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Recipes from Spike & Jamie |
Contents Disk 355 |
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).
ALL ABOUT SUGAR II DISK 355
ARTICHOKE CHEESECAKE DISK 355
BAKED CHILI CHEESE SPREAD DISK 355
BHEL PURI DISK 355
BLACK WALNUT BISCOTTI DISK 355
BRUSSELS SPROUTS WITH BACON DISK 355
CARROTS WITH SHALLOTS DISK 355
CHAAT MASALA DISK 355
CHEDDAR CHEESE SOUP DISK 355
CHEESE COINS DISK 355
CHOCOLATE WALNUT APPLE CAKE DISK 355
CHUNKY SALSA CHEESECAKE DISK 355
COCONUT PUMPKIN BREAD DISK 355
CRANBERRY WALNUT PIE DISK 355
CRISPY APPLE PIE DISK 355
CROCKPOT CHICKEN DISK 355
DELHI SNACKS DISK 355
GARLIC SCALLOPED POTATOES DISK 355
GRAVLAX DISK 355
HERBIE PIE DISK 355
HOLIDAY CHEESECAKE DISK 355
HOLY MOLE PECANS DISK 355
HOT PEPPER SESAME PEANUTS DISK 355
JAMAICAN YAM CASSEROLE DISK 355
LEMON SQUARES DISK 355
MAMA MIA SPAGHETTI SAUCE DISK 355
MINT CHUTNEY DISK 355
NUT HORNS DISK 355
P_TE BRISÉE DISK 355
PECAN PIE DISK 355
PEPERONATA DISK 355
PEPPERONI IMBOTITI DISK 355
PEPPERS DISK 355
PERSIMMON COOKIES DISK 355
POTATO SEAFOOD CHOWDER DISK 355
RED PEPPERS AND SWEET POTATOES DISK 355
RED POTATO AND CHICKPEA CHAAT DISK 355
REFRIGERATOR COOKIES DISK 355
ROASTED RED PEPPER CROSTINI DISK 355
RUGELACH DISK 355
SALAD OF ROASTED PEPPERS AND RICOTTA DISK 355
SAVORY WALNUT ROAST DISK 355
SCALLOPED SWEET POTATOES WITH PRALIN DISK 355
SMOTHERED STRING BEANS DISK 355
SOUR CREAM COVERED WALNUTS DISK 355
SOY GLAZED WALNUTS DISK 355
SPINACH HERB CHEESECAKE DISK 355
STEMMED GLASS BARACREME DISK 355
SUGAR AND SPICE WALNUTS DISK 355
SWEDISH GRAVLAX DISK 355
SWEET AND SPICY CHICKEN DISK 355
TAGLIARINI WITH WALNUTS DISK 355
TAMARIND CHUTNEY DISK 355
VANILLA CREAM PIE DISK 355
WALNUT BUTTERSCOTCH COOKIES DISK 355
WALNUT DROP COOKIES DISK 355
WESTERN WALNUT PIE DISK 355
WHOLE WHEAT BANANA WALNUT BREAD DISK 355
WINTER VEGETABLE STRUDEL DISK 355
ALL ABOUT SUGAR
Chapter 1
Sweetness is the only one of the five basic tastes for which the human brain
shows an innate, pre-programmed preference, and for thousands of years the only
reasonably pure form of sugar available to our ancestors was the honey produced
by bees. Slowly, humankind learned to cultivate crops to satisfy its communal
sweet tooth, and the cultivation of sugarcane began in India about four thousand
years ago. The tropical climate required by this tall perennial grass (Saccoharum
officinarum) meant that Europeans had to import one hundred percent of their
sugar supply at great expense - or find a place to grow
sugarcane themselves. The European demand for sugar (as well as other
tropical fruits and spices) was growing faster than the supply, and the
establish- ment of plantations to produce various tropical food products was one
of the primary motivating factors behind European colonialism in the 16th and 17
centuries - it was no accident that Christopher Columbus carried sugarcane
cuttings with him on his first voyage. In 1493 he planted the first crop of
sugar cane on the island of Hispaniola in what was to be the beginning of a
worldwide sugar industry.
Any essay pretentious enough to call itself "All About... Sugar" should really
be entitled "All About... Sugars" in the plural because there are so many types
of sugar and so many ways to examine them. Not only do we need to look at the
various forms sugar can take in the kitchen, but we also need to understand a
little about the chemistry of sugar. Any such inquiry will necessarily require
at least a rudimentary understanding of such things as carbohydrates (both
simple
and complex), saccharides (both mono- and di-), and several chemical cousins
including starches and dietary fiber. I'll try to cover all of these topics in
an orderly and, I hope, clear and comprehensible manner, and I plan to debunk a
common myth or two surrounding everyone's favorite carbohydrates (see, there's
that word already) in the process, so please hold all your questions until the
end - and no fidgeting in the back row, please. http://www.worldwiderecipes.com
Chapter 2
Before we get all mired up in techno-speak mumbo-jumbo, let's take a
non-technical look at the various forms that sugar takes in our kitchens. Every
skilled and practiced food writer knows that the best way to captivate and
thrill an audience is to divide things up into categories, and who am I to try
to rewrite the rules? For the purpose of our discussion, the sugars found in the
typical kitchen are divided into two categories: dry sugars and liquid sugars.
See, wasn't that
thrilling?
When a cook hears the word "sugar," the first thing that comes to mind is the
white, granular, crystalline stuff usually purchased in bags with the word
"sugar" (go figure) printed in big bold letters. That's the sugar we will begin
with.
Granulated sugar, also known as white sugar, often disparagingly referred to as
refined sugar, and universally known simply as sugar, has several uses in the
kitchen. Aside from its inherent sweetness, it also adds tenderness and color to
baked goods, adds volume and stability to egg whites, and acts as a food
preservative. In the United States it is commonly available in two forms: fine
and
superfine (or ultrafine). The only difference between these products is the size
of the sugar crystals, and they can be used interchangeably in recipes.
Superfine sugar (known as castor sugar in the United Kingdom) has the benefit of
dissolving almost instantly, especially in cold mixtures and drinks. As with all
pure sugars, it has a shelf-life measured in geological epochs and will keep
indefinitely.
The sugar in your sugar bowl and in those little packets in restaurants either
came from sugarcane or sugar beets. Since sugar is sugar (well, sugar is
actually sucrose, which is actually glucose and fructose, but I promised no
technical stuff today so we'll have to get back to that later) the US Food and
Drug Administration doesn't require that the source of the sugar be declared on
the package. Sugar processed from sugarcane is frequently (but not always)
labeled
"cane sugar" or "pure cane sugar," and it's a fair bet that sugar not so labeled
is derived from sugar beets - maybe. Aside from anecdotal reports from readers
of this magnificent recipezine that some beet sugar has an odor of "stinky
feet," there is no difference between the two.
Confectioner's, or powdered sugar (icing sugar in the UK) is nothing more than
finely ground granulated sugar with about 3 percent cornstarch (cornflour in the
UK) added to prevent clumping (forming large chunks in the UK). In the US the
fineness of the grind is denoted by a number of Xs, with 4X and 10X (the finest)
being the most widely available. Confectioner's sugar may be substituted for an
equal amount of granulated sugar by weight, or in the ratio of 1 3/4 measures of
confectioner's sugar to 1 measure of granulated by volume.
Be sure to tune in tomorrow so we can explore the mysterious world of brown
sugar, learn about the sugar refining process in the process, and witness the
first ever use of the words "big, fat, stupid idiots" by your beloved and
normally tolerant Chef.
Chapter 3
That about covers it for white sugars, or what some misinformed health food
zealots sneeringly refer to as "refined" (with a snarl) sugar. These misguided
pundits insist that refined sugar is somehow bad for you because it has had all
the good stuff removed. To this I say "poppycock."
You see, all sugar is refined. It's just a matter of how much refining has been
done that determines the color of the resulting end product. All sugar begins as
the liquid juices of some plant, usually sugarcane or sugar beets as we have
already seen, complete with a small but nonetheless disgusting amount of dirt,
insect parts, plant matter, and a veritable plethora of bacteria and yeasts.
This mixture is then clarified by the addition of lime, boiled, and reduced
until
the sugar becomes so concentrated that it forms solid crystals. This sludge is
then spun in a centrifuge to remove the liquid (think of your washing machine
during the spin cycle) and the result is known as raw sugar. Remember, it still
has all the nasty stuff in it at this point, and the US FDA classifies raw sugar
as unfit for human consumption, so the next time someone recommends eating raw
sugar, be sure to add them to your "People Who Don't Know What They're
Talking About" list.
The sugar is further refined and purified with two more cycles of washing,
boiling, reducing, and spinning, until the final result is almost 100 percent
pure sucrose crystals - sugar. By the way, the liquid that is removed is
molasses, and we'll talk more about that later.
Brown sugars are produced by one of two methods. The original procedure
eliminated the third washing so that the brown sugar was the result of the
second purification process, but no matter how you look at it, it's still just
white sugar with a little molasses that hasn't been removed. The second process,
and by far the most popular method used these days, is to simply add a little
molasses to refined sugar. That's right - most of the brown sugar we buy is
really white sugar
that has been reunited with some molasses. Molasses derived from sugar beets is
foul smelling and tasting and is used only for animal feed, so the brown sugar
you buy in the store is almost certainly cane sugar.
The only difference between light and dark brown sugars available in the United
States is the amount of molasses that has been added, giving dark brown sugar a
stronger flavor. They may be used interchangeably and your choice should be
based on your taste preferences. Other types of brown sugars include Demerara
(from Guyana), Barbados (from you know where), and Turbinado (from I don't
know where). They are all made by allowing some of the natural molasses to
remain on the sugar crystals. Jaggery, a sugar from India, is made from the sap
of certain palm trees, but it's still the same thing - sugar plus molasses.
So if brown sugar is really nothing more than refined sugar with a little
molasses added, what are those people talking about when they preach the evils
of refined sugar? Did the raw sugar have something good in it that was removed?
Granted, molasses contains small amounts of minerals (so does dirt, you know)
but you would have to eat a coma-inducing amount of raw sugar to get your
minimum daily allowance of healthy stuff.
So what's wrong with refined sugar? Let's say, just for conversation's sake,
that molasses has the ability to cure everything that ails you, and that a small
amount of molasses in your diet will lead to a long, healthy, and prosperous
life, complete with sexy Italian sports cars and leggy supermodels. Does this
make the sugar
bad when we remove the molasses? I think not. It may not be as good for you as
it was before we removed all the molasses with all its life-giving,
rejuvenating, and supermodel-attracting properties, but that still doesn't mean
that the resulting refined sugar is bad for you, does it? Anyone who says so is
just a big, fat, stupid idiot.
