Dinner At Sheila's

May Blooms

Wed, 30 May 2012 08:44:00 -0400

May Blooms

Crisp and Chewy (Big) Chocolate Chip Cookies

Fri, 25 May 2012 21:50:00 -0400

Tomorrow I’m taking these Crisp and Chewy (Big) Chocolate Chip Cookies to my sister’s for Memorial Day weekend. I baked them for the first time a couple of months ago.

I had seen the recipe in a recent issue of Martha Stewart Living magazine. The crisp and chewy part is what caught my eye, and decided to try them.

It wasn’t until I was about to put them on the cookie sheet that I realized the recipe was for giant cookies, using a large ice cream scoop for each cookie rather than the generous teaspoonful usually called for.

It actually made me laugh because I’m always stressing to others the importance of reading through the complete recipe before beginning it. Ha! Well the joke was on me, but in this case I was rewarded with the most delicious and largest soft in the middle, slightly crunchy on the outside chocolate chip cookies imaginable.

On this second go round of baking them I doubled the recipe to make about 40 cookies. I also used half semi-sweet chocolate chips and half dark chocolate chips (these are larger than the original semi-sweet Nestles chips).

They freeze beautifully wrapped well. I will be taking them to our Barbeque tomorrow evening along with my Vermont Potato Salad which should go great with the ribs my sister is planning to serve!

Happy Memorial Day, and take time to remember the veterans, and the gift of freedom they’ve given us.

Crisp and Chewy Big Chocolate Chip Cookies (adapted from Martha Stewart Living) (makes about 20 large cookies)

2 and 3/4 cups all-purpose flour

1 and 1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 and1/2 sticks unsalted butter, softened

1 and 1/4 cups dark brown sugar

3/4 cup granulated sugar

2 extra large eggs

1 teaspoon pure vanilla extract

1 and 1/2 cups chocolate chips (half semi-sweet and half dark chocolate)

1. Sift together flour, salt, baking powder, and baking soda.

2. Preheat the oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs one at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.

3. Using a 2 and 1/4-inch ice cream scoop (about 3 tablespoons) drop dough onto parchment-lined baking sheets, spacing about 2 inches apart.

Bake until gold around the edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

Note: MAKE AHEAD: Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days or frozen.

Chicken Milanese

Fri, 25 May 2012 16:08:00 -0400

Last evening I satisfied a craving I’ve had for fried chicken with a much lighter meal of Chicken Milanese.

Milanesa refers to a lightly pounded beef or chicken fillet that has been gently dredged in flour, dipped in egg, and then dredged again in breadcrumbs before sauteeing to a golden crispness. This is a popular preparation in many Latin American countries as well as Italy, Mexico and the U.S., lending itself to many varied dishes.

To streamline the breading process which is an important step in making this dish I offer the following advice…

Set up a standard breading procedure in 3 wide deep plates. I like to use pyrex 10 inch glass pie pans. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated cheese. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for about an hour if time allows.

Chicken Milanese (adapted from Parmesan Chicken, Ina Garten)

4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness

1 cup flour (I used white rice flour because it crisps so well)

2 large or extra large eggs, beaten lightly with 1 tablespoon of water

1 and 1/2 cups of panko bread crumbs

1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese plus additional for serving

Unsalted butter

Extra Virgin olive oil for frying

Salad greens and sliced cucumbers for 4 (your choice of greens, but a mesclun mix or arugula would be great…I had romaine so I went with it…cucumbers are optional)

Lemon Vinaigrette (recipe follows)

Pound the chicken breasts with a smooth mallet between 2 sheets of waxed paper on a cutting board.

Combine flour, salt and pepper in one dish or pie plate.

Beat eggs lightly with 1 tablespoon water in second dish.

Combine panko crumbs and grated cheese in third dish.

Coat chicken breasts on both sides with the flour mixture, then dip both sides into egg mixture letting the excess drip off before dredging both sides in panko mixture, pressing lightly. Refrigerate if time allows.

When ready to cook, heat 1-2 tablespoons of butter and enough oil to to cover 1/2 inch in a large saute pan.

Cook 2 fillets at a time on medium-low to medium for 2 to 3 minutes on each side until crisp and cooked through. The pan should sizzle when you add the chicken if it is at the right temperature. Do not allow the butter to burn. If need be, wipe pan clean with a paper towel before continuing with the next batch.

Toss the salad greens with the Lemon Vinaigrette.

Mound salad on top of hot chicken breast and serve with extra cheese.

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 to 1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Pour enough of the dressing on the greens to moisten. Toss well and check for seasoning.

Mom's Sour Cream Coffee Cake

Tue, 15 May 2012 17:49:00 -0400

Mother’s Day began for me on Friday when my husband thoughtfully brought home some gorgeous orange tulips. I have become partial to orange flowers lately, and tulips are one of my favorites. He figured I might as well enjoy them for the whole weekend, and he figured right.

Then on Saturday I received a floral delivery from my boys on the west coast.

They have been sending me flowers for Mother’s Day for several years. I think they know by now that if I can’t have them with me on Mother’s Day (they were both here last year for a fried chicken , grilled baby back ribs, and blackberry cobbler dinner), then sending me flowers will definitely lift my spirits.

They have even had flowers delivered to Crate and Barrel where I worked part time for a few years. I invariably forgot to request Mother’s Day off early enough and ended up having to work! I can’t tell you how surprised, touched, and proud I was when amidst the flurry of customers and sales staff in walked the delivery guy carrying a huge floral arrangement and asking for me!!!

This year’s arrangement was just perfect! Hydrangeas and roses in a color palette that I love! It’s incredible that these men I’ve raised who have zero interest in flowers have pretty much figured out to a tee what I love!

