diff options
| -rw-r--r-- | cookbook.aux | 113 | ||||
| -rw-r--r-- | cookbook.cls | 8 | ||||
| -rw-r--r-- | cookbook.log | 356 | ||||
| -rw-r--r-- | cookbook.pdf | bin | 43892054 -> 43883816 bytes | |||
| -rw-r--r-- | cookbook.tex | 490 | ||||
| -rw-r--r-- | cookbook.toc | 111 |
6 files changed, 568 insertions, 510 deletions
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(pdftex.def) Requested size: 307.28978pt x 230.47473pt. - [113 + [116 -] [114 +] [117 ] (./cookbook.aux) *********** @@ -770,26 +775,25 @@ L3 programming layer <2023-11-09> *********** ) Here is how much of TeX's memory you used: - 4072 strings out of 474267 - 65270 string characters out of 5749988 - 1931555 words of memory out of 5000000 - 26229 multiletter control sequences out of 15000+600000 + 4074 strings out of 474267 + 65293 string characters out of 5749988 + 1933555 words of memory out of 5000000 + 26231 multiletter control sequences out of 15000+600000 563844 words of font info for 57 fonts, out of 8000000 for 9000 1141 hyphenation exceptions out of 8191 - 72i,11n,79p,542b,269s stack positions out of 10000i,1000n,20000p,200000b,200000s + 72i,11n,79p,542b,256s stack positions out of 10000i,1000n,20000p,200000b,200000s </usr/share/texlive/texmf-dist/fonts/type1/public/amsfonts/cm/cmmi10.pfb></us r/share/texlive/texmf-dist/fonts/type1/public/amsfonts/cm/cmr10.pfb></usr/share -/texlive/texmf-dist/fonts/type1/public/amsfonts/cm/cmr7.pfb></usr/share/texlive -/texmf-dist/fonts/type1/public/amsfonts/cm/cmss10.pfb></usr/share/texlive/texmf --dist/fonts/type1/public/amsfonts/cm/cmssbx10.pfb></usr/share/texlive/texmf-dis -t/fonts/type1/public/amsfonts/cm/cmssi10.pfb></usr/share/texmf/fonts/type1/publ -ic/lm/lmss17.pfb></usr/share/texlive/texmf-dist/fonts/type1/public/amsfonts/sym -bols/msam10.pfb></usr/share/texmf/fonts/type1/public/cm-super/sfsi1000.pfb></us -r/share/texmf/fonts/type1/public/cm-super/sfss1000.pfb> -Output written on cookbook.pdf (116 pages, 43892054 bytes). +/texlive/texmf-dist/fonts/type1/public/amsfonts/cm/cmss10.pfb></usr/share/texli +ve/texmf-dist/fonts/type1/public/amsfonts/cm/cmssbx10.pfb></usr/share/texlive/t +exmf-dist/fonts/type1/public/amsfonts/cm/cmssi10.pfb></usr/share/texmf/fonts/ty +pe1/public/lm/lmss17.pfb></usr/share/texlive/texmf-dist/fonts/type1/public/amsf +onts/symbols/msam10.pfb></usr/share/texmf/fonts/type1/public/cm-super/sfsi1000. +pfb></usr/share/texmf/fonts/type1/public/cm-super/sfss1000.pfb> +Output written on cookbook.pdf (119 pages, 43883816 bytes). PDF statistics: - 447 PDF objects out of 1000 (max. 8388607) - 293 compressed objects within 3 object streams + 451 PDF objects out of 1000 (max. 8388607) + 296 compressed objects within 3 object streams 0 named destinations out of 1000 (max. 500000) 61 words of extra memory for PDF output out of 10000 (max. 10000000) diff --git a/cookbook.pdf b/cookbook.pdf Binary files differindex 10609e3..53ff40c 100644 --- a/cookbook.pdf +++ b/cookbook.pdf diff --git a/cookbook.tex b/cookbook.tex index 8d84797..37f8f0d 100644 --- a/cookbook.tex +++ b/cookbook.tex @@ -57,10 +57,10 @@ keepaspectratio]{cover.jpg}% \item 2 large eggplants \item 1 green pepper \item 2 medium onions - \item $\frac{1}{4}$ cup chopped parsley + \item 1/4 cup chopped parsley \item 1 tomato - \item $\frac{1}{2}$ cup olive oil - \item $\frac{1}{2}$ teaspoon basil + \item 1/2 cup olive oil + \item 1/2 teaspoon basil \item 1 can tomato sauce \item Salt, pepper, garlic to taste \end{itemize} @@ -100,7 +100,7 @@ Serves four. \item 2 cucumbers \item 3 cups madzoon \item 1 clove garlic, crushed - \item $\frac{1}{4}$ teaspoon salt + \item 1/4 teaspoon salt \item 1 tablespoon crushed mint \item 1 cup cold water \end{itemize} @@ -173,11 +173,11 @@ Best served with butter lettuce \emph{Seen on Chef John YouTube channel, loved.