March 2, 2013 3:32 PM CST
Whisk.
P.S You can lower the fat by cutting the oil in half.
March 2, 2013 3:22 PM CST
Mushroom Lentil Soup
1 pound crimini/baby bella mushrooms
2 celery stalks, minced
2 tablespoons olive oil
1 quart chicken or vegetable broth
1 medium shallot, minced
1/2 cup dried lentils
2 cloves garlic, minced
Preheat the oven to 400 and line a rimmed baking sheet with foil, folding completely over the edges of the sheet.
Thoroughly wash the mushrooms, de-stem, and slice into large (1/2-inch) pieces. Toss in a large bowl with 1 tablespoon olive oil and spread evenly on the baking sheet.
Roast for 15 minutes, until the mushrooms are glossy brown, slightly shriveled, and exuding water.
Heat the remaining tablespoon olive oil in a 4-quart stockpot or Dutch oven over medium heat.
Add the shallot, garlic, and celery and cook for 5 minutes to soften slightly.
Add the mushrooms and “juice” from the baking sheet by tilting the sheet into the stockpot, then add the chicken broth. Bring to a simmer and cook for 30 minutes.
Puree the soup to your taste -- chunky, with some pieces of mushroom intact, or creamy and smooth -- with an immersion blender or regular blender. (Be very careful of escaping steam if pureeing in a regular blender!)
Return the soup to the stove over medium heat and bring to a simmer once more. Add the lentils and cook for 20 minutes, until the lentils are tender.
Serve with crusty bread.
March 2, 2013 3:12 PM CST
Sabich – Iraqi Jewish Eggplant Sandwich
Vegetarian; vegan if you omit the egg; gluten free if you omit the pita and serve as a salad
Makes 4 sandwiches
March 2, 2013 3:04 PM CST
White Bean Hummus with Frizzled Shallots
(“The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen")
This riff on chickpea hummus has a slightly mellower flavor than the original and tastes delicious spread on crackers, sandwiches or crostini. The frizzled shallots add an unexpected twist of sweet, caramelized flavor. Serves 4–6
For shallots:
Vegetable oil for frying
2 small shallots, thinly sliced
1/4 teaspoon salt
For hummus:
1 large (19-ounce) can white beans (e.g. cannellini), rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground
black pepper
1/3 cup olive oil, plus more
for garnish
1) Fill a small, cold skillet with about 1/4-inch of vegetable oil. Add shallots and turn heat to medium-high. Cook until browned and crispy, 6–8 minutes.
2) Meanwhile, combine all hummus ingredients except oil in food processor; turn machine on and pour the oil into the mixture in a smooth stream. Process until smooth. Transfer hummus to a bowl and top with shallots and an additional drizzle of oil.
March 1, 2013 4:44 PM CST
Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.
1 bunch beets (4 medium or 3 large) with greens, the beets peeled and diced, the greens stemmed, washed and coarsely chopped
2 garlic cloves, peeled and thinly sliced
1 teaspoon sugar
Salt, preferably kosher salt, to taste
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon canola oil
1 medium onion, chopped
1/2 pound turnips, peeled and diced
1/2 pound carrots, peeled and diced
2 cups shredded cabbage
A bouquet garni made with a bay leaf, 10 parsley stems, 6 black peppercorns and 3 allspice berries
Freshly ground pepper
2 to 3 teaspoons fresh lemon juice, to taste
1/4 cup chopped fresh parsley
1 cup thickened nonfat plain yogurt
1. Place the dried mushrooms in a bowl and pour on 1 quart boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze the mushrooms over the strainer to extract any remaining flavorful liquid. Rinse the mushrooms thoroughly in several changes of water, and chop.
2. While the mushrooms are soaking, combine the beets, garlic and 5 cups of water in a saucepan, and bring to a boil. Add a teaspoon of salt and the sugar. Reduce the heat, and simmer uncovered for 30 minutes. Stir in the vinegar. Strain and set aside the broth.
3. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until just tender, three to five minutes. Add the turnips, carrots, cabbage, diced beets, the chopped dried mushrooms, the mushroom stock and 2 cups water. Add the bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 40 minutes. Add the chopped beet greens, and simmer another 10 minutes. Stir in the cooking water from the beets. Stir together, add the lemon juice, taste and adjust seasonings. Remove the bouquet garni, heat the soup through, stir in the parsley and serve, garnishing each bowl with a generous spoonful of thickened yogurt.
