- The Net's Online Gourmet Magazine 

     


    1. Chop the onions, sprinkle with salt and set aside in an open container

2. Prick the eggplants with a fork, so they won't burst in the oven. Place the eggplants in the grill section of your oven, on high heat. Turn eggplants over, when the outer skin has burned.

3. Remove the eggplants from oven, sprinkle with salt and cover. 

4. Once the eggplants have cooled, separate the outer skin from the inside of the eggplant and place on a clean cutting board. Let the cooking juices flow off the cutting board.

5. Drain juice from onions.

6. Add onions to eggplants and keep in a covered container, in the refrigerator (even for a few days). Make up a small batch as needed (since it is best prepared as close to the actual serving time as possible).

7. To prepare, add a small amount of olive oil and use a hand blender or food processor and mix until the salad becomes creamy. Add salt as needed.

8. You can also add a bit of mayonnaise or tahina (sesame paste).

Published by Yael (Zisling) Adar
Copyright © 1999-2002 Yael (Zisling) Adar - Gems in Israel - 
www.GemsinIsrael.com. All rights reserved.
Gems in Israel, ISSN: 1527-9812, www.GemsinIsrael.com

    This salad recipe is an adaptation of a recipe that I first tasted at a friend's house. The dressing is purely my invention and the combination of pomegranates in the salad and the fig dressing make this a very festive salad. I recently served this on Rosh Hashanah with great success.

Salad 

1 head red leaf lettuce (or your favorite lettuce and mixed greens)
3 scallions
3 medium cucumbers
1/2 cup pomegranate seeds

1. Wash and dry the lettuce, (greens), and scallions.
2. Slice the lettuce and scallions and place in a large bowl.
3. Chop the cucumbers (if they are large variety with many seeds, remove the seeds). 
Add the cucumbers to the bowl.
4. Cut the pomegranate in half and remove the seeds, making sure to remove the 
thin white membranes.

Fig Dressing 

2 large fresh figs
4-6 Tbsp. Olive Oil
4 Tbsp. Balsamic Vinegar
1Ž2 tsp. Dijon mustard
Freshly ground pepper, to taste
Garlic powder, to taste
Salt (optional)

Preparation:

1. Chop the figs and place in a small food processor (with metal blade), or blender.
2. Add oil vinegar and,mustard.
3. Process until you get a uniform mixture that has, a thick consistency.
4. Add spices and blend.
5. Adjust seasoning.
6. Add the dressing to salad, just before you serve it. 

by Yael Zisling 
Published by Yael (Zisling) Adar
Copyright © 1999-2002 Yael (Zisling) Adar - Gems in Israel - www.GemsinIsrael.com

Salad 
1 head red leaf lettuce (or your favorite lettuce and mixed greens)
3 scallions
3 medium cucumbers
1/2 cup pomegranate seeds

     Bring sugar, vinegar, water and salt to boil. Reduce to 2/3 cups (5-1/2 fl oz / 168 ml). Chill syrup in large bowl. Add pineapple to syrup; chill 1 hour. 
Add cucumber, carrot, onion and jalapeno; toss to coat. Line plates with lettuce; arrange salad. Sprinkle sesame over salad; serve.

* English Hothouse Cucumbers are long and thin with few, small seeds.

By Chef, Richard Lipton

3/4 cup (6 oz / 180 g) sugar
2/3 cup (5-1/2 fl oz / 168 ml) white vinegar
2 tablespoons water
1/2 teaspoon salt
1 cup (5 to 6 oz / 150 to 180 g) fresh pineapple, 1/3-inch cubes
1 English Hothouse Cucumber;* 1/3-inch (ca. 1 cm) pieces
1 carrot, julienne
1/3 cup (ca. 5 oz / 150 g) red onion, thinly sliced
1 tablespoon jalapeno (JALAPEÃNO); seeded, minced
1 head green leaf lettuce
1 tablespoon sesame, toasted

     Allow about 3 -3-1/2 ounces (ca. 100 g) of rice per person.

     Before cooking the rice, place it in a bowl and pour cold water over it.  With your fingers, wash the rice in the bowl by running your fingers through the rice for a few seconds.  The water will turn a milky or opaque white.  Pour off water carefully and repeat the process until the water from the rice is clear.  Pour water over the rice again and let it stand for about 30 minutes.  Pour off the water and spread out the rice on a large cookie sheet.  Leave it until it is dry.

     To cook the rice allow about 1/2 cup (1 dl/4 fl oz/125 ml) water for every 3 to 3-1/2 ounces (ca. 100 g) of rice.  Place the washed, dried rice in a saucepan, pour the correct amount of water over the rice, cover with a lid and bring it to a boil. Reduce heat to very low and continue to simmer the rice until it has absorbed all the water.  Turn off heat and leave the rice in the saucepan on the burner for 15-20 minutes.  Fluff up the rice with a spoon and serve.

Japanese Cooking Terms

     Wash and slice the mushrooms in half (may also be used whole).  Chop the onions and mince the garlic and together with the mushrooms saute them in the
olive oil.  

     Wash and divide the broccoli into small pieces and blanch (or steam until just tender but still crisp).  Add the broccoli to the mushroom and onion mixture.  Add salt and pepper and 1-2 Tbsp water, if necessary.  Add the freshly grated nutmeg and simmer the vegetables covered for 2-3 minutes.

     Roast the sesame or almond slivers in a dry pan and sprinkle over the vegetables before serving.

