Old-fashioned Beef Stew

Old-fashioned Beef Stew ("Zharkoye")

Prep time: 15 minutes

Ingredients
2 tablespoon olive oil
2 pounds beef chuck, cut into chunks
Salt
3 cups chopped onions
1 pound button or cremini mushrooms, quartered if small or 1/4-inch sliced (optional)
1 quart beef broth
1 cup carrot, peeled and chopped into 1-inch chunks
3 cups potato, peeled and chopped into 3/4-inch to 1-inch chunks
Black pepper
Dill for garnish
Water (if you need)

1 In a Dutch oven or other large, lidded pot, add olive oil and heat over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.
2 When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.
3 When the onions have lightly browned, mix in the mushrooms and increase the heat to high. Cook the mushrooms until they release their water, about 2-3 minutes.
4 Add the beef back to the pot. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour. Add water in you need to.
5 Add the potatoes and carrots, stir well and recover the pot. Simmer gently until the carrots and potatoes are tender, between 20-30 minutes.
Yield: Serves 4-6.

Sour-cream Rugelach

Sour-cream Rugelach

Yesterday I decided to try another recipe of rugelach. Initially I found this recipe in "Midwest Living" magazine. Personally I think, food section in this publication is one of the best in US. I would like to recommend all of you to try this recipe. It's quite easy to make it and absolutely delicious to taste it. One thing, I changed dosages for filling. Dough is absolutely great and, I think, I should try the same recipe with apples or pears. We shall see...

Makes: 48 medium size pastries.
Ingredients
1 cup butter or margarine, softened
1 8 ounce carton dairy sour cream
1 egg yolk (use whites for brushing pastries before baking)
2 cups all-purpose flour
Powdered sugar (optional)
Directions
In large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sour cream and egg yolk. Beat until combined. Using a wooden spoon, stir in flour until combined. (Dough will be sticky.) Divide dough into fourths. Cover and chill for at least 1 hour or until dough is easy to handle.

Cherry-Walnut Filling
Ingredients
2 cups finely snipped finely snipped dried cherries
1/4 cup sugar
1/4 cup warm water
1/2 cup finely chopped walnuts, toasted (optional)

Directions
In a small saucepan, combine cherries, sugar and water. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Remove from heat; cool. Place in a food processor and process until amost smooth paste. Stir in walnuts

On lightly floured surface, roll one-fourth of the dough into a 10-inch circle. Spread 1/4 of the filling over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat with remaining dough and filling.
Place cookies, tip sides down, about 2 inches apart on foil-lined cookie sheets. Brush pastries with remaining whites and sprinkle with sugar. Bake in a 350 degree oven for 20 minutes or until golden brown. Transfer to wire racks to cool. If you like, sprinkle with powdered sugar.

Store in an airtight container at room temperature for up to 3 days, or freeze in freezer container for up to 3 months.

Рогалики на сметане
На 48 среднего размера рогаликов.
1 чашка сливочного масла или маргарина, комнатной температуры
240 грамм сметаны
1 яичный желток (белок использовать для помазки перед выпечкой)
2 чашки муки
Сахарная пудра (по желанию)

В большой миске взбить масло миксером в течении 30 секунд. Добавить сметану и яичный желток. Все хорощо взбить. Добавить муку и все хорошо перемешать деревянной ложкой. Тесто бедет немного липким. Разделить тесто на 4 равные части, завернуть в пищевую пленку и положить в холодильник на 1 час как минимум.

Приготовить начинку из сухой вишни и орех.
2 чашки сухой вишни
1/4 чашки сахара
1/4 чашки воды
1/2 чашки мелко порезанных грецких орех.

Положить вишню, сахар и воду в небольшую кастрюлю и поставить на огонь. Довести до кипения и дать покипеть 5 минут. Снять с огня и дать остыть. Смесь выложить в чашку кухонного комбайна и перекрутить до получения однородной смеси. Добавить орехи и хорошо перемешать.

Вынуть одну порцию теста из холодильника. Раскатать в круг диаметром 25 см. Выложить четверть начинки. Равномерно распределить начинку по кругу, разрезать на 12 частей. Завернуть рогалики. Тоже сделать с оставшимся тестом и начинкой. Выложить рогалики на противень, помазать белком, по желанию посыпать сахаром и поставить печься на 20 минут при температуре 350Ф. Вынуть из духовки и остудить. По желанию еще множно посыпать сахарной пудрой.
Recipe from Midwest Living

Chicken Red bean salad

Chicken Red bean salad
Make 2 portions
I totally Americanized this recipe. I think, many of you will try to make it. I publish Russian version as it is to compare.

2 cups mixed salad greens, including fresh baby spinach
1 cup cooked diced chicken, room temperature
2 medium size pickles, thinly sliced
1/2 medium size red onion, diced
4 tablespoons canned red beans, dark red kidney beans, rinsed and drained well
2 tablespoons olive oil
juice from 1/2 lime
salt and pepper to taste.
Lemon or grapefruit for garnish.

Place mixed greens in a large bowl. Add the chicken, pickles, red onion, and red beans. Toss with olive oil and lime juice. Add salt and pepper to taste. Garnish with slices of lemon or grapefruit.

Cалат из курицы и красной фасоли
Ингредиенты на 1 порцию:
2 ст. л. красной фасоли из банки
1 маринованный (соленый) огурец
100 г. куриной грудке жаренной на гриле
половина маленькой луковички
несколько веточек укропа или кинзы
1 ст. л. растительного масла
Приготовление:
Огурчик порезать тоненькими дольками. Лук порезать полукольцами. Курицу - кубиками. Мелко нарезать петрушку или кинзу (я брала и то и то). Все смешать, заправить маслом и подавать!

