Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 307

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ADOLFOS FAJITA MARINADE

BABY BEETS GLAZED

BAKING WITH HEARTH AND SOUL

BEAN PASTA SOUP MIX

BEEF BEAN and CHEESE BURRITOS

BLUE BARRIE FRENCH TOAST

BROCCOLI LASAGNA ROLL UPS

CARAMELIZED BAKED CHICKEN

CHEESE AND ESCAROLE RAVIOLI

CHICKEN BITES WITH POTATO

CHILI CON QUESO

CILANTRO LIME VINAIGRETTE

CRISP NOODLE CHICKEN

CURRIED MAYONNAISE

CURRY PASTE

FAVORITE LOAF OF BREAD

FRIED CHEESE STICKS

GINGER VANILLA AND CARROT SOUP

GREEN CHILI

GREEN CHILI CREAM

GRILLED CHICKEN WITH ACCOMPANIMENTS.

GRILLED OR PAN FRIED PORK CHOPS

GRILLED PICO DE GALLO

HOT AND SPICY FOODS INFORMATION

HOT SPINACH DIP

INTERNAL TEMPERATURE OF MEATS

LIPTON BRISK ICED TEA

LUPITAS PARTY DIP

MARGARITAS

MEAT LOAF

MOROCCAN ORANGE SALAD

MUSAMUN BEEF CURRY

MY MOTHERS JERUSALEM CHEESECAKE

NIGERIAN PEANUT SOUP

NINE PEPPER CHILI SAUCE

NOODLE KUGEL WITH MUSHROOMS

ORICHIETTE WITH CANNELLINI

PAN ROASTED CHICKEN WITH ORANGES

PEANUT MARINADE

POPPY SEED CAKE

POPPY SEED HONEY SALAD DRESSING

POPPY SEED WAFERS

POTATO KUGEL

RED CHILI

RICE WITH LEMON AND PARSLEY

RICH CHOCOLATE CUPS

SALSA FOR FISH

SALSA ROJO

SELF FILLED CUPCAKES

SEPHARDIC TOMATO PEPPER DIP

SOUR CREAM CHEESECAKE

STRAWBERRY SPINACH SALAD

TASTY HASH

THAI STYLE CHICKEN SOUP

VANILLA CARAMEL SAUCE

VANILLA EXTRACT

VANILLA MILK SHAKE

VANILLA SUGAR COOKIES

VERY SPICY SHRIMP COCKTAIL SAUCE

WASABI CRAB DIP

YAM AND SWEET POTATO INFORMATION

YEAST BUCKWHEAT PANCAKES

ZESTY BUTTERMILK DRESSING

 

 

 

 

 

ADOLFOS FAJITA MARINADE

1/4 cup lime juice

1 cup red wine vinegar

1 tbsp. dry mustard

1tbsp. fresh garlic, chopped

1 tsp. oregano

1 tsp. cumin

1tsp. cilantro

1 tsp. paprika

2 cups Olive Oil

Salt and Pepper to taste

Place all ingredients except the Olive Oil and salt and pepper into a blender and turn it on. Slowly add the Olive Oil while blender is running. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream. Use the Salsa Rojo recipe in this collection or your favorite purchased kind.

BABY BEETS GLAZED

WITH ORANGE, VANILLA AND CARDAMOM

2 - 3 lbs baby beets, cooked and sliced

3/4 cup fresh orange juice

zest of 1 orange

1 tablespoon cornstarch

4" vanilla bean, cut in half (or 1 tsp pure vanilla extract)

pinch of cardamom

salt and white pepper to taste

Place 1/2 cup orange juice, orange zest and vanilla bean pieces in a small saucepan and bring to a boil. Remove from heat and set aside.

Prepare beets.

Reheat orange-vanilla mixture. Dissolve cornstarch in remaining 1/4 cup orange juice. Add to orange-vanilla mixture, stirring constantly. Cook until thickened and clear. Add cardamom, salt and pepper. (Add vanilla extract if not using vanilla bean.) Remove pieces of vanilla bean, scraping seeds into mixture. If glaze is too thick, add more orange juice to thin it.

Pour over beets, glazing beets thoroughly. Reheat, if necessary, before serving.

www.vanilla.com

 

 

BAKING WITH HEARTH AND SOUL

AMY MARTINEZ STARKE, Portland Oregonian, 05/14/02

An artisan bread baker doesn't just turn a dial to start baking. Kiko Denzer starts his day like this: Stoke his outdoor oven -- using fir, alder or whatever wood he rounds up near his two-room cabin near Corvallis. Fire it for two to four hours. Remove the coals and ash and let the oven "soak" in the fierce heat up to an hour. During this time, the temperatures will even out and decrease from about 700 to 500 degrees or so.

Over the next 16 hours or so the oven will gradually cool, giving Denzer several different heat windows in which to bake a variety of foods.

Earth ovens are a hot item these days, thanks in part to Denzer's book, "Build Your Own Earth Oven." And they can be built for less than $100.

The design is simple, consisting of clay-rich soil, straw and sand, packed into a dome-shaped hemisphere over a mold of sand. Once the skin has been formed, a doorway is cut and the sand dug out to form a hollow. The base can be anything nonflammable -- fire bricks, chimney bricks. No chimney is required -- smoke exits through the open door -- but the oven does need to be sheltered from the rain.

The result is an earth dome suitable for bread, pizza and more. The stored heat bakes evenly from all directions. "You don't actually start baking until you rake the coals out," he says.

Denzer credits his long-time love of French bread to a visit he made to Brittany at age 12 as a paying farm guest.

"Breakfast was buttered slabs of pain de campagne dipped in bowls of hot milk, coffee or cocoa," he says. "Afternoon snack was the same buttered bread sprinkled with sugar.

"The loaves were 2 or 3 feet long and stood in a box behind the kitchen door. It was wonderful, but I could never find or make it until I learned about sourdough and started using wood-fired ovens."

Denzer has been commissioned to create a variety of earth ovens in fanciful shapes, such as a frog, turkey and squirrel. He has also been interviewed for the public radio program "The Splendid Table" by host Lynne Rossetto Kasper, who said she was inspired to build her own earth oven.

Denzer and his British-born wife, Hannah Field, also an artisan bread baker, last year cooked an entire vegetarian Thanksgiving meal in their earth oven, including raisin sourdough breads; potatoes and parsnips with whole garlic, leeks and fresh rosemary; squash; marinated tofu; and pumpkin pie.

When Denzer first fires up his oven, the first thing to go in is a naturally leavened sourdough bread, which bakes at about 500 degrees for 25 to 45 minutes.

Bread cooks right on the surface of the oven. The hot bricks draw out the moisture, trapping steam and making the crust crisp -- the trademarks of a truly artisan loaf.

"Faster than a microwave -- and a better quality of heat," he says. Baguettes or crackers could go in after the sourdough, followed by roasts, potatoes, casseroles, pastries, cakes.

Using the declining heat, Denzer bakes off everything else, including some dense Northern European breads. "Steamed whole-grain rye bread cooks very slowly, it starts to caramelize, and you get that sweet nutty flavor," he says.

After eight to 12 hours, the oven will be at 200 degrees. He can then bake beans, granola or croutons overnight.

The next day, when the oven's still just warm, he can dehydrate herbs or peppers, make beef jerky or fruit leather. He'll use the last bit of heat to dry the next batch of wood for the oven. The burned wood can be used as charcoal for grilling meat.

"You can use your oven to cook anything, from bread to bird to pies to drying the wood for the next fire, which is really the best way to make use of the rest of the heat," he says.

Denzer makes a free-form living as an artist, workshop teacher, builder, gardener and publisher. He's created public art installations for Da Vinci Days in Corvallis, taught with the Oregon Arts-in-Education program, and is planning a gallery show in September in Corvallis.

He demonstrated oven-building at last year's Summer Loaf Festival in Portland and has been commissioned to build ovens in the U.S. and Mexico, including large, wood-fired ovens for restaurants.

"Every little cafe wants one these days," he says.

He and his wife live a simple life with a vegetable garden and a separate studio made of earth. Denzer believes in using what you have to build what you need, and redefining your needs based on what you have.

"That's what any good artisan does. Know your materials and make the best use of them," he says.

His ovens fit this philosophy. "Clay is as common as dirt. The beauty of the earth oven is that it is low-impact. The earth is completely benign."

Denzer's ovens combine both art and utility. Some are sculpted into fanciful shapes, while others are purely utilitarian domes.

To order the book "Build Your Own Earth Oven" directly from Denzer, send $14.95 plus $2.50 shipping and handling (in the U.S. only) to Hand Print Press, Box 576, Blodgett, OR 97326 or on the Web at www.deatech.com/cobcottage/coboven.html

The book is also available through bookstores and Amazon.com. Amy Martinez Starke can be reached at 503-221-8534 or by e-mail at amystarke@news.oregonian.com

BEAN PASTA SOUP MIX

This recipe is adapted from one at: http://www.kitchenmixes.com

Makes 6 batches

For the soup mix:

3/4 Cup Dried onion flakes

1/2 oz dried Celery flakes

1/2 Cup Dried parsley flakes

3 Tablespoon Dried basil

3 Tablespoon Dried oregano

2 Teaspoon Garlic powder

2 Teaspoon Coarsely ground pepper

4 ounces beef bouillon granules

1 Pkg dried black-eyed peas -- (16 Ounce) (or other dried beans of your choice)

1 Pkg dried kidney beans -- (16 Ounce)

1 Pkg dried navy beans -- (16 Ounce)

1 Pkg dried pinto beans - (16 Ounce)

1 Pkg small shell pasta -- (16 Ounce) Uncooked

Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic

bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to each package.

Label Herb. Mix and seal.

Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6

airtight plastic bags. Label Bean Mix and seal. Place one bag herb mix, 1

bag bean mix, and bag pasta in a gift container; repeat procedure with

remaining bags. Yield: 6 containers of 3 bags

For one recipe of soup:

1 carrot, chopped

2/3 cup cooked ham, chopped

1/2 cup celery, thinly sliced

1/2 cup onion, thinly diced

1 large potato, diced

1 can (14 oz) diced tomatoes, undrained

Directions for preparing soup: Sort and wash bean mix; place in a Dutch

oven. Cover with water 2 inches above beans; soak 8 hours. Drain. Combine

beans, 3 quarts water, herb mix, and fresh vegetables listed above in Dutch oven or other large pot. Bring to a boil; reduce heat, and simmer 2-1/2

hours, stirring occasionally. Add canned tomatoes, and pasta; cook 20 minutes.

