RECIPES FROM SAGE HOUSE
A Collection of Favorites
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RECIPES FROM SAGE HOUSE
Contents
Introduction Starters, Sides & Spreads Classic Turkey Stuffing, Steven Schwartz, 3 Corn Casserole, Tonya Cook, 5 Halloumi with Corn, Cherry Tomatoes, and Basil, Clare Jones, 7 Jennifer’s Nana’s Latkes, Jennifer Savran Kelly, 9 Kaya (Coconut Jam), Jackie Teoh, 11 Spinach Balls with Mustard Sauce, Michael McGandy, 13 Salads & Soups Greek Orzo Lemon Chicken Soup, Jonathan Hall, 15 Grilled Fattoush with Halloumi and Eggplant, Karen Hwa, 17 Entrees Chicken Salad a la Wegmans, Patrick Garrison, 19 Chloe Chana (Chickpea Curry), Jim Lance, 21 Mother’s Cheesy Clam Rolls, Ange Romeo-Hall, 23 Pad Kee Mao (Drunken Noodles), Mia Renaud, 25 Paprikás Csirke (Chicken Paprikash), David Mitchell, 27 Roasted Cauliflower Steak w/ Beetroot Hummus, Tomato Salad, and Poached Eggs, Mahinder Kingra, 29 Shakshuka, from Kitty Liu, 31 Zachary’s Chicago Stuffed Pizza, Bill Oates, 33 Sweets & Savories Adelaide Smith’s Banana Pudding, Kate Leboff, 35 Chocolate Chip Cookies, Kim Schmelzinger, 37 Coconut Macaroons, Sarah Noell, 39 Dolores Bunker’s German Apple Pancakes, Jane Bunker, 41 Garlic Pretzels, Mary Kate Murphy, 43 Grandma Genevieve’s (Jenny) Cream Cheese Cookies, Scott Levine, 45 Harriet Beppler’s Mystery Chef Blueberry Pie, Karen Laun, 47 Laura’s Pecan Cookies, Amy Farranto, 49 Spoon Filled Cookies, Sarah Grossman, 51 Sufganiyot (Hanukkah donuts), Alexis Siemon, 53 Beverages Homemade Bailey’s Irish Cream, Mike Morris, 55 The Medusa, Bethany Wasik, 57
INTRODUCTION Like all sociable, highly intelligent, beautiful people, the staff of Cornell University Press enjoy talking about and sharing good food and beverages. It was only fitting and natural, therefore, that the Social Committee put out a call for staff members to share favorite recipes as we approached the University’s winter break. If we couldn’t all share a holiday feast together at Sage House as in years past due to 2021’s COVID safety protocols, we could perhaps share the joy of some of our fondest recipes. The intent is for this to be a non-judgmental collection akin to recipe brainstorming. These recipes may not even be what the contributors feel are their best per se, but are favorites for one reason or another, one here even being happily described as an anti-recipe. This first gathering of recipes leaves better design to a future edition, with hopes that this small file will grow from a booklet to a tome over time, perhaps even with recipes from some of our favorite authors. You might think that the title is a bit of a conceit, simply because “from Sage House” sounds classier than “from Cornell University Press” . . . which, by the way, is not to take away from the recipes contributed by the offsite staff members of the Press. Sage House here is meant to signify not just a location, but the qualities associated with community, comradery, excellence, and the expansion of the boundaries of tradition and wisdom which the Press represents. Everyone in publishing knows that a good introduction is key to a good book, so on that count this collection is wanting. The recipes which follow, however, will not disappoint, given that you’re sharing in someone else’s happy memories. The Social Committee Jennifer, Mary Kate, Mike December 17, 2021
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CLASSIC TURKEY STUFFING Ingredients: • 1 cup raisins • 1 1/2 cups Grand Marnier • 1 cup (2 sticks) unsalted butter • 2 cups chopped celery • 1 large yellow onion, chopped • 1 pound spicy breakfast sausage or Italian hot sausage, casing removed • 1 pound herb stuffing mix • 1 cup coarse chopped pecans • 4 Granny Smith apples, peeled, cored and cut into 1 inch chunks • 2 cups chicken stock • 2 teaspoons thyme or 4 teaspoons fresh sage • Salt and freshly ground pepper to taste Instructions: 1. Place raisins in a small saucepan and cover with 1 cup of Grand Marnier. 2. Bring to a boil then remove from the heat and set aside. In a large skillet, 3. melt 1 stick of butter. Add the celery and onion and sauté over medium heat for 10 minutes. 4. Transfer to a large mixing bowl. In the same skillet, cook the sausage, crumbling with a fork, until brown all over. Remove from heat and combine with the celery-onion mixture. 5. Add the stuffing mix to the vegetables and sausage. Stir in the raisins, liquid included. 6. Add pecans and apples and combine thoroughly. Melt the remaining stick of butter with the chicken stock in a saucepan. Pour over the stuffing along with the remaining 1/2 cup of Grand Marnier. Stir well, the stuffing should be moist all over. 7. Season with thyme or sage, salt and pepper. 8. Enough for an 18 to 20 pound turkey 3
CORN CASSEROLE
