Vegetable Tian - delicious way to use summer squash

My little granddaughter loves making the pattern of green, yellow, white and red and reciting the colours in Yiddish.


Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)

Ingredients:
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
Treif salt and pepper to taste
1 cup shredded Italian cheese

Directions:
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

K (D)

Falafel with Tzatziki Sauce

This past Shabbat we had falafel with Tzatziki sauce.  They were delicious when warm and also excellent the next day when cold.  You can use dried chick peas - rinse well, soak and cook overnight in crockpot or in a pot on the stove until tender.  I most often used canned garbanzo beans for ours.

*This can be served for pesach (Passover) if you eat Kitniyot. Use potato starch to bind together instead of flour.  During Pesach, use lettuce leaves instead of bread.  It is really delicious.  Many Vietnamese foods are wrapped in lettuce leaves when eaten and the fresh crunch is very nice.

    Ingredients For Falafel:  

    2 (15 ounce) can chickpeas (garbanzo beans), drained

    1 onion, chopped

    1/2 cup fresh parsley, roughly chopped

    1/2 cup fresh coriander/cilantro, roughly chopped

    2 - 3 cloves garlic, minced/pressed

    1 Tbsp ground cumin

    1/2 teaspoon ground turmeric

    1 teaspoon salt

    1 dash pepper

    1/8 teaspoon cayenne pepper

    Juice of one lemon

    3/4 cup wheat flour or fine matzah meal.  Potato starch or chickpea flour can also be substituted.

    2 eggs

    Oil for frying

Do you have a food processor?  Oh, you lucky people!  If so, now is the time to use it.  If you do not own one, don't worry.  People have been making falafel for centuries by mashing and chopping.  If you will be making without a food processor, warm the drained garbanzo beans and they will mash easier. 

Method:

Drain the garbanzo beans and put into your food processor.  Then add the remaining ingredients (Except for the eggs and the oil) and process until fairly smooth.  Taste and adjust seasoning BEFORE you add the egg.

Once the falafel dough tastes right, add the beaten eggs and process again.
It should be about the consistency of play-doh or peanut butter cookie dough.  If too dry, add more lemon juice or a bit of water. 

Use a 1/8 cup measuring cup or a 2 Tbsp scoop to make individual balls of falafel mix.  Press them slightly between your hands
so they are more flat than round - they will fit into the bread easier.

Place on lined baking tray and refrigerate until ready to cook.

                                          

Heat 1/2 inch vegetable oil in fry pan until hot - 350ºF/175ºC if you have a thermometer

Carefully add falafel balls to hot oil and fry until the bottom side is brown.  Using a thin spatula, fork or chopsticks, flip the falafel balls over to fry the other side until brown.  Remove from oil when cooked and place on absorbent paper to drain.

Continue frying until all are cooked.

We like to eat our falafel with flat bread, avocado, cucumber, tomato, sliced red onion and lemon slices.
Homemade tzatziki sauce is very easy to make. If you will be having the dairy sauce with these, crumbled feta is also excellent with falafel. 

If you do not want dairy, serve with lots of lemon slices. 

K (D) with tzatziki sauce or (P) with lemon slices 
*Kosher for Pesach (Passover) with adjustments at top of recipe

Tzatziki Sauce

Home made Tzatziki is quick and easy to make.  Some add mint and some add dill.  Either is good.  It is excellent with falafel and also makes a nice dip.

    For Sauce:
  
    16 oz plain yoghurt (non-fat may be used) We find Greek-Style is best as it is thicker

    1 cucumbers - peeled and finely chopped

    1 teaspoon dried dill weed or 1 tablespoon fresh, finely chopped (or mint, if that is your choice)
   
    Juice of one lemon

    1-2 cloves garlic, pressed or minced

    salt and pepper to taste

    Method:

    Mix all ingredients together.  Taste and adjust seasoning. 
    Let stand, covered, in the refrigerator for a minimum of 30 minutes.

