tag:blogger.com,1999:blog-25298022981916638892024-03-05T23:26:42.766-08:00salt & zestSonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-2529802298191663889.post-83983066965661031532021-02-18T09:51:00.004-08:002021-02-18T09:51:40.150-08:00Plov, One-pot chicken and rice dish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8qVLZlveK7VN9wZBrPwyD4ElS7U0dSDzwT5PvRmfex2sZGPWo0hdJr9v0OJ8QcTcXNTPhAmbo8sBI3QAUbOUtkdMSt5xYGV0AKH4dOFlr5X1T8VTNMwtoC9zAYEsfO8hEZrzM9nm9rU/s2048/ploveinDutchoven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8qVLZlveK7VN9wZBrPwyD4ElS7U0dSDzwT5PvRmfex2sZGPWo0hdJr9v0OJ8QcTcXNTPhAmbo8sBI3QAUbOUtkdMSt5xYGV0AKH4dOFlr5X1T8VTNMwtoC9zAYEsfO8hEZrzM9nm9rU/w640-h426/ploveinDutchoven.jpg" width="640" /></a></div><p> <em style="white-space: pre-wrap;">Plov</em><span style="white-space: pre-wrap;"> is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. In truth, this dish’s origin has a longer story, and one with a Jewish connection. The earliest version of rice pilaf is documented by a 10th-century Persian scholar, and Persian cuisine is well known for its glorious rice dishes and tahdig. Plov can also look like </span><em style="white-space: pre-wrap;">pilau</em><span style="white-space: pre-wrap;"> in the UK, </span><em style="white-space: pre-wrap;">pulao</em><span style="white-space: pre-wrap;"> in India, and even </span><em style="white-space: pre-wrap;">paella </em><span style="white-space: pre-wrap;">in Spain. Ultimately, there are countless cultures that have some version of a one-pot rice and meat dish. So, what makes plov different?</span></p><p class="" style="white-space: pre-wrap;">Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David, and Ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called <em>Bukhori</em>. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. </p><p class="" style="white-space: pre-wrap;">Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts. I prefer to keep plov simple with traditional flavors. I use chicken thighs for their ease of availability and affordability, and I add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin, and coriander perfume this plov.</p><p class="" style="white-space: pre-wrap;">This dish is a one-pot meal. Each element takes a little time, but once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling. Plov is the kind of comfort food that can be made as much for a special occasion as for a warming weekend dinner. </p><p class="" data-rte-preserve-empty="true" style="white-space: pre-wrap;"></p><p class="" style="white-space: pre-wrap;"><strong>Chicken Plov</strong></p><p class="" style="white-space: pre-wrap;"><em>Serves 4-6</em> </p><p class="" style="white-space: pre-wrap;"><em>Ingredients:</em></p><ul data-rte-list="default"><li><p class="" style="white-space: pre-wrap;">2 cups Basmati or Jasmine rice</p></li><li><p class="" style="white-space: pre-wrap;">3¼ cups boiling chicken stock or water</p></li><li><p class="" style="white-space: pre-wrap;">1½ lbs boneless skinless chicken thighs</p></li><li><p class="" style="white-space: pre-wrap;">3-4 (½ lb.) carrots</p></li><li><p class="" style="white-space: pre-wrap;">2 medium small yellow onions</p></li><li><p class="" style="white-space: pre-wrap;">2 small heads of garlic</p></li><li><p class="" style="white-space: pre-wrap;">2-3 bay leaves (ideally fresh)</p></li><li><p class="" style="white-space: pre-wrap;">1½ teaspoons ground cumin</p></li><li><p class="" style="white-space: pre-wrap;">1 teaspoon ground coriander</p></li><li><p class="" style="white-space: pre-wrap;">1 teaspoon paprika</p></li><li><p class="" style="white-space: pre-wrap;">½ teaspoon aleppo pepper or pepper flake (optional)</p></li><li><p class="" style="white-space: pre-wrap;">salt and pepper</p></li><li><p class="" style="white-space: pre-wrap;">Oil, for cooking</p></li></ul><p class="" style="white-space: pre-wrap;"><em>Directions:</em></p><p class="" style="white-space: pre-wrap;">Preheat the oven to 350°F.</p><p class="" style="white-space: pre-wrap;">Rinse the rice well, then place it in a bowl of cold water to soak as you prepare the other ingredients. This helps remove excess starch and makes for fluffy rice. </p><p class="" style="white-space: pre-wrap;">Cut the chicken thighs into 2”-3” pieces, and salt with 1½ teaspoons of kosher salt and freshly ground pepper. Reserve. </p><p class="" style="white-space: pre-wrap;">Peel and julienne (matchstick cut) the carrots. Alternatively, you can use the medium holes of a box grater, or the shredder attachment on a food processor to grate the carrot. Peel and halve the onions, then slice them thin. Halve the garlic heads crosswise and reserve.</p><p class="" style="white-space: pre-wrap;"> On medium-high heat, generously drizzle oil into the bottom of a large Dutch oven, or a wide heavy-bottomed deep skillet (at least 12” wide). If you do not have either, you can brown the chicken and vegetables in any large skillet, and then transfer everything to a large ceramic or pyrex casserole dish. Brown the seasoned chicken thigh pieces on each side, then remove and reserve.</p><p class="" style="white-space: pre-wrap;">Lower the heat to medium, and into the same Dutch oven or skillet, add the onions and carrots. Generously season with salt and pepper, and sauté for 5-6 minutes or until softened. Add the cumin, coriander, paprika, and pepper to the onions and carrots and sauté for an additional minute. Drain the rice that has been soaking, and then add it to the carrots and spice mixture. Sauté and stir for 1-2 more minutes, until the rice is well coated in the mixture. At this point, if you are using a casserole dish, transfer the mixture to the dish. If you are using a Dutch oven or deep skillet, continue the next steps in the same pot. </p><p class="" style="white-space: pre-wrap;">Add the chicken to the rice mixture, then nestle the garlic heads and bay leaves into the rice. Pour the boiling stock or water over the rice and chicken mixture (the liquid must be at a boil when added in order to cook the rice properly). Make sure everything is covered by at least ¼” of liquid. If not, add an additional ¼ cup of boiling water or stock.</p><p class="" style="white-space: pre-wrap;">Cover the Dutch oven or skillet with a lid, or cover the casserole dish tightly with foil. Place in the oven for 50 minutes. Remove from the oven, and leave the plov covered for an additional 10 minutes.</p><p class="" style="white-space: pre-wrap;">Once it has rested, fluff the rice just before serving. There may be delicious browned crispy bits of rice on the edges. If your rice still feels too wet, you can cover it again and put it back in the oven for an additional 10-15 minutes to cook further. </p>Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-70314018246858971142021-02-17T17:11:00.002-08:002021-02-17T17:11:57.797-08:00Apple Piroshki<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREXPGx9wDl98H6ryZQN5WzkRnvXCuhWAIJ2HzqxfRdPJjyzgw9ewLlnb73biLDcmobk6ZqtZdefACVN21a5nViYvQLNH3-Zhqa6y_lH9UqBlg0rYyPBa41aCC8Gm6fHA-sQlOZNAKIbM/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREXPGx9wDl98H6ryZQN5WzkRnvXCuhWAIJ2HzqxfRdPJjyzgw9ewLlnb73biLDcmobk6ZqtZdefACVN21a5nViYvQLNH3-Zhqa6y_lH9UqBlg0rYyPBa41aCC8Gm6fHA-sQlOZNAKIbM/w640-h426/applepiroshki-mainphoto.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="" data-pm-slice="0 0 []" style="white-space: pre-wrap;">Piroshki are a popular pastry in Russia, Ukraine, and other parts of the former Soviet Union. Piroshki is a catch-all term for a variety of stuffed pastries, often oval in shape. You’ll find piroshki that are fried or baked, made with yeast-leavened dough, puff pastry, or shortcrust pastry. They can be either savory or sweet, and common fillings include sautéed cabbage, mashed potato with caramelized onion, and sweet apple.</p><div class="separator" style="clear: both; text-align: center;"><p class="" style="text-align: left; white-space: pre-wrap;"> When piroshki are made with fried yeasted dough they are akin to a donut. Hanukkah, and its celebration of fried foods, is my favorite time of year to make apple piroshki. If you have ever made sufganiyot, this dough recipe will be similar in its ingredients and methods. What makes piroshki different from most sufganiyot is that the filling is added before the dough is fried. Like sufganiyot, piroshki benefit from a generous shower of powdered sugar before serving. </p><p class="" style="text-align: left; white-space: pre-wrap;"> This is the kind of recipe that takes some time and is ideal for a chilly day when being in the kitchen is calming and warm. Like any fried food, these are unquestionably best eaten straight away or on the same day they are made. Warm and fresh, the golden-brown exterior has the subtlest crisp to it, giving way to soft airy dough beneath, and caramelly apple filling inside.</p><p class="" style="text-align: left; white-space: pre-wrap;"> If you’re steering clear of oil but have an affinity for piroshki, you can use this recipe to make a baked version. Instructions are provided below. Baked piroshki are also best eaten fresh, but can last an additional 2-3 days if they are warmed up again just before serving. </p><p class="" style="text-align: left; white-space: pre-wrap;">An apple pirozhok is a warm, festive treat for any winter day. If you’ve added enough powdered sugar, when you take your first bite you can happily expect that sugar to somehow make its way onto your upper lip, and maybe even the tip of your nose. </p><p class="" style="text-align: left; white-space: pre-wrap;"><strong>Apple Piroshki</strong></p><p class="" style="text-align: left; white-space: pre-wrap;"><em>Makes 16</em></p><p class="" style="text-align: left; white-space: pre-wrap;"><em>For the dough:</em></p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">1¼ cup warm milk </p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">2¼ teaspoons (1 packet) active dry yeast</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">2 Tablespoons sugar</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">4 Tablespoons (½ stick) butter, melted and cooled</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">1 large egg</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">1 large egg yolk</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">1 teaspoon kosher salt</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">3¾ -4 cups (446-480 g) all purpose flour, start with less and add more flour if needed</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">1 liter (33 oz) neutral oil for frying (e.g. sunflower, canola, or vegetable)</p><p class="" style="text-align: left; white-space: pre-wrap;"><em>For the filling:</em></p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">2½ lbs (about 6-7) apples, (Crimson, Honeycrisp, Granny Smith, or any baking apple)</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">½ cup granulated sugar</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">⅓ cup light or dark brown sugar</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">1 teaspoon ground cinnamon</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">Big pinch of salt</p><p class="" style="margin-left: 40px; text-align: left; white-space: pre-wrap;">2 teaspoons pure vanilla extract</p><p class="" style="text-align: left; white-space: pre-wrap;"><em>For the dough-</em></p><p class="" style="text-align: left; white-space: pre-wrap;">Warm the milk so that it is just warm to the touch, but not simmering (between 90°F-110°F). Combine the warm milk with the yeast and the sugar. Allow the yeast to activate and become foamy for 5-10 minutes. </p><p class="" style="text-align: left; white-space: pre-wrap;"> Add the flour to a stand-mixer with the dough hook attachment or to a large bowl if making the dough by hand. Start with 3¾ cups (446 grams) of flour; if you later find the dough too sticky as you are kneading, add more flour one spoonful at a time. Make a well in the center of the flour.</p><p class="" style="text-align: left; white-space: pre-wrap;">Add the melted cooled butter, egg, egg yolk, and salt to the well in the flour. Then add the milk and yeast mixture. </p><p class="" style="text-align: left; white-space: pre-wrap;">Combine the wet and the dry ingredients on the mixer’s lowest setting, or gently by hand. Once the ingredients are combined and start to form a ball, increase the speed on the mixer to medium, or transfer the dough to a flat surface and begin to knead the dough. The dough will be very sticky, especially at first, but as you knead it will become smoother. </p><p class="" style="text-align: left; white-space: pre-wrap;">Knead the dough until silky, soft and smooth, about 5-6 minutes in the mixer, or 10 minutes by hand. The dough will slightly stick to the sides of the bowl, but will easily form a smooth soft ball in your hands. </p><p class="" style="text-align: left; white-space: pre-wrap;"> Once the dough is kneaded, transfer it to a lightly oiled bowl, cover the bowl with plastic wrap or a lightly damp towel, and place in a warm part of the kitchen; allow the dough to rise for 1-1½ hours or until doubled in size. While the dough is rising, make your filling.</p><p class="" style="text-align: left; white-space: pre-wrap;"><em>For the filling-</em></p><p class="" style="text-align: left; white-space: pre-wrap;">Peel and core the apples. Dice them small, and add them to a bowl. Combine them with sugar, brown sugar, cinnamon, and a pinch of salt. Add them to a deep skillet or large pot, and cook them on medium heat for 15-20 minutes, or until softened and most of the liquid has evaporated. The mixture will start to look like apple pie filling, the liquid will thicken and become syrupy, and the apples will be golden brown. Turn off the heat, and stir in the vanilla extract. Transfer to a bowl and allow to cool. </p><p class="" style="text-align: left; white-space: pre-wrap;"><em>To assemble the piroshki-</em></p><p class="" style="text-align: left; white-space: pre-wrap;">Line two baking sheets with parchment. </p><p class="" style="text-align: left; white-space: pre-wrap;"> Once the dough has risen, punch it down and divide it into 16 equal-sized pieces. To do so, form the dough into a rectangle, divide it into 4 equal parts, and then divide each section into 4 again. For exact uniformity, weigh each piece. Form each piece into a ball, and cover with a clean kitchen towel so they do not dry out as you work.</p><p class="" style="text-align: left; white-space: pre-wrap;"> On a lightly floured surface, form the piroshki by rolling each ball into a thin circle, about 4-5 inches in diameter. Add 1½ tablespoons of the filling into the center of the circle of dough. Fold the dough upwards towards the center, equally on each side, and pinch the piroshki firmly closed along the top forming them into a sealed oval shape. </p><p class="" style="text-align: left; white-space: pre-wrap;"><br /></p></div><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-22069332352531022122018-12-20T12:08:00.000-08:002018-12-20T12:09:02.775-08:00Tefteli - Russian Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPGlzpsA6vHc3roakHY8sIbGkS3XUFh9pGAayfApusOw6nwgOvDryo7lYHVxyK89a1qHbobvOwYFoqi1RhM9mTUpOuEPBIkzAFT3kS8njM5iMYAAZZ7EsYQ4cKjiSlp-jgZ_bhBbuJFc/s1600/bowloftefteli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPGlzpsA6vHc3roakHY8sIbGkS3XUFh9pGAayfApusOw6nwgOvDryo7lYHVxyK89a1qHbobvOwYFoqi1RhM9mTUpOuEPBIkzAFT3kS8njM5iMYAAZZ7EsYQ4cKjiSlp-jgZ_bhBbuJFc/s640/bowloftefteli.jpg" width="640" /></a></div>
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<strong>Published first on <a href="https://www.myjewishlearning.com/the-nosher/these-russian-meatballs-are-the-ultimate-comfort-food/" target="_blank">The Nosher </a></strong></div>
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For the first five years of my life, we lived in the apartment next door to my grandparents. I may have only been a toddler, but I still have vivid memories of being in that home with its many house plants overflowing in their pots, tchotchkes and art from the former Soviet Union. What I remember most about being at my grandparents’ home was the food. Often, there was a pot of something simmering on the stove. On the best days, that pot was filled with <em>tefteli</em>, otherwise known as Russian meatballs. I can still see myself sitting at my grandmother’s table in front of a steaming bowl of tefteli, eagerly waiting for them to cool down so I could start eating. </div>
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What makes Russian meatballs different from other kinds? While tefteli come in all types of variations and preparations depending on your own family’s tradition, one of their defining features is that they’re typically made with rice. It’s likely that rice was first incorporated into the dish as a means to stretch the meat, but it also adds a great texture and flavor. Unlike the Italian kind, most Russian meatballs don’t use breadcrumbs, or much by way of herbs or spice. Some folks make them with beef, some with chicken or turkey. The non-kosher versions are often made with pork, and are cooked in a creamy tomato sauce. Some cooks dust the meatballs in flour and then brown them before adding them to the sauce. Some bake them in the oven. Some make a sauce that ends up so thick it is almost shakshuka-like. Usually, shredded carrot is added to the base of the tomato sauce, adding sweetness. Tefteli are also meant to be eaten on their own as a main course, and they are frequently served with creamy mashed potatoes, but I also love them with a side of polenta, or even with just a slice of good crusty bread.</div>
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Every time I make tefteli I try to replicate what my grandmother made for me. Yes, I’m biased, but her tefetli are the best I’ve ever tried. This recipe is fairly simple in terms of its ingredients and steps, but the key to her tefteli’s success is one step that you can’t rush or skip: caramelizing the onions. Caramelizing onions was my grandmother’s go-to flavor builder. When onions get golden and jammy from cooking slowly in a little fat, they add sweetness and umami to any dish. The rest of this recipe mainly involves adding things to a large pot. Leftover rice is great for the meatball mixture, but if you don’t have some on hand, I find the timing works out well if you cook the rice while you’re caramelizing the onions and making the sauce. I prefer to use dark meat ground chicken for this, but you can definitely make this with turkey or beef. </div>
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This is the kind of dish that rarely gets a written recipe. I’ve given you specifics, but deviating from what is suggested will only make this better. Taste and modify your tefteli to your own liking. For instance, my mom actually dislikes rice in tefteli, so she adds breadcrumbs or matzo meal instead. I like to add chili flake for subtle heat, but that can be completely omitted. I find that these are perfect when they’re on the larger-side, but if you like smaller-sized meatballs go for that. In any form, these are best made in a big batch so that they can be shared with loved ones, and so that they can fill your home with warmth and the smell of good simple food. </div>
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<strong>Tefteli - Russian Meatballs</strong></div>
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<em>Serves 4-6</em></div>
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<em>For the sauce-</em></div>
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1 large yellow onion, diced small</div>
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<li><div style="white-space: pre-wrap;">
3 Tablespoons oil (sunflower, avocado, or canola)</div>
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1 large carrot, peeled and shredded</div>
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2-3 cloves garlic, minced fine</div>
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2 Tablespoons tomato paste</div>
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1 (28 oz) can crushed tomatoes</div>
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2 (15 oz) cans plain tomato sauce/pureed tomatoes</div>
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2 Tablespoons maple syrup or 1 Tablespoon sugar, or to taste</div>
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2 teaspoons dried oregano or thyme</div>
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Pinch of red pepper flake, or to taste</div>
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1 (28 oz) can filled with water (about 3.5 cups)</div>
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Salt and pepper, to taste</div>
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<em>For the meatballs-</em></div>
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2 lbs dark meat ground chicken or turkey</div>
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2 cups cooked Basmati or Jasmine rice (about ¾ cup uncooked)</div>
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1 large onion, minced very fine</div>
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1 large clove of garlic, finely grated or minced</div>
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1 large egg</div>
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2½ teaspoons kosher salt (Diamond brand)</div>
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Ground pepper, to taste</div>
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Chopped flat leaf parsley, for garnish </div>
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Add oil to a Dutch oven or large heavy-bottomed pot over medium heat. Add the diced onion to the pot. Allow the onion to soften and caramelize until golden, stirring occasionally, about 15-20 minutes (you can go for longer if you want the onion to caramelize more deeply). Add grated carrot, minced garlic, and a big pinch of salt to the pot. Stir and sauté for 3-4 minutes, or until the carrot has softened and the garlic is aromatic. Add the tomato paste and stir until everything is coated, about 1 minute. Add the crushed tomato, tomato sauce, maple syrup, herbs and chili flake to the pot. Fill the empty 28 oz crushed tomato can with water and add that water to the pot. Taste and season with salt and pepper. Let the mixture come up to a simmer.</div>
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<em>For the meatballs-</em></div>
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In a large bowl, combine the ground chicken, cooked rice, and onion. I like to use a microplane to grate my garlic straight into the bowl. Add the salt, pepper, and egg. Combine everything together until well incorporated, but make sure not to overmix or the meat can become tough. Clean hands work best for this. <em>Before I cook the meatballs, I like to take a spoonful of the mixture and cook it in a small pan to taste for seasoning. I add more salt or pepper accordingly.</em></div>
