1 lb. Hot or Cold Smoked Salmon, chopped coarsely
1 Egg
1 cup soft bread crumbs
1/2 cup plain yogurt
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
2 Tbsp. olive oil
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
(more…)

There’s nothing easy about Dolmas, or Dolmades…

8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil, divided

Filling: 2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
3/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped
Juice of 1 lemon
(more…)

Chicken Braised with Red Wine and Mushrooms
Makes 4-6 servings

3 ounces pancetta (in a chunk)
2 tablespoons unsalted butter
1 3pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup Cognac
3 cups full bodied red wine
1 to 2 cups brown chicken stock or brown stock
1/2 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
1/4 teaspoon dried thyme
12-24 brown braised pearl onions
1/2 pound mushrooms, sauted
3 tablespoons each flour and softened unsalted butter
Sea salt and freshly ground pepper to taste
Sprigs of fresh parsley

Remove the rind and cut pancetta into lardons (rectangles 1/4″ x 1″). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. Saute pancetta slowly in hot butter until lightly browned. Remove to a side dish. (more…)

Give this tomato chutney a try….
Ultimate in simplicity yet flavorful this tastes best with idlis and dosas. The greenish shade of the pachadi is due to coriander which should not be overused and may play a dominant flavor but used subtly to harmonise with the tangy flavor of tomatoes.

And for more cumin… this pumpkin and black bean soup

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

Preheat broiler. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.

Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.

Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins. Don’t overcook the vegetables as they will become more tender when the dish is reheated in the microwave.

Serves 4

8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch

Combine beef with next 6 ingredients to make marinade. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes, drain. Rinse under cold water to cool.
(more…)

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
6 (1/2-inch thick) pork chops
1/4 cup vegetable oil
2 medium-size cooking apples
2 cups apple juice, divided
3 tablespoons brown sugar
1/2 teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl, dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13×9x2 inch baking dish.

Core unpeeled apples and cut into rings, place on chops. Pour 1-1/2 cups apple juice over apples. Combine sugar and allspice, sprinkle over apples. Bake, uncovered, at 325°F. for 1 hour or until chops are tender.
(more…)

Something simple for them to do over the holidays…

Serves 4

Ingredients:
4 ounces small pieces milk chocolate
4 ounces butter
2 each eggs
1/4 cup sugar
2 teaspoons flour

Preparation: Melt the chocolate and the butter together in the microwave, stirring in short intervals. Blend the eggs and sugar together thoroughly and add the flour.
(more…)

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners’ sugar
2/3 cup graham cracker crumbs
30 mini (1 3/4 by 1 1/4 inch) paper cups

In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
(more…)

3 egg yolks
2/3 cup melted butter (unsalted)
1 Tbsp dried tarragon
1/4 cup dry white wine or white wine vinegar with tarragon
1/4 cup dry vermouth
1/2 chopped shallot
White pepper
(more…)