr>
</tbody></table><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lKny7R0ssGE/TV3kgkTJC3I/AAAAAAAABfg/CMtOoY0xk8o/s1600/chocolate+chip+cookies_square2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-lKny7R0ssGE/TV3kgkTJC3I/AAAAAAAABfg/CMtOoY0xk8o/s400/chocolate+chip+cookies_square2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">#8 Reader Favorite: <a href="http://www.koshercookingforordinarypeople.com/2011/02/my-signature-chocolate-chip-cookies.html">Signature Chocolate Chip Cookies</a></span></td></tr>
</tbody></table><div><br />
</div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com4tag:blogger.com,1999:blog-3473760855846238444.post-6947770155426056212011-12-12T16:30:00.000-08:002011-12-12T16:55:53.606-08:00A super easy soup (and please vote for me!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://www.joyofkosher.com/wp-content/uploads/2011/11/badges2.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.joyofkosher.com/nomination-category/best-kosher-food-blog/" target="_blank"><b><span class="Apple-style-span" style="color: black; font-size: x-large;">Visit Joy of Kosher to vote for me!</span></b></a></td></tr>
</tbody></table>I know. I haven't exactly been posting regularly. I haven't been keeping you well fed or well read. See, I accepted a promotion at work (read more <a href="http://www.healthyeatingforordinarypeople.com/2011/09/pan-fried-chickpeas-secret-recipe-club.html">here</a>) and I just haven't been able to find a balance that takes care of my readers (that would be you) and my eaters. That would be these guys:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHSSLTpaA8cuHzr-a1Md5dIIzoWYGYLTW2KOS5cYvPXo1fR-cwmd9KNydB2obkMQZ0NQT-ogK3TDZgros0tuQaCddgz2u0UbjGCkX6WnRTDJOE6NSWlQ3n3uGNuMiE7rEa7FBIzSkWGpz/s1600/Photo+Jul+24%252C+11+34+08+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHSSLTpaA8cuHzr-a1Md5dIIzoWYGYLTW2KOS5cYvPXo1fR-cwmd9KNydB2obkMQZ0NQT-ogK3TDZgros0tuQaCddgz2u0UbjGCkX6WnRTDJOE6NSWlQ3n3uGNuMiE7rEa7FBIzSkWGpz/s400/Photo+Jul+24%252C+11+34+08+PM.jpg" width="400" /></a></div><br />
But the balance is evolving. Think crock pot dishes and make ahead meals. Think photos taken on the fly with my always handy smartphone. Think <a href="http://itunes.apple.com/us/app/snapseed/id439438619?mt=8" target="_blank">award-winning and life-changing iPad photo apps</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuP1ZKZhRo5DFklVoJwNBzLorvw-fCVWaOIzMyFTGonrKP8sIi3XCzhjbReZ0bIxQLD6phuQ7J-R1gHMVv5YHXqXtop1llqYOdmB8xbzcXL7sglCcd3sR_mxy6LonhUwUIfwTa74JmfNAi/s1600/Photo+Dec+12%252C+7+25+53+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuP1ZKZhRo5DFklVoJwNBzLorvw-fCVWaOIzMyFTGonrKP8sIi3XCzhjbReZ0bIxQLD6phuQ7J-R1gHMVv5YHXqXtop1llqYOdmB8xbzcXL7sglCcd3sR_mxy6LonhUwUIfwTa74JmfNAi/s400/Photo+Dec+12%252C+7+25+53+PM.jpg" width="400" /></a></div><br />
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Yes, it's been quite a shift from those days of food photography using a <a href="http://www.amazon.com/gp/product/B004J3Y9U6/ref=as_li_ss_tl?ie=UTF8&tag=notyourbubbsk-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B004J3Y9U6">fancy DSLR</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=notyourbubbsk-20&l=as2&o=1&a=B004J3Y9U6" style="border: none !important; margin: 0px !important;" width="1" />, <a href="http://www.amazon.com/gp/product/B0009K50RO/ref=as_li_ss_tl?ie=UTF8&tag=notyourbubbsk-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009K50RO">light kit</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=notyourbubbsk-20&l=as2&o=1&a=B0009K50RO" style="border: none !important; margin: 0px !important;" width="1" />, and <a href="http://www.amazon.com/gp/product/B00009R6WG/ref=as_li_ss_tl?ie=UTF8&tag=notyourbubbsk-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00009R6WG">tripod</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=notyourbubbsk-20&l=as2&o=1&a=B00009R6WG" style="border: none !important; margin: 0px !important;" width="1" />. But the point I'm trying to make here is that I think I'm on to something. I think I've found a way to cook, photograph, and blog once again.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBSc_24EpcCaitcuyFs_LmwkdBgnshP7j9FPahClzaJA5m1zJdiO9p2TGF0V-cSAftddCZh7sEcpJWdL9SVJ00cnmFqRVFkw29gyogI088siJtjgKPspoRKpb3eKFpc-IYh6QQxhdi7vK/s1600/Photo+Dec+12%252C+7+27+12+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBSc_24EpcCaitcuyFs_LmwkdBgnshP7j9FPahClzaJA5m1zJdiO9p2TGF0V-cSAftddCZh7sEcpJWdL9SVJ00cnmFqRVFkw29gyogI088siJtjgKPspoRKpb3eKFpc-IYh6QQxhdi7vK/s400/Photo+Dec+12%252C+7+27+12+PM.jpg" width="400" /></a></div><br />
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Show me you believe in me! <b><a href="http://www.joyofkosher.com/nomination-category/best-kosher-food-blog/">Cast your vote on Joy of Kosher</a> today. </b>It'll give me the push I need to keep going.<br />
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And just to show you I'm really back in business, here's a super easy soup recipe that's a weekday dinner staple in my household.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfI012jl6LFIPVIidnOsDG4ovS3NlR3x71T6JDmqDg64OIXSEYwS-THsyftIvlhgQxt7qVlv_uumXLNcc8iuGme9rgzsDLKCnZ9EWkj9dNLpMsSY1jtuXiXmRaVGwkw7uscNM9pwJeLZTF/s1600/Photo+Dec+12%252C+4+00+21+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfI012jl6LFIPVIidnOsDG4ovS3NlR3x71T6JDmqDg64OIXSEYwS-THsyftIvlhgQxt7qVlv_uumXLNcc8iuGme9rgzsDLKCnZ9EWkj9dNLpMsSY1jtuXiXmRaVGwkw7uscNM9pwJeLZTF/s400/Photo+Dec+12%252C+4+00+21+PM.jpg" width="238" /></a></div><br />
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<b>Super Easy Crock Pot Soup</b><br />
<i>This recipe serves a large brood of hungry people (at least 10 bowls). I tend to make super easy dinners during the week and I feel a lot less guilty serving scrambled eggs or mac-n-cheese if there's a big old pot of soup to go along with my quickly thrown together meals. This pot goes up in the morning and cooks all day. And here's a great secret to make morning prep even easier: I prep all the veggies the night before and leave them in the fridge in a container or bag overnight. It takes less than five minutes to throw everything in the pot in the morning, and it sure is nice to come home to a fresh hot pot of soup. </i><br />
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3 large carrots, peeled and chopped<br />
1 sweet potato, peeled and chopped<br />
1 parsnip, peeled and chopped<br />
1 large onion, peeled and chopped<br />
4 stalks of celery, chopped<br />
1 zucchini, peeled and chopped<br />
5-10 cloves of garlic, peeled and smashed with the back of a knife (leave these out if you're too rushed; or throw in a whole unpeeled head of garlic instead; yes, I do mean a whole unpeeled head)<br />
1/4 cup barley<br />
1/2 cup white or brown rice<br />
1/4 cup red lentils (you can substitute green split peas or brown lentils)<br />
3 bay leaves<br />
2 teaspoon salt<br />
1/8 teaspoon paprika<br />
black pepper, to taste<br />
grated mozzarella or Parmesan cheese for garnish<br />
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Combine all of the ingredients except the cheese in a large crock pot. (Read the recipe header for my quick prep-ahead tip.) Cover generously with water.<br />
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Turn the crock pot to high and cook all day (at least 8 hours).<br />
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Ladle into bowls, garnish with cheese, and serve. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SzjNvx6i4U_PZ07PzW3Tn_l8EtBhT1385rOwtGrLFA1CGFW4MXM6RQpbEC9A5YupkEjd0lNf949mJt14P43HDUH-QoC3YlknTeBHax0kAqZ53zzNshbkgS1Jlhd-k_a_rzALdnDoNjBL/s400/Photo+Dec+12%252C+3+59+40+PM.jpg" width="400" /></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com3tag:blogger.com,1999:blog-3473760855846238444.post-38232418343869049562011-11-29T18:25:00.000-08:002011-12-14T18:36:44.087-08:00Bitayavon Magazine, and Lemon Zucchini Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BQ4eD8Qt-cEBVfKjCGerE5Lkh9p9d3epuK7r5RciD6NsayTjKwWAWqXvNXbo_Kn6-5jBGPbplSbmTt4j3ZqO-s2VpfLFax7-t_z5s3tWB2S4coBPPAJ4nSHexLwnWqraMXpYaY_hf2_2/s1600/wintercomfortfood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BQ4eD8Qt-cEBVfKjCGerE5Lkh9p9d3epuK7r5RciD6NsayTjKwWAWqXvNXbo_Kn6-5jBGPbplSbmTt4j3ZqO-s2VpfLFax7-t_z5s3tWB2S4coBPPAJ4nSHexLwnWqraMXpYaY_hf2_2/s400/wintercomfortfood.jpg" width="400" /></a></div><br />
It's somewhat ironic. I pretty much drop from the face of the earth - stop updating my blog and feeding my readers. And next thing I know, I'm published in <a href="http://bitayavon.com/">Bitayavon Magazine's</a> winter issue. Go figure.<br />
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For those of you who don't know Bitayavon, it's a lovely quarterly kosher cooking magazine. I hope you'll pick up a copy this month, and check out my recipe.<br />
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Here's the original recipe, to tide you over until you get your copy. <br />
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<b>Lemon Mint Zucchini Pancakes, adapted from <a href="http://www.loveandoliveoil.com/2011/08/zucchini-ricotta-fritters.html">Love and Olive Oil</a></b><br />
<div><i>makes 8 large pancakes </i><b><br />
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<div><br />
My adaptation of this recipe calls for 1/4 cup of fresh herbs. I used a combination of lemon verbena, mint, and chives. The result was lemony and minty - just perfect with the zucchini. Other herbs would work well (oregano or dill). But if you don't have lemon verbena, try adding some lemon zest instead. The original recipe calls for that, and I think it would do a lot to brighten the flavors in the absence of lemon verbena. </div><div><br />
</div><div>4 small zucchini (try to get the bright orange/yellow variety)</div><div><div>2 garlic cloves, chopped<br />
1 small shallot, chopped<br />
1/2 cup whole-milk ricotta cheese<br />
2 large eggs<br />
1/4 cup mixed fresh herbs (I used a combination of lemon balm, chives, and mint)<br />
salt to taste<br />
2 tablespoons bread crumbs<br />
1/8 cup olive oil<br />
Optional: Greek yogurt or sour cream, for serving<br />
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If you're using yellow or bright orange zucchini, just wash the zucchini and then grate them coarsely. If you're using green, you may want to peel it before grating. The green color of the peel can turn a little 'muddy.' <br />
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In a large bowl, combine the grated zucchini, garlic, shallot, ricotta, eggs, herbs, salt and bread crumbs. Stir well.<br />
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In a large, preferably <a href="http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969">cast iron</a><img border="0" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B00006JSUB" />, skillet, heat the olive oil. When it's nice and hot, add the zucchini batter in about 8 mounds. Each pancake should be 4-5 inches in diameter. Fry over medium heat, turning once, until browned and crisp. This will take about 10 minutes per side. Serve the pancakes right away, with yogurt or sour cream if desired.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vm3z_W2EjJo/Tjnp_i53NkI/AAAAAAAACq4/4lrsUwt6ZiQ/s1600/zucchini+pancakes_1578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Vm3z_W2EjJo/Tjnp_i53NkI/AAAAAAAACq4/4lrsUwt6ZiQ/s400/zucchini+pancakes_1578.JPG" width="400" /></a></div><div><br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xtQyo8yZjGA/Tjnp_8mLhFI/AAAAAAAACq8/nB1nrWnKC38/s1600/zucchini+pancakes_1581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-xtQyo8yZjGA/Tjnp_8mLhFI/AAAAAAAACq8/nB1nrWnKC38/s400/zucchini+pancakes_1581.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div>Linking this up to <a href="http://www.realfooddigest.com/real-food-holidays-hanukkah-2011/" target="_blank">Real Food Holidays Hanukkah Roundup</a>. </div></div></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com2tag:blogger.com,1999:blog-3473760855846238444.post-29764906027734252912011-09-11T09:00:00.000-07:002011-11-19T16:18:18.494-08:00Baby Bok Choy Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IJMZDEg4ci4/TmlcLeS21TI/AAAAAAAAC4o/fLV15AVFt1c/s1600/bok+choy+salad_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-IJMZDEg4ci4/TmlcLeS21TI/AAAAAAAAC4o/fLV15AVFt1c/s320/bok+choy+salad_0007.JPG" width="320" /></a></div><br />
There are some foods that should NOT be made on Thursday nights. Thursday in my household is typically pizza night. For good reason. I work a full day Friday, and if I want enough food to feed my hungry little monsters all Shabbos long, I need to use Thursdays to put up <a href="http://www.koshercookingforordinarypeople.com/2011/02/mission-chulent-week-9.html">chulent</a> and <a href="http://www.koshercookingforordinarypeople.com/2010/10/challah-five-pound-recipe.html">challah</a>. To make <a href="http://www.healthyeatingforordinarypeople.com/2011/07/super-crispy-fruit-crisp.html">fruit crisp</a> and <a href="http://www.koshercookingforordinarypeople.com/2011/08/cinnamon-rugelach.html">rugelach</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-q717CIZI-DE/TmlcL8NgcFI/AAAAAAAAC40/56HxKukzoQQ/s1600/bok+choy+salad_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-q717CIZI-DE/TmlcL8NgcFI/AAAAAAAAC40/56HxKukzoQQ/s400/bok+choy+salad_0001.JPG" width="400" /></a></div><br />
But I couldn't help myself tonight. The baby bok choy was calling my name. It was fresh and crispy. Green and luscious. Downright beautiful. Plus, with all the Shabbos groceries to unpack, I needed some more space in the fridge. What's a girl to do?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-N4W76OHVl9U/TmlcLlyKRgI/AAAAAAAAC4w/y786ZTo03ec/s1600/bok+choy+salad_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-N4W76OHVl9U/TmlcLlyKRgI/AAAAAAAAC4w/y786ZTo03ec/s400/bok+choy+salad_0004.JPG" width="400" /></a></div><br />
You can't blame me for making this salad. Especially not after you've made it yourself. It's that good.<br />
<br />
<b>Baby Bok Choy Salad</b><br />
serves 4, about 5 minutes prep time (once the bok choy is clean)<br />
