Under the Weather  –  Recipes Resume Next Week

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Baked Cauliflower with Marinara

This is a recipe worth trying. If you’re too busy to make your own marinara sauce, get a good store-bought marinara like Newman’s Own. ©Joyce Hays, Target Health Inc.

 

Mop the delicious juices up with warm Italian or French bread. ©Joyce Hays, Target Health Inc.

 

 

Ingredients

 

1/2 cup almond flour

1 teaspoon fresh cilantro, well chopped

1 teaspoon fresh parsley, well chopped

1 teaspoon fresh dill, well chopped

4 large eggs, lightly beaten

10 fresh garlic cloves, large slices

3 cups panko

1 onion, chopped

Pinch Kosher salt

Pinch Black pepper

Pinch chili flakes

1 teaspoon turmeric

1 or 2 heads cauliflower, trimmed and cut into 2-inch florets

1/2 cup or more, olive oil, for frying (more as needed)

5 cups Marinara Sauce (more if needed). Use your favorite recipe.

1 or more cups finely grated Parmesan, preferably Parmigiano-Reggiano

1/2 to 1 pound fresh Burrata mozzarella, torn into bite-size pieces

 

Fresh ingredients make a huge difference in the outcome. However, when making marinara sauce, I always use Cento tomatoes, because I never know if Whole Foods or FreshDirect will have peak flavor tomatoes. Long ago, a chef at a very fine Italian restaurant told me Cento is the secret ingredient of many chefs. I have been doing that ever since. ©Joyce Hays, Target Health Inc.

 

 

Directions

 

1. Heat the oven to 400 degrees.

2. Do all the chopping that needs to be done.

 

Chopping all the herbs at the same time. When you chop this way, and mix all herbs together, just use 3 teaspoons of mixed chopped herbs. ©Joyce Hays, Target Health Inc.

 

 

3. Make the marinara sauce. Set aside. If pressed for time, used store-bought, like Newman’s Own.

 

Making the marinara sauce. ©Joyce Hays, Target Health Inc.

 

 

4. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.

 

Dip the cauliflower florets first into almond flour, then egg, then the Panko. Now, you’re ready to fry. ©Joyce Hays, Target Health Inc.

 

 

5. Sautee onions & garlic in olive oil. Then add spices, and herbs. Add more oil if needed, stir to combine well. Set aside. You will add all of this to the marinara sauce.

 

Cooking the onions & garlic. ©Joyce Hays, Target Health Inc.

 

 

6. Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.

 

Frying the cauliflower. ©Joyce Hays, Target Health Inc.

 

The fried cauliflower should look like this when you’re done. It happens to be scrumptious like this, as well. If you just wanted to stop and serve at this point, you would not be disappointed. ©Joyce Hays, Target Health Inc.

 

 

7. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.

 

Here is final layer of sauce, parmesan and burrata are about to be added. ©Joyce Hays, Target Health Inc.

 

 

8. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

 

About to go into the oven. ©Joyce Hays, Target Health Inc.

 

This is a fairly low calorie comfort food, delicious on a cold night with a full bodied Italian Banfi, or Napa cab or? the list of fine red wines is endless. Oh, and serve warm Italian or French bread to sop up the flavorful juices. ©Joyce Hays, Target Health Inc.

 

 

Saturday, we saw the show, “Love Love Love“ named after the same song by John Lennon, which I do love.

 

Beatles: Love Love Love

 

A great song but not a great show. The actors gave it their all, but the play itself was lacking in depth and never seemed to be quite in focus. Afterwards, we dined at the recommendation of friends, an informal French bistro on Broadway, near Carnegie Hall and City Center, called Brasserie Cognac. Apparently, it’s open around the clock, so if we get out of the theater at say, 4, we could go to a place like this. Most well-known Manhattan restaurants don’t serve dinner until 5 or 5:30 at the earliest. These days, many shows are 90 minutes long, so we need to know what’s open after 90 minute productions. Anyway, we sat at a cozy corner banquette. Jules had a delicious tomato/goat cheese tart and I had a tuna tart. Next, we shared a cheese souffl?, which was wonderful. The wine selection is not extensive, but we were happy with a Napa red. They had run out of Stags Leap cab. Jules had chicken Paillard and I had a perfect filet mignon flambe; both very fine. I don’t have very good luck with the thin pounded chicken, Jules had. Mine always comes out too dry; whereas this bistro style chicken was moist and tasty. Probably, the real reason we tried this bistro out is we heard they served crepes suzette flambeed, table side. The last time we had this dessert was at The Four Seasons Restaurant, where we used to hang out a lot. Now, sadly, this great NY restaurant has closed. Anyway, we had the world’s most delicious dessert once again with a scoop of vanilla ice cream, (Four Seasons style) and were not disappointed.

 

We headed home, up Park Avenue, with slight powdering of snow, and its mall of holiday lights. Manhattan is very lovely at this time of year. ©Joyce Hays, Target Health Inc.

 

May Your Days Be Merry and Bright! Irving Berlin. Photo: ©Joyce Hays, Target Health Inc.

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Individual Turkey Pies with Thyme & Mushroom Curry Gravy

 

One turkey pie (without gravy) is perfect to pass around at a party, as finger food or as a perfect appetizer (with gravy). Like last week’s recipe, I was trying to use up left-over Thanksgiving turkey, in a creative way. Hope you enjoy making this; it’s worth it, because of the delicious intermingling flavors. ©Joyce Hays, Target Health Inc.

