Glazed apple lattice coffee cake (Пирог-плетенка с яблоками)

Glazed apple lattice coffee cake (Пирог-плетенка с яблоками)

This rich dough takes a couple of hours to rise—just set it aside and forget about it.
My personal notes:
- for dough: I mixed 2 tablespoons warm water, 1 teaspoon flour, 2 teaspoons sugar, 1 package active dry yeast.
- for filling: I mixed apples with 2 tablespoons sugar, added 2 teaspoons bread crumbs and 2 teaspoons lemon juice.
- instead of cookie crumbs I used bread crumbs and it works just fine.

Makes 8 to 10 servings

Dough:
2 tablespoons warm water (105°F to 115°F), 1 package active dry yeast, 1/2 cup whole milk, 6 tablespoons sugar, 5 tablespoons unsalted butter, diced, room temperature, 1 teaspoon salt, 2 large egg yolks, 1 teaspoon finely grated orange peel, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, 2 to 2 1/4 cups all purpose flour

Filling:
2 tablespoons (1/4 stick) unsalted butter, 6 tablespoons (packed) golden brown sugar, 1 1/4 pounds Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices, 1 teaspoon finely grated orange peel, 1 teaspoon finely grated lemon peel, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, 1/8 teaspoon ground nutmeg Nonstick vegetable oil spray, 1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers

Glaze:
1 1/2 cups powdered sugar, 2 tablespoons (or more) orange juiPreheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.For glaze:Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.

For dough: Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.

For filling: Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle.

Sprinkle cookie crumbs in 4- inch-wide strip down center, leaving 1/2- inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.For glaze:Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.


Recipe from Bon Appétit October 2007

Do you want a woman-boss?..

Recently some numbers came out of Pew Research center Let's believe these numbers will bring some GOOD changes for the world. Make sure, not every woman can be a good leader. Be aware of the bad ones (from personal experience)!

Quick pickled peppers

Quick pickled peppers

Total time: 20 minutes, plus pickling time
Servings: Makes about 4 cups

8-10 whole peppers, 1 1/2 cups rice vinegar, 3 cloves garlic, peeled and lightly smashed, 2 teaspoons kosher salt, 1 tablespoon sugar, 2 teaspoons dried oregano, 1/2 teaspoon whole black peppercorns, 1 small onion, sliced 1/4 inch thick, 2 to 3 whole chiles de arbol or other small dried red chile (optional)
1. Cut a thin lengthwise slit on each side of each pepper to allow the brine to penetrate.
2. In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano, peppercorns, onion and dried chile, if desired, until fragrant, 3 to 4 minutes.
3. Blanch the peppers in a large pot of boiling water until they begin to soften and the color just begins to fade, 2 to 3 minutes. Drain the peppers and pat dry with a kitchen towel; do not rinse them.
4. Place the peppers, still warm, in a large nonreactive container with a cover and pour the vinegar solution over them. Seal tightly and refrigerate at least 8 hours.
Закусочный маринованный перец

8-10 целых перцев, 1 1/2 чашки уксуса, 3 зубца мелко нарезанног чеснока, 2 чайных ложки соли, 1 столовая ложка сахара, 2 чайных ложки сухого орегано, 1/2 чайной ложки черного перца-горошка, 1 головка мелко нарезанного лука, 2-3 штуки сухого острого перца (по желанию)

Разрезать перец на 2 части.
В небольшой кастрюле смешать уксус с 2 чашками воды, чеснок, соль, сахар, орегано, перец и лук. Закипятить, оставить на огне еще в течении 3-4 минут.
Тем временем бланшировать перец в горячей кипящей воде в течении 2-3 минут. Отцедить воду, подсушить перцы.

Уложить перцы в стеклянную банку и залить приготовленным горячим рассолом. Дать остыть и поставить в холодильник на 8-10 часов.

Recipe from Los Angeles Times

Old-fashioned yiddishe salad with fresh cucumbers and boiled eggs

Old-fashioned Yiddishe salad with fresh cucumbers and boiled eggs

2 fresh cucumbers pared and sliced to desired thickness, 4 boiled eggs, 1/4 cup sour-cream, 1/4 cup mayonnaise, 1/4 cup finely chopped red onion, salt and pepper, some dill for decoration.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel eggs. Chop into eighths, and transfer to a medium salad bowl.

Add cucumbers to eggs and onion. Mix in mayonnaise and sour-cream. Refrigerate until thoroughly chilled. Decorate with chopped dill.

Салат из свежих огурцов и яиц

2 свежих огурца, 4 яйца, 1/4 чашки сметаны, 1/4 чашки майонеза, веточки зелени, 1/4 чашки мелко нарезанного красного лука, соль и перец по вкусу.

Огурцы очистите от кожицы и нарежьте небольшими полукружочками.Яйца отварите вкрутую, остудите, очистите и мелко порубите. Все приготовленные продукты смешайте, добавьте майонез и сметану, посолите, поперчите и перемешайте. Готовый салат выложите в глубокую салатницу и перед подачей на стол украсьте веточками зелени.

Едим дома....

Все хотят домашней еды, все хотят быстро, вкусно и без лишних хлопот... Если ее знаменитый муж обожает ее стряпню, может быть и мы найдем интересные рецепты.

Я готова выслушать Ваше мнение...

Easy Blueberry Corn Muffins

Easy Blueberry Corn Muffins
Makes 12 muffins
1-1/4 cups all-purpose flour, 3/4 cups corn meal, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt,
1 cup skim milk, 1/4 cup vegetable oil, 1 egg, beaten, 1 cup fresh blueberries

Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.

Combine dry ingredients; make a well in the middle. Combine wet ingredients and pour into dry ingredients, add blueberries. Stir just until the dry mixture is moistened and no lumps remain. Do not overmix.

Pour batter into prepared pan or spoon into muffin cups. Bake 25 to 30 minutes for muffins. Muffins are done when tops are beginning to brown, edges are golden, and a toothpick inserted in center comes out clean.

