2011 Recipe Exchange big - Scarsdale Public Schools

A Bite of Edgewood
Recipe Exchange
by the
Multi-Cultural Committee
of the
Edgewood PTA
November 16, 2011
Measurement Equivalents
Cup
Fluid Ounce
Tablespoon
Teaspoon
Milliliter
(c)
(fl oz.)
(Tbsp.)
(tsp.)
(ml)
1c
3/4 c
2/3 c
1/2 c
1/3 c
1/4 c
1/8 c
1/16 c
8 oz.
6 oz.
5 oz.
4 oz.
3 oz.
2 oz.
1 oz.
0.5 oz.
16 Tbsp
12 Tbsp
11 Tbsp
8 Tbsp
5 Tbsp
4 Tbsp
2 Tbsp
1 Tbsp
48 tsp
36 tsp
32 tsp
24 tsp
16 tsp
12 tsp
6 tsp
3 tsp
1 tsp
1/2 tsp
1/4 tsp
237 ml
177 ml
158 ml
118 ml
79 ml
59 ml
30 ml
15 ml
5 ml
2 ml
1 ml
Ounce
Grams
Pounds
(oz.)
32 oz.
16 oz.
8 oz.
6 oz.
5 oz.
4 oz.
3 oz.
2 oz.
1 oz.
(g)
1000 g
500 g
250 g
170 g
140g
115 g
85 g
55 g
30 g
(lbs.)
2 lbs.
1 lb.
1/2 lbs.
1/4 lbs.
1/8 lbs.
Oven Temperatures
120゜C
140゜C
150゜C
160゜C
180゜C
190゜C
200゜C
220゜C
230゜C
240゜C
260゜C
=
=
=
=
=
=
=
=
=
=
=
250゜F
275゜F
300゜F
325゜F
350゜F
375゜F
400゜F
425゜F
450゜F
475゜F
500゜F
Recipes listed in alphabetical order:
Apple Crumble
Sarahjane Denison
Artichoke‐Olive Crostini
Kristy O’Hare
Baked Cheese Cake
Kaomi Higuchi
Booreyka
Jesse Timberger
Chipotle‐Apricot Cream Cheese Spread
Tracy McCarthy
Chocolate Cupcakes
Vanessa Stoffels
Chocolate Tofu Pie
Janice Peran
Creamed Spinach a la Judi
Lisa Copeland
Croquette
Yuko Sunahara
French Pancakes: Crepes de Saint‐Brieuc
Laurence Viguié-Monge
Galaktoboureko
Lisa Dimoulas
Grandma Lee’s Beef (Korean Bul‐Go‐Kee)
Liebowitz Family
Gyudon Beef Bowl
Shinobu Araki
Irish Soda Bread
Marian McCrossan (Traumer)
Italian Meatballs
Suzanne Piccoli
Japanese Omelet
Yoriko Endo
Kasutera‐Japanese Sponge Cake
Atsuko Doi
Kinpira Gobou
Satoko Hirata
Lemon Meringeu Pie
Sarahjane Denison
Miso Soup with Tofu
Aya Kumamaru
Nana’s Carmelitas
Liebowitz Family
Obatzda (Bavarian Cheese Dip)
Andrea Guenther
Pasta Salad
Cornelia Beyer‐Hense
Pear Salad
Shihoko Tanaka
Pecan Pie Bars
Sara Friedman
Potato Gratin (Curry Flavored)
Makiko Kamoi
Pumpkin Cheesecake
Kate Conlan
Raggmunkar
Pernilla Johansson
Really Quick Biscuits
Florence Egbosimba
Ropa Vieja (Cuban)
Carmen Hall
Salmon Kedgeree
Sarahjane Denison
Sekihan (Red Bean Rice)
Aya Kumamaru
Souffle Cheesecake
Motoyo Pollock
Spinach & Cheese Quesadillas
Susan Smith
Spring Roll
Hiromi Ogura
Swabian Waffles
Cornelia Beyer‐Hense
Taco Ring
Lisa Dimoulas
Tarte Tatin (Tatin Apple Pie)
Laurence Viguié-Monge
Teriyaki Chicken
Kanako Mito
Thimble Cookies
Jesse Timberger
Tori (chicken) Soboro
Atsuko Takagi
White Beans Salad (Piyaz)
Meltam Atay
`
APPLE CRUMBLE
by Sarahjane Denison
This is a traditional English winter dessert, tastes even better with ice cream
or heavy cream!
Basic Crumble Topping:
8oz plain flour
3 oz butter (room temperature)
3-4 oz soft brown sugar according to taste
Pre-heat oven to 3500F
Place the flour in a large mixing bowl, then add the butter and rub it into the
flour lightly, using your fingertips. Then when it all looks crumbly, and the fat
has been dispersed fairly evenly, add the sugar and combine that well with
the rest.
Apple filling:
1lb Granny Smiths apples
3oz soft brown sugar
Peel the apples and cut into chunks, place in the pie dish sprinkle with
cinnamon sugar, cover with the crumble topping and bake for 30-40 minutes
until the topping is tinged with brown.
Recipe courtesy of Delia Smith – Delia Smith’s Complete Cookery Course
Artichoke-Olive Crostini
by Kristy O’Hare
1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
1. Preheat the oven to 400°F. In a food processor, process the garlic, olives,
capers, artichoke hearts and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned.
Spread the olive paste thickly over the toasts and serve.
Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room
temperature before using.
Chipotle-Apricot Cream Cheese Spread
by Tracy McCarthy
total time:15 min
prep:10 min
12 servings, 2 Tbsp. spread and 5 crackers each
ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 cup apricot preserves
1 chipotle pepper in adobo sauce, finely chopped
2 Tbsp. water
1 green onion, finely chopped
crackers or chips to serve with it
directions:
SPREAD cream cheese onto bottom of pie plate.
