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Recipes
Butter Bean and Cumin Hummus
By Christopher
Canned butter beans called for here make an exceptionally creamy hummus
- 2 large garlic cloves
- 2 15- to 16-ounce cans butter beans, rinsed, drained
- 2/3 cup tahini (sesame seed paste)*
- 6 tablespoons fresh lemon juice
- 1/4 cup olive oil (preferably extra-virgin)
- 1 tablespoon ground cumin
- 4 tablespoons (about) water
- Pita breads, cut into wedges
- Assorted cut-up fresh vegetables
- *Sold at Middle Eastern markets, natural foods stores and some supermarkets.
Swiss Potato Pancake
By Christopher
yield: Serves 2 as a main course or 4 as a side dish Serve this with eggs for breakfast, with salad and rolls for ...
- 1 pound medium russet potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon vegetable oil
- Chopped fresh parsley
Potato Pancake Wedges with Zucchini and Sage
By Christopher
Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in th...
- 1 pound onions
- 10 ounces zucchini, trimmed
- 3 1/4 pounds russet potatoes, peeled
- 8 teaspoons chopped fresh sage
- 2 teaspoons salt
- 4 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) nondairy (pareve) margarine
Chocolate-Orange Carrot Cake
By Christopher
Intense chocolate flavor accented with orange highlights this lovely layer cake
- For cake
- Nonstick vegetable oil spray
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 1/2 cups all purpose flour
- 2 1/4 cups sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups finely shredded peeled carrots (about 10 ounces)
- 1 cup (packed) sweetened flaked coconut
- 1 1/2 teaspoons grated orange peel
- 1 11-ounce can mandarin oranges, drained, cut into 1/2-inch pieces
- For frosting
- 2 1/2 cups semisweet chocolate chips (about 15 ounces)
- 1 cup (2 sticks) unsalted nondairy (pareve) margarine, room temperature
- 1/3 cup powdered sugar
- 1/4 cup frozen orange juice concentrate, thawed
- Additional canned mandarin orange segments, drained, patted very dry
Salmon with Soy-Honey and Wasabi Sauces
By Christopher
Despite many Asian ingredients in this dish, the end result only slightly reflects their presence
- For salmon
- 1/2 cupmirin (Japanese sweet rice wine)
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon finely grated peeled fresh ginger
- 4 (6-ounce) pieces salmon fillet
- For sauces
- 2 tablespoons soy sauce
- 1/4 cup honey
- 1 tablespoon fresh lime juice
- 2 teaspoons wasabi powder
- 1 tablespoon water
- Accompaniment: lime wedges
Roasted-Garlic Beef Stew
By Christopher
Using such a tender cut of beef reduces the stew's cooking time
- 12 large garlic cloves, unpeeled
- 1 tablespoon butter, melted
- 4 tablespoons (1/2 stick) butter
- 1 pound beef tenderloin, cut into 1-inch pieces
- 2 tablespoons all purpose flour
- 2 large parsnips, peeled, chopped
- 2 carrots, peeled, chopped
- 1 large potato, peeled, chopped
- 1 rutabaga, peeled, chopped
- 1 14 1/2-ounce can beef broth
- 1 cup dry red wine
- 1 tablespoon dried thyme, crumbled
- 2 teaspoons dried rubbed sage
Mixed Wild Mushroom Risotto
By Christopher
A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entr...
- 3 cups canned vegetable broth
- 1 cup dry white wine
- 2 tablespoons (1/4 stick) butter
- 8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 1 cup arborio or medium-grain white rice
- 1/4 cup grated Parmesan cheese
Stewed Carrot Recipe - Carote Stufate
By Christopher
Stewed Carrots are extremely simple, and there are many recipes for them floating about
- 2 1/4 pounds (1 k) carrots, peeled and cut into rounds
- An onion, finely sliced
- 1 tablespoon minced parsley
- 2 bay leaves
- A sprig of thyme
- 2-3 tablespoons Olive oil
- Salt & pepper to taste
- 1 cup (250 ml) water or dry white wine
Sausage and Potato Breakfast Casserole
By Christopher
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish
- 1 pound bulk breakfast sausage
- 2 tablespoons all purpose flour
- 1 1/2 cups milk (do not use low-fat or nonfat)
- 1 1-pound package frozen shredded hash brown potatoes
- 4 green onions, finely chopped
- 1 1/4 cups grated sharp cheddar cheese
Absoute Bloody
By Christopher
Mix 1 1/2 parts absolute vodka with 3 parts tomato juce adn 1/2 part lemon juice
- Vodka
- Tomato juice
- lemon jice
- hot sauce
- worcestershire sauce
- horseradish
- salt
- pepper