Zhi Ma Bin (Jur Mah Been)

(Sesame Seed /Scallion Bread)

5 c flour
2 cup warm water (or 1 c warm water 1 c milk room temperature milk)
3T sugar
2 ½ tsp. salt
4 tsp. yeast
1 tsp. vanilla
2 tsp. vegetable oil
Black pepper
6 T raw white sesame seeds
2 c diced green onions

Combine flour, sugar, salt in large mixing bowl. Add yeast to 1 c warm water, let sit for 2 minutes.

Add yeast to dry ingredients. Mix and add second cup of liquid (may need more) mix thoroughly; dough should be moist but not sticky. Turn out on unfloured surface knead until smooth and elastic. Place back in bow, cover with a damp towel, let rise until double in size.

Turn out, divide into 2 equal pieces. Knead, roll into12” log. Flatten with rolling pin until about 6” wide x 18” long.

Brush with 1 tsp oil, sprinkle with black pepper, sprinkle with 1 c scallions. Roll tightly into a log lengthwise. Coil, spiraling upward, tuck in end. Flatten with hands, lightly flour surface, roll out into a disc (roughly 1” thick). Spritz/brush lightly with water, sprinkle 3 T sesame seeds and press lightly into dough

Transfer to baking dish sesame seed-side up.

Let rise for 30 minutes. Bake at 350 for 20-25 minutes until golden.
(We used cake pans and made 3)

Hrin (beets)

Hrin (beets condiment)
Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN

This is a terrific traditional Russian holiday food.

Served as a small side to the Easter meal or slathered on a "leftovers" sandwich with ham and hrutka.

This is one of my favorites.It resembles that chopped up jello whipped cream goo that the church ladies serve at funeral brunches.

Serves: 64 1 T = 1 serving

3 14 1/2-ounce cans sliced or whole beets OR 2 pounds cooked fresh beets for lower sodium content.
1 pint sour cream
3 Tablespoons horseradish plus more to taste
Vinegar (optional)

Finely chop beets or grind in an old fashion meat grinder.

Do not use the blade of a food processor without pulsing. The beets turn to mush.

Whole fresh or whole canned beets can be processed using the shredder disk of the processor and then chopped very fine.

Drain in a colander to let juices drip out. Even dry the chopped beets a bit with paper towel.

In a bowl, gently mix the beets, sour cream, prepared horseradish and optional vinegar.Let sit a few minutes to let flavor develop.

Add more horseradish to taste.

Keeps for a week in the fridge

NUTRITION FACTS
Amount Per Serving
Calories 23
Calories from Fat 11% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 4%
Cholesterol 4mg 1%
Sodium 64mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Sugars 1g
Protein 0g
Vitamin A 0%
Vitamin C 2%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.

HRUTKA (Egg Cheese Ball)

HRUTKA (Egg Cheese Ball)

Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN

This food is traditionally served as a side for the Easter meal.

"Leftovers" ham sandwiches get a slice of Hrutka and a slather of "Hrin"

Great any time of year.

Eaten as a side to a meal or as a condiment in a sandwich.

Cholesterol is high but carbs are not.

Serves: 15


1 dozen eggs
1 quart milk
1 teaspoon salt

In a bowl beat a dozen shelled, large or jumbo eggs.

Place the eggs, salt and milk in a heavy pot.Stir constantly over medium heat until the mixture looks like "curds and whey"

Prepare a colander with a few layers of cheese cloth or very clean old "T" shirt material.In the prepared colander, pour in the curds and let the whey flow through.

Tie off the cloth so the cheese ball can be hung and allowed to drain for a few hours.

Minnesota at Easter time usually gives cool temperatures so I have a nail in the garage rafters dedicated for this purpose.

In warm temperatures, some method of draining in a refrigerator is necessary.

To serve, slice the ball in half or in thirds and then at 90° to make fairly unform slices.

NUTRITION FACTS
Amount Per Serving Daily Value*
Calories 77 Calories from Fat 32%
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 173mg 58%
Sodium 243mg 10%
Total Carbohydrate 4g 1%
DietaryFiber 0g 0%
Sugars 3g
Protein 7g
Vitamin A 7%
Vitamin C 1%
Calcium 10%
Iron 3%

*Percent Daily Values are based on a 2,000 calorie diet.

