With the help from our friends‌.. Julie Tenenberg Pam Katz Leah Brumer Evan Young Jane Brenner Deborah Robison Giorgia Neidorf Ricky Jacobs Mark Levin Sam Piha Claudia Koch Lori Gravino Jane Angeles Odile Lavault Ronnie Gravino Carol Friedman Sheri Simons Paul and Paul Wellin Alice Erb Flo Hodes Lori Goldman John Erb Cover Calligraphy by Jane B. Technical Support: Rozel & Sam
One morning, about a month ago, sitting in the sun over our cups of coffee at the end of a discouraging and sad year, we stopped for a moment and reflected upon all the wonderful times we had the opportunity of talking and walking, drinking and eating and sharing our anger, disappointments as well as our moments of joy and hope, with you all, our friends and family. We laughed and felt warmed as we remembered the times and connections we had with you, often over fabulous meals.
Many years ago, Sam and Leslie had collected favorite recipes from friends and family and created a lovely cookbook of those recipes. We decided that sharing recipes was then and would be again a wonderful way of celebrating our friends and family, a way of knitting us together. If Hard Rains* are falling, then we remember that we are privileged to have you all to eat and drink and to laugh with this coming year. So with thanks to you, here are new recipes to try, new tastes to delight in, new dinners to gather us together.
*�Hard Rains Are Gonna Fall�, Bob Dylan
TABLE OF CONTENTS 1. Julie’s Wedding Chicken from Crete 2. Pam’s Persian Lime Curry Chicken 3. Leah’s Cold Seared Steak with Tomatoes and Soy 4. Evan’s One Pot Farro and Tomatoes 5. Evan’s Orecchiette with Spicy Sausage & Broccoli Rabe 6. Jane’s Ruz Eb Wugeh 7. Deborah’s Chicken Yet Again 8. Leah’s Pasta With Roasted Winter Squash and Ricotta Salata 9. Giorgia’s Pasta Fagioli (with Cranberry Beans & Greens) 11. Ricky’s Tarragon Pea Soup 12. Ricky’s Sweet Potato Soup 13. Susan’s and Mark’s Teriyaki Sauce by Sam 14. Susan’s Cioppino 15. Sam & Leslie’s Thai Poached Fish or Chicken 16. Claudia’s Autumn Puree 17. Claudia’s Japanese Fish & Soba Soup 19. Lori’s Green Velvet Soup 20. Jane’s Avogolemono Soup 21. Odile’s Swiss Chard Spread 23. Ronnie’s Chocolate Chip Sour Cream Coffee Cake 24. Carol’s Cheese Cake that Everyone Loves 26. Sheri & Paul’s Chocolate Mousse Cake (Flourless) From Pearly Wellin 27. Alice’s SUMMER FRUIT CAKE from Tara and Alice’s NILOUFER’S NUT COOKIES 28. Flo’s Millicent’s Chocolate Chip Cake 29. Lori’s Semifreddi Bread Pudding and Lori’s Easy Apple Cake 30. John's Home Made Yogurt (Dedicated to my father)
Julie’s Wedding Chicken from Crete 1 onion, finely chopped 2 tablespoons olive oil 1 cup white rice 5 tablespoons pine nuts 1 lemon 2 cups chicken broth 1 clove garlic 5 tablespoons currants
1/2 teaspoon salt 1/2 teaspoon cinnamon 1 whole chicken 1 1/2 pound mushrooms 1/2 teaspoon dried rosemary
Saute onion in skillet with oil until soft, but not brown. Stir in rice, pine nuts; cook until light brown. Grate the lemon rind; squeeze the juice and reserve. Stir chicken broth, garlic, currants, salt, cinnamon and lemon rind into rice. Cover and cook over low heat 20 minutes. The rice will be slightly chewy. If you have a clay cooker, soak the top and bottom in water for 15 minutes. If you do not have a clay cooker, use a large baking pan. Fill the chicken cavity with the rice mixture. Place the chicken breast side up in the clay cooker or baking dish. Arrange the mushrooms around the chicken. Drizzle reserved lemon juice over chicken and mushrooms. Sprinkle rosemary. If using a clay pot, place it in cold oven. Set oven at 475 F. Bake for 1 1/4 hours or until chicken is tender and juices run clear when the thigh is pierced. If using a baking pan, place in 350 F preheated oven for 1 hour. Carve chicken and serve with mushrooms, cooking liquid and rice stuffing. Notes: If all the rice does not fit in the chicken cavity, place it around the chicken before adding the mushrooms or bake in a separate dish. I use basmati rice 1
Pam’s Persian Lime Curry Chicken Loaded with pepper and ground Persian lime, this rub seriously makes chicken sing. It pairs well with rice and salad or roasted veggies. Serves 4 1-2 tablespoons Persian Lime Curry Rub (available at Oaktown Spice shop). Pinch of Salt 4 bone-in chicken thighs 2 tbsp olive oil 3⁄4 cup water 4 cloves garlic, minced Sprinkle chicken with the Persian Lime Curry Rub and salt, making sure to coat both sides. Heat a skillet over medium-high heat and add the oil. When its hot, brown the chicken on both sides, about 6 minutes per side. Add the water and garlic. Bring to a boil and reduce the heat to a simmer. Cover and braise for about 25 minutes until the chicken is cooked through. This chicken tastes delicious and your kitchen will smell divine!
