the art of personal adornment
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the art of personal adornment
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as of December 24, 2006
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Welcome to Hadarah's Recipe Archive! ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Index (click a recipe name to go directly to its location on this page)
Baker Family Recipes
Mr. Cookie’s Family Recipes
Dashi Recipes
Home Cooking Favorites Marbled Tea Eggs and Variations Rosh Hashanah Honey Mustard Baked Chicken ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Ingredients
Procedure Dissolve the yeast in the ½ cup warm water. Beat the butter until creamy. Add the eggs and the dissolved yeast to the butter and beat until blended. Stir in 4 to 4 ½ Cups flour so dough cleans sides of bowl and is not sticky. Turn dough into greased bowl, cover and refrigerate 2 hours or overnight. Mix together the sugar and cinnamon. Sprinkle ½ cup sugar/cinnamon mixture on board, turn dough onto board, and knead sugar into dough until just blended. On a floured pastry cloth or board, roll dough into a rectangle 12 x 15 inches. Cut dough into strips 1 inch wide and 6 inches long. Dip strips into remaining sugar/cinnamon mixture, then holding both ends, twist the strip once or twice. Lay on greased baking sheet and bake in a 350˚F oven until lightly browned, about 25 minutes.
These brownies have always been an extremely important aspect of my family's 'culture'. Mama would bake them until the crust formed on top but the center would be gooey, and we'd eat them as soon as they came out of the oven. I don't think I ever had a 'day old' brownie until I moved away from Bakerland. Play around with the baking time on this to suit your own preferences, and try using a 9x13x2 inch pan (and a shorter baking time) for a more cake-like brownie. Ingredients
Procedure Preheat oven to 325˚F. Grease a 9x9x2 inch baking pan. Warm 4 squares chocolate and ½ cup butter in pan until melted, then cool. Whip 4 eggs until yellow and creamy, add 2 cups sugar, whip until thick. Add cooled chocolate mixture. Add 1 cup flour, blend. Pour into baking pan and bake for 40 minutes (or less, to desired consistency…we like to check it early because we like it a little gooey).
Baker Family Soft Popcorn Balls Ingredients:
Procedure: Put sugars, syrup, salt (optional), and water into a saucepan and cook stirring until sugar is dissolved. Continue cooking, without stirring, over medium to medium-high heat, until the temperature 240°F is reached on a candy thermometer. Cold water test for syrup when it reaches 240°F; soft ball stage (when a little hot syrup dropped into cold water forms into soft balls). Remove from heat. Add butter and stir only enough to mix it through the candy. With popped corn in a large buttered bowl or baking pan, pour syrup slowly over it. Mix well. Form into balls with hands (greased with shortening or butter) using as little pressure as possible. Yields 20 balls, 2 ½ inches in diameter. Option: Heating the syrup to a lower temperature (i.e. 230°F) will result in a syrup that will not be sticky enough to form into popcorn balls, but it will be easier on your teeth, and still be exceptionally delicious. Take extreme care not to exceed 240°F, as utterly inedible popcorn balls will result.
Mr. Cookie’s Family Turkey or Chicken Casserole Ingredients
Procedure Preheat oven to 350˚F. In a large bowl, combine turkey or chicken with macaroni. In a separate bowl, combine white sauce, soup (do not add water), milk, and seasonings, and mix until fully combined. Add to poultry and macaroni mixture, and mix thoroughly. Turn into a greased casserole dish, then sprinkle crushed potato chips on top (for crunchier chips, put them on for the last 15 minutes of baking only). Bake for 45 minutes at 350˚F.
Dashi is the traditional soup stock for many Japanese dishes, and has a wonderful, light flavor. The making of it is an exercise in patience and control, but is really quite simple. Mostly, you need to be certain not to boil the water for first dashi, as boiling will make the broth cloudy. First dashi, a clearer broth, is used when a very transparent soup is important. Second dashi, made from simmering the kombu and bonito from first dashi, is wonderful for dipping sauces and noodle soups. Ingredients:
Procedure:
For First Dashi: Wipe the kombu very lightly and gently with a damp cloth, and put it to soak in a pot filled with 4 cups of cold water for ½ hour. Remove the kombu and reserve for second dashi, then heat the soup to ALMOST boiling on medium heat, about 10 minutes.
Add 1 cup of the bonito flakes, wait about 10-30 seconds, then remove the pot from the heat and don’t stir. Wait until the flakes have settled onto the bottom of the pot (a few minutes), skim off any foam, then strain the broth through a couple layers of cheesecloth. Make sure not to squeeze the shavings in the cheesecloth, and reserve the flakes for second dashi. This makes about 3 ½ cups of first dashi, which can be used and refrigerated for 3 days, or frozen in an ice cube tray for later use.
