Take as many carrots as you want, peel them and slice them into rounds which are about a 1/4 inch thick. Boil them until they are al dente (tender but still with a bite). While they are boiling mix olive oil, lemon juice, ginger power, fresh finely chopped garlic (only a little), lots of cumin, lots of salt, pepper, and a little cayenne pepper. Drain carrots and chill quickly (with ice, in the freezer, under cold running water, etc) and mix with dressing. Mix in some chopped parsley if you want for garnish, color, etc.
Saturday, February 28, 2009
Red Wine Pear & Plum Tart with Walnut Crust
This recipe was created by me and got great reviews from both my roommates and my book club.
Crust:
2 cups flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar
12 T cold unsalted butter, diced
1 egg yolk
Filling:
2/3 cup cabernet sauvignon or other dry red wine
1/2 cup sugar
1 T grated lemon rind or 1.5 T lemon juice
1/2 t ground cinnamon
1/2 t ground allspice
1 lb plums, prune or red plums, each cut into 6 thick slices*
1 lb pears, preferably Bosc pears, cored and thinly sliced*
* you can also use all plums or all pears - you could even try apples or another firm fruit
To prepare filling, combine wine and granulated sugar in a large non-stick skillet over medium-high heat; bring to a simmer, stirring until sugar dissolves. Reduce heat to medium. Add lemon rind or juice, cinnamon, allspice, and fruit to pan, stirring to coat; simmer for 15 minutes or until the fruit is tender.
Meanwhile, preheat oven to 400 degrees.
To make the crust, combine flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand (using your fingertips) or with an electric mixer, until crumbly.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Spoon fruit mixture onto crust, draining off the liquid as you go (you don't want the tart to be soggy). Sprinkle the rest of the crumb mixture evenly over the fruit.
Bake the tart for 40 or 50 minutes, or until it's lightly browned and the juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate.
Crust:
2 cups flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar
12 T cold unsalted butter, diced
1 egg yolk
Filling:
2/3 cup cabernet sauvignon or other dry red wine
1/2 cup sugar
1 T grated lemon rind or 1.5 T lemon juice
1/2 t ground cinnamon
1/2 t ground allspice
1 lb plums, prune or red plums, each cut into 6 thick slices*
1 lb pears, preferably Bosc pears, cored and thinly sliced*
* you can also use all plums or all pears - you could even try apples or another firm fruit
To prepare filling, combine wine and granulated sugar in a large non-stick skillet over medium-high heat; bring to a simmer, stirring until sugar dissolves. Reduce heat to medium. Add lemon rind or juice, cinnamon, allspice, and fruit to pan, stirring to coat; simmer for 15 minutes or until the fruit is tender.
Meanwhile, preheat oven to 400 degrees.
To make the crust, combine flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand (using your fingertips) or with an electric mixer, until crumbly.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Spoon fruit mixture onto crust, draining off the liquid as you go (you don't want the tart to be soggy). Sprinkle the rest of the crumb mixture evenly over the fruit.
Bake the tart for 40 or 50 minutes, or until it's lightly browned and the juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate.
Wednesday, February 25, 2009
Matzoh balls
Matzoh balls
Prep Time: 45 minutes
Cook Time: 45 minutes
Yield: 12 balls
Ingredients:
3 eggs
4 T schmaltz or oil
4 T ice cold seltzer water (or cold flat water)
1 C matzoh meal (from box or from matzohs)
1/2 t salt
1/2 t pepper
4 qt chicken broth (store bought, or water with chicken bullion, or just water with 1 t salt)
Method:
Separate eggs
Mix all ingredients except egg whites and put into refrigerator
Beat egg whites until peaks form
Retrieve mixture and fold in eggs whites gently
Cover and refrigerate for at least one hour
Matzoh balls expand as they cook, so choose a pot large enough to allow for expansion
Fill pot with broth and bring to a boil
Using 2 soup spoons, form balls gently to 3/4" diameter
Gently drop into boiling broth
Keep flame high because each new ball will cool the pot
Once all the balls are in cover the pot
Once it boils, lower the flame to keep it simmering
Cook for 30 min, or until the largest ball is done
Turn off the flame, keep the pot covered and let it cool for 10 min.
If storing, drain the liquid and store the balls in the refrigerator for up to 4 days
If using immediately, don't use the liquid in the soup
Add the balls to the soup no more than 15 min before serving or else the balls will come apart
Prep Time: 45 minutes
Cook Time: 45 minutes
Yield: 12 balls
Ingredients:
3 eggs
4 T schmaltz or oil
4 T ice cold seltzer water (or cold flat water)
1 C matzoh meal (from box or from matzohs)
1/2 t salt
1/2 t pepper
4 qt chicken broth (store bought, or water with chicken bullion, or just water with 1 t salt)
Method:
Separate eggs
Mix all ingredients except egg whites and put into refrigerator
Beat egg whites until peaks form
Retrieve mixture and fold in eggs whites gently
Cover and refrigerate for at least one hour
Matzoh balls expand as they cook, so choose a pot large enough to allow for expansion
Fill pot with broth and bring to a boil
Using 2 soup spoons, form balls gently to 3/4" diameter
Gently drop into boiling broth
Keep flame high because each new ball will cool the pot
Once all the balls are in cover the pot
Once it boils, lower the flame to keep it simmering
Cook for 30 min, or until the largest ball is done
Turn off the flame, keep the pot covered and let it cool for 10 min.
