Archive for the 'dairy recipes' Category

25
Jul
13

Baby Spinach Salad with Roasted Strawberries


While looking for easy to prepare,  nice summer salads, we came across this one in Williams Sonoma‘s New Flavors for Salads – Classic Flavors Redefined:

Baby Spinach Salad with Roasted Strawberries

From book, page 37 - Photo by: Kate Sears

From book, page 37 – Photo by: Kate Sears

The flavor of this salad sparkles with the bright acidity of red wine vinegar, its tartness tempered by the sweetness of fresh orange juice. Roasting strawberries with a bit of sugar intensifies their fruitiness and softens their texture, creating a nice counterpoint to the salty cheese and crunchy toasted almonds.

Ingredients

  • large strawberries, 2 pints (1 pound total weight)
  • extra-virgin olive oil, 8 tablespoons
  • sugar, 1 tablespoon, plus 2 teaspoons
  • sea salt and freshly ground pepper
  • fresh orange juice, 1/4 cup
  • fresh tarragon leaves, 4 teaspoons finely chopped
  • blanched whole almonds, 1 cup toasted *
  • baby spinach, 9 cups
  • pecorino romano cheese, 9 ounces shredded

Preheat the oven to 400 F.

Using a pairing knife, hull the strawberries** and cut them in half lengthwise. Spread the berries on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with with 2 teaspoons sugar, 1/4 teaspoon salt, and several grinds of pepper. Toss to coat the berries evenly, then spread them out again. Roast until softened, about 10 minutes. Let cool to room temperature.

In a small nonreactive bowl, whisk together the vinegar, or orange juice, tarragon, the 3 tablespoon sugar, 1/4 teaspoon salt, and several grinds of pepper until the sugar dissolves. Slowly whisk in the remaining 6 tablespoons olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.

In a small bowl, stir together the almonds and 1/4 teaspoon salt in a large bowl, combine the spinach, 3/4 teaspoon salt and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings. Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve right away.

Makes 6 servings

* toasting nuts and seeds

Toasting nuts and seeds crisps their texture and lightly browns them, giving them a rich full flavor. Be sure to let toasted nuts and seeds cool to room temperature before use.

in the oven Scatter the nuts or seeds in an even layer in a baking dish or on a rimmed baking sheet. Toast in a 325 F. oven stirring once or twice, until fragrant and slightly darkened in color , 5-10 minutes, depending on the size and quantity of the nuts or seeds.

on the stove top Place the nuts or seeds in an even layer in a frying pan. Toast over medium heat , stirring or shaking the pan often, until fragrant and slightly darkened in color, 2-5 minutes, depending on the size and quantity of the nuts or seeds.

** hulling strawberries

Hull fresh strawberries after washing them and just before use.

  1. Insert the tip of a pairing knife – Insert the sharp tip of a pairing knife at a slight angle just below the stem areauntil the tip of the knife reaches the center of the berry.
  2. Trim and pull off the top – Cut around the stem area, rotating the berry to make a circular cut. Gently pull or pry off the top.

Enjoy, gentle reader, enjoy!

CS

10
Jun
13

White Chocolate Ice Cream in a Cookie Cup


I still haven’t been able to kick my chocolate habit, therefore I just had to try this one from Jacqueline Bellfontaine‘s What’s Cooking Chocolate:

White Chocolate Ice Cream in a Cookie Cup

Photo by: St John Asprey, page 195

Photo by: St John Asprey, page 195

Serves 6

Ingredients

Ice Cream

    • 1 egg
    • 1 egg yolk
    • 3 tbsp superfine sugar
    • 5 1/2 oz white chocolate
    • 1 1/4 cups milk

2/3 cup

      heavy cream

**Cookie Cup

  • 1 egg white
  • 4 tbsp superfine sugar
  • 2 tbsp all-pupose flour, sifted
  • 2 tbsp unsweetened cocoa, sifted
  • 1 tbsp butter, melted

Directions

  1. Place baking parchment on 2 cookie sheets. To make the ice cream, beat the egg, egg yolks, and sugar. Break the chocolate into pieces and melt in a double boiler with 3 tablespoons of the milk. Heat the milk until almost boiling and pour into the  the eggs beating. Place over a pan simmering water and cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon. Beat in the chocolate. Cover with dampened  baking parchment and cool.
  2. Whip the cream until just holding its shape and fold into the custard. Transfer to a freezer container and freeze the mixture for 1-2 hours until frozen 1 inch from the sides. Scrap into a bowl and beat until smooth. Refreeze until smooth. Refreeze until firm.
  3. To make the cups, beat the egg white and sugar together. Beat in the the flour and cocoa, then the butter. Place 1 tbsp of mixture on one sheet and spread out to a 5″ round. Bake in a preheated oven at 400 F for 5 minutes. Remove and mold over an upturned cup. Let set, then cool on a wire rack. Repeat to make 6 cups. Serve the ice cream in the cookie cup.

