Archive for July, 2013

28
Jul
13

Even More Adult Drinks!


We received numerous requests to post more adult drinks; I found these in Michael SchwartzGenuine Food, having tried them with some friends, I can attest they are absolutely delicious:

Passion Fruit Soda

Photo by: Ben Fink - on page 218

Photo by: Ben Fink – page 218


SERVES 2 – This combo was born out the remake of a classic cocktail, the Hurricane. Passion fruit adds a tropical flavor and I just love the crunch of the seeds. The result is a tantalizing and refreshing mix using one of South Florida’s most delicious fruits.

  • 2 ounces (1/4 cup) fresh passion fruit pulp and seeds
  • 2 ounces (1/4 cup) freshly squeezed orange juice
  • 2 ounces (1/4 cup) freshly squeezed lime juice
  • 2 ounces (1/4 cup) agave nectar
  • Ginger ale
  • Fresh mint leaves for garnish

Stir together the passion fruit, orange juice, lime juice and agave in a measuring cup

Fill 2 highball glasses with ice and divide the fruit mixture between them, Top each off with ginger ale. Garnish with mint sprigs.

xOx-xOx-xOx

Bulletproof Manhattan

Photo by: Ben Fink - page 223

Photo by: Ben Fink – page 223


Serves 2 - I’m a bourbon drinker, and this reinvented classic cocktail shows of my favorite whiskey in style.  I replace the typically used sweet vermouth with the deep sweet-and-sour flavor of cherries, balanced by the spicy undertone of fresh rosemary and warmth of good bourbon.

  • One 8 ounce jar Amarena Italian cherries or any quality jarred or canned cherries in syrup *
  • 1 fresh rosemary sprig, plus more for garnish
  • 4 ounces (1/2 cup) bourbon **
  • juice of 1/2 lemon

Strain the cherry syrup into a small pot and add 1/2 cup water. Toss in the rosemary and place over medium heat.  Simmer for 2 to 3 minutes, remove from the heat, and let the rosemary steep in the cherry syrup and chill in the refrigerator for at least 1 to 2 days.

Combine the bourbon, lemon juice, and 2 ounces (1/4 cup) of the cherry syrup in a shaker with ice; shake it up really well to break the ice into shards.  Strain the cocktail into 2 chilled martini glasses. Spear a couple of cherries each on 2 rosemary sprigs and use to garnish the cocktail.

xOx-xOx-xOx

* I could not find Amarena cherries with an hechsher in my Brooklyn neighborhood; I used Maraschino cherries, which did have an hechsher, instead.
** I used Evan Williams as the bourbon.

Enjoy, gentle reader, enjoy!

CS

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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

23
Jul
13

Sòlo – Revisited


We’ve reviewed Sòlo in its prior incarnation (here, and here), so why are we reviewing it again? Sòlo (550 Madison Avenue; New York, NY 10022; Telephone: 212.833.7800 – in the atrium of the SONY building), has reinvented itself as a dairy restaurant. We liked it as a meat eatery, now it changed… We had more than enough confidence in Prime Hospitality Group‘s Corporate Chef David Kolotkin so we decided to give it a try and see what a former meat restaurant turned dairy could do…

SYR had an out of town guest, whose home cooking is the stuff legends are made of (I should know, I’ve stayed in their guest house many a time over the years!), and she came with me. We chose a busy time, on a busy night, with last minute reservations to best test the service. As soon as we were assigned a table, we found ourselves in the able hands of Eka Halim, waiter extraordinaire!

kosher-scene-copyright-copy21

Fritto Misto all' Italiana

Fritto Misto all’ Italiana

We started our repast with Fritto Misto all’ Italiana, an assorted plate of rice balls, potato croquettes, eggplant and zucchini served with a trio of unique dipping sauces. The tastes were subtle yet definite, the sauces, rather than overpowering, introduced nice variations; we both loved it!

We segued with Big Eye Tuna Tartare - a raw big eye tuna, local farmed apples, roasted pine nuts, marinated in a red wine vinaigrette, served chilled – and Branzino Carpaccio…

Branzino Carpaccio

Branzino Carpaccio

…it consisted of raw, thinly sliced white fish, citrus  salt and capers, drizzled with an artisanal imported Italian olive oil and squeezed lemon.

Both were scrumptious; it was obvious the combination of ingredients was done with as much attention, as much focus on the final result, as the old master painters of the Renaissance put into the mixing of their colors!

