My favorite kitchen

Brownies Ice Cream Sandwiches

2010-02-15T13:02:00.005-05:00

For Valentines Day i mad this chocolate brownies with vanilla ice cream from the great blog "Pinch my salt"
Prepare the filling:
½ Gallon of premium vanilla ice cream, softened but not melted
¼ C. Irish Cream liquor

Line a jellyroll pan with plastic wrap.
In a large bowl, stir together the softened ice cream and Irish Cream until well combined.
Spread ice cream evenly in the jellyroll pan. Cover with plastic wrap. Freeze for several hours or overnight.

Prepare the brownies:
1 full-size box of brownie mix
2 eggs
½ C. oil
¼ C. coffee-flavored liquor (I used Kahlua)
2 T. instant espresso
1 t. vanilla
4 oz. dark chocolate, cut into small chunks

Preheat oven to 350 degrees. Lightly grease an 18”x13” jellyroll pan then line the bottom with parchment paper.
In a small bowl, combine Kahlua, instant espresso and vanilla; stir until coffee is dissolved.
In a large bowl, combine brownie mix, eggs, oil, and Kahlua mixture; stir together until well combined.
Stir in chocolate pieces.
Pour mixture into the jellyroll pan and, using a spatula, gently coax the mixture out to the edges of the pan. Once the mixture has been spread as evenly as possible, smooth the top with a spatula.
Place pan in a preheated, 350 degree oven. Bake for 12-15 minutes.
When brownies are done to your liking (12 minutes for gooey, 15 for well-done), remove from oven and let cool completely on a wire rack.

Assemble the sandwiches:
Cut brownies into heart shapes using a cookie cutter. Use a spatula to carefully lift and remove the cut brownies to a separate platter. After all the hearts have been cut, cut the remaining pieces of brownie into bite-size pieces and store in a plastic bag for nibbling later. Wash and dry jelly roll pan then spread the brownie hearts out in a single layer in the pan.
Next, clear a large area on the counter and remove ice cream sheet from freezer. Place the tray of brownies within easy reach. Remove top layer of plastic wrap from ice cream. Working quickly, cut ice cream into shapes using the same cookie cutter you used for the brownies. As soon as you cut a piece of ice cream, quickly remove it by pushing up from the bottom with your fingers. This will get messy. Place the ice cream shape on top of one brownie and cover with another brownie. If desired, repeat this process to create a double decker sandwich. Continue until all brownie pieces have been used up.
Cover pan of sandwiches with plastic wrap and immediately place in the freezer. Scoop remaining bits of ice cream into a plastic container and freeze for later (you can eat it with the extra brownie pieces). After about an hour, the sandwiches can be individually wrapped in plastic if desired.
Ice cream sandwiches can be eaten by hand straight out of the freezer or for a special occasion, mix a little Kahlua with store-bought chocolate syrup, drizzle on a plate and top with the ice cream sandwich. You could even add a dollop of whipped cream!

Strawberry Corn Muffins

2010-02-14T08:14:00.008-05:00

There is 2 great things that I love

Muffins & Strawberry

Andif there is a way to mix between them - then I have a great breakfast to start a love day

Valentines' day

Strawberry Corn Muffins- adopted from group recipes

Ingredients:

1 cup flour

1 cup cornmeal

3 Tbsp. sugar

4 tsp. baking powder

1/2 tsp. salt

3/4 cup milk

1/2 stick butter, melted

1 egg beaten

1/2 cup chopped strawberries

Direction:

Preheat oven to 425, and line a 12 cup regular muffin pan with paper liners.

Mix dry ingredients together in a bowl.

Add milk, melted butter and beaten egg, and mix with a fork. muffin batter should be slightly lumpy, not smooth.

Gently fold in strawberries.

Divide batter between the muffin cups.

Bake 12-15 minutes or until golden brown.

Nanaimo Bars

2010-01-26T21:24:00.010-05:00

My favorite part of joining The Daring Bakers is the excitement every month that comes from exploring new recipes.
This month our chalange was from our neighbors to the north and the host of the 2010 winter Olympic games, Canada.

The opportunity to create the Canadian chocolate bars, Nanaimo Bars was a refreshing change from my usual baking.
I kept the original recipe in order to create the most authentic foreign delight.
My family and I thank Lauren for exposing us to this yummy bars.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen.

Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month.
The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. , and gave us the option to use a regular flour as well, so I choose the Graham wafers recipes from the Smitten Kitchen

Graham Wafers - Smitten Kitchen

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Make the dough:

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment.
Pulse or mix on low to incorporate.
Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract.
Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.
It will be very soft and sticky.
Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick.
Wrap it, then chill it until firm, about 2 hours or overnight.

Roll out the crackers:
Divide the dough in half and return one half to the refrigerator.
Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide.
Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.
Repeat with the second batch of dough.
Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
For bottom Layer:
Melt unsalted butter, sugar and cocoa in top of a double boiler.
Add egg and stir to cook and thicken.
Remove from heat.
Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For Middle Layer:
Cream butter, cream, custard powder, and icing sugar together well.
Beat until light in color.
Spread over bottom layer.
For Top Layer:
Melt chocolate and unsalted butter over low heat.
Cool. Once cool, pour over middle layer and chill.

Additional Information:

These bars freeze very well, so don’t be afraid to pop some into the freezer.

The graham wafers may be kept in an airtight container for up to 2 weeks.

Pizza night

2010-01-16T20:47:00.009-05:00

Every one has his own recipe for the best pizza
In my life I tried so many versions, so many recipes, but never I had the one that was our favorite...
So, I kept looking for the one that everybody would love and that would be our.

This recipe for the dough will defiantly be used again for pizza, the dough was so great to deal with, elastic and smooth so good, and the best part with this pizza is that there is no need for rising - you make it and eat it in one hour - isn't it great?

Pizza - from chef Oren Giron

Dough:

3 1/2 cups flour
1 tablespoon dry yeast
1/2 teaspoon salt
1 tablespoon sugar
50 m"l (1/4 cup) olive oil
300 m"l (1 1/4 cup) like warm water

Pizza sauce
1 small tomato paste can
1/2 teaspoon oragno
1 teaspoon garlic powder
1 teaspoon salt
5 tablespoon water
2 tablespoon olive oil
1 tablespoon ketchup

Mix all the ingredients together to smooth paste.

Direction:

In a mixer bowl, mix the flours, salt and sugar.
Add the yeast, water and olive oil and mix it for 10 minutes, until a soft dough forms into a ball.
take the ball and ut dough into 2 pieces.
Take one, flatten with your hand then roll out on a pizza peel or upside-down cookie sheet.
Roll out dough until very thin.

Prepare dough with sauce and toppings of your choice.
Bake in 400 degrees for 10 to 15 minutes or until lightly browned.

pizza with roasted eggplant and feta cheese

No-Knead Bread

2010-01-07T18:03:00.010-05:00

I did it at last !

I think that there is no food blogger out there that didn't bake this no-knead bread.
Seeing pictures of this bread and reading comments, made me want to make it.
The youtube clip also made me a promise that any 6 years old can do it, so I gave it a shot.

The only hard part in this bread is having the patience, 12 to 18 hours to let it rise.
That's why I decided to postpone it every time.
Though yesterday straight after work I made the dough and let it rise for the 18 hours
today I just took it out from the bowl, fold it, let it rise another 2 hours and ta-dam!
I have this boutique style Italian bread
The kind that no one will ever believe that it's no work at all to make
Beautiful shape, great taste, and the smell is just irresistible.
I HIGHLY RECOMMEND YOU MAKE THIS
(if you still haven't or just for the fun and the taste (: )

No-knead bread - Adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt.
Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature,
about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal;
put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.

Italian Hard Rolls

2009-12-31T07:43:00.009-05:00

I love the smell of fresh bread in the house.

There are so many recipes of great breads I took and put in my "to do list" but because of the long rise time (sometimes more then 12 hours) I almost always find myself baking all kinds of rolls and buns instead.

For the holiday a friend bought me the great book "A passion for baking" and there was an Italian rolls, so cute and mouthwatering that makes me run to the kitchen and make them.

Italian Hard Rolls- Adopted from A passion for baking

2 Hour Sponge
1 cup warm water (100 F to 11o F)
2 1/2 teaspoons rapid-rise yeast
1 1/2 cups bread flour

Dough
1 cup warm water (100 F to 110 F)
1 tablespoon honey
3 tablespoons olive oil
2 1/2 teaspoons salt
4 cups bread flour
all of the sponge (2 hour sponge)
Finishing touches
flour, for dusting
melted butter or olive oil

Direction:

Line a large baking sheet with parchment paper.

For the 2 hour sponge, mix ingredients in a mixer bowl just to combine a pudding like consistency.
cover loosely and let bubble and stand for 2 hours.

For dough Add water, honey, olive oil, salt, and flour to sponge in mixer bowl and stir to combine.
Attach dough hook and knead on lowest speed of mixer about 8 to 10 minutes, adding more flour as necessarily to make a chesive, elastic dough.
Remove dough hook and spray dough with nonstick cooking spray.
cover entire bowel with clean towel and let rise 45-90 minutes or until almost doubled.

Turn out dough onto a lightly floured work surface and gently deflate.
Divide dough in 12 portions. Shape into oblong rolls.
Place rolls on preared baking sheet and let rise 20 to 30 minutes, until puffy. score rolls, leave them plain, or snip them with scissors for decorative effect. Dust with flour if desired.

Preheat oven to 400 F. Spray rolls lightly with water, spritz oven and wall.
Bake until done and rolls are brown all over, 25 -28 minutes.
For shiny rolls with less crispy crust, paint with melted butter or olive oil before baking.

Gingerbread House - Daring Bakers

2009-12-25T15:25:00.010-05:00

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.
Thank you Anna & Y.

December challenge was an excitement and unique experience for me.
I never thought I would build something amazing and adventurous like the Gingerbread house.
It allowed me to express my creativity through a fun activity.
The family and I all gathered together and decided to house a once homeless Gingerbread man.

My husband helped assembled the pieces together
My little son jumped to color the Gingerbread man
and all the other family members helped decorate the cute house.

I choose Y recipes - Scandinavian Gingerbread (Pepparkakstuga)
(from The Great Scandinavian Baking Book by Beatrice Ojakangas)

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [Y rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred them to the baking sheet. Any scraps were saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

Christmas Fruit Bread

2009-12-23T18:42:00.009-05:00

It's the most beautiful time of the year
The street are decorated with lights and snowy look.
The shops are full with last minute buyers
Everything is so special and magical.

This was the first time I made Christmas fruit bread, each year I see the recipets in the food magazines and this year I decided to bake one.

Filled with dried fruit and currants, delicious and festive.

Happy Holidays !