For Second Dashi: Put reserved kombu and bonito flakes in a pot with 4 cups of water and bring to a boil. Lower the heat and simmer for 15 minutes or so, until liquid is reduced by 1/3rd. Add the last ½ cup of bonito flakes, and remove from heat. As for first dashi, wait until the flakes have settled, skim off the foam, and strain.
Ingredients:
Procedure: Slice chicken breast crosswise diagonally into 8 pieces and pat lightly with cornstarch or flour. Bring a saucepan of water to a boil and drop in the chicken pieces, one at a time, so that they do not stick together. Cook a few minutes (do not overcook), then drain in a mesh bowl or a colander. Keep them warm. If using snow peas, remove strings, trim ends, and slice diagonally. Cook snow peas or carrots in boiling water 1 to 2 minutes until soft but still crunchy. Set aside. Heat dashi and season with the shoyu and salt. Place 2 pieces of cooked chicken breast and 3 snow peas (or several pieces of carrot) in each of 4 individual soup bowls. Pour hot soup over them and serve at once. Makes 4 servings.
Ingredients:
Procedure: Mix the warm stock, salt, mirin or sugar, and shoyu in a bowl and gently stir in the beaten eggs. Place a large frying pan over medium heat and wipe bottom with vegetable oil, using a cloth or paper towels. When the pan is just hot, pour one-third of the mixture into the pan and tilt to spread it evenly over bottom. Break the air bubbles with a fork. When the egg is nearly firm (be extra careful not to let it burn), fold about 1 inch from the left and right sides in towards the center to make an oblong shape then, with chopsticks or spatula, roll the egg layer towards you. Using the oily cloth or paper towel, oil the empty part of the pan, push the just-rolled egg to the other side and complete the oiling of the bottom. Keeping the egg roll at the other end, pour half of the remaining mixture into the pan. Tilt pan to spread mixture evenly and allow it to run beneath egg roll. When the second layer starts to set, repeat the rolling, using the first roll as the core. Without removing the roll from the pan, repeat once more with the remaining egg. Turn out onto a makisu (rolling mat) covered in plastic wrap and roll tightly. Some juice should run out if omelet is not overdone. Leave to settle for a few minutes, then unwrap and cut into 4. Serve on individual plates, garnished with shoyu, or shred to use in sushi. Makes 4 servings.
This is a great dipping sauce for sushi, tempura, or any finger food. Ingredients:
Procedure: Combine all the ingredients for the sauce in a saucepan and bring to a boil, then remove from heat. Leave to cool. Separate out into individual dipping bowls, if desired.
I use this sauce a lot. It’s thicker and sweeter than the nanban sauce, and is wonderful on rice.
Ingredients
¼ cup dashi ¼ cup shoyu 1-2 tablespoons rice wine vinegar 2 tablespoons mirin (optional) 2-3 tablespoons sugar Garlic to taste (anywhere from 0 to 6 or more cloves, minced)
Procedure Put all ingredients into a pot, and heat on medium until it bubbles a little. Remove from heat, strain the garlic out (or not) and pour onto whatever you want, or use as a dipping sauce. You can also brown a little chicken or beef, then pour this sauce over it and cook it on low until done, turning the meat occasionally to coat it in the sauce. The meat will have that lovely shiny brown look (provided you don’t burn it - add a little more dashi or water if you think it needs it).
Candied oranges:
You’ll really want to keep an eye on the simmering oranges to make certain nothing untoward occurs (like sugar burning).
Select 3-4 ripe oranges with thin skins. Wash thoroughly, dry, and slice as thinly as possible (1/4 to 1/8 inch thick). Combine in a large saucepan with 4 cups of water and 1or 2 cups granulated sugar (use more sugar if the skins on your oranges are thick). Heat until water just boils, stirring constantly, then turn down to gentle simmer. Cook for ½ hour to 1 hour, until orange slices are reasonably translucent and the syrup is reduced. Turn off heat and allow to cool completely. After cooled, transfer orange slices to a wire rack with foil or a baking sheet underneath to catch any drips. Allow to dry, approximately 1 hour. You can use the syrup to flavor tea – it’s delicious! A ½ slice of candied orange dropped into a mug of tea is also wonderful. Chop the candied oranges into ¼ inch cubes or thin shredded julienne strips for the scones.
The Scones, adapted from a recipe in Sunset magazine:
Preheat oven to 375°.