Кукурузные кексы с черникой

На 12 кексов

1-1/4 чашки муки, 3/4 чашки кукурузной муки, 1/4 чашка сахара, 2 чайные ложки разрыхлителя, 1/2 чайной лижки соли, 1 чашка молока, 1/4 чашки растительного масла,
1 яйцо, 1 чашка ягод черники

Нагреть духовку до 350Ф. Приготовить формочку для выпечки кексов.

Смешать муку, кукурузную муку, соль, сахар, разрыхлитель. В центре сделать углубление и влить масло, яйцо и молоко. Все перемешать и добавить
чернику. Раслить тесто по формочкам и поставить в духовку. Печь 25-30 минут до полной готовности.



Original recipe for corn batter from Quaker

Apple-Zucchini Bread

Apple-Zucchini Bread
2 loaves, 16 servings per loaf
3 cups all-purpose flour, 1 tablespoon ground cinnamon (optional), 1 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3 eggs, 1 cup sugar, 3/4 cup cooking oil,1/2 cup honey, 1 cup shredded apple, 1 cup shredded zucchini, 1 tablespoon vanilla, 1 cup chopped nuts (optional)
Directions
1. Grease the bottoms and about 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set the pans aside.
2. In a medium mixing bowl, stir together flour, cinnamon, salt, baking soda, and baking powder.
3. In a large mixing bowl, beat eggs. Stir in sugar, oil, and honey. Stir in apple, zucchini, and vanilla. Fold in the flour mixture until just moistened (don't overmix). Fold in the nuts, if you like. Spoon the batter into the prepared pans.
4. Bake in a 325 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of each loaf comes out clean. Cool loaves in the pans on a wire rack for 10 minutes. Loosen the edges and remove the loaves from pans. Cool completely on the wire racks. Makes 2 loaves, 16 servings per loaf.
Медовый кекс с яблоками и кабачками
3 чашки муки, 1 столовая ложка корицы (по желанию), 1 чайная ложка соли, 1 чайная ложка соды, 1/2 чайной ложки разрыхлителя, 3 яйца, 1 чашка сахара (можно меньше), 3/4 чашки растительного масла,1/2 чашки меда, 1 чашка натерных яблок (1 яблоко среднего размера), 1 чашка натертых кабачков (1 небольшой кабачок), 1 столовая ложка ванильного экстракта, 1 чашка мелко нарезанных орех (по желанию)

Приготовить формочки для выпечки кексов.В небольшой миске смешать муку, корицу, соль, соду и разрыхлительВ большой миске хорошо перемешать яйца, сахар, масло и мед.

Добавить яблоки, кабачки и ванильный экстракт. Порциями добавить сухую мучную смесь и перемешать.
Нагреть духовку до 325Ф. Поставить формочки с кексом и печь 50-55 минут. Вынуть и остудить.

The Best Opinion I found so far: "Why men like John Edwards cheat"

Rabbi Shmuley Boteach - Sunday, 10 August, 2008
From Jerusalem Post

The outrage over John Edward's admitted affair with a filmmaker transcends what we have seen with most recent sex scandals. This partly results from his repeated denials of the affair. Much more important, of course, is the fact that it took place while his wife was battling cancer. The two of them had already dealt with the tragedy of losing a teenage son, and the public is furious that Edwards caused his wife, who agreed to campaign for him even after being diagnosed with incurable bone cancer, more pain.
Why, people want to know, do men who have it all like John Edwards throw away their blessings? Why, when they have wives who will do everything for them, is it still never enough? The answer is that men who cheat do not do so because they don't love their wives but because they hate themselves. It's not that their wives are uncaring but because their perforated sense-of-self is immune to affection. Were their wives to shower them with all the love in the world, it would simply seep through the broken shards of their shattered egos.
When asked about the affair last year by the media, Edwards denied it, saying, "It's completely untrue, ridiculous. I've been in love with the same woman for 30-plus years and, as anybody who's been around us knows, she's an extraordinary human being, warm, loving, beautiful, sexy and as good a person as I have ever known. So the story's just false."
The form of his denial should have been a red flag. Men do not refrain from cheating because they have special wives, but because they have a commitment to moral behavior and righteous action.

Men today feel like failures. Immersed as they are in a hyper-competitive culture that makes them feel like they are valuable only through external achievement, they nurse a lifelong feeling of anonymity and insignificance. That gnawing insecurity becomes the very engine of their success. Thus, they reason to themselves: If I become a rich trial lawyer and get invited into high society, I'll be important. Oh wait. That happened and I still feel like a failure. Time to become a senator. Okay, I did that, and I still don't feel fulfilled. Let's go for the gold, president. But all that attention and power will never make these men feel like they matter because it's being pumped straight into a black hole. There is no bottom to their low self-esteem.
ONCE YOU make a man's ego dependent not on the love he gets from his family but on the adoration he gets from crowds, he transfers the locus of his self-esteem away from his intimate circle to a fickle public. His need for public validation becomes an addiction. The wife cannot make him feel good about himself because, he reasons to himself, if he is a great big nothing, the woman dumb enough to marry him, however virtuous and accomplished, is an even bigger loser than he is. The wife is unwittingly punished for her devotion.
And that's where you see great men becoming susceptible to affairs. It is specifically the woman to whom they are not married, the one that has not been devalued through a merger with a failure, that can make him feel consequential.
Edwards practically admitted as much in the statement he released admitting to the affair: "In the course of several campaigns, I started to believe that I was special and became increasingly egocentric and narcissistic. If you want to beat me up - feel free. You cannot beat me up more than I have already beaten up myself."
The egocentrism and narcissism to which he confesses are always the hallmark of the broken American male who mistakenly believes that ephemeral attention is an adequate substitute for intimate love. Fractured males always beat themselves up, whether they succeed or fail. The irony, of course, is that he was always special. He always had a wife and children who loved him. But like so many successful men, it still wasn't enough to make him feel unique. No, it took the adoration of the crowds and the compliments of complete strangers, to make him feel unique.
Why not his family? Because men who feel like nothing see their families as impoverished extensions of their own nothingness. They requite external validation to become a somebody.
AMERICA WITNESSED the same tragic error with Bill Clinton. The most powerful man in the world needed the ego boost of feeling desirable to a 20-something intern. External accoutrements, however grand, are always a poor substitute for authentic self-regard. Elliot Spitzer followed suit by throwing his career away with a high-class call girl. A woman who is so desirable that a night with her can set you back a thousand dollars can make a guy feel like a million bucks.
Far from judging Edwards, my heart goes out to him. His is an American tragedy. Every day hundreds of millions of Americans go to work believing that what they do in the office will be more central to determining success than what they do at home, that impressing the boss is more important than keeping your wife off Prozac and your kids off the streets. But are you a success in life if the people who mean the most to you think the least of you?
When Edwards announced in a press conference that he would continue seeking the nomination of the Democratic party for president despite his wife's metastasizing cancer, Elizabeth Edwards, who is universally admired by Americans, announced that she supported the decision because she did not want her children to believe that they had to give up their lives when faced with difficult battles.
True enough.
But perhaps an even more important lesson to the convey to our children is that what will truly make them special in life is not becoming president but being committed and loving family members who always put each other first.

