RECIPES

RECIPES FROM BARBARA'S KITCHEN

BARBARA'S RUM CURED GRAVLAX

MARINADE INGREDIENTS:

1 SALMON FILLET, APPROX. 1+ 1/2 pounds, skin on

.1/3 cup of white sugar

2 tbsp. coarse kosher or sea salt

2 tbsp. multi colored peppercorns, smashed

1/3 - 1/2 cup dark rum

3-4 tbsp. grated fresh ginger

3/4 cup cilantro leaves, chopped fine

INSTRUCTIONS:

1. REMOVE bones from the fillet

2. SLICE the fillet in half lengthwise. .

3. PLACE the fillets side by side, skin down in glass or ceramic dish with sides

4. MIX WEL ginger, salt, peppercorns, sugar and cilantro

5. POUR rum over the salmon's flesh

6. APPLY herb/spice mixture onto the flesh of the salmon. Press down well.

7. COVER all with plastic wrap,. then cover again with heavy aluminum foil.

8. TUCK covering layers close to the fish

9. PLACE Small but heavy cans or bottles on top of the foil.

10. REFRIDGERATE 24 hours.... maximum of 30 hours.

11. RINSE off the spice mixture .

12, PAT dry with paper towels

13. SLICE very thin , on an angle and ENJOY!

aaGRAVLAX WITH DILL SAUCE

(NOTE; PHOTOGRAPH BY AZERBAIJAN STOCKERS)

YIELD 8-10

SALMON INGREDIENTS:

One large salmon fillet, approx. 2- 3 lbs.- with skin

3 tbsp. white sugar

2 tbsp. coarse kosher or sea salt

2 tbsp. chopped fresh dill leaves

fresh ground black pepper to taste

SAUCE INGREDIENTS:

3 tbsp. Dijon mustard

2 tbsp. white sugar

1 tbsp. white vinegar

2/3 c. Sunflower oil (do not substitute another oil!)

2 tbsp. chopped fresh dill

salt and pepper to taste

SALMON INSTRUCTIONS:

1. SPLIT the salmon fillet lengthwise into two “mirror image” fillets.

2. COMBINE the sugar, coarse salt and chopped fresh dill leaves well. Add black pepper to taste.

3. CUT two large sheets of aluminum foil, place one over the other to create double thickness.

4. PLACE the two fillets side by side on the foil, skin side down.

5. COAT the salmon flesh well with the salt, sugar and dill mixture.

6. PLACE the two fillets on top of each other, with the flesh of one touching the flesh of the other.

7. WRAP the fillets tightly with the double aluminum foil.

8. PLACE them in a large dish with a plate on top which covers the surface.

9. PLACE heavy tin cans or small bottles on top of the plate to create pressure.

10. MARINATE for two days. After 24 hours, pour off the liquid inside the foil and close again. Turn the filets over so that the pressure will now be on the other fillet from the weights.

11. POUR off the additional liquid which has collected on day #2, rinse the fillets in cold water, and pat dry.

12. SLICE the gravlax on the diagonal with a very sharp knife. Slice thin for best results and enjoy!

SAUCE INSTRUCTIONS:

1. WHISK together the oil, the mustard, the vinegar and the sugar until the sauce has the consistency of mayonnaise. This can also be accomplished in a small electric “Cuisinart type” machine by slowly adding the oil to the other ingredients.

2. FOLD the chopped dill, salt and pepper to taste, into the sauce.

3. REFRIGERATE: sauce will stay fresh up to one week in the refrigerator.

4. SERVE separately in a small bowl.

TERRIFIC TURKEY LEGS

YIELD 3

INGREDIENTS:

3 turkey legs

½ c. extra virgin olive oil

Sea salt + black ground pepper to taste

1 tsp. dried Thyme

2 tsp. dried Rosemary

3 tbsp. margarine or butter, cut into small chunks

1 ½ tbsp. minced garlic

2 large onions, diced

INSTRUCTIONS:

1.PREHEAT oven to 200C/400F degrees.

