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Diffstat (limited to 'cookbook.tex')
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diff --git a/cookbook.tex b/cookbook.tex index 9dd9c3e..ad9aae2 100644 --- a/cookbook.tex +++ b/cookbook.tex @@ -29,7 +29,7 @@ \clearpage \section{Imom bayaldi} -\emph{Nancy remembers her grandparents (Aznev and Yesai) serving this dish on Easter.} +\emph{Nancy remembers her grandparents (Azniv and Yesia) serving this dish on Easter.} \begin{itemize} \item 2 large eggplants @@ -66,7 +66,7 @@ Serve cold on lettuce leaf \vfill \clearpage -\section{Jajukh} +\section{Jajikh} \emph{Cold Cucumber Soup. Great to cool you down, can be a topping or eaten directly as a soup.} @@ -80,6 +80,7 @@ Serves four. \item 1 clove garlic, crushed \item 1/4 teaspoon salt \item 1 tablespoon crushed mint + \item 1 cup cold water \end{itemize} Cut peeled cukes into quarters lengthwise. Holding all four sections together, cut thin slices across the width of the cuke. @@ -100,9 +101,9 @@ Stir Jajikh just before serving and pour it into individual bowls topped with an \clearpage \section{Aspic} -\emph{Nancy learned this recipe while working at the American Dental Association in Chicago.} +\emph{Nancy learned of this recipe while working at the American Dental Association in Chicago.} -Cut 1 can cantidina stewed tomatoes into fine pieces with scissors. +Cut 1 can stewed tomatoes into fine pieces with scissors. Cook above with 2 T vinegar, bring to boil, low heat 5-7 min. @@ -118,34 +119,12 @@ Cool until stiff. \vfill \clearpage -\section{Curried Waldorf Salad} - -Serves four. - -\begin{itemize} - \item 8 oz (1.5 c)cubed turkey - \item 1 c cubed apple - \item ½ c sliced celery - \item ½ c low calorie mayonnaise - \item ½ t curry powder - \item 2 packets Equal -\end{itemize} - -Combine turkey apple and celery in large bowl. - -In a separate bowl blend together mayonnaise, curry powder and Equal. - -Toss turkey mixture with dressing. Chill. - -Serve on lettuce leaves. - -\clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} \vfill \clearpage -\section{Rickie/Wiepske} +\section{Rickie/Wiepske Salad Dressing} \emph{Nancy enjoyed many meals with the Larson family in New York City.\\Mainly french cuisine.} @@ -448,7 +427,7 @@ Dry the meat. String meat, green pepper, tomatoes and onion on skewers. Pour marinade on the vegetables. -Cook +Cook via bar-b-q. \clearpage \vspace*{\fill} @@ -459,32 +438,37 @@ Cook \section{Whole Boneless lamb loin} -Ingredients -One bonless lamb loin -Coriander -Cumin -Essence - 2.5 T paprika - 2 T salt - 2 T garlic powder - 1 T black pepper - 1 T onion powder - 1 T cayenne pepper - 1 T dried oregano - 1 T dried thyme +\begin{itemize} + \item boneless lamb loin + \item coriander + \item cumin + \item 2.5 Tbsp paprika + \item 2 Tbsp salt + \item 2 Tbsp garlic powder + \item 1 Tbsp black pepper + \item 1 Tbsp onion powder + \item 1 Tbsp cayenne pepper + \item 1 Tbsp dried oregano + \item 1 Tbsp dried thyme +\end{itemize} -Directions -Lay out lamb, -cut side so it folds open -Sprinkle inside with salt and Essence -Place stock of rosemary inside -Tie lamb up with another stock of rosemary -Season outside of lamb with more salt and coriander and cumin -Put lamb in a large pan which has hot olive oil in it -Sear lamb at high heat ~5 min -Transfer to oven – cook until medium rare- 120 degrees -Remove from oven and set aside for 10 minutes to rest -Slice into 1 inch pieces +Lay out lamb, cut side so it folds open. + +Sprinkle inside with salt and spices. Place stock of rosemary inside. + +Tie lamb up with another stock of rosemary. + +Season outside of lamb with more salt and coriander and cumin. + +Put lamb in a large pan which has hot olive oil in it. + +Sear lamb at high heat ~5 min. + +Transfer to oven – cook until medium rare- 120 degrees. + +Remove from oven and set aside for 10 minutes to rest. + +Slice into 1 inch pieces. \clearpage \vspace*{\fill} @@ -495,22 +479,26 @@ Slice into 1 inch pieces \section{Betty's Meatloaf} -Ingredients - 1.5 lb ground beef/pork sausage -3 slices of bread- (Only had 1 lb of meet so used 2 slices of bread. Also used a strange bread- name is Everything by L’oven Fresh. This added quite a bit of additional seasoning. If you can’t find this in a bread, you might use the bagels with the same name.) -1 cup milk ( Only having 1 lb of meat, I should have used 2/3 cup milk rather than a cup, because it was not as firm as it should be.) - 1 egg beaten - ¼ cup onion ( did not have onions, but I think they would have contributed) - 1.5 t salt -¼ t pepper, dry mustard, sage, celery salt, garlic salt (did not have dry mustard, but it did not seem to matter) -3 T catsup or chili sauce (Used Heinz catsup, which we find better than other brands.) - - Directions - Mix all but the last ingredient - Form into a loaf - Pour last ingredient over the loaf -(I also put in slices (thin) of potato around the edge of the meatloaf. I coated them in olive oil before putting them in the pan) - Cook at 350 for ~ 1 hr or until temperature is 160 degrees. +\begin{itemize} + \item 1.5 pound ground beef/pork sausage + \item 3 slices of bread- + \item 1 cup milk + \item 1 egg beaten + \item ¼ cup onion + \item 1.5 tsp salt + \item ¼ tsp pepper + \item dry mustard (optional) + \item sage + \item celery salt + \item garlic salt + \item 3 Tbsp ketchup +\end{itemize} + +Mix all but ketchup together. Form into a loaf. + +Cover loaf with ketchup. Cook at 350 for ~ 1 hr or until temperature is 160 degrees. + +If desired, add thin slices of potato, coated in olive oil, to pan around meatloaf. \clearpage \vspace*{\fill} @@ -572,38 +560,30 @@ Assemble and butter outside of bread, grill. \emph{The first time Blaise tried to make Tava he brought it to church (Zion Lutheran). It was very oily and, frankly, gross. The pastor was kind enough to eat his portion anyway.} -Ingredients -One eggplant (could supplement with slices of green pepper if not enough egg plant). We prefer American/globe eggplant. -2 onions -1 green pepper (for filling) -2 med cans stewed tomatoes or fresh tomatoes (if use fresh tomatoes, also use one can of stewed tomatoes for flavor and slice rather than mash the tomatoes) -1 small can tomato sauce -1 lb ground beef or pork sausage; 1/2 lb ground beef and 1/2 lb pork sausage -Salt -Pepper +\begin{itemize} + \item One eggplant (could supplement with slices of green pepper if not enough egg plant). We prefer American/globe eggplant. + \item 2 onions + \item 1 green pepper (for filling) + \item 2 med cans stewed tomatoes or fresh tomatoes (if use fresh tomatoes, also use one can of stewed tomatoes for flavor and slice rather than mash the tomatoes) + \item 1 small can tomato sauce + \item 1 lb ground beef or pork sausage OR 1/2 lb ground beef and 1/2 lb pork sausage + \item Salt + \item Pepper +\end{itemize} + +Use up as much as possible from what is in the refrigerator and modify recipe to accommodate them. Plan the use of the eggplant well- you need to have the two layers of eggplant without too much overlapping or spaces. Use the size and number of pans which will accommodate number of eggplant slices. Slice the eggplant (s). Divide in half. Decide what size and number of pans will accommodate half of the eggplant slices. If you use more than one pan, you may need more stewed tomatoes and tomato sauce. -Directions -Use up as much as possible from what is in the refrigerator and modify recipe to accommodate them. -Plan the use of the eggplant well- you need to have the two layers of eggplant without too much overlapping or spaces. Use the size and number of pans which will accommodate number of eggplant slices. -Slice the eggplant (s). Divide in half. Decide what size and number of pans will accommodate half of the eggplant slices. If you use more than one pan, you may need more stewed tomatoes and tomato sauce. Brown meat in olive oil S and P -Slice onions and