Do you want to be?...

Recently Forbes-magazine published a VERY interesting article, which can be interesting for those who like cooking and baking and especially for those who like to be in front of the camera.

Enjoy reading

"Who doesn’t risk never gets to drink champagne" (The very IMPORTANT kitchen talk)

"Who doesn’t risk never gets to drink champagne" (The very IMPORTANT kitchen talk)

I know, not many people would want to read my posting, but I really want some of you think about it. I'm taking a risk to shpil away about an old dilemma.Recently I came across the article in JewishSF, which is both interesting and controversial.

If many years ago Jewish women used to complain about a requirement to be a "Jewish shiksa", nowadays they consider non-Jewish men over Jewish ones. Is it the end of the tribe? There is no doubt, Jewish women are quite sensitive to a social atmosphere.

It looks to me, it's always about men and their egos. It's always about THEIR respect and disrespect of an honorable idea "to be married and be a family man". For women, it's ONLY about finding a RIGHT one. Let's think about simple interpretation of the "family". The very first thought, which comes to my head, is that FAMILY is about woman and man and their respectful relationship. Don't worry, I don't forget word "LOVE", because LOVE begins with respect. Somehow, living in DEMOCRATIC society, WE are losing RESPECT to each other. It's not a bold statement; it's an idea, which stirs us to a wrong direction. And as usual, it's up to us, if we want to follow this path or change a direction.

Now we just have to find out, how RESPECT works... (I welcome any input!)

Ricotta apple streusel bars

Ricotta apple streusel bars

It's a quite delicious bars. I'm sure, you will make this recipe over and over again.

2 cups flour, 3/4 cup butter or margarine, 3/4 cup sugar, 1 teaspoon baking powder
250 gramm ricotta cheese, 100 gramm sourcream, 2 large eggs, 2 large sheredded apples, 1/2 cup sugar, vanilla extract

Make a streusel. In a medium bowl, combine flour, sugar, and baking powder. Using a pastry blender or fork, cut in the butter until fine crumbs form. Remove 1/3 cup flour mixture; place in a small bowl.

In a separate bowl mix together ricotta, sourcream, sugar, vanilla extract, eggs and shredded apples.

Press rest of the dough evenly over the bottom of a buttered 9- by 9-inch baking pan. Spread ricotta-apple mixture evenly over dough. Crumble remaining dough evenly over ricotta mixture; pat lightly.
Bake in a 350F° oven until streusel is lightly browned, 45 to 50 minutes. Place pan on a rack to cool for about 10 minutes. While still warm, cut into bars. Let cool completely in pan.
Яблочные пирожные с крошкой из итальянского творога "рикотта"

2 чашки муки, 3/4 чашки сахара, 150 г сливочного масла, 1 ч.л. пекарского порошка 250 г рикотты, 100 г сметаны, 2 яйца, 2 крупных кисловатых яблока, 1/2 чашки сахара, ванильный экстракт

Просеять муку с пекарским порошком, размешать с сахаром. Сливочное масло нарезать небольшими кусочками, добавить в муку и перетереть пальцами, пока не получится крошка.

Протереть рикотту через сито, добавить сметану, сахар, ваниль и яйца, размешать. Яблоки разрезать на четвертинки, очистить от кожицы и семян, натереть на крупной тёрке. Смешать с рикоттой. Выстелить пекарской бумагой квадратную форму (9 inch square form), бортики смазать маслом. Выложить на дно 2/3 крошки, на неё - яблочную массу, разровнять и засыпать оставшейся крошкой. Выпекать 45-50 минут при температуре 350Ф.

Summer salad with healthy dressing for a longer life

Summer salad with healthy dressing for a longer life

Recently most dieticians raised a question about healthy dressings. How to make a healthy salad with dressing? This dilemma might be easily solved with exceptionally healthy ingredient such as YOGURT. Here’s what I found about yogurt:

Whole Foods specialists

WebMD specialists

Wikipedia specialists

Cucumbers and Radish Salad with Yougurt dressing
Serves 2

1 thinly sliced cucumber, 4-5 thinly sliced radishes, 2 teaspoons lemon juice, 2-3 tablespoons yogurt, salt and pepper by taste, sugar (optional), 2 tablespoons shopped dill.
In a small bowl, mix together yogurt, lemon juice, dill and sugar. In a medium bowl, combine sliced cucumbers and radishes. Pour yogurt mixture over vegetables and toss gently. Add salt and pepper by taste. Place in refrigerator for 30 minutes.