Christmas Fruit Bread - Adopted from my 2 pee'north

(for one loaf)

125 g butter
125 g sugar
4 medium sized eggs
peel of one lemon
250 g rye flour
2.5 teaspoons baking powder
300 g dried fruit of your choice
125 g raisins
125 g currants

Preheat oven to 350F.
Grease loaf pan with butter. Then add all-purpose flour to it to cover the butter layer.
Remove any flour which don't stick to the butter.
Put loaf pan into freezer until use. Butter, flour and freezing will make it easier to remove bread after baking.

Cut the dried fruit into small cubes.
Use the fruit you like most.
Mix butter and sugar until creamy.
Add one egg and mix on medium speed for about one minute. Repeat step with the remaining three eggs.
Add the finely grated peel of one lemon.
Mix the flour with baking powder, sieve and add to the butter mixture.
Mix just until combined.
Fold in dried fruit, raisins and currants.
Pour into the prepared loaf pan form.

Bake for 30 minutes at 350 F. After 30 minutes increase temperature to 375 F. and bake for another 30 minutes. Fruit bread is done when a toothpick comes out clean.
Let the fruit bread cool in form for about 10 minutes.
Remove from pan and let cool completely on a cooling rack.
Wrap tightly in aluminum foil and store for at least one day.

Italian cherry cream cheese coffee cake

2009-12-19T18:28:00.010-05:00

For our Christmas/Hanukkah party in the office I received several amazing cook books.
I guess my friends began to understand my passion for baking.

I was skimming one of the cookbooks, and I found this beautiful Italian coffee cake, I couldn't wait for the right time to make it.

In the original receipt they used plum, but because this isn't the season, I decided to use cherries.

Using the cherries was a good decision on my part, the cake was not just beautiful, it was also
tasty.

Italian Cherry cream cheese coffee cake - Adopted from a passion for baking

Cake:
1/2 cup unsalted butter, softened
3 tablespoons sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

Filling
30 cherry, halved and pitted
4 oz. cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1/4 teaspoon pure lemon extract
1/4 teaspoon pure almond extract
1 teaspoon pure vanilla extract
Direction:
Preheat over t0 350 F.
Generously spray a 9- or a 10 inch spring-form pan or a fluted, deep tart pan with nonstick cooking spray and place pan on parchment paper-lined baking sheet.

For cake:
in a food processor, cream butter and sugar until well blended
add eggs and vanilla and blend until smooth. Fold in flour, baking powder, and salt to make a soft batter.
Spread batter on bottom and sides of pan (Batter will appear thin in pan).

For Filling:
Prepare cherry. Place them cut sides down on cake batter in pan.
Mix cream cheese and remaining ingredients in a small bowl with a whisk and spread over fruit in pan.
Bake until top is browned and appears set. about 45 t0 50 minutes.
Cool well before serving.

Jelly Doughnuts

2009-12-10T13:50:00.020-05:00

I love the holidays, festival of light, Hanukkah.
8 days of celebration and great food.
Every year I search for the best jelly doughnuts , the kind that reminds me the one's I used to eat back home, the perfect amount of sprinkled powder sugar -
and red strawberries jam inside.

This year a friend of mine who's learning in the culinary institute, sent me a brand new recipe. She warned me that I should forget everything I knew before about doughnuts, because these is the winning recipe.
I didn't think twice, checked that I have all the ingredients and ran into my kitchen to prepare them.

The best jelly doughnuts ever!

7 cups + 2 Tbsp. flour
3 envelope active dry yeast
3.5 oz. sugar
1/2 tsp. salt
4 yolk
2 eggs
1 3/4 room temp. milk
2 1/2 ounces of butter room temp.

Strawberry jam for filling
Sugar powder for dusting
Canola oil for frying the doughnuts

Direction:
In a large mixing bowl, stir together all the ingredients for the dough except the butter and mix it for 7 min.
add the butter and mix for another 4 min.
Place the dough in a lightly greased bowl, cover with a clean towel and let it rise for 50- 60 minutes, or until the dough double his size. (the best way is to keep refrigerated over night).

Divide the dough to equal 50 gram balls and and round them on a oily surface.
It is important to starch and band the dough downwards.
Keep the balls on oily surface and let them rise again for 40 minutes.

In a deep fryer or a wok, heat 4 inches of oil to 380 degrees F.
(Check the temperature with your cooking thermometer.)

add the doughnuts to the oil and fry for 3 minutes each side.
They will be golden brown on both sides when done.
Lift the doughnuts out with a slotted spoon or tongs and drain them well on paper towels.
Dust lightly with confectioners sugar.
Add to each doughnuts a good strawberry jelly
Enjoy!

Happy Holiday !

Chocolate Covered Pretzels

2009-12-07T19:42:00.010-05:00

The combination of sweet and salty is one of my favorite.
Salty pretzel covered with melted chocolate and some crushed candy..

They are so beautiful and so yummy so easy to make and great to add to the cookies plates.

1 bag of pretzel
1 bag of chocolate chips
5 candy canes-crushed

Direction
Melt he chocolate in tin double boiler.
Dip in pretzel to coat.
Shake off excess.
sprinkle the crushed candy and let dry until set.

Cannoli

2009-11-27T09:34:00.005-05:00

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives.
She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

Equipment:
Cannoli forms/tubes - optional, but recommended if making traditional shaped cannoli.

Dried cannelloni pasta tubes work just as well!
Deep, heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer
Deep fat frying thermometer. although the bread cube or bit of dough test will work fine.
Metal tongs
Brass or wire skimmer OR large slotted spoon
Pastry bag with large star or plain tip, but a snipped ziplock bag, butter knife or teaspoon will work fine.
Cooling rack
Paper bags or paper towels
Pastry Brush
Cheesecloth
Sieve or fine wire mesh strainer
Electric Mixer, stand or hand, optional, as mixing the filling with a spoon is fine.
Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time.
Rolling pin and/or Pasta roller/machine
Pastry or cutting board
Round cutters - The dough can also be cut into squares and rolled around the cannoli tube prior to frying. If making a stacked cannoli, any shaped cutter is fine, as well as a sharp knife.
Mixing bowl and wooden spoon if mixing filling by hand
Plastic Wrap/Clingfilm
Tea towels or just cloth towels

CANNOLI SHELLS

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon unsweetened baking cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons vegetable or olive oil
1 teaspoon white wine vinegar
Approximately 1/2 cup sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups)

Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).

CANNOLI FILLING
2 lbs ricotta cheese, drained
1 2/3 cups cup confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract or the beans from one vanilla bean
3 tablespoons finely chopped good quality chocolate of your choice
2 tablespoons of finely chopped, candied orange peel, or the grated zest of one small to medium orange

Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.

DIRECTIONS FOR SHELLS:

1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through

2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3, Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

Thanksgiving

2009-11-22T10:50:00.015-05:00

I love Thanksgiving
Its the most delicious holiday in the year
There is nothing better thing then this time when all the family gather together and we all enjoy the great food..

Applebee's garlic mashed potato

Ingredients

32 ounces red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic cloves

Direction

Place a single layer of garlic cloves on a sheet of aluminum foil and wrap tightly.
Roast in 400 degrees F preheated oven for about 45 minutes or until soft.
Unwrap and let cool.
Peel cloves and set aside until the potatoes are ready.
Wash and rinse potatoes under cold water.
In large pot, bring red potatoes to a slow boil for about 20 minutes.
Remove from heat and drain in colander.
In pan or bowl, combine potatoes, peeled and roasted garlic cloves,
and all other ingredients and mash with a potato masher.
Keep warm until you serve.

Turkey Gravy

Ingredients

5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 celery stick

Directions

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

String Beans

Ingredients

1 tablespoon butter

1 tablespoon olive oil

2 or 3 small garlic cloves, peeled

1 1/2 pounds tender green beans

Salt and pepper to taste

Direction:

Melt butter and olive oil with the garlic
Cook green beans in a large pot of boiling water until just tender, about 3 to 5 minutes.
Drain and toss with garlic butter and seasonings.
Serve with sesame seeds.

Green salad with Pear vinaigrette
Ingredients

for the vinaigrette...
1 ripe pear
1/2 cup white wine
1 garlic clove, minced
2 teaspoons dijon mustard
1/4 cup unseasoned wine vinegar
2 teaspoons fresh thyme
1/4 teaspoon salt
1 teaspoon ground black pepper
1/2 cup olive oil

for the salad...
a nice combination of lettuces, radicchio, spinach, or other wild greens
thin slices of pear
thin slices of sweet red onion
a handful of toasted hazelnuts

Kraft Stove stuffing mix

Ingredients

I box Kraft stove top stuffing mix
1/2 pound (2 sticks) butter, unsalted
2 1/2 cups (2 - 3 onions) yellow onion, chopped
1 1/2 cups (2 – 3 stalks) celery, chopped
2 tablespoons + 1 1/2 teaspoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 to 3 cups chicken or turkey stock

Direction

In a large heavy sauté pan,
melt butter and sauté onions and celery
on medium heat until vegetables are tender.
Add herbs and sauté for an additional minute.
Combine vegetable mixture with bread, seasonings and stock.
Transfer to a deep buttered baking dish.
Bake for 45 minutes uncovered
until stuffing is hot and crusty on the top.

Dinner Rolls

3 1/2 Cups flour
1 tbsp. dry yeast
3 tbsp. sugar
1 tsp. salt
1 cup warm water
1 egg
1/4 cup oil

Direction:

in the mixer bowel
mix the flour, yeast and sugar together
add the water, egg and oil
and mix for 5 minutes.
add the salt
and keep mixing for another 5 minutes.

grease large bowl and let the dough rise for one hour
divide the dough to 3 equal balls
and let rise for another one hour.
open each ball to a thin circle and with pizza knife
cute triangle
roll the dough from the base to the top
brush each rolls with beaten egg
and bake for 45 min. or until the rolls are golden brown

Individual Melon Fruit Bowl
1 Melon cut to 2 half's
1 large apple peeled and cut to slices
1 kiwi peel and cut to slices
Melon balls that we made with pearsiean cup from the other half
Raspberry
Strawberries
Mint leaves for decoration

Directions:
Cut off a thin piece of one end of the melon so that
it leaves a flat surface on the melon.
scoop out the contents of the melon with a large spoon.
Cut some of the melon into
ball shaped pieces using the melon ball spoon
Put the cut up fruits and the melon balls into the
melon bowl and add the blueberries.
Peel the kiwi and slice them into thin slices.
Then add them to the fruit bowl.
add as much fruit as you want and love
(strawberries, star fruit, pineapple etc.)
Decorate with mint leaves and serve.

Tomato Soup

2009-11-19T11:29:00.004-05:00

This soup is the best tomato soup ever!

