Barbecue Beans for the 4th of July

I can't believe it's almost July 4th.  Where did the time go?  It's been a hectic month for me and I'm hoping things will be calming down.

July 4th congers up memories of parades, flags waving in the breeze, swimming, and barbecues.  Hot dogs, hamburgers, chicken, corn on the cob, cole slaw, potato salad, and always, baked beans--usually from a can.
These beans evoke flavors and memories of barbecues from the past.  Feel free to change any ingredients that you don't like and make this recipe your own.
Enjoy!

Yummy Baked Beans

Makes about 24 servings

Baked Beans are great at a barbecue or picnic.  This recipe is easy even though it does have a long list of ingredients.

2 tablespoons grape seed or vegetable oil

1 large, Spanish onion, chopped

4 to 6 cloves garlic, minced

1 green bell pepper, chopped

1/2 red bell pepper, chopped

1 jalapeno pepper, seeded and chopped

3 -- 1 lb. 13 oz. cans kidney beans, rinsed and drained

2 cups ketchup

2 tablespoons yellow mustard

1 bottle smokey barbecue sauce

1/4 cup agave nectar

1/2 cup dark brown sugar

1 teaspoon liquid smoke

Preheat the oven to 350 degrees

Heat the oil in a large, heavy Dutch oven.  Add the onion, garlic, and peppers and cook, stirring often, until soft.  Add the beans and mix with the vegetables.

Add the remaining ingredients and stir gently until well blended.

Cover the pot and bring to a boil.  Place int the oven and bake, covered, for 1 1/2 to 2 hours, stirring every 1/2 hour.

Remove the pot from the oven.  Let stand 10 minutes, uncovered, before serving.  Serve hot.

To reheat:  Place baked beans in a casserole and heat, covered, in a 350 degree oven for 1/2 hour until hot.

Sharyn Rosler (c) July, 2013

Easy Pickles

It looks like it's finally summer.  Of course, it seems that spring decided to skip us this year, although we did have a few days that seemed like spring before it became cold again.
The farm stands are open and cucumbers will soon be abundant.
I love pickles.  Pickling is really nothing to fear.  In fact, you'll be surprised at how easy it is.
Just follow these easy instructions.  The only equipment you'll need are some mason jars.  That's it.
So sit back, relax, and make these wonderful pickles.  You'll surprise yourself!

Ice Box Pickles

Makes about 6 quarts

3 pounds kirby cucumbers, washed well and cut in quarters

1 large, white onion, sliced

8 cloves garlic, cut in quarters

2 cups white vinegar, you can use apple cider vinegar for a sweeter flavor

4 cups water

Enough sprigs of dill to have one sprig in each jar (about 6)

1/2 cup kosher salt

3 tablespoons sugar or to taste

Wash 6 quart jars in the dishwasher on sterilize.

Distribute the cucumbers, onion, garlic, and dill among the clean jars.

Mix the vinegar water, salt, and sugar together.  Stir until the salt and sugar are dissolved.  Divide among the cucumbers in the jars. 

Cover with clean lids and seal.  Let stand at room temperature for 12 to 24 hours.  Store in the refrigerator for two to three months.

These can be eaten after two days, but the longer they stand, the stronger the flavor.

Enjoy!

Sharyn Rosler (c) July, 2000

Another Yummy Dairy Recipe

Sorry it's been so long between postings, but I have had a few health challenges I had to deal with.
But enough about my problems.
Shavuot is a week away.  Here is a wonderful alternative to blintzes.  It can be made gluten free using gluten free flour.  These pancakes are delicious either way.
Have a wonderful Shavuot.  Chag Sameach!

Farmer Cheese Pancakes

A wonderful dish for Shavuot instead of blintzes or with them.  Delicious and easy to make.

Makes about 30 pancakes

2 1/2 pounds farmer cheese (or cottage cheese well drained.)

2 teaspoons freshly squeezed lemon or lime juice

Grated zest of 2 lemons or limes

1/3 cup agave nectar or light brown sugar

3 large eggs lightly beaten

2/3 cups dried cherries

2 cups flour

1/4 cup grape seed oil or olive oil to cook

Sour cream for serving

Powdered sugar for serving.

Mix the cheese, lemon or lime juice, and zest together.  Set aside for 5 minutes.

In a large bowl, beat the sugar and eggs together until light and fluffy.  Mix in the cheese mixture and the cherries.  Add 1 cup of the flour, slowly, stirring until a sticky dough forms.

Put the remaining cup of flour on a plate.  Shape the  dough into 30 - 2 inch rounds approximately 1/2 inch thick and lightly dredge in the flour.

Heat a nonstick fry pan over medium heat.  Pour in about 1 tablespoon of the oil and distribute over the pan.  Place pancakes in the pan  and fry until golden brown on each side.

