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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.
Series: night
© Thocles Warszawski
New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
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
JEWISH SOUP RECIPES
This White Bean Soup Has a Secret Israeli Ingredient
A comforting soup with a little extra spice.
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.
This white bean soup is simple at its core and made with leeks, carrots, celery and just a few other ingredients. You can use chicken broth or vegetable broth for the liquid — even water will work. If you have the time, or an Instant Pot (yes!), making the white beans from scratch will make the soup significantly better. For one, you can infuse the beans as they cook and soften with extra flavor from garlic and bay leaf. Then, the infused cooking liquid can also get added to the soup. You can cook the white beans and make the zhug several days in advance. Once everything comes together, and the soup gets served and topped with the herby zhug, it makes this dish that much more impressive. When I tried my first bite I was instantly warmer; the spice and heat from the zhug, and the comfort of the creamy white beans somehow elicit the feeling of heat from strong sunlight, somewhere very far away.
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.
white bean soup Yemenite zhug
White Bean Soup With Zhug
Print Recipe
A simple-but-delicious bean soup topped with zingy Yemenite hot sauce.
Total Time: 1 hour Yield: Serves 4-6
Ingredients
UNITS USM
For the soup:
1 cup dry white/cannellini beans, or 2 (15-oz) cans (about 3 ½-4 cups)
oil, as needed
1 large onion, diced small
1 large leek, white part only, diced small
1 carrot, diced small
1 rib of celery, diced small
1 Roma tomato, chopped small (or 1 Tbsp tomato paste)
6 cloves garlic, peeled and divided
2 large bay leaves, divided
3 sprigs thyme, leaves removed
10 cups (2 ½ quarts) chicken broth, vegetable broth or water
a spoonful of finely chopped parsley or cilantro stems (leftover from the zhug)
salt and pepper, to taste
juice of ½ a lemon, or to taste
For the zhug:
5–10 small jalapeno peppers (5 for mild, 10 for hot), sliced in half and deseeded
1 bunch cilantro
1 bunch parsley
1 large clove garlic, peeled
1 Tbsp ground cardamom
2 tsp caraway seeds (optional)
1 tsp kosher salt
juice of ½ a lemon
¼ cup oil (a mild neutral oil: sunflower, canola, grapeseed, etc.)
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Instructions
If using dry beans: Soak the beans overnight. In a large pot or in an Instapot, cover the dried beans with 3-4 inches of water. Add a large bay leaf and 4 peeled cloves of garlic to the pot. Simmer beans until tender.
To a large pot add a generous drizzle of oil over medium heat, and add the diced onion, leek, carrot and celery. Sauté the vegetables until softened, about 6-8 minutes. Add the chopped tomato (or tomato paste), 2 peeled garlic cloves, 1 bay leaf, thyme and chopped herb stems to the pot. Stir and sauté for another minute.
Add the liquid to the pot; if I’ve made the beans from dried, I like to add a few cups of the bean cooking liquid in addition to broth.
Add salt and pepper to taste. Bring to a simmer and allow to simmer for 20 minutes.
Add the cooked or canned beans to the pot and simmer for another 20-25 minutes. Taste and season as needed. Turn off the heat and add the lemon juice.
At this point, you can serve the soup as is. However, I prefer to remove about a third of the soup from the pot. I blend the remaining soup until light and creamy, using an immersion blender. I add the remaining soup back to the pot. This makes the soup satisfyingly smooth, with pops of beans and vegetables.
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
JEWISH DESSERT RECIPES
Sweet Ricotta & Strawberry Bourekas Recipe
No fresh strawberries around? Try using jam in whatever flavor you like.
BY DANIELLE ORON | MAY 22, 2016
I’m a cheese and dairy fanatic. So for obvious reasons my favorite holiday is Shavuot. This is when spring has sprung and my family makes a whole spread of cheese and dairy filled foods and desserts. There is always a whole ton of different cheeses, spreads, breads, fluffy cheesecake, kugel, blintzes, and, my absolute favorite, bourekas–puff pastry or a simple butter pie dough filled with cheese and either potato, mushrooms, or spinach. When you manage to get one hot out of the oven they’re heavenly!