BEEF BEAN and CHEESE BURRITOS

(Once A Month Cookery)

2 tablespoons Vegetable Oil

1 large Onion -- chopped

3 cloves Garlic -- minced

2 pounds Ground Beef, extra lean

1 tablespoon Chili Powder -- (or to taste)

2 cups Monterey Jack Cheese -- shredded

Salt and pepper -- to taste

8 ounces Tomato Sauce

3 cups Refried Beans

24 large Flour Tortillas

Sauté onion in oil until tender. Add ground beef and garlic. Cook until beef is browned. Drain well. Add chili powder as well as salt and pepper to taste. Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook until warmed through. Set aside. Soften tortillas, according to package instructions, and place about 1/4 to 1/3 cup of meat mixture and some cheese onto center of each. Roll up, tucking sides in as you roll. Eat while warm or freeze according to directions below.

To freeze: Wrap each burrito in a paper towel, and place burritos onto a cookie sheet and flash freeze until solid. Place frozen burritos into a large container or zip baggie, or place each individual burrito into a zip baggie for single servings, and return to freezer. Label and use within 6 months.

 

 

BLUE BARRIE FRENCH TOAST

(not misspelled - it is named after a person named Barrie)

12 slices day old white bread, crust removed. (potato bread is good)

1-1/2 cup blueberries

12 eggs

2 cups milk

16 oz cream cheese

1/3 cup maple syrup (real or imitation), or honey

1. Cube bread and cheese. Place 1/2 bread evenly in a greased 9x13 baking

pan. Add all cheese and blueberries evenly, to cover bread. Cover with

remaining bread.

2. In bowl, mix egg, milk and syrup and pour over bread, cheese and berries.

Cover with foil and let sit in refrigerator over night.

3. Remove from refrigerator and sit for 30 min. Bake at 350 degrees for 30

min.. Remove foil and bake another 30 min or until egg is set.

Blue-Barrie Sauce:

makes 1-3/4 cups

1 cup granulated sugar

2 Tbs. cornstarch

1 cup water

1 cup fresh blueberries

1 Tbs. butter

1. In a sauce pan combine sugar and cornstarch; add water. Bring to a boil over medium heat. Boil 3 min., stirring constantly.

2. Stir in blueberries; reduce heat. Simmer 8-10 min. or until berries burst.

3. Stir in butter until melted.

4. Serve a few tablespoons over French toast.

This sauce is a nice accompaniment to waffles, pancakes, pound cake, ice cream - to name a few.

BROCCOLI LASAGNA ROLL UPS

12 lasagna noodles

1 Tablespoon vegetable oil

1 10 ounce package frozen chopped broccoli, thawed and squeezed dry

2 Tablespoons minced scallions

1 15 ounce container ricotta cheese

1/3 cup parmesan cheese

1 egg lightly beaten

1/2 teaspoon salt

1 14 ounce jar marinara sauce OR 1 1/2 cups homemade marinara sauce

1/2 cup water

1 cup shredded mozzarella cheese

Cook lasagna noodles. Drain. Set aside. Heat oil in large saucepan over

medium heat. Sauté broccoli and scallions, stirring frequently for 5 minutes or until tender. Remove from heat and stir in ricotta and parmesan cheeses, egg and salt. Preheat oven to 375 degrees. Combine sauce and 1/2 cup water.

Spoon 3/4 of sauce into bottom of an 11x 7 inch baking dish. Lay noodles out in single layer on wax paper. Spread cheese mix evenly on each noodle. Roll up jelly roll style, and place seam side down in sauce. Top rolls with mozzarella cheese and the rest of the sauce. Cover loosely with foil and bake for 30 minutes or till hot and bubbly. Serves 6.

CARAMELIZED BAKED CHICKEN

5-6 chicken thighs

1 tbsp olive oil

1/4 cup soy sauce

1 tbsp ketchup

1/2 cup honey

1 clove garlic, minced

salt, pepper to taste

Preheat oven to 375. Place chicken in an 8 inch square pan. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken. Bake at 375 for one hour or until sauce is caramelized.

CHEESE AND ESCAROLE RAVIOLI

Makes 4 to 6 servings

 

The ravioli can be filled a few hours ahead of serving time, placed well apart on lightly floured baking sheets, covered and refrigerated.

The dough recipe makes about 21/2 pounds pasta, plenty for about 40 2-inch squares; exact yields vary. Any surplus dough can be wrapped and frozen up to two or three months, or rolled out, cut into any desired pasta shape, cooked and served within a day or two with a sauce or in soup. Basic Egg Dough:

3 cups unbleached all-purpose flour

2 teaspoons coarse salt

3 large or 4 medium eggs, lightly beaten

Cheese and Escarole Filling:

3 tablespoons olive oil

1 tablespoon butter

3 tablespoons minced leek or onion

1/2 tablespoon minced garlic

1 bunch escarole, finely shredded

1 teaspoon dried oregano

2 tablespoons Marsala wine

2 tablespoons half-and-half or whipping cream

1/4 cup ricotta cheese

1/4 cup grated mozzarella cheese (2 ounces)

Salt and freshly ground black pepper

Pinch ground nutmeg

Prepared Italian tomato sauce (for serving)

Chopped fresh basil or parsley leaves (for garnish)

Freshly grated parmesan (for garnish)

To make dough: Put flour and salt in work bowl of processor fitted with steel blade. With the machine running, add eggs in a slow, steady stream. Process until mixture begins to come together but has not formed a ball. Stop machine; press a bit of dough between thumb and first finger. If it holds together, remove dough from bowl and knead by hand to form a smooth ball. If it doesn't, process another 5 seconds before hand-kneading. Cover with plastic wrap; let rest 20 minutes.

To make filling: Heat oil and butter in a skillet over moderate heat. When butter foams, add leek and garlic. Sauté gently until leek is very soft, about 15 minutes. Add escarole and oregano and sauté 2 minutes. Add Marsala, turn heat up to high and cook until Marsala is almost completely evaporated. Reduce heat to medium and add half-and-half. Stir to combine; simmer until mixture thickens, about 3 minutes.

Remove from heat; cool slightly. Stir in cheeses; season to taste with salt, pepper and nutmeg. Set aside.

To make ravioli: To roll dough, lightly flour work surface. Work with half of the dough at a time, keeping remainder covered. Starting from center and moving to edges, use a rolling pin to roll out dough into a narrow rectangle, using as few strokes as possible. Finish rolling with rolling pin or pasta machine, rolling dough into 2 sheets of pasta, each about 14 inches by 9 inches and no more than 1/8 inch to 1 16 -inch thick.

On a sheet of pasta, place mounds (about 3/4 teaspoon each) of filling about 2 inches apart at regular intervals. Brush dough lightly with cold water between mounds. Place second sheet of pasta over the first; press sheets together between mounds. Cut ravioli into squares with pizza cutter, pastry wheel or knife; crimp edges with a fork. Repeat with remaining filling and dough, reserving any leftover dough for another purpose.

Bring large pot of salted water to a boil. Add ravioli to boiling water a few at a time; do not crowd the pot. Ravioli will sink, then float. After they begin to float, cook 21/2 minutes. Remove 1 and taste for doneness. When done, remove cooked ravioli to platter with a slotted spoon; keep warm in a low oven. Add remaining ravioli to boiling water in batches until all are cooked.

To serve, drizzle ravioli lightly with warm tomato sauce. Garnish with basil or parsley and parmesan before serving.

CHICKEN BITES WITH POTATO

SAUSAGES AND VINEGAR

(Bocconcini Di Pollo Con Patate E Salsicce)

from Lidia's Italian Kitchen

Makes 6 servings

2 frying chickens (about 3 pounds each and preferably free-range)

1/4 cup extra virgin olive oil

1/2 pound sweet Italian sausage (see Note below)

Salt

Freshly ground pepper

1 pound small red bliss potatoes (about 12), washed and cut in half

6 garlic cloves, peeled

3 sprigs fresh rosemary

1/4 cup red wine vinegar

2 tablespoons chopped fresh Italian parsley leaves

For this dish I prefer Luganica, a thin (about 1/2-inch-wide) pork sausage seasoned only with salt and pepper and without seeds. If that is unavailable, use the wider (about 1-inch-thick) sweet pork sausages, preferably made without aromatic seeds of any kind. Cut the smaller Luganica into 1-inch lengths and the wider sausages into 1/2-inch lengths.

When I cook whole chicken, or any chicken on the bone, I always salt it three times: in its raw state, when I first begin to cook it and as it finishes cooking. It seems that the first two saltings are absorbed and somewhat dissipated, especially if you add additional ingredients as the chicken cooks. The last salting should be to balance the whole act. Each time you salt, it should be done judiciously to avoid over-salting and ruining the dish.

Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450° F.

Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages. Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken and potatoes comfortably while allowing room for stirring. (An 18 x 15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper. Increase the heat to medium-high and add as many pieces, skin side down, to the skillet as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. Add the remaining chicken pieces as room becomes available. When all the chicken has been browned, add the potatoes, cut side down and cook until browned, about 6 minutes. Transfer those to the roasting pan as well.

Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan. Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally. Sprinkle the chicken, sausage and potatoes with the vinegar and continue roasting, stirring gently occasionally, until everything is very well browned, the chicken is cooked through and the potatoes are very tender, about 15 minutes until golden brown.

Prop up one end of the roasting pan and let rest 5 minutes. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything and transfer to a warm serving platter. Serve immediately.

CHILI CON QUESO

WITH BLUE CORN TORTILLAS

Serves 8

 

1 can of Chili, No Beans

1 pound Velveeta (the Hot Mexican style)

1 4 oz. can canned green chilies, diced

2 each tomatoes, Roma, chopped

3 each scallions, chopped end to end

4 tablespoons red onions, chopped

 

Combine all the ingredients in a heavy skillet and heat until smooth and reach just a boil. Be careful not to burn. This can be made in a crock-pot if you have the time to prepare ahead. It takes about two hours on low.

 

Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or serve with Frito's Scoops.

