January 29, 2012

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:

January 27, 2012

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

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

How to make ricotta cheese at home

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.

January 19, 2012

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

January 17, 2012

Raspberry Fan Cookies

Raspberry Fan Cookies
about 54 cookies
Prep: 1 hour
Chill: 1 to 2 hours
Bake: 8 -10 minutes
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)
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.

January 11, 2012

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.

January 10, 2012

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
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

January 07, 2012

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.

January 03, 2012

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.