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Form the ground meat mixture into even-sized balls. I prefer my tefteli slightly larger than a golf ball, but make them according to your own preferences. Drop the formed meatballs into the simmering sauce. Make sure the sauce returns to a simmer, then lower the heat and partially cover the pot with a lid. Simmer the tefteli for 35-45 minutes or until cooked through. If you find the sauce is too thick you can add more water. If you want the sauce less thick, you can simmer it for longer to reduce and thicken.</div>
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Serve the meatballs with a generous ladle of sauce, topped with chopped fresh parsley alongside mashed potatoes, your favorite side, or slices of good bread. </div>
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Meatballs can be made several days in advance, and they freeze and reheat well. </div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-48342230600940375172018-09-05T10:26:00.001-07:002018-09-05T10:26:34.862-07:00Instant Pot Georgian Pomegarante Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FSUe51o4g2GZQ1vR7chNF0npCDBWua38JP9KZFZbGPQJEHZ0-Sxd9cse3ZrI38eN26hgAAPlLSlXipt_TAkHIZyOKXrtZE04k-RptgNjV3ZI-We4VVlVcmPy2ck2CdsIEgP_aq9C9Ac/s1600/pomjuicechicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FSUe51o4g2GZQ1vR7chNF0npCDBWua38JP9KZFZbGPQJEHZ0-Sxd9cse3ZrI38eN26hgAAPlLSlXipt_TAkHIZyOKXrtZE04k-RptgNjV3ZI-We4VVlVcmPy2ck2CdsIEgP_aq9C9Ac/s640/pomjuicechicken.jpg" width="640" /></a></div>
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For the full article, head over to <a data-cke-saved-href="https://www.myjewishlearning.com/the-nosher/instant-pot-georgian-pomegranate-chicken-recipe/" href="https://www.myjewishlearning.com/the-nosher/instant-pot-georgian-pomegranate-chicken-recipe/" target="_blank">The Nosher!</a><br />
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<a data-cke-saved-href="https://cooking.nytimes.com/recipes/11849-georgian-chicken-in-pomegranate-and-tamarind-sauce" href="https://cooking.nytimes.com/recipes/11849-georgian-chicken-in-pomegranate-and-tamarind-sauce">As documented</a> by the queen of Jewish cooking, <a data-cke-saved-href="https://www.myjewishlearning.com/the-nosher/joan-nathans-newest-book-was-inspired-by-an-800-year-old-shopping-list/" href="https://www.myjewishlearning.com/the-nosher/joan-nathans-newest-book-was-inspired-by-an-800-year-old-shopping-list/">Joan Nathan</a>, and by Georgian food guru, <a data-cke-saved-href="https://www.tastinggeorgia.com/" href="https://www.tastinggeorgia.com/">Carla Capalbo</a>, the Georgian Jewish community traditionally makes chicken cooked in pomegranate juice for Rosh Hashanah. It’s a perfect recipe for the High Holidays: sweet, tart, flavorful, and eye-catching. This recipe is an adaptation from multiple recipes for this dish, but in any variation the chicken is braised in a generously-spiced, fruity pomegranate juice-based broth, and then topped with fresh red jewel-like pomegranate kerna<strike>l</strike>s.<br />
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The pomegranate juice adds expected sweetness, but there’s also an assertive and awakening tang that comes through, especially with the addition of tamarind and pomegranate molasses. The copious amounts of onion and garlic add deep levels of sweet and savory flavors to the dish. The coriander, hot pepper (not too hot), and thyme play off each other with their respective perfumy-ness, heat, and minty-ness. It is Rosh Hashanah, so a hint of honey makes its way into the pot to remind you of sweetness without being at the forefront of the show. After 15 minutes at high pressure, the chicken barely clings to its bones, and the sauce becomes rich with and fortified by the golden schmaltz left over from browning the chicken. Take the chicken out and let that liquid simmer (still in the Instant Pot), and the mahogany-colored sauce will thicken and become silky and as decedent as a festive meal demands. Once the chicken and sauce are plated, you shower them with the bright green fresh herbs and the glistening ruby red pomegranate. Dark meat works best for this, but you can certainly make it with white meat as well. And like all great holiday dishes, you can make this several days in advance and it only gets better when reheated. It also freezes well, just leave off the fresh garnish until right before serving. And yes, if you really don’t want to cave to culinary social pressure, you can make this recipe the old fashioned way.<br />
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<strong>Instant Pot Georgian Jewish Chicken in Pomegranate Juice </strong><br />
<em>Serves 6-8 (recipe can be doubled)</em><br />
<ul>
<li>12 whole chicken legs, or 6 bone-in thighs + 6 legs (about 4 lbs)</li>
<li>Sunflower or avocado oil, as needed</li>
<li>3 medium red onions, halved and sliced thin</li>
<li>4-5 cloves garlic, minced fine</li>
<li>2 teaspoons ground coriander</li>
<li>1½ teaspoons aleppo pepper, or ½ teaspoon red pepper flake, or to taste</li>
<li>1 teaspoon sweet paprika</li>
<li>2 Tablespoons tomato paste</li>
<li>1 cup pomegranate juice</li>
<li>2 Tablespoons pomegranate molasses</li>
<li>2 Tablespoons tamarind paste</li>
<li>1 Tablespoon honey</li>
<li>3 sprigs fresh thyme</li>
<li>1 bay leaf</li>
<li>Arils/seeds of 1 whole pomegranate</li>
<li>½ bunch fresh cilantro or parlesy, for garnish</li>
<li>Salt and pepper, as needed</li>
</ul>
Start by generously seasoning your chicken with salt and pepper on both sides.<br />
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Turn your Instant Pot or pressure cooker to the sauté setting, which should produce high heat for browning. If needed increase the heat to MORE or according to the manufacturer’s instructions. Once the pot is hot, add a drizzle of oil. Brown each piece of chicken until golden brown, about 3-4 minutes on each side. Cook the chicken in batches so as not to crowd the pot and cause the chicken to steam instead of brown. <em>On the stoevtop, brown the chicken in a large pot or Dutch oven on medium high heat. </em><br />
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Once all of the chicken is browned, transfer it from the pot and reserve.<br />
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Next, add all of the onions to the same pot so that they can cook in the remaining chicken fat. If your chicken did not release very much oil, and another tablespoon or two of oil to the pot. Season the onions with salt and sauté for 5-6 minutes or until softened and starting to slightly brown. Add the garlic, coriander, and paprika to the pot and sauté for an additional 1-2 minutes, or until fragrant. Add the tomato paste, and stir everything until the onion mixture is well coated in the tomato paste. Nestle the reserved browned chicken back into the pot. Press CANCEL to turn off the sauté function on the pot. <em>Follow the same steps on a stovetop.</em><br />
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Add the pomegranate juice, pomegranate molasses, tamarind paste, honey, thyme and bay to the pot. Place the lid on the Instant Pot, close the pot and seal it. Press the POULTRY or MANUAL setting and set the time to 15 minutes. Let the steam naturally release for 10-15 minutes, and shift the valve to venting if more air needs to be released. <em>On the stovetop, cover the pot and simmer for 30 minutes on medium-low or until the chicken is tender and cooked through. </em><br />
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Press CANCEL, open the lid and transfer the chicken to a platter and lightly cover with foil to keep the chicken warm. Remove the bay leaf and thyme stems. Turn on the SAUTE function again. Allow the sauce to simmer and reduce by half, or until its reached your desired thickness. <em>On the stovetop, turn the heat to medium-high and simmer.</em><br />
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Once the sauce has reduced and thickened, pour the sauce over the chicken. At this point you can keep dish warm in a low oven, or you can cool it and freeze if making in advance.<br />
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Just before serving, garnish the chicken with the fresh pomegranate and roughly chopped cilantro or parsley.</div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-80112806732166361212018-09-04T14:28:00.001-07:002018-09-04T14:28:24.463-07:00Sunken Plum Cake<div class="separator" style="clear: both; text-align: center;">
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For the full article head over to <a data-cke-saved-href="https://www.myjewishlearning.com/the-nosher/sunken-plum-cake-recipe/" href="https://www.myjewishlearning.com/the-nosher/sunken-plum-cake-recipe/" target="_blank">TheNosher!</a></div>
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This is a simple cake to make with lots of flavor. I add ginger to the batter for its warmth and zing, and cardamom for its subtle and welcome citrusy spiciness. The ginger and cardamom’s perfumy-ness and subtle heat also serve to accentuate the fruitiness in the plums. You can use any plum or pluot for this cake, and I like ones that are slightly firm and ripe, and not too small. This recipe can be made dairy free by using vegan butter, and the flour can be swapped for a gluten free all purpose mix. Like any good holiday recipe, sunken plum cake tastes even better made a day in advance. At dinner, I love to serve the cake topped with whipped cream or ice cream, but this also makes a delicious indulgent breakfast treat.</div>
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<strong id="yui_3_17_2_1_1536096175843_7757">Sunken Plum Cake</strong></div>
<em>Serves 8-10</em><br />
<em> Ingredients-</em><br />
<ul>
<li>½ cup (1 stick) vegan butter or unsalted butter, at room temperature</li>
<li>½ cup sugar</li>
<li>¼ cup honey</li>
<li>2 large eggs, at room temperature</li>
<li>2 teaspoons pure vanilla extract</li>
<li>½ teaspoon freshly grated ginger</li>
<li>1¼ cup all purpose flour or gluten free all purpose flour</li>
<li>1½ teaspoons baking powder</li>
<li>½ teaspoon ground cardamom</li>
<li>¼ teaspoon salt if using unsalted butter, pinch of salt if using vegan butter</li>
<li>4-5 plums, halved, pitted and sliced ¼” thick</li>
<li>Turbinado/raw sugar, for sprinkling on top</li>
<li>¼ cup honey for the glaze (optional)</li>
</ul>
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<em>Directions-</em><br />
Preheat the oven to 350°F.<br />
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Grease and line a 9” springform pan with parchment paper, or you can also make this in a 9” x 9” baking dish.<br />
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Cream together vegan butter/butter and sugar until light and fluffy, about 3-4 minutes, using either a handheld mixer or stand mixer with the paddle attachment.<br />
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Add the honey to the sugar mixture and mix until well incorporated.<br />
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Add the eggs, vanilla, and freshly grated ginger and mix until they are also well incorporated.<br />
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Sift the flour, baking powder, salt, and cardamom together. Slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Be careful not to over-mix.<br />
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Pour the batter into the lined and greased cake pan. Add the sliced plums on top of the cake, they will sink as they bake. Top the cake with a generous sprinkling of Turbinado/raw sugar, or regular sugar if you don’t have raw sugar.<br />
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Bake 35-40 minutes, or until a cake tester comes out clean when tested in the center of the cake.<br />
If desired, you can brush honey on top of the cake once it has cooled: heat ¼ cup of honey until just warm, and then brush it over the cake.<br />
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Serve topped with whipped cream or ice cream. Can be made a day in advance.<br />
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<br />Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-52389450469580895972018-07-16T10:14:00.002-07:002018-07-16T10:14:35.788-07:00Pickled Watermelon and other "Zakuski<div class="separator" style="clear: both; text-align: center;">
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As written for <a data-cke-saved-href="https://www.myjewishlearning.com/the-nosher/russian-style-pickled-watermelon-is-everything-you-need-this-summer/" href="https://www.myjewishlearning.com/the-nosher/russian-style-pickled-watermelon-is-everything-you-need-this-summer/" target="_blank">The Nosher</a><br />
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When you are invited to a Russian person’s home you’ll likely enter the dining area to see a table laden with small plates of food. This type of spread is known as <em>zakuski, </em>which translates to “something to bite after.” Zakuski are essentially snacks that are meant to be eaten while drinking shots of vodka or other alcohol. Popular zakuski include smoked fish, cured meats, salads generously dressed with mayonnaise, blini and caviar, marinated mushrooms, and at least one kind of pickle. Pickled cucumber or cornichons are common, but so are all kinds of other pickled vegetables and fruits.<br />
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Russians and Slavic people love pickles. Like many great culinary traditions, the practice of pickling and preserving was born out of necessity. The growing season for fresh fruit and vegetables is relatively short and it became essential to preserve the bounty of fresh produce for the dark cold days of winter. Historically, much of the food preservation used salt to pickle and/or ferment as opposed to using vinegar-based brines; this results in a saltier but less sour pickle. Pickled and fermented produce are also valued for their health benefits. Fermented foods can aid digestion and help with good gut bacteria. This is particularly welcome when you’re eating rich and hearty foods. Most importantly, pickles are flavorful. Pickled foods were particularly popular in Jewish communities in Russia and Eastern European, and often because they added bright acidity and strong flavors to complement staple bland foods like bread and potatoes. In fact, Eastern European Jews introduced dill pickles to America during the late 1800’s and early 1900’s when they began arriving in New York.<br />
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The practicality of preserving summer food for the winter is clear, but these pickled fruits are equally refreshing on a hot summer day, preferably eaten with a meal outdoors. I’ve picked three of my favorite <em>zakuski</em> recipes to share: pickled sour cherries, watermelon, and peppers. The sour cherries only show up for a short time every year, and I try to get a big bag whenever I see them available. They are great for pie or for compote, but I love them pickled with a little cardamom. They end up tasting like an elevated maraschino cherry - tart, not too sweet, and complex. They’re great in a cocktail, and just as good as a side to BBQ. Pickled watermelon is a classic in Russia, Ukraine, Georgia and other Soviet countries. Russians typically add garlic, bay, and dill to the brine, which makes the watermelon a savory treat. I love to serve it alongside cured meat or grilled sausages, and it also goes well as a pre-meal bite to eat alongside salty snacks served with ice cold vodka (or beer). The pickled peppers are easily my favorite. My grandmother called them “marinated peppers” and they were a staple dish in her home. She served these peppers at the first course of every dinner, and they always managed to stay on the table throughout the meal. I especially loved to have them along with chicken schnitzel and potatoes.<br />
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The techniques described in these recipes can be used on just about any kind of produce. The process for the watermelon quick pickle is simple and would work well for tomatoes, cauliflower, green beans, and more. First you make a brine with a combination of salt, sugar, and any aromatics you’d like. You pour the brine over the fruit or vegetables, and then refrigerate. The pickles are ready the next day, but the longer they sit in the fridge, the deeper the flavors are developed. The tangy vinegar based marinade for the peppers would be excellent with mushrooms. And the sweeter brine for the sour cherries would be great with plums or peaches. These pickles last for months stored in the fridge… if you can go that long without eating all of them or sharing them with friends. There’s nothing quite like arriving at a table with many colorful dishes already laid out waiting for you to dig in. It’s an invitation to enjoy, relax, and eat.<br />
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<div id="yui_3_17_2_1_1531761007977_6898">
<strong id="yui_3_17_2_1_1531761007977_6897">Pickled Watermelon</strong></div>
<ul>
<li>1 3-4 lb. watermelon</li>
<li>½ bunch of dill, stems on</li>
<li>4-5 cloves garlic, peeled</li>
<li>3-4 bay leaves (fresh if available)</li>
<li>2 small Serrano chilies (or 1 jalapeno), halved</li>
<li>6 cups filtered water</li>
<li>¼ cup kosher salt</li>
<li>¼ cup sugar</li>
<li>2 tablespoons white or apple cider vinegar</li>
<li>1 Tablespoon peppercorns</li>
</ul>
Wash the watermelon very well, and then slice into desired pieces. I like mine about ¾-1” thick, and cut into small triangles with the rind still on.<br />
In a large glass jar or ceramic crock big enough to hold the watermelon slices, place the dill, garlic, a few of the bay leaves, and the Serrano chili in the bottom. Layer the cut watermelon on top. If necessary, divide these ingredients among jars, and place the aromatics on the bottom of each jar.<br />
In a medium pot, combine the water, salt, sugar, vinegar and peppercorns. Bring up to a simmer, and heat until the salt and sugar is just dissolved. Pour the liquid over the watermelon in the jar(s). Top with the remaining bay leaves and a little more dill if desired. If the watermelon is floating above the liquid, you can weigh the fruit down by placing a small plate inside the jar with something heavy on top.<br />
Allow the mixture to fully cool, and then refrigerate. The watermelon is ready to serve after 24 hours, but it is best if you wait 3-4 days before serving.<br />
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<div id="yui_3_17_2_1_1531761007977_6498">
<strong>Pickled Sour Cherries</strong></div>
<ul id="yui_3_17_2_1_1531761007977_6499">
<li>4 cups pitted sour cherries</li>
<li>¾ cup white vinegar</li>
<li>½ cup sugar</li>
<li>¼ cup water</li>
<li>1 Tablespoon kosher salt</li>
<li>6-7 cardamom pods, lightly crushed</li>
</ul>
<div id="yui_3_17_2_1_1531761007977_6500">
Place pitted cherries in clean jars.</div>
<div id="yui_3_17_2_1_1531761007977_6501">
Combine the vinegar, sugar, water, salt and cardamom in a small pot. Bring to a simmer and heat until the sugar is just fully dissolved. Pour the brine over the cherries. Allow the mixture to fully cool, then securely cover the jars and refrigerate.</div>
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They are ready to serve after 24 hours in the fridge, but they will develop deeper flavor the longer they sit.</div>
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<div id="yui_3_17_2_1_1531761007977_6543">
<strong>Marinated Red Bell Peppers</strong></div>
<ul id="yui_3_17_2_1_1531761007977_6544">
<li>4 large red, yellow, or orange bell peppers</li>
<li>1 clove of garlic, sliced thin (optional)</li>
<li>1 teaspoon black peppercorns</li>
<li>1½ teaspoons kosher salt</li>
<li>½ teaspoon sugar or honey</li>
<li>½ -¾ cup white vinegar (depending how much you need to cover the peppers)</li>
<li>¼ cup water</li>
<li>3 Tablespoons good extra virgin olive oil</li>
</ul>
<div id="yui_3_17_2_1_1531761007977_6545">
Preheat the oven to 425°F.</div>
<div id="yui_3_17_2_1_1531761007977_6546">
Lay your peppers out on a lined sheet tray or baking dish. Place the peppers in the oven for 30-40 minutes, or until blackened, softened, and until the skin gets wrinkly and starts to peel off. It helps to flip the peppers over halfway through the cooking process. You can also do this directly over a gas flame or on a grill, turning the peppers until they are blackened and cooked on all sides.</div>
<div id="yui_3_17_2_1_1531761007977_6547">
Once cooked, transfer the peppers to a heatproof bowl and cover with plastic wrap. Allow the peppers to continue to steam and cool for 20-30 minutes.</div>
<div id="yui_3_17_2_1_1531761007977_6548">
At this point, the peppers should peel easily. Over a bowl, peel the peppers, and remove the stems and seeds. If any juice escapes while you are peeling the peppers, save the juice. It is gold.</div>
<div id="yui_3_17_2_1_1531761007977_6549">
Slice the peeled peppers into strips, about an inch thick, or however you prefer. Add the peppers to the bowl of their reserved juices. Add the sliced garlic if using, peppercorns, salt and sugar to the peppers. (If you do not like strong garlic flavor, omit the garlic entirely.) Mix everything together gently. Cover the peppers with white vinegar and water. Add the olive oil. Let the peppers marinate in the fridge overnight before serving. Peppers last in the fridge for about a week.</div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-751791009779128212018-05-30T10:13:00.002-07:002018-05-30T10:13:38.206-07:00Raspberry Danish Twist - Entenmann's Style<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px;"><br /></span>
<span style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px;">For the full article, head over to </span><a href="https://www.myjewishlearning.com/the-nosher/you-can-make-an-entenmanns-danish-at-home-and-youll-never-look-back/" style="background-color: #fcfcfc; border-bottom: 1px solid rgba(17, 17, 17, 0.2); border-left-color: rgba(17, 17, 17, 0.2); border-right-color: rgba(17, 17, 17, 0.2); border-top-color: rgba(17, 17, 17, 0.2); color: #111111; font-family: proxima-nova; font-size: 15px; text-decoration-line: none; word-wrap: break-word;" target="_blank">The Nosher!</a><br />
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<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
<strong style="word-wrap: break-word;">Entenmann’s Style Raspberry Danish Twist</strong></div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
<em style="word-wrap: break-word;">Makes two danishes, or one large one</em></div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
<em style="word-wrap: break-word;">Ingredients: </em></div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
<em style="word-wrap: break-word;">For the danish-</em></div>
<ul style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin: 1em 0px; padding: 0px 0px 0px 40px; word-wrap: break-word;">
<li style="word-wrap: break-word;">1 cup milk, warmed</li>
<li style="word-wrap: break-word;">⅓ cup sugar</li>