Tomato Soup

1 Chopped onion
1 chopped carrot
1 Tablespoon flour
1 Tomato paste can (small)
5 cups chicken broth
salt/paper
3 Tbsp. sugar
3 1/2 cooked rice
Juice from one lemon

Direction:

In a large pan over a medium heat, saute the onion and the carrot.
add the flour and stir well.
add the chicken broth and the tomato paste and stir frequently until boiling.
dd the salt, paper the lemon juice and the sugar and stir.
Reduce the heat add the cooked rice and cook for another 10-15 min.
Serve with fresh parsley (suggestion)

Choclate Caramel Babka

2009-11-15T12:10:00.010-05:00

There is nothing better in winter days then a warm piece of chocolate babka cakes.
This dough is so easy to use and the result is amazing.
usually I fill the logs with chocolate alone, but this time I tried one of my Dulce de Leche (caramel) can that I have, the combination was divine.

I loved to see how the dough rose and the smell in the house spread ...

Chocolate Caramel Babka

For the dough
7 Cups + 1 Tablespoon Flour
2 1/4 Teaspoon dry yeast
3/4 cup sugar
1 cup oil
4 eggs
1-1/2 cups warm milk (or water)

Filling
Nuttela Chocolate spread
Dulce de leche

Glaze:
1 bitten egg
2 Tablespoon milk

Syrup:
1 cup of water
1 cup of sugar
boil together until the sugar desolved close and let it cool

Direction:

Put all the dough ingredients in a bowl, combine to make dough, and knead for about 5 minutes, until the dough is soft and elastic.

Wrap the bowl in a cling film or cover the dough with a clean kitchen towel and let it's sit for 1 hour our until it's doubled his size.

after the dough has risen knead it down for a while, put the dough on a light flour surface and knead it to a ball, cut the dough to a 6 small balls.

roll the dough to a thin square.

Cover the dough with chocolate and Dulce de leche over the dough and roll it into a snug log.
place the Babka on a baking mat, brush with the beaten egg and milk and bake for 30 min. in 350 F. until puffed and become golden brown.
transfer the babka to a cooling rock and brush them with the water sugar syrup.

Enjoy!

Chocolate Chip Cookies

2009-11-06T12:50:00.004-05:00

Double Tree Hotel - Chocolate Chip Cookies - adopted from foodgeeks

½ c rolled oats
2¼ c all purpose flour
1½ t baking soda
1 t salt
¼ t cinnamon
1 c butter, softened
¾ c brown sugar, packed
¾ c granulated sugar
1½ t vanilla
½ t lemon juice
2 eggs
3 c semi-sweet, chocolate chips
1½ c chopped walnuts

INSTRUCTIONS

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep s

Orange Cake with walnuts cinnamon filling

2009-11-01T19:50:00.006-05:00

There is nothing better in the winter then Orange cake, and when this cake combines with walnuts and cinnamon this cake taste two times tastier.

Orange cake with walnuts and cinnamon
3 eggs
1 1/2 cups sugar
1 cup oil
1 cup orange juice
3 cups flour
1 teaspoon baking powder
1 teaspoon vanilla extract

For the filling
1 cup chopped walnuts
3 teaspoons brown sugar
1 teaspoon cinnamon

Mix together all the filling ingredients in a small bowel and set aside.

Direction

Heat oven to 350°F. Grease and flour a baking pans.
In the mixer bowel beat on medium speed the ingredients. (batter will be thin).
Pour batter into prepared pans.
Spread the walnuts filling and put the rest of the batter on top of the nuts.
Bake 45 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

Sugar icing cookies for Halloween

2009-10-29T17:16:00.009-04:00

This afternoon before my youngest came through the door, he was beaming with excitement over the assignment he volunteer for in his class.

His teacher asked who is willing to bake some cookies for Halloween party and he quickly raised his hand.
The teacher was so happy to hear that she just asked him that I'll write the ingredients and gave him a cookie cuter - pumpkin shaped.

Here is our creation for the classes Halloween party

Sugar Cookies - Martha Stewart

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk
1/2 teaspoon pure vanilla extract

Whisk together flour, salt, and baking powder in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated.
With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
Transfer dough to a work surface.
Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Line baking sheets with nonstick baking mats or parchment paper; set aside.

On a lightly floured work surface, roll out dough to 1/8-inch thickness.
Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.
Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

Sugar Icing

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

Directions

In a small bowl, stir together confectioners' sugar and milk until smooth.
Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Happy Halloween.....

Macarons

2009-10-26T23:59:00.001-04:00

This month the Daring Bakers challenge was to make the French pastry macarons.
This challenge has truly pushed my cooking ability to the limit.
My first two attempts were a learning experience to say the least. But my determination kept me from giving up.

Fortunately the third time my macarons finally turned out great.
Although there were early difficulties, I'm very glad I participated in this challenge and learn to make this wonderful macarons.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S.
She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Ingredients

2 ¼ cups confectioners’ sugar (225 g, 8 oz.)

2 cups hazel nuts flour (190 g, 6.7 oz.)
2 Tablespoonsg sugar (25 g , .88 oz.)
5 Egg whites 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C).
Combine the confectioners’ sugar and almond flour in a medium bowl.
If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food
processor and grind until nuts are very fine and powdery.

2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks.
Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

3. Sift a third of the almond flour mixture into the meringue and fold gently to combine.
If you are planning on adding zest or other flavorings to the batter, now is the time.
Sift in the remaining almond flour in two batches. Be gentle!
Don’t overfold, but fully incorporate your ingredients.

4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).
You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up
in a tall glass and fold the top down before spooning in the batter.

5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners
(or parchment paper).

6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature
to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake
for an additional 7 to 8 minutes, or lightly colored.

7. Cool on a rack before filling.

Ganage filling
100 gr. white chocolate
1/4 cup heavy cream

In a small pan over medium heat mix the chocolate with the heavy cream until completely melted, cool for 1 hour.
place a small amount on top of one macarons and close with another one.

Pie Pecan Cookies

2009-10-23T19:31:00.007-04:00

There is nothing better in the autumn season then a pie pecan cookies.
They are so easy to make and the smell that filled the entire house can only be describe as heavenly.

Pecan Pie Cookies
Adapted from Land O' Lakes

For the cookies:
1 cup packed soft brown sugar
3/4 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder

Pecan Filling:
1 cup chopped pecans
1/2 cup soft brown sugar
1/4 cup double cream (heavy whipping)
1 teaspoon vanilla extract

Heat the oven to 350°F.

In a large mixing bowl, beat the brown sugar, butter, egg and vanilla extract together until creamy (I used a hand held electric mixer).

Beat in the flour and baking powder until well mixed.

Shape the dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets.
Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.

Combine all the filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon of filling.

Bake for 8 to 12 minutes or until lightly browned.
Cool for 1 minute before removing from cookie sheets.

Lemon Cream Cookies

2009-10-19T18:36:00.010-04:00

One of my favorite flavors in the kitchen is Lemon.
Every single time I see a recipe that include lemon I rejoice and prepare it without a second thought.
When I found this Lemon Cream cookies recipes at Cannelle et Vanille blog, I didn't hesitate to make it.

Such a good cookies that I deeply recommended, I only change the cream filling and ever since I'm baking this cookies every week and it's become our house favorite.

Lemon Spritz Cookies

110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour
2 grams salt

Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.

Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.

Bake at 350F for about 12 minutes or until lightly golden.

Let them cool completely and fill with the lemon buttercream.

Filling
2 tablespoons plus 1 - 1/2 teaspoons butter, cubed
1-1/2 cups confectioner's sugar
1/2 teaspoons vanilla extract
2 to 3 tablespoons heavy whipping cream
1/2 teaspon grated lemon peel

heat butter in a saucepan over medium heat until golden brown, Remover from the heat, add confectioner's sugar, vanilla and enough cream to achieve spreading consistency. add the lemon zets
Spread on the bottom of half of the cookies top with remaining cookies.

Fried Wontons

2009-09-04T12:52:00.004-04:00

Fried Wontons

Ingredients:

1/2 lb ground chicken
1 green onion
1 pack of wonton skins
1 tsp. ground ginger
1 small carrot
1/2 cup cabbage

1 egg (lightly beaten)

white pepper powder
Salt to taste
Oil for deep frying

Method:

In a food processor mix the ingredients together. season with salt, and some white pepper powder. Set aside.

Put 1 tsp. of the chicken mixture on the wonton skins. fold to half like a triangle using the beaten egg as glue and close the 2 edges together like a small crown.

Heat up some cooking oil in a wok and deep fry the wontons until golden brown.

Ginger sauce

2 tsp. soy sauce
2 tsp. wine winger
2 tsp. chopped ginger
1 tsp. brown sugar
1/2 tsp. sesame seeds
green onion

Mix the soy sauce the winger and the ginger together in small bowl and set aside.

In a small pan over high flame melt the brown sugar completly, reduce the heat and pour the soy mixture. mix well.

pour to a small serving dish, add the seasame seeds and the green onion.

Bahamas !

2009-08-30T10:12:00.004-04:00

My 40th birthday surprise vacation
The Bahamas...

White Chocolate Mousse Cake

2009-08-12T18:39:00.018-04:00

Last Sunday we celebrated my son's 18 birthday.

I love Birthdays, parties celebrations and fancy cakes

For this special occasion I looked for a special cake, the kind that I never bake before and I was so happy to find this beautiful white chocolate mousse cake which turned out incredible both to look at and eat - rice and tasty..

My little baby become a young man

White Chocolate Mousse Cake-adopted from Avi Kitchen

For the cake base
1 egg
3/4 cup sugar
1/4 cup oil
2/3 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1/4 cup cocoa powder
1/4 cup milk
1 tsp. vinegar
1/2 cup boiling water
1 tsp. vanilla extract

Preheat the oven to 350 degrees F., Butter round cake pans, line the bottoms with parchment and spray the parchment with cooking spray.

Sift together the flour, cocoa, baking soda, baking powder salt and set aside.
Sift together the milk and the vinegar and set aside.
In a mixer bowl, beat the egg with the sugar for two minutes, add the oil and keep beating for another minute.
Add the dry ingredients and the milk alternately in 2 additions.
add the hot water and the vanilla extract beating until smooth and well blended. the batter is supposed to become liquid like.
Pour the batter into the pan and bake for 30 minutes or until a tooth pick inserted in the center come out dry.
Let the cake cool on wire racks, unmold onto racks, peel off the parchment and wet the cake with some liqueur.
Put the cool cake into the pan again.

White Chocolate Mousse
2 pack gelatin
1/4 cup milk
1/2 cup sugar
2 cups heavy cream
250 gr. white chocolate chopped
1 tsp. vanilla extract
2 cups heavy cream

Mix the gelatin with the milk and stir until the gelatin dissolve completely, let stand for 3 minutes.