Ingredients: • 2 eggs, beaten • 1 (15-oz) can cream-style corn • 8 ounces sour cream • 1/4 cup butter, melted • 2 cans (15.25 oz each) whole kernel corn, drained • 1-1/2 cups shredded “Mexican blend” cheese (or shredded cheddar) • 1/2 cup chopped onion • 4-oz. can mild, diced green chiles, drained • 8.5-oz. box dry corn muffin mix * Instructions: 1. Preheat oven to 350 degrees. Spray a 2-quart casserole dish with Pam. 2. In a large mixing bowl, combine eggs, cream-style corn, sour cream, and melted butter. Stir in whole kernel corn, 3. cheese, onion, and chiles. Stir in the corn muffin mix until just moistened. 4. Pour into prepared casserole dish and bake 1 hour and 15 minutes. 5. Let stand 15-20 minutes before serving. This is important – a knife inserted in the center likely won’t come out 6. clean after 75 minutes baking time, but the casserole firms up while resting. * We use Jiffy brand, which gives a slightly sweeter taste 5
HALLOUMI with CORN, CHERRY TOMATOES, and BASIL Ingredients: • 4 tablespoons extra-virgin olive oil, more as needed • 12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry • 2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn) • 2 cups halved cherry tomatoes • 1 jalapeño, seeded or not, thinly sliced • 1 teaspoon cumin seeds • 1 teaspoon kosher salt (Diamond Crystal), plus more to taste • ¾ cup thinly sliced red onion • ½ cup chopped fresh basil, more as garnish • 1 lime, cut into wedges • Black pepper Instructions: 1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese. 2. Add remaining 2 tablespoons oil to the pan and heat it over mediumhigh. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes. 3. Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately 7
JENNIFER’S NANA’S LATKES
Ingredients: • 4 medium russet potatoes, grated (unpeeled or peeled) • 1 small onion, diced • 1 egg • 1–2 tsp. salt and a few turns of black pepper • 1 tsp. baking powder • Enough flour to make the batter like paste Instructions: 1. Blend all of the above ingredients. 2. Add flour. 3. Fry in hot oil.
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Kaya is a treat I couldn’t get enough of as a kid. My mom would usually buy jarred versions coz it takes a lot of stirring/standing over the stove, so I don’t have a family recipe or anything, but this recipe I found on Food52 seems about right! Ingredients: • 4 large egg yolks • 200 milliliters (3/4 cup plus 2 tablespoons) full-fat coconut milk • 30 grams (3 tablespoons) light brown palm sugar, finely chopped if crystallized* • 65 grams (5 tablespoons) granulated sugar • 3 fresh pandan leaves (you can find them in Asian food markets; skip if you can’t find them) • 1 pinch fine sea salt • (all ingredients should be at room temperature)
KAYA (COCONUT JAM) Instructions: 1. Beat egg yolks with a fork until the yolks are combined (but don’t beat them so much that they get foamy). 2. Heat coconut milk together with the chopped palm sugar, granulated sugar, pandan leaves, and salt in a double boiler or over a bain-marie. I always use a medium-size pot, filled with about 1 inch of gently simmering water, and place a heat-proof metal mixing bowl (e.g. stainless steel) over the pot. 3. Stir constantly with a rubber spatula as the coconut milk gets hotter. When the mixture comes to a boil (or at least nearly), remove the bain-marie (including the water pot) from the heat. 4. With a ladle, gradually (!) pour half of the hot coconut milk mixture (about 1/2 cup) into the egg yolks while constantly stirring the yolks. It is very important to do this slowly and while stirring, otherwise the yolks curdle easily. Also, if you remove the upper bowl from the bainmarie to pour the mixture, be careful not to get burnt, because the steam is very hot. That’s why I use a ladle. 5. Put the bain-marie with the remaining coconut milk back on the stove and gradually add the egg-milk mixture while stirring. 6. Stir until the mixture thickens, about 10 to 20 minutes, depending on the heat. Don’t cook it over high heat, as the yolks will curdle. The final texture should be custard-like, similar to that of lemon curd. The kaya will still get thicker once it cools. 7. Remove the pandan leaves and pour the kaya into clean jars. If you see any lumps or curdled egg, press the curd through a strainer first. 8. Keep coconut jam refrigerated and use within 1 week. *Note: If you can’t find light brown palm sugar, you can use 30 grams (3 tablespoons) dark brown palm sugar, or regular light/dark brown sugar instead.
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SPINACH BALLS with MUSTARD SAUCE
Ingredients: • 2 10oz. packs chopped frozen spinac, thawed and squeezed dry • 2 cups herbed stuffing mix • 1 cup firmly packed, freshly grated Parmesan or Romano cheese (5oz) wedge • 1/2 cup (1 stick) melted butter • 4 green onions finely chopped • 3 eggs, lightly beaten • dash of grated nutmeg • small jar honey mustard Instructions: 1. Combine all ingredients except mustard in a medium bowl. Use your hands to mix well. 2. Shape into 1” balls. 3. (At this point you can freeze them on a cookie sheet. When frozen store until needed. Or, refrigerate until ready to bake.) 4. Bake at 350F on an ungreased cookie sheet for 15 minutes. Turn once, or until goldenbrown. 5. Serve with honey mustard on the side. This is a great recipe that can be made ahead and frozen for up to 3 months. They are quick to heat for unexpected company or company on short notice.