2.POUR olive oil into a roasting pan.

3.PLACE turkey legs in the oil and turn over until coated with oil. 4.SPRINKLE sea salt and fresh ground pepper over the legs,

to taste. Also sprinkle the Thyme.

5.PLACE the margarine/butter on the legs.

6.SPRINKLE the legs with garlic. Sprinkle the rosemary around the

legs, in the oil.

7.SCATTER the diced onions around the legs, Mix with the oil.

8.ROAST the legs about 1 ½ hours, basting them every twenty minutes. 9.REDUCE oven heat to 95 C/200 F, Turn the legs over, baste every

twenty minutes for an additional hour.

10: SERVE with the onions and gravy from the pan.

NOTE: This is possibly my favorite meat/fowl dish of all time…enjoy with cranberry sauce and mashed potatoes! Don't wait for a holiday.

YEMINITE STUFFED PEPPERS

YIELD; 6

INGREDIENTS:

6-7 medium peppers, yellow, red and green look nice together

1 medium onion chopped,

four cloves garlic, chopped -

1 ½ pounds Lean ground beef

1 tsp. each ground Cumin, Cinnamon, Turmeric

2 tbsp. chopped mint and cilantro, fresh

1/4 tsp. black ground pepper

½ tsp. salt

1 ½ c. of cooked Basmati rice

Two small containers tomato paste

Four tbsp. honey dissolved in ½ cup boiling water

½ c. raisins

½ c. toasted pine nuts!!!!

INSTRUCTIONS;

1. Preheat oven to 350 degrees.

2. BROWN onions for five minutes, then add garlic for 1 minute to brown.

3. COOK Basmati rice-1/2 cup of dry rice, cooked in 3 cups of boiling salted water for 10 minutes, drained. Rinse with cold water

4. ADD onions, garlic, rice, spices, Pinenuts, and herbs to chopped meat. Mix well by hand.

5. SLICE off the tops of the peppers, remove the insides and rinse them. Save the tops.

6. FILL the peppers with the meat mixture.

7. PLACE the peppers standing upright in your baking dish. If necessary, crumple up in foil to fill in empty space.

8. MIX tomato paste with honey , and ½ cup boiling water.

9. DRIZZLE one tablespoon of mixture onto each pepper. Repeat.

10. SPRINKLE two tablespoons of olive oil over the tops of the meat mixture.

11. REPLACE the tops of the peppers over the meat mixture.

12. Bake in the oven at 350F/180C degrees for 1 hour or until they are very tender.

DIVINE APPLE CRISP

Yield 10

INGREDIENTS;

Five peeled green apples, sliced thin

Five peeled pears, sliced thin.

1 c. frozen or canned peaches, no juice, cut in slices.

1 c. raisins, pre-soaked in boiling water, then drained.

2 c. finely chopped pecans or walnuts-

(even better; one package of candied pecans or walnuts, chopped)

1/3 c. regular large flake oatmeal

½ c. all-purpose flour

1 c. ginger snap cookie crumbs, medium ground.

1/2 c. white sugar

1/2 c. brown sugar

One tsp. ground cinnamon

1 c. margarine cut into pieces

INSTRUCTIONS:

Preheat the oven to 180 C/360 F

GREASE a large baking pan with margarine.
COMBINE the sliced apples, pears and soaked dried fruit and place into the baking pan.
MIX- all the remaining dry ingredients in a bowl. Add chunks of the margarine and use a fork to turn the mixture into a crumbly texture. Sprinkle over the fruit in the pan.
BAKE for 50 minutes or until the topping becomes brown but not burned.
SERVE with vanilla ice cream or whipped cream. Good hot or cold served the next day (good for Shabbat lunch….) Can be heated on a warmer on Shabbat.
If there is a lot of liquid after baking, pour some off. Save in case needed for reheating.

Optional: a sprinkling of chopped crystallized ginger in the

topping is an unexpected surprise.

