These sweet-salty nuts make fabulous nibblers as well as a topping for salads. You can add more kick by sprinkling on a little curry powder during the last few seconds of cooking.
Ingredients
makes one-half cup
1/2 tsp. vegetable oil or ghee
1/4 tsp. ground cumin
1/2 cup coarsely chopped walnuts
1 Tbs. sugar
Tiny pinch of asafetida (optional)
Seasoned salt to taste
Directions
In small skillet, heat oil over low heat. Add cumin and asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add walnuts and cook, stirring often, until lightly toasted, about 2 minutes.
Sprinkle with sugar and a little seasoned salt. Increase heat to medium and cook, stirring, until nuts are coated with sugar, 2 to 3 minutes.
Immediately remove from heat (sugar will burn if it continues to cook) and transfer to plate. Cool completely before using.
4/20/08
Glory's Vegetarian Chopped Liver
This should really be called Vegetarian Pate, because everyone who's ever had chopped liver says this tastes very different. However, for the sake of the history of this recipe (my grandmother's childhood friend), the name will remain.
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
4/10/08
Parmesan-Black Pepper No-Knead Bread
This is a recipe from Williams-Sonoma. It's a great recipe, and takes very little effort in terms of active cooking time, it does, however, take about 2 days to make because you have to wait and let it rise.
Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water
Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily
Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives
Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water
Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily
Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives
1/1/08
Egg Casserole
This is Jason's mom's recipe. She talked it up when she was here in the city, and she was right.
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
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