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GREEK ORZO, LEMON, and CHICKEN SOUP
Ingredients: • 10 cups chicken stock • 1.5 cups orzo • 5 eggs lightly beaten with a fork • Juice of 3 lemons • Zest of 2 lemons • 2 cups coarsely chopped cooked chicken • 1 pound fresh spinach • Salt and pepper to taste Instructions: 1. In a large pot, bring the chicken stock to boil over high heat. Add the orzo and cook for 5 minutes. 2. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads. 3. Add the lemon juice, lemon zest, chicken, spinach, salt, and pepper. 4. Return to a boil. Immediately remove from the heat and serve This is a great recipe that we have throughout the winter to keep us healthy. Makes 6 to 8 servings
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Ingredients: DRESSING • 5 tablespoons olive oil, plus more for grill • 2 scallions • 1 jalapeño • ½ cup halved pitted Castelvetrano or other green olives • 3 tablespoons salted, roasted pistachios • 3 tablespoons fresh lemon juice • 1 tablespoon white wine vinegar • Kosher salt, freshly ground pepper ASSEMBLY • 1 tablespoon dried thyme • 1 tablespoon toasted sesame seeds • ¼ teaspoon garlic powder • 2 6-inch pitas • 2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant) • 2 tablespoons olive oil, plus more for grill • Kosher salt • 1 8-ounce package Halloumi cheese • 2 large Persian cucumbers or 1 small English hothouse cucumber • 1 pound tomatoes, halved, cut into wedges if large • ½ cup torn mint leaves • ¼ cup dill sprigs
GRILLED FATTOUSH with HALLOUMI and EGGPLANT Instructions: DRESSING 1. Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly. 2. Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper. 3. Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. ASSEMBLY 1. Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly. 2. Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants. 3. Tear pitas and Halloumi into chunky pieces, then cut eggplants into bitesize pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.
Makes 4 servings 17
CHICKEN SALAD a la WEGMANS
Ingredients: • 1 rotisserie chicken, plain, chilled • Ba-Tamp-Te sour pickles • Bread-and-Butter pickles • Scallions, chopped to taste • Roasted red peppers, coarsely chopped • Raisins to taste • Chopped walnuts and pieces to taste • Finely chopped ginger root to taste • Liberal dose of garlic powder • Liberal dose of Italian seasoning • Liberal dose of freshly ground pepper • 1-2 tbsp Ba-Tamp-Te deli mustard • 2 good spoonfuls of mayonnaise • Coarsely chopped hard-boiled egg (optional) • Paprika to taste (optional) Instructions: 1. Mix all the ingredients together to blend. Serve immediately or chill overnight. We often serve over salad greens with matzo on the side. Also works well for a chicken salad sandwich. Use toasted or harder bread. A side of cranberry sauce adds another flavor note. 19
Ingredients: • 250g (approx 1 cup) Chickpeas • 1 Onion • 3-4 Garlic Cloves • 1 piece Ginger (crushed) • 2-3 fresh Green Chillies • 3-4 Tomatoes or Tomato Puree • 1 Tbs Oil • 2 Bay Leaves • 2 Cinnamon Sticks(small) • 2 Onions Sliced • 3 Green Chillies • Salt as required • 1 tsp Red Chilli Powder • 1/4 tsp Turmeric • 1 tsp Coriander Powder (roasted) • 1 tsp Cumin Powder (roasted) • 1 tsp Chole Masala Powder • Fresh Coriander (to garnish)
CHLOE CHANNA (CHICKPEA CURRY) Instructions: 1. Soak the chickpeas overnight (they should double in size) then pressure cook or cook on stove top until tender. Canned chickpeas can be used as a substitute. 2. In a blender make a paste from the onion, garlic, ginger and chillies. Set aside. 3. Puree the tomatoes, canned puree could also be used if fresh is not available. 4. Heat 1 Tbsp oil and then add two bay leaves and 2 pieces of cinnamon sticks, allow flavours to release. 5. Add two medium sized onions (sliced) and sauté until brown. Add chillies as per taste. 6. Add the blended onion, ginger and garlic paste and cook well. 7. Add the tomato puree and mix well to ensure all flavours combine. 8. Add salt, red chilli powder, coriander powder, cumin, chole masala powder. Stir and cook well to get a well blended paste. 9. Add the cooked chick peas and 1 cup of water and mix well and cook for 5-10 minutes to allow a well blended sauce to develop. The masala (spices) should blend perfectly with the chickpeas. 10. Garnish with fresh chopped cilantro and serve hot with a fresh Indian bread or rice.
This was the first meal I cooked when I was courting my partner. As a vegetarian, I relied on this as a go-to dinner. But I was also skimpy on portions and I learned later that after our meal, Ellen went to a burger joint because she was still very hungry!
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Suggestions: Feed these cheesy clam rolls to naughty children and demand they stay at the table until they finish them. Serve with an enormous glass of milk. Follow up with a spoonful of Blackstrap molasses. Infractions that go well with this menu: using Mother’s garlic press to make Play-Doh “hair” and leaving the craft clay to dry permanently in the holes; pouring real gasoline in the Big Wheel “gas tank” (the holes that allow you to adjust the seat for larger children); leaving the large kitchen spoons to rust in the snowbank, now flexed after fort digging; kicking up a fuss about wearing Wonder bread bags in hand-me-down snowmobile boots to keep feet dry.