Летний салат из огурцов и редиски с заправкой из йогурта.

На 2 порции.

1 огурец, нарезанный на тонкие ломтики, 4-5 редисок, нарезанных на тонкие ломтики, 2 чайные ложки лимонного сока, 2-3 столовые ложки йогурта, 2 столовые ложки мелко порезанного укропа, соль и перец по вкусу, сахар (по желанию)
В небольшой посуде смешать йогурт, лимонный сок, укроп и сахар. Полить заправкой нарезанные огурцы и редиску. Посолить и поперчить. Поставить в холодильник на 30 минут.

Holidays are coming

We have some time to be prepared for the Holiday season.

How to find a good honey? It's not easy, but it's possible.

Please, visit Honey Locator

Ricotta raisin bread

Ricotta raisin bread

You will love this bread from the beginning. Simply speaking, it's delish....

Recipe came from Rose Levy Beranbaum's blog

I just rolled out the dough, sprinkled with raisins, baked and glaze with my universal lemon drizzle..

Universal Lemon drizzle: 1 tbsp margarine, 1 tbsp lemon juice, 1 c icing sugar Mix together completely softened margarine with 1 tbsp of lemon juice and the icing sugar.Make a thick paste, add more lemon juice to make a thickish but pourable drizzle.
Here's a reprinted recipe from Rose Levy Beranbum's blog
This recipe was adapted from one that came to me as a gift from Diego Mauricio Lopez G. of Pandora bakery in Columbia South America after the publication of The Cake Bible in 1988.


Equipment: A baking sheet lined with parchment, or sprinkled with flour or cornmeal. A baking stone or baking sheet.
If using active dry yeast proof it. To proof, dissolve it with a big pinch of the sugar in 2 tablespoons of the water warmed only to hot bath temperature, 110°F./43°C. Set it in a warm spot for 10 to 20 minutes. It should be full of bubbles. Add it when adding the ricotta.
Mix the Dough
In a medium bowl, whisk together the flour, sugar, and instant yeast. Place it in a food processor with the dough blades. Add the ricotta, softened butter, egg, and salt and pulse about 15 times. With the motor running, add the cold water. Process 60 to 80 seconds but be careful not to allow the dough to get hot—i.e. not over 80°F/27°C. The dough should be soft but not sticky. If it is not soft, spray it with a little water and pulse it in. If it is sticky, transfer it to a counter and knead in a little flour at a time. After the first rise it will become firmer and difficult to shape if it is not soft. The dough will weigh about 2 pounds, 5 ounces/1048 grams.
Let the Dough Rise
Place the dough into a 4 quart or larger container, coated lightly with cooking spray or oil. Press down the dough and lightly spray or oil the top of the dough. Cover the container with a lid or plastic wrap. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise, ideally at 75 to 80°F./24 to 27°C., for about 2 hours or until doubled Preheat the oven to 375°F./190°C. at least 30 minutes before baking time. Have the oven shelf at the lowest level and place an oven stone or heavy baking sheet on it and a cast iron pan on the floor of the oven before preheating. (You can line it with foil to prevent rusting.)
Rolled out the dough, sprinkle with raisins and roll in shaping as a bread. Let the dough rise until doubled in bulk about 1 hour. Mist the dough with water and quickly but gently set the baking sheet on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 35 to 40 minutes or until golden and a skewer inserted in the middle comes out clean (A instant read thermometer inserted into the center will read about 200°F./93°C.). Halfway through baking, turn the pan around for even baking.

Transfer the loaf to a rack and brush with the drizzle if desired. Cool until barely warm—at least 1 hour.

In Season: Blueberries

Blueberry Health Benefits: From research labs all across the country and the world, there is growing evidence that blueberries are an important part of a healthy diet.

Chana Rubin about blueberries
Serious Eats about blueberries
Cheese blintzes with blueberry sauce

Blueberry Bonanza: Part 1
Blueberry Bonanza: Part 2
Blueberry Bonanza: Part 3


Blueberry Buns (Shritzlach)

Source: This recipe is adapted from the one used by Toronto's Open Window Bakery.
Yield: Makes 8 buns

For dough:
1 package active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp. salt
3 tbsp. vegetable shortening
2 eggs
1/2 tsp. vanilla

For Filling:
2 cups (1 pint) fresh or thawed frozen blueberries
1/2 cup sugar
1 tbsp. corn starch dissolved in 1/4 cup water
1/4 tsp. salt
1 beaten egg plus 1 tsp. water for egg wash
Sugar for sprinkling

In a small bowl, dissolve the yeast in the warm water. Let stand until mixture begins to bubble, about 5 minutes.

Sift together flour, sugar, and salt. Place in the bowl of an electric mixer. Add shortening, yeast and water, eggs and vanilla and beat until dough is smooth. Let stand while preparing filling.

Mix filling ingredients in a medium saucepan. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.

On a well-floured surface, roll out dough to 1/8" thickness. Add flour whenever dough threatens to stick. Cut dough into pieces 5" square.

Place 1 tbsp. of filling in center of square, then fold dough over on top and pinch to close. Pinch ends closed. Cover buns with a towel and let stand 30 minutes.

Preheat oven to 375°F. Brush buns with egg wash and sprinkle tops with sugar. Bake until browned, about 16 minutes. Serve warm or at room temperature.

I'm nominated!

Please read about me on JCarrot.org & Alla

I have already received a book and enjoy so much!

I'm a winner again...

Finally another report was posted on www.yahoo.com. Who could believe that our Plymouth could be the BEST place to live? The best thing, I live in this area.