There, I said it. At the risk of sounding prematurely technical (not for another
day or two, I promise), it all boils down to one thing: glucose. Glucose is the
only fuel needed by the cells of our bodies, and every sugar, starch, and
cellulose fiber we eat (yes, those are all carbohydrates for those who are
keeping score) is made of glucose. Our bodies break down complex carbohydrates
(such as starches) into
simple carbohydrates (such as sugars) which are then converted into glucose
(that's what your liver is busy doing every day, in case you haven't checked in
on it lately) which are then transported in the blood to all the hungry little
cells in our bodies. Glucose is glucose, and our bodies don't know or care where
it came from, or whether it was previously mixed with a whole bunch of
impurities, or
whether a bunch of self-righteous macrobiotic food crusaders approve of it.
ARTICHOKE CHEESECAKE
4 tablespoons unsalted butter, melted
8 sheets frozen phyllo dough, thawed
3 ounces marinated artichoke hearts
3 (8-ounce packages) cream cheese, softened
5 ounces feta cheese, crumbled (1 1/4 cups)
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon garlic powder
3 large eggs
1/4 cup chopped green onions
Roma tomatoes, sliced
Greek olives, pitted
Fresh basil leaves
Preheat oven to 400 degrees. Brush bottom and sides of a 9-inch spring-form pan
with butter.
Place one sheet of phyllo in pan so it extends up and over sides. Brush with
butter. Repeat with remaining phyllo and butter. Make two slits in the center of
phyllo for steam to escape.
Bake nine to 10 minutes, or until lightly browned. Cool on wire rack. Decrease
oven temperature to 325 degrees.
Drain and chop artichokes, reserving 2 tablespoons of marinade. Set aside.
Beat cream cheese, feta, oregano and garlic powder in a large bowl. Add eggs,
beating just until blended. Do not over-beat. Add artichoke hearts, reserved
marinade and green onions. Combine well.
Pour mixture into crust and cover loosely with foil. Bake 35 to 40 minutes,
until center is soft and sides stay firm when gently shaken.
Cool. Cover and chill at least two hours, or up to 24 hours.
When ready to serve, remove from pan and garnish with tomatoes, olives and basil
leaves. Serve slightly chilled or at room temperature.
BAKED CHILI CHEESE SPREAD
MAKES: 24 servings
2 tablespoons yellow cornmeal
1 tablespoon chili powder
3 (8-ounce) packages cream cheese, softened
2 large eggs
2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
2 (4-ounce) cans diced green chilies
1 cup sliced green onions
16-ounce jar salsa (any flavor)
2 cups (8 ounces) shredded cheddar cheese
Tortilla chips, assorted crackers and-or sliced baguette
Preheat oven to 325 degrees. Heavily grease bottom and side of 9-inch
spring-form pan.
Combine cornmeal and chili powder. Sprinkle over side and bottom of prepared
pan.
Beat cream cheese, eggs, garlic powder and cumin in large mixer bowl until
smooth; stir in chilies and 1/2 cup green onions. Pour half of batter into pan.
Spoon 1 cup salsa on top of batter; sprinkle 1 1/2 cups cheddar cheese over
salsa. Spread remaining batter on top of cheese.
Bake for 55 to 60 minutes or until edges are set, but center still moves
slightly. Cool completely in pan on wire rack; remove side of spring-form pan.
Spread remaining salsa on top; sprinkle with remaining cheese and green onions.
Serve with tortilla chips.
BHEL PURI
Serves 4
3 1/3 cups puffed rice (see Notes)
1 large onion, chopped finely
2 medium potatoes, boiled, peeled and cut into 1/2-inch cubes
2 tomatoes, cut into 1/2-inch cubes
2 1/2 cups prepared bhel puri mix, often called Bombay mix (see Notes)
6 tablespoons cilantro leaves, chopped
4 tablespoons unripe mango, peeled and chopped finely (optional)
2/3 cup sweet tamarind chutney (see recipe below)
2/3 cup mint chutney (see recipe below)
Salt
Mix all ingredients together, adjusting the amounts of chutney to taste. Feel
free to adjust the quantities of any of the components to suit your own
preference.
Notes: Indian puffed rice, which differs from the popular cereal by the same
name, and bhel puri mix are sold in Indian markets.
BLACK WALNUT BISCOTTI
2 1/2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs (or 6 egg whites)
5 tablespoons Marsala Olive Fruit Oil
1 cup black walnuts, chopped small
1/4 teaspoon black walnut extract
1/3 cup sesame seeds
1/2 teaspoon pure maple flavoring
Grated peel of one orange
1/3 cup currants
1/4 teaspoon cloves
In mixing bowl, add dry ingredients; make well in center.
In another bowl, add eggs, olive oil, and flavorings; stir to combine.
Pour egg mixture into flour mixture, stir until dough holds together. Add seeds,
peel, currants and nuts.
Place dough on floured board, knead lightly. Cut dough into 4-6 pieces. Roll
each piece into a 1 1/2-by-10-to-12-inch long log.
Place logs on greased, foil-lined cookie sheets, about 4 inches apart.
Bake in a 350-degree oven for about 20 minutes, or until firm to the touch.
Remove from oven, cool about 15 minutes.
Using a gentle sawing motion, cut logs diagonally with a serrated knife into
1/2- to 3/4-inch wide slices.
Place biscotti back on cookie sheets cut side down. Bake 8-10 minutes to crisp.
Frost, if desired.
Frosting:
3/4 cup milk chocolate, melted
1/4 cup walnuts, finely chopped
Spread frosting on cut side of biscotti, sprinkle with nuts.
BRUSSELS SPROUTS WITH BACON
SERVES: 6
Coarse salt
2 (12-ounce) containers Brussels sprouts, trimmed and halved lengthwise
8 ounces bacon, diced
1 Granny Smith apple, diced
Freshly ground pepper
1/4 teaspoon fresh thyme leaves
Bring a large pot of salted water to a boil. Prepare an ice-water bath; set
aside.
Add Brussels sprouts to boiling water and cook until color sets and Brussels
sprouts are tender, about six minutes. Transfer to ice bath until cool.
Drain well; set aside.
Place bacon in a large skillet over medium heat. Cook until the fat renders and
bacon is crisp.
Add the apples and cook, stirring occasionally, until apples are browned. Add
the Brussels sprouts and thyme, and toss to combine. Season with salt and pepper
and serve immediately.
Enhance the taste of your cooked carrots with shallots, butter, honey and
mustard -- simple ingredients that boost flavor.
CARROTS WITH SHALLOTS
SERVES: 8
1 teaspoon coarse salt, plus more for water
2 pounds carrots, peeled and cut crosswise on the diagonal into 1-inch pieces
4 tablespoons ( 1/2 stick) unsalted butter
4 large shallots, thinly sliced into rings (about 1 cup)
1/4 cup honey
2 tablespoons Dijon mustard
Bring a medium saucepan of salted water to a boil. Add carrots and cook until
tender, 10 to 15 minutes. Drain well; set aside.
Melt the butter in a medium skillet over medium-high heat. Add shallots and
cook, stirring occasionally, until beginning to brown, about two minutes. Add
the honey, mustard and salt, and stir to combine. Add carrots and heat through
CHAAT MASALA
Makes about 1/4 cup
5 teaspoons amchoor (dried mango powder; see Notes)
2 1/4 teaspoons cumin seeds
2 1/4 teaspoons peppercorns
2 teaspoons black salt (see Notes)
3/4 teaspoon powdered ginger
1/4 teaspoon Indian chili powder or cayenne
1/8 teaspoon asafetida (see Notes)
1 teaspoon dried mint leaves, optional
Using a clean coffee grinder, whirl all the ingredients together until finely
ground. Store in an airtight glass bottle.
Notes: Amchoor, black salt and asafetida are available at Indian markets.
CHEDDAR CHEESE SOUP
3 Tbsp (45 ml) butter
1 medium onion, finely chopped
1 shallot, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
2 Tbsp (30 ml) all-purpose flour
3 cups (750 ml) chicken stock
2 cups (500 ml) half-and-half
3 Tbsp (45 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
12 oz (335 g) sharp cheddar cheese, shredded
Chopped fresh chives for garnish (optional)
Heat the butter in a large soup pot over moderate heat and sauté the chopped
vegetables until tender but not brown, about 5 minutes. Stir in the flour and
cook, stirring frequently, for 2 minutes. Whisk in the chicken stock and
half-and-half and bring to a boil. Reduce the heat and simmer for 3 minutes.
Remove from the heat and stir in the optional sherry, salt, pepper, and optional
cayenne. Add the cheese a little at a time, whisking constantly until the cheese
has melted.
Serve immediately, garnished with chopped chives if desired.
Note: When reheating leftovers, bring the soup barely to a simmer over low
heat. Do not boil as the cheese will separate. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
CHEESE COINS
MAKES: About 6 dozen
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 cup freshly grated sharp white cheddar cheese
1/3 cup jalapeño jelly
Combine flour, salt and spices in a food processor fitted with the metal blade;
pulse to combine.
Add butter; pulse until mixture resembles coarse meal.
Add cheese; process until dough starts to hold together.
Turn out dough onto a lightly floured surface; knead a few times. Divide into
four equal pieces and roll into logs, each 6 inches long and 1 1/4 inches wide.
Wrap in plastic; refrigerate until firm, at least one hour or up to three days.
Dough can be stored in the freezer at this point up to a month.
Preheat oven to 350.
Cut dough into 1/3-inch-thick slices; place 2 inches apart on a Silpat-lined
baking sheet.
Bake until lightly browned, about 20 minutes. Remove from oven; let cool on
baking sheet one minute, then transfer to a wire rack to cool completely.
When ready to serve, spoon a small amount of jelly onto center of each coin.
CHOCOLATE WALNUT APPLE CAKE
2 cups sifted flour
1 1/2 cups sugar
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs
3/4 cup cooking oil
3 cups peeled, diced apples
1 cup chopped walnuts
In a large mixing bowl, re-sift flour with sugar, cocoa, baking soda, salt,
cinnamon, nutmeg and allspice.
Add eggs, oil and 1 cup of apples. Beat three minutes at medium speed, scraping
bowl frequently.
Stir in remaining apples and the walnuts. Turn into greased 13x9-inch baking
pan.
Bake at 350 degrees about 40 minutes or until cake is done.
