Vegetarian Mushroom Shawarma

• Ingredients
• ¾  pound portobello mushroom caps, sliced 1/2-inch thick
• 1  medium red onion, halved and cut into 1/3-inch wedges
• 1 medium fennel bulb, cut into 1/3 inch wedges
• 3  tablespoons plus 2 teaspoons extra-virgin olive oil
• 1  teaspoon ground cumin
• ¾  teaspoon ground coriander
• ½  teaspoon ground sweet 
• Hummus
• Kosher salt and black pepper
• 4  pitas
• 2  packed cups very thinly sliced red cabbage (about 6 ounces)
• Lemon vinaigrette 
• ¾  cup low-fat or whole-milk Greek yogurt
• 1/4 cup Tahini
• ¾-1  teaspoon ground cumin
• 1 lemon zest and juice
• 1 TB chopped mint or cilantro
• Cilantro or mint, for serving
• Directions
• Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms, fennel  and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
• Meanwhile, toss cabbage with remaining vinaigrette in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt, tahini, lemon zest, juice and  cumin; season with salt and pepper.
• To serve, slather hummus over warm pitas. Top with cabbage, mushroom mixture and herbs, and yogurt sauce. 
• Serves 4

Orange Cardamom Creme Brûlée

Ingredients

 12 egg yolks

1 1/4 cup (262.5 mL) granulated sugar

4 cups (1 L) whipping cream

2 cups whole milk

½ vanilla bean

8  cardamom pods

3 orange,  peels without pith

½ to ¾ cup (125 to 175 mL) granulated sugar or lightly packed brown sugar

Directions

1 Preheat oven to 300°F (150°C).

2 Heat a kettle full of water. Place 8 to 10 ramekins, each ⅔ to ¾ cup (150 to 175 mL), in a large roasting pan or divide between 2 pans.

3 In a medium bowl, whisk yolks and 1 1/4 cup (175 mL) granulated sugar together until pale yellow and thick.

4 Pour whipping cream into a saucepan. Split vanilla bean, then run the blunt side of a knife along the top of the bean releasing the seeds. Add seeds and pod to cream along with cardamom and strips of orange peel. Set pan over medium heat. Heat stirring occasionally until steaming but not boiling. Remove from heat. Infuse for about 1 hour.

5. Bring cream mixture back to a simmer.  Slowly whisk into egg yolk mixture until evenly mixed. Be careful not to scramble. Pour mixture into and divide among ramekins.

6. Pour hot water from kettle into roasting pan (being careful not to splash) until halfway up sides of ramekins.  Cover with foil.  Bake in centre of preheated oven for 35-40 minutes or until slightly thickened but not set and still jiggly. Remove to a heatproof surface. When water is cool, remove ramekins and cool completely in the fridge. Refrigerate overnight allowing them to set.

7.  Before serving, evenly sprinkle tops of chilled custards with granulated sugar. Using a torch, brûlée each sugary top until caramelized and bubbling. If you don’t have a torch, don’t fret: simply preheat the broiler in your oven. Sprinkle tops of chilled custards with brown sugar. Broil for 8 minutes or until sugar is just melted and bubbling. Remove from oven immediately. Cool slightly and serve.

Makes 10

Hot Cross Buns

 

Hot cross buns are a traditional Easter staple at my house like Stollen at Christmas time.  I add candied fruit to mine. I have tried many a recipes and to date this is my favorite.

Orange Currant Hot Cross Buns

 

Makes 1 (15-inch) round

Ingredients

2¼ cups (288 grams) dried currants

1¼ cups (300 grams) warm no-pulp orange juice (180°F/82°C to 185°F/85°C)

I omit the above and instead add 3 cups candied fruit--the best quality you can find especially for the orange peel

1½ cups (360 grams) warm whole milk (105°F/40°C to 110°F/43°C)

6¾ teaspoons (21 grams) active dry yeast

¾ cup (150 grams) granulated sugar, divided

10 cups (1,250 grams) all-purpose flour, divided

1½ teaspoons (4.5 grams) kosher salt

1½ teaspoons (3 grams) ground cinnamon

½ teaspoon (1 gram) ground nutmeg

½ teaspoon (1 gram) ground allspice

½ cup (113 grams) unsalted butter, melted

6 tablespoons (90 grams) freshly squeezed orange juice, strained

4 large eggs (200 grams), divided

1¾ teaspoons (3.5 grams) orange zest

1 tablespoon (15 grams) whole milk

½ cup (120 grams) plus 3 tablespoons (45 grams) water

Honey-Orange Glaze (recipe below)

Instructions

In a large bowl, combine currants and warm orange juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.

In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and ¼ cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes.

In a large bowl, whisk together 8 cups (1,000 grams) flour, salt, cinnamon, nutmeg, allspice, and remaining ½ cup (100 grams) sugar.

With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter, freshly squeezed orange juice, and 3 eggs (150 grams). Transfer dough to a large bowl, and gradually add remaining flour mixture, stirring with a spatula or a wooden spoon until a soft dough forms. (Because this is such a large amount of dough, you will need to incorporate ingredients in a larger bowl.) Stir in drained currants and zest.

Knead until smooth, about 8 minutes, adding up to ½ cup (63 grams) more flour as needed.(Dough should not be sticky.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1½ hours.