<i>I used almond butter but you could definitely substitute peanut butter. If you can get a hold of any, use natural peanut butter (as in NOT Skippy). The taste is more 'real.' (It tastes like actual peanuts!)</i><br />
<i><br />
</i><br />
10-15 heads of <i>baby </i>bok choy, cleaned <br />
3 scallions<br />
2 teaspoons sesame oil<br />
1 teaspoon canola oil<br />
1 tablespoon natural almond butter<br />
1/2 teaspoon soy sauce<br />
1/2 teaspoon honey<br />
sesame seeds, optional, for garnish<br />
<br />
Chop the bok choy coarsely, each leaf into two or three pieces. Slice the scallions nice and thin. Combine the bok choy and scallion in a roomy bowl.<br />
<br />
Combine the remaining ingredients (except the sesame) in a separate cup or small bowl. Stir very well till completely smooth.<br />
<br />
Pour the dressing on the salad and serve immediately, garnished with sesame seeds if desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-w9IZW_zy5Nk/TmlcK7DOvSI/AAAAAAAAC4k/9mWaXkYSqBk/s1600/bok+choy+salad_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-w9IZW_zy5Nk/TmlcK7DOvSI/AAAAAAAAC4k/9mWaXkYSqBk/s400/bok+choy+salad_0008.JPG" width="400" /></a></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com5tag:blogger.com,1999:blog-3473760855846238444.post-91291891661090431842011-09-05T16:37:00.000-07:002011-09-08T09:28:13.211-07:00Tomato Peach Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3CacVlx6s44/TmQOp0QU-AI/AAAAAAAAC2k/io5oLdKItFg/s1600/tomato+peach+basil+salad-s2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3CacVlx6s44/TmQOp0QU-AI/AAAAAAAAC2k/io5oLdKItFg/s320/tomato+peach+basil+salad-s2.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0in;">What defines summer for you? Is it swimming? Tennis? Walks in the park? Weekends on the beach? Lazy mornings without school buses? </div><div class="MsoNormal" style="margin-bottom: 0in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UfHH5p2FANo/TmQOqpcTJlI/AAAAAAAAC2w/KIELqE-DMQo/s1600/tomato+peach+basil+salad-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-UfHH5p2FANo/TmQOqpcTJlI/AAAAAAAAC2w/KIELqE-DMQo/s400/tomato+peach+basil+salad-9.JPG" width="400" /></a></div><div class="MsoNormal" style="margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0in;">For me - working mom without much time for tennis or lazy mornings - it’s tomatoes, peaches, and basil. I eat tomatoes daily in the summer (yes, EVERY day). Peaches and basil almost as often.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0in;"><o:p><br />
</o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UXVqTiwnuA0/TmQOqWos7JI/AAAAAAAAC2s/bYx6Yd6BkQc/s1600/tomato+peach+basil+salad-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-UXVqTiwnuA0/TmQOqWos7JI/AAAAAAAAC2s/bYx6Yd6BkQc/s400/tomato+peach+basil+salad-4.JPG" width="400" /></a></div><div class="MsoNormal" style="margin-bottom: 0in;"><o:p><br />
</o:p></div><div class="MsoNormal" style="margin-bottom: 0in;">It’s no wonder this salad is one of my favorites, then. It’s a simple combination of my favorite summer foods with a bit of citrus, scallion, and salt to sharpen the flavors. </div><div class="MsoNormal" style="margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0in;">And as far as I'm concerned, as long as there are tomatoes and peaches to be had, summer isn't over yet!<br />
<br />
Please <a href="http://kosherstreet.com/2011/09/rosh-hashanah-recipe-box-tomato-and-peach-salad-with-basil/">head over to Kosher Street</a> for the complete recipe. </div><div class="MsoNormal" style="margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0in;"></div><div class="MsoNormal" style="margin-bottom: 0in;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-k3svpbGomKw/TmQOrVzaSWI/AAAAAAAAC28/Fj5zJg7Uk-w/s1600/tomato+peach+basil+salad-12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-k3svpbGomKw/TmQOrVzaSWI/AAAAAAAAC28/Fj5zJg7Uk-w/s320/tomato+peach+basil+salad-12.JPG" width="320" /></a></div><div><br />
<i>Linking this to <a href="http://lifeasmom.com/2011/09/vegetable-pasta-with-pistou-urs-quick-dinners.html">Ultimate Recipe Swap</a></i>. </div><div class="MsoNormal" style="margin-bottom: 0in;"></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com1tag:blogger.com,1999:blog-3473760855846238444.post-29140201192312861902011-08-30T13:00:00.000-07:002011-08-30T13:00:01.539-07:00Cinnamon Rugelach<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cMANzdSCKQc/TlGKDFQrHYI/AAAAAAAACyc/nh4vwDmweCo/s1600/rugelach-33.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-cMANzdSCKQc/TlGKDFQrHYI/AAAAAAAACyc/nh4vwDmweCo/s320/rugelach-33.JPG" width="320" /></a></div><br />
Anyone else around here need some comforting this week? <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lazUNGF1j_k/TlGKIalZziI/AAAAAAAACzs/QBsMIsC3DTI/s1600/rugelach.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-lazUNGF1j_k/TlGKIalZziI/AAAAAAAACzs/QBsMIsC3DTI/s400/rugelach.JPG" width="400" /></a></div><br />
I don't know about you, but what with the <a href="http://www.nj.com/news/index.ssf/2011/08/earthquake_rocks_new_jersey_an.html">earthquake</a>, the <a href="http://www.weather.com/weather/hurricanecentral/article/tropical-depression-nine-storm-hurricane-irene_2011-08-20">hurricane</a>, and my children being stricken by hives, digestive issues, and nasty viruses, it's been a rather trying week for me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aw-IqjZWJg0/TlGKH-0JmsI/AAAAAAAACzk/L6rylaWBhGM/s1600/rugelach-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-aw-IqjZWJg0/TlGKH-0JmsI/AAAAAAAACzk/L6rylaWBhGM/s400/rugelach-8.JPG" width="400" /></a></div><br />
No complaining from this gal, though.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KrSPNUSkzhI/TlGKHUqK8dI/AAAAAAAACzc/1AbET5zuJkA/s1600/rugelach-10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-KrSPNUSkzhI/TlGKHUqK8dI/AAAAAAAACzc/1AbET5zuJkA/s400/rugelach-10.JPG" width="400" /></a></div><br />
Funny how these sorts of experiences make you thankful for the small things in life.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eeqyaAM5tRA/TlGKG6tgQII/AAAAAAAACzY/fs-gDlxmAj0/s1600/rugelach-12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-eeqyaAM5tRA/TlGKG6tgQII/AAAAAAAACzY/fs-gDlxmAj0/s400/rugelach-12.JPG" width="400" /></a></div><br />
I'm glad that our power is back (only 24 hours without it) and that we have running water and (mostly) unspoiled food. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OtuYqTPposk/TlGKFSktkZI/AAAAAAAACzA/bUjcmq0d_AQ/s1600/rugelach-22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-OtuYqTPposk/TlGKFSktkZI/AAAAAAAACzA/bUjcmq0d_AQ/s400/rugelach-22.JPG" width="400" /></a></div><br />
I'm glad that my children are healing (slowly) and that school is starting next week. We'll be back to normal in no time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-G9eJ4V6w_iY/TlGKFnhH79I/AAAAAAAACzE/Z20cJOoWVdg/s1600/rugelach-21.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-G9eJ4V6w_iY/TlGKFnhH79I/AAAAAAAACzE/Z20cJOoWVdg/s400/rugelach-21.JPG" width="400" /></a></div><br />
And I'm glad we have wonderful treats like these to comfort us and nourish us and keep us happy.<br />
<br />
<b>Cinnamon Rugelach, adapted from <a href="http://www.amazon.com/Culinary-Creations-Bnos-Zion-Bobov/dp/1583301739?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Culinary Creations</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=1583301739" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b><br />
<i>Makes about 2 dozen cookies</i><br />
<b><br />
</b><br />
DOUGH:<br />
3 cups flour (more or less!)<br />
1 1/2 sticks margarine<br />
2 1/2 tablespoons sugar<br />
1 teaspoon vanilla sugar (use extract if you don't have sugar)<br />
a dash of salt<br />
1 egg<br />
1 egg yolk<br />
1 1/2 teaspoons dry yeast (1/2 a packet)<br />
1/2 cup orange juice<br />
<br />
FILLING:<br />
1/2 cup sugar<br />
2 teaspoons cinnamon<br />
oil or margarine<br />
egg yolk, for a wash<br />
<a href="http://www.amazon.com/Sugar-Raw-Unrefined-32-Ounce-Boxes/dp/B001EO5ZGU?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Turbinado sugar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=B001EO5ZGU" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, optional<br />
<br />
First, make the dough. Combine all the ingredients in a stand mixer. Add more flour if needed, till the dough is smooth and not too sticky.<br />
<br />
Let the dough rise for about an hour, till doubled in bulk.<br />
<br />
Preheat the oven to 350*.<br />
<br />
Split the dough into four even pieces. Combine the sugar and cinnamon in a bowl.<br />
<br />
Roll one of the pieces of dough into a large circle. Spread it evenly with some oil or margarine. Sprinkle with about 1/4 of the cinnamon-sugar mix, leaving a 1-inch border around the edge. Use a knife to cut the dough into triangles, pizza style. <br />
<br />
Starting from the outside, roll each of the triangles inward to create a traditional rugela shape. Lay the rugelach on a baking sheet, leaving a little room for rising.<br />
<br />
Repeat the process with the remaining pieces of dough.<br />
<br />
Beat the egg yolk with a bit of water to make a wash. Brush the rugelach with the egg wash and then sprinkle with the <a href="http://www.amazon.com/Sugar-Raw-Unrefined-32-Ounce-Boxes/dp/B001EO5ZGU?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Turbinado sugar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=B001EO5ZGU" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, if you're using it. (It'll create a little sparkle and a nice crunch.)<br />
<br />
Bake for about 25 minutes, till golden. Cool on racks and serve within 2-3 days. (Or freeze them and defrost at room temperature when you're ready to eat them. They freeze beautifully.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J1RN7QMU504/TlGKERFt56I/AAAAAAAACyw/hveQ2G6kcLg/s1600/rugelach-28.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-J1RN7QMU504/TlGKERFt56I/AAAAAAAACyw/hveQ2G6kcLg/s320/rugelach-28.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oPIiT5opcMA/TlGKC2cU7SI/AAAAAAAACyY/tBq8h80eRPY/s1600/rugelach-34.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-oPIiT5opcMA/TlGKC2cU7SI/AAAAAAAACyY/tBq8h80eRPY/s400/rugelach-34.JPG" width="400" /></a></div><br />
Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com14tag:blogger.com,1999:blog-3473760855846238444.post-50292781272188063812011-08-18T19:41:00.001-07:002012-03-05T17:10:09.980-08:00Moroccan Meat Cigars<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5RCkpbhD2Fs/TkiAgKrkIhI/AAAAAAAACwU/7jN3Ce3XZoI/s1600/cigars_1717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5RCkpbhD2Fs/TkiAgKrkIhI/AAAAAAAACwU/7jN3Ce3XZoI/s320/cigars_1717.JPG" width="320" /></a></div><br />
Here I sit, less than 24 hours before Shabbos, remembering the wonderful meat cigars we had last week. They were crisp. They were perfectly seasoned. And, best of all, they were lovingly shaped and filled by my almost-twelve-year-old daughters.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8DrRp-hA8Sg/TkiAcUSodGI/AAAAAAAACvo/9CMQFkyZg1c/s1600/cigars_1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-8DrRp-hA8Sg/TkiAcUSodGI/AAAAAAAACvo/9CMQFkyZg1c/s400/cigars_1699.JPG" width="400" /></a></div><br />
<br />
Alas, it's not looking too good for us this week. The evening got off to a rocky start with a trip to the pediatrician (for an injury that happened three weeks ago: BAD MOMMY), followed by a long drawn out trip to the pharmacy, and a fit thrown by a not-so-eager-to-get-to-bed child in her terrible twos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://2.bp.blogspot.com/-XbCO9RSzWqQ/TkgzpRul1sI/AAAAAAAACvE/tEcp9HPS-xE/s1600/cigars_1696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-XbCO9RSzWqQ/TkgzpRul1sI/AAAAAAAACvE/tEcp9HPS-xE/s400/cigars_1696.JPG" width="400" /></a><br />
<br />
I headed to the kitchen for a cooking therapy session, only to find a broken oven. There went my hopes for rugelach, <a href="http://www.healthyeatingforordinarypeople.com/2011/07/super-crispy-fruit-crisp.html">fruit crisp</a>, and <a href="http://www.koshercookingforordinarypeople.com/2010/10/challah-five-pound-recipe.html">homemade challah</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_e6cvaPPRN0/TkiAcnPRd3I/AAAAAAAACvs/ZZkynOLTDfo/s1600/cigars_1700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-_e6cvaPPRN0/TkiAcnPRd3I/AAAAAAAACvs/ZZkynOLTDfo/s400/cigars_1700.JPG" width="400" /></a></div><br />
But at least we have the memories. The fond memories. <br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FFmvA1cJz2g/TkiAdQ9zqPI/AAAAAAAACv0/oul_b48HeRk/s1600/cigars_1704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-FFmvA1cJz2g/TkiAdQ9zqPI/AAAAAAAACv0/oul_b48HeRk/s400/cigars_1704.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
And the photos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZD7q-DYb0-A/TkiAePHIEUI/AAAAAAAACv8/KnChVug6fSI/s1600/cigars_1709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-ZD7q-DYb0-A/TkiAePHIEUI/AAAAAAAACv8/KnChVug6fSI/s400/cigars_1709.JPG" width="400" /></a></div><br />
<br />
Oh. And the recipe.<br />
<br />
<b>Moroccan Meat Cigars</b><br />
makes about two dozen cigars<br />
<br />
1 tablespoon olive oil<br />
1 onion, diced super fine<br />
1 lb. chopped meat<br />
1/8 teaspoon cinnamon<br />
1/4 teaspoon cumin<br />
1/8 teaspoon allspice<br />
dash of cayenne<br />
1 teaspoon lemon juice<br />
1/2 cup water<br />
salt, to taste<br />
a package of filo dough<br />
about 1/4 cup olive oil, for brushing<br />
<br />
Heat the tablespoon of olive oil in a large frying pan. Add the onion and saute over medium heat, till golden. Be sure not to burn it.<br />
<br />
Add the meat and cook for a few minutes, stirring, till the meat is browning. Add the spices, water and lemon juice. Cover the pan and cook for about 15 minutes, stirring from time to time, till the meat is cooked through and no longer raw.<br />
<br />
Uncover the pan and increase the heat a bit. Cook until all the excess liquid is gone, but be sure not to let the meat burn.<br />
<br />