In a heavy pot over low heat boil the heavy cream with the sugar and the vanilla extract add the gelatin and whisk continuously.
Remove from the heat add the chopped chocolate and mix until it completely melts.
Let it cool in the refrigerator, be sure to mix every half an hour to prevent chunks.
After the chocolate mixture becomes cold and seem like pudding whip the other heavy cream to medium peaks and fold it into the chocolate mixture.
Pour in the mousse over the cake base and refrigerate for six hours.

Ganache glaze:
125g semisweet chocolate, chopped
1/2 cup heavy cream
1/2 stick butter
2 tbsp light corn syrup

Melt the chopped chocolate the heavy cream the butter and the corn syrup in a pot over medium heat, stir until melted and smooth.
let it cool for a few minutes and pour over the cold white mousse chocolate cake and return to the refrigerator until completely cold.

Candied Fruit Biscotti

2009-08-08T09:46:00.005-04:00

This biscotti will always be my favorite, each time i change some ingredients and have a great new flavors, instead of candied fruit you can add nuts, cranberry or chocolate chips. great taste.

Candied Fruit Biscotti - Adopted from all Recipes
Ingredients:

1/2 cup butter
2 cups white sugar
1 1/2 teaspoons anise extract
6 egg
5 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups diced mixed candied fruit

Directions:
1. In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour.
2. Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. Roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes.
3. Remove from the oven and let cool on the pans for about 5 minutes. Slice diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet and return to the oven for another 16 to 18 minutes, or until lightly toasted. Cool on racks and store in airtight containers.

Lemon Poppy Seed Cake

2009-08-06T10:11:00.010-04:00

Yesterday my son ask me to bake him a cake;
something with a great smell and an even better great aftertaste..

Both of us love lemon cake and I told him about this Lemon Poppy seed cake.
He loved the idea! - so without thinking twice, I told him - go ahead, do it.

I was so proud to see my son in the kitchen mixing and pouring reading the recipe and doing everything.

When the cake finally came out the oven, after we all tasted it we could not complement him enough! -

Congratulations! - this cake is amazing- great job!

Lemon Poppy Seed Cake Recipe Adopted from Cafe Fernando

Ingredients

2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
1 stick butter
1 cup sugar
1/2 cup heavy cream
2 tbsp lemon zest (zest of 2 lemons)
4 eggs
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp vanilla
2 tbsp of your favorite jam

Method

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 12 x 4 inch loaf pan.
Sift together the flour, baking powder and salt into a large bowl. Mix in poppy seeds.
In a mixing bowl, combine butter, sugar, heavy cream and lemon zest and beat until creamy. Beat in the eggs, one at a time, beating well after each addition. Add the vegetable oil, vanilla extract and lemon juice. Beat to incorporate. Add the flour mixture and stir with a spatula until combined. Pour batter into the prepared pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven, remove from the pan and place it on a wire rack. Brush the top of the cake with your favorite jam and let cool completely.

Meat Stuffed Bread

2009-08-01T16:56:00.010-04:00

Meat Stuffed Bread

Dough:
6 cups unbleached flour.
2-2 1\4 cups warm water.
2 Tablespoons oil.
1 Tablespoon sugar.
2 teaspoons yeast.
2 teaspoons baking powder.
2 teaspoons salt.
oil ,for shallow-frying.

Meat Filling:
1 1/2 Pound Lean ground beef
1 large chopped onion
1 cup chopped parsley
1/2 teaspoon cumin
salt
pepper

In a large skillet cook beef and onion over medium heat until meat no longer pink, add the salt and pepper. Saute the meat until it’s cooked through drain and set aside.

For The Dough:

1) Place all ingredients in the bowl of mixer, Knead until the dough is soft for 5 minutes.
Put the dough in a bowl that has been sprayed with vegetable spray.

2) Cover dough and let rise in warm place until doubled in size, for 1-2 hours.

3) Divide dough into 16 pieces & roll each of them into a ball, roll the ball out into a round.

4) Fill each with 1-2Tablespoons of the filling, pinch and seal the edges.

5) Preheat frying pan or griddle iron over high heat. Then adjust the heat to medium heat &
add 1 Tablespoon of oil.

6) On a lightly oiled board , flatten stuffed bread gently using your hand.

7) place the stuffed bread on the frying pan & cook until golden brown on both sides
(1 to 2 minutes per side).

Serve with salad.

Adopted From Arabic Bites with my changing for the filling.

Cinnamon Rolls - Homemade CINNABON

2009-07-30T12:58:00.014-04:00

Yesterday I planed to go to mall.
One of the things that I love about going to the mall, is the smell and the taste of the fresh cinnamon rolls, from CINNABON. I always have to stop there and buy at least one.
Unfortunately, my planes changed due to a summer thunderstorm, but couldn't stop thinking about the CINNABON taste and could almost smell it.
So I looked for a good receipt and did a homemade CINNABON with cream cheese glaze. It's turned out so delicious and yummy.

4 tsp. dry yeast (2 packages)
1 cup warm water
2/3 + 1 tsp. sugar
1 cup warm water
1 1/2 Sticks butter softened
1 tsp. salt
2 beaten eggs
7 cup flour

Directions:

In a cup dissolve the yeast with water and 1 tsp. of sugar, set aside.
In the mixer bowl mix together milk, sugar, butter salt and eggs
add the yeast and gradually add the flour (1/2 cup at a time) beating well after each addition.
When the dough pulled together turn it into a floured surface and knead until smooth and elastic.
Oil a large bowl and place the dough. Cover with a clean towel and let it rise in a warm place one hour or until it's double his size.

Filling
11/2 sticks melted butter
1 cup sugar
3 tsp. cinnamon
1 beaten egg (to brush on the ready rolls just before baking)

After the dough double his size, divided the dough into equal 2 balls. take one ball and roll into a large rectangle 12" x 20" inc. Spread the cinnamon butter over the surface and tart to roll up the dough.
Use s sharp knife, cut the dough into even-sized pieces.
Place the rolls on a greased or parchment lined pan. arrange the rolls with an inch apart,
Brush the egg and let it rise for another 45 min.
Bake in 375 F. over for 35 min. or until the rolls become golden brown.
Let cool completely before glazing.

Glaze:
1/2 package cream cheese
1/2 stick soft butter
2 tsp. vanilla extract
3 tsp. sager powder
1/4 cup milk

Mallow & Milan Cookies - Daring Bakers

2009-07-26T22:16:00.010-04:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth.
She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Chocolate Chip Cookies

2009-07-24T07:42:00.005-04:00

My favorite Chocolate chip cookies are the Nestle one, the recipe on the back of the bag of Nestle's Chocolate Chips. they are so moist and chewy that even tough I love to try other recipe I found myself each time going back to them.

Ingredients:

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) salted butter

¾ cup granulated sugar

¾ cup firmly packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup Nestle Toll House Semi-Sweet Chocolate Morsels

Direction:

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl till creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Cake

2009-07-20T19:18:00.011-04:00

Last week I had a huge craving for a chocolate cake, I woke up and dream about the smooth and chocolaty kind cake..

Where one slice of a cake leaves amazing taste, and makes everyone come back for more...
I found a chocolate cake recipe in the Hershey website and decided to use it.
Although I was a little worried about the amount of liquids at first, towards the end the cake became stable.
The taste is so rich and chocolaty it’s easier to make, for this week I highly recommended the chocolate cake.

Chocolate cake - Adopted from the Hershey Kitchen Recipes

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely

Chocolate Ganache
1 Cup heavy cream
8 oz. semi sweet chocolate

On a medium sized saucepan over medium hear heat the cream. Bring to boil. Pour the cream over the chocolate and stir until smooth.

Cover the cool cake with the Ganache.

Homemade Bounty - Coconut candy

2009-07-18T22:49:00.008-04:00

Bounty bar with Coconut is my sister favorite candy
Each time she is coming to visit us here in the USA, she is buying a box full with this bars and taking with her home.
I was so happy to find this recipe especially for her.
Now she can make all the time, and as much as she would like.

Coconut Candy
1 cup sugar
1/3 cup water
1/3 Tsp vanilla extract
1/2 Tsp salt
1 can coconut milk
1 cup shredded coconut

In a pot over medium heat put sugar water and salt and allow it to boil, until soft-ball stage.
reduce the heat and continue to cook another 3 min.
Add the coconut milk and the vanilla and cook, stirring.
Add the shredded coconut and string well for 10 min. over low heat.
pour into a 9×13-inch glass pan.
Let cool over night outside the refrigerator; before the chocolate coating put in the freeze for 2 hours.

Chocolate Ganache
1 cup heavy cream
300 gram semi sweet chocolate
1 tsp. ground coffee

In a medium sized saucepan heat cream over medium heat. bring to boil and add the coffee and the chocolate. Stir until smooth.
Cool in room temperature.
Pour the ganache over the frozen coconut and put it again in the freeze for another 2 hours.
the best way to cut the Bounty is while its still frozen and to save it in the refrigerator at least one hour before serving.

Jello Stars For 4th Of July

2009-07-06T13:57:00.007-04:00

Our desserts for 4th of July was Jello stars, though I made it only yesterday for a backyard b-b-q because i was too sick on the 4th to celebrate.
I looked for a quick and easy desserts and this one not only beautiful it's also tasty and the kids loves it!.

Jello Stars-adapted by the recipegirl

Two 3 ounce boxes red jello
Two 3 ounce boxes blue jello
4 envelopes Knox unflavored gelatin
One 14 ounce can sweetened condensed milk
boiling water & cold water

1. In a medium bowl, mix one box of red jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour into a 9×13-inch glass pan. Refrigerate for 15 minutes (make sure that your refrigerator is level, or your jello will come out uneven-looking).

2. While first layer is setting, prepare white layer. In another bowl, mix sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup of cold water. Let stand a few minutes and then add ½ cup of boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour 1 cup of this milk mixture over the first layer of red jello. Refrigerate for 15 minutes.

3. While white layer is setting, prepare blue layer. In a medium bowl, mix one box of blue jello with ½ envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour on top of white layer. Refrigerate for 15 minutes.

4. Repeat with red layer, another cup of of the white layer and then finishing with a blue layer on top. Refrigerate for 15 minutes after adding each layer.

5. Let jello set before cutting. Use a sharp knife to cut, and then use a metal spatula to slide underneath the jello and scoop out jello squares.

Yield: About 40 pieces

Cooking Tips
*For a festive 4th of July look, use a star cookie cutter to cut out a star-shape for the center of your platter. Place some jello squares red-side-up and some blue-side-up.
**For testing purposes, I used Strawberry & Berry-Blue flavored Jell-O. Sometimes you can find Pina Colada flavored jello (which is white), and you could opt to use that as your white layer. The milk layer though is yummy & the kids seem to like it mixed with the jello layers.

Home Made Chicken Nuggets

2009-07-02T10:37:00.001-04:00

My son loves chicken nuggets

If you will ask him what his favorite food , he will say immediately its Chicken nuggets; so when I saw this receipt for home made chicken nuggets and read the warm comments I knew that no matter what , I have to try it and to ask for his opinion.
Not only the little one loves this nuggets, his brothers and all of us.