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Leah’s Cold Seared Steak with Tomatoes and Soy Steak to your liking (on the grill if possible) Cherry tomatoes Ginger Garlic Soy sauce Sesame oil Squeeze of lime juice Cilantro Basil or mint Lime wedges Cook some steak to your liking (on the grill if possible), let it cool completely, then slice it. On the day you’re going to eat it, toss with plenty of halved cherry tomatoes, grated ginger and garlic, soy sauce, a little sesame oil and a squeeze of lime juice. Scatter with cilantro, basil or mint (or a combination) before serving with lime wedges
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Evan’s One Pot Farro and Tomatoes 2 cups water 1 cup semi-pearled farro đ large white onion 2 cloves garlic 9 ounces grape or cherry tomatoes 1 đ tsp. kosher or coarse sea salt
Up to Ɖ tsp. red pepper flakes, to taste 1 Tbsp. olive oil, plus more for drizzling A few basil leaves, cut into thin ribbons Grated Parmesan cheese for serving
Place water and farro in a medium saucepan to presoak (5-10 mins.) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut the onion in half again, and very thinly slice it into quarter-moons. Thinly slice the garlic cloves as well. Halve or quarter the tomatoes. Add salt, pepper flakes and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender, but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook for an additional 5 minutes until farro is more tender. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and Parmesan. Eat immediately.
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Evan’s Orecchiette with Spicy Sausage & Broccoli Rabe 2 bunches of broccoli rabe, stalks trimmed and quartered crosswise 12 oz of dried orecchiete pasta or other small shaped pasta, such as farfalle or penne 3 Tbsp. olive oil
3 cloves garlic, minced Pinch of dried crushed red pepper flakes Ɖ cup freshly grated Parmesan cheese đ tsp. freshly ground black pepper
1 pound spicy pork sausage, casings removed
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiete in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, in a large heavy skillet, heat the oil over a medium flame. Add the sausages and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, Ɖ cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Eat!
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Jane’s Ruz Eb Wugeh Years ago I learned this simple recipe from a homesick Middle East college student in the Middle West. The name of the recipe is probably a completely phonetic both of an endearingly reliable emergency dish. The lemon juice makes it sing. 1 lb. gr. beef 1 chopped onion 1 large handful chopped parsley 3-4 T. lemon juice salt/pepper Saute the beef and onion till tender with salt and generous amounts of pepper with the parsley. Season with lemon juice and serve over rice.
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Deborah’s Chicken Yet Again 8 chicken thighs, skin on, bone in Ground cumin Dried thyme Tumeric
Salt Olive oil One bunch chopped parsley Basmati Rice
Preheat oven to 375. Put the thighs down, skin up, in a roasting pan, with space between each one. Sprinkle them with more cumin and thyme than you think you need. Mush them all around so that the seasonings are under, over and all around. Shake some good salt over the skin on each seasoned thigh. Dribble some olive oil over the top, even though you think that the skin is fatty enough. Put the chicken in the preheated oven and leave it for about an hour and a half. Baste it every once in awhile. When the chicken is looking tender, cover the pan and turn down the oven to 300. Let it cook slowly in its own juices until it looks just right. Serve with basmati rice that’s been flavored with turmeric, salt and a generous amount of finely chopped parsley.