Cool, then sprinkle with powdered sugar, cut, and serve.
CHUNKY SALSA CHEESECAKE
1 cup crushed tortilla chips
1/2 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 pint sour cream
2 eggs
2 cups shredded cheddar cheese
1/2 cup chopped green onions
1 to 2 cloves garlic, minced
1/8 teaspoon pepper
1 (16-ounce) jar cilantro-flavored chunky salsa
Mix tortilla chips and butter. Press into bottom of 9-inch spring-form pan.
Place in shallow baking pan.
Combine cream cheese, sour cream and eggs in bowl. Beat until smooth, using
electric mixer at medium speed. Stir in cheese, onions, garlic and pepper. Pour
mixture into prepared pan.
Bake at 350 degrees for 30 minutes or until set. Cool cheesecake on wire rack.
Refrigerate until serving time. Remove from pan. Top cheesecake with salsa and
cut into wedges.
COCONUT PUMPKIN BREAD
1 1/3 cup oil
2 cups canned pumpkin
5 eggs
2 cups flour
1 teaspoon salt
1 teaspoon nutmeg
2 to 3 ounces packaged coconut pie filling
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 cups toasted, chopped walnuts (reserve 1/2 cup for top of bread); see note
Beat together oil, pumpkin and eggs. Add remaining ingredients. Place batter in
two well-greased and floured loaf pans. Bake 350 degrees for one hour. Sprinkle
with 1/4 cup walnuts on each loaf. Cool before slicing:
Note: To toast walnuts place in pie tin. Bake at 350 for 20-25 minutes; stir
occasionally.
CRANBERRY WALNUT PIE
1 1/4 cups fresh or frozen cranberries
1/4 cup brown sugar
1/4 cup chopped nuts
1 egg
1/2 cup sugar
1/2 cup all-purpose flour
1/3 cup margarine, melted
Vanilla ice cream
Preheat oven to 325 degrees.
Grease a 9-inch pie plate. Layer cranberries on bottom. Sprinkle with brown
sugar and nuts.
In a bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir
in flour and melted butter. Blend well. Pour over cranberries. Bake 45 minutes.
Cut in wedges and serve warm with ice cream.
CRISPY APPLE PIE
1 cup rolled or quick oats
1 cup chopped walnuts
1/2 cup flour
2/3 cup brown sugar
1/4 cup wheat germ
1/4 teaspoon salt
1/3 cup butter
Combine all ingredients and mix with hands until mixture is in pea size chunks.
Set aside.
6 large apples
2 Tbsp lemon juice
4 Tbsp honey or sugar
2 Tbsp melted butter
Wash, core and slice apples and mix in lemon juice, honey or sugar, and melted
butter. Place apples in pie dish and sprinkle with the crumble mix. Bake at 350
degrees until apples are done and crust is golden brown, approximately 45
minutes.
CROCKPOT CHICKEN
Serves 4
1 small whole broiler-fryer chicken, about 2 pounds
2 teaspoons or two cubes chicken bouillon
Paprika and minced fresh parsley
2 onions, peeled and halved
1/4 pound sliced mushrooms
4 small new potatoes, unpeeled
1 clove garlic, minced, or pinch instant garlic
2 tablespoons lemon juice
2 tablespoons soy sauce
Salt and pepper to taste
Turn slow cooker to high heat. Rinse and dry chicken and trim and discard any
fringe fat. Put 1 teaspoon or bouillon cube in chicken cavity. Put chicken in
cooker, breast side up. Add remaining bouillon. Sprinkle chicken with paprika
and parsley. Add remaining ingredients.
Turn cooker to low and cover. Cook 8 hours. Chicken will be very tender. Serve
surrounded by the vegetables. A cup of broth will remain in pot and can be saved
to use as a cooking liquid for vegetables.
DELHI SNACKS: Chaat is clearly hot as India's spicy fast food finds its way to
Bay Area cafes By Aleta Watson (San Jose, CA.) Mercury News
From the streets of Delhi to the strip malls of Silicon Valley, the snack foods
known as chaat have captivated eaters with the flavors of India.
Chaat is the subcontinent's answer to fast food -- quickly prepared, often fried
fare eaten at all hours. Yet it would never be mistaken for the relatively bland
outpourings of an American drive-though window. At once crunchy and soft, sweet
and sour, spicy and salty, the dishes deliver a symphony of intense flavors.
They bring the comforting taste of home to Deepak Srinivasan, chief executive of
EnScaler, Inc. a streaming media start-up in Sunnyvale. He's particularly fond
of papdi chaat, crisp little flat breads topped with potatoes and garbanzo beans
and blanketed with yogurt and chutneys.
``The combination of yogurt, tamarind and chiles, it's a unique combination,''
says Srinivasan, who likes to pop out of the office in mid-afternoon for a
pick-me-up at a nearby chaat house. ``It's kind of a zingy taste that hits the
spot.''
As the South Bay's Indian population has mushroomed in the past decade, chaat
cafes have popped up from Fremont to South San Jose to satisfy immigrants'
cravings for familiar flavors. The Naz8 Cinemas in Fremont serve chaat like most
Western theaters serve popcorn.
``I would almost qualify it as a minor cuisine,'' says Mayank Chhaya, a
journalist with literate.com who has lived in this area four years. ``In Dehli,
which is the center for this type of food, chaat is a heavy afternoon snack. It
can get so heavy that you skip your regular meal.''
At least eight chaat houses now line El Camino Real from Mountain View to Santa
Clara. Most are no-frills places with plain tables and chairs, maybe a carved
screen or statuettes of Hindu gods, and Bollywood music playing in the
background. Their customers tend to be young Indian men, primarily tech workers
looking for a quick bite of food they know at prices comparable to a burger and
fries.
Yet some restaurants, including the Chaat Cafe in Fremont, have drawn a wider
audience for snacks ranging from aloo tiki, grilled potato patties with green
chiles and onions, to a combination of spicy garbanzo beans and puffy,
deep-fried bread known as cholay bhatura -- often spelled cholle bhatura. Even
the familiar samosa, a deep-fried pastry stuffed with potatoes, and the
vegetable fritters known as pakora can be considered chaat.
``I suspect chaat comes from the Hindi word chaatna, which means to lick,'' says
Kamla Bhatt, a freelance writer and Srinivasan's wife. ``It is something like
lip-smacking, finger-licking comfort food for Indians.''
So popular have these small dishes become that even Turmerik, Sunnyvale's
upscale Indian restaurant, is expected to add chaat to its menu soon. Chef
Arvind Bhargava says he plans to add three or four chaat as appetizers.
``People love it,'' Bhargava says.
Still, Daksha Thakkar, a San Jose resident who immigrated from Mumbai, suggests
chaat is an acquired taste for people who weren't raised in India. ``Not
everyone would like it,'' she says.
Many of the flavors have no equivalent in Western cuisine. Although variations
abound, the chaat masala spice mixture that sets many dishes apart from more
formal Indian fare usually contains tangy black salt and tart amchoor, dried
green mango powder. It also might include asafetida, an extremely pungent spice
that lends a musty note to dishes.
The other common ingredients are chutneys made from tamarind -- a sweet and sour
fruit with a citric edge -- and a hot combination of mint, chiles and garlic.
In Indian cities such as Delhi, chaat is the fast food people buy from street
vendors or small shops when they're looking for a snack, says Ruta Kahate, of
Ruta's Indian Kitchen, an Oakland cooking school. Students might grab some chaat
after class. Couples might stop by their favorite vendor late at night on their
way home from the movies.
``Definitely, chaat is really a street food. People almost always go out for
chaat,'' Kahate says. ``Certain things are so labor-intensive that it doesn't
make sense to make it at home.''
Simpler dishes, such as the red potato and chickpea chaat salad recipe Kahate
offers here, are made at home, however. Her recipe brings together many of the
signature ingredients of chaat -- potatoes, garbanzos, onions, tomatoes,
cilantro and fruit -- with the chaat masala. It's a mild and flavorful dish that
appeals to a wide spectrum of eaters.
The same spices add refreshingly complex flavors to the fruit chaat recipe that
Chef Bhargava shares. Although it is easy to prepare, the dish is impressively
sophisticated.
More conventional items served in chaat cafes often require involved prep work,
deep-fat frying and last-minute assembly to keep the proper mix of soft and
crunchy textures. Tossed together more than a few minutes in advance, they
become unpleasantly soggy.
Still, many of the elements, such as the deep-fried noodles known as sev, are
available at Indian grocers. The chutneys essential to most dishes also may be
purchased, although they're not as tasty as when made fresh.
You can make puri, the puffy, fried bread essential to many chaat, at home but
it's difficult to roll the dough thin enough to achieve the shatteringly crisp
texture that is preferred. If you decide to buy puris, look for the freshest
possible. They can get stale and develop off-flavors in just a couple of days.
A passable bhel puri can be made by combining freshly cooked potatoes and
chopped onions, tomatoes and cilantro with puffed rice, a packaged mixture of
fried noodles and nuts, and chutneys. The spiciness will be ruled by the
mixtures you purchase.
To make the experience more authentic, serve lassi, a drink made with yogurt,
alongside the chaat. Mango lassi, most popular with Westerners, can be made with
either canned or fresh mangoes. Canned Alphonso-variety mango pulp is quite
good.
For your first taste of chaat, however, nothing beats going to a cafe and
sharing a couple of memorable dishes with friends.
--------------------------------------------------------------------------------
GLOSSARY OF CHAAT
Aloo tikki: Fried or grilled potato patties, which may include peas, chilies or
onions.
Bhel puri: Puffed rice, fried dry puris, potatoes, onions and tomato with sev
noodles and tamarind and spicy mint chutney.
Bhatura: Puffed, fried bread made with fermented dough.
Dahi batata puri: Puris stuffed with potatoes and garbanzos and topped with
yogurt and tamarind chutney.
Cholle/cholay: Spicy garbanzo beans.
Pani puri: Balloon-like puris served with potatoes, garbanzos and a spicy mint
water.
Papdi chaat: Flat puris topped with potatoes and garbanzos and blanketed with
yogurt plus tamarind and spicy mint chutneys.
Puri/poori: Puffy deep-fried breads.
Pakora: Deep-fried, batter-dipped vegetables.
Ragada: A curry of peas or cholle, usually served with fried potato patties.
Samosa: Fried, triangle-shaped pastry turnover filled with potatoes.
Sev: Fried vermicelli or thin strips of pasta made with garbanzo batter.
Contact Aleta Watson at awatson@sjmercury.com or (408) 920-5032.