When I woke up on Mother’s Day I decided to make my Mom’s Sour Cream Coffee Cake. This was one of the cakes she made quite often. It ‘s a quick butter cake, moist and delicious with a cinnamon sugar and walnut ribbon running through it.

It seemed so right to me that on Mother’s day I bake one of my mom’s cakes. We had it for breakfast along with smoked salmon, bagels , veggies, fruit , and my husband’s fresh squeezed orange juice.

After breakfast… an afternoon of gardening with my sister (who had come to visit for the weekend), dinner out at a favorite restaurant, and two special calls from the west coast made for a pretty wonderful Mother’s Day.

Mom’s Sour Cream Coffee Cake

Makes one 9 by 13 inch pan

Cream together in an electric mixer:

1 and 1/2 sticks unsalted butter

1 and 1/2 cup sugar

3 extra large eggs

Whisk together in a separate bowl the dry ingredients:

3 cups flour ( scooped and leveled carefully in measuring cup)

1 and 1/2 teaspoon baking powder

1 and 1/2 teaspoon baking soda

3/4 teaspoon salt

In a separate small bowl combine:

1 and 1/2 cup sour cream

1 teaspoon vanilla

Add the dry ingredients alternately with the sour cream and vanilla to the creamed mixture, stirring with the electric mixer after each addition, beginning and ending with the dry ingredients. Combine just until moistened.

Topping

Mix together :

3/4 cup chopped walnuts

1/2 cup sugar

1 and 1/2 teaspoon cinnamon

Butter and flour a 13 by 9 inch baking pan. Put half the batter in the pan.

Sprinkle generously with half the sugar-cinnamon mixture.

Add the remaining batter, and spread carefully to cover.

Sprinkle the top with the remaining sugar cinnamon mixture.

Bake at 350 degrees for 30-35 minutes or till the top bounces back when gently touched, and a cake tester comes out clean.

A Reception For Jacki Sorensen

Wed, 02 May 2012 20:46:00 -0400

April 27, 2012 11:32 ET

President’s Council on Fitness, Sports & Nutrition Announces 2012 Lifetime Achievement Award Recipients

WASHINGTON, DC—(Marketwire - Apr 27, 2012) - In honor of National Physical Fitness and Sports Month, the President’s Council on Fitness, Sports & Nutrition (PCFSN) will pay tribute to the 2012 Lifetime Achievement Award winners at their annual meeting on May 1, 2012.

Presented annually since 2007, the Lifetime Achievement Award is given to individuals whose careers have greatly contributed to the advancement or promotion of physical activity, fitness, sports, and nutrition-related programs nationwide. Recipients are selected by members of PCFSN based on the span and scope of an individual’s career, the estimated number of lives they have touched, and the impact of their legacy.

2012 PCFSN Lifetime Achievement Award Recipients

Linn Goldberg, M.D. - Dr. Goldberg is Professor of Medicine and Chief of the Division of Health Promotion & Sports Medicine at Oregon Health & Science University. His groundbreaking programs for young athletes (ATLAS for boys and ATHENA for girls) utilize exercise and nutrition alternatives to prevent the use of alcohol, performance enhancing and illicit drugs.

Thomas McKenzie, Ph.D. - Dr. McKenzie is Emeritus professor in the San Diego State University School of Exercise and Nutritional Sciences. Dr. McKenzie has authored or co-authored over 170 publications and co-founded SPARK — a nationally recognized research-based public health organization dedicated to improve health through physical activity. In March 2012, he was awarded a Hall of Fame Award from the National Association for Sport and Physical Education.

Jacki Sorensen - Sorensen is the originator of Aerobic Dancing — the complete fitness program that combines health and toning benefits of jogging with the fun of dancing. Sorensen is the President and founder of Jacki’s Inc.

Charles Sterling, Ed.D. - Sterling is Chairman of Youth Initiatives at The Cooper Institute and Chairman of the FITNESSGRAM Board of Trustees. Dr. Sterling is best known professionally as the founder of the widely-used FITNESSGRAM®, a health-related testing and feedback system for youth.

Pat Summitt - Summitt is Hall of Fame University of Tennessee Head Women’s Basketball Coach Emeritus. Summitt has won more games than anyone else in NCAA college basketball history, winning eight national titles and 1,098 games at Tennessee.

When our family moved to our current home 24 years ago I immediately began looking for an exercise class to join.

I had always participated in an exercise class in Chicago even while my kids were small. At the Jewish Community Center my younger son played in his “Funtimers” preschool class, while I had my own “fun time “exercising to music in the aerobics class in the gym.

After class my son and I would head to Wendy’s across the street for lunch. It became our little ritual. I was hooked on exercise, and had always found some time to attend a class, or run with my neighbor…we even did the Chicago Marathon in 1983!

When we moved to our new home in Maryland in 1988 we were amazed to find a brand new community center several blocks away, offering all kinds of activities for our boys, basketball for my husband, and aerobic exercise for me!

And not just any exercise, but Jacki Sorensen’ s Aerobic workout, dance, and step classes.

I’m happy to say I’ve been attending our intsructor Karin Baker’s classes for all these years. A couple of weeks ago in class Karin told us that Jacki was receiving this lifetime achievement award May 1st in Washington, DC .

Later in the evening they wanted to hold a large exercise session with instructors and students coming from all over, and Jacki presiding.

There wasn’t much time to pull it together, but Karin arranged to have it at our community center, and last night there were 190 of us doing Jacki’s dance aerobics in the gym.

With the help of many other volunteers a memorable evening was pulled together and Jacki was thrilled.

