Posted on 11/18/2012 8:28:40 AM PST by carlo3b
Tsimmes
40 minutes to assemble; 4-6 servings
2 hours to bake (Depending on what else gets served)
Tsimmes is a festive Jewish dish that combines vegetables and fruit, savory and sweet......all baked together. This versions is 98% traditional; its 2 points of departure are the omissions of a few chunks of meat, and the optional addition of cheese in the topping. Serve it with the Spinach Kugel(see opposite page), and a freshly-baked challah (p. 97) for a warming winter supper.
I.
2 lbs. sweet potatoes
2 large carrots, sliced
1 large (3-4 inch diameter) tart apple, sliced
1 heaping cup chopped onion
20 large pitted prunes
juice of 1 large lemon
1 tsp. salt
1/4-1/2 tsp. cinnamon (to taste)
2/3 cup fresh-squeezed orange juice
II.
2 eggs, beaten
1/4 cup wheat germ, matzo meal or fine crumbs
1/2 tsp. salt
(optional: 1/2 cup [packed] grated mild cheddar)
3 Tlbs. butter, cold, and in thin slices.
1.) Take half the sweet potatoes and grate them coarsely. Set these aside. With the other half, cut bite-sized slices or small chunks.
2.) In a deep-dish casserole, combine the sweet potato chunks with all the other ingredients in List I. Toss until nicely mixed.
3.) Mix together the grated sweet potato with the other ingredients from List II. Pat this into place on top of the first mixture in the casserole. Dot the top with the butter slices.
4.) Cover tightly and bake for 1 hour. Remove the cover, and bake another hour, until the top is brown and crisp.
p. 204 Casseroles & Melanges
Molte grazie!
I absolutely LOVE Bread Pudding.
Thanks for the recipe!
Have a Happy Thanksgiving! You have given me enough recipes to last until Christmas! LOL!
Both of those recipes look delicious, and they have reasonable Weight Watchers Points if the amounts of olive oil are cut back a little (and one doesn’t eat the whole thing instead of sharing ;-).
Thank you my FRiend.. I hope these fit your taste, if you would like a special recipe, Ping me.. LOL
Cinnamon Swirl Egg Bread, the sequel
.....shuffling away, kickin a can
2 1/4 ounce packages active dry yeast
1/3 cup warm water — (110 to 115 degrees)
1 cup warm milk — (110 to 115 degrees)
2 eggs — lightly beaten
1 cup sugar — divided
6 tablespoons butter or margarine, softened, (I hate to admit it, I really prefer margarine in this recipe)
1 1/2 teaspoons salt
6 cups all-purpose flour
2 tablespoons ground cinnamon
1) In a mixing bowl, dissolve yeast in water.
2) Add milk, eggs, 1/2 cup sugar, butter, salt, and 2 1/2 cups flour; beat until smooth.
3) Stir in enough remaining flour to form a soft dough.
4) Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.
5) Place in a greased bowl, turning once to grease top.
6) Cover and let rise in a warm place until doubled, about 1 hour.
7) Punch dough down; divide in half. Roll each half into an 18 x 8-inch rectangle.
8) Combine cinnamon and remaining sugar; sprinkle over the dough.
9) Roll up each rectangle from a short side; pinch seam to seal. Place seam side down in 2 greased 9 x 5 x 3-inch loaf pans.
10) Cover and let rise until doubled, about 1 1/2 hours.
11) Bake at 350 degrees for 30 - 35 minutes or until golden brown.
12) Remove from pans and cool on wire racks.
Yield: 2 Loaves
Chocolate Torte with Buttercream Frosting
1/3 cup butter (do NOT substitute margarine)
1 cup sugar
1/2 t salt
5 eggs separated
1 whole egg
3 squares unsweetened chocolate, melted
3/4 cup ground almonds
3/4 cup apricot jam
2 cups whipped cream
Combine butter, sugar and salt and cream until light. Stir in 5 egg
yolks and 1 whole egg, mixing well. Melt chocolate and combine with
almonds. Add to egg mixture and beat well. Beat 7 (seven) egg whites
until stiff but not dry. Fold into chocolate mixture. Pour into 3 round
eight-inch layer pans lined on bottom with paper and greased. Bake at
350 degrees for about 20 minutes. Cool on rack for 25 minutes before
carefully removing from pans.
