Category Archives: Uncategorized

Salmon with Chili-Mango Sauce – From Bon Appetit

The Moms-to-Be

The Moms-to-Be

Great night last night – our good friends Stacey and Ruth are expecting their baby in the next four weeks and we got together last night celebrate.
Great friends, good food, good wine – does it get better?
Salmon with Chili-Mango

Salmon with Chili-Mango Sauce

Killer Salmon above – was so delicious and easy to make. The recipe is simple and is a hit. We found it on Epicurious.com – it’s from Bon Appetit. Check it out here.

Ingredients:

1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil
2 6-ounce salmon fillets

Preparation:

Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.

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Back from Berlin: Ricotta Spaetzle

An ode to Berlin. What a city. Check out this recipe for a new take on an old German favourite – Spaetzle.

Click here.

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Curried Sweet Potato Latkes

Adapted from Joan Nathan’s Jewish Cooking in America.

You should also check out the website PBS has for her show of the same title. There’s a whole index of recipes. Enjoy!

Ingredients

1 lb sweet potatoes, peeled
1/2 c. matzo meal
2 tsp sugar 

1 tsp baking powder
1 tsp brown sugar
1/2 tsp cayenne
2 tsp curry powder
1 tsp cumin
salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 c. soy milk (or coconut milk)

DIRECTIONS

Coarsely grate the sweet potatoes. In a separate bowl, mix the flour, sugar, grown sugar, baking powder, and all spices.

Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. the batter should be moist, but not runny; if too stiff, add a little more milk.

Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop batter in by tablespoons, flatten with soon. turn when latkes are golden, but keep turning often. Fry over med heat several minutes on each site until golden. Drain on paper towels and serve.

Makes about 16 3 inch pancakes.

 


peanut oil

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Pesto Latkes: From Scott Saunders

Check out Pesto Latkes –

Winner of the Multicultural Category – Latke Festival 2000 and 2001

 

Turns out, every year there is a Latkes Festival in Long Island – hosted by Robert Mummert (pictured below), the festival organizer.The festival has been going on for over 20 years – and they’ve featured latkes influenced by every culinary flavor under the sun. Check out the NPR article here, for more on the festival, and more recipes. In the interim, below is the recipe for participant (and two-time winner) Scott Saunders.

 

Pesto Latkes

Winning Recipe: Multicultural Category, Latke Festival 2000 and 2001

Winner of the Culinary Engineer’s Golden Dreidel Award

Ingredients:

1 large onion

4 med. shallots

1 bunch of scallions, greens only.

8-10 russet potatoes

Salt and pepper

5 eggs

1/2 – 1 cup white corn meal

1/2 cup pesto sauce

1/2 cup pignoli nuts

1/4 cup grated Romano Locatelli cheese

1) Mix all ingredients well and check that the consistency is a “batter” and not too liquid.

2) Form into small, thick pancakes and squeeze any excess liquid out as you are forming each latke.

3) Fry to a golden brown, not dark brown color.

4) Spoon over a teaspoonful of pesto sauce and top with a few pignoli nuts and grated Romano Locattelli cheese.

Recipe created by Scott Saunders.

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Sharmula – Morroccan Marinade

“Moroccan cooks, to cook thicker cuts of fish, use a kind of relish-marinade of finely sliced or torn herbs and spices called chermoulla, tchermila, chermoula, or charmoula, which are various transliterations for sharmula, derived from the word meaning “to tear lightly.” Some cooks gently heat the sharmula in a pan or liquefy everything in a blender. The marinade can also be used with chicken. The suggested amounts in parentheses are in case you decide to put everything in a food processor.”

Thank you to www.cliffordwright.com – a James Beard Awar-Winning Site!

Yield: Makes about 1 cup
Preparation Time: 1:15 hours

1/2 cup very finely chopped fresh coriander (cilantro) leaves (1 1/2 cups lightly-packed whole leaves)
1/2 cup very finely chopped fresh parsley leaves (1 1/2 cups lightly-packed whole leaves)
6 garlic cloves, peeled and very finely chopped
1 small onion, peeled and very finely chopped (1 whole small onion)
Juice of 1/2 lemon
6 to 8 tablespoons extra virgin olive oil, as needed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground cumin seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered saffron or a pinch of saffron threads, lightly toasted in an oven, and ground in a mortar
1 1/4 teaspoon salt

Mix all the ingredients together and refrigerate for 1 hour before using.


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Video: Dr. Shakshuka in Yaffo

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NY Times: Put a Little Meat on Those Bones

NY TIMES: by Gina Kolata

“HEALTH and beauty. They seem inextricable. That smiling, slender woman on the cover of Self magazine. The ripped guy looking out from the pages of Men’s Health. They’re thin. Their eyes are bright. They look like they’re bursting with energy.

They may well be. But they might be better off if they had listened to their grandmother and put a little meat on those bones. Chubby, it turns out, may be the new healthy. Who knows if it will be the new beautiful.

Above: Paul Rubens painting; Click here to see it on the website where I fetched the image from – which has a short piece on body image in American culture.

 

Two years ago, federal researchers found that overweight people had the lowest mortality rate of any weight group. Investigating further, they were able to link causes of death to specific weights. Obese people had more deaths from heart disease, they reported last week. And thin people? They had more deaths from everything but cancer and heart disease.

But there were 100,000 fewer deaths among the overweight than would have been expected if those people had been of normal weight. This is what might politely be called the chubby category, with body mass indexes (a measure of weight for height) of 25 to 30. A woman, for instance, who is 5 feet 4 inches tall and weighs between 146 and 175 pounds.”

Click here to read the rest of the article.

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