Category Archives: Recipes

Recipe: Moo Shu


  • 3 teaspoons toasted sesame oil, divided
  • 4 large eggs, lightly beaten
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  • 2 cups mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
  2. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.



For Moo-shu Pancakes:


  • 3 2/3 cups all-purpose flour
  • 1 tablespoon Asian toasted-sesame oil
  • 2 tablespoons peanut oil

Make pancake dough:
In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.

Cook pancakes:
On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 “sandwiches.” Roll each “sandwich” out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)

Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake “sandwiches” in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each “sandwich” as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.


Recipe: Chicken Pad Thai


  • 1 (12 ounce) package rice noodles

  • 2 tablespoons butter

  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

  • 1/4 cup vegetable oil

  • 4 eggs

  • 1 tablespoon white wine vinegar

  • 2 tablespoons fish sauce

  • 3 tablespoons white sugar

  • 1/8 tablespoon crushed red pepper

  • 2 cups bean sprouts

  • 1/4 cup crushed peanuts

  • 3 green onions, chopped

  • 1 lemon, cut into wedges


  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
  2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.


Recipe: Coconut Milk Sticky Rice with Mangoes


  • 3 cups sticky rice, soaked overnight in water or thin coconut milk and drained
  • 2 cups canned or fresh coconut milk
  • 3/4 cup palm sugar, or substitute brown sugar
  • 1 teaspoon salt
  • 4 ripe mangoes, or substitute sliced ripe peaches or papayas
  • Optional Mint or Asian basil sprigs for garnish


Steam the sticky rice until tender.

Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.

When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.

Meanwhile, peel the mangoes. The mango pit is flat and you want to slice the mango flesh off the pit as cleanly as possible. One at a time, lay the mangoes on a narrow side on a cutting board and slice lengthwise about 1/2 inch from the center — your knife should cut just along the flat side of the pit; if it strikes the pit, shift over a fraction of an inch more until you can slice downward. Repeat on the other side of the pit, giving you two hemispherical pieces of mango. (The cook gets to snack on the stray bits of mango still clinging to the pit.) Lay each mango half flat and slice thinly crosswise.

To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Top with a sprig of mint or basil if you wish. Or, place the mango slices on a platter and pass it around, together with a serving bowl containing the rice, allowing guests to serve themselves. Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl or cruet, and pass it separately, with a spoon, so guests can spoon on extra as they wish.

You can substitute black Thai sticky rice for half the white rice. Soak the two rices together; the white rice will turn a beautiful purple as it takes on color from the black rice. Cooking will take 10 minutes longer.

Unlike plain sticky rice, Coconut Milk Sticky Rice has enough moisture and oils in it that it keeps well for 24 hours, in a covered container in the refrigerator, without drying out. Rewarm it the next day by steaming or in a microwave.



Our Method to Steam Rice:

Soak the rice overnight. Place a fine strainer over a pot of boiling water, and fit with a lid. Place the rice in the strainer to cook for about 25 minutes, mixing the rice half way through.

Idea From:


Recipe: Ricotta Gnocchi


  • 2 eggs
  • 2 egg yolks
  • 12 ounces whole milk Parmesan (we used it by volume)
  • 3 ounces of Parmesan cheese, finely grated
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper


Combine the eggs, yolks, and ricotta in a large mixing bowl and whisk completely until completely smooth. Add Parmesan cheese and fold in with a spatula. Combine the flour, nutmeg, salt and pepper, than fold into egg mixture until just combined.

Put the entire mixture into a pastry bag and squeeze the mixture out into a pot of boiling water, cutting the mixture in short intervals to create small bite-sized pieces. Almost as soon as the gnocchi reach the surface of the pot they are cooked through, and fish them out using a slotted spoon.

Mix the gnocchi with olive oil, fresh spinach, and additional Parmesan cheese to serve.


This recipe is an adaptation of a recipe from Chef Cameron Giezendanner at the Cook Academy at the Vermont Culinary Resort in Essex.


Recipe: Pesto


  • 3/4 cup packed fresh basil leaves
  • 1 cup packed flat leaf parsley leaves (or other simple greens)
  • 2 cloves garlic, pressed
  • 1/3 cup pine nuts, toasted (place on sheet tray and toast inn a 325 degree oven for 8-10 minutes)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper, to taste


Pulse garlic in a food processor, until finely chopped, then add nuts, cheese, half of the basil, and parsley, and pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.

To serve: put 2/3 cup pesto in a large bowl. Cook 1 lb pasta until al dente, then whisk about 1/3 cup pasta-cooking water into pesto. Add drained pasta to pesto with salt and pepper to taste, then toss well. Serve with additional grated Parmesan cheese. Remaining pesto will keep, it’s surface covered with plastic wrap, in refrigerator, for 1 week.


This recipe is an adaptation of a recipe from Chef Cameron Giezendanner at the Cook Academy at the Vermont Culinary Resort in Essex.

Recipe: Pasta Dough


  • 2 to 2 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2-3 large eggs
  • 2-3 large yolks
  • 1 tbsp oil


On a large flat surface, add 2 cups of the flour and the sea salt. Create a well in the center, pushing the flour out to the side to make a 1-inch-wide rig. Make sure that the well is wide enough to hold all the eggs without spilling.

Crack eggs and yolks in a bowl, use a fork to break the eggs up.

Pour the eggs (and yolks) and oil into the flour-well. Using a fork, begin turning the eggs in a circular motion slowly incorporating the flour. Be careful to keep the egg within the well, not breaking the outermost wall of flour. The mixture will thicken and eventually get too tight to keep turning.

When the mixture begins thickening and starts forming a dough, bring the dough together with the palms of your hands and form it into a ball.

Clean your surface and knead the dough for 10-15 minutes be pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough. You can add a little more flour if it’s too sticky, but be careful not to over-add. It’s impossible to over-knead this dough. You know it’s ready when you can pull your finger through it and the dough wants to snap back into place.

Wrap the dough in plastic wrap to ensure that it doesn’t dry out. Let the dough rest for at least 30 minutes and up to an hour before rolling it through a pasta machine.


This recipe is an adaptation of a recipe from Chef Cameron Giezendanner at the Cook Academy at the Vermont Culinary Resort in Essex.


Recipe: Stuffed Chicken

For each of the chickens, we rubbed approximately 1 tbsp each of allspice and rosemary onto the outside, and then stuffed it with a beef and rice mixture, known as Hashu.

The Hashu:


  • 1 lb ground beef
  • 1/3 cup of rice washed (although we chose to pre-cook it)
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • salt to taste
  • 1-2 tsps oil
  • 1/3 cup water (exclude if you pre-cooked the rice)


Mix all of the ingredients together.

Extra filling can be made into balls and cooked with stuffed vegetables. This filling is used for stuffing various vegetables and meats.


This Hashu recipe is taken from Deal Delights, a cookbook created by the Sisterhood of the Deal Synagogue in 1985.