} \begin{itemize} - \item $\frac{1}{4}$ cup salad oil + \item 1/4 cup salad oil \item 4 cups diced, uncooked potatoes - \item $\frac{1}{4}$ cup tomato pulp - \item $\frac{1}{2}$ cup water - \item $1\frac{1}{2}$ tablespoon salt (could be reduced) + \item 1/4 cup tomato pulp + \item 1/2 cup water + \item 1 1/2 tablespoon salt (could be reduced) \item 1 tablesppon paprika or white pepper \item 1 entire garlic \item 1 bunch parsley @@ -271,9 +271,9 @@ To serve, you can add melted butter, salt and pepper, basil, savory, caraway see \begin{itemize} \item beet greens \item two pieces bacon - \item $\frac{1}{2}$ red onion, chopped + \item 1/2 red onion, chopped \item 1 clove garlic - \item $\frac{3}{4}$ cup water + \item 3/4 cup water \item 1 tablespoon sugar \item red pepper flakes to taste \item 3 tablespoon vinegar @@ -382,7 +382,7 @@ Cook 7-20 min \begin{itemize} \item 6 pounds Jack cheese, grated - \item $\frac{3}{4}$ cup parsley, finely chopped + \item 3/4 cup parsley, finely chopped \item 4 large eggs, beaten \item 2 pounds filo dough \item 1 pound butter, melted @@ -761,7 +761,7 @@ Add diced tomatoes, tomato paste, water, sugar, cook for 30 min with pot covered \item 28 oz can diced tomatoes \item 2 cup cabbage, shredded \item sour cream - \item $\frac{1}{2}$ tablespoon pepper + \item 1/2 tablespoon pepper \item 2 cup broth \item bay leaf \item 2 teaspoon lemon juice @@ -858,8 +858,6 @@ Can garnish with banana chips. \emph{A classic for holidays and special occasions. Inherited from Betty, modified over the years.} -Serves 16 - Things to stuff \begin{itemize} \item 2 green peppers @@ -1056,26 +1054,28 @@ Bake 350 deg F for 45 minutes. \section{Grandma's Lamb Stew} - Ingredients - 2 lbs end of lamb shoulder with bone - 2 onions- sliced - 2/3 carrots - 4 potatoes - Salt - Pepper - Tomato sauce- one small can - 1 green pepper -4 T olive oil - - Directions - Boil lamb until fat comes off easily - Cook lamb in pot with no water for 10 min - Add onions, carrots, potatoes, salt and pepper, 4 T olive oil - Cook 10-20 min - Add one small can of tomato sauce and 1 cut green pepper - Cook another 15 min - May need more cooking so keep checking until done +\begin{itemize} + \item 2 pounds end of lamb shoulder with bone + \item 2 onions, sliced + \item 3 carrots + \item 4 potatoes + \item salt + \item pepper + \item 1 small can tomato sauce + \item 1 green pepper, chopped + \item 4 tablespoons olive oil +\end{itemize} + +Boil lamb until fat comes off easily. + +Cook lamb in pot with no water for 10 min. + +Add onions, carrots, potatoes, salt and pepper, olive oil. +Cook 10-20 min. +Add tomato sauce green pepper. +Cook another 15 min. +May need more cooking so keep checking until done. \chapter{Dessert} @@ -1089,56 +1089,44 @@ Bake 350 deg F for 45 minutes. \section{Choreg} -Ingredients - -1 yeast cake -½ c warm water -8 cups flour -1 stick butter -¼ c salad oil -1 can evaporated milk -¾ c sugar -1T salt -5 eggs -Little Mahleb (ground cherry seed) - -Directions - -BREAD -Dissolve yeast in warm water (make sure yeast is alive) -Add sugar -Add everything else EXCEPT salad oil - -Mix dough with large spoon -Knead dough by hand- use salad oil or flour on hands to prevent sticking- until dough is smooth and well mixed -Put in large bowl, cover, allow to rise until at least double in bulk (supposed to take 1-3 hours; if not could try over night but David just chose to put new yeast in to the lump of dough) -Punch down -Break off a large section (1/3 is too large, try 1/5) /keep the remaining dough covered to prevent drying out -Form the section of dough into a log (12” long by 3” wide) (should not be too fat- want trips to be thin) -Cut log into 1 inch sections -Take a 1x3 inch piece and roll it with fingertips on a lightly floured surface -until it is 6” long -Twist or Braid (additional piece in the middle) -Place on cookie sheet with each choreg 2 inches apart - -Repeat above until all dough is used up +\begin{itemize} + \item 1 yeast cake + \item 1/2 cup warm water + \item 8 cups flour + \item 1 stick butter + \item 1/4 cup salad oil + \item 1 can evaporated milk + \item 3/4 cup sugar + \item 1 tablespoon salt + \item 5 eggs + \item Little Mahleb (ground cherry seed) +\end{itemize} -Cover with clean dishcloth and let choreg rise in a warm place until double bulk +Dissolve yeast in warm water (make sure yeast is alive). +Add sugar. +Add everything else EXCEPT salad oil. +Mix dough with large spoon. +Knead dough by hand- use salad oil or flour on hands to prevent sticking- until dough is smooth and well mixed. +Put in large bowl, cover, allow to rise until at least double in bulk (supposed to take 1-3 hours; if not could try over night but David just chose to put new yeast in to the lump of dough). +Punch down. -TOPPING -Mix 1 egg with ½ t water -Brush mixture on each choreg -Sprinkle with seseame