HUBBY’S FAVORITE OATMEAL COOKIES

Yield: 36 cookies (each cookie = 70 calories)

INGREDIENTS:

1/2 c. soft Mazola butter flavor margarine or soft butter

1/2 c. white sugar

1/2 c. brown sugar

3/4 tsp. vanilla

1 egg

1 c. oatmeal

3/4 c. flour

1 1/2 c. pecans, walnuts or sliced almonds. Chopped.

1/2 c. raisins

1 tsp. baking powder (not needed if using self-rising flour)

1/2 tsp. salt

1 tsp. cinnamon

INSTRUCTIONS:

PREHEAT oven to: 180 C/350 F
CREAM the margarine with the brown and white sugars. Beat in the eggs and vanilla.
STIR in oatmeal, flour, salt, cinnamon and baking powder. Add raisins and nuts.
DROP by rounded teaspoons onto greased baking sheet.
BAKE for 10-13 minutes (until nicely browned)
COOL on wire racks

NOTE: Chocolate chips may be added.

ASIAN MEATBALL SOUP

Yield: 6 portions (double recipe for 10-12 guests)

INGREDIENTS:

1 1/2 lbs. ground beef

1 egg

3 raw scallions/spring onions: 1 minced, 2 sliced

4 garlic cloves: 1 minced, 3 crushed

2 tsp. minced fresh ginger, 4 slices cut into matchsticks

2 tbsp. soy sauce

1 tbsp. Asian Sesame Oil

2 1/2 qts. (10 c.) boiling water (Do not double for larger recipe, just use maximum amount that you can get into your pot after the meatballs are in the pot. Much will evaporate and soup will thicken. Add more water if it becomes too thick.)

8 oz. (one box) of sliced (fresh or canned) mushrooms drained.

3 tbsp. Kosher chicken (or beef) soup mix

1 c. dried Porchini mushrooms (or 8 oz. of fresh Porchini mushrooms, sliced)

1 can (or fresh) baby corn, drained and cut into small pieces (do not double for larger recipe; can use frozen corn if necessary)

1/4 lb. spaghetti, broken into thirds (or other small pasta)

1 small bunch fresh Cilantro, chopped

INSTRUCTIONS:

COMBINE in a mixing bowl: Ground beef, raw egg, minced scallion, minced garlic, minced ginger, 1 tbsp. soy sauce, 1 tbsp. sesame oil, Mix well, then let it sit for a while to thicken. (If doubling recipe, do not use two eggs, it will be too wet.) If the mixture is wet, add just enough matzo meal to absorb the excess moisture. (However, this will lighten the meatballs.)
PRE-SOAK the dried mushrooms in boiling water. When the mushrooms are soft, rinse off in a sieve.
IN LARGE SOUP POT, bring water to a boil, add soup mix. Cook on low boil for 20 minutes. Form small meatballs and drop into the boiling soup. Cook for about 10 minutes. Remove all the scum and fat which floats to the top. Add the corn, dried and canned mushrooms, ginger matchsticks, crushed garlic and 1 tablespoon of Soy Sauce.
BEFORE SERVING, spoon off any additional scum and fat which has collected on the top of the soup. Add sliced scallions, chopped Cilantro, and the spaghetti. Cook until the spaghetti is soft, about 10 minutes or more depending on the pasta instructions.

NOTE: If Preparing the soup ahead of time, delay cooking the pasta until the last few minutes before serving. It will absorb the soup and become too soft if left in the liquid for a long time.

CHINOISE SALMON FILLETS

Yield: 6 filet portions (double recipe for 12 guests)

INGREDIENTS:

4-6 fillets (with skin) of salmon, trout, or other small white fish.

