Archive for July, 2013



08
Jul
13

Tonno alla Siciliana – Sicilian Tuna


Growing up as a very fat kid in Uruguay, in an all Italian block (in the midst of the Jewish area – go figure), meant being bullied a lot; until… my mother became the best Italian cook on the block. Suddenly everybody wanted to be invited to have a taste of her home-made pasta (Pasta Fatta in Casa), her Marinara or Margherita sauces, her Pizza Quattro Stagioni or the Piadina or the fat Sfinciuni, or breads like her Pane Siciliano, or Ciabatta, or that incredible Focaccia con Cipolle. Ahhh, quelli giorni!!!

This is one of her dishes, though I will confess… not being into fish – at the time – or anything that may have resembled one, I never touched it:

Tonno alla Siciliana – Sicilian Tuna

TunaSic

Serves 4

Ingredients

  • 4 tuna steaks, about 5 ounces each
  • 2 fennel bulbs, thickly sliced lengthwise
  • 2 red onions, sliced
  • 2 tablespoons extra virgin olive oil
  • crusty rolls, to serve

Marinade

  • 1/4 cup extra virgin olive oil
  • 4 garlic clove, finely chopped
  • 4 fresh red chili peppers, seeded and finely chopped
  • juice and finely grated lemon rind
  • 1 tablespoon finely chopped fresh parsley
  • salt and pepper

Directions

  1. Whisk all the marinade ingredients together in a small bowl. Put the tuna steaks in a large , shallow dish and spoon over a tablespoon of the marinade, turning until well coated. Cover and let marinade in the refrigerator for 30 minutes. Set aside the remaining marinade.
  2. Heat a stovetop grill pan over high heat. In a separate bowl, put the fennel and onions, add the oil and to toss to coat well. Add to grill pan and cook for 5 minutes on each side until it barely starts acquiring color. Transfer to four warmed serving plates, drizzle with the remaining marinade, keep warm.
  3. Add the tuna steaks to the grill and cook, turning once, for 5 minutes until firm to the touch but still moist inside. Transfer to the serving plates and serve immediately with crusty rolls.

Enjoy, gentle reader, enjoy!

CS

07
Jul
13

Potato, Mushrooms and Sour Cream Pie


Another 9 Days dish that can easily be made parve:

Potato, Mushrooms and Sour Cream Pie

PotMushPie

Serves 4

Ingredients

  • 2 tablespoons butter (or margarine, if you prefer to keep it pareve)
  • 1 pound potatoes, thinly sliced and parboiled
  • 2 cups sliced mixed mushrooms
  • 1 tablespoon chopped rosemary
  • 1 tablespoon snipped chives, plus extra for garnishing
  • 2 garlic cloves, crushed
  • 1/2 cup sour cream (for a pareve dish, substitute with this pareve sour cream recipe, or with Tofutti Sour Cream)
  • salt and pepper

Directions

  1. Grease a shallow round ovenproof dish with butter. Layer a quarter of the potatoes on the bottom of the dish. Arrange a quarter of the of the mushrooms on top of the potatoes and sprinkle with a quarter of the rosemary, chives and garlic. Continue making layers in the same order, finishing with a layer of potatoes on top. Pour the sour cream over the top of the potatoes. Season to to taste with salt and pepper.
  2. Cook in a preheated oven at 375 F., for about 45 minutes or until the top potatoes are golden brown and piping hot.
  3. Garnish with snipped chives and serve immediately

Enjoy, gentle reader, enjoy!

CS

07
Jul
13

Scrambled Eggs with Salmon


Since I did not get a chance to post about the superb grilled meat dishes I enjoyed together with some dear friends (Irving Schild and his wife Regina!) on the 4th, on a Pennsylvania lake, I’ll just keep those recipes for after the 9 Days. Let me assure you, however, that they were absolutely mouth watering and are well worth waiting for. Meanwhile, for the rest of the 9 Days we’ll regale you with some of our favorite dairy, vegetarian and fish recipes.

