Measurements

Many of you ask me about measurements, especially for baking. Not many of you know about cups and glasses, some of you used to a metric system. For all of you I found on Internet 2 nice images, which suppose to be helpful. If you have any questions, please, let me know.

Многие из читателей спрашивают меня о соотношении американских мер и метрической системы, к которой привыкли многие русско-язычные читатели. Я нашла на Интернете 2 картинки, которые помогут Вам ориентироваться в мире американских стандартов. Если у вас возникли вопросы, пожалуйста, напишите мне.

Focaccia and cooking class.

I'm not a bread baker. Every time I deal with yeast I feel uncomfortable and worried about final result.  Therefore I decided to take a class about pizza & focaccia dough. Everybody likes pizza and focaccia, but not everybody can bake them. It's was my first experience with community education in America. First of all, I did not expect to see a well-equipped demo kitchen in a community center. They have a world-class demo kitchen, which I can use for community cooking class which I want to organize.  For nearly 2 hours I had fun making dough for focaccia and pizza. And I'm ready to show off first results of my baking experiment.  I brought dough to home and kept in refrigerator for 5 days. At the end of the 5th day, I baked focaccia sprinkled with olive oil and salt. One thing, I can say, it's quite easy and delicious. It's much better than taking even a fresh bread from the bakery or supermarket.  Now,  the recipe.  The recipe goes from Jeff Hertzberg and Zoe Francois's books.

1 1/2 cups lukewarm water
1/2 Tablespoon yeast
1/2 Tablespoon salt (you may use less)
1/2 Tablespoon sugar
1 Tablespoon olive oil
3 1/2 cups bread flour (you can use all-purpose flour)

This recipes makes enough dough 2  9-inch focaccias. you may substitute up to 25% whole wheat flour for the bread flour.
Mix yeast, salt, sugar, and olive oil with water in contained that has a lid. Mix in flour using spoon, food processor or mixer with a dough hook. Mix until the last bit of flour incorporated.
Cover, NOT AIRTIGHT, and allow to rest at room temperature for approximately 2 hours. Dough will rise to double in size. Dough can be used immediately after initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) contained and use for pizza or flatbread over the next 14 days.

Focaccia is also given time to "proof" (rise), 20 minutes before baling. Preheat oven to 460F, rack on middle shelf. Bake 15-20 minutes until lightly brown. Before baking, I sprinkle focaccia with olive oil and sea salt.

Now, I have to have a special word for the presenter. Carol was so nice and attentive that all of us in class successed in our dough making. Her directions were easy and simple. I think, even a man can do such easy recipe and enjoy a fresh focaccia or pizza at home. It does not require a lot of skills, equipment or time. Definitely, I will use the recipe over and over again.  Thanks Carol for a good recipe and a lot of useful advices how to handle an yeast dough.

Barley mango green salad

Couple weeks ago my Facebook friend Arie Dubov presented this salad to his friends. No matter how many people asked for a recipe, he did not release it. So, using his picture, I decided to create my own one. It's quite healthy, delicious and new for all of us, who used to eat barley kasha. Living in Soviet Union, many years ago we did not know that we can use a boiled barley for salads. Now I do 2 barley salads and really like. Barley is one of the historically proofed ingredients on Jewish kitchen. It's inexpensive, healthy (lots of fiber and protein) and nowadays, quick to cook. For just about 20-30 minutes, you will have a nice salad.

Barley mango green salad with Honey Dressing

Yield: 2 Servings
1/2 cup dry quick barley
2 cups cold water
5 cups torn salad greens
1/4 cup thinly sliced red onion
1/2 big California Green Mango, peeled, seeded, and cubed
1/4 cup salted peanuts, chopped.(optional)
Dressing
3 tablespoons olive oil
2 tablespoons rice vinegar
2 teaspoons honey
salt, black pepper to taste
 
Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about 20 minutes. Drain. Bring 2 cups water to a boil in a large heavy saucepan. Add barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain. Transfer to large wide bowl, tossing frequently until cool.
 
Whisk vinegar, olive oil, and honey in small bowl.
 