Mix 2 cups of the flour, baking powder, 2 tablespoons sugar, salt, and the ¼ cup butter in a bowl using a pastry cutter, a fork, or your fingers until the mixture resembles, well, the texture of dry cornmeal comes to mind. Fully mixed, but chunky. You won’t be making a smooth dough.
In a separate small bowl, mix the cream (or milk) with the eggs until well blended, and set aside 1 or 2 tablespoons of this mixture. Add the rest of the liquid and ¾ cup of the candied orange to the flour/butter mixture, and stir with a fork until dough is evenly moistened and sticks together. Do not over mix, or the scones will be like concrete!
Scrape dough onto a floured board, and gently knead a few times, just to make layers that will separate a little during baking. Form into a ball. Butter and flour a 10 inch x 15 inch pan, place the dough ball in pan and gently shape into a 1 inch thick round. Score the top into wedges with a knife, almost cutting down to the pan. Brush reserved egg/cream mixture over the top of the round, and sprinkle 1 tablespoon sugar and the last of the candied orange on top. Bake until golden, about 20-25 minutes.
By Sari Schneider
This pie is pretty much my favorite thing about the Passover cooking restrictions. It uses no flour, and for Passover, you just omit the cream of tartar. It comes from a wonderful book, Make Mine Chicken Soup, Too by the Herzl-Ner Tamid Sisterhood from Mercer Island, Washington. It is reprinted here without permission (for which I apologize), but I strongly recommend the purchase of this book if you have a liking for Jewish food. It’s also filled with fun little jokes, info about some Jewish customs, and some great holiday menu ideas.
Pie Shell: 4 egg whites 1 cup sugar ¼ tsp cream of tartar
Beat Egg whites until stiff. Add sugar; beat until glossy. Spread into 10-inch pie pan. Bake about 1 hour at 300˚.
Filling: 6 oz. semi-sweet chocolate 4 egg yolks 1tsp. vanilla 2 egg whites 1 pint whipping cream, whipped Melt chocolate. Beat in egg yolks and cool. Beat whites until stiff, then add to chocolate mixture. Add vanilla. Fold in 1 cup of whipped cream. Pour mixture into cooled meringue shell. Spread remaining whipped cream on top. Top with shaved bittersweet chocolate. Chill.
Use about 2 cups of black tea (previously brewed and cooled), 1 cup of frozen strawberries, and a tablespoon of sugar. Put all in a blender and "blend the great googley moogley out of it". Makes a slushy consistency. Add more strawberries to make it thicker, or more tea if you like it liquidier. Imbibe immediately!
This recipe is inspired by a Cream of Broccoli soup recipe in Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. This truly fabulous book has “simple, imaginative, and earthy” soup recipes for every other day in each month. It is one of our favorite cookbooks and we highly recommend it to everyone! Ingredients
Procedure Wash, peel, and slice vegetables in small pieces. Pour the water into a large soup pot, heat until hot but not boiling, then add and dissolve the bouillon cube. Turn heat to low-medium, add all the vegetables and cook slowly for 1 hour. Blend the soup in a blender, then return to pot. Add the cream and salt and stir. Reheat for a few minutes if necessary, then serve hot with grated cheese as garnish.
Inspired by Martha Stewart’s Classic French Toast Recipe, this is really filling and delicious. It’s really nice if you have a large countertop electric grill like my parents did; you can make all the toast all at once and not have to lurk around the stove making smaller batches.
Any dense bread such as challah, brioche, or sourdough will make rich French toast, or any ‘day old’ bread you prefer. Serves 6
Ingredients
Procedure Whisk together eggs, cream, vanilla, and cinnamon in a medium bowl; set aside. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 15 minutes. Turn slices over; soak until soaked through, about 15 minutes more. Preheat oven to 250º. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining oil and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup and butter or sprinkle with powdered sugar, if desired.
Marbled Tea Eggs and Variations
Most people make Easter eggs that are colored on the outside. These eggs are boiled so that the color (and flavor!) is on the inside, in a lovely marbleized pattern made by cracking the shell of a softer boiled egg and boiling it again in appropriate spices. This is especially handy for those among us who eat organic brown chicken eggs, but still want a little fun.
Depending on the size of the pot, and how many eggs you want to make, use about 4-12 eggs for this. Procedure Place eggs in pot so they are well packed, and won’t bounce around too much when they boil. Cover with cold water, and boil on high heat until water has reached a rolling boil. Then remove from heat, cover and let sit for 10 minutes. While waiting for that, make the marbling mixture.
After letting the eggs sit for 10 minutes, run them under cold water until you can handle them. Place your chosen spice mixture in a larger pot. Gently tap each egg with the back of a spoon in several places until a network of cracks develops (don’t crack it so much that the shell comes off), and place the eggs in the pot with the spices. Add enough water to fully cover the eggs, and return the heat to high until it boils. Once it boils, turn the heat to the lowest setting, cover, and allow to gently simmer for 1-2 hours. Then remove the eggs from the heat and allow them to cool until you can handle them.