green pepper -Slice eggplant quite thin (1/4 inch thick) -Saute onions and green pepper- S and P + +Slice onions and green pepper. Slice eggplant quite thin (1/4 inch thick). Saute onions and green pepper- S and P + Layer in oiled pan which is deep enough to accommodate the layers and small enough to assure that the eggplant slices are not too far apart - ½ eggplant S and P - ½ browned meat, onions, green pepper - ½ stewed tomatoes (with fluid) and tomato sauce - Repeat above -Cover with foil -Cook 350 degrees for 2 HRS or longer -In early Jan, we cooked it for about one hour then let the pans stay in the oven about 3 more hours. It did not require much cooking when we were ready to eat it. -Check if eggplant is done, may require adding fluid (wine) and cooking another 40 min (make sure skin cuts easily). -As of May 2022, it took 3-4 hours to cook it until the skin’s cut easily. It started with the temp less than 350. -Remove foil -Cook 10 min to crisp top - Serve with yogurt, pilaf, salad +Cover with foil Cook 350 degrees for 2 HRS or longer + +Remove foil. Cook 10 min to crisp top. + +Serve with yogurt, pilaf, salad \clearpage \vspace*{\fill} @@ -643,6 +623,41 @@ Add collard greens (simmer for 5 min) \emph{An excellent special occasion dish. Blaise likes to have Manti as a birthday dinner meal. When Blaise, Nancy, and Jim traveled to Turkey they visited the city of Kayseri which claims to serve hundreds of manti flavors.} +Filling. +\begin{itemize} + \item 1 lb ground beef or lamb (we used one lb lamb and ½ lb beef) + \item 1 medium sized onion, minced + \item ¼ cup chopped parsley (flakes can be used) + \item Salt and pepper +\end{itemize} + +Dough. +\begin{itemize} + \item Can make from scratch or + \item Use Chinese Wan-ton squares- + \item ½ package of Wan-ton noodles should hold about 1 cup of meat- David cuts off about 1 inch of the wanton slices so they are smaller +\end{itemize} + +Broth. +\begin{itemize} + \item 4 cups chicken broth + \item 1 cups Madzoon (plain yogurt) + \item 2 cloves pressed garlic (we left out the garlic) + \item Optional- mint, sumac or ground cumin (did not have sumac) +\end{itemize} + +Put a teaspoon of filling in the center of each square. +Moisten two opposite edges of the square then pinch into boat shaped pastry. + +Arrange boats in well-buttered flat pan- not too close together. +Drizzle a small amount of butter of the top. +Bake at 350 degrees, or 20-30 min until Manti are golden brown. + +Heat chicken broth. +Put madzoon and garlic together in separate bowl. +Put manti in individual plates. +Add hot chicken broth THEN add garlic and madzoon. + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} @@ -676,26 +691,32 @@ Combine everything together in one pot. \clearpage -\section{Fasulia} +\section{Fasulia (String Bean Stew)} -Ingredients -1 lb ground beef or lamb -1 onion- sliced -1-2 cloves minced garlic -4 lbs fresh or frozen green beans- if fresh, cut ends off and the body into 3 inch pieces -1 28 oz can of diced tomatoes or stewed tomatoes -1 6 oz can of tomato paste -½ c water -Chicken broth as needed -2-3 t allspice -1 T sugar -Salt and pepper to taste +\emph{According to an Armenian children’s song, this meal was to be served on Mondays.} + +\begin{itemize} + \item 1 lb ground beef or lamb + \item 1 onion- sliced + \item 1-2 cloves minced garlic + \item 4 lbs fresh or frozen green beans- if fresh, cut ends off and the body into 3 inch pieces + \item 1 28 oz can of diced tomatoes or stewed tomatoes + \item 1 6 oz can of tomato paste + \item ½ c water + \item Chicken broth as needed + \item 2-3 t allspice + \item 1 T sugar + \item Salt and pepper to taste +\end{itemize} + +Saute meat in large pot, stir frequently to break up the pieces. + +Add onions and garlic- cook for a few minutes. + +Season with salt, pepper and allspice. + +Stir in green beans- cook on medium heat with occasional stirring for 10 min. -Directions -Saute meat in large pot, stir frequently