<li style="word-wrap: break-word;">1 packet (7 g) active rise yeast</li>
<li style="word-wrap: break-word;">3 cups (450 g) all purpose flour, plus more for dusting or as needed</li>
<li style="word-wrap: break-word;">1 Tablespoon vanilla powder, or 1 vanilla bean (split, and seeds scraped out)</li>
<li style="word-wrap: break-word;">1 teaspoon kosher salt</li>
<li style="word-wrap: break-word;">2 large eggs, at room temperature</li>
<li style="word-wrap: break-word;">½ cup (1 stick) unsalted butter, cubed and at room temperature</li>
<li style="word-wrap: break-word;">1 cup raspberry jam</li>
<li style="word-wrap: break-word;">1 egg yolk plus one teaspoon of water, for the egg wash</li>
</ul>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
<em style="word-wrap: break-word;">For the icing-</em></div>
<ul style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin: 1em 0px; padding: 0px 0px 0px 40px; word-wrap: break-word;">
<li style="word-wrap: break-word;">1 cup sifted powdered sugar</li>
<li style="word-wrap: break-word;">1½ Tablespoons milk or water</li>
<li style="word-wrap: break-word;">1 teaspoon vanilla powder or ½ a teaspoon vanilla extract</li>
</ul>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
<em style="word-wrap: break-word;">Directions:</em></div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
Grease two 8 x 6 baking dishes and line with parchment paper. You can also make one large danish in a 9 x 11 baking dish.</div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
Heat the milk until warm to the touch but not too hot, about 100°F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes. The yeast will get foamy and bubbly, if it doesn’t your milk may have been too hot or too cold and it is best to start again.</div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
In the bowl of a stand mixer with a paddle attachment, combined the flour, salt, and vanilla powder. <em style="word-wrap: break-word;">Alternatively, you can make the dough by hand, you will just need to mix and knead for longer.</em></div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
Add the milk and yeast mixture to the dough, along with the two eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all of the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook, and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet, but will ball around the dough hook towards the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.</div>
<div style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
Gently transfer the dough to a lightly greased bowl (it will be very soft and pour out), and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size,1-2 hours, depending on the temperature in your kitchen.</div>
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<div id="yui_3_17_2_1_1527700305299_1073" style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; word-wrap: break-word;">
Once the dough has risen, punch it down and divide it in half. You can make two 8 x 6 raspberry danish twists at this time, or freeze half the dough for future use (just allow it to defrost and come up to room temperature). Dust a clean surface with flour, then take one half of the dough and divide it into three equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel, and let the dough rise again for another 15-20 minutes.</div>
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Preheat the oven to 350°F. Add the jam to the danish. Between the 3 strands of dough, you’ll make two strips of jam, each about a ¼ cup of worth of jam, or ½ a cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart, and with a spoon, fill with jam between the strands. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.</div>
<div id="yui_3_17_2_1_1527700305299_1093" style="background-color: #fcfcfc; color: #575757; font-family: proxima-nova; font-size: 15px; line-height: 1.8em; word-wrap: break-word;">
Once baked, allow to cool on a rack. While the cakes are cooling make the icing. Once mostly cooled, you can ice the cakes by drizzling the icing free form with a spoon, or you can fill a small ziplock back with the icing, and snip off a small piece of the corner to ice in any design you prefer.</div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-3762910864011575032018-05-10T11:46:00.000-07:002018-05-10T11:46:11.378-07:00Rhubarb Strawberry Galette<div class="separator" style="clear: both; text-align: center;">
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Galettes are just about my favorite thing to bake. I like the ratio of dough to filling. I like that the results of most galettes aren't too sweet. And I love the beauty of the arrangement of fruit against a browned flaky crust.<br />
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I use my go-to crust recipe/ratios for every galette, but for the filling I rarely use a recipe. I'll use fruit that's in season, toss them with sugar, vanilla/lemon zest, and let them hang out for an hour while the dough is chilling in the fridge.<br />
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This galette was no different. I had a bunch of rhubarb that I brought home from work, and I had a handful of good strawberries too. I also had some rye flour I wanted to use up. The rye flour went into the dough, and the fruit got added to the filling. A short time later, the galette came out of the oven, warm and fragrant. This galette is perfect for any beautiful spring day.<br />
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<strong>Rhubarb Strawberry Galette</strong><br />
<em>For the crust:</em><br />
<ul style="margin-left: 40px;">
<li>1 cup all purpose flour</li>
<li>1 cup rye flour (or all purpose flour)</li>
<li>2 Tablespoons sugar</li>
<li>3/4 teaspoon kosher salt</li>
<li>2 sticks butter, cold and cubed</li>
<li>1 Tablespoon apple cider vinegar</li>
<li>3-4 Tablespoons ice water</li>
<li>1 egg yolk + 1 teaspoon of water (for the egg wash)</li>
<li>Turbinado sugar, to sprinkle on top</li>
</ul>
<em>For the filling:</em><br />
<ul style="margin-left: 40px;">
<li>1 lb rhubarb, cut into equal-sized pieces</li>
<li>1 cup strawberries, halved or quartered depending on size</li>
<li>1/2 cup sugar</li>
<li>1 teaspoon vanilla extract</li>
</ul>
<em>For the crust:</em><br />
<em><br /></em>
<em>In a food processor: </em>pulse the flour, rye, sugar, and salt together. Add the cubed cold butter and pulse until pea-sized crumbs form. Add the apple cider vinegar and ice water and pulse until the dough just gets combined and forms a ball. Be careful not to over-mix.<br />
<br />
<em>By hand</em>: whisk together the flour, rye, sugar and salt. Add the cubed cold butter and combine with the flour with a pastry cutter or by hand until pea-sized crumbs of dough form. Add the apple cider vinegar and ice water and incorporate quickly with your hands until a ball of dough is formed. Be careful not to over-mix.<br />
<br />
Form the dough into a round disc shape, and tightly cover with plastic wrap. Allow the dough to chill for at least 1 hour, or overnight.<br />
<br />
<em>For the galette:</em><br />
<em><br /></em>
Combine the cut rhubarb and strawberries with the sugar and vanilla. Allow to sit for 1 hour.<br />
Preheat the oven to 375°F.<br />
<br />
Roll out the dough into a circle about 1/4" thick. The edges don't have to be perfectly round, and the dough doesn't have to be a perfect circle either. Transfer the dough onto a parchment-lined baking sheet<br />
<br />
Add the macerated fruit to the dough, leaving a 2-3" border around the perimeter. Fold over the dough over the fruit, overlapping as you fold each piece.<br />
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Brush the dough with egg wash and sprinkle with Turbinado sugar. You can sprinkle the inside of the galette with sugar if you like it extra sweet, too.<br />
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Bake for 45-50 minutes, or until golden brown with tender rhubarb.<br />
<br />
<div id="yui_3_17_2_1_1525975640328_63070">
Serve warm or at room temperature. Keeps at room temperature. covered, for 1 day. </div>
<div id="yui_3_17_2_1_1525975640328_63070">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zn5NiPhGvSJtIkos6T6-OMiW0XFWYpoMaCCgjJs6vy_-Dp2FS3zHfrIqLIz7L0ljwBnaeSvqg6xTV_Ab7-1HM8HfBvbZkix4dcjaBSI5ChlTmPtS4T87W4PTpyX9FPlWoUS3GIHfMSU/s1600/IMG_3339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zn5NiPhGvSJtIkos6T6-OMiW0XFWYpoMaCCgjJs6vy_-Dp2FS3zHfrIqLIz7L0ljwBnaeSvqg6xTV_Ab7-1HM8HfBvbZkix4dcjaBSI5ChlTmPtS4T87W4PTpyX9FPlWoUS3GIHfMSU/s640/IMG_3339.JPG" width="640" /></a></div>
<div id="yui_3_17_2_1_1525975640328_63070">
<br /></div>
Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com5tag:blogger.com,1999:blog-2529802298191663889.post-14536664620499497212018-03-05T14:37:00.001-08:002018-03-05T14:37:24.078-08:00Mukmura (or Mahmoora) Chicken
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<b><span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";"><br /></span></b></div>
For the full article, head over to <a data-cke-saved-href="https://www.myjewishlearning.com/the-nosher/the-indian-jewish-chicken-recipe-youre-going-to-crave/" href="https://www.myjewishlearning.com/the-nosher/the-indian-jewish-chicken-recipe-youre-going-to-crave/" target="_blank">The Nosher</a> ...<br />
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There are three distinctive Jewish Indian groups that happened to be largely isolated from each other: the Cochin Jews of Kerala in South India, the Bene Israel Jews of India’s West Coast and Mumbai, and the Jews of Kolkata in East India (formerly known as Calcutta). In <em>The Book of Jewish Food</em>, Claudia Roden recounts how Shalom Cohen from Aleppo was the first known Jew to settle in Kolkata in 1798. Soon after, Syrian and Iraqi Jews followed and developed a strong community there, where they worked as merchants and traders, and lived in harmony with their neighbors. Things changed in 1947 when India gained independence, and again in 1948 with the creation of the State of Israel; anti-Semitism grew as the Jews became associated with the colonial British power. During that time, most of the Jews from Kolkata immigrated to Israel, the US, England, and Australia. This once vibrant Jewish Indian community is now all but gone from Kolkata.<br />
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While only a handful of Jews still live in Kolkata, the food from this community has travelled with its people. Their style of cooking involves a combination of ingredients and preparations from the Middle East, with the spices and techniques of Indian cuisine. There are several cookbooks and articles devoted to Sephardic foods and Indian Jewish cookery that have documented some of the dishes of the Jews from Kolkata. I was first struck by a recipe I found in both Copeland Marks’ book, <em>Sephardic Cooking</em>, as well as in <em>Indian Jewish Cooking</em>, by Mavis Hyman. Mukmura (or Mahmoora) is a dish of chicken and almonds in a slightly sweetened tangy lemon sauce. I like any recipe that looks like it is simple to prepare but still offers big flavors, and this was clearly that. This chicken dish calls for easy to find bold ingredients like ginger, garlic, ground turmeric, lemon juice, and fresh mint. The chicken is braised, which means the meat won’t get dry, and it can easily be made in advance for entertaining, Shabbat, and holidays. By slowly simmering all of the ingredients together you develop a slightly sweet and sour sauce with all those warm spices and aromatics. After making the dish a few times, I experimented with some tweaks to the original method to boost the flavor even more, like browning the chicken before braising it, and being generous with the lemon juice and ginger. This dish is simultaneously comforting and exciting. It is the type of food that makes you feel like you’re eating something exotic and new, but with the benefit of having accomplished that from the comfort of your own home kitchen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-1gaLQRjCV74VpvSrZK_Jaw7dFwnMo3jDK-qruuyWLNamMPiKiCaZ3pSUtxg5KlUkOHMaN06Mzjp9tvsOKsrrlpCGMsAtuKxG1D7sacA4CD4IFuZ9cPRmZVoHeOnf1-CsqA2T_V6Slc/s1600/mukmuraingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-1gaLQRjCV74VpvSrZK_Jaw7dFwnMo3jDK-qruuyWLNamMPiKiCaZ3pSUtxg5KlUkOHMaN06Mzjp9tvsOKsrrlpCGMsAtuKxG1D7sacA4CD4IFuZ9cPRmZVoHeOnf1-CsqA2T_V6Slc/s640/mukmuraingredients.jpg" width="640" /></a></div>
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<b><span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";"><br /></span></b></div>
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<b><span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Mukmura<o:p></o:p></span></b></div>
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<b><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Kolkata-Style Chicken and Almonds in a Lemon Sauce</span></i></b><i style="mso-bidi-font-style: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></i></div>
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<i><span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Serves 4</span></i><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<i><span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Ingredients:</span></i><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1 4-5 lb. chicken, cut into 8-10 serving pieces</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1 teaspoon kosher salt, or to taste</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">2-3 tablespoons oil </span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1 medium white or yellow onion, chopped fine
(about 1½ cups)</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">2 large garlic cloves, minced fine</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1 Tablespoon freshly grated ginger</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1½ teaspoons ground turmeric</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1 cup water</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">¼ cup raisins, rinsed</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">¼ cup sliced or slivered unsalted almonds,
without skin</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">¼ cup fresh lemon juice, about 2 lemons</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1½ Tablespoons agave syrup or 2 teaspoons sugar</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">2 Tablespoons chopped fresh mint, or to taste<o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">lemon wedges, for garnish</span><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<i><span style="color: black; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Directions:</span></i><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Cut the chicken into 8-10 pieces;
reserve the backbone for chicken broth if desired. You can also find a
pre-cut whole chicken, or you can use 4-5 lbs. of your preferred bone-in
skin-on chicken parts. Season the chicken pieces with a teaspoon of kosher
salt. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">On medium high heat, heat a large
Dutch oven or deep skillet with a lid. Add a drizzle of oil to the pot and
then brown the chicken pieces on each side, about 2-3 minutes per side or
until golden brown. Brown the chicken in batches if needed so as not to overcrowd
the pot. Remove the browned chicken and reserve.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Over medium heat, add the diced
onions to the same pot so the browned bits that remain on the bottom can
flavor the onion. Add an additional drizzle of oil if there is not enough
remaining chicken drippings. Sauté the onion until softened and beginning
to turn golden but not browned, about 5-6 minutes. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Add the minced garlic, grated
ginger, and turmeric to the onion mixture. Sauté for another 1-2 minutes,
or until fragrant. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Add the reserved browned chicken
back to the pot in a single layer. Pour the water over the chicken.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Bring the liquid up to a simmer and
then lower the heat and cover the pot. Simmer for 20 minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Add the raisins, almonds, lemon
juice, and agave syrup to the pot. If your water has significantly
reduced, add a little more water so there’s liquid in the pot. Cover the
lid again and simmer an additional 15-20 minutes, or until the chicken is
cooked through with an internal temperature of at least 165°F. Taste and
season with more salt if necessary. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Transfer the chicken to a serving
dish, pour the sauce over the chicken, and top everything with freshly
chopped mint and a few lemon wedges. Serve with rice or your favorite
side. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Chicken can be made a day in
advance and reheats well.</span></li>
</ol>
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<!--EndFragment--><br />Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-91318271619332980122018-02-14T15:12:00.002-08:002018-02-14T15:12:39.177-08:00Tahini Chocolate Chunk Cookies (with Rye Flour)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU7Lywl2Du6WpOIv7cjfKAj7UoVNAp8V68ANOqP1Z16oKbpYi5LwxubIJqn0__wiJYszC-OKrBDqNpsJ3QTXzkrh-JDr8RL85CMdJ640BcM9fah2tkAJo59RyAwPPUtdLx4x5Njjmrs8/s1600/tahinichocolatepluscookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU7Lywl2Du6WpOIv7cjfKAj7UoVNAp8V68ANOqP1Z16oKbpYi5LwxubIJqn0__wiJYszC-OKrBDqNpsJ3QTXzkrh-JDr8RL85CMdJ640BcM9fah2tkAJo59RyAwPPUtdLx4x5Njjmrs8/s640/tahinichocolatepluscookies.jpg" width="640" /></a></div>
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For the full article, head over to .<a data-cke-saved-href="https://www.heyalma.com/tahini-chocolate-chunk-cookies-recipe/" href="https://www.heyalma.com/tahini-chocolate-chunk-cookies-recipe/" target="_blank">alma</a><br />
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...What I love most about these cookies is that they’re endlessly versatile. I like to add rye flour to the batter for extra nuttiness, and flake salt before baking for a pop of flavor and crunch, but you could easily use entirely all purpose flour and leave the flake salt out completely. If you’re not into chocolate, you could substitute the two cups of chocolate chunks with two cups of chopped dried fruit or chopped nuts. If you’re feeling adventurous (or frisky?) you can even use all three. In keeping with romantic cliches, just as in matters of finding true love, these cookies benefit from patience. If you chill the batter overnight the cookies taste even better when you bake them off the next day. But between you and me, you can break the rules and succumb to instant gratification and make the cookies the same day and they’ll still work out just fine.<br />
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I always hope that Valentine’s Day can be less a celebration of coupledom and traditional forms of romantic love, and more of a an excuse to celebrate all love-filled relationships, including with one’s self. I can assure you that whether these are made for your partner, secret crush, lonely hearts club band, or for you yourself and only you, making these cookies in all their tahini-chocolate goodness is a rich expression of love and all things good.</div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN">Tahini
Chocolate Chunk Cookies<o:p></o:p></span></b></div>
<div class="normal">
<i style="mso-bidi-font-style: normal;"><span lang="EN">Makes 24
cookies<o:p></o:p></span></i></div>
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<span lang="EN"><br />
<i style="mso-bidi-font-style: normal;">Ingredients:<o:p></o:p></i></span></div>
<div class="normal">
<span lang="EN">¾ cup all purpose flour<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">¼ cup + 2 Tablespoons rye flour (optional, can
substitute this with all purpose flour)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">¾ teaspoon kosher salt<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">½ teaspoon baking soda<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">½ teaspoon baking powder<o:p></o:p></span></div>
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<span lang="EN">½ cup tahini<o:p></o:p></span></div>
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<span lang="EN">½ cup (1 stick) unsalted butter, at room
temperature<o:p></o:p></span></div>
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<span lang="EN">¾ cup brown sugar<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">¼ cup sugar<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 large egg, at room temperature<o:p></o:p></span></div>
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<span lang="EN">2 cups (8 oz) chopped chocolate chunks or chips<o:p></o:p></span></div>
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<span lang="EN">Flake salt, as needed (optional)<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN">Directions:<o:p></o:p></span></i></div>
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<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">In a medium bowl whisk together
the flour, rye flour if using, salt, baking soda, and baking powder. Reserve.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Using a stand-mixer or handheld
electric mixer, cream together the tahini, butter, brown sugar, and white sugar
until light and fluffy, about 3-4 minutes. You can also do this by hand, but it
will take slightly longer. <o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Add in the egg, and mix until well
incorporated.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">On a low speed, slowly add in the
flour mixture to the tahini mixture. Mix until just incorporated, be careful
not to overmix.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Stir in the chocolate chunks until
just incorporated. Ideally, refrigerate the cookie dough for 24 hours or
overnight. If you can’t wait that long, let it chill in the fridge for at least
one hour. <o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Preheat the oven to 350°F. Line a
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<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Cookies can be stored in an
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-90046281287984815322018-02-03T12:19:00.001-08:002018-02-03T12:19:41.922-08:00Spiced Pomegranate Molasses Wings<div class="separator" style="clear: both; text-align: center;">
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As written for <i><a href="https://www.myjewishlearning.com/the-nosher/pomegranate-molasses-chicken-wings-recipe/" target="_blank">The Nosher</a></i></div>
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<span lang="EN">What do I want in a wing? Something that is
crispy with a sauce that packs tons of flavor. Pomegranate molasses is a
perfect base for wing sauce. Pomegranate molasses isn’t a molasses at all, it’s
actually just pomegranate juice that is reduced until it is thick and syrupy.