Kosher for Pesach (Passover)

K (D)

Broccoli and Cheese Soup - Quick and Easy

Not all "cream" soups contain cream.  This one uses milk and broth  It is quick, easy and tastes rich and delicious.

Ingredients:

1/2 cup minced onion or sliced and minced leek (white parts only, well rinsed)
4 tablespoons butter (or margarine)
1/2 teaspoon salt (If you use broth cubes, OMIT the salt until you taste at the end)
1/4 teaspoon freshly ground white pepper or ground white pepper
Pinch of nutmeg
Pinch of cayenne (optional but very nice)
1 clove pressed or minced garlic
1/2 teaspoon chopped fresh thyme leaves or 1/4 tsp dried thyme leaves or 1/4 tsp Italian seasoning

4 tablespoons all-purpose flour
3 cups vegetable stock or 3 parve chicken flavoured or vegetable bouillon cubes plus 3 cups water
1 cup milk
1 (16-ounce) package frozen broccoli, thawed and some set aside*
**Optional vegetables - see below

1 cup shredded cheese - I use sharp Cheddar

Garnish with croutons and serve with bread

Method:

In a medium sized, heavy-bottomed pot, melt the 4 tablespoons butter over medium heat. Add the onions, salt if not using bouillon cubes, pepper, nutmeg and cayenne and cook, stirring, until soft. Add the garlic and thyme (or other herbs and cook, stirring, for about a minute - keep an eye on it as garlic burns easily.

Add the flour and cook, stirring constantly for a few minutes.  Slowly add the stock and the milk, stirring constantly, and bring to a boil.
Reduce the heat and simmer, stirring occasionally, until thickened, about 5 minutes.
Add the broccoli and cook, stirring, until tender, for 10 minutes.

At this point you may be able to mash the broccoli into the soup if you like it with a bit of texture.

*We also reserve some of the broccoli and add it in just before reheating the soup.

Alternatively,  puree with a hand-held immersion blender or cool and puree, in batches, in a blender or food processor and return to the pot.

If you have optional vegetables (below) add at this time.  Reheat the soup over low to medium heat

Remove from the heat and ladle the soup into bowls.
Top with the cheese and the optional croutons.

**I often will cook up some diced or shredded carrot and add the carrot in at the end, just before serving.  If you have a zucchini lying around, shred some of that up and put into the soup when you add the broccoli.  Zucchini has more moisture so you may need to add an additional tablespoon of flour for thickening

K (D)

Jalapeño Popper Dip - So Delicious!

My lovely daughter Michelle found a similar recipe and today she made this fantastic dip with her alterations.  This creative jalapeño popper dip recipe has the great spicy taste of fried jalapeño
poppers without all the extra work.  I actually think it tastes so much better than the fried jalapeño poppers. 

What is written below would be a basic recipe that anyone would enjoy - even my near 3-year old granddaughter was seen eating it out of the bowl with a spoon!  We would both like more jalapeños in ours but extras can be served on the side.

This recipe can easily be halved. 



Makes 10 Portions of Jalapeño Popper Dip
Prep Time: 10 minutes

Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

Dip:
2 (8 ounce) packages Neufchâtel cheese, room temp (lower fat cream cheese)
1 cup mayonnaise
1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
1/2 cup Parmesan cheese
2 (4 ounce) cans chopped mild green chillies (like Ortega brand) - do not drain
1 (4 ounce) can sliced jalapeños - double if you like more heat - We do!

Topping:
1 cup Panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

Preparation:

Preheat oven to 375°F/190°C

Dip:  In a food processor, add the first 6 ingredients and process until smooth. You do not
need to drain either can of peppers. Spread the dip into a lightly-greased 2-quart casserole.

Topping:  In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well.

Sprinkle crumb mixture evenly over the dip and bake in preheated oven
for about 20 minutes. You want the top to get browned and the dip to be heated through
and bubble gently on the edges.

