Sasha's Kitchen: The Best Gluten Free Peanut Butter Chocolate Chip Cookies

I have been craving chewy peanut butter cookies for the last couple of weeks.  I was looking for something flowerless for my peanut butter cookies, with plenty of chewiness.  I don't care for hard and crunchy cookies, as I prefer them to be chewy and tender.  I think the absence of the flour and the gluten free approach to these cookies makes them chewier and less dry than regular peanut bitter cookies.  The eggs also help increase that chewiness factor.  These are some great cookies to sink your teeth into, and in my opinion they are the best peanut butter chocolate chip cookies I have ever had.  The recipe below should make 20 to 24 cookies, depending on the size.  Mine are a bit on the large side, so try to make your cookies a bit smaller, and remind yourself that they do expand when you bake them.  I am very happy with the results of the experimentation to get this recipe perfect, and am so happy to share the final batch here.

It took me a couple of batches to get the cookies the way that I wanted them. I discovered the importance of using a combination of brown sugar and regular sugar to get the right chewy consistency.  The cookies don't caramelize properly if you only use granulated sugar, as I learned from one of my less desirable batches.   Practice made perfect with these cookies - I was very satisfied with the final batch, using the combination of sugar and the extra egg.  They were chewy and delicious!

Sasha's Gluten Free Peanut Butter Cookies

1 1/2 cups of peanut butter

3 large sized eggs

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

¾ cup mini chocolate chips

Preheat the oven to 350 degrees.  To prepare the cookies, combine all of the ingredients in a mixing bowl, except for the chocolate chips.  Once the dough is fully combined, mix in the chocolate chips.  Use a tablespoon to make cookie dough balls about an inch apart on your baking sheets.  Remember to spray the baking sheets with PAM before dropping down the batter.  The cookies don't bake for too long - only about 12 minutes, until puffy and very lightly golden.  If you bake the cookies too long, they will burn on the bottom and become crispy.  They are still soft when you take them out of the oven, but harden as they cool to a chewy, flexible consistency.  Enjoy the peanut buttery goodness!  The recipe is very simple, and does not require a stand mixer.  Even better - these cookies are gluten free!

Sasha's Kitchen: The Best Gluten Free Peanut Butter Chocolate Chip Cookies

Emily's Kitchen in Seattle: Simply Amazing (Raw Vegan) Coconut Macaroons

Before you skip this post because it has "raw vegan" in the title, hear me out. Raw and vegan they are, yes, but only second to Simply Amazing. I generated this recipe over Passover, when Jews are not permitted to consume leavened products (thus two of my favorite food groups, homemade pizza and vegan baked goods, are taboo). I was also feeling a little bloated on bread and sugar in the days leading up to the holiday (I wonder why), and so I began searching for alternatives to the nutrient-free Passover cake meal and recipes that call for, like, 12 eggs. Passover tends to raise Jewish cholesterol levels with its own newfangled Angel of Death. Plus, being the gastronomic anarchist that I am, I try to avoid brands and products that we all think we need, especially the kosher-for-Passover products that are usually unhealthy, if not strange. See my gefilte fish post for more on this. With all the fruits and nuts available to Passover-observers, it's a wonder how underrepresented they are in Passover cooking.

And we can make most of these products ourselves, which is how I passed Passover without eating one macaroon out of a jar (incredible! I know!). The recipe is based on a macaroon tartlet crust in Ani Phyo's Ani's Raw Food Desserts. I highly recommend this book - the recipes are easy and it's not one of those "out there" raw food cookbooks. I did make the crust and fill it with homemade mixed berry vegan "ice cream" and on another occasion mango "ice cream." But just mushed into little balls, the crust recipe makes killer cookies, rich and buttery with the healthy fats and goodness of coconut and nuts. They don't leave you with that "I shouldn't have eaten that" feeling and they are satisfying. In case you're still worried about the raw vegan thing, know that I could hardly churn them out fast enough for the carnivore enthusiasts in my life. And another perk: you can eat them for breakfast without feeling guilty. At least I do.

