Jerusalem Sandwich

Those of you from the Bismarck area might remember the Green Earth Cafe. They served a Jerusalem Sandwich and I've tried to recreate it. I had written that you should serve this on Pumpernickel. I don't know if that was the way the Green Earth served it, or if it was just how I ordered it. I have found, however, that I prefer it on whole wheat. I have to give a shout out to Sandi for introducing me to this yummy sandwich. The filling makes enough for one and a half sandwiches. I just made one fat sandwich instead.

Jerusalem Sandwich

INGREDIENTS

2-3 T chopped or sliced black olives

3 T cream cheese

2 T chopped walnuts

2 T chopped dates

sprouts

Two (or three) slices of bread.

Mix the olives, walnuts, dates, and cream cheese. Spread the mixture on one slice of the bread. Top with sprouts and the other slice of bread.

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Focaccia

This makes good focaccia bread, but I usually use it as the crust for pizza. This is the dough I use for my indoor pizza. When the weather is warm enough, I cook pizza outside on the grill. When there are a few people around, I usually make two pizza pan sized pizzas and one pizza sized focaccia bread with this recipe. I like to make small crusts for individual pizzas. It's great for a quick lunch or supper. If you have kids, they like making their own individual pizzas. You can also freeze a full size pizza crust for a family supper. Just pop it out of your pan after you bake it and put it back in the pan after you take it out of the freezer.

The original recipe called for all white flour. I've done some experimenting. All whole wheat will also work. It's a bit wheaty the first day, but mellows by the second day. I would recommend substituting 1/2 c whole wheat flour in place of 1/2 c of the white flour, even if whole wheat is not your thing. It adds some flavor and character to the dough. Stacy (who happened to be here when I was cooking the pizza in the picture) say she thinks adding some whole wheat to pizza dough also makes the dough more tender. I think she's probably right. This recipe is from "The Frugal Gourmet Cooks Three Ancient Cuisines."

These pizza rounds are for us to eat when we go to Julie's house after she has her baby. They were requested by her husband Al. He has somehow managed never to be around when I have made pizza. Here you go Al. This is for you.

FOCACCIA ROMANA

INGREDIENTS

2 pkgs. fast-rising dry yeast

2 c tepid water (105-115)

2 T sugar

1/4 c olive oil

1/2 c salad oil

1 tsp table salt

5 1/2 c unbleached flour (see into)

3 cloves garlic, crushed

1/4 c olive oil for topping

1 T whole rosemary

1 T kosher salt for topping

Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Using your mixer, mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl. Let rise about 10 minutes

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice. Punch down after each rising. (The frugal Gourmet, who wrote this recipe, does all this with his kitchen aid. He kneads the dough with the dough hook. Lets it rise right in the bowl. and "punches it down" by turning on the dough hooks.) When I made this yesterday, it took about 30 minutes for the first rise, although I let it go for 45 minutes. It rose for 30 minutes the second time. At this point, there are a few options.

For baking focaccia:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Brush the dough with the crushed garlic mixed with the oil for topping. Sprinkle with the rosemary and kosher salt on top. (Fresh Parmesan is nice too.)

Bake at 375 for about 30 minutes.

VARIATION: Top with green onions instead of rosemary.

For baking Pizza:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Bake the dough for 15 minutes. Take the dough out of the oven and add your pizza toppings. Bake for the remaining 15 minutes. (it may take a few more minutes. depending on how long you had the oven door open, how many toppings, etc.)

For single serve pizza crusts:

Divide the dough into eight dough balls and roll or press into an circle. (Or an amorphous shape. It doesn't matter. It will look homemade.) Let rise 30 minutes. Bake either on a pizza pan (or baking pan) or directly on a baking stone. Bake for 15 minutes. At this point you can cool and freeze the pizza bases. Or, add pizza toppings and bake for 15 additional minutes.