You can even make it yourself at home, but it is easy to come by at any Middle
Eastern or Persian market, as well as online. I’ve even spotted it at Whole
Foods. Pomegranate molasses is tangy, a little sweet, and with the dark and
shiny sheen of real molasses. It’s a common ingredient in Middleeastern cooking,
where it’s added to all kinds of dishes from stews, to dips, to glazes for
meats, and more. If you’ve ever read an Yotam Ottolenghi cookbook, than you
know it’s also one of his favorite ingredients to add to vegetable dishes. <o:p></o:p></span></div>
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<span lang="EN">Years ago, I first got inspired to add
pomegranate molasses to wings when I saw Aarti Sequeira make a version of this
dish on <i style="mso-bidi-font-style: normal;">Aarti Party,</i> her
Indian-themed cooking show. Since then I’ve reworked the dish to skew it
towards my own preferences, and in a slightly more Middle Eastern direction.
These wings get generously marinated in a spice mixture of coriander, cumin,
cardamom, allspice, and pepper. The pomegranate molasses sauce gets Sriracha
added to it for heat, which is a decidedly un-Middle Eastern ingredient, but a
perfect compliment to the dish with its peppery garlicky spiciness. To make
cooking for a crowd a little easier, the wings are baked not fried; they still
crisp up nicely, but you don’t have to deal with the mess, work, or the extra
calories that comes with deep frying. Spiced pomegranate molasses wings have
become a staple party food recipe in our house, Superbowl Sunday or otherwise. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6NXfKCJLZ0MBmunuo4-ju77uT3TIaVMYA_e3-2JgsgE4SipzjAPn52fh4X8XHQvQxoeSEduUkHMyN0CTFzIIBNJ1uSRDZY9Y6Y_4uAG4_q4MwNtMB_6-cBLVtAb2wwkNMSH35rQnklY/s1600/spices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6NXfKCJLZ0MBmunuo4-ju77uT3TIaVMYA_e3-2JgsgE4SipzjAPn52fh4X8XHQvQxoeSEduUkHMyN0CTFzIIBNJ1uSRDZY9Y6Y_4uAG4_q4MwNtMB_6-cBLVtAb2wwkNMSH35rQnklY/s640/spices.JPG" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN">Spiced
Pomegranate Molasses Wings<o:p></o:p></span></b></div>
<div class="normal">
<i style="mso-bidi-font-style: normal;"><span lang="EN">Serves 4-6
(recipe can be doubled and tripled to serve a larger crowd)<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN">For the
wings-<o:p></o:p></span></i></div>
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<span lang="EN">2 lbs. chicken wings<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 tablespoon kosher salt<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 tablespoon ground coriander<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 tablespoon ground cumin<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 teaspoon ground black pepper<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">½ teaspoon ground cardamom<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">½ teaspoon ground allspice</span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN">For the
pomegranate molasses sauce-<o:p></o:p></span></i></div>
<div class="normal">
<span lang="EN">⅓ cup pomegranate molasses<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">3 tablespoons maple syrup or agave, or to taste<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">2 tablespoons Sriracha, or to taste<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 tablespoon oil (coconut, safflower, or canola)<o:p></o:p></span></div>
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<span lang="EN">Salt and pepper, to taste<o:p></o:p></span></div>
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<span lang="EN">2 tablespoons vegan butter<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN">Directions:<o:p></o:p></span></i></div>
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<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Pat the chicken wings dry and
place them in a large bowl.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">In a small bowl, combine the salt
and spices. Add the spices to the chicken, and toss the wings until they are
all well coated. Cover and refrigerate the wings for 1 hour to allow the
chicken to marinade in the spice mixture. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Preheat the oven to 400°F. Place a
rack on a baking sheet and spray or brush the rack with oil. If you don’t have
a rack to cook the wings on, you can place them directly on a baking sheet,
they will just get slightly less crisped. Add the marinated wings to the baking
sheet, leaving ½” of room between each wing. <o:p></o:p></span></div>
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<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Bake for 30-40 minutes, or until
cooked through with an internal temperature of at least 165°F. Flip the wings
once after 15 minutes of cooking time.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">While the wings are in the oven,
prepare the pomegranate molasses sauce. Add the pomegranate molasses, maple
syrup, Sriracha, and a tablespoon of oil to a small pot. Heat on medium low,
and allow the sauce to simmer for 10 minutes, or until the sauce has slightly
thickened. Taste and add salt & pepper as needed, or more Sriracha/maple
syrup depending on your preference and the tanginess of the pomegranate
molasses.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Once simmered and slightly
reduced, remove from the heat and add the vegan butter; this will add a smooth
richness to the sauce. <o:p></o:p></span></div>
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<div class="normalCxSpLast" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Once the chicken is cooked,
transfer it to a large heatproof bowl, pour the warm sauce all over the
chicken, and toss until everything is well coated. Serve hot with your favorite
sides or dipping sauces. <o:p></o:p></span></div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-12884153291546746262018-02-03T12:09:00.000-08:002018-02-03T12:14:03.591-08:00Salad Olivier<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuFREdepv9f6p1NS355frB3NCOcwnzMa-ugwLH0B5MAq6tB1u1Nf_tjY8Knq_3OjiJ94WhlUJWbngxD2OZcinxDR850hdHLAbuCPSxUz61mKfrDGFMyBHK8k39OG9XpoZvSDakVCQxlk/s1600/saladolivieronsettable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1043" data-original-width="1600" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuFREdepv9f6p1NS355frB3NCOcwnzMa-ugwLH0B5MAq6tB1u1Nf_tjY8Knq_3OjiJ94WhlUJWbngxD2OZcinxDR850hdHLAbuCPSxUz61mKfrDGFMyBHK8k39OG9XpoZvSDakVCQxlk/s640/saladolivieronsettable.jpg" width="640" /></a></div>
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<div style="background-color: #fcfcfc; color: #575757; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
Full article is available via <a href="https://www.myjewishlearning.com/the-nosher/the-beloved-potato-salad-from-my-russian-jewish-childhood/" style="border-bottom: 1px solid rgba(17, 17, 17, 0.2); border-left-color: rgba(17, 17, 17, 0.2); border-right-color: rgba(17, 17, 17, 0.2); border-top-color: rgba(17, 17, 17, 0.2); color: #111111; word-wrap: break-word;" target="_blank">The Nosher</a></div>
<div style="background-color: #fcfcfc; color: #575757; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
...This salad was first prepared by Lucien Olivier in the 1860’s. Olivier was the French chef of a famous restaurant in Moscow called <em style="word-wrap: break-word;">The Hermitage, </em>hence the very French name for this now popular Russian salad<em style="word-wrap: break-word;">. </em>Also, Russians were obsessed with French culture at that time. Salad Olivier was an immediate hit, and it became the restaurant’s signature dish. Originally, it was made with crayfish, capers, and even grouse. After the revolution, simpler and easier to come by ingredients were more commonly adapted into the recipe. These ingredients are also all conveniently available in the dead of winter.</div>
<div style="background-color: #fcfcfc; color: #575757; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
The popularity of the salad spread beyond Russia to Eastern Europe, the Balkans, and even to Iran and Pakistan. In fact, in our family we call this dish <em style="word-wrap: break-word;">Salad de Boeuf </em>(pronounced as “de beff”), which is what this salad is inexplicably called in Romania and Western Ukraine. Boeuf means “beef” in French, and this salad contains no beef at all. In each geographic locale, the salad might differ slightly. Sometimes the potatoes are mashed instead of cubed, or there’s shredded chicken instead of smoked meat, or sometimes there’s no meat at all, as was the custom in our family. What makes this type of potato salad uniquely a Salad Olivier is the presence of potatoes combined with carrots, peas, pickles, and hard boiled eggs. Everything should be chopped to roughly the same size. The appeal of something seemingly odd and vaguely average is ultimately mysterious, but the combination of hearty firm potatoes, sweet cooked carrots, crisp pickles, earthy peas, and silky eggs in a creamy tangy dressing just works. The ingredients meld all together, each losing its own particular edge to combine to make a complete range of salty, sweet, tangy, satisfying tastes in each bite. I think this salad’s enduring and far-reaching popularity proves that it’s eaten for more than tradition’s sake.</div>
<div id="yui_3_17_2_3_1517688160809_17496" style="background-color: #fcfcfc; color: #575757; line-height: 1.8em; margin-bottom: 1em; word-wrap: break-word;">
If you’re going to attempt to make this for the first time there are a few things to know. For one, this recipe reflects how my family likes this dish. If you’ve had this before it might be slightly different from what you’re used to. More importantly, the quality of each ingredient matters to the overall success of the dish. I like to use Yukon Gold potatoes because they hold up well and have a pleasant rich sweetness, but you can definitely try it with your favorite potato. Taste the carrots before you cook them; they should be sweet and flavorful, not the dull astringent variety you sometimes end up with. The best pickles for this dish are ones that come from the refrigerator section, that still have a crunch, and are brined in salt with zero vinegar added. They’re also known as “naturally fermented” pickles. The type of mayonnaise you use is also key, and I swear by Hellmann's/Best Foods brand mayo.</div>
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<div class="normal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN">Salad
Olivier<o:p></o:p></span></b></div>
<div class="normal">
<i style="mso-bidi-font-style: normal;"><span lang="EN">Serves 6-8<o:p></o:p></span></i></div>
<div class="normal">
<br /></div>
<div class="normal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN">Ingredients:<o:p></o:p></span></b></div>
<div class="normal">
<i style="mso-bidi-font-style: normal;"><span lang="EN">For the
salad-<o:p></o:p></span></i></div>
<div class="normal">
<span lang="EN">1.5 lbs Yukon Gold potatoes, about 4-5 medium<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">3 large carrots<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">4 large eggs<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">3 large dill pickles, or to taste (use naturally
fermented/brined pickles)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 cup frozen peas, thawed (you can substitute
with fresh cooked peas or even canned)<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<i style="mso-bidi-font-style: normal;"><span lang="EN">For the
dressing-<o:p></o:p></span></i></div>
<div class="normal">
<span lang="EN">1 cup good quality mayonnaise<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">2 tablespoons olive oil<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">Juice of ½ a lemon, or to taste<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 Tablespoon pickle liquid (optional)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">¾ Tablespoon kosher salt, or to taste<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">2 Tablespoons chopped fresh dill (optional)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN"><o:p><br /></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOocERBP41Nbnl0B-Jv8qwyF7VjNALfYBXK1pglGlByFuYWMnSEZjNGZKX5jx7jTAUXGrdQEfBUMpenrdwjXCFzVyRRS_GK7HCii7HuedW4JBuJZ2lmSdw9ZJVnkyPaFUmUg6Y7S3I0b4/s1600/ingredietntspre-cooked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOocERBP41Nbnl0B-Jv8qwyF7VjNALfYBXK1pglGlByFuYWMnSEZjNGZKX5jx7jTAUXGrdQEfBUMpenrdwjXCFzVyRRS_GK7HCii7HuedW4JBuJZ2lmSdw9ZJVnkyPaFUmUg6Y7S3I0b4/s640/ingredietntspre-cooked.JPG" width="640" /></a></div>
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<div class="normal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN">Directions:</span></b><span lang="EN"><o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Wash the potatoes and carrots
well. Add them to a pot, and fill with water. Bring the water to a boil, and
boil the potatoes and carrots until easily pierced through with a knife. The
carrots will cook faster, about 15-20 minutes. Once they’re tender remove them
from the pot and allow the potatoes to finish cooking, about 15-20 minutes
more, or 30-35 minutes in total. Be careful not to overcook your potatoes and
carrots, you do not want them to end up as mush in the salad. Once cooked, set
aside to cool or refrigerate. This step can be up to 2 days in advance. <o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">While the potatoes and carrots are
cooking, hard boil your eggs and allow them to cool.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Once cooled, carefully remove the
peels from your potatoes. You can either remove or keep the peel on your
carrots depending on your preference.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Cube all of the potatoes, carrots,
and eggs to the same size. I like a medium-small dice.<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Dice the pickles slightly smaller
than the other ingredients as they have a stronger flavor. <o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="margin-left: .5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Add the cubed potatoes, carrots
and eggs to a large bowl. Add the pickles and thawed peas to the bowl. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">In a separate small bowl, combine
all of the ingredients for the dressing and whisk together. Taste and adjust
accordingly. <o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5tH4sWLOfIa5O-6OAW1IEb-fSRUk4e-Z9dh7vNr7gOd6aTxbNDZE1C72glc9C_vB6xw6YJ960Enm5CRIoYY0X-oDVUnl-IdRd8oTD_uTKpP0gvL6dt83E_vGcLqECfWjqpfOxnP7fgw/s1600/allchoppedingredientsinabowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1494" data-original-width="1600" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5tH4sWLOfIa5O-6OAW1IEb-fSRUk4e-Z9dh7vNr7gOd6aTxbNDZE1C72glc9C_vB6xw6YJ960Enm5CRIoYY0X-oDVUnl-IdRd8oTD_uTKpP0gvL6dt83E_vGcLqECfWjqpfOxnP7fgw/s640/allchoppedingredientsinabowl.jpg" width="640" /></a></div>
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<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Add the dressing to the potato
mixture, and carefully stir until everything is fully coated in the dressing.
Taste and add more salt if desired (every brand of kosher salt differs in
salinity). If you want it creamier/tangier, add more mayonnaise or lemon juice.