seeds +Break off a large section (1/3 is too large, try 1/5) keep the remaining dough covered to prevent drying out. +Form the section of dough into a log (12” long by 3” wide) (should not be too fat- want trips to be thin). +Cut log into 1 inch sections. -Bake at 350 until golden -Remove with spatula -Put on clean dishchoth or rack to cool +Take a 1x3 inch piece and roll it with fingertips on a lightly floured surface until it is 6” long. +Twist or Braid (additional piece in the middle). +Place on cookie sheet with each choreg 2 inches apart. +Repeat above until all dough is used up. +Cover with clean dishcloth and let choreg rise in a warm place until double bulk. -Eat +Mix 1 egg with ½ t water. +Brush mixture on each choreg. +Sprinkle with seseame seeds. -Store -Put in air tight container when completely cool -Can freeze +Bake at 350 until golden. +Remove with spatula. +Put on clean dishcloth or rack to cool. \clearpage \vspace*{\fill} @@ -1147,36 +1135,49 @@ Can freeze \clearpage -\section{Nancy's zucchini cake recipe} +\section{Nancy's Zucchini Cake} + +\begin{itemize} + \item 2 cups flour + \item 2 teaspoons cinnamon + \item 2 teaspoons baking soda + \item 1 teaspoon salt + \item 1/4 teaspoon baking powder + \item 3 eggs + \item 2 cups white, granulated sugar + \item 1 cup vegetable oil + \item 1 teaspoon vanilla extract + \item 1 teaspoon grated lemon zest (optional, my addition) + \item 2 cups zucchini + \item 1 cup chopped walnuts or pecans + \item 1/2 cup golden raisins (optional) + \item 3 ounces cream cheese + \item 1/4 cup butter, room temperature + \item 1 1/2 to 2 cups of powdered sugar +\end{itemize} + +Preheat oven to 350°F. +Butter a 9x12 or 9x13 baking pan. -INGREDIENTS - Cake: - 2 cups flour - 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though) - 2 teaspoons baking soda - 1 teaspoon salt - 1/4 teaspoon baking powder - 3 eggs - 2 cups white, granulated sugar - 1 cup vegetable oil - 1 teaspoon vanilla extract - 1 teaspoon grated lemon zest (optional, my addition) - 2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring) - 1 cup chopped walnuts or pecans - 1/2 cup golden raisins (optional) +In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. +Set aside. - Frosting: - 3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended) - 1/4 cup butter, room temperature - 1 1/2 to 2 cups of powdered sugar +In a mixer, beat the 3 eggs on high speed until frothy. +Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. +Stir in the flour mixture, a third at a time. +Stir in the zucchini and chopped nuts and/or raisins. - METHOD - 1 Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan). - 2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside. - 3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins. - 4 Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.) - 5 To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. - Frost the cake and serve. Store covered with aluminum foil. +Pour mixture into a 9x12 or 9x13 baking pan. +Bake at 350°F for 40 to 45 minutes. +My grandmother's notes say you can also bake in an angel food pan for 1 hour. + +Remove from oven and let cool completely before frosting. +While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften. + +To make the frosting, beat together the cream cheese and butter. +Add the powdered sugar and beat until smooth. +Frost the cake and serve. +Store covered with aluminum foil. \clearpage \vspace*{\fill} @@ -1186,22 +1187,22 @@ INGREDIENTS \clearpage \section{Rhubarb Pie} - Filling - 5 c sliced rhubarb - 1.25 c sugar - 5 T flour - ¼ t cinnamon - 1.5 T butter +\begin{itemize} + \item 5 cup sliced rhubarb + \item 1.25 cup sugar + \item 5 tablespoon flour + \item 1/4 teaspoon cinnamon + \item 1.5 tablespoon butter +\end{itemize} + +Mix the filling ingredients together. +Put filling into the prepared dough. +Dot with butter. - Dough- use ready made +Cook in oven at 400 for 45-55 minutes. - Directions - Mix the filling ingredients together - Put filling into the prepared dough - Dot with butter - Cook in oven at 400 for 45-55 minutes (in our oven, cook at 350 until done [60-70], check temperature regularly- divide 400/350; multiplying 50 x 1.14 = 57. min - Place pie on rack to cool before slicing - Serve with whipped cream- fresh or ready made +Place pie on rack to cool before slicing. +Serve with whipped cream. \clearpage \vspace*{\fill} @@ -1227,24 +1228,26 @@ Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples \emph{David's grandmother Veleda, who was overweight, joined weight watchers and lost a lot of weight. The family story is that this recipe came from weight watchers.