Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, April 20, 2014

Passover Chocolate Chip Cookie Bars #SundaySupper

These delicious cookie bars are so simple to make – just four ingredients - and are perfect as a snack or sweet treat during Passover when wheat flour and leavening agents are on the prohibited list. Or anytime of the year! 

This week Sunday Supper is celebrating with recipes for Passover and Easter. Since I already posted two Easter treats last week, I decided to step out of my comfort zone, do a little research and find a recipe that would be welcome at a Passover feast. The restrictions seem to be the same as keeping kosher, with the added prohibition of wheat, barley, rye, oats, and spelt flours. Almond flour, on the other hand, is just fine, not to mention nutty and delicious. I found this recipe on KosherEye.com, a great resource for kosher recipes and general advice. I wasn't about to start substituting or adapting in case I unwittingly messed up its Passover-friendly status!

Ingredients
2 cups or 200g ground almonds
1 cup, well-packed, or 200g dark brown sugar
2 eggs
1 cup or about 190g semi sweet chocolate chips, plus about 1/8 cup or 30g extra for topping

Method
Preheat your oven to 350°F or 180°C and grease your pan (9x9in or 23x23cm) or line it with parchment paper.  I almost always choose the parchment paper option because the cookie bars lift out so easily which makes cutting them a breeze.

Mix all of the ingredients together until they form a thick dough. You can do this by hand but it takes some arm power to get them to a good dough stage, so I used my stand mixer and just let that baby run on medium speed for a couple of minutes.


Spread the dough out in your prepared pan, making sure to fill in the corners.

It's a pretty stiff dough. 
Sprinkle the top with the extra chocolate chips.



Bake in your preheated oven for 23-28 minutes or until the edges and top are a light golden color. I was amazed by how tender and chewy these turned out. The original recipe called them miracle bars and I have to agree! They are absolutely wonderful not just for Passover, but any time of the year.


Let the cookie bars cool for a few minutes and then cut them into squares.



Enjoy!



If you are looking for Easter and Passover meal inspiration, check out these great links from my fellow Sunday Supper friends. This week our host is the lovely Alaiyo of Pescetarian Journal.

Breakfast/Brunch
Appetizers:
Savory and Sweet Breads:
Sides and Salads:
Main Dishes:
Desserts:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Sunday, April 13, 2014

Stuffed Whole Baby Savoy Cabbages #SundaySupper

Savoy cabbage is milder tasting than its green or red counterparts and baby ones are milder still, compared to their grownups. If you are serving folks who aren’t crazy about cabbage, but do like greens, give Savoy cabbage a try. The baby ones are also adorable. 

Our elder daughter is dating a delightful young man that is not only a talented type designer but, bonus, he cooks and bakes beautifully. Every weekday he creates lunch for his office mates as part of his contribution to the team. It’s a brilliant arrangement, by which, as I understand it, he gets a discount on his share of the office rent and everyone gets a healthy, freshly prepared, delicious meal every day. So smart, these young people! I’ve been wanting to try one of his specialties (from an original recipe by Jacques Pépin) a whole stuffed cabbage that is cooked then cut into wedges for serving. But when I came across baby Savoy cabbages in my local grocery store and I couldn’t resist them. Some day I'll make the big guy.

The week’s Sunday Supper theme is Stuffed, Rolled and Wrapped so the individual stuffed cabbages are perfect! They may seem a little fiddly to make but I assure you that the baby Savoys are fairly hearty little cabbages and you can stuff your filling in with confidence. The stuffing and the simple tomato sauce they cook in is what my mother made whenever she made cabbage rolls as I was growing up.

Ingredients
4 small Savoy cabbages – about 2+ oz or 55-60g each

For the filling:
12 oz or 340g ground beef
4 oz or 115g ground pork
1 medium onion (about 2 1/2 oz or 70g
1 egg
1/4 cup milk
1/4 cup or 45g raw rice
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1 teaspoon sugar
1/2 teaspoon fine sea salt
1 can ( oz or 400g) whole tomatoes – buy the best quality you can afford. I like the Italian ones for best flavor.
2 cloves garlic
2-3 sprigs fresh thyme plus extra for garnish, if desired

Method
Mince your onion very finely and then mix it together thoroughly with the rest of the filling ingredients.


