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Showing posts from May 2, 2010

Herbed Saffron Rice

This is the rice dish that goes with the Veal Marengo.  You can serve it alongside anything else you'd like, but it goes really well with the veal.

It's sort of like Rice-a-Roni, but without the roni.  Plus it tastes better and costs way less to make.

You can replace half the margarine with 2 tablespoons olive oil.

Please use fresh herbs.  It really makes a difference.  You should know by now what I think of using green tissue paper certain dried herbs.

Herbed Saffron Rice
Serves 8

2 1/2 cups rice
4 Tbs. (1/2 stick) margarine
2 large pinches saffron
6 cups chicken broth (or reconstituted parve "chicken" bullion)
1 Tbl. finely chopped fresh basil
1/4 cup chopped fresh dill
1/2 cup thinly sliced scallions (green part)

In a 2 or 3 quart saucepan, heat margarine over medium heat.  After margarine is liquified and hot, mix in rice.  Stir constantly about 5 minutes, or until rice is lightly browned.  Stir in saffron, broth, basil and dill.  Bring to a boil, then cover, reduce heat to l…

The Opposite of Quick (Veal Marengo)

I have been making my famous Veal Marengo since I first spotted the recipe back in 1978 (I was a child bride ;-) ) in the long defuncted Apartment Life magazine (which regained life as the more pretentious Metropolitan Home) .

This is not a quick recipe.  However, it re-heats very nicely, and some say even better, so make it on a Sunday and serve it on a Monday or Tuesday.

The original recipe states that it serves 8.  What it really means is that it makes enough food for 8 starving linebackers several times.  The leftovers last longer than a Thanksgiving turkey.  So unless you have a large family or a couple of teenagers, clean out some space in your freezer.

You don't really need a whole cup of flour, but the extra makes the coating step easier.

It's very important to gently simmer the veal.  Hard boiling will result in tough veal.  And considering the cost of kosher veal nowadays, you want the veal to be so tender you'll want to pinch it.

Tomorrow I'll post the acc…

Beef Ravioli Casserole ** UPDATED **

UPDATE!  I forgot to mention that the ravioli in the ingredients list is of the meat persuasion.  Oopsie!  The corrected recipe is below.

This is another recipe that kids like ... and grown-ups love.  And not just because it uses convenience foods.

The original is from Betty Crocker.  Once upon a time I was able to find canned kosher beef ravioli in sauce at the local Try 'n Save.  I should have bought all their inventory then, since they no longer carry it.  Too bad -- there would have been only 3 ingredients listed.  But it's still quick and easy.

Beef Ravioli Casserole
Serves 4

1 lb. ground beef
1/4 cup chopped onion (1 small or 1/2 of a medium)
2 pkgs. frozen beef ravioli
2 cups marinara sauce (bottled is fine)

Boil water in a large pot.  Carefully drop in frozen ravioli and cook only 8 minutes, or about 2 minutes less than package directions.  Drain thoroughly. 

Right after you start boiling the ravioli, crumble the ground beef into a 3or 4 quart microwave-safe casserole …

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Mexican-Style Skillet Tortellini

Here's my last recipe for Cinco de Mayo/Shavout (stop the yaying, ok?).   Not sure where the original recipe is from because my copy is a photo-copy, with any clues such as chapter title or magazine name cut off.

I think it is called "Mexican Style" because there's a chile and cheese as a couple of the ingredients.  Tortellini, definitely NOT Mexican.

The original uses vermicelli noodles, broken into smaller pieces, then sauteed uncooked in a tablespoon of olive oil, in case you prefer to use it instead of the more expensive tortellini.  Vermicelli isn't Mexican either, but I bet you knew that.

Chipotle chile is pretty spicy if you are not used to the heat, so you wimps have the option to omit it or use one half of one.

And remember my admonition regarding cilantro -- I'd rather you leave it out than let you use green tissue paper. 

Mexican-Style Skillet Tortellini
Serves 4

2 pkgs. (12-16 ozs. each) cheese tortellini
1 Tbs. olive oil
1 medium onion, finely ch…

Fish Tacos

I had my first fish taco in California (of course).  And my second.  One using fried fish and one  grilled.  The fried version was very greasy, so my favorite by default was the grilled version.

One of the CA versions used guacamole and the other used sliced avocado, but as I'm typing I cannot recall which version used which one.  Since I like guac better than slices, I'm going with a guac recipe.

With only minor adjustments, this taco recipe started life at http://www.foodandwine.com.  If you made my recipe for cole slaw the other day and bought a large head of cabbage, then you can use the leftover to make the  tacos.

The fish tastes better if grilled, but it's easier for me to broil it instead.  The kosher fish deparment at the local Try 'n Save never seems to have red snapper, so I use flounder, tilapia or any other mild fish.  I like salmon, but not in this recipe.

Of course, the use of my guacamole recipe is preferred, but you can purchase a ready-made version with t…

Mexican "Fried" Ice Cream

,There really are fried ice cream recipes out there.  For those who never heard of such a thing, think baked alaska, but smaller and tossed in a deep fryer. But don't go away yet, we don't go near any frying equipment in this version.  Just the broiler.  This isn't real fried ice cream.  But then, fried ice cream isn't a real mexican food either.

It's really for the kids.  Who am I'm kidding, adults will eat this and pretend it's for grown-ups only.

Here the ice cream is scooped, rolled in crushed cereal, then frozen, rock-hard.  The freezing part is critical to the success of the outcome.  Otherwise it might still be yummy, but you will be drinking it through a straw.

I got the original recipe from Betty Crocker.  It's kind of funny to call it a recipe.  The most difficult part is buying the ingredients.  The second most difficult part is leaving the coated ice cream in the freezer.

If you are going to use the food processor to make the crumbs, pulse (…