If storing, drain the liquid and store the balls in the refrigerator for up to 4 days
If using immediately, don't use the liquid in the soup
Add the balls to the soup no more than 15 min before serving or else the balls will come apart
Monday, February 16, 2009
Rosemary or Parmesan Cream Crackers
This recipe is from the New York Times (Mark Bittman). I made them for a dinner party at Deb's house in Minneapolis. They're really easy and it's definitely a treat to have homemade crackers!
1 c flour
1/2 t salt
1/2 c grated fresh Parmesan cheese (optional)
4 T unsalted butter
1/4 cup cream, half and half, or whole milk, more as needed
Coarse salt
Rosemary (optional - you can also use pepper, sesame seeds, minced garlic, etc.)
1. Heat oven to 400. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese (if using), and butter in bowl of food processor. Pulse until flour and butter are combined. Add cream/half and half/milk and let machine run for a bit. Continue to add liqud a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2 inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife or pizza cutter into squares or rectangles. Sprinkle with salt and/or other topping.
3. Bake until lightly browned, about 10 minutes. Cool on rack; serve warm or at room temperature or store in a tin for a few days.
Yield: About 16 crackers
1 c flour
1/2 t salt
1/2 c grated fresh Parmesan cheese (optional)
4 T unsalted butter
1/4 cup cream, half and half, or whole milk, more as needed
Coarse salt
Rosemary (optional - you can also use pepper, sesame seeds, minced garlic, etc.)
1. Heat oven to 400. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese (if using), and butter in bowl of food processor. Pulse until flour and butter are combined. Add cream/half and half/milk and let machine run for a bit. Continue to add liqud a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2 inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife or pizza cutter into squares or rectangles. Sprinkle with salt and/or other topping.
3. Bake until lightly browned, about 10 minutes. Cool on rack; serve warm or at room temperature or store in a tin for a few days.
Yield: About 16 crackers
Friday, February 13, 2009
sprouting
per elana's request:
sprouting setup: use a wide-mouth jar of any side with a piece of mesh or cheesecloth stretched over the mouth, secured with a rubber band.
process:
1. fill jar 1/4 way full with whole grains and cover with water. (when grains begin to sprout, they expand)
2. soak for 8-24 hours.
3. drain and discard water
4. rinse the sprouts with fresh water at least twice a day; more often if you think of it. the aim is to keep the sprouts from drying out or molding.
5. you'll know the grains have germinated when you see little tails emerging from them. use them (or dry them) within 2-3 days of germination for maximum sweetness/awesomeness. be sure to keep rinsing the sprouts a least twice a day.
sprouting setup: use a wide-mouth jar of any side with a piece of mesh or cheesecloth stretched over the mouth, secured with a rubber band.
process:
1. fill jar 1/4 way full with whole grains and cover with water. (when grains begin to sprout, they expand)
2. soak for 8-24 hours.
3. drain and discard water
4. rinse the sprouts with fresh water at least twice a day; more often if you think of it. the aim is to keep the sprouts from drying out or molding.
5. you'll know the grains have germinated when you see little tails emerging from them. use them (or dry them) within 2-3 days of germination for maximum sweetness/awesomeness. be sure to keep rinsing the sprouts a least twice a day.
Wednesday, February 11, 2009
Mom's Ten Basic Car Snack Rules
1. Good to eat but not too irresistible
2. Not too crumbly
3. Not too mushy
4. Must be a bit special
5. What you take for a snack for your first road trip immediately becomes a tradition, so choose something you'll like for many more car trips
6. Doesn't melt
7. Doesn't cause gas
8. Doesn't cause constipation
9. Won't get too gross if you forget about it and it stays in car for multiple days
10. NEVER get yourself in a situation where you have to purchase snacks on the road.
2. Not too crumbly
3. Not too mushy
4. Must be a bit special
5. What you take for a snack for your first road trip immediately becomes a tradition, so choose something you'll like for many more car trips
6. Doesn't melt
7. Doesn't cause gas
8. Doesn't cause constipation
9. Won't get too gross if you forget about it and it stays in car for multiple days
10. NEVER get yourself in a situation where you have to purchase snacks on the road.
Moroccan Spiced Chickpea Soup
A staple in our Somerville apartment, 2007-2008.
1/4 c olive oil
1 large onion, medium diced
6-8 cloves garlic, pressed
1 t ground cinnamon
1 t ground cumin
1/8 t cayenne pepper
1 t sweet paprika
1 (14.5-oz) can chopped tomatoes
3 (15-oz) cans chickpeas, drained and rinsed
1 quart vegetable broth or chicken broth
1 t sugar
salt & pepper
1 (5-oz) package pre-washed baby spinach
1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so.
2. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
3. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
4. Remove from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste with salt and pepper. Ellie likes to add raisins at this point, but I'm not really a big raisin person - your call.
1/4 c olive oil
1 large onion, medium diced
6-8 cloves garlic, pressed
1 t ground cinnamon
1 t ground cumin
1/8 t cayenne pepper
1 t sweet paprika
1 (14.5-oz) can chopped tomatoes
3 (15-oz) cans chickpeas, drained and rinsed
1 quart vegetable broth or chicken broth
1 t sugar
salt & pepper
1 (5-oz) package pre-washed baby spinach
1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so.
2. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
3. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
4. Remove from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste with salt and pepper. Ellie likes to add raisins at this point, but I'm not really a big raisin person - your call.
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