 

One is an appetizer; two is good enough for dinner with crunchy asparagus or broccoli. ©Joyce Hays, Target Health Inc.

 

I made this recipe three time last week, just to get it exactly right for this newsletter, and of course for our own palate. ©Joyce Hays, Target Health Inc.

 

 

Ingredients

 

1 Tablespoon extra virgin olive oil

1 pound left-over light or dark meat, cut into bite-size pieces

1 Onion, chopped

15 fresh garlic cloves, chopped (not squeezed)

1/2 cup chicken stock or broth

1/2 cup sweet baby peas (frozen is fine)

1/2 cup carrots or other veggie cooked with the turkey, cut in small pieces

Pinch salt

Pinch black pepper

Pinch chili flakes

1/4 teaspoon ground thyme

1 Pinch chili flakes

1 teaspoon turmeric

1/4 cup fresh parsley, well chopped

1/4 cup fresh dill, well chopped

1.5 cups sharp cheddar cheese, shredded (about 8 ounces)

 

Pie Mixture

 

1 cup almond flour

1 1/2teaspoon baking powder

2 teaspoons canola oil

1/2 cup almond milk, another drop if needed 

2 eggs, beaten together, in a small cup 

 

Directions

 

1. Heat oven to 375?F. Spray 12 regular-size muffin cups with cooking spray.

2. Chop everything that needs chopping, shredding, grating, slicing, cutting, beating.

 

About to wash, dry and chop these beautiful herbs. ©Joyce Hays, Target Health Inc.

 

Grate the cheese then set aside. ©Joyce Hays, Target Health Inc.

 

I used frozen sweet baby peas (BirdsEye), but 1 large fresh carrot, cut into cubes ( the next day, changing my recipe slightly, I grated the carrot, which was better. Here I am cooking the carrots in chicken broth, until they’re soft. I also cooked the grated carrots in broth. ©Joyce Hays, Target Health Inc.

 

 

3. In 10-inch nonstick skillet, heat oil over medium-high heat and cook the onion and garlic, until soft. Next add all spices and herbs, stirring while you add. Now add the chicken stock (or broth), stirring as you add.

 

Add oil to a large skillet, over a medium flame, then add the garlic & onions. Next add all the seasonings and herbs; after which add the chicken stock or broth. ©Joyce Hays, Target Health Inc.

 

 

4. To the skillet, add all the left-over turkey and combine with all other ingredients in the pan. Add the peas and the other veggie and heat until hot, stirring occasionally until almost all liquid is absorbed. Remove from heat.

 

Next step: to the mixture in the above photo, add the turkey, peas, precooked carrots and stir everything together. Note: the pan is different, because this is the first time I experimented with my recipe. (day before). ©Joyce Hays, Target Health Inc.

 

 

5. Cool 5 minutes; stir in the shredded cheese then set aside.

 

Make the batter

 

6. In medium bowl, stir the two dry baking ingredients together. Then add the canola oil and milk and whisk everything until well combined. Finally, add the 2 beaten eggs and stir until all ingredients are well blended together. That’s it. That’s your batter.

 

Easy to make batter. ©Joyce Hays, Target Health Inc.

 

 

Getting Ready to Bake (3 layers in each muffin tin)

 

7. Spoon 1 Tablespoon flour/egg mixture into each muffin cup. This is the bottom layer. Over the bottom layer, add a Tablespoon of the turkey (or chicken) mixture. This is the second or middle layer. Finally, spoon 1 Tablespoon flour/egg mixture over the chicken mixture in each muffin cup. This is the third, top layer in each muffin cup.

 

One Tablespoon of batter in bottom of tin, then bake for 5 minutes and remove to cool for 5 minutes. ©Joyce Hays, Target Health Inc.

 

After bottom layer cools, add the turkey/veggie layer over it. ©Joyce Hays, Target Health Inc.

 

Before baking, the last step is adding the rest of the batter over the turkey/veggie mixture. ©Joyce Hays, Target Health Inc.

 

 

8. Bake the 12 turkey pies for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

9. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

 

Just out of the oven and cooling for 5 minutes. Pies come out of tin easily. ©Joyce Hays, Target Health Inc.

 

 

10. While the pies are baking, make a simple curry mushroom gravy to serve at the table.

 

All the ingredients for the mushroom curry gravy. ©Joyce Hays, Target Health Inc.

 

 

Easy Gravy Recipe

 

1 Onion

4 fresh garlic cloves, sliced

Extra virgin olive oil for cooking

1 box of mushrooms, cleaned and chopped (chop them more than I did)

1 teaspoon turmeric

Pinch salt

Pinch black pepper

Pinch chili flakes

Several pinches curry powder (to your taste)

1 cup chicken broth, (stock or canned)

1 Tablespoon almond flour

1 Tablespoon sour cream

 

 

Directions

 

1.     Sautee the onions & garlic in olive oil in large skillet

2.     Add the chopped mushrooms and cook until soft

3.     Add all the spices and stir in

4.     Add the chicken broth and stir all ingredients together.

5.     In a measuring cup, mix the sour cream with the almond flour

6.     Last, add the sour cream mixture to the mushrooms and combine well.

7.     Cover until you plan to serve the whole recipe

8.     Just before you plan to serve, warm the gravy and pour into a bowl for table.

 

I used this.  ©Joyce Hays, Target Health Inc.

