Pear Puree By Any Other Name: Recipe

Since I am able to cook and bake for my family, I thought, "why shouldn't I make some food for my four month old?"  She is part of the family, too. I can certainly purchase food - but I since I'm able to create some quick dishes for her, easily, it doesn't seem to make sense to buy the same items in the store and then house it in the cabinet. Don't get me wrong - I'm not opposed to the store brands and I've used them plenty...but this seemed like fun and certainly very - and I mean VERY easy to do! I did this with both of my older two kids and mostly because the thought of feeding them the meat that came in the jars made me want to vomit. I bought these cute little 2 oz. jars and they even have a carrying tray so each one fits into the tray snugly and compactly in the fridge. It's the perfect amount for a little person to eat.

She really liked this - but then again, what's not to love? The pear was merely made puree-able...so what can you do with this? Well, if you're ever in need of a soft-food diet, this is a good option.  If you'd like to add this to the dinner table instead of apple sauce for something like a pork chop, you certainly could. See? Who would have thought that a simply baby food inspired meal could be something you could get use out of?

Puree of Pear
makes about 1 1/2 cups

2 medium-large pears, peeled and sliced

In a medium pot, pour 1/2 cup of water. Place pear in a steamer basket (or in my case, I used a mesh strainer with a lip and a handle so I was able to rest the strainer on the pot) over the water - but not touching it. Cover tightly and raise heat to high - let cook about 5-7 minutes, depending on the thickness of your slices and the ripeness of the pear.

When finished, place the cooked pear into the food processor with a tablespoon of the cooking water and puree until finely textured.

From Thy Childhood: Recipe

If you've grown up in a Jewish household, then you know all about Matzoh Brei.  It's the breakfast you have the morning after your big Seder when everyone is a bit sleepy and the only thing that will satisfy is a sweet french toast-like dish.  So then you can surmise that Matzoh Brei is made by frying pieces of matzoh that have been soaked to soften. Exactly! 

Last night I discovered for the first time, however, that some people actually eat their Matzoh Brei as a savory dish - complete with onions, etc.  I've never been exposed to that but it certainly sounded interesting - so if you have a recipe for this style, please share! In the meantime, here is my French-Toast breakfast for the Passover days. It's sweet and sort of crunchy, given it's matzoh. But what could be better than this for breakfast?

Today was the first time I have made this - my husband had it once but the kids never did.  To be honest, they were lured downstairs by the smell - they thought I was making french toast.  They were not pleased when I said it was made with matzoh but the older one tried it.  She was very satisfied when she saw that you can top this with cinnamon-sugar! The little man wouldn't even try it. Oh well - can't win 'em all.

Matzoh Brei
5 egg matzoh sheets, broken into several pieces
3 eggs
1 1/2 cup milk
1 tablespoon vanilla extract
1/2 cup sugar
1 tablespoon cinnamon
4 tablespoons of unsalted butter, or more as needed

Pour the milk into one large bowl.  In a second large bowl, beat the eggs and vanilla together.  Place the matzoh pieces into the milk and soak about 2 minutes - turning the pieces every so often. you may need to do this in batches.

In a small bowl mix together the sugar and cinnamon and set aside.

Melt butter over medium high heat in a heavy frying pan. As it's melting, remove the matzoh from the milk and place it into the bowl with the egg and turn each piece so it's fully coated by the egg mixture. Then immediately place into the frying pan and fry on the first side about 4 minutes. Turn and fry another 2 minutes. Do not burn - lower the heat if needed. Repeat until all matzoh is finished.  Plate and top with a sprinkle of cinnamon sugar.

Perfect for Passover: Recipe

You can't have just any dessert on Passover. Naturally it must be flourless for it to pass muster, which makes creating something delicious a bit more challenging. And if you keep Kosher, well then that adds in a whole other dimension.

Regardless, you want to be flour-free so here is a perfect dessert for Passover - one that simply melts in your mouth. Well, at least that was the comment I heard around the dinner table last night! (Phew!). These couldn't have been any easier to make - and I had never made meringue before, to be honest.  So this was a breeze. The recipe I altered called for peppermint extract and red coloring - perfect for the winter holidays but not really right for spring.

