Persian Rice Pilaf

Persian Layered Pilaf

8 cup to 10 water
1 Tbs salt
3 cup basmati rice
1 Tbs olive oil
A- Onion-Garlic-Saffron
1 Tbs olive oil
1 1/2 cup onions… minced
1/2 tsp salt
1 Tbs garlic… minced
3 sprigs saffron thread (dissolve in hot water)
4 each scallions, thinly sliced
3 Tbs parsley… minced
B- Carrot-Cumin
1 Tbs olive oil
1 tsp garlic… minced
1 tsp cumin
3 cup (4 carrots/3cups) carrots… grated
1/2 tsp salt
2 Tbs to 3 orange juice… as needed
1/4 cup Golden Raisins
black pepper
C- Beet
1 Tbs olive oil
1 Tbs garlic… minced
3 small beets, whole… cooked until tender, peel/mince
1/2 tsp salt
2 Tbs dill, fresh… minced
2 Tbs raspberry vinegar
1 Tbs honey
black pepper

1. Preheat the oven to 350*. Put the water and salt in a large saucepan and bring to a rolling boil.

2. Meanwhile, place the rice in a strainer and rinse several times under cold running water.

3. Add the rice to the boiling water and let it boil rapidly, 10 min for white, 30 for brown; until just tender to the bite (almost done). Drain in a colander over the sink, and rinse with warm running water.

4. Brush the oil on a sheet pan and spread out the rice in an even layer. Tightly cover with foil, and bake until the rice is done to your liking. 10-15 minutes for white rice; 20-25 for brown.

5. Divide into three and add special ingredients to each part.

6. A: Heat the olive oil in a skillet. Add the onion and salt, and cook over high heat for about 5 minutes. Lower the heat, add the garlic and dissolved saffron, and cook for about 5 minutes longer over low heat. Remove from heat and stir in the scallions and parsley.

7. B: Heat the olive oil. Add the garlic, and saute for about 10 seconds over low heat. Add the cumin, carrots and salt, and cook for another 8 to 10 minutes, or until the carrots are tender. If it appears to be sticking, add up to 3 Tbsp of orange juice or water. Remove from heat, and stir in the raisins and black pepper.

8. C: Heat the olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds (Don't let it turn color, or it will become bitter.) Add teh beets and salt, and saute for about 5 minutes longer. Remove from heat, stir in remaining ingredients.

Yield: 9 cups cooked

Source
Source: Mollie Katzen's Vegetable Heaven

Sicilian Hummus

An unusual Hummus that was delicious!

Sicilian hummus (ceci alla Sicillia)

38 ounces chickpeas, rinsed and drained (2 cans)
2 teaspoons garlic juice
10 each sage leaves, fresh, cut with scissors
8 each saffron threads
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon, ground
1/2 teaspoon thyme, dried
1/4 cup olive oil
2 Tablespoons lemon juice
1/4 cup orange juice
Smooth orange hummus (below)

1. Toss chickpeas with garlic juice and set aside.

2. Combine sage, saffron, salt, sugar, pepper flakes, turmeric, cinnamon and thyme in a small bowl and crush between your fingers to blend. Saute mixture in oil in a skillet over medium heat until fragrant, about 3 minutes.

3. Add reserved beans and toss to coat in oil. Cook for 6 to 8 minutes.

4. Remove from heat and deglaze with lemon juice to make a sauce.

5. Scrape into a wide mixing bowl and add orange jice. Coarsely crush with a potato masher, then fold in orange hummus and serve.

Yield: 12 servings



Smooth Orange Hummus

1/4 cup sesame seeds, toasted
6 cloves garlic
1/2 ea orange, seeded, peel and pith intact
1/4 cup lemon juice
2 teaspoons sea salt
3/4 cup olive oil
19 ounces garbanzo beans, drained and rinsed (1 can)

Yield: 36 ounces

Source
Author: Chef/Partner Stephen Lanzalotta, Slab, Portland, Me.
Source: Plate Magazine

Poppy Seed Crazy Cake (pareve)

Again, the LA Times. Note: This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.

1 1/2 cup unbleached flour
1 cup sugar
1 1/2 tsp baking powder
1/4 cup poppy seeds
2 tsp lemon juice, fresh
1 tsp Cider Vinegar
1 1/2 tsp almond extract
1/4 cup canola oil
2 Tablespoons canola oil
1 cup water… BOILING
Fruit glaze
1/4 cup apricot jam
1/2 tsp lemon juice
1 Tbs water

1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar and baking powder. Stir in the poppy seeds. Use the handle of a wooden spoon to make three holes in the mixture. Put lemon juice and vinegar in one hole, almond extract in the second and the canola oil in the third. Pour the heated water over everything. Stir with the wooden spoon until the mixture is smooth.

2. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.

