Submitted by Patrick Ryan
Ingredients and instructions:
1 lbs. softened, salted butter (accept no substitutes)
3 cups packed brown sugar
4 large or jumbo eggs (if use medium-add another egg)
mix, mix, mix
Vanilla (the real kind - again, no substitutes) I often use a 2 "glug"measure-probably about 1 1/2 tablespoons (lots)
Maple flavoring-1 glug or about 2 teaspoons
4 1/2 - 5 cups unbleached all-purpose flour~
1 1/2 teaspoon baking soda
mix, mix, mix
3-4 cups OLD FASHIONED oatmeal (the instant kind would be a serious mistake)
3-4 cups semi-sweet chocolate chips-chocolate chips are not all alike, Herseysis fine, I still won't use Nestles, but some store brands taste like wax.Costco has very large bags of good chocolate chips.
0-4 cups chopped nuts (the measure is before chopping)
The three above can vary according to taste
mix, mix, mix
If I use the international measure of volume of the english walnut(ew), make a ball 1 1/2 ew and place on a cookie sheet - I usually put 9 per standard cookie sheet. Press down the cookie dough to about half its height.
Oven at 350 degrees (know your oven, temps can vary a lot) for ~15 minutes
Recipe makes 32 cookies/batch.
If after 15 minutes and there is a "wet" look to the cookies, toss 'emback in again for another minute or two.
Friday, June 13, 2008
Sunday, June 8, 2008
Empanadas Chilenas
Submitted by Alex Quistberg
Ingredients:
Dough:
8-10 c flour
1-2 eggs, well-beaten
3/4 c shortening
½ c vinegar or white wine
1 c water
1 t salt
Pino filling:
¾ kg ground beef
7 medium sized onions
2-3 garlic teeth
Salt to taste
½ c raisins (if you like)
1 can medium sized olives
4-6 hard boiled eggs cut into 8 slices
2-3 egg yolks
sugar
Recommended spices include cilantro, oregano, pepper, rosemary, paprika
Instructions:
Make the pino the night before, or at least a few hours in advance. Cut the onion into small cubes and fry them in a skillet. Add water occasionally so they don’t burn and stir them occasionally. They should cook for about 45 minutes or until the onion is somewhat translucent. You may want to drain any excess fluid. Fry the ground beef and drain off the fat/grease. Add any spices you like, including the garlic. Add the raisins and stir for about 5 minutes. Mix the onion and meat. Let the mix sit overnight or for a few hours at least.
There are two ways you can make the dough. Any either you can use a large bowl, flat surface, or mixer to bring the ingredients of the dough together.
Put the flour into/onto your mixing place of choice and cut the shortening into it with a knife or a pastry blender. Heat the water and salt, but not quite to boiling and slowly add a 1/4 c or so at time to the flour/shortening crumbs, blending it in with your hands or the mixer. You may not need all the water. A quicker method, though with less flaky crust is to melt the shortening in the water and add that to the dough.
Knead the dough with the mixer or by nearly tearing pieces of it off against the flat surface and folding it back into the main dough until it has a fairly smooth consistency. After getting the basic dough kneaded, add the vinegar wine and blend it into the dough until it has a fairly smooth consistency again. You may need to add more flour. Add the egg(s) and do the same as you did with the wine/vinegar, adding more flour as needed. The dough should not be too sticky, but definitely not dry.
Depending on how large you like your empanadas, break off 2-3 in. diameter chunks of dough and roll them into balls. Place them in a bowl and cover the bowl with a towel to keep them moist. Roll them out into circles until they are quite thin, about 2 mm. I typically roll out all of the balls before proceeding to the next step, but it is your choice. Be sure to keep the rolled out dough under a towel as well.
Add the pino to the shell, but don't overfill your shell. Probably 2 tbsp per shell will be sufficient. Add a slice of hard boiled egg and an olive. Fold the shell in half over the pino and seal it with a little warm water. You can fold it into various design as well. The easiest is to fold the edges back on themselves making it roughly trapezoidal in shape. Paint each empanada with egg yolk and sprinkle some sugar on top of it (if you like).
Place them on a baking sheet so they aren’t touching and cook them at about 375 F for about 25-30 minutes or until they are a golden brown. You may eat them hot or cold, and they are good to eat with salsa or tomato and onion salad. You can also fill them with other things than pino. I've made them with:
Ham & cheese
Pepperoni, tomato sauce, and cheese
Broccoli, spinach, and alfredo sauce
Roasted vegetables
You can also deep fry them.
