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Recipes
TRADITIONAL CHALLAH
By SMSchreiber
Dissolve yeast in 2 cups warm water in a small bowl, until it bubbles
- 5 * 5 pounds flour
- 2 * 2 ounces fresh yeast and 1 package dry yeast
- 2 * 2 cups warm water
- 1 1/2 * 1 1/2 sticks margarine
- 2 1/3 * 2 1/3 cups boiling water
- 2 * 2 tablespoons salt
- 1 1/2 * 1 1/2 cups sugar
- 5 * 5 eggs
- Glaze
- 1 * 1 egg, beaten
- * Poppy or Sesame seeds
SPICE & SPIRIT TRADITIONAL CHALLAH
By SMSchreiber
In a small bowl, dissolve both fresh and dry yeast in 1 cup warm water, with one tablespoon of sugar taken from the...
- 2 * 2 ounces fresh yeast and 2 packages dry yeast
- 1 * 1 cup warm water
- 3 * 3 cups boiling water
- 3/4 * 3/4 cup margarine, softened
- 2 * 2 Tbsps. salt
- 1 1/2 * 1 1/2 cups sugar
- 5 * 5 eggs
- 14 to 15 * 14 to 15 cups flour
- Glaze
- 1 * 1 egg, beaten
- * poppy seeds
ONION SOUP
By SMSchreiber
This hearty soup captures the very essence of Paris
- Ingredients:
- 2 1⁄2 lb. yellow onions
- 3 Tbs. unsalted butter
- 1 Tbs. canola oil
- Pinch of sugar
- Salt and freshly ground pepper, to taste
- 2 cups light red or dry white wine
- 8 cups beef stock
- 1 bay leaf
- 6 slices coarse country bread,
- each 1 1⁄2 inches thick
- 3 cups shredded Comté
- or Gruyère cheese
Onion Soup Gratinée
By SMSchreiber
To ensure a golden crust forms on this gratinéed soup, do not push the croutons into the soup
- Ingredients:
- 2 Tbs. unsalted butter
- 4 yellow onions, thinly sliced
- 2 garlic cloves, chopped
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 Tbs. all-purpose flour
- 1/4 cup dry white wine
- 1/4 cup port
- 8 cups chicken stock
- Salt and freshly ground pepper, to taste
- 1-lb. loaf country-style white bread
- 1/2 lb. grated Gruyère cheese
Crunchy Bread Dressing with Bacon and Leeks
By SMSchreiber
If you prefer a moist dressing or if the bread is particularly dense, add a bit more stock
- Ingredients:
- * 1-lb. loaf rustic country bread, cut into 1/2-inch
- pieces
- 8 * 8 thick-cut bacon slices, about 8 oz. total, cut
- into 1/4-inch dice
- 2 * 2 Tbs. unsalted butter
- 3 * 3 leeks, white portion only, halved lengthwise,
- sliced crosswise into 1/4-inch-thick slices and
- rinsed well
- 2 * 2 carrots, peeled and cut into 1/4-inch dice
- 1 * 1 garlic clove, minced
- * Salt and freshly ground pepper, to taste
- 1 * 1 cup turkey or chicken stock, plus more as
- needed
- 1 * 1 cup milk
- 1 * 1 tsp. chopped fresh thyme
- 1 * 1 cup chopped green onions, green portion only
Apple-Pecan Dressing
By SMSchreiber
Sautéed apples lend a note of sweetness to this dressing, while toasted pecans add a pleasing crunch
- Ingredients:
- * 1-lb. loaf sweet batard, torn into 1/2-inch pieces
- 8 * 8 Tbs. (1 stick) unsalted butter
- 2 * 2 yellow onions, cut into 1/4-inch dice
- 4 * 4 celery stalks, cut into 1/4-inch dice
- 2 * 2 apples, peeled, cored and cut into 1/4-inch
- slices
- 1 * 1 Tbs. sugar
- 1 * 1 cup apple juice
- 1 * 1 cup pecans, toasted and roughly chopped
- 2 * 2 Tbs. chopped fresh thyme
- 1 * 1 Tbs. chopped fresh sage
- 2 1/2 * 2 1/2 tsp. salt, plus more, to taste
- 1 * 1 tsp. freshly ground pepper, plus more, to taste
- 2 1/2 * 2 1/2 cups chicken stock, warmed
Vegetable Soup with Basil Sauce (Soupe au Pistou)
By SMSchreiber
Pistou is a paste made with olive oil, garlic, basil and Parmigiano-Reggiano cheese to which dried bread, pine nuts...
