Posts Tagged ‘dairy recipes

21
May
14

Vegetable Cheese Rollups


[Reader Elisheva R. from Miami, Florida, sent us the following recipe and photo. I always liked cooking with beer and this is truly mouthwatering. It makes a great Shavuot recipe! CS]

Vegetable Cheese Rollups

VegCheeseRllUp

Serves 8

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced mushrooms
  • 1/2 cup broccoli florets
  • 1/2 cup beer
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces refrigerated crescent roll dough
  • 1/2 cup shredded mozarella cheese

Directions

  1. Preheat oven to 375 F. Melt butter in medium skillet over medium heat. Add onion and bell pepper, stir for about three minutes until tender. Add mushrooms, broccoli, beer, salt and black pepper. Cook for 5 minutes or so until liquid evaporates. Remove from heat and let it cool a bit.
  2. Separate crescent roll dough into 8 pieces. Sprinkle with 1 tablespoon cheese on wide end of each piece. Top with 1 tablespoon of the filling that has been cooling. Roll dough over filling, seal point closed and bend roll into crescent shape. Place on un-greased baking sheet.
  3. Bake 11 to 13 minutes or until rolls are golden brown. Serve warm.

Easy and fun to make, delicious to taste, I know, I prepared and ate it last evening.

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

29
May
13

Mushroom Omelet


A good healthy breakfast is easy to prepare, and what could be than to start with an omelet? From Dropping Acid – The Reflux Diet by Jaimie Koufman, M.D. & Jordan Stern, M.D. with French Master Chef Marc Bauer:

Mushroom Omelet

(Recipe and photo on page 81)

MushOmelette2

Serves  2

Ingredients

  • 4 eggs
  • 3 domestic mushrooms, about the size of a silver dollar (washed dried, cut in half to form 2 half spheres, then placed flat side down and sliced thin
  • 4 sprigs parsley (washed dried, stems removed, chopped fine)
  • 2 tbsp water or non-fat sour cream
  • 2 tbsp butter
  • salt to taste

(Notes: * You can use any variety of mushrooms, I love the flavor of shitake musrooms, but remember to remove their tough stems.
* Mushrooms cook best in a large pan and spread in a single layer, if the mushrooms are overcrowded, the water they yield will make them boil instead of sauté)

Directions

  1. Whisk the eggs with a fork.
  2. Add the water or non-fat sour cream, parsley, and salt.
  3. Preheat an 8 inch non-stick pan on medium heat.
  4. Spray the pan with non-stick spray. Add the mushrooms to the pan and spread evenly. When they are golden brown on one side, season with salt, flip and cook the other side until tender. Reserve the mushrooms on paper to absorb excess moisture and oil.
  5. Wipe the pan clean with a paper towel and preheat on medium heat.
  6. Add most of the butter(save a bitif you need for a second omelet) and cook until it froths and turns slightly brown.
  7. Immediately add half the egg mixture. (Repeat directions for the second omelet).
  8. Let the eggs coagulate for a few seconds. Remove from heat while stirring with a wooden spoon or high-heat rubber spatula.
  9. Return to the heatand bang the pan gently on the stove to remove air bubbles. Lower the temperature.
  10. When the mixture is almost set(it should not have any color), slide the omelet to the edge of the pan. Place almost half the reserved mushrooms on the center of the omelet.
  11. Fold one third of the omelet in the middle with a non-stick spatula.
  12. Fold the other third slightly overlappingthe middle and carefully lift onto a plate.
  13. You can brush the top with a little melted butter (optional)
  14. Sprinkle with some of the mushrooms and serve toast on the side.

Repeat for second omelet.

If you prefer a parve omelet, you can use margarine instead of butter, and parve sour cream instead of the dairy one.

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

// //

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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