Simply Amazing (Raw Vegan) Coconut Macaroons
Prep time: 10 minutes
Can make about a dozen macaroons

2 cups shredded unsweetened coconut
1/2 cup cashews or almonds
1/4 tsp salt
1/4 cup agave nectar or raw honey

Process the nuts in a food processor until powdery. Add the other ingredients and process for about 30 seconds, or until the ingredients are thoroughly blended. Make balls by scooping out a tablespoon of the mixture and rolling it between your palms. If desired, roll them in a little dried coconut to garnish. They are best served room temperature but can be stored in the refrigerator - if you happen to have any leftover!

Emily's Kitchen in Seattle: Simply Amazing (Raw Vegan) Coconut Macaroons

Sasha's Kitchen: Belgian Waffles With Strawberries

Belgian waffles are one of my all-time favorite decadent brunch entrees, and with either powdered sugar or chocolate, can also be a perfect dessert.  I love using my waffle maker to make fresh waffles and I have tried a number of varieties over the last few years, some with greater success than others (not such a fan of buckwheat waffles, I must admit).  A few weeks ago, I decided to make Belgian waffles as the main course for our weekend brunch guests.  These waffles were a huge hit - our guests absolutely loved them and everyone finished the entire large waffle (in addition to a salad and cupcakes).   The leftover waffles tasted just perfect later that evening for dinner as well!  Thus, unlike politicians, this type of waffle is consistently a great brunch entree, but also a terrific dessert.

I love the way the waffle iron gives the waffles their distinctive pattern and shape.  Belgian Waffles are generally prepared with yeast leavened butter.  They are usually lighter, thicker and crispier than other waffle varieties.  My Belgian waffles were made with fluffy egg whites, using the same technique used to prepare a souffle.  Thus, they are especially light and fluffy.  Most traditional Belgian waffles have rectangular sides. (Mine don't since I just used my conventional waffle maker for the recipe).  Belgian waffles can be topped with confectioner's sugar (the traditional Belgian way), or with whipped cream, fruit and maple syrup.

Making these waffles made me crave Belgian food in a big way - everything from steak frites to Belgian fries to Belgian mussels is making my mouth water at the moment.  I definitely need a foodie trip to Europe this summer - that's a hint to my husband that we have a lot of work to do on our trip planning for that summer vacation I've been waiting patiently for!

Belgian Waffles With Strawberries (recipe adapted from this recipe from the Food Network)
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
4 egg whites
4 egg yolks (you will need to separate the eggs)
2 T sugar
1/2 tsp vanilla extract
4 T unsalted butter, melted
2 cups milk (I used lowfat organic milk from Stonyfield Farms)
1/4 tsp cream or tartar
PAM
pint of fresh strawberries
whipped cream
fresh Vermont or Quebec maple syrup

Preheat the waffle iron according to the manufacturer's instructions.  This recipe makes 8 large waffles in a conventionally sized waffle iron, but the leftovers actually hold up decently for a day or two.  In a medium bowl, combine the flour, baking powder and salt.  In a second bowl, beat together the egg yolks and the sugar until the mixture is pale yellow in color.  Don't forget to save the egg whites in a bowl for later in the recipe.  Add the vanilla, melted butter and milk, and whisk to combine.

Add the flour and mix until just combined - don't overbeat!  Next, use your KitchenAid Stand Mixer (or a handheld mixer, if you do not have a stand mixer) to beat the egg whites until fluffy and they form stiff peaks.  You should add about 1/4 tsp of cream of tartar to beat the egg whites and beat for at least 3 minutes on the highest speed.  They egg whites are done when they are fluffy and foamy, just like as if you were making a souffle.

Using a spatula, gently fold in the egg whites into the batter, again, just like with a souffle.  Be gentle and just fold in the whites, rather than stirring.  Prepare the waffles in your iron following the manufacturer's instructions.  I served them with fresh strawberries and a bit of whipped cream.  They also taste great with high quality maple syrup, but this is less traditional.

To make Eric's Belgian-inspired Mussels Risotto, click here.

Sasha's Kitchen: Belgian Waffles With Strawberries

Sasha's Kitchen: Angel Hair Pasta With Grape Tomatoes, Garlic & Pine Nuts

Last night's dinner was a simple recipe adapted from one of my mother's classic fresh pasta dishes.  This dish is fresh and delicious, and is quite simply all about the quality of the tomatoes used in the recipe.  I used fresh organic grape tomatoes that would have been delicious on their own, but were heavenly with a mix of diced garlic, olive oil and pine nuts.  In addition, I flavored the dish with a couple of tablespoons of Round Pond Estate's Blood Orange Olive Oil, a favorite from our last trip to Napa Valley.  The blood orange flavor was a lovely complement to the other flavors.  It makes the dish feel very light and enjoyable.  My husband likes to add a bit of parmesan cheese, as well.