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Leah’s Pasta With Roasted Winter Squash and Ricotta Salata Serves 4 1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch dice 3 garlic cloves, unpeeled, lightly crushed Salt and freshly ground pepper 2 teaspoons chopped fresh rosemary or sage (to taste) 2 tablespoons extra virgin olive oil
3/4 pound pasta, either long pasta like spaghetti, or penne 2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese 1 tablespoon chopped fresh parsley
Preheat the oven to 425ÂşF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary or sage, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm. Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together. When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot. 8
Giorgia’s Pasta Fagioli (with Cranberry Beans & Greens) This recipe comes directly from Deborah Madison’s wonderful cookbook: The Savory Way, with some minor adjustments from me. I like to make it when fresh shelling beans are readily available in the autumn, but dry beans, presoaked, can be substituted. 4 to 6 servings 1 lb. cranberry beans in their pods (1 cup shelled or 1/3 cup dried)
Salt
1 cup water or chicken stock
1 medium onion, finely diced
1 bay leaf
Ɖ teaspoon red pepper flakes
6 sage leaves 3 to 5 tablespoons virgin olive oil 4 garlic cloves
2 bunches lacinato kale
8-10 ounces penne Freshly ground pepper Freshly grated parmesan
1 medium carrot, finely diced Shell beans; then put them in a sauté pan with water or chicken stock, bayleaf, 3 sage leaves and 1 tablespoon olive oil. Slice 1 garlic clove and add it to the pan along with the carrot. Salt lightly and simmer gently until the beans are tender, about 30 minutes, possibly longer, depending on the maturity of the beans. If all the liquid is absorbed, add more as needed. When beans are done, set them aside in their cooking liquid. (Continued on next page). 9
Remove tough stems from the kale and chop the leaves. Heat 2 tablespoons olive oil in a skillet and gently wilt the onion. Finely chop the remaining garlic, finely chop the remaining sage leaves, and add them to the onion with pepper flakes. Cook for a minute or 2; then add the greens. Lightly salt and add a little of the liquid from the beans and cook until the greens are tender. Add the beans and enough liquid to make a nice sauce. Bring a large pot of water to a boil. Add salt to taste and the pasta and cook until the pasta is al dente. Drain and toss with the greens and the beans. Season to taste and serve with plenty of ground pepper, the remaining olive oil laced over the top, and freshly grated cheese.
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Ricky’s Tarragon Pea Soup 3 tbs butter 1 onion, coarsely chopped 2 cloves garlic, chopped 4 C chicken or vegetable stock 1 large Idaho potato, peeled and quartered 1.5 lbs frozen sweet peas Ɖ tsp cayenne pepper đ tsp black pepper 2 tbs dried tarragon Melt butter, sauté onion and garlic (10 min). Add stock and potato. Bring to boil. Simmer ‘til potato just tender, about 15 min. Add peas, cayenne, black pepper. Return to boil. Remove from heat. Stir in tarragon. Cool at least đ hr (can be overnight). Puree in food processor or blender ‘til smooth.
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Ricky’s Sweet Potato Soup 2 tbs butter 1 onion, coarsely chopped 1.5 lbs yams, peeled and chopped into about 6 or 8 chunks 3 carrots, peeled and sliced 1 stalk celery 1 bay leaf 6 C water or vegetarian stock 1.5 tsp salt 2 tbs lemon juice 1 tsp paprika Melt butter, sauté onion,10 min. Add water or stock, all vegetables and bay leaf. Simmer about đ hour ‘til potatoes are very tender. Add remaining ingredients and simmer another 10 min. Cool at least đ hour (can be overnight). Puree in food processor or blender ‘til smooth. TO SERVE: Heat to almost boil. Pour one ladle of each soup simultaneously into each bowl. Or pour in one soup and then swirl the other over it. (The advantage of the first is to keep the flavors more separate.) Can use other soups like red or yellow pepper or beet borscht for different color combinations.