COOK preserves, peppers and water in saucepan on medium-low heat 5 min. or until
preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
SERVE with crackers or chips.
Baked Cheese Cake
Kaomi Higuchi.
Ingredients:
A. Graham Cracker:4.8 oz(136g)
B. Butter:2oz(56g)
C. Cream Cheese:8oz(226g)
D. Milk:0.85 Cup (200ml)
E. Sugar:3.5 oz (100g)
F. Large Egg:3
G. Salt:A little
H. All purpose flour:3 Tbs
I. Vanilla Extract:1 tbs
Recipe:
1.Set your oven to 350 F.
2.Prepare cupcake pan.
3.Blend crunched Graham Crackers and Melted Butter. Spread them to the bottom of
each cupcake pan. 4.Put the ingredients from C to I into a food-processor, beat them for 2 minutes until
moistened.
5.Pour them to the cupcake pan.(2/3 full)
6.Bake time is 23 to 25 minutes.
15 cupcakes
Chocolate Cupcakes
by Vanessa C. Stoffels
2 1/4 cups all-purpose flour
1 teaspoon of baking powder
3/4 teaspoon of baking soda
1/4 teaspoon of salt
2/3 cup of butter or margarine
1 3/4 cups of sugar
2 eggs
3 ounces of unsweetened chocolate, melted and cooled
1 teaspoon of vanilla
Grease and lightly flour 30 muffin cups.
Stir together flour, baking powder, baking soda and salt. Set aside.
In large mixing bowl, beat butter or margarine with an electric mixed on medium
to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs,
one at a time, beating well after each. Beat in chocolate and vanilla. Add dry
mixture and 1 1/4 cups of water alternately to beaten mixture, beating on low
speed after each addition just until combined. Pour batter into prepared muffin
cups.
Fill each cup 1/2 full. Bake in 350 degree oven for 15-20 minutes or till a wooden
toothpick comes out clean. Cool on a wire rack. Frost with frosting.
Chocolate Tofu Pie
by Janice Peran
from: Eat! Enjoy! The 101 Best Jewish Recipes in America.
2 12-ounce packages silken tofu
12 ounces semisweet chocolate, melted
1 teaspoon vanilla
Graham Cracker Pie Crust (recipe follows), or prepared 9” graham cracker pie
crust
Blend tofu in food processor until smooth. Add melted chocolate and vanilla.
Blend until thoroughly mixed.
Pour filling into graham cracker crust.
Chill in refrigerator for at least 4 hours.
Yield: 10 servings
Graham Cracker Pie Crust
8 Whole chocolate graham crackers, crushed to equal 1 cup
2 tablespoons brown sugar
4 tablespoons butter or margarine, melted
Preheat oven to 325 F.
Combine graham cracker crumbs, sugar, and butter.
Press crust onto bottom and sides of a 9-inch pie plate.
Bake for 10 minutes.
Creamed Spinach a la Judi
by Lisa Copeland
This recipe is healthier and easier than many other recipes for creamed spinach. And in the spirit of the modern Thanksgiving, it comes from my ex‐step‐mother‐in‐law!
1 package frozen chopped spinach
1 Tablespoon unsalted butter
1 slightly heaping Tablespoon Elour
one cup of milk (1% or 2%)
1 slice of American cheese (any color)
1.
2.
3.
4.
5.
6.
7.
Cook frozen spinach in microwave according to the package directions. Set aside.
Melt butter in a saucepan over medium‐low heat
Blend in Elour and cook for one minute, stirring.
Blend in milk with a whisk.
Add cheese, and cook, stirring constantly until mixture comes to a boil and thickens.
Add entire package of spinach, including the liquid. Mix well.
Season to taste with salt and pepper.
Serves 4.
Croquette
by Yuko Sunahara
Ingredients
5 medium potatoes (1.7lb)
1/2lb ground mixed beef and pork, or ground beef
1 onion (chopped)
2 cups Panko
1/4 cup flour
1 beaten egg
Spices
6 tsp tonkatsu sauce
2 tsp butter
dash of salt and pepper
Directions
1. Boil potatoes until they are soft inside, then remove the skin and mash
2. Heat butter in frying pan then grill onion for 3 minutes, add ground meat,
and cook for 2.5 minutes over medium heat, then sprinkle with salt and
pepper
3. Mix potato and meat, salt and pepper
4. Make a potato balls with your hand
5. Sprinkle flour on both sides of each ball then dredge in egg. Cover with
Panko
6. Heat oil to 375℉ and fry balls until golden brown (about 2 minutes on each
side)
Remove the ball from the pan
7. Put tonkatsu sauce on the fried balls
French Pancakes : Crêpes de Saint­Brieuc
by Laurence Viguié-Monge
Ingredients (Batter for about 12 crêpes, 6 ½ inches in diameter)
2 cups milk
3 eggs
1 cup all‐purpose Elour
2 tablespoons butter
1 pinch of salt
2 teaspoons orange ligueur (« eau de Eleur d’oranger ») 2 teaspoons rum (optional)
Recipe
1. Warm milk in a saucepan. Turn off the heat, add butter and let it melt. Set aside.
2. Place the Elour in a large mixing bowl and make a well in the center of the bowl (a hole that does not go all the way to the bottom of the bowl)
3. Break eggs into the well
4. Beat the Elour and egg mixture with an electric mixer or a wooden spoon.
5. Beat in the milk and melted butter gradually with an electric mixer. This is the most delicate step. You have to add the ingredients very slowly to make sure your batter has no lumps.