Do not over-cook this dish or the mayonnaise with separate and you will have a grease
puddle in your dip. If this does occur, simply absorb the extra oil with a bit of paper towel.

Serve with tortilla chips.  Raw veggies such as carrot and celery sticks would be nice as well.

K (D)

Homemade English Muffins

Ingredients:
1 T. dry active yeast dissolved in 1/2 C. tepid water
2 T. instant mashed potatoes softened in 1/2 C. boiling water
1 C. cold milk/milk substitute, plus driblets of water, if needed
2 1/2 C. flour baking flour 3-quart mixing bowl

*To be added after first rise:
1 1/2 t. salt dissolved in 3 T. tepid water

2 to 3 T. butter/margarine/oil, (softened if using butter or margarine)

Method:Into the instant potatoes, beat the cold milk/milk substitute and stir it along with the dissolved yeast into the flour.
Beat vigorously for a minute or so with a wooden spoon to make a smooth, loose thick batter, heavier than the usual pancake batter, but not at all like conventional bread dough. (Beat in driblets of water if batter is stiff rather than loose)

Cover with plastic wrap and let rise, preferably at room temperature until batter has risen and large bubbles appear in the surface (usually about 1 1/2 hours, depending upon the temperature of the room).

Stir the batter down, then beat in the salt and water, beating vigorously for a minute. Cover and let rise until bubbles again appear in the surface-- about 1 hour (or overnight!) at room temperature.

Brush insides of English muffin rings (or tuna cans about 3" in diameter with tops and bottoms removed) generously with butter/oil.

Butter/oil surface of griddle or frying pan lightly and set over moderate heat. When drops of water placed on the pan surface begin to dance, the heat is about right.

Spoon or scoop batter into the ring--batter should be about 3/8" thick. Cook the muffins slowly on one side until bubbles pierce through the top surface and until almost the entire top changes from a wet ivory white to a dryish gray colour; this will take 6 to 8 minutes or more, depending on the heat (regulate heat so that the bottoms of the muffins do not colour more than a medium or pale brown).

Turn the muffin rings over on the griddle and lift the ring away from the muffin. Continue cooking the second side until lightly browned and dry (probably less than 1 minute).

Cool the muffins on a rack. Once cool, split in half horizontally with a table fork.

Toast under your broiler as these fresh ones are moister than the ones from the supermarket or bakery.

The batter can be mixed up the evening before use and the muffins can then be baked in the morning.
K (D) or (P)

Homemade Ricotta Cheese! Fresh, Easy and Fun!

Ingredients:
    1 quart whole milk (950ml)
    1/2 cup heavy cream (120ml)
    1/2 teaspoon salt
    3 tablespoons fresh lemon juice

Method:
Line a large sieve with a double layer of cheesecloth and place the sieve over a large bowl.  Set this aside for later.

Slowly heat milk, cream, and salt in a 6-quart heavy pot over moderate heat, stirring often to prevent scorching. 
If you have a milk thermometer - the temperature should reach 190F/88C. 

Add lemon juice, then reduce heat to low and simmer, stirring constantly but gently, until the mixture curdles. 
This should take about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour for a firmer cheese.  For a softer ricotta, check it after about 1/2 an hour. 

After discarding the liquid that has drained into the bowl, pack the ricotta in a well covered container. 
 Ensure it stays covered as it will pick up a slight taste of onion or any other strong-flavoured foods that may be in your refrigerator.

Fresh ricotta should keep for about 2 days.

Yield:  Approximately 1 cup of ricotta cheese.  This recipe can be doubled.

K (D)

I like to make small toasts from leftover french bread or challah - brush each piece with garlic infused olive oil and toast in the oven until fairly dry.   Allow guests to spread them with choices of fresh ricotta, basil pesto and a few sun-dried tomatoes.  Easy and delicious appetiser!