Scrambled Egg with Salmon

EggSalmn

Serves 4

Ingredients

  • 8 eggs
  • 1/2 cup MimicCreme
  • 2 tablespoons chopped fresh dill, plus extra for garnishing
  • salt and pepper
  • 3 1/2 ounces salmon, cut into small pieces,
  • 2 tablespoons butter (or margarine, if you will follow with a meat dish)
  • slices of toasted bread
  • 4 sprigs of dill, for garnishing

Directions

  1. Break the eggs into a large bowl and whisk together with the MimicCreme and dill. Season to taste with salt and pepper. Add the salmon pieces and mix to combine.
  2. Melt the butter in a large non-stick skillet and pour in the egg and salmon mixture. Using a wooden spatula, gently scrape the egg away from the sides of the skillet as it starts to set. Swirl the skillet slightly to allow the uncooked egg to fill the surface.
  3. When the eggs are almost cooked but still creamy, remove from the heat and spoon onto the prepared toast. Serve immediately garnished with a sprig of dill.

Enjoy, gentle reader, enjoy!

CS

02
Jul
13

Moroccan Fish Tagine


Because of Morocco’s interaction with other nations and cultures over the centuries, its cuisine is extremely refined with marked Berber, Moorish, Arab, Spanish and French influences – especially the first three. Cooks in the Royal kitchens of Morocco’s kitchens have refined the cuisine over the centuries and created the basis for one of the top cuisines in the Mediterranean basin.

Though I’ve not always been a fish lover, I’ve made this dish before and it was absolutely delicious every time:

Moroccan Fish Tagine

FishTagne

Serves 4

  • 2 tablespoons oil
  • 1 large onion finely chopped
  • pinch of saffron
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 7 ounces canned chopped tomatoes
  • 1 1/4 cups fish stock *
  • 4 small red snappers, cleaned, boned with heads and tails removed
  • 1/2 cup pitted green olives
  • 1 tablespoon chopped preserved lemon
  • 3 tablespoon chopped fresh cilantro
  • salt and pepper

Directions

  1. Heat the oil in a flameproof casserole. Add the onion and gently cook over low heat, stirring occasionally, for 10 minutes, or until softened but not colored. Add the saffron, cinnamon, coriander, cumin, and turmeric and cook for additional 30 seconds, stirring constantly.
  2. Add the tomatoes and stock and stir well. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. Uncover and simmer for 20 to 35 minutes, or until thickened.
  3. Cut each red snapper in half, then add the fish pieces to the casserole, pushing them down into the liquid. Simmer the stew for an additional 5-6 minutes, or until the fish is just cooked.
  4. Carefully stir in the olives, preserved lemon and cilantro. Season to taste with salt and pepper and serve immediately.

* Fish Stock

Makes about 5 1/2 half cups

Ingredients

  • 1 lb 7 ounces white fish heads, bones, and trimmings, rinsed
  • 1 onion, sliced
  • 2 celery stalks, chopped
  • 1 carrot, sliced
  • 1 bay leaf
  • 4 fresh parsley sprigs
  • 4 black peppercorns
  • 1/2 lemon, sliced
  • 5 1/2 cups water
  • 1/2 cup dry white wine
  1. Cut out and discard the gills from the fish heads, then place the heads, bones, and trimmings in a large pan.
  2. Add all the remaining ingredients and gradually bring to a boil, skimming all the foam that rises to the surface.
  3. Partially cover and simmer for 25 minutes.
  4. Strain the stock without pressing down on the contents of the strainer. Let cool, cover, and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.

Enjoy, gentle reader, enjoy!.

CS

02
Jul
13

Beef Curry


Spicy and delicious!

Beef Curry

BeefCurry

Serves 4

ingredients

  • 3 tablespoons corn oil
  • 4 onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 inch piece of fresh ginger, finely chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 pound 7 ounces ground beef
  • 7 ounces canned chopped tomatoes
  • 2 tablespoons chopped fresh cilantro
  • salt

Directions

  1. Heat the oil in a skillet. Add the onion, garlic and ginger and cook over low heat,  stirring occasionally, for 5 minutes and cook, stirring occasionally for an additional 3 minutes.
  2. Add the ground beef, increase the heat to medium and cook stirring frequently  and breaking it up with a wooden spoon, for 8 to 10 minutes until evenly browned. Stir in the tomatoes and season to taste with salt. Reduce the heat, cover and simmer stirring occasionally, for 15 minutes. Uncover the pan and cook for an additional 5 minutes.
  3. Taste and adjust the seasoning, add salt as needed. Transfer the curry to a warmed serving dish; sprinkle with cilantro and serve.