Next we tried Eggplant Parmeggiana, slow baked alternating layers of eggplant with tomato sauce, parmesan and daily homemade mozzarella. Every ingredient shone on its own as well as a member of a well choreographed ballet on my palate. Wooow!

Before trying the pastas we had a Warm Goat Cheese Salad, with hazelnut crusted goat cheese croquette, arugula, roasted beet medley, caramelized local market pears, haricots verts drizzled with a red wine vinaigrette. Superbly balanced flavors. We segued into Rigatoni alla Carbonara Vegetariana

Rigatoni alla Carbonara Vegetariana

Rigatoni alla Carbonara Vegetariana

The rigatoni pasta came with with zucchini, garden basil, imported pecorino romano cheese, eggs, cracked black pepper and cream. Richly flavorful!

We followed with Homemade Truffle & Butternut Squash Ravioli, with truffle Parmesan sauce and sliced black truffle…

Homemade Truffle and Butternut Squash Ravioli

Homemade Truffle and Butternut Squash Ravioli

…the Parmesan sauce gave it all a superb taste without overpowering anything else!

Risotto al Pesto was Chef David’s next choice for us…

Risotto al Pesto

Risotto al Pesto

This delicate, aromatic risotto came with fresh basil, Parmesan cheese, cherry tomatoes, pine nuts and haricot verts. Excellent, is an understatement!

Fettucini alla Puttanesca came next….

Fettuccine alla Puttanesca

Fettuccine alla Puttanesca

Fresh homemade fettuccine with imported olives, capers, garlic and grape tomatoes, t’was a true masterpiece in taste and in looks.

Penne alla Vodka was our next dish…

Penne alla Vodka

Penne alla Vodka

It came with tomato sauce, onions, cherry tomatoes  and romano cheese. Probably the best Penne alla Vodka I ever had.

Fish came next, considering that a mere three and a half years ago I could still honestly say I never tasted fish, I learned to appreciate the creatures rather fast. In rapid succession we devoured Wild Smoked Salmon and Mozzarella, Tuna Filet Pepper Verde and a Chilean Sea Bass Scallopini.

The wild salmon came in an avocado puree, with homemade mozzarella in a balsamic reduction; there is hardly anything as delicious as fresh salmon. The tuna filet was served with green pepper crusted big eye tuna steak, Dijon mustard, cream and a vodka reduction. The sea bass dish consisted of thinly sliced Chilean sea bass sauteed with lemon, white wine, capers, sundried tomatoes, parsley, basil and shallots. All three were a testament to the Chef’s artistry.

We washed this massive feast down with a Herzog Special Reserve Cabernet Sauvignon 2009, as suggested by – our waiter - Eka. Though it is a native California wine, its style is very French; it exhibits currant, berry, and cherry combined with a delightful earthy minerality. Its tannins are soft, smooth and well balanced, culminating in a long elegant finish.

We capped the meal with a Tiramisu, again it was obvious that while we had expected a delicious meal, we got a very memorable royal feast!

There is no question I’ll be coming back again and again!

CS

23
Jul
13

Chicken Kabob with Vegetables


My laptop died on Tisha b’Av, when I got a new laptop the next day I found that my, 4 year old, USB wireless internet device was not Windows 8 compatible. UuuuGGGHHhhhhh!!!! Finally I’m back in business – the 4G device arrived – and I’m even getting used to Windows 8 (having used Windows since its very first incarnation, I hated the new one, but…). I promised you all, on the day prior to Rosh Chodesh Av, that I would share a recipe from the wonderful meal Irving Schild and his wife Regina treated me to, in their Pennsylvania lake cabin on July 4th, so here it is:

Irving’s Chicken Kabobs with Vegetables

All Photos: © Irving Schild, 2013

...on the grill

…on the grill

Serves 4

Ingredients

  • ¾ cup olive oil
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly grounded pepper
  • ½ teaspoon kosher salt
  • 1 package skinless, boneless chicken breasts
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow, or orange, bell pepper.
  • 1 large Vidalia onion
  • 6 small mushrooms
  • 1 yellow zucchini
  • 5 cloves garlic, finely minced

Directions

Ready to eat!

Ready to eat!

  1. In a large bowl, whisk together the olive oil, garlic, oregano, pepper and kosher salt.
  2. Cut the chicken breast into 1 1/2 inch cubes and add it to the bowl. Toss to coat evenly and let stand for at least 2 hours.
  3. While the chicken marinates, cut the onion and the bell peppers into 1-½ inches cubes and the zucchini into ¾ inch slices.
  4. Thread the chicken cubes and vegetables onto 5 to 6 skewers. Arrange the skewers on the rack of a gas grill and cook at medium heat, turning the skewers frequently and brushing occasionally with leftover marinade.
  5. Continue cooking until the chicken is brown and slightly burned outside. Remove from grill and serve immediately.