Ingredients:
Dough:
8-10 c flour
1-2 eggs, well-beaten
3/4 c shortening
½ c vinegar or white wine
1 c water
1 t salt
Pino filling:
¾ kg ground beef
7 medium sized onions
2-3 garlic teeth
Salt to taste
½ c raisins (if you like)
1 can medium sized olives
4-6 hard boiled eggs cut into 8 slices
2-3 egg yolks
sugar
Recommended spices include cilantro, oregano, pepper, rosemary, paprika
Instructions:
Make the pino the night before, or at least a few hours in advance. Cut the onion into small cubes and fry them in a skillet. Add water occasionally so they don’t burn and stir them occasionally. They should cook for about 45 minutes or until the onion is somewhat translucent. You may want to drain any excess fluid. Fry the ground beef and drain off the fat/grease. Add any spices you like, including the garlic. Add the raisins and stir for about 5 minutes. Mix the onion and meat. Let the mix sit overnight or for a few hours at least.
There are two ways you can make the dough. Any either you can use a large bowl, flat surface, or mixer to bring the ingredients of the dough together.
Put the flour into/onto your mixing place of choice and cut the shortening into it with a knife or a pastry blender. Heat the water and salt, but not quite to boiling and slowly add a 1/4 c or so at time to the flour/shortening crumbs, blending it in with your hands or the mixer. You may not need all the water. A quicker method, though with less flaky crust is to melt the shortening in the water and add that to the dough.
Knead the dough with the mixer or by nearly tearing pieces of it off against the flat surface and folding it back into the main dough until it has a fairly smooth consistency. After getting the basic dough kneaded, add the vinegar wine and blend it into the dough until it has a fairly smooth consistency again. You may need to add more flour. Add the egg(s) and do the same as you did with the wine/vinegar, adding more flour as needed. The dough should not be too sticky, but definitely not dry.
Depending on how large you like your empanadas, break off 2-3 in. diameter chunks of dough and roll them into balls. Place them in a bowl and cover the bowl with a towel to keep them moist. Roll them out into circles until they are quite thin, about 2 mm. I typically roll out all of the balls before proceeding to the next step, but it is your choice. Be sure to keep the rolled out dough under a towel as well.
Add the pino to the shell, but don't overfill your shell. Probably 2 tbsp per shell will be sufficient. Add a slice of hard boiled egg and an olive. Fold the shell in half over the pino and seal it with a little warm water. You can fold it into various design as well. The easiest is to fold the edges back on themselves making it roughly trapezoidal in shape. Paint each empanada with egg yolk and sprinkle some sugar on top of it (if you like).
Place them on a baking sheet so they aren’t touching and cook them at about 375 F for about 25-30 minutes or until they are a golden brown. You may eat them hot or cold, and they are good to eat with salsa or tomato and onion salad. You can also fill them with other things than pino. I've made them with:
Ham & cheese
Pepperoni, tomato sauce, and cheese
Broccoli, spinach, and alfredo sauce
Roasted vegetables
You can also deep fry them.
Tuesday, July 10, 2007
Philippine ADOBO
Submitted by Margot Perrin
Adobo is a popular and the most distinguished dish in the Philippines.
It is mostly slow-cooked in soy sauce and vinegar.
Ingredients:
2 pounds meat, pork and/or chicken (include some fat for flavor!)
1/2 cup dark soy sauce (preferably made in the Philippines)
1/4 cup white vinegar
1 head garlic, mashed
3-4 bay leaves
1/4 to 1/2 tsp. black pepper, freshly ground
1 tsp sugar
Instructions:
Cut meat into serving pieces. Add the rest of the ingredients to the meat. Mix well.
Let boil then let simmer till meat is tender. Add about 1/4 cup of waterat a time, if necessary, to have enough liquid to cook meat till it is tender. Season to taste with salt if needed. Serve with steamed rice.
HAPPY COOKING AND EATING! :)
Margot
Wednesday, July 4, 2007
Hummus and Baba-ghannouj
The recipes below are submitted by Afifi Durr and Evette Hackman, PhD, RD. Dr. Hackman is an alumna of the UW's Epidemiology Department.
by Evette M. Hackman, PhD, RD
ehackman@spu.edu
Hummus (garbanzo beans)
these are to the baba ghannouj (eggplant dip) recipe below
2-3 cloves garlic
Juice from 1-2 lemons
Salt and pepper to taste (try Middle Eastern pepper)
Extra virgin olive oil – begin with 1 tablespoon and add more as needed
2 tablespoon tahini (sesame paste)
Soak the garbanzo beans overnight. Drain and boil until soft about 1 ½ hours. (For a quick version, substitute 16 oz canned, drained, garbanzo beans.)