Traditional Pumpkin Pie - Especially for Anna - Also can be used to make Sweet Potato Pie

Ingredients:

    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs (or equal amount of egg substitute)
    15 oz (450 ml) canned pumpkin or 2 cups mashed/pureed sweet potato
    1 can (12 oz/375ml) Evaporated Milk (NOT condensed milk) or use a Milk Substitute (Soy, Oat, etc.)
    1 unbaked 9-inch (23cm/4-cup volume) deep-dish pie shell **
    Whipped cream or non-dairy whipped topping (optional)

 Method:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and   sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F/ 220° C oven for 15 minutes. Reduce temperature to 350° F/ 175° C.  Bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate. Top with whipped cream/Non-Dairy whipped topping before serving.

** I normally pre-bake the crust for about 10 minutes, then cool on a rack, before adding pumpkin mixture.  This ensures that the crust will not be soggy.

K (D) or pareve if milk substitute is used

Parmesean-Crusted Barramundi with Lemon Butter Sauce

This recipe is a quick and delicious way to enjoy Barramundi or other mild fish fillets**



4 - 175 gm Barramundi fillets, lightly floured
2 eggs whisked with 1 Tbsp milk (or water) to make an egg wash.
1 Cup bread crumbs
1/2 Cup Parmesean cheese, grated
3 Tbsp fresh parsley, finely chopped
Salt and cracked pepper - to taste
Oil for frying

Lemon Butter Sauce - see link below
Capers - optional

In a flat bottomed bowl, combine bread crumbs, grated Parmesean cheese, chopped parsley, salt and pepper

In another bowl, whisk egg and milk together

Heat a pan of oil - about 1/2 inch deep - on medium-high

Dredge washed Barramundi fillets in flour, then dip into egg mixture and then coat evenly in bread crumb/parmesean mixture.

Carefully slide fillets into hot oil and cook until the bottom side is turning brown - timing depends on how thick your fillets are.  Carefully turn with a spatula and cook on the other side until golden brown.

When plating up - drizzle Lemon-Butter sauce over fish and scatter capers over, if desired.
Serve with rice and a green vegetable.

This recipe will serve 3-4 people.

In the photo the fish is served with Mizrahi Rice.  Jasmine or Basmati rice would be nice as well.

Lemon Butter Sauce recipe here

** Kosher Fish List

Notes:  I rinsed off the fish and put all the ingredients into each bowl.  I then got the rice going and the first part of the lemon butter sauce ready while the oil in the pan was heating.  By the time the oil was hot and the fish was halfway cooked, the rice and vegetable was ready and I only needed to finish the sauce.  This entire meal took me between 30 and 45 minutes from start to finish.

If someone in your household has an allergy to gluten, potato flour would work as a nice substitute for the bread crumbs.  Use cornstarch/cornflour instead of wheat flour in first step.

I have not tried to make this recipe under the broiler/grill in my oven.  If you try this method instead of frying I would enjoy your feedback.  Thanks!

Strawberry Crepes!

 Easy and delicious, any fruit can be used to make fancy-looking crepes!


Makes about 8 crepes - depending on size of pan used


Ingredients

Batter:
    2 eggs
    1/2 cup milk
    1/2 cup water
    1 cup all-purpose flour
    1/4 teaspoon salt
    2 tablespoons butter, melted
    extra butter for pan

Filling:
    1 container fresh strawberries – Sliced and a few mashed up - see below (or alternative fruit)
    1 cup Cream (or just use the whipped cream in the can)
    2 Tbsp sugar
    1 Tsp vanilla
    Powdered sugar, if desired.

Method

In a large mixing bowl, whisk together the eggs, milk and water. Gradually add in the flour , stirring to combine. Add the salt and butter; whisk until smooth.  Batter will be thin.  I personally like to allow the batter to sit for a while at this point but it is not entirely necessary. 

Heat a small non-stick pan with a little butter (or margarine) on medium heat. Pour 1/4 cup of batter into the centre of the pan, tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.

Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden.
Cook the other side for about 15 seconds and then slide out onto a plate.  This second side should not have much colour but should appear only slightly glossy. 

Place on a paper-towel lined plate while you cook the remaining crepes.
  
 Assemble crepes on individual plates in this way:
 Spoon one Tbsp mashed strawberries followed by sliced strawberries down centre of crepe.
 Top strawberries with whipped cream (with a bag or spoon)  Do not overfill as the crepe will tear.
 Roll each crepe, burrito-style, as in the photo above. 
 Sprinkle a bit of powdered sugar and a few strawberry pieces on the top as it looks really nice.


This recipe can easily be made non-dairy by substituting non-dairy cream and using margarine.  Sugar can also be omitted or a sugar alternative can be used. 
Other fruit can also be used.  Try apricot jam with sliced peaches and substitute the vanilla extract with almond extract - really nice.
Raspberries, blueberries, passion-fruit, or nearly any fruit you enjoy can be used.

K (d) unless substituting with non-dairy (p) ingredients

Pavlova - Dreamy, Delicious. Perfect for Shavuot and Kosher for Passover!!!

 I like it with berries - The fruit in the recipe will make the one below.

Ingredients:
 If you are using this recipe for Passover, ensure all ingredients are labelled Kosher for Passover                                                                                                                                                                                                                                                                                                        Meringue:
    6  eggs, checked and separated - You will be using the whites only for this recipe.
    1 1/4 cups (270g) caster/granulated sugar
    1 tsp white vinegar

Filling:
    1/2 tsp vanilla extract
    300ml/11-12 oz Pure whipping cream
    2 tbs icing sugar, sifted - ensure this is pure powdered sugar and is marked Kosher for Passover!

Fruit:
I prefer a combination of berries and peaches on my Pavlova.  However, tastes vary.  Use what is in season and looks pretty.

    Fine zest and juice of 2 limes
    2 Lady finger bananas, thinly sliced diagonally
    3 golden kiwifruit, peeled, thinly sliced
    2 starfruit, thinly sliced
    Pulp of 2-3 passionfruit

Method:

Preheat oven to 120°C/250°F. Line an oven tray with foil. Next, line it with baking paper.  Brush baking paper with melted butter or margarine. Mark a 24cm/9 inch-diameter circle on baking paper.

In order for the egg whites to whip, all equipment must be spotless and free of any grease.  Wash everything in hot soapy water, dry, and then proceed.  When separating the eggs, if any yolk gets into the white of the egg, use a clean eggshell to scoop it out.  This is an important trick for whipping meringue.

 Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add vinegar and vanilla and whisk until just combined.

Cone made from parchment paper

 Spoon meringue onto the foil, using the marked circle as a guide.  I find using  a rolled piece of baking paper, made into a cone works best for me.  That way the meringue goes on lightly and evenly - more control this way.
 
Smooth sides and top of pavlova meringue. Use a small spatula to forms little peaks around edge of pavlova. What you will have will appear to be a 24cm/9-inch dish made out of meringue.  If you are worried that your pavlova will cave in, then you *can* make it in a springform pan - as long as it is very clean and lined with a sleeve of parchment paper.  But really - this dessert is spectacular no matter how your base looks.

Bake in oven for 1-1/2 hours or until pavlova meringue is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

Use an electric mixer to beat the cream and powdered sugar in a medium bowl until firm peaks form.  Refrigerate until just before serving.

Spoon cream into and on the top of pavlova.  Add your choice of fruit to the top of the pavlova in a decorative way.  Or, use the fruit guide above in the manner below:

Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. This will keep the bananas from turning brown.
Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime zest.

Serves 6-8 for dessert
K (D) Kosher for Passover

If you know of a non-dairy whipped topping that is marked Kosher for Passover, this dessert can also be Parve/Pareve
            
                                    Pavlova below was made using a spring-form pan lined with parchment paper

Lemon Butter Sauce ~ good for fish or veggies!