GARLIC SCALLOPED POTATOES
SERVES: 10 TO 12
3 pounds Yukon gold or all-purpose potatoes, peeled and very thinly sliced
2 cloves garlic, halved
6 tablespoons unsalted butter, room temperature
3 cups heavy cream
Coarse salt and freshly ground pepper
Preheat oven to 350 degrees.
Rub a gratin dish with garlic and butter well. Add the garlic cloves to the
dish. Arrange the potatoes in layers in the dish, seasoning each layer with salt
and pepper. Dot top with remaining butter. Pour cream over potatoes.
Bake until golden and bubbling and potatoes are tender when pierced with the tip
of a knife, about one hour and 30 minutes. In the last 10 minutes, turn the heat
up to 400 to get the top really brown. Let stand for about 15 minutes before
serving.
GRAVLAX Cure-your-own salmon stars on holiday tables
By Jan Nix Special to the Mercury News
For holiday entertaining, the luxurious, satiny salmon known as Swedish gravlax
is one of my top picks. Gravlax is not cooked. Rather, it's cured with salt,
sugar and dill until the flesh becomes firm and fragrant.
Paradoxically, gravlax tastes rich and buttery yet it is low in calories, high
in protein and heart-healthy fats. If you've never eaten it, think of Jewish lox
of cream cheese and bagel fame. Lox is cured with salt and sugar, too, though
processors go one step further and treat it with a light smoke to cook the fish.
Gravlax remains a relative unknown, the prerogative of home cooks and restaurant
chefs. You won't find it sold in every corner supermarket or deli, though dozens
of vendors sell it over the Internet. But if like me, you want to please your
purse as well as your palate, consider making your own. The process is a busy
cook's dream. All it takes is 15 minutes of preparation time and three days to
cure in the refrigerator. Once cured, gravlax will keep up to a week.
At party time you cut it into thin ribbons and serve as a first course with
bread and accompaniments, as a pièce de résistance on a buffet table, or as
canapés for a cocktail party.
If a party is not on your agenda, you might serve it as a topper for salad or
pizza or tuck it into pocket bread with crisp greens and a yogurt-dill dressing.
One caveat: Don't cook gravlax. The pleasantly light salty taste becomes too
harsh when subjected to heat.
I've made a basic Swedish gravlax for years, but I was ready to branch out. I
wondered if I could change the seasonings and accompaniments to give the salmon
a different flavor profile, say a Mexican, Japanese or Greek version. I also had
wine-pairing questions. A tasting party seemed like the most enjoyable way to
find the answers.
With four beautiful sides of cured salmon, baskets of bread and crackers, bowls
of assorted condiments and 11 testers -- half of whom had never eaten gravlax --
we began. Using Swedish gravlax as a benchmark, we tasted each fish
individually, pairing it with wines. There were favorites, but we didn't look
for a winner. Preference for one type of seasoning over is another is too
personal.
Delicious? Yes, and all had a melt-in-your mouth quality. Different? The
variations were subtle, and purposely so. I didn't want to mask the flavor of
the fish. What made each gravlax shine, and gave it a distinct identity, were
the accompaniments. Avocado salsa? Flying fish roe? Bring 'em on.
HERBIE PIE
SERVES: 6
Crust
2 cups flour
1 teaspoon salt
1/2 cup shortening
1 egg
7 tablespoons cold water
Filling
2 cups chopped leaf lettuce
1/2 cup chopped green onion
1 1/2 to 2 cups chopped ham
3 eggs
1/4 cup butter
For crust: Mix flour and salt. Cut in shortening until mixture resembles coarse
meal. Beat egg and mix with water. Add wet mixture to dry.
Mix only until it forms a ball. Don't knead. Divide dough in half. Roll out one
half and line a 9-inch pie pan. Save remaining dough for top crust.
For filling: Heat lettuce and onion together to wilt lettuce. Put vegetable
mixture in dough-lined pan. Sprinkle with chopped ham. Beat eggs and pour over.
Dot filling with butter. Roll out top crust. Moisten edges of crust in pan.
Cover with top crust. Crimp edges and cut vent holes in top crust. Bake about an
hour at 350 degrees.
HOLIDAY CHEESECAKE
SERVES: 16
1 cup graham-cracker crumbs
3 tablespoons margarine, melted
2 (8-ounce) packages reduced-fat cream cheese, softened and cut into pieces
1 cup sugar
2 large eggs
2 egg whites
1 teaspoon grated orange peel
1 (15-ounce) container part-skim ricotta cheese
1 cup low-fat sour cream
Topping
1 (12-ounce) package frozen cranberries, thawed
3/4 cup sugar
1/4 cup water
Preheat oven to 325 degrees.
Spray a 9-inch spring form pan with vegetable cooking spray. Wrap outside of pan
with foil.
In prepared pan, combine crumbs and margarine; press into bottom.
In a large bowl, using an electric mixer set on high speed, beat together cream
cheese, sugar, eggs, egg whites and orange peel until smooth.
Beat in ricotta and sour cream until just blended. Do not over-mix.
Pour filling into prepared crust. Bake until just set, about one hour. Turn off
oven.
Let stand in oven for 30 minutes. Chill at least three hours or overnight.
To prepare topping: In a medium saucepan over low heat, cook cranberries, sugar
and water, stirring until thickened, about 10 minutes.
Cool completely. Spoon topping over cheesecake.
HOLY MOLE PECANS
Makes 2 cups
1 large egg white (2 tablespoons)
1 teaspoon vanilla extract
2 cups raw pecan halves
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Preheat oven to 225 degrees. Line baking sheet with parchment paper. Place egg
white in large stainless steel bowl and whip until frothy. Whip in vanilla, then
gently add pecans and toss until completely coated with mixture.
Place remaining ingredients in a medium-size bowl and toss until well combined.
Add sugar-cocoa mixture to pecans, a quarter at a time, and very gently toss
until well coated. Transfer pecans to prepared sheet and arrange in a single
layer. Try to not let pecans touch each other. Bake 30 minutes. Gently turn over
nuts and continue to bake, stirring every 15 minutes, until coating is lightly
colored and dried out, about 1 hour and 15 minutes total.
Remove from oven. Immediately loosen nuts with a metal spatula and set aside to
cool before serving. These pair well with a White Russian or a coffee liqueur
such as Ta Mara. Use them also to top hot fudge sundaes made with coffee,
vanilla, chocolate, butterscotch or orange ice cream.
HOT PEPPER SESAME PEANUTS
Makes 2 cups
2 cups lightly toasted shelled peanuts
2 teaspoons toasted sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
3/4 to 1 teaspoon chili powder, to taste
1 1/2 to 2 teaspoons kosher salt, to taste
Preheat oven to 250 degrees. Line baking sheet with parchment paper. Place
peanuts, oil, garlic powder, ginger, pepper flakes and chili powder in a
medium-size bowl and toss until nuts are well coated. Transfer nuts to prepared
sheet and arrange in single layer. Place in oven and bake 10 minutes.
Remove from oven, immediately loosen nuts with metal spatula, sprinkle evenly
with salt, and set aside to cool for 1 hour before serving. These pair well with
sake. Or toss into sesame noodles and shredded salads with chicken, shrimp or
crabmeat.
HOT PEPPER SESAME PEANUTS
Makes 2 cups
2 cups lightly toasted shelled peanuts
2 teaspoons toasted sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
3/4 to 1 teaspoon chili powder, to taste
1 1/2 to 2 teaspoons kosher salt, to taste
Preheat oven to 250 degrees. Line baking sheet with parchment paper. Place
peanuts, oil, garlic powder, ginger, pepper flakes and chili powder in a
medium-size bowl and toss until nuts are well coated. Transfer nuts to prepared
sheet and arrange in single layer. Place in oven and bake 10 minutes.
Remove from oven, immediately loosen nuts with metal spatula, sprinkle evenly
with salt, and set aside to cool for 1 hour before serving. These pair well with
sake. Or toss into sesame noodles and shredded salads with chicken, shrimp or
crabmeat.
JAMAICAN YAM CASSEROLE
1 1 lb can yams -- drained
1/2 medium banana -- thickly sliced
1/4 cup orange juice
1/2 tsp salt
1/8 tsp pepper
2 tbsp pecans -- coarsely chopped
2 tbsp toasted flake coconut
Start heating oven to 350 F. In a buttered 1-qt casserole, arrange
yams, banana. Pour juice over all. Sprinkle with salt, pepper. Top with
pecans and coconut. Bake, covered, 30 minutes. Yield: 2 servings.
Source: Good Housekeeping Cookbook; edited by Dorothy B. Marsh; published
by Harcourt, Brace & World, Inc.; 1963
LEMON SQUARES
Crust:
1/2 cup butter, softened
1/4 cup granulated sugar
1 1/4 cups flour
Filling:
2 large eggs, lightly beaten
3/4 cup granulated sugar
1/3 cup fresh lemon juice
3 tbsp flour
1 tsp grated lemon peel
1/4 tsp baking powder
confectioners' sugar
Make Crust: Heat oven to 350 deg. F. In a medium bowl, beat the butter and sugar
with a wooden spoon until creamy. Gradually stir in the flour. Press evenly into
the bottom of an ungreased 9-inch square baking pan. Bake until golden, 20 to 25
minutes.
Make Filling: In a medium bowl, whisk together eggs, sugar, lemon juice, flour,
lemon peel and baking powder, and pour over the hot crust. Bake until set, 12 to
15 minutes more. Cool completely. Just before serving, sift confectioners' sugar
over top. Makes 16 squares.
MINT CHUTNEY
Makes 2 cups
1/2 medium green bell pepper
2 cups packed mint leaves (4 ounces or 1 large bunch)
4 cups packed cilantro leaves (8 ounces or 2 large bunches)
1 medium jalapeño chili
3 cloves peeled garlic
1 medium tomato
1 teaspoon cumin powder
3 tablespoons lemon juice
1/2 teaspoon black salt (see Note)
Salt to taste
Grind all ingredients but salts together to a fine paste. You can do this in a
blender or food processor. Add black salt, stir, then salt to taste.
Note: Black salt is available at Indian markets.
NUT HORNS
Makes: About 6 dozen
1/4 cup powdered sugar
1/2 teaspoon salt
1 cup cold butter or margarine
1 egg yolk, beaten
1/2 cup sour cream
2 cups flour
2 cups ground walnuts
3/4 cup pineapple preserves
Powdered sugar for rolling
Combine sugar, flour and salt. Cut in butter or margarine with pastry blender
until mixture resembles coarse crumbs. Stir in egg yolk and sour cream. Form
into a ball. Chill.