Sprinkle with powdered sugar and serve with sour cream on the side.

B'tayavon!

Shavuot is coming 2

I promised more dairy recipes for Shavuot.  Sorry about the lack of pictures for the next one.  I was sure I had some in my archives, but I searched to no avail.  Trust me, it is as good looking as it is delicious.

Savory Cheesecake with Sun-dried Tomatoes and Herbs (D)

Makes a wonderful main course when served with a salad or a fantastic appetizer.

Makes at least 12 servings

For the tomatoes:

1 1/2 cups packed fresh basil leaves

6 ounces sun-dried tomatoes in oil, drained with 2 tablespoons of the oil reserved

1 garlic clove, minced

1/3 cup Parmesan cheese

1/4 cup pecans

For the cheese cake:

1 cup finely chopped pecans

1 tablespoon melted butter

24 ounces cream cheese, at room temperature and cut into pieces or 16 ounces cream cheese and 8 ounces mascarpone

1/2 cup sour cream, if using mascarpone, use only ¼ cup sour cream

1 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 large eggs, lightly beaten

1 tablespoon flour

Preheat the oven to 325 degrees.

Butter a 9” x 2” cake pan and line with parchment paper.

Prepare the sun-dried tomato mixture:

Place the basil, sun-dried tomatoes and their reserved oil, garlic, Parmesan and pecans in the bowl of a food processor.  Process until the mixture is well blended and almost smooth.  Set aside.

Prepare the cheese cake:

Place the cream cheese, sour cream, thyme, salt, pepper, eggs and flour in the bowl of a food processor.  Process until the mixture is smooth.

Butter the top of the parchment in the prepared cake pan and sprinkle the pecans over the top.  Press into the butter.  Pour half the cheese cake mixture over the pecans.  Spoon the sun-dried tomato mixture evenly over the cheese cake mixture.  Spread the remainder of the cheese cake mixture over the sun-dried tomato mixture.

Bake the cheesecake in the center of the preheated oven for 45 to 60 minutes.

Allow the cheesecake to cool in the pan on a rack and refrigerate, covered loosely for at least 3 hours, preferably overnight.  (Will keep in the refrigerator up to 3 days.)

To serve, run a knife around the side of the pan to loosen the cake, invert onto a serving platter, nut side up.  Garnish with basil leaves and smoked salmon curls.

I know you will really enjoy this.  Serve it with a nice mixed leaf lettuce salad dressed simply with freshly squeezed lemon juice and olive oil.

Another Shavuot installment coming soon.

Shavuot is Coming!

Passover is over.  The matzo crumbs are just a fond memory, or not.  The chumetz is back and our thoughts about food travel forward a month to Shavuot.  Dairy!  What to make that is not boring or the usual.
Well, I have a few ideas about that.
For my first Shavuot posting, I have a couple of recipes that I hope are unique to you and that you will enjoy.
Let's start with a wonderful pasta dish.

Mushroom Bolognese

Makes enough to coat 1 pound of pasta

2 tablespoons olive oil

3 medium carrots, peeled and diced

3 large shallots, diced

1 medium red onion, diced

kosher salt to taste

freshly ground black pepper to taste

5 cloves garlic, diced

1 cup dry white wine, preferably a chardonnay

1 1/2 pounds porcini and shitake mushrooms, chopped

1 1/2 cups vegetable stock

1 28 ounce can San Marzano tomatoes, with liquid, crushed

2 teaspoons dried oregano

1 teaspoon dried thyme 

1/4 teaspoon red pepper flakes

sugar if needed

1 pound linguine, cooked according to package directions

Grated Romano cheese

Heat the oil in a large, heavy pot over medium-high heat.  Add the carrots, shallots,  onion, salt and pepper to taste, and saute until soft.  Add the garlic and saute for another minute.  Add the wine and cook until reduced by half, about 5 minutes.  Add the mushrooms and cook for an additional 3 minutes.

Add the remaining ingredients.  Reduce heat to low and simmer, uncovered, until the sauce has reduced and thickened, about 1 1/2 hours.  Taste for and adjust seasoning.

Toss with linguine and serve with grated Romano cheese.

Now we have something that I think is absolutely delicious.  Hope you like it as much as we do.

Artichoke and Chick Pea Casserole (D)

A great dish for lunch at Shavuot or any time of the year

Makes 8 servings

4 eggs, well beaten

4 ounces cream cheese at room temperature

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

2 cups grated mozzarella cheese, divided

1 cup small curd cottage cheese

1/2 cup mayonnaise

2 -- 10 ounce packages frozen artichoke hearts

1 -- 15 ounce can chick peas

1/4 cup pimientos, chopped

2 tablespoons capers, drained

1/2 cup pitted Kalamata olives, sliced

2 tablespoons fresh oregano leaves, chopped

1/2 cup Parmegiano cheese, grated

4 tomatoes, sliced 1/4 inch thick

Preheat oven to 350 degrees.  Oil a 9” X 13” casserole

Mix together the eggs, cream cheese, garlic powder, and black pepper.  Add half the mozzarella, the cottage cheese and mayonnaise and stir until completely combined.