Coconut Meringue Kisses
Makes @ 40

3 large egg whites, room temperature
1/8 teaspoon salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 teaspoon coconut extract
8-10 drops brown food coloring

special equipment: pastry bag and 1/2" tip (can use bag without the tip, if needed); parchment paper

Preheat oven to 200. Line two cookie sheets with parchment paper and set aside. Next, prepare the pastry bag with the tip by sliding the tip into the bag and carefully snipping off just enough of the end so the pointed end of the tip peaks through completely. If you don't have a piping tip, you can snip off about 1/2 inch off the end of the bag and simply use that.

In a large, dry, clean bowl of a large mixer, whip whites on medium-high for about 1 minute before adding in the salt. Mix with the salt another 2 minutes before adding in the sugar in 2 additions beating about 2-3 minutes between each addition.  Next add in the powdered sugar, slowly, in another 2 additions - again beating about 2 minutes between each addition. Finally add in the extract and whip another 3 minutes until whites are very stiff. Using a wooden toothpick, dot the coloring in various spots all over the egg whites - do not stir.

Next, scoop as much of the whites as you can into the pastry bag and pipe about 1" round mounds about 1" apart from one another. Bake about 2 1/2 hours and then allow to cool another hour.  These can be made ahead of time - about two days - but store at room temp in an airtight container. If you have to stack them, use parchment paper between layers.

Old Habits Die Hard: Recipe

Today is Good Friday and as it happens, it's also the start of Passover. Usually my family has its Seder on the first night of Passover but this year we'll have it the second night so more family members could be with us. Given it's Good Friday, I wanted to be sure my husband didn't eat meat today so I opted to make a marinara sauce with pasta. However, subconsciously - or unconsciously as the case may be - I must have been gearing up for this day because as I gathered the ingredients for the sauce, I saw in the refrigerator an unopened bottle of Gefilte Fish, horseradish, a container of chicken livers I hadn't yet opened and naturally I knew I had a box of egg matzoh. Well, it was obvious what I had to do...I made my own mini-Passover dinner complete with chopped liver, matzoh, and fish; perfect.  Dinner was a bit funny as the kids and my husband also ate the fish and the matzoh with their pasta and red sauce - bizarre, I know...but perfect in our house. As part of the mini-Passover dinner, I made this salad - light and delicious. 

An Asian Pear - what is it?  I think it's a cross between a pear and an apple. Well, it's shaped like an apple but it's flesh is closer to a pear. It was light and sweet. I had this salad the other day for a work function so I was inspired to get a few pears when I saw them. 

Now that I've cleaned the kitchen, made two batches of ice cream, baked, frosted and wrapped about 50 cookies for Easter, I'm free to make Almond Meringue cookies for our "real" Passover Seder.

Asian-Pear and Strawberry Salad
1 medium Asian Pear, peeled and diced
3 medium-large strawberries, diced
juice of 1/2 lemon
1/8 teaspoon jalapeno pepper, minced

Combine all ingredients and serve.

The Cookie Kid: Musings

Sugar cookies? Chocolate Covered Oreos? Can't seem to get enough!!!

Happy Spring!

Cooking Class: Pasta 101

Have you ever had fresh pasta in a restaurant? If you have, you know how light and delicate it is and just how perfect it is with the accompanying sauce. To be honest, this is one of those things that no one has to do - my husband walked in on me making this today and was certain I had completely lost my mind. There are terrific brands of dried pastas out there - no doubt - as well as some freshly made ones you can buy in Italian markets and the like.  But okay - so you don't have to make this but why not make it anyway?  It's far easier than it seems - just takes a little getting used to. It doesn't take a great deal of time if you know what to do. And the result is fantastic - soo worth the effort.  Here are several photos that show the steps taken. Right now sauce is cooking on the stove and this will be tomorrow night's dinner.