6. Beat well until smooth. 7. Add the « eau de Eleur d’oranger » (orange liqueur), rum (optional) and salt
8. Allow to cool for 2 hours.
9. If the batter seems too thick after you have tried your Eirst crêpe (and it usually does), beat in one or two tablespoons of milk or water. 10. Brush lightly a 6–7 inch no‐stick skillet with cooking oil. Put over moderately high heat until just beginning to smoke. In France, we always use a special shallow skillet to make crêpes. 11. Immediately remove from heat and, holding pan handle in left hand, pour with your right hand a ¼ cup of batter into the middle of the pan. Quickly tilt pan in all directions to run batter all over bottom of pan in a thin Eilm. Pour back any batter that does not adhere to the pan, and note the correct amount for your next crêpe. 12. Immediately set pan over heat and cook for about 1 minute. The crêpe is ready for turning when you can shake and jerk it loose from bottom of pan. Lift an edge to see that it is a nice brown underneath. Turn the crêpe and cook on the other side. If you are more experienced, do as the French do : Elip it over ! You will Eind pictures of the process here : http://pages.cs.wisc.edu/~roy/Crepes/MakingCrepes.html (under « cooking the crepes »). Please, note, however, than your crêpes should be round.
13. Slide the crêpe onto a plate and continue with the rest of the batter, greasing pan lightly each time it seems necessary. 14. When you get used to it, you can keep 2, 3… or even 4 pans at once.
15. Place the crêpes on a plate. To prevent them from getting dry, turn them over from time to time, 4 or 5 crêpes at a time. The warmth of the recently made crêpes prevent the « older » crêpes from drying.
16. Eat with jam, chocolate spread or sugar.
Remarks: • This is the recipe my grandmother found in the cookbook she received as a wedding gift in the 1930s and my family has been using this recipe ever since!
• French mothers make crêpes for their children several times a year, and a French school fair would not be a school fair without its crêpes stand. • The section “method for making crêpes” is adapted from “The French Chef Cookbook”, by Julia Child. Galaktoboureko (Greek Custard Dessert w/ Phyllo)
by Lisa Dimoulas
Ingredients:
6 cups milk
1 cup fine semolina flour
1.5 tblspns cornstarch
3 cups granulated sugar
1/4 tsp salt
6 eggs
1 tsp vanilla extract (optional)
1 tblsp butter
12 sheets commercial phyllo/filo
(when opened/unrolled and flat - keep covered
w/ lightly dampened dish towel to keep from drying out)
3/4 cup melted butter
1 cup water
Peel of 1 orange
2 tblsp fine brandy or cognac (optional)
Pre heat oven to 350 degrees
(1) In a heavy-bottomed, 3 quart saucepan, bring the milk gradually to a boil; do not allow it to
scorch.
(2) Separately, sift the semolina, cornstarch, 1 cup of the sugar and the salt together; then,
gradually add to the milk stirring constantly with a wooden spoon
(3) Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove
from heat.
(4) Beat the eggs on high speed; gradually add 1/2 cup of sugar and continue beating until very
thick and fluffy (about 10 mins) then add vanilla
(5) Stirring constantly, add the egg mixtures to the hot "custard"; partially cover and allow to cool
slightly
(6) Butter a 9x12x3 inch baking pan and cover the bottom with 7 sheets of phyllo (brushing each
layer generously w/ butter. The sheets should be staggered somewhat so they also come up the
pan sides.
(7) Pour custard mixture into pan over the phyllo; cover w/ the 5 remaining sheets of phyllo (again,
brushing each layer with butter including the top) and then fold any sections left up the side over
the top.
(8) With the tip of a very sharp knife, score the top phyllo sheets into square or diamond shapes
being careful not to score as deeply as the custard
(9) Bake on the center rack for 40-45 minutes
(10) While cooking, boil the remaining 1.5 cups of sugar with the water and orange peel for about
5 minutes. Add brandy or cognac if desired and set aside.
(11) Remove Galaktoboureko from oven and set on a cake rack. Spoon the hot syrup over the
entire dessert, particularly the edges.
(12) Cool thoroughly before cutting and serving. Store in refrigerator. Can also be warmed up
slightly when serving.
“Grandma Lee’s Beef” (Korean Bul-Go-Kee)
by The Liebowitz Family
Their grandmother always makes them this dish when they visit. When
asked what they thought of her dish, they said …”we love Grandma’s beef”.
30 minutes prep time; 15 to 30 minutes cook time; serves 4 to 6
•
•
•
•
•
•
•
•
1lb thinly rib eye steak (from Asian market or ask your local butcher for
paper thin slices)
2 scallions (thinly sliced)
4 garlic cloves (minced)
½ cup soy sauce
½ cup water
1 tablespoon of sesame oil
2 tablespoons sugar
1 teaspoon black pepper
Spread out thinly sliced rib eye steak flat on cooking surface and sprinkle
with sugar evenly. In a plastic baggy or mixing bowl put together the rest of
the ingredients, then add the beef. Make sure the contents are mixed
together in the baggy or bowl. Cover for 1 hour or for more flavor, leave
overnight in the fridge. (Can also be frozen for up to 1 one week.)
Best cooked on a grill or oven broiler but can also be cooked in a pan. Cook
for 15 to 30 minutes. Serve with white or brown rice.
Gyudon(Beef Bowl)
by Shinobu Araki
Yield:4servings
Time:20minutes
Ingredients
・0.7lb of sliced beef
・1 medium onion (sliced)
・4 bowls of steamed rice
Spices
・2tsp hon-dashi(soup stock powder)
・9tsp soy sauce
・9tsp sake
・9tsp sugar
・1tsp granted ginger
1 Add hon-dashi and sliced onion in 2cup of water in the saucepan.
2 After the water boils,cook for 6minutes on medium heat.
3 Add mixed spices(soy sauce,sake,sugar)and beef in the saucepan and cook on high
heat.
4 Reduce heat to medium and after it boils.Cover and simmer for 10minutes.
5 Serve it a bowl of steamed rice with soup in the saucepan.
Irish Soda Bread
by Marian McCrossan (Traumer)
1 lb plain flour
1/2 teaspoon salt
1 level teaspoon baking soda
1/2 pint buttermilk
Sift dry ingredients into a mixing bowl.