Roll about 1/8-inch thick on board sprinkled with powdered sugar; cut into
2-inch squares.
Combine walnuts and preserves. Place about 1/2 teaspoon walnut mixture on each
square. Start at one corner and roll toward opposite corner. Place point down on
ungreased cookie sheet.
Bake at 350 degrees for 15 minutes or until done. Sprinkle lightly with powdered
sugar.
PÂTE BRISÉE
Two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust
pie
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional)
1 cup (2 sticks) cold unsalted butter, cut into small pieces
In the bowl of a food processor fitted with the metal blade, add flour, salt and
sugar. All ingredients should be cold. Add the pieces of butter and process for
approximately 10 seconds, or just until the mixture resembles a coarse meal. (To
mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry
blender or two table knives, cut in the butter until the mixture resembles
coarse meal.)
Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the
machine running, just until the dough holds together without being wet or
sticky; do not process more than 30 seconds. Test the dough at this point by
squeezing a small amount together. If it is crumbly, add a bit more water.
Turn the dough out onto a work surface. Divide into two equal pieces and place
on two separate sheets of plastic wrap. Flatten, and form two discs. Wrap and
refrigerate at least one hour before using.
Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to a
day: for longer storage, they can be frozen.
PECAN PIE
One 9-inch pie
All-purpose flour, for dusting
/2 recipe pâte brisée (recipe follows)
2 1/2 cups pecan halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark-brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted and cooled
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving
Heat oven to 350 degrees.
On a lightly floured board, roll out the pastry to a thickness of 1/8 inch.
Place the pastry into a 9-inch pie plate, which has been set on a
parchment-lined baking sheet, and press it into the bottom edges and along the
sides.
Trim pastry using scissors or sharp paring knife. Crimp or decorate edges of
pastry, if desired. Transfer to freezer until firm, about 15 minutes.
Coarsely chop 1 1/4 cups pecans; set aside.
In a medium bowl, combine eggs and sugars. Whisk to combine.
Add corn syrup, butter, bourbon, vanilla and salt. Whisk until well combined.
Add chopped pecans and stir to combine. Pour into prepared crust.
Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie.
Bake until crust is golden, filling is firm and a cake tester inserted in center
of pie comes out clean; 50 to 55 minutes.
Cool completely before slicing. Serve with whipped cream.
PEPERONATA
SERVINGS: 4 to 6
Olive oil
1 onion, sliced
3/4 cup chopped tomatoes
5 bell peppers, preferably a mixture of red and yellow, roasted, peeled and
seeded, cut into bite-size pieces
3/4 cup red wine
Salt
1/2 jalapeño, roasted, peeled and seeded
2 cloves garlic
1 cup chopped basil leaves
1/4 cup chopped parsley
Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the
onion and cook until it softens, about five minutes.
Add the tomatoes and bell peppers and cook briefly.
Add the red wine and 1/2 teaspoon of salt. Cover and cook, stirring
occasionally, about 10 minutes. Remove the lid and continue cooking, stirring
occasionally, another 10 to 15 minutes. Check frequently toward the end, as the
peppers will want to stick to the bottom of the pan.
Meanwhile, pound the jalapeño and garlic into a paste in a mortar with another
1/2 teaspoon of salt. Add the basil and parsley; pound to a paste. Add 3
tablespoons of the oil and stir, grinding more with the pestle. The sauce should
have a rather loose consistency, somewhat more liquid than pesto.
Stir the sauce into the peppers, taste for salt and heat through, two minutes.
This is good hot, cold or anywhere in between.
PEPPERONI IMBOTITI
(Stuffed Peppers)
SERVES: 4
4 long Italian peppers (red or green), tops removed
1 cup walnuts, finely chopped
2 tablespoons capers
1 (2-ounce) can anchovies
2 tablespoons parsley, finely chopped
6 slices Italian bread
3 tablespoons olive oil
Vegetable oil for frying
Remove crust from bread. Reserve one crust to "plug" peppers.
Moisten bread slices lightly with water and crumble into a large bowl. Add all
ingredients, except vegetable oil, and toss lightly to mix well.
Spoon filling into each pepper. Plug each with a piece of the reserved crust.
Deep fry one at a time in vegetable oil until golden brown.
PEPPERS
Sweet biggies don't pack any heat, but they ring your bell
Roasting bell peppers brings out their true nature -- earthy and sensual.
November 13, 2002 Posted: 07:45:12 AM PST
By RUSS PARSONS, LOS ANGELES TIMES
Back in the old days, we're talking 10 or 15 years ago, this time of year was
something special. As soon as the weather started to turn, we'd go down to the
specialty-produce guy and put in an order for a case of red bell peppers. You
got them only once a year and they cost the earth, but they were worth it.
That weekend, we'd have a big party. We'd char the peppers on the grill, then,
sitting out back at the picnic table, peel them, seed them and stick the soft,
warm flesh into plastic bags to go into the freezer.
Well, actually they went into baggies only after everyone had eaten their fill.
There's little that tastes better than roasted red bell peppers, and even though
they are available year-round now, this is the best time of year to enjoy them.
Roasted peppers are one of food's sure things. They're beautiful to look at, a
deep Titian red. They have a voluptuous texture, closer to a nice, fatty piece
of tuna sashimi than a vegetable. And their flavor is a profound mix of sweet
and earthy, pungent and perfectly balanced by itself.
The simplest dish in the world, and one of the most satisfying, is a plate of
roasted, peeled peppers dressed only with a little good olive oil and a
sprinkling of salt.
One of the most common pairings for peppers is with tomatoes, one of nature's
other perfect foods.
All over the Mediterranean basin, these two show up in dishes both simple
(roasted pepper and tomato salad) and complex (peperonata, found under different
names from Spain to Morocco).
Roasted peppers are utterly unlike raw ones. In the first place, roasting
removes that thin skin of cellulose. That's the tough part that's so difficult
to digest. And it gently cooks the meat, softening it and bringing out hidden
dimensions of flavor.
Sources of heat
There are any number of ways to roast a pepper. Perhaps the most primal is
simply throwing them on the grill. This has the advantage of accommodating a
large number of peppers at the same time.
A regular 21-inch kettle grill will easily hold more than a dozen large peppers
at once. Just keep turning them to hit every bit of skin (including the bottoms
and the tops), and move them from place to place so every pepper gets its turn
over the hottest parts of the fire.
Go ahead and char them. You're not looking for browning here, but a definite
blackening of the surface. So tough is this skin that even after this rough
treatment, when you peel it off, there will be red flesh underneath. Roasting
peppers over fire also lends a distinct but subtle smokiness to the flavor.
You can roast large batches even more easily in the oven, if you're willing to
forgo that smoky grace note (indeed, in recipes such as the peppers stuffed with
tuna, a purer flavor is better). To do this, arrange the peppers on a jellyroll
pan and bake them at 400 degrees, turning them once or twice to keep them from
sticking.
Cooked this way, the skin will puff up like a balloon without nearly as much
blackening.
Roasting peppers on the grill will take from 25 to 35 minutes, depending on the
heat. Roasting them in the oven takes 20 to 30 minutes.
Whichever method you choose, once the skin has begun to loosen, cover the
peppers with a damp cloth and let them cool for 10 to 15 minutes. The steam will
finish the job.
Some cooks recommend roasting them under the broiler or over an open flame on a
stove-top burner. Although these methods will work, they have significant
drawbacks:
The broiler cooks the peppers too unevenly.
Doing them stove-top has the disadvantage of letting you do only one or two at a
time.
And heaven help you if a roasting pepper pops, as they are wont to do, spilling
its juices so it bakes onto the stove.
Peel the peppers by rubbing away charred skin with your fingers. For tough spots
that might have been a little underdone or were in hard-to-reach crevices, use
the back of a knife.
Though you may be tempted to rinse them to get rid of the last little flecks of
skin, don't. The flesh is coated with a thick, delicious juice and you don't
want to lose any of it.
PERSIMMON COOKIES
1/2 cup butter
1 cup sugar
1 egg
1 cup persimmon pulp
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg (ground)
1 teaspoon cloves (ground)
1 teaspoon salt
1 cup raisins
1 cup walnuts (chopped)
Preheat oven to 375 degrees.
Set butter out to soften at room temperature. When soft, put into a mixing bowl
and add sugar, egg and persimmon pulp. Mix until it is creamy.
Mix in flour, baking soda and spices. Mix in raisins and nuts.
Drop a rounded teaspoon of dough onto a greased cookie sheet.
Bake at 350 or 375 degrees for 15 to 20 minutes.
Note: To prepare persimmons, simply take the stem off and put the persimmons
(peel and all) into a blender. Blend until it is in a pulp form. Pour the pulp
into zippered freezer bags and store in freezer for up to a year. (We would
always double the batch, so we would put 2 cups per plastic bag.)
POTATO SEAFOOD CHOWDER
SERVES: 6
2 1/2 cups water
2 pounds littleneck clams, well scrubbed
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8-inch-thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled, deveined and cut in half crosswise
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper
Combine the clams and water in a medium saucepan over medium-high heat. Cover
and bring the water to a boil. Cook, stirring occasionally, until the clams have
opened, five to eight minutes.
Remove clams, discard shells and pass the broth through a cheesecloth-lined
sieve, reserving the broth and clams separately. Set both aside.
Melt the butter in a medium stockpot over medium heat. Add the onion and celery,
and cook, stirring frequently, until onion is translucent, about four minutes.
Add the flour and cook, stirring, for 30 seconds. Add the reserved clam broth
and the potatoes, bay leaf and thyme. Cover and simmer until the potatoes are
tender, 10 to 12 minutes.
Uncover and add the fish and shrimp. Simmer until cooked through, about three
minutes. Add the half-and-half and the reserved clams; season with salt and
pepper. Heat through, but do not return to a boil.
RED PEPPERS AND SWEET POTATOES
MAKES: 2 servings
1/2 pound sweet potatoes, peeled and cut into 1-inch cubes
1 medium red bell pepper, seeded and cut into 1-inch squares
2 teaspoons olive oil
Salt and freshly ground black pepper, to taste
Place potatoes and bell pepper in a microwave-safe bowl. Cover with plastic wrap
or a microwave-safe plate. Microwave on high five minutes. Let stand one minute.
Remove cover and add olive oil and salt and pepper to taste. Toss well.