Chop the artichoke hearts and fold into the cheese mixture along with the chick peas, olives, pimientos, capers and oregano.  Pour into the prepared casserole.  Place the sliced tomatoes on top and sprinkle with the remainder of the mozzarella and the Parmigiano.

Tent the casserole with aluminum foil and place in the oven.  Bake for 30 minutes and remove the foil.  Bake for an additional 20 minutes until the casserole is set.

Remove the casserole from the oven and let stand for 10 minutes.  Cut into squares and serve with tossed or Caesar salad.

Some more Passover treats

Well, it's less than a week to Seder.  Cleaning is at full steam ahead.  Hopefully a lot of the shopping for staples is done.  All that's left for me are the perishables.  Those I'll probably go to the market for on Sunday.
First, I have a wonderful non-cooked dessert.  I did this one in a Passover class I taught at Chef Central a couple of years ago.  I've had a lot of good feedback on this and I hope you enjoy it.  It is published in my second cookbook, KOSHER SALT AND EXOTIC SPICES, with a lot of other great recipes.

Israeli Matzo Cake (D) 

A wonderful no bake dessert for a busy time of the year

Makes 8 to 12 servings

8 Matzot
2 tsp. Coffee mixed with
1 cup hot water
2 sticks soft butter or pareve margarine if you want to serve it for dessert after meat
1/2 cup sugar
4 oz. cocoa 

2 ounces of chocolate, shaved
1-2 tablespoons Sabra ® Liqueur
  

Break the matzot into small pieces (1 inch square approx.)  Pour the hot coffee over it. Mix well.  Cream the soft butter or margarine together with the sugar, cocoa and the liqueur. When all ingredients are well mixed, combine them with the matzo mixture and transfer into a square dish.  Decorate with the shaved chocolate. 

Refrigerate overnight. Cut into diamond shaped pieces and serve. 

Next is a wonderful chocolate sponge cake.  Absolutely delicious and light.  Great as a birthday cake.

Chocolate Sponge Cake

Makes 8 servings

Cake:

1 Tablespoon grape seed oil

1/4 cup cocoa powder plus more for the pan

1/4 cup matzo cake meal or potato starch

1/4 teaspoon ground cinnamon

4 large eggs at room temperature, separated

1/2 cup pus 6 teaspoons extra fine sugar

1 teaspoon kosher for Passover vanilla extract or 1 teaspoon vanilla sugar

Raspberry jam

Chocolate Icing:

1/2 cup almond milk (KP Parve) or 3/4 cup parve cream

1 cup semisweet chocolate chips

Preheat the oven to 400 degrees.

Oil a 13 x 9 x 2 metal baking pan, line with parchment paper and oil that and the sides 

of the pan.  Sprinkle with cocoa powder, tapping out the excess.

Sift the cake meal (or potato starch), cocoa powder and cinnamon into a small bowl and set aside.

Place the egg yolks into a deep bowl.  Add the 1/2 cup sugar and beat well with an electric mixer set at medium, until thick and pale lemon in color.  Add the vanilla and beat until incorporated.

Using the whisk attachment, beat the egg whites until foamy.  Add 1 teaspoon of sugar and continue to beat until soft peaks form.  Sprinkle in the remaining sugar and beat the egg whites until thick and glossy and almost at firm peak stage.

With a rubber spatula, fold half the egg whites into the yolk mixture.  Sift half of the cake meal mixture over the  batter and fold together until just blended.  Repeat with the remainder of the egg whites and the cake meal mixture, gently folding together until just blended.

Pour the batter into the prepared pan, gently spreading it evenly to the edges.  Bake until the cake springs bake when gently pressed, about 10 to 12 minutes.

Remove from the oven and allow to cool in the pan on a wire rack.  Run a paring knife around the outside to loosen the cake.

Placing a cutting board over the top of the pan, invert the cake on to the board.  Remove the pan.  Gently peel the parchment paper off the bottom of the cake.  Using a serrated knife, trim the cake and then divide into three even pieces.

Spread the raspberry jam evenly on two of the pieces and stack with the unspread piece on top.

Chocolate Icing:

Put the chocolate chips into a small, deep bowl.

Bring the almond milk to a simmer over medium-low heat.  Pour over the chocolate chips and allow to stand for 5 minutes.  Stir until the icing is smooth.  

Let the icing cool to thicken slightly.  Spread over the top and sides of the cake.