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Susan’s and Mark’s Teriyaki Sauce by Sam We are deeply indebted to our beloved friend, Sam, for sharing this recipe with us. We make it about once a week when we make salmon, chicken or beef teriyaki. 1/3 c white wine Ɖ c sugar 1/3 c soy sauce 1 Tbl fresh grated ginger 1-2 cloves grated garlic 1 Tbl cornstarch Heat all ingredients in saucepan. Add cornstarch (diluted in water) to thicken. Add to grilled or broiled meat. Serve with rice.
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Susan’s Cioppino Serves 4-6. Perfect for a cold and gray winter’s night 1 lb. rock fish or snapper 2 doz. Mussels 2 doz. Clams ¦ lb. rock shrimp ¦ lb. bay scallops, or add crab meat etc. etc. 4-6 cloves garlic, 1 onion
28 oz. canned chopped plum tomatoes 1 bunch Italian parsley 1 c dry white wine 32 oz. box fish or chicken stock đ- 1 c clam juice Dried basil, oregano, red chili flakes, bay leaves
Lightly cook onion and garlic until translucent: Ɖ c olive oil 1 large onion chopped 4-6 cloves garlic minced Add: đ bunch chopped Italian parsley đ tsp dried basil đ tsp dried oregano Ɖ tsp dried red pepper flakes 2 bay leaves stir over heat, about 2 minutes
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Sam & Leslie’s Thai Poached Fish or Chicken This is the perfect recipe when you can’t decide on take-out or cooking in- this recipe is quick and simple and involves both! Hot and Sour Fish Soup for 2 1 large order of Tom Yum Goong soup (hot & sour lemongrass) 1 order of brown rice (both from your favorite Thai restaurant) 3/4 lb of Tilapia or Basa Fresh spinach (4 lg handfuls) Heat soup in a pot, large saucepan or wok. Add fish and spinach, bring to a simmer. Turn fish over and cook until fully poached (it will come apart easily) Serve in a bowl over brown rice. Coconut Chicken Soup for 2 1 large order of Tom Kha Gai (Coconut Soup) 1 order of brown rice (both from your favorite Thai restaurant) 2 chicken breasts filleted Fresh spinach (4 lg handfuls) Heat soup in a pot, large saucepan or wok. Add chicken and spinach, bring to a simmer. Cook until fully poached. Serve in a bowl over rice.
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Claudia’s Autumn Puree This recipe was given to me by the late, great chef, Catherine Brandel in the 90’s. It is a good variation on the potato puree mixed with carrots that was traditional holiday fare at our house when I was growing up. One acorn squash
Salt
One celery root of approximately equivalent size (or 2 small)
Warmed milk
An equal amount of starchy potatoes – like russets Butter
Ground black pepper Ground aleppo pepper Chopped parsley
Cut acorn squash in half. Rub with butter and bake until soft – about 40 minutes at 350° Scoop out pulp and set aside. Skin and boil celery root and potatoes separately until soft. Combine all elements with warm milk and butter and mash until thoroughly mixed. Season with salt and peppers and additional butter if desired and top with freshly chopped parsley.
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Claudia’s Japanese Fish & Soba Soup This soup kept us going when we were in Japan. There are many variations: meat, chicken, shellfish, an egg yoke or fried tofu. Thinly sliced young turnips are also nice. Light comfort food. White fish filets (one per bowl) Hon dashi – bonito soup stock (source: Tokyo fish) diluted in one cup boiling water Shiitake mushrooms – thinly sliced (2 or 3 per bowl) Bok choy – cut vertically (one per bowl) Fresh Baby spinach – small handful per bowl Soba noodles – one package serves 4 to 5
Finely chopped fresh Ginger – đ tsp per bowl Soy sauce Mirin Sake Brown sugar – dash Shichimi togarishi OR Ground cayenne pepper and toasted sesame seeds Scallions Cilantro
Marinate fish in equal parts mirin and sake (1/8th cup per slice), small amount of brown sugar and dash of soy sauce. Fish can be marinated for anywhere between đ hour and 2 days. Combine hon dashi pearls and water (approximately 2 cups per bowl) and bring to a boil. (Continued on next page).