     In a double boiler or in the microwave oven, cook the beans until just tender, but still a little crisp.

     In a medium-sized saucepan or heavy skillet fry the bacon, remove, drain and chop.   Use either the bacon drippings or melt the butter or margarine and sauté the onion until very  soft and slightly golden brown.   Add the green beans to the onions, season with salt and pepper and serve with the fried bacon or bacon bits stirred through just before serving.

    Peel and boil the potatoes until well cooked (about 20 minutes), puree the potatoes adding the butter, salt and pepper, and boiling milk.  Beat until light and fluffy.  Separate the eggs.  Beat the egg yolks and add one at a time to the potato mixture.  Beat the egg whites until light and fluffy and fold into the mashed potatoes.  

     Put the potato mixture in a lightly oiled or butter oven-proof casserole dish, top with grated cheese and bake for about 15 minutes at 425-450 F (200 -225 C).  Serve while very hot.

     Combine 1-2 tins of drained mandarin oranges with 3-4 stalks of celery, sliced thinly and  1/2 Cup to 1 Cup chopped walnuts.  Season with a little salt and
a dash of sugar.  If you like a little richer salad, fold in 1/2 - 1 Cup (2 dl) whipped cream.  Keep refrigerated until ready to serve.

1-2 tins of drained mandarin oranges
3-4 stalks of celery

1/2 Cup to 1 Cup chopped walnuts.

Salt and a dash of sugar.

     Peel the potatoes and cut them half way through in slices (do not slice all the way through the potato). Brush the potatoes with olive oil and place them in
an oven-proof casserole dish which has been sprayed with a little oil.  Place the potatoes with the slices upwards. Sprinkle with coarse sea salt, freshly ground pepper and a little sage.  Bake the potatoes for about one hour or until they are golden brown.

     Scrub the carrots and slice in half with part of the green stems left on.  Place the carrots in a large saucepan, add a little water just to cover the bottom of the saucepan, sprinkle the carrots with the palm sugar or brown sugar top with a little butter and cook slowly for about 5-10 minutes or until the carrots are just tender but still firm. Serve with the hazel potatoes and steaks.

     Preheat oven to 375 degrees F (190 degrees C) Heat oil in a large ovenproof skillet and sauté garlic, eggplant, zucchini, onions and green pepper until the vegetables are just tender, but still firm. Season with salt, pepper, sugar and oregano. Place tomato slices on top. Bake until tomatoes are cooked.

  (From our eBook:  Health, Recipes and You)
(Eggplant, Tomato, Green Pepper
and Zucchini)
(Serves 4-6)

5 Tbsp oil
1 green pepper, seeded and sliced
2 cloves garlic, finely chopped
4 medium-sized tomatoes, skinned and sliced
1 small eggplant, peeled and diced
1 tsp oregano
1/2 lb zucchini, sliced
1 tsp sugar
2 medium-sized onions, thinly sliced
salt and pepper

     In a medium-sized saucepan, fry the bacon if you are using it instead of ham.  If you are using the ham, cut it julienne.  Place a little olive oil (about 1-2 Tbsp) and sauté the onions and garlic.  Add the bouillon cube and 1-2 tablespoons water.  Put the frozen string beans in the saucepan and cover with a lid.  Cook over low heat for about 10-15 minutes or until the beans are tender. You might need to add just a little water, although the moisture from the frozen beans should be enough. when the beans are cooked, add the ham julienne, heat through and serve. Variation:  Add a deseeded, chopped tomato with the ham and heat through before serving.

(Makes 4 servings)

About 24 oz frozen string beans
5 slices of ham or 5 rashers of bacon
1 chopped onion
1 clove garlic
A little olive oil
One bouillon cube - provencale, garlic and dill or just a plain chicken bouillon

     Wash all vegetables. Peel carrots . Top and string  green beans. Cut all vegetables julienne at about 3-inch (8 cm) lengths and either blanche or steam 
the vegetables until they are tender but still firm.

     Mix all ingredients and pour over the vegetables. Let stand at room temperature for about an hour, mixing gently now and again to blend the flavors. Good with baked ham, grilled steaks or chicken.

(Serves 6-8)

Vegetables
1 bunch spring onions (8-10 pieces) 
12 medium-sized carrots
300 g (10 oz) green string beans 
1-2 yellow squash (zucchinis) 
300 - 500 g (10 oz +) green asparagus

Dressing:
1 dl (1/2 Cup) olive oil
4 Tbsp red wine vinegar
Salt to taste
2 Tbsp finely chopped parsley
Dash of sugar

     Chop the onion and garlic and sauté them in the olive oil in a large iron skillet.. Wash and cut the  leek either julienne or thinly cross-wise, chop the  yellow pepper and add both to the onion and sauté. 
Add the chopped tomatoes and let the sauce simmer 4-5 minutes. Add the fresh herbs, salt and pepper. Set the sauce aside and prepare the potatoes.

     Peel and wash the potatoes. Slice them thinly. Butter an oven- proof casserole dish and put the potatoes, sauce and grated cheese in layers in the casserole dish. Top with sauce and grated cheese.

     Bake the potato gratin at 200 C (35o -375 F) for ca. 45 minutes or until the vegetables are cooked. Cover the vegetables with foil if they begin to dry out.
Serve as a main course with bread or as an accompaniment to a meat dish.

     Excellent with salmon.