HAPPY HANUKKAH (Chanukah)

CookingWithCarlo.com ^ | Dec. 18, 2003 | Carlo3b Dad, Chef, Author

[cars for sale]

oops.reply

[cars for sale]

nice assumption of God's plan there huh...

[carlo3b]

Hey, what are FRiends for.. now sit down and eat.. LOL. . :)

 
LowCarb Hot off the Grill Sirloin with Green Peppercorns

• 3 Tbs.. pure olive oil
• 1/2 tsp. salt
• 2 large cloves garlic, minced
• 1/2 tsp. freshly ground black pepper
• 1 sirloin steak, about 2 1/2 lbs.
• 1 Tbs. Green Peppercorns
• 1 large egg
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1 clove garlic, minced
• 1/2 cup vegetable oil
• 1/2 cup olive oil
• 4 tsp. lemon juice

Preheat the Grill or broiler to high.
1) In a small bowl mix the olive oil, salt, garlic and black pepper together. Evenly apply to both sides of the meat. Cover in plastic wrap and refrigerate.
2) Dry-roast the Peppercorns in a small frying pan over medium heat until they darken a shade. Remove from the heat. Finely grind half of them in a spice or coffee grinder.
3) Using a food processor, or blender, mix the egg, Dijon mustard, salt, garlic and the finely ground cumin seeds.
4) With the motor still on, carefully add half of the oils in a slow steady stream.
5) Add the lemon juice and continue adding the rest of the oil until it is thoroughly emulsified. Add a little water if the mixture seems too thick. Remove to a bowl and stir in the whole peppercorns seeds.

 Grill or broil the steak, 3-4 minutes on one side, 2-3 on other to achieve medium-rare. Remove the and rest the steak for a few minutes, then slice very thinly across the grain and serve with the pepper oil, or on the side.

 
 

[USAF_TSgt]

I can almost smell the memories of Hanukkah's past arising from the computer. FR reminds me of those holiday family get-togethers when everyone discusses different things while the food's cooking and during dinner -- you know, several conversations going on at once. It truly is just like the holidays here.
Cars for sale, I'm sorry -- I did mis-attribute the 95% quote to you. Have some kugel on me, or at least some bagel, cream cheese, and lox.
Carlo, thanx for the wonderful post, I'm glad we have eight days to try all the recipes that come up on this post.

[cars for sale]

it's all good :) but give me a chicken fried steak any time........mmmmmmmmmmmmmmmm

[Thinkin' Gal]

by Marcy Goldman

I thought I recognized her recipe. I have her book, "Jewish Holiday Baking". I use it constantly.

[carlo3b]

I put carrots, celery, onion, turnip, and parsnip in my chicken soup. It kicks!

Yummmmmm.. ya know, we don't use enough TURNIPS, let alone PARSNIPS in stuff anymore, and they are so tasty and healthy..Time to get out the BIG POT.. :)

Winter Beef Vegetable Soup

• 1/2 cup quick-cooking barley (uncooked)
• 5 cups water
• 2 tablespoons butter
• 1/2 cup chopped celery
• 1/2 chopped Spanish onion
• 1/2 cup chopped carrot
• 1/2 cup peeled and chopped parsnip
• 1 cup chopped cabbage
• 1/2 cup fresh or frozen corn
• 1/2 cup peeled and chopped rutabaga
• 1/4 cup peeled and chopped turnip
• 1/2 cup chopped green beans
• 1 small clove garlic, minced
• 7 cups hot, homemade beef stock
• 1 bay leaf
• 1/4 teaspoon Worcestershire sauce
• 1 can (10 3/4 ounces) whole peeled tomatoes, seeded, chopped and drained
• 1/2 cup, about, cubed, cooked steak (prime rib or sirloin work well)
• 1 teaspoon freshly chopped parsley
• Salt and black pepper to taste

1) Boil barley and water in 2-quart saucepan 25 minutes or until tender. Drain; set aside.
2) Heat butter in 4-quart saucepan.
3) Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes.
4) Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes.
5) Add parsley and salt and pepper. Remove bay leaf and serve.
Makes 6 to 8 hardy servings. Excerpt from: SOUP, SEX, and the SINGLE MAN"
 
 

[thoughtomator]

Of course not, their 95-98% Democrat!

Where in the world did you get your info?

[carlo3b]

LowerCarb Rugelach

Mrs Levy would never believe this, LowCarb Hanukkah.. Ha!

• 2 cups soy flour
• 1/4 tsp. salt
• 1 cup unsalted butter
• 8 ounces cream cheese
• 1/3 cup sour cream
• 1/2 cup granulated Splenda
• 1 Tbls. ground cinnamon
• 1 cup finely chopped walnuts
• 1/2 cup raisins (optional)

1) Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
2) Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.
3) Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
4) Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
5) Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelah 20 minutes before baking.
6) Preheat oven to 350 degrees F (180 degrees C).
7) After rugelah are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers... they freeze very well.