Kosher or Sea Salt

1 fresh lemon cut in wedges

MARINADE INGREDIENTS:

1/2 c. Vegetable Oil

2 tbsp. lemon juice

2 tbsp. soy sauce

1 tsp. Dijon mustard

1 tbsp. minced/grated ginger

1 tbsp. minced garlic

INSTRUCTIONS:

PREPARE the fish: wash, and pat dry. Sprinkle lightly with Kosher or Sea Salt. Squeeze lemon juice onto each filet. Leave fish to come to room temperature.
MIX marinade ingredients together
PLACE fish and marinade in a zip-lock plastic bag. Be sure that the marinade touches all the fish surfaces. Return to the fridge for 1 to 12 hours. Turn once while marinating. Remove from the fridge one hour before cooking.
PREHEAT the oven to “broil.” Place the rack about 8 inches below the heat. Spray a wire rack with cooking oil and place the fillets on it, skin side up.
BROIL for 4 minutes per side. When the skin is brown, turn the fillets over and broil for another 4 minutes. (Use a timer.) When the fish flakes with a fork and is opaque, it is ready to serve

NOTE: If only making two portions, reduce the oil, lemon juice, Dijon and soy sauce by half. Keep the original quantity of ginger and garlic.

Alternative Method: Bake in preheated oven (220C/425F) for 10 to 12 minutes, skin side down on well-oiled aluminum foil-lined pan.

BANANA CHALLAH FRENCH TOAST

Yield: 10-12 slices

INGREDIENTS:

Day-old challah loaf, cut into slices 1/2" – 3/4” thick.

2 very ripe bananas

2/3 c. whole milk

1 tsp. of Coconut Extract (can substitute vanilla or rum)

4 eggs

2 small containers of blueberry or strawberry yogurt

2 tbsp. butter or margarine

INSTRUCTIONS:

PUREE bananas in blender until lump free. Add milk, eggs and coconut extract. Blend well.
PLACE the mixture in a large dish. Dip bread slices, completely coating both sides.
MELT butter/margarine in a non-stick, large fry pan on medium heat. Add the challah pieces and cook until brown on one side, then flip to cook the other side.
SERVE with fruit flavored yogurt.

NOTE: Also excellent if made with raisin challah, brioche, or Pannetone bread!

GINGER BASMATI RICE

Yield: 6 portions (double recipe for 12 guests)

INGREDIENTS:

2 c. of basmati rice

4 tbsp. canola oil

1 large onion, halved and thinly sliced on cross

2 garlic cloves, sliced thin or minced

3/4 teaspoon salt

1" piece of fresh ginger, peeled and minced

1 stick of cinnamon (not powdered)

2 bay leaves

2 1/2 c. of chicken stock made from 1 tbsp. of instant Kosher chicken soup mix and boiling water

INSTRUCTIONS:

WASH the rice several times and drain.
HEAT the oil over medium heat in a heavy bottomed pot with a tight fitting lid. Add the onion and sauté, stirring until it begins to soften (about 4 minutes). Add the garlic and continue sautéing until the onion browns. Try not to burn the garlic. (another 2 minutes).
ADD the rice and salt and stir to coat the grains. Lower the heat and add the ginger, cinnamon and bay leaves. Stir. Add the chicken stock.
BRING to a boil. Cover pot with a sheet of aluminum foil and top with the lid. Turn the heat to low and cook until all the stock is absorbed, about 25 minutes.
REMOVE the bay leaves and cinnamon before serving. Mix well before serving.

THE DEMENTIA DIARY - Beef & Cabbage Soup

SWEET & SOUR BEEF SOUP

Yield: 8 portions

INGREDIENTS:

1 kilo beef short ribs, cut into bite size pieces.