 

Chop the mushrooms into smaller pieces than I did.  ©Joyce Hays, Target Health Inc.

 

First sautee onion and garlic, then add mushrooms, chicken broth, all spices and stir well.  Cook until mushrooms are soft.  ©Joyce Hays, Target Health Inc.

 

In a measuring cup, combine the sour cream and the almond flour.  ©Joyce Hays, Target Health Inc.

 

Cover to keep the gravy warm; but just before serving turn the flame on for another 3 minutes. ©Joyce Hays, Target Health Inc.

 

Serve the gravy in a bowl on the table.  ©Joyce Hays, Target Health Inc.

 

Really delicious!  You’re gonna love this!  ©Joyce Hays, Target Health Inc.

 

Discovered a new red you might like Poggio il Castellare, ”Cervio” Cabernet Sauvignon Sant’ Antimo , 2010. We loved it. Following is a short wine review:

 

“Offers pungent aromas of cassis, bell pepper, licorice and tar, focused by a dense texture and firm structure. Concentrated and intense, this builds to a long, cassis-infused aftertaste.“ -Wine Spectator (93 Points)

 

It’s similar to Stags Leap cab, which we had last night at The Water Club, in Manhattan, with friends, after going to a great show, “Holiday Inn.“ BTW, try to see this production at Studio 54, the famous disco now turned into a beautiful Broadway theater.  This is a musical for the whole family, especially appropriate at this holiday time.

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Stuffed Cabbage Using Left-Over Turkey and Tomato Sour Cream Sauce

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Each time I create a new recipe, I hold my breath. You never know how it will come out and it’s not always good. Of course, I never publish those; why would I? Experiments in cooking are fun, with the proof in the eating, and when the recipe is a success, it gets shared. Jules gives this delicious low-cal, comfort dish, 5 out of 5 stars.  ©Joyce Hays, Target Health Inc.

 

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I thought this recipe might be boring; after all, everyone has tried stuffed cabbage and everyone has tried to use up left-over turkey, which after the first day, can be dry and not too interesting. This dish is so-o yummy, we couldn’t stop eating it.  ©Joyce Hays, Target Health Inc.

 

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This recipe was far from boring and/or dry. I couldn’t believe how good it was!

The two hour bake time, gave flavors a chance to mingle well. ©Joyce Hays, Target Health Inc.

 

 

Ingredients

 

1 Cabbage

1 onion

20 garlic cloves, thickly sliced

1/2 cup fresh dill, chopped well

1/2 cup fresh cilantro, chopped well

1/2 cup fresh parsley, chopped well

1 can Cento tomato paste, mixed with one cup chicken stock

1 egg

1 pound left-over turkey meat, dark or light or both (or fresh chopped turkey)

1 cup uncooked rice

Pinch salt

Pinch black pepper

Pinch chili flakes

1 teaspoon turmeric

1 cup Chicken stock or broth for liquid in baking dish + extra for sauce

2 teaspoons butter to cook onions & garlic

2 teaspoons butter for bottom of baking dish

 

Sauce Ingredients

 

1 can Cento tomatoes

A few teaspoons chicken stock or broth

1 pint (or to your taste) sour cream

Salt & pepper to your taste

3 garlic cloves, squeezed

 

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When you make your own dishes, you always know exactly what’s in everything. ©Joyce Hays, Target Health Inc.

 

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No processed meat, just the delicious left-over turkey from a Thanksgiving feast. ©Joyce Hays, Target Health Inc.

 

Directions

 

1. Preheat oven to 350 degrees.

2. Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook about 10 minutes, until cabbage leaves are slightly softened enough to remove from head.

3. While cabbage is cooking, puree the can of Cento in your food processer.

4. In a bowl or pan with a lip, mix together the can of tomato paste and the cup of chicken stock or broth and set aside.

 

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Puree the can of Cento tomatoes. ©Joyce Hays, Target Health Inc.

 

 

5. When soft, remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.

6. While cabbage is cooking and/or cooling down, do all your cutting and chopping, including chopping the left-over turkey into tiny pieces. The tinier the pieces, the easier it will be to mix the turkey together with other ingredients, for the stuffing.

 

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Chopping garlic and onions; next all the herbs at once. ©Joyce Hays, Target Health Inc.

 

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Chop all the turkey into very small bits. ©Joyce Hays, Target Health Inc.

 

7 Follow the cooking directions for whatever type of rice you have, but cook the 1 cup of rice in chicken stock or broth, instead of water.

 

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Cook your rice in chicken stock or broth instead of water. When done, set aside. ©Joyce Hays, Target Health Inc.

 

 

8. Remove the hard, center core of the cabbage, also carefully, remove the whole leaves from the cabbage head, trimming off, any thick tough center ribs.

 

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With a good paring knife, take out the hard, center core of the cabbage. ©Joyce Hays, Target Health Inc.

 

 

9. Set about 10-12 whole cabbage leaves aside, for the rolls. Save two to four cabbage leaves to spread on the bottom of a casserole dish; and two to four leaves to go over the top of the casserole.

 

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You’re going to use from 10 to 12 leaves for rolls. Two to four leaves on bottom of baking dish and two to four leaves over the top of the completed rolls in the baking dish. ©Joyce Hays, Target Health Inc.

 

 

10. Add 2 teaspoons butter on top of the cabbage leaves spread over the bottom of casserole.

 

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Before you put the stuffed cabbage rolls into your baking dish, you will cover the bottom of the dish with two to four cabbage leaves and then add 2 Tablespoons of butter on top of those bottom leaves. ©Joyce Hays, Target Health Inc.