Burek (Borek)

Burek (Borek) or a few other names is a pastry showing roots in European countries all the way to Turkey, Greece and that area of the world.

• It is more assembly than cooking or baking a recipe but it does involve rolling phyllo sheets so it is a little tricky until you get the hang of it.
• When making the pastry, I lay one or two sheets of phyllo dough on a tea towel that just overhangs the counter edge.
• I then brush melted butter on phyllo.
• For cheese filling, I pipe a line from left to right but not quite to the edges. (I use a zip lock bag with a corner cut off)
• Then I take hold of the left and right edges of the towel nearest my stomach and gently lift so the phyllo rolls to a cigar shape.
• Cut the cigar shaped pastry in half at the middle so there are two pieces. Roll like a snail shape and place on a small sheet pan.
• Brush all with melted butter and bake at 375 degrees for approximately 30 minutes.

The technique is similar for any other filling.

My cheese filling...

16 ounces Ricotta cheese

8 ounces Cream cheese

2 Eggs, beaten

1/4 Cup Chopped parsley

1 T Dill weed

Cream the cheeses in a food processor.

Add eggs, parsley and dill weed.

Continue processing and then place in a zip top bag with the corner clipped for piping.

...............................................................................................................................................

Jeff Smith (The Frugal Gourmet) has a recipe for a meat filling that is pretty standard. Liberties can be taken with usually good results.

These baked meat rolls are shaped like snails and filled with a flavorful ground beef mixture. Serve as an entree or make smaller versions for appetizers.

Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
1 Tablespoon olive oil
1 medium yellow onion, peeled and chopped
1 pound ground beef
1 teaspoon allspice
2 teaspoons Hungarian paprika
Salt and freshly ground black pepper
1 box phyllo pastry sheet (12 inches x 17 inches)
3/4 cup butter, melted

Preparation:Heat a large frying pan and add the oil. Saute the onion until soft, and then add the ground beef, allspice, paprika, salt, and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue. Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture across the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter. Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden. Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out. Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough. Yield: 18 to 20 Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith

Paella

Paella

Book: SteveChapter: MAIN COURSE
Serves: 6

Paella is a traditional Spanish dish often cooked outdoors on a fire. In the summertime, using my gas grill keeps me from heating up the kitchen. Making it indoors in the oven and on the stovetop works fine.

There are probably as many recipes for Paella as there are cooks that make it.

The more authentic way of preparing it calls for the formation of a slightly crispy, crunchy layer called socorrat. People do, sometimes, make it without the socorrat, probably because it is a little more difficult and if the cook isn't careful the batch can end up burnt. The socorrat has a very nice texture and is much sought after by purists.

Paella is is a very forgiving dish that adapts well to what items are available.

I use a 15 inch diameter Paella pan that can be placed on two burners of my gas stove at once during the socorrat forming stage.

I also make a different recipe that I cloned from a Mexican restaurant for those that like a Mexican "take" on the dish. That one calls for flat leaf parsley or cilantro and some red and also some green, canned jalapenos.

This recipe for six allows for "seconds" or could accommodate a few more people.

3 tablespoons vegetable oil

1 red onion, diced

1 teaspoon minced garlic

20 shellfish

2 Spanish Chorizo sausages, browned and cut into chunks. This is sometimes hard to find in Minnesota and a good substitute is a mild Italian sausage.

4 skinless, boneless chicken breasts, cut into strips18 raw, shrimp, deveined.

Some people like peeled shrimp. Un-peeled has a different flavor when cooked and, I think, a nice rustic presentation.

1 tomato, chopped

1 teaspoon saffron threads

Salt and pepper to taste

1 teaspoon paprika

1/2 teaspoon dried rosemary

1/2 teaspoon thyme

1/4 teaspoon cumin

3 cups medium grained rice . Bomba is traditional. Any hard grain medium rice will work fine. Short grain seems to work well too.

6 cups chicken broth

1 small, green,red,yellow, orange pepper cut into strips. If you can get the Costco bags of mini peppers, they actually work better at a lower cost.

4 ounces peas

Lemon wedges, to garnish

Serves: 6-8

Preparation

Preheat oven to 225°
Prep the items.
Scrub and debeard the mussels. Scrub clams, discard any that don't close when tapped. Steam in water, wine, chicken broth or a combination. Set aside. Note: Some cooks put the shellfish directly in the pan but I have overcooked them, on occasion, that way.