Fresh Rosemary Fettucini
makes about 1 1/5 lbs pasta

2 cups all purpose flour
4 eggs
1 teaspoon fresh rosemary
special equipment: pasta machine

On a clean counter or table mound the flour. Next, using your fingers, make a hole in the center - like a well.

Crack the eggs into the center of the well along with the rosemary and using a fork, mix well - folding the flour into the center of the well to create a ball.  You may need to add a bit more flour if it's too sticky - sometimes the humidity in the air can effect the ability to form a cohesive ball. But if you add flour, do so cautiously - a little at a time. Use your hands at some point - the fork will just be useless in formulating a ball. Let it rest (let it sit on the counter for 5 minutes).

Kneading dough is not difficult! Once your ball has finished resting, sprinkle your work space with a bit more flour. Grab the entire ball in one hand and push it away from you using the heel of your hand. Stop and turn it clockwise, fold the bottom up to the top and again, push it away and repeat process - for about 8 minutes. This ensures that your dough has been properly handled and stimulates the elasticity in the mixture. Once you're finished, the ball should be very smooth - like a baby's skin. Again, allow it to rest for about 10 minutes - this time, cover with plastic wrap.

Meanwhile set up your pasta machine. Use a C-clamp to hold it to the counter or the table. Place a clean dry cloth down on your work surface and begin.


Cut the ball into 6 equal parts and cover with wrap while not using. Take each piece when you're ready and using your hands - pummel it in your hands to spread it out and make it flat - about 12"x12".

Set the machine's smooth rollers on their largest opening and pass your first piece through. Fold the ends into the center and repeat. Then do the same with each of the remaining five pieces.

Next set the rollers on smaller openings and pass each piece through and lay them out - not touching - on the towels. They'll each begin to lengthen quite a bit. Repeat until they are all very thin and very long - about 2 feet in length.

Finally, it's time to slice the pieces! First you need to let these pieces dry for about 10 minutes.  Then run each piece through the pasta machine cutters - I used the one for fettucini.  Of course, if you're using this fresh pasta dough for other forms of pasta shapes, now is the time to do so. You can cut large wide pieces for pappardelle, or cut squares and make penne using a pencil to create the ridged shape, etc. This is also the time to use the dough for ravioli or other stuffed pasta.
 
Once you pass the sheets through the cutter, gather them and wrap them around your fist to create a little nest. Place the nests on a towel to dry. You can use right away or you can let them dry overnight and store them. Believe it or not, you do not have to refrigerate or dust with cornmeal, etc. Just dry well so there is no moisture left (overnight) and then place in a plastic container with paper towels separating the layers.
 
 

 
Once the pasta is dried, it can be stored for weeks in your pantry as long as you follow the aforementioned instructions for drying. To cook fresh pasta, add salt to boiling water for taste and cook till pasta is al dente - just firm to the bite.
 
Now, in full disclosure, one can do this all by using a rolling pin instead of a machine - but now, really, who the heck with do that??

A Rare Find: Recipe

There is a very important lesson to learn in cooking - find a butcher and make friends.  Grocery stores are terrific but there is nothing like a hometown butcher - someone who can help you find the right cut of meat for your recipe or someone who can educate you on cooking times, textures, etc. And (to me) most importantly, someone who sells so many varieties of meat that I can always find what I'm looking for!

The other day I came across a recipe that I wanted to play with but I knew the grocery store would not have lamb shanks in stock so I ventured to the butcher and sure enough - there were plenty! And oh my gosh - these were incredible - meat fell off the bone with just a gentle prod with a fork. The flavors were rich yet not overly complex. A real winner!

Lamb Shanks with Wine and Vegetables
4 1 1/4 - 1 1/2 lb. lamb shanks
1/2 cup flour
salt/pepper
1/4 cup olive oil
6 large carrots, coarsely chopped
3 large celery stalks, coarsely chopped
2 medium onions, finely chopped
3 large garlic cloves, finely chopped
1 tablespoon tomato paste
2 cups chicken stock
2 cups dry white wine (ex. Sauvignon Blanc)
6 fresh parsley sprigs
3 small fresh thyme sprigs
1/2 teaspoon dried oregano
1 large fresh rosemary sprigs
2 dried bay leaves

Pour flour, salt and pepper into a large plastic bag. Place the shanks into the bag and shake well to fully coat all the shanks with flour. Meanwhile, heat the oil in a large, deep, heavy pot over medium-high heat. Place the shanks into the pot - (be sure to do this in batches so you don't crowd the meat) and brown on all sides - about 10 minutes per batch. Remove the shanks to a plate and saute the onion, carrots and celery over medium heat until soft; about 10 minutes.

