Rice Kugel

Recorded November, 2011. Adapted from The Settlement Cook Book, 1965 edition. Can be used in a Kosher meal. A Family Favorite.

1 c long-grain rice
4 c water
1 t salt
4 eggs
1/4 c sugar
1/2 t ground cinnamon
scant cup golden raisins
1/4 c butter or schmaltz, melted (for dairy or meat meals)

Bring the water and salt to a boil in a two-quart saucepan, stir in the rice, and boil slowly for 30 minutes. Drain the rice and spread on a plate to cool. Beat the eggs in a large bowl. Stir in the rice and the other ingredients, and transfer to a well-greased 1-1/2 quart covered baking dish. Bake covered at 325 F for 60 minutes, or until nicely browned and bubbling. Serve warm. Store in refrigerator tightly covered. Rewarm before serving leftovers

Toasted Oatmeal with Roasted Nuts and Dried Fruit

Prepared November 3, 2011. Toasting the grain before cooking deepens the flavor and gives a toothsome texture to the dish. Adding dry fruit and roasted nuts boosts nutrition, fiber, and buttery flavor.

1 T butter or olive oil
1 c old-fashioned rolled oats
1/2 t salt
2 c hot water
2 T brown sugar
2 T light cream, milk, or vegan substitute
1/4 c ground roasted walnuts or almonds
1/3 c dried fruit such as raisins, figs, prunes  cherries, apples, blueberries, cranberries

In a 2-quart saucepan over medium-high, melt the butter. Stir in the oatmeal and salt. Toast for about 2 minutes with stirring until light brown in color. Stir in the water, sugar, and nuts. Simmer uncovered with occasional stirring about 12 minutes until thickened. When 5 minutes remain, stir in the dried fruit and continue cooking. Stir in the dairy, cover, and let stand 15 minutes to let the flavors mature. Serves 2 to 3 generously.

Veal Saltimbocca

Recorded October 16, 2011. Saltimbocca means 'jump into the mouth', a tribute to its speed of cooking and savor.

butter
olive oil
8 oz (240 g) veal scallops
about 20 fresh sage leaves
about 1 oz (30 g) prosciutto, sliced paper thin

Pound the veal gently between sheets of plastic film until about 1/8 inch thick. Cut into pieces about 3 x 1 inch. Place a comparable-size piece of prosciutto and then a sage leaf on top of the veal, and secure with a toothpick. Assemble all the veal pieces before beginning the cooking. Heat a saute pan over medium heat and add butter and oil. When bubbling is over, add a few pieces of veal and saute on one side for a minute or two. Turn over each piece and finish cooking. Set aside to keep warm until the whole batch is cooked, adding more butter and oil as needed. Deglaze the pan with a little brandy or dry sherry and pour over the meat. Remove the toothpicks!  Serve over couscous and pair with a green salad for a light supper. Chicken breast cutlets can be substituted for veal if desired. Serves 2 to 3.

Easy Rum Sour

Developed September 26, 2011. In readiness for the rare idyll by the sea with DrDaddy's sweetie. Und Frau und auch liebe.

3 jiggers (4-1/2 oz) margarita mix (Kirkland™ is good)
1 jigger dark rum
1/2 c ice
lime wedge

Add ice, mix, and spirits to a 14 oz glass. Squeeze lime juice into drink and add rind

Fried Grit Cakes

Fried Grit Cakes, Poached Egg, and Summer Fruits Salad

Recorded September 8, 2011.

1 recipe of cheese-onion grits with added sweet corn
canola oil
flour for breading

Pour the hot cooked grits into a well-greased 8 X 8 inch metal pan. Cover tightly and chill overnight. Heat a heavy nonstick skillet over medium high and add a small amount of oil. Cut grits into 9 squares, coat each on both sides with flour, and fry until nicely browned and crisp on both sides. Serve immediately. Top with poached or butter-steamed eggs, or sausage gravy. Serves up to 9.

 

Butter-Steamed Eggs

Butter-Steamed Egg on 
Cheese-Onion Grits with Fried Apples

Recorded August 25, 2011.