3. Cool the cake, then brush with a fruit glaze or sprinkle with powdered sugar.

4. Glaze: In a small saucepan over low heat, combine the jam, lemon juice and water. Cook, stirring frequently until the jam melts, about 3 minutes. Remove from heat to a small bowl. Refrigerate, covered, for up to 1 week.

Servings: 9

Cooking Times
Preparation Time: 50 minutes

Nutrition Facts
Serving size: 1/9 of a recipe (3.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Shirley's crazy cake with cream cheese frosting

I believe this came from the LA Times. I needed a non-dairy dessert for my 'kosher' theme. This worked well and is a science experiment as well. The recipe works best with a higher-protein all-purpose flour, such as King Arthur brand. 

1 1/2 cup unbleached flour
1 cup sugar
1/2 cup NOT dutch process cocoa powder, unsweetened
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp Cider Vinegar
2 tsp vanilla extract
1/2 cup canola oil
1 cup cold coffee
Simple Cream Cheese Frosting
8 oz cream cheese
1/2 cup powdered sugar
2 Tbs heavy cream… up to 4T
1 tsp vanilla extract

1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar, cocoa, baking powder and salt. Smooth out the powder. Then, using the handle of a wooden spoon, poke two small holes and one large hole in the dry ingredients. Put the vinegar in one small hole and the vanilla in the other. Pour the oil into the large hole. (It will overflow, not a problem.)

2. Pour the cold water or coffee all over the top. Then use the wooden spoon and stir well to blend all of the ingredients together until smooth.

3. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

4. When the cake is completely cool, top with your favorite icing or sprinkle on powdered sugar. It is also nice with berries and whipped cream or ice cream. (Or you can skip any topping and instead add three-fourths cup of chocolate chips as you stir the mixture. There are vegan and nondairy chocolate chips available at Whole Foods and Trader Joe's.)

5. Simple cream cheese frosting

6. On a low speed of an electric mixer, beat the cream cheese and sugar until soft. Beat in 2 tablespoons of the cream and then the vanilla. If the frosting is too thick, add more cream, 1 tablespoon at a time, until it is the right consistency for spreading.

7. Wait until the cake is completely cool before frosting and then store it in the refrigerator.

Servings: 9

Cooking Times
Total Time: 40 minutes

Kung Pao Lettuce Cups

6 medium carrots peeled and diced
3 each celery stalk diced
5 ounces water chestnuts, sliced
4 ea scallions, sliced thin crosswise
1/2 bunch cilantro leaves and stems, coarsely chopped
3/4 pound tofu, cut in small cubes
1/2 cup seasoned rice vinegar
salt, pepper, red pepper flakes to taste
1 teaspoon chili sauce
6 each lettuce leaves
1 cup frozen baby peas
2/3 cup peanuts, lightly toasted
Optional Garnishes
1 handful snow peas, trimmed and cut in diagonal strips
Green onion wonton strips

1. In a medium size bowl, combine the carrots, celery, water chestnuts, scallions, cilantro, tofu, chili paste and seasoned rice vinegar. Mix well, and add salt, pepper, and red pepper flakes to taste.

2. Arrange the lettuce leaves like small bowls on a serving platter or on individual plates, and divide the salad evenly among the lettuce cups. Top with a scattering of green peas and peanuts and, if they're available some sliced snow peas. Can be served with Green Onion Wonton Strips

Servings: 6

MUSTARD AND ROASTED GARLIC VINAIGRETTE

1      head  garlic (about 2 1/2 ounces) 1/2  tsp     olive oil 1/4  cup     olive oil 1/2  tsp     table salt 1      Tbsp  balsamic vinegar

2      tsp     Dijon mustard 1/2  tsp     minced fresh thyme leaves 1/8  tsp     ground black pepper 2      Tbsp  water (hot from tap)

   

1  Adjust oven rack to middle position and heat oven to 400 degrees. Remove outer papery skins from head of garlic; cut 1/2 inch off top to expose most cloves. Place garlic head cut-side up in center of 8-inch-long piece of foil; drizzle cut surface with 1/2 teaspoon olive oil and 1/2 teaspoon salt. Gather corners of foil and twist to seal. Roast garlic until cloves are soft and golden, about 45 minutes. When cool enough to handle, squeeze cloves from skins into small nonreactive bowl; using a fork, mash garlic to paste.