Next add the garlic and stir, then add the wine and the stock as well as the paste and oregano and stir well. Add back the shanks so they all fit snugly and add the parsley, rosemary and bay leaves. Raise the heat and bring the mixture to a rolling boil. Next lower the heat to a simmer, cover, and let cook for about 3 hours or until the meat is falling off the bone.

Remove the meat from the pot, remove the bay leaves and remaining herb sprigs and spoon off the accumulated fat. Turn up the heat and boil the remaining liquid for about 5 minutes - spoon some liquid over the shanks and top with the vegetables from the pot.

A Rib (Eye) Rub: Recipe

I came across a recipe for a pan-fried rib-eye steak flavored with Latin-style seasonings and served with Salsa Verde. It sounded terrific so when I got to the butcher, I picked up a couple of steaks and continued on my way. At the grocery store I purchased some chili peppers and a big bunch of cilantro for my Salsa Verde. However, when I got home I looked at the recipe and realized I had forgotten the tomatillos! So I changed course slightly - I happen to think this came out much better than the recipe I was supposed to have been making!

The steak was perfectly cooked - the flavors and the temerpature were both spot-on.  The secret to making great steaks is to salt them well and leave them at room temperature.  Provided your grill is piping hot, you'll  hear the juices sear in the moment you put the steak on the racks. Please be sure that your grill is super hot.

Grilled Cumin Rubbed Rib-Eyes with Orange-Lime Salad
4 rib-eyes - a total of about 2.25 lbs, room temperature
1 tablespoon each of: chili powder, ground cumin, ground coriander and Kosher salt

Orange-Lime Salad
1 large ripe orange, sliced into 1/2" thick slices and then halved
Juice of 2 limes
2/3 cucumber, peeled and diced
1/4 cup dried cranberries
1 Tablespoon cilantro, minced

For the Steaks -
Mix together the spices in a small bowl and rub each steak - front and back - with a generous portion of the spices. Allow the steaks to sit at room temperature with the spice rub for 1/2 hour. Grill over direct heat for about 6-7 minutes per side.

For the Salad -
Combine all ingredients in a serving bowl - cover and leave at room temperature for an hour before serving.

Holiday Time: Food Musings

Ahhh, tonight we spring-ahead the clocks - a tell-tale sign that spring is upon us. With the promise of spring comes Passover and Easter.

I find the best way to host a dinner with a calm outlook is to prepare. I plan my menu, ensure I am able to cook everything in the oven at the times I need to, draft a shopping list as well as a 'to-do' list and I even plan out the serving platters I plan to use for each dish. So then, I offer you the following few items purely as inspiration for your holiday dinner table -

Feel free to check out all the recipes on Meredith's Food for Life for continued inspiration!

Ideas for Easter
Starters -
Lasagna Roll-Ups (can be made and frozen ahead of time)
Deconstructed Greek Salad

Main Course -
Drunken Lamb
Pecan Crusted Rack of Lamb
Pesto Crusted Rack of Lamb with Mango

Desserts -
Devil's Food Cake with Chocolate Buttercream
Coconut Raspberry Cake with Almonds
Raspberry and Grand Mariner Tiramisu


Ideas for Passover -
Almond and Chocolate Cupcakes
Roman-Jewish Fried Artichokes
Cherry Tomato Salad with Lemon Poppy Dressing

A Family Affair: Recipe

My son has a school-wide event coming up celebrating the concept of  "Multi-Cultural" connections. Since my kids have both Eastern-European (Jewish) heritage and Italian heritage, I thought I'd send in a representative sampling from each side. From his Jewish roots, I'll be sending in mandelbreit from my Aunt Miriam's recipe (think Jewish "biscotti").  They're amazing with chocolate chips, a hint of almond, and dusted with cinnamon-sugar.  My son loves them so that was an easy decision to make.