March 1, 2013 3:46 PM CST
Lia's Walnut Burgers
Wow, these are so easy to make, they even look like the real deal!
2 large eggs
2/3 cups soft whole-wheat bread crumbs
1/2 cup chopped walnuts
1/2 cup sliced green onions
1/2 cup toasted wheat germ
1/2 cup small-curd cottage cheese
2 tablespoons chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
Garlic salt
4 slices (1/8 in. thick, 3 oz. total) jack cheese
Toasted buns or bread
In a bowl, beat eggs to blend. Stir in crumbs, walnuts, green onions, wheat germ, cottage cheese, parsley, basil, oregano, and paprika. Add garlic salt to taste.
On an oiled 12- by 15-inch baking sheet, shape mixture into 4 patties, each 1/2 inch thick. Broil 3 inches from heat until deep golden, turning once, about 6 minutes total. Top with jack cheese and broil until melted, about 30 seconds more.
March 1, 2013 2:27 PM CST
Muhammara (Red Pepper Walnut Dip)
1-1 ½ cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste
Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint.
March 2, 2013 3:12 PM CST
Sabich – Iraqi Jewish Eggplant Sandwich
Vegetarian; vegan if you omit the egg; gluten free if you omit the pita and serve as a salad
Makes 4 sandwiches
March 2, 2013 3:05 PM CST
White Bean Hummus with Frizzled Shallots
(“The Hadassah Everyday Cookbook: Daily Meals for the Contemporary J...")
This riff on chickpea hummus has a slightly mellower flavor than the original and tastes delicious spread on crackers, sandwiches or crostini. The frizzled shallots add an unexpected twist of sweet, caramelized flavor. Serves 4–6
For shallots:
Vegetable oil for frying
2 small shallots, thinly sliced
1/4 teaspoon salt
For hummus:
1 large (19-ounce) can white beans (e.g. cannellini), rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground
black pepper
1/3 cup olive oil, plus more
for garnish
1) Fill a small, cold skillet with about 1/4-inch of vegetable oil. Add shallots and turn heat to medium-high. Cook until browned and crispy, 6–8 minutes.
2) Meanwhile, combine all hummus ingredients except oil in food processor; turn machine on and pour the oil into the mixture in a smooth stream. Process until smooth. Transfer hummus to a bowl and top with shallots and an additional drizzle of oil.
March 1, 2013 2:26 PM CST
Muhammara (Red Pepper Walnut Dip)
1-1 ½ cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste
Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint.
March 1, 2013 2:05 PM CST
Cornstarch Pudding- Mahallabi
This is a very delicious and light dessert that we serve after a heavy meal. You can eat it for breakfast and top it with fruit if you prefer.
2 cups milk
3 tablespoons sugar
5 tablespoons cornstarch
1 teaspoon rosewater
½ teaspoon ground cardamom
Bring one and a half cups of milk to a boil. Add the sugar and stir. Mix the cornstarch in ½ cup of milk and pour over the milk and sugar mixture. Keep stirring until it thickens.
Remove from heat and add the rosewater and cardamom and stir. Pour pudding in small custard cups and decorate with pistachios.
March 1, 2013 2:04 PM CST
Lamb Stew with Potatoes and Peas
You could use stewing beef for this recipe, but you need to cook it longer.
1 pound stewing lamb
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 cinnamon stick
1 teaspoon salt
1 teaspoon Arabian spice-Bahar (cinnamon,allspice,cloves,cardamom,black pepper)
1 (8-ounce) can tomato sauce
1 (16-ounce) can diced tomatoes
2 cups water
3 large potatoes, peeled and cubed
1 cup frozen peas
Heat oil in a pot and sauté the lamb for 5 minutes. Add garlic, salt, cinnamon stick, spices and stir. Pour the tomato sauce and the diced tomatoes and bring to a boil. Reduce heat and add the water, and simmer on medium heat covered for one hour until lamb is cooked.
Add the potatoes and peas, and add 1 more cup of water and simmer until potatoes are soft and cooked. Check the sauce if it needs more salt. Serve it with saffron rice and salad.
March 1, 2013 1:57 PM CST
Ingredients:
6 cups vegetable stock
3 (15 ounce) cans chickpeas, rinsed and drained
4 tablespoons lemon juice
3 tablespoons tahini paste
3 tablespoons garlic, minced
4 teaspoons cumin
2 teaspoons coriander
3 teaspoons turmeric
1/2 cup pesto sauce, cilantro (garnish) or 1/2 cup basil (garnish)
pita chips (garnish)
Directions:
Blend half of all non-garnish ingredients in blender. Blend until smooth (3 minutes). If soup is thick, add more stock 1 tablespoon at a time. Season to taste with salt and pepper. Transfer to large pot.