Recipe from http://vk.com/wall-4806561_69267?hash=aa359d03e3d46a9213

Honey Graham Cracker Cookies

Honey Graham Cracker Cookies
Makes 60 cookies
1 & 1/2 cup all-purpose flour
1 & 1/2 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup brown sugar
6 tablespoons butter
1/2 cup honey
1/3 cup water or milk
1/4 cup sugar
1 teaspoon cinnamon
Heat oven to 325F.

First, spray the pan with cooking spray, line with a sheet of wax paper, then coat the wax paper with cooking spray.
In a small bowl mix water, sugar and honey and set aside. In another bowl mix flours, salt and baking powder. Add the butter to the flour mixture in bits and cut into the flour until the mixture resembles coarse crumbs. Form a well in the center of the flour and add the honey mixture into the well. Mix well until a ball of dough begins to form. Using your hands, gather dough and gently knead together a couple of times.If dough is dry, add water.
Divide dough into 2 equal parts. Use a rolling pin to roll the dough between the two pieces of parchment paper to 10x12 inch rectangle. Use a pizza cutter or knife to trim the rolled-out dough into a large rectangle. Then cut the square-shaped dough into 2-inch square and poke with a fork in center of each cracker. Gently transfer cracker cut-outs to the parchment-lined baking sheet. (You may need to use a metal spatula to lift the cut-outs so they don’t lose their shape.)
Mix sugar with cinnamon and sprinkle each cookie. Bake for 15-18 minutes. Remove from oven and allow crackers to cool slightly on baking sheet. Then, transfer them to a wire rack to cool completely. Store in an airtight container for up to one week in pantry, or in freezer for one month.

Медовые галеты
на 60 печеней
1 1/2 чашки белой пшеничной муки
1 1/2 чашки цельнозерновой пшеничной муки
1 ч л соли
1 ч л соды
1/4 чашки коричневого сахара (желательно тёмно-коричневого или можно добавить 1 ч л патоки)
85 гр (6 ст л) сливочного масла комнатной температуры
1/2 чашки мёда
1/3 cup воды/молока
1 ч л ванильной эссенции
Посыпка
1/4 чашки сахара
1 ч л корицы
Прогреть духовку до 162°C/325°F.

Застелить противни пергаментной бумагой.

В большой миске смешать сухие ингредиенты, добавить порезанное на кусочки масло и перетереть пальцами или вилкой в крошку.

В небольшой чашке смешать мёд, воду и ваниль. Добавить жидкие ингредиенты к сухим и перемешать вилкой. Выложить тесто на присыпанный мукой стол и немного вымесить (если тесто суховатое, добавить немного воды).

Разделить тесто на две части. Раскатать каждый кусок в прямоугольник размером 25x30-см, нарезать на 30 квадратов со стороной 5-см (печенье можно наколоть вилкой).

Смешать сахар с корицей и посыпать раскатанный пласт.
Выложить квадратики на противень на расстоянии 1 см (это удобно делать с помощью лопаточки).

Выпекать 15-18 минут (печенье почти не меняет цвет).

Остудить на решётке. Хранить в закрытой посуде (печенье не твердеет).

Recipe from http://aynmark.wordpress.com/

Classic Coleslaw1

Classic Coleslaw
1/2 medium size head of cabbage (3-4 cup)
3/4 teaspoon salt
1 small red onion, thinly sliced
1 small size carrot, grated
2 tablespoons capers
2 tablespoons olive oil
2 tablespoons orange juice
2 teaspoons rice vinegar
Pepper to taste

Thinly shred cabbage and put in a big bowl. Add salt and rub the salt into cabbage. Add onion, carrots and capers.

Prepare dressing: mix olive oil, orange juice and rice vinegar. Pour over the salad and mix very well. Let stand for 15-20 minutes before serving.

Салат из капусты.

1/2 средней величины головки свежей капусты (3-4 чашки)
3/4 чайной ложки соли
1 маленькая головка красного лука, тонко нарезанного полукольцами
1 маленькая морковка, натертая на терке
2 столовых ложки каперсов
2 столовых ложки оливкового масла
2 столовых ложки апельсинового сока
2 чайные ложки рисового уксуса

Тонко нашинковать капусту. Положить в большую мицку, добавить соль. Руками перетереть капусту а солью в течении 1 или 2 минут. Добавить лук, морковь и консервированные каперсы. Приготовить соус: перемешать оливковое масло, апельсиновый сок и рисовый уксус. Полить салат соусом и все хорошо перемешать. Выложить в салатник и дать постоять 15-20 минут перед употреблением.

Для тех, кто никогда не пользовался каперсами, хочу поместить фотографию:

Walnut Cheese Strudel

Walnut Cheese Strudel

Make 2 rolled strudels

2 eggs
1/2 cup butter or margarine, melted, room temperature
1 cup farmer's cheese (you can substitute on ricotta cheese)
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
2 or 2 & 1/2 cups all-purpose flour

Filling
2 cups freshly ground walnuts (finely)
3/4 cup sugar
2 tablespoons butter, melted, room temperature
1 teaspoon plain dry breadcrumbs

First of all, I would like to mentioned a couple useful links for those who like to make a farmer's cheese and ricotta cheese at home.

How to make farmer's cheese at home
http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html
http://cuceesprouts.com/2011/04/homemade-farmers-cheese/

How to make ricotta cheese at home
http://eatartword.wordpress.com/2011/11/20/milky-white-ricotta/

This is pastry dough that is quick to make and easy to roll out. The pastry can be made in a food processor, electric mixer, or by hand.