Homemade Chicken Nuggets

2 1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
2 cups flour
1 bottle beer
1 egg
3 tablespoon olive oil
1 tablespoon salt
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika

Combine all the batter ingredients together until smooth batter.

Dip chicken cubes in the batter and leave them at least two hours to observe the taste.

Heat the oil in a heavy deep skillet and fry in batches for about 2 minutes on each side, or until golden brown.
Drain on paper towels.

Enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting

2009-07-01T07:34:00.014-04:00

The main idea was to make red velvet cupcake, but only after I started I found out that I don't have any red food coloring, so I used pink instead..
The cupcake still looks very cute, and they are tasty.
(Adopted from food network -Paula Deen)

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (I used pink)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
1 teaspoon red food coloring (I used pink)

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick.
Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and the food coloring on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Banana Nut Muffins

2009-06-28T20:07:00.010-04:00

Yesterday we celebrated my oldest son's graduation party.
Out of a number of delicious desserts one of my favorites was the banana nut muffin, I decided to get rid of the ripe bananas that nobody wanted.

I love these muffins, they are moist and fluffy, and are sooo easy to make, I wasn't sure if the teenagers would like it, but they loved them.

Banana Nut Muffins (adopted from Joy of Baking)

1 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp. baking soda
3/4 cup sugar
1 cup chopped nuts
1/4 tsp salt
1 tsp cinnamon
3 ripe and mashed bananas
1 stick melted butter
2 beaten egg
1 tsp vanilla extract

Preheat oven to 375 degrees. Lining muffin pans with paper liners.

In a large bowl combine the flour, sugar, baking powder , baking soda, salt, cinnamon and nuts. set aside.

In a medium-sized bowel combine the mashed bananas, eggs, melted butter and vanilla. With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important this is not to over mix the batter; you do not want it smooth).
Spoon the batter into the prepared muffin tins and bake about 20-25 minutes or until a toothpick inserted in the center comes out dry.

Cool for five minutes and them remove muffins from pan.

Bakewell Tart…er…pudding -Daring Bakers Challange

2009-06-27T07:11:00.011-04:00

The June Daring Bakers’ challenge was hosted by Jasmine of C onfessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

This version is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and home made lemon curd.

For the jam, I made lemon curd which was the perfect combination with cherry jam.
I made my tart chocolate flavor by adding coco powder to the flour and cover them with melted chocolate. and some of them I just cover with lemon curd and nuts.

I was really pleased with this challenge and plan on making it again.
Thank you to this months hostesses.

Sweet shortcrust pastry recipe

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour - 2 Tablespoon
2 Tablespoon coco powder
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane recipe

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Chocolate glaze

100g raspberry bitter chocolate
2 tablespoon unsalted butter
2 tablespoon milk

on a heavy pot melt the butter and the chocolate together add the milk and mix it to a smooth texture. let cool.

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle.
In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembling the tart

Place the chilled dough disc on a lightly floured surface.
If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the center and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits.
Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread an even layer of cherry jam onto the pastry base and on it lemon curd. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes.
Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Pour the melted chocolate evenly on the tarts.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Raspberry-Lemon Tartlets

2009-06-13T22:53:00.006-04:00

On a summer day it's fun to cool down with a raspberry and lemon tart.
I love the color combination and the lemon flavor, great and refreshing.

The tartlets are so easy to make and are the perfect desert for brunch or a light dinner. (or a
graduation party)...

Actually this recipe was the reason I made the lemon curd and finally I use it to make this summer treat.

My son thought it was so good, he already asked me to make more on his graduation party - I am so excited !!!

Raspberry-Lemon Tartlets (Adopted from Cathy’s recipes)

For the dough:

1-1/4 cups unsalted butter
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
2 cups all-purpose flour

For the filling:

One 8-ounce package cream cheese, room temperature
One 6-ounce package fresh raspberries
½ cup lemon curd
Fresh mint
Powdered sugar

Melt butter in a saucepan over medium heat. Remove from heat, stirring in granulated sugar, vanilla extract and kosher salt until completely dissolved.

Add the butter mixture into flour, blending until completely incorporated using a wooden spoon.

Press the dough into 6 (4-inch) ungreased tartlet pans with removable bottoms. Use a knife to trim around the edges of the crust hanging over the top. Freeze crusts for 15 minutes (don’t skip this step) and bake in a 325-degree oven for 25 minutes.

Let cool completely.

In a medium bowl, beat cream cheese with lemon curd until smooth. Divide the filling among the tartlets, spreading evenly. Refrigerate until well chilled; at least 2 hours and up to 24.

Before serving, remove from pans. If the bottom plate sticks to the crust, use the tip of a knife to carefully pry it off.

Place a raspberry on the cream. Add a mint sprig and sift powdered sugar over tops.

Lemon Curd

2009-06-09T11:57:00.009-04:00

At the beginning I planed to make a raspberry tart with lemon cream
Though I ended up making Lemon Curd
When I saw the picture online, I thought it was amazing, so I went out to buy the ingredients.

When I read the instructions I understood that this recipe would need to use a lemon curd and I thought it was a great opportunity for me to make lemon curd after I heard so much compliments about this it.

4 Large eggs

1 cup fresh lemon juice

11/2 Stick butter

finely shreded lemon zets from one lemon

1 1/2 cups sugar

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted.
Remove from heat and cool to room temperature.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
Remove from heat and put in a clean container.
Refrigerate for up to 2 weeks.

Summer fruit bowl

2009-06-06T13:31:00.009-04:00

The sun is shining bright outside on this beautiful day
Finally a break from the non-stop rain, just wish that this weather will last for a more few weeks..

One great desert for a hot day is fresh fruit, great for brunch or just after a barbecue in the back yard, All you have to do is cut and serve

This type of serving makes the summer "look" and taste even better..

Melon Fruit Bowl
1 Melon cut to 2 half's
1 large apple peeled and cut to slices
1 kiwi peel and cut to slices
Melon balls that we made with pearsiean cup from the other half
Raspberry
Strawberries
Mint leaves for decoration

Directions:

Cut off a thin piece of one end of the melon so that it leaves a flat surface on the melon.

scoop out the contents of the melon with a large spoon.

Cut some of the melon into ball shaped pieces using the melon ball spoon

Put the cut up fruits and the melon balls into the melon bowl and add the blueberries.

Peel the kiwi and slice them into thin slices. Then add them to the fruit bowl.

add as much fruit as you want and love (strawberries, star fruit, pineapple etc.)

Decorate with mint leaves and serve.

Bastil - Mashed Potatoes ball Stuffed with Meat

2009-06-04T17:12:00.000-04:00

One of our favorite dishes is the Bastil, mashed potato balls stuffed with chopped meat and seasoned , coated with crumbed bread and fried in oil.

I remember back home when I was a little girl standing next to my mother. She would fry the bastil and I would eat straight from the pan..
Bastil is so good, that I prepare this dish and enjoy it whenever i have a little craving for it.
It's highly recommended.

Bastil - Mashed Potatoes Balls Stuffed With Meat

5 red potato peeled and cut to quartered.
1 1/2 Pound Lean ground beef
1 large chopped onion
1 cup chopped parsley
1/2 teaspoon cumin
salt
pepper

2 beaten eggs
1 cup dry bread crumbs

Place potatoes in a large saucepan and cover with water. bring to boil.
Reduce heat , cover and cook for 15 min., or until tender. drain.
In a large mixing bowl, mash potatoes, add salt and beat until fluffy. let cool.

In a large skillet cook beef and onion over medium heat until meat no longer pink, add the salt and pepper. Saute the meat until it’s cooked through drain and set aside.

with wet hands take from the mash potatoes some and put it into the cup of your hand. Spread it out slightly, take about 2 teaspoon of the meat and pat it down into the mashed potato.
create a ball of potatoes covered the meat.

Dip the balls in the eggs mixture and then coat with crumbs.

In a large skillet heat oil over medium-high heat, fry the Bastil for 2-3 minutes on each side or until golden brown.

Caprese Salad

2009-05-31T09:11:00.005-04:00

The best salad for hot summer days

takes seconds to prepare and minutes to eat..

Caprese Salad

2 large tomatoes
15 fresh Mozzarella cheese packed in water
Basil leaves sliced
3 teaspoon olive oil
1 teaspoon balsamic vinegar
Salt/Pepper

Slice tomatoes about one quarter inch thick and arrange on a plate.
Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.
Mix olive oil and balsamic vinegar. Pour over tomatoes.
Add salt and pepper to taste.
Serve

Quiche with Mushroom & Feta Cheese

2009-05-30T06:17:00.007-04:00

Sometimes when we entertain I like to make all kinds of pie and quiche
This Mushroom Feta Quiche is easy to make colorful and delicious.
Perfect next to fresh vegetable some fruit and wine.

Quiche with Mushroom & Feta cheese
Ingredients
1 1/2 cup all purpose flour
1/4 Teaspoon salt
1/2 cup butter at room temperature, diced
1 egg yolk
2 Tablespoon ice water

2 tablespoon olive oil
1 garlic clove, finely chopped
4 cups mixed mushrooms, sliced
1 cup feta cheese
4 eggs
dash of nutmeg
salt and pepper

For the pastry
Place the flour, salt, butter and egg yolk in a food process until blended, add the ice water.
Tip out on to a lightly floured surface and bring the mixture together into a ball, wrap in a clear film and chill it for 30-40 min.

Lightly flour a deep 8 in. round quiche pan, roll out the pastry and use tho line the flan tin, trimming off any overhanging pieces.

Heat the oil in a pan, add the onion and the garlic saute until golden brown, add the mushrooms and the nutmeg, salt and pepper and cook, stirring occasionally for another 10 min.
cool.

Beat the eggs crumble the feta cheese and pour it to the mushrooms onion mix.

Spread the mushrooms mixture evenly over the base of the pastry cased.
bake for 20-25 min. in oven 375 F until golden brown.

Daring Bakers - Dried Fruit Strudel

2009-05-27T06:55:00.001-04:00

My first reaction to the May Challenge was happiness I was delighted since my family adore stuffed cakes; but then when I read the instruction for the dough I panicked, so I doubled the batch to make 2 Strudel just in case one failed.

Fortunately, my worries disappeared once I felt the dough; it was so soft and fun to work it.
For my Strudel I decided to use dried fruits cinnamon and nuts.

The May Daring Baker's challenge was hosted by Linda of Make Life Sweeter! and Courtney of Coco cook. They chose Apple Strudel from the recipe book Kaffeehaus Exquisite Desserts from the classic cafe's of Vienna, Budapest and Prauge by Rick Rodgers.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

Dried Fruit Filling
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
1 cup dried mix fruits

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the dried fruits with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter and brown sugar.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Thank you for a great challenge and great recipe !!