Sasha's Simple Angel Hair Pasta With Grape Tomatoes, Garlic & Pine Nuts
2/3 box of angel hair pasta
2 pints of organic grape tomatoes
1/3 cup of pine nuts
4-5 tsp of diced garlic

To prepare this dish, preheat the oven to 400 degrees.  Cut each of the grape tomatoes in half and roast in the oven at 400 degrees for about twenty to thirty minutes.  In the meantime, toast the pine nuts until lightly browned.  Cook the pasta and mix with the other ingredients.  Before serving, mix in two tablespoons of the Blood Orange Olive Oil.  This is  short post and an easy recipe to make during the week after work, but makes for a fresh, satisfying meal.

Sasha's Kitchen: Angel Hair Pasta With Grape Tomatoes, Garlic & Pine Nuts

Sasha's Kitchen: Indian Spiced Mini Lamb Burgers

The grilling season really doesn't start until Memorial Day.  And even then, we don't have an outdoor grill at the moment anyhow.  But this weekend was such a beautiful, sunny weekend that one can't help but get in the spirit a little bit early.  This recipe would be great on an outdoor grill, but also just perfect to prepare indoors on a good grill pan.

I decided that miniature food for this recipe would be much cuter than full sized portions, although the reality is that the taste would be the same.  I have made miniature frittatas and miniature key lime cheesecakes for brunch in the past, and these mini lamb burgers would work just as well for brunch as for dinner.  I decided to use my favorite mix of Indian spices for the lamb, as that is my favorite way to flavor ground lamb these days - with a mixture of curry, cumin, coriander and sumac - a new favorite spice of mine.  I've been inspired to use a lot of Indian spices in my cooking, by the chef of Tabla, Floyd Cardoz, who does so frequently in his cooking.   This recipe also incorporates Greek or Mediterranean flavors, in a yogurt based sauce, as well as the use of feta cheese.  All of these cultural influences worked out quite nicely together.

Sasha's Mini Lamb Burgers With Yogurt Sauce, Tomato and Feta (makes 10-12 small burgers)
1 lb ground lamb
1 1/2 tsp ground sumac
1 tsp ground cumin
1 tsp curry
1/2 tsp ground coriander
salt and pepper to taste
1 small container of lowfat Fage Greek Yogurt
1 tomato, cored and diced
2 tsp lemon juice
1 tsp white wine vinegar

To prepare the burgers, mix the cumin, coriander, curry, sumac, salt and pepper in a bowl and mix into the ground lamb, using your hands.  Form into small burgers, about the size of flattened golf balls.  A pound of ground lamb should make 10-12 mini burgers.  Grill the burgers on your grill pan as desired (we like ours medium-well).  Top with feta cheese.  Prepare the sauce by whisking the greek yogurt, lemon juice and vinegar with the tomatoes.  Top with the sauce.  For the buns, I cut hot dog rolls in half and toasted them in the oven.

Sasha's Kitchen: Indian Spiced Mini Lamb Burgers

Amasea's Kitchen in Sun Valley: Family tradition Easter Bread

Unlike some of the recipes that have been in my family for generations (or centuries, in the case of one that will remain a family secret), this recipe for Swiss Easter Bread is fairly new. From a magazine, says my mom, who introduced it to our family, and was absolutely thrilled that I decided to carry it on myself this year.
I suspect that, since I'm getting married in June, I'm probably evincing some "nesting" instinct to recreate the food of my childhood for my new family. Whatever -- Easter Bread is delicious.

So here's the recipe, as my mom passed it down to me. I've added in a few bits of information (in italics) that I learned the hard way so you don't have to:

Swiss Easter Bread
3-3 1/2 cups unsifted flour
1/4 cup granulated sugar
1 envelope fast-rising yeast
a small amount of salt (this was missing from the recipe; I used about a teaspoon)
1/3 cup milk
1/3 cup water
2 tablespoon unsalted butter
2 eggs at room temperature
1/3 cup mixed dried fruit (I used cherries, cranberries, and dates)
1/2 cup chopped blanched almonds (I used some that were sliced, but I should have chopped them further)
5 uncooked small eggs, OR 5 large eggs boiled for 10 minutes, dyed pretty Easter colors
1 tablespoon milk
1/8 teaspoon vanilla extract
1 cup powdered sugar

Combine 2 cups of the flour with the sugar, yeast and salt, and stir. Combine 1/3 cup milk, water and butter, and heat to 130 degrees (this is harder to do than I thought; I ended up overheating it, but I just let it cool on the counter until it reached the right temp). Add the milk mixture to the flour mixture, and add the room temperature eggs. Mix for three minutes, and gradually add 1 cup flour.