No 1: Plymouth, Minn.
Population: 70,100
Miles from Minneapolis: 10
Number of lakes: Eight
Rank of its main school district: Top three in the state
Pros: Plenty of green, great schools, close to the Twin Cities
Con: A long, cold winter

Please read full article

Honey-butter mini pear galettes

Honey-butter mini pear galettes

Serves 6
1 sheet ready-rolled puff pastry, 4 Tbsp melted butter, 2 Tbsp honey, 3 pear, peeled, cored and sliced, icing sugar, to dust (optional)

Preheat the oven to moderately hot 200°C (400°F). Line a baking tray with baking paper. Cut the pastry into six even squares and place on the lined baking tray.

Mix together butter and honey.

Spread 1 tsp of the honey-butter mixture on each square, leaving a 1.5cm border. Arrange the sliced pear on the top and sprinkle with honey-butter mixture again. Repeat with rest of the pieces of dough. Place in a refriderator for 30-40 minutes. Take out of refrigerator and bake for 18 minutes, or until the pastry is puffed and golden. Dust lightly with icing sugar and serve warm with thick cream or ice cream, if desired.

Открытый французский пирог (galette) с грушей.

На 6 порций.

Эти пироги обычно пекут летом, когда фрукты очень доступные и дешевые. Их называют французским словом "galette".

1 лист замороженного слоеного теста, 4 столовые ложки размяченного сливочного масла, 2 столовые ложки меда, 3 груши, сахарная пудра.
Разморозить тесто при комнатной температуре в течении 30 минут. Нагреть духовку до 400Ф. Груши очистить от шкурки и нарезать на продольные кусочки. Дечко устелить пекарской бумагой.

Смешать масло и мед.
Разделить тесто на 6 равных квадратов. Помазать смесью масла и меда тесто, выложить половину одной нарезанной груши, оставив свободными 1,5 см от края.
Аккуратно завернуть тесто на начинку. Смазать тесто смесью масла и меда, посыпать сахаром. Повторить всю процедуру с оставщимися частями теста. Выложить на деко и поставить в холодильник на 30-40 минут. Вынуть из холодильника и поставить в нагретую духовку. Печь в течении 18-20 минут, готовое тесто будет золотистого цвета. Вынуть из духовки, остудить и подавать с мороженым или со сливками.

There is a children’s song about galette:
“J’aime la galette, savez-vous comment ? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”)

Everything about Puff pastry

What do you think makes the ideal chocolate chip cookie?

Are you ready to bake the best chocolate cookies?

If yes, please read the article in NY Times

Here's a recipe to bake and much more :

Chocolate Chip Cookies
Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour, 1 2/3 cups (8 1/2 ounces) bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons coarse salt, 2 1/2 sticks (1 1/4 cups) unsalted butter, 1 1/4 cups (10 ounces) light brown sugar, 1 cup plus 2 tablespoons (8 ounces) granulated sugar, 2 large eggs, 2 teaspoons natural vanilla extract, 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content. Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Do you know...

Every time I say "I live in Minneapolis", someone pops up a question "Where is it?" This rhetorical question always gives me a bad time. How to explain someone who lives in a center of universe like NY, LA or SF, that Minneapolis is a city? Usually the conversation would be ended after this question.

Yes, it's a city and there is a Jewish community here. Unfortunately, it's a shrinking one, especially a Russian-speaking side. Looking for love, many people have already left a city hoping to meet a RIGHT ONE. Many people used to say: "If you want to get married, move to NY or LA. Definitely Minnesota is a wrong place."


For many years I could not find the RIGHT answer, but now I found. Today www.yahoo.com posted a very interesting and, even a challenging for many Americans info, about best places to build a wealth Surprisingly for everybody, except me, Minneapolis is one of the 5 top cities to build a wealth. Yes, I can live somewhere else, but I feel like a winner, who has the BEST argument against boring people, who is TOO attached to the labels and old standards. I think, after such captivating article many people should consider to move to Minnesota. Minneapolis could be a right place to build a Jewish family.

New York is worst city to build wealth - survey
Monday June 30, 7:19 pm ET

If you'd like to build a nest egg with your paycheck, it may be time to give up New York and head for Plano, Texas. A survey by pay experts at Salary.com evaluated 69 cities with more than 250,000 people and ranked the Big Apple last. Plano came in first among American cities in which to build personal wealth.
The survey, based on census data and Salary.com analysis, focused on local salaries, the cost of living and unemployment. Secondary factors, such as diversity of the local economy, residents' education, percentage of population below poverty level and commute time were also measured.
According to the survey, the top five cities are home to some of the nation's largest companies and have recorded strong periods of growth. Following first-place Plano came Aurora, Colo., Omaha, Neb., Minneapolis, MN and Albuquerque N.M.
New York's diverse economy and highly-educated residents couldn't save it from sinking to the bottom due to its high cost of living and paychecks that just aren't "inflated" enough to make up the difference, the report stated.
Following last-ranked New York were Washington, D.C., Los Angeles, Honolulu and San Francisco.

Rhubarb Crumb Cake

Rhubarb Crumb Cake

Fruit Filling

3 cups sliced rhubarb, 2 tablespoons lemon juice, 1 cup sugar, 2 tablespoons of cornstarch, 2 tablespoons butter. Mix lemon juice with cornstarch
In a saucepan combine the rhubarb, sugar, butter, add lemon mixture. Bring to a boil and add cornstarch. Reduce heat. Simmer, uncovered until almost tender, about 7-10 minutes, being careful not to break up rhubarb. Remove from heat. Cool to room temperature.

Crumb Topping

1/3 cup granulated sugar, 1/3 cup dark brown sugar, 3/4 tsp ground cinnamon, 1/8 tsp salt, 8 TBSP unsalted butter (1 stick), melted and still warm, 1 3/4 cups cake flour
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

Cake

1 1/4 cups cake flour, 1/2 cup granulated sugar, 1/4 tsp baking soda, 1/4 tsp salt, 6 TBSP unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool, 1 large egg, 1 large egg yolk, 1 tsp vanilla extract, 1/3 cup buttermilk
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish. Since I made individual ones, I used a muffin pan(my square one). Just butter and flour(or use baking spray).