Continue with remaining half ingredients to blend a second batch. Add to pot.
Heat soup to a simmer over medium-low heat. Cook, stirring occasionally, 15 to 20 minutes.
Serve in bowls and top each serving with 1 tablespoon of the pesto.
March 1, 2013 1:39 PM CST
Ingredients:
2 cups canned chick-peas, rinsed (or cook your own)
3 tablespoons tahini (I do feel quality of tahini can make or break)
2 tablespoons tamarind paste (or to taste, no seeds!)
1 1/2 tablespoons finely chopped fresh ginger (or to taste)
sea salt
fresh ground black pepper
fresh lemon juice, to taste (optional, I use this)
minced garlic, to taste (optional, I recommend only a small amount to let the tamarind shine)
1 tablespoon cilantro leaves (fresh coriander) or 1 tablespoon flat leaf parsley
1 tablespoon extra virgin olive oil (I recommend unrefined, has a better flavour and is much healthier)
water (if needed)
Directions:
Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary.
Taste and adjust flavours to taste.
Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.
March 2, 2013 2:20 PM CST
There's a subgenre in Japan , don't know if it has a name.....While we're conditioned to think of Godzilla and his friends and foes , Gamera , and TV shows like Ultraman , Johnny Sokko and His Flying Robot , Spectreman , etc. , a majority of those movies and TV shows were aimed at kids (It's OK , I'm still a kid , and , I trust ,many of you are , too.) , there were several films , aimed more at adults and teens , that slipped through the cracks....At least in our Gai-Jin vision of Japanese Pop Culture......
You'd probably have to go to the very beginning , and see "Gojira" , the original Japanese print of "Godzilla , King of The Monsters". The original film was a powerful statement about the after-effects of the H-Bomb , and potential further devastation from ongoing Atomic testing.
No , no 400 foot tall fire breathing dinosaur hybrids have been seen , yet , but it's a far more powerful and decidedly dark picture than the one that evenyually turned up , here , with Raymond Burr.
Other titles that are frequently dazzling, visually , but , seldom insult the viewer's intelligence include : Dogora: Space Monster , Atragon , The Mysterians , Battle in Outer Space , The H-Man , Matango: Fungus of Death (Attack of The Mushroom People) , and , there's others......
I just watched "Dogora" for the first time in 30 something years , it's every bit as , well , psychedelic , as it was when I was trying to get my teenaged mind around it. The scenes of devastaton are abstract , and , strange as it may sound , beautiful. There's no man in a rubber suit knocking over power lines....
"Atragon" is also one of the most highly regarded Japanese Sci-Fi FILMS , ABOUT A SUPER-SCIENTIFIC SHIP THAT CAN TRAVEL ON LAND , SEA , OR AIR. Manda , the giant sea-serpent , puts in an appearance (he'd turn up , later , in "Destroy All Monsters").
Don't get me wrong, I still watch the old Godzilla flicks (And some of the newer ones), and stuff like that , but , maybe several of you know what I mean , there's a slew of films that exist beyond the borderline , even in genre-ready , steady Japan.
March 2, 2013 1:49 PM CST
oh , gawd. and i just organized all....no MOST , WELL , SOME OF MY COFFEE TABLE BOOKS. I THINK YMIR IS GOING TO KNOCK 'EM ALL OVER.
sleazy said:
Harryhausen ruullllzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz:)
March 2, 2013 1:30 PM CST
THIS IS ONE HEAVY TOME.
Jon S said:
March 2, 2013 12:38 PM CST
Harryhausen ruullllzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz:)
March 2, 2013 12:19 PM CST
Okay, I finally thought of some titles. Blade Runner and Apocalypse Now. I don't think anyone would deny that those two are classics.
March 2, 2013 12:17 PM CST
Good one! Still love Blood Simple, wow... Yeah, Lady Killers sucked the Big One. Hear the Alec Guiness original is worth seeing, though.
Grazianohmygod said:
Most of the Coen Brother's work are fantastic dark comedies. Ranging from the goofball Raising Arizona to the pitch black A Serious Man. Too many to name, just watch them all...except for that Ladykillers remake.
