Seared Ahi Tuna with Soy and Lime Salsa

seared-ahi-tuna

Serves 5

I love seared tuna and the salsa topping is a perfect accompaniment. The crunchy fresh cucumber is wonderful with toasted sesame, and rich kalamata olives. You can also make this with sushi grade ahi tuna. Just toss all the ingredients together. Chop up the chilled tuna, and top with the salsa. Serve immediately.

2 tablespoons olive oil, divided
1-1/2 pounds ahi tuna
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/4 cup diced peeled seeded cucumber
3 tablespoons capers, drained
2 tablespoons sesame seeds, toasted
1/4 cup sliced pitted kalamata olives
1 tablespoon chopped fresh cilantro leaves or parsley

Heat 1 tablespoon olive oil in a medium sized skillet. When oil is piping hot, add tuna and cook undisturbed for 2 -3 minutes. Flip tuna over and cook another 2 minutes on the other side. Tuna should be lightly browned on the outside and still very rare on the inside. Remove from heat and cool.

In a medium bowl, whisk remaining olive oil, soy sauce and lime juice. Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.

To serve: Slice cooled tuna and lay a few slices on a plate. Top with salsa and juices. Or chop tuna and toss with salsa and serve in glass dishes.

Blueberry, Kiwi, Strawberry and Mint

2 cups blueberries
2 kiwifruit, peeled
16 strawberries
2 cups packed fresh mint leaves

Wash the ingredients well, then cut them up as needed to fit through the chute of your juicer. Juice the ingredients in the order listed according to the manufacturer’s instructions. Serve immediately. Serves 1.


Spinach and Mushroom Salad with Miso-Tahini Dressing

spinach-mushroomsalad
Serves 4, can be doubled

I saw this salad in Fine Cooking Magazine a few months back and added it to my “Try it” file. Finally, this summer, I have had a chance to try some new salad recipes and this one was a big hit. Spinach and mushrooms pair so well together, and the miso-tahini dressing is both bold and creamy. It’s interesting and different and worth a try.

1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons white miso
1/2 teaspoon sweet paprika
1/2 teaspoon granulated sugar
Kosher salt
8 ounces (8 packed cups) baby spinach
8 ounces (4 cups) thinly sliced mushrooms
1 cup coarsely chopped, roasted, unsalted cashews

Blend the tahini, lemon juice, miso, paprika, sugar, 1/8 teaspoon salt, and 1/4 cup water with an immersion blender until smooth.
In a large bowl, toss the spinach, mushrooms, and cashews with the dressing. Serve.

Balsamic and Rosemary Marinade

1 teaspoon orange zest
1/3 cup orange juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 tablespoon rosemary (for dried use 2 teaspoons or more)

Marinade Instructions:
Whisk ingredients in a small bowl. In a large resealable plastic bag, coat chicken or steaks with marinade and let stand at room temperature for 1 hour or in the refrigerator for up to 4 hours. Remove chicken or steak from marinade before grilling. Add salt and pepper to taste before grilling.

Herb Marinade

1 cup flat leaf parsley, chopped
3 tablespoons chopped chives
2 tablespoons mixed fresh herbs, chopped (try basil, tarragon, marjoram, cilantro or any herb of choice)
¼ cup olive oil
1 teaspoon lemon zest
3 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 clove garlic, minced

Marinade Instructions:
Whisk ingredients in a small bowl. In a large resealable plastic bag, coat chicken or steaks with marinade and let stand at room temperature for 1 hour or in the refrigerator for up to 4 hours. Remove chicken or steak from marinade before grilling. Add salt and pepper to taste before grilling.

Lemon and Shallot Marinade

1/3 cup plus 2 tablespoons olive oil
1/3 cup fresh lemon juice
2 teaspoons lemon zest
2 tablespoons oregano (for dried, use 2 teaspoons or more)
1 small shallot, chopped
1 minced garlic clove

Marinade Instructions:
Whisk ingredients in a small bowl. In a large resealable plastic bag, coat chicken or steaks with marinade and let stand at room temperature for 1 hour or in the refrigerator for up to 4 hours. Remove chicken or steak from marinade before grilling. Add salt and pepper to taste before grilling.

Soy and Ginger Marinade

1 tablespoon Sriachi sauce (use less for less spiciness)
¼ cup olive oil
1 ½ teaspoons lime zest
¼ cup lime juice
3 tablespoon fresh grated ginger
2 tablespoons soy sauce
1 teaspoon sesame oil

Marinade Instructions:
Whisk ingredients in a small bowl. In a large resealable plastic bag, coat chicken or steaks with marinade and let stand at room temperature for 1 hour or in the refrigerator for up to 4 hours. Remove chicken or steak from marinade before grilling. Add salt and pepper to taste before grilling.