Make a well in the centre.
Pour in the buttermilk and mix to a soft dough.
Turn onto a floured board and knead lightly.
Turn upside down and flatten into a round cake.
Cut a deep cross on top.
Place on a floured tin and bake for 30 minutes at 425 degrees F.
Italian Meatballs
by Suzanne Piccoli
1 pound of ground lean beaf
1 pound of ground veal
2 large eggs
1 cup of freshly grated parmigiano-reggiano cheese
1 1/2 tablespoons chopped italian parsley
1/2 small garlic clove, peeled and minced
2 cups of bread crumbs
1 1/2 cups of lukewarm water
salt and pepper to taste
1. Combine beef and veal in a large bowl. Add eggs, cheese, parsley, garlic,
and salt and pepper to taste. Blend ingredients together. Add bread crumbs
into the meat mixture. Slowly add the water, 1/2 cup at a time, until the
mixture is moist.
2. Shape meat mixture into balls (use 1/2 tablespoon or tablespoon)
3. Put meatballs into tomato sauce and cook for 1/2 hour. Serve with pasta.
Japanese Omelet
by Yoriko Endo
It is easy to make. So, Please try to make and enjoy your eat.
ingredients:
•
4 eggs
•
1 1/2 tablespoons sugar
•
a little salt
•
1/2 tablespoon soy sauce
•
1/2 tablespoon sake
•
a little salad oil
step 1: Beat the eggs. Add sugar, salt, sake, soy sauce and
mix. Heat a frying pan for 1 minute.
step 2: Reduce to medium heat. Coat the surface of the frying
pan with a paper towel which has been soaked salad in oil.
step 3: spread evenly over the bottom. Puncture any air
bubbles which form with chopsticks.
step 4: When the surface is half cooked, pick up the far end
with chopsticks and fold it over 2 times towards you.
step 5: Return the folded egg back to the other side of the
pan. Coat the surface of the pan not covered by the egg with
salad oil.
step 6: Pour 2 ladles of the egg mixture into the frying pan.
Lift the edge of the cooked egg so that the raw egg mixture
flows under it. Puncture any air bubbles which form with
chopsticks. Cook until half done (1 to 2 minutes).
step 7: Hold the far end with chopsticks and fold it over once
towards you.
step 8: Repeat (Step 5), this time pouring in the remaining egg
mixture. Repeat (Step 6) and (Step 7).
step 9: When cooked, adjust the shape with a spatula.
comment:
Slice into 2 or 3 cm. sized pieces. The sweet taste is the main point! In Japan, it is
often used in boxed lunches.
Kaltsonia & Boorakya
by Jesse Timberger
The Booreykas are a harder to do with the kids because the filo is so thin, but they love to do it.
Kasutera-Japanese Sponge Cake
by Atsuko Doi
Comments:
Kasutera is a sponge cake made of sugar, flour, eggs, and starch syrup. It is a speciality of
Nagasaki Japan, but the cake is originally from Spain. The name is believed to derive from a
region called Castilla. During the 16th century, a Portuguese ship came into Nagasaki, which
used to be the port of Japanese commerce. The Portuguese brought the Japanese many unusual
things such as guns, tobacco, and pumpkins. Kasutera was also one of the things they brought.
Kasutera was able to be preserved for a long period of time so it was necessary for the sailors
who were out on the sea for months. In the Edo era, it was a sweet that was precious and was
served for the envoys from Korea. Later, Japanese people started making kasutera, and the
cake's taste slowly changed to fit to the Japanese palate. This is the root of the kasutera in
today's Japan. Kasutera is made of natural ingredients, so its simple taste is a favorite of many
Japanese people. There are now many kinds of kasutera, made with various ingredients. For
example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.
Ingredients:
1 cup plus 1 tablespoon granulated sugar 1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
1 tablespoon green tea powder or unsweetened cocoa powder (optional-if using omit the lemon
extract) Instructions:
1. Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube
pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In
a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place
bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high
speed until pale yellow and doubled in volume. Gently fold in sifted flour.
2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute,
increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of
tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into
pan. Tap gently on the counter to remove air bubbles.
3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides
will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool
20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull
off parchment and cool completely. Serve or store airtight.
Makes 12-24 servings depending on which size cake pan you use.
NOTE:
This recipe is adapted from the Kastutera recipe in "Japanese Cooking for the American Table"
by Susan Fuller Slack. It is a wonderful cookbook, with recipes that are interesting and *very*
authentic. If you like Japanese food, check it out.
Kinpira Gobou
by Satoko Hirata
Gobou is Burdock in English. Kinpira is a Japanese cooking style in which strips
of ingredients are stir fried and seasoned with sugar and soy sauce. Kinpira gobou
is the most popular kinpira dish.
4 servings
Ingredients:
•
•
•
4 oz thin slices of carrots
8 oz thin slices of gobou
4 tsp sesame seeds
•
•
•
•
•
2 tbsp sake
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
1 tsp sesami oil or vegetable oil
Method:
1. soak the burdock in water (around for 10 mins)
2. Mix spices together in a small bowl (sake, soy sauce, sugar, and
mirin)
3.Heat the sesame oil in a frying pan then stir-fry gobou and carrot
for 2 minutes over medium heat
4.Add mixed spices in the pan, and cook for 2 minutes on low heat
5.Sprinkle sesame on top and serve
Lemon Meringue Pie
by Sarahjane Denison
Ingredients:
For the Pastry:
4 oz plain Elour
2 oz butter
a pinch of salt
cold water, to mix
Or a store bought pastry case!
For the -illing:
Grated rind and juice of 2 large lemons
10 El oz cold water
3 level tablespoons corn starch
2 oz caster sugar (superEine)
2 large egg yolks
1.5 oz butter
For the Meringue:
2 large egg whites
4 oz caster sugar
Pre‐heat the oven to 375 oF.