 

 

11. Melt butter in a large skillet over medium-high heat. Add the chopped onion and garlic to the butter and stir until tender, about 5 to 10 minutes.

12. Next, add the chopped turkey to the pan and stir well, for 2 or 3 minutes.

 

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Above, turkey has been added to the onion and garlic and about to be stirred together.  ©Joyce Hays, Target Health Inc.

 

 

13. With a spatula, scrape Into a large bowl, the cooked onion, garlic and turkey.

 

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The slightly cooked onion, garlic and turkey has been scraped into a large bowl.  ©Joyce Hays, Target Health Inc.

 

 

14. Add the cooked rice, pinch salt, pinch pepper, pinch chili flakes, turmeric, all chopped herbs, and the raw egg. Work this stuffing with your hands, until everything is very well combined. If you feel that this mixture is a little dry, add a few teaspoons of chicken stock or broth.

 

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All spices, as well as the cooked rice has been added to the mixing bowl, and then the raw egg.  Mix all these ingredients together with your hands; or if you don’t like that feeling, use a wooden spoon.  ©Joyce Hays, Target Health Inc.

 

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Herbs are added and about to be mixed together will all of the other ingredients that make up the delicious stuffing.  ©Joyce Hays, Target Health Inc.

 

 

15. Now you’re ready to stuff the cabbage leaves. Place a heaping Tablespoon of the turkey mixture on one cabbage leaf.

 

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Adding the stuffing to one cabbage leaf.  ©Joyce Hays, Target Health Inc.

 

 

16. Pull the right & left sides of the cabbage, tightly over the stuffing.

 

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On the left of this photo, you can see a hard part of the stem.  It will get trimmed off, or the cabbage leaf won’t roll up easily.  ©Joyce Hays, Target Health Inc.

 

 

17. Now, start from the bottom, to roll the stuffed cabbage up, creating a sort of envelope around the stuffing. Repeat with remaining leaves and turkey stuffing mixture.

18. Place cabbage rolls in rows, on top of the chopped cabbage in the casserole dish.

 

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Starting to pack into the baking dish, the rolled-up cabbage leaves.  ©Joyce Hays, Target Health Inc.

 

 

19. When all the rolls are in the baking dish, add two bay leaves on top. If you want more seasoning, (salt, pepper, etc.), add it now.

 

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Almost ready to go into the oven.  ©Joyce Hays, Target Health Inc.

 

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This yummy dish will be greatly appreciated on a cold winter night. Better make it soon, with global warming, who knows how many more cold nights we get to serve this wonderful comfort food. ©Joyce Hays, Target Health Inc.

 

20. Add the mixture of tomato paste and chicken broth or stock, to the baking dish.

21. Just before going into the oven, add one layer of the extra cabbage leaves, over the top of the stuffed cabbage.

 

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Here, you can see the extra cabbage leaves, covering the stuffed cabbage.  Next, the lid goes on.  ©Joyce Hays, Target Health Inc.

 

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Bake for 2 hours at 350 degrees.  ©Joyce Hays, Target Health Inc.

 

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Three ingredients for the sauce: Cento tomatoes, fresh garlic squeezed into the pan and 1 heaping Tablespoon (or more if you like) sour cream. Stir while heating up, then serve at the table. ©Joyce Hays, Target Health Inc.

 

 

Make the sauce

 

1. In a medium sauce pan, over medium heat, whisk 1 can pureed Cento tomatoes, with 3 squeezed garlic cloves, and 1 heaping Tablespoon of sour cream, together. Stir well until the sauce is hot.

2. Make pasta now, or more rice to serve with the cabbage rolls. Make a salad to serve with the cabbage rolls, or just heat up some sourdough rolls to sop up the delicious sauce.

 

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Now, you can see why the cabbage leaves cover over the stuffed rolls. In the event that something gets well cooked, it won’t be the stuffed cabbage rolls. When you take the baking dish out of the oven, discard the leaves, covering the cabbage rolls. ©Joyce Hays, Target Health Inc.

 

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Before you bring the baking dish to the table, discard the two bay leaves. For a more colorful presentation, spoon some of the tomato/sour cream sauce, over these cabbage rolls. ©Joyce Hays, Target Health Inc.

 

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Wish I could include the aroma with this photo -um um um! ©Joyce Hays, Target Health Inc.

 

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The nice hot tomato/sour cream sauce is the finishing touch to this marvelous meal! ©Joyce Hays, Target Health Inc.

 

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This delicious recipe goes into our category of top five comfort foods to serve on a cold winter night. By the way, here is one comfort food that is tasty but not high in calories. ©Joyce Hays, Target Health Inc.

 

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This chilled Pouilly-Fuisse went well with the stuffed cabbage. ©Joyce Hays, Target Health Inc.

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Pumpkin/Date Cake with Amaretto & Orange Zest Topping

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This new holiday cake recipe overflows with luscious flavors, not the least of which is the Amaretto liqueur. It’s so-o addictive, we could not stop picking at it after we had dessert, because each crumb is replete with yum! ©Joyce Hays, Target Health Inc.

 

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Delicious with or without whipped cream or vanilla ice cream. Here we’re having dessert with a dollop of cool whip. ©Joyce Hays, Target Health Inc.