Cool the meat slightly and transfer it to a food processor. Pulse for a minute or two, till the meat is chopped fine, but NOT pureed into a paste. You want it to have some texture, but no chunks.<br />
<br />
Now, preheat your oven to 350* and start assembling your cigars. Unroll the filo sheets and use a kitchen scissors to cut the stack of filo sheets into three stacks of rectangles. You'll have about 50 rectangles. (My sheets were 13x18; I cut them into 13x6 rectangles.) NOTE: You'll only use about 1/2 the dough. Find another use for the rest.<br />
<br />
Lay out one thin filo rectangle and brush it with olive oil. Place about a tablespoon of the filling onto the edge of ONE filo rectangle. Leave at least 1/2 inch around the edges.<br />
<br />
<div style="text-align: center;"><img border="0" height="265" src="http://1.bp.blogspot.com/-sjfyT4MSPUY/TkgzpHCwYZI/AAAAAAAACvA/7u_rE0dwZ6o/s400/cigars_1694.JPG" width="400" /></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Fold in the long sides so they come up over the meat filling just a bit.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-enfgtnQtQWo/TkiAcKgsukI/AAAAAAAACvk/LBEH9BR8zrQ/s1600/cigars_1698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-enfgtnQtQWo/TkiAcKgsukI/AAAAAAAACvk/LBEH9BR8zrQ/s400/cigars_1698.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Roll the filo - starting with the edge closest to the meat - to make a nice neat cigar. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FoQpcHish74/TkiAb1u9YkI/AAAAAAAACvg/5ccUwQzQhGo/s1600/cigars_1697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://2.bp.blogspot.com/-FoQpcHish74/TkiAb1u9YkI/AAAAAAAACvg/5ccUwQzQhGo/s400/cigars_1697.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Brush the tops of the cigars with some more olive oil. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UTAo0Wxr6t0/TkiAdEQrEtI/AAAAAAAACvw/CRxYCYvcGho/s1600/cigars_1701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-UTAo0Wxr6t0/TkiAdEQrEtI/AAAAAAAACvw/CRxYCYvcGho/s400/cigars_1701.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake for about 25 minutes, till crispy and lightly browned. Serve fresh, or set aside for a few hours and reheat in a 325* oven for about 10 minutes. (I'm told that these freeze well but haven't tried it myself. 24 cigars was just the right amount for us hungry peeps.) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pFtmElVDYEo/TkiAe8ebYvI/AAAAAAAACwE/6CyLomuKql4/s1600/cigars_1713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-pFtmElVDYEo/TkiAe8ebYvI/AAAAAAAACwE/6CyLomuKql4/s400/cigars_1713.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For a vegetarian version, <a href="http://kikiskuechenleben.wordpress.com/2011/08/28/marokkanische-gemusezigarren-mit-minzjoghurt">click here</a>. (Use Google Translate to get the recipe in English!) </b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><i>Linking this up to <a href="http://www.serenitynowblog.com/2011/08/weekend-bloggy-reading-link-up_26.html">Weekend Bloggy Reading</a> and <a href="http://www.realfooddigest.com/" style="background-color: white; border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #c4a549; font-family: Georgia, Tahoma, Verdana; font-size: 14px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; resize: none;">Real Food Digest</a>. </i></div><div style="text-align: left;"></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com9tag:blogger.com,1999:blog-3473760855846238444.post-75743313943965102682011-08-05T09:45:00.000-07:002011-08-11T11:20:19.639-07:00Roasted Zucchini and Eggplant Salad (Guest Post)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-k-TQCW6HXq0/TjIJD3ldKCI/AAAAAAAACn0/bjcx6AFIPGM/s1600/roasted+eggplant+zucchini+sala_1560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-k-TQCW6HXq0/TjIJD3ldKCI/AAAAAAAACn0/bjcx6AFIPGM/s400/roasted+eggplant+zucchini+sala_1560.JPG" width="400" /></a></div><br />
Today, I'm delighted to be a guest on <a href="http://kosheronabudget.com/">Kosher on a Budget</a>. <a href="http://kosheronabudget.com/about-me/">Mara Strom</a>, the super talented blogger who authors and runs this wonderful site, is my hero. She saves me money, entertains me, and makes me very happy.<br />
<br />
This recipe makes the most of an ingredient that isn't particularly glamorous but is seasonal and fresh in New Jersey now. Roasting zucchini - along with eggplant, tomatoes, and aromatics - brings out wonderful flavors that I never knew were there.<br />
<br />
Please visit <a href="http://kosheronabudget.com/?p=11123">Kosher on a Budget</a> for the complete recipe and some more photos!<br />
<br />
<i>Linking this up to <a href="http://ameessavorydish.blogspot.com/2011/08/fit-and-fabulous-fridays.html">Fit and Fabulous Fridays</a> and <a href="http://lifeasmom.com/2011/08/cinnamon-zucchini-waffles-urs-zucchini.html">Ultimate Recipe Swap</a>. </i>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com6tag:blogger.com,1999:blog-3473760855846238444.post-81910322583497197382011-07-28T18:20:00.000-07:002011-08-11T11:20:52.296-07:00Marinated Zucchini Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FWaoipnySo0/TiN3S1rSKJI/AAAAAAAACi4/2o3mauAv3WA/s1600/marinated+zucchini_1355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-FWaoipnySo0/TiN3S1rSKJI/AAAAAAAACi4/2o3mauAv3WA/s400/marinated+zucchini_1355.JPG" width="400" /></a></div><br />
I'm vacationing this week - mostly at home, with little getaways here and there - so I'll keep this post simple.<br />
<br />
This recipe screams summer. It doesn't require an oven or even a stove. It's cool and refreshing, and uses just a few basic seasonal ingredients.<br />
<br />
I hope you make it and enjoy it as much as we did.<br />
<br />
<b>Marinated Zucchini Salad</b><br />
Serves 4-6<br />
<br />
3 medium sized zucchinis<br />
1 tablespoon olive oil<br />
½ teaspoon salt<br />
Juice of ½ lemon<br />
1 scallion, white and light green part only, chopped<br />
1 tablespoon chopped fresh mint<br />
<br />
First, peel the zucchini and then julienne it into very thin matchsticks. Use a mandoline if you have one; if you use a knife, cut the pieces as thin as you can. They need to be really thin to get ‘cooked’ by the marinade.<br />
<br />
Mix the oil, salt, lemon juice and scallions in with the zucchini. Let it sit at room temperature for 2-3 hours, or in the fridge for up to 24.<br />
<br />
When you’re ready to serve, stir in the mint. This dish works well at room temperature or cold. It’s great as leftovers too, if you have any.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-i34ssc0fRvg/TiN3Tc3HPMI/AAAAAAAACjA/qAreyDSnStY/s1600/marinated+zucchini_1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-i34ssc0fRvg/TiN3Tc3HPMI/AAAAAAAACjA/qAreyDSnStY/s400/marinated+zucchini_1358.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Linking this up to <a href="http://nonrecipe.blogspot.com/2011/08/whats-in-season-august-2011.html">What's in Season</a>, <a href="http://kellythekitchenkop.com/2011/08/real-food-wednesday-832011.html">Real Food Wednesday</a>, <a href="http://lifeasmom.com/2011/08/cinnamon-zucchini-waffles-urs-zucchini.html">Ultimate Recipe Swap</a>, and <a href="http://www.thenourishinggourmet.com/2011/08/pennywise-platter-thursday-84.html">Pennywise Platter Thursday</a>. </div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com5tag:blogger.com,1999:blog-3473760855846238444.post-30646540948245274422011-07-21T17:51:00.000-07:002011-07-22T08:10:30.112-07:00Linzer Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jP4NbXZWgLg/TiN4g9XW-tI/AAAAAAAACjI/gn-YpTnU3dc/s1600/linzers_1354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jP4NbXZWgLg/TiN4g9XW-tI/AAAAAAAACjI/gn-YpTnU3dc/s320/linzers_1354.JPG" width="320" /></a></div><br />
It isn't every day that you get to leave your kids for the night and spend an evening out on the town with your mom. It isn't every day that you get to sit on the beach for hours reading and sunbathing without being interrupted every ten minutes for drinks, buckets, diapers, and sunblock.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zygBAatLKew/TiN4jv_jufI/AAAAAAAACjo/RRGNoD95YhA/s1600/linzers_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-zygBAatLKew/TiN4jv_jufI/AAAAAAAACjo/RRGNoD95YhA/s400/linzers_1307.JPG" width="400" /></a></div><br />
No complaints. Not a one. I love every moment with my family and wouldn't trade it in for the world. But suffice it to say that spending an overnight away from the kids - with my wonderful mother - was a treat. A welcome treat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Wd7uUGMHxfE/TiN4jUpu28I/AAAAAAAACjk/xzNBIAvcVtQ/s1600/linzers_1311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Wd7uUGMHxfE/TiN4jUpu28I/AAAAAAAACjk/xzNBIAvcVtQ/s400/linzers_1311.JPG" width="400" /></a></div><br />
So when my mother came to my house for the weekend following our getaway, these cookies were our special treat for her. I know they're not ordinary. But they're a wonderful special occasion cookie that never disappoints.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-24qARz1kp7k/TiN4jAAMYQI/AAAAAAAACjg/7NFJuwR_Qoo/s1600/linzers_1344.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-24qARz1kp7k/TiN4jAAMYQI/AAAAAAAACjg/7NFJuwR_Qoo/s400/linzers_1344.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My daughter Sarah shaping the cookies. </td></tr>
</tbody></table><br />
<b>Linzer Cookies, adapted from <a href="http://www.amazon.com/Barefoot-Contessa-Cookbook-Ina-Garten/dp/0609602195?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Barefoot Contessa Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=0609602195" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b><br />
<i>Makes about 20 cookies</i><br />
<i><br />
</i><br />
3/4 pound butter or margarine, at room temperature<br />
1 cup sugar<br />
1 teaspoon vanilla extract<br />
3 1/2 cups flour<br />
1/4 teaspoon salt<br />
3/4 cup excellent raspberry preserves<br />
<br />
In an electric mixer fitted with the paddle attachment, mix the butter and sugar till just combined. Add the vanilla and mix briefly.<br />
<br />
Into a separate large bowl, sift the flour and salt. (Yes. You really have to sift the flour for this recipe if you want a delicate cookie.) Add the sifted dry ingredients to the butter mixture.<br />
<br />
Mix on low speed for about 2 minutes until the dough JUST starts to come together. Don't overmix or it'll start creaming. Don't undermix or you'll have crumbly dough.<br />
<br />
Dump the dough onto a nice large piece of saran wrap and flatten it out. Wrap it up and chill for at least 1/2 hour or up to 24 hours.<br />
<br />
When you're ready to bake the dough, remove it from the fridge. Cut it in half and roll each half about 1/4 inch thick. Cut it into rounds (for traditional shaped linzers) or into whatever pretty shapes you have handy. Use a 1-inch circle cutter to cut a hole right in the center of HALF your shapes.<br />
<br />
Lay all the cookies onto parchment lined cookie sheets and refrigerate for 15 minutes.<br />
<br />
Meanwhile, preheat the oven to 350*.<br />
<br />
Bake the cookies for 20-25 minutes, until the edges are beginning to brown.<br />
<br />
Allow the cookies to cool. If you're going to use them shortly, just set them aside till you're ready to fill them. Or, freeze them for up to a month.<br />
<br />
When you're ready to fill the cookies, simple spread a thin layer of raspberry jam on the flat side of the solid shapes. Top with the cut-out cookies. Sprinkle with confectioners sugar and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YN7r65SKRqo/TiN4ioRL65I/AAAAAAAACjY/sbTqMu_f6VM/s1600/linzers_1348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-YN7r65SKRqo/TiN4ioRL65I/AAAAAAAACjY/sbTqMu_f6VM/s400/linzers_1348.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YPI1VEI-B3s/TiN4i_Q4qgI/AAAAAAAACjc/KoU48WU1EfU/s1600/linzers_1347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-YPI1VEI-B3s/TiN4i_Q4qgI/AAAAAAAACjc/KoU48WU1EfU/s400/linzers_1347.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZyGT0ynMrNs/TiN4gm93PMI/AAAAAAAACjE/D4wgde_LdXU/s1600/linzers_13542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ZyGT0ynMrNs/TiN4gm93PMI/AAAAAAAACjE/D4wgde_LdXU/s400/linzers_13542.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Linking this up to <a href="http://serenitynow4amanda.blogspot.com/2011/07/weekend-bloggy-reading-link-up_22.html">Weekend Bloggy Reading</a>. </div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com9tag:blogger.com,1999:blog-3473760855846238444.post-69871335154336384712011-07-14T13:00:00.000-07:002011-07-17T07:18:23.686-07:00Pizzadillas (or Dinner in a Pinch)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6ETAjpi2QUY/Thz2_vHBzPI/AAAAAAAAChM/Ga0oGBZV6So/s1600/pizzadillas_1302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-6ETAjpi2QUY/Thz2_vHBzPI/AAAAAAAAChM/Ga0oGBZV6So/s400/pizzadillas_1302.JPG" width="400" /></a></div><br />
It's official. I have over-extended myself. Between my family, my (very) full time job, and my passion for cooking and blogging, I sometimes feel like a rubber-band being pulled in a million directions.<br />
<br />
One of my missions this summer is to simplify. Breakfasts, lunches and dinners, but also food shopping, laundry and wardrobes. We don't need fresh meat every week, and we can make do without a complete stock of tomatoes. A sandwich or slice of toast is just fine for breakfast, and an omelette makes a perfectly respectable dinner.<br />
<br />
This dish (if you can call it that) was tonight's inspiration. The kids wolfed it up, and - served with a platter of fresh cut veggies - it made for a satisfying and nutritious meal.<br />
<br />
<b>Pizzadillas (my creation, named by 11-year-old <a href="https://picasaweb.google.com/rivkilocker/FamilyPix201011#5600448992524554034">Sarah</a>)</b><br />
Serves 2-4, depending how hungry you are!<br />
<b><br />
</b><br />
4 whole wheat tortillas<br />
1/2 cup tomato sauce<br />
shredded cheese<br />
<br />
Preheat the oven to 400*. Put the tortillas on a baking sheet and spoon about 2 tablespoons of sauce onto each tortilla. Sprinkle shredded cheese over the tortillas and bake for about 10 minutes, till the cheese is bubbling.<br />