CILANTRO LIME VINAIGRETTE

Serves 8

 

1/2 cup olive oil

1/2 cup peanut oil

1 lime, juiced with pulp

1/4 cup lime juice

1 1/4 teaspoons green peppercorns, crushed

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin, ground

2 tablespoons fresh cilantro, chopped

 

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Use some of this as marinade and retain some for salad dressing. Discard the

vinaigrette that you have used as marinade.

Marinate chicken breasts in the vinaigrette and grill them. Serve them on a bed of grilled Pico de Gallo (which see), and cover with Green Chili Cream.

CRISP NOODLE CHICKEN

Easy summer main dish.

1 fryer, cut up

1 can mushroom soup

1 cup sour cream

3 Tbsp onion soup mix (1/2 pkg)

1/8 tsp pepper

1 can (3 oz.) chow mien noodles

Place chicken in single layer in a shallow 6-cup casserole. In a bowl,

combine soup, sour cream, soup mix and pepper; blend thoroughly. Spread

over chicken; sprinkle with noodles. Bake in 375F oven for 1 hour or until

tender. Servings: 4

Serve with: buttered baked potatoes, green salad, milk, and fruit dessert.

You can vary soup; cream of celery or cream of chicken would be as delicious.

CURRIED MAYONNAISE

Serves 4

 

1 cup mayonnaise

1/2 teaspoon curry powder

1/4 teaspoon dry mustard (or) 3 tbsp chopped pineapple, drained

 

Blend and chill. This is very good on steamed artichokes.

 

 

 

 

 

CURRY PASTE

 

20 Ancho Chili peppers, dried, seeded WEAR GLOVES

1 stalk lemon grass, coarsely chopped

1 cup shallots, thinly sliced

5 cloves garlic

1 tablespoon ginger root, coarsely chopped

1 lime, zested

1 tablespoon fresh cilantro

1-tablespoon coriander seeds

1-teaspoon cumin seeds

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon brown sugar

2 tablespoons peanut oil

 

Make sure that the seeds have been removed from the Chili peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees. Allow the mixture to cool for 5 minutes and process in food processor until smooth.

 

Store the paste in a covered glass jar in the refrigerator for up to 3 months.

FAVORITE LOAF OF BREAD

Makes 1 large loaf

 

1 1/3 cups thick wheat flakes

2 cups whole-wheat bread flour, preferably stone-ground (divided)

2 cups white bread flour, plus more for dusting

2 tablespoons course sea salt, crushed or ground

1 0.6-ounce cake fresh yeast; or 1 envelope active dry yeast (2 1/4 teaspoons)

plus 1/2 teaspoon granulated sugar

1 3/4 cups lukewarm water (divided)

1 to 2 teaspoons olive oil or melted butter

Grease a 10-by-5-by-3-inch loaf pan.

Place wheat flakes and 1 tablespoon whole-wheat flour in a food processor. Process 30 to 60 seconds until flakes are ground to a medium-course meal. Place meal into a large bowl; stir in remaining whole-wheat flour, white flour and salt. Make a well in the center of the flour mixture.

Crumble fresh yeast into a small bowl. Add 4 tablespoons lukewarm water; stir until smooth. (If using dry yeast, mix granules with the same amount of water and the 1/2 teaspoon sugar and let stand until foamy, 5 to 10 minutes.)

Pour yeast mixture into well in flour. Stir remaining water and the oil into yeast mixture and draw a little of flour mixture into the well and mix thoroughly. Gradually mix in enough flour that is in the bowl to make a smooth, thick batter. Cover bowl with a damp dish towel; let stand about 20 minutes to form a frothy sponge.

Mix in remaining flour already in the bowl, adding as much additional whole-wheat flour as is necessary, about 1 tablespoon at a time, to form a fairly wet dough. Work dough until it leaves sides of bowl cleanly. Then turn it out onto a lightly floured work surface and, with floured hands, knead dough for 10 minutes. Dough will gradually become firmer and smoother as water is absorbed by the wheat-flake meal, so don't add more flour than is absolutely necessary.

Place dough in washed and lightly greased bowl; turn dough over. Cover; let rise at room temperature until doubled in size, about 2 hours.

Turn out dough onto a lightly floured work surface; punch it down. Shape into a loaf to fit prepared pan. Cover with a damp dish towel or plastic wrap and let rise until doubled in size, about 11/2 hours. During final 15 minutes of rising, preheat oven to 450 degrees.

Bake loaf 15 minutes, then reduce oven temperature to 400 degrees. Bake another 30 to 35 minutes or until loaf sounds hollow when unmolded and tapped underneath. Unmold loaf onto a wire rack to cool completely. -- Adapted from "The Bread Book" by Linda Collister and Anthony Blake

FRIED CHEESE STICKS

1/2 pound Mozzarella Cheese, part skim milk

1/4 cup Flour

2 medium Eggs -- beaten

1/2 cup Bread Crumbs -- dried

Cut cheese into 2-1/2 ? 1/2-inch sticks. Dust with flour. Dip in beaten

egg and into crumbs. Press crumbs around cheese and dip again in egg and

crumbs to make a firm coating. Refrigerate until time to serve. Deep fry 3

or 4 at a time, turning once, until desired brownness is reached. Remove

from oil and drain on paper towels. Repeat until all are cooked.

Combine remaining ingredients and serve as a dip for cheese.

*Cheese sticks may be baked at 450 degrees F, for 12 - 15 minutes, to avoid

deep frying, but sticks may not retain shape, and will be dryer as a

finished product. Real Food for Real People

GINGER VANILLA AND CARROT SOUP

 

1 medium onion, finely chopped

2 tablespoons olive oil

6 cups peeled carrots, coarsely chopped

5 to 6 cups chicken or vegetable stock

1/4 teaspoon ground cinnamon

2 tablespoons finely chopped crystallized ginger

1 teaspoon pure vanilla extract

1/4 cup light or regular sour cream, or more

Heal oil in a 3-4 quart saucepan over medium heat. Stir in onion and cook for 3 - 5 minutes. Add carrots and stir to coat with oil and onions. Add stock, reduce heat, cover pan, and simmer until carrots are tender. Remove from heat and cool slightly.

Run ingredients through blender or food processor until well pureed. Add sour cream, vanilla, and ginger, and mix well or run through processor again. If soup is too thick, add more stock until it reaches the desired thickness. Adjust seasonings to taste.

This soup is good hot or cold. Garnish with more sour cream, herbs, or another sprinkle of crystallized ginger.

GREEN CHILI CREAM

Serves 4

 

Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo (which see).

 

2 tablespoons butter

1 teaspoon garlic, chopped

1 teaspoon shallots, chopped

4 each jalapenos, seeded and minced

1/2 cup chicken stock

1 cup heavy cream

1 pinch salt

1 pinch cracked peppercorns

1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish

fresh lime

 

In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.

GREEN CHILI

Servings 4

2 Tbsp. Olive Oil

1.5 lbs. Cubed Pork

1-1/2 Tbsp. garlic, chopped

1 med. Onion, diced

2 oz. chopped canned Jalapeno

8 oz. chopped canned green chilies

15 oz. canned chicken broth

15 oz. water

28 oz. canned tomatillos, drained and crushed

1 Tbsp. oregano

1/4-tsp. black pepper

1 tsp. cumin

1/4 tsp. crushed red pepper

1-1/2 Tbsp. Ancho Chili Powder

Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours depending how thick you like it.

Serve with warm tortillas and a frozen Margarita!

GRILLED CHICKEN

WITH ACCOMPANIMENTS

Marinate chicken breasts - or parts - in the Cilantro Lime Vinaigrette, in the

fridge. Grill them until nicely done. Serve on a bed of Pico de Gallo, covered

with the Green Chili Cream. A green salad with tomatoes and some canned

pinto beans (drained), and dressed with some of the fresh Cilantro Lime

vinaigrette, makes a nice accompaniment.

CILANTRO LIME VINAIGRETTE

Serves 8

 

1/2 cup olive oil

1/2 cup peanut oil

1 lime, juiced with pulp

1/4 cup lime juice

1 1/4 teaspoons green peppercorns, crushed

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin, ground

2 tablespoons fresh cilantro, chopped

 

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Use some of this as marinade and retain some for salad dressing. Discard the

vinaigrette that you have used as marinade.

Marinate chicken breasts in the vinaigrette and grill them. Serve them on a bed of grilled Pico de Gallo (which see), and cover with Green Chili Cream.

GREEN CHILI CREAM

Serves 4

 

Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo (which see).

 

2 tablespoons butter

1 teaspoon garlic, chopped

1 teaspoon shallots, chopped

4 each jalapenos, seeded and minced

1/2 cup chicken stock

1 cup heavy cream

1 pinch salt

1 pinch cracked peppercorns

1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish

fresh lime

 

In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.

GRILLED CHICKEN

WITH ACCOMPANIMENTS

Marinate chicken breasts - or parts - in the Cilantro Lime Vinaigrette, in the

fridge. Grill them until nicely done. Serve on a bed of Pico de Gallo, covered

with the Green Chili Cream. A green salad with tomatoes and some canned

pinto beans (drained), and dressed with some of the fresh Cilantro Lime

vinaigrette, makes a nice accompaniment.

CILANTRO LIME VINAIGRETTE

Serves 8

 

1/2 cup olive oil

1/2 cup peanut oil

1 lime, juiced with pulp

1/4 cup lime juice

1 1/4 teaspoons green peppercorns, crushed

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin, ground

2 tablespoons fresh cilantro, chopped

 

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Use some of this as marinade and retain some for salad dressing. Discard the

vinaigrette that you have used as marinade.

Marinate chicken breasts in the vinaigrette and grill them. Serve them on a bed of grilled Pico de Gallo (which see), and cover with Green Chili Cream.

GREEN CHILI CREAM

Serves 4

 

Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo (which see).

 

2 tablespoons butter

1 teaspoon garlic, chopped

1 teaspoon shallots, chopped

4 each jalapenos, seeded and minced

1/2 cup chicken stock

1 cup heavy cream

1 pinch salt

1 pinch cracked peppercorns

1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish

fresh lime

 

In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.