} -Ingredients - 1 large package of unflavored gelatin- one note says not a lot and another note says forget the gelatin - 2 cups hot water - 2 cups cold water and pineapple juice mix - 1 8 oz package of cream cheese - 1 can crushed pineapple - ½ lb marshmallows - 2 packages of whipping cream +\begin{itemize} + \item 1 large package of unflavored gelatin- one note says not a lot and another note says forget the gelatin + \item 2 cups hot water + \item 2 cups cold water and pineapple juice mix + \item 1 8 oz package of cream cheese + \item 1 can crushed pineapple + \item ½ lb marshmallows + \item 2 packages of whipping cream +\end{itemize} + +Dissolve gelatin in hot water and add cold water/pineapple juice mix. + +Cream room temperature cream cheese and add pineapple and marshmallows. - Directions +Whip the whipping cream and fold into marshmallow mixture. +Place in pan. - a. Dissolve gelatin in hot water and add cold water/pineapple juice mix - b. Cream room temperature cream cheese and add pineapple and marshmallows - c. Whip the whipping cream and fold into (b) - d. Place in pan - e. Cover with (a) before it solidifies - f. Refrigerate over night +Cover with geletin before it solidifies. +Refrigerate over night. \clearpage \vspace*{\fill} @@ -1321,24 +1324,29 @@ Heat until sugar is dissolved. \emph{A combination of recipes from Betty and Ingeborg.} -Make dough - Beat together until no lumps - 1 cup butter – not melted- salted butter - ¾ cup sugar - 2 beaten egg yolks - 1 t almond or vanilla flavoring- can use almond flavoring or half and half - Cream above until smooth - Add 2 cups flour -Make into a ball using hands- make sure it is moist enough. Sometimes small eggs yield yolks which are too small. We added 1/8 cup water +\begin{itemize} + \item 1 cup butter, salted + \item 3/4 cup sugar + \item 2 beaten egg yolks + \item 1 tablespoon almond or vanilla flavoring + \item 2 cups flour +\end{itemize} + +Cream butter, sugar, egg yolks, flavoring until smooth. +Add 2 cups flour. +Make into a ball using hands- make sure it is moist enough. + +Shoot from a cookie press onto an ungreased cookie sheet +The larger gun works well. +Put the pattern circle in the bottom. +Put the dough inside the tube. +Adjust the ratchet, trigger the lever and then pump once or twice to see the dough exude from the tube through the patterns - Shoot from a cookie press onto an ungreased cookie sheet -The larger gun works well. Put the pattern circle in the bottom. Put the dough inside the tube. Adjust the ratchet, trigger the lever and then pump once or twice to see the dough exude from the tube through the patterns - Cook - Preheat oven for 10 min. Achieve temp of 375 degrees - Cook for 5-10 min at 375 degrees - Put on rack to cool +Preheat oven for 10 min. +Cook for 5-10 min at 375 degrees. +Put on rack to cool. - Let rest for one day to eat at their best +Let rest for one day to eat at their best. \clearpage \vspace*{\fill} @@ -1350,25 +1358,6 @@ The larger gun works well. Put the pattern circle in the bottom. Put the dough \emph{Boorma means ``rolled'' in Armenian.} -Ingredients - 1 lb Filo dough - 2 c rendered butter, melted - 3 c walnuts, chopped fine (can use pistachio instead) - ¼ c sugar - ½ t cinnamon - -Directions - Combine nuts, cinnamon and ¼ c sugar - Unroll Filo dough and cover unused portion with lightly dampened towel - Place one sheet on a board and brush the top lightly with melted butter - Take a second sheet and place it on top of the first. Sprinkle about 2 T of the nut mixture over half of the sheet of dough closest to you - Place ½ inch dowel on the edge of dough with sprinkled nuts and roll loosely around the dowel until you have rolled the entire sheet - Rest the dough on your board with unsealed side down - Holding the dowel lightly at both ends, push dough together toward the center with hands, shirring pastry along the dowel until it is about 11 inches long. - Slide rolled dough onto a greased 11 ½ by 17 inch pan - Repeat until the baking pan is filled. Brown