There were also spare ribs, grilled corn, steaks and grilled potatoes with melted margarine (just remembering the aromas and the flavors makes my mouth water again!). We washed it all down with Samuel AdamsCherry Wheat beer… A feast  to remember!

FIREWORKS-2013

The fireworks on the lake, sitting in the Schilds’ speedboat, were the best I’ve seen in a very long time.

Enjoy the grilling, gentle reader, enjoy!

CS

15
Jul
13

Red, White and Champagne – Reminder


We spoke with Ami Nahari , the CEO of The River, onJune 5th on our internet radio show. We’ve tasted a selection of the wines he imports, at various tastings around the city, and both SYR and I found them all superb, without exceptions. We are pleased that he will be presenting an evening of food, perfectly paired with wine:

TheRivrBrwnstone

Knowing Ami, having tasted his wines, I can tell you that if he offers an evening of food and wine, it is well worth the $75.00 price. Even the general admission price of $45.00 where the specialty vintages are not offered is still more than fair, it is an incredible bargain for an opportunity to taste superb potables and delectable foods.

Why not take advantage of this special promotion price? I will be there, hope to see you all, come on over and say hello!

CS

15
Jul
13

Avgolemono – Lemon Egg Soup


I first discovered this Greek Avgolemono Soup, in the ’70s, while living in Tel Aviv and it has appeared on our table countless times since:

Avgolemono Soupa

Avgolemono

Serves 6

Ingredients

  • 6 cups fish stock * (I’ve always used chicken stock, but I’ve adapted this recipe here to comply with the requirements for the 9 Days)
  • 1/3 cup orzo
  • salt, to taste
  • 3 eggs, separated
  • juice of 1 large lemon
  • white pepper

Directions

  1. Bring stock to the boil,  add orzo and salt to taste. Stir until the stock starts boiling again. Cover and simmer for about 18 minutes or until rice or the orzo  is tender.
  2. In a bowl beat egg whites until stiff, add yolks and beat until light and creamy. Gradually beat in lemon juice.
  3. Ladle about a quarter of the simmering soup into the eggs, whisking constantly.
  4. Slowly add the egg mixture to the soup, while stirring vigorously. Remove soup from heat. Continue stirring for 1 minute as you adjust seasoning with salt and pepper.
  5. Serve immediately.

* Fish Stock

Yields: 6 cups

Ingredients

  • 2 1/4 tablespoons olive oil
  • 1 large onion, chopped
  • 2 1/2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 pounds bones and heads of fish such as sole, flounder, cod, halibut, chopped
  • 10 cups water
  • 2 1/4 tablespoons white-wine vinegar
  • 4 whole black peppercorns
  • 2 1/4 teaspoons salt

Directions

  1. Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, (6 to 8 minutes).
  2. Add chopped fish, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
  3. Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool).

Enjoy, gentle reader, enjoy!

CS

12
Jul
13

Bruschetta, for Breakfast or Brunch


Bruschetta is a traditional italian garlic bread made by rubbing slices of roasted bread with garlic cloves, and then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, heated and served warm.

Bruschetta

Bruschetta

Serves 2

Ingredients

  • 1 large ripe tomato, diced
  • 2 scallions, finely sliced
  • Italian Cheese *
  • 1/2 ripe avocado, diced
  • 1 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil.
  • salt and pepper
  • 4 slices Italian Bread, toasted to serve **
  • 2 tablespoons shredded fresh basil leaves, to garnish

Directions

  1. Mix the tomato, scallions, cheese, avocado, balsamic vinegar and half of the oil together in a medium bowl. Season to taste with salt and pepper.
  2. Drizzle the remaining oil over the bread and top the tomato mixture. Garnish with basil and serve at once.

I’ve used different Italian cheeses, at different times, from TheCheeseGuy.com. His Lo Spadone and the Formagio Marzolino were my favorites. However, I’ve also been very pleased with Bastardo del Grappa, the Montaggio or any of the Pecorinos. Each cheese contributes its own character, each one creates a different mood, all are delightful!

** Whenever I can find it, I’ll use Ciabatta bread, though I’ve also used Focaccia (it’s much easier to find), and when I could find neither I’ve used Marsigliese (popularly known as Italian Bread).