You can also use sour cream or yogurt if desired. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN">Allow the salad to chill for at
least one hour before serving so that the flavors can all come together. This
salad can be made up to a day in advance, and stores well for 2 days. You can
also make this without the dressing up to 3 days in advance, then add the
dressing before serving. <o:p></o:p></span></div>
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</style>Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-21104756145771960822017-12-05T17:41:00.000-08:002017-12-05T17:41:11.094-08:00Okonomiyaki for Hanukkah<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqA62CX6pr2SJoAP5Oa7001Xs-Hr3i3X5ZKtitGj40z0eLjzT9P8xx0zAwdBAGu6BP1N4OaNeXGJv8aR04t_xOwfYzykQrQPEUsTEu4TTIJl_dmMOtd_RPCz2c2pTNFQY_ELhdt3m30U/s1600/1Okonomiyaki_primaryphoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqA62CX6pr2SJoAP5Oa7001Xs-Hr3i3X5ZKtitGj40z0eLjzT9P8xx0zAwdBAGu6BP1N4OaNeXGJv8aR04t_xOwfYzykQrQPEUsTEu4TTIJl_dmMOtd_RPCz2c2pTNFQY_ELhdt3m30U/s640/1Okonomiyaki_primaryphoto.jpg" width="640" /></a></div>
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<div id="yui_3_17_2_4_1512522902977_8183">
As written for <a data-cke-saved-href="https://www.myjewishlearning.com/the-nosher/japanese-style-latkes-for-hanukkah/" href="https://www.myjewishlearning.com/the-nosher/japanese-style-latkes-for-hanukkah/" target="_blank">THE NOSHER</a></div>
<div id="yui_3_17_2_4_1512522902977_8183">
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The Japanese word <em>Okonomiyaki</em> is derived from two words: <em>okonomi </em>“how you like it” and <em>yaki </em>“grill.” Okonomiyaki is a customizable Japanese savory vegetable pancake. Like a latke, it gets cooked in oil in a fritter formation. Unlike a latke, it’s usually made into a large plate-sized pancake comprised mainly of cabbage. Food historians have linked the rise in popularity of okonomiyaki in Japan to World War II, when rice was more scarce and this recipe offered a filling meal or snack with a wheat-based starch. Throughout Japan there are regional differences and countless variations of okonomiyaki, but the most common form of the dish involves a batter made of flour, a variety of mountain yam, eggs, shredded cabbage, green onion, dashi, and often the addition of pork belly. It gets topped with its own tangy sweet sauce, Japanese mayonnaise, and bonito flakes (<em>katsuobushi)</em>.<br />
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I first fell in love with okonomiyaki on a trip to Japan. You can find it there in restaurants that specialize in the dish, but it’s also something that is prepared in home kitchens. The cabbage gets slightly crisp, tender and sweet when seared in oil on a flattop or skillet, and then it gets generously slathered with an umami rich sauce, along with a welcome drizzle of creamy mayo. The richness, sweetness, and tanginess of these components all work perfectly together. A few months after I got back from Japan, I ended up eating at Brooklyn’s Japanese Jewish restaurant, <em>Shalom Japan. </em>I didn’t hesitate to order their Jewish-influenced spin on okonomiyaki. They’re known to top it with pastrami, or even corned lamb tongue and sauerkraut. It became clear there that okonomiyaki is a perfect fit on a Jewish table with its base of humble cabbage and onion. The fried pancake part of it all called out “Hanukkah.”<br />
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I am a fan of all pancakes and fritters, and I set out to modify the classic Japanese version for a recipe that didn’t require access to a specialty food store, and that could be made with kosher ingredients. Full disclosure: my version lacks authenticity. If you’re going for the real deal you’ll need a batter made with an okonomiyaki flour mix, or nagaimo yam; this special kind of yam is added in powdered form to the flour mix, or gets grated fresh into the batter. The toppings should include bonito flakes, and the batter should be made with dashi. These ingredients can be found at most Japanese markets. Instead of nagaimo yam, my version uses a batter of flour and potato starch, and instead of dashi I use water. I’ve also included a recipe for homemade traditional okonomiyaki sauce that can be made simply with easy to find ingredients, but you can also buy premade bottled sauce. You can make these pancakes large-sized and cut into wedges like the Japanese do, or slightly smaller à la a large latke. I wouldn’t go too small with this, as the vegetables tend to hold together better en masse. This recipe doesn’t need to be too exact and it works as a blank canvas for additional vegetables like kale, mushrooms, and/or daikon. In the spirit of Hanukkah, these okonomiyaki get cooked in oil, but they’re not heavily fried. The oil used to fry the Okonomiyaki gives a loving nod to the miracle of the oil glowing for eight days instead of one in the Temple, but the heap of vegetables and addictive sauce make this a nutritious and satisfying addition to any Hanukkah meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrVOMC7U-EnUwJpI9YtTzbF2PJgB2FvjL9YDmG9CmjBTmdGq97f4juHOocQD_iK1wvA3gYINPPUt_91XMfg1FRyv37Y53f5w9F38DZ0-imp-2Xm7G2oZyPhUc2kY9JwiMlvlfKiAMhLs/s1600/ingredientshotokonomiyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrVOMC7U-EnUwJpI9YtTzbF2PJgB2FvjL9YDmG9CmjBTmdGq97f4juHOocQD_iK1wvA3gYINPPUt_91XMfg1FRyv37Y53f5w9F38DZ0-imp-2Xm7G2oZyPhUc2kY9JwiMlvlfKiAMhLs/s640/ingredientshotokonomiyaki.jpg" width="640" /></a></div>
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<h1 id="yui_3_17_2_4_1512522902977_8202">
<strong id="yui_3_17_2_4_1512522902977_8201">Okonomiyaki for Hanukkah</strong></h1>
<em>Serves 4</em><br />
Ingredients:<br />
<em>For the pancakes-</em><br />
<ul>
<li>¾ cup all purpose flour or gluten free all purpose mix</li>
<li>¼ cup potato starch or cornstarch</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon kosher salt</li>
<li>2 large eggs</li>
<li>½-¾ cup water</li>
<li>½ green cabbage, about 4½ packed cups</li>
<li>3 green onions, sliced thin plus more for garnish if desired</li>
<li>1 carrot, peeled and shredded</li>
<li>4-5 inches daikon, peeled and shredded (optional)</li>
<li>Oil as needed (i.e. sunflower, canola, or peanut)</li>
<li>Sesame seeds, for topping (optional)</li>
<li>Mayonnaise, for topping (optional)</li>
</ul>
<em>For the okonomiyaki sauce-</em><br />
<ul>
<li>½ cup ketchup</li>
<li>¼ cup Worcestershire sauce</li>
<li>2 Tablespoons soy sauce</li>
<li>2 Tablespoons honey or agave syrup, or to taste</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaazoP6PDiZsVPrfsDElk_ETmWPOQrdeJQCC-OyjRGl2e6zBSSwutePUtxwt4i_HNhHoD7D58cXzl3AutmjZNPqY3T9nNkSy-DAR06gm-WOoCb3toob3lUxeEZh3Mz7c51Mcq0CRfi7NQ/s1600/cutvegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaazoP6PDiZsVPrfsDElk_ETmWPOQrdeJQCC-OyjRGl2e6zBSSwutePUtxwt4i_HNhHoD7D58cXzl3AutmjZNPqY3T9nNkSy-DAR06gm-WOoCb3toob3lUxeEZh3Mz7c51Mcq0CRfi7NQ/s640/cutvegetables.jpg" width="640" /></a></div>
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Directions:<br />
<ol id="yui_3_17_2_4_1512522902977_8236">
<li>Start by making the batter. Whisk together the flour, starch, baking powder and salt in a large bowl.</li>
<li>In a separate bowl beat the eggs. Add the eggs and ½ a cup of water to the flour mixture. Whisk until smooth. You want a fairly thin, crepe batter-like consistency. If you find it too thick, add another ¼ cup of water. Try not to overmix, you do not want to overdevelop the gluten. Allow the batter to rest in the fridge for 30 minutes to an hour.</li>
<li>While the batter is resting, prepare the vegetables. Take out the thick core from the cabbage half, then cut the halved cabbage in two. Thinly slice or shred the cabbage. Thinly slice the green onions. Grate the carrot and daikon if using.</li>
<li>Make the okonomiyaki sauce: combine the ketchup, Worcestershire, soy sauce, and honey/agave in a bowl. Taste and adjust to your liking. The sauce should be tangy, savory, and a little sweet.</li>
<li>Combine the batter with the vegetable mixture.</li>
<li>Heat a cast iron skillet or a nonstick-skillet with about 3 tablespoons of oil over high heat. Once the oil is glistening and hot lower the heat to medium low, and, add some of the cabbage mixture to the pan, gently nudge it into a circle shape. I like to make each pancake with about 2 cups of the mixture. For me, that makes an ideal sized pancake that isn’t too hard to flip, and one that will hold together. Cover the skillet with a lid for 3-4 minutes. Carefully flip over the pancake, and cover it with a lid for an additional 3-4 minutes, or until browned on both sides and cooked through. Make sure not to cook on too high of a heat or the pancake might burn while remaining raw in the center.</li>
<li>Serve hot topped with a generous spread of the okonomiyaki sauce, mayo if desired, sliced green onions and sesame seeds.</li>
<li id="yui_3_17_2_4_1512522902977_8235">Slice and serve!</li>
</ol>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-50933422548472371772017-11-20T13:27:00.001-08:002017-11-20T13:27:58.412-08:00Butternut Squash and Caramelized Onion Burekas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbqRHaB6J0utXRZFhj2-Dv4ZjK9-Dtn0dcDFoZxeBoL50DlrHP04gtoJvs6Bdc2UuCiv_uy2lyqEFo79P31w3D2pw_6l_DnnFstGVdipJGmKtmPuKDDUbacKo4JExJYicxs2u3g9q51M/s1600/SquashOnionBurekas_favorite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbqRHaB6J0utXRZFhj2-Dv4ZjK9-Dtn0dcDFoZxeBoL50DlrHP04gtoJvs6Bdc2UuCiv_uy2lyqEFo79P31w3D2pw_6l_DnnFstGVdipJGmKtmPuKDDUbacKo4JExJYicxs2u3g9q51M/s640/SquashOnionBurekas_favorite.jpg" width="640" /></a></div>
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This is a seasonal twist on classic burekas that I wrote up for <a href="https://www.heyalma.com/recipe-butternut-squash-and-caramelized-onion-burekas/" target="_blank">alma.</a> (check out their site for the full article). The caramelized onions are the key ingredient in this dish; they always take longer than you think to caramelize, but the resulting flavor is worth the work. This makes a great side, appetizer, or snack during the holidays.<br />
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<b><span style="font-family: "arial"; font-size: 11pt;">Butternut Squash and Caramelized Onion
Burekas</span></b><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<i><span style="font-family: "arial"; font-size: 11pt;">Makes 24 burekas</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">Ingredients:</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">2 sheets puff pastry (10” x 15”), defrosted in the
refrigerator overnight </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">1½ lbs. butternut squash (1 large squash), halved lengthwise
and seeds removed</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">1 large yellow onion, medium diced</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">2 tablespoons olive oil or butter</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">1 big fat clove of garlic or 2 medium-sized, minced fine</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">1 teaspoon ground coriander</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">2-3 sprigs thyme, leaves removed from stems</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">Pinch of cayenne pepper</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">Salt and pepper, to taste</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">1 large egg yolk</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 11pt;">Black and/or white sesame seeds, to garnish</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial"; font-size: 11pt;"><br /></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Directions:</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Preheat the oven to 375°F.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Drizzle the halved butternut squash with oil,
then place it cut-side down on a sheet pan. You don’t need to peel the
squash. Roast until the squash is fully cooked and tender, about 35-45
minutes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMFB0NFcLrALxte5H5c_DUKile9PsZHN3Wc0lLnfD53OA3xLSwVHdXu5EmoePn5_wZflI2oku5BGbPwx2-SdQmv0cvhSUYZ0dP4-X8mXbphJUrTcTswgyh45GP1y1vbaW5s6AXqmcL9Q/s1600/roastedsquash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMFB0NFcLrALxte5H5c_DUKile9PsZHN3Wc0lLnfD53OA3xLSwVHdXu5EmoePn5_wZflI2oku5BGbPwx2-SdQmv0cvhSUYZ0dP4-X8mXbphJUrTcTswgyh45GP1y1vbaW5s6AXqmcL9Q/s640/roastedsquash.jpg" width="640" /></a></div>
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</span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">While the squash is baking, caramelize your
onion by putting a few tablespoons of butter with a drizzle of olive oil
in a sauté pan over medium low heat. If keeping the dish non-dairy, use
just olive oil. Add the diced onion to the pan, and sauté over low or
medium low heat until starting to soften, about 5 minutes. Season with a
generous pinch of salt and then continue to let the onion cook and
caramelize, stirring occasionally so the onion doesn’t burn; make sure to
keep the heat fairly low. This is where patience comes in, beautiful
caramelized onions can take 30-45 minutes to make. You want your onions
golden and sweet, you don’t need to caramelize them until they’re a deep
brown. </span><span style="color: windowtext;"><a href="https://www.bonappetit.com/recipe/caramelized-onions"><span style="color: #1155cc; font-family: "arial"; font-size: 11.0pt;">This</span></a></span><span style="font-family: "arial"; font-size: 11.0pt;"> is a good tutorial if you
need it.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhORhPSprw7Fq_Zi57LNyuwdIYuSlkaYLNAppxKRp8XvIRfvCYfKlmOcnSlzm8Eoe4tAiLHZt_ypbjV61w0MppGgsb5a1zAcZaJjlu_JxSkh_MyEjqHd8wuaXPSCGx0a0kcJymGjeb_4/s1600/caramelizedonions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhORhPSprw7Fq_Zi57LNyuwdIYuSlkaYLNAppxKRp8XvIRfvCYfKlmOcnSlzm8Eoe4tAiLHZt_ypbjV61w0MppGgsb5a1zAcZaJjlu_JxSkh_MyEjqHd8wuaXPSCGx0a0kcJymGjeb_4/s640/caramelizedonions.jpg" width="640" /></a></div>
<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Add the minced garlic to the caramelized
onions, and sauté for another 2-3 minutes or until the garlic is fragrant
but not at all browned. Turn off the heat.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Once the squash is cooked and slightly cooled,
scoop the inside of the squash into a bowl and discard the peel. Add the
caramelized onion to the squash. Mix together. The mixture should be soft
and not too lumpy.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Mix in the ground coriander, thyme, and
cayenne. Taste, and then season with salt and pepper as desired. Allow the
squash mixture to cool before assembling the burekas. You can make this
filling up to two days in advance and store in the fridge. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">To assemble the burekas: roll out a sheet of
puff pastry until rectangular and just slightly thinner than when it comes
out of the package. Divide the dough into 12 squares: cut the dough in
half widthwise, and then cut each half into half again. Next, cut the
dough into thirds lengthwise. Put a spoonful of the filling into each
square. Fold over the dough to form a triangle shape, and press the edges
together. There’s no need to crimp or press too hard, the filling will
stay put, and you want to ensure there are layers of flaky pastry.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQOd1MRpC4YJfKhVXPRh_0VbriEhaq_W-W1X8AYev8RztP8uI2HeM1cz_o-3qGpvCyA8NaMXTduiWLjwoRsoYCaZPmbVGEd0fU8WlBxDr0tRptZhEPYL5spXyxc6AhZMKvhBRp9oPxeo/s1600/processshotofburekas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1600" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQOd1MRpC4YJfKhVXPRh_0VbriEhaq_W-W1X8AYev8RztP8uI2HeM1cz_o-3qGpvCyA8NaMXTduiWLjwoRsoYCaZPmbVGEd0fU8WlBxDr0tRptZhEPYL5spXyxc6AhZMKvhBRp9oPxeo/s640/processshotofburekas.jpg" width="640" /></a></div>
<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Transfer the formed triangular burekas onto a
baking sheet, place each bureka about an inch apart, 12 will fit on each
baking sheet. At this point, you can freeze the burekas and reserve them
for when you’re ready to bake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFREZU1oKwGVBvqjR1x65khqTeezP5pE59U4KQMDRKq_rFL8IhEs9k5TUqf4TbB_JfeCDt16J7wBwHI_M63R2Z-BmvqbtMhRV4kdN7glVJ5XUQwDsRAvL12yKA9hDikKx3-aVyUGfA44/s1600/formedburekasprebaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFREZU1oKwGVBvqjR1x65khqTeezP5pE59U4KQMDRKq_rFL8IhEs9k5TUqf4TbB_JfeCDt16J7wBwHI_M63R2Z-BmvqbtMhRV4kdN7glVJ5XUQwDsRAvL12yKA9hDikKx3-aVyUGfA44/s640/formedburekasprebaking.jpg" width="640" /></a></div>
<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Before baking, combine the large egg yolk with
a small splash of water. Beat well. Brush the tops of the burekas with the
egg wash. Sprinkle with sesame seeds.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; tab-stops: list .5in; vertical-align: baseline;"><span style="font-family: "arial"; font-size: 11.0pt;">Bake for 20-25 minutes, or until golden brown
and flaky. Transfer to a wire baking rack, and allow to cool for at least
10 minutes before serving. Burekas are best served warm or at room temperature.<o:p></o:p></span></li>
</ol>
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</style>Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-91890278848955112132017-10-23T16:53:00.000-07:002017-10-23T16:54:00.836-07:00Matzah Ball Pho<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTlEHwJASkU_5G9y11unBXYAUky17ausCrNXaq2EJXIFiBhBUqPhju2nR4dOA87evBvKxS2Dg_ROWc28q6KwlMhWLmrGRk9OOLsU54o_AWZ3mqANQubR4PD4hMwhHLeecsd_un5cDMCY/s1600/mbphotopdown.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTlEHwJASkU_5G9y11unBXYAUky17ausCrNXaq2EJXIFiBhBUqPhju2nR4dOA87evBvKxS2Dg_ROWc28q6KwlMhWLmrGRk9OOLsU54o_AWZ3mqANQubR4PD4hMwhHLeecsd_un5cDMCY/s640/mbphotopdown.JPG" width="640" /></a></div>
<h2>
<span style="background-color: #fcfcfc; color: #575757; font-size: 15px;">I wrote up my matzah ball pho recipe for </span><a href="https://www.myjewishlearning.com/the-nosher/matzah-ball-pho-recipe/" style="background-color: #fcfcfc; border-bottom: 1px solid rgba(17, 17, 17, 0.2); border-left-color: rgba(17, 17, 17, 0.2); border-right-color: rgba(17, 17, 17, 0.2); border-top-color: rgba(17, 17, 17, 0.2); color: #111111; font-family: proxima-nova; font-size: 15px; text-decoration-line: none; word-wrap: break-word;" target="_blank">The Nosher</a><span style="background-color: #fcfcfc; color: #575757; font-size: 15px;">. Head over there to read the full article, and check out other great recipes :)</span></h2>
<div class="MsoNormal">
<b><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;"><br /></span></b>
<b><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;"><br /></span></b>
<b><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Matzo Ball Pho</span></b><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<i><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Serves 6-8</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<i><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">For the broth:</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">2 medium unpeeled yellow
onions, halved</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 large 4”-5” piece of
ginger, cut in half lengthwise</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">5 quarts cold water</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 4-5 lb. chicken, cut into
parts</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">½ lb. chicken wings</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">2 teaspoons kosher salt, or
to taste</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 tablespoon rock sugar or
Turbinado (raw) sugar</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 cinnamon stick </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">2 star anise </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 teaspoon whole coriander
seeds</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">2 tablespoons fish sauce or
tamari</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 small white onion, thinly
sliced</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">4 scallions, thinly sliced</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 10.0pt;"><o:p><br /></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O8uw1cQejP2MAZnQ8WM0MeUCrhbl7L24VKZd3KhFxMk4uWqxvjprTvQkq-g7Xp08uNRIQzUrLbU_q88HDlALmuKsJJjGQ3uynPycAYlPxKJbFEBDgWMCCgDK8yaMW069CZju94GlKrQ/s1600/toppings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O8uw1cQejP2MAZnQ8WM0MeUCrhbl7L24VKZd3KhFxMk4uWqxvjprTvQkq-g7Xp08uNRIQzUrLbU_q88HDlALmuKsJJjGQ3uynPycAYlPxKJbFEBDgWMCCgDK8yaMW069CZju94GlKrQ/s640/toppings.JPG" width="640" /></a></div>
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<i><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">For the toppings:</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 large bunch of fresh Thai
basil </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">2-3 limes cut into wedges</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">3 cups mung bean sprouts</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">2 Fresno chilies or
jalapenos, sliced thin</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Hoisin sauce, to taste</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Sambal oelek (garlic chili
sauce), to taste</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Sriracha, to taste</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<i><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">For the matzo balls:</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 cup matzo meal</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 teaspoon kosher salt</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">1 teaspoon baking powder</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">½ teaspoon baking soda</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">4 large eggs, beaten</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">¼ cup oil schmaltz or oil
(vegetable or safflower)</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">¼ cup minced scallion</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O8uw1cQejP2MAZnQ8WM0MeUCrhbl7L24VKZd3KhFxMk4uWqxvjprTvQkq-g7Xp08uNRIQzUrLbU_q88HDlALmuKsJJjGQ3uynPycAYlPxKJbFEBDgWMCCgDK8yaMW069CZju94GlKrQ/s1600/toppings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O8uw1cQejP2MAZnQ8WM0MeUCrhbl7L24VKZd3KhFxMk4uWqxvjprTvQkq-g7Xp08uNRIQzUrLbU_q88HDlALmuKsJJjGQ3uynPycAYlPxKJbFEBDgWMCCgDK8yaMW069CZju94GlKrQ/s640/toppings.JPG" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: "times"; font-size: 10.0pt;"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<i><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">For the broth:</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Char your onions and ginger
by either placing them on a baking sheet under a broiler for 8-10 minutes, or
by charring them over a gas flame on your stovetop for a few minutes on each
side. The onions and ginger should be nicely charred but still firm - this
essential step will deepen the broth’s flavor. Once the onions and ginger are
charred, remove the skin from the onion. Rinse the onion and ginger, and use a
small knife to scrape off excess charred bits to prevent your broth from getting
murky. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Cut your chicken into parts:
separating the breasts, legs, wings, and backbone. This will insure that your
chicken cooks evenly and that the breasts will not become dry and tough when
simmered. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">In a small skillet over
medium heat, toast the cinnamon, anise, and coriander until lightly browned and
fragrant, about 2-3 minutes. Be careful not to burn the spices.</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Add the onion, ginger, and
chicken to a large pot. Fill the pot with 5 quarts of water. Bring the water to
a simmer; skim the impurities as they rise to the top. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">After twenty minutes of
simmering, or once they’re cooked through, remove the chicken breasts and allow
them to cool.</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Add the toasted spices,
salt, and sugar to the pot. Continue to gently simmer the mixture for 1 hour. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Remove the remaining
chicken parts and strain the liquid through a fine meshed sieve. Bring the
liquid back to a simmer for another 20-30 minutes, or until the liquid has
reduced by about a quarter. This step will further deepen the broth’s flavor.