GRILLED OR PAN FRIED PORK CHOPS

WITH VANILLA-SCENTED APPLES

4 loin or rib pork chops

3 large Fuji or other firm, sweet apples, cored, peeled and sliced into 12 slices

2 tablespoons butter

2 tablespoons brown sugar

1/4 cup apple juice or cider

1/2 to 1 teaspoon pure vanilla extract (or to taste)

Salt and pepper to taste

Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.

Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and to loosen small pieces of the pork chops.

Add apple juice or cider and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.

Reduce the pan juices to two to three tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops. Serve with rice or potatoes. Serves 4

GRILLED CHICKEN

WITH ACCOMPANIMENTS

Marinate chicken breasts - or parts - in the Cilantro Lime Vinaigrette, in the

fridge. Grill them until nicely done. Serve on a bed of Pico de Gallo, covered

with the Green Chili Cream. A green salad with tomatoes and some canned

pinto beans (drained), and dressed with some of the fresh Cilantro Lime

vinaigrette, makes a nice accompaniment.

CILANTRO LIME VINAIGRETTE

Serves 8

 

1/2 cup olive oil

1/2 cup peanut oil

1 lime, juiced with pulp

1/4 cup lime juice

1 1/4 teaspoons green peppercorns, crushed

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin, ground

2 tablespoons fresh cilantro, chopped

 

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Use some of this as marinade and retain some for salad dressing. Discard the

vinaigrette that you have used as marinade.

Marinate chicken breasts in the vinaigrette and grill them. Serve them on a bed of grilled Pico de Gallo (which see), and cover with Green Chili Cream.

GREEN CHILI CREAM

Serves 4

 

Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo (which see).

 

2 tablespoons butter

1 teaspoon garlic, chopped

1 teaspoon shallots, chopped

4 each jalapenos, seeded and minced

1/2 cup chicken stock

1 cup heavy cream

1 pinch salt

1 pinch cracked peppercorns

1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish

fresh lime

 

In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.

GRILLED PICO DE GALLO

Serves 4

Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. This recipe uses vegetables, citrus, herbs and salt and peppercorns.

 

2 tomatoes, peeled, sliced 3/4" thick

1 red onion, sliced 1/2" thick

1 yellow bell pepper, cut in half, seeded

1/2 jalapeno, seeded, ribs removed WEAR GLOVES

1 tablespoon lime juice

1 tablespoon fresh cilantro, chopped

1 pinch salt

1/8 teaspoon cracked peppercorns

 

Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl.

 

Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more green peppercorns, more jalapeno or a dash of cayenne.

 

Best if eaten right away. Make as close to serving time as possible.

(Chef David Nelson)

GRILLED PICO DE GALLO

Serves 4

Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. This recipe uses vegetables, citrus, herbs and salt and peppercorns.

 

2 tomatoes, peeled, sliced 3/4" thick

1 red onion, sliced 1/2" thick

1 yellow bell pepper, cut in half, seeded

1/2 jalapeno, seeded, ribs removed WEAR GLOVES

1 tablespoon lime juice

1 tablespoon fresh cilantro, chopped

1 pinch salt

1/8 teaspoon cracked peppercorns

 

Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl.

 

Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more green peppercorns, more jalapeno or a dash of cayenne.

 

Best if eaten right away. Make as close to serving time as possible.

(Chef David Nelson)

HOT AND SPICY FOODS

from www.chef2chef.net

Hot and Spicy foods can be found everywhere today. And I'm not talking Chicken

Wings (but I will), I mean Thai, Vietnamese, Chinese, Mexican, African, Indian Curries, Southwestern and more applications in more cuisine's than I can mention. Once hooked, the quest to find new ingredients and recipes can be addictive! Addictive? Oh yeah. The thought here is that once you have set your mouth on fire, the brain releases endorphins into your blood stream which give you an almost drugged like feeling.

The products available in specialty shops and online are overwhelming in their scope. Literally thousand of products just in the sauce and salsa category alone are available and they are very inexpensive, so sampling them to find just the right flavor and heat is an affordable treat. I personal have about 10 favorites that are on hand all the time and have a special spot on top of my spice cabinet for display!

Heat from Peppers

Fresh, frozen or dried they are the most popular ingredient used in spicy dishes. For over 6000 years peppers (Capsicum genus) have been used as a cooking ingredient and there are over 400 different varieties being grown around the world today.

Early this century a pharmacologist named Wilber Scoville came up with a method to measure the capsaicin in a pepper. That's stuff in peppers that run through the veins and seeds that dictate how darn hot that pepper will be. You can rarely tell how hot a pepper is by looking at it. Don't you just love those cute little orange ones called Habaneros, don't be fooled, they'll set you mouth on fire.

So this Scoville guy set up a scale by which all peppers are graded as to their heat level. It starts at zero and continues to climb as new scorching hot peppers are produced. A mild bell pepper might have a Scoville Unit rating of around 1000 (parts per million of capsaicin), while a jalapeno will come in around 4000 units. Wow, you think those jalapenos are hot? A habanero can contain up to and over 300,000 Scoville Units. Downright dangerous!

Chilies are rich in Vitamin A and C. A two-ounce chili has more than twice your daily requirement of Vitamin A. When you are buying peppers look for a firm, solid flesh that is unblemished and has an even coloring. They have a good shelf life and should be kept in a cooler in a plastic bag until ready to use. If you are handling really hot peppers use a pair of those surgical gloves that are available in the Pharmacy area of your supermarket. Do not touch your eyes or certain sensitive spots on your body after handling hot peppers. It's a lesson you can learn from someone with a bad experience or two. ME!

Dried whole chilies should be clean, shiny, and not broken. Store like you do all your spices, in a cool dark area in a sealed container or bag. To reconstitute them cover them with hot water in a bowl until they are soft and you can work with them.

The majority of the heat in a pepper is in the veins and seeds. To tone down a dish and get the flavor of the pepper without as much heat, remove the veins and seeds before you incorporate them into your dish.

One more tip before we go on. If you are eating hot foods heated by peppers, and you face bursts into flames and you need to put out the fire, water is not the answer. It only makes it worse, drink milk or a piece of bread or toast with butter. Or run to your freezer and gobble up some ice cream. Now that's a good excuse to eat ice cream!

ROASTING PEPPERS

Roasting peppers is a very common practice for adding additional flavor to a dish. I grow Anaheim peppers every year and grill them with my steaks. I also make a wonderful grilled salsa that is easy and great on steaks and grilled meaty fish filets.

Roast your peppers on a grill, over a gas flame or in an oven until the skin is black and blistered. Immediately place them into a plastic bag and let them steam. This facilitates the easy removal of the skins. Remove the skins and you are ready to make all kinds of wonderful dishes. If I'm in a hurry but still want to make a fun fish sauce, I'll take a package of Knorr Newburg Sauce and prepare it according to the instructions on the package. Meanwhile I'll roast a red bell pepper and one jalapeno. Remove the veins and seeds once they are peeled. Then I put the sauce and the peeled peppers into a blender and presto, instant Red Bell Pepper Sauce. It really is great, use less jalapeno if you are not into too spicy!

WASABI

Wasabi powder is available in most grocery stores and is also used in most sushi restaurants in the U.S. The powder is not real Wasabi at all. The customary ingredients are horseradish powder (dried and ground regular horseradish), mustard powder, cornstarch and artificial color (blue and yellow). It's convenient and inexpensive but tastes nothing like real Wasabi.

Wasabi (Wasabia japonica syn. Eutrema japonica) is a highly valued plant in Japanese cuisine, used primarily as a condiment for seafood dishes. More recently it has found widespread appeal in western cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces and marinades, Wasabi is a versatile spice and is rapidly becoming one of the most popular new flavors. Wasabi has a heat component that unlike chili peppers is not long lived on the palate and subsides into an extremely pleasant, mild vegetable taste that even people normally averse to hot food enjoy

This information comes from the only producer of fresh Wasabi in the continental US. Visit them at http://freshwasabi.com They have a very informative site and do offer some products and fresh Wasabi.

 

 

 

 

CHILI

Hola Mi Amigos!

www.chef2chef.net

A Chili is a pepper, so Chili powder would be the powder of a specific Chili. One of my favorites is Ancho Chili powder. It is a dried Poblano Chili and it is the most commonly used dried Chili "South of the Border". It's spectacular brick red color and earthy flavor makes it a must for a good Mole Sauce. I use this when Chili Powder is asked for in a recipe.

What is Chili and Chili Powder? Well everyone knows that Chili is a dish made with peppers, spices, flavorful broth, maybe beans and meat, etc. Chili Powder can contain dried chilies of any blend and other spices, like oregano. One brand is not necessarily consistent with another, so your chili will taste different to you from last time if using a different powder. I recommend using a favorite Chili Powder for a consistent taste batch to batch.

HOT SPINACH DIP

1 9oz. package frozen spinach

1 8oz. package cream cheese

2 cloves garlic-minced

1t. salt

Cook spinach according to package directions with garlic. Drain well. Add

cream cheese and salt. Set over low heat and cook until heated through.

Serve hot with crackers or vegetable dippers.

INTERNAL TEMPERATURE OF MEATS

"The internal temperature when the meat is done, depends on the cut of beef or other roast...pork, quail, duck, buffalo, ect. Prime rib is the lowest. In the restaurant I take it out at an internal temperature of 110 degrees, so it will finish on its own outside the oven to internal 125 degrees. And that's rare. You see there are usually 4 or 5 of them and the combination of the hot roasting pan, the heat from the 4 or 5 roasts, and the hot kitchen cooks the meat the rest of the way-from internal 110 to 125. Prime rib at home take out at 125 internal and it will cook on its own to about 130 internal, medium rare.

Top round requires more heat. Take out at 130 internal for rare.

Always let the meat rest at least 20 minutes.

I start most roasts at 500 degrees oven temperature for 10 to 15 minutes to crisp the outside by caramelizing the blood proteins for flavor and hold in the juices. Note that the "Curious Cook" author disclaims this "hold-in-the-juice theory" as wrong. He actually weighed the meat with its juices before and after cooking for both methods and found no difference. But the meat looks better after searing in a pan before roasting or starting the roast at 500 degrees oven temperature and turning down to 275 to 300 degrees oven temperature to reach your desired internal temp.