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Add thinly sliced mushrooms and bok choy. Let simmer for about 10 minutes. Meanwhile, in a separate pot, cook soba noodles in a good quantity of water for 2 to 3 minutes until al dente. Drain and immediately immerse in cold water and wash thoroughly until water runs clear. Drain and set aside. Dice scallions and cilantro. Immerse fish in soup, poach in gently simmering liquid until done (2 to 3 minutes). Add spinach and then noodles, heat through. Serve at once with scallions and cilantro on top and shichimi togarishi to taste.
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Lori’s Green Velvet Soup 1 onion chopped 2 stalks celery, slices 2 potatoes, diced ¦ dried split peas 4 cups fresh spinach 2 zucchini diced 1 head broccoli chopped 2 bay leaves đ dried basil 6 cups vegetable broth Ɖ tsp black pepper Salt to taste In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a broil, then reduce heat, cover and simmer 1 hour. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes until broccoli is tender. Stir in spinach and remove from heat. Puree in blender, food processor or an immersion blender. Salt to taste.
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Jane’s Avogolemono Soup 4 lb. hen (chicken) 1 cup rice 5 eggs Juice of 2-3 lemons Black pepper Boil hen in salted water. Cover and cook until tender about 1 hour. Remove hen. Strain and reserve broth. Boil for 20 minutes; remove from heat. Beat eggs until thick; add lemon juice gradually beating constantly. Return chicken to broth, heat as necessary. Stir a small amount of hot broth into egg mixture; add egg mixture to hot broth, stirring constantly.
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Odile’s Swiss Chard Spread I was looking for something savory to put on my morning toasts. We grow Swiss chard all year long. I need to use the stems. I invented this simple spread. You can create infinite variations with left over vegetables like mushrooms, squash, cauliflower. A hand-held blender will make the process easier, avoiding to pull out your blending robot. I use my hand-held blender every day for spread and soups. If you buy one, be sure that all the parts in contact with the food are in metal, so they do not melt when the food, soup or pan is hot. Cooking time: 30-40 minutes Swiss chard stems, 1 or 2 pounds left over after you have cut the leaves A little bit of cooking oil (1tsp.?) Almond meal 5oz, at least, depending on the quantity of vegetables Hummus powder 2-4 Tsp (optional see note at the end) Salt, pepper Turmeric (1/2 tsp or more) Wash the Swiss chard stems, and drain in a colander. Chop the stems in small squares, nail size. Put a little bit of cooking oil in a sauce or sautÊ pan (preferably cast iron), heat up on top of stove. (You can skip the oil if you prefer because the stems are full of water, in that case, keep an eye on the pan and stir regularly.) When the oil is hot, throw stems in it. Cook at low heat, stirring regularly with a wooden spoon.(Continued on next page).
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Keep lid off because you want the water from the stems to evaporate, so your spread will not be too soggy. If you cannot watch the stems when they cook, keep the lid on, and drain the vegetables when they are cooked. Reserve this juice to add to a soup. Add salt and pepper (NOT if you plan to add hummus paste) and turmeric for color. I do not use salt because I enjoy the stems mineral flavor or is it bitterness? After 15 minutes, taste to see if the stems are cooked. They will shrink as they soften. When stems are cooked, place in a colander to eliminate all juice. Place drained stems in a bowl, puree with a blender. Add almond meal and hummus powder little by little until you reach a spreadable consistency (read Hummus Powder note at the end). The spread thickens after a night in the refrigerator. Keep spread refrigerated in a closed glass jar, up to 5 days.