Mix greens, onion, and mango into barley. Add vinaigrette. Season with salt and pepper, toss to coat. Sprinkle with peanuts. Serve at room temperature.

Зеленый Салат из манго и перловки (ячменя) с медовым соусом.

Пару недель назад мой друг на Facebook Арье Дубов представил этот салат своим друзьям. Независимо от того, сколько людей попросили этот рецепт, он не раскрыл его. Таким образом, используя его фотографию, я решила создать свой собственный.
На : 2 порции

1/2 стакана сухой быстро разваривающейся перловки
2 стакана холодной воды
5 чашек листьев зеленого салата
1/4 чашки тонко нарезанного красного лука
1/2 большого плода Калифорнийского зеленого манго, мелко нарезанного
1/4 чашки мелко нарезанного соленого арахиса (по желанию)


 Соус
 3 столовые ложки оливкового масла
 2 столовые ложки рисового уксуса
 2 чайные ложки меда
 соль, черный перец по вкусу

Промыть ячмень, и поместить в небольшую миску. Залить водой примерно на два дюйма, и дать постоять в течение около 20 минут. Слить воду. Довести 2 стакана воды до кипения в большой тяжелой кастрюле. Выложить туда ячмень, уменьшить огонь, накрыть крышкой и варить до готовности, около 20 минут. Слить воду. Переложить в большую миску и дать остыть.
Перемешать уксус, оливковое масло и мед в небольшой миске.
Смешать зелень, лук, и манго с ячменем. Полить соусом. Попробовать, если нужно добавить соль и молотый перец. Посыпать арахисом. Подавать при комнатной температуре.

Honey Yogurt Loaf Cake

Honey Yogurt Loaf Cake

Preparing for Holidays, I researched for new and, hopefully, healthy recipes. I like baking with Dorie Greenspan's recipes. They are always turn good and many of them  are truly healthy.  Sometimes I strictly follow the recipe, sometimes I want to play around and come up with something new.  This time I played with her recipe and created something new.  Here's my recipe.

2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1/2 cup sugar
Finely grated zest of 1 lime
Fresh juice of 1 lime
1/2 cup plain whole milk yogurt
1/4 cup honey
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup extra-virgin olive oil
1/2 cup dry cherries or raisins

Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, honey, lime juice, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Gently fold into dry cherries. Scrape it into the pan and smooth the top.
Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months

Медовик на Йогурте

2 чашки муки
2 чайной ложки разрыхлителя
щепотка соли
1/2 чашки сахара
цедра  и сок из одного лайма
1/2 чашки йогурта
1/4 чашки меда
3 яйца
1/4 чайной ложки ванильного экстракта
1/2 чашки оливкового масла
1/2 чашки сухой вишни или изюма.

Нагреть духовку до 350Ф. Намазать маслом 9 х 5 формочку для выпечки хлеба.
Смешать вместе муку, разрыхлитель и соль. В другой посудине перетереть вместе сахар и цедру лайма. Добавить йогурт, мед, сок лайма и ванильный экстракт. Аккуратно помешивая добавить мучную смесь и оливковое масло. Перемешать и добавить сухую вишню. Еще раз перемешать. Вылить тесто в форму и печь 50-55 минут. Проверить лучинкой на готовность. Готовый медовик вынуть из духовку, дать немного остыть и вынуть из формы. Дать полностью остыть.
Этот медовик прекраcно сохраняется при комнатной температуре и его можно заморозить. Замороженным он сохраняется до 2 месяцев.

Идею рецепта я нашла у великой Дори Гринспан и внесла свои изменения.

Apple Sharlotka

It's quite interesting when American woman makes Russian Jewish food. I'm one of the greatest fans of Deb Perelman cooking blog and deeply admire her how she learned Russian (Soviet) recipes from her mother-in-law. For many of you, her name does not say anything. For me it does say a lot. Everything began with a short article on npr website. Then I tried a couple of her recipes, then I introduced my Russian readers to her recipes. Now I follow her blog and look forward for her first cooking book.

