May 19, 2013
Kosher, Low Carb, Recipes, Side Dish, Vegan, Vegetable, Vegetarian
cooking, dinner, food, Gourmet, Kosher, low carb, postaday, recipe, recipes, side dish, Vegan, vegetable, vegetarian
A number of years ago for Christmas, my family purchased a cooking class voucher for me. I could view that as a plea from them that I improve my cooking skills, but I take the positive view on that event by thinking that my family knows of my love for cooking and thought it would be interesting to me. I looked though the catalog and settled on a knife skills class.
I was (and am) envious of those chefs that can quickly slice or chop nice even pieces. I can get it done, but not to the chop-chop-chop-chop speed. I was more like slice….slice….slice. I attended the class and it was a good primer on different knives, care for knives, how to properly hold the knife and the best ways to chop.
To hold the knife, I learned to pinch the top of the blade right before the hilt with my index finger and thumb, letting the rest of the fingers wrap around the handle. To chop, create a “wall” with the second part of your fingers on your other hand (curl your fingers in) and move your knife up and down against that wall.
I proceeded to go home and tell them all about what I learned. The next day, using the wall, I chopped away. On my second item my thumb forgot to curl and SLICE – right into the tip of my thumb. So much for cooking classes!
The best part of this is the carmelized onions.
I used a mandoline to cut this onion thin. And I still have the tips of all my fingers!
Cooking the beans.
Toasting the almonds.
Carmelizing the onions.
A great side.
Green Beans with Caramelized Onions and Almonds
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 40 minutes | Makes: 6 to 8 servings | Difficulty: Easy
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
April 29, 2013
Baking, Cheese, French, Kosher, Side Dish, Vegetable, Vegetarian
baking, cheese, cooking, dinner, food, Gourmet, Kosher, postaday, recipe, recipes, side dish, vegetable, vegetarian
Several years ago I decided I would start using a wider variety of vegetables. I walked through the produce section and would buy something new and then go home a look for a recipe to cook it. Often it necessitated a return trip to the store to pick up an extra ingredient or two, but because of it I have been able to add some new veggies to the rotation. One of those, parsnips, only made a single trip to the house. I cannot recall what I made, but it wasn’t something that just grabbed me. I think I need to give them another try, and thanks to Maggie, I have a new recipe to try them. Here it is…
I don’t prepare potatoes often as we try to watch our carb intake. However, when I do make them, I go all out. What the heck- if you’re gonna splurge, there should be lots of cream, butter and cheese, right?
I like adding parsnips to this dish just to sweeten it a bit. You can easily omit them and just add another potato or two. This recipe is huge. When I make this for just the family, I cut it in half. If cooking for a bit of a crowd, make the whole recipe.
These are creamy, tender and just delicious.
Au Gratin Potatoes & Parsnips
What you need:
1 1/2 sticks butter
3 1/2 cups heavy cream
2 tsp thyme
2 tsp salt
4 tsp dried ground mustard
1 tsp black pepper
6 potatoes, 1/4 inch slices
2 parsnips, peeled and sliced
1 small onion, chopped
2 cups shredded cheddar cheese
What you do:
Preheat oven to 375. Place the potatoes and onions in a deep casserole dish, lightly greased. In a sauce pan, melt butter, slowly add the flour, stirring constantly for about 3 minutes. Slowly add the cream and spices, continuing to stir. Add the cheese, and stir until melted. Pour over the potatoes, and bake for about an hour, or until potatoes are soft.
April 20, 2013
German, Kosher, Pasta, Recipes, Side Dish, Vegetarian
cooking, dinner, food, German, Gourmet, Kosher, pasta, postaday, recipe, recipes, side dish, vegetarian
I am perpetually amazed at how little I know about food. Until I started down this endeavor to purposefully make items from a “foodie bucket list”, I never really knew how simple it was to make certain items.
In many cases in the absence of knowledge, I generally assumed certain food items were more difficult to make than they really are.
- Pasta – Mix eggs and flour, roll thin and cut. That’s it.
- Tortillas – Flour, baking powder, salt and lard. Mix, roll thin and fry.
- Mozzarella Cheese – Heat milk, add enzymes, press.
Another one of those items that I hadn’t thought about (and by default assumed was difficult) was spaetzle. I don’t make German food often, but when I do it is my go-to starch. In the past I would walk down the “ethnic” aisle and at the European Foods section pick up a box of spaetzle. Boil some water and drop it in.
In a conversation with a co-worker a number of years ago, she mentioned that she was going to make spaetzle that night. She proceeded to describe how easy it is. Make a quick batter and push it through a grater into hot water. Easy peasy.
After making it the first time, I found that the grater I had (box kind) was not the best one for this purpose. First, it was difficult to navigate inside the box. Second, it was too short to lay across the top of the pot, so I really needed a hand to hold it while I pushed the dough through the holes. After the first time I bought a spaetzle press.
I love me some spaetzle.
Not much to this.
What an ingenious device. It is a flat grater that is long enough to sit over the pot (with a slight lip to help lock it in place) and has a box to put in the dough.
Mixing up the dough.
Press down on the dough and slide the box back and forth over the grater and drops of the dough drop into the water making spaetzle.
After the boil.
Once you are done with the quick boil, sauté up in butter and serve.
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 5 minutes | Makes: 4 servings | Difficulty: Easy
- 3 cups all-purpose flour
- 2 large eggs
- Kosher salt
- 4 tablespoons unsalted butter; 2 tablespoons melted
- Freshly ground pepper
- Chopped fresh parsley, for garnish
Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.Photograph by Kate Mathis
April 7, 2013
Appetizer, Cheese, Kosher, Side Dish, Snack, Vegetable, Vegetarian
baking, cheese, cooking, food, Gourmet, Kosher, lunch, postaday, recipe, recipes, side dish, Snack, vegetable, vegetarian
With every couple where both parties cook, there are some dishes that belong to the husband and others that belong to the wife. Maybe they were family recipes passed on from previous generations or maybe they were because one spouse first made it.
Years ago my wife was looking for an appetizer to bring to a party and pulled out a recipe for Vegetable Pizza. This is a cold, cream cheese based pizza, not hot tomato based. She’s made it a dozen times since and for some reason, I never tried making it.
Earlier this year we were having several couples over and I wanted some handy finger food, so I decided to cross the line and make it myself.
This is a good alternative to veggies and dip by putting it all on a croissant dough crust.
I placed parchment down so the bottom wouldn’t burn.
I used the dough that didn’t have the perforations.
The cream cheese topping spread out.
Very tasty and fresh.
Prep Time: 30 Min | Cook Time: 30 Min | Makes: 1 pizza
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (1 ounce) package dry Ranch-style dressing mix
- 1 1/2 cups fresh broccoli, chopped
- 3 green onions
- 1 cup shredded Monterrey Jack cheese
- 1 cup chopped green bell pepper
- 1 cup chopped cauliflower
- 1 cup shredded carrots
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12-15 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange vegetables and cheese over the cream cheese layer. Chill for one hour, slice and serve.
Amount Per Serving Calories: 467 | Total Fat: 38.8g | Cholesterol: 58mg Powered by ESHA Nutrient Database