Jewish Rye Bread

Jewish Rye Bread
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One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Jewish Rye Bread
Print Recipe
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Ingredients
Servings: 1-pound loaf
Instructions
  1. Add all the ingredients to the bread machine pan. Process on the basic bread setting. Remove bread from the pan to cool on a rack. Store wrapped in aluminum foil or in a paper bag.
Recipe Notes

From the book:

Rustic European Breads from Your Bread Machine 

by Linda West Eckhardt and Diana Collingwood Butts

 

 

 

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Pain d’amande

Pain d'amande
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This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Pain d'amande
Print Recipe
This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Ingredients
Servings: cookies
Instructions
  1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow to boil: most of the sugar should not be dissolved.
  2. Remove from heat and stir in the flour, baking soda, salt, and almonds until well mixed.
  3. Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm (2-4 hours or overnight).
  4. To bake the cookies, preheat the oven to 325º (160ºC.)
  5. Using a very sharp chef’s knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they’ll be.
  6. Space the cookies on parchment lined baking sheets and bake for 6-12 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 6-10 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. Start checking on them at around 6 minutes.
  7. Cool completely, then store in an airtight bin until ready to serve.
  8. Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
Recipe Notes

See how to make Pain d'amande

Adapted from Sweet Miniatures by Flo Braker

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Basmati Rice

Basmati Rice
Print Recipe
Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Basmati Rice
Print Recipe
Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve.
  2. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes.
  3. Stir in water and salt and bring to a boil over high heat.
  4. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes.
  5. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
Recipe Notes
Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.
Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.

Recipe courtesy of Catherine via epicurious.com

I am Malala

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Taco Soup

Taco Soup
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Taco Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Brown meat and drain fat
  2. Add onions and cook until softened.
  3. Add the rest of the ingredients and simmer 10-15 minutes.
  4. Serve with toppings of green onions, cheese, sour cream and corn chips.
Recipe Notes

Recipe courtesy of Michelle

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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
Print Recipe
Creamy Chicken Noodle Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. In a heavy saucepan, bring water and bouillon cubes to a boil.
  2. Add noodles and vegetables. Cook for 10-15 minutes.
  3. Stir together melted butter, milk, and soup together and add when noodles and vegetables are tender.
  4. Add chicken and stir gently until heated.
Recipe Notes

Recipe courtesy of Michelle

 

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Chicken Tikka Masala

Chicken Tikka Masala
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Servings
4 people
Cook Time
45 minutes
Servings
4 people
Cook Time
45 minutes
Chicken Tikka Masala
Print Recipe
Servings
4 people
Cook Time
45 minutes
Servings
4 people
Cook Time
45 minutes
Ingredients
For the Chicken
For the Sauce
Servings: people
Instructions
Marinate the Chicken
  1. Use a fork to prick the chicken breasts all over on both sides. Cover with plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even ½ to ¾ inch thickness.
  1. In a small bowl, whisk together the yogurt, 1 tbsp peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  2. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger.
  3. In a heavy wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes.Reduce the heat to moderate, then stir in the spice and ginger mixture.
  4. Add the tomato puree, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. The sauce can be prepared ahead and refrigerated in an airtight container, up to 3 days.
While sauce simmers, cook the chicken
  1. Heat a heavy 11-12 inch griddle or skillet over moderately high heat until very hot and add ½ tablespoon of peanut oil to each batch. Working in two batches, cook the chicken breasts, turning them a few times until just cooked through and browned well on both sides, 6 to 8 minutes total.
  2. When all the chicken is cooked, cut it into 1½ inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt.
To Serve
  1. Transfer the chicken to a serving dish and garnish with additional cilantro sprigs.
  2. Serve with naan and/or Basmati rice.
Recipe Notes

Serve with Naan and Bamati Rice

  • If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in a blender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe.
  • If you are really short on time, substitute the meat from a rotisserie chicken.

 

Recipe Courtesy of Catherine via epicurious.com

I am Malala

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Havarti, Pear, and Walnut Puff Pasty Bites

Havarti, Pear, and Walnut Puff Pasty Bites
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"An easy entertaining holiday appetizer recipe with a make-ahead and freeze option! "
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Havarti, Pear, and Walnut Puff Pasty Bites
Print Recipe
"An easy entertaining holiday appetizer recipe with a make-ahead and freeze option! "
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Ingredients
Pear Chutney
Servings: bites
Instructions
  1. Defrost puff pastry according to package directions. Preheat oven to 425°F.
  2. Roll out puff pastry sheets and cut each sheet into 9 squares (18 squares total between the two sheets). Place squares on a piece of wax paper or parchment paper (this will prevent sticking).
  3. Place a piece of havarti cheese, a spoonful of pear chutney, a few chopped walnuts, a very light sprinkle of fresh thyme, and a drizzle of honey in the center of each puff pastry square. Although it's tempting, don't overfill or else it will be very difficult to seal edges.
  4. In a small bowl, whisk together egg and water to create an egg wash. Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles, pinching edges closed to create a good seal.*
  5. Generously brush the top of each puff pastry bite with egg wash and sprinkle with Kosher salt and chopped fresh thyme. Place on a parchment paper lined baking sheet.
  6. Bake for 15-20 minutes, until the puff pastry is golden brown. Devour immediately.
Pear Chutney
  1. Heat olive oil in a small skillet over medium heat. Add shallot, season with Kosher salt, and cook, stirring occasionally, until softened, about 2-3 minutes. Stir in pear, thyme, apple cider vinegar, and brown sugar. Season with Kosher salt and cook until pears are tender, stirring occasionally, about 5-10 minutes. If pears are not tender and mixture is too dry (starting to stick to pan), add a little water and continue to cook until pears are tender.
Recipe Notes

*You can freeze the assembled uncooked pastry bites in a single layer on a baking sheet at this point. Once frozen, place in a ziploc bag and they will keep for a couple of months. When ready to bake, apply egg wash and season with Kosher salt and fresh thyme. Puff pastry bites may be baked frozen or you can thaw first in refrigerator. If baking from frozen, it will just require a little longer in oven. .

"I substituted pecans for the walnuts and they turned out great! Love this recipe!" ~ Carol

 

recipe courtesy of sharedappetite.com

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