This delicious sauce only takes 3 -4 minutes to make.  If you are making it for Shabbat, make this last.  You can set it aside on a blech until serving time. It is a thin sauce - not at all thick like hollandaise so a little goes a long way.  Still, I normally double this recipe.

Ingredients: 

2 Tbs fresh lemon juice
3 Tbs dry white vermouth OR Cheap dry white wine (my daughter figured this out!)
Salt and white pepper
1 stick (115 g) chilled butter cut in to 12 fingertip-size pieces

Instructions:

In a small saucepan, slowly boil the lemon juice, vermouth, and ¼ tablespoon of salt. Boil down to about 1 tablespoon. A piece or two at a time, beat in the chilled pieces of butter, adding another piece or two just as the previous pieces just have melted, so that the sauce remains ivory colored, rather than looking like melted butter.

Keep warm until serving time. 

A little goes a long way - but I normally double the recipe as it is just so yummy spooned over vegetables and fish.  In the photo below, I served the Lemon Butter Sauce with salmon and asparagus. Often, I will toss on a few capers as they are so delicious.

Easy Alfredo Sauce

 

Use a package of kosher cream cheese - put this in a milchig pan.

Pour some milk over it and grate heaps of parmesean cheese over it. Turn this on low. 

Chop up some parsley and chuck most of it in (save some for teh pretty!) 

Add one pressed clove of garlic.

Now, for added taste, use a bit of salt, pepper, a bit of cayenne and especially some nutmeg or allspice to give it that unique flavour. Let it all blend together over low heat until everything is melted and creamy. If it gets too thick, add some more milk.

I use the 1/3 less fat variety of cream cheese but I don't think it makes much difference.  Simply do one more push up the next day.  Or take the stairs.

Sometimes I will separate out some of the sauce and mix in a tablespoon or so of pesto. Very nice.

Serve with fettuccine pasta (or whatever you have in the house)  Oh, and bread.  And wine.

I will clean up this recipe a bit another day ~ I am currently finishing up the last of the leftover wine from Shabbat...as one does.

Green Goddess Dressing

This home-made salad dressing DOES NOT taste a bit like anything you can buy in a shop.  It is fantastic on a mixed green salad but if you are also having fish, it makes a good sauce for this as well.  For some reason, I find it goes really well with fish. Try a dollup of this on top of fresh grilled or pan-fried salmon.  You will be surprised.

I use a magic bullet.  You can also use a food processor or blender or even mix it in a bowl.  Let it stand in the refrigerator for a few hours at least.

Ingredients:

1 3/4 cup Mayonnaise - I use Best Foods or Hellmans as it is a kosher brand.  Any non-sweet mayo will do
1/4    cup sour cream (or non-dairy sour cream substitute)
3-6    Anchovy fillets, mashed or put through a garlic press (this is how I do it)
1-2    cloves garlic, put through a garlic press or minced and mashed
3       Tablespoons minced fresh tarragon leaves (or 1-1/2 dried tarragon soaked in a bit of vinegar)
2       Tablespoons minced fresh chives or spring onions (scallions)
1       Tablespoon finely chopped fresh parsley
1/8    cup vinegar (red wine)


Method:

Combine all ingredients in a jar (or magic bullet, food processor or blender) and mix thoroughly.  Should stay fresh for and delicious for several days if covered well and stored in the refrigerator.

Makes 2 Cups - this recipe can be halved. 

k (D) or Pareve if you can find a suitable non-dairy sour cream substitute

Chocolate Mousse Pie

Most chocolate mousse recipes contain raw egg.  This recipe contains no egg at all.  It is easy, fail-proof if you follow the easy directions, and will feed many as it is very rich.  Enjoy!
 