So why not have sweet bourekas on the table too? I will be taking care of that this year. These are filled with a sweetened ricotta cheese and macerated strawberries since they are in season. No fresh strawberries around? Try using jam in whatever flavor you like.
You can also make these ahead and freeze them, baking one by one for a midnight snack if you really want. The beauty of bourekas is that you can bake them even if they are frozen. I love a good make-ahead recipe when I know I’m making a whole slew of things during the holidays.
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.
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Ingredients
1 sheet of puff pastry, cut into 3 ½” - 4” squares
¾ cup finely diced strawberries
½ tsp sugar
¾ cup ricotta
1 ½ Tbsp sugar
½ tsp vanilla bean paste or vanilla extract
1 egg
coarse sugar
Directions
Mix the diced strawberries and sugar (1/2 tsp) in a small bowl and allow to sit for 5 minutes. In a separate bowl, combine the ricotta with the sugar (1 ½ tbsp) and the vanilla bean paste.
Prepare an egg wash by whisking the egg with a splash of water. Line a sheet pan with tin foil and coat with a bit of cooking spray.
Fill each square with about 2 teaspoons of ricotta filling and about a teaspoon of strawberries leaving at least a 1/4 “ border. Brush some egg wash along the edges of the puff pastry and seal them into triangles. Use a fork to press down along the edges. Brush the tops with egg wash and sprinkle with lots of coarse sugar.
Transfer the bourekas to the prepared sheet pan and place in the freezer for at least 30 minutes. At this point you can transfer them to ziplock bags and keep frozen until you’re ready to bake them.
Pre-heat the oven to 400˚F and bake until golden brown and flakey, about 18-20 minutes.
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
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
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
I modified it a little bit by adding diced red bell peppers,roasted cashew nuts, and fresh Thai basil leaves in addition to what the original recipe calls for.
Full Video Recipe: youtu.be/o6R6G0vqK1k
A dish that you can find in all restaurants in Thailand is Thai Spicy and Sour Squid. Sour, spicy, salty and sweet, this dish will surprise you
This was so tasty ... I had tyo blog it so I wouldn't forget what I added to it! Super easy with just a few ingredients. Stop by my website and tell me what you think of it! brenhaas.com/cauliflower-chorizo-stuffed-poblano-pepper-r...
Le livre de cuisine est :::::LA CUCINA DELLE NONNE....
Cuisine Authentique des Grands-Mères Italiennes...
C`est un livre de recette merveilleux,, édité en 2006,,, L`aspect vieillot le rend encore plus attirant,,,BONNE CHANCE POUR LE TROUVER À TRAVERS TOUS LES PAYS.
..,. MERCI pour vos chaleureux commentaires .
THANK YOU so much for sharing,,,,
I appreciate. LARGE SIZE IS BETTER .
Not what I'd intended taking a photo of, but often the quick shots are better than the intended ones :-) This is the corner of a very old handwritten recipe book.
Flypaper textured including some of the new french receipt overlays.
We hold within our hearts,
old recipes so rare.
One's that don't come out of books,
and can, quite easily tear.
You can tell your friends about them
and some will understand,
but other's try to banish pain.
then vanish from the land.
If you mix the herbs of love,
life becomes easier to bear.
Then talk about your problem,
which is so much nicer to share.
So why let there be despair,
when trouble comes your way.
The heart folds in fine ingredients,
and helps you though the day.
So then if you can remember,
to flavour life with ease.
You have only got to search your mind
For life's old recipes.
sylvia spencer
Recipe For Love- Harry Connick Jr.- www.youtube.com/watch?v=fzg6sgTvcgI
ODC- recipe- www.flickr.com/groups/ourdailychallenge/
329/365 days in colour- brown- www.flickr.com/groups/365daysincolour