1 or 2 eggs
1 t butter

Heat a heavy 8-inch non-stick skillet over medium heat. Melt the butter in the pan. When the foaming stops and the butter has colored a bit, crack in the eggs, careful not to break the yolks. Cover tightly immediately and lower the heat to a simmer. Cook covered 2-1/2 to 3 minutes. White should be soft set and the yolks cooked but still runny. Plate immediately and finish with freshly-ground pepper and sea salt. Serves 1. Variation: serve atop a mound of creamy, savory grits or cheese-onion grits. Fried apples complement the dish nicely for a satisfying vegetarian meal.

(Chicken) Vegetable Soup

Prepared August 17, 2011. A melange of fresh vegetables. Better the second day.

2 T canola oil

1 rib of celery, cut into large dice

1 medium carrot, cut into large dice

1 c mushrooms, sliced

1 c leeks, cut into 1/2 inch pieces

1 T garlic, minced

1 cup corn kernels, fresh or frozen

1 6 oz tomato, cut into large dice

1-1/2 c red or white potatoes, peeled and cut into 1/2 inch dice

1 c green beans, cut into 1/2 inch lengths

1 c frozen pearl onions, thawed

1 qt chicken stock, vegetable stock, or tomato juice

about 2 c water

2 c green cabbage, cut into 1/2 inch cubes

1 c rotisserie chicken white meat, cut into large dice (omit for vegan)

2 T mushroom powder

1 bay leaf

1/2 t dry (or 1 t fresh) tarragon

4 sprigs of fresh thyme or 2 t dry

1/4 c parsley, finely chopped

salt and freshly-ground pepper to taste

1 T lemon juice

1 T balsamic vinegar

Heat the oil in a 4-qt saucepan over medium heat. When hot, add the celery, carrots, mushrooms, corn, and leeks. Cook with occasional stirring for 10 minutes. Add the garlic and cook 1 minute. Add the tomato, mushroom powder, bay leaf, tarragon, thyme, salt, the stock and water. Bring to a slow boil, cook for 10 minutes, and add the green beans, potatoes and cabbage. Simmer until they are tender, about 15 minutes. Stir in the chicken meat, pearl onions, parsley, lemon, vinegar, and pepper, and warm through. Adjust seasoning. Remove thyme sprigs and bay leaf. Pair with a hearty bread or rolls. Serves 6.

Chile Relleno

Prepared August 14, 2011

2 large Poblano or Anaheim peppers
2 pieces asiago cheese, cut into 1/2 inch by 1 inch by 6 inch strips

General Purpose breader

canola oil

Place the peppers in a broiler pan in a toaster oven about 6 inches from the heat. Broil about 5 minutes, until skin blisters and chars. Turn over them over, and broil 3 more minutes. Remove the pan and cover with paper. When cool, peel skin off, make a lengthwise slit, and remove some seeds. Insert a cheese strip into a pepper, and gently roll in the breader. Heat 1/8 inch of oil in a skillet over medium-high heat until shimmering but not smoking. Test the sizzle with a pinch of breader. Carefully lower each pepper into the hot oil and cook 3 to 4 minutes until browned. Turn gently and cook the other side about 2 minutes. Drain on paper towels, and serve topped with a salsa (Pace’s™ Picante Sauce is good). Serves 1 or 2.

Greek Village Salad

Inspired by Taverna Nikos, a venerable Greek restaurant in Durham, NC, now sadly closed. Recorded June 28, 2005.

1 head of tender lettuce (red leaf, bib, Boston, etc) torn in pieces
1 large ripe tomato, cut in wedges
1-1/2 lbs small new potatoes boiled, chilled, quartered
1 cucumber, peeled and cut into rectangles
1 green pepper, cut into bite-size pieces
1/2 lb feta, cut into 1/2 inch cubes
6 pepperoncini (brine-cured) seeded, halved
6 oz ripe Greek olives
1/2 c red onion, thinly sliced
1 15 oz can garbanzos (chick peas), rinsed, drained, and chilled
4 artichoke hearts, marinated in oil, quartered

Arrange attractively on a large platter and dress with best olive oil, wine vinegar, fresh or dry oregano, coarse salt & freshly-ground black pepper. Serves a large group on a buffet table.