MOTHER’S CHEESY CLAM ROLLS
Ingredients: • Butter, warmed on the kitchen counter at least a week • Hot dog rolls, frozen and leftover, thawed • Canned clam pieces, drained (pour juice in the dog’s bowl) • American “cheese” slices, not individually wrapped • What’s left of the canned grated parmesan cheese (who put it in the cupboard?) Instructions: 1. Turn on the broiler. That’s the drawer under the main part of the oven. Remove the pan lids and prone box of King Vitamin cereal first. 2. Butter the hot dog rolls liberally and top with an even distribution of clam pieces. 3. Peel “cheese” slices from the cold stack; they will probably stick together and break apart, but that’s to be expected. Lay the ripped triangles over the clam mounds. 4. Shake some canned cheese over the rolls. 5. Place under the broiler until the kitchen begins to have an unpleasant aroma. 6. Forget the tin foil until it’s too late and allow the bubbled clam juice and cheese bits to escape through the broiler pan’s guttered rows to that dark Neverland beneath. ca. 1976, Buffalo, New York 23
Ingredients: • 6 ounces rice noodles • 6 ounces chicken or protein of choice, cut/sliced ¼ inch thick • ¼ cup soy sauce + 1½ teaspoons soy sauce • 1/3 cup brown sugar • 2 ½ teaspoons lime juice • 1 tablespoon Asian chili-garlic sauce (2 if you want it extra spicy!) • 2 tablespoons vegetable oil • About 4 ounces of bok choy, or vegetable of choice (spinach and/or broccoli work as well) • ½ cup chopped cilantro • Sliced scallions (optional)
PAD KEE MAO (DRUNKEN NOODLES) Instructions: 1. Cover your rice noodles with VERY hot tap water in a large bowl and stir to separate. Let the noodles soak until softened and pliable, but not fully tender (25-30 minutes) and drain. 2. Meanwhile, toss chicken or protein with 1½ teaspoons of soy sauce in a bowl, cover, and marinade in refrigerator for at least 10 minutes or up to an hour. In separate bowl, whisk ¼ cup soy sauce, brown sugar, lime juice, chili garlic sauce, and 1 cup of water. Set aside. 3. Heat 1 teaspoon of vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken or protein, break up any clumps, and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to bowl. 4. Add 1 teaspoon of vegetable oil to now empty skillet and heat over high heat until just smoking. Add bok choy or vegetables and cook in skillet. (If using bok choy, cook stalks first until spotty brown, about 2 minutes, then stir in leaves and cook until wilted.) Transfer to bowl with chicken/ protein. 5. Wipe again-empty skillet clean, add remaining 4 teaspoons of vegetable oil, and heat over medium heat until shimmering. Add drained rice noodles and soy sauce mixture and cook, tossing gently, until noodles are tender and well coated (about 5 to 10 minutes). Once sauce has thickened, add chicken/protein and vegetables, add the cilantro, and stir until heated through. Sprinkle with scallions (optional) and serve! This Thai dish is one of my favorites because it’s easy and quick to make, and it doesn’t require a lot of ingredients. Additionally, it’s easily customizable, hard to mess up, and feels just like takeout, but homemade! I wish I could take credit for this recipe, but I found it in an America’s Test Kitchen cookbook a few years back.
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Ingredients: • 2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor) • 3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken) • 2 medium yellow onions, very finely chopped • 2 cloves garlic, finely minced • 2 Roma tomatoes, seeds removed and very finely diced • 1 Hungarian bell pepper, diced (optional) • 3-4 tablespoons quality, genuine imported sweet Hungarian paprika • 2 cups Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth) or Aneto low sodium chicken broth • 1 1/2 teaspoons sea salt • 1/2 teaspoon freshly ground black pepper • 3 tablespoons all-purpose flour • 3/4 cup full fat sour cream , room temperature (important to avoid lumps; be sure also to use full fat) • 1/4 cup heavy whipping cream
PAPRIKÁS CSIRKE (CHICKEN PAPRIKASH)
Instructions: 1. Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). 2. Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate. 3. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through. 4. Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they’re very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough. (I usually serve it with egg noodles or white rice.) This recipe is close enough to one of my favorite comfort-food dinners. 27
Ingredients: • 1 head of cauliflower, sliced into four thick slices (you may need two heads to get 4 slices; save any leftover cauliflower for other uses, like cauliflower rice) • • 2 tbsp olive oil • • 1.5 tbsp Montreal steak seasoning • • 1 package Ithaca Hummus brand lemon-beet hummus (or make your own: in a food processer, blend two cups cooked/canned chickpeas, drained but reserving the water; 1 c. grated beets, 1/3 c. tahini, 2 tbsp lemon juice, 1 clove garlic, 2 tbsp olive oil; thin the mixture by adding reserved chickpea liquid a tbsp at a time until desired consistency is achieved; salt to taste) • • 1.5 c. grape tomato medley, roughly chopped • • 1 tbsp chopped fresh mint or basil • • 1 tbsp balsamic vinegar • • 1 tbsp olive oil • • salt & pepper to taste • • 4 eggs • • 2 tbsp white vinegar