 

Ingredients for Cake Layer

 

3/4 cup butter or canola oil

1 and 1/4 cup brown sugar

2 and 2/4 cups almond flour

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch salt

2 teaspoons cinnamon

1/4 teaspoon allspice

1/2 teaspoon ground nutmeg, grind your own or use store bought

1/3 cup fresh ginger, grated then chopped very fine

2 Tablespoons Amaretto liqueur

1/2 cup pecans, chopped

5 eggs

2 Tablespoons molasses

One 15-ounce can pumpkin puree

 

Date Filling Ingredients

 

4 Tablespoons unsalted butter, melted

3 eggs, beaten

1/4 cup molasses

1/4 cup, golden syrup or organic corn syrup

1/2 teaspoon cardamom

1/4 teaspoon allspice

1/4 teaspoon clove

1/4 teaspoon nutmeg

1/2 teaspoon kosher salt

1 teaspoon orange zest

2 Tablespoons Amaretto liqueur

1/2 teaspoon vanilla extract

1 cup chopped dates (press into the cup)

2 cups pecan halves or pieces (press into the cup)

 

Glaze Ingredients

 

1 and 1/4 cups confectioners sugar

2 Tablespoons Amaretto liqueur

1 Tablespoon orange zest

 

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Directions

 

1. Heat oven to 350 degrees.

2. Grease a round 9“ spring-form cake pan

3. Grate the ginger

 

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Grate the fresh ginger. Use the small or medium holes. ©Joyce Hays, Target Health Inc.

 

 

4. In a large mixing bowl, on low speed, beat together the butter (or canola oil) and brown sugar until well blended.

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Beating together the butter with the brown sugar. ©Joyce Hays, Target Health Inc.

 

 

5. Slowly, while beating, add the flour, baking powder, baking soda, salt, spices, ginger, and nuts. Mix well; the batter will be a little crumbly looking.

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Just before adding the eggs, the mixture will start to look crumbly. ©Joyce Hays, Target Health Inc.

 

 

6. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

7. Stir in the Amaretto, molasses and pumpkin, beating together slowly, so all ingredients are combined well.

 

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After adding the eggs, one at a time, with beaters on, add the pumpkin, molasses and Amaretto. ©Joyce Hays, Target Health Inc.

 

 

8. Pour the batter into the greased spring-form cake pan.

 

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With an electric mixer, this recipe is easy. Here, the mixture has been scraped out of the mixing bowl, with a spatula, and poured into the greased spring-form pan. ©Joyce Hays, Target Health Inc.

 

9. Bake for 30 minutes, or until cake is lightly browned on the edges and the middle springs back when touched.

 

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Into the oven. ©Joyce Hays, Target Health Inc.

 

 

10. Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit, then glaze if desired.

 

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Just taken out of the oven. It has risen, but as it cools, it will fall back, making room for the date layer. ©Joyce Hays, Target Health Inc.

 

11. While the pumpkin cake is baking, make the date filling

12. Chop the dates

 

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Chop the dates. ©Joyce Hays, Target Health Inc.

 

 

13. Grate the orange zest

 

14. In a medium saucepan, whisk together melted butter, eggs, molasses, golden syrup, cardamom, allspice, clove, nutmeg, salt, orange zest, Amaretto, vanilla extract. Cook, stirring, over medium heat until mixture thickens slightly, about 5 minutes. Stir in dates.

 

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Melt the butter © Joyce Hays

 

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To the melted butter add all the other ingredients for the date layer of the pumpkin cake. Stir well ©Joyce Hays, Target Health Inc.

 

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Finally, add the chopped dates and stir well. ©Joyce Hays, Target Health Inc.

 

15. Pour the date layer, over the prebaked pumpkin cake, then sprinkle pecans over the soft date mixture. Bake for 20 to 30 minutes, or until filling is no longer jiggly and seems set.

 

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With a spatula, scrape every last bit of the date mixture, out of the frying pan and over the top of the now, cooled pumpkin cake. Then press the pecan halves into the soft date layer. ©Joyce Hays, Target Health Inc.

 

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With date layer and pecans added, cake goes into oven for the second time. ©Joyce Hays, Target Health Inc.

 

 

16    While cake is baking again, make the glaze: Whisk together all the ingredients, in a small bowl or measuring cup, adding extra liquid until the glaze is smooth and the consistency of molasses.

 

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Mix together the sugar and the Amaretto together, needed for the glaze topping. ©Joyce Hays, Target Health Inc.

 

 

17. Remove from oven and cool on a rack for 15 minutes. Run a knife around the edge of pan to loosen cake, then remove the side of the spring-form bake pan.

18. Last, with a spoon, drizzle the sugar/Amaretto topping all over the top of the pumpkin-date cake and let it set. Don’t put cake back into the oven. Let the cake sit with the topping for about 30 minutes, before serving.

 

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After cake has been removed from oven the second time, let it cool for 15 minutes, before you add the glaze. Then with a teaspoon, drizzle the glaze all over the top of the pumpkin-date cake. ©Joyce Hays, Target Health Inc.

 

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Finally, sprinkle the orange zest over the top of the cake and let it sit for another 15 minutes, before you serve it. ©Joyce Hays, Target Health Inc.

