Sunday, May 19, 2013
Tuesday, May 14, 2013
Rhubarb and Strawberry Crumble
 |
| Fresh rhubarb posing with mint |
Ingredients
2 cups chopped rhubarb stalks
12 strawberries
1/2 teaspoon ground ginger
1/2 cup sugar
1 cup flour
6 tablespoons butter at room temperature
pyrex dish 8” x 8 1/2”
Directions
Preheat oven to 350 degrees F.
Buy fresh rhubarb, in season end of April
beginning of May in Upstate New York.
Easy to grow, comes up by itself every year.
Slice the rhubarb stalk close to the base when harvesting.
To Prepare rhubarb, remove the large leaf and discard. Sometimes the outer membranes are a little stringy, just peel off the outer stringy bits, then chop into 1/2 inch chunks. Wash in a bowl.
Place the chopped rhubarb in a saucepan with 3 tablespoons water, 1/2 teaspoon ground ginger and 4 tablespoons sugar. Cook over low heat covered for 5 minutes or till tender.
Wash the strawberries and slice.
In a pyrex dish, spray with Pam, then place the sliced strawberries on bottom. Next drain some of the extra juice off the rhubarb and add to the strawberries.
For the crumble, have 6 tablespoons butter at room temperature, add 1 cups flour and rub butter and flour together with your hands until the texture is like breadcrumb. Mix in 1/2 cup sugar and then pour the crumble mixture over the rhubarb and strawberries.
Bake in oven at 350 degrees F. for 25 minutes or bubbling and browned on top.
Monday, May 6, 2013
Scallops with Yummy Granny Smith Apple Sauce
Scallops with Yummy
Granny Smith Apple Sauce
David found this delicious
recipe in Bon Appetit.
A delicious combination.
Ingredients
10 large Sea Scallops
2 Granny Smith Apples
1/3 cup water
1 Lemon freshly squeezed
3 tablespoons Olive Oil
2 tablespoons butter
salt
pepper
Directions
Take 1 Granny Smith Apple, cut into quarters, peel and remove the core. Chop into small 1/4 “ cubes and place in a blender with the juice of 1 lemon and 1/3 cup water.
Blend until completely smooth. Place puree in a bowl.
Take the other apple and cut into quarter, peel and remove the core, chop into small 1/4” cubes and add to the apple puree in the bowl. Set to one side.
Wash the scallops, drain in a colander (remove side muscle if not already done), pat scallops dry in a paper towel. Sprinkle scallops with salt and pepper.
In a skillet, heat 3 tablespoons olive oil over medium high heat.
Cook scallops until golden brown, about 2 minutes on each side. Place scallops on a plate and cover with silver foil.
Add 2 tablespoons butter to skillet and scrape up the browned bits from the bottom of the pan.Add the apple mixture and cook stirring for approximately 4 minutes, to allow the juice to thicken and the apples pieces to soften.
Serve with the scallops and a nice salad.
David found this delicious
recipe in Bon Appetit.
A delicious combination.
Ingredients
10 large Sea Scallops
2 Granny Smith Apples
1/3 cup water
1 Lemon freshly squeezed
3 tablespoons Olive Oil
2 tablespoons butter
salt
pepper
Directions
Take 1 Granny Smith Apple, cut into quarters, peel and remove the core. Chop into small 1/4 “ cubes and place in a blender with the juice of 1 lemon and 1/3 cup water.
Blend until completely smooth. Place puree in a bowl.
Take the other apple and cut into quarter, peel and remove the core, chop into small 1/4” cubes and add to the apple puree in the bowl. Set to one side.
Wash the scallops, drain in a colander (remove side muscle if not already done), pat scallops dry in a paper towel. Sprinkle scallops with salt and pepper.
In a skillet, heat 3 tablespoons olive oil over medium high heat.
Cook scallops until golden brown, about 2 minutes on each side. Place scallops on a plate and cover with silver foil.