RED POTATO AND CHICKPEA CHAAT
WITH POMEGRANATE AND MANGO
Serves 8
1 cup dried chickpeas (see Note)
1 1/4 pounds red, purple or fingerling potatoes, unpeeled
1 firm, ripe mango
1/2 ripe pomegranate
2 teaspoons chaat masala (see recipe below)
Juice of 1 large lemon, or to taste
3 tablespoons sesame oil
Salt to taste
3 tablespoons minced mint leaves
3 tablespoons minced cilantro leaves
1 small red onion, minced
1 large, ripe tomato, cut into 1/2-inch cubes
2 mint sprigs for garnish
Soak chickpeas in several cups of water for 8 hours or overnight.
Bring large pot of salted water to a boil. Add chickpeas and cook until they are
tender but not falling apart, about an hour. Drain and cool. Boil potatoes until
tender. Cool and cut into 1/2-inch cubes.
Peel and cut the mango into 1/2-inch cubes. Split pomegranate half in two and
carefully pick out seeds to avoid juice stains.
Place chickpeas and potatoes in a large bowl. Add chaat masala, lemon juice and
sesame oil and mix well. Taste and add salt if needed. Add the mint, cilantro,
pomegranate seeds, mango cubes, minced onion and tomato and toss again gently.
Garnish with mint sprigs and serve cold or at room temperature.
Note: Dried chickpeas, more commonly known in California as garbanzo beans, are
available in supermarkets and natural foods stores as well as Indian markets.
CHAAT MASALA
Makes about 1/4 cup
5 teaspoons amchoor (dried mango powder; see Notes)
2 1/4 teaspoons cumin seeds
2 1/4 teaspoons peppercorns
2 teaspoons black salt (see Notes)
3/4 teaspoon powdered ginger
1/4 teaspoon Indian chili powder or cayenne
1/8 teaspoon asafetida (see Notes)
1 teaspoon dried mint leaves, optional
Using a clean coffee grinder, whirl all the ingredients together until finely
ground. Store in an airtight glass bottle.
Notes: Amchoor, black salt and asafetida are available at Indian markets.
REFRIGERATOR COOKIES
with variations
1/2 cup shortening
1/2 cup chopped California walnuts
1/2 cup brown sugar
2 cups flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 egg
2 teaspoons baking powder
1 teaspoon vanilla
Thoroughly cream shortening and sugars; add egg and beat well. Add vanilla
and nuts. Add sifted dry ingredients; mix well and shape in rolls, 1-1/2
inches in diameter. Roll in waxed paper. Chill several hours or overnight.
Slice thin. Bake on greased cookie sheet in hot oven 425 degrees for 10
minutes. Makes 4 dozen.
CHOCOLATE REFRIGERATOR COOKIES
1/2 cup shortening
1/2 cup broken California walnuts
1 cup light brown sugar
2 cups flour
1 egg
1/4 teaspoon salt
1-1/2 1 ounce squares
1/2 teaspoon baking powder
unsweetened chocolate, melted
1/4 teaspoon soda
1/2 teaspoon vanilla
3 Tablespoons sour milk
Thoroughly cream shortening and sugar; add egg and beat well. Add chocolate
and vanilla; mix well. Stir in nuts. Add sifted dry ingredients
alternately with sour milk. Shape in rolls. Roll in waxed paper; chill
thoroughly or overnight. Slice thin. Bake on greased cookie sheet in hot
oven 400 degrees for 10 minutes. Makes 4 dozen.`
CHOCOLATE PINWHEEL COOKIES
1/2 cup shortening
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon baking powder
1 egg yolk
3 Tablespoons milk
1- 1/2 teaspoons vanilla
1 1 ounce square unsweetened
1- 1/2 cups flour
chocolate, melted
Thoroughly cream shortening and sugar; add egg yolk and vanilla. Add sifted
dry ingredients alternately with milk. Divide dough in half; to one
half add chocolate; mix thoroughly. Roll each half 1/8 inch thick on heavy
waxed paper. Turn white part on chocolate with chocolate extending 1/2 inch
beyond white part on edge toward which you roll. Remove paper and roll as
for jelly roll. Wrap in waxed paper. Chill thoroughly or overnight; slice
thin. Bake on ungreased cookie sheet in moderate oven 375 degrees for about
10 minutes. Makes 4 dozen cookies.
OATMEAL CRISPIES
1 cup shortening
1 teaspoon salt
1 cup brown sugar
1 teaspoon soda
1 cup granulated sugar
3 cups quick-cooking oatmeal
2 well-beaten eggs
1/2 cup chopped California walnuts
1 teaspoon vanilla
1-1/2 cups flour
Thoroughly cream shortening and sugars; add eggs and vanilla; beat well. Add
sifted dry ingredients. Add oatmeal and nuts; mix well. Shape in rolls; wrap in
waxed paper and chill thoroughly or overnight; slice 1/4 inch thick; bake on
ungreased cookie sheet in moderate oven 350 degrees for 10 minutes.
Makes 5 dozen cookies.
CREAM CHEESE COOKIES
1/2 cup shortening
1 well-beaten egg
1/2 cup sugar
2 cups flour
4 ounces or 1/2 cup cream cheese
1/4 teaspoon salt
1 teaspoon baking powder
Thoroughly cream shortening and sugar; add softened cream cheese and half
the egg; mix well. Add sifted dry ingredients; shape in rolls. Wrap in
waxed paper; chill thoroughly. Slice thin and place on greased cookie
sheet. Brush with remaining and allow to dry. Bake in moderate oven 350
degrees for 10 minutes. Makes 5 dozen small cookies.
LEMON PECAN REFRIGERATOR COOKIES
1/2 cup shortening
2 cups flour
1 cup sugar
1/8 teaspoon salt
1 well-beaten egg
1 teaspoon baking powder
1 Tablespoon lemon juice
1 cup finely chopped pecans
1 Tablespoon grated lemon peel
Thoroughly cream shortening with sugar; add egg, lemon juice, and peel; beat
well. Add sifted dry ingredients; mix well. Stir in nuts. Shape in rolls; wrap
in waxed paper and chill thoroughly. Slice very thin; bake on greased cookie
sheet in moderate oven 350 degrees for 12 to 15 minutes. Makes 5 dozen small
cookies.
DATE-FILLED BUTTERSCOTCH COOKIES
1/2 cup shortening
3-1/2 cups flour
2 cups brown sugar
1/2 teaspoon salt
2 well-beaten eggs
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cream of tartar
Thoroughly cream shortening and sugar; add eggs and vanilla. Add sifted dry
ingredients; mix well. Form in roll, 1-1/2 inches in diameter; wrap in waxed
paper and chill thoroughly or overnight. Slice and arrange half the slices on
greased cookie sheet. Place 1 teaspoon Date-Nut Filling on each and top with
remaining slices; press edges together with a fork. Bake in moderate oven 350
degrees for 10 minutes. Makes 5 dozen cookies. Cookies may be baked without
using filling.
Date-Nut Filling: Combine 1 pound dates, pitted and chopped, 1/2 cup brown
sugar, 1/2 cup water; cook until thick. Add 1/2 cup broken nuts and cool.
ICE BOX COOKIES
4 cups light brown sugar
1 cup butter
4 eggs
7 cups flour
1 tsp. cream of tarter
1 tsp. of soda
1 tsp. vanilla
In mixer cream the brown sugar and butter, add eggs one at a time. Mix cream of
tarter and soda with a cup of flour. Add flour a cup at a time mixing well. Add
vanilla. The dough will be very thick and you may have to use your hands to mix
in the last couple cups of flour. Divide dough in half. Form a long roll on
waxed paper, then roll the dough in the waxed paper. Refrigerate overnight. Cut
in about a fourth inch slice. Bake 8 to 10 minutes in a 325 degree oven. Makes 8
to 9 dozen cookies depending on how you slice them.
You can sprinkle some coconut on some of the cookies before baking.
DOUBLE PEANUT BUTTER COOKIES
1-1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 Tbsp. milk
Additional peanut butter
In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening
and peanut butter until mixture resembles coarse crumbs. Stir in the corn syrup
and milk; mix well. Shape into a 2 in. roll; wrap in waxed paper or foil.
Refrigerate at least 3 hours. Cut into 1/4 in. slices; place half of them 2 in.
apart on ungreased cookie sheets. Top each with 1/2 tsp. of peanut butter. Cover
with remaining slices; seal edges with a fork. Bake at 350 degrees F for 12-14
minutes or till lightly browned. Cool for 2 minutes; remove from pans to wire
racks to cool completely. Yield 2 dozen
HUNGARIAN HOLIDAY BUTTERNUT COOKIES
2 sticks unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 cup ground pecans
In a mixer bowl cream together butter, sugar, salt and egg yolk until
smooth. Blend in the flour, vanilla and nuts until the mixture forms a
smooth dough.
1. Wrap dough in plastic wrap and chill up to 2 days. Preheat oven to 350
degrees F. Roll out the dough on a lightly floured surface to 1/8 inch
thick. Cut in to desired shapes. Place on lightly greased cookie sheets.
Bake for 12 to 15 minutes. In the alternative,
2. Form dough in a log and wrap in plastic wrap. Chill for up to 2 days.
Preheat oven to 350 degrees F. Slice dough into cookies 1/8 inch thick.
Place on lightly greased cookie sheets. Bake for 12 to 15 minutes. Makes 3
1/2 dozen
FIVE CUPS OF ANYTHING COOKIES
350 degrees F. 10 Minutes
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 tsp. Vanilla
1 tsp. Baking Soda
1/2 tsp. Baking Powder.
Add 5 cups of anything!
Cream margarine, brown sugar and white sugar until light and fluffy. Beat in
eggs and vanilla. Slowly add 1 cup flour, baking soda and baking powder, mix
thoroughly. Add remaining cup flour and 5 cups of whatever is available to
go in the cookies. (see note)
1. Drop on no-stickum spray sprayed cookie sheet and bake at 350 degrees for 10
minutes. 5 cups doesn't have to be as finely chopped. In the alternative,
2. Form into a log and refrigerate at least 2 hours up to 2 days. Slice
about 3/16 inch thick and put on cooking sprayed cookie sheet and bake at
350 degrees for 10 minutes. The 5 cups stuff needs be finely chopped or grated.
The following items are suggested for the 5 cups:
Oatmeal
Peanut butter
Dried fruit (finely diced)
Leftover Christmas fruit (finely diced)
Jam
Chocolate, butterscotch or vanilla chips (use mini chips in refrigerator
cookies)
Grated candy bars
Nuts (finely diced)
Cornflakes or Rice Crispies
Or anything else you have on hand that might go into cookies.