to break up the pieces -Add onions and garlic- cook for a few minutes -Season with salt, pepper and allspice -Stir in green beans- cook on medium heat with occasional stirring for 10 min Add diced tomatoes, tomato paste, water, sugar, cook for 30 min with pot covered. \clearpage @@ -824,56 +845,35 @@ Cook in bottom of large pan on stovetop. Serves 16 +Things to stuff +\begin{itemize} + \item 2 green peppers + \item 2 large tomatoes (with a cavity the same size as the green peppers) + \item 6 medium sized (3 inch diameter on the outside) zucchini + \item ½ jar grape leaves- rinsed slightly +\end{itemize} -Ingredients- for one large pot -THINGS TO STUFF -2 green peppers -2 large tomatoes (with a cavity the same size as the green peppers) -6 medium sized (3 inch diameter on the outside) zucchini (if you are forced to use very large zucchini, remove all of the outer skin otherwise only remove half of it in stripes) Also use the cored centers as flavoring for the pot. Put them in the center of the stuffed items. -½ jar grape leaves- rinsed slightly ( I like those from Fresno CA prepared by Armenians- one brand is H \& H Fresno’s Grape Leaves) DO NOT BUY SERA ORGANIC GRAPELEAVES. Good Ziyad Brothers - -1 -2 -3 -4 -5 -6 -7 -8 -9 -10 -11 -12 -13 -14 -STUFFING -2 lbs ground lamb (one can use ground beef -chuck- but good ground lamb is the best) -1 large purple onion- chopped fine -1 green pepper chopped -2 handfuls of bulgur -2 handfuls of rice -2 t salt -1 t pepper -1 can tomato sauce - -OTHER -1 can tomato sauce -¼ cup lemon juice -½ cup chicken broth -Directions +Stuffing +\begin{itemize} + \item 2 lbs ground lamb + \item 1 large purple onion- chopped fine + \item 1 green pepper chopped + \item 2 handfuls of bulgur + \item 2 handfuls of rice + \item 2 t salt + \item 1 t pepper + \item 1 can tomato sauce + \item 1 can tomato sauce + \item ¼ cup lemon juice + \item ½ cup chicken broth +\end{itemize} -prepare stuffing -prepare items to be stuffed- make cavity, saving innards, salt cavity -stuff items -prepare pot by lining with grape leaves and placing the tomato and zucchini innards in the center ( I like to put the tops of the peppers and the tomatoes on these vegetables at this point) (for the above amount of ingredients I used two pots which could be consolidated into one pot after one meal for the two of us) -place the stuffed items such that -a) two tomatoes and two green peppers are at the 12,3,6 and 9 positions of a clock -b) create an inner and outer circular wall of stuffed zucchini -c) top with stuffed grape leaves -pour one can of tomato sauce over the stuffed items and some lemon juice and chicken broth -place a plate over the top which covers the items to be cooked but allows one to put a lid on the pot -bring the fluids to a boil -put the pancake griddle under the pot, cover and cook on medium heat for one hour. Use large burner +Prepare items to be stuffed- make cavity, saving innards, salt cavity. +Prepare pot by lining with grape leaves and placing the tomato and zucchini innards in the center. +Pour one can of tomato sauce over the stuffed items and some lemon juice and chicken broth +Place a plate over the top which covers the items to be cooked but allows one to put a lid on the pot +Pring the fluids to a boil +Put the pancake griddle under the pot, cover and cook on medium heat for one hour. Use large burner This dish is traditionally served with plain yogurt, pilaf and a lettuce salad \clearpage @@ -951,6 +951,36 @@ Serve hot with rice. \section{Sukiyaki} +\emph{Betty taught ESL to adults in Oakland. Many were Japanese so Betty learned to cook this dish.