Filling: Fold apricot jam into whipped cream and spread between
layers and over top of torte.
Buttercream Frosting:
1/4 cup butter, softened
1/8 t. salt
1/2 cup confectioners sugar
2 egg yolks, unbeaten
2 squares unsweetened chocolate, melted & cooled
1/2 t. vanilla
Cream butter and salt . Gradually add sugar, beating well. Add
egg yolks, beating well after each. Add cooled chocolate, beating
well. Add vanilla. Spread on sides of torte.
Chill about 2 hours or overnight before serving. About 12 servings.
Lasagna, House Of Carlo
Ingredients:
1 box lasagna noodles
1 ½ lbs of hamburger
16 oz ricotta cheese
8 oz Mozzarella cheese - grated
1/4 cup Parmesan cheese
14 oz of your favorite marinara sauce(* This is mine)
1 onion - diced
4 cloves garlic - chopped up very small
4 sliced fresh mushrooms
2 eggs
1 tablespoon parsley
dash pepper
dash basil
Instructions:
In a large pot, set water to boil. Meanwhile, brown burger, onion, mushrooms and garlic. Add marinara and set aside.
Mix cheeses and eggs in a separate bowl with parsley and spices. Save back about ¼ of the Mozzarella for the top.
When water in pot is boiling add the lasagna noodles. You typically do not need to wait until the noodles are edible because they will be cooked in the oven as well. When noodles are ready (8 minutes or so) begin layering the various mixtures in a 9X13 pan. Start with the burger mixture; then add the cheese, then the noodles. Keep layering until you run out of ingredients. Add the reserved Mozzarella last.
Cover dish with foil and pop into oven at 375 degrees for an hour or so. If you want to harden off the top, pull off the foil for the last 15 minutes.
*Quick MUSHROOM PASTA SAUCE
Ingredients:
1/2 a medium sized onion, chopped
1/3 cup dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water
1 cup regular white mushrooms, chopped but not too finely
1/2 cup cream
2 tblsp butter
1/4 cup tomato paste
salt to taste
Marsala to taste (optional)
Instructions:
Soak porcini mushrooms in water for about 1/2 hour until re-hydrated. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to filter out dirt or other “foreign” object that may have been stuck on the porcinis. Melt butter in pan and saute onion until translucent. Add regular and porcini mushrooms and saute with onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it’s done, add tomato
paste. Also, now’s the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid.
GREEN GODDESS SALAD DRESSING
(4 servings)
Rub the salad bowl with a garlic clove, then add
2 cups of freshly made mayonnaise
4 minced anchovy fillets
1 green onion, chopped
2 teaspoons chopped flat Italian parsley
2 teaspoons chopped chives
1 Tablespoon tarragon vinegar (or to taste)
1/4 teaspoon dried OR 1 teaspoon cut, fresh tarragon
Stir well and pour over salad greens, watercress, or seafood salad.
Broccoli Lasagna
This is the home version of our family restaurant recipe... really creamy, and a wonderful change if you have never had a vegetarian lasagna.
12 oz lasagna noodles — (wide)
2 Tbls salad oil
1 1/2 ts salt
1/4 ts pepper
20 oz frozen broccoli, or spinach
2-3 c tomato sauce
16 oz ricotta cheese
1/2 Tbls fresh parsley, chopped, or 1/4 dry
1/4 c sour cream
12 oz mozzarella cheese, grated
Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine ricotta cheese, parsley and sour cream.
Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese.
Add another layer of noodles, topped with broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover.
Sprinkle with mozzarella cheese. Cover tightly with aluminum foil and refrigerate.
About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.
See post #28 for you.. Tell me if you can use this.. Happy Holiday to you, your daughter, and the entire family.. Smoooch .. Carlo
Gnocchi alla Italiana
2 1/2 c. mashed potatoes (or use a ricer), I like using baked potatoes
2 eggs, slightly beaten
1/2 tsp. salt
2 1/2 c. flour
1 recipe tomato sauce
1/4 lb of butter
1 c. Parmesan cheese
Place potatoes, eggs, and salt in a mixing bowl and mix thoroughly. Add 1 1/2 c. flour. Place dough on floured board and add rest of flour.