- Ingredients:
- 1/4 cup olive oil
- 2 yellow or white onions, chopped
- 6 garlic cloves, chopped
- 8 potatoes such as Red Rose, Belle de
- Fontenay or Bintje, about 3 lb., diced
- 1/2 lb. green beans, trimmed and cut into
- 1 -inch lengths
- 2 cups fresh shelling beans such as cranberry,
- flageolet or lima (about 2 lb.)
- 3 tomatoes, peeled and chopped, with juice
- 3 quarts vegetable stock
- 2 Tbs. fresh thyme leaves
- 2 tsp. salt
- 2 tsp. freshly ground pepper
- 1 tsp. minced fresh marjoram
- 1 cup broken spaghetti or other thin pasta
- (small pieces)
- For the pistou:
- 20 garlic cloves, peeled but left whole
- 4 cups fresh basil leaves, coarsely chopped
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- 1/2 cup pine nuts
- 1 to 1 1/4 cups extra-virgin olive oil
- 1 tsp. salt
- 1/2 cup grated Parmigiano-Reggiano cheese
Wild Mushroom Soup with Blue Cheese Toasts
By SMSchreiber
A warm bowl of this soup is a welcome treat in the cold depths of winter
- Ingredients:
- For the soup:
- 2 1/2 Tbs. unsalted butter
- 1 yellow onion, chopped
- 1 lb. fresh button mushrooms, brushed clean
- and coarsely chopped
- 1 oz. dried porcini mushrooms
- 6 cups chicken stock
- 4 cups water
- 1/2 lb. fresh wild mushrooms, brushed clean
- and thinly sliced
- Salt and freshly ground pepper, to taste
- 1/2 cup heavy cream
- 1 Tbs. fresh lemon juice
- For the blue cheese toasts:
- 2 oz. blue cheese, such as Roquefort, Stilton or
- Gorgonzola, at room temperature
- 1 1/2 tsp. unsalted butter, at room temperature
- Salt and freshly ground pepper, to taste
- 6 baguette slices, lightly toasted
- 2 Tbs. finely snipped fresh chives
Apple, Shallot and Herb Dressing
By SMSchreiber
Whether to call the starch dish dressing or stuffing is a perennial debate at Thanksgiving tables
- Ingredients:
- * 1-lb. loaf French bread, torn into 1/2-inch pieces
- 4 * 4 Tbs. (1/2 stick) unsalted butter
- 10 * 10 shallots, peeled and cut into 1/2-inch-thick
- slices
- 1 * 1 fennel bulb, trimmed and cut into 1/2-inch dice
- 1 * 1 celery root, peeled and cut into 1/2-inch dice
- 1 1/2 * 1 1/2 cups toasted walnuts, coarsely chopped
- 2 * 2 Fuji or McIntosh apples, peeled, cored and cut
- into 1/4-inch dice
- * Salt and freshly ground pepper, to taste
- 1/2 * 1/2 tsp. finely ground coriander
- 2 * 2 tsp. chopped fresh thyme
- 2 * 2 tsp. chopped fresh sage
- 1 * 1 cup golden raisins
- 3 to 4 * 3 to 4 cups milk
Chestnut and Cranberry Dressing
By SMSchreiber
Cranberries neednt be relegated only to the relish that accompanies the Thanksgiving feast
- Ingredients:
- 3 * 3 cups unsalted chicken stock
- 1 * 1 cup dried cranberries
- 4 * 4 Tbs. (1/2 stick) unsalted butter
- 1 * 1 yellow onion, chopped
- 1 * 1 celery stalk, chopped
- 1 * 1 carrot, peeled and chopped
- 1/2 * 1/2 lb. bulk pork sausage
- 1 * 1 egg, lightly beaten
- * 1-lb. loaf country-style bread, crusts removed,
- cut into 1/2-inch pieces, toasted
- 2 * 2 cups prepared French chestnuts, halved
- 2 * 2 Tbs. chopped fresh sage
- 1 * 1 tsp. chopped fresh thyme
- 2 * 2 Tbs. chopped fresh flat-leaf parsley
- * Salt and freshly ground pepper, to taste