Divide your filling into reasonably equal portions.



Gently open your little cabbages and start filling from the middle, closing up the leaves over the filling until you have used all the filling allotted to that baby cabbage. Repeat until all four are filled.


Separate all the leaves and start stuffing in the middle.

When the area is full, close the leaves around the filling.

Keep adding stuffing and closing the leaves.

When you get to the outer leaves, put some stuffing on them and squeeze them up against the inside.

Finally, put the last of the stuffing right in the top and close up.

So cute, right?! 

Cut four pieces of foil and wrap them around the cabbages so that they hold their shape, leaving a hole at the top of the foil.





Puree your canned tomatoes with a hand or regular blender, along with the garlic, salt and sugar. Use the tomato can as a measuring device and add a full can of water to the mixture and stir to combine.



Put the four stuffed cabbages in a pan that has a tight fitting lid, hole side down and pour the tomato garlic sauce in the pan with the foil-wrapped cabbages.

Bring the sauce to a boil and then put your lid on the pan and simmer for about an hour or until the internal temperature of the stuffed cabbages reaches 160°F or 71°C.  (While the “safely cooked” temperatures have been reduced for cuts of pork, they haven’t changed for ground meats.)


Meanwhile, pull the leaves off of your fresh thyme sprigs and mince them.

When the cabbages are cooked, remove them from the pan, unwrap your little foil bundles and arrange them on your serving dish.


Add the minced thyme to the sauce and check seasoning, adding more salt and pepper, if necessary. Cook the sauce down until it thickens slightly.



Pour the sauce on and around your stuffed baby cabbages. Garnish with some extra thyme, if desired.


Enjoy!

How they look on the inside.

Do you like your food stuffed, wrapped and rolled? Check out the 54 links below to everything from appetizers to desserts!

Starters and Snacks
Entrees and Mains
All Things Sweet

Sunday Supper Logo
Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement


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Sunday, March 16, 2014

Smothered Cabbage with Pork for #SundaySupper

Pork pan-fried until the edges are crunchy and caramelized, smothered with plenty of onions and cabbage, seasoned with chilies and freshly ground black pepper is home cooking at its Louisiana best.

In southern Louisiana, we like to smother things. My mother says that growing up, she never had a crunchy vegetable. Green beans, cauliflower, broccoli, okra, eggplant, you name it, it was cooked till soft and mushy. Now when she’s making maque choux, she cuts the fresh corn off the cob and barely introduces it to the heat and calls it done. I’m really not sure what my grandmother would think. We all think it’s very tasty.

My maternal grandmother has been mentioned on these “pages” before. She was a woman who had it all, before we even knew what that looked like. She ran her own business with my grandfather, raised three girls, kept a tidy house and cooked a full meal for dinner (what she called the midday meal) every day of the week, with an extra full menu on Sunday. Their major appliance store was on Center St. in a small town and their house was right behind it. She’d nip away to get dinner started and leave a pot roast or round steak, smothered with onions, simmering on the stove while she attended to customers and answered the phones. She and my grandfather would close the store for dinner and open again after they had eaten and they had watched their stories, which is what they called the soap operas. The characters on The Guiding Light  and As the World Turns were part of daily life and their adventures were discussed as if they were neighbors. They had been watching those characters live their lives for almost 20 years so by the mid-1970s, when I started eavesdropping, the conversations were candid and, frankly, a little bit alarming. John Dixon’s wife Kim wants to divorce him! He forced himself on her. Is it rape since he’s still her husband? This was pretty radical stuff for daytime television. Even my grandfather was hooked.  If I sat quietly on the periphery, the grownups never even noticed me there, with my wide eyes and bigger ears.

Anyway, the point of all this is that dishes that could simmer, covered, were easy favorites for a woman trying to run a store, cook a meal, and keep up with her stories, and this cabbage with pork was no exception. It’s still one of our favorite dishes so, when I make it, I make a BIG pot. We can eat this for days!