** Heavy Cream Substitute

  • 3/4 cup MimiCreme
  • 1 1/2 tbsp unflavored powdered gelatin
  1. Stir together until fully blended
  2. Use in place of one cup of heavy cream.

Enjoy, gentle reader, enjoy! I certainly did.

CS

22
May
13

Pizza Fiorentina


As a lifelong pizza connoisseur I can’t wait to make it this evening! From 365 Ways to Cook, by Firefly Books (page 150):

Pizza Fiorentina

pizza-fiorentina

Serves 4
Preparation time: 10 minutes (plus making the pizza dough*)
Cooking time: 7-8 minutes per pizza

Ingredients

  • 1 tablespoon olive oil, plus extra for drizzling and grazing
  • 2 cloves garlic, crushed
  • 1 pound baby spinach leaves
  • 1 Basic Pizza Dough recipe *
  • all purpose flour for, for dusting
  • 3/4 cup tomato sauce
  • 7 ounces mozzarella cheese, chopped
  • 20 black olives
  • 4 eggs
  • salt and pepper

Directions

  1. Heat the oil in a large frying panwith the garlic for 15 seconds, add the spinach and cook over high heat for 1 to 2 minutes, until just wilted.Season lightly with salt and pepper
  2. Heat a baking sheet in a preheated 475 F. oven. Place 1 pizza dough ball on a 9 inch pizza pan, Push down on the dough with your fingertips, pressing it out to fill the pan, leaving the border slightly thicker. If you get any tears, forcefully pinch the dough around the hole together.
  3. Soon 3 tablespoons of sauce over the base  and scatter wityh a quarter of the mozzarella, spinach and olives. Crack 1 egg onto the pizza, drizzle with oil to glaze. remove the baking sheet from the oven, slide the pan onto it, then quickly return to the oven. Bake for 7 to 8 minutes, until crisp and risen. Serve immediately. As the first pizza cooks prepare the next for the oven.

—xOx—XoX—xOx—

From page 7:

* Basic Pizza Dough

Makes 4
Preparation time: 15 minutes, plus rising

Ingredients

  • 1/4 ounce fresh yeast or 1 teaspoon instant dry yeast
  • 1 pinch of granulated sugar
  • 4 cups all-purpose flour, plus extra for dusting
  • 1 1/3 cup lukewarm water
  • 1 1/2 teaspoon salt

Directions

  1. Disslove the yeast in a bowl with the sugar, 2 tablespoons of the flour and 1/4 cup of water. Leave to stand for 5 minutes, until the mixture starts to form bubbles. then add the remaining water. Add the salt and half the remaining flour and stir with one hand until you have a paste-like mixture. gradually add all the remaining flour, working the mixture until you have a moist dough.
  2. Shape the dough into a ball, cover with a moist cloth and leave to rest in a warm place for 5 minutes.
  3. Lightly dust a work surface with flour and knead the dough for 10 minute, until smooth and elastic. Shape into 4 equal-sized balls and place, spaced apart, on a lightly oiled baking sheet. Cover with a moist cloth and leave to rise in a warm place for 1 hour.

Enjoy, gentle reader, enjoy!

CS

13
May
13

Meyer Lemon Cheese Pie Cheesecake


A great variation on the theme of cheesecakes, from none other than Marye Audet‘s Restless Chipotle blog:

Meyer Lemon Cheese Pie Cheesecake

Photo by: Restless Chipotle

Photo by: Restless Chipotle

Go to Marye’s blog for the recipe…

By the way, we’ve reposted one of Marye’s recipes before, Roast Chicken with Citrus and Aromatics. Everytime we make it, the taste and the aroma get better and better!

Enjoy, gentle reader, enjoy!
CS

12
May
13

Queso Blanco Pull Apart Bread


In scouring the web for some great recipes we’ve come across one that we know you’ll love. From Evil Shenanigans:

RECIPE AND PHOTOS © 2013, EVIL SHENANIGANS

Queso Blanco Pull Apart Bread

Author: Kelly Jaggers
Recipe type: Bread
Cuisine: Tex-Mex
Prep time:  40 mins
Cook time:  30 mins
Total time:  1 hour 10 mins
Serves: 8

Photo by: Evil Shenanigans

Photo by: Evil Shenanigans

Ingredients

  • 8 tablespoons butter, divided
  • 2 jalapeno peppers, seeded and minced
  • 2 serrano peppers, seeded and minced
  • ½ medium onion, finely chopped (about ⅔ cup)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon smoked paprika
  • 2 cloves garlic, minced
  • ¾ cup beer, heated to 110F (any ale will do)
  • 2 tablespoons water
  • 1¼ teaspoons dry active yeast
  • 2¼ cups all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon baking powder
  • ½ cup shredded sharp white cheddar cheese
  • ½ cup shredded Monterrey jack cheese