Blend eggs, butter and farmer's cheese in a food processor until smooth. In a small bowl mix sugar, salt, baking powder and 2 cups of flour. Add flour mixture to a food processor and pulse, just until the dough forms. If you need, add more flour. Amount of flour depends how wet is farmer's or ricotta cheese. Let the dough rest for 30 minutes on the table.

Meanwhile prepare a filling. In a bowl mix together walnuts, sugar, breadcrumbs and butter.
 Preheat Oven to 350 F

Divide dough into 2 portions and roll each out into 13x11-inch rectangle, spread with filling and roll up like Jelly Roll.

Place it on baking sheet seam down and bake in the oven for 30-45 min until golden brown. Remove, completely cool and dust it with powdered sugar. Cut into slices and get ready for a heavenly experience.

Barley Mushroom Soup

Barley Mushroom Soup

Makes 4 to 6 servings

10 -12 large dried shiitake mushrooms
4 medium sized carrots
8 cups stock (vegetable or beef or chicken)
3 tbsp light olive oil
2 medium sized onions, chopped
4 cloves garlic, minced
3 medium size potatoes, peeled and cubed.
3 tablespoons pearl quick barley
water, room temperature
flat parsley (optional)

Place dried shiitakes in a bowl and add 1 cup of water, room temperature. Let sit for 10-12 hours or overnight.
In 10-12 hours, cut up the onion and the garlic and set aside. Peel and slice the carrots on the diagonal in 1/4" slices. Set aside for later use. Drain the mushrooms and slice them in 1/4 inch pieces. Set aside.
In a large soup pot, add the oil and heat on medium until hot. Add the onions and garlic and sauté until softened; this will take approximately 5 minutes. Add the carrots and cook over low heat for 15-20 minutes. Stir every 5 minutes.
Add the stock, mushrooms, and potatoes. Mix well, add salt, pepper to taste and cover. Cook over low heat for about 15 minutes. Stir every 8-10 minutes. Add quick barley and cook for more 10-15 minutes. Taste and adjust salt and pepper. Add some parsley.

Перловый суп с грибами

На 4 - 6 порций
10-12 больших сухих грибов типа щиитаке
4 среднего размера моркови
3 столовый ложки оливкового масла
2 небольщих луковицы
4 зубца чеснока
8 чашек бульона (вегетарианского, куриного или говяжего)
3 среднего размера картофелины, почищенной и нарезанной на небольщие кубики
3 столовых ложки быстро варящейся перловки
вода, комнатной температуры
немного порезанной петрушки
Положить в небольщую посуду сухие грибы и залить 1 стаканом воды, коматной температуры. Дать настояться 10-12 часов или на ночь.
Через 10-12 часов, пoчистить и нарезать лук, мелко нарезать чеснок. Очистить морковь и нарезать по диагонали на кусочки, каждый 5-7 мм шириной. Отцедить грибы и нарезать их на небольшие кусочки.
В большую кастрюлю налить оливковое масло, нагреть на среднем огне до закипания, добавить лук и чеснок. Тушить 5 минут. Добавить морковь и продолжать тушить 15-20 минут. Помешивать каждые 5 минут. Добавить бульон, грибы и картофель. Все хорошо перемешать, добавить соль и перец. Варить 15 минут, иногда перемешивать. Добавить перловку и варить еще 10-15 минут. Попробовать и, если нужно добавить соль и перец. В конце можно добавить немного мелко порезанной пертрушки.

Video from Dave Lieberman

Today I found 2 interesting videos from Dave Lieberman. He prepares a very old-fashioned and traditional dishes. I think, it's going to be interesting for many people. Please, watch and enjoy.

Noodle kugel




Challah bread pudding with raising and chocolate chips

Raspberry Fan Cookies

Raspberry Fan Cookies
about 54 cookies
Prep: 1 hour
Chill: 1 to 2 hours
Bake: 8 -10 minutes
Ingredients
1 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 tablespoons cornstarch
2-1/2 cups all-purpose flour
2/3 cup raspberry jam or preserves
4 tablespoons dry bread crumbs
Finely shredded lemon peel (optional)
Directions
1. In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
2. Preheat oven to 375 F. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 2-1/2-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet.
3. Mix jam with bread crumbs and mix well. Spoon 1/2 teaspoon of the jam mixture onto the center of each round. To shape fans, bring opposite sides of each dough circle up over the jam and pinch them together where they meet, forming a point at one end.
4. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions. If desired, sprinkle cookies with additional lemon peel before serving. Makes about 54 cookies.
5. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Recipe from Better Homes and Gardens magazine
My personal notes: recipe does not call for bread crumbs, but you have to add them to jam. Otherwise jam will leak all over the pastries and baking sheet. Believe me, this trick works very well.

Печенье с малиновой начинкой.

На 50-54 печенья.

1 чашка сливочного масла, комнатной температуры
180 грамм сливочного сыра "Филадельдия"
1 чашка сахара
1/4 чайной ложки соли,
1 чайная ложка цедры свежего лимона
1 чайная ложка ванильного экстракта
2 столовые ложки крахмала
2-1/2 чашки муки

2/3 чашки малинового джема
4 столовых ложки панировочных сыхарей
В большой миске взбить миксером сливочное масло и сливочный сыр. Добавить сахар и соль. Продолжать взбивать. Добавить лимонную цедру, ваниль и крахмал. Добавить муку и замешать тесто. Поделить тесто на 2 равные части, завернуть в пленку и положить в холодильник на 1 час или 2.