If you are using frozen pizza bases, add the pizza toppings and bake for 15-20 minutes.

measurements-chart

You might want to print this and tape it inside the door of your cupboard. That's where mine is.


dash..............................less then 1/8 tsp
1 T equals....................3 tsp
1 fluid ounce equals...2 T
1/4 c equals................4 T
1/3 c equals............... 5 T plus 1 tsp
1 c equals....................16 T
1 c equals ...................8 fluid oz.
1 pint equals...............2 C
1 quart equals............4 C
1 gallon equals...........4 quarts
1 lb. equals.................16oz


Apples.................................1 lb (3 to 4 med.)=3 to 3 1/2 C, pared, sliced
Bananas..............................1 lb (3 to 4 med.)=1 1/4 to 1 1/2 C, mashed
Beans, dried.............................1 lb. (2 1/2 C)=6 C, cooked
Bread..................................................1 slice=1/4 C dry crumbs
Butter.....................................................1 lb.=2 C
..........................................................1 stick =1/2 C or 8 T
Cabbage.................................................1 lb.=4 1/2 to 5 cups, shredded
Celery..................................................2 ribs=1 C, sliced
Cheese, blue..........................................4 oz.=1 C, crumbled
cottage..................................................8 oz.=1 C
Cheddar or Swiss....................................1 lb.=4 C, shredded
Chicken....................................3 1/2 lb. fryer=3 C cooked chicken, diced
Chocolate, chips.........................6 oz. package=1 C
Coconut, flaked or shredded.....................8 oz.=2 1/2 C
Coffee, ground..........................................1 lb=4 C or 64 T
...........................................1 T + 3/4 C water= 1 cup of coffee
Currents.................................................1 lb. = 3 C
Dates......................................................1 lb. = 2 1/2 C
Egg Whites, large..........................................1=about 2 T
Yolks, large...................................................1=about 1 T
...................................1 whole egg=2 egg whites (or 2 egg yolks)
Fish..........................................................1 lb.=1 3/4 C, cooked, flaked
Flour, All Purpose.......................................1 lb.=4 C
Gelatin, unflavored...........................1 envelope=2 1/4 tsp.
Gram crackers.................................14 squares=about 1 C fine crumbs
Herbs..................................1 T fresh=1 tsp. dried (excluding tarragon)
Ham.........................................................1 lb.=3 C, cubed
Lemon...............................................1 medium=2 to 3 T juice
........................................................1 medium=1 to 2 tsp. grated zest
Lime..................................................1 medium=1 1/2 to 2 T juice
........................................................1 medium=1 tsp. grated zest
Macaroni, elbow.................................8 oz. (2 C)=4 C, cooked
Macaroni, shell.............................8 oz. (3 1/2 C)=4 C, cooked
Noodles............................................8 oz. (4 C)=4 to 4 1/2 C cooked
Nuts, in shell..............................................1 lb. =1 1/4 to 2 C, shelled
Nuts, shelled................................................1 lb.=4 C
Onion..................................................1 medium=about 3/4 C chopped
Orange.................................................1 medium=6 to 8 T juice
..........................................................1 medium=3 to 4 tsp. grated zest
Peas, dried..........................................1 lb. (2 C)=5 C, cooked
Potatoes......................................................1 lb.=2 1/2 c, cooked, cubed
Raisins.........................................................1 lb.= 2 1/2 c
Rice, white.....................................................1 C=3 C, cooked
instant...........................................................1 C=2 C, cooked
Spaghetti.......................................................8 oz=4 C, cooked
Sugar, brown, packed....................................1 lb.=2 1/4 C
granulated...................................................1 lb.=2 C
powdered.....................................................1 lb.=3 1/2 to 4 C
Tuna or Crab....................................6 1/2 oz. can=3/4 C, flaked
Vanilla wafers..................................................24=about 1 C fine crumbs
Whipped cream...............................................1 C=2 to 2 1/4 C, whipped
Yeast, active dry...................................1 envelope=2 1/4 to 2 1/2 tsp.

Orange (Lemon,Lime or Raspberry)Sherbet

The orange sherbet is by far my favorite version of this recipe. It tastes like the very best creamsicle you can imagine. I recommend that you buy a really good quality orange juice, because you really can taste the difference in this recipe. This is at least 1/3 less fat then ice cream. I'm not a nutritionist, but I did some simple math to figure that out. One day I am going to make good on my threat to make homemade rainbow sherbet. That will be a good day.

Here are some tips. A magnetic oven thermometer (used on your freezer) with an alert works really well for letting you know when to take your mixture out of the freezer at 40 degrees. One lemon contains two to three tablespoons juice. One lime contains one and a half to two tablespoons juice. 2/3 cup measures just under 11 tablespoons. The small amount of vodka in the recipe helps to make the sherbet scoop-able. Homemade ice cream alternatives (sherbets, sorbets, ices) like to freeze as hard as a rock.