Add 2 tablespoons butter to skillet and scrape up the browned bits from the bottom of the pan.Add the apple mixture and cook stirring for approximately 4 minutes, to allow the juice to thicken and the apples pieces to soften.
Serve with the scallops and a nice salad.
Sunday, May 5, 2013
macaroni with tuna fish salad
Macaroni with Tuna Fish Salad
(or substitute left over Chicken for tuna fish)
Ingredients
1/4 lb elbow pasta
1 can tuna fish in oil
3 tablespoons mayonnaise
1 lemon freshly squeezed
1 stalk celery finely chopped
1 tomato cut into small wedges
1/2 baby romaine lettuce chopped
salt
pepper
2 tablespoons chopped chives
3 stalks mint, leaves only chopped
1 red pepper chopped
3 tablespoons chopped fresh parsley
Directions
In a large pot, bring 6 cups water with 1 tablespoon salt to the boil.
While waiting for the water to boil, drain the tuna fish and place in a bowl. Take 3 tablespoons mayonnaise and mix into the tuna fish. Add 1 stalk celery finely chopped, 1 tomato cut into small wedges, 1/2 baby romaine lettuce chopped, 2 tablespoons chopped chives, 3 stalks mint (leaves only) chopped, 1 red pepper chopped, 3 tablespoons fresh parsley chopped and salt and pepper to taste. Cook the pasta according to the package, drain pasta in a colander and run cold water over the pasta to cool. Add pasta to the bowl with all the other ingredients. Add salt and pepper to taste and the juice of 1 lemon. Mix all together.
(or substitute left over Chicken for tuna fish)
Ingredients
1/4 lb elbow pasta
1 can tuna fish in oil
3 tablespoons mayonnaise
1 lemon freshly squeezed
1 stalk celery finely chopped
1 tomato cut into small wedges
1/2 baby romaine lettuce chopped
salt
pepper
2 tablespoons chopped chives
3 stalks mint, leaves only chopped
1 red pepper chopped
3 tablespoons chopped fresh parsley
Directions
In a large pot, bring 6 cups water with 1 tablespoon salt to the boil.
While waiting for the water to boil, drain the tuna fish and place in a bowl. Take 3 tablespoons mayonnaise and mix into the tuna fish. Add 1 stalk celery finely chopped, 1 tomato cut into small wedges, 1/2 baby romaine lettuce chopped, 2 tablespoons chopped chives, 3 stalks mint (leaves only) chopped, 1 red pepper chopped, 3 tablespoons fresh parsley chopped and salt and pepper to taste. Cook the pasta according to the package, drain pasta in a colander and run cold water over the pasta to cool. Add pasta to the bowl with all the other ingredients. Add salt and pepper to taste and the juice of 1 lemon. Mix all together.
Friday, May 3, 2013
Shrimp with Angel Hair Pasta
Shrimp with Angel Hair Pasta
I keep a bag of frozen shrimp in the freezer at all times.This is a dish that is absolutely delicious. Preparation time is no more than 20 minutes.
Ingredients
12 Large Shrimp
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic
2 tablespoons fish sauce
1/4 cup flour
1/8 cup grated parmesan cheese
3 tablespoons chopped parsley
salt and pepper
1/4 pound angel hair pasta
Directions
Get large shrimp. If the shrimp is frozen, thaw in a colander for a good hour before preparing, the shrimp will mostly thaw. At the end of the hour, run the shrimp under cold water to remove any ice and then pat dry with a paper towel.
While the shrimp is thawing, have a large pot filled with water and 1 tablespoon salt, bring to boil.
Once the shrimp have thawed, heat a skillet with 2 tablespoons olive oil and 3 tablespoons butter. Peel and slice cloves once, drop into skillet and saute until the cloves start to brown. Remove cloves.
