6 cups flour + 2 cups flour
½ cup sugar
3 tsp salt
3 eggs
½ cup oil
½ cup honey
3 pkg dry yeast
3 cups look warm water
1 egg
sesame seeds (optional)
Combine yeast, water, sugar and 2 cups flour. Wait till mixture becomes foamy. Mix in rest of ingredients and form ball. Hands should come out clean (add flour if needed). Bring in and punch in. Let rise for ½ hour till it growns 2 times the size.
Punch down and form challah. Brush with egg and sprinkle with sesame seeds. Bake at 350 degrees for about a half hour.
Ingredients:
1/2 cup bread crumbs
1 1/4 lb ground lamb
1 large egg, beaten to blend
1 Tbsp chopped fresh mint
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1 large eggplant, unpeeled, cut into 1" cubes
6 Tbsp extra virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2" wide strips
1 cup finely chopped onion
1 1/3 cup dry white wine
2 large garlic cloves, minced
2 cups canned diced tomatoes, drained
Combine breadcrumbs, lamb, egg, mint, salt and pepper. Shape into 12 oval patties about3/4" thick. Set aside. Preheat oven to 350 degrees. Combine eggplant and 4 Tbsp oil in bowl to coat. Spread eggplant on baking sheet, sprinkle with kosher salt and pepper and bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
Heat 1 Tbsp oil in a large skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side. Transfer to plate and add peppers to skillet. Saute until beginning to soften, about 4 minutes. Transfer peppers to plate with lamb.
Reduce heat to medium and add 1 Tbsp olive oil and chopped onion. Cover and cook until onion is soft, stirring occassionally about 5 minutes. Add wine and garlic. Cook until wine is reduced to glaze, about 7 minutes. Return lamb and pepper to skillet. Add eggplant and tomatoes. Reduce heat to medium-low. Cover and simmer until lamb is cooked through, about 12 minutes. Season sauce with salt and pepper to taste. Serve over rice or couscous.
12 ounces cream cheese, at room temperature Pinch salt 2 whole lemons, zested and juiced 2 tablespoons vanilla 4 eggs, at room temperature 1 cup sugar 32 ounces mascarpone cheese, at room temperature
6 to 8 cups mixed berries
1/2 lemon, juiced
4 tablespoons sugar
Directions
In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and vanilla. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.
Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with simmering water, but do not let the water touch the bottom of the bowl. Cook approximately 15 to 20 minutes, stirring occasionally. Stir almost constantly towards the end to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes.
Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.
Split open chile and discard stem and seeds. Heat a dry small heavy skillet over moderate heat until hot, then toast chile until fragrant, 5 to 10 seconds on each side. Finely chop.
Line rack of a broiler pan with foil and lightly oil, then set aside. Preheat broiler. Pat fish dry, then brush both sides with 1 tablespoon oil and sprinkle with sea salt. Broil fillets, skin sides up, about 5 inches from heat 9 minutes (skin will be browned and blistered). Turn fish over and broil until flesh is opaque (just cooked through), 1 to 2 minutes more.
Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile. Heat remaining 1/3 cup oil in small heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Drizzle oil with garlic over fish and serve immediately over salad or steamed rice.
In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside.
Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.
2 tablespoons cornstarch mixed with 1 Tbsp chicken broth
¼ cup sesame seeds for garnish
Directions
Mix soy sauce, olive oil, sesame oil, ginger, garlic and hot pepper flakes together in a large size zip lock bag and add beef.Refrigerate 6-8 hours or overnight (the longer, the more flavorful the meat will be).
Drain the beef and pat dry, reserving some of the marinade. Heat large pan or wok over medium-high flame. Add oil to coat and stir-fry beef till browned, about 4 minutes. Remove and set aside.
Lower flame slightly and add ginger and garlic. Add broccoli and mushrooms and raise heat to stir-fry for 3 minutes. Add scallions and cook an additional 1-minute. Add ½ cup chicken broth and 2 tablespoon of the marinade from the beef. Bring to a simmer. Add browned beef to veggies. Stir in cornstarch mixture and cook till glazed. Serve over steamed rice.
