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Recipes
Vegetable Kugel
By rperlowitz
1. preheat oven to 325 - grease (Pam) muffin tins (12) 2
- 1/2 c. butter - melted and cooled
- 1 c. granny smith apple (1 medium) grated and peeled
- 1 c. sweet potato - (1 small) grated and peeled
- 1 c. carrot (2 medium) - grated and peeled
- 1 c. matzo meal
- 1 t. baking soda
- 1 t. salt
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/2 c. sugar
Potatoe Gratin - 3 cheese
By rperlowitz
Position a rack in the center of the oven and preheat to 400 degrees F
- Butter, for greasing the baking dish
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large cloves garlic, chopped
- 1/3 cup heavy whipping cream
- 1/4 cup low-sodium chicken broth
- 1 teaspoon minced fresh rosemary
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
- 1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds
- 1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
- 1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
- 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
- 2 tablespoons chopped fresh flat-leaf parsley, optional
Tuscan White Bean and Garlic Soup
By rperlowitz
Place a medium, heavy soup pot over medium heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cloves garlic, cut in 1/2
- 1/2 cup cream
- 1/2 teaspoon freshly ground black pepper
- slices ciabatta bread
- Extra-virgin olive oil, for drizzling
Egg Nog
By rperlowitz
1. whip egg whites until very soft peaks form 2
- 10 eggs separated
- 3/4 c. sugar
- Amaretto or other alcohol to taste
- 1 q. whipping cream
- Nutmeg
White Bean and Arugula Salad
By rperlowitz
Directions The night before, place the beans in a large bowl and add water to cover by 2 inches
- 3/4 pound dried cannellini beans
- 2 tablespoons plus 1/2 cup good olive oil
- 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
- 2 ounces sun-dried tomatoes in oil, drained and small-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 2 ounces thinly sliced prosciutto, small-diced
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 ounces baby arugula
Baked Tomatoes with Quinoa & Baked Tomatoes with, Corn, and Green Chiles
By rperlowitz
Adam Hickman, Cooking Light JUNE 2012
- 2 poblano chiles
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup chopped onion
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon salt, divided
- 3/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 6 large ripe tomatoes (about 4 pounds)
- 1 cup uncooked quinoa
- 1/4 cup water
- 4 ounces colby-Jack cheese, shredded (about 1 cup packed)
Parmesan Crisps
By rperlowitz
Directions Preheat the oven to 350 degrees F
- 1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
- 1 tablespoon all-purpose flour
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Balsamic Roasted Beef
By rperlowitz
Directions Watch how to make this recipe
- 2 1/2 pounds filet of beef, trimmed and tied
- 2 tablespoons Dijon mustard
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon kosher salt
- 1 tablespoon coarsely cracked black pepper
Marinated Grilled Pork Tenderloin
By rperlowitz
Directions Trim the tenderloins of all fat and silverskin
- 1 (3/4 to 1 pound) pork tenderloins
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 1/4 cup honey
- 1/3 cup rice wine vinegar
- 1/3 cup vegetable oil
- 2 tablespoons fresh orange juice/graefruit
- 1 1/2 t cumin
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Garlic Chicken in Casserole with Israeli Couscous
By rperlowitz
Recipe courtesy Anne Burrell
- 2 whole garlic bulbs
- 1 lemon, zested and juiced
- 1 large bunch thyme, leaves only
- 1 tablespoon cumin seeds, toasted and ground
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
- 1 (4 to 5-pound) chicken, cut into 8 to 10 parts
- Kosher salt
- 2 cups medium-size Israeli couscous
- Extra-virgin olive oil
- 1 large onion, sliced
- 3 ribs celery, sliced thin on the bias
- Pinch crushed red pepper flakes
- 1 1/2 cups dry white wine
- 3 tablespoons tomato paste
- Large pinch saffron
- 2 zucchini, green part only, cut into 1/2-inch dice
- 2 to 3 cups chicken stock
- 1/2 cup pine nuts, toasted
- 3 scallions, white and green, sliced thinly on the bias