March 2, 2013 9:40 AM CST
Most of the Coen Brother's work are fantastic dark comedies. Ranging from the goofball Raising Arizona to the pitch black A Serious Man. Too many to name, just watch them all...except for that Ladykillers remake.
March 1, 2013 4:45 PM CST
Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.
1 bunch beets (4 medium or 3 large) with greens, the beets peeled and diced, the greens stemmed, washed and coarsely chopped
2 garlic cloves, peeled and thinly sliced
1 teaspoon sugar
Salt, preferably kosher salt, to taste
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon canola oil
1 medium onion, chopped
1/2 pound turnips, peeled and diced
1/2 pound carrots, peeled and diced
2 cups shredded cabbage
A bouquet garni made with a bay leaf, 10 parsley stems, 6 black peppercorns and 3 allspice berries
Freshly ground pepper
2 to 3 teaspoons fresh lemon juice, to taste
1/4 cup chopped fresh parsley
1 cup thickened nonfat plain yogurt
1. Place the dried mushrooms in a bowl and pour on 1 quart boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze the mushrooms over the strainer to extract any remaining flavorful liquid. Rinse the mushrooms thoroughly in several changes of water, and chop.
2. While the mushrooms are soaking, combine the beets, garlic and 5 cups of water in a saucepan, and bring to a boil. Add a teaspoon of salt and the sugar. Reduce the heat, and simmer uncovered for 30 minutes. Stir in the vinegar. Strain and set aside the broth.
3. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until just tender, three to five minutes. Add the turnips, carrots, cabbage, diced beets, the chopped dried mushrooms, the mushroom stock and 2 cups water. Add the bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 40 minutes. Add the chopped beet greens, and simmer another 10 minutes. Stir in the cooking water from the beets. Stir together, add the lemon juice, taste and adjust seasonings. Remove the bouquet garni, heat the soup through, stir in the parsley and serve, garnishing each bowl with a generous spoonful of thickened yogurt.
March 1, 2013 2:02 PM CST
Lamb Stew with Potatoes and Peas
You could use stewing beef for this recipe, but you need to cook it longer.
1 pound stewing lamb
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 cinnamon stick
1 teaspoon salt
1 teaspoon Arabian spice-Bahar (cinnamon,allspice,cloves,cardamom,black pepper)
1 (8-ounce) can tomato sauce
1 (16-ounce) can diced tomatoes
2 cups water
3 large potatoes, peeled and cubed
1 cup frozen peas
Heat oil in a pot and sauté the lamb for 5 minutes. Add garlic, salt, cinnamon stick, spices and stir. Pour the tomato sauce and the diced tomatoes and bring to a boil. Reduce heat and add the water, and simmer on medium heat covered for one hour until lamb is cooked.
Add the potatoes and peas, and add 1 more cup of water and simmer until potatoes are soft and cooked. Check the sauce if it needs more salt. Serve it with saffron rice and salad.
March 1, 2013 1:58 PM CST
Golden Hummus Soup
Ingredients:
6 cups vegetable stock
3 (15 ounce) cans chickpeas, rinsed and drained
4 tablespoons lemon juice
3 tablespoons tahini paste
3 tablespoons garlic, minced
4 teaspoons cumin
2 teaspoons coriander
3 teaspoons turmeric
1/2 cup pesto sauce, cilantro (garnish) or 1/2 cup basil (garnish)
pita chips (garnish)
Directions:
Blend half of all non-garnish ingredients in blender. Blend until smooth (3 minutes). If soup is thick, add more stock 1 tablespoon at a time. Season to taste with salt and pepper. Transfer to large pot.
Continue with remaining half ingredients to blend a second batch. Add to pot.
Heat soup to a simmer over medium-low heat. Cook, stirring occasionally, 15 to 20 minutes.
Serve in bowls and top each serving with 1 tablespoon of the pesto.
March 1, 2013 2:06 PM CST
Cornstarch Pudding- Mahallabi
This is a very delicious and light dessert that we serve after a heavy meal. You can eat it for breakfast and top it with fruit if you prefer.
2 cups milk
3 tablespoons sugar
5 tablespoons cornstarch
1 teaspoon rosewater
½ teaspoon ground cardamom
Bring one and a half cups of milk to a boil. Add the sugar and stir. Mix the cornstarch in ½ cup of milk and pour over the milk and sugar mixture. Keep stirring until it thickens.
Remove from heat and add the rosewater and cardamom and stir. Pour pudding in small custard cups and decorate with pistachios.
Put in refrigerator until ready to serve.