Take 1/4 cup flour, add a shake of salt and pepper, and sprinkle the shrimp very lightly with the flour, shaking most of it off before placing them in the skillet. Saute shrimp approximately three minutes on each side. When you have done one side of the shrimp, drop the angel hair pasta into the boiling water and cook for 2 minutes, the pasta and shrimp should be done at the same time. Drain the pasta, add 2 tablespoon olive oil to the pasta and mix in a large serving bowl. Remove the shrimp from the skillet and place on a plate. To the skillet add 2 tablespoons fish sauce, and mix quickly then pour over the pasta. Mix the pasta, with 1/8 cup parmesan cheese and 2 tablespoons chopped parsley. Arrange the shrimp around the edge of pasta and sprinkle with the remaining chopped parsley.
Serve with salad.
I keep a bag of frozen shrimp in the freezer at all times.This is a dish that is absolutely delicious. Preparation time is no more than 20 minutes.
Ingredients
12 Large Shrimp
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic
2 tablespoons fish sauce
1/4 cup flour
1/8 cup grated parmesan cheese
3 tablespoons chopped parsley
salt and pepper
1/4 pound angel hair pasta
Directions
Get large shrimp. If the shrimp is frozen, thaw in a colander for a good hour before preparing, the shrimp will mostly thaw. At the end of the hour, run the shrimp under cold water to remove any ice and then pat dry with a paper towel.
While the shrimp is thawing, have a large pot filled with water and 1 tablespoon salt, bring to boil.
Once the shrimp have thawed, heat a skillet with 2 tablespoons olive oil and 3 tablespoons butter. Peel and slice cloves once, drop into skillet and saute until the cloves start to brown. Remove cloves.
Take 1/4 cup flour, add a shake of salt and pepper, and sprinkle the shrimp very lightly with the flour, shaking most of it off before placing them in the skillet. Saute shrimp approximately three minutes on each side. When you have done one side of the shrimp, drop the angel hair pasta into the boiling water and cook for 2 minutes, the pasta and shrimp should be done at the same time. Drain the pasta, add 2 tablespoon olive oil to the pasta and mix in a large serving bowl. Remove the shrimp from the skillet and place on a plate. To the skillet add 2 tablespoons fish sauce, and mix quickly then pour over the pasta. Mix the pasta, with 1/8 cup parmesan cheese and 2 tablespoons chopped parsley. Arrange the shrimp around the edge of pasta and sprinkle with the remaining chopped parsley.
Serve with salad.
Wednesday, April 24, 2013
Kibbee Bi Saniyeh (Kibbee in the Tray)
Kibbee bi Saniyeh (Kibbee in the Tray)
This dish is traditionally served in a round tray and served in wedges. The meat was generally lamb and ground through a meat grinder several times. The bulgar wheat was soaked overnight. My mother in law and her mother did not make it this way. Instead of the round tray, they used a rectangular pyrex dish. They used ground beef instead of lamb and the bulgar was soaked briefly and then drained. I like the nutty texture of the kibbee made this way rather than the traditional kibbee made with lamb.
Ingredients
4 lbs Ground Lean Beef
1 Spanish Onion
2 cans Campbells Beef Broth
2 3/4 cups Bulgar (finely cracked wheat)
Alllspice
Cinnamon
Salt
Greek Yoghurt
Lemon Juice/or pomegranite juice
Olive Oil
2 tablespoons pinenuts
Make the filling first.
Directions for the Filling
Chop 1 large Spanish Onion.
Put 2 tablespoons olive oil in frying pan, heat the oil and fry the chopped onion till golden brown.
Add 2 generous tablespoons pinenuts. Keep stirring being careful not to let the pinenuts burn.
To avoid the spices being burnt, remove the pan from the fire and add,
a shake of pepper
a palmful of allspice
a dash of cinammon
1 teaspoon salt
1 lb ground beef.
Mix well together and return to heat, continue to saute and stir till meat is brown.
Remove the meat with a slotted spoon to get rid of any excess oil and moisture and place mixture in a bowl. Leave to cool down.
Make the kibbee next.