Turn the dough out on a floured board, and knead until it is smooth and elastic, about 8-10 minutes. The dough will absorb about half a cup of flour from the board. Place the dough in a large, oiled bowl, and turn it so the oiled side is up. Cover, and place in a warm spot (this was missing from the recipe, and not being very experienced at baking, it didn't occur to me until later; I ended up setting the bowl atop an oven set at 200 degrees for an additional hour to help the yeast rise, but if you put it in a warm place from the get-go, the timing is probably close to right). Let the dough rise until it is doubled in size, about 30-35 minutes.

Divide the dough into thirds, and roll each into a 20-inch long rope (this is also harder than it sounds -- you really have to pull carefully as you roll, or you'll break it or it won't stretch). Loosely braid the ropes, and shape them into a circle. Use some milk on your fingertips if you can't get the ends to stick together (I didn't do this, and my braid fell apart a bit, so the finished picture isn't as pretty as I would have hoped). Place on a greased cookie sheet. Carefully tuck the colored eggs deeply into the folds of the braid. Cover with waxed paper and a towel, and let it rise again until doubled in size, about 40 minutes.

Bake at 350 degrees for 35 minutes, until the bread is browned and sounds hollow when tapped with the back of a spoon. Mix the remaining milk, vanilla extract and powdered sugar until smooth, and drizzle over the top of the bread.



This recipe took quite a bit longer than I'd expected it would, in part because of the first attempt at rising the dough being unsuccessful due to my failure to put it in a warm spot. I started a bit before 10 a.m., and the bread wasn't out of the oven until after 2 p.m., but I think now that I have the idea down, it'll go faster next time. And be prettier. But as the fiance said, it sure is delicious. This would make a great brunch dish, or a spring potluck showstopper.

Amasea's Kitchen in Sun Valley: Family tradition Easter Bread

Sasha's Kitchen: Raspberry-Limoncello Baked Alaska

Baked Alaska is one of the few dessert recipes that has intimidated me for years.  It's really not that hard, the problem was that I tried to make a Baked Alaska before I knew how to make meringue.  I'm going to go out on a limb here and say that if you have never made meringue, don't start with this dessert, because failure with a Baked Alaska involves melted ice cream in the oven.  However, now that I am an experienced meringue maker in my KitchenAid Artisan Mixer  (necessary equipment for meringue making), I decided to give Baked Alaska another shot.  And while I wasn't able to see Russia from my house, the dessert was a huge success, and really quite simple to make, as long as the meringue is done correctly.

According to Wikipedia, the dessert, Baked Alaska was originally cooked at Delmonico's Restaurant (in New York, not Alaska) in 1876 to honor the recently acquired American territory.  There is another variation of the dessert that originated in Nome, Alaska which involves adding rum to the dessert, turning down the lights, and lighting the entire dessert on fire using the flambé technique.

I made traditional baked Alaskas in individual sized portions, using a raspberry-flavored pink meringue.  This dessert simply involves a piece of pound cake, a layer of ice cream and a layer of meringue on top.  As I learned the hard way in the past, it is extremely important to prepare the meringue correctly or the entire dessert will melt when you put it in the oven.  However, if the meringue is done correctly, it will create a seal on top of the dessert that will keep the ice cream cold during the four minutes in the oven while the meringue gets toasted, or baked.