Working on my article for Russian newspapers, I decided to test one of the Deb's Russian recipes. Here it is:
Apple Sharlotka

Adapted from Alex’s mother, who adapted it from her mother, and so on…
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.
I decided to enhance the recipe with a lemon zest and lemon juice. So, I added 1 lemon. Before beating sigar with eggs, I mixed the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. In the end, I added a lemon juice.

Яблочно-лимонная шарлотка

6 больших яблок
3 больших яйца
1 чашка (200 грамм) сахара-песка
1 чайная ложка ванильного экстракта
1 чашка (125 г) муки
свежая цедра из одного лимона,
сок из того же лимона
Молотая корица, на кончике ножа
Сахарная пудра для посыпки

Разогреть духовку до 350 Фаренгейтов. Выложить 9-дюймовую форму для выпечки торта пергаментной бумагой. Смазать маслом дно и стенки формы. Почистить яблоки и нарезать на мелкие кусочки. Смешать сахар с лимонной цедрой и перетереть. В большой миске, используя электрический миксер или венчик, взбить яйца с сахаром до того, чтобы след оставался в виде толстой ленты. Добавить ванильный экстракт муку и лимонный сок. Все хорошо перемешать Переложить яблоки в форму и залить тестом. Используя ложку распределить тесто так, чтобы оно покрыло все яблоки. В конце, тесто и яблоки немного вдавить. Выпекать в разогретой духовке в течение 55 до 60 минут. Проверить лучинкой на готовность шарлотки. Готовый пирог вынуть из духовки, охладить в течении 10 минут, затем переложить на блюдо. Подавать теплым или охлаждением, посыпанный корицей и сахарной пудрой.

Recipe from Smitten kitchen

Mexican Plum-Tomato Cups

Mexican Plum-Tomato Cups
Makes 20 appetizers
Tomato Cups
10 medium plum (Roma) tomatoes
1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
1/2 cup finely chopped cucumber
1 medium jalapeño chile, seeded, finely chopped
3 to 4 tablespoons chopped fresh cilantro or parsley
2 tablespoons lime juice
1/2 teaspoon salt

Topping
1/2 cup sour cream
2 teaspoons whipping cream or milk
1/2 teaspoon grated lime peel
1/2 teaspoon salt
Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

Фаршированные помидоры по-мексикански
20 закусок
 10 среднего размера помидор
 1 спелый авокадо, без косточек, очищенный и мелко нарезанный
 1/2 стакана мелко нарезанного огурца
 1 средний чили  халапеньо , очищенный от семян, мелко нарезанный
 3 - 4 столовые ложки нарезанной свежей кинзы или петрушки
 2 столовые ложки сока лайма
 1/2 ч.л. соли
 1/2 стакана сметаны
 2 чайные ложки сливок или молока
 1/2 ч.л. тертой кожуры свежего лайма
 1/2 ч.л. соли

Разрезать каждый помидор пополам поперек. Используя чайную ложку, вынуть семена и мякоть из каждой половинки. Если необходимо, вырезать маленький кусочек снизу, чтобы  половинки помидор стояли вертикально. Приготовить начинку. В небольшой миске смешать авокадо, огурец, чили и петрушку. Теперь приготовить соус. В небольшой миске смешать сметану, сливки, цедру лайма и соль.
Разложить начинку по помидорам и залить соусом. Делается это очень быстро, а кушается еще быстрее. Это прекрасное быстрое блюдо для праздничного стола и будничной трапезы. 

Recipe from Betty Crocker

Express Gefilte Fish

My friend found this video on www.youtube.com. Unbelievable easy, tasty and quick gefilte fish from tulapia.  It's not only the recipe, it's a short cooking show by Roman Gershuni. He's the one of the best Jewish chefs in Moscow, who has typical Ashkenazi and Israeli experience. He's fun to watch it. I'm sure, not many of us know about Jewish chefs in Russia. He is the ONE and he's real good. I think, I will make such delicatessen for Holidays. It should be FUN. Watch, enjoy and and try to make it. I promise to post my dish on my blog. 