While the broth is simmering, shred the chicken meat and reserve for serving.</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Once reduced, turn off the
heat and add the fish sauce or tamari to the broth. Taste, and add additional
seasoning if desired. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">For the matzo balls:</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">While the soup is simmering,
in a large bowl whisk together the matzo meal, salt, baking powder and baking
soda. Add the beaten egg and schmaltz/oil. Add the scallions. Mix everything
together until just combined. Do not over-mix. Refrigerate the mixture for at
least 30 minutes, and up to a day ahead. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Form the matzo ball mixture
into even-sized balls, you can determine the size based on your preference, but
know that they will double in size when cooked. It makes it easier to form the
matzo balls if you rub a little oil on your hands while forming them. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Bring a large pot of water
to a boil. Lower to a simmer and gently drop the matzo balls into simmering
water. Place the lid on the pot and continue to simmer for 30 minutes. Once
cooked, matzo balls are best stored in their cooking liquid.</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3skwBpYHWrR4VQXZWnoFBnJJhyphenhypheng0UY6n9tDPVie6inlcqm-q_BHIcsGhsJKCsKttxejQfHE_qHoEPHUb0-RC7WDVkIJw8QmZQ2_rh3tuZd3GYv6bMdfo6MLkSNcy3MjZjZnxE1o9K74M/s1600/formedballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3skwBpYHWrR4VQXZWnoFBnJJhyphenhypheng0UY6n9tDPVie6inlcqm-q_BHIcsGhsJKCsKttxejQfHE_qHoEPHUb0-RC7WDVkIJw8QmZQ2_rh3tuZd3GYv6bMdfo6MLkSNcy3MjZjZnxE1o9K74M/s640/formedballs.JPG" width="640" /></a></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">To serve the matzo ball
pho:</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "helvetica neue"; font-size: 11.0pt;">Add the shredded chicken, raw
sliced onion and scallion to a bowl. Ladle hot broth into the bowl. Add the
matzo balls to the soup.</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-45371747988200932102017-10-12T16:19:00.000-07:002017-10-12T16:19:15.271-07:00Vegan Maple Fig Rosemary Challah <div>
<u><a href="https://www.heyalma.com/vegan-maple-fig-rosemary-challah-recipe/?utm_content=buffer55e26&utm_medium=social&utm_source=almafacebook&utm_campaign=buffer" target="_blank">This article was written for .alma magazine</a></u></div>
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<!--StartFragment-->
<div class="normal">
<span lang="EN">I used to be afraid of baking, especially bread
baking. I distanced myself from any recipe that required yeast or kneading. The
idea that baking is a science, only accessible to those with the innate ability
to understand that science and its nuances, discouraged me. I was never very
good at science. But as someone that loves Jewish food, I knew I wanted to
learn how to make homemade challah. The moment after I made my first challah I
wondered: “What took me so long?” <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Once I got into challah-baking I couldn’t stop.
To my surprise, challah isn’t all that hard to make, the dough is very
forgiving, and it comes together relatively quickly. There’s no three-day
proofing required. I tried countless recipes, and decided I needed to develop
one that would make my own ideal loaf. I like my challah with a little chew,
not too yeast-flavored, not too sweet. Once I got a basic recipe down, it was
easy to start playing around with flavors and ingredients.<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">During the High Holy days, when entertaining and
round challahs abound, this recipe offers a celebratory animal-friendly
offering. I love being able to make dishes that any guest at my table can eat,
and it’s great to have an option for folks with plant-based diets. Vegan
challah is as easy to make as egg-based challah, and tastes just as good. In
these loaves, the maple replaces honey, and the fig and rosemary bring extra
sweetness and fall flavor into the mix. If you’re not feeling fig and rosemary,
you can easily skip out on either or both and still make a delicious vegan
loaf.<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">If you’ve ever been curious about baking challah,
Rosh Hashanah is a great time to give it a go.
I can safely predict that your friends and family will be very happy you
did. <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<b><span lang="EN">Vegan
Maple Fig Rosemary Challah</span></b><span lang="EN"><o:p></o:p></span></div>
<div class="normal">
<i><span lang="EN">Makes 2
loaves<o:p></o:p></span></i></div>
<div class="normal">
<br /></div>
<div class="normal">
<i><span lang="EN">Dough:<o:p></o:p></span></i></div>
<div class="normal">
<span lang="EN">2 cups warm water (between 105°F-110°F, warm but
not too hot to the touch)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">4½ teaspoons (2 packets) active dry yeast<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">2 teaspoons sugar<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">⅓ cup oil (olive, canola, sunflower)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">¼ cup maple syrup (Grade B or Grade A dark amber)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 tablespoon kosher salt<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">Egg replacer mixture (see below)<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">7½ cups (1185 g) bread flour, plus more for
dusting and as needed<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">⅓ cup fig preserves or jam<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">⅓ cup roughly chopped rosemary, plus more for
garnish<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<br /></div>
<div class="normal">
<i><span lang="EN">Egg
replacer:<o:p></o:p></span></i></div>
<div class="normal">
<span lang="EN">½ cup warm water <o:p></o:p></span></div>
<div class="normal">
<span lang="EN">½ cup oil<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">2 tablespoons aluminum free baking powder<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<i><span lang="EN">Vegan egg
wash:<o:p></o:p></span></i></div>
<div class="normal">
<span lang="EN">¼ cup unsweetened almond or soy milk<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">1 tablespoon oil<o:p></o:p></span></div>
<div class="normal">
<span lang="EN">2 teaspoons maple syrup<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Start by adding the yeast and sugar to warm
water. Stir, and then allow the yeast to activate for 5 minutes or until it
looks thick and foamy at the top. If your yeast remains in clumps then it is
not properly activated.<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">In a small bowl combine the oil, maple syrup and
salt. Reserve. <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">In a separate small bowl, make the egg replacer
mixture by combining the water, oil, and baking powder. The baking powder will
cause the mixture to fizz.<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Once the yeast is activated, add the flour to a
large bowl. Make a well in the center of the flour. Add the maple syrup mixture
and the egg replacer mixture to the well. Add the activated yeast with warm
water to the well. Begin to combine everything together, it is easiest to use
your hands. Once the mixture forms a ball, begin to knead the dough. <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Knead until the dough is mostly smooth and
elastic, and doesn’t stick to your hands, about 5-7 minutes (<i>and if it’s not perfectly smooth, don’t
worry, it will still work out</i>). If you find the dough is too sticky, add
flour a few tablespoons at a time until the dough doesn’t excessively stick to
your hands as you knead. The amount of flour that is needed can often depend on
the weather, temperature, and the brand of flour. <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Lightly grease a large bowl with oil, and then
place the dough in the greased bowl. Cover the bowl with a damp clean kitchen
towel, and allow the dough to rise in a warm (not drafty) part of the kitchen
for at least 1 hour or until the dough has about doubled in size. The rate at
which the dough rises will depend on the temperature of the kitchen. <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">After the dough has doubled in size, punch it
down. Lightly dust your work surface with flour, and transfer the dough onto
it. Divide the dough into two. Transfer half the dough back to the bowl and
cover while you’re braiding the first round of challah. For the High Holidays
it’s traditional to make round challahs, but the shape and number of strands is
up to you. I like to do a 4-strand round challah, and <a href="https://www.youtube.com/watch?time_continue=2&v=Ygd_58VcoN8"><span style="color: #1155cc;">this demo video</span></a> from Challah Hub is very
helpful! <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Divide the dough into 4 evenish-sized pieces, and
form and roll each piece out so that it is about 12”-14” long. Take one piece
and flatten it out a little so that it is a long rectangular shape. Spread 2
teaspoons of the fig preserves in an even thin layer over the dough. Sprinkle
with about 2 teaspoons of chopped rosemary. Press the sides together to seal
the fig and rosemary inside the dough. It can be a little messy or imperfect.
Finally, roll the sealed dough into a rope shape. Repeat with the remaining 3
pieces of dough. <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Braid the challah into a round. Place the challah
on a parchment lined baking sheet and cover with a very lightly damp towel.
Repeat the braiding process for the second half of the dough. Allow the covered
braided loaves to rise for another 30 minutes.<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Preheat the oven to 350°F.<o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">In a small dish, combine the almond milk, maple
syrup, and oil. Brush each loaf of challah with the wash. Bake the challah
loaves for 30-40 minutes, or until the challah is a deep golden brown - exact
timing will depend on the size of your challah and your oven. Once baked and
still hot, brush a second time with the wash mixture. Transfer to a rack and
allow to cool. <o:p></o:p></span></div>
<div class="normal">
<br /></div>
<div class="normal">
<span lang="EN">Extra challah can be frozen, defrosted and
reheated. <o:p></o:p></span></div>
<!--EndFragment--></div>
Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-21426571687507890042017-08-03T09:27:00.001-07:002017-08-03T09:30:20.471-07:00Recipes for Tu B'av - for .alma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ehwcZvdSmFPlWz11qls7r7pwU0lsSKw8501uWuU2A64bu_tG2lwI1IXrZxlXHYkomGasgAlcnG-sj016dcO1x9yzpS9E5ghbEmPSVWzylCgloYSwzM3uv9w8ePkcG-Ru3IcZs2sDp_Q/s1600/allthreedishes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ehwcZvdSmFPlWz11qls7r7pwU0lsSKw8501uWuU2A64bu_tG2lwI1IXrZxlXHYkomGasgAlcnG-sj016dcO1x9yzpS9E5ghbEmPSVWzylCgloYSwzM3uv9w8ePkcG-Ru3IcZs2sDp_Q/s640/allthreedishes.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My article with recipes for Tu B'av (the Jewish Day of Love) is up on <a href="http://www.heyalma.com/sweet-salty-bites-for-the-jewish-day-of-love/" target="_blank">.alma</a> right now!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Below is the dish that I can't stop eating right now. It's more of a recommendation than a recipe - which is my favorite kind of dish to make. And is there anything better than tomatoes in August? They help me get through the dog days of summer here in Los Angeles. You need so little to make them good. And in my humble opinion, beautiful sweet tomatoes, heavily salted, on crisp good bread with excellent butter is incredibly romantic. Enjoy!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnluGZQpA-y-XsvgsEkm86z3Ic0b8mYPxFVi5MR_CdyCa6ubj7Q_6KIOAyLjsT8SED_OzgSMTZy3tSPhv8xXkvGJsXaAo67VUlbMQ2i_c2nf6u6wLHgFJToOPSkiIciJwX8HsfPsaz0ns/s1600/tomatotoast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnluGZQpA-y-XsvgsEkm86z3Ic0b8mYPxFVi5MR_CdyCa6ubj7Q_6KIOAyLjsT8SED_OzgSMTZy3tSPhv8xXkvGJsXaAo67VUlbMQ2i_c2nf6u6wLHgFJToOPSkiIciJwX8HsfPsaz0ns/s640/tomatotoast.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<b><u><span style="color: black; font-family: "arial"; font-size: 11.0pt;">Tomato
Thyme Toasts</span></u></b><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<i><span style="color: black; font-family: "arial"; font-size: 11.0pt;">Serves
8-10</span></i><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Baguette
or small loaf of good crusty bread, cut into ¾” slices</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">2 lbs. of your favorite tomatoes</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">6-7 fresh thyme sprigs, leaves removed from stem</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Butter (splurge on some good stuff)</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Maldon salt or kosher salt, to taste</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Good extra virgin olive oil, to taste</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-outline-level: 1;">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Preheat
the oven to 375°F.</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Slice the tomatoes into rounds, just under ½”
thick. Lightly salt the tomato slices. The salt will start to soften the
tomatoes and season them all the way through. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Place the bread slices on a baking sheet.