The best dish for this recipe is a deep enamel pie‐plate with sloping side and a rim, measuring 6 inches (15cm) at the base and 8 inches (20cm) at the top.
Start by making up the pastry, sift the Elour into a large mixing bowl, and the butter in small pieces and using your Eingertips rub the butter into the Elour. Add 2 tablespoons of water and use a knife to bring the mixture together. Carefully add more water as needed, a little at a time, then Einally bring the mixture together with your hands to form a small ball. Cover the pastry in plastic wrap and chill it in the fridge for 20 mins. Then roll it out to a round about 1/3 inch (8mm) larger all round than the rim of the tin. Cut away a narrow 1/3 (8mm) strip all around, dampen the rim of the time with water and Eix this pastry strip on it all round, pressing down well. Next dampen the pastry strip and transfer the pastry round to line the tin – making sure you don’t trap any air underneath it. Then Elute edge of the pastry and prick the base all over with a fork. Bake on a high shelf of the oven for 20‐25 minutes or until cooked through.
Miso Soup with Tofu
by Aya Kumamaru
Ingredients:
*1/4 Tofu –cut into bite size
*1 tsp hon-dashi
*2 tbsp miso-paste
Directions:
1. Boil 3 cups of water
2. add hon-dashi
3. add miso-paste, and stir until mixed
4. add tofu
5. serve in a small bowl with minced green onions
Nanna’s Carmelitas
The Liebowitz Family
A favorite of both grandkids and their parents!
20 minutes prep time; 20 minutes cook time; serves 10
1 1/2 packages of Nestle's Chocolate Chip Cookie Dough
64 unwrapped Caramels (approximately 1 1/2 pkgs)
1/3 cup Evaporated Milk
1 small package chocolate chips
Chopped walnuts (optional)
Slice cookie dough into approx 1/8" rounds and line 9x13" pan with the
cookie rounds. (They will bake into one large sheet of cookies.) Bake at 350
degrees for approx 20 minutes or until light golden brown.
While the cookies are cooling melt caramels in the evaporated milk over low
flame until fully melted.
Top the cookies with the with melted caramel sauce then cover with
chocolate chips then make swirls on the top of the cookies with a butter
knife.
May be sprinkled with chopped walnuts.
Cut into squares when fully cooled.
Obatzda
(Bavarian Cheese dip)
by Andrea Guenther
8 ounces Philadelphia (regular)
8 ounces Camembert (Brie is ok, too)
1 onion
a little piece of unsalted butter
a little squirt of heavy cream
paprika powder
maybe a little salt
Place Philadelphia and Camembert into a bowl or a deep plate and squish with a
fork. (To make the squishing easier, take the cheese out of fridge an hour before,
so that it'll be soft).
Cut onion into tiny cubes, add to cheese, squish again. Add a little unsalted butter,
not more than a little teaspoon, squish again. Add Paprika powder, until the cheese
turns a little yellow to orange, and squish and mix again.If it is not creamy enough
add, some heavy cream, a few squirts should be enough. Have a taste, if it's not
salty enough, add a little bit of salt.
Everybody likes it a little different, you can add onions, salt, paprika powder how
you like it.
Store in fridge until serving.
Usually it will be eaten with a bavarian Bretzeln in a beer-garden. But baguette, or
whatever you like best with it is fine too.
Serves approximately 4 people.
P A S TA S A L A D
By Cornelia Beyer‐Hense
300g Pasta 3‐4 pickled Cucumbers
100g Ringwurst/ Ring Bologna Schaller & Weber
2 big Carrots
1 cup vegetable stock
50g Peas (opHonal)
Chives, Salt, Pepper, 150g Mayonnaise
1.
2.
3.
4.
5.
Cock the Pasta in salted Water – “al dente”, cut Bologna and cucumbers.
Peel the Carrots and cut in liPle pieces and cock in the vegetable stock for app. 10 min. Add the peas aSer 5 min.
Mix the pasta, bologna, cucumbers with the carrots and peas. Mix in the Mayonnaise and add salt and pepper to taste.
Tipp: Exchange a part of the Mayonnaise with Yoghurt.
Guten Appetit!
Pear Salad
by Shihoko Tanaka
Time: 5 minutes
Ingredients
• 1 pear
• 2 mini-cucumbers
Spices
• 3 tsp Japanese mayonnaise
• 1/2 tsp sugar
Preparation
1. Cut cucumbers into thin circular slices, salt them lightly and
drain.
2. Peel pear and cut it into 2-mm slices then quarter them.
3. Cucumbers, pear mix with mayonnaise, sugar.
Pecan Pie Bars
by Sara Friedman
Shortbread Base
• 1 1/2 sticks (3/4 cup) unsalted butter
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
Pecan Topping
• 8 ounces pecans (about 2 cups)
• 1 stick (1/2 cup) unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup honey
• 2 tablespoons heavy cream
Directions:
1) Preheat oven to 350°F.
2) Prepare shortbread base:
•
•
Cut butter into 1/2-inch pieces.
In a food processor process all ingredients until mixture begins to
form small lumps.
• Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal
spatula press evenly onto bottom.
• Bake shortbread in middle of oven until golden, about 20 minutes.
3) While shortbread is baking, prepare pecan topping:
•
•
In a food processor, coarsely chop pecans.
In a heavy saucepan, melt butter and stir in brown sugar, honey, and
cream.
• Simmer mixture for 1 minute, stirring occasionally, and stir in
pecans.
4) Pour pecan mixture over hot shortbread and spread evenly.
5) Bake in middle of oven until bubbling, about 20 minutes.
6) Cool completely in pan and cut into 24 bars.
Potato Gratin (Curry Flavored)
by Makiko Kamoi
Ingredients:
2 onions,sliced
1/2 lb ground beef
5 baking potatoes,thinly sliced (Don't put them into water)
1&1/2cup of heavy cream
1&1/2cup of milk
2 tbsp of butter
1/2 tsp of salt
a pinch of pepper
1∼2 tsp of curry powder
1/2 cup of grated cheese (any kind you like)
Directions:
1.Preheat oven to 430 °F.