Memorial Day Barbecue

2009-05-25T19:54:00.009-04:00

Today we were probably the only family who didn't go outside for a barbecue.
Sadly though this time it wasn't the weather to blame , two out of my three boys were sick,
so I decided to make a indoor barbecue!

I immediately went shopping for hot dogs, Chile, beans, corn and some buns.
After I made delicious Chile hot dogs and corn, we celebrated memorial day like everybody else would.

Mini Black Bottom Cheescakes

2009-05-21T16:40:00.007-04:00

As a food blogger I am a constantly on a search for a new recipes
Next week in my homeland will be holiday Shavuot, "The cheese holiday"

Dairy foods such as cheesecake and blintzes with cheese and other fillings are traditionally served on Shavuot. all kind of pie and quiches.

In my endless search for some different cakes I found this amazing recipes in Food and Wine and immediately knew that this is the desert that I'll serve on the holiday table.

Last night I made the first one's and man it was a success - so easy and yammi - highly recommended.

Ingredients

Vegetable oil spray
24 plain chocolate wafer cookies, preferably Nabisco
3 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/4 cup sugar
2/3 cup fromage blanc (6 ounces), at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup seedless raspberry preserves, warmed

Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Lemon Pistacio Cookies

2009-05-07T17:59:00.011-04:00

There are some flavors that I just can't resist
One of them is Lemon
I love lemon cake and when I saw this lemon cookies I knew I would love them also!

they are so thin so tasty and such a beautiful that its fun to look at them and to eat them as well.

Lemon Pistachio Cookies - Martha Stewart

1 cup all-purpose flour,plus more for work surface
3/4 cup plus 1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 1 tablespoon granulated sugar
2 large egg yolks, room temperature
5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 3/4 cups confectioners' sugar
1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped

Directions

Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Hot Mushroom salad

2009-05-05T15:47:00.002-04:00

Last week in NY was so hot
so hot that people stayed home and tried to cool from the sudden summer..

I was in the kitchen thinking about lunch, but I couldn't decide what to make;
too hot to eat, and too hot to make something complected.

Then I remembered the mushroom salad, that we made during the summer.

I love this salad, it's great on Hummus
or next to steak especially now that the barbecue season just in the corner.

Hot mushroom salad
1 box fresh sliced mushroom
1 large onion sliced
2 tablespoon oil
1 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon salt
1/2 cup chicken broth

Direction:

In a large skillet, saute onion in oil until golden and tender.
Add the mushrooms the salt & pepper and the cumin cook and stir for 3 minutes.
Add the chicken broth reduce the heat and cook for another 5 minute.

Mseier - Pickled Vegetable Salad

2009-05-02T12:18:00.006-04:00

The Mseier Salad is a unique colorful pickled salad.
Both hot and sour, usually served along side Couscous.

One of the things I love about this salad, is the beautiful array of colors.
Especially in this time of the year, when everything is blooming, my salad has blossomed.

Daring Bakers- Strawberry Cheese cake

2009-04-26T15:54:00.014-04:00

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I was so happy to find out April's challenge. Cheese cake is definitely my family favorite cake.
I wanted to combine the cake with some fresh fruit, so I thought strawberries, the red color with the white cake and the chocolate cookies will make a great combination.

I used chocolate cookies for the crumbs
this cake tasted so good it was difficult to get a picture, since everyone wanted a piece.

Abbey's Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs (I used chocolate cookies)
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Strawberry Topping
2 cups sliced fresh strawberries
1 tsp. unflavored gelatin
1/2 cup sugar

Place sliced strawberries in a food processor, cover and process until smooth.
Dissolve the gelatin with hot water and mix it with the strawberries.
add the sugar and mix until dissolved.

Top with the strawberry filling and refrigerate for 4 hours.

Caramel decoration
1/2 cup sugar
1 tsp. lemon juice

In a heavy saucepan over medium heat; heat the sugar until golden brown, reduce the heat and add the lemon juice, mix all the time.
drizzle the caramel over the strawberry topping and with a fork make strips and circles for design.

refrigerate overnight.

Serving in a cup

Strawberry Coffee Cake

2009-04-23T16:29:00.006-04:00

The minute I saw this recipe in "Taste of Home" I knew I'd make this cake.

Although the original recipe they used was Raspberry, I decided to use fresh strawberry that I already had.

The cake came out so good that I am pleased with my choice.
This is a light, buttery and fluffy cake with great combination of fruits.

Strawberry Coffee Cake

1 -1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract

Filling
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh strawberries
1-1/2 teaspoons lemon juice

Topping
1/2 cup all purpose flour
2 tablespoons sugar
4-1/2 teaspoons cold butter

In a bowl, combine the flour, sugar, baking powder, salt and cinnamon.
cut in butter until mixture resembles coarse crumbs.
whisk egg, milk and vanilla, stir into crumb mixture just until moistend. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan.
In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add strawberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with knife to swirl.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 for 35-40 minutes or until a tootpick comes out clean.
Cool on a wire rack.

Strawberry Sorbet

2009-04-02T23:19:00.006-04:00

Now is the right time to make Strawberry desert.

The strawberries looks so good, so juicy that I just had to do something with them ..

I decided to make a strawberry sorbet. The result become so good, I'll probably try with different fruit soon.

Strawberry Sorbet

1 cup sugar
1 cup water
4 Tablespoon squeesed lemon juice
1/2 Pound fresh strawberries
1 Tablespoon grand Marnia liquor (optional)
Mint for decoration

In a small pot boil the water with the sugar together until all the sugar devolved, let it cool.
Place the strawberries in a food processor or blender and process until pureed.
Add the cool sugar water lemon and the liquor to the strawberries puree and mix together.
Transfer the puree to large plastic container and freeze for one hour.
Blend the sorbet once again in the blender.
Transfer sorbet into dessert dishes and decorate with mint leaf.

Lasagne of Emilia-Romagna: Daring Bakers March 2009

2009-03-27T14:08:00.013-04:00

I was so excited to join the daring bakers! But I became terrified to learn that the first challenge was to make Lasagna, because I never made pasta by myself before, so it was a really challenging.

The March 2009 challenge is hosted by Mary of "Beans And Caviar " (Canada), Melinda of "Melbourne Larder " (Australia) and Enza of "Io Da G rande " (Italy). They have chosen "Lasagne Of Emilia-Romagna" from "The Splendid Table " by Lynne Rossetto Kasper as the challenge.

Due to my religion, I couldn’t stick with the original recipe, so I decided to make mushroom Lasagna, the results were so good that my kids can't wait for the next time I’ll make it...

Making the pasta was fun; I used my mother-in-law’s new pasta machine. My kids helped me find places all over the house, where we could stick the pasta to dry. It was really an adventure!

I can't wait for the next challenge!!!

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 6 as a main dish)

9 litres salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method

Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
If you have a pasta maker (which we do) it is much easier and quicker and is likely to produce thinner pasta.

Method for Dough

Mound the flour in the center of your work surface and make a well in the middle.
Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach.
Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse.
Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
With the aid of the scraper to scoop up unruly pieces, start kneading the dough.
Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy.
Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour.
Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic.
It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped.
Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it.
Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn.
As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward.
Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles to fit your baking dish. Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
If using a pasta machine, start on notch one (largest gap for pasta to go through) and roll pasta through. Repeat process changing down one notch at a time, from two to three etc. I took mine pasta down to notch 6 which was almost paper thin.
Dry the pasta at room temperature if you are not going to use it straight away and store in a sealed container or bag. I prefer to use mine fresh to eliminate pre cooking the pasta.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) hot milk
Salt and freshly ground pepper to taste

Method for Bechamel

Using a medium-sized saucepan, melt the butter over low to medium heat.
Sift flour into saucepan, whisk until smooth, and then stir (without stopping) for about 3 minutes.
Whisk in the hot milk a little at a time and keep the mixture smooth.
Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens.
Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper.
Cover with greaseproof paper to prevent a skin forming and place in fridge till ready to use.

Mushroom Ragu

1/4 cup extra virgin olive oil

2 garlic clove

1 medium onion, chopped

12 oz. mushrooms, cleaned and finely chopped

1 can water chestnut chopped

3 Tbsp basil chopped

1/2 cup white cooking wine

1 cup fresh tomato sauce

1 Tbsp butter

1 Teaspoon nut mug

Salt & pepper, to taste

In a saucepan cook the onion and the garlic until light golden. Add the mushrooms and the water chest nut and cook until the juices are released and evaporate, about 10 minutes. Add the wine, tomato sauce and butter, and season with salt and pepper. Reduce the heat to medium and cook another 5 minutes or so, or until somewhat thickened. Set aside.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Chopped Chicken Livers

2009-03-13T20:48:00.010-04:00

Passover is around the corner. In this holiday we have special food and special salads.
One of my family's favorite appetizer is Chopped Chicken Livers, it is usually served in the Passover Seder dinner.
It is great on Matzo.

Chopped Chicken Livers

1 big chopped onion
1 lb. chicken livers
3 hard cooked egg peeled
2 tablespoon mayonnaise
1 tablespoon mustard
salt and paper

In a large fry pan saute the onion in oil until golden and set aside.
add more oil to the pan and cook the livers for 5 minutes each side, until pink, don't overcook.
Let cool.

In the food processed combine the onion the chopped livers the eggs the mayonnaise mustard and salt and paper in few pulse until smooth and creamy.

Transfer to serving plate, cover and refrigerate for 4 hours before serving.

chopped chicken livers

Tahini cookies

2009-03-06T08:32:00.010-05:00

If someone ever told me that I can make cookies from Tahini I would probably be shocked, since
it's one of the ingredients that I would never expect as an ingredient for cookies, but the first time I tasted it I fell in love, and everyone who tasted these cookies just couldn't believe that this is Tahini cookies.
they are smooth and crunchy, they leave your mouth with a rich halva aftertaste that you just can't resist and make you want another.
Now you're probably wondering that they are so hard to make, well they're not, they are so easy to make and the result is so delicious, that I really recommend.
You run and make these cookies
You won't regret !!

Tahini Cookies
3 1/2 cups flour
1 teaspoon baking powder
1 cup Tahini
1 cup sugar
2 stick butter room temp.
1 teaspoon vanilla extract

Heat the oven to 350

Line baking sheets with parchment paper, set aside.
In a large mixing bowl, beat the flour baking powder the butter sugar the Tahini and the vanilla extract to a smooth mixture.
Wet the hands shape the dough into a 1 inch balls, place almond
with wet hands scoop small balls from the dough spread it on the oven pan and put almond for decoration
Bake 15-20 min.
The cookies will stay light
Cool in wire rack.

Carrot Cake

2009-02-28T08:15:00.000-05:00

This cake is one of my favorite carrots cake, I baked before so many kinds of carrots cake, but this one is definitely the one that we love the most.