(This cake can be made 2 days ahead.  Store it in an airtight container.)

Sharyn Rosler (c) February, 2012

Next is a wonderful torte that is gluten free so it is great for Passover and all year long.

Pecan Torte (P)

A delicious, gluten free cake for Pesach or any time of the year.

Makes 10 to 12 servings

9 egg whites

9 egg yolks

1 tablespoon lemon zest

1 teaspoon vanilla or vanilla sugar

1 teaspoon salt

12 ounces pecans, toasted and finely ground

Preheat oven to 350 degrees.

Put egg yolks, sugar, zest, vanilla and salt in the bowl of a stand mixer and whisk on medium high until pale and thickened, about 4 minutes.

Fold in the pecans.

Beat egg whites to stiff peaks and fold into yolk mixture.

Pour into a 10 inch spring form pan.

Bake until golden brown, about 1 hour.  (If top browns too quickly, tent the cake with foil.)

Let cake cool for 30 minutes on a wire rack.  Remove the sides of the pan and let the cake cool completely.  Run a knife around the edge and the center of the pan.  Remove gently and place on a serving platter.

Serve with either whipped cream and berries or pareve lemon curd (p. 143) and berries.

Pareve Lemon Curd (P)

I love lemon curd with raspberries or plain with a meringue.  It is also delicious as a spread for scones or muffins.

Makes enough for 1 tart

2 large eggs

6 egg yolks

1 cup sugar

1/8 teaspoon salt

2/3 cup freshly squeezed lemon juice

1 stick pareve margarine cut into small pieces 

Grated zest of 3 lemons

Place the eggs, yolks, sugar and salt into a medium metal bowl.  Whisk together and add lemon juice.  Set the bowl over a pan of simmering water, being careful not to let the bottom of the bowl to touch the water.  Whisk constantly until thickened, about 10 minutes (an instant read thermometer should read 160 degrees F.)  Remove the bowl from the water and strain the mixture into a clean bowl.  Add the butter and lemon zest and stir until the butter is melted.  Cover with plastic wrap and refrigerate.  The mixture will thicken as it cools.

The curd will keep in the refrigerator for up to a week.

Wishing everyone a "Sissen Pesach!"

B'tayavon

Some Passover Odds and Ends

PASSOVER SUBSTITUTIONS

It happens every year.  You wish you were able to make your fantastic lemon or apple cake for Passover. 

Well, you can!!!!

Just use these substitutions and you will find you will be able to recreate your prized recipes any time you want to during Passover!

5/8 cup potato starch                         =                  1 cup flour

¾ cup matzo cake meal                    =                   1 cup flour

1 cup matzo meal                              =                   1 cup breadcrumbs

1 cup ground nuts                              =                   1 cup flour

7/8 cup potato starch                         =                   1 cup matzo cake meal

¾ cup matzo cake meal                     =                    5/8 cup potato starch

To replace vanilla extract in baking, place a vanilla bean that has been broken in half in a jar with a cup of granulated sugar.  Allow this mixture to stand for a week or more and you will have vanilla sugar.  1 teaspoon of vanilla sugar is equal to 1 teaspoon of vanilla extract.

To make confectioner’s sugar for Passover, place 1 cup of sugar and ½ tablespoon of potato starch in the bowl of a food processor fitted with a steel blade.  Process for 2 to 3 minutes until very fine.  The texture will be grainier than regular confectioner’s sugar.  It makes 1 cup.

Use finely ground almonds, walnuts, pecans or pistachio nuts to coat chicken, fish or veal that has been dipped in beaten egg whites.

Use one grated white potato in place of bread crumbs when making meatloaf or hamburgers or in kugels other than potato if you don’t want to use matzo meal.

Sharyn J Rosler (c) April, 2000

This is such a great recipe for Passover, especially when you're wondering what to have for breakfast besides matzot, matzo brei, chremslach, etc.  It can be prepared ahead of time and warmed in the oven at 200 degrees for about 15 minutes.  These are delicious and non-gebrakt!  Enjoy!

Dried Cherry or Blueberry Muffins for Passover (P)

Something besides matzoh for breakfast.  Delicious!!!!

Makes 12 mini-muffins

1/3 cup pareve margarine

1 cup sugar

1 teaspoon vanilla sugar or vanilla extract

3 eggs

¾ cup potato starch

½ teaspoon cinnamon

½ teaspoon salt

1 cup dried cherries cut in half

Preheat oven to 350 degrees

Line a mini-muffin tin with paper muffin cups

In a large bowl, cream together the margarine and the sugars until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

Sift together the potato starch, cinnamon and salt.  Gradually add to the egg mixture until well blended.  Stir in cherries.

Spoon into prepared muffin tins and bake for 25 to 30 minutes until golden brown.

Let cool int the pan, then turn out and place on a platter to serve.