2.Heat a frying pan and put butter ,onion and ground beef.
Stir fry well and add curry powder, salt and pepper.
Mix all of them well.
3.In a greased casserole, place 1/2 amount of sliced potatoes.
Then put stir fried onion and ground beef.
And place sliced potatoes on it to make layers.
4. Pour heated milk and heavy cream in the casserole and sprinkle grated cheese on it.
5. Bake in the oven on 430°F for 20~30 minutes until the potatoes are very tender.
6. Serve and enjoy !!
Pumpkin Cheesecake
by Kate Conlan
Perfect for Thanksgiving!
Crust ingredients:
1 ¾ cup of graham cracker crumbs
2 tbs granulated sugar
½ cup butter – melted
Filling ingredients:
½ cup all purpose flour
2 tsp pumpkin pie spice
2 tsp brandy nip
1 can 15 oz. Pumpkin (not pumpkin pie mix)
4 packages of 8 oz cream cheese softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
•
•
Pre-heat oven to 325 degrees
Grease spring form pan
Making Crust:
• Mix graham crackers, granulated sugar and melted butter
• Press into bottom of pan (You can make a little more of the crust to
press against the sides of the spring pan)
• Wrap foil around the bottom of pan
• Bake for 8-10 minutes
• Cool for 5 minutes and then refrigerate
Making filling:
• Mix flour, pumpkin spice, brandy and pumpkin (Can substituted
some cinnamon, if you don't have brandy)
•
•
•
•
•
•
•
In a separate bowl beat cream cheese with mixer until smooth and
creamy
Slowly beat in brown sugar until smooth
On low speed, beat in 1 egg at a time until blended
Gradually beat in pumpkin mixture until smooth
Pour filling over crust and bake for 1 hour, 15 minutes – 1 hour, 25
minutes, or until center of cheesecake jiggles slightly
Turn oven off and open door at least 4 inches and let cake stand for
30 minutes
Refrigerate overnight (or 6 hours)
Raggmunkar
by Pernilla Johansson
4 PORTIONS
1 cup (200 ml) flour
1 teaspoon salt
freshly ground pepper
2 cups (500 ml) milk
1 egg
8 – 9 potatoes
¼ cup (25 g) butter or margarine or 1 tablespoon oil
Blend together the flour, spices and a little of the milk so that it
forms a smooth batter. Add the rest of the milk and the egg.
Peel and rinse the potatoes and coarsely grate them using
either a grater or a food processor. Stir the grated potatoes into
the egg mixture.
Heat the fat in a frying pan. Put a little of the batter into the
frying pan and spread out with a spatula. Fry until crisp and
golden brown on both sides.
Serve warm with lingonberries or cranberries.
Really Quick Biscuits
by Florence Egbosimba
2 Cups All‐Purpose Flour
I Tbs Baking Powder
4 Tsp Sugar
1/2 Tsp Cream of Tartar
1/4 Tsp salt 3/4 Cup BuPer 2/3 Cup milk
‐Mix all the dry ingredients. Add BuPer and mix Hll evenly spread through the dry ingredients. Add milk and mix for about 5minutes. ‐Scoop mix (2inch diameters) onto cookie sheet. Leave about I ½ inches around each scoop. It should make about 15‐ 20 biscuits. ‐Total prep Hme is about 10minutes (no mixer needed). Bake in pre‐heated oven at 450⁰ (15‐ 20 minutes, oven dependent).
Tbs‐ Table spoon
Tsp ‐ Teaspoon
Rice with Olives
by JusHne Coffi
Ingredients:
Rice
Olives coreless
Meatball
Oil
Salt
Percil
Grated carrots raw
Oinion
Oinion leaves
Ner
Black pepper
Maggie
Mustard
Garlic
Smoked shrimps
Ropa Vieja (Cuban)
by Carmen Hall
Ropa vieja literally means “old clothes.” The name is apt because the
meat, having been used first to make broth is, as it were, “second-hand.”
Serve this savory dish with white rice.
For the Broth:
2 pounds flank steak
1 sprig parsley
1 bay leaf
3 large onions, peeled and
quartered
1 garlic clove, peeled
1 carrot, peeled and cut into
chunks
1-teaspoon salt
1-teaspoon peppercorn
For the Sauce:
1 large green bell pepper
1 bay leaf
3 garlic cloves, peeled and minced
1-cup tomato sauce
1-teaspoon salt
½ cup reserved beef broth
1-teaspoon freshly ground pepper
½ cup dry white wine
¼ teaspoon dry leaf oregano
1-tablespoon white
wine vinegar
½ cup vegetable oil
1-6 oz jar pimientos, drained
1 large onion, peeled and chopped
and sliced
Prepare the Broth:
1. Place the meat in a large, heavy pot and cover it with water. Add
the parsley, bay leaf, onions, garlic, carrot, salt and peppercorns.
2. Bring the water to a boil over high heat. Reduce the heat to low
and simmer, covered for 2 hours.
3. Remove the meat from the pot and set it aside to cool. Reserve ½
cup of broth for the sauce and save the rest for another use.
Prepare the Sauce:
1. Cut the green pepper in half, remove the seeds and stem, and place
it, cut side down, on a greased cookie sheet. Put it under a hot
broiler until it blisters. When it is cool enough to handle, remove
the skin, cut the pepper into thin strips, and set it aside.
2. Mash the garlic, salt, pepper, and oregano into a paste. (A mortar
and pestle works best, but you may mince the garlic finely with a
knife or put it through a garlic press and mash the seasonings in
with a fork.) Set it aside.