 

 

19. Serve with vanilla ice cream, cool whip, whipped cream or without anything added.

 

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We ate versions of this pumpkin/date cake all week, while I tried out different ingredients. We had it without pumpkin and the glaze; with a peanut butter topping; with a shortbread crust. Each time we sampled this recipe, for dessert, we gave the rest of cake away. It wasn’t ready to share with our special readers until this past Friday, when I added the Amaretto to the recipe. Hope you enjoy it, we loved doing it and especially the final version. ©Joyce Hays, Target Health Inc.

 

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Trying out a new Italian red. Very good, similar to a cross between a cabernet and a merlot. ©Joyce Hays, Target Health Inc.

 

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Mango Shrimp with Fresh Corn, Green Grapes, Pine Nuts & Parmesan

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I’ve been experimenting for some time, now, with shrimp and how to make them in a new and interesting way – with or without fruit – and if so, what fruit – which spices – exactly what herbs together, – nuts or not. This recipe is now ready to share with you, in the hopes you will love it as much as Jules and I do – we are four thumbs up! Enjoy! ©Joyce Hays, Target Health Inc.

 

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Oh-h, this is so-o good! You won’t be able to stop eating this delicious recipe, if I do say so myself. ©Joyce Hays, Target Health Inc.

 

Ingredients

 

1.5 pounds fresh shrimp (have your fish monger de-vein & clean them)

1 to 3 cups green grapes, cut in half

1-3 mangos, cut in cubes or pieces

Pinch Kosher or sea salt

12 ounces dry farfalle (bow tie pasta, made in chicken broth)

1 Tablespoon olive oil

3 or 4 Tablespoons truffle oil, (black or white) drizzle before serving

10 scallions, trimmed and thinly sliced (keep the whites and greens separate)

6 garlic cloves, sliced thin

1 cup pine nuts, toasted

5 large or 6 medium ears corn, shucked & kernels removed (approx 4-5 cups kernels)

Pinch black pepper

1 teaspoon turmeric

Pinch chili flakes (no more than 1 pinch)

3 Tablespoons unsalted butter

1/2 cup grated Parmesan cheese, more to taste

1/2 cup fresh cilantro leaves, finely chopped

1/2 cup fresh mint leaves, finely chopped

1/2 cup fresh dill, finely chopped

Handful fresh parsley, finely chopped for garnish

Zest of 1/2 fresh lemon

Juice of 1/2 fresh lemon

 

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Every fresh ingredient here, really adds something special to the flavors of this recipe. ©Joyce Hays, Target Health Inc.

 

 

Directions

 

1. Toast pine nuts, then set aside.

 

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It makes a difference when you toast the pine nuts. Taste one, before and after, that’s how you’ll know. ©Joyce Hays, Target Health Inc.

 

 

2. Cook pasta 1 minute less than usual (according to the package directions). Cook in chicken stock or broth, instead of water.

 

3. When pasta is done, remove it from pot with slotted spoon and put into a separate bowl, to drain. Save all the pasta liquid left in the pot.

 

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Cook your pasta in chicken stock or broth; then drain but save the broth for this recipe and other uses. ©Joyce Hays, Target Health Inc.

 

 

4. Hold your ears of corn at the small end or if more comfortable, at the large end, and with a sharp knife, scrape all of the kernels off and right into a bowl

 

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Shucking the corn. ©Joyce Hays, Target Health Inc.

 

 

5. Do all the chopping, slicing, cutting and grating, you need to do for this recipe, while the pasta is boiling. Chop everything on the same board, and do as much as you can at the same time.

 

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Chopping the dill first. ©Joyce Hays, Target Health Inc.

 

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Cut grapes in half, slice the scallions and grate the parmesan. ©Joyce Hays, Target Health Inc.

 

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Peel the fresh mangoes, then slice and cut into pieces or cubes. I found golden skinned mangoes that are still at their peak. I think some people call them champagne mangoes; they are sweet and delicious and really add a lot to this recipe. ©Joyce Hays, Target Health Inc.

 

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Starting the cooking. ©Joyce Hays, Target Health Inc.

 

 

6. Meanwhile, heat oil in a large oven-proof, pan, (that can also be used for serving on the table) over medium heat. Add garlic cloves sliced, scallions, pinch of salt and cook until soft, 3 minutes. Add 1/4 cup of the pasta liquid (that you saved), and all the corn except for, 1/4 cup corn. Set aside 1/4 cup of corn.

 

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Add most of the corn and stir to combine. Put aside the 1/4 cup of kernels, you saved. ©Joyce Hays, Target Health Inc.

 

 

7. Transfer the sauteed corn mixture, to a blender, or food processor and pur?e mixture until smooth, adding a little extra pasta liquid, if needed, to get a thick but pourable texture. Let it sit, while you do the next step.

 

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From pan to food processor. ©Joyce Hays, Target Health Inc.

 

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Pulse until you puree the contents. ©Joyce Hays, Target Health Inc.

 

 

8. Using the same pan, (over high heat), don’t rinse it out. Add butter and let melt. Add the 1/4 cup corn, that you saved, and cook until tender, 1 minute. (It’s O.K. if the butter browns; that deepens the flavor.)

 

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To the same pan, add butter and the saved corn kernels. ©Joyce Hays, Target Health Inc.

 

 

9. Add the corn puree that you left in the blender, to the white pan with larger pieces of corn. Cook, only, for 30 seconds to heat and combine the flavors.

 

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Add the contents of the blender or food processor, to the whole kernels in the pan. ©Joyce Hays, Target Health Inc.

 

 

10. Reduce heat to medium. Add all the pasta that was draining in a bowl. Add the lemon zest and stir it in, then add the lemon juice and stir it in.