Curried Couscous Salad with Dried Sweet Cranberries

Curried Couscous Salad with Dried Sweet Cranberries

I'm always looking for some good side dishes which go together with fish,  poultry and meat.  This dish is equally good for daily or Holiday table. It's easy, healthy and real fun to make it. It does not take a lot of time to make or to eat. For now couscous is available all of over the world, and each of you can experiment with couscous, dry berries, nuts and a little bit of olive oil.  Enjoy this little fun dish.

Ingredients
1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Directions
Stir the couscous, cranberry, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Recipe courtesy Dave Liberman from Food Network

Preserve Fresh Herbs in Olive Oil

I rare send my blog readers to another blogs or magazines. But now I MUST do. I just found THE excellent article about frozen summer herbs in olive oil. I live and learn. It's quite smart way to bring summer pleasures to a fall or winter dishes. The article will appear  in "Vegetarian Times" (July/August issue 2012). For those, who don't know, "Vegetarian Times" is a really good magazine for many of us. I found many good and healthy recipes there.
Please, follow the link and read the article.

Blueberry crumb cake

Blueberry crumb cake
Several months ago I made  Country Apple Crumb Cake. I wanted to try the same recipe with fresh blueberries, so I did. It turned very good and much better than with apples. Essentially, it's the same recipe, only I used blueberries. I think, I can use frozen berries in a winter time. This cake is delicate and delicious compliment to a herb tea or lemonade. It's really classy.
Servings: 12

Cake
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter, softened
6 ounces cream cheese, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla
1 lemons, zest of, grated

2 cups fresh blueberries (I think, you can use frozen ones in a winter time)
Crumb Topping
3/4 cup flour
3/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons butter, cut into 1/4 inch pieces

Directions
Heat oven to 350 degrees.
Lightly butter a 9 inch square pan and dust with flour (you can also use nonstick spray).

For the cake, sift the flour, baking powder, and salt into a medium bowl; set aside.
With an electric mixer, cream the butter (1/2 cup) and cream cheese in a large bowl.
Gradually add in the sugar, 1/2 cup at a time.
Add in the eggs one at a time, beating well after each addition.
Add the flour mixture, a third at a time, blending well after each addition.
Add the vanilla and lemon zest.
Pour the batter into the prepared pan and smooth it with a spoon. Sprinkle with blueberries

To finish the topping, combine the flour, sugar, cinnamon, and salt in a large bowl.
Rub the butter into the dry ingredients until you have uniform crumbs.
Sprinkle crumbs over the blueberries,

Bake the cake on the center rack for 50-60 minutes. When the cake is done,it will pull away from the sides and the top will be golden brown.
Cool the cake in the pan on a wire rack.

Черничный пирог с хрустящей корочкой
На 12 порций.

Тесто:
1/2 чашки мягкого сливочного масла
1 3/4 чашки муки
1 чайная ложка разрыхлителя
3/4 чайной ложки соли
180 грамм (6оz.) сливочного сыра Филадельфия
1 1/2 чашки сахара
1 чайная ложка ванильного экстракта
4 яйца,
свежая цедра из одного лимона

2 чашки свежей черники

Тертая крошка:
3/4 чашки муки
3/4 чашки сахара
1/4 чайной ложки корицы
1/8 чайной ложки соли
6 столовых ложек холодного сливочного масла, порезанного на мелкие кусочки.

Нагреть духовку до 350Ф. Смазать маслом квадратную 9-дюймовую форму.

Приготовить тесто для пирога. Перемешать муку, разрыхлитель и соль в небольшой посуде. В другой посуде взбить миксером сливочное масло и сливочный сыр. Добавить яйца и мучную смесь из первой посуды. В конце добавить ванильный экстракт и свежую цедру. Все хорощо перемешать. Вылить тесто в форму.
Приготовить тертую крошку смешав муку, сахар, корицу и соль. Добавить холодное сливочное масло и растереть до крошек.
Выложить чернику на тесто и посыпать крошкой. Поставить в нагретую духовку на 50-60 минут. Готовый пирог вынуть из духовки и остудить, нарезать на порционные кусочки.

