Recipe: Pesto

Ingredients: 

  • 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

Method:

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.

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Recipe: Pasta Dough

Ingredients:

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

Method:

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:

Ingredients:

  • 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)

Method:

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.

Recipe: Raspberry Ice cream

Prep Time: 5 minutes

Total Time: 3 hours 30 minutes (best if made the night before and frozen overnight)

INGREDIENTS:

  • 4 cups milk (any fat level)
  • 1 cup sugar
  • 1/2 tsp raspberry extract
  • 1/2 tsp vanilla extract
  • 3/4 cup frozen raspberries

PREPARATION:

  1. Combine milk, sugar, and extracts in a medium bowl. Stir till sugar is dissolved.
  2. Pour into chilled ice cream maker
  3. After about 1 minute, add raspberries
  4. Continue to let mix in machine for another 20-30 minutes
  5. Pour into a container and freeze until hard (about 3 hours)

(recipe adapted from http://www.food.com/recipe/simple-vanilla-ice-milk-373964)

Recipe: Bruschetta

Prep Time: 5 minutes

Total Time: 25 minutes

INGREDIENTS:

  • 8 seeded, chopped roma (plum) tomatoes
  • 5 leaves chopped fresh basil
  • 2 cloves minced garlic
  • 1 pinch dried oregano
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 (1 pound) loaf French or Italian-style bread

PREPARATION:

  1. Preheat oven to 350 degrees
  2. slice bread about 3/4 inch thick, arrange on cookie sheet, and put in hot oven to toast for about 20 minutes
  3. Combine all other ingredients and spoon onto toasted bread
  4. drizzle excess liquid over the top if desired

(recipe adapted from http://allrecipes.com/recipe/bruschetta-al-pomodoro/)

Recipe: Meringues

INGREDIENTS:

  • 3 egg whites
  • 1 cup sugar
  • 1/2 tsp salt
  • pinch cream of tartar
  • 1 tsp vanilla extract (substitute with orange, or coconut, or mint if preferred)

PREPARATION:

  1. Preheat oven to 200 degrees
  2. Beat egg whites, vanilla extract, cream of tartar, and salt until it can form stiff peaks
  3. Add in half the sugar, and beat until glossy
  4. Fold in the remaining sugar
  5. Using a piping bag (or zip lock with corner snipped) pipe onto parchment paper lined baking sheets
  6. Bake for 2 hours
  7. Turn oven off, and leave oven door ajar, let meringues sit for another hour

*to make chocolate meringues, use vanilla meringue recipe, and add 2 tbs unsweetened cocoa powder with the sugar

Recipe: Challah Bread

INGREDIENTS:

  • 2 scant tbs (2 envelopes) active dried yeast
  • 1 1/2 cups warm water
  • 1 tsp sugar
  • 4 eggs
  • 1/2 cup honey
  • 1/2 cup vegetable¬† oil
  • 1 1/2 tsp salt
  • 8-9 cups flour

PROCEDURE:

  1. Combine yeast and 1 cup warm water. Set aside for 10 minutes
  2. Beat 3 eggs, honey, 1/2 cup warm water, oil, and salt together
  3. Add yeast mixture to the egg mixture
  4. Add 7 cups of flour, beating well after each cup. Dough will be sticky
  5. Add remaining flour and knead dough to combine
  6. Cover dough with a damp towel and let rise until it has doubled in size (1-2 hours)
  7. Preheat oven to 350 degrees
  8. Punch down dough and divide into 3 equal parts
  9. Divided each of those parts into 4 sections and braid using a four stranded braid
  10. Brush loaves with remaining egg mixed with a bit of water
  11. Bake for 25 minutes, or until golden

this recipe makes 3 loaves of challah

(recipe from The Children’s Jewish Holiday Kitchen, by Joan Nathan)