Нагреть духовку до 375Ф. Вынуть тесто из холодильника, раскатать толщиной 2-3 мм. Пользуясь стаканом или чашкой, вырезать кружки.
Перемешать джем и панировочные сухари. Положить на каждый по 1/4 чайной ложки джема и скрепить противоположные стороны круга с одной стороны. Уложить на деко и печь 8-10 минут. Вынуть из духовки и остудить.

Pink Herring salad

Pink herring salad
It's a traditional and very homy salad.

4 small beets, cooked, peeled and diced
1 cup jar pickled herring, drained and cut up
4 medium size potatoes, cooked, peeled and diced
1/2 medium red onion, diced
2 medium size carrots, cooked, peeled and diced
2 hard boiled eggs, diced
2 tablespoons sour cream
2 tablespoons mayonnaise
salt, pepper to taste
In a large bowl mix all ingredients together. Add salt and pepper to taste. Marinate overnight.

Розовый селедочный салат

4 небольших бурячка, сваренных, очищенных и мелко нарезанных на кубики
1 чашка мелко нарезанной селедки
4 небольших варенных картофелины, почищенных и мелко нарезанных на кубики
1/2 средней величины красной луковицы, мелко нарезанной на кубики
2 небольших моркови, сваренной, почищенной и мелко нарезанной на кубики
2 круто сваренных яйца, мелко нарезанных на кубики
2 столовые ложки сметаны
2 столовые ложки майонеза
сoль и перец по вкусу.

Все ингридиенты смещать, посолить и поперчить. Поставить на ночь в холодильник мариноваться. К утру салат будет готов.

Cheddar Soda Bread

Cheddar Soda Bread
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter (Cabot preferred), cut into pats
8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
1 1/4 cups buttermilk*
1 large egg
*Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk
Directions
1) Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan.
2) In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3) Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
4) Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
5) Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
6) Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
7) Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.
Yield: 1 loaf, about 12 servings.

My personal notes: Bread became a hot item among coworkers. I have to make again. It's really delicious and easy to make it. I highly recommend for everybody to make this recipe at home.



Recipe from Cheddar Soda Bread

Chicken broth

Chicken broth (yuch)
1 whole Cornish game hen (weight about 1 lb 3oz), with the skin on
6 cups water, cold
2 small onions, peeled
2 stalks celery, cleaned
1 large carrots, peeled
2 parsley roots, peeled
dill, parsley
salt by taste

Wash the chicken well and let it drain. Cut off any chunks of fat that are visible and either keep for another purpose or discard.

Prepare the vegetables. Cut the celery and carrots into 2 1/2 to 3 inch pieces and leave the onions whole.
Once the chicken is prepared, put only the chicken into a large dutch oven and cover it with cold water only until it barely reaches the top of the chicken.

Let the chicken come to a boil on medium low heat. Cover the pot boil on medium heat and simmer for 25-30 minutes.
Add the vegetables. At this point, you may refresh with boiling water if too much has evaporated during the first stage. Cover the pot and let it simmer for keep it at just above minimum heat for 20 minutes.
5-7 minutes before it is finished simmering, add salt to your taste and add a good bunch of fresh dill and parsley.
Turn off the heat, remove chunks of celery, parsley roots and whole onions leaving carrots in a pot.
Serve with matzoh!


Куриный бульон

1 петушок весом около 800 грамм
6 чашек воды
2 маленьких луковицы, очищенные
2 палочки сельдерея,
1 большая мокровь, очищенная
2 корня петрушки, почищенные
укроп, петрушка
соль по вкусу
Помыть и почистить тушку петушка, положить в большую кастрюлю и залить холодной водой. Закупятить и дать кипеть 25-30 минут.
Проготовить овощи. Нарезать сельдерей и морковку на небольшие кусочки.
Добавить овощи. если нужно добавить воды. накрыть кастрюлю и дать кипеть 20 минут. За 5-7 минут до конца варки добавить соль, укроп и петрушку.
Снять с огня, вынуть сельдерей, лук и корень петрушки. Оставить морковь. остудить и подавать с мацой.

Chocolate Sour Cream Bundt Cake Recipe

Chocolate Sour Cream Bundt Cake
For the cake
1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup (1 ounce) cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups (9 ounces) all-purpose flour, plus more for the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

For the glaze
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons agave nectar or corn syrup
1/2 cup heavy cream
1 1/2 tablespoons sugar

Powdered sugar for dusting

1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
Make the glaze
5. Just before glazing the cooled cake, place the chopped chocolate and agave nectar in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.
6. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides. Dust with powdered sugar

Recipe from Sam Mogannam "Bi-Rite Market’s Eat Good Food"



My personal notes: Cake is good and moist, but glaze did not work out for me. I have to find a better recipe for the glaze. I think, the batter recipe is better for chocolate torte, than for pound cake. I would like to find a nice cream and make a chocolate torte.

Sweet cheese blinzes

Sweet cheese blintzes. (сладкие налистники)
Serves 8
For batter:
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 eggs
1 cup water
1 cup milk
1/4 teaspoon baking soda

For filling:
2 cups dry farmer's cheese
2 eggs
1/4 cup sugar
1/3 cup all-purpose flour.
For blintzes, sift the flour,sugar, and salt in a bowl, add eggs and mix well. Combine the water and milk and add it to the flour mixture; beat with a wooden spoon until batter is smooth and let stand for 30-40 minutes. If batter is too thick, please, add a little bit of water.
For filling, beat together cheese, eggs, sugar, and flour. Mix well.
Heat a pancake pan and grease with unsalted butter. Add baking soda to the batter, mix well. Using a small jug, pour 1/4 cup of the batter into pan, swirling the batter evenly around the pan. coo the batter over moderate heat until lightly golden. Remove from the frying pan, golden side up. Repeat the process with remaining batter (the mixture makes 25 blitzes).
Place about 1/4 cup of the cheese mixture in the center of a golden side; fold the pancake over the filling to form a parcel. Refrigerate for 2-4 hours before frying. Heat butter in the pancake pan and fry the blintzes until golden brown on both side. To serve, arrange the blintzes on a serving plate and spoon on the sour cream.