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan(or muffin pan if you are doing individual); using rubber spatula, spread batter into even layer. Evenly spoon the fruit filling on a top. Break apart crumb topping into large pea-sized pieces and spread in even layer over filling, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes(the individual ones only take about 22 minutes…watch them closely). Cool on wire rack at least 30 minutes. Remove cake from pan or from muffin tins.


Тертый пирог с ревенем.

Фруктовая начинка

3 чашки мелко нарезанного ревеня, 2 столовые ложки лимонного сока, 1 чашка сахара, 2 столовые ложки кукурузного крахмала,2 столовые ложки сливочного масла.
Растворить крахмал в лимонном соке. В небольшую кастрюлю положить ревень, сахар, сливочное масло и лимонную смесь. Поставить на огонь и нагревать до закипания. Уменьшить огонь, добавить крахмал и оставить тушиться на 7-10 минут. Снять с огня и остудить до комнатной температуры. 

Затирка.
1/3 чашка сахара, 1/3 чашка коричневого сахара, 3/4 чайной ложки корицы, 1/8 чайной ложки соли, 8 столовых ложек размягченного сливочного масла , 1 3/4 чашек муки.
Перемешать два вида сахара, соль, корицу и масло. Добавить муку и замесить затирку (крошки). Поставить затирку на нужнюю полку холодильника на 10-15 минут.

Тесто
1 1/4 чашки муки, 1/2 чашки сахара, 1/4 чайной ложки соды, 1/4 чайной ложки соли, 6 столовых ложек сливочного масла, 1 яйцо, 1 желток, 1 чайная ложка ванильного экстрата, 1/3 чашки кефира. Нарезать масло на 6 одинаковых кусков.

Нагреть духовку до 325Ф. Покрыть специальной пекарской бумагой квадратное 8-инчей деко. Смазать маслом и посыпать мукой.

Замесить тесто миксером. Смешать муку, сахар, соду и соль. Не выключая миксер, добавить масло, яйцо, желток, кефир и ванильный экстракт. Продолжать взбивать еще в течении 1 минуты.

Вылить тесто в деко. Равномерно распеделить по всему дну дека. Наверх выложить начинку. также равномерно распределить начинку и посыпать затиркой. Печь 35-40 минут. Вынуть из духовки, дать остыть. Подавать с чаем или молоком.

Можно приготовить за день до подачи на стол.
Dough has been adapted from America’s Test Kitchen. You can also view the similar recipe without fruit filling on Browned Eye Baker

Go Green...

I think, having a couple relax-minutes during Holiday, you might be interested to read about benefits of GREEN TEA.

I know, there are a lot of speculations around this ancient product, but we should try to reexamine our knowledge again. Let's do it!

• Does Green Tea Help the Heart?


• U.S. National Library of Medicine


• 7 Reasons to Drink Green Tea


• Green tea may help prevent skin cancer


• Green tea cuts fatal illness risk


• Is it really healthy for you?

Some recipes to try it! (all of them have already been tested by bakers-bloggers)

• Green tea cheesecake white chocolate brownies


• Green tea cupcakes


• Green tea ice cream


• Green tead shortbread with white chocolate

Pickled herring canapes

Pickled herring canapes

It goes with borscht very well. Enjoy as much as you can.
Clean, skin, and bone 4 picked herring fillets; flake the fish. Wash 2-3 ribs of celery; chop finely. Peel and dice 1/2 small red onion, 1/3 cup chopped fresh green onions. Combine the herring, celery, onion and green onion in a bowl, add 2 teaspoons of mayonnaise and freshly ground black pepper. Gently mix together, and let stand for 15 minutes. If mixture is too think, add a lemon juice. Spread mixture on toasted bread or slices of French baguette. Garnish with parsley.

Бутерброды с селедкой к борщу.

Почистить селедку, вынуть косточки и отделить от кожи. Филе селедки мелко нарезать. Помыть 2-3 молодых побега сельдерея и нарезать на мелкие кусочки. Мелко нарезать 1/2 маленькой головки красного лука, 1/3 чашки свежего зеленого лука. Смешать сельдерей, два сорта лука и селедку, добавить 2 чайные ложки майонеза и приправить черным перцем. Все перемешать и дать постоять 15 минут. Если паштет очень густой, добавить немного лимонного сока. Выложить паштет на приготовленные куски свежего хлеба. Можно украсить мелко нарезанной петрушкой.

Lemon Ricotta latkes

Lemon Ricotta latkes
This recipe WILL work!

The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid to produce the cheese and is available in whole milk and part-skim milk versions.

Yields: 16 latkes/pancakes

1 1/2 cups cup all-purpose flour, 1 Tbs. baking powder, 1/4 teaspoon salt, 1 cup ricotta cheese, 2 tablespoons sugar, 2 eggs, 4 Tbsp melted butter or vegetarian margarine, 2/3 cup milk, juice and grated rind of one lemon

Combine flour, baking powder and salt in a small bowl. Whisk together the cheese, eggs, milk, butter, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined. Brush the griddle with butter. Pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Top with fresh berries and sprinkle with confectioner's sugar.



Лимонные оладьи из итальянского сыра "Ricotta".

Рико́тта (Ricotta) — итальянский сыр, приготовляемый из молочной сыворотки (а не из молока, как традиционные сыры), остающейся после приготовления моцареллы или других сыров.

На 16 оладий.

1 1/2 чашек муки, 1 столовая ложка разрыхлителя, 1/2 чайной ложки соли, 1 чашка сыра Ricotta, 2 столовые ложки сахара, 2 яйца, 2/3 чашки молока, 4 столовые ложки размягченного сливочного масла или маргарина, сок и цедра из одного лимона.

Перемешать муку, разрылитель и соль в небольшой посудине. В отдельной миске перемешать яйца, сыр, молоко, масло, лимонный сок и цедру. Добавить мучную сухую смесь и все хорошо перемешать.