Sasha's Raspberry Limoncello Baked Alaska (makes 4)
4 small pieces of homemade or store bought pound cake, sliced one inch thick
Limoncello-Coffee Gelato (click here for my recipe)
3 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1 dram of Lorann's Raspberry Flavoring
1 drop of Ateco gel-based pink food coloring  (the best food colorings out there, and the ones I use in all of my cupcake recipes)

First, wedge each slice of pound cake in a ramekin.  Then add a scoop of the limoncello-coffee ice cream and place the ramekins in the freezer while you make the meringue.  To make the meringue, separate three egg whites from the yolks.  Place the egg whites and the cream of tartar in the basin of your stand mixer and beat, using the whisk attachment until peaks begin to form.  Then add a drop of the food coloring and the vial of raspberry extract.  Continue to beat on high while slowly adding half a cup of sugar.  In the end, you will have to beat on high for about five minutes until you have a fluffy meringue.

A sample meringue

Add the meringue to a conventional pastry bag fitted with a tip.  It should be pink in color and smell like raspberry by this point, of course.  Pipe on top of the ice cream of each dessert using the pasty bag, the same way you would frost a cupcake.  Make sure to create a seal around the edges with the meringue and not to leave any of the ice cream exposed.  Then, place each of the four ramekins in the freezer for two hours (or up to a day).  When you are ready to eat, place in an oven preheated to 450 degrees.  Bake for three to four minutes only, until the meringue is nicely (but lightly) browned.  The combination of flavors here was perfect - the limoncello and coffee went so nicely with the raspberry flavored meringue, and I was so happy that the dessert didn't melt!  I'm including a photo of the inside of the dessert to show that the ice cream is still frozen inside.

Baked Alaska

Sasha's Kitchen: Raspberry-Limoncello Baked Alaska

Sasha's Kitchen: Food & Wine Pairing: Braised Beef Short Ribs With Wagner Vineyards Cabernet Franc

I'm not a huge red meat eater.  Most of the time, I am content eating pasta, chicken, veal, fish, grains, fresh fruit etc . . . As long as everything is farm fresh and organic, I don't need a ton of red meat in my died.   But every so often, once or twice a month, I get a craving for red meat.  I like my meat lean, fresh and organically raised, but yes, I do enjoy a meal centered around a nice cut of red meat every so often, whether it is steak, short ribs, brisket or braised stew beef like a beef bourguignon.  I am disappointed when my bi-monthly red meat indulgence is not a good lean cut of meat, because there is nothing I detest more than excess fat.  For last night's dish, I prepared boneless short ribs, which were a wonderful lean cut from Fresh Direct.  I braised the short ribs in a braising solution that was pretty much a mixture of a full bodied red wine and chicken stock, with plenty of herbs and vegetables mixed in.  I always add a small amount of tomato paste to my braises for flavor.  I generally avoid adding more tomatoes than that though, otherwise the sauce is too heavy and overpowering.

For tonight's dinner, I paired a full bodied wine to complement the red meat, the 2007 Cabernet Franc that I received from Wagner Vineyards, a Seneca Lake Winery which is well known as one of the top Riesling producers in the Finger Lakes, and in the United States as a whole.  I've tried a lot of great Finger Lakes Rieslings, but not yet a Cabernet Franc.  Cabernet Franc is similar to Cabernet Sauvignon, but buds and ripens a week or two earlier, which allows it to thrive in cooler climates like the Finger Lakes of New York, and Southern Ontario, as well as the Loire Valley (France).

Wagner Vineyards' 2007 Cabernet Franc was quite delightful.  It was a full-bodied wine that had hints of berries - mostly cherry and perhaps a bit of red currant.  It wasn't too dry, but had just a bit of a burst of cherry and a pleasant aroma.  I thought that it paired nicely with the red meat and the wine complement of the sauce.

Cabernet Franc Grapes: Image courtesy of Wikipedia

Sasha's Braised Beef Short Ribs

2 cups dry red wine (either use Cabernet or a red cooking wine)
2 1/2 quarts of organic, low sodium chicken stock or beef stock (I used chicken stock)
4 T canola oil
8-9 boneless beef short ribs (about 3 to 3.5 pounds)
salt to season
pepper to season
flour or matzo meal for dredging (use flour, unless you are doing this during Passover)
10 cloves of garlic, diced
1 onion, diced
3 large handfulls of baby carrots
2 stalks of celery, cut into small pieces
1 medium leek, coarsely chopped
1/4 cup parsley
2 tsp diced ginger
2 bay leaves
1/4 cup parsley
3 T tomato paste
2 sprigs of thyme
1 sprig rosemary

Heat half of the oil in a large Dutch Oven on medium high.  Season the boneless short ribs with salt and pepper and dredge in flour or matzo meal.  I used matzo meal so not to overtly break Passover (yet!, this holiday isn't lasting the full eight days for me though), but you would ordinarily just use flour.  Sear 4-5 minutes on each side until fully browned.  Set the meat aside on a plate.