Chopped liver with chickpeas

Chopped liver (healthier version)

It's the excellent recipe, which I will try over and over again. I got the idea from Russian bloggers.

1 pound fresh chicken liver, cleaned and rinsed
2 medium size carrots, peeled
1 medium size white onion, in chunks
2 tablespoons schmaltz (chicken rendered fat), melted, room temperature
1 cup canned chickpeas (garbanzo beans), rinsed
1 teaspoon lemon juice,
salt and black pepper by taste

Submerge trimmed, whole carrots in enough boiling water to cover. Adjust the heat as needed to keep the water at a simmer as they cook, covered. They will take anywhere from 25 minutes to 40, depending on their size. Drain well. Transfer carrots to a plate and cool to room temperature.
In another pot, immerse the livers in plenty of boiling water, cover, and boil gently until the livers are gray and firm. Drain well. Transfer livers to a plate and cool to room temperature.
Transfer livers, carrots, onion, schmaltz, chickpeas, and lemon juice to the bowl of a food processor fitted with a steel blade. Process until smooth paste. Season with salt and pepper to taste, chill. Serve on crackers, matzo and bread.

Печеночный паштет с нутом

1/2 кг свежей куриной печенки
2 средней величины моркови
1 средней величины луковица
2 столовых ложки шмальца (топленого куриного жира), растопленного и охлажденного до комнатной температуры.
1 чашка консервированного гороха нута, промытого
1 чайная ложка лимонного сока
соль и перец по вкусу.

Помыть морковь, положить в кипящую воду и варить до полной готовности. обычно Вам понадобится 25-40 минут. Отцедить воду, вылозить морковь на тарелку и остудить до комнатной температуры.
В другой кастрюле закипятить воду, вбросить печечь в купящую воду и варить до полной готовности. Снять с огня, отцедить воду, выложить на тарелку и остудить.
В чашку домашнего комбайна положить вареную морковь, печень, лук, куриный жир и горох-нут. Все провернуть до образования однородной массы. Выложить в посуду и поставить в холодильник на 2-3 часа. Намазывать на мацу и хлеб

Quick Apple roll cake

Quick Apple roll cake
I found this easy recipe on Russian website and immediately decided to try. I Americanized the recipe as much as I can and here it is. I publish Russian version as it is.

4 large eggs, separated
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons sugar, divided
4 large apples, peeled and grated on a coarse grater
1 tablespoon dry bread crumbs
powdered sugar for dusting

First of all, you'll need a 15 by 10 by 1-inch jelly-roll pan, which is a shallow rectangular pan with one-inch-deep sides and kitchen towel.

Heat oven to 350 F

First, spray the pan with cooking spray, line with a sheet of wax paper, then coat the wax paper with cooking spray.

In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the 4 tablespoons sugar and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture.

Squeeze the grated apples with your hand and drain out the juice. Put apples in a bowl and add 2 tablespoons sugar and bread crumbs, mix well. Top the waxed paper on jelly-roll pan with apple mixture gently spreading in an even layer, leaving a 1/4-inch border around edges. Pour the batter over apples. Bake for 15 to 20 minutes or until the cake is golden.

While the cake is baking, lay a dry kitchen towel slightly larger than the pan on a flat surface, and dust the towel with a thin layer of powdered sugar.

Remove the cake from the oven, and turn the cake onto the towel, releasing the cake and wax paper. Apple filling covered by parchment paper on a top. Slowly peel the wax paper and roll the cake, pressing gently. Apples must be inside. Be sure to move slowly and carefully throughout the entire rolling process.
Let it cool completely. Dust with powdered sugar and cut it.

БИСКВИТНЫЙ РУЛЕТ С ЯБЛОЧНОЙ НАЧИНКОЙ

Для теста:

4 яйца
4 ст. л. пшеничной муки
1\2 ч. л. разрыхлителя
4 ст. л. сахара

Для начинки:

4 большие яблока
2 ст. л. сахара
ваниль

Яблоки очистить от кожицы и сердцевины, натереть (средняя терка), слить образовавшийся сок, добавить сахар и ваниль, либо ванильный сахар.
Тертые яблоки выложить на противень, застеленный бумагой для выпечки, разровнять.

Отделить белки от желтков. Белки взбить до мягких пиков.Желтки взбить 1-2 минуты, добавить сахар и взбить еще минуты три. Добавить просеянную муку и разрыхлитель. Хорошо перемешать. Взбитые белки аккуратно вмешать в тесто.
Выложить тесто на противень поверх яблочной массы, разровнять. Выпекать ~15-20 мин. в середине предварительно разогретой до 180 С духовке.

Противень с готовым бисквитом накрыть чистым полотенцем, перевернуть бисквит на полотенце начинкой вверх, снять бумагу для выпечки и сразу же, при помощи полотенца, свернуть рулет так, чтобы яблочная масса оказалась внутри.
Остудить рулет и украсить по желанию.

Recipe from http://laperla-foto.livejournal.com/117229.html#cutid1 (Russian version)

Buttermilk rugelach

Buttermilk rugelach

Makes 32 large rugelach
2 & 1/2 cups all puspose flour
1 teaspoon baking soda
1/2 cup margarine (8 tablespoons), melted
1 cup buttermilk
1 egg
1/2 tablespoon sugar
1/4 teaspoon salt
1 cup raspberry jam
1 cup raisins
4 tablespoon fine dry bread crumbs.