<br />
Serve immediately.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8Iz6-rzGaIw/Thz2-5tC4AI/AAAAAAAAChE/LKD5obAIAP8/s1600/pizzadillas_1298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-8Iz6-rzGaIw/Thz2-5tC4AI/AAAAAAAAChE/LKD5obAIAP8/s400/pizzadillas_1298.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Linking this up to <a href="http://www.thenourishinggourmet.com/2011/07/pennywise-platter-thursday-714.html">Pennywise Platter Thursday</a>.</i></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com6tag:blogger.com,1999:blog-3473760855846238444.post-26515378791332395272011-07-02T20:04:00.000-07:002011-07-10T14:16:28.008-07:00Strawberry Rhubarb Crisp (Baking with Dorie)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dAOYT6jyXi4/TgFGlhHIRjI/AAAAAAAACao/b8Cf4Q-i81E/s1600/strawberry+rhubarb+crisp_1094s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-dAOYT6jyXi4/TgFGlhHIRjI/AAAAAAAACao/b8Cf4Q-i81E/s400/strawberry+rhubarb+crisp_1094s.JPG" width="400" /></a></div><br />
There's an unspoken rule about desserts in my household. It goes like this: Don't Serve Anything Without Chocolate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UdGMBwZNKLE/TgFGkDg7rXI/AAAAAAAACaQ/p8PhdWwLRZc/s1600/strawberry+rhubarb+crisp_1078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-UdGMBwZNKLE/TgFGkDg7rXI/AAAAAAAACaQ/p8PhdWwLRZc/s400/strawberry+rhubarb+crisp_1078.JPG" width="400" /></a></div><br />
I don't dare serve fruit desserts to my children for fear of being stoned. There is a certain truth to their arguments. When you're eating dessert, you want decadence. Richness. Amazingness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hjO121DGgu8/TgFGkfe1KDI/AAAAAAAACaU/hDBCHyK610c/s1600/strawberry+rhubarb+crisp_1079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-hjO121DGgu8/TgFGkfe1KDI/AAAAAAAACaU/hDBCHyK610c/s400/strawberry+rhubarb+crisp_1079.JPG" width="400" /></a></div><br />
I love fruit. Very much. But I'll admit that it is rarely decadent. So how did I get away with making this here crisp as a dessert? Simple. I made it on an ordinary weeknight, when the kids don't feel they are 'entitled' to dessert. (I NEVER serve dessert during the week with the exception of birthdays.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wzM4Uni5kMA/TgFGkhWJhcI/AAAAAAAACaY/xTUq1qoVpdc/s1600/strawberry+rhubarb+crisp_1084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-wzM4Uni5kMA/TgFGkhWJhcI/AAAAAAAACaY/xTUq1qoVpdc/s400/strawberry+rhubarb+crisp_1084.JPG" width="400" /></a></div><br />
With that mind-set, my children were the very willing consumers of this lovely crisp. And I learned that a fruit desserts is a great way to add some fun to an ordinary week!<br />
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<b>Strawberry Rhubarb Double Crisp<span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; line-height: 18px;">, adapted from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/B0017HZRB2?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" style="color: #213abb; text-decoration: none;" target="_blank">Baking: From My Home to Yours</a></span></b><br />
<span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; line-height: 18px;"><i>The original recipe calls for more sugar than this, but I found it overly sweet. My kids, on the other hand, were perfectly happy with the original quantities. Use a full cup of sugar in the filling (instead of 3/4) if you want a sweeter version. I also substituted pecans for the walnuts, and fresh grated ginger for crystallized and ground ginger. </i></span><span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; font-size: 13px; line-height: 18px;"><br />
</span><br />
TOPPING AND CRUST<br />
1 cup flour<br />
1 cup brown sugar<br />
3/4 cup old fashioned oats<br />
1/2 teaspoon fresh grated ginger<br />
Pinch of salt<br />
Pinch of cinnamon<br />
1/2 cup chopped pecans<br />
1 stick butter, melted<br />
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FILLING<br />
5 stalks rhubarb, trimmed, peeled, and cut into 1/2 inch pieces<br />
3 Tablespoons cornstarch<br />
1/2 cup cold water<br />
3 cups (about 12 ounces) strawberries, hulled and sliced<br />
3/4 cup sugar<br />
1/2 teaspoon grated fresh ginger<br />
1 teaspoon vanilla extract<br />
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Preheat the oven to 350*.<br />
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Now, make the topping and crust. Mix together all of the TOPPING AND CRUST ingredients besides the butter. Add the melted butter and then use a fork to stir the ingredients will well combined.<br />
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Spoon half of the mixture into a round <a href="http://www.amazon.com/Pyrex-Grip-Rite-Inch-Plate-Clear/dp/B000MFBXNG?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">pie plate</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=B000MFBXNG" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and pat it down to form a crust.<br />
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Next, make the filling. Spread the rhubarb over the crust in the pan. Dissolve the cornstarch in water and set it aside.<br />
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Combine the strawberries, sugar and ginger in a medium pot and heat gently, over medium-low heat. As it heats up, use a fork or potato masher to gently mash the berries and release some of their juices. When the mixture comes to a full boil, pour in the dissolved cornstarch and stir with a whisk while returning to a boil. Let the mixture cook for just a couple of minutes till it's thick and the cornstarch is well combined. Stir in the vanilla.<br />
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Pour the berry mixture over the rhubarb as evenly as you can. Scatter the remaining TOPPING AND CRUST mix evenly over the filling.<br />
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Bake for about an hour, until the topping is golden and the filling is bubbling. Cool for at least 15 minutes, or longer. (The crisp is also wonderful as leftovers. We enjoyed ours all week!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_8_REqrZmiQ/TgFGlEgbGrI/AAAAAAAACag/GiF7M9WqUqw/s1600/strawberry+rhubarb+crisp_1091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-_8_REqrZmiQ/TgFGlEgbGrI/AAAAAAAACag/GiF7M9WqUqw/s400/strawberry+rhubarb+crisp_1091.JPG" width="400" /></a></div><br />
<i>Linking this up to <a href="http://serenitynow4amanda.blogspot.com/2011/07/weekend-bloggy-reading-link-up.html">Weekend Bloggy Reading</a>, <a href="http://www.yummymummykitchen.com/2011/06/california-caprese-sandwiches-link.html">Yummy Mummy</a>, <a href="http://bizzybakesb.blogspot.com/2011/07/bake-with-bizzy-7.html">Bizzy Bakes</a>, <a href="http://alli-n-son.com/2011/07/07/sweet-tooth-friday-cookie-dough-ice-cream-cake/">Sweet Tooth Friday</a>, and <a href="http://www.makeaheadmealsforbusymoms.com/wanted-strawberry-recipes">Make Ahead Meals for Busy Moms</a></i>.<br />
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<div class="post-body entry-content" style="color: #222222; font-family: 'Droid Sans'; font-size: 13px; line-height: 1.4; position: relative; width: 520px;"><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; line-height: 18px;"><i>Read my fellow bloggers' posts over at <a href="http://bakingwithdoriegreenspan.blogspot.com/2011/06/bwd34-rhubarb-strawberry-cobbler.html" style="color: #213abb; text-decoration: none;">Baking with Dorie</a>! </i></span></span></div><div style="clear: both;"></div></div><div class="post-footer" style="background-color: #f9f9f9; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; color: #666666; font-family: 'Droid Sans'; font-size: 11px; line-height: 1.6; margin-bottom: 0px; margin-left: -2px; margin-right: -2px; margin-top: 20px; padding-bottom: 5px; padding-left: 10px; padding-right: 10px; padding-top: 5px;"></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com9tag:blogger.com,1999:blog-3473760855846238444.post-40242044502222387162011-06-26T17:35:00.000-07:002011-07-17T18:21:28.291-07:00Onion Tart<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IvDfXfoCKIE/Tf_qzrgQZHI/AAAAAAAACYc/lBgsKze1KB0/s1600/onion+tart_1057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-IvDfXfoCKIE/Tf_qzrgQZHI/AAAAAAAACYc/lBgsKze1KB0/s400/onion+tart_1057.JPG" width="400" /></a></div><br />
Please. Bear with me. I know this blog is for ordinary people. People with jobs. People with families. People without much time on their hands.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vl-lPaM6tv4/Tf_rCTtwq8I/AAAAAAAACZc/1ltvvxu8aA0/s1600/onion+tart_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-vl-lPaM6tv4/Tf_rCTtwq8I/AAAAAAAACZc/1ltvvxu8aA0/s400/onion+tart_1020.JPG" width="400" /></a></div><br />
People who think they don't have time to make tarts with dough from scratch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LYcv3m6eNk4/Tf_rCBxemeI/AAAAAAAACZY/BgUQsoqa9SM/s1600/onion+tart_1024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-LYcv3m6eNk4/Tf_rCBxemeI/AAAAAAAACZY/BgUQsoqa9SM/s400/onion+tart_1024.JPG" width="400" /></a></div><br />
But here's the thing. People who do just a bit of advance planning can serve up gourmet dishes for their ordinary families on an ordinary weeknight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TOh-fhBczys/Tf_rBqMHcSI/AAAAAAAACZQ/3uF1XXcHgtk/s1600/onion+tart_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-TOh-fhBczys/Tf_rBqMHcSI/AAAAAAAACZQ/3uF1XXcHgtk/s400/onion+tart_1027.JPG" width="400" /></a></div><br />
You can make the dough in advance. One recipe makes enough dough for two tarts. You can make both tarts at once (each one feeds about three people as a main dish), or you can put half in the fridge and use it later in the week. (I think it'll keep for 3-4 days although I haven't tried it for longer than two.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IrmZW8AeKW0/Tf_q0ySrTqI/AAAAAAAACYw/LTyT0UA4Cd4/s1600/onion+tart_1036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-IrmZW8AeKW0/Tf_q0ySrTqI/AAAAAAAACYw/LTyT0UA4Cd4/s400/onion+tart_1036.JPG" width="400" /></a></div><br />
You can cook up the onions ahead of time, too. You can drop some on the floor in your haste to get them done. Or not. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vz3mmsCZALE/Tf_q2dsfcZI/AAAAAAAACZA/clYFysL_Tng/s1600/onion+tart_1032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Vz3mmsCZALE/Tf_q2dsfcZI/AAAAAAAACZA/clYFysL_Tng/s400/onion+tart_1032.JPG" width="400" /></a></div><br />
All that's left is to roll out the dough, assemble the tart and bake it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-exRfwSK4l-0/Tf_q0LPkRgI/AAAAAAAACYk/oaEP8upoD_U/s1600/onion+tart_1046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-exRfwSK4l-0/Tf_q0LPkRgI/AAAAAAAACYk/oaEP8upoD_U/s400/onion+tart_1046.JPG" width="400" /></a></div><br />
Which can be done a couple of hours before dinner if you like. The tart is great at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iu4cGrVN4sg/Tf_qz7X0z1I/AAAAAAAACYg/3iJ3YX5w_8g/s1600/onion+tart_1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-iu4cGrVN4sg/Tf_qz7X0z1I/AAAAAAAACYg/3iJ3YX5w_8g/s400/onion+tart_1047.JPG" width="400" /></a></div><br />
Promise me you'll try it. I'll feel better knowing that you will.<br />
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<b>Onion Tart, adapted from <a href="http://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Art of Simple Food</a> (If you don't own this cookbook, <a href="http://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">buy it</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=0307336794" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> NOW)<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=0307336794" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b><br />
<i>This recipe makes two tarts, each of which feeds about three people. If you prefer, you can make just half the amount of onions and reserve half the dough for another use. I plan to try some with fruit soon and will let you know how that goes. Oh, and if you're wondering if you can make this with margarine, please don't. The pure buttery taste is part of its magic.</i><br />
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<b>The Dough</b><br />
2 cups white flour<br />
1/2 teaspoon salt<br />
1/2 cup ice cold water<br />
1 1/2 sticks cold butter<br />
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<b>The Topping</b><br />
2 tablespoons butter<br />
4 tablespoons olive oil, divided<br />
3 large Vidalia onions, sliced thin<br />
5 sprigs of thyme, leaves pulled off<br />
30or so leaves of basil<br />
1/2 cup grated parmesan cheese<br />
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First, make the dough. Combine the flour and salt in a medium bowl. Cut the cold butter into small (1/4 inch or so) cubes. Work the butter into the flour with your fingertips. When it's worked in and coarsely crumbly, slowly add about 3/4 of the ice water. Mix it in with a fork and then switch to mixing with your fingers. You'll want the dough to hold together. Add more water if you need to but you should not need more than 1/2 cup. Divide the dough in half, bring each dough together in a ball, and wrap each ball in an individual piece of saran wrap. Once wrapped, flatten each ball to make a disk. Refrigerate for at least an hour or as long as a few days.<br />
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Meanwhile, make the topping. In a heavy pot, preferably cast iron, combine the butter and 2 tablespoons of the olive oil. Heat over a medium-low flame. Add the onions and thyme, and saute for about thirty minutes till cooked through and just beginning to caramelize. (Do not, under any circumstances, let it burn!) If the onions seem liquidy, pour of the liquid. Set aside to come to room temperature, or refrigerate for up to 2 days.<br />