Knead dough for 3 to 4 minutes until all flour is mixed in. If dough is too sticky, sprinkle with more flour.
Cut dough into 6 pieces. Roll dough into long sausage like strips and cut into pieces 2/3 to 1 inch long. Sprinkle dumplings lightly with flour. You can roll each dumpling across a floured dinner fork to make crinkle marks if desired.
Have ready a large pan with 4 qts of boiling water to which 1 T. salt has been added. Place gnocchi in water and remove with a strainer when they come to the top.
Place in a hot serving bowl. Add sauce to gnocchi and 2/3 of cheese, mix well. Sprinkle rest of cheese on top.
Serves 4 to 6.
Variation sauce: Heat butter to browning stage and add 1/2 cup of cream. Pour over gnocchi and add Parmesan cheese.
I get asked quite often how can two people make the recipes that are often calibrated to sever 4-8 folks..
As a result I am finishing a cookbook that will feature Dining for two, but you girls might have a bit of a problem with the Title.. SOUP, SEX, and the SINGLE MAN.. Ha!
Living with a Gnocchi... for two..
Gnocchi are a potato and flour dumpling.. Gnocchi, is the Italian name for a dumpling from the northern areas of Italy. They are often listed as a pasta, and although not a classic pasta, they are perfectly matched with all of the typical Italian pasta sauces..
INGREDIENTS
2 large russet potatoes (about 1 pound)
1 cup all-purpose flour
1 teaspoon salt
Bake the potatoes in a 350°F oven for about 1 hour, until tender.
While the potatoes are still warm, peel them and put them through a food mill or a ricer. (Do not process in a food processor; they will get gummy.) Place the potatoes in a large bowl and gradually stir in the flour until a sticky dough forms. Add the salt.
Knead the dough for about 3 minutes. It may require a bit more flour if it is too wet. The finished dough will be a bit sticky.
Flour your hands and divide the dough into 2 equal balls. Roll out the balls into long snake-shaped lengths about as thick as your finger. Cut the snakes into 1-inch pieces.
Press each gnocchi with the tines of a fork to put ridges into the dumplings. (These will help capture any sauce you pair them with.)
Bring a pot of salted water to a boil. Add the gnocchi and cook until they rise to the surface.
Toss the gnocchi with your favorite sauce, and enjoy your hard work!
Wow! One to have and one to share, and we have all the ingredients! (((Hugs))) and thanks to you and yours!
Lol!
We’re raising kale and collards in the greenhouse. I bet we could use those in the vegetarian lasagna dish. Yum!
Delicious, Kale and Collards, Tomato Soup
A hearty soup that brings together the rich flavors of kale and collards and the sweetness of tomatoes
Ingredients
3 medium tomatoes (cut in half, seeded, and diced)
3 cloves fresh garlic (cloves peeled and thinly sliced)
1 red barrel onion (peeled and diced)
2 cups chopped kale (cut into bite-sized pieces)
2 cups chopped collards (cut into bite-sized pieces)
2 cups chopped mustard (cut into bite-sized pieces)
3 tablespoons grapeseed oil (optional, you may use any vegetable oil)
1 1/2 quarts vegetable stock (low boil 1/2 gal water, and all the trimming, an extra bunch of greens, and an onion, about an hour)
Sea or kosher salt
Fresh milled pepper
Directions
Heat grapeseed oil in a soup or sauce pot over medium heat.
Add sliced garlic and “fry” until golden.
Add onions to pot and cook until softened, about 5 minutes.
Add chopped greens and sauté until wilted.
Add vegetable stock, tomatoes, and season with salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes.
Thank you! You are a great blessing!
With great pride I remember holidays with my family. May you and your family and friends be blessed with a happy and memorable Thanksgiving..... because, that's what it is ALL about.
Hubby's father played it and the organ, as well. When he passed I told hubby that mama and his dad are in heaven playing great music with the angels. They never met each other. My mama passed away many years before I knew hubby. Thinking that they now have met brings a huge smile on my face. They were fine people. Mighty fine.
Chef Carlo brings more joy to more people than he could have anticipated!
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