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Ronnie’s Chocolate Chip Sour Cream Coffee Cake I've been making this recipe for 30+ years and my husband calls it "The Love Cake”. 3 cups flour 1-1/2 cups sugar 3 eggs 3/4 cup butter, softened 8oz. Sour cream
1 tsp. Vanilla 1-1/2 tsp. Baking soda 1-1/2 tsp. Baking powder 1/4 tsp. Salt
Heat oven to 350. In small bowl mix together flour, salt, baking powder and soda. Set aside. In a large mixing bowl whip butter, add sugar, then add eggs - one at a time until well blended. Stir in vanilla. Alternately add: flour mixture and sour cream to large bowl mixture (3x) - mixing on slow speed until all ingredients are combined. In another small bowl mix together filling/topping ingredients listed below: Filling/topping: 1 cup brown sugar, packed 1 tsp. Cinnamon 1 cup chopped walnuts or pecans
1 cup semi-sweet chocolate chips (can substitute any kind of chip you like)
Prepare any size loaf pans (recipe makes 5 small foil loaves - great gifts! ) - or cupcake/muffin tin ( I use cupcake liners). Layer cake mixture then filling, cake mixture, topping. Fill loaf pans/cupcake liners only 2/3-full. Baking time varies according to cake size and oven type. 23
Carol’s Cheese Cake that Everyone Loves Serves 12 2 cups graham cracker crumbs 1 1/4 cups sugar, plus 3 Tbs. 1/2 cup unsalted butter, melted and cooled 2 lb. cream cheese, room temp. (preferably from the large rolls of cream cheese) 2 Tbs. fresh lemon juice 2 tsp. Kirsch
1 1/2 cups sour cream 1/3 cup seedless raspberry preserves 1 cup strawberries, sliced 1/2 cup raspberries 1/2 cup blueberries (Sometimes I add more fruit if I think it needs it. That way there can be some fruit with each bite. Cake is still delicious without extra fruit.)
4 eggs, room temp. Preheat oven to 350. To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together. Press crumbs firmly onto bottom and 2 1/2” up sides of 9” springform pan. Bake crust for 10 min. and cool. In large bowl, combine cream cheese, 1 cup of sugar, lemon juice and kirsch. Beat with electric mixer until blended. Add eggs, one at a time, beating after each addition. Pour into cooled crust. Bake until edges are set, about one hour and 10 min. (Check earlier than this – depends on the oven.) (Continued on next page). 24
In a bowl, stir together sour cream and remaining sugar (3 Tbs.) Spoon over top of baked cheesecake. Return to oven for another 5 min. Transfer to rack to cool. Cover with foil and let set and cool COMPLETELY in refrigerator before topping. (The recipe says overnight but my experience is that the crust becomes too soggy if you do this; it’s better to serve this cake the day it’s baked. DON’T put topping on until cooled or the whole cake melts. This is a horrible mess.) In large saute pan over medium heat (any pan will really do), stir preserves until melted. Remove from heat, add berries and toss to coat. Mound berries atop cake. Refrigerate 30 minutes. Remove from springform pan.
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Sheri & Paul’s Chocolate Mousse Cake (Flourless) From Pearly Wellin We make this cake for 95% of the birthdays in our family. It’s pretty straightforward, unbelievably delicious, and flourless to boot! 2 T ground toasted almonds (+ extra for dusting pan)
1 Ɖ sticks (12 T) sweet unsalted butter
10.5 ounces of 70% dark chocolate (I use Trader Joe’s Belgian Chocolate bar. It comes in a huge brick. Each square is. 44 oz so I use 24 squares)
đ t. salt 5 eggs
1 1/2 c. sugar
1 1/2 t. vanilla extract
1/8c. strong coffee or Kahlua
Large pinch of cinnamon Preheat oven to 350 degrees. Grease an 8” springform pan w/ butter and dust w/ 1 T ground almonds Melt chocolate, sugar, butter and salt in double boiler. Add coffee, vanilla and cinnamon. Beat eggs till pale yellow (about 4 minutes); add remaining 1 T ground almonds and fold into chocolate mixture. Do this slowly, a little bit at a time. Mix well but don’t deflate eggs. Allow to thicken for a few minutes. Pour into pan and bake 35-45 minutes. Remove from oven, place on rack, remove sides of pan (might have to run sharp knife around the edges), leave cake on bottom of springform as it cools Optional: serve with a giant bowl of whipped cream and fresh raspberries.