Drizzle lightly with olive oil. Bake the bread for 6-8 minutes, or until just
toasted and beginning to brown on the edges. Once the bread is toasted, spread
butter onto each piece. This dish is all about layering of fats and salt with
the tomatoes.</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">Top the toasts with the tomato slices. Top the
tomato slices with thyme leaves. Drizzle with a little more olive oil (for a
little more oomph). Sprinkle Maldon salt over everything – this will add a nice
salty crunch. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial"; font-size: 11.0pt;">You can bake the toasts ahead of time and
assemble them with tomatoes when you’re ready to serve, the bread doesn’t have
to be hot, and the tomatoes will mellow out the bread’s crunch. </span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "arial"; font-size: 11.0pt;">______________________________________________________________________</span><span style="font-family: "times"; font-size: 10.0pt;"><o:p></o:p></span></div>
Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-78198019915863401252017-05-30T08:54:00.001-07:002017-05-30T08:54:19.251-07:00Syrniki (Farmers' Cheese Pancakes) with Vanilla Strawberry Rhubarb Compote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxbgI31iqQYIWyLYbi3m1ZWN1i0F4I39cYg59f-aU1Ubl_NFGAoJKQnyGv8jcf3ybRuFZATa3A-G18GomNQyNgXseVD0LkrjSur0uLoJ2NSCA_8KSsi7H7XCfBskHBpUQFZkt8VdKSJI/s1600/fullsizeoutput_147f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxbgI31iqQYIWyLYbi3m1ZWN1i0F4I39cYg59f-aU1Ubl_NFGAoJKQnyGv8jcf3ybRuFZATa3A-G18GomNQyNgXseVD0LkrjSur0uLoJ2NSCA_8KSsi7H7XCfBskHBpUQFZkt8VdKSJI/s640/fullsizeoutput_147f.jpeg" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">As a child, I would often find my mother or my grandmother standing over the stove making a fresh batch of farmer’s cheese. In a large pot, I’d find a wide open half gallon milk carton sitting in simmering water. With a little lemon juice the milk transformed from liquid to solid. Strained of any excess liquid it would be transferred to the fridge, where there seemed to always be a never-ending supply.</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<br /></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">That homemade farmer’s cheese (“tvorog”in Russian) ended up in all kinds of things: blintzes, piroshki, and on its own served as a side at breakfast. It also ended up in a pancake form called </span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">syrniki </span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(pronounced: syr-nee-kee)</span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.</span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Syrniki can be made with farmer’s cheese, cottage cheese, or quark.“Syr” means cheese in both Russian and Ukrainian, and these cheese pancakes are commonly made in those parts of the world; it’s also the part of the world that my family comes from. </span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<br /></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">I like to think of syrniki as deconstructed blintzes - all the good parts with less work. The outside of the syrniki have a satisfying crispness that differs from grain-based pancakes. The inside stays creamy and fluffy. They are vaguely reminiscent of the best kind of latke. Syrniki are also perfect vehicles for all manner of sweet things, and I love them topped with strawberry rhubarb compote. The sweetness of the strawberry and tanginess of the rhubarb are the perfect compliments to the creaminess of the pancakes. </span></span></div>
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<br /></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">If you’re not buying into the concept of cheese pancakes, the strawberry rhubarb compote is great all on its own. It also goes beautifully with a simple scoop of vanilla ice cream, or as a topping on oatmeal, scones, yogurt, or your more “traditional” pancake. </span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Syrniki with Vanilla Strawberry Rhubarb Compote</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">(Farmer’s cheese pancakes)</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">For the syrniki-</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: 11pt; white-space: pre-wrap;">1 lb. farmer’s cheese, about 2 cups</span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon sugar, or to taste</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon pure vanilla extract</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Big pinch of salt</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking soda</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon oil</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">½ cup all purpose flour, plus more for dusting</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Butter or oil, as needed </span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">In a bowl, mash the farmer’s cheese until it is well broken up with a fork. Add the eggs, sugar, vanilla and salt to the cheese, and combine until mostly smooth. </span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">In a small dish, combine the baking soda and oil. The baking soda may bubble slightly. Add the baking soda mixture and the flour to the cheese mixture and stir until well-combined. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span id="docs-internal-guid-d33a5edb-5a0a-0393-52ad-db495c22f8e5"></span></span><br />
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Generously dust your work surface with flour. Place one heaping tablespoonful at a time (about ¼ cup) of the batter onto the floured board. Sprinkle more flour over the top of each small mound of batter. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuZlN97x9rmyK2d7IeS8eDZ4riccewNEgLwuxpshHXLkGrDOxhD6spqbtPUzQWjHAIVF0NXqY9zZEWk9ekSBudV-Q51zCX6B_z_nYqiv6u7OW7OpWdJ8iX_Tt3bv6MTVEtl1jRcEu6tY/s1600/fullsizeoutput_1477.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuZlN97x9rmyK2d7IeS8eDZ4riccewNEgLwuxpshHXLkGrDOxhD6spqbtPUzQWjHAIVF0NXqY9zZEWk9ekSBudV-Q51zCX6B_z_nYqiv6u7OW7OpWdJ8iX_Tt3bv6MTVEtl1jRcEu6tY/s640/fullsizeoutput_1477.jpeg" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-d33a5edb-5a0a-29a4-d9dd-9a6a83ca16bc"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 11pt; vertical-align: baseline;">Form the batter into round pancake shapes, about ¾” thick. You can be </span><span style="font-size: 11pt; font-style: italic; vertical-align: baseline;">really</span><span style="font-size: 11pt; vertical-align: baseline;"> generous with the flour; it will help the pancakes keep their shape in the pan.</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xhVAjMawcOtapBQROJiusuvDS_UtTdnfq07PTN_U7HyfLYFWiJgYE6vqpF3cWwLvYmpyv_NrkYD-tufTM_Ter9MbB0Yr-koCae9WYEtlYyLRqdtwWOciFe2X7u9lfZl3hT0dUziyc2Y/s1600/fullsizeoutput_147c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xhVAjMawcOtapBQROJiusuvDS_UtTdnfq07PTN_U7HyfLYFWiJgYE6vqpF3cWwLvYmpyv_NrkYD-tufTM_Ter9MbB0Yr-koCae9WYEtlYyLRqdtwWOciFe2X7u9lfZl3hT0dUziyc2Y/s640/fullsizeoutput_147c.jpeg" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 11pt; vertical-align: baseline;"><br /></span></span></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span><span style="font-size: 11pt; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Heat a large pan or a griddle over medium-low heat (I like to use cast-iron). Add a few tablespoons of butter or oil to the pan. Place the pancakes in the pan and cook over medium-low until golden brown on each side, about 3-4 minutes per side. Two important notes: do not crowd the pan as the pancakes expand and puff up as they cook, and do not rush the cooking process. Cook the pancakes in batches, adding more butter/oil as needed. Keep the heat pretty low, and allow the pancake to really cook on one side before flipping. Once it is golden brown, it will begin to unstick and will make flipping much easier. If your pancake falls apart a little, have no fear, you can nudge it back into a circular shape with a spatula and continue to cook it. </span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><span id="docs-internal-guid-d33a5edb-5a0a-5063-c833-6b98661d53b3"></span></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Serve warm with compote or your favorite pancake toppings. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-WoaM5Xd9doBqWqf3Ojyl7aa2VqSx262mnojAp5WnHAuI07KxEBenPIJyY5JAeYmdSx9PlbcWyThjbh0Y7O1YH2mpkTYvLFrxy65Tar46U6JpD_hFuau5rO9ngKx9dgHW_qIf4mC5F8/s1600/fullsizeoutput_148d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-WoaM5Xd9doBqWqf3Ojyl7aa2VqSx262mnojAp5WnHAuI07KxEBenPIJyY5JAeYmdSx9PlbcWyThjbh0Y7O1YH2mpkTYvLFrxy65Tar46U6JpD_hFuau5rO9ngKx9dgHW_qIf4mC5F8/s640/fullsizeoutput_148d.jpeg" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">For the vanilla strawberry rhubarb compote-</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: 11pt; white-space: pre-wrap;">1½ lbs (700 grams) strawberries, hulled and quartered (about 4 cups) </span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">½ lb. (250 grams) rhubarb, chopped into ½” chunks (about 1½ cups)</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">¾ cup (165 grams) granulated sugar</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 vanilla bean, split (or substitute with 2 teaspoons vanilla extract)</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons fresh lemon juice</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Pinch of salt</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Combine half of the cut strawberries (about 2 cups) with all of the rhubarb and granulated sugar in a pot. Split the vanilla bean, scrape the seeds into the pot and add the pod as well. Add the lemon juice and salt. </span></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Over medium heat, heat the berry mixture and bring it to a boil. You may wonder how the heap of strawberry and rhubarb will become liquid, but in a few moments the juices will be released and no added water will be needed. Once the mixture comes to a boil, lower the heat and simmer until the rhubarb </span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: italic; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">just </span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">starts to break down and is tender, about 5 minutes. </span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><span id="docs-internal-guid-d33a5edb-5a0a-7a83-273a-0d680df870de"></span></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Remove the mixture from the heat and stir in the remaining fresh strawberries. Allow the mixture to cool, then transfer to the fridge for at least 1 hour, or overnight. It keeps well in the fridge for a week.</span></span></div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com1tag:blogger.com,1999:blog-2529802298191663889.post-19224911455022088912017-04-27T15:19:00.000-07:002017-04-27T15:19:28.003-07:00Easy Preserved Meyer Lemons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhngfZ_Xd4wsLXtKdqxs08VnVdAumsTWEm1Lr7h5Esj9LcwY_jGW8AeQvRZLbD9C7iKOEgWRLNwEuQBB5NEWpnGlQjOyJ0x02yPZlgc79XCn0KEzZfmfdwZbsb39acvlIxzv-RvpF8Ii0/s1600/IMG_7597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhngfZ_Xd4wsLXtKdqxs08VnVdAumsTWEm1Lr7h5Esj9LcwY_jGW8AeQvRZLbD9C7iKOEgWRLNwEuQBB5NEWpnGlQjOyJ0x02yPZlgc79XCn0KEzZfmfdwZbsb39acvlIxzv-RvpF8Ii0/s640/IMG_7597.jpg" width="640" /></a></div>
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Citrus season in California always seems never ending to me. In a good way. But there is a season, and that season peaks in winter, and spills into spring. The Meyer lemons are still around, but they're definitely on their way out. Before they go, I like to preserve a few jars.</div>
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Preserved lemons are some of the easiest of preserved foods to make. They involve little other than lemons, salt, and sanitized mason jars (just boil the jars totally submerged in water, lids off, for 10-12 minutes). You can flavor them with whatever spices you like - although I'm partial to the combination of black pepper, bay, and cinnamon. A friend gifted me a jar of lemons she preserved with fennel seed and pink pepper corn, which was lovely.</div>
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And then what do you do with them?</div>
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They're pungent, and borderline astringent. They're salty, acidic, and flavor-packed. A little goes a long way. But that little bitt adds notes of complexity. It makes you go: "what's in this?" It both highlights the essence of a lemon, and takes lemons to another otherworldly flavor.</div>
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I like to use them in homemade hummus (a la Joan Nathan's recipe in her <a href="http://joannathan.com/shop-item/king-solomons-table/" target="_blank">new cookbook)</a>. They're beautiful in chicken dishes, and in tagine (they are a common North African ingredient). I also like to make a simple dip with thick plain yogurt, chopped fresh mint, and super finely chopped preserved lemon. </div>
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This recipe works for any lemon, but lemons that are thin-skinned, like Meyer's, seem to work best. </div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preserved Lemons</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Makes 1 pint jar</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5-6 lemons, depending on their size</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Kosher salt, as needed</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3-4 fresh bay leaves</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon black or pink peppercorns</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lemon juice, as needed</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 pint mason jar, sterilized</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Quarter each lemon by slicing the top down within half an inch of the bottom, leaving them connected. Pack salt into the lemon then press it back into its original shape.</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fill the bottom of the mason jar with a layer of salt. Layer the salted lemons into the bottom of the jar. Top each layer with more salt, and squeeze lemon juice over each layer as well. Top each layer with bay leaf and peppercorn, and stick the cinnamon stick into the jar as you layer. Pack all of the lemons in tight and make sure everything is covered with a layer of salt and lemon juice.</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the jar on your kitchen counter or in a pantry and shake the jar once a day for 30 days. After 30 days, the lemons are ready for use. </span><span style="font-family: Georgia; font-size: 14.6667px; white-space: pre-wrap;">Once opened, I prefer to keep my lemons in the fridge. They’ll keep for up to 1 year.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6C6hed7vPKLhJlMJ4aqU-c135qOdMzpr90usj2KeHlWpSSKTl-s-ggr_-x4tQ29qms6C3URrEBEwlbAOinMGKWazhxNNWpKis_f802K4QRgeOBNKAvI1L2IFlxhvXcam73FXmrxW2X4/s1600/IMG_7629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6C6hed7vPKLhJlMJ4aqU-c135qOdMzpr90usj2KeHlWpSSKTl-s-ggr_-x4tQ29qms6C3URrEBEwlbAOinMGKWazhxNNWpKis_f802K4QRgeOBNKAvI1L2IFlxhvXcam73FXmrxW2X4/s400/IMG_7629.jpg" width="258" /></a></div>
<br />Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-63076356729801892752017-03-02T17:12:00.000-08:002017-03-02T17:12:33.531-08:00Blood Orange, Ricotta, Almond Cake (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheL_jCyzlsOmmUVCE0J1si6ZhbLCrLf9ahdx14gLMxzJRKTonOCw4gwzTA_6JN89fF7hxo97DEqXONdIyfgIASfbHn8c21DiE30CdFFTlckHW81uOeM-oTrwuq02g33V-dxA9KIoY6DF8/s1600/IMG_7637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheL_jCyzlsOmmUVCE0J1si6ZhbLCrLf9ahdx14gLMxzJRKTonOCw4gwzTA_6JN89fF7hxo97DEqXONdIyfgIASfbHn8c21DiE30CdFFTlckHW81uOeM-oTrwuq02g33V-dxA9KIoY6DF8/s640/IMG_7637.jpg" width="640" /></a></div>
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I first spotted this lovely cake on <a data-cke-saved-href="https://www.instagram.com/lizprueitt_tartine/?hl=en" href="https://www.instagram.com/lizprueitt_tartine/?hl=en" target="_blank">Liz Prueitt</a>'s Instagram. She wrote out the recipe in the photo's description; the recipe is adapted from <em>The River Cafe Classic Italian Cookbook. </em>I meant to try the cake soon after I saw the photo, and then blood orange season came and went, and time does what it does.<br />
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I stumbled on some particularly good blood oranges this week, and the weather suddenly became sunny and warm. I've been watching the Great British Baking Show and have been itching to bake something; the stars aligned. I researched a few cake recipes before I remembered Prueitt's. A short search revealed that the recipe had been written up on the always wonderful <a data-cke-saved-href="https://smittenkitchen.com/2016/01/blood-orange-almond-and-ricotta-cake/" href="https://smittenkitchen.com/2016/01/blood-orange-almond-and-ricotta-cake/" target="_blank">SmittenKitchen</a> (thank you).<br />
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I found a lot of blood orange cakes that involved flour and cornmeal - they all looked a little dense and dry. Unlike most of the others, this one involves no flour and also adds ricotta. I liked that it sounded like a cheesecake, and I always like to have more gluten free recipes in the arsenal (many clients and friends have intolerances). The trickiest part of this cake is folding egg whites into the batter; but that shouldn't deter you from trying - when in doubt, don't overmix.<br />
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This cake is glossy and shiny and pretty with the multi-colored stunning blood oranges. The brown sugar that candies the orange takes away any bitterness from the pith, and adds a welcome caramel note to the cake. The cake is cheesecake-like, but not too dense. The cornmeal adds a toothsome note. There's really not much to change in the original recipe, and the only thing I did different than both Liz and SK is that I combined both lemon and orange zest into the better, and lemon and orange juice into the batter.<br />
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This cake is one of those cakes that tastes even better than it looks.</div>
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<strong id="yui_3_17_2_1_1488501740243_59532">Blood Orange, Ricotta, Almond Cake</strong> <em>(</em><em>via Liz Prueitt and SmittenKitchen)</em></div>
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2 blood oranges<br />1/2 cup light brown sugar<br />1 tablespoons water<br />1/2 cup (1 stick, 4 oz) softened unsalted butter<br />2/3 cup granulated sugar<br />3 large egg yolks<br />1 cup packed finely ground almond flour<br />1/3 cup cornmeal<br />3/4 cup whole milk ricotta<br />zest of 1 orange<br />zest of 1 lemon<br />1/3 cup citrus juice (orange + lemon)<br />3 egg whites<br />1/2 teaspoon table salt<br />apricot jam (optional)<div>
<br />Preheat the oven to 300°F. Grease a 9" cake pan and line it with parchment.<br />
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In a bowl combine the brown sugar and water. Add it to the bottom of the cake tin. Thinly slice a blood orange. Line the bottom of the tin with orange slices.<br />
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In a bowl, beat together the butter and sugar until light and fluffy. Add the yolks one at a time. Mix in the almond flour and cornmeal. Mix in the ricotta. Zest 1 orange and 1 lemon. Juice the citrus until you have a 1/3 cup's worth of juice. Add the zest and juice to the batter, and mix.<br />
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Beat the egg whites with salt until they form soft peaks. Gently fold the egg whites into the batter until just incorporated.<br />
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Bake for 35-45 minutes or until the center comes out clean when tested with a skewer/toothpick.<br />
Allow the cake to cool in the tin for 10 minutes (it will start to naturally pull away from the sides), then flip it onto a platter and allow it to fully cool prior to serving.<br />
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If you want it extra glossy, heat up some apricot jam and brush it over the cake while it's still warm. </div>
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Keeps well in the fridge (if you have any leftover :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuWRxWrGozpTqKh1BJuSLjJ8xJRhtSJ5_TPqZpcQPki6pP8hYSl3fCtRaTN04sx9Y45dF99ICYSJc9LcVJo9ywP4qn-8bQgNPC9mRRmmqKevlHsJfJ9S-W0b5FJWGTYG1_k4ubOct0jk/s1600/IMG_7625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuWRxWrGozpTqKh1BJuSLjJ8xJRhtSJ5_TPqZpcQPki6pP8hYSl3fCtRaTN04sx9Y45dF99ICYSJc9LcVJo9ywP4qn-8bQgNPC9mRRmmqKevlHsJfJ9S-W0b5FJWGTYG1_k4ubOct0jk/s640/IMG_7625.jpg" width="640" /></a></div>
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-8296028041370947932017-02-13T10:39:00.000-08:002017-02-13T10:39:15.686-08:00Beet Cured Gravlax<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pyWySoe-DIb0y7TYy0kp-mFcJPYEaeIaClFZ2g8c-O-AVVC7tYFXWnZWzFteVLnVSvr6IZ0JFCW-Lci0bj2ilPwW_nWmJVZr5zbwuLEfkC2YSyV5PcRpIs5-oAK36gT1kZ9zT6EK88A/s1600/IMG_7277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pyWySoe-DIb0y7TYy0kp-mFcJPYEaeIaClFZ2g8c-O-AVVC7tYFXWnZWzFteVLnVSvr6IZ0JFCW-Lci0bj2ilPwW_nWmJVZr5zbwuLEfkC2YSyV5PcRpIs5-oAK36gT1kZ9zT6EK88A/s640/IMG_7277.jpg" width="640" /></a></div>
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Making homemade gravlax is easy. It's one of those great recipes that impresses guests, looks beautiful, requires zero cooking, and takes minutes to make. Heads up: while this recipe is easy, you need to prepare it 3 days in advance.</div>
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The beets create a lovely deep scarlet color on the top layer of the fish, and they add a very subtle sweet, earthy, flavor. </div>
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Like any simple dish, the quality of the ingredients are critical to the success of the recipe. Start with excellent, fresh, wild-caught salmon.</div>
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I love to serve this thinly sliced on a platter with fresh veggies. Bagels and cream cheese are always welcome accompaniments for cured fish. Enjoy!</div>
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<b id="docs-internal-guid-85cc4623-38c5-0934-8630-1bd85ed27ec5" style="font-weight: normal;"><br /></b></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 3 lb salmon filet</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 lb red beets, peeled and grated, any juice included</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 large bunch dill, roughly chopped</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Zest of 1 large orange</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Zest of 2 lemons</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup tablespoon plus 2 tablespoons kosher salt</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup granulated sugar</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup freshly cracked black pepper</span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a food processor or with a box grater, grate the beets. In a bowl, combine the beets with orange and lemon zest, chopped dill, and 2 tablespoons salt. </span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a small bowl combine the remaining 1 cup salt, sugar, and pepper. </span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a non-metal dish (pyrex or ceramic), place a large piece of plastic wrap on the bottom (big enough to cover the fish). Firmly rub the salt mixture onto both sides of the salmon. Then place the salmon skin side down onto the plastic wrap. Place the beet mixture on top of the salmon. Tightly wrap the salmon in the plastic wrap. Place another pan/dish on top of the salmon and weigh it down with canned goods or weights. </span></div>