Espresso Barbeque Sauce

espresso-barbecue-sauce

This bbq sauce has great flavor and depth from espresso. I love it on chicken, fish and grilled steaks.
2 tablespoons vegetable oil
1-1/2 cups chopped onion
>4 garlic cloves, minced
1 jalapeno, minced (seeds and membrane removed for less heat)
1 cup ketchup
1 cup brewed espresso
1/4 cup white vinegar
3 tablespoons molasses
2 teaspoons chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon Worcestershire sauce

In a large saucepan, heat the oil. Add the onion, garlic and jalapeno and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Stir in all of the remaining ingredients and bring to a simmer. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally.

With an immersion blender or a food processor puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow.

MAKE AHEAD
The barbecue sauce can be refrigerated for up to 2 weeks.

Melon Gazpacho

melongaspacho
This is a wonderful twist on traditional gazpacho from the Balaboostanyc.com. The restaurant is not kosher but the cooking classes are often worth it (even without tasting the food). A combination Mediterranean and Middle Eastern cuisine and flavors is really fantastic. This gazpacho is just one example of this.

1 ripe cantaloupe, peeled and seeded
1/2 cup white wine (I like to use sauvignon blanc)
1/4 cup white wine vinegar
1/4 cup sliced almond
1 fresh red chili, such as red jalapeno or long red chile, cored seeded and coarsely chopped
2 teaspoons kosher salt
Pinch of freshly ground white pepper
Store bought crispy fried shallots or onions
Chopped fresh mint
Finely chopped peeled jicama
Finely chopped fresh red chile (optional)
Almond Chile brittle

Cut the cantaloupe into small pieces and place in a food processor. Add the wine, vinegar, almonds, chile, salt and pepper and puree until the mixture is smooth.
Chill in the refrigerator before serving and garnish with the crispy shallots, mint, jicama, brittle and red chile.

Sweet Summer Fruit Soup

strawberry
Serves 6-8

1 (16 ounce) bag frozen strawberries
1 (16 ounce) bag frozen mixed berries, or other summer fruit iike mango, papaya, mixed tropical fruit, or other choice or use more strawberries
1 (15 ounce) can sour cherries
3 tablespoons vanilla sugar
¼ cup sugar

Garnish: Chopped strawberries and fresh mint
Place cherries and 1 ½ cups water in a 5 quart pot. Turn on heat and bring to a boil. Add strawberries and other fruit with juices, vanilla sugar and sugar and bring to a boil. Simmer for 5 minutes. Turn off heat and cool slightly. With an immersion blender, puree soup. Refrigerate until ready to serve. Serve chilled with chopped strawberries and mint on top.

Raspberry or Strawberry Lemonade

lemonade
Makes 8-10 glasses

This is so refreshing in the summer! The fresh lemon juice give it so much more flavor than the prepared store-bought variety. Be sure to serve it in cute glasses with lots of ice and straws to make it look as good as it tastes.

4 cups fresh lemon juice
3 cups sugar
1 bag frozen raspberries or strawberries
Ice cubes, for serving

Squeeze the lemons and pour the juice into a pitcher.

In a pot, heated over low heat, stir together sugar with 3 cups water until sugar dissolves to make a syrup. Cool, than add sugar syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries or strawberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)

Fill mason jars with ice cubes and top them off with the lemonade.

Carrot Soup with Cucumber Pistachio Relish

carrot-soup-cucumber
Serves 5

2 tablespoons olive oil
1 large (about 2 cups) onion, diced
4 cups (about 10) chopped carrots
3 cloves garlic, chopped
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon curry
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/2 cup diced seedless cucumber
1/2 cup chopped pistachios
2 tablespoons crystallized ginger or fresh ginger, diced
2 teaspoons chopped cilantro
2 teaspoons chopped mint

Make the soup: Heat oil over medium-high heat, add the onions, carrots, and garlic, and cook for 5 minutes. Add the sugar, 1/2 teaspoon salt, curry, and cayenne and cook for 1 more minute. Add 5 cups water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender — about 15 minutes. Puree soup in batches in a blender or food processor until smooth. Stir in the lemon juice and vinegar and set aside.