Using the same pot, add the vegetables and herbs.  Add the remaining Canola Oil and brown the vegetables lightly for about 7-8 minutes.  Then stir in three tablespoons of tomato paste.  Add the wine, chicken stock and seared beef short ribs to the pot.  Bring to a boil and then cover the pot and put it in an oven that has been preheated to 350 degrees.  Braises the ribs for about two and a half hours in the oven.  When you open the pot, they should be tender and fall apart when you cut them with your fork.  You can serve with the sauce as is (we did and it was great) or you can reduce the sauce if you prefer a thicker sauce to accompany the meat.

Short Ribs

Sasha's Kitchen: Food & Wine Pairing: Braised Beef Short Ribs With Wagner Vineyards Cabernet Franc

Sasha's Kitchen: Vermont Goat Cheese-Cheddar Souffle (Cookbook Review Of Dishing Up Vermont)

I have written quite a bit of recipes where I discuss sustainable, farm fresh cooking.  Even though I don't live in the country, I prefer to cook with locally produced, farm fresh, organic produce and ingredients, raised using sustainable agricultural techniques.  Brooklyn's farmers markets are a wonderful place to purchase such produce and I have found numerous fantastic local farm-to-table restaurants here in Brooklyn.  Not surprisingly, I have long been a fan of Vermont  fresh foods, as Vermont is one of the birthplaces of the sustainable farm-to-table movement that has reshaped America's culinary landscape.  My husband and I are actually traveling to Vermont myself in June and hope to experience some local Vermont cooking firsthand, which of course, I will share in this blog.

With this background, I was excited to receive a courtesy copy of Tracy Medeiros's cookbook, Dishing Up Vermont from her publisher last week.  This cookbook is a compilation of authentic farm-to-table recipes from the green mountain state.  Tracy's cookbook provides a birds eye view into the local Vermont foodie culture that has taken the nation by storm in the sustainable agricultural movement.  The cookbook includes numerous fabulous recipes from businesses in Vermont that are part of the Vermont Fresh Network (VFN).  It focuses exclusively on recipes from the network of farmers, chefs, restaurants and growers that make up the Vermont sustainability movement.

Even though I don't live in Vermont, I am excited to test out many of these recipes here in Brooklyn since I share the same passion for sustainability and farm fresh produce in my own cooking as set forth in the pages of Dishing Up Vermont.  In addition, the author of the cookbook will be speaking on April 8 at Murray's Cheese House in Manhattan at 6:30 PM (by advance registration).

Vermont Goat-Cheddar Cheese Souffle (From Hemingway's Restaurant in Killington, VT, page 124 of Dishing Up Vermont)

1 T ground almonds
1.4 tsp ground fennel
3/4 cup plus 3 T whole milk
2 T unsalted butter
2 1/2 T flour
salt to taste
7 1/2 oz Vermont goat cheese
2 oz Vermont sharp cheddar cheese (i.e. Cabot), shredded
3 egg yolks
4 egg whites

Preheat the oven to 375.  Be sure the oven is fully preheated by the time you put the souffle(s) in the oven.  This recipe makes eight small souffles, or one large souffle.  I was making it as a dinner entree, so I prepared one large souffle.

Bring the milk to a boil in a saucepan and remove from heat.  Melt the butter and add the flour an cook for several minutes, whisking the entire time.  Increase the heat to medium, and add the milk.  Bring to a boil for a minute and remove from the heat.  Add a bit of salt and all of the cheeses.  Mix fully with a whisk until all of the cheese has melted and beat in the egg yolks, after you separate the eggs.  Save the whites, as this is a souffle, so you will surely need them.

To make a souffle, you will need either a handheld egg beater, or better yet, a Kitchenaid artisan stand mixer.  Beat the egg white on the highest speed with the mixer, with a bit of cream of tartar added.  Continue beating for about five minutes until foamy (but not too long that it is dry) and stiff peaks form.  This will take about three or four minutes of constant beating, just like in my other souffle recipes.  Then gently fold half of the egg white mixture into the batter.  Fold in the other half and place in the souffle dish or ramekins.