2  Add remaining 1/4 cup olive oil, remaining 1/4 teaspoon salt, vinegar, mustard, thyme, pepper, and water to bowl with garlic; whisk until blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)

Servings: 4

Yield: 1/2 cup

Eggplant Strata

1         pinch        oil for sautéing 1         pound       ricotta cheese 1         cup           Parmesan cheese freshly grated 1         teaspoon   salt 1/2     teaspoon   black pepper 1         pinch        cayenne pepper 1 1/2  cups          scallions, finely minced

2  Tablespoons  fresh rosemary, minced 1   recipe            Roasted tomato-garlic sauce 2  pounds           eggplant, thin slices, round or lengthwise 1   pound             zucchini thinly sliced 3  medium          bell pepper, roasted, peeled, wide strips 1   pound             smoked mozzarella cheese, thinly sliced

1   Preheat the oven to 350*. Lightly oil a 9x13-inch pan.

2  In a medium-sized bowl, combine the ricotta, parmesan or pecorino, slat, pepper, cayenne, scallions, and rosemary, and mix well.

3  Spread a double layer of eggplant slices in the bottom of the prepared pan, followed by a single layer of zucchini. Spoon on half the ricotta mixture in small mounds, then lay half the roasted pepper strips on top. Cover the peppers with half the smoked mozzarella slices, and ladle on half the Roasted tomato-garlic sauce.

4  Spread a single layer of eggplant on top of the sauce, then repeat all the other layers, ending with the remaining sauce on top of the mozzarella. Bake uncovered for 1 1/2 hours. (Cover lightly with foil if the top becomes too brown).

5  Remove the pan from the oven, and let it sit for at least 15 minutes before serving. Cut into squares and serve hot, warm, or at room temperature.

Servings: 10

Yield: 9x13 pan

Applesauce Cake

Applesauce Cake (10 servings)

6         oz    all purpose-flour 5 5/8   oz    sugar 1/2      oz    nonfat dry milk powder 3/8      oz    baking powder 3/8      tsp  salt 3/8      tsp  ground cloves 5/8      tsp  ground cinnamon 2 7/8   oz    fresh whole eggs 5/8      tsp  vanilla

2 3/8   tsp  water 1 5/8   oz    shortening 1          oz    shortening 4 7/8   oz    apple sauce 5/8      oz    apple sauce Optional 3 1/4   oz    raisins 1 5/8   oz    chopped walnuts

1   Blend flour, sugar, dry milk, baking powder, salt, cloves, and cinnamon in mixer for 1 minute on low speed.

2  Combine eggs, vanilla, and water. Add shortening and liquid mixture to dry ingredients. Blend for 30 seconds on low speed. Beat for 6 minutes on medium speed.

3  Add applesauce. Blend for 30 seconds on low speed. Beat for 3 minutes on medium speed. Add raisins (optional) and nuts (optional). Blend for 1 minute on low speed.

4  Pour  batter into pan (9x13) which has been lightly coated with pan release spray and dusted with flour.

5  Bake until lightly browned in conventional oven at 375°F for 25 minutes (?)

6  Cool. If desired, dust lightly with powdered sugar.

Servings: 10

Yield: 9x13 pan

Feta & Spring onion Bouikos

by: Itamar Srulovich and Sarit Packer

Bouikos are little cheese buns from the Balkans. We have had them in our mezze selection almost since day one. They are lovely at room temperature but once you’ve tried them fresh from the oven, you’ll be hooked. Makes 12 small buns or six large ones.

3.5 ounces cold butter 3 ounces mature Cheddar cheese 3 ounces feta 7 ounces AP flour pinch salt 4 fl oz sour cream ½ tsp nigella seeds 4 spring onions, chopped (or 2 tbs chopped chives) Milk to glaze (optional)

1 There are two key factors in getting the best texture here: use cold ingredients and work them as little as possible. Cut your cold butter into small cubes the size of playing dice. Grate the Cheddar cheese and crumble the feta, then combine all the ingredients straightaway. You can use a mixer with a paddle attachment or your hands. Work the mixture until it just combines; lumps of butter and cheese are exactly what you want in this dough – when you bake it, they will melt and ooze and be so tasty. 2 ● Place the dough on a lightly floured surface and pat it down to a rough rectangle about two to three centimetres thick (roughly the same height as the first joint of your thumb). I traditionally cut it into triangles like this – flour the blade of your knife, cut the dough in half lengthways, slice across three times to divide it into six squares, then cut each of these from corner to corner to give you 12 small triangles. You can also make squares, rounds or rectangles (if you choose to go with rounds, you will need to re-form the offcuts by pushing them together and patting down, so that you use up all the dough). If you want to freeze any for future use, now is the time – just thaw at room temperature for 30 to 60 minutes before baking. 3 ● Preheat your oven to 425F. You can brush the top of the buns with a little milk if you want them to be shiny, but it isn’t vital for the flavour. Bake on a lined baking tray on the upper-middle shelf of the oven for 10 minutes. Open the oven and carefully turn the tray round, then reduce the temperature to 400F and bake for a further six to eight minutes until they are golden. 4 ● You can eat these straightaway, or you can cool them on the tray. They are best eaten the same day.

Servings: 12 Yield: 24 small or 12 large

Nutrition Facts Serving size: 1/12 of a recipe (2.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.