Easy to prepare, delicious to the palate, a perfect way to start a dairy meal, so… enjoy, gentle reader, enjoy!

CS

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11
Jul
13

Tortilla de Papas


Back as a teenager in Uruguay a friend’s mother would often prepare this dish. Finding this recipe brought back fond memories of my youth. Where did I find it? Glad you asked! The Culinary Institute of America, aside from being America’s foremost culinary college, also publishes many books among them the At Home with the Culinary Institute of America series, for home cooks. The recipe below is from a book in that series, Healthy Cooking:

Tortilla de Papas

This flat Spanish-style omelet makes a great brunch or supper dish, or you can cut it into cubes to enjoy at room temperature as part of a tapas spread. Ideally the tortilla should be about an inch thick after it cooks, so choose your pan accordingly.

Detail from photo by: Ben Fink, page 234

Detail from photo by: Ben Fink, page 234

Makes 6 servings

2 cups quartered cooked artichoke hearts *

2 roasted red peppers, sliced **

2 roasted yellow peppers, sliced **

2 tbsp Vinaigrette-Style Dressing ***

1 tbsp chopped parsley

1 tbsp thyme

Freshly ground black pepper, as needed

4 tsp unsalted butter

8 Yukon Gold potatoes, peeled and thinly sliced

1/2 tsp kosher salt

2 Spanish onions, sliced

6 large eggs

1/2 cup crumbled goat cheese

  1. Combine the artichokes, peppers, vinaigrette, parsley, thyme, and a pinch of pepper in a large bowl and toss to coat evenly. Set aside.
  2. Melt 1 teaspoon of the butter in a large saute pan over medium heat. Add the potatoes, season with the salt and a pinch of pepper, and cook, turning them occasionally to cook evenly about 8 minutes. Add the onions and cook until the potatoes are tender but not browned, 4 to 7 minutes more.
  3. Break the eggs into a large bowl and blend with a fork. Do not whip them to a foam. Add the potatoes mixture to the large eggs and toss gently to coat with the eggs.
  4. return the pan to medium heat and melt 2 teaspoons of the remaining butter. Pour the egg-vegetable mixture into the pan and cook without stirring until the bottom is set and golden brown, about 5 minutes. Tip the tortilla out of the pan onto a platter. Return the pan to the heat and melt the remaining spoon of butter. Slide the tortilla back into the pan, browned side up, cook until the second side is browned, 3 to minutes more.
  5. Serve the tortilla sliced into wedges, topped with artichoke and peppers and sprinkled with the goat cheese.

* Preparing Artichokes

Artichokes require some special attention before cooking. The barbs at the tips of the leaves are simple snipped away with kitchen scissors. Spread the leaves apart to expose the feathery “choke” and scoop it out with a teaspoon. To make hearts trim most of the leaves away from the base and the top of the artichoke. To make artichoke bottoms pull away all the leaves and trim the stem away. Reserve cut artichokes in water mixed with a splash of lemon juice, otherwise, they may turn brown.

** Roasting and Peeling Peppers

When peppers and chiles are charred over a flame, grilled, roasted, or boiled, not only are the flavors brought out, but the skins are loosened as well. If you have gas burners,, hold the the peppers over the flame with tongs or a large kitchen fork, turning to char them evenly.

If your grill is hot, char the peppers over hot coals or high heat. To roast or broil peppers and chiles in a hot oven or under a broiler, halve them; remove their stems, seeds, and membranes; and place them cut side down on an oiled sheet pan.Broil or roast until their skin is black and blistered. Once the entire pepper is evenly charred, transfer it to a paper bag or bowl and close or cover tightly . By the time the pepper is cool enough to handle, about 10 minutes, steam will have loosened the skin enough that it peels away easily. Peel and rub it away with your fingertips or use a pairing knife if the skin clings to some places.

*** Vinaigrette-Style Dressing

This dressing can be flavored in a myriad of ways. Try adding mustard, chopped fresh herbs, capers, onions, garlic, or citrus zest. Fruit and vegetable juices can be used in placeof the broth for a more intense flavor. Special vinegars such as balsamic, sherry, or red wine will give the dressing distinct character. Oils other than olive may be used., including various nut and seed oils (peanut, sesame, or walnut), canola oil, or other mono – or polyunsaturated oils. Refrigerated, this dressing may be stored for up to a week.

Makes 2 cups

1/2 tsp cornstarch

1/2 cup vegetable broth ****

1/2 cup red wine vinegar

1/2 cup extra-virgin olive oil

1/4 tsp kosher salt, or as needed

1/2 tsp freshly ground black pepper, or as needed.