Crust

    21 chocolate cookies such as chocolate graham cracker-type cookies

    1/4 cup (1/2 stick) unsalted butter, (or margarine) cut into pieces, room temperature

Mousse

    12 ounces dark chili chocolate or semisweet chocolate, finely chopped

    1 teaspoon vanilla extract or use half tsp. vanilla extract and half tsp. almond extract

    Pinch of salt

    3 3/4 cups chilled whipping cream – Divided.

    1/4 cup sugar

Garnish

    Chocolate shavings (optional) but really, very pretty!
    Mint leaves, washed and dried
    Assorted berries

Preparation:

For Crust:

Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with baking paper (parchment paper) and then butter or oil lightly. Finely grind cookies in processor or put them in a plastic bag and beat them to small crumbs with a rolling pin or wine bottle. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Combine chocolate, vanilla/almond extract and salt in processor or blender.

Bring 1 cup cream to boil in heavy small saucepan. With processor running,  gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings, mint leaves and optional fruit.

Serving:

Remove pie from refrigerator and using a thin knife, run this around the edges of the spring form pan and crust.  Gently unlock the hinged side and removed the spring form pan.  Using a cake knife, dipped in hot water, cut the chocolate mousse pie and remove using a cake server - decorate plated pieces with remaining whipped cream and optional garnish. (Don't forget you have parchment paper under the bottom crust!)

K (D)

Spinach Salad in Parmesean Frico Cups

This is a both a pretty and a delicious salad - refreshing and very easy to serve.  Kids especially love it as they enjoy the parmesean cups being part of the salad as well as the little salad bowl.  The salad dressing can be made early in the morning and taken out about 10 minutes before serving as the olive oil will partially solidify in the refrigerator.

You can make the parmesean frico cups the day before if you have a cool, dry place in which to keep them so they do not pick up moisture.

The toasted nuts add a wonderful dimension to the salad.  If you are not a nut eater, then fried chinese-style noodles can be used and are quite good as well.  Tiny homemade croutons can be added if you have some leftover bread.  Be sure and make them small so the size will be in proportion to the little salads.

Ingredients
For the Parmesan Frico Cups:

• 1 1/2 cups grated Parmesan 

For the Citrus Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
•  One small clove of garlic,crushed (optional - but wonderful!)

For the Spinach Salad:

• 6 ounces baby English spinach leaves (about 6 cups)
• 1 orange, cut into segments (I use fresh mandarins)
• 1/3 cup sliced almonds, toasted ( I use toasted pecans - walnuts are nice too)
• 1/2 red onion, thinly sliced (the flatter-shaped red onion 'seem' milder and I use these)

 

• Special equipment: a silpat mat, a muffin tin, and a small drinking glass
• (I hear that some less-expensive silicone baking mats work well - I have not tried this)

Directions

Preheat the oven to 375 degrees F.

For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter.  Bake for 8 to 10 minutes, until golden and bubbly. Watch carefully as they can go from perfect to a bit too brown quickly.

Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend. Taste.  If you think it needs a bit more honey or salt or even a few drops of balsamic vinegar, now is the time to adjust the dressing to your taste.  Refrigerate until 10 minutes before ready to use.

For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

Kosher for Pesach if ingredients are chosen with care. (omit croutons, fried noodles, etc)

K (D)

Spinach Feta Tomato Quiche

Spinach Feta Tomato Quiche

I use Feta cheese in this recipe.  It truly makes it special.  If you choose not to use the Feta cheese, you may need to add a bit more salt to the egg/spinach mixture.

Crust


Use frozen shortcrust pastry or make the following to fit a 9" pie plate or removable bottomed quiche pan:

1       cup all-purpose flour
1/2     teaspoon salt
1/3    cup plus 2 tablespoons vegetable shortening or butter
2       to 3 tablespoons (60-90ml) cold water

Mix flour with salt.  Cut shortening into flour mixture until the shortening is about the size of small peas.  Do not over-work this important part - you want flaky crust.Add cold water and stir with a fork.  If the dough is too dry and does not stick together, then add a few more drops of water.  Wrap in plastic and chill while making quiche mixture

Quiche

2 tsp olive oil
1/8 cup brown shallot peeled and minced (or use regular onion)
1 clove of garlic, crushed or pressed
2 cups fresh spinach, washed and chopped or 1 cup frozen, chopped spinach
Important - if using frozen, chopped spinach, thaw, drain and squeeze out any excess water!