Directions

  1. In a medium skillet over medium heat add 1 tablespoon of butter.
  2. Once the butter foams add the diced peppers and onions. Cook, stirring frequently, until the mixture begins to soften, about 1 minute. Add the chili powder, cumin, coriander, and smoked paprika and cook until the spices are very fragrant, about 1 minute. Add the garlic and cook for 30 seconds. Divide the mixture in half, placing one half in the work bowl of a stand mixer and the other half in a medium sized mixing bowl. Allow to cool to room temperature.
  3. In a small bowl combine the beer, water, and yeast. Let the mixture stand until very foamy, about 10 minutes. Pour the yeast mixture into the work bowl with the pepper mixture along with 2 tablespoons of melted butter, flour, salt, and baking powder. Mix with the dough hook for 3 minutes on low speed. Check the hydration – the dough should form a smooth ball that is fairly sticky. Add additional flour if needed to achieve the right consistency. Increase the speed to medium and continue mixing for 5 minutes.
  4. Turn the dough out onto a lightly floured surface and shape into a smooth ball. Place the ball into a bowl that is lightly coated with non-stick cooking spray. Spray the top of the ball lightly, cover and let the dough proof until double in bulk, about 2 hours.
  5. Once the dough has proofed turn it out onto a lightly floured surface. Dust the top of the dough lightly with flour, and with the palm of you hand lightly press out any large air bubble. Roll the dough out into an approximately 18×12-inch rectangle.
  6. Melt the remaining butter and brush half of the melted butter on the dough. Spread over the remaining pepper mixture and both the shredded cheeses. Slice the dough into 8 strips and place the strips into two stacks of four strips each. Cut each stack into 4 equal pieces.
  7. Brush the inside of a 10-inch loaf pan with the melted butter. place the stacks into the buttered pan so the cut sides face up. Pour over any remaining butter, cover, and let rise until the dough holds a finger mark when gently pressed about 1½ hours.
  8. Heat the oven to 350 F. Bake the bread for 25 – 30 minutes, or until the bread is golden brown and sounds hollow when gently thumped on the top. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool. Serve warm.
Photo by: Evil Shenanigans

Photo by: Evil Shenanigans

Since the shape of this is very different from traditional breads, there is little chance to forget that it is a dairy rather than a parve product.
Enjoy, gentle reader, enjoy!

CS

// //

10
May
13

Kusa b’Jibn: Zucchini-Cheese Frittata


I found the following delicious recipe in Poopa Dwek‘s Aromas of Aleppo:

Kusa b’Jibn: Zucchini-Cheese Frittata

ZuchCheeFritt Yield: 4-6 servings

Ingredients

  • 2 pounds zucchini or yellow squash chopped (about 5 cups)
  • 1 onion finely chopped
  • 3 tablespoons vegetable oil
  • 6 eggs, beaten
  • 1 pound Muenster cheese, grated
  • 1 teaspoon kosher salt
  • 1 tablespoon butter, cut into 6 pieces

Directions

  1. Preheat oven to 350 F.
  2. In a large skillet saute the squash and onion in the vegetable oil for 8 minutes, or until the squash is crisp-tender.
  3. In a large bowl, combine the eggs, cheese, squash-onion mixture and salt. Stir well
  4. Pour the contents into a 2-quart baking dish. Dot the top of the mixture with butter. Bake, uncovered, for 40 minutes or until lightly browned.

Enjoy, gentle reader. Enjoy!

CS

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//

09
May
13

Beer Cheese Soup


With Shavuoth fast approaching what better than a delicious dairy soup? From Pam ReissSoup – A Kosher Collection:

Beer Cheese Soup

BeerSoup

Serves 8

Ingredients

  • 1/2 small yellow onion, peeled and finely chopped
  • 1 small carrot, peeled and finely chopped
  • 2 tbsp olive oil
  • 3 cups beer
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup half and half
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb grated cheddar cheese
  • 1 cup, air popped popcorn for garnish

Directions

Use whatever beer you like to drink. Using a lighter beer will make the flavor of the soup subtler  than a dark beer. It’s a rich soup, so go easy!

Over medium low heat, sweat the vegetables in olive oilfor 12 to 15 minutes, until they are wilted but not brown.

Add the beer and bring it to a simmer. Allow the soup to simmer gently for 10 minutes.

In a separate bowl, whisk together the flour, milk and half-and half. Whisk the this mixture, along with the salt and pepper, into the soup and bring the soup back to a simmer. Cook for 3 to 5 minutes, allowing the flour to cook and the soup to thicken.

Using a whisk, add the cheese to the soup slowly, mixing well. Whisk until the cheese is completely incorporated

Serve the soup with popcorn for a garnish.

Enjoy, gentle reader, enjoy!