Make the relish: Combine the cucumber, pistachios, ginger, cilantro, mint, and remaining salt in a small bowl. Ladle the soup into

Cold Cucumber Dill Soup

cucumber
Serves 6

1-1/2 tablespoons margarine
1 cup chopped onions
4 cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)
1 (8-ounce) russet potato, peeled, cut into 1/2-inch dice
3-1/2 cups low-salt pareve chicken broth or vegetable broth
3 large fresh dill sprigs plus 6 tablespoons minced fresh dill
1 teaspoon (or more) salt
½ cup Tofutti sour cream

Melt margarine in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. With an immersion blender, puree soup in until smooth. Return to pot. Cool 15 minutes. Whisk in tofutti sour cream and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Garnish with remaining 2 tablespoons minced dill.

Fresh Tomato and Avocado Soup

tomato-avocado-soup-deServes 4

1 pound,(about 4 tomatoes) tomatoes, chopped with their juices
1/4 cup red onion, chopped
1/4 cup seedless cucumber, chopped
1/4 cup red bell pepper, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
2 avocados, diced (about 2 cups)

Combine all ingredients except avocado in a large bowl. Mash lightly with a potato masher, stir in 1 cup water, cover, and chill for at least 1 hour or up to 6. Stir in the avocado and serve immediately.

Dark Chocolate Espresso Cookies

Chocolate Espresso Cookie

Makes 3 dozen

3 tablespoons water
2 tablespoons instant espresso coffee powder
1 box Dark Chocolate Premium Brownie Mix
1 egg
3 tablespoons vegetable oil
1⁄4 teaspoon cinnamon
1 1⁄2 cups dark chocolate pieces, semi sweet chocolate pieces
and/or white chocolate pieces (combined into the 1 1⁄2 cups)

Preheat oven to 350°F. Lightly grease a baking sheet or line a baking sheet with parchment paper; set aside. In a small bowl combine water and espresso powder, stir until dissolved; set aside.
In a large mixing bowl combine brownie mix, egg, oil, cinnamon, and the espresso mixture. Beat with an electric mixer on low speed until combined, scraping sides. Stir in chocolate pieces by hand, using a spatula or wooden spoon. Drop dough by rounded tsp. onto prepared cookie sheet.
Bake about 6-8 minutes or until edges are just set. (Centers may appear doughy). Do not overbake. Cool on cookie sheet for 2 minutes. If desired place a chocolate candy kiss or a caramel chocolate candy kiss into center of cookie immediately after removing from oven as a garnish.

Chocolate Raspberry Bars with Almonds and Icing

GH0121-1_Chocolate-Raspberry-Bars_s4x3_lg

Makes 16 bars

2/3 cup raspberry jam
1 (21-ounce) box Chewy Fudge brownie mix (recommended: Duncan
Hines Chewy Fudge)
3 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup chocolate chips, melted
1/2 cup chopped salted almonds or other nuts of your choice

Position a baking rack in the center of the oven. Preheat the oven to 325 degrees. Grease a 9 by 13-inch baking pan.
In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool. Cut into 16 bars and store airtight in a plastic container for up to 1 week.

Anything In the Pantry Cookies

Brown-Butter-Pretzel-MM-Cookies-23

Makes 3 dozen

1 box cake mix (I use yellow), any flavor
8 ounces pareve or dairy cream cheese, room temperature
4 tablespoons margarine, room temperature
1 large egg
1 teaspoon vanilla extract
2 cups chocolate chips, or other chips or nuts or dried fruit (or coconut, butterscotch chips, M&M’s, pretzels, or anything crunchy and yummy for cookies)

2 cups chocolate chips, or other chips or nuts or dried fruit (or coconut, butterscotch chips, M&M’s, pretzels, or anything crunchy and yummy for cookies)

Preheat oven to 375 degrees. In a mixer beat cream cheese and margarine until creamy. Add egg and vanilla; mix until well blended. Stir in cake mix a little at a time until it’s all blended and then add any chips, candy or nuts, as you like.
Spoon large tablespoons full of dough onto cookie sheet and bake for 10 minutes, until edges are brown.

Luscious Lemon Cookies

lemon-cookies-main2

Makes 3 dozen

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon zest (zest from about 1 lemon)
1 teaspoon lemon extract
1/3 cup confectioners’ sugar for decoration

Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, lemon extract and lemon zest until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. They should look crackled on top and moist in the center.

Salmon with Green Herbs and Lemon

herbed-salmon
Serves 6

This is an adapted recipe from Ina Garten. The herbs add flavor and the lemon gives it freshness. I added Dijon mustard and lemon zest to her original recipe. I also added the roasted lemons and squeeze the juice over the cooked salmon. Roasted sweet lemon is delicious.

1 (2- to 2 1/2-pound) salmon fillet, skin removed
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
Zest of 1 lemon
1/4 cup dry white wine
1 lemon, cut in half
1 teaspoon sugar
Directions

Preheat the oven to 425 degrees.