FRESH ORANGE SHERBET

yield 1 quart

Freeze canister well so the sherbet sets. Use fresh-squeezed, unpasteurized orange juice (store bought or home squeezed.) Don’t use concentrate. It tastes decidedly unfresh.

INGREDIENTS

1 T grated zest from 1 to 2 oranges

1 c (7 oz) sugar

1/8 tsp salt

2 c orange juice, preferably unpasteurized fresh-squeezed

3 T juice from 1 or 2 lemons

2 tsp triple sec or vodka

2/3 c heavy cream

1. Process the zest, sugar, and salt in a food processor until damp, 10 to 15 1-second pulses. With the machine running, add the orange juice and lemon juice in a slow stream; continue to process until the sugar is fully dissolved, about 1 minute. Strain the mixture through a nonreactive fine-mesh strainer into a medium bowl; stir in the triple sec and then cover with plastic wrap and chill in the freezer until very cold, about 40 degrees, 30 to 60 minutes. ( alternatively, set the bowl in a larger bowl filled with ice water.) Do not let the mixture freeze.

2. When the mixture is cold, using a whisk, whip the cream in a medium bowl until soft peaks form. Whisking constantly, add the juice mixture in a steady stream, pouring against the edge of the mixing bowl. Immediately start the ice cream maker (mine's not red) and add the juice-cream mixture to the canister and churn until the sherbet has the texture of soft serve ice cream, 25 to 30 minutes.

3. Remove the canister from the machine and transfer the sherbet to a storage container: press plastic wrap directly against the surface of the sherbet and freeze until firm, at least 3 hours. (The sherbet can be wrapped well in plastic and frozen for up to a week.) To serve, let the sherbet stand at room temperature until slightly softened and an instant read thermometer reads 12 to 15 degrees.

FRESH LIME (LEMON) SHERBET

Use freshly squeezed, not bottled. For lemon sherbet use lemon juice and zest, for the lime juice and zest.

INGREDIENTS

1 T grated zest from 1 to 2 limes (lemons)

1 c + 2 T sugar

1/8 tsp salt

2/3 c lime(lemon)

1 ½ c water

2 tsp triple sec or vodka

2/3 c heavy cream

1. Process the zest, sugar, and salt in a food processor until damp, 10 to 15 1-second pulses. With the machine running, add the lime (lemon) juice and water in a slow stream; continue to process until the sugar is fully dissolved, about 1 minute. Strain the mixture through a nonreactive fine-mesh strainer into a medium bowl; stir in the triple sec and then cover with plastic wrap and chill in the freezer until very cold, about 40 degrees, 30 to 60 minutes. ( alternatively, set the bowl in a larger bowl filled with ice water.) Do not let the mixture freeze.

2. When the mixture is cold, using a whisk, whip the cream in a medium bowl until soft peaks form. Whisking constantly, add the juice mixture in a steady stream, pouring against the edge of the mixing bowl. Immediately start the ice cream maker and add the juice-cream mixture to the canister and churn until the sherbet has the texture of soft serve ice cream, 25 to 30 minutes.

3. Remove the canister from the machine and transfer the sherbet to a storage container: press plastic wrap directly against the surface of the sherbet and freeze until firm, at least 3 hours. (The sherbet can be wrapped well in plastic and frozen for up to a week.) To serve, let the sherbet stand at room temperature until slightly softened and an instant read thermometer reads 12 to 15 degrees.

FRESH RASPBERRY SHERBET

In season use fresh raspberries, but frozen raspberries are an option. Substitute a 12 oz bag of frozen from fresh.

INGREDIENTS

3 c fresh raspberries

3/4 c water

1 c (7 oz) sugar

1/8 tsp salt

2 c orange juice, preferably unpasteurized fresh-squeezed

3 T juice from 1 or 2 lemons

2 tsp triple sec or vodka

2/3 c heavy cream

1. In a medium nonreactive saucepan coo 3 c fresh raspberries, 3/4 c water, 1 c sugar, and 1/8 tsp salt over medium heat, stirring constantly , until the mixture just begins to simmer, about 7 minutes. Pass the mixture through a fine mesh strainer into a medium bowl , pressing on the solids to extract as much liquid as possible. Add 3 T lemon juice and 2 tsp triple sec or vodka; cover with plastic wrap and chill in the freezer until until very cold, about 40 degrees. Do not let the mixture freeze.