Preheat oven to 375°F (190°C). Line a 15-inch round pizza pan or stone with parchment paper, and spray with cooking spray.

Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 18 pieces, and roll each piece into a ball. Arrange balls on prepared pan in a circular pattern, leaving little space between pieces. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 25 minutes. (Rolls will rise to edge of pizza stone, but will not spill over during baking.)

In a small bowl, whisk together milk and remaining 1 egg (50 grams). Brush tops of rolls with egg mixture.

In a medium bowl, add 1½ cups (188 grams) flour. Add ½ cup (120 grams) water, 2 tablespoons (30 grams) at a time, stirring gently until a thick paste forms. Using a pastry bag fitted with a Wilton #10 tip, pipe paste over top of buns to form a cross pattern.

Bake until golden brown, about 25 minutes. Brush warm rolls with Honey-Orange Glaze.

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Honey-Orange Glaze

 

Makes ½ cup

Ingredients

½ cup (170 grams) clover honey

¼ cup (60 grams) freshly squeezed orange juice, strained

Instructions

In a small saucepan, bring honey and orange juice to a boil over medium-high heat. Reduce heat to medium-low, and cook, stirring constantly, until slightly thickened, about 2 minutes. Let cool completely.

Thai Cabbage Slaw

This can be used with the Thai shrimp tacos instead of the papaya salsa or in addition.  Can also make a good side salad with the tacos.

Thai Cabbage Slaw

3 cups purple cabbage, thinly sliced

½ cup cilantro

2 red chilis

3 green onions, thinly sliced

¼ cup peanuts, rough chopped

Dressing:

2 teaspoons grated ginger

1 teaspoon chili-garlic sauce

1 teaspoon soy sauce (I used gluten free)

3 tablespoons honey

2 tablespoons vegetable oil

2 fresh limes juice

Peanut Sauce

1 red chili, minced

2 garlic cloves, finely minced

2 Tablespoon ginger, finely minced or grated

1/8 cup green onion, thinly sliced

2 Tablespoon rice wine vinegar

2 Tablespoon soy sauce (I used gluten free)

1 Tablespoon peanut butter

1 Tablespoon plus 1 tsp sesame oil

½ cup coconut milk

Instructions

1. To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions.

2. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.

3. Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.

5. For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.

Thai Shrimp Taco

This can be a quick dinner especially if you keep some frozen shrimp in the freezer.  Let in marinate for at least a few hours.  I grilled the shrimp but a hot cast iron pan would work well.

Thai Shrimp Tacos

Ingredients

1 pound shrimp, peeled and deveined

2 tablespoon  soy sauce 

2 teaspoon ginger

2 teaspoon chili-garlic sauce

½ limes fresh juice

1 tablespoon chopped cilantro

2 tablespoons vegetable oil

8 corn or flour tortillas

extra cilantro for garnish

lime wedges for garnish

siracha if desired

Papaya Salsa (can do the same with mango or pineapple)

2 papayas seeded and cubed

1 tablespoon chopped cilantro

1 teaspoon chili paste

juice of 2 limes

Instructions

1. In a medium bowl, combine the shrimp, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.

2.  Cube papaya.  Add cilantro, chili paste and lime juice.  Set aside.

3. In a large heavy skillet or pan, heat the 2 tablespoons of vegetable oil over high heat. When the pan is very hot, add half of the shrimp. Cook until just pink, about 1 minutes, and then flip.

4. When the shrimp are cooked, remove them from the pan and let it get hot again. Cook the second half of the shrimp.

5. Heat the tortillas on a griddle or in a dry non-stick pan. Pile each tortilla with 3 shrimp and a generous amount of salsa.

Garnish with a little fresh cilantro.  Serve with lime wedges and siracha if desired!

Preparation time: 20 minute(s) 

Cooking time: 5 minute(s) 

Number of servings (yield): 4

 

Mrs. Dannewitz's Famous Gingersnaps

This is a basic ginger cookie.  It crackles perfectly as it bakes.


Ingredients
1 c sugar
3/4 c unsalted butter
1 egg
4 Tbs molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
2 tsp baking soda
2 1/4 c flour.

Directions
1.  Mix butter and sugar with an electric mixer until smooth.
2.  Add the egg and mix well.
3.  Add the molasses and mix well.
4.  Add all dry ingredients in a small bowl and stir to mix.
5.  Add dry ingredients to butter mixture until smooth.
7.  Bake at 350 for 7-9 minutes.

Provencal Potato Salad

A friend served this at dinner alongside a simple piece of salmon.  It made the perfect, complete side dish.  It can work with so many things and could make a complete meal when adding the tuna.  She did not put in the tuna, eggs or anchovies.  I know I will make this


Ingredients
1/2 lb haricots verts, stems removed
1 recipe French Potato Salad
1 6 oz can tuna, drained and flakes (optional)
1/2 c capers, drained
1 c halved cherry tomatoes
1/2 c small diced red onion
1/2 c black olives, pitted (like a nicoise)
6 hard cooked eggs, peeled, quartered (optional)
6 anchovy fillets (optional)

Directions
1.  In a pot of boiling slated water, blanch the haricots vets for 3-5 minutes, until barely tender.  Drain and immerse into ice water for 5 minutes.  Drain again.
2.  In a large bowl combine the haricots vets with the potato salad, tuna, capers, tomatoes, onions, olive, eggs, and anchovies.
3.  Serve at room temperature.