tops with butter. Bake at 300 degrees for 30 minutes or until lightly browned. Let cool - Cut each Boorma into 4 serving pieces. Pour warm syrup over cooled Boorma and serve. - Boorma syrup Ingredients 1 ½ c water @@ -1378,37 +1367,76 @@ Ingredients Directions Combine syrup ingredients and boil until completely dissolved. + +\begin{itemize} + \item 1 lb Filo dough + \item 2 c rendered butter, melted + \item 3 c walnuts, chopped fine (can use pistachio instead) + \item ¼ c sugar + \item ½ t cinnamon +\end{itemize} + +Combine nuts, cinnamon and ¼ c sugar. +Unroll Filo dough and cover unused portion with lightly dampened towel. + +Place one sheet on a board and brush the top lightly with melted butter. +Take a second sheet and place it on top of the first. +Sprinkle about 2 T of the nut mixture over half of the sheet of dough closest to you. + +Place ½ inch dowel on the edge of dough with sprinkled nuts and roll loosely around the dowel until you have rolled the entire sheet. +Rest the dough on your board with unsealed side down. +Holding the dowel lightly at both ends, push dough together toward the center with hands, shirring pastry along the dowel until it is about 11 inches long. + +Slide rolled dough onto a greased 11 ½ by 17 inch pan. +Repeat until the baking pan is filled. +Brown tops with butter. +Bake at 300 degrees for 30 minutes or until lightly browned. +Let cool. + +Cut each Boorma into 4 serving pieces. +Pour warm syrup over cooled Boorma and serve. + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} \vfill \clearpage -\section{Butter brickle cake} +\section{Butter Brickle Cake} \emph{Reminds Nancy of lunch at Carson Pirie and Scott in Chicago.} -Ingredients - • 1 box super moist Yellow Cake mix I use Betty Crocker - • 1 small box butterscotch instant pudding mix - • 1 cup water - • 1/2 cup butter, melted - • 4 large eggs - • 2 (8-ounce) bags toffee bits, divided- we found 1 bag would have been enough) - • 1 tablespoon all-purpose flour - • 1 3/4 cups whipping cream - • 3 tablespoons packed brown sugar - Instructions - Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. (or you can butter and flour them.) - With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes. - In a small bowl, combine 3/4 cup toffee bits and flour. Add to batter and stir to combine. - Divide batter evenly between the two cake pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans and then remove from pans and place on a cooling rack. - Beat whipping cream and brown sugar until thick and spreadable. - Place 1 cake layer on a cake stand or serving platter. Spread a little less than a cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits. - Place second cake layer on top. Cover top and sides with remaining whipped cream. - Press remaining toffee bits onto sides of cake and sprinkle a few on top. +\begin{itemize} + \item 1 box super moist Yellow Cake mix I use Betty Crocker + \item 1 small box butterscotch instant pudding mix + \item 1 cup water + \item 1/2 cup butter, melted + \item 4 large eggs + \item 2 (8-ounce) bags toffee bits, divided + \item 1 tablespoon all-purpose flour + \item 1 3/4 cups whipping cream + \item 3 tablespoons packed brown sugar +\end{itemize} + +Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. + +With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. +Increase to medium speed for 2 minutes. + +In a small bowl, combine 3/4 cup toffee bits and flour. +Add to batter and stir to combine. +Divide batter evenly between the two cake pans. +Bake for 30 to 35 minutes. +Cool 10 minutes in pans and then remove from pans and place on a cooling rack. +Beat whipping cream and brown sugar until thick and spreadable. +Place 1 cake layer on a cake stand or serving platter. +Spread a little less than a cup of whipped cream on top. +Sprinkle with 2/3 cup of toffee bits. +Place second cake layer on top. +Cover top and sides with remaining whipped cream. +Press remaining toffee bits onto sides of cake and sprinkle a few on top. \chapter{Etcetera} @@ -1525,41 +1553,29 @@ Uncover, refrigerate, and enjoy! \clearpage -\section{Baba ganoush} +\section{Baba Ganoush} -Baba ganoush (roasted eggplant dip) recipe- 6 servings -I included how to make tahini in this recipe. But most folks can probably buy it ready made, so you could delete this section. -YOU WILL NEED - 1. 