3. Heat the oil in a large skillet over medium heat. Sauté the chopped
onion until it is translucent, about 3 minutes. Reduce the heat to
medium-low, stir in the garlic mixture and bay leaf, and cook for 2
minutes. Stir in the tomato sauce, broth, wine, and vinegar, and
simmer for 5 minutes more.
4. While the sauce is cooking, shred the meat with your fingers into 3
to 4-inch strands. Stir the meat and the green pepper strips into
the sauce, cover, and simmer for about 20 minutes, to blend the
flavors.
5. Remove the bay leaf, transfer the ropa vieja to a serving dish, and
garnish it with pimientos.
Salmon Kedgeree
by Sarahjane Denison
Kedgeree, an Indian-influenced British dish, dates back to the 1800s and is
traditionally made with smoked whitefish. It can be served for breakfast,
lunch, or dinner. Recipe courtesy of Gourmet | January 1998
Can be prepared in 45 minutes or less.
yield: Serves 2
ingredients:
2 large eggs1 small onion
1 3/4 cups water
1/2 teaspoon salt
an 8-ounce piece skinned salmon fillet
3/4 cup long-grain white rice
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leafed parsley leaves
1 tablespoon fresh lemon juice
preparation:
Hard-boil eggs. Peel and quarter eggs and coarsely chop onion. In a
3-quart saucepan with a tight-fitting lid bring water to a boil with
salt. Add salmon and poach at a bare simmer, covered, 4 minutes, or
until just cooked through. With a slotted spoon transfer salmon to a
plate, reserving poaching liquid, and cover salmon. Return poaching
liquid to a boil and stir in rice. Cook rice, covered, over low heat 15
minutes, or until water is absorbed and rice is tender.
While rice is cooking, in a large skillet cook onion in butter over
moderately low heat, stirring occasionally, until softened. Stir in
cooked rice and season with salt and pepper. Break salmon into large
pieces and add to rice mixture with eggs, parsley, and lemon juice.
Cook kedgeree over moderate heat, stirring gently, just until heated
through, about 1 minute.
Sekihan (Red Bean Rice)
by Aya Kumamaru
Sekihan is served special occasion such as wedding and other celebration in Japan.
Ingredients
• ½ cup azuki beans (small red beans)
• 3 cups sweet glutinous rice (regular rice isn’t sticky enough), well rinsed,
soaked for ½ to 1 hour, drained
• 3 ½ cups water
Directions
1. in a medium saucepan, combine beans and water, bring to boil
2. reduce heat to low, simmer 45min or until beans are soft but not completely
cooked
3. cool to room temperature
4. drain beans, reserving the liquid
5. mix the beans, drained rice and water with 3 tablespoons of the bean’s cooking
liquid
6. cook in rice cooker
Souffle Cheesecake
by Motoyo Pollock
Ingredients
300g (approx. 10oz) cream cheese, softened
75g (approx. 90z) unsalted butter, softened
150cc (2/3 cup) heavy cream
5 large eggs, separated
120g (3/4 cup) granulated sugar
45g (approx. 1/2 cup) all-purpose flour, sifted
11/2 tsp lemon juice
Direction
1. Preheat the oven to 130c (270f). Lightly butter and line with parchment paper the inner
bottom and side of a 9" springform cake pan.
Cover the outer bottom and side of the pan with aluminum foil to waterproof it.
2. In a large bowl, whisk the egg whites until frothy. Gradually add the sugar and beat
until a soft peak forms.
3. Cream together the cream cheese and butter in a separate bowl. Add the heavy cream
and egg yolks, mixing well at each addition.
4. Add the flour into 3 and gently mix it in. Add the lemon juice and mix.
5. Add a half of the meringue into 4 and blend well. Add the other half and gently
incorporate it so as not to deflate the meringue.
Pour it into the cake pan, gently tap it to get any air out. 6. Place a large baking sheet with rims in the oven and pour in some hot water. Place the
cake pan in the baking sheet and bake for 45 minutes. Increase the oven temperature to
180c (270f) and bake another 1 hour and 15 minutes or until done.
Replenish the hot water as needed. Serve at room temperature.
SPINACH
AND CHEESE QUESADILLAS
by Susan Smith
(makes 4 quesadillas)
ingredients:
16 oz. bag frozen chopped spinach
(fresh spinach is ok too, just chop it well)
shredded mozzarella cheese
whole wheat tortillas
salt and pepper to taste
cooking spray
directions:
Boil spinach and strain well. When cool to touch strain any excess water as best as
possible. I usually take a handful at a time, place it in a paper towel, and squeeze out the
excess water. Place the spinach in a bowl and add salt and pepper to taste. Spray a
frying pan with cooking spray and lay one tortilla in the pan. Add one layer of mozzarella
cheese to the tortilla. Layer on the spinach. Add another layer of mozzarella cheese and
cover with another tortilla. Cook until the bottom is browning. Flip and cook the other
side until slightly brown. Enjoy!!
other ideas/options:
you can experiment with different cheeses
you can add more to the spinach (ie. garlic, onion)
For a healthier version just use one layer of cheese instead of two.
I keep my tortillas in the freezer and take out as needed.
This is one of my kids favorites. It was passed on to me by a future Edgewood mom,
Raquel Albicelli. It is good for lunch or dinner. The best part is you feel good afterwards
because you feel they are
eating something healthy.
Spring Roll
by Hiromi Ogura Ingredients:
•
Rice paper wrappers (8″ or 22 cm diameter) – probably can make 12 rolls with the
following amounts of filling ingredients
•
1 cup cooked shrimp,chicken or turkey
•
2.5 ounces bean thread (a.k.a. mung bean thread or vermicelli, NOT rice
vermicelli)
•
1 cucumber cut into sticks about 4″ by 1/4″ by 1/4″ (cut out or around the seedy
center)
•
1 cup shredded lettuce
•
1/2 cup cilantro and/or mint and/or basil leaves
1. Cook the bean thread noodles in boiling water for just about 2 minutes. Turn off the
heat and stir them around until they turn clear, not opaque. Rinse with cold water for
several seconds to cool them. Cut the noodles with scissors, just a few times, right in the
bowl.