Cabbage and kohlrabi salad

Cabbage and kohlrabi salad

Despite of many people don't use kohlrabi a lot, I do for my salads. I was happy to see one more recipe in a new cooking book by  Yotam Ottolenghi "Plenty". By the way, I choose several recipes from his book and intend to make all of them. Now now I made a new and refreshing salad.

Serves 4
1 medium large kohlrabi
1/2 white cabbage (8 or 9 oz)
large bunch of dill, roughly chopped ( I used cilantro)
1 cup dried whole sour cherries (I used dry cranberries)
1 medium size cucumber (peeled and sliced) - my addition
grated zest of 1 lemon
6 teaspoon lemon juice
1/4 cup olive oil
1 garlic clove, crushed
salt and white pepper to tasted
2 cups alfaalfa sprouts (I omitted)

Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. (I grated my kohlrabi). Cut cabbage into 1/4-inch-thick strips.
Put all ingridients, apart from sprouts, in a large mixing bowl. Use hands to massage everything togehter for about  minutes so the flavors mix and lemon can soften the bcabbage and sherries. (I massged cabbage separately, then mix all ingridients together). let the salad sit for about 10 minutes.
Add most of the sprouts and mix well again with your hands. (I did not add sprouts). Taste and adjust the seasoning; you need a fair amount of salt to counteract the lemon.
Garnish with the sprouts and serve ar once.

Салат из белокочанной капусты и капусты кольраби
На 4 порции

1 средняя головка кольраби
1/2 головки белокочанной капусты
2 столовых ложки укропа, мелко порезанного (если Вы предпочитаете петрушку, то можете ее использовать)
1 стакан сухой клюквы
1 небольшой огурец, очищенный и нарезанный на небольшие кусочки
тертая цедра 1 лимона
6 чайных ложек лимонного сока
1/4 чашки оливкового масла
1 зубчик чеснока, измельченного
соль и белый перец по вкусу

Тонко нашинковать белокочанную капусту.Положить капусту в большую миску. Добавить немного соли и руками перетереть. Очистить кольраби и натереть на крупной терке. Перемешать кольраби и белокочанную капусту. Добавить укроп, огурец и сухую клюкву. В отдельной небольшой посудине приготовить соус, смешав цедру лимона, лимонный сок, оливковое масло и чеснок. Залить соусом салат и хорошо перемешать. Попробывать, и если нужно добавить соль и перец. Дать постоять салату 10 минут.

Homy apple cake

Here's a typical and classic, easy and delicious apple cake, which anyone can make. Each woman used to have a very own recipe. I'm sure you can find many variations of the recipe below. I'm sure, many of them are really easy and tasty. Enjoy mine!  

Homy apple cake
Makes 8 servings
2 & 1/3 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter or margarine room temperature
1 teaspoon baking powder
2 eggs + 1 small egg
6 tablespoons sugar + 2 tablespoons sugar
3 tablespoons sour cream
3 medium size apples, peeled and chopped
2 teaspoons lemon juice
1 tablespoons bread crumbs
1 tablespoon heavy cream, half and half or milk.

In a big bowl add flour. Preheat oven to 350F. Combine the flour and salt in a mixing bowl and toss together. Drop in the butter. With your fingertips, 2 knives, or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Add baking powder, 2 eggs, 6 tablespoons sugar, sour cream and make a dough.

To make filling, in a large bowl, toss together the apples, granulated sugar, bread crumbs, and lemon juice until well mixed.

On a lightly floured work surface, roll out half of the dough into a 9-inch round. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Transfer the apple filling to the cake shell.

On a work surface, roll out the remaining dough into a 9-inch round about 1/8 inch thick. Cover apple mixture evenly with second round of the dough. Seal the edges. Prepare egg wash.

Mix 1 small egg with 1 tablespoon heavy cream, half and half, or milk. Paint the top of your dough with an egg wash (this will make a nice finish).

Bake at 350ºF (180ºC) for 45-50 minutes. Allow cake to cool 45 minutes to 1 hour at room temperature before serving. Enjoy!