I volunteered to help with the food for the reception. For my part I prepared lots of fresh fruit displays, my Mom’s Banana Sour Cream Cake ( increased the recipe by 1 and 1/2 and baked in a sheet pan) with vanilla buttercream frosting, and my Chocolate Bonbons.

Here are the photos! You didn’t think this was just going to be a post about exercise, did you?

Couscous With Roasted Carrots, Fennel And Toasted Almonds

Sat, 21 Apr 2012 10:32:00 -0400

This is a richly flavored side dish yet chock full of healthy ingredients. I’ve adapted this from a recipe I found on Food52.

I roasted carrots and some of the minced shallots along with the fennel. Instead of couscous alone I substituted a blend of grains available at Trader Joe’s. It is a combination of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa.

The orange juice soaked raisins and toasted almonds give added texture to the dish while the shallots adds a sweetness and kick to what is otherwise a basic sherry vinaigrette.

Arranging the roasted carrots and fennel on top of the finished couscous blend and garnishing with the chopped fennel fronds makes for a dish that will surely bring some sparkle to the table.

Couscous With Roasted Carrots, Fennel, And Toasted Almonds

(adapted from Couscous with Roasted Fennel and Toasted Almonds, a recipe for Food52 by Jennifer Ann)

serves 4

juice from one orange, about 1/2 cup

1/3 cup black or golden raisins

1 large fennel bulb, trimmed and cored and cut into about 16 slim wedges

3 carrots, peeled, and sliced diagonally in 1-2 inch pieces

3-4 tablespoons good quality olive oil, divided

1/4 cup almonds

1 and 3/4 cup chicken or vegetable stock

1 and 1/4 cup Trader Joe’s Harvest Grains Blend or 1and 1/4 cup couscous

1 tablespoon butter, optional

1-2 large shallots, minced

1 tablespoon sherry vinegar

1-2 tablespoon fennel fronds, chopped

freshly ground black pepper to taste

generous pinch of kosher salt or sea salt to taste

1. Soak raisins in orange juice until plump, about 1-2 hours; drain, and reserve.

2. Toss the fennel wedges and carrot sand half of the minced shallots with two tablespoons of the olive oil, pepper and salt; spread on a baking sheet and roast in a 350 degree oven for about 12-15 minutes, until the edges begin to brown and the fennel is softening but still a bit firm to the bite.

3. Toast the almonds on a separate pan in the oven until lightly browned; allow to cool; chop coarsely, and reserve.

4. While the fennel, carrots and almonds are in the oven, bring the chicken stock to a boil over high heat; add 1 tablespoon (optional) butter and stir in 1 and 1/4 cup of Trader Joe’s Harvest Grains Blend. Bring back to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from heat, and let rest til all of the stock is absorbed.

5. In a separate bowl, whisk together the shallots and sherry vinegar, then whisk in the remaining 2 tablespoons of olive oil; add pepper and salt to taste.

6. Transfer the couscous blend to a serving bowl and fluff with a fork; stir in the orange-soaked raisins and some of the fennel fronds. Toss with enough of the vinaigrette to lightly coat everything, including the bits of shallots.

7. Top with the roasted fennel and carrots, a sprinkling of coarse salt, freshly cracked black pepper, and some chopped fennel fronds.

Serve with chicken or salmon.

Halibut Pot Roast

Sat, 14 Apr 2012 19:05:00 -0400

I”m always looking for interesting ways to cook fish. And I love making one pot meals.

Not only is the clean up time reduced , but there’s something wonderful that happens when all the various components cook together and the flavors have a chance to meld… think beef pot roast, boeuf en daube, coq au vin, boeuf bourguignone, etc…

With the exception of fish stews such as cioppino or boulliabaise, you rarely see a pot roast dinner with a piece of fish in the leading role.

Some time ago I had posted a recipe for Pan-Roasted Chicken with Shallots and Couscous which I had adapted from a recipe from cookbook author and chef Sara Foster. In the same article this recipe for a most unlikely pot roast featuring halibut appeared.

I had saved it, but never made it. Then last week I had purchased a large fresh halibut fillet, some grape tomatoes, and some tiny new potatoes among other items at Costco.

It wasn’t until that evening when I took the fish out of the fridge that I realized I had all I needed to make this Halibut Pot Roast. Sometimes things just come together even though you haven’t planned it, so I finally made this delicious, unlikely and quick pot roast and now I can share it with you.

Halibut Pot Roast (recipe by Sara Foster)

(serves4-6)

1 pound small red or fingerling potatoes, washed

2 tablespoons olive oil

1 onion, thinly sliced

2 garlic cloves, minced

1 pint cherry or grape tomatoes, halved

2 pounds halibut fillets (3/4 to 1 inch thick)*

2 sprigs fresh thyme

2 sprigs fresh tarragon (I used parsley and chives, didn’t have any tarragon)

Sea salt, to taste

Freshly ground pepper, to taste

1/2 cup dry white wine

3 tablespoon unsalted butter, cut into cubes

1. Bring 4 cups water to a boil in a saucepan over medium-high heat. Add potatoes, and cook 15 minutes. (Potatoes will not be fully cooked.) Drain and set aside.

2. Preheat oven to 325 degrees. Heat oil in a large ovenproof skillet over medium heat. Add onion, and saute 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and saute 2 minutes more.

3. Place fish in pan, and add reserved parboiled potatoes, thyme, and next 4 ingredients. Bake, uncovered, at 325 degrees for 22 to 25 minutes or until fish flakes easily. Remove from oven, add butter, re-cover, and let stand 3 minutes or until butter melts. Serve warm.

*Substitute other thick white fish, such as haddock, if desired.