Egg wash
1 egg
2 tablespoon milk

For dough: mix in a medium ball flour and baking soda. In another ball mix margarine, buttermilk, egg, sugar and salt. Slowly add flour mixture to a wet margarine mixture. Mix to obtain an homogeneous dough. Turn out dough onto a lightly floured work surface and knead until smooth. After dough is smooth and elastic, wrap dough in plastic wrap. Put the dough into the fridge for 8-10 hours (better overnight).

Preheat the oven to 350F. Divide dough into 4 equal parts. Roll each portion into a 9-inch round, about 1/8" thick, on a floured board. Use a pastry brush to layer raspberry jam (1/4 cup) on a round dough. Sprinkle with raisins (1/4 cup) and 1 tablespoon bread crumbs. With chefs knife or pizza cutter, cut each round into 8 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and brush with an egg wash. For egg wash, mix very well egg with milk

Bake rugelach in the center rack of your oven for 20 minutes until lightly golden. Cool on wire racks. Store in airtight containers
Filling might be different. I think, these pastries will be particularly good with poppy seed filling from Solo.



Рогалики на кефире

2 & 1/2 (300 грамм) чашки муки
1 чайная ложка соды
1/2 чашки (около 100 грамм) растопленного маргарина
1 чашка кефира (250 грамм)
1 яйцо
1/2 столовая ложка сахара
1/4 чайной ложки соли
1 чашка малинового джема
1 чашка изюма
4 столовых ложек панировочных сухарей

яичная помазка: 1 яйцо смешать с 2 столовыми ложками молока.

В небольшой посуде смешать муку и соду. В другой посудине смешать маргарин, яйцо, кефир, соль и сахар. Добавить муку с содой к жидкой смеси и замесить тесто. Тесто будет мягкое. Положить тесто на 8-10 часов в холодильник. Вынуть тесто из холодильника, нагреть духовку до 350Ф. Разделить тесто на 4 равные части. Каждую часть раскатать в круг диаметром 18-20 см. Круг разделить на 8 равных секторов. Круг намазать малиновым джемом (1/4 чашки), посыпать изюмом (1 чашки) и 1 столовой ложкой панировочных сухарей. Каждый получившийся сектор-треугольник следует скатать от широкой части к узкой.

Каждый рогалик смазать яичной помазкой.

Получившиеся рогалики выложить на противень, промазанный подсолнечным маслом и выпекать 20 минут при температуре 350Ф. Ставить рогалики в уже разогретую духовку. Вынуть из духовки, остудить и хранить в сухом месте 2-3 дня. Я думаю, что этим рогаликам не суждено стоять 2-3 дня. Через 2-3 часа они будут съедены.

Mozarella Deviled eggs

Black Caviar Mozzarella Deviled eggs

6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons mayonnaise
1/3 cup thinly grated mozzarella cheese
2 gloves garlic, minced
Few drops of lemon juice
Sale & pepper to taste
Black Caviar, for your garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mozzarella cheese, garlic, lemon juice salt and pepper and mix well. Fill the empty egg white shells with the mixture (piping recommended!) and garnish the tops with a small bit of caviar on a tiny coffee spoon. Excellent dish for the fish buffet. Serve chilled or store covered in refrigerator for up to one day before serving



Яйца, фаршированные сыром моцарелла и украшенные черной икрой.

6 яиц, сваренных в крутую, почищенных и разрезанных пополам по длине
3 столовые ложки майонеза
1/3 чашки сыра моцареллы, натертой на мелкой терке
2 зубца чеснока, мелко натертого
Несколько капель лимонного сока
Соль и перец по вкусу
Черная икра для украшения.

Вынуть желтки из яиц и перемешать с майонезом, сыром, чесноком, лимонным соком. Добавить по вкусу соль и перец. Выложить смесь в белковые гнезда и украсить черной икрой. Держать в холодильнике до подачи на стол.

Make Latkes

How to make latkes? Interesting and traditional question. I think, we can learn something new from the posted video. Please take a look:

Red Borscht

Red Sweet-and-Sour Cabbage Borscht

It's absolutely clear, it's a 5-star dish from my mom's kitchen.

Makes 8 cups (Server 4-5)

3 medium size beets
8 cups cold water, divided
1 teaspoon salt, may be more. Depends on taste
1 medium size carrot, peeled and medium sliced
3 medium size potatoes, peeled and medium cubed
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 medium onion, chopped
1-2 tablespoon ketchup
1/2 small size head green cabbage
1/4-1/2 teaspoon sour salt
pepper by taste

1. Wrap the beets in aluminum foil and roast on a baking sheet until they are tender, about 1 hour. It can be done one day before.

2. Pour 4 cups of water in 3-quart pot and bring to boil. Add salt, carrots and potatoes. Bring to simmer over the high heat and simmer for 10-15 minutes.

3. Meanwhile, grate the beets. Heat up vegetable oil on a frying pan, add red pepper, onion, beets, and ketchup. Fry for 5-7 minutes. Mix everything very well. Pour the beets mixture from frying pan to the pot with carrots and potatoes. Add more 4 cups of water and bring to boil. Reduce the heat and simmer on a medium heat for 5-7 minutes.

4. Halve the cabbage through the core, cut out the core in half, and shred the cabbage as finely as you can. Add cabbage to the pot. Bring to a boil, add sour salt (citric acid), pepper, reduce the heat, and simmer, partially covered, about 7-10 minutes. Taste and adjust the salt.

5. Let borscht rest for several hours at room temperature before reheating and serving. Serve with sour cream. The borscht can be kept in the refrigerator, tightly covered, for a week.