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Alice’s Summer Fruit Cake from Tara Cream 1 stick butter with 1/2 cup sugar Beat with 2 eggs Add 1 tsp baking powder to 1 cup flour. Mix into above with 1 tsp almond extract Put in a 9 1/2 “ pie pan, greased and floured Cover with fruit Sprinkle with 1/2 Cup cinnamon and sugar Bake 350 degrees for 40-45 minutes This is best eaten while seated on Tara’s back porch, partially surrounded by fruit trees. A tall ladder at the ready, for more picking. Oblivious to traffic, whizzing by on MLK, out front. We have just concluded a fitting, as Tara is also a fabulous seamstress and makes every piece of fabric that I bring her into something I love to wear . Thank you Tara.
Alice’s Niloufer’s Nut Cookies Grind 1 1/2 cup nuts Beat 1 egg and 3/4-1 cup sugar Mix together with salt and 1 Tablespoon of flour Dab on greased and floured cookie sheets. 375 degrees (about 12 minutes) Niloufer is a legendary cook. Author of James Beard awarded “My Bombay Kitchen.” I have known her for so many years, so many feasts and celebrations. Her kitchen, where we usually eat, is a rich idiosyncratic collage of the beautiful, the odd, the exotic. 18th century Spanish silver platters alongside 20th century gaudy Chinese tinware. Huge beans from the Seychelles, next to dozens of bottles of Mexican hot sauce and containers of pomegranate syrup made by cloistered nuns in Sicily. Thank you Niloufer.
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Flo’s Millicent Chocolate Chip Cake This recipe for Chocolate Chip cake was shared with me by a woman named Millicent. She was the mother of one of my daughter's friends in middle school. . . . a long time ago. I suppose it really should be called Millicent's Cake. It is a quick and forgiving recipe, and a cake that seems to be loved by one & all. 1 cup butter 2 cups sugar 1-1/2 tsp vanilla 3 eggs 3 cups unsifted all-purpose flour 2 tsps. baking powder 1 cup milk 1-1/2 cups chocolate chips (can be mini chips) Preheat oven to 350°. Butter and flour a 10" tube pan or 12 cup bundt pan. You can also bake this in a rectangular baking pan and cut it into little squares when baked. Combine butter, sugar and vanilla in large mixing bowl. Cream until light and fluffy. Add eggs and beat well. Combine flour and baking powder. Add to mixing bowl alternately with the milk, beating until smooth. Be mindful to not over-beat once you begin to add flour as this causes a cake to become heavy. Stir in chocolate chips. Pour batter into whatever baking pan you're using and plan to bake one hour. Start testing the cake at 50 minutes and stay on it every few minutes until it tests done with a cake tester. If you are baking it in a rectangular pan, the baking time is likely to change so pay attention to that. Let cool in pan about 10 minutes & remove onto cooling rack. 28
Lori’s Semifreddi Bread Pudding
*Butter a medium (8”x11”) baking dish *Slice 3 or 4 slices of cinnamon or challah bread, tear into smaller pieces and arrange in baking dish Beat together: 4 eggs 2 đ c milk or đ and đ Ɖ to đ c sugar 1 đ tsp vanilla Pour over bread and bake 45 min to 1 hour 350* Optional additions: raisins, sliced or chopped apple, raspberries etc.
Lori’s Easy Apple Cake
3 c peeled and coarsely chopped apples ¦ c cooking oil 3/4 cup brown or white sugar 2 eggs 1 Ɖ c flour (could be unbleached or gluten free) 1 tsp baking soda 1 tsp cinnamon 1 tsp vanilla đ c chopped walnuts or raisins Mix together. Bake at 350* in greased 9” spring form pan for 45 min. / until done. Dust with powdered
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John's
Home Made Yogurt (Dedicated to my father)
1 quart milk (I use whole milk) 2TBS yogurt (your favorite plain yogurt) starter food thermometer sieve 1 quart glass jar with lid Gently heat milk in a sauce pan to 180' F Cool to 106'F-110'F Wash quart jar and retain hot water in it Warm a large bowl with hot water,empty Strain cooled milk into warmed bowl Whisk in yogurt starter Pour out water from quart jar, pour in milk/yogurt mixture Fasten lid Put in a warm place at *80 for 8 hours , do not jostle Keep refrigerated Enjoy * I use my old gas oven with a pilot light; some sort of external heat source ~106'F is required. I'm generous with the quantity of yogurt starter
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