Bake for 45 to 50 minutes at 375 in the preheated oven.  The souffle should rise significantly and turn golden brown.  Don't be tempted to take it out sooner just because the outside starts to look done.  Further, whatever you do, do not open the oven during the cooking process, or the souffle will collapse.  This was a fabulous recipe and a great way to showcase terrific local Vermont cheeses (Cabot and fresh Vermont goat).  My husband and I loved the way the souffle looked and tasted.

Sasha's Kitchen: Vermont Goat Cheese-Cheddar Souffle (Cookbook Review Of Dishing Up Vermont)

Emily's Kitchen in Seattle: Adventures in Gefilte Fish

Gefilte fish. Does anyone know what those gray lumps suspended in gelatinous brine even are? They hit the "kosher for Passover" shelves each spring, along with other strange Jewish foods - syrupy wine, dry matzah, potato starch - I cringe to walk around the supermarket with these embarrassing older relatives of mine. And yet, I love them. They are the key to my existence.

The funny thing is that all these old-world foods, which were probably fashioned out of few resources and convenience, are now dehydrated, salted, preserved and boxed to make our lives "easy." This is more than a story about how to make gefilte fish. It is a story about getting back to roots.

I got this idea into my head that I would make gefilte fish from scratch. My wonderful fiancé caved to my persistence and begrudgingly drove me in a rainstorm, 30 minutes before close, to the local fishmonger. The fishmongers are all Asian, so I didn't know how to broach the subject of gefilte. My attendant returned my skeptical gaze with a knowing smile: "I grew up in LA and was bussed to a mostly Jewish school. I spent the first few years of my life thinking I was Jewish," he confessed.

I asked for carp, pike and whitefish, but they were out of pike and ground whitefish was $18 per pound - and my recipe called for 7 pounds! My fiance shook his head at me and questioned my sense of adventure. I told him that at least this is adventurous as I get - making traditional Jewish fish balls at all costs.

In the end, my fishmonger, my kindred gefilte fish spirit, geared me toward some alternatives and even threw in some of the whitefish for free. Here is the recipe I ended up creating based on a recipe from the Atlantic and My Jewish Learning. After all was said and done, I reduced the recipe down to 4 pounds of fish, substituted snapper for pike, and paid a reasonable $40 (including $2 per pound to grind the fish). And it made at least two dozen fish balls - more than enough for our little seder.

You will need:
approx. 2 lb snapper
approx. 2 lb carp
approx .5 lb whitefish
2.5 medium sized onions
3 medium sized carrots
3 tsp. salt (or to taste)
2 tbs. sugar (or to taste)
2 eggs
1/3 c. matzah meal
1/4 c. cold water
pepper (to taste)
dill, fresh or dried (optional)

Any assortment of mild, white fish (carp, pike, white, even snapper or halibut) equaling about 4 pounds after grinding will do. Ask the fish people for advice and don't fear innovation. You will need at least a couple of whole fish, but it's cheaper to buy some fillets because they get priced by meat alone (I never considered that the poundage would drop once the fish was dismembered!). Ask the fishmonger to grind the fish and to reserve the heads, fins, tails and bones, or to let you take home whatever he's got lying around.

-If you have the time, add a couple teaspoons of salt the ground fish and let it stand refrigerated overnight to release water.

-To prepare broth, place fish heads, etc. into a large pot and add water to cover. A less-mess way to do this is to wrap up the fish carcasses in cheesecloth. Add 2 tsp. salt and the sugar and bring to a boil, scooping off foam.
-Slice one onion into rounds and add it to the stock.
-Peel two carrots and add them (whole) as well, along with the dill.
-Let the stock simmer for about an hour - the longer it simmers the more flavorful it will be.

-Meanwhile, pulverize the remaining 1.5 onions and 1 carrot in the food processor, or grate by hand.
-Add onion and carrot to the ground fish and mix.
-Add eggs and mix.
-Add 1 tsp. salt, pepper, matzah meal and water and mix.