Ricotta cheese mini pastries

First of all, wanting my own cooking book, I'm learning how to write recipes for the book. It's quite interesting task to be my the own editor.


Ricotta cheese mini pastries
It's quite traditional pastries using farmer's cheese. In Russian these pastries were made with farmer's cheese (tvorog). I decided to tweak the recipe and make them with ricotta cheese, because ricotta cheese is available everywhere in US and Canada. Unfortunately, farmer's cheese is not that popular as ricotta and, truly speaking, many Russian immigrants still used to make farmer's cheese (tvorog) at home. Every woman has her own way to make tvorog and results are different. If you're good in making farmer's cheese you can use it for this recipe.
For those who want to try making farmer's cheese at home, I recommend some site with recipes to follow.

Here they are:
http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html
http://cuceesprouts.com/2011/04/homemade-farmers-cheese/

Actually I found a nice recipe to make ricotta cheese at home on a blog of German Jew. Here's it is:
http://eatartword.wordpress.com/2011/11/20/milky-white-ricotta/


Make 5 dozens mini pastries
1 cup margarine, melted
1 cup ricotta cheese
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup sugar
2 tablespoons milk or water
Prepare 2 bowls: one - big one, one - medium one. In a large bowl, mix the melted margarine with the ricotta cheese and 1 egg. In a medium bowl, mix baking powder, salt and flour. Slowly add flour mixture to a big bowl. Mix to obtain an homogeneous dough. Turn out dough onto a lightly floured work surface and knead until smooth. After dough is smooth and elastic, wrap dough in plastic wrap. Put the dough into the fridge for 4-5 hours.
Preheat the oven to 350F.
Roll out the portion of dough to about 1/8" thick on a floured board. Using a cutter or a drinking glass, cut out approximately 3 inch circles. Each circle sprinkle with sugar and fold into quarters (fold in a half and fold in a half again). After removing the lacy bits of dough in between the circles, put it back in a bowl and use it up later. Re-roll your scraps until it is ALL used up! Repeat with rest of the dough.

Prepare the egg wash beating the 1 egg and mixing with water or milk. Brush with egg wash the surface of a pastry and sprinkle with sugar. Bake for 15-20 minutes.

Творожные мини-пирожные

На 60 мини пирожных
1 чашка (225 грамм) маргарина, растопленного
1 чашка (250 грамм) творога или сыра рикотты
2 яйца
1 1/2 чайных ложки разрыхлителя
1/2 чайной ложки соли
2 1/2 (300 грамм) чашки муки
2 столовые ложки воды или молока

В одной посуде смешайте маргарин, творог и 1 яйцо. В другой посудине перемешать разрыхлитель, соль и муку. Добавуть мучную смесь к сырной. Замесить не слишком крутое тесто и положить в холодильник на 4-5 часов.

Нагреть духовку до 350Ф. Разделить тесто на небольшие порции. Каждую порцию раскатать. Вырезать кружки. Каждый кружочек, посыпать сахаром и сложить пополам обсахаренной стороной внутрь. Получившейся полукруг поспать сахаром и снова сложить.
Проготовить яичную помазку. Смешать 1 яйцо с водой или молоком. Помазать пирожные и выложить на противень. Выпекать 15-20 минут. Вынуть, остудить и подавать с чаем или кофе.

Vareniki 1

Farmer's cheese pierogi (vareniki)

Make 30 medium size pierogies (vareniki)

Dough:

1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 hot boiling water
1 tablespoon corn oil

Filling:
1 1/2 cup farmer's cheese
1/3 cup flour
1/4 cup sugar
1 egg

Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. Pour boiling water and oil into the center. Work the flour into the liquids slowly. Turn out onto a lightly floured work surface and knead until smooth. Allow dough to rest under and overturned bowl for 20 minutes.
Prepare filling.Mix all ingredients in a small bowl.
Place a large soup pot with water on the stove on medium heat. Bring it to a boil while making varenike.
Divide dough in half. Roll out the portion of dough to about 1/8" thick on a floured board. Using a cutter or a drinking glass, cut out approximately 3 inch circles. Place only about 2 tsp of filling, maximum, in the center of the circle. Wet the edges of one half of the circle and bring the top half down. press well to seal the edges. After removing the lacy bits of dough in between the circles, put it back in a bowl and use it up later. Reroll your scraps until it is ALL used up! Repeat with second portion of the dough.

Drop in the varenike in batches. Let them cook until they float and then simmer for 10 minutes, the pot partially covered. Remove them with a slotted spoon and let them drain.

Some people like varenike with potatoes or mix of potatoes and cheese. I promise, to make potatoes varenike next time. I found a good and trustful recipe. I hope you will enjoy another recipe as well as mine.

Potato latkes

Potato latkes (modern way)

Makes 12 medium size latkes

4 medium potatoes
1/4 medium size onion
1 teaspoon salt
1 egg
1/2 cup flour
1/2 teaspoon baking soda

1/2 cup corn oil for frying

Peel potatoes and quarter. Place potatoes and onion in food processor and process until almost smooth. Transfer potato mixture to a bowl and stir in salt, egg, flour and baking soda. Mix well.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot. Working in batches of 4 latkes, spоon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with fork. reduce heat to moderate and cook until undersides are browned, about 3-5 minutes. Turn latkes over and cook until browned, about 3-5 minutes more. Transfer to paper towels to drain.

Дыруны.

На 12 блинчиков.

4 среднего размера картофелины
1/4 средней величины головки лука
1 чайная ложка соли
1 яйцо
1/2 чашки муки
1/2 чайной ложки соды

1/2 чашки кукурузного масла для жарки.