Place the salmon fillet in an oven-proof dish and season it generously with salt and pepper. Whisk together the Dijon mustard, olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet. Sprinkle the lemon zest all over the herbs. Pour the wine around the fish fillet. Dip the cut lemon (each half) in the sugar. Place in the pan next to the fish.

Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with squeezed sugared lemon on top.

Lemon Basil Sorbet

Lemon-Basil-Sorbet1
Makes 2 cups

2-1/2
 cups water
2 
cups granulated sugar
3
 lemons, rind peeled into long strips
1
 cup packed fresh basil leaves
5
 tablespoons fresh lemon juice

In a small saucepan, combine water, sugar and lemon rind. Bring to a boil over high, stirring with a wooden spoon until sugar dissolves. Remove from heat; add basil leaves. Set aside until cool, about 30 minutes. Strain lemon-basil syrup; discard solids. Stir in lemon juice. Pour syrup into an ice cream maker; freeze according to manufacturer’s instructions

Chocolate Rosemary Truffles

rosemary_chocolate_truffles

Makes 12 servings

1/2 cup cocoa powder
1/4 cup coconut oil
1/4 cup margarine or butter
1/4 cup almond butter (creamy roasted)
1/4 cup agave nectar (or honey)
1/2 cup walnuts (chopped)
1 tablespoon fresh rosemary (minced)

In a large bowl, combine cocoa powder, coconut oil, margarine, almond butter, and agave nectar.
Stir ingredients until well combined
Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency
Remove from freezer and roll into 1 inch balls
Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat
Serve
Be sure to store in refrigerator.

Stone Fruit Slaw

stonefruit
Serves 6
1 tablespoon grated peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon vegetable or peanut oil
2 teaspoons brown sugar
¼ teaspoon curry powder
¼ teaspoon crushed red pepper (to taste, or optional)
1-½ pounds assorted firm stone fruit (about 5, such as plums, nectarines, peaches, all julienned)
2 scallions, thinly sliced
Kosher salt

Whisk the first 6 ingredients in a medium bowl. Add fruit and scallions, toss gently to coast. Season to taste with salt

Fish Fillets with Peppers, Onions, and Mexican Spices

peppersalad
Serves 4

1 yellow pepper
1 orange pepper
1 medium red onion
3 tablespoons olive oil
1 can diced and fire roasted tomatoes with green chiles ( from trader Joe’s or other brand, if not available use 1 can fire roasted tomatoes and 2 tablespoons canned green chilis)
1 teaspoon cumin
½ cup pitted green olives
½ teaspoon kosher salt
¼ teaspoon black pepper
½ fresh parsley or cilantro, chopped
4 (5 ounce) fillets of fish of choice, salmon, halibut, sole, or flounder

Slice onion and peppers into strips . Heat sauté pan over medium heat. Add oil. When oil is hot, cook peppers, and onion and cook for 5 minutes. Add can of tomatoes and chilis, then salt and a bit of water to loosen up the sauce. Add cumin and allow to cook for about 10 minutes on a low flame. Add olives and fish fillets. Cook for about 15 – 20 minutes until fish is cooked through. Keep spooning sauce over the fish. Sprinkle with chopped parsley or cilantro. Serve with basmati rice.

Mini Cheese Crepes with Cinnamon Pecan Cream Sauce

Serves 10

Crepes:
6 eggs
1 teaspoon vanilla sugar
dash baking soda
2 tablespoons sugar
1 ½ cups flour
1 ½ cups milk
pinch salt
Canola oil
Filling:
1 pound farmer cheese
½ cup whipped cream cheese (4-ounces)
1 tablespoon vanilla sugar
1 egg yolk
1 cup sugar
Cinnamon Pecan Topping:
5 tablespoons butter
1 cup heavy cream
3 tablespoons brown sugar
½ teaspoon maple syrup
½ teaspoon ground cinnamon

1/4 cup toasted pecans

For Crepes:
In a large bowl, gently mix all ingredients until smooth.
In a 6 inch sauté pan, heat ½ teaspoon oil. When oil is hot, add about 2 tablespoons batter and swirl around pan. Cook until lightly browned, about 1-2 minutes, flip and cook on the other side. Remove from pan, and continue making individual crepes, using all of the batter. Cover to keep cooked crepes warm.

For Filling: In a medium sized bowl, mix all ingredients until smooth. Set aside. Spoon about 1 tablespoon filling into crepe. Spread a bit, leaving a ½-inch border. Roll gently and set aside.

For Topping: In small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple syrup and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens lightly, about 3-4 minutes.

To serve: Lay warm, filled crepes in a decorative 9 x 13 pan. Warm sauce and pour over crepes. Top with toasted pecans.