-Cooking Light, April 2011
Cook 1 lb asparagus in boiling water 2' or until crisp-tender. Drain.
Heat 2 t EVOO in lg skillet over med-hi heat. Add 1.5 c halved grape tomatoes, 1/2 t minced fresh garlic and cook 5'. Stir in 2 T balsamic vinegar; cook 3'. Stir in 1/4 t salt.
Arrange asparagus on platter and top with tomato mixture, 3 T crumbled goat cheese and freshly ground black pepper.
07 May 2011
Flourless Almond Torte
-From ColinCowie.com
Ingredients
2 1/2 cups blanched almonds
1 1/2 cups sugar
7 eggs
Dash of salt
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
Powdered sugar
1. Preheat the oven to 350 F.
2. Butter a 10-inch springform pan, then line it with wax paper. Butter the paper.
3. In a food processor, combine the almonds and sugar. Process until the almonds are finely ground. Set aside.
4. Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.
5. In a large bowl of an electric mixer, beat the reserved egg whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.
6. Transfer the batter to the prepared pan and bake for 45 minutes, or until a wooden pick inserted near the center of the cake comes out clean.
7. Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar
Ingredients
2 1/2 cups blanched almonds
1 1/2 cups sugar
7 eggs
Dash of salt
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
Powdered sugar
1. Preheat the oven to 350 F.
2. Butter a 10-inch springform pan, then line it with wax paper. Butter the paper.
3. In a food processor, combine the almonds and sugar. Process until the almonds are finely ground. Set aside.
4. Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.
5. In a large bowl of an electric mixer, beat the reserved egg whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.
6. Transfer the batter to the prepared pan and bake for 45 minutes, or until a wooden pick inserted near the center of the cake comes out clean.
7. Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar
04 May 2011
Lacy Potato Kugel
-Kosher Palette Cookbook, via Food.com
Ingredients
6 large idaho potatoes, peeled
2 large onions, 1 diced and one quartered
4 large eggs, lightly beaten
5 tablespoons oil
2 -3 teaspoons salt
fresh ground pepper
1/4 cup potato starch
1 cup boiling water
1/4 cup oil
Directions
Preheat oven to 500 degrees.
Saute diced onion until nicely caramelized and golden.
While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
Squeeze out liquid and place in a large mixing bowl.
Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
Sprinkle starch on top.
Pour boiling water over starch and stir thoroughly.
Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
Carefully pour mixture into pan and bake for 20 minutes.
After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Ingredients
6 large idaho potatoes, peeled
2 large onions, 1 diced and one quartered
4 large eggs, lightly beaten
5 tablespoons oil
2 -3 teaspoons salt
fresh ground pepper
1/4 cup potato starch
1 cup boiling water
1/4 cup oil
Directions
Preheat oven to 500 degrees.
Saute diced onion until nicely caramelized and golden.
While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
Squeeze out liquid and place in a large mixing bowl.
Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
Sprinkle starch on top.
Pour boiling water over starch and stir thoroughly.
Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
Carefully pour mixture into pan and bake for 20 minutes.
After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Pickled Strawberry Jam
-NYTimes May 3, 2011 Adapted from Christina Tosi
Time: 20 minutes, plus cooling
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod.
1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
Yield: 3 cups.
Time: 20 minutes, plus cooling
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod.
1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
Yield: 3 cups.
14 January 2011
ORIGINAL RECIPE: Best potato salad
Microwave or boil 4 medium baking potatoes 10 min at high power or until just done. Chop warm potatoes into bite-size pieces.
In a 2-quart nonreactive mixing bowl, toss potatoes with 3 T apple cider vinegar, 1/2 t sugar, 1/4 t salt, freshly ground pepper to taste. Let sit for at least 10 minutes to absorb flavors and cool to room temperature.
Meanwhile, chop any or all of the following into bite-size pieces:
1/4 medium onion
Two 4-inch dill pickles (can substitute a few heaping tablespoons of pickle relish or sweet pickles, to taste)
1/2 small apple (red is best for color)
handful pitted black or green olives (sliced canned olives work just fine here)
3 hard-boiled eggs (optional)
Add to cooled potatoes. Add any or all of the following:
1/2 t dill
3 T chopped parsley
1/2 t sweet paprika
Fold in 1/2 c mayonnaise (fresh vegenaise is best) and 1 T mustard. Eat immediately or chill for several hours before serving.
Serves 6-8 as a side dish.
In a 2-quart nonreactive mixing bowl, toss potatoes with 3 T apple cider vinegar, 1/2 t sugar, 1/4 t salt, freshly ground pepper to taste. Let sit for at least 10 minutes to absorb flavors and cool to room temperature.
Meanwhile, chop any or all of the following into bite-size pieces:
1/4 medium onion
Two 4-inch dill pickles (can substitute a few heaping tablespoons of pickle relish or sweet pickles, to taste)
1/2 small apple (red is best for color)
handful pitted black or green olives (sliced canned olives work just fine here)
3 hard-boiled eggs (optional)
Add to cooled potatoes. Add any or all of the following:
1/2 t dill
3 T chopped parsley
1/2 t sweet paprika
Fold in 1/2 c mayonnaise (fresh vegenaise is best) and 1 T mustard. Eat immediately or chill for several hours before serving.
Serves 6-8 as a side dish.
11 November 2010
Pan-Seared Oatmeal With Warm Fruit Compote and Cider Syrup
-NYTimes veg thanksgiving 2010
Ingredients
Syrup:
2 cups apple cider
-------------------------
Compote:
2 cups water
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit bits
-------------------------
Oatmeal:
3 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided
Ingredients
Syrup:
2 cups apple cider
-------------------------
Compote:
2 cups water
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit bits
-------------------------
Oatmeal:
3 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided
Zucchini Cakes
-NYTimes veg thanksgiving, 2010
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Preparation
1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
4. Grate the onion into the bowl using the large holes of the box grater.
5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6.
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Preparation
1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
4. Grate the onion into the bowl using the large holes of the box grater.
5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6.
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