Finally, pork 140 internal, chicken and turkey 160 internal. Also, note these temperatures conflict with most health department regulations, requiring 170 internal for pork and poultry." from John Palughi, chef

LIPTON BRISK ICED TEA

Lipton(r) Brisk(r) Iced Tea

by Todd Wilbur, Top Secret Recipes

Here's a great technique for recreating the lemony zing in a can of Brisk Iced Tea that'll make those angry little celebrity puppets even angrier. Kool-Aid lemonade drink mix has the perfect mixture of citric acid and lemon juice solids to help us whip this one up effortlessly just in time for the warm months ahead.

3 Lipton tea bags (regular size)

3/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon Kool-Aid lemonade unsweetened drink mix

1. Bring 2 quarts of water to a boil in a large saucepan. Add the tea bags and remove the pan from the heat. Let the tea steep for at least an hour.

2. Pour the granulated sugar and Kool-Aid drink mix into a 2 quart pitcher. Add the tea and stir so that the sugar dissolves. Add additional water if necessary to bring the tea to the 2-quart mark on the pitcher. Chill well before serving. http://www.topsecretrecipes.com Makes 2 quarts

LUPITAS PARTY DIP

1/2 cup plain yogurt

1/2 cup mayonnaise

1 tbsp. prepared horseradish

2 jalapenos, veins and seeds removed, minced

1 tbsp. Dijon Mustard

1 tbsp. fresh parsley, chopped

1 tbsp. fresh tarragon, chopped

1/4 cup buttermilk

Combine the yogurt, mayo, horseradish, peppers, mustard, parsley and tarragon in a bowl and whisk well. Add the buttermilk while whisking until the consistency is just right for a veggie dip. Chill until service.

MARGARITAS

Serves 6

 

This magic elixir has inspired many great fantasies, business plans and even moved us to buy our first home, which happens to be in Mazatlan, Mexico. It was handed down to us by Dave and Vicki Adams who claim to have perfected it after years of intense research. Unfortunately, they were searching for a cure for baldness.

 

1 cup tequila, Cuervo Gold

1 cup limeade frozen concentrate

1 cup beer (yes, this is correct - just don't put it into the blender)

Ice

 

Fill your blender nearly to the top with ice cubes, add the tequila and frozen limeade straight from the can and blend until smooth. Pour the beer into a decanter and add the frozen mix to it. Stir. Pour into salted glasses and enjoy !!!

NOTE: Do not put the beer into the blender! What a foamy mess you'll make. I know!

MEAT LOAF

Makes 6 to 8 servings

2 slices bread, crusts removed

1/4 cup white wine

2 teaspoons olive oil

1 cup finely chopped mushrooms

2 cloves garlic, minced

1/2 pound lean ground veal

1/2 pound lean ground pork

1/2 pound lean ground beef

3 egg whites, beaten

1/2 cup low-fat or nonfat sour cream

1 teaspoon salt, or more to taste

1/2 teaspoon freshly cracked black pepper

Preheat oven to 400 degrees.

In a large mixing bowl, toss bread slices with wine until evenly coated; set aside to soak. In a medium nonstick pan, heat olive oil over medium heat until hot but not smoking. Add mushrooms and garlic. Sauté until mushrooms have released their water and are cooked through, 6 to 8 minutes.

Tear up soaked bread to make crumbs. Place meats in a mixing bowl with bread crumbs. Add mushroom-garlic mixture, egg whites, sour cream, salt and pepper. Mix until all ingredients are well-combined. Form meat mixture into a log and place in an 8-by-4-inch loaf pan or on a cookie sheet with sides. Bake 45 to 50 minutes, or until cooked through, or until loaf reaches 165 degrees F on an instant-read thermometer. -- From "Cooking Thin With Chef Kathleen" by Kathleen Daelemans

MOROCCAN ORANGE SALAD

Orange salad is a typical Moroccan dish served along with lamb and vegetable soup (Harira) during Ramadan. It makes a refreshing, light dessert for any festive celebration.

3 - 4 oranges, peeled and sliced

romaine leaves, washed and dried

1 tablespoon lemon juice

2 tablespoons fresh orange juice

3 tablespoons confectioners sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

8 dates, sliced lengthwise

1/2 cup blanched almonds, slivered or chopped

In a small bowl combine lemon and orange juices, confectioners sugar, extract and cinnamon.

Arrange lettuce leaves on a serving plate. Layer oranges decoratively onto plate. Spoon juice/sugar mixture over the oranges and sprinkle with almonds and fresh dates. Chill until serving. www.vanilla.com

MUSAMUN BEEF CURRY

 

2 tablespoons peanut oil

1 teaspoon CURRY PASTE (either home made or purchased)

3/4 pound beef top round, cut into 1" cubes

1 russet potato, large, cut into 1 inch dice

1 onion, sliced

1 can coconut milk

1 1/2 tablespoons fish sauce

1 teaspoon brown sugar

3 pequin pepper, chopped WEAR GLOVES

1/2 cup peanuts, roasted

 

Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chili peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.

Steamed rice is a good side dish for this. Serves 4.

MY MOTHERS JERUSALEM CHEESECAKE

Makes 10 servings

 

This recipe evolved from three continents. My mother began making it when we lived in Washington, D.C., as a cream cheesecake with a sour cream topping. In Jerusalem, where she has lived for the last 30 years, she gave the cake a more pronounced citrus accent and added nuts to the crust. She chose pecans, which are very popular in Israeli baking. I added a Gallic touch after I tasted a creamy cheese tart from the Auvergne region in central France. To make the cake softer and creamier, I stirred sour cream into the cream cheese mixture instead of putting it all on the top. Fresh berries make the perfect accompaniment and a reminder that Shavuot is a celebration of cheese and fruit. -- Faye Levy

1/4 cup pecans

1 cup plus 2 tablespoons granulated sugar (divided)

5 ounces graham crackers (about 20 squares, to make 11/4 cups crumbs)

1/3 cup butter, melted (see note)

2 8-ounce packages cream cheese, cut into pieces and softened

2 cups sour cream (divided)

3 eggs

11/2 teaspoons grated lemon zest

11/2 teaspoons grated orange zest

2 teaspoons strained fresh lemon juice

2 teaspoons vanilla (divided)

Fresh raspberries or small halved strawberries, for optional garnish

Preheat oven to 350 degrees. Lightly butter 9-inch spring-form pan and set aside.

In food processor, finely chop pecans with 3 tablespoons of the sugar. Transfer to a medium bowl. Process graham crackers in food processor into fine crumbs. Add crumbs to pecan mixture and mix well. Add melted butter and mix well.

Press crumb mixture in even layer on bottom and about 1 inch up sides of prepared pan. Bake 10 minutes. Let cool completely. Leave oven at 350 degrees.

Beat cream cheese with 1/2 cup sour cream at low speed in bowl of electric mixer until very smooth, scraping down sides of bowl once or twice with rubber spatula. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Stir in lemon and orange zests, lemon juice and 1 teaspoon vanilla. Carefully pour filling into cooled crust.

Bake until center is just firm, 45 minutes. Remove from oven and cool 15 minutes. Increase oven temperature to 425 degrees.

In small bowl, mix together remaining 11/2 cups sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Carefully spread topping on cake in even layer, without letting it drip over the crust. Bake 7 minutes longer to set topping (it will still look soft but will firm up as it cools). Remove from oven and cool at room temperature. Cover and refrigerate cake at least 2 hours before serving. Just before serving, remove sides of pan and garnish cake with berries.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

NIGERIAN PEANUT SOUP

(2 servings)

2 Packets instant chicken broth and seasoning mix

2 cups Water

1 1/2 small Dried green chili peppers, finely chopped

1/4 cup Each diced green bell pepper and onion

3 tbsp Chunky-style peanut butter

In 1-quart saucepan dissolve broth mix in water; add chili peppers, and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

NINE PEPPER CHILI SAUCE

Serves 11

 

2 tablespoons olive oil

1/2 teaspoon garlic, chopped

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 orange bell pepper

1 red jalapeno

1 green jalapeno

1 Anaheim pepper

2 serrano peppers

1 caribi pepper

1/2 red onion

3 tomatoes, large

1 cup tomato sauce

2 cups beef stock or broth

1 1/2 tablespoons arrowroot

1 1/2 tablespoons water

 

Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice. WEAR GLOVES

 

In the olive oil, sauté the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and stock and bring to a boil. Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil.

While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry. Once the sauce has come to a boil add the slurry to the sauce and allow to thicken.

NOTE: I save the vegetables that I strained out of the sauce, puree them and put them into small freezer bags. I use the mixture to season mayonnaise, add zip to chili or taco meat. www.chef2chef.net

NOODLE KUGEL WITH MUSHROOMS

AND SOUR CREAM

Makes 8 to 12 servings

Like macaroni and cheese, noodle kugel is a satisfying comfort food and has always been one of the dishes I love most. This kugel gains its good flavor from well-browned onions and mushrooms, and therefore the sautéing step shouldn't be rushed. Even when I substitute oil for all or part of the butter to sauté the vegetables and use low-fat versions of the sour cream and cottage cheese, the kugel is delicious. Still, for Shavuot, I follow my family's tradition and prepare it the old-fashioned way.

1/2 cup butter (1 stick; divided)

2 large onions, chopped

11/2 pounds mushrooms, halved and cut into thick slices (about 7 cups)

Salt and freshly ground black pepper

2 teaspoons sweet paprika, plus a little for sprinkling (divided)

Cayenne pepper (optional)

14 ounces medium egg noodles

2 cups creamed cottage cheese

11/3 cups sour cream

4 eggs, beaten

Preheat oven to 350 degrees. Grease 3-quart baking dish.

Melt 6 tablespoons of the butter in a large skillet over medium-low heat. Add onions and cook until very tender, 10 minutes. Add mushrooms and sprinkle with salt and pepper to taste. Add 2 teaspoons paprika and a dash of cayenne and cook until mushrooms are tender and onions browned, 10 minutes. If liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates. (If you don't have a large enough skillet, you can divide ingredients between 2 skillets.)

Cook noodles uncovered in large pot of boiling salted water over high heat until nearly tender but firmer than usual, 5 minutes. Drain, rinse with cold water and drain well. Transfer noodles to a large bowl. Add mushroom mixture and mix well. Add cottage cheese and sour cream and mix well. Taste and season mixture generously. Stir in eggs.

Transfer noodle mixture to prepared dish. Dot with remaining 2 tablespoons butter and sprinkle lightly with paprika.

