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)

Chopped Liver - better than Paté!

Most people I speak to have a preference in how they like chopped liver.  Many like it chunky.  I prefer it smooth.  Some must have it on rye bread.  Others preer to spread it on crackers or matzah.  It looks fancy if put into a mold after grinding but is just as delicious (and easy) to use any bowl you have that will be attractive.  Enjoy!

Ingredients:

    2 pounds chicken livers –  see below for kashering instructions*

    1 cup rendered chicken fat  (schmaltz)

    2 cups medium-diced yellow onion (2 onions)

    1/3 cup Madeira wine

    4 extra-large eggs, hard-cooked, peeled, and chunked (so you can 'check' them)

    1/4 cup minced fresh parsley leaves

    2 teaspoons fresh thyme leaves

    2 teaspoons kosher salt

    1 teaspoon freshly ground black pepper

    Pinch cayenne pepper

    2 tablespoons chopped capers, optional (but yummy!)

Directions

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside.

Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade until coarsely chopped - which is traditional, or if you are like me, I grind the mixture until it has a smooth texture – more like a paté. Repeat with the remaining mixture.

Season to taste and serve well-chilled sprinkled with chopped capers and a sprig of herbs to decorate.

K (F)

*Important - liver MUST be kashered before use.  Chicken livers or livers of other species of fowl can be broiled whole without cutting the surface. Follow the instructions of your Rabbi or see the following link for instructions:  Kashering Chicken Livers

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)

Honey Whole Wheat Bread

Honey Whole Wheat Bread
 

3 cups warm water
1/4 cup molasses or brown sugar
1/2 cup honey
1/2 ounce yeast (1 packet)

1/2 cup oil, margarine or butter, softened
   
2 teaspoons salt   
1/2 tsp pepper
3 cups all-purpose flour   
4 1/2 cups whole wheat flour
  

In a large mixing bowl add warm water, honey, molasses or  brown sugar and stir.  Add yeast and let sit for about 5 minutes until you see it begin to look a bit frothy.  This means the yeast is working.

Add 1/2 cup oil (or margarine or butter) and stir.  Add salt, pepper (this makes it really nice) and add the white flour.  Using a spoon, a hand mixer or the dough hook on your large mixer, incorporate the ingredients together - mixing for about 3 minutes.  Only use a spoon or heavy duty mixer equipped with a bread hook from this point on. 
Now add 4-1/2  cups of whole wheat flour.  If it gets too stiff to handle with a bread hook (on a larger machine) then turn out onto a floured surface and continue kneading, by hand, for 10 minutes.  If the dough feels 'very' sticky, add a bit more flour.  It should be a medium-heavy dough.  Continue mixing with a dough hook or kneading by hand for 10 minutes total.

Oil a large bowl and turn bread dough into it.  Flip dough over, making sure all sides are oiled.  Cover with a clean tea towel or cling wrap.  Allow to rise until doubled - about 45-60 minutes.

Flatten the dough and cut into 2 or 3 pieces - depending upon how big your loaf pans are.  Mine are large so I make two extra-large loaves.



Prepare loaf pans as follows:  *If you have baking or parchment paper, cut a piece twice as large as each pan.  Crumple it a bit (or get it slightly damp) so it fits into the pan.  Using a pastry brush, brush a bit of oil on the inside of the parchment paper.  (If you are not using parchment paper, then simply oil your baking pans well.)

Flatten each piece of dough and shape into a loaf, making sure any seams are well-pressed together. 

Prepare loaf pans as follows:  *If you have baking or parchment paper, cut a piece twice as large as each pan.  Crumple it a bit (or get it slightly damp) so it fits into the pan.  Using a pastry brush, brush a bit of oil on the inside of the parchment paper.  (If you are not using parchment paper, then simply oil your baking pans well.)

Add dough to the loaf pans, cover lightly and allow to rise until double.  Depending upon the temperature of your kitchen, this should take between 45 minutes and 1-1/2 hours. 

Heat oven to 180C or 350F.  Place pans on racks so they do not touch each other directly.  Bake for approximately 35-40 minutes or until a hollow sound is heard when you tap the top of one of the loaves.  I have baked so much that I can usually smell when it is done.

Remove pans to a cooling rack.  If you have used parchment/baking paper, you can now lift the loaves out of the pans to cool on the rack.  If you have used oiled pans, wait about 5-10 minutes and invert onto cooling rack to encourage bread to come out.

*It is best, especially when baking with honey, to use parchment/baking paper as food will come out of the pans effortlessly.


Makes three loaves or two HUGE loaves
K (P) or dairy if you use butter

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)