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A feast to celebrate Derrick's birthday :)
Another massive food upload, last one, I promise!
The recipe for this one was inspired by my foodie friend Sam
All of these photos were edited with the new Soulshine LR presets, available on the blog.
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
Zhug
BY SONYA SANFORD | NOVEMBER 14, 2017
www.myjewishlearning.com/the-nosher/this-white-bean-soup-...
JUMP TO RECIPE
I recently stumbled upon a Yemenite Jewish cookbook from the early ’60s called “Yemenite & Sabra Cookery” by Naomi and Shimon Tzabar. It’s the type of cookbook I especially love to discover; the kind that covers a rare topic and is unusually designed. This one has beautiful wood-block print images scattered throughout. The recipes are more like sketches of how to make something instead of being clear directives. On the first page of the book there’s a recipe for zhug (Yemenite hot sauce), and a few pages later there’s a recipe for a very simple white bean soup. I’ve been a longtime fan of topping white bean soup with homemade pesto or herb sauce. Creamy rich white beans are well complemented by fragrant earthy fresh herbs. As I skimmed through each page, these two recipes jumped out at me, calling to be combined.
Zhug (or skhug; pronounced s-kh-oo-g) is a classic Yemenite hot sauce. It is found throughout the Middle East, and was brought to and made popular in Israel by Yemenite Jews. It is used to add heat to many dishes, from falafel, to shwarma, to schnitzel, to sabich. There are countless recipes for zhug, but it is always made with a combination of hot green or red peppers and cilantro/coriander. Often, you’ll find it includes spices such as cardamom and caraway. Zhug is spicy, vibrant, and complexly flavored with the combination of these herbs and spices. It’s not your average hot sauce.
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Note: Zhug will last up to two weeks in a well-sealed container, or it can be frozen for up to three months.
To make the zhug: To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped mixture to a bowl. Add the oil and lemon juice, and stir until combined.
Serve topped zhug to your taste.
Notes
Zhug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months.
Author: Sonya Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sou
Recipe For Zhug
BY SONYA SANFORD | NOVEMBER 14, 2017
www.myjewishlearning.com/the-nosher/this-white-bean-soup-...
JUMP TO RECIPE
I recently stumbled upon a Yemenite Jewish cookbook from the early ’60s called “Yemenite & Sabra Cookery” by Naomi and Shimon Tzabar. It’s the type of cookbook I especially love to discover; the kind that covers a rare topic and is unusually designed. This one has beautiful wood-block print images scattered throughout. The recipes are more like sketches of how to make something instead of being clear directives. On the first page of the book there’s a recipe for zhug (Yemenite hot sauce), and a few pages later there’s a recipe for a very simple white bean soup. I’ve been a longtime fan of topping white bean soup with homemade pesto or herb sauce. Creamy rich white beans are well complemented by fragrant earthy fresh herbs. As I skimmed through each page, these two recipes jumped out at me, calling to be combined.
Zhug (or skhug; pronounced s-kh-oo-g) is a classic Yemenite hot sauce. It is found throughout the Middle East, and was brought to and made popular in Israel by Yemenite Jews. It is used to add heat to many dishes, from falafel, to shwarma, to schnitzel, to sabich. There are countless recipes for zhug, but it is always made with a combination of hot green or red peppers and cilantro/coriander. Often, you’ll find it includes spices such as cardamom and caraway. Zhug is spicy, vibrant, and complexly flavored with the combination of these herbs and spices. It’s not your average hot sauce.
KEEP THE FLAVORS OF JEWISH FOOD ALIVE.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Note: Zhug will last up to two weeks in a well-sealed container, or it can be frozen for up to three months.
To make the zhug: To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped mixture to a bowl. Add the oil and lemon juice, and stir until combined.
Serve topped zhug to your taste.
Notes
Zhug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months.
Author: Sonya Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sou
Created by Creative Elegance Catering
creativeelegancecatering.blogspot.com/2024/11/garden-vege...
Garden Vegetable Terrine ~ It's Thanksgiving Time!