2. Fill a bowl with hot water and place a rice paper wrapper in there and push it under
until it softens, 10-30 seconds or so depending on how hot the water is. Pull it out and lay
it on your work surface.
3. Put your fillings on the lower third of the wrapper, in the center 4 inches. Fold up the
bottom over the filling, while holding the filling together with your ring fingers, then the
sides, then roll it tightly away from you. Put it on a plate and cover it with a damp towel.
4. Eat! Dip your spring rolls in your favorite sauce and enjoy!
Peanut sauce:
•
•
•
•
•
•
1/4 cup peanut butter
2 -4 tablespoons lime juice
2 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon minced garlic or ginger
cayenne pepper to taste
Mix all that together and add a couple tablespoons of water if you want it thinner.
Swabian Waffles
By Cornelia Beyer‐Hense
Waffles can be eaten as a dessert or just as a sweet snack for the kids
GUTEN APPETIT!
Taco Ring
by Lisa Dimoulas
3/4 lb lean ground beef
1 pkg taco seasoning mix
1 cup (4oz) shredded cheddar
2 tblsp water
2 pkgs refrigerated crescent rolls
1 medium green bell pepper
1 cup salsa
3 cups shredded lettuce
1 medium tomato
1/4 onion, chopped
1/2 cup pitted ripe black olives
Sour Cream (optional)
1. Preheat oven to 375 F.
2. Sauté ground beef until cooked (should be crumbly) and add taco seasoning as per
package directions. Set aside. Drain and cool.
3. Unroll crescent dough; separate into triangles. Connect sides of triangles
(overlapping) so that top points face to the outside. Keep a 5" diameter opening inside
the ring. Stretch outside points slightly as they will be wrapped over the meat mixture.
4. Spoon meat mixture onto the center part of the dough ring and the fold the outside
points of the triangle over and tuck/pinch to the inside. The mixture will not be completely
covered. Bake 20-25 mins until golden brown.
5. Cut off thinly the top of bell pepper and scoop out insides. Add salsa in to pepper and
place in center of cooked ring. Arrange shredded lettuce, chopped tomato, onion and
chopped olives around the pepper. Top w/ sour cream (or place on side) as optional.
Yields about 8 servings.
Tarte Tatin (Tatin Apple Pie)
by Laurence Viguié-Monge
Ingredients (serves 6 people):
‐ 8 yellow Golden Delicious apples ‐ 1 puff pastry dough ‐ 4 tsp of vanilla + 4 tsp of sugar (combined)
‐ cinnamon powder ‐ 1/2 cup of butter ‐ 1/2 cup of sugar
Directions:
1. Preheat the oven 2. Peel the apples.
3. Cut them in halves and remove the core, without breaking up the halves.
4. In an ovenproof tart pan, melt the butter over low heat. You may also do this in the oven. 5. Add in the sugar, and lower the heat to make a caramel.
6. Lay out the apples in the dish.
7. Flatten the apple halves with a spatula from time to time. The apples must poach in the caramel, which should not become too dark, but just golden.
8. Sprinkle with cinnamon and vanilla sugar.
9. Cover with puff pastry while pressing well on the edges.
10. Bake at 350°F for 35 ‐ 40 minutes.
11. Serve lukewarm. Remarks : The « tarte Tatin » is very popular in France. It is an upside‐down apple pie in which are caramelized in butter before the tart it is baked.
Teriyaki Chicken by Kanako Mito
Ingredients:
2 eggs
10 chicken wings
1/4 cup soy sauce
1 tablespoon oil
Ingredients for sauce:
2 cloves garlic, crushed
2 tablespoons sugar
1/2 cup vinegar
1/2 cup mirin (japanese sweet rice wine)
1/2 cup water
Directions:
1.In a pot, bring water to a boil, add eggs.
Boil the eggs for 7 minutes then take out.
2.In a pan, fry chicken wings with oil on medium heat for a few minutes until the skin is
brown.
3.Pour the sauce in the pan.
Simmer on medium heat for 8 minutes.
Pour soy sauce, and simmer for 10 minutes.
4.Add boiled eggs in the pan.
5.Arrange chicken and eggs on a plate.
Thimble Cookies
by Jesse Timberger
The Thimble cookies are quick and the kids love rolling them into balls and call them "thumble" because
they get to thumbprint them.
Tori (chicken) Soboro
Atsuko Takagi
Ingredients
1 pound ground chicken
1/4 cup minced carrot
1/2 cup minced green onion
1/2 tbsp minced ginger
3 tbsp sugar
2 tbsp soy sauce
2 tbsp white wine( or water)
1/2 tbsp oil
Directions
1.
2.
3.
4.
5.
6.
Heat oil in a frying pan then add ginger and green onion and carrot.
Add ground chicken into the pan.
Add sugar and soy sauce and white wine.
Stir constantly with a spatula.
Cook till chicken turns completely light brown and most of the sauce has gone.
Serve with your favorite rice and enjoy!
White Beans Salad (Piyaz)
by Meltem Atay
1/2 lb. white beans
1 large onion
3 tomatoes
3 green peppers
1 dozen black olives
1/2 bunch of parsley
2 hard boiled eggs
1 cup vinegar
1/2 cup olive oil
salt and black pepper
Soak the beans in water overnight.Drain and put them in
boiling water.Cook on medium heat until they are tender and drain.
Cut the onions into slices and chopped the parsley.Add them onto the beans and arrange
on a serving dish.
Cut the peppers into slices.Slice the hard boiled eggs.Cut the tomatoes into small
pieces.Decorate the beans with peppers,tomatoes,eggs and olives.
Mix olive oil,vinegar,salt and black pepper in a small bowl.Pour over the beans.
Bon Appetit!