Directions for Kibbee
Take a can of Campbell’s Beef Broth and pour into a large bowl.
In another bowl, place 2 3/4 cups bulgar (finely cracked wheat) and fill with water.
Pour water off very slowly into sink, trying not to lose too much of the cracked wheat.
Add cracked wheat to beef broth, squeezing out any excess water with your hands.
To the cracked wheat and beef broth add:
3 lbs ground beef
a palmful allspice
1/2 a palmful pepper
a palmful salt
large dash of cinnamon
Dip your hands into cold water first and mix all together with your hands. The damp hands help the spices to be thoroughly mixed into the meat. Add another can of beef broth to the mixture. Mix thoroughly.
Using a pyrex dish (I use 13 1/2 x 8 3/4 inches),wipe oil round the inside with a paper towel.
Take a handful of the kibbee mixture and form
into a thin hamburger patty.
Place and shape to the corners of the pyrex dish,
continue in this fashion until the entire bottom
of the dish is covered. The bottom layer should
be thinner than the top layer.
Spread the meat filling evenly over the bottom layer.
Sprinkle a few drops lemon juice over the filling.
Spread 4 tablespoons leban (thick Greek yoghurt)
over the filling.
Now make the top layer of the kibbee in the same manner you made the bottom, except this layer is a little thicker.
With a little oil, smooth seal off any empty spaces and cracks on the top layer of the kibbee meat.
Score top layer gently with a knife, just touching not cutting all the
way through. You can make any design you desire.
Make one insertion right through the center with the knife and then
go round the edge of the dish. This allows the oil to circulate while
baking.
Pour a little oil over top of kibbee dish, approximately 1/2 cup olive oil
Bake at 350 degrees F. till golden brown, pour off all oil, put back in oven and continue to bake until kibbee is a deep brown.
Serve with yoghurt and salad.
Freezing
Freeze partially cooked, that is cook the kibbee and remove just before it starts to brown on top.
When removing from freezer, heat up oil first in a frying pan, pour hot oil over kibbee (this way the oil doesn’t soak all through the meat) Place in oven, turn oven on at 350 degrees F (DO NOT PREHEAT OVEN or your pyrex dish will crack.) As kibbee turns brown, pour off all oil and continue to bake until golden brown.
Chef Kamal Al Faqih completely bakes his kibbee tray, freezes it and when needed, thaws it first, and heats up at 350 degrees F. for 15 to 20 minutes. I’ve never tried this way.
This dish is traditionally served in a round tray and served in wedges. The meat was generally lamb and ground through a meat grinder several times. The bulgar wheat was soaked overnight. My mother in law and her mother did not make it this way. Instead of the round tray, they used a rectangular pyrex dish. They used ground beef instead of lamb and the bulgar was soaked briefly and then drained. I like the nutty texture of the kibbee made this way rather than the traditional kibbee made with lamb.
Ingredients
4 lbs Ground Lean Beef
2 cans Campbells Beef Broth
2 3/4 cups Bulgar (finely cracked wheat)
Alllspice
Cinnamon
Salt
Greek Yoghurt
Lemon Juice/or pomegranite juice
Olive Oil
2 tablespoons pinenuts
Make the filling first.
Directions for the Filling
Chop 1 large Spanish Onion.
Put 2 tablespoons olive oil in frying pan, heat the oil and fry the chopped onion till golden brown.
Add 2 generous tablespoons pinenuts. Keep stirring being careful not to let the pinenuts burn.
To avoid the spices being burnt, remove the pan from the fire and add,
a shake of pepper
a palmful of allspice
a dash of cinammon
1 teaspoon salt
1 lb ground beef.
Mix well together and return to heat, continue to saute and stir till meat is brown.
Remove the meat with a slotted spoon to get rid of any excess oil and moisture and place mixture in a bowl. Leave to cool down.
Make the kibbee next.
Directions for Kibbee
Take a can of Campbell’s Beef Broth and pour into a large bowl.
