October 31, 2011

Roasted Eggplant Pate

Roasted Eggplant Pate

3 medium-sized eggplants, 4 medium size tomatoes,chopped; 1 medium size white onion, shopped; 2 garlic clove minced; 3 tbsp extra virgin olive oil; salt, sour salt, and freshly ground black pepper to taste
Slice eggplants in half lengthwise and roast in 400 degree oven for approximately 45 minutes, or until very soft and creamy. Allow to cool slightly, then scoop out inside of eggplants.
While the eggplants are baking, drain liquid from tomatoes. Mix together tomatoes and onions. In a blender, pulse eggplants, tomatoes, and onionsuntil they turn into small chunks or, if preferred, into a smooth paste. Transfer to a bowl. Stir well and season with salt, black pepper and sour salt to taste. Chill before serving (can be made a day in advance).

Sour salt (Citric Acid) - "A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal. When used as an ingredient to flavor foods, it provides a distinctively sour or tart taste to the food dish. It is a common substance used in sausage making or canning to keep the color of fruits from darkening. It is commonly used as a substitute for lemon juice, providing a tart flavor with only a few grains of the salt. Since the flavor can overpower some recipes, it is best if used with sugar to arrive at an enjoyable blend between the sweet and sour taste. This type of salt, which may also be referred to as citric salt or citric acid is often used in recipes for Borscht, a cold beet soup, or lemon cheese cake." from Recipe Tips

I publish this recipe only on English because Russian women know the recipe very well.

October 29, 2011

Green Borscht

Green Borscht

Makes 4 sides-dish servings.

2 cups fresh spinach; 1 tablespoons cooking oil; 2 small chopped carrots (2/3 cups); 1 small chopped onion (1/2 cup); 4 cups vegetable stock or broth; 2 medium size potatoes, cut into 1/2 inch cubes; 1 teaspoon lemon juice; 2 hard-cooked eggs, sliced (optional); 4 tablespoons sour cream; salt and pepper by taste

Tear off stems from the spinach leaves and chop them small (the smaller the better. You can use food processor. Place spinach leaves into food processor and pulse several times.)

In a large saucepan, heat the cooking oil over the medium high heat, Add the chopped carrots and onion, cook and stir until tender. Add chicken stock or broth and the cubed potatoes. Bring to boiling, reduce the heat, Simmer, covered, about 10 minutes or until potatoes are tender. Stir in the spinach and lemon juice. Add salt and pepper. Simmer on medium heat more 10-15 minutes.

To serve, ladle the soup into bowls, garnish with sliced hard-cooked eggs and sour cream.

October 26, 2011

Marinated Eggplant salad

4 cups water, 2 tablespoons salt, 1 eggplant, about 1.5 pounds, sliced lengthwise into 4-5 pieces, 1 small red onion, thinly sliced, 1 cup chopped cilantro, 1 red pepper, thinly sliced
3 garlic chopped cloves.
Marinade: 1/3 cup vinegar, 1/4 cup olive oil, 1 tablespoon boiling water, 1 tablespoon sugar, 2 teaspoons salt

Bring 4 cups of water and 2 tablespoons of salt to a boil. Add eggplant slices and boil for 10 minutes. Remove the eggplant, let it cool and then slice across into bite size pieces.

Prepare marinade. Mix together vinegar, olive oil, water, sugar, and salt. Taste it and adjust the level of salt if you need.

In a bowl combine the eggplant and marinade.

Refrigerate the dish for at least one day.

Салат из маринованного баклажана

4 чашки воды, 2 столовые ложки соли, 1 большой баклажан, нарезанный по длине на 4-5 кусков, 1 небольщая локовица красного лука, 1 чашка мелко нарезанной петрушки, 1 сладкий красный перец, 3 зубчика чеснока.

Маринад: 1/3 чашки уксуса, 1/4 чашки оливкового масла, 1 столовая ложка кипяченной воды, 1 столовая ложка сахара, 2 чайные ложки соли.

Закипятить 4 чашки воды с 2 столовыми ложками соли. Полозить в кипящую воды баклажан и кипатить 10 минут. Вынуть баклажан, дать остыть и разрезать куски баклажана на порционные.
Приготовить маринад. Смещать вместе оливковое масло, уксус, воду, соль и сахар. Попробoвать маринад на соль. Если нужно добавить еще. Перемешать баклажан, перец, лук, чеснок, петрушку и маринад. Поставить в холодильник на 1-2 дня.

Recipe from Olga Berman

October 23, 2011

Banana Bread

Best-Ever Banana Bread

Male 2 small loaves or 1 big one

1 1/4 cups sugar, 1/2 cup butter or margarine melted, 2 eggs, 1 1/2 cups mashed very ripe bananas (4 medium size), 1/2 cup buttermilk, 1 teaspoon vanilla, 2 1/2 cups flour, 1 teaspoon soda, 1 teaspoon salt, 1 cup chopped nuts (optional)

Heat oven to 350F. Grease bottoms only of 2 (8x4 inch) loaf pans or 1 (9x5 inch) loaf pan.
In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened. If desired, fold in walnuts. Pour batter into pans.

Bake 8-inch loaves for 1 hour, 9-inch loaf for 1 1/4 hours; or until toothpick inserted in center comes out clean. Cool about 1 hour before slicing.

Кекс из бананов.

2 маленьких кекса или 1 большой.

