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Recipes
RUBARB STRAWBERRY PUDDING CAKE
By BobD
Put oven rack in middle position and preheat oven to 400F
- SERVES 6
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1/3 cup plus 1/2 cup sugar
- 2 cups chopped fresh rhubarb stalks (10 oz)
- 1 cup chopped fresh strawberries (5 oz)
- 1 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
WALNUT & DATE TORTE
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- 1/4 cup boiling-hot water
- 1 1/2 cups pitted dates (1/2 lb), finely chopped
- 1 1/2 cups walnuts (5 oz), toasted and cooled
- 3/4 cup sugar, divided
- 2/3 cup matzo meal
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 large eggs, separated, at room temperature 30 minutes
- ACCOMPANIMENT: unsweetened whipped cream
- GARNISH: Passover powdered sugar
LIQUID SUNSHINE COCKTAIL
By BobD
In a cocktail shaker, combine all of the liquid ingredients together and shake with ice
- 2 ounces Satsuma orange juice, plus a wedge for the rim
- 1/2 ounce lime juice
- 1 1/2 ounces gin, preferably Brooklyn Gin
- 1/3 ounce Averna Agrumi
- Ice
- 1 part Aleppo pepper, for garnish
- 1 part salt, for garnish
- 1 part ground dried citrus zest, for garnish
CARM ONION & GORGONZOLA GRILLED PIZZA
By BobD
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 tsp salt ...
- 6 SERVINGS
- 6 tablespoons extra-virgin olive oil
- 1 1/4 lb onions (2 large), halved and thinly sliced
- 14 to 16 oz pizza dough, thawed if frozen
- 1/4 lb Gorgonzola dolce, crumbled (1 cup)
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/4 cup chopped flat-leaf parsley
Grilled Chicken and Watercress Salad with Canadian Bacon
By BobD
This dish offers a fitness-minded mix of lean chicken and calcium-packed watercress
- 2 garlic cloves, minced
- 1 teaspoon minced rosemary
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- Freshly ground pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 1/2 cup diced whole wheat bread (1/2-inch)
- 1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup)
- 1/4 cup golden raisins
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt
- Two 6-ounce bunches of watercress, thick stems discarded
- 1/4 cup walnut pieces
Barley and Grilled-Vegetable Salad
By BobD
- 1 cup pearled barley (7 ounces)
- 1 tablespoon fresh lemon juice
- 1/4 cup snipped chives
- Vegetables with Walnut Dressing
- Salt and freshly ground black pepper
- 2 ounces fresh pecorino cheese, shaved (1 cup)
Berry Crisp with Vanilla-Goat Cheese Mousse
By BobD
Recipe adapted from Ethan Holmes, Second Bar + Kitchen, Austin, TX
- Berries:
- 1 pound strawberries, hulled and quartered
- 1 cup blueberries
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons Marsala wine
- 1/2 vanilla bean, split and seeds scraped away and reserved
- Topping:
- 3/4 cup sliced almonds
- 3/4 cup almond meal (or flour)
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- Pinch kosher salt
- 4 tablespoons unsalted butter, cut into small cubes
- Mousse:
- 8 ounces fat-free fromage blanc
- 4 ounces goat’s-milk cheese (chèvre)
- 1/4 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
PURPLE BARLEY RISOTTO w/CAULIFLOWER
By BobD
Heat the oil over medium heat in a large, heavy nonstick skillet or saucepan, and add the onion
- Whichever you use, cook the barley ahead of time so that the dish doesn’t take too long to make. Purple prairie barley takes about one and a half hours to cook if unsoaked, about one hour if soaked. A cup yields just under 4 cups cooked barley.
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 1/2 cup 1/2 cup finely chopped onion
- 2 2 garlic cloves, minced
- 1 small head 1 small head cauliflower, separated into small florets, then broken into smaller pieces or sliced 1/2 inch thick (about 4 heaped cups)
- 1/2 cup 1/2 cup fruity red wine, such as a Côtes du Rhone
- 4 cups 4 cups cooked purple prairie barley (1 cup uncooked) or hulled barley
- 2 cups 2 cups vegetable or chicken stock
- 1 cup 1 cup thawed frozen or fresh peas
- Salt and freshly ground pepper
- 1/4 cup 1/4 cup chopped fresh parsley
- 2 ounces 2 ounces Parmesan, grated (1/2 cup)
POULARD de NOEL w/MARRONS et TRUFFE
By BobD
Preheat oven to 350 degrees
- 2 shallots
- 1 tablespoon butter
- 1/4 pound sausage meat
- 1/4 pound small sausages (see note)
- 1/4 pound bread crumbs, soaked in milk to cover for 10 minutes
- 1/4 cup Cognac
- 2 fresh mushroom caps, sliced
- 1 large black truffle (see note)
- Coarse salt and freshly ground pepper to taste
- 1/4 teaspoon thyme
- 1 pound chestnuts (see note)
- 1 three-pound chicken
- 1 carrot, chopped
- 1 small onion, minced
- 1 celery stalk, chopped
- 1 sprig fresh thyme
- 1 bay leaf
- 2 sprigs parsley
- 1 cup chicken broth
- 1 cup Port
JELLY DONUT PUDDING
By BobD
1. Heat oven to 325 degrees
- 3 1/2 cups heavy cream, at room temperature
- 1 1/2 cups whole milk, at room temperature
- 1 1/2 cups plus 2 tablespoons sugar
- 8 large eggs
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 14 jelly doughnuts, preferably filled with raspberry jam
- Butter, for greasing pan.