Olive-Oil-Braised Carrots with Warm Spices

Tue, 10 Apr 2012 18:31:00 -0400

The Feb/Mar 2012 issue of Fine Cooking featured an article on olive-oil braised vegetables by Tamar Adler.

In the introduction she describes this simple method of preparing these delicious tender vegetables…Just drizzle vegetables with good olive oil, and some fresh herbs or other aromatics, and put them in the oven to braise in their own juices. The prep takes only about five minutes, and since the vegetables largely braise themselves, there’s almost no effort involved. The results are vegetables at their best—-tender, a little bit caramelized, and fully flavored from the oil and seasonings.

Vegetables prepared this way are at their best served barely warm or at room temperature which means you can prepare them early in the day or the day before, bringing them to room temperature for an hour or so before serving.

I took these carrots to my sister’s as my contribution to the wonderful meal she prepared for the Passover Seder.

Olive-Oil Braised Carrots With Warm Spices (serves 4) (Recipe is easily doubled)

To complement the sweetness of the carrots, add a tiny bit of nutmeg and cinnamon and scatter a few sliced garlic cloves in the baking dish. For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.

1 and 1/2 lb. carrots ( about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)

3 medium cloves garlic, sliced

1/2 cup lower-salt chicken or vegetable broth

1/4 cup extra-virgin olive oil

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of cayenne

Kosher salt

Position a rack in the center of the oven and heat the oven to 375 degrees F.

Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.

In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 teaspoon salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.

Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more.

Serve warm or at room temperature. The carrots will keep in the refrigerator for up to 3 days.

The other recipes for olive-oil-braised vegetables in this article include:

olive-oil-braised red onions with bay leaves

olive-oil-braised leeks with thyme

olive-oil-braised fennel with lemon

Tamar Adler has worked as a personal chef and cooked professionally at Prune in New York City and Chez Panisse in Berkley, California. She is the author of An Everlasting Meal: Eating with Economy and Grace.

Passover Sponge Cake Roll With Strawberries And Cream

Fri, 06 Apr 2012 12:06:00 -0400

The sponge cake roll in the photo above will be on the dessert menu this evening at our Seder. The recipe for the cake roll is from a little paperback book called You Don’t Have To Be Jewish To Be A Good Cook Book by Lois Levine and Karthryn Winer published in 1971.

The recipe is for a jelly roll, but any number of fillings would be great. I adapted it to be the base of a cake roll filled with sweetened strawberries and whipped cream. The cake itself is flavored with some lemon zest and fresh lemon juice.

The key to a successful cake roll I’ve found is rolling it while still warm in a large tea towel sprinkled with some powdered sugar to avoid sticking. Then set it aside to completely cool before unrolling it to add the filling.

When rerolling it I’ve found that sometimes it helps to gently pull the towel away from the cake rather then simply trying to roll the cake away from the towel. Make sense?

Anyway, as with so many desserts I have written about practice makes perfect, and don’t let your fear prevent you from trying new things. It’s amazng how much you can hide with a little powdered sugar or whipped cream or frosting.

Also remember that it doesn’t have to always look good to taste good. Here’s the recipe…

Passover Sponge Cake Roll With Strawberries and Cream

(adapted from a recipe for a Passover Jelly Roll from You Don’t Have To Be Jewish To Be A Good Cook Book, Lois Levine and Kathryn Winer)

1/2 cups sifted Passover matzoh cake meal

1/2 cup potato starch

6 large eggs, separated

1 cup sugar

juice and grated zest of 1 lemon

2 tablespoons cold water

1/2 teaspoon salt

1/2- 3/4 cup whipping cream, whipped (sweeten the cream with a little confectioners sugar while whipping, to your taste.)

1-2 tablespoons confectioners sugar

1 cup sliced strawberries, sweetened with 1 tablespoon sugar and allowed to sit to macerate at room temperature.

Line a 10 by 15 inch jelly roll or rimmed baking sheet with greased parchment paper.

Sift together cake meal and potato starch, and set aside.

With an electric mixer,beat the egg yolks with the sugar until thick and lemon colored. Add the lemon juice, lemon zest, and water.

Gradually add the dry ingredients, stirring to make a thick batter.

Turn into the prepared pan and bake in a preheated 325 degree oven for 30 minutes.

Remove from the oven and invert onto a lightly sugared tea towel (I use confectioners sugar).

Gently remove the parchment paper. Gently, but firmly roll up with the towel and set aside on a rack to cool completely.

Unroll when cool, and spread with the sweetened whipped cream and strawberries. Do not bring the filling all the way to the edges. It will spread out as you roll.

Re-roll carefully and gently roll it onto a serving plate, trying to place the edge down on the plate. Sometimes it helps to have an extra set of hands at this point. Just ask my husband how many times he has been called into cake roll placing duty!

Dust with confectioners sugar and garnish with whole strawberries and slices of lemon.

Happy Passover!

Coconut Macaroons for Passover

Thu, 05 Apr 2012 01:40:00 -0400

Passover begins Friday evening. At this time the Seder which is the ritual meal marking the beginning of the holiday will take place in Jewish homes everywhere.

At this meal the story of the exodus of the Israelite slaves from Egypt is retold through special blessings, songs and the partaking of symbolic foods.

While many Jewish holidays revolve around the synagogue, the Seder is conducted in the family home. There are communal Seders organized by synagogues, schools and community centers as well.

It is customary to invite guests, especially strangers and the needy. The Seder is integral to the Jewish faith and identity: as explained in the Haggadah, if not for divine intervention and the Exodus, the Jewish people would still be slaves in Egypt. Therefore, the Seder is an occasion for praise and thanksgiving and for re-dedication to the idea of liberation.

Through the words and rituals of the Seder many of the tenets of the Jewish faith have been transmitted from grandparent to child, and from one generation to the next.

