Dinner Club: March 2014

Monday, March 31, 2014

Malabi
A creamy pudding that hails from Turkey and has established itself as Israel's most popular street dessert.
Ingredients:
- 4 cups milk
- 3/4 cup corn starch
- 1 tablespoon rose water (or 2-3 drops rose essence)
- 1 cup whipping cream
- 1/2 cup sugar
To serve:
- raspberry syrup
- various toppings: coarsely chopped pistachios, coconut flakes, pomegranate seeds, berries, sliced and diced fruit, almonds, walnuts...
Directions:
1. In bowl, mix one cup mile with corn starch and rose water until corn starch dissolved completely.
2. Bring remaining milk together with whipping cream and sugar to a simmer. Pour dissolved corn starch mix and cook 2-3minutes over low heat, stirring constantly, until mixture thickens.
3. Remove from stove and pour into large bowl. (May also pour into individual serving dishes instead.) Cover with cling wrap, allow to cool to room temperature, then refrigerate for at least 4 hours.
4. Serve with raspberry sauce and garnish as you wish.
Note: May be served warm. Follow same recipe but do not let cool - serve immediately. Sprinkle with coconut flakes, cinnamon and chopped nuts.

Malabi Mousse Cheesecake
Ingredients:
- 1 10 inch sponge cake for base
- 1 sachet gelatin (14 g, 1/2 oz)
- 80 ml (3 fl oz) water
- 1 cups milk
- 5 drops orange blossom water (may substitute triple sec)
- 3 egg whites
- 1/4 cup sugar
- 500 g (1 lb) mascarpone cheese)
- 2 cups whipping cream
- 100 g confectioners' sugar
Topping:
- 1 1/4 cups water
- 1/2 cup sugar
- 1 sachet gelatin (14 g, 1/2 oz)
- 5 drops orange blossom water (may substitute triple sec)
- fresh berries
Directions for Mousse:
1. Pour water in bowl and sprinkle the gelatin on it.
2. Bring milk just to a boil in small saucepan. Bring to a simmer and remove from stove. Add softened gelatin and orange blossom water. Cool to room temperature.
3. Beat egg whites in mixer for 8 minutes until they hold stiff peaks.
4. Beat cheese with confectioners' sugar and whipping cream until smooth and fluffy.
5. Add 2-3 tablespoons of the peaked egg whites to milk and mix well. Add some more egg whites and mix. Fold in the remaining egg whites. Then gently fold in the cheese mixture.
6. Place on sponge cake base in bottom of spring-form pan. Pour mousse over the base and freeze for at least 2 hours.
Directions for Topping:
1. Pour water in bowl and sprinkle the gelatin on it.
2. Bring water and sugar to boil, remove from stove and add the softened gelatin and the orange blossom water. Mix well to dissolve gelatin.
3. Arrange berries over frozen cake and pour on the gelatin mixture. Refrigerate until jelly solidifies, release cake from the pan, garnish is you wish and serve.

Citrus Semolina Cake
Ingredients:
- 6 eggs, separated
- 1/2 cup sugar
- 1 cup ground coconut
- 1 cup sifted flour
- 2 1/2 cups semolina
- 1 1/2 tbsp ground almonds
- 4 tsp baking powder
- 1 cup oil
- 1 1/2 cups freshly squeezed orange and/or tangerine juce
- 2 tsp grated orange zest
- 1 cup orange and/or lemon marmalade
- 1 cup sugar
- 1 cup water
Directions:
1. Preheat oven to 350 F
2. With electric mixer, beat egg whites with sugar for 8 minutes until it hold stiff peaks.
3. Combine all dry ingredients in bowl (coconut, flour, semolina, almonds, baking powder).
4. Beat egg yolks in separate bowl, then gradually add in oil, juice, orange zest and marmalade.
5. Stir in dry ingredients slowly until combined well. Gently fold in peaked egg whites.
6. Pour batter into well-greased pan and bake for 30 minutes, until golden and toothpick comes out dry with a few crumbs adhering.
7. While cake is in over prepare syrup. Bring water and sugar to boil, simmer for 20 minutes. Cool slightly.
8. Take cake out of oven, pour syrup over cake evenly. Cool completely. May garnish with almonds or coconut.
Note: may use ground walnuts in addition to or instead of some semolina.

Israel - Appetizers, soup and salad

Baba Ganoush
Ingredients:
- 1 large eggplant (but Dianne put in two, "much better")
- 1/4 cups tahini, plus more as needed
- 3 garlic coves, minced
- 1/4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt to taste
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped fresh flat-least parsley
- 1/4 cup brine cured black olives, such as kalamata
Directions:
1. Prepare medium-hot fire in charcoal grill... maybe on the BBQ?
2. Preheat oven to 375 F
3. Prick eggplant with fork in several place, place on grill with rack 4-5 inches from fire. Grill, turning frequently, until skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
4. Transfer eggplant to baking sheet and bake until very soft, 15 to 20 minutes.
5. Remove from oven, let cool slightly, and peel off and discard the skin.
6. Place the eggplant flesh in a bowl. Using fork, mash eggplant to a paste. Add the 1/4 cup tahini, garlic, lemon juice and cumin and mix well. Season with salt then taste and add more tahini and/or lemon juice, if needed.
7. Transfer mixture to a serving bowl and spread with back of a spoon to form shallow well.
Drizzle olive oil over top and sprinkle with parsley. Place olives around the side.
8. Serve at room temperature.

