Friday, December 30, 2011

BLTN Chanuka

Mather Street, OAKLAND.

 Better Late Than Never 
(alas, not a Bacon Lettuce & Tomato Nosh-time) 

 This was the night we could do it, so we did.
Also, it was Shabbat.
December 30, 2011

Ha-Cast Ha-Characters  (note the semi-bi-linguality)
•Uncle Neal & •Auntie Ann
•Seth & •Lisa
•Danny & •Heather
•Rumeli & •Sandriz
•MorMor & •Fred
The Squatters!:
  •Alanya & •Mikej
  •Selim & •Naveed

Challah,  Apple Juice, Beer (yes, HeBrew.  We fell for it.)
Vegetarian as good as Mom's Meatloaf

Crunchy Greens Salad
Potato Latkes
Fabulous cookies from Drager's via Auntie Ann

NoMeat Meatloaf

This recipe is as good (or gooder) than the one you remember from childhood.
In honor of Rumeli, it's vegetarian. In honor of Uncle Neal and Danny and Heather, it's instead of beef. (But if you don't eat pork, or chicken, or lizard, it can be instead of that, too.)
But it's not Vegan, sorry.

The recipe comes from HERE, but this is how I made it:
Ingredients for 4-6 or 1 loaf pan
(I quadrupled this recipe for Chanuka. We had just the right amount of leftovers to send home]

•1 teaspoon salt
•2 cups water
•1 cup lentils
•1 very small white + •1 very small red onion, diced  (or 1 med. any color onion-(not blue)
•1 cup oatmeal (I used regular)
•3/4 cup grated jack cheese
•2 lg or 3 med eggs
•1 small can tomato sauce
•1/4 c BBQ sauce
• [1 lg clove garlic, crushed.  I didn’t use any garlic this time]
•1 Tb dried basil 

•1/2 cup ketchup
•1/3 cup BBQ Sauce
•3 tablespoon brown sugar
•3 tablespoons balsamic vinegar

In a large pot (because you will use this as a mixing bowl) boil water and salt.

Add lentils and simmer covered until lentils are soft and most, but not all, of water is evaporated.  20 min?  Add water if needed so a bit is left even when lentils are done.

Add Oatmeal to soak up rest of water.


In blender or food processor mix
Eggs, Tomato sauce, BBQ sauce, Onion, [garlic] basil (and salt if you want.)

Add half of the Lentil-oat mixture to the blender  and blend.

Into the other, remaining lentil-oats, mix the cheese (hands work well).

Pour blended mixture back into the pot with  the oatmeal lentil cheese mix.

Spoon all into really well greased loaf pan
Smooth top with back of spoon.

Cover with this glaze (this is the minimum amt.  Taste for more sugar)
1/2 cup ketchup
1/3 cup BBQ Sauce
3 tablespoon brown sugar
3 tablespoons balsamic vinegar
Bake at 350 degrees for 30- 45 minutes, until firm and golden brown.  

Bake at 350 degrees for 30- 45 minutes, until firm and golden brown.

Crunchy Greens Salad

OOOPS, I was going to made this: Crunchy Greens & Apple Salad , but I forgot to add the apples and onions.   They got left behind in the frig.  

Because all the parts are stored separately, you can mix up what you need and save the rest for another day.  I served the salad again the next day, with the onions and apples.   I can't say which version I liked best.   The apples and onions added an apple and onion flavor... what'd you think?

Here’s the way I made it.
(NEXT TIME:  I might shred or chop everything more finely for a choppier crunchy salad...)

Prepare and put aside in frig.
•1 lb total de-stemmed Kale and Chard, Shredded (shred first, wash later)
• (I kept the chard stems, cut finely, and added to the salad)
•2 cups Napa cabbage, shredded
•1 cup chopped carrots (shredded or grated would be better).
            (guessing at above amounts.  It doesn’t matter)

Prepare and put aside in frig (but not too far aside, as I did, or you’ll forget to add it to the salad)
•2 sm or 1 lg Fuji apple, diced (with skin)
•1+ Tbsp frozen Pineapple Juice concentrate (or any sweet fruit juice;  lemon would be too sour.)
•1 small red onion, diced

Prepare and put aside in frig or not
•1/2 cup dried cranberries
•1/2  cup sliced almonds, toasted
•1/2 cup crumbled blue cheese, optional (leave out for Rumeli)

Prepare and put aside or put in the bottom of the serving bowl
1/4 cup olive oil
2 Tbsp apple cider vinegar

When ready to serve, toss it all together.
(-it’s a weight-watchers special, believe it or not.)


order this: (Amazon has them.  I thought I got mine from the Vermont Country Store, but I need to check..)

add this:
Add 1 Dr. KartoffelPuffer or 1 Fred (hard to find); he added eggs and let the batter sit for an hour. He fried them in a shallow layer of canola oil.  These were delicious-- light but crisp  For authenticity (??) next time, maybe add some grated onions.  To be even more authentic, fry in a bathtub of oil.    We ate them with applesauce and sour cream.

more fotos to come..

 All's well that ends well.

Wednesday, December 21, 2011

Hanna and Alex for a weeknight dinner

 Hyde Park, CHICAGO

 Hanna and Alex for a Weeknight Dinner  
(site in process)


So Fred's kids, Alex and Lucy, plus Alex's sweetheart Hanna aka Hannalamode are regulars at 54th St.

Alex comes by most frequently because he's still in that cute stage: the "Can-do-the-Laundry-at-Dad's" stage.  It almost broke my heart when Rumeli grew out of that, having moved to 43rd St.  Oh well, she's on to the "Adult Baby-Talk" stage in solidarity with Dreese.

Lucy (and Lou) being in Mexico,  Hanna and Alex were chez nous on their own.  They gave a thumbs up to the Tapenade.  Also on the menu:  Fred's Parmesan Cod, one of Hanna's favorites.  Stay tuned.

Sun-dried Tomato, Caper & Kalamata Tapenade Dipping Sauce

•3 oz soft (not packed in oil) sun-dried tomatoes, cut up and then steeped in boiling very hot water, just to cover).  If not the semi soft kind, soak in boiling water till they are really softened.
(Not sure how tomatoes packed in oil would work, as they are not soft and have a distinctive flavor.  but go ahead and try if you'd like.  Let me know.)

•½  cup pitted kalamata or other good olives
•¼ cup capers, rinsed of brine & drained
•1 cup + really nice olive oil,

•2 lg cloves garlic, pressed 

Here, the tomatoes are soaking, the olives are measured out and oil and garlic are added.  Capers are drained.

Place all ingredients (including the soaking water) in food processor or blender. Pulse until nice and mushy. Add more oil if needed.

Taste for salt and pepper (mine needed salt,) but remember you might be adding some Parmesan.

Place in a shallow bowl for dipping.  Surround with extra oil if you’d like.

Add a squeeze of lemon juice,
Top with Finely grated Parmesan cheese.

It makes a lot...2 cups-ish.  

But it holds well in the frig and can be re-plated again and again and still be delicious.  Add a bit more oil each time, and fresh cheese.   

Or forget the cheese, who needs it anyway?