Next, I needed to make something representing the Italian side and thought canoli might be too hard to send given the need to keep them cold. Then I thought of these cookies because I knew I could make them now and freeze them - easing the burden the night before they're due.  So off I went to find my mother's receipe for Rainbow Cookies from among my things.  I sent my husband off to fetch 8 oz of almond paste (he had to buy two 7 oz. packages since they only came that way and he knew I needed 8 oz - cost @ $12). Then I went out and purchased three 9x13 brownie pans since I didn't seem to have even one - I used a coupon and a gift card but it still cost me another $20. By this time, my husband informed me that the ones in the grocery store bakery sold for $3.99/lb and looked pretty damn good.  Ah well, I couldn't possibly purchase them if I could make them!

I asked my mom to drop over to help me since I had a feeling it would be a labor intensive project and my seven-year old daughter begged to help.  So together, we accomplished the task of making three separate layers of batter (even had to untangle the critical missing information in the recipe!)

My mother left once the layers were in the oven and my husband fell asleep shortly thereafter leaving me to a quiet kitchen where I assembled the layers. This morning I melted the chocolate and completed the recipe and finally when I cut them my husband (the Italian side of the family) gave me a very perplexed look...clearly I did not know my Italian flag (or that the cookies were supposed to mirror the flag) because the layers were in the wrong order! Ah well, still they looked good and tasted awesome! Funny, because I never liked these cookies - all this time I thought they were "icky" (an obvious hold-over from childhood) but when I had one this morning, I was hooked - they're delicious!

C'est la vie! (woops, there I go again!)

Neapolitan Cookies
makes 4 dozen

8 oz. almond paste, crumbled
4 eggs, seperated
2 cups all-purpose flour
1 cup sugar
1 cup (2 sticks) butter
2 Tbsp. red and green food coloring
1/2 cup apricot preserves
1/2 cup seedless red raspberry jelly
8 oz. semi-sweet chocolate chips

special equipment: parchment paper and three 9x13 brownie pans

Preheat oven to 350. Butter each pan and line with parchment paper - so that there is some paper hanging over the sides (will use this to lift the paper out of the pan when they're finished baking). Next butter the parchment paper lined pan.

In a large electric mixing bowl beat together the almond paste, butter and sugar until pale - about 5 minutes (be sure to stop and scrape down the sides occasionally). Next add in the egg yolks one at a time and beat until each one is well mixed - do not over beat. Next add in the flour and mix until evenly distributed.

In a seperate bowl, using clean and dry beaters (for a hand mixer) or whip attachment, whip the whites until stiff peaks form - about 4 minutes. Gently fold the whites into the other bowl.

Seperate the batter equally into three bowls and add red coloring to one bowl and green to the other - mix each well. Spoon the red batter into one pan, the plain batter into another pan and the green batter into the remaining pan. Bake all three about 14 minutes or until edges are slightly browned and tops are springy.

Cool all three layers on cooling rack about 5 minutes then lift the layers - using the parchment paper - out of the pans and onto the cooling rack. Slowly slide a large spatula under each layer and glide them off the paper and onto the racks. Cool about 20 minutes.

Using a large cookie sheet as the staging area, slide the green layer onto the sheet and spread the apricot preserves across the entire top - all the way to the outer edges. Next slide the yellow layer on top of the green one and spread the raspberry jelly on top of that one - again, all the way to the edges - and top with the red layer. Cover with plastic wrap and place a very large and very heavy book on top of the entire creation - leave overnight.

In the morning, melt the chocolate (I used the microwave and set it for 15 second intervals and mixed the chocolate after each time), remove the book and the plastic wrap and spread on the top of the red layer. Refrigerate - uncovered - for about 1/2 hour and then slice into about 48 pieces.

These can be made ahead of time and frozen - wrap well before freezing - and thaw at room temperature about an hour before eating.