Yesterday I bought 3 packs of carrots, just in case - when my husband came home he brought another 3 packs, with all this carrots in the refrigerators I decided to bake a carrot cake
no one can believe that there is carrots inside the cake, the cake has a great moisture and wonderful taste.

Great idea to use carrots..

Carrots cake

3 eggs
1 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
3/4 cup vegetable oil
1 cup shredded carrots
2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup raisins (optional)

In the mixer bowl, cream sugar and eggs together, Add the flour the baking powder, oil, cinnamon, vanilla to a creamed mixture.
Fold in raisins & carrots.

Pour into a greased pan.
Bake at 325 F. for 50-60 minutes or until a toothpick inserted neat the center comes out clean.

Home Made Chocolate Wafers

2009-02-22T16:57:00.000-05:00

From the moment I saw the theme for sugar high Friday February from The Domestic Goddess in palachinka’s amazing blog, I knew I would participate this time;
There is nothing that I like more than being able to copy some of my childhood treats and sharing them with my family.
Since I was a little girl in my country I remember the wafers were the main treats in most of the houses, every where we go; whether it was a trip or just in the lunch box, they were everywhere.
So I decided to try to copy the wafers and the flavor it had.
Home made Chocolate wafers
1 box of ready wafers sheet
1 ½ butter stick
¾ cups honey
¾ cup sugar
¼ cup milk
¾ cup cocoa powder
1 cup cracker crumbs
1 cup crashed nuts
In a saucepan, under low heat combine the honey, butter, sugar, milk and cocoa powder; bring to a boil.
Cool at room temperature.

Spread the mixture on wafers sheet and top it with another, cover the second one and continue until you have 4 layers top with plain sheet.

Home made Wafers

Mine Original

French Fries

2009-02-21T17:53:00.000-05:00

When you think that you know everything and nothing will surprise you,
you tried another recipe for the most easy and simple thing in the world, french fries and suddenly you discovered a new falvoers and great taste that you didn't know you can make at home before..

Reasturant French Fries

3-4 Idaho potato
large bowl with ice water + 1 Tbsp. salt + 1 Tbsp. vinegar
oil for frying

Peel potatoes and evenly cut fries into strips of equal length

Place the potatoes in the bowl of ice cold water as you're slicing for 30 min.

Drain potatoes thoroughly and dry them.
heat oil to 320 degrees.
slowley put the potatoes in the oil.
Working in small batches, fry for 2 to 3 minutes until they are golden brown.
Remove from oil, drain, and cool to room temperature for 30 min.

Reheat the oil once again and fry again the fries until crisp and golden brown,
about 2 to 3 minutes.

Season with kosher salt vinegar and crushed garlic...

yum..yum

Mini Rolls

2009-02-18T21:14:00.000-05:00

On Monday was my day off, so I decided to bake some mini rolls.
There is no better way to start a day off than with fresh mini rolls that just came out of the oven.

The dough is very easy to work with, you can make a verity of foods such as; pizza, focaccia and challa rolls all with the dough.

Mini Rolls
7 1/2 cups all purpose flour
3 Tablespoon dry yeast
3 Tablespoon sugar
1 Teaspoon salt
3 Tablespoon olive oil
3 Cups warm water

1 egg beaten + 1 tablespoon oil
sesame seeds

In a large mixing bowl combine the flour, sugar, yeast, olive oil and the salt together, add the water and beat until the dough is smooth and elastic about 8 - 10 minutes.
place in a greased bowl, cover with clean kitchen towel.
let rise in a warm place until doubled, about 1 hour.

punch dough down, turn onto a lightly floured surface, divide dough into equal balls.
shape each piece into a small ball, pulling edges under to smooth top.
place the balls in a greased baking pan.
brush over balls with the beaten egg, sprinkle sesame seeds and bake at 350 F. for 25-30 min. or until golden brown.

Chocolate Rugelach

2009-02-13T20:42:00.000-05:00

Yesterday afternoon I was thinking of bringing some treats to work.
something sweet and tasty for Valentine's day
I decided to bake some Rugelach with chocolate
you can bake the rugelach with cinnamon nuts and sugar, sweet cream cheese, or just with Nutella chocolate, which i did..

This kind of rugelach are the favorite in my home land.

There is no better way to start off a day then with ruelach and coffee .

It's one of my kids favorite pastries.
The kind that they just can't get enough off...

my colleague love's them :-)

Chocolate Rugelach

6 cups flour
300 ml. warm milk
2 tbsp. yeast
3/4 cups sugar
1 tbsp. salt
4 eggs
2 sticks soft butter
1 tsp. vanilla extract
1 bitten egg + 3 tbsp milk

Syrup

1 cup of water
1 cup of sugar
boil togeter until the sugar desolved close and let it cool.

In the mixer bowel put the flour, eggs, salt, milk and yeast and mix for 3 min.
stop the mixer add the butter and the vanilla extract and mix in a low speed for another 5 min, until the dough is soft and shiny.

cover the dough with a clean kitchen towel and let it's stand for 1 hour our until it's doubled his size.

after the dough has risen knead it down for a while, cover again and put it in the refrigerator for another 4 hours or over night.

put the dough on a flour surface and knead it to a ball, cut the dough to a 5 small balls.

roll the dough to a thin circle.

spoon chocolate over the dough, using a pizza wheel or a sharp knife cut the dough into triangle , then roll each triangle starting from the base to the top.
place the rugelach on a baking mat, brush with the beaten egg and milk and bake for 20 min. in 350 F. until puffed and become golden brown.
transfer the cookies to a cooling rock and brush them with the water sugar syrop.

Almost Valentine's day

2009-02-11T19:39:00.000-05:00

Even tough Valentine's day as not arrived yet, I can't help but be in it's enchanting spirit

This afternoon I went to buy coffee at Dunkin doughnuts and the little heart shape sprinkle's on the pastry behind the counter grabbed my eye's and wouldn't let go until I bought it...
(for my kids)

I picked the pink one, the chocolate one and the vanilla glaze one

Don't you just love all this LOVE ?

Tiramisu

2009-02-10T15:39:00.000-05:00

A couple days before Valentine day, I was in the kitchen trying to think about the most romantic desert for my own Valentine, my husband...
Something sweet, but not too sweet, something small but still with a lot of meaning.. a taste that would last for hours...

Then I knew...
On our first (and only) trip to Italy my husband tasted Tiramisu and said this is Heaven!
I'll bring him heaven once more, except even better, no sharing this time :)

When I saw the recipe in David Lebovitz blog I knew it would be a huge success, and man it was... I served the Tiramisu in a small cute candle holder that I bought in Ikea, it was perfect for individual Tiramisu

Tiramisu
1/2 cup (125ml) espresso, at room temperature
2 tablespoons dark rum
1 tablespoon cognac
2 large eggs, separated, at room temperature
pinch of salt
7 tablespoons (90g) sugar, divided
1 cup (250g) mascarpone
twelve 3½-inch ladyfingers (70g, or 3 ounces)
optional: 1 ounce (30g) bittersweet chocolate

unsweetened cocoa powder, for serving

1. Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)

2. In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

3. In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.

4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

5. Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.

6. Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can't be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.

7. Grate a generous amount of chocolate over each.

8. Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.

9. Right before serving, shake powdered cocoa generously on top.

Happy Valentine Day !!

Chocolate Cheese Ball's

2009-02-07T21:57:00.000-05:00

It all started with a cheese cake..

What happened was that in the beginning I thought of making a cheese cake with whip cream and strawberries..

the cake looked amazing in the oven, but the minute i took it out, it flattened and it's balance was off.. I couldn't even put a coat of whip cream or the strawberries that i planed to.
So I decided to make the cake into chocolate cheese balls

I scooped the cheese cake into about 1 inch balls and placed them on a sheet of aluminum foil.
then I refrigerated for about one hour.

In the mean time I started making the ganache. I let it cool for 15 mins and dipped the frozen cheese cake ball's into it.

It turned out to be amazing. Just the right gift for Valentines day!

Potato Blintz

2009-02-04T19:18:00.000-05:00

Yesterday it's snowed so hard that my entire family were bundle up from head to toe, I looked for some quick recipe to keep them warm and filled them up..
I decide to do potato blintz, great way to warm with comfort food.. :)

Blintz shell
2 eggs, well beaten
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk

Potato Filling:
4 potatoes peeled and cooked
1 large egg lightly beaten
3 Tbsp chopped parsley
Salt and pepper to taste

Make Batter for Leaves:
Make batter by adding salt, milk to eggs stirring well to blend; gradually add flour (TIP: replace 1/3 of the flour with potato starch for a very smooth batter), stirring until smooth.

Make Leaves:
Heat a 6" to 7" skillet, over moderately high heat, greased lightly. Pour in sufficient batter to thinly coat the bottom of the pan, quickly rotate the pan to distribute batter evenly, pour excess batter back into bowl. Cook until the batter sets and the edge of the pancake starts to leave the sides of the pan. Turn out onto a clean cloth and repeat until all batter is used, greasing pan when needed. Regulate the heat and frying time so that each pancake will cook to a uniform pale gold color.

Fill the Leaves:
Place a tablespoon of filling in the center of the cooked side of the pancake and fold over to make a square pocket or place filling at one end of the blintz leaf and roll up encasing the filling.
Fry the blintzes on all sides until golden

Dried Fruit Cake

2009-02-03T19:36:00.000-05:00

This dry fruit and nuts cake is typical in my country for spring time, usually we welcome this season with cake to thanks the trees for their goods and to bless their fruits, "Tu-B-Svat" is the name of this Holiday, the tree's holiday and the first sign for the summer

Here is still winter and still snowing so I thought maybe if I'll bake this cake, the spring will came also :-)

Dry Fruit Nuts & Chocolate Cake

3 Cups Flour
1 1/4 Tbsp baking powder
2 stick soft butter
1 1/2 cups sugar
1 tsp. vanilla extract
3 eggs
1 cups milk
1/2 cup heavy cream
1 cup mix dried fruit
2 tbsp crushed nuts
2 tbsp chocolate chips
1 tsp. rum

In a bowl combine flour, baking powder dry fruits, nuts and chocolate together.

In a large mixing bowl, cream the butter and the sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Reduce the speed and add the flour with the fruits and nuts and the rum.
Pour into greased 8-in. x 4-in. x 2- in. loaf pan.
Bake at 350 for 50-60 min. or until a toothpick inserted near the center comes out clean.

Take a piece and leave me a comment :)))

Mushrooms Puff Pastry

2009-02-01T16:15:00.000-05:00

Elegant and quick...