} + +\begin{itemize} + \item 1 lb thinly sliced highly marbleized beef cut against the grain- I think this is best purchased from a Japanese market. + \item 2 packs of transparent noodles which have been allowed to sit in warm water for 15 min- MAKE SURE THEY ARE TRANSPARENT AND COOK + \item 1 cup celery- sliced diagonally 1 inch long + \item 2 white onions- sliced thin + \item 1 bunch green onions- 2 inches long + \item 1.5 cup mushrooms- sliced + \item One package spinach 8 oz + \item 1 small can bamboo shoots- drained and sliced thin + \item ½ cup Heinz 57- can substitute with Worst Cheshire + \item 1/4 cup soy sauce + \item Some Terriyaki sauce 3 T + \item 1 T sugar +\end{itemize} + +Cooking- add sauce a little at a time + +Heat peanut oil 2 T. +Add meat- cook until brown + +Add vegetables- in order of need for time to cook (max of 7-8 min). +Can cook over raw egg. +Mushrooms and white onions 9 min. +Celery- 5 min. +Green onions and spinach -2 min. +Bamboo shoots- just warm. + +Combine above with noodles and serve. \clearpage \vspace*{\fill} @@ -1124,6 +1154,9 @@ Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples \clearpage \section{Green Pear Cream Cheese} +Make green jello according to the directions on the package. +Before it solidifies insert pears with a ball of cream cheese in the hollow of the pear. +Allow to solidify in the refrigerator. \clearpage \vspace*{\fill} @@ -1131,10 +1164,44 @@ Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples \vfill \clearpage -\section{Baklava} +\section{Pakhlava} \emph{Blaise remembers making Baklava in Grandma Betty's toaster oven in the retirement home. It was special to make that one dish together, even if Betty no-longer owned a full kitchen.} +\begin{itemize} + \item 45 sheets of Filo + \item 1 cup butter + \item 2 cups walnuts, finely chopped + \item 2 Tbsp sugar + \item 1 tsp cinnamon +\end{itemize} + +Butter a 9x13 inch baking pan. Lay 15 sheets of filo dough in a pan, brushing each sheet slightly with melted butter. + +Mix nuts with cinnamon and sugar and sprinkle one-half the mixture over the layered dough. +Drizzle melted butter over the top. + +Repeat the above process by laying another 15 sheets of filo, again brushing each layer lightly with butter and sprinkling remaining nuts on top. + +Finally add the remaining 15 sheets of filo again buttering each layer lightly. +Butter the top layer well. + +Cut, without cutting through the bottom layer, into diamond shaped pieces. + +Bake in 350 degree oven for 1 hour or until golden brown. +Drain any excess butter. +Cool. + +Pour warm syrup over cooled Pakhlava. + +Syrup: +- 2 cups sugar +- 1 cup water +- 1 tablespoon of lemon juice +- a piece of the lemon rind + +Heat until sugar is dissolved. + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} @@ -1215,6 +1282,33 @@ Heat in oven till melted and slightly browned on top. \section{Tourshi} +\emph{Nancy’s mother used to make this item. The jars or ceramic containers would then be placed under our bench seats at the kitchen table where they would stay until used.} + + +Makes 12 quarts + +\begin{itemize} + \item 2 cabbage + \item 2 celery + \item 3 cauliflower + \item 6 carrots + \item 12 cloves garlic + \item 12 dry red hot peppers + \item 12 T salt + \item 2 t sugar. +\end{itemize} + +Wash and cut vegetables: cabbage in wedges; carrots and celery into strips; cauliflower into flowerets. +Other vegetables which could be pickled are: green tomatoes, green beans and eggplant. + +In each sterilized quart jar, place 1 dry red not pepper and 1 clove garlic. +Pack vegetables tightly in jars. + +In each jar add: 1 T salt, 1/4th t sugar, ¼ c white vinegar. +Pour boiling water over the vegetables and seal. +Ready to eat in 4-6 weeks. +Liquid should be clear, indicating that no air has entered the jar. + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} @@ -1223,7 +1317,7 @@ Heat in oven till melted and slightly browned on top. \clearpage \section{Madzoon} -\emph{Aznev used to heat madzoon in a bowl, wrapped in a blanket, over the living-room floor furnace. It's much easier to use a thermometer.} +\emph{Azniv used to heat madzoon in a bowl, wrapped in a blanket, over the living-room floor furnace. It's much easier to use a thermometer.} \begin{itemize} \item 3 quarts milk, lowfat |