At least 3 cups of cereal or oatmeal plus 2 cups of anything else works well.
ROASTED RED PEPPER CROSTINI
SERVINGS: 6
1 red bell pepper, roasted, peeled and seeded
1/2 clove garlic
4 1/2 ounces fresh goat cheese
1/2 teaspoon balsamic vinegar
1/2 teaspoon pimenton de la vera (Note: Pimenton de la vera is a smoky Spanish
paprika that adds a distinctive note; if you can't find it, hot Hungarian
paprika will work, or you can just leave it out.)
1/4 teaspoon salt
1 tablespoon olive oil
12 slices rough country bread, preferably pane osso or batard
Remove a rough quarter of the pepper, cut it into thin slivers and set it aside.
With the motor running, drop the garlic through the feed tube of a food
processor and mince well. Add the 3/4 portion of the pepper and grind as smooth
as you can.
Add the goat cheese and grind again. There will still be little bits of red
pepper visible in the goat cheese. Stop, scrape down the sides and continue
processing until the mixture is smooth and light, about 45 seconds.
Add the vinegar, pimenton, salt and olive oil and process some more. You should
have about 3/4 cup. Cover tightly and set aside until ready to use. If it's
going to be longer than 30 minutes, refrigerate.
Toast the bread until golden just before serving. Spread a generous tablespoon
of the topping on each slice of bread and garnish with some of the thinly sliced
pepper (don't be too geometric with the garnish, a lazy strewing looks best).
RUGELACH
2 1/2 cups flour
1 cup unsalted butter, cut up
1 pkg cream cheese, softened
sugar
3/4 tsp cinnamon
9 Tbsp seedless raspberry or apricot preserves, divided
1 cup finely chopped pecans, divided
Pulse flour and butter in food processor until mixture resembles coarse meal.
Add cream cheese and process until dough holds together. Divide dough into
thirds. Flatten into disks; wrap and refrigerate 1 hour.
Heat oven to 350 deg. F. Grease a large cookie sheet and set aside. Combine
1 tbsp sugar and 3/4 tsp cinnamon in a cup. On a clean kitchen towel, sprinkled
generously with sugar, roll a disk into a 10-inch circle. Spread 3 tbsp
preserves evenly on top; sprinkle with 1/3 cup pecans and 1 tsp cinnamon-sugar
mixture. Cut circle into 16 wedges. Beginning at outer edge, roll up each wedge.
Transfer to prepared cookie sheet. Bake until golden, 15 to 20 minutes.
Immediately transfer to wire racks and cool completely. Repeat process with
remaining dough. Makes 4 dozen.
SALAD OF ROASTED PEPPERS AND RICOTTA SALATA
SERVINGS: 4 to 6
4 red bell peppers, or a combination of red and yellow peppers, roasted, peeled
and seeded
6 green olives, pitted and cut into slivers
1 1/2 teaspoons sherry or red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
2 anchovy filets, minced
1 tablespoon olive oil
2 ounces ricotta salata (Note: Ricotta salata is a moist, firm, tangy cheese; if
you
can't find it, use dabs of fresh goat cheese instead.)
Tear or cut the peppers into generous bite-size pieces. Toss together the
peppers and olives in a mixing bowl.
Combine the vinegar, garlic, salt and anchovies in a small bowl and whisk to
combine. Drizzle in the olive oil while continuing to whisk the mixture.
Pour the dressing over the peppers and toss to coat well. Turn the salad out
onto a serving platter. Using a vegetable peeler, shave off long shards of the
ricotta salata over top. Don't be stingy with the cheese. Serve immediately.
SAVORY WALNUT ROAST
1 cup ground bread crumbs
2 cups chopped walnuts
2/3 cup cooked rice
1 onion
3 eggs, beaten
Pinch of thyme
1 teaspoon poultry seasoning
3 tablespoons oil
2 tablespoons chopped parsley
2 tablespoons soy sauce
1/2 teaspoon salt
Mix all ingredients together and pour into an oiled baking pan. Bake
SCALLOPED SWEET POTATOES WITH PRALINES
Serves 10
Butter
Salt
3 pounds sweet potatoes (6 to 7 medium), peeled and sliced 1/2-inch-thick
1 1/2 cups cream, heated
1/4 cup light brown sugar
3 tablespoons flour
3 tablespoons unsalted butter, cut in pieces, room temperature
1/3 cup finely chopped pecans
Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In large
saucepan, cover potatoes with salted cold water by 1 inch and simmer about 5
minutes, until still crisp but not tender. Drain and rinse with cold water.
Arrange in overlapping rows in baking dish. (Can be covered and refrigerated up
to 8 hours at this point.) Pour cream over potatoes and bake, uncovered, 20
minutes.
In small bowl, combine sugar, flour and butter until crumbly. Add pecans.
Remove potatoes from oven and sprinkle top with sugar mixture. Bake until
potatoes are tender and topping is crisp and browned, about 30 minutes more.
Serve hot.
SMOTHERED STRING BEANS
SERVES: 4
1 tablespoon olive oil
1 sweet onion, cut into small dice
2 cloves garlic, minced
1 pound string beans, washed and trimmed
1/2 cup water
Coarse salt and freshly ground pepper
In a medium skillet, heat oil over medium heat. Add onions and cook, stirring
occasionally until edges begin to turn golden, about four minutes.
Add garlic and cook one minute more. Transfer to a pressure cooker.
Add string beans and water. Place the cooker over medium-high heat.
When the knob on top of the cooker rises and one red band appears, reduce heat
to medium to ensure proper pressure is maintained, and begin timing for three
minutes.
Remove the cooker from the heat and immediately run under cold water to stop the
cooking. When the cooker hisses and the knob recedes, the cooker has cooled and
is safe to open.
Remove string beans from cooker. Season with salt and pepper. Serve immediately
SOUR CREAM COVERED WALNUTS
1 cup light brown sugar
1/2 cup white sugar
1/2 cup sour cream
2 teaspoons vanilla
3 1/2 cups walnut halves
Dash of salt (optional)
Blend sugars and sour cream in pan on stovetop, stirring constantly until mix
forms a firm ball, or reads 246 degrees on candy thermometer.
Remove from heat, stir in salt and vanilla. Stir in nuts until coated.
Turn out on waxed paper and separate with forks. Let cool.
SOY GLAZED WALNUTS
Makes 2 cups
2 cups raw walnut halves
1/4 cup soy sauce
1 tablespoon unsalted butter, melted
2 tablespoons sugar
Preheat oven to 225 degrees. Line baking sheet with parchment paper. Place all
ingredients in large bowl and toss until nuts are well coated. Transfer nuts to
prepared sheet and arrange in single layer. Bake, stirring occasionally, until
golden, 30 to 35 minutes.
Remove from oven, immediately loosen nuts with metal spatula and set aside to
cool before serving. These go great with an Asian lager. Or sprinkle on vanilla
ice cream or mix into savory Asian dishes.
SPINACH HERB CHEESECAKE
12 appetizer or 8 main-dish servings.
2 large tomatoes, sliced
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup pine nuts, toasted
1/4 cup Italian-seasoned bread crumbs
2 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (15-ounce) carton ricotta cheese
1 (8-ounce) package feta cheese, crumbled
3 large eggs
4 cups loosely packed shredded fresh spinach
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 tablespoon chopped fresh dill
Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on
paper towels 10 minutes.
Process pine nuts in a food processor until ground. Stir together pine nuts,
bread crumbs and melted butter. Press into bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes. Cool in pan on a wire rack.
Beat cream cheese at medium speed with an electric mixer until creamy; add
ricotta cheese, feta cheese and eggs, beating until blended.
Stir in spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and
remaining 1/2 teaspoon pepper.
Pour into prepared crust. Bake at 325 degrees for 15 minutes.
Top with tomato slices, and bake 30 more minutes or until set.
Turn oven off; leave cheesecake in oven 20 minutes.
Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake and
carefully remove sides of pan; cool 10 more minutes.
Serve warm or cold.
STEMMED GLASS BARACREME
6 ounces Apricot jam
1 envelope (1 oz) gelatin
2 tablespoons lemon juice
1/2 cup heavy cream -- whipped
Put apricot jam into blender, and blend until apricots are incorporated to
become a thick sauce. Dissolve gelatin in lemon juice in a small double boiler
over hot water. Fold gelatin into apricot mixture. Chill in refrigerator until
lightly set for about 45 minutes. Fold the mixture into the whipped cream, pile
into stemmed glasses and chill until serving time. Serve with Christmas cookies.
Yield: 4 servings.
SUGAR AND SPICE WALNUTS
1 egg white, slightly beaten
2 1/2 tablespoons water
3/4 cup sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3 cups walnuts
Heat oven to 250 degrees.
Mix together all ingredients, except walnuts. Dip nuts into egg mixture. Arrange
nuts in single layer on a greased cookie sheet. Toss away any extra egg mixture.
Bake 45 minutes, or until nuts are golden brown.
SWEDISH GRAVLAX
20 appetizer servings
2 to 2 1/2 pounds boned, skinned salmon fillet
3 tablespoons aquavit, gin or vodka
1/4 cup white sugar
3 tablespoons coarse (kosher) salt
2 teaspoons black peppercorns, coarsely crushed
1 teaspoon whole allspice, coarsely crushed
2 cups coarsely chopped fresh dill
Cut fish in half crosswise to make two equal pieces. Rub aquavit on all sides of
fish. Mix sugar, salt, peppercorns and allspice; rub dry seasonings onto all
sides of fish. Spread 1/3 of dill in a 9-by-13-inch glass baking dish. Lay one
piece of fish on dill; sprinkle with another 1/3 of dill. Lay other piece of
fish on top of first, thick width to thin width. Top with remaining dill. Cover
tightly with plastic wrap. Place small cutting board or piece of plastic-wrapped
heavy cardboard on fish. Rest weight on top of board -- a brick or large cans of
juice work well. Refrigerate 3 days, turning fish about every 12 hours. (If left
longer than 3 days, the fish becomes too salty.)
Discard brine and scrape away most of seasonings. Pat salmon dry, then store,
airtight, in refrigerator for up to a week. To serve, thinly slice across grain
on diagonal. A long-bladed fish fillet knife or serrated bread knife works well.
Accompaniments: Sue Cam of San Jose served Swedish-style salmon with
pumpernickel bread, pickled onions, chopped raw red onions, sweet mustard and
yogurt showered with chopped dill. To serve as a canapé, spread a film of sweet
mustard on a square of party rye bread, top with a curl of gravlax and crown
with a mound of pickled onions.