Attending a Seder and eating matzoh on Passover is a widespread custom in the Jewish community, even among those who are not religiously observant.

Flour and other leavening agents are not to be eaten during Passover, symbolic of the haste in which the Jewish slaves departed, leaving no time for their bread to rise.

Consequently, desserts in particular have presented some challenges to Jewish cooks.

Sponge cakes and such which rely on beaten egg whites and potato starch or matzoh cake meal are a delicious and traditional end to the Seder meal. Flourless chocolate cakes have also become quite popular.

Growing up it wasn’t Passover without macaroons from a can. They still remain a predominant item on the Passover displays in the stores, but thankfully today there are many recipes available to make your own macaroons. And these are much more palatable, I must say.

In looking through my Passover recipes I came across this recipe jotted down on a piece of paper, author and source unknown.

These particular macaroons are made with coconut, and the recipe is quite simple. They resemble little meringues and are very light…and with a drizzle of chocolate over them they are not only delicious, but pretty as well.

I’ll be taking them to my sister’s along with my Passover Lemon Sponge Cake for our Seder Friday evening.

Coconut Macaroons (makes 36, or less if you make them larger)

3 large egg whites

1 cup sugar

1 cup sweetened flaked coconut

1/2 cup chopped walnuts (optional)

Beat the egg whites until frothy. Gradually add the sugar and beat on high in an electric mixer until stiff and glossy.

Fold in the coconut and walnuts (if using).

Line a baking sheet with parchment paper. Drop by teaspoonfuls 2 inches apart.

(I piped them from a pastry bag with a large star tip.)

Bake in a preheated 300 degree oven for 25-30 minutes until set and delicately browned.

Remove from oven and let rest for a few minutes before removing to a rack to cool.

If you like, drizzle a bit of melted semi-sweet chocolate over them.

Orecchiette With Italian Sausage, Swiss Chard And A Maple Glaze

Fri, 30 Mar 2012 09:55:00 -0400

I recently entered this dish in a contest offered by the online community Food52 for “Your Best Maple Recipe”.

I love the combination of sausage and maple syrup. The best part of a breakfast of pancakes/french toast and sausage for me has to be swirling the sausage around in whatever maple syrup remains on my plate til not a trace is left.

Expanding on that flavor combo I decided it might be interesting to add a maple glaze to a pasta dish including some sweet Italian sausage and some sauteed Swiss chard. The sweetness of the maple syrup plays nicely against the garlic and dried red pepper flakes, and the consistency of the sauce becomes a glaze for the pasta, sausage, and chard.

If you like more spice you could substitute hot Italian sausage, and increase the amount of red pepper flakes.

Orecchiette with Italian Sausage, Swiss Chard and a Maple Glaze (serves6)

1 bunch Swiss chard, rinsed well

1 pound sweet Italian sausage, removed from casing

4 tablespoons extra virgin olive oil, divided

3 garlic cloves, minced

1/4 teaspoon dried red pepper flakes

1/2 teaspoon plus 2 pinches Kosher salt, divided

2 tablespoons pure maple syrup

1 pound Orecchiette pasta (De Cecco brand is good)

Pecorino Romano cheese, grated

1. Cut the stems away from the chard leaves, and slice the stems in 1/4 inch pieces. Roll the leaves tightly and slice as in julienne pieces. Set aside.

2. Heat 3 tablespoons of the olive oil in a heavy 5 quart skillet or saute pan over medium high heat.

3. Add the sausage to the skillet, breaking it up with a spatula as it browns. This will take 5-6 minutes. Adjust heat to medium if necessary.

4. Add the minced garlic, the red peppers, 1/2 teaspoon salt, and the maple syrup to the sausage, and stir to coat.

5. Remove sausage and drippings to a plate and set aside.

6. In the same skillet add the remaining tablespoon of olive oil on medium high heat. Add the chard stems, a pinch of salt, and cook stirring occasionally until beginning to brown, about 5-6 minutes. Add the chard leaves, the remaining pinch of salt, and cook until the leaves are just wilted, stirring for up to 1 minute.

7. Remove to the plate with the sausage, and cook the orecchiette according to package directions for al dente.

8. When pasta is done drain well, reserving 1/2 cup of the pasta water. Return the sausage and chard to the skillet and add the drained pasta along with the 1/2 cup pasta water. Toss well until heated through.

9. Serve in pasta bowls with freshly grated Pecorino Romano.

Avgolemono (Greek Egg And Lemon Soup)

Sat, 24 Mar 2012 12:48:00 -0400

This classic Greek soup derives its name from the two main ingredients: egg (avgo) and lemon juice (lemoni). My husband and I were first introduced to this soup at a little Greek cafe in our Chicago neighborhood almost 25 years ago.

In the years since we have never found a version we liked as much. What I usually find is that it is lacking in lemony flavor, or the consistency is too thin.

When I was preparing my recent Greek dinner I discovered I had a batch of homemade chicken soup in the freezer. I decided to give it a whirl and make this as a first course, hoping I could reproduce that lemony flavor.

After looking at several recipes I selected this one from Martha Stewart. Since my chicken broth was already made I was halfway there.

The tricky part is to keep the broth from being too hot (absolutely no boiling) when adding the eggs so as not to curdle them. The orzo cooks in the soup so again, easy. Just remember not to overcook the orzo. It is best to serve it immediately.