2 cooked whole beets, peeled and cubed

1 peeled apple, cubed

4 c. shredded red cabbage (or white)

1 medium onion, chopped

12 c. beef stock (1 tbsp. kosher beef stock powder per 4 c. boiling water)

1/2 c. apple cider vinegar

1/2 c. packed dark brown sugar

1/2 tsp. salt

1/2 tsp. celery seed

1/2 c. dark raisins

Butter flavored margarine

INSTRUCTIONS:

BROWN the short ribs in a small amount of olive oil in a heavy soup pot. Remove the ribs.
MELT two tablespoons of margarine into the pan. Lace the apple and the onion into the melted margarine and cook for five minutes.
ADD the cabbage to the pot and cook until softened.
POUR 8 cups of beef stock and the vinegar in to the pot, bring to a boil.
RETURN the meat to the pot. Add the brown sugar, salt, pepper, celery seed and raisins. Bring to a boil, then reduce to a simmer and cook for two hours. Remove any scum that collects on the top of the soup.
ADD 4 more cups of beef broth and the cubed beets. Continue cooking for another hour. Test meat to ensure that it is tender. If not soft enough, cook another 30-60 minutes until happy with the texture.
SKIM the fat once again before serving. Remove the ribs and separate the meat from the bone. Cut the meat Into 1-2 inch pieces and return to the soup, discarding the bones.

NOTE: Excellent served with garlic bread.

BONUS:

BEETS SALAD WITH APPLE

If you have extra beets and apples, combine two cubed beets and one apple, peeled and cubed, in a bowl. Add shaved red onion to your taste. Sprinkle all with Kosher Salt and white pepper. Mix well. Add grated fresh ginger to taste. Mix well. Add enough Greek Yoghurt to cover well when mixed. Serve chilled.

CHEESY APPLE QUESADILLA

Yield: 4 slices

INGREDIENTS:

Two flour tortillas (medium or large)

One red apple (preferably “Pink Lady”) cored/peeled and sliced very thinly

Any sliced cheese (cheddar, goat work well.), enough to cover 1 flat tortilla

Butter (or margarine)

OPTIONAL: Brown sugar, cinnamon

INSTRUCTIONS:

MELT one tbsp. of butter/margarine in frying pan.
PLACE 1 tortilla flat, face down into the pan. Add a layer of cheese slices and cook on medium heat until the tortilla begins to brown on the underside and the cheese begins to soften.
ADD a layer of apple slices onto the cheese. (Top the apple with one slice of cheese so that when it melts it will help to secure the 2nd tortilla when you flip the quesadilla. Place the 2nd tortilla on top and press down hard.
FLIP the quesadilla by sliding it onto a large plate and covering with a 2nd plate. Flip the plates and then slide the quesadilla back into the pan to brown the 2nd tortilla. (If more butter is needed, add it to the pan prior to returning the quesadilla to the pan.)
COOK on medium heat until 2nd tortilla is brown.
SLICE quesadilla into four quarters and serve.

OPTIONAL: Sprinkle top of quesadilla with brown sugar and cinnamon.

RECIPES FROM BARBARA'S KITCHEN

BARBARA'S WINE/ANCHOVY PASTA MEAT SAUCE

YIELD 4-6

SAUCE INGREDIENTS:

1 pound lean chopped beef

2 tbsp. olive oil

1 medium chopped onion

1 chopped celery rib

4 chopped cloves garlic

1 can (28 oz.) crushed tomatoes in liquid

1 chopped peeled carrot, large

200 grams (6 oz) tomato paste

1/4 cup chopped parsley or cilantro

1 tbsp. dried basil or 1/4 c. fresh basil chopped

1/4 tea. each salt and black ground pepper

3 chopped anchovies

1/2 cup dry red wine

1 tbsp. light brown sugar

1 can sliced mushrooms, drained

MEAT SAUCE INSTRUCTIONS:

1. HEAT olive oil in pan.

2. ADD onion, carrot and celery. Saute 3-5 minutes.

3. ADD garlic. Cook 1-2 minutes.

4. ADD ground beef, and stir all until pink of meat is gone.

5. ADD tomatoes, tomato paste, dry herbs, one cup of water, and parsley. Stir well.

6. BRING TO A BOIL. Reduce heat to medium. Cook for 30 minutes covered.

7. ADD anchovies, brown sugar, wine, mushrooms, fresh herbs (if using) and cook another 15-20 minutes.

8. SERVE on cooked pasta of your choice.

GRAVLAX WITH DILL SAUCE