2 medium eggplants (about 2 pounds or 900 grams) - 2. 1/4 cup (60 ml) tahini, use store bought or make at home - tahini recipe - Tahini Ingredients - Sesame seeds —hulled sesame seeds. Most often, we will lightly toast the seeds to bring out some of their natural nuttiness, but you can skip this step all together if you’d like. - Oil — To help the tahini turn into a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. A variety of oils work, try avocado oil, light and fruity olive oil, vegetable oil, and grape seed oil. - Salt is an optional ingredient, - Process for Making Tahini - Step 1, Toast the sesame seeds. on the stovetop and not in the oven. Sesame seeds are tiny and so they burn very easily. - To toast the sesame seeds, I throw them into a wide, dry saucepan over medium-low heat then stir constantly with a spoon until the seeds darken ever so slightly in color and become fragrant. - Step 2, Process the sesame seeds until crumbly. When the sesame seeds have cooled, we throw them into the bowl of our food processor, shut the lid then process until a crumbly paste begins to form. - Step 3, Add oil and process into a smooth cream. To help the tahini turn into an extra smooth paste, we add a few tablespoons of neutral-flavored oil.You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. To reach a similar consistency as store-bought, we’ve found 3 to 4 tablespoons of oil should do it. - After more processing, a few stops to scrape the bottom and sides of the bowl and a little more processing after that, the tahini is done. Extra smooth and ready to use in whatever recipe you like - 3. 1/4 cup (60 ml) lemon juice - 4. 2 to 3 garlic cloves, finely minced (see note) - 5. 1/4 teaspoon ground cumin - 6. 1/4 teaspoon fine sea salt - 7. 2 tablespoons chopped fresh parsley leaves - 8. 1 teaspoon olive oil, optional - -PROCESS FOR MAKING BABA GANOUSH - -Step 1: Broil whole eggplants to char the skins. This step lightly chars the outsides of the eggplant, which adds a smoky flavor. You can also char the skin of the eggplants using a grill or even a gas burner. +\begin{itemize} + \item 2 medium eggplants (about 2 pounds or 900 grams) + \item 1/4 cup (60 ml) tahini +\end{itemize} -Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft. Roasting time will vary based on how large the eggplants are. I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh. +Step 1: Broil whole eggplants to char the skins. +This step lightly chars the outsides of the eggplant, which adds a smoky flavor. +You can also char the skin of the eggplants using a grill or even a gas burner. -Step 3: Combine tahini with lemon juice, garlic, spices, and olive oil. These are the remaining ingredients needed to make baba ganoush. I like to mix them together early on since the mixture improves in flavor over time. +Step 2: Switch the oven to bake and roast the eggplants until very soft. +For the very best baba ganoush, the flesh of the eggplant needs to be very soft. +Roasting time will vary based on how large the eggplants are. +I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh. -Step 4: Stir the roasted eggplant into the tahini mixture. I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine! +Step 3: Combine tahini with lemon juice, garlic, spices, and olive oil. +These are the remaining ingredients needed to make baba ganoush. +I like to mix them together early on since the mixture improves in flavor over time. +Step 4: Stir the roasted eggplant into the tahini mixture. +I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. +I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine! \clearpage \vspace*{\fill} @@ -1598,4 +1614,40 @@ Combine above with yogurt plus more parsley and butter 1 ½ chopped parsley- rest of butter 3 units yogurt to 1 unit barley (3 cups yogurt) +\clearpage +\vspace*{\fill} +\includegraphics[width=\textwidth]{example-image-a} +\vfill + +\clearpage + +\section{Tahini} + +\begin{itemize} + \item Sesame seeds —hulled sesame seeds. Most often, we will lightly toast the seeds to bring out some of their natural nuttiness, but you can skip this step all together if you’d like. + \item Oil — To help the tahini turn into a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. A variety of oils work, try avocado oil, light and fruity olive oil, vegetable