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Chop the basil as fine as you can (or pulse it in mini food processor.) Mix it with the remaining 2 tablespoons olive oil and parmesan and set the mixture aside at room temperature for up to an hour or in the fridge for up to 2 days.<br />
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When you're ready to assemble the tart, preheat the oven to 375*. Line a baking sheet with parchment paper. (Don't forget this step. It's important.)<br />
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Flour a work surface and roll out the first dough disk into a 14-inch round. To move it from your work surface to your baking sheet, fold the round in half and then in quarters. This is a wonderful technique I learned from Alice Waters which has taken all the frustration out of rolling out pies.<br />
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Once the dough is on your baking sheet, spread it with half the basil/oil/parm mix, leaving a 1-inch border or so all around. Then spread half the onion mix over it. Finally, fold the border up over the onions.<br />
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Bake for about 45 minutes, till the crust is golden.<br />
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Serve warm or at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YNNeockk4e0/Tf_qykBlm_I/AAAAAAAACYU/kheqFGvyRz0/s1600/onion+tart_1062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-YNNeockk4e0/Tf_qykBlm_I/AAAAAAAACYU/kheqFGvyRz0/s400/onion+tart_1062.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UDYlD6mUHeA/Tf_qyCjUQmI/AAAAAAAACYM/1U5pviinOvc/s1600/onion+tart_1075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-UDYlD6mUHeA/Tf_qyCjUQmI/AAAAAAAACYM/1U5pviinOvc/s400/onion+tart_1075.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>This post was featured on <a href="http://culinarykosher.com/index.php?action=article&id=2659">Culinary Kosher</a>!\</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Linking this up to <a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-month-monday-week-19/">Melt in Your Mouth Monday</a>, <a href="http://www.thenourishinggourmet.com/2011/06/pennywise-platter-thursday-62311.html">Pennywise Platter Thursday</a>, <a href="http://www.yummymummykitchen.com/2011/06/homemade-limoncello-link-party.html">Yummy Mummy</a>, <a href="http://sweetsav.blogspot.com/2011/06/lets-do-brunch-32.html">Let's Do Brunch</a></i><i> and <a href="http://thischickcooks.blogspot.com/2011/06/these-chicks-cooked-link-party_29.html">This Chick Cooks</a>. </i></div><div class="separator" style="clear: both; text-align: left;"></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com10tag:blogger.com,1999:blog-3473760855846238444.post-90426306360279904092011-06-19T17:14:00.000-07:002011-06-22T08:01:37.505-07:00Weekday Baguettes (Guest Post)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9gKYAyl3zcM/TeLfU3Ia1eI/AAAAAAAACPA/RfeusASWVLM/s1600/baguette_0772s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-9gKYAyl3zcM/TeLfU3Ia1eI/AAAAAAAACPA/RfeusASWVLM/s320/baguette_0772s.JPG" width="320" /></a></div><br />
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I was honored when Leah Schapira over at Cook Kosher invited me to guest post. I knew this recipe was the perfect one to share. It's super easy, and the timing is flexible enough for a weeknight dinner.<br />
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In fact, since I shared the recipe with Leah a few weeks ago, I've made these baguettes at least once a week, sometimes more. They are a new family favorite.<br />
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Please visit <a href="http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=83&Itemid=8">Cook Kosher</a> for the recipe.<br />
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<b><i>Do you bake bread? What's your favorite formula?</i></b><br />
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<i>Linking this up to </i><span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; line-height: 18px;"><i><a href="http://www.21stcenturyhousewife.com/index/Blog/Entries/2011/6/22_Lets_Do_Brunch.html" style="color: #213abb; text-decoration: none;">Let's Do Brunch</a>. </i></span>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com6tag:blogger.com,1999:blog-3473760855846238444.post-49752139194876817252011-06-12T17:47:00.000-07:002011-06-14T09:45:30.074-07:00Over the Top Mushroom Barley Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kUh8nKrSwmI/TfVTz8fgK9I/AAAAAAAACT4/5YuZmwW5Jhw/s1600/mushroom+barley+soup_0895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-kUh8nKrSwmI/TfVTz8fgK9I/AAAAAAAACT4/5YuZmwW5Jhw/s400/mushroom+barley+soup_0895.JPG" width="400" /></a></div><br />
I'll be the first to admit it. This isn't an every-night soup. It's rich and (somewhat) labor intensive. The ingredient list is kind of long, and kind of expensive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RrS89UHu2-o/TS5X_HrTz6I/AAAAAAAAA-0/NFKw_Eomzy4/s1600/corn_0336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-RrS89UHu2-o/TS5X_HrTz6I/AAAAAAAAA-0/NFKw_Eomzy4/s400/corn_0336.JPG" width="400" /></a></div><br />
But it's also really good. Special occasion kind of good. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PP9znlgZPH8/TfVT0ILPegI/AAAAAAAACT8/XgpIoCZMZDE/s1600/mushroom+barley+soup_0896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-PP9znlgZPH8/TfVT0ILPegI/AAAAAAAACT8/XgpIoCZMZDE/s400/mushroom+barley+soup_0896.JPG" width="400" /></a></div><br />
Rich. Indulgent. Intensely satisfying. Try it. You'll be happy you did.<br />
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<b>Mushroom Barley Soup </b><br />
<i>Don't skimp on the homemade stock; it makes all the difference. Feel free to make the stock ahead of time and freeze it. That's my secret; I put up the stock when I have a quiet evening for simmering. Then I freeze it so this soup is a breeze to make. </i><br />
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6 cups homemade chicken or beef stock (follow <a href="http://www.healthyeatingforordinarypeople.com/2011/06/every-week-frugal-vegetable-stock.html">these instructions</a> to make a basic stock, but add a package of chicken bones or a cleaned chicken carcass from a roast chicken dinner)<br />
1/2 cup dry white wine<br />
a handful of dried mushrooms<br />
1 tablespoon canola oil<br />
1/2 pound meat (I used sliced beef neck)<br />
1 onion, chopped<br />
4 sprigs fresh thyme, cleaned and chopped<br />
1 tablespoon chopped fresh oregano<br />
1 teaspoon salt<br />
16 oz. fresh white button mushrooms<br />
1 cup pearl barley<br />
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Warm the stock and wine in a medium pot. Add the dried mushrooms and simmer for about 10 minutes.<br />
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Meanwhile, heat the oil in a large stock pot. (I used my <a href="http://www.amazon.com/Creuset-Enameled-Cast-Iron-2-Quart-French/dp/B00004SBH4?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Le Creuset</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SBH4" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.) Brown the beef on all sides. Remove from the pot and set aside.<br />
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Cook the onion on medium heat for 10 minutes or so, till translucent. Add the herbs and salt. Cook for another couple of minutes.<br />
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Add the mushrooms to the cooked onions and cook for about 10 minutes longer.<br />
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Put the browned meat into the stock pot. Add the stock and dried (now re-hydrated) mushrooms. Bring to a boil and then add the barley. Simmer for at least two hours (more is fine). Serve immediately, or refrigerate for up to two days. Reheat before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aZ5VoWx1SQ0/TfVT0Y8YQhI/AAAAAAAACUA/XlugKA8k18k/s1600/mushroom+barley+soup_0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-aZ5VoWx1SQ0/TfVT0Y8YQhI/AAAAAAAACUA/XlugKA8k18k/s400/mushroom+barley+soup_0897.JPG" width="400" /></a></div><br />
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Linking this up to <a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-week-17/" target="_blank">Melt in Your Mouth Monday</a> and <a href="http://addapinch.com/living/2011/06/12/mingle-monday-i-made-that-10/">Mingle Monday</a>.Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com6tag:blogger.com,1999:blog-3473760855846238444.post-78908363983600258572011-06-05T09:44:00.000-07:002011-07-23T20:01:40.813-07:00Rhubarb Ginger Muffins<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kqX0YmKdaRE/TeurqvAsPJI/AAAAAAAACSU/dJvtbRa4mm8/s1600/rhubarb+ginger+muffins_0885s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-kqX0YmKdaRE/TeurqvAsPJI/AAAAAAAACSU/dJvtbRa4mm8/s320/rhubarb+ginger+muffins_0885s.JPG" width="320" /></a></div><br />
I am not a big fan of tart foods. I like sweet and I like savory. Sour, tart foods just don't do it for me.<br />
<br />
But the rhubarb at the farmer's market looked so fresh. So seasonal. So local. And it seems like lately all of my fellow food bloggers have been waxing eloquent on the subject of rhubarb lately. I guess I felt like the odd man out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4t5ZD5CRb2U/TeurpFmLobI/AAAAAAAACR0/_OjOK4E537A/s1600/rhubarb+ginger+muffins_0869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-4t5ZD5CRb2U/TeurpFmLobI/AAAAAAAACR0/_OjOK4E537A/s400/rhubarb+ginger+muffins_0869.JPG" width="400" /></a></div><br />
When my daughter saw the rhubarb, you know what she said? "Blech." (Not sure how you spell it but that's what she said.) "That stuff is sour."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1mFUReNVKVs/TeurpUU7wjI/AAAAAAAACR4/OrC4IeZ-FY0/s1600/rhubarb+ginger+muffins_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-1mFUReNVKVs/TeurpUU7wjI/AAAAAAAACR4/OrC4IeZ-FY0/s400/rhubarb+ginger+muffins_0870.JPG" width="400" /></a></div><br />
Yeah, it is. But guess what? With enough sugar (and this recipe has plenty of it), it becomes downright tasty.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-31bqtSsfilc/TeurpvZ74xI/AAAAAAAACSA/HbQ3Xndm7OM/s1600/rhubarb+ginger+muffins_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-31bqtSsfilc/TeurpvZ74xI/AAAAAAAACSA/HbQ3Xndm7OM/s400/rhubarb+ginger+muffins_0874.JPG" width="400" /></a></div><br />
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<b>Rhubarb Ginger Muffins, adapted from <a href="http://someonewhobakes.com/2011/05/23/rhubarb-muffins-with-ginger-and-pecans/">Someone Who Bakes</a></b><br />
<i><br />
</i><br />
<div>1 1/2 cups chopped rhubarb (about 4 stalks)</div><div>2 tablespoons white sugar</div><div>2 cups all-purpose flour<br />
1 cup oats<br />
1 cup brown sugar<br />
1/4 teaspoon grated fresh ginger<br />
1 1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 cup water<br />
4 tablespoons unsalted butter or margarine, melted<br />
1 tsp. vanilla extract<br />
1 large egg, lightly beaten<br />
1 tablespoon Turbinado sugar<br />
<br />
Preheat the oven to 400*. </div><div><br />
</div><div>In a small bowl, combine the rhubarb with the white sugar and set aside. </div><div><br />
</div><div>In a large bowl, mix together the flour, oats, brown sugar, ginger, baking powder, baking soda, and salt. </div><div><br />
</div><div>In a separate bowl, combine the milk, melted butter, vanilla, ginger, and egg. Stir to combine. </div><div><br />
</div><div> Make a well in the center of the dry ingredients, pour in the wet ingredients, and mix until combined (don't over-mix). Add in the rhubarb and mix to combine. </div><div><br />
</div><div>Scoop the batter into muffin tins sprayed with baking spray or lined with cups. You'll want to fill them about 3/4 of the way. Sprinkle the turbinado sugar over the muffins. </div><div><br />
</div><div>Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for a few minutes before removing.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-b1n9JHVoHV0/TeurqXJf2KI/AAAAAAAACSQ/erNpBjHQrq8/s1600/rhubarb+ginger+muffins_0885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-b1n9JHVoHV0/TeurqXJf2KI/AAAAAAAACSQ/erNpBjHQrq8/s400/rhubarb+ginger+muffins_0885.JPG" width="400" /></a></div><div><br />