3 large eggs, beaten
1-1/4 cup evaporated (NOT condensed) milk (1/2-1/2 may be used if you have that on hand)
1/2 cup mozarella cheese, grated
A bit of parmesean if you have some - maybe 1/8 cup or so

1/3 cup feta cheese, cut in small cubes
1 ripe tomato, sliced or some cherry tomatoes, halved

Pre-heat oven to 350F/200C  Roll out pastry and lay in it the pan.  Decoratively crimp edges.
Prick a few holes in it with a fork and pre-bake for about 5 minutes.  Cool on a rack.

In a sauté pan over medium high heat, add olive oil, shallots and then garlic and sauté for a minute or two.  Add spinach all at once.  Sauté until fresh spinach is wilted and cooked.  Toss with a bit of salt and cracked pepper.  Set aside.

In a mixing bowl, beat eggs with whisk or fork until well combined.  Add evaporated milk and whisk together.  Add mozarella cheese, parmesean cheese and then mix in the sautéed spinach.  Stir together gently with a spoon.Pour this mixture into half-baked crust.  Top with cubes of feta. 
Decoratively arrange tomato slices (or cherry tomato halves, cut side up) onto top of quiche.

Bake for 20-25 minutes or until done.  Let cool on a rack for a few minutes before cutting into wedges.  

Along with a salad, this will serve 4 people.  Delicious when leftover, especially when eaten cold.
Enjoy!

K (D)

Old Fashioned Homemade Chocolate Pudding

When you absolutely, positive, NEED chocolate NOW!
This is a cornstarch (cornflour) based chocolate pudding.

Serves:  um....4?

• 1/2 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 3/4 cups milk
• 1  tablespoon margarine or butter
• 1 teaspoon vanilla extract (sometimes I use half almond extract and half vanilla extract)

Directions

1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

 K (D)
Notes -  This is a quick and easy dessert and a favourite of children.  You may use a non-flavoured milk substitute.  Always use the best cocoa you can buy!  Use non-wheaten cornstarch/cornflour  Enjoy!  Can also omit the cocoa and make this plain vanilla - but I have no idea why anyone would want to do that :)

Chili Relleno Cassarole - Great for Shavuot and Kosher for Passover!

This recipe fits in a 13x9x2" pan.  It is easily halved but makes for fantastic leftovers - hot or cold.

Ingredients:
4-4oz cans of whole Ortega Chiles, seeds and tough veins removed
2 Cups grated Monterey Jack Cheese
2 Cups grated Cheddar Cheese
4 eggs
12 oz. can evaporated milk

Chopped fresh tomatoes (olives, cilantro, salsa, sour cream or other garnish that you enjoy)

Directions:

Pre-heat oven to 400 degrees

In a 13 x 9 x 2" pan, layer 2 cans of the chiles, covering the bottom of the pan. Sprinkle half of the cheddar and half of the Monterey Jack cheese on top - see photo just above this section.

Layer the rest of the chiles on top. Add the rest of the cheddar cheese.

Beat the eggs and milk together.  Pour over the chili/cheese mixture.

Bake at 400 degrees for 30 - 45 minutes or until the egg/milk mixture is no longer runny.  The top should be a bit brown.

Top with chopped fresh tomatoes, olives, cilantro, sour cream, as desired.

Serve with rice and beans.  Chips and guacamole are a nice accompaniment, as well. 

Kosher(D)
Kosher for Pesach (Passover)  - check all labels to make sure the ingredients are Kosher for Pesach