Bake kugel uncovered until set and lightly browned on top, 1 hour. Serve from baking dish.

ORICHIETTE WITH CANNELLINI

ARUGULA AND RICOTTA SALATA

from Lidia's Italian Kitchen Makes 6 servings

Ricotta Salata, or salted ricotta, is fresh ricotta that has been allowed to drain in slatted baskets for 12-15 days with the addition of salt, therefore becoming more compact and more flavorful than regular ricotta. It usually comes in forms that are approximately 1 pound. Shavings of pecorino primo sale, fresh sheep's milk cheese, can be a good substitute.

Fresh orecchiette for 6, or 1 pound purchased orecchiette

3 tablespoons extra virgin olive oil

2 cloves garlic, crushed

1 large onion, chopped (about 1 1/2 cups)

3 cups cooked and drained cannellini beans, or two 15 ounce cans cannellini

beans, drained and quickly rinsed

3/4 cup chicken stock or canned chicken broth

2 bunches arugula, stem ends removed, shredded 1/2 inch, thoroughly washed

and drained (about 4 cups, loosely packed)

Salt

Freshly ground black pepper

1 cup peeled, seeded and diced (1/4-inch) ripe plum tomatoes (see note)

1 1/2 cups (about 4 1/2 ounces) grated ricotta salata, plus more for passing, if

desired

Prepare the orecchiette

In a large pot, bring 6 quarts of salted water to a boil. Cook the orecchiette for approximately 8 to 10 minutes for freshly made pasta, and up to 16 minutes for dry pasta.

Meanwhile, in a large (about 12-inch) skillet, heat the oil over medium heat. Add garlic and cook until lightly browned, about 3 minutes. Add the onions and cook, stirring, until wilted but not brown, about 4 minutes. Add the beans and chicken stock and bring to a boil. Stir in the arugula, adjust the heat to simmering and simmer 3 minutes. Season to taste with salt and pepper.

Reserve about 1 cup of the pasta cooking liquid and drain the orecchiette. Return the orecchiette to the pot, place over medium-low heat and add the bean sauce. Stir, adding some of the reserved pasta cooking water if necessary, to make the sauce creamy. Check for salt and pepper, adding more if necessary. Remove the pot from the heat, stir in the tomato and grated cheese and serve.

Note: To make peeled seeded and chopped tomatoes, cut out the cores from 3 or 4 ripe plum tomatoes. Cut an "X" in the end opposite the cores. Plunge the tomatoes into a pot of boiling water and leave them just until the skins are loosened, from 10 seconds to 1 minute, depending on the tomatoes. Remove the tomatoes and plunge them into a bowl of cold water just long enough to cool them. Slip off the skins and cut the tomatoes in half lengthwise. Scoop out and discard the seeds. Cut the tomatoes into 1/4-inch dice.

PAN ROASTED CHICKEN WITH ORANGES

ROSEMARY AND ALMONDS

Makes 2 servings

2 boneless chicken breast halves with skin, or French-cut chicken breast halves

(wing bone attached, all other breast bones removed by butcher)

Salt and pepper

1 tablespoon extra-virgin olive oil

1 carrot, finely chopped

1 cup finely chopped white onion

1/2 cup dry white wine

1/2 cup low-sodium chicken broth

1 tablespoon chopped fresh rosemary

2 large navel or blood oranges, peel and pith removed and flesh cut into 1/8-inch-

thick slices

1/4 cup blanched whole almonds, toasted (optional; see note)

Pat chicken dry and season with salt and pepper. Heat oil in a large, heavy skillet over moderate heat until hot but not smoking, then cook chicken, skin side down, over moderately low heat until deep golden brown, about 10 minutes. Turn chicken over and cook 6 minutes more. Transfer chicken with tongs to a plate and pour off all but about 1 tablespoon fat from skillet. Sauté carrot and onion in remaining fat over high heat, stirring, for 2 minutes; add wine. Boil wine until reduced by about half, and add broth. Bring to a boil and return chicken, skin side up, to skillet. Simmer chicken, covered with lid slightly ajar, for 10 minutes; add rosemary and orange slices. Simmer, uncovered, for 5 minutes. Season with salt and pepper. Divide chicken between 2 plates and spoon sauce on top. Sprinkle chicken with almonds, if using.

Note: To blanch almonds, put them in a bowl, pour boiling water over them, let sit 5 minutes, then drain and pull skins off.

To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. -- From "Gourmet Every Day"

PEANUT MARINADE

(For Satay)

1/2 cup chunky peanut butter

1/2 cup peanut oil

1/4 cup white wine vinegar

1/4 cup tamari (or substitute low-sodium soy sauce

1/4 cup fresh lemon juice (approx. 1 large lemon)

4 cloves garlic; minced

8 cilantro sprigs; minced

1 whole dried red chili pepper; minced

2 tsp. chopped fresh ginger

Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken

(or pork) overnight.

Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1-inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade** as a dipping sauce, if desired.

**Discard all marinade in which meat has been soaked. It has bacteria that can

be dangerous. If you want to use marinade for dipping sauce, make plenty of it,

so you can use some for marinating and the un-used marinade for dipping.

POPPY SEED CAKE

WITH CREAM CHEESE FROSTING

Makes 10 to 12 servings

White layer cake takes on a new look, flavor and texture when poppy seeds are added to the batter and sprinkled onto the frosting.

Cake:

2/3 cup plus 1/2 cup milk (divided)

1/3 cup poppy seeds

21/4 cups sifted cake flour

1 tablespoon baking powder

1/4 teaspoon salt

11/4 cups plus 1/4 cup granulated sugar (divided)

1/2 cup butter, softened (1 stick; see note)

2 teaspoons vanilla

3 egg whites

Cream cheese frosting:

6 ounces cream cheese, softened

1/4 cup unsalted butter, softened (1/2 stick)

2 cups sifted powdered sugar

1 teaspoon lemon juice

2 tablespoons toasted poppy seeds (see note)

To make cake: Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans; line each with parchment or wax paper.

Bring 2/3 cup milk to a boil; remove from heat and stir in 1/3 cup poppy seeds; cool to room temperature.

Sift together flour, baking powder and salt; set aside.

In large electric mixer bowl, cream 11/4 cups sugar and butter together; beat until light. Add vanilla.

Combine poppy seed mixture and the remaining 1/2 cup milk. Add with flour to creamed mixture, adding 1/3 of each mixture at a time.

Beat egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, and beat until whites hold stiff, glossy peaks. Fold into batter. Divide batter evenly between the cake pans.

Bake until cake pulls away from side of pan or cake tester comes out clean (about 30 minutes). Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.

To make frosting: Cream together cream cheese and butter. Add powdered sugar and lemon juice; beat until creamy. If frosting is too thin, stir in more sugar; if too stiff, stir in a little milk.

Spread frosting over bottom layer; set second layer in place and frost top and sides of cake. Decorate with toasted poppy seeds

Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

POPPY SEED HONEY SALAD DRESSING

Makes about 2 1/4 cups

 

A creamy, piquant dressing for fruit salads is even better with poppy seeds. To avoid crushing the whole poppy seeds, stir them into the dressing by hand.

1 cup ricotta or cottage cheese

1 cup plain yogurt

2 tablespoons honey

Grated zest of 1 lemon and 1 lime

1 tablespoon each lemon and lime juice

1 to 2 tablespoons poppy seeds

In a blender or food processor, blend ricotta, yogurt, honey, zest, and juices until thoroughly combined. Stir in poppy seeds before serving.

POPPY SEED WAFERS

Makes about 66 (2 1/4-inch) cookies

 

Made with vegetable oil, these crisp, tender cookies are just sweet enough, with the subtle flavor only poppy seeds can provide.

1 cup all-purpose flour

1/4 teaspoon salt

1/4 cup poppy seeds

3 eggs, at room temperature

1/2 cup granulated sugar

1 teaspoon vanilla

1/3 cup vegetable oil

In a bowl, thoroughly combine flour, salt and poppy seeds; set aside.

Preheat oven to 350 degrees.

In mixer bowl, beat eggs at high speed until thick and light-colored. Gradually beat in sugar, then vanilla. Beat in oil until well-combined.

Gradually beat in flour mixture until smooth and well-blended.

Drop by generous teaspoons, about 2 inches apart, onto well-greased baking sheets. Bake until cookies brown around edges (12 to 14 minutes). Carefully remove at once to wire racks to cool.

 

 

 

POTATO KUGEL

Makes 8 servings

 

"This traditional potato accompaniment can be prepared with butter, but this recipe uses vegetable oil," Marlena Spieler writes. "The use of oil rather than butter also means that this tasty kugel can be enjoyed with meat dishes, for which it is a perfect partner."

4 1/2 pounds potatoes

2 eggs, lightly beaten

8 to 12 tablespoons medium-grind matzo meal (see editor's note)

2 teaspoons salt

Freshly ground black pepper

3 to 4 onions, grated (see editor's note)

1/2 cup vegetable oil (8 tablespoons; divided)

Preheat the oven to 400 degrees.

Peel the potatoes and grate finely. Place the potatoes in a large bowl and add the beaten eggs, matzo meal, salt and pepper. Mix together until well-combined. Stir in the grated onions, then add 6 tablespoons of the oil.

Pour the remaining 2 tablespoons oil into a baking pan that is large enough to spread the potato mixture out to a thickness of no more than 11/2 to 2 inches. Heat the pan in the oven for about 5 minutes until the oil is very hot. Carefully remove the baking pan from the oven.

Spoon the potato mixture into the pan, letting the hot oil bubble up around the sides and on to the top a little. (The sizzling oil helps to crisp the kugel as it cooks.)

Bake the kugel for 45 to 60 minutes, or until tender and golden brown and crisp on top. Serve immediately, cut into wedges.