<i>Linking this up to <a href="http://kosheronabudget.com/2011/07/koab-recipe-exchange-muffins-lemon-poppyseed-muffins/">Kosher on a Budget</a>.</i></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com6tag:blogger.com,1999:blog-3473760855846238444.post-40453171391450569582011-05-22T08:02:00.000-07:002011-06-03T06:24:07.837-07:00Corned Beef and Rice Stir Fry<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9naIq1E4oS4/TdBbAy57AFI/AAAAAAAACHE/TeF6jyiwjd0/s1600/corned+beef+rice+stir+fry_0623sq.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9naIq1E4oS4/TdBbAy57AFI/AAAAAAAACHE/TeF6jyiwjd0/s320/corned+beef+rice+stir+fry_0623sq.JPG" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">One of the basic tenets of motherhood is this: Serve Baby Corn. When all else fails and your kids refuse to look a vegetable in the eye, let them eat baby corn. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_fQbnIxpoMk/TdBbQU_--CI/AAAAAAAACH8/e91Znr9uah4/s1600/corned+beef+rice+stir+fry_0607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-_fQbnIxpoMk/TdBbQU_--CI/AAAAAAAACH8/e91Znr9uah4/s400/corned+beef+rice+stir+fry_0607.JPG" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">So when I don't feel like fighting with them to eat their dinner, I serve baby corn. (Usually with some protein. I'm not a complete failure as a mother.) </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KbmugzYb3ck/TdBbLOl3ZRI/AAAAAAAACH0/IRQsXSzHt7o/s1600/corned+beef+rice+stir+fry_0612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-KbmugzYb3ck/TdBbLOl3ZRI/AAAAAAAACH0/IRQsXSzHt7o/s400/corned+beef+rice+stir+fry_0612.JPG" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This dish is nice because it puts leftover cold cuts to good use. Of course you can buy them fresh too, but it sure feels good to use leftovers! </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-E1m3JYYknyY/TdBbB3qoljI/AAAAAAAACHY/hwdrOxHMfGk/s1600/corned+beef+rice+stir+fry_0622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-E1m3JYYknyY/TdBbB3qoljI/AAAAAAAACHY/hwdrOxHMfGk/s400/corned+beef+rice+stir+fry_0622.JPG" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Corned Beef and Rice Stir Fry</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">20 minutes prep, assuming you have the rice cooked ahead of time</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Serves 6</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>Cook the rice well ahead of time. You want it very comfortably settled at room temperature for this dish. If it's warm, it'll clump. (Leftover rice from last night's dinner is fine too. Just let it come to room temperature for an hour or so, if you have the time.) </i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">4 tablespoons canola oil, divided</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">4 scallions</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 red bell pepper, julienned</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">3 stalks celery, sliced about 1/2 inch thick</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 can of baby corn</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">about 1/2 pound of deli sliced corned beef, cut in strips</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">3 cups cooked brown rice, at room temperature (this is important!)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 tablespoons soy sauce</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/4 cup dry white wine (use sake if you have it)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add the scallions and saute for a minute or two, till fragrant. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Add the pepper, celery and baby corn, and cook for a few minutes till heated through. Add the corned beef and cook for another few minutes, stirring, till heated. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Remove the vegetables and meat from the pan and set aside. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Heat the remaining oil. When the oil is nice and hot, add the rice and cook for a few minutes, stirring often. Let it start browning and warm through thoroughly, but take care not to burn it. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">When the rice is nice and hot and beginning to brown, add the soy sauce and wine, along with the vegetables. Cook for another few minutes till heated through. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Serve immediately. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ypV1Lvd9dCw/TdBbI-ft4bI/AAAAAAAACHo/GlWZ-QCVvkA/s1600/corned+beef+rice+stir+fry_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ypV1Lvd9dCw/TdBbI-ft4bI/AAAAAAAACHo/GlWZ-QCVvkA/s320/corned+beef+rice+stir+fry_0615.JPG" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-riPIAo-SPVM/TdBbJFJxTAI/AAAAAAAACHs/M0wvHpDss-0/s1600/corned+beef+rice+stir+fry_0614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-riPIAo-SPVM/TdBbJFJxTAI/AAAAAAAACHs/M0wvHpDss-0/s320/corned+beef+rice+stir+fry_0614.JPG" width="320" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Linking this up to <a href="http://www.frugalfollies.com/search/label/Frugal%20Food%20Thursday">Frugal Follies</a> and <a href="http://sweetsav.blogspot.com/2011/05/lets-do-brunch-28.html">Let's Do Brunch</a>.</div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com6tag:blogger.com,1999:blog-3473760855846238444.post-61371882285534011032011-05-17T18:39:00.000-07:002011-05-18T11:42:46.404-07:00Cornmeal Shortbread Cookies (Baking with Dorie)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JqOLlnIodV0/TdMZA4RGTCI/AAAAAAAACLs/_YUUf3d91GQ/s1600/cornmeal+shortbread+cookies_06992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-JqOLlnIodV0/TdMZA4RGTCI/AAAAAAAACLs/_YUUf3d91GQ/s400/cornmeal+shortbread+cookies_06992.JPG" width="400" /></a></div><br />
It's every cook's nightmare. You buy a whole bunch of lemons. You run into one recipe after another that calls for lemon zest. The first calls for the zest of one lemon. The second calls for a teaspoon of zest. The third calls for six strips of lemon rind.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hInqfvJgck8/TdMY3DquMwI/AAAAAAAACLY/_EORxGbU1Wc/s1600/cornmeal+shortbread+cookies_0700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-hInqfvJgck8/TdMY3DquMwI/AAAAAAAACLY/_EORxGbU1Wc/s400/cornmeal+shortbread+cookies_0700.JPG" width="400" /></a></div><br />
But here's where it falls apart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-c1fhXvjJiP4/TdMYdvAWJ8I/AAAAAAAACKo/pdl9h47-qtQ/s1600/cornmeal+shortbread+cookies_0680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-c1fhXvjJiP4/TdMYdvAWJ8I/AAAAAAAACKo/pdl9h47-qtQ/s400/cornmeal+shortbread+cookies_0680.JPG" width="400" /></a></div><br />
There is suddenly a shortage of recipes that call for lemon juice. All of the vinaigrettes are vinegar based. The kids have no interest in lemonade. So all the lemons are hanging out, stripped of their zest, naked and exposed, waiting to be juiced.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-woZvQqiqViM/TdMYgISe21I/AAAAAAAACKs/ryOmv0LDTOs/s1600/cornmeal+shortbread+cookies_0682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-woZvQqiqViM/TdMYgISe21I/AAAAAAAACKs/ryOmv0LDTOs/s400/cornmeal+shortbread+cookies_0682.JPG" width="400" /></a></div><br />
It is a sad state of affairs. Anyway, the bad news is that if you're looking for a lemon juice recipe, you've come to the wrong place. This is yet another lemon zest recipe that will do nothing to help with your unfortunate predicament.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fajVzAiKsSo/TdMYp8ZpHHI/AAAAAAAACLA/F0x01zQr1GU/s1600/cornmeal+shortbread+cookies_0690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-fajVzAiKsSo/TdMYp8ZpHHI/AAAAAAAACLA/F0x01zQr1GU/s400/cornmeal+shortbread+cookies_0690.JPG" width="400" /></a></div><br />
But it's a really good one. Lemony and incredibly textured. It's from Dorie Greenspan's cookbook - <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/B0017HZRB2?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Baking: From My Home to Yours</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=B0017HZRB2" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. In Dorie's words, it has an 'appealing tickle-your-tongue roughness.' Couldn't have said it better myself.<br />
<b><br />
</b><br />
<b>Cornmeal Shortbread Cookies, adapted from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/B0017HZRB2?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Baking: From My Home to Yours</a></b><br />
<i>The original recipe doesn't call for dipping in chocolate, but my kids laugh at me when I serve a dessert that doesn't have some chocolate. I left a few of the cookies un-dipped for some of the more boring adult members of the family. But the chocolate dipped ones are so much prettier!</i><br />
<i><br />
</i><br />
1 1/2 cups flour<br />
1/4 cup corn starch<br />
1/2 teaspoon salt<br />
1/2 cup yellow cornmeal<br />
2/3 cup sugar<br />
Grated zest of 1 lemon<br />
2 sticks margarine, at room temperature<br />
1 teaspoon vanilla extract<br />
1 cup chocolate chips<br />
1/8 teaspoon oil<br />
Non-pareils (optional)<br />
<br />
Stir the flour, corn starch, salt and cornmeal together in a medium bowl.<br />
<br />
Put the sugar and zest into the bowl of your stand mixer. User your fingers to rub the two together till your hands smell lovely and the sugar is nice and moist. Add the margarine and vanilla to the same mixing bowl and use the paddle attachment of your mixer to mix well, on medium speed, for 3-4 minutes, scraping down a couple of times.<br />
<br />
Turn off the mixer and pour in the dry ingredients. Mix on low for a minute or less, just to combine the ingredients. Don't over-mix, you want the dry ingredients JUST incorporated.<br />
<br />
Scrape the dough into a large (1-gallon size) ziploc bag. Before you zip the bag shut, put it on a flat surface and roll the dough with a rolling pin. You should end up with a 10x10 inch (or so) rectangle.<br />
<br />
Seal the bag and refrigerate it for at least 2 hours, and up to 2 days.<br />
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When you're ready to bake, line two baking sheets with parchment paper and preheat the oven to 350*.<br />
<br />
Put the bag on a cutting board and use a serrated knife to slit it open. Turn the dough out onto the cutting board and discard the bag. Use a ruler to guide you, and cut the dough into 1 1/2-inch squares. Carefully prick each square with a fork so the fork goes all the way through to the cutting board.<br />
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Transfer the cookies to the baking sheets and place in the oven. Lower the oven temperature to 300* and bake the cookies for 25-30 minutes until just set.<br />
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Remove the cookies from the oven and allow to cool.<br />
<br />
Meanwhile, melt the chocolate over a double boiler or in the microwave. Once it's melted, stir in the oil. Use a spoon or knife to smear the chocolate over half of each cookie. Before the chocolate has set, sprinkle some non-pareils over the cookies, if desired. Allow to set before eating.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J5_S_Q_nqfk/TdMYwQPaxgI/AAAAAAAACLM/x352nNjYU4I/s1600/cornmeal+shortbread+cookies_0695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-J5_S_Q_nqfk/TdMYwQPaxgI/AAAAAAAACLM/x352nNjYU4I/s400/cornmeal+shortbread+cookies_0695.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: 'Droid Sans'; line-height: 18px;"><i>Read my fellow bloggers' recipes over at <a href="http://bakingwithdoriegreenspan.blogspot.com/2011/05/bwd32-cornmeal-shortbread-cookies.html" style="color: #213abb; text-decoration: none;">Baking with Dorie</a>! </i></span></span></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com10tag:blogger.com,1999:blog-3473760855846238444.post-28966326578258619222011-05-15T16:27:00.000-07:002011-05-15T17:17:32.719-07:00Sweet Cooked Latkes (a.k.a. Chremslach)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AG-Mlk2aEMo/TdBcw36suQI/AAAAAAAACIQ/hBt3D13Aovs/s1600/sweet+latkes_0635sq2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-AG-Mlk2aEMo/TdBcw36suQI/AAAAAAAACIQ/hBt3D13Aovs/s400/sweet+latkes_0635sq2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If there is one food that is off limits in our home during the week, it's Latkes (Jewish potato pancakes). Don't get me wrong, I like them just as much as the next person, but they're just completely out of the question for an ordinary weeknight. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1sb0VUKwpVQ/TdBdJc6YzeI/AAAAAAAACI4/aFfb5gslxJ0/s1600/sweet+latkes_0626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-1sb0VUKwpVQ/TdBdJc6YzeI/AAAAAAAACI4/aFfb5gslxJ0/s400/sweet+latkes_0626.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The potatoes have to be grated fresh. Whether I grate them by hand or use the food processor, I get exhausted just thinking about doing that after a day of work. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xteVRstIh1w/TdBdGwV6kaI/AAAAAAAACI0/arhpKFvao0k/s1600/sweet+latkes_0627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-xteVRstIh1w/TdBdGwV6kaI/AAAAAAAACI0/arhpKFvao0k/s400/sweet+latkes_0627.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They have to be fried fresh, on the spot, immediately before eating. (At least in my opinion. Otherwise I just don't think they're worth the effort or calories.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-o_gnLN6da0A/TdBdFSnt8zI/AAAAAAAACIw/-oD5CHIr35M/s1600/sweet+latkes_0628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-o_gnLN6da0A/TdBdFSnt8zI/AAAAAAAACIw/-oD5CHIr35M/s400/sweet+latkes_0628.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But these Latkes (known in some families as Chremslach) are different. They require no grating or washing of the food processor. You can make the batter ahead of time (!). You can even fry them in advance and serve them rewarmed or cold. They make for a special treat for my kids, and are manageable even on a non-Chanukah weeknight.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Sweet Cooked Latkes</b></div><div class="separator" style="clear: both; text-align: left;"><i>These are very different than typical latkes, which are made with raw grated potatoes and onions. They are sweet and mild, but very delicious. And manageable on a weeknight because so much of the work can be done ahead of time!</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">3 large Idaho potatoes</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1/8 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">about 1/2 cup canola oil, for frying</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Peel the potatoes, cut them in chunks and put them in a saucepan covered with water. Cover the pan and bring to a boil. Simmer for about 1/2 hour, till they are nice and soft. You want them to mash easily. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Drain the potatoes and mash them well. Add the remaining ingredients and stir well to combine. (This part can be done up to a day ahead of time. Just refrigerate the batter till you're ready to use it. Bring to room temperature, if possible, before proceeding.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat the oil in a large frying pan over medium-high heat. When the oil's good and hot, spoon the potato batter in to form about eight roundish pancakes. Each one should be about an inch thick. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the pancakes for about 10 minutes on the first side. When you spot some nice brown crispiness underneath, it's time to flip them. (This part's easy - they are not at all runny and should flip nicely!) Flip them and then let them cook on the second side for another five minutes or so, till nicely browned. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve immediately, or put aside for later. If you're going to serve them later, you can eat them cold, at room temperature, or rewarmed in the oven. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ET04nerr6r8/TdBc-pWKaRI/AAAAAAAACIk/0O05oqCYZVM/s1600/sweet+latkes_0634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-ET04nerr6r8/TdBc-pWKaRI/AAAAAAAACIk/0O05oqCYZVM/s400/sweet+latkes_0634.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ubpPJDZpeUk/TdBc0RLCk4I/AAAAAAAACIY/WVCdJ790e7A/s1600/sweet+latkes_0641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ubpPJDZpeUk/TdBc0RLCk4I/AAAAAAAACIY/WVCdJ790e7A/s400/sweet+latkes_0641.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CjV4uxirlb4/TdBctbgClyI/AAAAAAAACIM/zqq0ckaR6i0/s1600/sweet+latkes_0645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-CjV4uxirlb4/TdBctbgClyI/AAAAAAAACIM/zqq0ckaR6i0/s400/sweet+latkes_0645.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span id="goog_1294898762"></span><span id="goog_1294898763"></span>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com3tag:blogger.com,1999:blog-3473760855846238444.post-61438188846952539632011-05-09T08:02:00.000-07:002011-05-10T16:40:12.332-07:00Cranapple Turnovers<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-147hbFgni4M/TZ5UyvieL9I/AAAAAAAAB7M/3PupIio9gI0/s1600/cranapple+turnovers_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-147hbFgni4M/TZ5UyvieL9I/AAAAAAAAB7M/3PupIio9gI0/s400/cranapple+turnovers_0312.JPG" width="400" /></a></div><br />