2. When the mixture is cold, using a whisk, whip the cream in a medium bowl until soft peaks form. Whisking constantly, add the berry mixture in a steady stream, pouring against the edge of the mixing bowl. Immediately start the ice cream maker and add the juice-cream mixture to the canister and churn until the sherbet has the texture of soft serve ice cream, 25 to 30 minutes.

3. Remove the canister from the machine and transfer the sherbet to a storage container: press plastic wrap directly against the surface of the sherbet and freeze until firm, at least 3 hours. (The sherbet can be wrapped well in plastic and frozen for up to a week.) To serve, let the sherbet stand at room temperature until slightly softened and an instant read thermometer reads 12 to 15 degrees.

Vegetarian Pasta Puttanesca

This is a vegetarian version of pasta puttanesca . I got this recipe from my vegetarian sister Kristy. Normally puttanesca includes anchovies. Pasta Puttanesca translates to whorehouse pasta. This is a recipe the whores could make this by opening up cans and heating cooking on a hotplate. I have altered the recipe to my liking, adding way more red pepper flakes and garlic. Normal humans might want to use less. Since this recipe is so flavorful it works really well with whole wheat pasta. I like the Ronzonni brand. (they have it at Central Market) This is an easy last minute dish.

PASTA ALLA PUTTANESCA

INGREDIENTS

1 28-oz can whole tomatoes, juice discarded

¼ c olive oil

4 medium garlic cloves

½ tsp red pepper flakes

8 large black olives (2-oz)

8 large green olives (2-oz)

2 T drained capers

Salt to taste

1/2 LB pasta

Cook the pasta according to the package directions. Meanwhile...

1. Rough chop tomatoes

2. Heat oil over medium heat and add garlic and red pepper until golden. (2 minutes)

3. Add the rest of the ingredients until sauce thickens. (15 minutes) Salt to taste. This needs very little salt however, because olives and capers are high in salt.

4. Toss with pasta and Parmesan.

Lora's Weird Wheat Berry Salad

This salad sound weird and looks weird, but tastes good. I think the fresh dill is what makes it so good. The original recipe was called perfect protein salad. It called for soy beans instead of white beans. With the soy beans and the tofu I guess it was quite the protein bomb for vegetarians. I didn't like the name "Perfect Protein Salad" so I changed it. I only made this recipe the first time because I happened to have cooked soybeans and cooked wheat berries on hand. (first and only time that happened). Glad I did, because I would never have made this based on reading the recipe. I make it using cottage cheese. Wheat berries freeze well after they are cooked, so go ahead and make extra wheat berries. See also the Wheat Berry Pilaf for breakfast and my whole grain nutrition entry. This recipe is from the Moosewood Cookbook.

WEIRD WHEAT BERRY SALAD

INGREDIENTS

1 can or 1 1/2 c white beans

3/4 c dry wheat or rye berries, soaked overnight (1 ½ c cooked)

1/4 to 1/3 c cider vinegar (to taste)

1 tsp salt

fresh black pepper, to taste

1/4 c minced fresh dill (or 2 tsp dried)

1/4 to 1/3 c mayonnaise

1 to 2 cloves garlic, minced

½ c finely minced parsley

1 c cottage cheese or mashed tofu

3 scallions, finely minced

1 medium carrot, minced

1 small cucumber, peeled, seeded, and minced

a little bit of bell pepper (I used 1/4 a green pepper)

optional: minced red onion or celery, fresh alfalfa sprouts, sliced radish, tomato slices for garnish

Soak: Soak the wheat or rye berries for at least 30 minutes. (Soaking them overnight is also fine)

1. Place the soaked wheat or rye berries in another saucepan and add at least 2 cups of water. Bring to a boil, partially cover, and simmer until tender. This will take between 1 and 1 1/4 hours. When the wheat berries are cooked, (chewy but not burst open, some will still crack open , that's O.K.) drain well. Transfer to a medium sized bowl.

2. Combine everything and mix well. Serve garnished with ripe tomato slices.