CS

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10
Dec
12

Donuts, Donuts, Donuts – It’s Chanuka!


Chanu2Tonight we lit the second Chanuka candle and what better way to celebrate than with our dear friend Geila Hocherman‘s (kosherrevolution.net) recipe for doughnuts?

© 2012 Geila Hocherman. All Rights Reserved
It’s Chanuka and Jewish tradition calls for oil fried dishes, such as latkes – potato pancakes; sufganyot – jelly-filled doughnuts and more. Jelly filled doughnuts never appealed to me, so here is my version of doughnuts.

(Videos to follow)

Makes 36 small donuts

  • 2 ½ cups flour
  • 1 packet of yeast
  • 2 tbsp. sugar
  • ¼ cup warm water
  • ¾ cup milk – cow, soy, almond, and cashew…warmed
  • 2 ½ tbsp. shortening- softened
  • 1 egg
  • ¼ cup sugar
  • oil for frying

1.Sprinkle the yeast over the warm water with the 2 tablespoons of sugar. Mix well until there are no lumps, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. ,(You can also put in in the refrigerator for a slow overnight rise. Just bring the dough to room temperature before continuing.) Dough is ready if you touch it, and the indention remains. About 1 hour.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured 3-inch cutter. * (See note) Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Heat oil in a deep fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Optional glaze

  • 2 cups
  • Confectioner’s sugar
  • 1-tablespoon corn syrup
  • 2-4 tablespoons of water
  1. Place sugar. Corn syrup and vanilla in a bowl and mix well. Add water 1 tablespoon at a time, mixing well after each addition.  Continue until you reach desired consistency.  It should be liquid but not runny.
  2. Submerge doughnut half way, turn over, and place on a cooling rack to set

NOTE: At this point the formed doughnuts can be refrigerated overnight, brought to room temperature the next day, and then rise before baking.  You can also freeze them on a cookie sheet.

Geila

When we taped the video for this recipe at Geila’s kitchen I had the pleasure of tasting these doughnuts, I made them myself and served them this evening. I found them easy to make and utterly delicious!

CS

06
Aug
12

Halloumi Cheese


Ever since I tasted a Halloumi Salad - pictured below – almost 3 years ago, at u café (1436 Lexington Avenue, Bet E. 93rd E. 94th St, New York, NY 10128 – In Manattan’s Upper East Side – Telephone: 212.427.8223), I’ve been looking for this particular cheese.

Having tasted it, I understood why this is a favorite in the Eastern Mediterranean basin. I finally found some at Pomegranate Supermarket and here’s is what I concocted early evening:

Deep-fried Halloumi

Serves 2

Ingredients

  • Vegetable oil for deep-frying
  • 5 ozs halloumi, cut into slices
  • 1/3 cup flour
  • 2 eggs
  • milk
  • 1/2 cup of breadcrumbs

Directions

  1. Pour enough in a large pan to fill about a third and heat it. Dip the halloumi rectangles in flour.
  2. In a bowl whisk the eggs and a bit of milk together. Dip the floured cheese in the egg mixture.
  3. Put the breadcrumbs in a bowl and coat the halloumi with them.
  4. Deep fry the breaded cheese in the oil for about 3 minutes, until faintly golden. Use a slotted spoon as you take them out of the hot oil and drain on paper towels. Put them on a preheated toaster oven grill for about 30 seconds.
  5. Arrange the slices on a serving plate and serve with melted butter (as I did), tomato sauce, or salsa.
  6. I added some sliced cherry tomatoes and cucumbers on the side, but I might even more if I had the halloumi slices with roasted peppers.

In Cyprus and Greece they like to grill these slices, they are a favorite summer fare, especially when partnered with watermelon. Since it is quite salty, the cheese should be rinsed before use to wash away some of the excess.

Enjoy, gentle reader, enjoy. I did!

CS

02
Aug
12

Insalata Caprese


This classic Neapolitan dish is truly a celebration of summer. Easy to prepare and made from simple ingredients it is, however, only as good as the quality of its components.

The tomatoes must be sweet and juicy; the basil should be fresh and very aromatic, the pepper freshly ground.

Insalata Caprese

Serves 6

Ingredients

  • 1 lb fresh mozzarella cheese, sliced 1/4 inch thick
  • 4 large vine-ripened tomatoes, sliced 1/4 inch thick
  • 1 cup fresh basil leaves
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons drained capers
  • 1/4 cup extra virgin olive oil

Directions

In a bowl alternate the layers of tomato, mozzarella, and basil leaves. Sprinkle with the capers, season with sea salt and pepper.

Coincidentally, the salad sports the red, green and white colors of the Italian flag. Simple, refreshing and delicious, this salad is a feast to the eyes, the nose and the palate; it is a true paean to the joy of any occasion!

Enjoy, gentle reader, enjoy!

CS




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