Necessity is the mother of invention.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aONBPZF5oJI/TZ5VzKrSQII/AAAAAAAAB8A/08BTzoap-Aw/s1600/cranapple+turnovers_0286zoom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-aONBPZF5oJI/TZ5VzKrSQII/AAAAAAAAB8A/08BTzoap-Aw/s400/cranapple+turnovers_0286zoom.JPG" width="400" /></a></div><br />
I am not a big puff pastry fan. I'm not either a major fan of cranberries. But that's what happens when you open the freezer on a Thursday night, completely unprepared for the fast approaching Shabbos. You end up concocting things that you wouldn't normally dream of.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SKsQ0Q3HtVo/TZ5ViqFHQdI/AAAAAAAAB7k/K2vtugJg6Ts/s1600/cranapple+turnovers_0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-SKsQ0Q3HtVo/TZ5ViqFHQdI/AAAAAAAAB7k/K2vtugJg6Ts/s400/cranapple+turnovers_0297.JPG" width="400" /></a></div><br />
And, guess what? This accident turned out pretty good. Pretty, pretty good. Sweet filling balanced with a savory crust. Crunchy and flaky.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WSNSjt2j0ME/TZ5VrfOLiLI/AAAAAAAAB70/7B_HiMVhgkg/s1600/cranapple+turnovers_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-WSNSjt2j0ME/TZ5VrfOLiLI/AAAAAAAAB70/7B_HiMVhgkg/s400/cranapple+turnovers_0292.JPG" width="400" /></a></div><br />
If not for my aversion to bought pastry dough, I might make this every week.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AiSc7bfUx1k/TZ5VRydUMSI/AAAAAAAAB7Y/w5gLve19Fjk/s1600/cranapple+turnovers_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-AiSc7bfUx1k/TZ5VRydUMSI/AAAAAAAAB7Y/w5gLve19Fjk/s400/cranapple+turnovers_0305.JPG" width="400" /></a></div><br />
<b>Cranapple Turnovers</b><br />
<b></b>Serves 4-6; about 1 hour 15 minutes prep<br />
<br />
1/2 bag frozen cranberries<br />
2 granny smith apples<br />
1/2 cup brown sugar or agave nectar<br />
1 cup apple juice<br />
1 cinnamon stick<br />
1/2 teaspoon grated ginger<br />
1 package puff pastry dough, defrosted<br />
1 egg yolk<br />
<a href="http://www.amazon.com/Sugar-Raw-Natural-Turbinado-Hawaii/dp/B002MBKF0U?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Turbinado sugar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=B002MBKF0U" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, for decorating<br />
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Combine everything but the dough in a saucepan. Bring to a boil over medium heat. Lower the heat and then cook, stirring from time to time, for about 20 minutes. Perch a colander over a bowl and pour the fruit into the colander. Let it cool, draining, to get rid of the extra juices.<br />
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Preheat the oven to 375*. Line a baking sheet with foil or <a href="http://www.amazon.com/DeMarle-2409-Silpat-Nonstick-Silicone/dp/B00008T960?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">a Silpat mat</a> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=B00008T960" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />if you have one.<br />
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Roll the puff pastry just a bit to soften it. (I did this right on my Silpat mat.) Cut the dough into 9 squarish pieces. Put about a tablespoon of filling into the center of each square.<br />
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Fold the sides of each square in to make a pretty triangle. Seal the edges well by pinching them together with your fingers. Use a fork to crimp the edges.<br />
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Glaze with the egg and then sprinkle with sugar. Bake at 375* for 10 minutes. Reduce the heat to 350* and bake for 10 minutes longer. Cool on racks and serve as a dessert or side dish if you're feeling wicked. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Y3-jPc18Boc/TZ5VuamCPVI/AAAAAAAAB74/3fUJoU_d-4E/s1600/cranapple+turnovers_0290zoom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Y3-jPc18Boc/TZ5VuamCPVI/AAAAAAAAB74/3fUJoU_d-4E/s400/cranapple+turnovers_0290zoom.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Linking this up to <a href="http://sweetsav.blogspot.com/2011/05/my-meatless-mondays-may-8-2011-mothers.html">Meatless Mondays</a>, <a href="http://kitchenswathi.blogspot.com/2011/05/hearth-and-soul-hop-47-at-zesty-south.html">Hearth and Soul Hop</a> and <a href="http://www.talkingdollarsandcents.net/cant-get-enough-vanilla-muffins">Muffin Monday</a>. </div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com5tag:blogger.com,1999:blog-3473760855846238444.post-51798644364083075192011-05-02T08:02:00.000-07:002011-05-05T18:46:28.539-07:00Giant Oven Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IcKzjatB9jE/TY_Lgr_NTWI/AAAAAAAAByw/pQoUYMjH_ac/s1600/giant+oven+pancake_2409sq.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-IcKzjatB9jE/TY_Lgr_NTWI/AAAAAAAAByw/pQoUYMjH_ac/s400/giant+oven+pancake_2409sq.JPG" width="400" /></a></div><br />
Ordinary sized pancakes aren't very much fun at all. But make them either tiny or huge, and it's a whole different story. Tiny pancakes can stack up like a roll of quarters. You can fit three of them on your tongue at a time (I've tried) and if you're really hungry you can eat more than a dozen (I haven't tried that but my kids have).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M-EP8W6E-2g/TY_LimOfglI/AAAAAAAABzc/Kj5poJMx2bs/s1600/giant+oven+pancake_2391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-M-EP8W6E-2g/TY_LimOfglI/AAAAAAAABzc/Kj5poJMx2bs/s400/giant+oven+pancake_2391.JPG" width="400" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This post is not about tiny pancakes, though. It's about a giant oven pancake from a new favorite cookbook - <a href="http://www.amazon.com/Kitchen-Good-Appetite-Recipes-Stories/dp/1401323766?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">In the Kitchen with a Good Appetite</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=1401323766" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; cursor: move; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />. This pancake was huge. So huge that it served my whole family, including three hungry girls, a little boy monster who can eat a horse for breakfast, and a big hungry dad who can eat even more. And me. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2KscdJxwYmc/TY_LiOlYIOI/AAAAAAAABzU/mXPDld4mfHE/s1600/giant+oven+pancake_2394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-2KscdJxwYmc/TY_LiOlYIOI/AAAAAAAABzU/mXPDld4mfHE/s400/giant+oven+pancake_2394.JPG" width="400" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The tricky thing about this pancake was what to call it. The original recipe from <a href="http://www.amazon.com/Kitchen-Good-Appetite-Recipes-Stories/dp/1401323766?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">In the Kitchen with a Good Appetite</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=1401323766" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; cursor: move; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> is called The Mysterious David Dare's Pancake and there's a really fun story about the name. My hungry horse-eating son dubbed it a 'pomlet.' (That's a combination of Pancake and Omelet.) One of the hungry girl monsters called it a 'pamlette,' a slightly fancier combination of Pancake and Omelette. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M-EP8W6E-2g/TY_LimOfglI/AAAAAAAABzc/Kj5poJMx2bs/s1600/giant+oven+pancake_2391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-M-EP8W6E-2g/TY_LimOfglI/AAAAAAAABzc/Kj5poJMx2bs/s400/giant+oven+pancake_2391.JPG" width="400" /></a></div><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In order not to play favorites, I'm going to give it a name that says it like it is. Giant Oven Pancake. Because it is giant. It goes in the oven. And it certainly is a pancake. One of the fluffiest pancake-iest pancakes I've ever had. A lovely Sunday breakfast meal. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-omia6Nj03H8/TY_LhFCrLlI/AAAAAAAABzA/FlKF0IAsnEY/s1600/giant+oven+pancake_2402sq3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-omia6Nj03H8/TY_LhFCrLlI/AAAAAAAABzA/FlKF0IAsnEY/s400/giant+oven+pancake_2402sq3.JPG" width="400" /></a></div><div><br />
</div><div><b>Giant Oven Pancakes, adapted from <a href="http://www.amazon.com/Kitchen-Good-Appetite-Recipes-Stories/dp/1401323766?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">In the Kitchen with a Good Appetite</a></b></div><div>Serves 6. Time: 25-30 minutes</div><div><i>The original recipe calls for grated nutmeg but I know my customers. They are not a nutmeg-loving bunch. I substituted ground cinnamon. I also left out the final step, freshly squeezed fresh lemon juice, although I am including it as an optional step here in case you do want to try it. I also increased the eggs to 4 and all the other ingredients by about 30% to feed my family of six. </i></div><div><i><br />
</i></div><div>4 large eggs, lightly beaten</div><div>1/2 cup plus 3 tablespoons milk</div><div>1/2 cup plus 3 tablespoons flour</div><div>1/4 teaspoon ground cinnamon</div><div>Pinch kosher salt</div><div>5 tablespoons butter</div><div>2 tablespoons confectioners' sugar</div><div>2 tablespoons fresh lemon juice, optional</div><div><br />
</div><div>Preheat the oven to 425*. Whisk together the eggs, milk, flour, cinnamon, and salt until combined but still a bit lumpy. </div><div><br />
</div><div>Heat a 12-inch cast iron skillet over medium heat. Drop in the butter and let it melt. </div><div><br />
</div><div>Pour in the pancake batter and transfer the pan to the hot oven. Bake until the pancake is puffy and brown, about 15 minutes. </div><div><br />
</div><div>Take the skillet out of the oven and shake the sugar evenly over it. Return it to the oven to caramelize the sugar for another 2 minutes or so. </div><div><br />
</div><div>If you're using lemon juice, splash it over the pancake. Bring the pan to the table - it's so puffy and dramatic! - and serve immediately with maple syrup or extra sugar for sweetening. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OijmfCNp49E/TY_Lh46XlNI/AAAAAAAABzQ/cvSOrFFEuO4/s1600/giant+oven+pancake_2400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-OijmfCNp49E/TY_Lh46XlNI/AAAAAAAABzQ/cvSOrFFEuO4/s400/giant+oven+pancake_2400.JPG" width="400" /></a></div><div><br />
<i>Linking this up to <a href="http://www.thenourishinggourmet.com/2011/04/pennywise-platter-thursday-10.html" style="color: #213abb; text-decoration: none;">Pennywise Platter Thursdays</a>, <a href="http://kellythekitchenkop.com/2011/05/real-food-wednesday-5411.html">Real Food Wednesdays</a>, <a href="http://mizhelenscountrycottage.blogspot.com/2011/05/full-plate-thursday-5-5-11.html">Full Plate Thursdays</a> and <a href="http://www.everydaytastes.com/2011/05/05/its-a-keeper-thursday-recipe-project-linky-8/">It's a Keeper Thursdays</a>. </i></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com8tag:blogger.com,1999:blog-3473760855846238444.post-68293241895731713512011-04-30T20:08:00.000-07:002011-05-02T07:48:58.930-07:00Homemade Pizza<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--KLcXMGxXCM/TboVJgBCU2I/AAAAAAAACAI/jPpVWHpmg9M/s1600/pizza_0425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/--KLcXMGxXCM/TboVJgBCU2I/AAAAAAAACAI/jPpVWHpmg9M/s400/pizza_0425.JPG" width="400" /></a></div><br />
You know you've been reading way too many fancy French cookbooks when you start splitting your garlic cloves in half to remove the germ. I mean, who does that in real life?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TV9GuaZYrBo/TboVL2csqXI/AAAAAAAACAo/eVx3wppg12k/s1600/pizza_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://2.bp.blogspot.com/-TV9GuaZYrBo/TboVL2csqXI/AAAAAAAACAo/eVx3wppg12k/s320/pizza_0377.JPG" width="320" /></a></div><br />
Apparently Dorie Greenspan does. Almost every recipe in <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530?ie=UTF8&tag=koshercooking-20&link_code=btl&camp=213689&creative=392969" target="_blank">Around my French Table</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=koshercooking-20&l=btl&camp=213689&creative=392969&o=1&a=0618875530" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, one of my favorite new cookbooks, states that you should.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-a7oXu4estJI/TboVLTJW5fI/AAAAAAAACAk/8WtMdp2BzHA/s1600/pizza_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-a7oXu4estJI/TboVLTJW5fI/AAAAAAAACAk/8WtMdp2BzHA/s400/pizza_0378.JPG" width="400" /></a></div><br />