I will definitely be making this again…

Avgolemono (Greek Egg and Lemon Sauce) (Martha Stewart online recipe)

(serves 8-10)

Ingredients

8 cups homemade chicken stock or canned low-sodium chicken broth, skimmed of fat

2 cups uncooked orzo, (rice-shaped pasta)

1 teaspoon salt, or to taste ( I use kosher salt)

1/4 teaspoon freshly ground black pepper

3 tablespoons cornstarch

4 large eggs

3/4 cup fresh lemon juice (4 lemons)

Directions

1. In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.

2. Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.

3. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.

4. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

OUR OKAME FLOWERING CHERRY My husband took these photos of our...

Thu, 22 Mar 2012 12:32:00 -0400

OUR SPRING 2012

BEAUTIFUL

OKAME CHERRY

OUR OKAME FLOWERING CHERRY

My husband took these photos of our Okame Cherry Tree, which we planted about 10 years ago…each year we look forward to the beautiful raspberry centered pink flowers heralding spring. Some years to our disappointment a frost abruptly ends the show…not this year…with our unusually warm early spring temps it is spectacular!

The Okame Cherry Tree, Prunus Okame, is one of the earliest of the flowering cherries. Its carmine-pink petals, with rose-red calyx and reddish flower stalks, open fully before leaf break. It has a very consistent year-to-year blooming habit. The rosy red buds are attractive before flower break and the overall floral effect lasts 2 to 3 weeks. At maturity, ‘Okame’ Cherry trees will attain 20-30’ in height with a similar spread. The young trees display a broad-columnar habit; older trees develop a more rounded habit. Fruits are small, and not ornamentally important. This deciduous tree has an attractive dark red-orange fall color. Shiny reddish brown bark is also very attractive.

Rate of growth is medium-fast, especially when young, so expect 1-2’ or more per year. Prunus. ‘Okame’ does best in moist, well-drained soil, but will adapt to a variety of soils as long as they are not wet. It is pH adaptable. Locate it in full sun or light shade. It makes a fine specimen tree and should be sited where it can be easily seen in late winter/early spring. Flowering is its main feature, yet the ‘Okame’ can be considered an all seasons plant with its attractive bark and fall color. Excellent heat and cold tolerance.

Lamb On Skewers With Tzatziki Sauce

Thu, 22 Mar 2012 12:01:00 -0400

Recently my sister-in-law was here for a visit and I prepared a Mediterranean dinner for the occasion. If you’ve been following this blog you already know how much we love Greek food at our house. Our dinner went something like this…

We started with egg-lemon soup, which turned out to be really delicious, creamy and lemony…I will post the recipe soon.

Dinner included Greek salad, Roasted Greek Chicken and Potatoes, Greek Style Green Beans and Tomatoes, and the Lamb on Skewers with Tzatziki Sauce pictured above.

I adapted a recipe for the lamb kebabs from one from Emerill Lagasse. Marinate the lamb for at least 2 hours, or preferably overnight, and then baste with the marinade while grilling to achieve tender cubes of lamb, bursting with the Mediterranean flavors. Do not overcook.

Alternate large chunks of bell pepper and onion with the lamb as these are veggies that will hold up to the time it takes to cook the lamb, and get a nice char as well without becoming overcooked and mushy.

Serve with the tzatziki sauce, and grilled pita.

Lamb On Skewers (adapted from Emeril Lagasse’s Lamb Souvlaki with Tzatziki)

(8-10 servings)

4# boneless leg of lamb, cut into 1 and 1/2 inch cubes

1/2 cup red wine

1/3 cup fresh lemon juice

3-4 tablespoons olive oil

1 heaping teaspoon kosher salt

1 tablespoon dried oregano

3-4 cloves garlic, minced

1 small onion, grated

1/2 teaspoon freshly ground black pepper

several sprigs of fresh oregano

2 large green peppers, cut into 1 and 1/2 inch pieces

1 large white onion, cut into large pieces

Place the meat in a non-reactive bowl. Mix together the wine, lemon juice, olive oil, salt, oregano, garlic, grated onion, and pepper along with the fresh oregano sprigs and pour over the meat. Turn to coat evenly.

Cover and chill several hours, or preferably overnight, turning several times.

Thread the lamb on skewers (metal skewers are best since they will allow for more even heat during cooking, and will not burn). Beginning and ending with the lamb, alternate each skewer with 4 or 5 lamb cubes, 2 pieces green pepper, and 1 or 2 pieces of onion.

Grill over medium hot coals basting with the marinade and turning to brown on all sides. (approximately 15 minutes for medium rare)

Tzatziki Sauce (makes 2 cups)

1 medium cucumber or 3 Persian cucumbers, seeded and finely chopped

1/4 teaspoon plus 1/2 teaspoon kosher salt

1 and 1/2 cup Greek plain yogurt

1 and 1/2 tablespoon extra virgin olive oil

1 and 1/2 teaspoon fresh lemon juice or white wine vinegar (or combination)

1 and 1/2 teaspoons minced fresh dill

1 and 1/2 teaspoon minced garlic

Place the cucumber in a strainer set over a bowl. Sprinkle with 1/4 teaspoon salt and drain for 1 hour.

Put the yogurt in another strainer set over a bowl and drain for 1 hour.

Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well.

Cover and chill for at least 1 hour before serving.

Baked Wild Salmon With Almond-Lime Sauce

Fri, 09 Mar 2012 21:49:00 -0500

For dinner last night I made Baked Wild Salmon With Almond-Lime Sauce.

It’s been several weeks since I’ve really cooked because we recently returned from our trip to the west coast which included trips to LA, San Luis Obispo on the central coast (with a stopover for lunch in Santa Barbara), and San Francisco.

To say we dined out a lot is an understatement…aside from the typical Californian cuisine our meals included Peruvian, Greek, Mexican, Italian, Vietnamese, Chinese, and good old American Prime Rib. Here are just a few photos I took of some appetizers from our lunch at The Slanted Door restaurant ( Modern Vietnamese) in San Francisco where we dined with our son and his girlfriend outside at The Ferry Market overlooking the bay. Aaahhhh………..