Puree the cooked garbanzo beans in blender or food processor.
Add garlic, lemon juice, salt, pepper, olive oil and tahini and blend until well-combined.
Serve with pita bread and olives.
Babba ghanouj (eggplant dip)
Substitute 2 cups cooked and mashed eggplant for garbanzo beans. Start with 1-2 large eggplants, prick several times with a knife and broil unpeeled in the oven or grill until eggplant begins to collapse. After broiling, peel and mash the eggplant. Stir in the remaining ingredients.
Serve with pita bread and olives.
by Evette M. Hackman, PhD, RD
ehackman@spu.edu
Tuesday, June 26, 2007
Nadine Hoekman’s Chinese Cabbage Salad
Submitted by Mary Anne Mercer
I always bring this salad to IHP Seminar.
Ingredients:
1 medium cabbage chopped
½-1 bunch green onions
Dressing—mix and shake:
3 Tbsp. vinegar
3 tsp. sugar
1/3 cup oil
1 tsp. salt
2 Tbsp. Toasted sesame seeds
Instructions:
Seasoning packet from a package of ramen noodles. (I usually use the one from the packet of oriental or sesame—can’t remember for sure what it is called-- chicken noodles and then also add a few drops or the sesame oil in the packet to the dressing)
When ready to serve add
1 package ramen noodles – smashed up
3 Tbsp. sliced toasted almonds
Dressing
Mary Anne
Kibbeh in a Tray: A Hot Lebanese Dish
Submitted by Amineh & Zied
Kibbeh is the national dish of the Levant, specially of Lebanon. There are a few types of kibbeh: raw kibbeh, fried kibbeh and baked kibbeh. While making the shell part of kibbeh, kneading and pounding the mix is an important part of the whole process.
Ingredients:
Shell:
2 1/2 cups ground beef or lamb
2 cups burghul
2 medium sized onions
2 tsp. salt
1/2 tsp. pepper
Stuffing:
1 cup ground meat
1 cup chopped onions
1/2 cup pine nuts
1/2 cup olive or canola oil
1 tsp. salt
1/2 tsp. pepper
Instructions:
Shell:
Mix the ground meat, salt, pepper and onion together until very smooth. Wash and soak burghul in warm water for 10 minutes. Press to remove water. Pound and knead burghul and meat well.
Stuffing:
Heat oil. Fry chopped onions in it until soft and golden. Add meat and sate until cooked. Add pine nuts and continue cooking until meat has lost its pink color entirely. Season with salt and pepper. Get rid off excess fat.
Spreading in Tray:
Grease a baking pan. Pat a layer of kibbeh shell mix smoothly and press hard to form a firm 1/2 inch layer . Cover this layer evenly with stuffing mix. Finish with another layer of kibbeh mix. Cut kibbeh in tray into diamond shapes before inserting in the oven. Pour 1/2 cup of oil over all. Bake in moderate oven about 30 minutes, or until cooked. This dish is best served warm.
Hope you enjoy making and eating this traditional Lebanese dish. Be-Ssahha (with health).
Amineh & Zied
Kibbeh is the national dish of the Levant, specially of Lebanon. There are a few types of kibbeh: raw kibbeh, fried kibbeh and baked kibbeh. While making the shell part of kibbeh, kneading and pounding the mix is an important part of the whole process.
Ingredients:
Shell:
2 1/2 cups ground beef or lamb
2 cups burghul
2 medium sized onions
2 tsp. salt
1/2 tsp. pepper
Stuffing:
1 cup ground meat
1 cup chopped onions
1/2 cup pine nuts
1/2 cup olive or canola oil
1 tsp. salt
1/2 tsp. pepper
Instructions:
Shell:
Mix the ground meat, salt, pepper and onion together until very smooth. Wash and soak burghul in warm water for 10 minutes. Press to remove water. Pound and knead burghul and meat well.
Stuffing:
Heat oil. Fry chopped onions in it until soft and golden. Add meat and sate until cooked. Add pine nuts and continue cooking until meat has lost its pink color entirely. Season with salt and pepper. Get rid off excess fat.
Spreading in Tray:
Grease a baking pan. Pat a layer of kibbeh shell mix smoothly and press hard to form a firm 1/2 inch layer . Cover this layer evenly with stuffing mix. Finish with another layer of kibbeh mix. Cut kibbeh in tray into diamond shapes before inserting in the oven. Pour 1/2 cup of oil over all. Bake in moderate oven about 30 minutes, or until cooked. This dish is best served warm.
Hope you enjoy making and eating this traditional Lebanese dish. Be-Ssahha (with health).
Amineh & Zied
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