Editor's note: The Tribune test kitchen used a 13-by-9-inch baking pan. Tasters thought the grated onion was too strong. We recommend using only 3 onions and thinly slicing them instead of grating. Or use sweet onions such as Walla Wallas or Vidalias. We found 8 tablespoons of matzo meal was enough to bind the mixture. -- From "The Jewish Heritage Cookbook" by Marlena Spieler

 

 

 

 

 

 

RED CHILI

Serves 8

 

1 onion, medium, chopped

1 red bell pepper, chopped small

1 tsp. garlic, minced

1 1/2 pounds ground beef

1 teaspoon peppercorns, cracked

45 ounces Chili beans, Kuner's Hot Spicey style, 3 cans

24 ounces V-8 juice

24 ounces beef broth

2 tablespoons Ancho Chili powder

1 teaspoon ground cumin

 

Cook the ground beef, onion, pepper, garlic, and pepper together in a heavy skillet until the meat is colored but not browned. Turn the heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes

 

Add the beans, V-8, remaining beef broth, Chili powder and cumin to the meat and simmer for a long time (maybe 2 hours).

 

RICE WITH LEMON AND PARSLEY

Makes 6 to 8 servings

 

"So little time to cook; done in mere minutes. The nutrition police are always telling us to taste and savor, but this rice is wolf-down good. I'm sure you can hear my mother in your kitchen repeating that old saying, 'It should take at least as long to eat it as it does to cook it.' Thanks, Mom. Can you imagine if we lived by that? We'd all be skinny sticks late for work."

2 cups long-grain rice

31/2 cups water

1/2 cup loosely packed, roughly chopped flat-leaf (Italian) parsley

Juice of 3 lemons (1/2 cup plus 1 tablespoon)

11/2 teaspoons butter or olive oil

Coarse salt to taste

Place rice and water in an 8-cup glass measuring cup or a microwave-safe bowl. Rice expands a lot during cooking, so choose a container large enough to accommodate final product. Microwave, covered, on high for 10 minutes. Then microwave, covered, on medium-low for 15 minutes, or use the rice setting on your microwave. Season with parsley, lemon juice, butter or oil, and salt. Fluff with a fork as you incorporate each ingredient. -- Adapted from "Cooking Thin With Chef Kathleen" by Kathleen Daelemans

 

RICH CHOCOLATE CUPS

Mini Chip-Cheese Filling (below)

1/2 tsp. salt

1 1/4 cup unsifted all purpose flour

1 cup buttermilk or sour milk **

1 c. sugar

1/3 cup vegetable oil

1/3 cup Hershey's Cocoa

1 egg

3/4 tsp. baking soda

1 tsp. vanilla

Prepare Mini Chip-Cheese filling; set aside. Combine flour, sugar, cocoa, baking soda, and salt in large mixer bowl. Add buttermilk, oil, egg, and vanilla; blend well. Fill 24 paper-lined muffin cups (2 1/2" in diameter) 1/2 full with batter. Spoon about 1 tablespoon of cheese filling onto each cupcake. Bake at 350 degrees for about 30 min. or until tops are golden brown. 24 cupcakes

**To sour milk,: Use 1 tbsp. vinegar plus milk to equal one cup.

Mini Chip-Cheese Filling: Blend 1 package (8 ounces) cream cheese, 1/3 cup sugar, and 1/8 tsp. salt in small mixer bowl. Add 1 egg; beat until smooth.

Stir in 1/2 cup Hershey's Mini Chips.

Note: There is concern about eating raw eggs; you can purchase pasteurized eggs in the dairy case, in 1-pint cartons, or use Egg Beaters.

This recipe came from Hershey's.

SALSA FOR FISH

1/2 cup fresh pineapple, diced small

2 cucumbers, peeled and seeded, diced small

1 red onion, diced small

1 tsp. fresh garlic, minced

1 red bell pepper, diced small

1 tbsp. red wine vinegar

3 tbsp. Olive Oil

1/4 cup fresh cilantro, chopped

1 tsp. red pepper flakes

Salt and Pepper, to taste

Combine all ingredients in a large bowl and toss to incorporate. Serve with grilled Salmon or Swordfish.

SALSA ROJO

6 medium tomatoes, peeled, seeded and diced

3 bunches of scallions, sliced

2 cloves, fresh garlic, minced

10 jalapenos, seeds and veins removed, diced

1/4 cup red wine vinegar

3 tbsp. lime juice

3 tbsp. Olive Oil

1 tbsp. paprika

1 tsp. oregano

1 tsp. cumin

1/4 cup fresh cilantro, chopped

Salt and Pepper to taste

Combine all ingredients in a large bowl and toss to incorporate. Serve with freshly fried corn tortilla chips and a Margarita.

SELF FILLED CUPCAKES

1 package two layer size chocolate cake mix

1 8-oz. package cream cheese, softened

1/3 cup sugar

1 egg

Dash salt

1 (6oz.) package chocolate chips

Mix cake according to package directions. Fill paper baking cups in muffin

pans 2/3 full. Cream the cheese with the sugar; beat in egg and salt. Stir

in chocolate pieces. Drop one rounded teaspoon cheese mixture into each

cupcake. Bake as package directs. Makes 30 cupcakes.

SEPHARDIC TOMATO PEPPER DIP

Makes 16 servings

Although jalapenos, cumin and cilantro recall Mexican cooking, these seasonings are equally popular in Jewish cooking from the Middle East. If you're not sure how hot you would like the dip, use only 2 or 3 jalapenos, then season the finished dip to taste with cayenne pepper if needed. The dip is good cold, hot or at room temperature. If you'd like to add a baked or grilled fish to your Shavuot menu, this dip makes a terrific sauce to accompany it.

1/4 cup extra-virgin olive oil

2 large green bell peppers, diced into 1/2-inch pieces

1 large red bell pepper, diced into 1/2-inch pieces

1 large yellow bell pepper, diced into 1/2-inch pieces

21/2 pounds ripe tomatoes, peeled, seeded and diced (see note), or two 28-

ounce cans tomatoes, drained and diced

Salt

5 large cloves garlic, chopped

2 to 4 jalapeno chilies, seeds and ribs removed, chopped WEAR GLOVES

1 teaspoon ground cumin

1 teaspoon paprika

1/2 cup chopped fresh cilantro (divided)

Cayenne pepper (optional)

Heat oil in large, wide, deep pan over medium-low heat. Add bell peppers and cook until softened, 10 minutes. Remove peppers with slotted spoon. Add tomatoes, sprinkle them with salt and cook over high heat until they begin to boil. Cook uncovered over medium heat, stirring occasionally, 20 minutes.

Return peppers to pan and add garlic, jalapenos, cumin and paprika and cook over medium heat, stirring often, until bell peppers are tender and sauce is thick, 10 minutes. Add half the cilantro and cook 2 minutes. Taste and adjust seasoning, adding cayenne if you like. Stir in remaining cilantro. Serve hot, cold or at room temperature. Stir before serving.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

-- From "The Jewish Heritage Cookbook" by Marlene Spieler

SOUR CREAM CHEESECAKE

WITH VANILLA BEAN

Makes 12 servings

18 Nabisco chocolate wafers, finely crushed

1/4 teaspoon ground cinnamon

1/4 cup butter, melted (1/2 stick; see note)

2 8-ounce packages cream cheese, at room temperature

2 eggs at room temperature, lightly beaten

2/3 cup plus 3 tablespoons granulated sugar (divided)

1 vanilla bean, split in half lengthwise and seeds scraped and reserved

11/2 cups sour cream

Stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch spring-form pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed. Preheat oven to 350 degrees with baking sheet on center rack.

In an electric mixer, whisk cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and whisk until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust and place on baking sheet. Bake 25 minutes.

Meanwhile, blend sour cream with the remaining 3 tablespoons sugar. After 25 minutes, remove cake from oven and let sit 5 minutes. Increase oven temperature to 450 degrees. Gently spoon sour cream mixture on top and spread evenly. Return cake to oven and bake 7 minutes. Cool on a wire rack.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -- From The New York Times

STRAWBERRY SPINACH SALAD

8 cups torn fresh spinach

1 pint fresh strawberries, sliced

1 ( 11 ounces) can mandarin oranges, drained

1/4 cup julienne red onion

1/2 cup vegetable oil

1/3 cup sugar

1/4 cup cider vinegar

1 tablespoon poppy seeds

1 1/2 teaspoons finely chopped onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon paprika

On salad plates, arrange the spinach, strawberries, oranges and onion. In a

jar, with a tight-fitting lid, combine the remaining ingredients; shake

well. Drizzle over salads; serve immediately. Yield 6-8 servings.

TASTY HASH

1 pound Ground Beef, extra lean

1 cup Celery -- chopped

1 cup Onion -- chopped

1/3 cup Green Pepper -- finely chopped

1/2 teaspoon Salt

1 teaspoon Chili Powder

3/4 teaspoon Black Pepper

2 cups Stewed Tomatoes -- fresh or canned

1 cup Rice -- cooked

Combine ground beef, celery, onion, and green pepper in a large skillet.

Simmer until meat is browned and vegetables are tender. Drain well. Add

salt, chili powder, pepper, tomatoes, and rice. Cover and simmer over low

heat for 30 - 45 minutes, adding water occasionally if needed. Serve hot.

Real Food for Real People

THAI STYLE CHICKEN

CELLOPHANE NOODLE AND STRAW MUSHROOM SOUP

Serves 6

 

This wonderfully pungent soup can be made with almost any cooked bird meat.

[]Spike wonders how it would taste with crow. Sometimes we all have to eat some of that.[]

1 1/2 cups cooked chicken meat

1/2 teaspoon garlic, chopped

1/8 cup lime juice, fresh squeezed is best

1-tablespoon fish sauce

2 teaspoons soy sauce

2 teaspoons sugar

1/2 teaspoon cayenne pepper

3 1/2 cups chicken stock, strained for clarity

1 14 oz. can straw mushrooms

1 1/2 ounces cellophane noodles

8 each baby carrots, sliced thinly

1 stalk celery, thinly sliced on a bias

2 teaspoons red bell peppers, small dice

2 teaspoons red onions, diced

1 each scallions, thinly sliced

pungent Thai sauce for soups ( Recipe Below)

 

If you have time, prepare the stock a day ahead, so that it can be chilled overnight. Remove any hardened fat that will have settled to the top of the stock. Reheat the stock and strain it for clarity. Or use canned broth.

 

Place the cooked chicken meat in a bowl. Combine the garlic, lime juice, fish sauce, soy sauce and sugar and stir briskly to dissolve the sugar. Pour it over the cooked meat and stir to coat. Allow to marinate for an hour at least.