Deli Roll
Ingredients:
- 1 package frozen puff pastry dough, defrosted
- mustard
- 3 kinds of sliced cold cuts, preferably different colours
- 1 egg, beaten
- sesame seeds (optional)
Directions:
1. Preheat oven to 350 F. Line baking sheet with parchment paper.
2. Lay out pastry dough flat, and cut into half.
3. Spread mustard on dough. Layer 3 different types of cold cuts, one type on top of another.
4. Roll the dough. Brush roll with egg. Sprinkle with sesame seeds, if desired.
5. Bake at 350 F for 45 minutes, or until browned.

Miriam's Not-so-Secret Challah
Ingredients:
- 2 cups water
- 1/2 cups margarine
- 7 cups bread flour, divided
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 (25 oz) packages active dry yeast
- 1 tbsp. salt
- 4 eggs
- 1 egg, beaten
- 1 tbsp. poppy seeds
Directions:
1. In small saucepan, combine water and margarine. Heat until margarine is melted and very warm but not boiling.
2. In large bowl, mix together 3 cups flour, sugars, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs one at a time, beating well after each addition. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil large bowl, place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place until doubled in volume, about 1 hour.
4. Deflate dough and turn it out onto lightly floured surface. Divide dough into 6 equal pieces and form into long "ropes". Braid the pieces together to form 2 large loaves. Place loaves on 2 lightly greased cookie sheets, cover with damp cloth and let rise until doubled in volume, about 40 minutes.
5. Preheat oven of 350 F
6. Brush risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes until loaf sounds hollow when tapped.

Ginger-Infused Roasted Carrot Soup
Ingredients:
- 5 purple onions
- 1/4 cup plus 1 tbsp. olive oil (divided)
- 2 tsp salt (divided)
- 1 tbsp. brown sugar
- 2 tbsp. balsamic vinegar
- 1/4 tsp garlic powder
- 2 lbs carrots
- 2 1/2 cups water
- 1 inch cube fresh ginger, peeled
- 2 cups unsweetened almond milk
Directions:
1. Cut purple onions in half rounds. Saute the onions with balsamic vinegar, brown sugar, garlic powder, 1/4 cups oil, and 1 tsp salt on low for 30-40 minutes.
2. Transfer onion mixture to a pot and add 2.5 cups water and chunk of ginger. Bring to a boil, simmer on low for 2 hours.
3. Preheat oven to 400 F
4. Peel carrots, cut into strips. Toss carrots with 1 tbsp. oil and 1 tsp salt. Lay them flat on baking sheet and bake for 20-25 minutes.
5. After onion broth has simmered for 2 hours, add in roasted carrots and simmer for another 30 minutes.
6. Remove pot from stove and let cool slightly. Remove ginger and throw it away.
7. Blend onion carrot mixture with 2 cups unsweetened almond milt, heat and enjoy. May top off with crunchy garlic croutons.

Balsamic Cucumber and Carrot Ribbon Salad

Ingredients:
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
- 4 tbsp finely chopped shallots
- 2 tbsp mayonnaise
- 2 tbsp honey
- 1/2 tsp kosher slat
- freshly ground pepper
- 1 large cucumber
- 3 large carrots, peeled
- 1 pint multi-coloured cherry tomatoes, halved
- 2 cups watercress, cut into 2 inch pieces (or other lettuce(s))
Directions:
In small bowl combine vinegar, oil, shallots, mayo, honey, salt and pepper and whisk well until dressing comes together. Set aside.
Using vegetable peeler, peel cucumber and carrots into long ribbons. Transfer to large bowl and add tomatoes and watercress.
Add dressing and toss lightly to coat well. Serve immediately or refrigerate undressed for up to 1 hour.

Monday, March 10, 2014

French Recipes

Caramelized Onion and Goat Cheese Crostini

Ingredients

2 tablespoons olive or vegetable oil

2 medium sweet onions, thingy sliced (about 2 cups)

1 teaspoon salt

1 tablespoon packed brown sugar

1 tablespoon balsamic vinegar

24 SLICES (1/4" thick) French bread baguette
non-stick cooking spray
1 package (4 oz) chevre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

Directions

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2 Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
3 Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
4 Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
5 Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

Endive & Watercress Salad with Apples and Herbs

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.

4 medium heads Belgian endive (about 1 lb. total)
1 medium shallot, finely diced (1/3 cup)
1 Tbs. fresh lemon juice; more as needed
1 Tbs. white wine vinegar; more as needed
Kosher salt
6 Tbs. heavy cream
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)
1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
1 Tbs. coarsely chopped fresh tarragon
1 Tbs. chives, cut at an angle into 1/4-inch lengths
1 Tbs. coarsely chopped fresh chervil (optional)
1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
1/3 cup almonds, toasted and coarsely chopped

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends.

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside.

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table.