  1. Combine the cornstarch with 2 tablespoons of the broth to form a paste. Bring the remaining broth to a boil in a small pot over medium-high heat. Remove the broth from the heat.
  2. Gradually add the cornstarch mixture to the broth. Bring the mixture back to a boil over medium heat, whisking constantly, until the broth has thickened
  3. Remove from the heat, stir in the vinaigrette, and cool completely. Transfer the mixture to a small bowl. Gradually whisk in the oil. Taste and add salt and pepper as needed.

**** Vegetable Broth

Makes 2 quarts

1 onion, thinly sliced

1 celery stalk, thinly sliced

1 leek, thinly sliced

1 carrot, thinly sliced

1 pasnip, thinly sliced

1 cup broccoli stems, thinly sliced

1 cup fennel, thinly sliced

12 cups of water,

1 1/2 tsp kosher salt

  1. Saute until starting to release juices, then add the water. Cover the pot and stir occasionally, 10 to 12 minutes.
  2. Simmer for 1 hour.

Enjoy, gentle reader, enjoy!

CS

09
Jul
13

Lasagne alle Verdure – Vegetable Lasagna


Few Italian dishes have seen more variations than Lasagna, each one is delicious, each one has a distinct character.

From The Big Book of Pasta, published by Parragon Books Ltd in 2007:

Lasagne alle Verdure – Vegetable Lasagna

From The Big Book of Pasta, published by Parragon Books Ltd in 2007 - Photo on page 258

Detail from photo on page 258

Serves 4

Ingredients

  • olive oil, for brushing
  • 2 eggplants sliced
  • 2 tablespoons butter
  • 1 garlic clove, finely chopped
  • 4 zucchini, sliced
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh marjoram
  • 8 ounces grated mozzarella cheese
  • 2 1/2 cups strained tomatoes
  • 6 ounces dried no-precook lasagna sheets
  • 2 1/2 cups Béchamel Sauce *
  • 1/2 cup freshly grated Parmegiano cheese
  • salt and pepper

Directions

  1. Preheat the oven to 400 F. Brush a large ovenproof dish with olive oil.. Brush a large grill pan with olive oil and heat until smoking. Add half the eggplants and cook over medium heat for 8 minutes, or until golden brown all over. Remove from the grill pan and drain on paper towels. Add the remaining eggplant slices and extra oil, if necessary, and cook for 8 minutes, or until golden brown.
  2. Melt the butter in a skillet and add the garlic, zuchini, parsley and marjoram. Cook over medium heat for 5 minutes, or until the zucchini are golden brown. remove from the skillet and let drain on paper towels.
  3. Layer the eggplants, zuchini, grated mozzarella, strained tomatoes, and lasagna sheets in the dish; season with salt and pepper as you finish with a layer of lasagna. Pour over the Béchamel Sauce, making sure all the pasta is covered. Sprinkle with the grated Parmesan cheese and bake in the preheated oven 30-40 minutes, or until golden brown. Serve immediately

* Béchamel Sauce

Makes about 1 quart

Ingredients

  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons
  • 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

Enjoy, gentle reader, enjoy!

CS

09
Jul
13

Briami – Vegetable Casserole


This is a Greek dish, a prime example of healthy, natural, Mediterranean cuisine:

Briami – Vegetable Casserole

Briami

Serves 6
Ingredients

  • 2 pounds zucchini
  • 1 pound potatoes
  • 2 sweet green peppers
  • 2 cloves garlic, crushed
  • 2 cups chopped peeled tomatoes
  • 1/2 teaspoon sugar
  • 2 onions, sliced
  • salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 2 teaspoons fennel
  • 1/2 cup olive oil
  • fennel, for garnishing

Directions

  1. Cut zucchini and potatoes into 1/2 inch slices. Remove seeds and white membranes from peppers and slice. Mix together crushed garlic, tomatoes and sugar.
  2. Oil an oven dish and arrange some sliced onion on the bottom. Add a layer of zucchini, potatoes and peppers combined and top with part of the tomato mixture. Season with salt and pepper to taste, sprinkle on some of the herbs and oil. Repeat until all ingredients are used, about 3 to 4 layers depending on the size of the dish, finish with herbs and oil.
  3. Cover and put in a preheated 350 F. oven for 90 minutes, until vegetables become tender. Remove cover for the last 15 minutes.
  4. Garnish with additional chopped herbs and serve immediately.

Enjoy, gentle reader, enjoy!

CS




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