Mushrooms Puff Pastry

1 sheet puff pastry cut to squares
2 Tbsp butter
1 chopped onion
2 garlic cloves chopped
2 cups sliced mushroom
1/2 tsp salt
1/2 tsp white paper
1/2 tsp nutmeg
1/2 cup heavy cream

Preheat oven to 400 degrees

Melt butter in a large pan, add the onion and the garlic and saute until golden (about 1 min).
add the mushrooms the salt paper and the nutmeg and cook for 3 min.
add the heavy cream, reduce the heat and cook for another 3 min. mix well and let it cool.

Put the puff pastry on a baking sheet cut a border inside like marking square from the edge.
bake for 20 min. until golden brown

Place the mushrooms inside the ready square puff and enjoy.

Salty Cookies - Caa'k

2009-01-30T21:17:00.000-05:00

This is a North African cookies called Caa'k are the best cookies next to beer or cheese platter.

I have to warn you, it's hard to stop eating them !!!

Ingredients:
Makes 70 cookies

6 cupד flour
4 stick margarine
2 1/2 tsp baking powder
1 tbsp sugar
1 tbsp salt
1/4 cup oil
1 1/4 cups warm water
1 large egg lightly beaten
sesame seeds

For the dough:
In a mixer bowl mix together all the ingredients to a soft butter.

Cover the dough and refrigerate for one hour.

Heat oven to 350 degree, line 2 baking sheets with nonstick cooking spray.

Take a piece of dough tennis ball sized and roll it into a rope. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.

To glaze the cookies:
Whisk the egg and then brush each ring with the beaten egg, pour the sesame seeds on the top of the cookies. Place the rings seeds side up.

Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks.

Mafrom - Stuffed eggplant

2009-01-27T16:05:00.000-05:00

This recipe is from the middle east cuisine, actually, north Africa.
Usually on Friday nights, when all the family gathers together for dinner, my mother prepare this dish. It may be a little complected, but the taste and the smell alone makes all the hard work totally worth it!

2 large eggplant
1 large egg beaten
1 cup flour

Stuffing:
1/2 pound ground beef
1 chopped onion
1/2 cup parsley
1 clove garlic
2 small tomato paste
salt paper
red paprika

Direction:
Cut the eggplant to round pieces, pour some salt and let it stay for one hour (the eggplant will dribble their bitterns).

Wash them and dry them well
In a large bowel mix the meat with the onion the parsley and the garlic add salt and paper and mix it with the hands to complete mixture.
make small balls , meat balls.
take one piece of the dry eggplant and put the meat balls on top of it, dip the eggplant and the meat in the egg beaten plate and then in the flour plate and fry them both side until golden brown.

In a large pan with one tbsp oil saute the onion , mix the tomato paste with 2 cups boiling water and add to the onion, add red paprika and salt and put the stuffed eggplant on the tomato sauce, keep doing this until all the eggplant in the pan.

Pour on top of them the rest tomato paste mixing with hot boiling water salt and paparica and cook for 1 1/2 to 2 hours.

Bon Apetit !

Jersuaelem Bagel

2009-01-26T15:28:00.000-05:00

This Jerusalem bagel is a combination of a pretzel and a bagel
the kind of bagel that you would find only in the old city Jerusalem
the smell entraps everyone who comes by.

I have searched for this recipes all over until yesterday I finally found the perfect one !

I was surprised how easy it was to make and the kids and I enjoyed it so much that today we are going to make another batch of Jerusalem Bagels.

Ingredients:

3 1/2 cups white flour
1 envelope of dry yeast
3 tbsp sugar
1/2 tsp salt
3 tbsp oil
1 1/2 cups warm water
1 egg
Sesame seed
poppy seeds
sugar

In a large mixing bowel put together the flour sugar salt yeast and oil and mix it, add the water and keep mix it together until it becomes a ball of dough.
grease a large bowel with oil and put the dough to raise for 2 hours.

after two hours make 5 small balls from the dough open each one of them with your thumb to make a small hole increase the hole until you have a long pretzel but not to longer then the oven tray.

brush the bagel with egg , spread sesame seed salt and Zatar if you want and bake for 20 min. or until the bagel become golden brown..

White Chocolate Cheese Cake

2009-01-24T10:22:00.000-05:00

Every time my family orders a cheese cake for desert restaurants, they ask me to create the same cake at home.

No mater how much I tried and how many cheese cake I baked, I never did the exact cake they asked.

About a week ago I decided to make a Cheese cake with white chocolate filling, when the kids tried this one they immediately agree decide that this cake is the winner !!

Cookie Crust:

1 cup chocolate sandwich cookie, crushed fine
1/4 cup melted butter
1 tsp sugar

Filling:

1 1/2 pounds cream cheese, room temperature (3 pkgs)
1 cup white sugar
4 large eggs
2 Tbsp unbleached white flour
1 tsp vanilla
3/4 cup white chocolate melted with 2 Tbsp half-&-half

Directions:

Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
Prepare 9 inch springform pan with foil.
Mix crust ingredients and pat on the bottom of prepared pan.
Using the mixer, beat cream cheese and sugar until creamy.
Add eggs one at a time, and beat until fluffy.
Add flour, and vanilla and beat again scrape down sides if needed.
Add melted white chocolate. Beat on medium just until mixed and creamy.
Pour the batter into top of crust.
Bake at 325 degrees F for 60-70 minutes.
Let the cake cool for another 35 min. in the closing oven.

Let the cake cool for 4 hours or over night in the refrigerate.

You can decorate the cake with whip cream or white curled chocolate, I decide to leave her looking innocent...

Japanese Beef

2009-01-22T14:33:00.000-05:00

My son loves Japanese food, he loves the culture, the language, and everything that smells like Japan
One day he came home and ask me to cook him some Japanese food, of course that I immediately went to the internet and started to look for a recipe with the ingredients that I already have in the house.
Lucky I found just the right one, from the blogger "No recipes"

Ingredients:

canola oil
1/2 small onion sliced
1 tsp minced ginger
1/3 lbs thinly sliced beef
1 carrot cut into small pieces
2 small potatoes peeled and cut into medium pieces
1/4 C sake
1/4 C water
2 Tbs soy sauce
1 Tbs sugar
1 scallion finely chopped
Meyer lemon zest

Preparation:

Put some oil in a pan over medium heat and saute the onions and ginger until wilted and fragrant. Add the beef and fry until brown. Toss in the carrots and potatoes, sake, water, soy sauce and sugar.

Cover and turn down to the heat to a low simmer and cook, tossing a few times until the potatoes are soft. Serve topped with scallions and a little lemon zest.

I served over noodles.

Chocolate Cup Cake

2009-01-22T08:05:00.000-05:00

There is something special in cupcake that makes the difference. Not just regular piece of chocolate cake, but the whole mini cake for yourself, no need to share and there is no limit for the imagination with the cream the colors and the decoration... When I really wants to see my kids enjoy their treat, I'm baking for them this Chocolate cup cake with cream cheese frosting and the joy is all over the house..
Chocolate cup cake

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Cream cheese frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

General Tso's Chicken

2009-01-18T18:26:00.000-05:00

Who doesn't like Chinese food?
My kids loveeee Chinese food so much that at least, once a week we order dinner from the local Chinese restaurant.
I was so happy to find a recipe of General Tso's Chicken that looks exactly like my kids favorite. So, I decided to try, it's a win, win situation!

I really recommend it! It is the same dish just as the restaurants. Very good crispy-fried chicken with vegetable and sweet sauce yum.. , My kids ate and ask for more.
this is a kind of dish that I'll definitely make over and over again.

General Tso's Chicken (adopted from restaurant style General Tso)

Ingredients:
2 tablespoons cornstarch
1/2 cup water
1 teaspoon garlic powder
1 teaspoon ground ginger 1 cup sugar
1/2 cup soy sauce 1/4 cup white vinegar
1/4 cup white cooking wine 1 1/2 cups hot chicken broth
3 pounds boneless, skinless chicken thighs, cut into chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg 1 cup cornstarch
Oil for deep frying
2 cups sliced green onions
16 small, dried hot peppers (I used a frozen Chinese mix instead)

Mix cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth. Stir until sugar dissolves.
Refrigerate until needed.

In a separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add about a cup of oil to help separate chicken pieces.
Divide chicken into small quantities, and deep fry at 350 degrees F until crispy.
Drain on paper towels.
Place a small amount of oil in wok or large skillet and heat until hot.
Add green onions and hot peppers and stir-fry briefly.
Stir sauce and add to skillet.
Place chicken in sauce and cook until sauce thickens.

Makes six to eight servings.
Serve over white rice and decorate with some sesame seeds.

Black Forest Cake

2009-01-18T11:00:00.000-05:00

cakes are fun way to show someone how much you appreciate them.
Yesterday was my father in-law 65 birthday and it was a great chance for me to bake an astonishing black forest cake.
I've always wanted to bake this cake and waited for the right moment..
folks, this was a great success..

For the cake
5 separated egg room temperature
2 spoon of cocoa powder + 1/3 cup of flour
2 Teaspoons baking powder
2/3 cup sugar
1 teaspoon vanilla extract

Filling:
1 canned sour cherries, drained (reserving the juice)
2 tablespoons Kirsch (cherry liqueur or brandy)
1 cup heavy cream + l/3 cup granulated sugar

Decoration:
16 pirouette cookies cut into 2

Directions:
for the cake
Preheat oven to 350 degrees F., Butter a 10 inch round cake and line with waxed paper. Beat the egg white with the sugar to a smooth foam, add the yolk the vanilla extract and whisk it to blend. combine the dry ingredients and fold it to the mixture.
pour into pan and bake for 20 to 25 minutes or until toothpick inserted to the center comes out dry and clean.

cool for 10 minutes before removing from the pan.
Cut cake into three layers, sprinkle the cherry juice over them. Spread first layer of cake with 1/3 of the filling and the cherries. Repeat with the remaining layers. decorate the top layer with chocolate curls and gently press cookies pirouette into sides of the cake.

Refrigerate the cake

Split Pea soup with Home made Croutons

2009-01-17T20:27:00.000-05:00

Split Pea Soup with home made Croutons

croutons:

Preheat the oven to 400 degrees
Cut a few slices of old bread or Challah bread into large squares and put them in the oven tray, drizzle olive oil over the bread and season with salt, pepper, garlic powder and any other seasoning you like.
Bake the bread for about 20 minutes, or until its turning golden brown.

Split pea soup

2 spoon oil
1 chopped large onion
1 big potato cuts in to a big pieces
2 carrots cuts to big pieces
2 bags of frozen pea
5 cups chicken stock
salt paper

In a stock pot, heat oil over medium heat and saute the onion, carrots and potato for 5 min.
Stir regularly.
Add stock, and bring to a simmer. Then add peas, salt and paper and cook, covered, for 25 minutes, until soft.
Remove the soup from the heat, and blend it until smooth. I did it twice for best result , transfer soup to the pot again, add 1 spoon of oil and heat for another 5 min.
Serve with a home made croutons.