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<span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cure in the fridge for 3 days. After 3 days, scrape off the beet mixture and discard. </span></div>
<br /><span style="background-color: white; color: #212121; font-family: Georgia; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Serve thinly sliced. Salmon will keep wrapped tightly in the fridge for up to one week. </span><br />
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Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-63873212668623755622016-10-26T15:51:00.002-07:002016-10-26T15:57:25.886-07:00Perfect Salmon with Rosemary and Lemon<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6OiYOIwhl4Jh5CLbC6wRv6uwOtRmAendqdv-p_LByQcG4vbURZ_nnLwWfWmzA7GHZZ8w9oUdOAjOcDX0nG4bXDTMHmDow1bNxb0p6x3mi_TzzzEKJtR5lpaI6lchfAILeTjnsGacxII/s1600/1POT_004_01_X1_0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6OiYOIwhl4Jh5CLbC6wRv6uwOtRmAendqdv-p_LByQcG4vbURZ_nnLwWfWmzA7GHZZ8w9oUdOAjOcDX0nG4bXDTMHmDow1bNxb0p6x3mi_TzzzEKJtR5lpaI6lchfAILeTjnsGacxII/s640/1POT_004_01_X1_0011.jpg" width="640" /></a></div>
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Whenever I make salmon for a client, I always get asked: "How did you make this?" When I tell them, they are then always surprised by how easy it is.<br />
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The most important factor for me is that the salmon has to be high quality - e.g. wild and fresh. Previously frozen and defrosted salmon will not have the same texture as fresh salmon. It will likely turn out dryer. It's hard to make frozen salmon as awesome as fresh salmon. For me, making fish is a treat. Wild fresh fish is more expensive than previously frozen fish, but I treat it as a seasonal special occasion treat.<br />
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The second most important factor when cooking salmon is to not assume that one cooking time is going to work each time you make the dish. It may sound annoying, but it really is done when it's done. Each salmon fillet is of varying thickness and density, and therefor will cook at differing rates. Over time, it gets easier and easier to tell when the fish is done just by looking at it and smelling it... but here's the trick for checking doneness: stick the tip of a knife blade into the thickest part of the fish. Put the blade against your lips, if it's hot/warm, it's cooked through. If the blade is cold it needs more time. This allows you to pierce the fish with minimal destruction, no need to slice it in half and ruin the fillet.<br />
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Everything else is incredibly simple. You can add whatever favorite herbs or sauces you like to your salmon using this method.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw_yxg8eEYOdNtc54U3Q_uK4lAbmTfGpH7JSbuv-SsLa68E5CQL7BUc1oxyQptxiOzBTTJ_gG4P8-VGhFoC03wLxzjrl9LhlaUpAb2ENURQGyGTfDW4AhH_iD3chXI9GQA9WUsNWTKfU/s1600/1POT_004_01_X1_0170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw_yxg8eEYOdNtc54U3Q_uK4lAbmTfGpH7JSbuv-SsLa68E5CQL7BUc1oxyQptxiOzBTTJ_gG4P8-VGhFoC03wLxzjrl9LhlaUpAb2ENURQGyGTfDW4AhH_iD3chXI9GQA9WUsNWTKfU/s640/1POT_004_01_X1_0170.jpg" width="640" /></a></div>
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<b>Roast Salmon with Rosemary and Lemon</b></div>
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Salmon fillet, either whole or cut into individual fillets (I like one's that are 6-8 oz per person)</div>
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Lemon, thinly sliced</div>
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Sprigs of fresh rosemary</div>
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Salt and pepper, to taste</div>
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Olive oil, to drizzle</div>
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Preheat the oven to 425°F.</div>
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On a parchment or foil-lined baking sheet, place the salmon skin side down. </div>
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Salt and pepper the fish. Top each fish with thin slices of lemon and sprigs of fresh rosemary (either left whole or chopped fine). Drizzle the top of the fish with olive oil.</div>
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Bake for 7 minutes, then turn the pan around (or rotate pans if making salmon on two sheet pans). Depending on the thickness of the salmon, check on its doneness after another 5-6 minutes. Most salmon cooks in about 14-15 minutes. Serve immediately with your favorite sides. Leftover salmon keeps for 2 days in the fridge. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xL5RrDwsXCajlEYrlTDt0kabs6iSR3EI2uK7yuHvQTN5yVEPmemccR8yvzZ0HEDwuIvSBuiE5XJsqKJqi_4YyqDJL7wQ34G8bm5D40Og1KcMDQbSoJsiGVnEfTcQvQ9m-IOJRIunDgA/s1600/IMG_2334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xL5RrDwsXCajlEYrlTDt0kabs6iSR3EI2uK7yuHvQTN5yVEPmemccR8yvzZ0HEDwuIvSBuiE5XJsqKJqi_4YyqDJL7wQ34G8bm5D40Og1KcMDQbSoJsiGVnEfTcQvQ9m-IOJRIunDgA/s640/IMG_2334.jpg" width="640" /></a></div>
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<br />Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-57658437657323051862016-08-29T16:59:00.000-07:002016-08-29T16:59:18.449-07:00End of Summer Mocha Raspberry Icebox Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRXT9npbSZ13EuWBaG_zh3dTRh07nmEhNhW-jP4Y_RXbIeXaXL2voZu0fc_SU5UWP5ivFOWtOBICDH1XPxUNJhfbSGKhiHL32Ef6f86nG04-mfUsJtNFd91YmZJTPZZk6O1tSn7Tg5Kg/s1600/icebox+cake.tiff" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRXT9npbSZ13EuWBaG_zh3dTRh07nmEhNhW-jP4Y_RXbIeXaXL2voZu0fc_SU5UWP5ivFOWtOBICDH1XPxUNJhfbSGKhiHL32Ef6f86nG04-mfUsJtNFd91YmZJTPZZk6O1tSn7Tg5Kg/s640/icebox+cake.tiff" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by <a href="http://www.ericslatkin.com/" target="_blank">Eric Slatkin</a></td></tr>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">This is the perfect cake for too-hot-to-turn-the-oven-on weather. It's still too-hot-to-turn-the-oven-on weather in LA, and it will likely remain that way for a few months. Fall is creeping up in its own subtle ways (although this is the time of year I get most homesick for the Pacific Northwest). The days are getting shorter, the school bells ring across the street, and the nights are a little cooler. Regardless of the temperature, I love having a dessert recipe that requires zero baking. This is also a great make ahead dessert. You can whip this up the night before you're having people over and it will only taste better the next day. It's the perfect thing if you're having guests coming over to dinner after rushing home from work. Also, it's hard to go wrong with whipped cream, chocolate, and raspberries.</span></span></div>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">Some notes...</span></span></div>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">1) If you can't find chocolate wafers you can use any cookie you'd like. Even chocolate chip cookies will work. The thinner the better.</span></span></div>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">2) If you hate coffee flavor, omit entirely. You could also add more cocoa instead.</span></span></div>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">3) If you can't find coffee extract, you can omit as well. Add a little more instant espresso and a drop of vanilla extract would be nice</span></span></div>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">For a video tutorial, you can see this recipe over at <a href="https://www.youtube.com/watch?v=H31Rc66oMXs" target="_blank">Assembly Line</a>.</span></span></div>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">Enjoy!</span></span></div>
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<span style="font-family: "georgia";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Raspberry Mocha Icebox Cake</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups heavy cream</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 oz mascarpone</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¾ cups sugar, divided</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons unsweetened cocoa powder</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons instant espresso powder</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon pure vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons coffee extract (or substitute with more espresso powder)</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 pints (500 g) fresh raspberries, plus more for garnish</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 packages chocolate wafers (9 oz/225 g per package)</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shaved dark chocolate, for garnish</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Using a stand mixer or handheld electric mixer, combine the heavy cream, mascarpone, ½ cup of sugar, cocoa powder, espresso powder, vanilla extract, and coffee extract together. Whip the mixture until it forms firm peaks. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a medium bowl, combine the raspberries with the remaining ¼ cup of sugar. Smash the raspberries with the sugar until they are roughly broken up. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To assemble the icebox cake, use a 8-9-inch springform pan. Line the bottom of the pan with a layer of chocolate wafers. Slightly overlap the wafers to form the layer; if there are any gaps you can break up some of the wafers to fill the holes. Top the layer of chocolate wafers with a quarter of the cream mixture. Top the cream mixture with a third of the raspberry mixture. Add a second layer of chocolate wafers, top with another quarter of the cream mixture, and another third of the raspberry mixture. Add a third layer of chocolate wafers, top with another quarter of the cream mixture, and the last third of the raspberry mixture. Add a final fourth layer of chocolate wafers and top with the remaining cream mixture. Smooth the top layer with an offset spatula, cover with plastic and refrigerate for 8 hours or overnight. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Prior to serving, run a knife along the edge of the pan and remove the sides. Garnish with dark chocolate shavings and fresh raspberries. Slice and serve. </span></div>
Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-65479849879955275282016-06-09T10:21:00.000-07:002016-06-09T10:21:19.073-07:00Fresh Cherry Apricot Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJobNnr2f4YK9T3-SYRmueGlwCfwiEwwLbxPdaKfUy5fZwZtYCx9seZRsMzwh9bYNsAtiS1WFun35tpw31xDCJcQ_Qub3C2IfU0YRKzOzHQ65dRGN41KcMBgV6gMokvC0fE-tMh6KHe_8/s1600/IMG_7480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJobNnr2f4YK9T3-SYRmueGlwCfwiEwwLbxPdaKfUy5fZwZtYCx9seZRsMzwh9bYNsAtiS1WFun35tpw31xDCJcQ_Qub3C2IfU0YRKzOzHQ65dRGN41KcMBgV6gMokvC0fE-tMh6KHe_8/s640/IMG_7480.jpg" width="640" /></a></div>
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When you think of food for Hanukkah, you think of latkes. Passover? Matzo balls. Shavuot? Shavuot is all about dairy products - cheese borekas, cheese blintzes, cheese danishes, and most importantly and quintessentially: cheesecake.<br />
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I grew up hating cheesecake. I always thought it was too dense, and too often topped with horrible gloopy, canned, and not-good-tasting cherries. Then I tried my stepmother’s cheesecake, and it was unlike any other I had ever had. It was delicate with a light crust, and it had a thin layer of a cheesecake-like mixture that got topped with loads of fresh raspberries. It wasn’t too rich or too sweet, and the fresh fruit was the perfect compliment to the creamy filling. </span></div>
<b id="docs-internal-guid-fd4a5ee5-3627-bd23-c8b6-5216dd55cff6" style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Inspired by her’s, this recipe is akin to a no-bake cheesecake that you can top with any seasonal stone fruit or berry. Cherry season is short, and I want to take advantage of every second of it. Apricots pop up at the same time at the market, and both fruits are sweet and tart, complimentary in color, and equally complimentary in taste. I keep the fruit fresh on this tart, which also makes this dessert simple to put together, and easy to whip up in advance. </span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A few notes: the no-bake filling means that this is looser than any kind of traditional cheesecake. If you really want to use cherries and they’re not available, thawed frozen ones will work. I use vanilla bean in both the filling and to macerate the fruit; the vanilla flavor is more pronounced when the seeds come scraped out of the bean, but you can substitute with good quality vanilla extract instead. Also, I use Luxardo (Italian cherry liqueur) in both the filling and to macerate the fruit. It adds a note of complexity and booziness, and enhances the natural flavors in the cherries and apricots. If you don’t have a cherry liqueur or brandy on hand, you can substitute with other liqueurs (Amaretto, Cointreau, Chambord) or even a good bourbon. A splash of almond extract could work well, too. You can also skip that step entirely and the fruit and filling will still taste delicious. </span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fresh Cherry & Apricot Tart </span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serves 8-10</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">for the crust-</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1½ cups (150g) graham cracker crumbs (about 10 full sheet rectangular graham crackers)</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 tablespoons unsalted butter, melted</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ teaspoon salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">for the filling-</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 8 oz. bar (225g) cream cheese, at room temperature</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup heavy cream</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup sour cream</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ a vanilla bean, seeds scraped out (or 2 teaspoons good quality vanilla extract)</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons Luxardo or Kirsch (optional)</span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">for the fruit topping-</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 lb. (450g) cherries, pitted (thawed if frozen)</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 medium apricots, pitted and sliced thin (thawed if frozen)</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ a vanilla bean, seeds scraped out (or 1 teaspoon vanilla extract)</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sugar, or to taste</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons Luxardo or Kirsch (optional)</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons fresh lemon juice</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">for the crust-</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 350°F. (You can also skip baking the graham cracker crust - it will set well enough when it is refrigerated).</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Generously grease a 10”-12” tart pan, or you can use a pie dish or something similar. Line the bottom of the pan with parchment paper, and grease the top of the paper.</span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Using a food processor, or a sealable bag and a rolling pin, crush the graham crackers until they resemble a coarse flour. In the food processor or in a bowl, add the melted butter, sugar, and salt and pulse (or mix) until just combined. Press the mixture into the greased pan. You can press and smooth the crust evenly by using the back of a flat glass or measuring cup. </span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake for 10-15 minutes, or until firm and golden brown. Allow to fully cool; the crust can be made up to a day in advance. Once cooled cover and reserve. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the filling-</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Using an electric stand or handheld mixer, cream together the room temperature cream cheese with the sugar. Add the sour cream, heavy cream, vanilla, and Luxardo (if using) and beat until it is completely smooth and slightly airy. Make sure to periodically scrape the sides and bottom of the bowl to ensure there are no lumps in the mixture.</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour the filling into the cooled crust. Even out the filling in the crust with an offset spatula or back of a spoon. Refrigerate for at least one hour or overnight to firm up.</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the fruit topping-</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">At least one hour or more before serving, prepare the fruit topping for the tart. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pit the cherries using a cherry pitter, or by slicing the cherries in half and removing the pits. Halve and pit the apricots, and slice thin lengthwise. If using frozen fruit, make sure it is fully thawed. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a bowl, combine the cherries and apricots with the vanilla bean, sugar, Luxardo, and lemon juice. Toss gently and allow the fruit to macerate.</span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Top the chilled tart with the fruit and serve. </span></div>
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<span style="background-color: transparent; color: black; font-family: Georgia; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Any leftover tart can be stored covered in the fridge; it will still be delicious the next day. </span></div>
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<br />Sonyahttp://www.blogger.com/profile/05127352360283743444noreply@blogger.com0tag:blogger.com,1999:blog-2529802298191663889.post-15979839724904309672016-05-24T11:44:00.000-07:002016-05-24T11:44:32.556-07:00Luxardo Cherry Ricotta Clafoutis<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-RYaay1NAR92aJzqc4Azfr3muFJViLWYqn6c-Gx9SVAgG_kyvvGPuMBOQmBXY79lH1jqDeE6yrAbWvjQIQMH8UclMB8aEE-HAQqTvW9dPjfJtRrTiGMQ7wb2SSd1_sfw_Qb28syeDFQ/s1600/IMG_7357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-RYaay1NAR92aJzqc4Azfr3muFJViLWYqn6c-Gx9SVAgG_kyvvGPuMBOQmBXY79lH1jqDeE6yrAbWvjQIQMH8UclMB8aEE-HAQqTvW9dPjfJtRrTiGMQ7wb2SSd1_sfw_Qb28syeDFQ/s640/IMG_7357.jpg" width="640" /></a></div>
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wh</span><span style="background-color: transparent; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">at is clafoutis? It's a classic French dessert, made with an eggy flan-like batter, traditionally filled with black cherries. It's often served warm, usually with a dusting of powdered sugar, and </span></div>
<span id="goog_2028476813"></span><span id="goog_2028476814"></span>occasionally with cream. <br />
<b id="docs-internal-guid-7577fd8e-e409-9e8b-4413-b8595591fd00" style="font-weight: normal;"><br /></b>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Clafoutis is obviously a French word, but to my English-speaking brain it sounds almost onomatopoeic</span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. </span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I think of it as something cloud-like, fluffy, fruity, and sweet… and that’s essentially what it is. </span></div>
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<br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This treat straddles both brunch and dessert territory. It's not too sweet. It's not fussy to make. It comes together in a blender. Yes, a blender. The filling is custardy, rich but not too decadent, and studded with roasted fruit. As the name suggests, I’ve added booze to the batter and to the whipped cream to enhance the cherry flavor, and to make this clafoutis a little extra celebratory. If you don’t have Luxardo or Kirsch on hand, you can skip this boozy addition.</span><br />
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4810AO01PIXD84ESh4D15qQjmJuLegiuKhoCajogVqKCp7pZ_Tb6tu1LYeuvDntQtu2z8dEz40d1gGI1sNsaewhRTMtOwzhioolpmJUBqp5YpkAlfXgx9lVQQNW_7K4QTt0MOLxQtF8/s1600/IMG_3045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4810AO01PIXD84ESh4D15qQjmJuLegiuKhoCajogVqKCp7pZ_Tb6tu1LYeuvDntQtu2z8dEz40d1gGI1sNsaewhRTMtOwzhioolpmJUBqp5YpkAlfXgx9lVQQNW_7K4QTt0MOLxQtF8/s640/IMG_3045.jpg" width="640" /></a></div>
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This recipe lends itself to many other fruits: peaches, plums, strawberry, apple, and more. But we're deep in cherry season here in LA, and because their season is relatively short, and because cherries are like the incredible delicious jewels of the fruit world, I try to use them in as many ways possible while they're around. Of course, I love them fresh, eaten simply as is - but sometimes you want to do something special to really celebrate this fruit of late spring.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqAdN-dU76wSClajyAKWqcwL6Sdh4IgndKooHaajp6k_8WtDoqXejVFaASkoEwNPlBEX8zaErctXwBPKym-reZ6g-C_uFCHPRf8DZQMbDl5m_y0vCmw3-WC5aUYGmG6ReItr98QBDsdg/s1600/IMG_7266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqAdN-dU76wSClajyAKWqcwL6Sdh4IgndKooHaajp6k_8WtDoqXejVFaASkoEwNPlBEX8zaErctXwBPKym-reZ6g-C_uFCHPRf8DZQMbDl5m_y0vCmw3-WC5aUYGmG6ReItr98QBDsdg/s640/IMG_7266.jpg" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cherry Ricotta Clafoutis with Luxardo Whipped Cream</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serves 8-10</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">for the clafoutis-</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5 eggs</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup whole milk ricotta</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup milk </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons Luxardo, Kirsch, or other cherry brandy (optional)</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ a vanilla bean, seeds scraped from pot (or 2 teaspoons vanilla extract)</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon kosher salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¾ cup all purpose flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1½ lb. cherries (700g), pitted (fresh or frozen)</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">for the Luxardo whipped cream-</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 pint (2 cups) heavy whipping cream</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons Luxardo, Kirsch or other cherry brandy</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ a vanilla bean, seeds scraped from pot (or 2 teaspoons vanilla extract)</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 375°F.</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Grease an oval 11”x 8” baking dish, or a 10”-12” cast iron pan. This recipe can be used in different-sized dishes, but larger dishes will result in less time to bake. Sprinkle a little sugar around the baking dish.</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pit all of the cherries using a cherry pitter, or halve them and remove the pits. Reserve.</span></div>
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<br />
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a blender, combine the eggs, ricotta, milk, Luxardo, vanilla and salt. Blend until smooth. Add the flour and blend until just incorporated. Pour the batter into the baking dish.</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Scatter the cherries around the baking dish. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake for 40 minutes, or until the clafoutis is puffed and golden and the custard is firm. </span><br />
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