Makes 4 dozen

[TruthNtegrity]

Yum.

I used to make a Bishop's bread with saffron, but have used up the saffron I brought home from Spain and can't find it anywhere around here. That's probably because they have it locked up in the safe in the back. Ounce for ounce, it's more precious than gold.

Any ideas on where to find it? Mail order?

[Yaelle]

All Jewish holidays in a nutshell.
THEY TRIED TO KILL US. WE WON. LET'S EAT!!!

You beat me to it!

I didn't know you were Jewish, Carlo! I once worked for a Jewish Italian boss. He told me so much about Jewish European history. Learned a lot.

I printed out that amazing-looking gelt cake! That will be a HIT at my house for sure!

Chag Sameach!

[carlo3b]

I'm Jewish by kissing. There is a bit of a Jewish heart in every Chicago, Italian boy..(Woo Hoo) Happy Holiday.. ;)

HAPPY HIGH HOLIDAY EGGNOG

You can't help but get fat and happy drinking this great party drink

• 1 dozen eggs
• 1 lb. sugar, caster, or superfine, 10x sugar
• 1/2 qt. brandy
• 1/2 qt. rum Meyers dark
• 1/2 qt. vodka or flavored brandy
• 1 qt. cream light
• 1/2 gal. ice cream, vanilla
• 3 qt. whipped cream (see below)
• nutmeg
• cinnamon, ground

1) Whip eggs and superfine bar sugar together until sugar is dissolved.
2) Add liquor (try apricot or other flavored brandy instead of vodka). Whip well.
3) Add light cream. Break up ice-cream small and add 1/2 ice-cream and 1/2 whipped cream and stir in well.
Float remaining ice-cream and whipped cream on top.
4) Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.

Whipped Cream
1) Chill bowl and beater. Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted 10x sugar.
3) Add 1/2 oz Vanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.
Yield: about a gallon

Chocolate Version
Use Double dark chocolate ice-cream. Add 6-8 oz (about a cup) of Gran Marnier to the whipped cream with the vanilla slowly. Or add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate.

[carlo3b]

 

THE CLINTON LEGACY COOKBOOK
It's yours!

......Put it in a stocking NOW!!

[Cinnamon Girl]

If you have a high end grocery store like Gelson's around you, they would have Spanish saffron threads.

[Grampa Dave]

GW prepares to serve another Holiday meal for our troops!

[carlo3b]

Garlic Mayonnaise

" Alioli "
The true hand made mayonnaise sauce. Great with rabbit, lamb chops, tortilla, and anything else!

• 1 egg (very fresh, I'm series.. :) )
• 2 tbs chopped garlic
• 1 cup of extra virgin olive oil
• 1/2 tsp. salt

1) In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth.
2) With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified.
3) Add salt to taste.
This sauce should be thick and creamy and will have a nice garlic bite. If the alioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store bought mayonnaise to the sauce.

[In_25_words_or_less]

Thanks for the ping and a wonderful, informative post! I e-mailed a link to some Christian family and friends. God bless you all! =)

Genesis 12:1-3

[carlo3b]

Here is a link,that has good stuff!

Spanish Saffron Basmati Rice

• 2 1/2 cup Basmati rice
• 1/2 tsp saffron (either powdered or threads- let soak in
• 1 Tbsp hot water for few minutes)
• 3 eggs
• 1 cup plain yogurt
• 1/3 cup oil

1) Rinse rice several times.
2) Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water.
3) Bring to a boil, then simmer with the pan covered about 15-20 minutes or until the rice is firm, but not mushy.
4) Pour out any remaining water (if any) and set aside.
5) Beat the eggs, yogurt, Saffron water, and oil together. It should look like a creamy yellow sauce.
6) Add rice and stir until all rice is coated with sauce.
7) Turn into a 2 quart greased Pyrex bowl or a 9x9 glass baking dish. Bake at 400 degrees (F) for 40 minutes.
Let cool about 10 minutes. Loosen sides and invert onto serving dish.
The outside will be a nice brown.
Garnish with green and red grapes, chicken, seafood or parsley.

[carlo3b]

Here you are, a perfect addition to a meal with Rabbit, Duck, and ham.

 A BRAZEN RAISIN SAUCE

• 1 tsp. mustard
• 1 tbs.. flour
• 2 tbs.. vinegar
• 2 tbs.. lemon juice
• Tabasco sauce (to taste, and optional of course)
• 1/4 tsp. grated lemon rind
• 1 1/2 c. water
• 1/3 c. seedless raisins


1) Mix brown sugar, mustard and flour.
2) Slowly add vinegar. Add lemon juice, grated lemon rind, water and raisins.
Cover over low heat until thick, stirring constantly.
Makes approximately 2 cups.

 

[mench]

HAPPY HANUKKAH FROM A HASIDDIC FREEPER