-Remove the fish remains and the vegetables from the stock - reserve them.
-Make a small ball with a pinch of the ground fish mixture and drop it into the simmering stock. Once it turns white and floats to the surface, remove it and taste it. Adjust seasonings. If it's not sweet enough, add a tad more sugar to the broth.
-Once satisfied with the sample, wet hands and mold the ground fish mixture into lumps about three inches long and two inches wide. You are, of course, free to make them bigger or smaller according to your own desire.
-In order to avoid sticking, wait a moment after placing each fish lump in the simmering broth before adding another. Stack them in layers until the mixture is gone. You can do this in batches if they don't fit the first time around.
-Let the gefilte fish simmer for about 20 minutes. Check one to make sure it is cooked through before removing. Gently remove each "fish" with a slotted spoon and place on a plate. Slice the carrots that simmered in the stock and place a disc on each fish like a little orange halo. If you have the stomach for it, place a fish head in the center of the plate.
-Serve cold with horseradish.

Gefilte fish is labor intensive, but it is a labor of love. Don't let anyone nay say your efforts or try to convince you it's not worth it. It is. You'll never go back to the jar again. Even someone like me, who gets squeamish around fish heads, found a peaceful reverence for the cycle of life by making this "mystery meat" from scratch. Once I tasted that first cooked fish ball, I knew I had reached a new level in my cooking. It was transcendent.

For a complete meal, serve gefilte fish as a first course before matzo ball soup. Better yet, simmer your matzo balls in the leftover fish broth! Add a little of the fish stock and the matzo balls to a new veggie broth for super flavor. Stay tuned for some amazing Passover (and all-year-round) desserts - that happen to be vegan, raw, and incomprehensibly delicious.

Emily's Kitchen in Seattle: Adventures in Gefilte Fish

Sasha's Kitchen: Limoncello-Coffee Gelato

One of my favorite places in the world to travel is Italy.  I would love to make it back to Italy in the next couple of years with my husband, who has never been.  The food in Italy, not surprisingly, is absolutely amazing.  One of my favorite Italian desserts that I had in Italy was gelato, the Italian version of ice cream.  Another one of my culinary-memories from Italy involves limoncello, which I recently made from scratch, so when I came across a recipe for Limoncello gelato, I was sold.  I'm actually calling this recipe limoncello-coffee gelato because it also incorporates coffee beans in the recipe, and has a noticeable hint of coffee flavor to complement the limoncello as well.  The final product has a very sophisticated limoncello flavor with coffee undertones.  It is quite pleasant, refreshing and wonderful.  It reminds me of a taste of Italy with a twist.  I loved making this flavor, using my homemade limoncello since I love making food items from scratch and using them in my routine cooking.  I was pleased with the consistency of the gelato as well - creamy and smooth, just the way that gelato should be.  I adapted the original recipe to increase the limoncello flavor.  The coffee balances out the acidity and sweetness of the limoncello.

Limoncello-Coffee Gelato (Adapted from This Recipe)
2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup buttermilk
1/4 cup mascarpone cheese
4 coffee beans
1 teaspoon finely grated lemon peel
1 vanilla bean, split lengthwise
4 egg yolks
1/2 cup sugar
2 T lemon juice
1/3 cup limoncello

Whisk the whipping cream, milk, buttermilk, cheese, coffee beans and lemon peel in a large saucepan.  Scrape in the seeds from the vanilla bean and add the remaining bean.  Cook over medium-high heat until bubbles form at the edges.  Stir occasionally, but do not allow the mixture to boil.  Remove from heat, cover and allow to seep for about 15 minutes.

Whisk the eggs, sugar and lemon juice in a mixing bowl.  Slowly combine with the warm cream mixture, and return the the custard to the saucepan.  Stir over medium heat until the custard thickens, using a candy thermometer to measure the temperature.  Remove from the heat when the temperature reaches 180 degrees, about six minutes.  Again, do not allow the custard to boil.  Pour the custard into a mixing bowl and stir in 1/3 of a cup of limoncello.  Just before you add the limoncello, remove any remaining vanilla bean, as well as the coffee beans from the custard.  I did this by simply filtering the custard in a strainer.

Chill for at least four hours in the refrigerator.  I did the preparatory part in the evening, so I allowed it to chill overnight until the next day.  Use an ice cream maker to freeze, following manufacturer's instructions.  The higher egg yolk content of gelato and the mascarpone cheese will result in the gelato freezing much faster than conventional ice cream in the ice cream maker.  To serve, either enjoy plain, or serve with drizzled limoncello.  I think that this would also taste fantastic with Round Pond Estate Napa Valley Olive Oil.

Gelato

Sasha's Kitchen: Limoncello-Coffee Gelato