ROASTED CAULIFLOWER STEAKS with BEETROOT HUMMUS, TOMATO SALAD, and POACHED EGGS
Instructions: 1. Preheat oven to 400 degrees 2. Rub the cauliflower steaks with olive oil and then season generously with Montreal steak seasoning on both sides 3. Place on baking sheet(s) lined with parchment paper and roast for up to 30 minutes, until edges are brown 4. Make tomato salad by mixing tomatoes, herbs, vinegar, and oil; season with salty and pepper to taste 5. To poach eggs, bring a large saucepan of water to gentle boil; add white vinegar 6. To assemble dish, spread beet-lemon hummus into bottom of 4 shallow dishes 7. Once cauliflower is done, remove from oven and place each steak on the hummus 8. Divide tomato salad evenly and spoon over one end of the steaks 9. Break the eggs individually into a ladle or heat-proof bowl and slip them into the water; cool for 2-3 minutes (but no more!) and remove with a slotted spoon, draining for a few seconds and then placing one egg at the other end of each steak. Once served, have diners break the egg yolks as a sauce. 29
Ingredients: • 1 medium onion, diced (recommend sweet/yellow rather than white or red) • 1 red bell pepper, seeded and diced • 4-8 garlic cloves, depending on how much you like you dinner companions – finely chopped (roasting the garlic will reduce pungency; if desired, slice the top off a whole clove, drizzle with olive oil, S/P, wrap in foil, bake at 400 F for 20-30 min; also great smeared on crusty bread) • 2 tsp paprika (ideally smoked) • 1 tsp cumin • ¼ tsp chili powder • 28 oz can whole peeled tomatoes, or equivalent fresh • salt/pepper to taste ** If you like it spicy, try adding chipotles in adobo, or berbere, or plain ol red pepper flakes. Optional • 6 large eggs [If you are vegan, as I am, I sometimes add chickpeas – canned or cook your own – for protein boost instead of eggs.] Garnish • 1 small bunch cilantro, parsley, mint…or all three! – lightly chopped • ¼ cup crumbled feta or chevre – or omit, if vegan or dairy-free
SHASHUKA
This probably-Tunisian recipe is super easy and can be bastardized in numerous ways to suit tastes and dietary needs. Prep time is around 10 minutes. Total cooking time is about 20 minutes, depending how long you cook the (optional) eggs. Instructions: 1. Heat olive oil in large sauté pan on medium heat. Add bell pepper and onion and cook until softened and translucent. 2. Add garlic and spices and cook approx. 1 min. Be careful not to burn the garlic. If adding other spices, add now. 3. Add tomatoes (with juices). Break tomatoes with a spoon. Season with s/p to taste and lower heat to a simmer. IF ADDING CHICKPEAS, ADD NOW. Let simmer 10-15 minutes. If mixture seems too chunky or dry, add a little water to loosen. 4. IF ADDING EGGS: Make small wells in the sauce and crack an egg into each well. Cover the pan and cook for at least 5 minutes, or longer if desired. 5. GARNISH with fresh herbs and feta or chevre, if using. 6. SERVE with warm pita or crusty bread (or omit if GF). 31
Instructions: Sauce 1. Take a couple tablespoons of olive oil and heat in sauce pan medium heat 2. Add 2 or more crushed cloves of garlic, once it’s starting to get golden pour in 28 oz can of crushed tomatoes 3. Add 2 tsp of basil 4. Add 2 tsp of oregano. (If we have some pesto I’ll usually throw in a tbsp or two of that) 5. Add about a 1/4 tsp or so of pepper. (If you want to add some crushed pepper- the hot pepper flake things I sometimes add a few shakes of that) 6. Simmer on low for 15 minutes or so Crust 1. Add yeast and sugar to warm water. Wait for it to bubble. 2. Add 1/4 cup vegetable oil and mix it up 3. Add 4 – 6 cups of flour or enough to knead the dough into a ball so it’s firm and not too sticky 4. Once you have a ball pour a couple tbsp of olive oil into a bowl plop the ball of dough in the bowl then dough over so the oil gets to spread over the dough a bit. Let the dough ball double in size more or less. Once it does punch it down. 5. Wait at least ten minutes (30 is better), take a little more than a half of the dough and roll it out for the bottom of the pizza. Place in (olive oil) oiled pan. 6. We usually put about half or so of the sauce in the bottom half, spread about half of the cheese. We usually put some toppings in the first layer and some on the top layer. 7. Take the remaining dough and roll it out and cover the first layer, pinching the dough together around Cook at 450 for 22-30 minutes depending on how thick the pizza gets. We usually cook for about 27-28 minutes, as we usually ad more cheese and toppings than the original recipe calls for. When the top is just starting to brown it should be cooked all the way through. If you cut into it and the bottom feels a little doughy pop it back in for 5 minutes. the edges of the pizza. Put the remaining sauce and cheese, topping, etc on top.
