26 July 2015 - 10 Av 5775 - י' אב ה' אלפים תשע"ה
Salad Nicoise Print E-mail

This is a great cold dish to serve to guests, for lunch, in the hot summer months.  It presents nicely and is simple to prepare.

3/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, crushed
1 tablespoon fresh basil, chopped
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
In a jar with a tight fitting lid, combine ingredients. Shake vigorously; refrigerate.

1 head romaine lettuce
1 pound small new potatoes
1 pound fresh green beans
3 eggs, hard boiled
1 medium red onion
2 medium tomatoes
1 green pepper
5 anchovy fillets, drained
2 cans tuna in water
1/2 cup olives, pitted

Wash lettuce and separate the leaves; refrigerate.
Place potatoes in a medium saucepan; add boiling water and 1/2 teaspoon salt. Bring to boil for 20 minutes. Drain. Cool. Peel and slice 1/4 inch thick. Put in shallow dish.
Trim ends of green beans. Cook whole in boiling water with 1 teaspoon salt, covered for 5 to 10 minutes until tender. Drain well. Cool 10 minutes. Place beans in the dish with the potatoes. Add 1/2 cup of dressing until well coated. Refrigerate.
Peel and quarter eggs.
Slice onion.
Cut tomato into wedges.
Cut green pepper into 1/4 inch strips.
Drain tuna and break into chunks with fork. Chill covered.

To serve: Arrange lettuce on a large dish. On top of lettuce, arrange beans, potato, egg, onion, tomato and green pepper in sections.  Mound tuna in centre and surround with olives. Drizzle with remaining dressing.

Chocolate & Raspberry Cheesecake Print E-mail

This is my favorite recipe for Shavuot. Shavuot is my favorite holiday because I love dairy. How can you beat cheesecake with chocolate and raspberries?

18 double graham crackers
2/3 cup margarine softened
1/3 cup sugar
1 pound cream cheese
3/4 pound cottage cheese
2 eggs
1 1/2 cups sugar
1/4 tsp. salt
2 1/2 Tbsp. cornstarch
1 1/4 cups sour cream
3/4 cup milk
1 tsp. vanilla extract
110 grams semi-sweet chocolate
1/2 pound raspberries

Put the graham crackers in a blender. Crush them well and then put them in a large bowl. Add the margarine and sugar and mix. Press the mixture onto the sides of a 9” x 13” cake pan.

In another bowl, beat the cream cheese and cottage cheese together. Add the eggs and continue beating the ingredients together until they are blended and smooth. Add the sugar, salt, cornstarch, sour cream, milk, and vanilla to the mixture. Blend and pour into the graham cracker crust.

Bake for 1 hour at 350º F

Put the cake into the freezer to cool for 24 hours. Carve a whole in the center of the cheesecake that does not go through the bottom of the crust.

Melt the chocolate in the microwave and allow it to cool to room temperature. Pour the chocolate into the hollowed area of the cake. Smooth. Freeze cake for four hours. Cover the chocolate with raspberries.

Asian Steak Salad Print E-mail

As the weather heats up for most of us, we want to spend less time in a hot kitchen and at the same time enjoy cool foods. These Asian favorites are great light meals, and can work well as picnic or junk-trip food too.

Preparation Time: 30 minutes
Serving Size: 8 oz.
Serves: 6

1/8 cup light soy sauce
1/2  teaspoon minced ginger
2 teaspoons minced garlic
1 tablespoon sugar
1/8 cup fresh lemon juice
2 teaspoons sesame oil
2 teaspoons white vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon hot pepper flakes

7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 and 1/2 cup cherry tomatoes, halved
1 and 1/2 cup baby carrots, sliced
1/2 red onion sliced thin
18 oz. flank steak, trimmed; grilled or pan-fried

Whisk together first 10 ingredients. Set dressing aside.
Toss salad ingredients in large bowl.
Slice steak and add to salad.
Pour dressing over salad and toss. Serve cold.

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