Slice the chicken into strips. Half (partial) cook in oil. Set aside. The chicken will finish cooking in the Paella pan

If the sausages are raw, brown them in a pan, cut into 1 inch chunks and set aside.
If you use the Paella pan for browning, leave the fond or "little bits" in the pan for extra flavor. You might need to deglaze to prevent them from burning during the rest of the cooking process.

Wash the shrimp. At least devein. Peel, if you prefer. Set aside.

Heat the paella pan on the stove to medium. Add the oil and bring temperature.

Sauté onions for a few minutes. Do not allow to burn.

Add the rice and allow a few grains to toast.

Pour in one half of the chicken broth.

Add the spices & tomatos and stir.

While the dish is coming to temperature, arrange the peppers, sausage, shrimp and chicken in a spoked pattern.

Place the paella pan in the oven, uncovered.
Add the rest of the broth.

After 20 or 25 minutes test the rice for doneness. If too dry, add a little water or broth.

Arrange the shellfish in the pan, placing a teaspoon of the steaming liquid on each one.

Sprinkle the pan with the peas.

Cover the pan and place on burners over medium heat.
Turn the pan 1/8 turn after each 60 seconds.

When you smell the rice getting toasty and hear the crackle, the socorrat is forming, so take a little peek with a spatula. If it has formed, you are ready to garnish and serve.

Lemon Risotto

(I like mine less soupy than most people.)


this recipe is from Bon Appetit magazine. I copied it here from Epicurious.

The recipe said it would make 4 main course servings, but I halved the recipe, added some chopped asparagus and a little cooked chicken, and got three very substantial servings. It took a lot longer than 35 minutes for the rice to absorb all the broth, and I ended up adding about 3.5 or maybe even four cups rather than the 3 called for (since I halved the recipe.) I think this would be great with fish or shrimp. I also want to try it with fresh spring peas.

Ingredients:
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Directions:
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Browned Butter Brown Sugar Shorties

Browned Butter Brown Sugar Shorties
Book: steve's recipes 3

Chapter: Cookies
Serves: 36

This shortbread cookie recipe was posted on CL 22 by claymonkey, linked to smittenkitcen.com crediting as being adapted from Gourmet.

People had trouble with texture and difficulty in baking these.

I have reworked and modified the recipe, keeping most of smittenkitchen.com's text.

This modified recipe seems to work very well.

They are NOT diabetic friendly.

8 ounces unsalted butter

1 cup brown sugar

1 teaspoon vanilla extract

1 1/3 cups AP flour

1/3 cup cornstarch

1 egg

1/4 teaspoon salt (I used Kosher)

Kosher Salt to finish the roll

Demerara or other coarse sugar to finish roll

Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes.

It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning.

Transfer butter to a bowl and chill until just firm, about 1 hour.

Beat (cream) together butter and brown sugar with an electric mixer until pale and fluffy.

Beat in vanilla and egg, then mix in flour, corn starch and salt at low speed until just combined.

Transfer dough to a sheet of wax paper or parchment and form into a 18-inch log, 1 1/2 inches in diameter.

Chill, wrapped in wax paper, until firm, about 1 hour.

Preheat oven to 350°F with rack in middle.

Unwrap dough and roll it in coarse sugar and Kosher salt and press the granules in with the paper you’d been using to wrap it.

Slice dough into 1/4-inch-thick rounds, arranging 1 1/2 inches apart on an un-greased baking sheet.

Bake until surface is dry and edges are slightly darker, 10 to 12 minutes.

Let sit on sheet for a minute before transferring to a rack to cool. (Cookies will quite fragile at first, but will firm up as they cool.)

Dough keeps, chilled, up to 1 week, or in the freezer, up to one month. Cookies keep in an airtight container at room temperature 1 week.

NUTRITION FACTS Amount per Serving

Calories 57

Calories From Fat 16 %

Total Fat 2g 3%

Saturated Fat 0g 0%

Cholesterol 8mg 3%

Sodium 31mg 1%

Total Carbohydrate 10g 3%

Dietary Fiber 0g 0%

Sugars 5g

Protein 0g

Vitamin A 1%

Vitamin C 0%

Calcium 0%

Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.