Подогреть масло на сковороде. Выпекать блины на горячей сковороде, смазанной растительным маслом. Дать остыть, посыпать сахарной пудрой. Подавать со свежими фруктами.

What Makes a Good Cookbook?

What Makes a Good Cookbook?05.23.08

There was a moment of shocked silence when executive editor Doc Willoughby said he’d given away most of his cookbooks. Then all hell broke loose. “You did what?” Ruth Reichl exclaimed. Someone else asked, rather testily, why he hadn’t had a tag sale. Another colleague literally put her head in her hands, while executive food editor Kempy Minifie went straight to the heart of the matter. “How on earth did you choose?” she said.

And that, of course, led to a freewheeling, spirited (and still evolving) discussion about the definition of a good cookbook. Doc wasn’t remotely defensive, but he was adamant: “The recipes have to work,” he said. “Otherwise, I’m not interested.” There should be a Shelf of Shame, we agreed, for books with bad recipes. You might attempt, and fail, at one several times before realizing you’re not to blame—but being disappointed (or disappointing others) at mealtime is no fun.

Sloppily written recipes are one thing, but the overall tone of a cookbook is rather like architecture: You respond to it whether or not you’re aware of it. Want to be taken by the hand and shown how to do something step by step? Julia Child’s your gal. Her great enthusiasm is always corralled by very rigorous, very correct, very French technique. One has to be in the mood. Marcella Hazan’s recipe style is also informative; her reserve stands in contrast to Julia’s ebullience, but at the end of the day, her tone is charming and relaxed in a way that’s typically Italian. This isn’t to say that Marcella isn’t formidable in her own right, but she is more about sharing than teaching. A conversational tone can also take the anxiety out of cooking something that is generally thought of as difficult. Rick Moonen and Roy Finamore do that beautifully in Fish Without A Doubt, the inaugural offering in our Gourmet Cookbook Club. Economical, even terse, recipe writing has its place as well. Take The Alice B. Toklas Cook Book: Although it presupposes a certain level of knowledge (“Make a dough with 2 cups flour and 1 egg, ½ teaspoon salt and water”), it also makes you feel as though you have been invited to a fabulous dinner party—and that’s long before you reach the recipe for a friend’s Haschich Fudge, “which might provide an entertaining refreshment for a Ladies’ Bridge Club or a chapter meeting of the DAR.”

But there is more to a good cookbook than recipes. When pressed, Doc found himself conceding that there are some he treasures simply for the inspiration or sound advice they contain. What speaks to me, I realize, are cookbooks that almost subconsciously have taught me how to understand food, and what flavors and ingredients work together. My enjoyment of food descriptions stretches back to a childhood spent with the Little House on the Prairie series (those books are full of wonderful meals), and continues to this day: The prose has to make me want to eat that food. The author must convince me, for instance, why his or her recipe for panna cotta is better, or more interesting, than all the others that exist in the world. The author should evoke a sense of place, and above all, evoke how people live.
Often, the unsung star of the show is what causes you to stop and read a recipe in the first place: its title. Think of the timeless appeal of Edna Lewis’s books; all it takes is “Thin-Sliced Cucumbers Marinated in Sugar and White Vinegar,” “Skillet Scallions,” and “Blueberry Cake with Blueberry Sauce” to capture the essence of a hot summer day. New York caterers Julee Rosso and Sheila Lukins, authors of the 1980s blockbuster The Silver Palate Cookbook, were brilliant at giving you a sense of what a dish should taste like with a few well-chosen words—“Chicken Breasts Baked on a Bed of Wild Mushrooms,” “Creamy Pasta Sauce with Fresh Herbs,” “American Picnic Potato Salad.” These are the sort of cookbooks I like to read, prone on the sofa, on a rainy Sunday afternoon.

An imaginative cookbook might lead me to a novel, and sometimes I find myself greedily absorbed in both, practically simultaneously. The Silver Palate, for instance, always makes me think of Laurie Colwin, whose work I discovered at the same time. Another perennial favorite, Jane Grigson’s masterful Good Things, reminds me of the plain, elegant writing of Barbara Pym and even that of Eliza Acton, in Modern Cookery for Private Families—as engaging today as it was in 1845, when it was first published. “Cut the cauliflowers into small handsome tufts, boil them until three parts done, and drain them well,” Eliza writes. “…When they are quite cold, dip them separately into the batter … fry them a light brown, arrange them neatly in a dish, and serve them very hot.”

Even if you have never picked up a cauliflower before, you know you are in the hands of a friendly, capable cook, yet you don’t feel bossed around—and that might well be the most important hallmark of a good cookbook. We all want to learn something, after all, but writing that’s full of intimidation—or, worse, condescension—can drive a person out of the kitchen in no time flat. And that would be a tragedy, because everyone deserves a delicious homemade meal.

Article from Gourmet

Meat Strudel (FLEISCHSTRUDEL)

Savory Meat Strudel (FLEISCHSTRUDEL)
This is one of my favorite HOMY dishes.

Dough Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

1 package active dry yeast, 1 teaspoon honey, 1 cup warm water, 105 to 115 degrees F, 3 cups all-purpose flour (my note: 2 1/2 cups of flour - 3 cups of flour), 1 teaspoon kosher salt, 1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (You can leave a dough overnight in refrigerator).

Work dough by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Cover the dough with a damp towel and let rest 1 hour.

Meanwhile, prepare the filling.

Filling: 1 lb boiled veal, 1 egg, 1/2 cup chopped fresh onion, salt, pepper, garlic. Combine the above ingredients in a food processor and process until smooth.

Spread meat filling over stretched dough. Fold edges inwards so that filling does not spill while baking. Brush edges with butter. Roll the dough, using the dish towel to help. Place strudel on a greased and floured pan with the edge on the bottom.