 

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Here, I’m adding the cooked, drained pasta to the pan and the lemon zest. ©Joyce Hays, Target Health Inc.

 

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After stirring the pasta in, I’m adding all the chopped herbs. ©Joyce Hays, Target Health Inc.

 

 

11. Add half (not all) the pasta liquid still left, to the pan with corn. Toss everything to coat all the pasta. Cook for 1 minute. If you think the mixture is too thick, add a little more of the left-over pasta liquid. If not too thick and just right, go to the next step.

12. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the chili flakes and the toasted pine nuts.

 

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Add the toasted pine nuts and stir in. ©Joyce Hays, Target Health Inc.

 

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Finally, add some parmesan and the chili flakes. Stir well and toss to combine everything well. ©Joyce Hays, Target Health Inc.

 

 

13. For the final few minutes, before serving, dust with more freshly grated parmesan, and drizzle over the parmesan, the 2 Tablespoons of truffle oil and with a cover on, warm for a few more minutes.

14. Also, consider, putting this in a preheated 400 degree oven for 10 minutes, so the parmesan melts. No cover, if you put in the oven.

 

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About to cook the shrimp in another pan, so I’m covering the pasta mixture, while I cook the shrimp. ©Joyce Hays, Target Health Inc.

 

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In another pan, over high heat, add olive oil and freshly sliced garlic cloves, sautee them for a minute, then add the shrimp. Cook batches of shrimp at a time, so there’s only one layer. Cook for 1 to 2 minutes on each side. Using cooking tongs, turn each shrimp over. Remove each shrimp when loses its grayish color and turns pink and white. Remove each piece, the second the turned shrimp turns pink and white or it will be overdone and rubbery. Remove to a plate covered with paper towel to drain. ©Joyce Hays, Target Health Inc.

 

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Just before serving, add the grape and mango pieces, plus the cooked shrimp, to the pasta pan. Toss well. If you want to reheat the whole dish, preheat the oven to 400 degrees, and warm up the covered dish for 5 to 10 minutes. Serve right away. ©Joyce Hays, Target Health Inc.

 

This dish is so delicious, you might want this recipe to serve as a one dish meal. We did start with white wine and cruditees, but I had no salad or other side dish. You could warm up in the oven some French or Italian bread and/or rolls and dip them in olive oil, to go along with this fabulous shrimp mango entr?e.

 

This weekend we saw the best theater, so far this year. Heisenberg, at the Samuel Friedman Theater. Everything in this production, by Manhattan Theater Club (where we are patrons) is perfect. I will go out on a limb and predict that Mary Louise Parker will win the Tony for best actress. Heisenberg should win a Tony for best play. Run, don’t walk to get tickets for this extremely stimulating theatrical experience. They don’t come along that often, so try not to miss this production.

 

Following a sold-out, world-premiere run at Manhattan Theatre Club Stage II Off-Broadway space last year, Simon Stephens’ acclaimed two-hander has returned to the New York stage with Denis Arndt and Mary-Louise Parker reprising their roles. The show began previews at the Samuel J. Friedman Theatre September 20 and opened October 13. It had been scheduled to run through December 3, but will now continue through December 11.

 

The new play, by The Curious Incident of the Dog in the Night-Time Tony winner Stephens with direction by Mark Brokaw, sees two beguiling strangers quickly embark on a life-changing journey. “Amidst the bustle of a crowded London train station, Georgie spots Alex, a much older man, and plants a kiss on his neck,“ state production notes. “This electric encounter thrusts these two strangers into a fascinating and life-changing game. Directed by Drama Desk Award winner Mark Brokaw (How I Learned to Drive), Heisenberg brings to blazing, theatrical life the uncertain and often comical sparring match that is human connection.“ The creative team includes Mark Wendland (scenic design), Michael Krass (costume design), Donald Holder (lighting design) and David Van Tieghem (sound design).Denis Arndt and Mary-Louise Parker (Joan Marcus)

 

Tickets to Heisenberg can also be purchased by visiting ManhattanTheatreClub.com. The Samuel J. Friedman Theatre is located at 261 West 47th St.

 

Heisenberg brings to blazing, theatrical life the uncertain and often comical sparring match that is human connection.

 

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This was the perfect complimenting wine for the Shrimp Mango dish. We recommend it it highly.

©Joyce Hays, Target Health Inc.

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Hearty Chickpea Salad with Artichoke Heart, Tomato & Arugula

 

Half a cup of chickpeas supplies about half a milligram of cancer-fighting B vitamin, which doesn’t sound like much. But you only need a little more than 3.5 milligrams daily for healthy benefits. And in a recent study, people from many different walks of life seemed to benefit from ample B6. No one will get pellagra with chickpeas in their diet.

 

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White and Green dried chickpeas.  Credit: Sanjay Acharya – Own work, CC BY-SA 3.0, Wikipedia Commons

 

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Easy to make, chickpeas, tomatoes, onion, garlic and fresh cilantro.  Credit: Wikipedia Commons

 

 

It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. The name “chickpea“ traces back through the French chiche to cicer, Latin for ?chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, “Cicer may be named in English Cich, or ciche pease, after the Frenche tonge.“ The dictionary cites “Chick-pea“ in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388 and became obsolete in the 18th century.