Niman Ranch Beef Carpaccio (with roasted peanuts, rau ram and fresh lime juice)

Crispy Imperial Rolls (with shrimp, pork, and glass noodles)

Chicken Noodle Soup

Back to last night’s dinner… I had some wild Alaskan salmon fillets and wanted to prepare them simply so when I brought in the day’s mail and noticed this recipe in the current issue of Whole Living magazine I decide to try it.

I have made slow roasted salmon before, and love the delicate texture and taste of the salmon especially when paired with fresh herbs and citrus. The somewhat surprising addition of almonds to the yogurt sauce lends an interesting crunch to the dish. So here’s another tasty, healthy and simple recipe to add to your repertory of salmon dishes.

Baked Wild Salmon With Almond-Lime Sauce (Whole Living Magazine, April, 2012)

serves 4

4 5-oz skinless wild Alaskan salmon fillets (I left the skin on)

coarse salt

2 tablespoons extra-virgin olive oil, plus more for the pan

1/4 cup slivered almonds

1 tablespoon fresh lime juice

1/4 cup, plus 1 tablespoon low-fat plain Greek yogurt

1/2 small shallot, very thinly sliced

1 cup fresh herbs, such as mint, chervil, or parsley

1. Heat oven to 250 degrees and on a lightly oiled baking sheet, season fillets with salt. (I also added freshly cracked black pepper). Bake 15 minutes, then check for doneness. (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.) Return to oven, checking for doneness every 2 minutes.

2. In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes. Transfer to a bowl to cool, then stir in lime juice and season with salt. Mix in yogurt until fully combined. Chill until ready to use.

3. To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.

I served this salmon with brown basmati rice with diced carrots, celery, onion, and spices…

and a salad of romaine, red cabbage, celery, parsley, green onions, and grape tomatoes dressed in a white wine/balsamic fig vinaigrette.

I apologize for being so neglectful of this blog for the last...

Fri, 09 Mar 2012 11:58:00 -0500

I apologize for being so neglectful of this blog for the last several weeks, but I do have good reason, so I hope I’m forgiven.

WE ATTENDED THE OSCARS! I’m not at liberty to disclose how this all happened (just like all the secrecy that surrounds those nominations before the winner is announced), but let’s just say we know someone…a very special someone I might add!

It truly was the experience of a lifetime, and a very unexpected one at that. Especially for such a star-struck girl as myself…

But now we’re home, and back to reality so I hope to be blogging some award-winning recipes soon.

Happy Valentine's Day...A Dinner For My Valentine (all his favorites)

Tue, 14 Feb 2012 21:53:00 -0500

Rigatoni With Tomatoes, Zucchini and Pine Nut Crunch

Sun, 12 Feb 2012 02:47:19 -0500

Baked pasta is a wonderful thing. From lasagna to tortellini or pastitsio to mac and cheese there are countless variations that are always crowd pleasers.

The combination of hearty pasta with veggies and or some kind of meat, be it turkey sausage, ground beef or lamb just to name a few, with a cheesy sauce of some kind just oozes warmth especially on a chilly night.

I adapted the above recipe from one I saw in the March 2011 issue of Bon Appetit. Here, from the article, are a few tips to keep in mind when preparing baked pasta dishes…

1. Baked pastas usually need to sit for 10 to 15 minutes after baking. This lets all the gooey ingredients (like melted cheese) set up a bit, preventing things like a piece of lasagna that oozes all over the plate.

2. The basic French sauce bechamel (made of milk and the butter-flour mixture called roux) helps bind ingredients together. The key to a beautiful bechamel is not browning the roux. As soon as it begins to color, yank it from the heat. Once you’ve mastered bechamel, you can mix in cheese and macaroni for basic mac and cheese, or layer it (and your other favorite ingredients) with lasagne noodles.

3. If creamy baked pasta dishes stand too long, they can end up a little dry- the same can be said of leftover mac and cheese. To revive these cheesy dishes, rewarm them and stir in some cream.

Rigatoni With Tomatoes, Zucchini and Pine Nut Crunch

(adapted from Rigatoni With Eggplant and Pine Nut Crunch, Bon Appetit, March, 2011)

8 servings

1 tablespoon extra virgin olive oil

2 medium zucchini, cut into 1/2 -inch cubes

1 large red pepper or (1 medium red and 1 medium yellow), cut into1/2-inch squares

2 cups grape tomatoes or (1 cup grape tomatoes and 1 cup yellow cherry tomatoes)

3 large garlic cloves, divided

1/3 cup olive oil

2 cups (firmly packed) fresh basil leaves, divided

1 cup freshly grated Pecorino Romano cheese, divided or (Parmesan Cheese)

1/4 cup pine nuts

1 28-ounce can whole tomatoes in juice

1 cup heavy whipping cream or (half cream and half milk)

1 pound rigatoni

1 pound whole-milk mozzarella cheese (or part-skim), cut into 1/2-inch cubes or shredded

Preheat oven to 425 degrees. Cut tomatoes in half lengthwise. Toss zucchini and tomatoes together on baking sheet.

Using garlic press, squeeze 1 garlic clove onto vegetables.

Drizzle vegetables with oil, and sprinkle with kosher salt and pepper.

Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/4 cup Pecorino Romano cheese, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with kosher salt.

Blend tomatoes with juice, cream, 1 and 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to the bite, stirring occasionally; drain. Return to pot.

Toss with vegetables, sauce, and 1/2 cup Pecorino Romano.

Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

Provencal Vegetable Soup (Soupe Au Pistou)

Wed, 01 Feb 2012 21:39:00 -0500

In looking for a vegetable soup to make to use up some veggies in the fridge I decided on this Provencal Vegetable Soup or Soup Au Pistou.

Normally considered a summer soup because of its use of summer produce such as white beans, green beans, tomatoes, summer squash and potatoes, it also makes a great wintry soup.

The pistou (which means pounded in the Provencal language) is sauce made of fresh basil, garlic, olive oil, and either Parmesan or Pecorino Romano cheese.

This French version of pesto, (without the nuts), is mixed together in a blender, food processor, or mortar and pestle. The addition of this sauce defines the flavor of this vegetable soup.

It can be added to the soup during cooking just before serving, or offered at the table after the soup is served, or as I discovered, why not both?

While there are many recipes for this type of soup I chose to follow one from The Joy of Cooking, and adapted it to the ingredients I had. With a vegetable soup there is certainly some wiggle room as far as the veggies go, but for this Provencal Vegetable Soup the pistou is perfect as is.

And, fortunately, with the availability of fresh basil in most of the markets and grocery stores year round we can enjoy this soup whatever the season.

Provencal Vegetable Soup (Soup Au Pistou) (adapted from Joy of Cooking)

Makes about 3 quarts

Heat in a large soup pot, over medium heat:

2 tablespoons olive oil

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:

1 small onion, chopped

1 medium leek, thoroughly cleaned and chopped

2 medium carrots, chopped

1 large rib celery, chopped

1/2 cup fresh mushrooms, chopped

Stir in:

2 medium ripe tomatoes, peeled, seeded, and chopped

3 small red potatoes, peeled and chopped

8 cups water, or a combination of water and chicken stock/broth

2 teaspoons salt

1 teaspoon herbs de Provence

(pinch of saffron threads)

Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Stir in:

one 15 and 1/2-to19-ounce can cannellini , Great Northern, or other white beans, rinsed and drained, or 1 to 2 cups cooked beans

( I used less cause I only had 1/2 cup of beans left in the fridge, so I used more potatoes)

1 cup broken thin spaghetti or macaroni

1 small zucchini, quartered lengthwise and sliced

1/2 cup 1-inch pieces green beans (fresh or frozen)

Simmer just until the pasta is tender. Meanwhile, prepare the pistou.

Pistou (This is delicious with fish and a great addition to soups and stews)

makes 3/4 cup

Combine in a blender or food processor and puree until smooth:

2 cups fresh basil leaves

2 garlic cloves, chopped

1/2 cup olive oil

Remove to a bowl and stir in:

1/3 cup coarsely grated Pecorino Romano (you can also use Parmesan)

1/4 teaspoon black pepper ( Note: If making this to add to the soup, omit this pepper)

Stir all or some of the pistou into the soup, along with:

1 teaspoon freshly ground black pepper

Serve the reserved pistou at the table.

The pistou will keep, covered and refrigerated, for up to 2 days. Serve at room temperature.

Sheila's Pot Roast Dinner

Tue, 24 Jan 2012 02:50:12 -0500

Waking up to an inch of snow last weekend I immediately decided it was time to make my first pot roast of the winter. I’ve always been partial to cooking hearty soups, stews, and one pot meals that braise away for hours in the oven.

I can linger in the kitchen taking my time as the house fills with increasingly wonderful aromas of the meal to come.

I didn’t follow any particular recipe this time. If you have a 4 pound piece of chuck, some onions, garlic, carrots, tomatoes, thyme and parsley, and hours to just hang out then you have the makings of a satisfying savory pot roast dinner.

Sheila’s Pot Roast Dinner

4 pound chuck roast

Kosher salt

Freshly ground black pepper

3 tablespoons olive oil

1 tablespoon butter

2 medium yellow onions, peeled and cut in large wedges

2-3 pounds small boiling onions, peeled

4 large garlic cloves, smashed

5-6 large carrots, peeled and cut into large pieces

2 -14 ounce cans diced tomatoes with juice

2 cups beef broth

2 -3 sprigs fresh thyme, left whole

2-3 sprigs Italian parsley, chopped

2 tablespoons flour blended with 1 tablespoon softened butter

Place a large Dutch oven on medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter til hot.

Add the yellow onions, carrots, and boiling onions and cook til beginning to brown.

Set the carrots and onions aside.

Preheat the oven to 325 degrees.

Dry the chuck roast very well. Generously season all over with Kosher salt and pepper.

Add another tablespoon of oil and raise the heat to medium-high.

Sear the meat in the hot oil, turning to brown on all sides. It might take 5 minutes per side.

Add the tomatoes with juice, beef broth, thyme sprigs, and smashed garlic to the pot.

Cover and place in oven, and cook for 1 hour.

After 1 hour, carefully turn the meat over, and baste with juices. Cover again. Reduce the oven temperature to 275 degrees, and cook for another hour.

Add the carrots and onions and cook for 1 and 1/2 more hours, basting occasionally.

When the meat is very tender, remove pot from the oven. Transfer the meat, carrots and onions to a platter. Remove and discard the thyme sprigs.

With an immersion blender, or in a regular blender puree the sauce with the remaining bits of vegetables til smooth.

Return the sauce to the Dutch oven. Place the Dutch oven on the stove top and heat on medium.

In a small bowl blend the butter and flour together to make a paste.

Add this paste in small amounts to the boiling sauce, whisking until the sauce reaches your desired thickness.

Return the meat, carrots and onions to the sauce, and sprinkle with the chopped parsley. Check for seasoning. Add salt and pepper if necessary.

Serve with mashed potatoes, noodles, boiled potatoes, or just some hunks of good bread.