ZACHARY’S CHICAGO STUFFED PIZZA
Ingredients: Sauce • 28oz crushed tomato • 2 tbsp olive oil • 2-5 garlic cloves • 2 tsp basil • 2 tsp oregano • Dash black pepper • -optional 2 tsp pesto sauce + few shakes of crushed peppers Crust • 1 tbsp of yeast • 1 tbsp of sugar • 2 cups of warm water • 4 - 6 cups flour • 1/4 cup veg oil Topping • We use approx. 4-5 cups of mozz • 1/2 cup parm or romano, we use parm cheese • Whatever else… Italian sausage, pepperoni, salami, olives, mushrooms, etc 33
BANANA PUDDING Ingredients: • 3 ½ tbsp. • All-Purpose flour • 1 1/3 cup sugar • Dash of salt • 3 eggs – separated (do NOT get any yolk in the whites) • 3 cups evaporated milk • 2 tsp. vanilla extract • Box of Vanilla Wafers • 6 bananas • ¼ cup & 2 tbsp. sugar • ¼ cup margarine Instructions: Pudding 1. Preheat oven to 425 degrees. Combine flour, 1 1/3 cup sugar, & dash of salt in heavy saucepan. In bowl, mix egg yolks & milk until frothy. Stir into dry ingredients. Cook over medium heat stirring constantly until smooth & thickened. 2. Remove from heat then stir in margarine & 1 tsp vanilla extract. Grease 13x9 pan. 3. Layer 1/3 wafers, bananas, pudding. Repeat 2x for a total of 3 layers. Meringue 1. Beat egg whites till frothy. Add remaining sugar to egg whites 1 tbsp at a time beating until stiff peaks form. Add 1 tsp vanilla extract & beat until blended. 2. Spread meringue over pudding & smooth to seal & keep from shrinking. Bake for 8-10 mins until golden brown. Watch carefully because it will burn quickly. A Leboff family favorite via my great grandmother Adelaide Smith 35
CHOCOLATE CHIP COOKIES
Ingredients: • 1 stick butter-flavored Crisco • 1 cup brown sugar • 3/4 cup granulated sugar • 2 eggs • 2 tbsp vanilla • 2 1/2 cups flour • 1 tsp baking soda • 1 tsp salt • 16 oz semi-sweet chocolate chips Instructions: 1. Heat oven to 375 F 2. Cream together Crisco, brown sugar, and granulated sugar 3. Add eggs and vanilla 4. Mix dry ingredients together, then add to butter mixture 5. Use a cookie scoop to scoop combined mixture onto ungreased cookie sheet 6. Bake for 11-12 minutes Makes 3 dozen cookies I started making these cookies in the 1990s, based on a recipe from The Silver Palate Cookbook. Over the years they’ve been tweaked and refined, and are now simple, fool-proof, consistent, and delicious, and always a big hit at family gatherings. I am not a Crisco fan, but it’s critical here for taste, texture, and shape. 37
SARAH’S COCONUT MACAROONS
Ingredients: • 1 1/3 cup of coconut • 1/3 cup of sugar • 2 tbs flour • 1/8 tsp salt • 2 egg whites (room temp) • ½ tsp vanilla Instructions: 1. Preheat oven to 350 degrees 2. Whip the egg whites & vanilla until you have stiff peaks 3. Mix dry ingredients together 4. Combine whipped egg whites & dry ingredients 5. Scoop spoonfuls onto non-stick pan, yields about a dozen depending on size. 6. Bake for 18-20 min I like this recipe because it involves things you normally have on hand in the kitchen. No need for sweetened condensed milk or almond extract you’ll only use once. Pro Tip: Drizzle some chocolate on them if you like! 39
DOLORES BUNKER’S GERMAN APPLE PANCAKE
Ingredients: • 2 tbsp butter • 3 beaten eggs • 1/2 cup flour • 1/2 cup milk • 1/4 tsp salt Instructions: 1. Beat eggs. 2. Add flour, salt, and butter. Beat. 3. Add milk. 4. Pour into greased skillet and bake at 475F for 15 minutes. 5. Reduce heat to 375F and bake for 7 minutes. 6. Top with applesauce, blueberry, strawberry, or syrup Serves 2-3 people 41
GARLIC PRETZELS
Silent night? Not so much when you’re making this recipe. Smashing pretzels is loud BUT can be a great way to get kiddos involved in kitchen. Also doubles as a ~fun~ way to wake your partner or roommate after a long winter’s nap. They won’t be mad—these pretzels are that yummy. Ingredients: • 3 boxes or bags of hard pretzels, broken into bite-sized pieces • 2 packages ranch dressing mix • ½ teaspoon lemon pepper seasoning • 1 ½ to 2 teaspoons dill weed • ½ teaspoon garlic powder • 1 ½ to 2 cups oil of choice (I normally use olive oil or vegetable oil) Instructions: 1. Smash those pretzels! (Do it while they are still in the box or bag for less mess.) 2. 2Combine ranch mix and oil; add seasonings 3. Pour over pretzels; stir to coat. 4. Place in warm oven (250 degrees) for approximately 40 minutes, stirring occasionally. 5. Cool. Store in airtight container. Note: This recipe makes A LOT of pretzels. I normally make it for our family Christmas Eve gathering of 40-some people, and we always have leftovers. 43