Gazpacho

Recorded August 5, 2001. Updated August 26, 2013. A great way to deal with all those tomatoes and other summer veggies. Blending the soup twice improves the textural range of the dish.

3 lbs (6 c, 1350 g) ripe tomatoes (about 4 large), trimmed and cut into large pieces
1 red sweet pepper and 1 green pepper or other mild chilies, trimmed, seeded, and cut into large pieces
1/2 c red onion, coarsely chopped
1 large cucumber peeled, seeded and cut into large pieces
2 t (or more, if preferred) minced garlic
1/4 c loosely-packed cilantro leaves, finely minced
2 T lemon juice (1 lemon)
1/4 t Louisiana pepper sauce
2 T extra virgin olive oil
2 T red wine vinegar, plus more to taste
1 T salt, plus more to taste
tomato or V8 juice, as needed

In a food processor, on low power with pulsing, process the tomatoes until finely (but not too finely) chopped. Transfer to a large covered bowl. Process the other vegetables (cucumbers, peppers, and onions with the garlic) separately, and stir each into the bowl. Drizzle olive oil in with constant stirring, and stir in the lemon juice, cilantro, and pepper sauce. Return half the soup to the food processor and process until very smooth and add back to the coarser half in the bowl. Season with salt and vinegar, tasting after each addition. Thin with tomato juice if too thick. Chill and serve. Garnish with croutons, cilantro leaves, or thin lemon slices if desired. Serves 8.

Mezze Platter

Recorded August 10, 2011. A very satisfying, Mediterranean summer meal can be put together with minimal effort from ready-to-eat items offered in a large supermarket's deli bar. The only dishes that DrDaddy personally prepares are tabouli, zsatziki, and pita points. The others are chosen from the dozens available.
On the table, for example:

marinated mushrooms
feta cheese chunks
feta cheese cubes and ripe olives marinated in olive oil
tabouli
pita points
zsatziki
oil-cured ripe olives
stuffed green olives
pequillo peppers
roasted pepper relish
marinated artichoke hearts
dolmas (stuffed grape leaves)
hummus
fava bean salad
garbanzo bean salad
marinated cippolini onions

To make service and cleanup easy, one can present the foods in the plastic containers you brought them home in. Proletariat luxury! For more formal presentation, arrange the foods directly on fresh lettuce leaves or in small bowls and dishes.

Crispy Pita Points

Pita points, dolmas, tabouli, & hummus

Recorded July 27, 2011, after many decades of making them.

white pitas
olive oil 
coarse salt
granulated garlic

Heat a skillet or griddle over medium heat. Spread a little olive on the hot surface. Refresh each pita with a light mist of water, place top down on the hot surface, and grill for about 2 minutes until lightly browned. Turn over, and grill another 2 minutes. Remove and dust lightly with salt and granulated garlic. Cut each pita into 8 points with a sharp knife, and serve immediately. Great as platform for range of dips and salads, or with a mezze platter. Hint: A trigger sprayer filled with water is often handy in the kitchen.

Tzatziki (Cucumber-Yogurt-Garlic Sauce)

Recorded July 11 2000; revised July 24, 2011.

1 c plain Greek yogurt
1/2 cucumber, peeled, seeded, grated
2 T olive oil
2 t mashed garlic
1 t kosher salt, divided
1/2 t dried dill weed
1 to 3 t red wine vinegar

Mix grated cucumber with a 1/2 t salt. After 10 minutes press the cucumber through a sieve to shed excess water. Make a paste of garlic and salt and add it to a bowl. Stir in the oil, and then the yogurt. Stir in cucumber, a 1/2 t of salt, the dill, and vinegar until well combined. Taste and adjust the seasoning. Thin with a bit of milk if too thick but the sauce should not be runny. Chill and serve.
Great on felafel, a topping on cottage cheese, on a pita sandwich or as a dip for crispy pita points.