GRAVLAX VARIATIONS
Mexican gravlax
Follow recipe for Swedish gravlax but use 3 tablespoons gold tequila in place of
aquavit. For dry seasonings, use 3 tablespoons packed brown sugar, 3 tablespoons
kosher salt, 2 tablespoons crushed black peppercorns and 1 teaspoon crushed
cumin seeds. For fresh herbs, in place of dill, use 1 cup chopped cilantro, 1/2
cup chopped parsley and 1 teaspoon chopped fresh oregano.
Accompaniments: Serve Mexican-style salmon with round tortilla chips, baguette
slices or mini bagel halves. For a quick sauce, combine 1 cup mild, chunky-style
salsa with 2 diced avocados. For a more assertive sauce, blend 1 cup Mexican
cream or sour cream and 1/2 teaspoon minced canned chipotle chiles in adobo
sauce, and salt to taste.
Japanese gravlax
Follow recipe for Swedish gravlax but use 3 tablespoons sake in place of
aquavit. For dry seasonings, use 1/4 cup white sugar, 3 tablespoons kosher salt,
1 tablespoon crushed black peppercorns, 1 1/2 teaspoons shichmi togarashi (a
Japanese spice blend; sold in Asian markets) and 1 teaspoon nori komi furikake
(a blend of roasted sesame seeds and dried seaweed bits). Use 1 teaspoon grated
fresh ginger in place of the dill.
Accompaniments: Cynthia Weeks of Ben Lomond served Japanese-style salmon with
rice crackers, a second dusting of nori komi furikake, Japanese pickled ginger
and wasabi dip. To make the dip, season 1/2 cup low-fat mayonnaise with 1 small
clove pressed garlic, 2 teaspoons lime juice and wasabi (Japanese horseradish)
to taste. Start with 1/4 teaspoon wasabi paste. To serve as a canapé, place a
curl of gravlax on a thin 2-inch round rice cracker or sesame water cracker, top
with a piece of pickled ginger and dust with tobiko (flying fish roe).
Greek gravlax
Follow recipe for Swedish gravlax but use 3 tablespoons Metaxa brandy in place
of aquavit. For dry seasonings, use 3 tablespoons white sugar, 3 tablespoons
kosher salt and 1 tablespoon crushed mixed pickling spices. For fresh herbs, use
1 1/2 cups coarsely chopped parsley and 1/2 cup chopped fennel (sweet anise)
fronds in place of dill.
Accompaniments: Serve Greek-style salmon with small rounds of Armenian cracker
bread or baguette slices. For a sauce, blend 1 cup yogurt with 1/3 cup sour
cream, 1/2 teaspoon dried thyme, 1/2 to 3/4 teaspoon ground sumac (sold in
Middle Eastern markets) and salt to taste. To serve as a canapé, curl a slice of
gravlax on a 1/4-inch round of English cucumber, top with a dollop of sauce and
dust with sumac.
SWEET AND SPICY CHICKEN
MAKES: 2 servings
3/4 pound boneless, skinless chicken breast
2 tablespoons flour
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
1 teaspoon olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
Place chicken between two pieces of wax paper or foil. Flatten with a meat
mallet to about 1/2-inch thick.
In a small bowl, mix flour, crushed red pepper, and salt and pepper to taste.
Heat oil in a nonstick skillet on medium-high heat.
Dip chicken breasts in the flour mixture, coating all sides. Sauté chicken three
minutes on each side.
While chicken cooks, mix honey and mustard together. Remove chicken to two
dinner plates and spread mustard sauce on top.
TAGLIARINI WITH WALNUTS
12 oz tagliarini (or 12 ounces spaghetti)
1/2 cup fresh parsley
3/4 cup bread crumbs
3/4 cup walnuts, ground
Salt, pepper and red pepper flakes, to taste
1/2 cup Marsala Olive Fruit Oil
4 garlic cloves, minced
1/2 cup Romano cheese, grated
1/2 cup water in which pasta was cooked
In non-stick large skillet on medium heat, add oil, garlic, walnuts and bread
crumbs. Cook stirring until toasted and golden brown.
Cook pasta with parsley until tender, drain. Place in large, shallow serving
bowl, cover with walnut mixture. Add water, salt, peppers; sprinkle with cheese.
TAMARIND CHUTNEY
Makes 2 cups
1 pound tamarind pulp (see Notes)
2 1/3 cups water
4 teaspoons cumin seeds
2 teaspoons black salt (see Notes)
1 teaspoon black peppercorns
1 teaspoon ground cardamom
2 teaspoons cayenne
5 teaspoons ground ginger
5 teaspoons ground fennel
1 1/3 cup jaggery (see Notes)
1 1/3 cup sugar
3/4 cup raisins
Salt to taste
Place tamarind in a heavy-bottomed saucepan with water. Cook over medium heat,
stirring constantly, until mixture acquires a sauce-like consistency. Remove
from heat, press through a strainer and cool.
Toast cumin seeds in a small skillet. Remove and cool. Place cumin seeds, black
salt, peppercorns, cardamom, cayenne, ginger and fennel in a clean coffee
grinder and whirl to make a fine powder. Strain mixture into a dry bowl.
In a saucepan, cook the tamarind, spices, jaggery, sugar and raisins, stirring
until jaggery and sugar are fully dissolved. Simmer for 5-6 minutes. Add salt to
taste. Force chutney through strainer into a separate bowl and cool. Stir and
refrigerate.
Notes: Black salt, tamarind pulp and jaggery are available in Indian markets.
Tamarind pulp is sold in a plastic-wrapped block, and jaggery -- boiled sugar
cane juice -- is packaged in lump form and must be grated before cooking. Sugar
is an acceptable substitute for jaggery.
VANILLA CREAM PIE
(With variations)
1 baked crust
3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbsp butter
1 tsp vanilla
MERINGUE:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbsp sugar
In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk. Cook
and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from
heat.
Stir small amount of hot mixture into the beaten egg yolks; immediately return
to the hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add
butter and vanilla. Pour into cooled baked pastry shell. Spread meringue on top,
seal it to edges of crust, and bake at 350 deg. F. for 12 to 15 minutes.
CHOCOLATE CREAM PIE: Increase sugar to 1 cup. Chop up two 1-oz squares
chocolate; add with milk.
BANANA CREAM PIE: Slice 3 bananas into cooled baked pastry shell. Top with pie
filling and meringue.
BUTTERSCOTCH PIE: Substitute brown sugar for sugar. Increase butter to
3 Tbsp.
COCONUT CREAM PIE: Add 1 cup flaked coconut. Sprinkle top of meringue with 1/3
cup coconut before baking.
WALNUT BUTTERSCOTCH COOKIES
1 egg
1 cup brown sugar
1/3 cup salad oil
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup broken nuts
Sift dry ingredients. Beat egg, add sugar and oil, then vanilla. Add sifted dry
ingredients and nuts.
Put into greased 8-inch square pan, bake at 350 degrees for 20-30 minutes.
Cut into squares when cooled.
WALNUT DROP COOKIES
MAKES: 5 dozen
1 tablespoon butter or margarine, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1/2 cup finely minced walnuts
Preheat oven to 350 degrees.
Grease a cookie sheet. Beat butter, sugar, eggs and vanilla until fluffy.
Combine flour, baking powder and salt, stir into sugar mix. Stir in chopped
nuts.
Drop by teaspoon, 2 inches apart on cookie sheet. Sprinkle minced walnuts on top
of cookies. Bake 8 to 10 minutes, or until slightly browned around the edges.
Cool on rack.
WESTERN WALNUT PIE
Filling:
2 1/4 cups packed brown sugar
3/4 cup margarine or butter, softened
4 eggs
1 cup light corn syrup
3/4 cup evaporated milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla
2 cups chopped walnuts
Heat oven to 325 degrees.
Line two (9-inch) pie pans with pastry. Set aside.
In large mixer bowl combine sugar, margarine and eggs. Beat at medium speed,
scraping bowl often, 2 to 3 minutes. Add remaining ingredients except walnuts.
By hand, stir in nuts. Pour into pastry shells.
Bake 55-65 minutes, or until knife inserted in center comes out clean.
Top with cool whip or ice-cream.
WHOLE WHEAT BANANA WALNUT BREAD
1/2 cup margarine
1 cup sugar
2 eggs, slightly beaten
3 medium bananas (1 cup mashed)
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon soda
1/3 cup hot water
1 cup chopped walnuts
Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas, blending
until smooth.
Sift flour with salt and soda; stir in whole wheat flour. Add dry ingredients to
wet ingredients alternately with hot water.
Stir in chopped nuts. Turn into a greased 9x5-inch loaf pan, or four mini-loaf
pans. Bake at 325 degrees for 1 hour and 10 minutes.
WINTER VEGETABLE STRUDEL
Serves 8
3 cups fresh chopped broccoli (1 large head)
3 cups fresh chopped cauliflower (1 large head)
3 cups carrots, cut into 1-inch chunks
4 tablespoons unsalted butter
1 large yellow onion, chopped
2 shallots, sliced
3 large eggs
3 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh tarragon
1 pound Swiss or cheddar cheese, shredded
14 sheets phyllo dough, covered with a damp towel to prevent drying out
Butter-flavored non-stick cooking spray or 1/2 cup melted butter, for brushing
2 tablespoons sesame seeds
The Easiest Hollandaise Sauce (see accompanying recipe)
Place broccoli, cauliflower and carrots in a steamer basket and steam until
crisp-tender. Cool. Melt butter in a skillet and cook onion and shallots until
soft, about 10 minutes. Cool. In a large bowl, combine eggs, parsley and
tarragon and beat well. Add cheese and toss. Add all of the vegetables and mix
well.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place
phyllo on a work surface, one sheet at a time, and spray or brush with butter.
Layer each piece of phyllo by stacking one on top of each other, brushing all
but the last top sheet. Spread vegetable mixture along the long edge, covering
from the middle to a 2-inch border at the edge. Fold in short sides of the dough
and then fold up from the filled edge, folding over rather than rolling, to
encase filling and to make a thick, flat roll. Transfer to baking sheet,
seam-side down. Spray or brush top with butter and sprinkle with sesame seeds.
Bake 30 to 35 minutes, until golden brown and flaky. Slide onto a serving
platter or cut into thick pieces with a serrated knife and serve with
hollandaise sauce.
Note: Can be made early in the morning, then covered with plastic wrap and
refrigerated until baking before dinner.
SHALOM FROM SPIKE & JAMIE |
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