When you peel the eggs, a lovely marbled pattern should show up on the white of the egg, and the egg itself will be flavored.
You can limit or eliminate the salt/sodium in these by using some salt substitutes (except for the dark soy sauce - that has no substitute).
Serving suggestions: Chinese flavored tea eggs are good as an appetizer with a cup of oolong tea. Indian spice eggs could be made into interesting ‘deviled’ eggs by mixing the yolk with chutney and piping into the marbled egg halves. With green tea eggs, serve with wasabi and shoyu if you dare.
There are many recipes for roasting vegetables, and everyone's got a system that works for them. What I did was to roast carrots, onions, red bell pepper, and potatoes, and then for the last 30 minutes, I poured this dressing over the veggies. This way the dressing didn't end up a burned, sticky mess in the baking dish.
Preheat oven to 400˚F and chop the vegetables of your choice into about 1-inch chunks. Place into a 9" x 13" baking dish and toss with about 2 Tbls canola oil. Pop the veggies in the oven (in the baking dish, of course) and bake until vegetables are almost tender, about 30-40 minutes. In a bowl, mix dressing. Stir together about 1/3 Cup olive oil, 1/3 Cup honey, 1/4 Cup balsamic vinegar, 1 Tsp salt, 1/2 Tsp pepper. Crush about 1-5 cloves of garlic in a garlic press and add to the dressing. When the vegetables are ready, pour the dressing over the vegetables and stir to coat. Return to the oven and finish roasting for about 30 minutes at 300˚F. Remove from oven when the veggies are tender. Consume! Yummm.
Rosh Hashanah Honey Mustard Baked Chicken good anytime of the year!
This recipe can make 2 extremely flavorful chicken breasts or thighs, 4-6 somewhat less flavored but still wonderful breasts or thighs, or can be used to rub over a whole roasting chicken.
Preheat oven to 400° (or however hot you usually bake chicken at). Combine all ingredients except chicken in a bowl and mix well. Add more oil if needed to make a fairly syrupy mix. Arrange the chicken or chicken pieces in a baking pan, and rub all over with the mixed ingredients. Cover pan with foil and bake for about 40 minutes for 2-4 breasts or thighs (check with your cookbook for cooking times for whole chickens). After 40 minutes, remove foil and bake for 10 minutes more. Turn off heat and let sit in oven until ready to serve. The ‘drippings’ should be wonderfully thickened, and are delicious served with potatoes or rice. Good Yontif!
Ingredients:
Procedure: Preheat oven to 350˚. Coat a 9x13x2 inch baking dish with a couple tablespoons of oil, and set it to preheat in the oven for about 5 minutes. This heats up the oil and keeps the coated chicken from sticking to the pan. With a mortar and pestle, grind up the rosemary into a coarse powder. In a bowl, mix the ground rosemary, garlic powder, salt, pepper, and flour until all the spices are evenly distributed through the flour. Dredge the chicken pieces in the flour mixture, one at a time, and place in the hot baking dish in a single, even layer. Bake for about 15 minutes, then flip the pieces and bake for another 10 minutes or until they’re done (juices run clear); try not to overdo them. Remove from oven, turn OFF the oven, and enjoy with fettuccini alfredo, garlic bread, and really good friends! Serves about 4 people, eating politely, or 2 very hungry ones!
1 jar of kalamata olives, pitted and drained. This is maybe ½ lb of olives. 3 cloves of garlic (or however many you want) 1/3 cup really good extra virgin olive oil Put all in a food processor, and process until reasonably minced. Serve immediately on fresh bread, chicken, tomatoes, your fingers, whatever. Good stuff!!!
Serves many (good for potlucks). Ingredients
For Sauce:
Procedure Peel ginger and garlic and mince. Put into a pot with miso and shoyu, and heat on VERY low heat. Have a very large serving bowl ready for assembling the rice and veggies. Heat wok over medium heat with a little oil in it, and stir fry all the vegetables for 5 minutes, adding about 2 tablespoons of sauce during the last minute. When vegetables are cooked, set them aside on a plate. Put a little more oil in the wok (about 2-3 tablespoons), and swirl it around to coat. Add the rice and heat through, about 2-4 minutes, stirring constantly. Add the remaining sauce and the reserved veggies to the rice, stir until well mixed through (10 seconds or so), then pour it all into the serving bowl. Arrange the tomato slices on top to garnish. Enjoy!
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