Shiitake Mushroom and Leek Risotto

Prepared July 23, 2011. This method is much easier than the classic preparation. Rather than add the liquid a bit at a time and stir, you add it all at once, and stir it at the end. The product rivals the more labor-intensive method. Note the high ratio of liquid to rice. Some batches of rice may need even more than this. If not creamy enough, add a bit more stock at the end and stir.

4 T olive oil, divided
1 cup of dry shiitake mushrooms, reconstituted
3/4 c sliced leeks, white part only
4 or 5 sprigs fresh thyme
2 T minced garlic
1 c Arborio rice
1/2 c dry white wine
2 T brandy
3 c hot chicken stock + 1 c of the reserved mushroom stock
1 t salt
1 T mushroom powder
1/4 T freshly ground pepper
1/4 c shredded Parmesan cheese

To reconstitute the mushrooms, put them in a bowl and pour 2 cups very hot water over them, cover and set aside to cool. Trim and discard the tough stems from the mushrooms [Hint: good kitchen shears make short work of this]. Chop into bite-size pieces. Heat a 12 inch metal skillet over medium. Add 3 tablespoons of oil. When hot, add the mushrooms and leeks. Saute until the vegetables are nicely browned. Stir in the rice and the last tablespoon of oil. Cook with frequent stirring until the rice is lightly colored. Add the sprigs of thyme, the garlic, the wine and brandy. Heat until most of the liquid is lost. Add the salt, pepper, seasonings, and ALL the hot stock. Mix well, lower heat to a fast simmer, and cover. Cook for 20 minutes, stirring twice during cooking. Remove the thyme sprigs. Stir in the Parmesan. 
Pairs nicely with thin slices of roast chicken breast or pan-roasted salmon filets. Serves 6.

Tuna Salad

Recorded January 15, 2001. On toasted country white, topped with crispy lettuce and extra mayo with chips on the side. The perfect summer lunch or light supper. Add a cup of chilled cream of asparagus or cauliflower soup, to make a more substantial meal. It also makes a great base for a classic tuna melt.

2  7-oz cans white albacore tuna, water pack
14 oz celery, finely chopped in food processor

Seasonings:
1 T lemon juice
1/8 t Louisiana pepper sauce
1 t celery seed
1/2 t white pepper powder
1 t dry dill weed
1 T dry minced onion

about 1/2 c mayonnaise

Squeeze water out of tuna using can lid. Finely chop in batches in a food processor. Process the celery and mix it with the tuna and then mix the seasonings in. Fold in the mayonnaise. Pat down level in bowl, cover tightly and chill. Makes six sandwiches.

Note: Reserve canning liquid (fish stock) as cat treat. Call out, "Treat". If your cat is within earshot, she'll come running.

Tabouli (Bulgur Wheat Salad)

Breakfast: Tabouli, Pita Points, Hummus, & Dolmas

Recorded 4 July 2000. [Hooray for Liberty!] Tabouli makes a nice light summer lunch or snack, or as part of a mezze platter. Delicious way to add whole grains to our diet. Get the whole benefit of the grain that way.

1 c bulgur wheat, coarse 
scant 2 c water
1 t salt
1/2 cucumber, peeled, seeded, finely diced
1 ripe medium tomato, seeded, finely chopped
1 bunch scallions, cut crosswise
1 bunch of flat or curly parsley, trimmed of stems, and chopped fine
about 1/3 c mild-flavor olive oil
juice of 1 lemon (reserve some)
salt to taste

Bring water and salt to a boil. Stir in bulgur, cover and let stand until cool. Spread in large bowl and refrigerate. Gently combine the chilled bulgur wheat and the vegetables. Drizzle on two-thirds of oil, and gently toss to coat. Squeeze on lemon juice, mix, taste for seasoning, adding salt, lemon juice and oil as needed. Serve chilled with pita points crisped in olive oil and dusted with garlic powder as a tasty snack.