GRANDMA GENEVIEVE’S (JENNY) CREAM CHEESE COOKIES These were always a favorite when they arrived in a tin from Florida, along with a carton of fresh oranges and grapefruits that would last until February (the fruit, not the cookies). So, what if sometimes she mixed things up with a Happy Passover card instead of Hanukkah. Janet and I made these as parting gifts at our wedding in honor of her. I hope you enjoy these simple, but delicious cookies. Ingredients: • ½ cup butter • 3 oz of cream cheese • ½ tsp. vanilla • 1 egg yolk • 1 Cup Sifted flour • ¼ tsp. salt Instructions: 1. Preheat oven to 350° 2. Lightly line the cookie pan with butter or nonstick spray 3. Cream the butter, cream cheese. 4. Add sugar, vanilla, and egg yolk, beating until light. 5. Add flour and salt, mixing well. 6. Drop batter by teaspoon and slightly flatten and round 7. Bake 10-12 minutes. Tips: —experiment with baking time to see how crisp or soft you like the cookie. These cookies are done before you think. —the cream cheese flavor will be more intense once the cookies have cooled (but they are also,as Grandma would say, “Gooooooooooooooood” right out of the oven). 45
HARRIET BEPPLER’S MYSTERY CHEF BLUEBERRY PIE
This famous Laun family recipe was found in an old newspaper—you must use the entire name! Ingredients: • 4 cups fresh blueberries • 1/2 cup sugar • 2 tablespoons corn starch • 1/ 4 cup water • 1 teaspoon grated lemon rind (or 2 tbsp juice) • 1 cup heavy cream • 9-inch graham cracker or pastry pie crust Instructions: 1. Mash 1 cup of blueberries. 2. In 2 qt. saucepan, stir together the sugar and corn starch. Gradually add the water until smooth. 3. Stir in the mashed blueberries and lemon rind or juice. 4. Over medium heat, stirring constantly, cook until thickened and boiling. Boil for 1 minute. 5. Turn into a bowl, cover and cool. Then fold in the remaining blueberries. 6. Whip cream until double in volume. 7. Spread 11/2 cups of whipped cream on bottom and sides of pie crust. Fill with blueberry mixture. 8. Garnish with remaining whipped cream. 9. Chill until set - approximately 3 hours. 47
LAURA’S PECAN COOKIES
This is the perfect recipe for those who don’t like long lists of instructions. I used to call “Laura” every year before Christmas to ask for the recipe, then I finally jotted it down. These are easy to make (think Play-Doh!) and delicious (even better than Play-Doh!) and great for parties. Ingredients: • 1 cup soft butter (2 sticks) • 1/4 cup sugar • 2 tsp vanilla extract • 2 cups flour • 1/2 tsp salt • 2 cups chopped pecans Instructions: 1. Combine ingredients. 2. Bake for 25 minutes at 325F 49
Ingredients: • 2 sticks (1 cup) cold unsalted butter, cut into cubes • ¾ cup granulated sugar • 2 tsp. vanilla extract • 2 cups unbleached all-purpose flour • 1 tsp. baking soda • 1/8 tsp. salt, slightly rounded • Heaping 1/3 cup fruit preserves Instructions: To make the dough: 1. Fill the kitchen sink with about 2 inches of very cold water. 2. In a medium heavy saucepan, melt the butter over moderate heat and cook, stirring occasionally, until the butter turns golden and smells nutty and flecks on the bottom of the pan turn a rich caramelly brown, about 10 to 12 minutes. (Butter will initially foam a bit, then dissipate. A thicker foam will appear and cover the surface just before the butter begins to brown; stir more frequently once this occurs.) Remove the pan from the heat and place it in the sink to stop the butter from cooking further. Cool, stirring occasionally, about 4 minutes. Remove the pan from the sink, and stir in the sugar and vanilla. 3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and stir until a dough forms. Shape the dough into two balls – or one, but it’s a little unwieldy – and wrap in plastic wrap. Set aside at room temperature for 1 to 2 hours to allow the flavors to develop. (Alternatively, chill dough balls until you’re ready to use them. Allow the chilled dough to soften at room temperature for at least one hour before shaping into cookies and baking.)
