I will be organizing a Challah Bake Along for The Shabbat Project Toronto. I’ll supply the recipe in advance and together we can go through the steps to fill our homes with the awesome aroma of home made bread. Let’s bake together! Share this post and join in the fun and community.
http://shabbatprojecttoronto.com/
The Shabbat Project is an international Jewish unity project. All over the world, Jews are coming together to observe one Shabbat, October 24-25.
Wednesday I went apple picking with www.notfarfromthetree.org The apples weren’t very juicy, sweet or ripe so I decided to make jelly with them. After cooking the apples for around one hour (way longer than the usual 30 minutes) the apples started to scorch a bit. So, I put them in bags and let them drip overnight. The resulting juice was very thick with pectin but there wasn’t very much so I supplemented with canned apple juice. The resulting jelly tasted like caramel apples from cooking the apples for so long.
Ingredients
1 ¼ pounds wild mushrooms
¼ cup olive oil
3 tablespoons olive oil
3 cloves garlic
3 sprigs mint
½ pound tomatoes
6 slices bread
6 eggs
½ cup romano cheese
½ cup parmesan cheese
Method
1. Coarsely chop mushrooms, rehydrate porcini if using. Put 1/4 cu oil in large soup kettle and saute mushrooms until they release their liquid. Add the garlic and the mint, salt and lots of pepper cook until the ingredients are well blended.
2. Peel, seed and chop the tomatoes. Add the tomatoes and 4 cups of water, cook for about 15 minutes and adjust seasoning.
3. Toast the bread slices, cut the garlic clove and rub the cut side on the toast. Place toast in the bottom of the soup bowl and drizzle with a little oil.
4. Beat the eggs with the cheese in the bottom of a heated soup tureen. Beat a ladleful of hot soup into the egg-cheese mixture and keep adding soup until the mixture is very hot. Pour soup over the toasted bread. Serve with exra grated cheese.
On a balmy September evening I prepared the following menu.
Crostini di Peperoni
(Roasted Pepper and Goat Cheese Canape)
Acquacotta Della Montagna Cortonese
(Bread Soup with Wild Mushrooms)
Veal Osso Bucco
(Braised Veal Shank Slices with Gremolata served over Gnocchi and a Seasonal Vegetable)
Crostata di Mele con Frangipane
(Apple Frangipane Tart)
The Roasted Red Pepper and Goat Cheese Canapes were made from the Red Peppers that I had preserved earlier in the week.
We sliced a baguette, brushed the slices with a little garlic oil, toasted them and then toped them with goat cheese, roasted red peppers and a little fresh basil.
Teaser…..dessert for tonight’s dinner party. Recipe tomorrow. Apple Frangipane Tart. #appletart
The markets are overflowing with red peppers. Roast them, peel, chop, layer with thinly sliced garlic and fresh oregano then top the jar up with olive oil and refrigerate.
My ripe jalapeños became hot red pepper jelly today. I used this recipe from Ball Home Canning Supplies. I like that the recipe uses fresh jalapeños for heat and doesn’t rely on adding flakes to sweet peppers. http://www.freshpreserving.com/recipes/jalapeno-jelly-recipe
The recipe calls for food colouring, something I would never add…just sayin’ #hotpepperjelly
Roasted parsnips and carrots are underrated. Make some today and brighten up your fall meals.
Ingredients
2 pounds Carrots, peeled, cut into batons
2 pounds Parsnips, peeled, cut into batons
2 tbsps Oil, Olive
1 pinch Salt and Pepper, to taste
Method
1. Preheat oven to 400F. Line a baking sheet with parchment for easy clean up.
2. In a medium sized bowl, toss carrots and parsnips with oil. Season with salt and pepper.
Lay out vegetables single layer on parchment.
3. Roast for around 25 minutes or until edges are golden.
My favourite WOW salad recipe. #beansaladrecipe
Servings: 12
Ingredients
½ cups water
15 Dates
½ cups fresh lime juice
⅓ cups extra-virgin olive oil
1 ¾ tbsp dried oregano
1 ¼ tbsp honey or maple syrup for a Vegan version
1 ¼ tbsp ground cumin
1 ¼ tbsp ground coriander
1 can Beans, Black
½ cups chopped red bell pepper
½ cups chopped yellow bell pepper
½ cups chopped green bell pepper
½ cups chopped red onion
½ cups chopped fresh parsley
1 cup cooked Quinoa (optional)
Preparation
For Vinaigrette:
For salad:
Once cut into squares and wrapped they can be popped frozen into your lunch.
Ingredients
1 cup Sugar, Brown
¾ cup Butter
1 Egg
½ tsp Salt
4 Bananas
4 cup Oats
½ cup Chocolate Mini Baking Bits, Milk Chocolate
½ cup Raisins
Method
Line a 9 x 13 pan with parchment paper. In a bowl beat brown sugar and butter until smooth and creamy. Beat in egg, salt and bananas until well combined. Stir in oats, chocolate chips and raisins and mix thoroughly. Spread evenly in prepared pan. Bake for 50 to 60 minutes in a 350 oven. Place pan on rack to cool completely then cut into bars.
