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Wednesday, September 4, 2013

Hake with wild mushrooms (From Fins & Tails - a Syracuse Fishmonger) via Nirelle

Ingredients

4 ea. 6 oz. hake fillets
2 tb. olive oil1 tsp grated lemon zest1/2 stick unsalted butter, divided1 garlic clove, finely chopped1 lb. wild mushrooms cut into 1/2 inch pieces.1/4 cup low sodium chicken broth1/4 cup parsley, chopped1 1/2 tsp fresh lemon juice

Directions

Stir together oil, 1/2 tsp zest, 1/2 tsp salt, and 1/4 tsp. pepper in a bowl, then toss with fish.

Broil fish on rack of broiler pan 3 to 4 inches from heat 8-10 minutes.
While fish broils, heat 2 tb. butter in a large heavy skillet over medium high heat until foam subsides. Saute garlic 30 seconds. Add mushrooms, and saute until liquid mushrooms give off has evaporated. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 tsp zest, and remaining 2 tb. butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice. Spoon mushrooms over hake.

Comments

Hake, a member of the cod family and one of the few cods that are still plentiful, are at the peak of their season. As the ocean warms up the fish move a little closer to shore and more appear on the market. Hake is a mild flavored fish and can be used in any recipe that calls for cod or haddock. 



Tuesday, September 3, 2013

Famous Challah (from Food.com via Diana)


















Ingredients

Challah

3 1/2 cups all-purpose flour, plus
3 1/2 cups all-purpose flour for kneeding
2 (1/4 ounce) package dry yeast
1 egg, beaten
1/2 cup vegetable oil
1 tablespoon salt
1/2 cup sugar
2 cups warm water ( 80 -90)

Glaze
1 egg, beaten
poppy seeds (optional) or sesame seeds (optional)

Directions
  1. First measure out all your ingredients.
  2. Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
  3. I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
  4. After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
  5. Mix well (I use the bread hook).
  6. Add egg (already beaten) & oil.
  7. Slowly start mixing in most of the remaining 3 1/2 cups of flour.
  8. The dough will become quite thick.
  9. When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
  10. Add only enough additional flour to make dough manageable.
  11. Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
  12. Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
  13. Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
  14. Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
  15. After the 2 hours, turn your dough onto your working surface.
  16. Now comes the forming part.
  17. For Shabbos I always make a 2 level braided challah which looks great & is really easy.
  18. Prepare your baking sheet lining it with parchment paper.
  19. Preheat oven to 275°F. (Corrected 10/24/2016 by Diana)
  20. First, take a large knife & cut the dough in half.
  21. Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
  22. Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
  23. Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
  24. Place on baking sheet.
  25. Repeat the same for other half.
  26. Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
  27. Repeat same for other third.
  28. Now let the challah rise for 1/2 an hour.
  29. After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
  30. Almost done!
  31. Put in preheated oven & let bake for exactly 25 minutes!
  32. Turn off oven & leave Challahs in for exactly another 10 minutes!
  33. Remove from oven.
  34. Enjoy--you deserve every compliment you get!
COMMENTS
Takes about 3.5 hours, makes 2 Challahs

Monday, March 4, 2013

Spaghetti Sauce - Kooy Style

Spaghetti Sauce…Kooy style

In heavy pot brown:
1 onion
1 pound ground turkey or ground beef
1 Chopped red onion
Chopped box of mushrooms
Fresh garlic

  Add 
1 large can of diced tomatoes
1 small can of tomato paste
1 small can of tomato sauce

Rinse out cans with water (to remove the tomato left over) and pour in pot

Add spices
Bay leaf
1 teaspoon salt,
some pepper
1 teaspoon each of oregano, basil (fresh is even better)

 Simmer for 1 hour or so-no lid

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