 

Open the can of mushrooms and add the broth to the stock, bring both to a boil. Once boiling, add the cellophane noodle and fresh vegetable and boil for about 8 minutes or until the noodles succumb to the tooth. Add the mushrooms. Lift the meat out of the bowl with a slotted spoon and add it to the stock. Bring the soup back to a boil and remove from the heat. Stir and taste. You

can adjust the intensity of the soup by adding some or all of the marinade. Personally, I add it all!

 

Serve this soup in clear bowls if you have them with the pungent Thai sauce listed below on the side. Caution, add a little at a time until you have the right heat for you. .

 

PUNGENT THAI SAUCE FOR SOUPS

Serves 4

 

1 teaspoon garlic, finely chopped

1/2 cup Rose's Lime Juice

3 teaspoons cayenne pepper

3 tablespoons fish sauce

2 tablespoons soy sauce

6 teaspoons sugar

 

Combine the ingredients in a bowl and whisk to incorporate.

VANILLA CARAMEL SAUCE

This is a very buttery, velvety sauce, perfect over ice cream or frozen yogurt, but also lovely as a sauce over pound cake or other freshly baked cakes. Mix it into milkshakes or even cold or warm milk for a dreamy vanilla-milk. Personally, I think caramel is pretty wonderful warmed slightly and eaten by the spoonful.

This recipe makes a true light vanilla caramel. If you want a more butterscotch or praline flavor, substitute light or dark brown sugar for the white sugar.

1-1/3 cups granulated sugar

3/4 cup whipping cream

3/4 cup light corn syrup

6 tablespoons unsalted butter

pinch salt

1 vanilla bean, split lengthwise

pure vanilla extract to taste (1 teaspoon to 1 tablespoon or more)

In a heavy saucepan, combine all ingredients except butter and vanilla extract. Cook over medium-high heat, stirring occasionally, until mixture reaches 240 degrees on a candy thermometer. Remove from heat, beat in butter, and then let rest for 30 minutes. Remove vanilla bean, pressing seeds from inside the bean. Rinse bean and save for vanilla sugar or another use. Stir in pure vanilla extract, 1 teaspoon at a time, until you have the desired intensity of flavor. Serve warm or at room temperature.

 

 

 

 

VANILLA EXTRACT

Makes 2 cups

4 pliable and aromatic vanilla beans

2 cups vodka

 

Slit each vanilla bean lengthwise. Soak beans in vodka in covered glass jar for at least 2 weeks, at room temperature. After this time, remove beans or leave them in, as you wish. Use this flavored vodka, strained, for your extract. Homemade vanilla makes an excellent holiday gift for a baker.

Liquid extracts should be stored in dark-colored, tightly closed bottles in a cool, dark cupboard. Extracts are volatile in the presence of heat and light.

-- From "The Perfect Cake: 150 Cakes for Every Taste and Occasion" by Susan G. Purdy

VANILLA MILK SHAKE

Makes 1 serving

Vanilla syrup:

1 vanilla bean, split

1 cup water

1 cup granulated sugar

Milk shake:

3 tablespoons vanilla syrup

2 large scoops vanilla ice cream, slightly softened

3/4 to 1 cup very cold milk

To make syrup: Soak bean in the 1 cup water for 30 minutes. Pour the water, bean and sugar into a heavy saucepan and cook over medium-high heat. Stir constantly until sugar dissolves; bring to a boil. Boil 5 minutes or until mixture thickens slightly. Let cool to lukewarm. Pour through a strainer into an airtight container and store in the refrigerator. Keeps almost forever.

To make milk shake: Put syrup, ice cream and milk in a blender and process until smooth and thick, adjusting the amount of milk for the thickness desired.

-- From "Make Mine Vanilla" by Lee Edwards Benning (Fireside, $10)

 

 

 

 

 

 

VANILLA SUGAR COOKIES

4 cups sifted unbleached flour

1 teaspoon baking soda

1 teaspoon salt (optional)

1 cup unsalted butter

2 cups sugar

2 eggs, separated

1 tablespoon pure vanilla extract

1 cup buttermilk or sour cream

Vanilla sugar

Preheat oven to 350 degrees

Sift flour with baking soda and salt; set aside. In a large mixing bowl cream butter with sugar, egg yolks and vanilla extract until light and fluffy. Stir in flour mixture alternately with buttermilk, beginning and ending with flour. Blend well. In another bowl beat egg whites until stiff but not dry. Fold into cookie batter.

Drop by tablespoonfuls onto greased cookie sheets. Spread and shape cookie on back of spoon into a 2-inch circle, 1/2 inch high. Sprinkle generously with vanilla sugar.

Bake 12 to 15 minutes, or until golden around the edges. Immediately remove to rack; sprinkle again with vanilla sugar and cool completely.

Makes 3 to 4 dozen cookies. http://www.chef2chef.net

VERY SPICY SHRIMP COCKTAIL SAUCE

3/4 cup ketchup

1/2 cup prepared horseradish

1/2 lemon, juiced

Tabasco to taste

Cayenne to taste.

Mix the ketchup, horseradish and lemon juice in a bowl. Add Tabasco and cayenne pepper to taste.

WASABI AND SESAME GRILLED CHICKEN

Serves 4 www.chef2chef.net

 

4 boneless chicken breasts

SESAME MARINADE (see below)

3/4 cup WASABI SESAME DIPPING SAUCE (see below)

 

Prepare the marinade according to the recipe. Marinate the chicken for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi sesame sauce. Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm. Serve chicken on 4 warm plates with some steamed or fried white rice. Drizzle a little of the sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each.

 

SESAME MARINADE

Serves 4

 

1/2 cup white wine

1/2 cup soy sauce

1/4 cup peanut oil

1/4 cup sesame oil

1 tablespoon Mirin, sweet rice cooking wine

3 tablespoons sesame seeds

1 tablespoon dry mustard

1 teaspoon cracked peppercorns

1 tablespoon fresh garlic, chopped

2 tablespoons fresh ginger root, grated

2 scallions, chopped

 

Combine all ingredients in a bowl and stir to incorporate. This marinade can be made ahead of time and stored in the refrigerator.

 

For whole birds, like chicken or pheasant, allow at least 3 hours marinade time. For red meat steaks, allow 45-60 minutes.

 

Use the marinade to baste meats on the grill for a moist, more flavorful product.

WASABI SESAME DIPPING SAUCE

Serves 4

 

You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste.

 

2 tablespoons Wasabi or Japanese Horseradish Powder

1/2 cup soy sauce

1 teaspoon sesame oil

1/2 lemon, juiced

1 tablespoon toasted sesame seeds

 

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on flat plates so your guests can roll their food in it, Japanese style.

WASABI CRAB DIP

Serves 4-6 www.chef2chef.net

2 8-oz. packages Cream Cheese, cubed

1/4 cup fresh Lemon Juice

1 tsp. Granulated Sugar

3 Tbs. Wasabi Sauce

1 clove Garlic, minced

2 cups Crab Meat, rinsed

Dash or two of Tabasco Sauce

Crusty French Bread for dipping, torn into small pieces

Cut the cream cheese into 1-inch cubes for easier softening, and place in a saucepan over low heat. Add the lemon juice and sugar to the softening cream cheese and remove from the heat to blend well.

Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you mix well. Spoon the warm dip into a shallow baking dish and add a dash of Tabasco sauce, to your taste.

Broil for 5 to 8 minutes or until browned. Serve immediately with crusty French bread pieces for dipping.

YAM AND SWEET POTATO INFORMATION

YAM VS. SWEET POTATO: Root of great debate is hot potato

March 27, 2002 Posted: 08:40:00 AM PST

By ART CHAPMAN, FORT WORTH (TEXAS) STAR TELEGRAM

 

There is an age-old culinary -- perhaps agricultural -- question that still haunts household cooks today (unless you live in Livingston and already know the answer; Merced County produces 88 percent of the sweet potato crop in California, which ranks third in the United States behind North Carolina and Louisiana).

 

Anyway, it isn't all that important a question, but it is a nagging one that confuses cooks and creates doubt.

 

The question is: What the heck is the difference between a sweet potato and a yam? Well, as it turns out, there is a lot.

 

Sue Johnson-Langdon is the executive director of the North Carolina Sweet Potato Commission, and she says we're unlikely to come across any real yams in the grocery stores. What we know as yams are really sweet potatoes, and what we know as sweet potatoes are really sweet potatoes, too.

 

First, a sweet potato is not a potato at all. Potatoes are truly tubers; sweet potatoes are roots. Sweet potatoes are part of the morning-glory family, though I'm not sure that tells us a lot.

 

To help clear the issue, Johnson-Langdon brought along a real, Caribbean yam; and sure enough, there will be no confusion. The yam, produced primarily in Africa and the Caribbean, is darker on the outside, with a little bit of a stringy bark. Inside, it is pure white and very starchy. Eaten raw, it had the texture of a turnip.

 

No way we're going to get "candied yams" out of that tuber.

 

The confusion began, apparently, when slaves compared the North American sweet potato with the "nyamis" of their homeland. Nyamis became yams, and the two terms became completely interchangeable.

 

It's time to stop worrying about it. The American yam is a sweet potato. It is copper-colored with a golden-red flesh that is moist when cooked and has a sweeter flavor than other varieties. Yams are grown primarily in the South.

YEAST BUCKWHEAT PANCAKES

from Bob's Red Mill buckwheat flour package

1 Tbsp active dry yeast

1/4 cup warm water

1 cup whole wheat pastry flour

1/2 cup Bob's Buckwheat Flour

3/4 tsp salt

1 cup cold water

Dissolve yeast in warm water. Combine dry ingredients. Stir in yeast and cold water. Cover and refrigerate over night or several hours. Combine and add:

1 tbsp turbinado or brown sugar

2 tbsp melted butter or margarine

1/2 tsp baking soda

1/4 cup hot water

Let stand 30 minutes, then bake on a lightly greased griddle.

ZESTY BUTTERMILK DRESSING

1 cup buttermilk

2 red jalapenos, veins and seeds removed, minced WEAR GLOVES

1/4 cup grated cucumber

3 scallions sliced

1 tbsp. Dijon mustard

3 tbsp. fresh cilantro, chopped

3 tsp. lime juice

1/2 tsp. dill weed

Salt and Pepper to taste

Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving

 

SHALOM FROM SPIKE & JAMIE



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Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

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