Super Soap Bubbles

Trail of bubbles from a large hoop

Developed as a compilation from multiple online recipes. Finalized in August, 2014. This recipe makes big, persistent bubbles. They are not edible, of course.

Small batch:

1 fl oz (30 g) liquid soap (Dawn® dish-washing liquid works well)
3/4 fl oz (30 g) light corn syrup
16 oz (0.5 L) water

Large batch

4 fl oz (125 g) liquid soap
3 fl oz (125 g) light corn syrup
1/2 gal (2.0 L) water   

Place water in a suitable container. Stir in the corn syrup, and then gently stir in the dish soap. Avoid foaming. Use of a digital scale makes measuring the amounts easier. Transfer to a rimmed dinner or pie plate. Dip a commercial bubble wand or fashion your own from coat hanger or similar wire.

Breaded Veal Chops

Recorded July 11, 2011. Based on a reconstruction of Dorothy Magid's method. Because she kept a Kosher kitchen (as least as long as Gramma was alive), she used rib chops. This prep used a pair of lovely thick loin chops.

vegetable oil
1/2 c yellow onion, polar cut
2 loin veal chops, about 3/4 inch thick
1/4 c AP flour, lightly salted
1 egg beaten with 1 T of water, lightly salted
1/2 c matzoh meal, lightly salted
salt & freshly ground pepper, to taste

Season the chops well with salt and pepper. Coat lightly all over with flour, and shake off excess. Coat well in egg mixture, and then coat thoroughly with the matzoh meal. Let dry 15 minutes on a rack. Meanwhile, heat oil about 1/8 inch deep in a 10-inch heavy skillet over medium heat until it shimmers but is not smoking. Add the onion, and fry slowly until tender. This seasons the oil. Move aside and add each chop; they should sizzle busily. Fry about 4 minutes undisturbed on one side. When nicely browned, turn and continue cooking for a few more minutes until done through. Do not overcook or meat will be tough.

Spicy Cheese Tortilla Crisps

Recorded July 11, 2011. Saw this many years ago at a summer party, but can't remember where. Easy, fast, and tasty. Serve them hot. They cook quickly.

2 6 to 8 inch flour tortillas
2 oz shredded Mexican cheese mixture
sprinkle crushed red peppers

Preheat a toaster oven to 425 degrees F. Place a tortilla onto a metal pan. Sprinkle with half the cheese, and then sprinkle on a fat pinch of pepper. Not too much, because the hot cheese amplifies the heat. Bake about 2 to 3 minutes, until the cheese melts and begins to bubble. Cut into points and serve immediately. Repeat for second tortilla.

Crushed Lentil Soup

Developed from a recipe published January, 2008 in Raleigh, NC News & Observer. Often served in Middle Eastern homes as a first meal when breaking the fast of Ramadan, it can be quickly prepared and carries light but substantial nourishment, flavor, and aroma. Do not substitute other lentils for red lentils because red lentils 'crush' easily when cooked.

3 T olive oil + some for drizzling
1 large yellow onion, chopped
2 cloves garlic, finely minced
1 T tomato paste
1 t ground cumin
1 t chile powder
1 t ground coriander
1 t salt
1/2 t freshly-ground black pepper
1 c red lentils
1 large carrot, peeled and diced
1 qt chicken or vegetable stock
2 c water
juice and zest of half a lemon
3 T chopped cilantro

In a three-quart pot, heat 3 tablespoons oil over medium-high until it shimmers. Add onion and saute until golden, about 4 minutes. Stir in garlic, tomato paste, cumin, coriander, salt, black pepper and chili powder, and saute for 2 minutes longer. Add stock, water, lentils and carrots. Bring to a fast simmer, then partially cover pot and adjust heat. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion blender, regular blender, or a food processor, puree half the soup and return it to the pot. The texture should be somewhat chunky. Stir in juice, zest, and cilantro and serve. Garnish each serving with a drizzle of olive oil and a light dusting of cumin. Serves four, with warm loaves of pita bread on the side.