In another bowl, place 2 3/4 cups bulgar (finely cracked wheat) and fill with water.
Pour water off very slowly into sink, trying not to lose too much of the cracked wheat.
Add cracked wheat to beef broth, squeezing out any excess water with your hands.
To the cracked wheat and beef broth add:
3 lbs ground beef
a palmful allspice
1/2 a palmful pepper
a palmful salt
large dash of cinnamon
Dip your hands into cold water first and mix all together with your hands. The damp hands help the spices to be thoroughly mixed into the meat. Add another can of beef broth to the mixture. Mix thoroughly.
Using a pyrex dish (I use 13 1/2 x 8 3/4 inches),wipe oil round the inside with a paper towel.
Take a handful of the kibbee mixture and form
into a thin hamburger patty.
Place and shape to the corners of the pyrex dish,
continue in this fashion until the entire bottom
of the dish is covered. The bottom layer should
be thinner than the top layer.
Spread the meat filling evenly over the bottom layer.
Sprinkle a few drops lemon juice over the filling.Spread 4 tablespoons leban (thick Greek yoghurt)
over the filling.
Now make the top layer of the kibbee in the same manner you made the bottom, except this layer is a little thicker.
With a little oil, smooth seal off any empty spaces and cracks on the top layer of the kibbee meat.
Score top layer gently with a knife, just touching not cutting all the
way through. You can make any design you desire.
Make one insertion right through the center with the knife and then
go round the edge of the dish. This allows the oil to circulate while
baking.
Pour a little oil over top of kibbee dish, approximately 1/2 cup olive oil
Bake at 350 degrees F. till golden brown, pour off all oil, put back in oven and continue to bake until kibbee is a deep brown.
Serve with yoghurt and salad.
Freezing
Freeze partially cooked, that is cook the kibbee and remove just before it starts to brown on top.
When removing from freezer, heat up oil first in a frying pan, pour hot oil over kibbee (this way the oil doesn’t soak all through the meat) Place in oven, turn oven on at 350 degrees F (DO NOT PREHEAT OVEN or your pyrex dish will crack.) As kibbee turns brown, pour off all oil and continue to bake until golden brown.
Chef Kamal Al Faqih completely bakes his kibbee tray, freezes it and when needed, thaws it first, and heats up at 350 degrees F. for 15 to 20 minutes. I’ve never tried this way.
Tuesday, April 23, 2013
Shrimp with Cocktail Sauce
Shrimp
Shrimp is generally frozen. Buy nice large shrimp that have the shell on and are uncooked.
If frozen, bring a large pot of water to the boil, add 2 tablespoons salt, drop the shrimp in boiling water. Cook for 3 - 5 minutes till shrimp turn pink, drain in a colander and run under cold water. Remove shells and with a knife, slit down the back of the shrimp and remove the black vein. Put on ice. Serve with cocktail sauce.
Cocktail Sauce for Shrimp
Ingredients
1 cup tomato ketchup
3 tablespoons freshly squeezed lemon juice
2 shakes tabasco sauce
4 teaspoons prepared horseradish
1 teaspoon chili powder or chili sauce.
Mix all together, taste and adjust if needed.
Serve as a dip with shrimp.
Shrimp is generally frozen. Buy nice large shrimp that have the shell on and are uncooked.
If frozen, bring a large pot of water to the boil, add 2 tablespoons salt, drop the shrimp in boiling water. Cook for 3 - 5 minutes till shrimp turn pink, drain in a colander and run under cold water. Remove shells and with a knife, slit down the back of the shrimp and remove the black vein. Put on ice. Serve with cocktail sauce.
Cocktail Sauce for Shrimp
Ingredients
1 cup tomato ketchup
3 tablespoons freshly squeezed lemon juice
2 shakes tabasco sauce
4 teaspoons prepared horseradish
1 teaspoon chili powder or chili sauce.
Mix all together, taste and adjust if needed.
Serve as a dip with shrimp.
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