Prepare the egg wash and brush entire strudel with the egg wash. Transfer sheet to preheated 350 F oven and bake 45 minutes until crisp and golden brown. Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing. Serve with a salad for a delicious taste treat. Makes a great luncheon or brunch dish, too.

Note: you can use a meat leftovers for filling.

Yiddish from Moscow

Watch, cry, smile, and enjoy!

Yiddishe mama



Gefilte fish



Sholom Aleichem



Poppuri

Eggplant Caviar

Eggplant Caviar

Makes 3 cups

2 medium eggplants (1 1/2 lb.), 1 large red bell pepper, 1 large yellow bell pepper, 1 red small onion, finely chopped (1 cup), 2 Tbs. red wine vinegar, 2 Tbs vegetable oil, salt, pepper, 2 gloves garlic, 1 Tbs lemon juice (optional)

Preheat oven to broil. Prick eggplants several times with fork. Place eggplants and bell peppers on baking sheet. Broil 20 to 25 minutes, or until eggplants and peppers are blackened on all sides, turning occasionally. Place bell peppers in plastic bag to cool and steam skins. Cool eggplant and bell peppers 20 minutes, or until easy to handle.

Peel eggplants. Place in a food processor. Add onion, garlic and process together. Then place in large bowl. Peel and remove core and seeds from bell peppers. Chop into 1/4-inch dice, and add to bowl with eggplant. Stir in vinegar, oil and lemon juice. Season with salt and pepper.

Баклажанная икра.

2 средней величины баклажана, 1 большой красный перец, 1 большой желтый перец, 1 небольша головка красного лука, 2 столовые ложки винного уксуса, 2 столовые ложки подсолнечного масла, соль и перец, 2 зубца чеснока, 1 столовая ложка лимонного сока (по желанию)

Включить духовку в режиме "broil". Разрежать баклажаны пополам, положить баклажаны и перцы на дечку, проколоть вилкой несколько раз. Запекать в духовке 20 - 25 минут, пока шкурка потемнеет. Перевернуть несколько раз. Вынуть из духовки, остудить. Аккуратно снять тонкую кожицу.

Положить баклажаны, лук и чеснок в кухонных комбайн и прокрутить, выложить в посуду и добавить мелко нарезанные перцы. Заправить солью, перцем, винным уксусон, маслом и по желанию лимонным соком.

Поставить в холодильник на 2 часа.

The intimate Yiddishe shpiel: cheap or inexpensive cooking

Food does not have to be a high-priced. I did not say anything new, I just repeated the words of Jewish rationality. All of us remember the times, when Yiddishe mama had to cook and bake on a limited budget. So, sometimes we learn from the history lessons.

Healthy Eating Need Not Be Expensive, Even in a Bad Economy. I hope, we can learn something new.

• ABC NEWS


• CBS NEWS


• FOOD NETWORK CANADA


• CNN


• TIME-magazine

Remember an old Jewish proverb: "Worries go down better with soup."

Another accepted Jewish dish

Rosemary-Lemon White Bean Dip (Паштет из белой фасоли)

I would like to reintroduce a very friendly dish we used to eat a lot. I think, Mark Bittman is one of the best ones, who masters this dish to perfection.

Rosemary-Lemon White Bean Dip

Yield 2 cups
Time 10 minutes using precooked or canned beans

Mark Bittman Tony Cenicola/The New York Times

This takes less than 10 minutes if you start with canned beans, but is best made with freshly cooked dried beans: Cook them in water to cover, with a couple of bay leaves, until very tender.

2 cups cooked white beans, like cannelini, drained but moist
1 to 3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/4 cup plus 1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
Grated rind of 2 lemons

1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.

Variations
The puree can form the basis of a wonderful sandwich. For example, combine a thick layer of puree with grilled vegetables and a little olive oil on rolls or between thick slices of crusty bread. It can be used to thicken and flavor cooked beans. Just stir a few spoonfuls of the puree into simmering white beans (if you have pesto, add some at the same time). Thinned with the cooking water from beans or pasta, it makes a good pasta sauce.

A small mound of the puree served next to braised chicory or other bitter greens (both drizzled with olive oil) makes a fine side dish. Similarly, serve it at the center of a plate of lightly and simply cooked vegetables: carrots, green beans, turnips, asparagus, potatoes or cauliflower.

Layer the puree with grilled eggplant or zucchini and bake or broil to form a simple vegetable napoleon.
You can make this dish even more elaborate by incorporating thin-sliced toast and grated Parmesan cheese in the layers. Or roll smoked salmon or thin-sliced cooked vegetables -- again, zucchini and eggplant are good candidates -- around a bit of the puree, and serve as hors d'oeuvres.

Recipe from NY Times

The Garlic Eaters

The Garlic Eaters

Today NY Times posted a lot of info about garlic. I think, it's good to know as well as good to use for cooking and even for baking.

Enjoy some really healthy reading.

I also found a really interesting article for Russian-speaking readers. Enjoy!

Plus one more good book

Let me know if you have any questions.

It takes a lot of courage to show your dreams to someone else

Just a typical Jewish law student who returned to New York to study playwriting, Roberts forsook torts and all things dramaturgical for tarts and all things culinary. In order to better share his discoveries and enthusiasms, he eventually launched a Web site—amateurgourmet.com—replete with recipes, marketing and cooking tips, restaurant reviews and overall winsomeness.

Now he shares his experience with us how to write a book.

I wish one day my dream will come true.

A Turkish monarch...

Eggplant holds an esteemed place in many Mediterranean cuisines. I think that the Turkish kitchen has exploited its versatility to the fullest. Turks use eggplant in hot and cold dishes, cubed, sliced, layered, puréed, stuffed, wrapped around meat, and wrapped in pastry. For me, the smell of eggplant cooking in olive oil on a summer evening is one of the most evocative memories of my homeland. The absence of eggplant from any summer meal would be unthinkable.

Full Article

More info: Learning to love Eggplant"