Servings: 6 1 cup coarse bulgur (Bob’s Red Mill is USA-grown) 4 tablespoons extra virgin olive oil (or sunflower oil), divided 1 pound eggplant, peeled and diced, salted and drained if desired (see tip below) 1 medium onion, diced 1 bunch scallions, chopped 1 medium green bell pepper, diced 1 large carrot, peeled […]
Author: AHWebMaint
Jane’s Kitchen: Icelandic Jewish Cookies
Read the full story on the incredible roots of these cookies. Icelandic Jewish Cookies 2 cups flour 1/2 teaspoon salt 1/2 teaspoon cardamom 1/2 teaspoon baking powder 2 sticks unsalted butter, room temperature 1/2 cup granulated sugar 1 egg, lightly beaten Toppings 1/4 cup sliced almonds, sliced or finely chopped 1/4 cup raw […]
Jane’s Kitchen: Tiramatzu
Servings: 8 7 egg yolks 1/2 cup sugar 1/3 cup sweet Marsala wine, plus 2 T. 8 ounces Mascarpone, room temperature 1 cup heavy cream, chilled 1 cup brewed coffee or espresso 1/4 cup dark rum 6 sheets matzo (must be egg matzo, they’re sweeter and more delicate) 2 tablespoons unsweetened cocoa powder […]
Jane’s Kitchen: Roasted Brussel Sprouts with Pastrami and Pickled Red Onion
Originally created for Thanksgivukkah, but a keeper for anytime! Servings: 12 PICKLED ONIONS 3/4 large red onion, diced 1 1/2 cups cider vinegar 3/8 cup sugar 1/8 cup kosher salt BRUSSELS SPROUTS 1/4 cup unsalted butter (1/2 stick) 3/8 pound pastrami, shredded 3 3/4 pounds Brussels sprouts, quartered 3/4 teaspoon kosher […]
Jane’s Kitchen: Melon Sorbet
Servings: 4 To make it locally sourced substitute a local fruit vinegar or local fruit shrub for the citrus juice 2 cups cubed frozen melon (watermelon, cantaloupe, honeydew, etc., or a combination of any or all) 1 tablespoon lemon or lime juice 1 teaspoon simple syrup or local honey, optional Place your […]