1 1/4 чашки сахара, 1/2 чашки сливочного масла или маргарина, 2 яйца, 1 1/2 чашки бананового пюре (4 банана средней величины), 1/2 чашки кефира, 1 чайная ложка ванильного экстракта, 2 1/2 чашки муки, 1 чайная ложка соды, 1 чайная ложки соли, 1 чашка мелко нарубленных грецких орехов.

Нагреть духовку до 350Ф. Приготовить 2 (8x4 дюймов) формочки или одну (9x5 дюймов) формочку. В большой посуде смешать сахар и масло. Добавить яйца, бананы и ванильный экстракт. Все хорошо взбить миксером. Добавить муку, соду и соль. Все хорошо перемешать. Добавить орехи. Тесто вылить в форму.

Если вы выбрали маленькие формочки, то печь кекс около 1 часа, если Вы выбрали большую формочку, то печь 1 1/4 часа. Проверить лучинкой на готовность. Вынуть из духовки и остудить в течении 1 часа перед тем, как начать нарезать.

Recipe comes from Gold Medal Flour

October 20, 2011

For Russian-speaking guests

Today I would like to present a new Russian-Jewish cooking online magazine. Several Russian women get together and created something new and exciting. To view magazine, please visit a site.
Actually we have to say thank you for their endless effort to improve our menu and involve us to something new and interesting. I hope you will enjoy the online magazine.

October 18, 2011

Apple Cake with Lemon Glaze

Apple Cake with Lemon Glaze
Makes one 9-inch cake
It makes a very elegant treat for tea party. Initially I found the recipe on Food and wine magazine website. I decided to tweak the recipe and come up with new apple cake. It was delicious and very good. Please, try it.

1 1/2 cups all-purpose flour, 1 teaspoon salt, 3/4 teaspoon baking powder, 2 large eggs, 2/3 cup granulated sugar, 1/3 cup milk, 1/4 cup extra-virgin olive oil, 4 tablespoons unsalted butter, melted, finely grated zest of 1 lemon, 2 large size coarsely chopped apples
Universal Lemon glaze: 1 tbsp melted butter or margarine, 1 tbsp lemon juice, 1 c icing(powered) sugar

Core and chopped fresh apples. Drizzle with some lemon juice. Put aside.

Preheat the oven to 350°. Butter and flour a 9-inch springform pan. In a small bowl, whisk the flour with the salt and baking powder. In a large bowl, whisk the eggs with the granulated sugar until pale yellow. Whisk in the milk, olive oil, melted butter, lemon zest. Fold in the flour mixture. Scrape the half of batter into the prepared pan. Place apples over the batter and scrape the another half of batter

Bake the cake for about 50-55 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack, carefully remove the ring and let cool to room temperature.
Remove the cake from the base and transfer to a serving platter. Prepare the lemon glaze: mix together all ingredients until smooth and well blended. Pour over the cake. Let stand on a plate for couple hours. Cut the cake into wedges and serve with tea.

Яблочный торт с лимонной помадкой.

1 1/2 чашки муки, 1 чайная ложка соли, 3/4 чайной ложки разрыхлителя, 2 яйца, 2/3 чашки сахара, 1/3 чашки молока, 1/4 чашки оливкового масла, 4 столовых ложки растопленного сливочного масла, свежая цедра одного лимона, 2 больших яблока.
Лимонная помадка: 1 столовая ложка сливочного масла или маргарина, 1 столовая ложка лимонного сока, 1 чашка сахарной пудры.
Очистить яблоки и мелко нарезать. Побрызгать лимонным соком.
Нагреть духовку до 350Ф. Приготовить круглую 9-инчевую форму для выпечки тортов. В первой посуде смешать муку, соль и разрыхлитель. В другой посуде хорошо перемешать яйца и сахар. Добавить молоко, оливковое масло, растопленное сливочное масло и лимонную цедру. Всыпать смесь из первой посуды и хорошо перемешать. Тесто будет блинной консистенции. Выложить половину теста в форму, выложить яблоки и покрыть второй половиной теста.
Выпекать 50-55 минут. Вынуть пирог из духовки, переложить на тарелку. Приготовить помадку. Перемешать растопленное сливочное масло, лимонный сок и сахарную пудру. Залить торт и оставить осtывать на 2-3 часа.

October 05, 2011

Kung Pao Shrimp

1 tablespoon low-sodium soy sauce, divided, 1 1/2 teaspoons dry sherry, divided,2 teaspoons cornstarch, 1 pound peeled and deveined medium shrimp, 1 tablespoon peanut oil, 1/4 cup chopped dry-roasted peanuts, 1 tablespoon minced peeled fresh ginger, 1 tablespoon minced fresh garlic, 1/2 teaspoon crushed red pepper, 1 1/2 cups thinly sliced celery, 1 cup chopped red bell pepper, 1/4 cup fat-free, less-sodium chicken broth, 1 teaspoon rice vinegar, 1/4 teaspoon salt

1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.
2. Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.

Recipe from Cooking Light DECEMBER 2009

Для русско-язычных читателей пищу отдельно. Это острое блюдо можно часто встретить в меню китайских ресторанов. Обычно его делают с креветками или с курицей. Я решилась сделать с креветками. Вообще мне нравится китайская кухня, потому пробую блюда из этой кухни. Вообще в Америке трудно оставаться любителем только одной кухни, нравится многое и из разных кухонь. Попробуйте, может и Вам понравится.