This week’s Sunday Supper theme is Eat Your Greens in honor of St. Patrick’s Day. Our host with the most is DB from Crazy Foodie Stunts and we have a great round up of green dishes and drinks for you.  Make sure to scroll on down for the link list.

Ingredients - for six to eight servings
4 thick pork chops, bone in (Approximate weight 2 lb 10 oz or 1200g)
White vinegar (just a few tablespoons)
Sea salt flakes
Black pepper
Cayenne
Monosodium glutamate (optional) – my grandmother used something called Adolph’s Meat Tenderizer. But I use MSG since none of us have a sensitivity to it.
2 heads cabbage – I used one normal cabbage and one Savoy – total weight 7 3/4 bs or 3500g
1- 3 small red chilies – This is my addition. My grandmother would have seasoned this dish with cayenne and black pepper so if I don’t have fresh hot chilies, I do that instead.
2 large onions (Approximate weight 1 lb or 500g)
11 1/4 oz or 320g smoked slab bacon
Olive oil

Method
Cut the bone off the pork chops, leaving a little meat for those who like to chew the bones, by which I mean me.  Cut the meat into small chunks and sprinkle the bones and chunks with some plain white vinegar. (I keep one bottle with a lid that has holes cut into it for easy sprinkling.)

The vinegar helps tenderize the meat as it marinates.
Season the meat liberally with sea salt, freshly ground black pepper, cayenne and, if desired, MSG.

Put the pork into a bowl and toss it around so that all the pieces are well seasoned. Cover with cling film and set aside to marinate.

Cut the bacon into similarly sized chunks.



Core your cabbage and then slice it into thin pieces. Set aside a couple of handfuls of the very greenest pieces for adding to the pot right at the end. Smothered cabbage may taste delicious but it’s not the prettiest dish. Adding some bright green at the end helps with this.



Peel and slice your onions thinly. Split the red chilies down the middle then mince them finely.



In a big pot, big enough to hold all your ingredients, and that has a tightly fitting lid, heat a good drizzle of olive oil and start to pan fry the pork, including the bacon, a few pieces at a time.

As they brown, remove them to a plate and keep pan frying until all the pork is wonderfully browned and caramelized. Add a little more olive oil along the way, if necessary.



Once all the pork is browned, you should have some lovely sticky stuff left in the bottom of the pot too. Add another drizzle of olive oil then the sliced onions and chilies.



Pop the lid on and let the onions sweat for a few minutes.  Use a wooden spoon or spatula to scrape all the delicious brown bits off the pot.


When the onions are translucent, add the pork back into the pot, making sure to scrape in any juice that pooled in the bottom of your plate.


Right here I need to tell that my grandmother would have cut the cabbage into larger pieces and put it all in at once and cooked till it was smothered down and completely soft. So feel free to use her method if that appeals to you. I add mine in a bit at a time so that when the pork is cooked and tender, there is cabbage of varying degrees of doneness in the one pot, all the way from melted into almost nothing to still just a bit crunchy.

So here it goes, my way. Add about one third of the cabbage to the pot and put the lid back on. No need to stir yet. Simmer over a medium low heat until the cabbage is wilted and soft, about 20-25 minutes.



Remove the lid and give the whole thing a good stir.  Add in another third of the cabbage and put the lid back on. Simmer for another 20-25 minutes before removing the lid and stirring the pot. The second batch of cabbage should be wilted now too.

Finally, add in all but the couple of handfuls of the greenest cabbage leaves and put the lid back on again. Simmer, covered, for another 20-25 minutes.





Stir the pot and season with salt and black pepper to taste. Finally, add in the last green handfuls of cabbage and stir. Cook for just a few more minutes until those greens are slightly wilted but still a little crunchy.

These were the outer leaves of the Savoy cabbage. I saved them because they are a much brighter green than the normal cabbage. 


Enjoy!


Eat Your Greens this week! Now you have no excuse not to!

Green Light Appetizers and Sides
Getting Greens Through Salads
Entreés That Will Leave You Green With Envy
Desserts and Beverages That Will Make Others Turn Green
Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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