oil, and grape seed oil. + \item Salt is an optional ingredient, + \item 1/4 cup (60 ml) lemon juice + \item 2 to 3 garlic cloves, finely minced (see note) + \item 1/4 teaspoon ground cumin + \item 1/4 teaspoon fine sea salt + \item 2 tablespoons chopped fresh parsley leaves + \item 1 teaspoon olive oil, optional +\end{itemize} + +Step 1, Toast the sesame seeds on the stovetop and not in the oven. +Sesame seeds are tiny and so they burn very easily. +To toast the sesame seeds, I throw them into a wide, dry saucepan over medium-low heat then stir constantly with a spoon until the seeds darken ever so slightly in color and become fragrant. + +Step 2, Process the sesame seeds until crumbly. +When the sesame seeds have cooled, we throw them into the bowl of our food processor, shut the lid then process until a crumbly paste begins to form. + +Step 3, Add oil and process into a smooth cream. +To help the tahini turn into an extra smooth paste, we add a few tablespoons of neutral-flavored oil. +You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. +To reach a similar consistency as store-bought, we’ve found 3 to 4 tablespoons of oil should do it. + +After more processing, a few stops to scrape the bottom and sides of the bowl and a little more processing after that, the tahini is done. +Extra smooth and ready to use in whatever recipe you like. + \end{document} diff --git a/cookbook.toc b/cookbook.toc index b0369f8..1dddb4f 100644 --- a/cookbook.toc +++ b/cookbook.toc @@ -1,55 +1,56 @@ -\contentsline {chapter}{\numberline {1}Salads}{5}{}% -\contentsline {section}{\numberline {1.1}Imom bayaldi}{7}{}% -\contentsline {section}{\numberline {1.2}Jajikh}{9}{}% -\contentsline {section}{\numberline {1.3}Aspic}{11}{}% -\contentsline {section}{\numberline {1.4}Rickie/Wiepske Salad Dressing}{13}{}% -\contentsline {chapter}{\numberline {2}Sides}{15}{}% -\contentsline {section}{\numberline {2.1}Armenian potato side dish}{17}{}% -\contentsline {section}{\numberline {2.2}Crab Rangoon}{19}{}% -\contentsline {section}{\numberline {2.3}Pilaf}{21}{}% -\contentsline {section}{\numberline {2.4}Beet Root}{23}{}% -\contentsline {section}{\numberline {2.5}Beet Greens}{25}{}% -\contentsline {section}{\numberline {2.6}Brussel Sprouts}{27}{}% -\contentsline {section}{\numberline {2.7}David's Mashed Potatoes}{29}{}% -\contentsline {section}{\numberline {2.8}Betty's String Beans}{31}{}% -\contentsline {section}{\numberline {2.9}Beoreg}{33}{}% -\contentsline {chapter}{\numberline {3}Main}{35}{}% -\contentsline {section}{\numberline {3.1}LomAGoo and Buckwheat Pancakes}{37}{}% -\contentsline {section}{\numberline {3.2}Betty's Shish ka Bob}{39}{}% -\contentsline {section}{\numberline {3.3}Whole Boneless lamb loin}{41}{}% -\contentsline {section}{\numberline {3.4}Betty's Meatloaf}{43}{}% -\contentsline {section}{\numberline {3.5}Pig Butt}{45}{}% -\contentsline {section}{\numberline {3.6}Ruben Sandwich}{47}{}% -\contentsline {section}{\numberline {3.7}Tava}{49}{}% -\contentsline {section}{\numberline {3.8}Manti}{51}{}% -\contentsline {section}{\numberline {3.9}Slumgolian}{53}{}% -\contentsline {section}{\numberline {3.10}Fassoulia (String Bean Stew)}{55}{}% -\contentsline {section}{\numberline {3.11}Borscht}{57}{}% -\contentsline {section}{\numberline {3.12}Dad's Cabbage Dolma}{59}{}% -\contentsline {section}{\numberline {3.13}Tanzanian pea and coconut soup}{61}{}% -\contentsline {section}{\numberline {3.14}Grape Leaf Dolma}{63}{}% -\contentsline {section}{\numberline {3.15}Tuna Supreme}{66}{}% -\contentsline {section}{\numberline {3.16}Sag Paneer}{68}{}% -\contentsline {section}{\numberline {3.17}Sukiyaki}{70}{}% -\contentsline {section}{\numberline {3.18}Stuffed Shells}{72}{}% -\contentsline {section}{\numberline {3.19}Stuffed Green Peppers}{74}{}% -\contentsline {section}{\numberline {3.20}Grandma's Lamb Stew}{76}{}% -\contentsline {chapter}{\numberline {4}Dessert}{77}{}% -\contentsline {section}{\numberline {4.1}Choreg}{79}{}% -\contentsline {section}{\numberline {4.2}Nancy's zucchini cake recipe}{81}{}% -\contentsline {section}{\numberline {4.3}Rhubarb Pie}{83}{}% -\contentsline {section}{\numberline {4.4}Apple Kiwi Pie}{85}{}% -\contentsline {section}{\numberline {4.5}Marshmallow Supreme}{87}{}% -\contentsline {section}{\numberline {4.6}Green Pear Cream Cheese}{89}{}% -\contentsline {section}{\numberline {4.7}Pakhlava}{91}{}% -\contentsline {section}{\numberline {4.8}crème brulée}{93}{}% -\contentsline {section}{\numberline {4.9}Spritz Cookie}{95}{}% -\contentsline {section}{\numberline {4.10}Boorma}{97}{}% -\contentsline {section}{\numberline {4.11}Butter brickle cake}{99}{}% -\contentsline {chapter}{\numberline {5}Etcetera}{101}{}% -\contentsline {section}{\numberline {5.1}Farmer's Pizza}{103}{}% -\contentsline {section}{\numberline {5.2}Tourshi}{105}{}% -\contentsline {section}{\numberline {5.3}Madzoon}{107}{}% -\contentsline {section}{\numberline {5.4}David’s guacamole}{109}{}% -\contentsline {section}{\numberline {5.5}Baba ganoush}{111}{}% -\contentsline {section}{\numberline {5.6}Tahnabour}{114}{}% +\contentsline {chapter}{\numberline {1}Salads}{7}{}% +\contentsline {section}{\numberline {1.1}Imom bayaldi}{9}{}% +\contentsline {section}{\numberline {1.2}Jajikh}{11}{}% +\contentsline {section}{\numberline {1.3}Aspic}{13}{}% +\contentsline {section}{\numberline {1.4}Rickie/Wiepske Salad Dressing}{15}{}% +\contentsline {chapter}{\numberline {2}Sides}{17}{}% +\contentsline {section}{\numberline {2.1}Armenian potato side dish}{19}{}% +\contentsline {section}{\numberline {2.2}Crab Rangoon}{21}{}% +\contentsline {section}{\numberline {2.3}Pilaf}{23}{}% +\contentsline {section}{\numberline {2.4}Beet Root}{25}{}% +\contentsline {section}{\numberline {2.5}Beet Greens}{27}{}% +\contentsline {section}{\numberline {2.6}Brussel Sprouts}{29}{}% +\contentsline {section}{\numberline {2.7}David's Mashed Potatoes}{31}{}% +\contentsline {section}{\numberline {2.8}Betty's String Beans}{33}{}% +\contentsline {section}{\numberline {2.9}Beoreg}{35}{}% +\contentsline {chapter}{\numberline {3}Main}{37}{}% +\contentsline {section}{\numberline {3.1}LomAGoo and Buckwheat Pancakes}{39}{}% +\contentsline {section}{\numberline {3.2}Betty's Shish ka Bob}{41}{}% +\contentsline {section}{\numberline {3.3}Whole Boneless lamb loin}{43}{}% +\contentsline {section}{\numberline {3.4}Betty's Meatloaf}{45}{}% +\contentsline {section}{\numberline {3.5}Pig Butt}{47}{}% +\contentsline {section}{\numberline {3.6}Ruben Sandwich}{49}{}% +\contentsline {section}{\numberline {3.7}Tava}{51}{}% +\contentsline {section}{\numberline {3.8}Manti}{53}{}% +\contentsline {section}{\numberline {3.9}Slumgolian}{55}{}% +\contentsline {section}{\numberline {3.10}Fassoulia (String Bean Stew)}{57}{}% +\contentsline {section}{\numberline {3.11}Borscht}{59}{}% +\contentsline {section}{\numberline {3.12}Dad's Cabbage Dolma}{61}{}% +\contentsline {section}{\numberline {3.13}Tanzanian pea and coconut soup}{63}{}% +\contentsline {section}{\numberline {3.14}Grape Leaf Dolma}{65}{}% +\contentsline {section}{\numberline {3.15}Tuna Supreme}{67}{}% +\contentsline {section}{\numberline {3.16}Sag Paneer}{69}{}% +\contentsline {section}{\numberline {3.17}Sukiyaki}{71}{}% +\contentsline {section}{\numberline {3.18}Stuffed Shells}{73}{}% +\contentsline {section}{\numberline {3.19}Stuffed Green Peppers}{75}{}% +\contentsline {section}{\numberline {3.20}Grandma's Lamb Stew}{77}{}% +\contentsline {chapter}{\numberline {4}Dessert}{79}{}% +\contentsline {section}{\numberline {4.1}Choreg}{81}{}% +\contentsline {section}{\numberline {4.2}Nancy's Zucchini Cake}{83}{}% +\contentsline {section}{\numberline {4.3}Rhubarb Pie}{85}{}% +\contentsline {section}{\numberline {4.4}Apple Kiwi Pie}{87}{}% +\contentsline {section}{\numberline {4.5}Marshmallow Supreme}{89}{}% +\contentsline {section}{\numberline {4.6}Green Pear Cream Cheese}{91}{}% +\contentsline {section}{\numberline {4.7}Pakhlava}{93}{}% +\contentsline {section}{\numberline {4.8}crème brulée}{95}{}% +\contentsline {section}{\numberline {4.9}Spritz Cookie}{97}{}% +\contentsline {section}{\numberline {4.10}Boorma}{99}{}% +\contentsline {section}{\numberline {4.11}Butter Brickle Cake}{101}{}% +\contentsline {chapter}{\numberline {5}Etcetera}{103}{}% +\contentsline {section}{\numberline {5.1}Farmer's Pizza}{105}{}% +\contentsline {section}{\numberline {5.2}Tourshi}{107}{}% +\contentsline {section}{\numberline {5.3}Madzoon}{109}{}% +\contentsline {section}{\numberline {5.4}David’s guacamole}{111}{}% +\contentsline {section}{\numberline {5.5}Baba Ganoush}{113}{}% +\contentsline {section}{\numberline {5.6}Tahnabour}{115}{}% +\contentsline {section}{\numberline {5.7}Tahini}{117}{}% |