Cucumber and Israeli Couscous Salad

Cucumber and Israeli Couscous Salad
The search for healthy food is endless. We're looking for healthier ways to cook and eat all the time. I found this recipe on NY Times website and immediately decided to make it. It's quite fresh, easy, healthy, festive-looking, and very good for any occasion. I think, I will make it again for Holiday Season.
Yield: 6 to 8 servings.
1/4 cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Израильский салат с кускусом и огурцами
На 6-8 порций
1/4 чашка оливкового масла
1 чашка израильского кускуса (крупный)
6-8 столовых ложек свежего лимонного сока (добавлять по вкусу)
3 чашки мелко нереззанной свежей петрушки
1/4 чашки мелко нарезанной мяты
250 грамм мелко нерезанных свежих помидор
350 грамм мелко порезанных свежих огурцов (1 большой или 4 небольших)
1 пучок мелко нарезанного зеленого лука (я взяла немного красного  и немного зеленого)
Соль и перец по вкусу.
1 головка "romaine lettuce", листья отделить, помыть и посушить.
Нагреть 1 столовую ложку оливкового масла в невольшой кастрюле и добавить кускус. Варить 4-5 минут, слегка помешивая. Добавить 2 чашки воды и соль по вкусу, довести до кипения, уменьшить огонь, накрыть крышкой и варить 15 минут. Снять с огня, отцедить оставшуюся жидкость.
Переложить кускус в большую миску, дать немного остыть и перемешать с лимонным соком, петрушкой, мятой, помидорами, огурцами, и луком. Добавить оливкового масла, соли и перца. Подавать на "lettuce" листьях

Recipe from Martha Rose Shulman is the author of  "The Very Best of Recipes for Health" printed in New Times

Honey Cake

Rosh Hashanah is coming. In 2 months we will celebrate one of the major Holidays and, of course, we have to have tested recipes for the feast. I began testing earlier. Therefore, my readers and I will have time to experiment at the kitchen. Last several years I tried different recipes for honey cake, and this year I began with recipe from "Joy of cooking". It's easy, healthy and can satisfy 10-12 people. Here its' is.

Honey Cake (Lekach)

Makes 1 big Bundt cake
Preheat the oven to 350F. Combine in a medium saucepan and cook, stirring gently, over low heat until well combined.
1 & 1/2 cups honey (I took 1 cup)
1 cup coffee
3/4 cup vegetable oil
2 teaspoon vanilla
Remove from the heat and set aside to cool. Whish together in a large bowl:
3 & 3/4 cups all-purpose flour
1 & 1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 cup raisins
3/4 chopped walnuts
Beat in a medium bowl on high speed until thick and pale yellow, 4-5 minutes:
3 large eggs
3/4 cup sugar
Beat the cooled honey mixture into the eggs. Add the dry ingredients and beat until well blended. Scrape the batter into Bundt cake form and spread evenly. Bake until a toothpick inserted into center comes out clean, 40-45 minutes (I baked 1 hour).
Let cake cool completely in the pan on a rack before cutting.

Beef tonque with pink horseradish sauce

Beef tongue with pink horseradish sauce
Many years ago it was a delicatessen in any table, especially Jewish one. We used to eat beef tongue only (exclusively) for Holidays. It goes very well with any veggie salad.
1 beef tongue
Salt to taste
2-3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon pink horseradish
Pink horseradish is available in all Russian stores, if you can not find, please add a 1/2 teaspoon of tomato paste to regular horseradish.
Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, cut, and serve.
Mix mayonnaise, mustard, and horseradish and serve along with tongue.

Вареный говяжий язык с розовым соусом.
1 говяжий язык
соль по вкусу
2-3 столовых ложки майонеза
1 чайная ложка горчицы
1 чайная ложка розового хрена (если нет, то добавить 1/2 чайной ложки томатной пасты к белому хрену.)
Положить язык в глубокую суповую кастрюлю, добавить воды, чтобы покрывала язык, закипятить и варить до того момента пока внешняя шкурка не будет легко отделяться, приблизительно 2 &1/2 - 3 часа. Готовый язык, вынуть из кастрюли, очистить от внешней кожуры, дать остыть, нарезать на порционные куски и подать с розовым соусом.
Для соуса смешать майонез. горчицу и хрен.