Почистить картофель и разрезать на четвертинки. Положить картофель и лук в кухонный комбайн и прокрутить до получения глаской массы. Вылить картофельную массу в миску и добавить соль, яйцо, муку и соду. Хорошо перемешать.

Нагреть 1/4 чашки кукурузного масла на сковороде. Выкладывать по 4 блинчика.Каждый блинчик проблизительно по 2 столовые ложки картофельной массы. Жарить блинчика на каждой стороне по 3-5 минут. Выложить блинчики на бумажные полотенца.

Quick buns

Quick buns

Makes 20 medium size buns

2 cups farmer's cheese, 1/2 cup melted butter, 2 large eggs, 3 cups all-purpose flour, 1 teaspoon salt, 3 teaspoon baking powder, 3 tablespoons sugar, 3 tablespoons milk, 5 teaspoons sesame seeds.

In a big bowl mix together farmer's cheese, eggs, sugar, and salt. Add melted butter. In another bowl mix flour and baking powder. Add flour mixture to a big bowl. Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 30 minutes.

Preheat the oven to 350F (180C). Divide the dough into 2 equal parts. Shape each part of dough into 10 balls and place on greased baking sheet to rest for 5 minutes. Lightly brush balls with milk and sprinkle each ball with 1/4 tsp sesame seeds.

Bake in preheated oven 20-25 minutes until golden brown. Let cool.

Быстрые творожные булочки

2 чашки (450грамм) творога обезжиренного,1/2 чашки (100 гр) сливочное масло, 2 яйца, 3 чашки муки, cоль 1 ч.л, 3 ч.л разрыхлителя, 3 столовых ложки cахара, 3 ст.л молока, 5 чайных ложек кунжутных семечек

Смешать в миске творог,яйца,сахар и соль.Растопить сливочное масло,остудить,чтобы оно было теплое и добавить в миску к творогу,яйцам соли и сахару.В муку добавить разрыхлитель и просеять.Добавить муку в творожную смесь и замесить тесто.Тесто на ощупь будет мягкое,но слегка липнуть к рукам.Накрыть полотенцем и оставить на 30 минут в теплом месте.

Разогреть духовку до 180 гр.Тесто разделить на 2 части.Каждую часть разделить на 10 частей и того получится 20.На слегка присыпанной мукой доске сформировать из каждой части круглые булочки.Положить их на противень выстланный бумагой для выпечки оставляя между булочками небольшое растояние.Кисточкой смазать каждую булочку сливками и посыпать кунжутом. Дать постоять ещё 5 минут.
После поставить противень в духовку и выпекать 20 минут.

Recipe from http://elena-fialka.livejournal.com/164635.html#cutid1

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.

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.

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

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

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.

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

Directions
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.

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

Preparation
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.

Zabar's Banana Bread

This recipe for those who likes really delicious piece of banana bread. It's not just a recipe, it's recipe from Zabar's blog. For many people Zabar's means a gold standard in cooking and baking. And these people is right. Zabar's deli is one of the best in US. It's a first recipe from their blog I tried and it's an instant hit. My coworkers and I really like it. Now I offer you to make really delish banana bread. Plus this recipe can be pareve.
Enjoy as much as we enjoyed.

I made 2 loaves because I want to entertain my coworkers with something new and tasty. I came out with similar recipe.

Zabar's Banana Bread (corrected version)
For 2 loaves

Ingredients
3 cups all-purpose flour
1 tsp baking soda
3 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 cup butter, softened
1 1/2 cup sugar
2 egg
1 tsp vanilla
2/3 cup strong coffee or espresso (can substitute with milk)
5 mashed ripe medium size bananas
1 cup chopped walnuts

Zabar's Banana Bread (original version).

Ingredients
2 cups white whole wheat flour or all-purpose flour
½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
½ cup butter, softened (see tip below)
2/3 cup sugar
1 egg
1 tsp vanilla
¼ tsp orange blossom water (optional)
1/3 cup strong coffee or espresso (can substitute with milk)
2-3 mashed ripe bananas (see banana tips below)
¾ cup walnuts
Preparation

Preheat oven to 350 F

1. In a medium bowl mix together the dry ingredients: flour, baking soda, baking powder and salt. I use white whole wheat flour for a little extra nutrition without having bread that seems “whole wheat-y”. Set this aside.
2. In a large bowl cream the softened butter until smooth and light. If you haven’t pre-softened your butter, here’s my trick: slice it into ½” slices and place in a microwave safe bowl and microwave it for 8 second increments. Slicing it before microwaving will soften the butter without melting it. Every microwave’s power settings are different so experiment to see what time works best for you.
3. Add the sugar and continue to mix it until it’s creamy.
4. Add the beaten egg, vanilla, orange blossom water, and espresso and mix until lemon colored and fluffy. You can use an electric mixer, but I don’t, especially for the following steps, your bread will turn out better if you mix it by hand with a wooden spoon.
5. Add the flour mixture slowly, stirring until just combined and add the mashed bananas and walnuts.
6. Transfer this to a greased 9 inch loaf pan. Smooth it to fit. Bake 50 – 60 minutes or until a toothpick comes out clean. Let it sit for 10 minutes in the pan before you transfer it to a wire rack to cool.
You can also bake this as muffins; just reduce the cooking time to around 25 minutes. It will make about 10 muffins, depending on how tall you want them to be.
A note about bananas. The perfect banana for this recipe is a very very ripe banana. It’s very yellow with a lot of brown spots on it. The more brown there is the sweeter the banana is. If you have ripe bananas on hand (but aren’t ready to bake with them) just peel them, wrap them well and freeze them. Then thaw them before adding them to your mixture.

Recipe from Zabar's Blog