Classic Bechamel Sauce

Ingredients:

5 tbsp butter

4 tbsp Flour

4 cups milk

2 tsp salt

½ tsp Ground Nutmeg

Preparation:

1) In a medium skillet, heat the butter over medium-low heat until melted. Add the flour and incorporate until smooth. Cook over medium heat  until the mixture takes a light sand color, about 6 or 7 minutes.

2) Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture one cup at a time, whisking constantly to prevent lumps of flour. Once boiling, cook for 10 minutes, stirring constantly. Then remove from heat and season with salt and nutmeg.

* Recipe from Mario Batali

I added sauteed Mushrooms with Garlic.

Done! It's ready!

Crepes batter with Olives

Ingredients:

2 Large Eggs

¾ cup Milk

½ cup Water

1 cup Flour

3 tbs Melted Butter

¼ tsp Salt

¼ cup Black Olives (I use Kalamata)

Optional: 2 tbsp Fresh Herbs like cilantro, parsley, etc.

Preparation:

1) In a blender, combine all ingredients. Place the mixture in the refrigerator for 1 hour. The mix can last in the refrigerator for up to 48 hours.

2) Heat a small non-stick skillet over medium heat. Pour about 1 once of the mix in the center and turn it to spread it evenly. Cook for 1 minute or until edge is golden and begins to separate easily from the pan, and flip to cook for 1 more minute.

3) After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

Done! It's ready!

TIPS: Remember to write the date on the bag in which they were made​​. When using frozen crepes, thaw on a rack before gently peeling.

Instead of olives, chopped sun-dried tomatoes can also be use.

* Recipe from Alton Brown.

Leek Quiche

Prep Time.: 15 min. Cooking Time: 35 min. 

(aprox. 6 servings)

Ingredients:

Dough:
2 Eggs
1 cup All Purpose Flour
1 cup Whole Wheat FLour
150 grs Unsalted Margarine/Butter (1 ⅓ sticks)

Filling:
4 Leeks, chopped and clean*
2 Onions, chopped
2 tbsp EVOO (Extra Virgin Olive Oil)
1 cup + 4 tbsp Shredded White Cheese (i.e. Mozzarella, Provolone or any combination)
1 cup Light Cream
2 Eggs
1 tsp Nutmeg
Salt & Pepper to taste


Preparation:
Preheat the oven at 375º.

1) For the dough: Mix all the ingredients in a stand mixer. Place in an ovenproof pie dish and flattern by pressing with the fingers and knuckles. It often has a lumpy texture so it is important to press with your hands into the mold to compact it, that way you avoid it to crumble while serving.

2) For the filling: over medium heat sauteé the onions and leeks with the EVOO until golden brown. Set aside to let cool a little. Meanwhile, in a bowl, mix the rest of the ingredients, saving the 4 tbsp of cheese for later. Add the onion and leeks and mix al together. 


3) Pour the mix onto the pie crust.
4) Sprinkle the remaining cheese on top.

5) Bake fo 35-40 minutes, until golden brown.

6) Let cool before serving.

Done! It's ready!

TIP: You can also make individual portions. Use the same recipe on a muffin rack. (see photo)

* To clean the leeks. Cut off the dark green leaves. Cut with a sharp knife in half lengthwise and the make half-rounds. Place them in a bowl with water and separate the different layers with your hands. Let them rest for 10 to 15 minutes. Then, with s spotted spoon, scoop the leek pieces and pat dry with a kitchen towel.  

Eggplant & Olive Salad

Done! It's ready!

Ingredients:
2 Eggplants
4 or 5 Green Onions
3 or 4 Celery
1 ½ cup Manzanilla Olives (small green olives stuffed with red pepper)
4 tbsp Vegetable Oil
Lemon juice
Salt to taste


Preparation:
1) Slice the eggplants in ½ inch rounds, and the cut each slice in small cubes. Let rest for an hour in a bowl with salt.

2) While the eggplants are resting. Clean and cut the green onions, celery and olives in small pieces (same size as the eggplant cubes). And set aside.

3) The eggplant cubes must have drained some water after and hour. Place them in a kitchen towel and pat dry. Heat oil over medium-high and fry the cubes in batches. Place them on a paper towel to absorb the extra oil. (This step takes time -30 to 45 min-, and it can be made a day in advance and keep refrigerated).

4) In a serving bowl, combine all the ingredients, including lemon juice and salt. Serve cold. 

Sephardic Fish in Red Sauce

Ingredients Fish: 1 tbsp EVOO (Extra Virgin Olive Oil) 2 Tomatoes sliced 1 Red Pepper, cut in thinly slices ½ Head of Garlic, peeled and crushed 1 tsp Paprika Salt to taste 1 lb Fish (Salmo, Flounder, Tilapia) cut in chunks Sauce: ½ tbsp EVOO ½ cup Lukewarm Water 1 tbsp Soup Powder (optional) 1 ½ cup Cilantro, just the leaves discard the stems Salt to taste Preparation:

1) In a large skillet, heat olive oil. Add the tomatoes and pepper and sauté for 5 minutes. Add garlic and spices, and sauté for another minute. Be careful not to let garlic burn.

2) Rinse and dry fish; carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed.

3) Combine the first 4 sauce ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro evenly.
4) Cook covered for 30 minutes uncovered for 10 minutes to let dry any remaining water left on the skillet.


*Recipe by Nechama Cohen, from the book Enlitened Kosher Cooking* 

Done! It's ready!

Pumpkin Cheese Cake

Ingredients

2 packages Cream Cheese (450grs total) at room temperature

½ cup Sugar
½ tsp Vanilla Extract

2 Eggs

1 Graham Cracker Pie Crust (find it in the baking aisle)

½ cup Pumpkin Puree
½ tsp Ground Cinnamon
1 pinch Ground Cloves
1 pinch Ground Nutmeg

Preparation

1. Preheat the oven at 325ºF.
2. Using a standing mixer (such as KitchenAid) combine the cream cheese, sugar and vanilla extract. Beat all together until achieving a soft cream (about 3 to 5 minutes). Incorporate the eggs, one by one. Reserving 1 cup of this mixture aside, pour the rest over the pie crust.
3. To the reserved cup add the rest of the ingredientes. Beat together until having an orange colored cream. Pour over the cream cheese mixture.
4. Bake in the preheated oven for 35 to 40 minutes. Let it cool before placing it in the fridge.
5. Refrigerate for about 3 hours before serving. Add some whipped cream or frosting to each piece as you serve it.

Done! It's ready!

Pan-Seared Sesame Tuna

Ingredients:
1 Tuna Loin (the same cut for sashimi)
4 tbsp. Dijon Mustard
4 tbsp. White Toasted Sesame Seeds
4 tbsp. Black Sesame Seeds
Pepper to taste

Preparation:

1) Brush the tuna with mustard and let stand for a few minutes.
 2) Meanwhile, in a shallow dish, mix the sesame seeds and add the pepper.

3) Cover the tuna with sesame mixture, making sure to coat all sides evenly.

4) In a pan on medium, add 1 tsp of vegetable oil, cook for one minute each side ( add more time, depending on how cooked you like it).

Done! It's ready!

*Recipe of my Aunt Silvia Nahon