SPOON-FILLED COOKIES Instructions continued: To shape and bake the cookies: 4. Set an oven rack in the middle position, and preheat the oven to 325°F. 5. Choose a teaspoon with a deep bowl. (older spoons in general have nice deep bowls. Do not use a measuring spoon.) Pinch off a small bit of dough from one of the balls and press it into the bowl of the spoon, flattening the top. The dough will feel crumbly, but as you press and mold it, it will become cohesive. Pressing gently, slide the shaped dough out of the spoon and place it, flat side down, on an ungreased baking sheet. (I lined mine with a silicon liner for easy clean-up.) Continue forming cookies and arranging them on the sheet pan; you should be able to fit about 18 cookies. Bake the cookies until just pale golden, about 8 to 15 minutes. Cool them on the sheet pan on a wire rack for 5 minutes; then transfer them to the rack and cool completely. Meanwhile, continue shaping and baking more cookies until all the dough is gone. You should be able to make about 60 to 70 cookies in all. To assemble the cookies: 6. While the cookies cool, heat the preserves in a small saucepan over low heat until just runny. Pour and scrape through a sieve into a small bowl to remove seeds and solids. Cool completely. (I stuck mine in the fridge for a few minutes.) 7. Working with one cookie at a time, spread the flat side with a thin layer of preserves. Sandwich with the flat side of a second cookie. Continue with the remaining cookies and preserves. Let the finished cookies stand until the jam is set, about 45 minutes. 8. Transfer cookies to an airtight container and wait 2 days – really! – before eating to allow the flavor to develop. (Or, if making them well in advance, freeze them.) Yield: 30-35 sandwich cookies 51
Instructions: 1. Place milk in small bowl. (It should be about 110°F.) Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes. 2. Stir (or use a whisk) remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla, orange zest and yeast mixture, and mix well. Gradually add flour. Stir until dough is soft, smooth and elastic, adding up to 3 additional tablespoons of flour (no more!) if dough seems very sticky. Dough will be somewhat sticky, but will firm up in refrigerator. It will take 5-10 minutes of solid beating to get the dough to the right texture. If you have a good stand mixer, you can use the paddle attachment instead. Place in an oiled bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight. 3. On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit cutter to cut out rounds, placing them on a flour-dusted parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes. 4. In a heavy pot, heat 3 inches of oil to 350-365° F. (If you don’t have a thermometer, test with a small piece of dough—it should brown on the bottom in 30 seconds.) Don’t let it get too hot, or the doughnuts will burn before cooking through. While oil is heating, prep some paper towels on a rack or baking sheet. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and sift powdered sugar over each batch while still hot. Let oil come back to temperature degrees between batches. 5. If you have a pastry bag, fit with a long round tip and fill bag. When doughnuts are cool enough to handle (but still warm), use tip of bag to make a hole in one side of doughnut, and squeeze some filling into hole—enough that the doughnut is slightly heavier, but not so much that it explodes or oozes back out. Maybe 1/2-1 tablespoon? • Alternate method: If you don’t have a pastry bag, fill up a plastic freezer bag and cut a small tip off of one corner. Use a chopstick or knife to poke a hole in the doughnut, stick the open corner of the bag into the hole, and squeeze the filling through that. 6. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.
SUFGANIYOT (HANUKKAH DOUGHNUTS) I grew up with latkes as the Hanukkah food, but I started making these doughnuts in grad school as a fun holiday treat to share with friends and have been making them every year since. Ingredients: • 1/4 cup lukewarm milk† • • 1 teaspoon dry yeast • • 3 tablespoons + 1 teaspoon sugar • • 1 whole egg + 1 egg yolk • • 3 tablespoons sour cream • • 1/4 teaspoon salt • • 1/2 teaspoon vanilla extract • • Freshly grated zest of 1 orange • • 1 2/3 cups flour, more as needed • • Fillings (seedless jam, lemon curd, nutella, etc.) • • Vegetable oil for deep-frying and greasing the bowl • • Confectioners’ sugar for dusting † You can make these pareve by substituting water for milk, and vegetable or olive oil for the sour cream. You could also try applesauce or non-dairy yogurt as healthier alternatives, but let’s be real, it would take another Hanukkah miracle to make these things healthy.
Special Equipment: • Thermometer (optional but very helpful) • Citrus zester or microplane grater • Really sturdy wooden spoon • 2-inch round biscuit cutter, cookie cutter, or juice glass • Cast iron skillet or similar heavyduty deep frying pan • Pastry bag with long round tip (see below for alternate method) • Sifter or fine mesh sieve for powdered sugar
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HOMEMADE BAILEY’S IRISH CREAM When one of my wife’s colleagues gifted us this recipe, as fans of Bailey’s Irish Cream we couldn’t not try it. I’ve left the recipe as we received it, below, but over time some experiments seemed to improve it a tad. It’s been a while since we’ve made it, but as I recall we increased the amount of whiskey by a quarter cup or so. In our house, we undoubtedly increased the amount of chocolate syrup a bit, and as a recipe tinkerer I sometimes added a half teaspoon of almond extract, but none of that is necessary. One of the great things about making Homemade Bailey’s Irish Cream is that you can opt for organic ingredients if you’d like. Can’t hurt. The one item I suspect some people may quibble with is the direction to use Canadian whiskey. I’m not a whiskey or whisky aficionado, my body recognizing it as poisonous ever since a youthful run-in with a fifth of Seagrams on a school band trip, but a brief look into the differences between Irish and Scottish whisky and American and Canadian whiskey leads one to the conclusion that Canadian may be the best choice after all. Your call. Ingredients: • 1 pint half-n-half • 14 oz. sweetened condensed milk (standard can size) • 1 cup whiskey (Canadian) • ½ teaspoon coconut extract • 1 teaspoon vanilla extract • 1 tablespoon Hershey’s chocolate syrup Instructions: 1. Blend and refrigerate. 2. Makes a little over a quart Bell jar’s worth — the chef gets the extra. 3. Since it’s sooo much work, we usually doubled the recipe as well. It’ll keep. 55
THE MEDUSA
A cocktail recipe Ingredients: • 1.5 oz. Brandy • 1.5 oz. Crème de Cacao • 1 oz. Matilde Framboise liqueur Instructions: 1. In a shaker, combine all ingredients with ice. 2. Shake and strain into a martini glass. 3. Garnish with slivered chocolate and raspberries.
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Notes
Notes
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CHANGING THE WORLD ONE RECIPE AT A TIME