If you want to lighten up your Thanksgiving fare, try this light and tasty terrine packed with delicious vegetables and herbs, from tomatoes and squash to eggplant and basil. Consider serving this elegant terrine on grilled garlic toast, topped with crumbled goat cheese or sliced alongside a fresh tomato sauce.
Garden Vegetable Terrine
Serves 10
Makes one terrine
Recipe Ingredients
1 teaspoon fine sea salt, divided, plus more for water
2 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
2 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
4 red and yellow bell peppers, cored and quartered
2 large carrots, cut diagonally into (1/4-inch-thick) slices
1/2 medium eggplant (about 1/2 pound), cut into (1/3-inch-thick) rounds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoon sugar
1 teaspoon finely chopped fresh thyme
1 small shallot, finely chopped
1/4 teaspoon ground black pepper
1 1/4 teaspoon unflavored powdered gelatin
1 cup low-sodium vegetable broth, divided
1/2 cup grape tomatoes, halved
8 large fresh basil leaves, divided
Preparation
Bring a large pot of salted water to a boil.
Boil vegetables 1 variety at a time, in the order listed, until softened and easily sliceable (squash and zucchini, 4 to 5 minutes. Peppers, 12 to 13 minutes. Carrots, 7 to 8 minutes. Eggplant, 3 to 4 minutes).
As vegetables are cooked, transfer to a paper towel-lined sheet tray and set aside.
In a 9 x 13-inch dish, whisk together oil, vinegar, mustard, sugar, thyme, shallot, 1/2 teaspoon of the salt and black pepper.
Add vegetables 1 at a time, coating well and arranging them in groups in the dish. Cover and set aside at room temperature for 1 hour.
Line an 8-inch loaf pan with plastic wrap, allowing extra to hang generously over the long sides.
Sprinkle gelatin over 1/4 cup of the broth in a medium bowl and set aside for 5 minutes.
Meanwhile, in a small pot, bring remaining 3/4 cup broth and remaining 1/2 teaspoon salt to a boil.
Pour hot broth over gelatin mixture and stir until dissolved.
Pour 1/4 cup of the broth mixture into the empty lined pan.
Arrange tomatoes in the bottom, cut sides down, and top with half of the basil.
In layers, arrange half of the squash, zucchini, peppers and carrots, allowing each vegetable to make a complete layer, and spooning some of the gelatin mixture generously over the top of each layer
Arrange all of the eggplant and remaining basil over the top to make 2 more layers and then repeat with remaining vegetables.
Pour any remaining broth mixture over the top and gently shake and tap the pan to distribute.
Fold over plastic wrap to cover terrine, and arrange in a shallow dish to catch any drips.
Add a few small, evenly distributed weights to the top to gently press down on the vegetables (a rectangular plate with 2 cans on top, for instance).
Chill until firm, about 8 hours or overnight.
Gently loosen edges of terrine with a small knife and then carefully invert onto a platter; remove and discard the plastic wrap.
Using a very sharp knife, cut into slices and serve with toasted garlic toast and top with crumbled goat cheese (feta would be wonderful here) if you like.
Posted 4 hours ago by Creative Elegance Catering
Labels: brunch dinner light lunch side dish terrine Thanksgiving Vegetable terrine vegetables
Dinner preparation starts right after lunch.
The breeze from the opened window helped compose the pages :)
~ Explored 4-8-09 ~ Yay!
Thanks for commenting everybody!
* Lay meat so skin side is up.
* Slather skin with melted fresh butter.
* Broil for 45 minutes or until skin turns fire engine red and begins to crack.
* Drown skin with fresh garlic juice.
* Broil for another 60 minutes or until done.
* Call Fire Department to serve.
Beans, red sauce, and pasta. Details: Tongues of Fire beans from Kalustyan’s, marinara by Michael’s of Brooklyn, orichiette from Piemonte Ravioli on Grand Street in Manhattan’s Little Italy
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
My last photo shoot for the recipe book project that I am working on! Lots of editing left; adding the recipes, family photos, etc., but it is coming together.
Christmas dinner.
Atlanta, Georgia, USA.
25 December 2019.
▶ Recipe: Minimalist Baker.
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