So I have been, recently, and I am not quite sure how to confirm that it's worthwhile. Does my food taste good? Well, yeah, but I thought it was just fine before I started picking apart garlic cloves and obsessing over the bits of green in the center.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q7E8cHfpkgE/TboVLHwWFmI/AAAAAAAACAc/pHAG777oenQ/s1600/pizza_0380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-q7E8cHfpkgE/TboVLHwWFmI/AAAAAAAACAc/pHAG777oenQ/s400/pizza_0380.JPG" width="400" /></a></div><br />
<br />
Anyway, this pizza was a winner. So maybe picking out the garlic germ is a good thing. I'll never know for sure if it's worth the effort, but please feel free not to do it yourself when you try this recipe. You have my permission. (Thanks, <a href="http://www.annies-eats.net/">Annie's Eats</a> for the great pizza recipe. I made some changes but based it on your original. Thanks!)<br />
<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yt8nhjvhYq8/TboVKd9Z4FI/AAAAAAAACAQ/ysUzVFlnTRU/s1600/pizza_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-yt8nhjvhYq8/TboVKd9Z4FI/AAAAAAAACAQ/ysUzVFlnTRU/s400/pizza_0423.JPG" width="400" /></a></div><div><br />
</div><br />
<b>Thin Crust Cheese Pizza (adapted from <a href="http://annies-eats.com/">Annie's Eats</a>)</b><br />
<div><b></b><i>Makes 2 pies; 1 hour prep plus lots of waiting </i><br />
<div><br />
CRUST</div><div>2 cups white flour </div><div>1 cup whole wheat flour<br />
2 teaspoon sugar<br />
½ teaspoon instant yeast<br />
1 1/3 cups ice water<br />
1 tablespoon olive oil<br />
1½ teaspoon salt<br />
<br />
SAUCE<br />
1 (28 oz.) can whole peeled tomatoes, thoroughly drained<br />
1 tablespoon olive oil<br />
1 teaspoon red wine vinegar<br />
2 cloves garlic, split in half, germ removed, and then minced<br />
1 teaspoon salt<br />
some fresh basil<br />
¼ teaspoon ground black pepper<br />
<br />
TOPPING </div><div>Olive oil, for brushing<br />
½ cup finely grated Parmesan cheese<br />
2 cups shredded whole-milk mozzarella<br />
canned mushrooms, sauteed onions, olives, or any other favorite pizza veggies </div><div><br />
</div><div>First, make the dough. Combine the flour, sugar, and yeast in the bowl of a food processor fitted with the metal blade. Pulse to combine and then, with the machine running, add the water. Process just till combined and then add the oil and salt. Process until it forms a smooth ball, about a minute. Remove the dough from the bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days.<br />
<br />
Now, make the sauce. Simply combine all of the ingredients in a food processor (no need to even wash it from the dough prep! Yay.). Blend until smooth. Transfer to a small saucepan and cook on medium-low heat for about 1/2 hour, to reduce and thicken. Refrigerate until ready to use.<br />
<br />
One hour before baking the pizza, remove the pizza dough from the refrigerator and let it come to room temperature on the counter.<br />
<br />
About 15 minutes before baking time, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat. Preheat the oven to 500*. </div><div><br />
</div><div>Assemble the pizza. Divide the dough in half. Transfer one of the balls of dough to a VERY well floured work surface. Flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Gently stretch the dough to a 12-inch circle. Lightly brush the thicker edge of the disk with olive oil. Sprinkle the Parmesan over the crust and then spread ½ cup of the pizza sauce over it. Sprinkle evenly with the shredded mozzarella and any desired toppings. </div><div><br />
</div><div>Carefully transfer the pizza to the preheated baking stone. Bake until the cheese is bubbling and slightly browned, 12-14 minutes. Let cool a few minutes before slicing and serving.</div><div><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-Iiimt2XczYo/TboVKJWHyfI/AAAAAAAACAM/iRsq8b-ggv8/s1600/pizza_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Iiimt2XczYo/TboVKJWHyfI/AAAAAAAACAM/iRsq8b-ggv8/s400/pizza_0424.JPG" width="400" /></a><br />
<br />
<div style="text-align: left;">Linking this up to <a href="http://sweetsav.blogspot.com/2011/05/my-meatless-mondays.html">My Meatless Mondays</a>. </div></div></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com5tag:blogger.com,1999:blog-3473760855846238444.post-61351518078252912082011-04-16T20:00:00.000-07:002011-04-16T20:11:17.231-07:00Chocolate MousseHere's a Chocolate Mousse recipe that I came up with for Pesach which is great year-round too. During the year, you can replace the wine with rum.<br />
<br />
3 eggs<br />
1 cup chocolate chips<br />
3 tablespoons sweet red wine<br />
3/4 cup sugar, divided<br />
1 16-oz. container heavy whipping cream, divided<br />
<br />
Separate the eggs, saving all three whites and just two of the yellows.<br />
<br />
Whip the whites into a snow and set aside.<br />
<br />
Put the chocolate chips into a heatproof bowl set over a pot of water on the stove. On medium heat, melt the chocolate chips. Add the two eggs yellows, wine, 1/2 cup sugar, and 2 tablespoons of the cream. Stir well and continue heating until the mixture is nice and hot but not boiling. Set aside to cool.<br />
<br />
Whip the remaining heavy cream to create whipped cream. Add the remaining 1/4 cup sugar and whip.<br />
<br />
Put about half of the whipped cream in a large mixing bowl. Fold in the chocolate mixture and the egg whites.<br />
<br />
Use the remaining whipped cream for serving, to top the mousse.Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com5tag:blogger.com,1999:blog-3473760855846238444.post-1328647977600861692011-04-13T10:59:00.000-07:002011-05-05T18:09:40.277-07:00Roast Chicken with Root Vegetables<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://3.bp.blogspot.com/_5CHkYICBlfk/TUnyfA45fsI/AAAAAAAABXM/Dk6lmXEjOAc/s1600/roast+chicken+with+veggies_1614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/_5CHkYICBlfk/TUnyfA45fsI/AAAAAAAABXM/Dk6lmXEjOAc/s400/roast+chicken+with+veggies_1614.JPG" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The finished dish: Roast Chicken and Root Veggies</div></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">During the winter, Wednesday is roast chicken night. I look forward to Wednesdays because I know the kids will eat well (and even ask for doubles) and that none of them will whine or request peanut butter sandwiches.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://3.bp.blogspot.com/_5CHkYICBlfk/TUnyf1llVHI/AAAAAAAABXU/H_SduFhh-RU/s1600/roast+chicken+with+veggies_1599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_5CHkYICBlfk/TUnyf1llVHI/AAAAAAAABXU/H_SduFhh-RU/s400/roast+chicken+with+veggies_1599.JPG" style="cursor: move;" width="400" /></a></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The chicken is good quality protein, and the vegetables are full of flavor and vitamins. And, extra credit: it's a great Pesach dish!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://4.bp.blogspot.com/_5CHkYICBlfk/TUoKM7F-hQI/AAAAAAAABYU/weaqf6B0A_E/s1600/food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="http://4.bp.blogspot.com/_5CHkYICBlfk/TUoKM7F-hQI/AAAAAAAABYU/weaqf6B0A_E/s400/food.jpg" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">A wide range of root vegetables</div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I love how our entire meal fits neatly into one large roasting pan. It feels efficient and orderly, somehow.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://2.bp.blogspot.com/_5CHkYICBlfk/TUnyfqm-L4I/AAAAAAAABXQ/PIcrReFzLu0/s1600/roast+chicken+with+veggies_1607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/_5CHkYICBlfk/TUnyfqm-L4I/AAAAAAAABXQ/PIcrReFzLu0/s400/roast+chicken+with+veggies_1607.JPG" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I spread the vegetables across the bottom of the pan and leave space</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">for the chicken in the center.</div></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Roast Chicken with Root Vegetables (serves about 6)</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serves 4-6 people; 2 hours prep time</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Feel free to vary the vegetables to suit your liking. Celery root and onion make good additions. </i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 sweet potatoes, peeled and cut in 1-inch cubes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 carrots, peeled and cut in 1-inch chunks</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 parsnip, peeled and cut in 1-inch chunks</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 white potatoes, peeled and cut in 1-inch cubes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">10 cloves garlic, peeled and left whole</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">8-10 chicken thighs</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon black pepper</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon garlic powder</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon paprika</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 teaspoon cinnamon</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 teaspoon curry powder</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat the oven to 425*.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Toss the vegetables with the oil and then layer them along the bottom of a large roasting pan.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Layer the chicken on top of the veggies and sprinkle the spices evenly over all.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Roast (uncovered) for 45 minutes. Reduce the heat to 350* and roast for another hour or so, until done to your liking (we like ours nice and crispy).</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serve immediately.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/_5CHkYICBlfk/TUnyen7nYUI/AAAAAAAABXA/KBXu4e-YcPw/s1600/roast+chicken+with+veggies_1646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_5CHkYICBlfk/TUnyen7nYUI/AAAAAAAABXA/KBXu4e-YcPw/s400/roast+chicken+with+veggies_1646.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: -webkit-auto;">Linking this up to <a href="http://lifeasmom.com/2011/05/spicy-chicken-rub-urs-chicken-recipes.html/">Ultimate Recipe Swap</a>. </div><div><div style="text-align: center;"></div></div>Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com0tag:blogger.com,1999:blog-3473760855846238444.post-91622659400831279262011-04-11T17:16:00.000-07:002011-04-11T17:16:35.371-07:00Pesach NoodlesMy absolute favorite Pesach dish is egg noodles, lukshen in Yiddish. Lukshen are, essentially, thickish egg crepes rolled up and sliced so they are shaped like fettuccine.<br />
<br />
Lukshen are the highlight of the seder meal for me; they always have been. I remember looking forward to the meal for what seemed like hours, anxiously awaiting the once-a-year bowl of chicken soup with special Pesach lukshen. I always appraised everyone else's bowl as my mother brought out the soup. If anyone had even a strand more than me, I felt unloved. Deprived. (Never mind that there was no shortage and I could always get doubles if I asked.)<br />
<br />
Now that I'm in charge, I make a quadruple recipe of lukshen so I can have at least three bowls of chicken soup filled to the brim with lukshen. I don't normally make labor intensive recipes like this one, but this is one of the few foods I'll go to this kind of trouble with.<br />
<br />
Here's the recipe, and please accept my apologies again for the lack of photos. I'm feeling very guilty about that.... I'll be back in full swing after Pesach, I promise!<br />
<br />
<b>Pesach Lukshen</b><br />
<i>This is a single recipe, which makes enough noodles for about 6 bowls of soup. If you're cooking for a crowd, or for anyone who likes these as much as I do, make a double, triple, or quadruple recipe. Yes, it's labor intensive. But it's worth every bit of work in my book. </i><br />
<b><br />
</b><br />
1 cup cold water<br />
1/3 cup potato starch<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 eggs</div>dash of salt<br />
cottonseed oil (or any other basic Pesach oil)<br />
<br />
Combine the water and potato starch in a cup. Mix very well. Pour them into a mixing bowl and add the eggs and salt. Use an electric mixer to mix the ingredients well.<br />
<br />
If you have time, refrigerate the batter for about an hour. It'll thicken up a bit and become easier to work with. <br />
<br />
When you're ready to prepare the crepes, heat a non-stick frying pan on medium-low heat. Brush with a bit of oil and heat again. Mix the batter well again with a fork.<br />
<br />
When you think the pan's hot enough, test it by putting on a drop of batter - it should cook up immediately without burning.<br />
<br />
Pour a small ladle full of batter into the pan. Lift the pan off the flame and tilt it this way and that to spread the batter over the entire pan. Put the pan back on the flame and let it heat for about a minute, till the crepe looks totally set and the edges are beginning to curl away from the pan.<br />
<br />
Gently use your fingers to lift the crepe away from the pan and flip it over to cook the other side. Let it cook for just a few seconds before flipping the pan over and removing the crepe to a dry, clean plate or serving dish.<br />
<br />
If the crepe seems too thin, add a little potato starch to the rest of the batter (dissolve the starch in some water first). If it seems too thick, thin the batter with a bit of water. The crepes should be firm enough that they handle well without falling apart, but not so thick that the insides don't get done.<br />
<br />
Repeat with the remaining batter, replenishing the oil in the pan between every few crepes. Depending on the thickness of the crepes, you should end up with 6-8 crepes.<br />
<br />
Let the crepes cool completely and then roll a small stack of them up, jelly roll style. Use a knife to cut the jelly roll into wide strips to make your lukshen!<br />
<br />
Refrigerate for a couple of days, or freeze for longer. Defrost fully before using.Rivki Lockerhttp://www.blogger.com/profile/08288838905504852656noreply@blogger.com4