Enjoy, gentle reader, enjoy!

CS

01
Jul
13

Hamburgers with Beets – Variation on a Theme


I always liked hamburgers, what carnivore doesn’t? I’m always on a quest to find new ways of making them, I was – therefore – pleasantly surprised with this delightful recipe (and photo) sent in by Ziva A. from Lakewood, NJ:

Hamburgers with Beets

hambger

Serves 4

Ingredients

  • 3 teaspoons canola oil
  • 1 onion, finely chopped
  • 1 pound 7 ounces ground beef
  • 1 medium egg, slightly beaten
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon paprika
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped cooked beets
  • 2 tablespoons pareve sour cream (I use Tofutti brand)
  • 4 tablespoons margarine
  • 4 eggs
  • salt and pepper

Directions

  1. Heat 1 teaspoon of the oil in a skillet. Add the onion and cook over low hea, stirring occasionally, for 5 minutes, until softened
  2. Transfer the onion to a large bowl and add the ground beef, egg, wine vinegar, paprika and capers. Mix well with your hands. Add the beet and parve sour cream, season to taste with salt and pepper, mix well again. Shape the mixture into 4 patties.
  3. Melt 2 tablespoons margarine with the remaining oil in the skillet. Add the hamburgers and cook over medium heat for 6 minutes on each side, or until well browned. Remove with a spatula and drain on paper towels.
  4. Melt the remaining margarine in a skillet. Break 2 eggs into separate cups and slide them into the skillet. Immediately collect the whites around the yolks with a spatula to keep them neat and separated. Cook until the whites have set but the yolks are still runny. Cook the remaining eggs the same way in the remaining margarine. Transfer the burgers to a warmed serving plate, top with the fried eggs and serve immediately.

Enjoy, gentle reader, enjoy!

CS

01
Jul
13

Beef and Pepper Stew


Being a hardcore carnivore (I grew up in Uruguay, what do you expect?!?!?), and busy while looking for interesting recipes I came across this one, which I promptly adapted from Mmmm… Casseroles, published by Parragon Books Ltd. in 2010:

Beef and Pepper Stew

Photo from Mmmm... Casseroles, on page 31

Photo from Mmmm… Casseroles, page 31

Serves 4
Ingredients

  • 1 pound beef
  • 1 1/2 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, crushed
  • 1 green chilli pepper, seeded and chopped
  • 3 celery stalks, sliced
  • 4 whole cloves
  • 1 tablespoon ground allspice
  • 2 tablespoons  hot pepper sauce
  • 2 1/2 cups beef stock (*)
  • 8 ounces squash, seeded, peeled and cut into small chunks
  • 1 large red pepper, seeded and chopped
  • 4 tomatoes coarsely chopped
  • 1/2 cup okra, trimmed and halved

Directions

  1. Trim any fat from the beef and cut into 1 inch chunks. Toss the beef in the flour until well coated and reserve any remaining flour.
  2. Heat the oil in a large-bottom pan and cook the onion, garlic, chilli pepper, celery, cloves and allspice, stirring for 5 minutes until softened. Add the beef and cook over high heat, stirring frequently for 3 minutes or until browned on all sides. Sprinkle in the reserve flour and cook, stirring constantly for an additional 2 minutes before removing from the fire.
  3. Add the hot pepper sauce and gradually stir in the stock, then return to the fire and bring to a boil while stirring. Reduce the heat, cover and let simmer, stirring occasionally for 1 1/2 hours.
  4. Add the squash and bell pepper to the pan and simmer for an additional 15 minutes. Add the tomatoes and okra, simmer for an additional 15 minutes, or until the beef is tender. Serve immediately; cooked rice makes a perfect side for this dish.

Enjoy, gentle reader, enjoy!

CS




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