 

The word garbanzo came to English as “calavance“ in the 17th century, from Old Spanish (perhaps influenced by Old Spanish garroba or algarroba), though it came to refer to a variety of other beans. The Portuguese word for chickpea arvanco has suggested to some that the origin of the word garbanzo is in the Greek erebinthos. But the Oxford English Dictionary mentions a possible origination in the word garbantzu, from Basque – a non-Indo-European tongue – in which it is a compound of garau, seed + antzu, dry. Domesticated chickpeas have been found in the aceramic levels of Jericho along with Cayonu in Turkey and in Neolithic pottery at Hacilar, Turkey. They are found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini. In southern France Mesolithic layers in a cave at L’Abeurador, Aude have yielded wild chickpeas carbon dated to 6790+90 BCE.

 

By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erebinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.

 

Chickpeas are mentioned in Charlemagne’s Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted “chick-pease or cicers“ are less “windy“ than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones. “White cicers“ were thought to be especially strong and helpful.

 

Hearty Chickpea Salad with Artichoke Heart, Tomato & Arugula

 

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Sunday supper after a weekend of theater, vodka cocktails and rich food. Nice to have a simple, easy to prepare meal that’s also delicious. ©Joyce Hays, Target Health Inc.

 

 

Ingredients

 

One 15-oz. can chickpeas, rinsed and drained (if you want to soak & cook your own, do it the day before you make this salad)

One frozen package Artichoke hearts (steam for 8-10 minutes, drain, & towel dry)

1 stalk celery, finely chopped

2 ripe Tomatoes, cut into small pieces

1/2 to 1/3 cup thinly sliced black olives

1 avocado, cut into cubes

2 to 4 fresh garlic cloves, juiced (throw the pulp away)

1 Onion, chopped very fine

1/4 cup finely chopped fresh parsley

1/3 cup chopped cilantro

1 teaspoon turmeric

Zest & Juice from 1/2 a lemon (or lime)

2 Tablespoons Olive oil

1 cup baby arugula, stuff them down into the cup (wash these leaves very well, dry with paper towels)

1 cup grated soy Mozzarella or crumbled feta cheese, or crumbled gorgonzola cheese

Several grinds Black pepper & (optional) salt

 

Directions

 

1. Rinse, drain, steam cut, slice, zest everything that needs chopping, etc. Get all the ingredients ready to use.

2. In a small bowl make the dressing. Add the olive oil, garlic juice, chopped onion, turmeric, lemon zest and lemon juice, several grinds of black pepper (salt if desired)

3. In your salad serving bowl, toss together chickpeas, artichoke hearts, celery, tomatoes, olives, cilantro and parsley.

4. Now add to the chickpea mixture the dressing and stir well.

5. Next stir in slowly the arugula, avocado, and the cheese you selected to use. Taste to check the seasoning and add more grinds of pepper, or anything else, if needed.

 

Serve this salad with garlic-y hummus, warm pita bread and/or a grainy bread and a nice chilled white wine. We’ve discovered anothjer lovely Italian wine, that’s like a combo of three favorite whites: Sauvignon Blanc, Pinot Grigio and Chardonnay.

 

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La Scolca was the perfect wine for this simple repast. This is a wine that will not

disappoint. ©Joyce Hays, Target Health Inc.

 

 

 

It’s hard to write about anything other than politics, these days. Many Americans are shocked and confused over events leading up to the presidential election this coming Tuesday. We have given our employees extra time to vote, as all companies should do. And the whole world is on edge waiting to see if the planet’s one super power, will elect a person qualified enough to lead. A vote is too powerful to waste, by not casting one. One of the greatest supports of a democracy, it should never be taken for granted. Whatever you do, get out and vote!

 

We are all winners, when we support our democracy!

 

 

From Our Table to Yours !

 

Bon Appetit!

 

The October Julz

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When the weather outside is cold, and you start to shiver, come inside and create liquid fire, down your throat; feel it spread to your neck and beyond. This is effect of The October Julz, an original birthday gift to my beloved husband, Jules Mitchel. This is fire, you won’t ever want to put out. ©Joyce Hays, Target Health Inc.

 

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This is NOT a summer cocktail. ©Joyce Hays, Target Health Inc.

 

 

Ingredients (for 2 people)

 

2 jiggers of your best Bourbon

2 jiggers Apricot Brandy

2 jiggers Orange Curacao or Cointreau

1/2-1 jigger Amaretto liqueur

2 Cinnamon sticks (1 per glass)

1 Orange, for the peels

1 Lime, for the peels

Candied orange peels, for garnish

Luxardo cherries, for garnish

 

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All the liquor and liqueur were purchased from Sherry-Lehmann, a reliable and amazing resource, for decades. ©Joyce Hays, Target Health Inc.

 

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Sturdy glasses for this substantial cocktail. Good for some spiked cider, as well as this recipe. ©Joyce Hays, Target Health Inc.

 

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Besides glasses, you need a jigger and a container to pour the ingredients into. You don’t need the strainer, shown, above. ©Joyce Hays, Target Health Inc.

 

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You’ll need a small cutting board, a Y peeler, a paring knife if you prefer. Cut long orange peels and thick lime peels, one each, for each drink you make. ©Joyce Hays, Target Health Inc.

 

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Cut a long slit in each lime peel. Fold the long orange peel, and slip it through the slit in the lime peel. ©Joyce Hays, Target Health Inc.

 

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Into each glass, put the orange/lime peels, a cherry, a cinnamon stick and a candied orange peel (if you can find it), stuck onto the rim of each glass. ©Joyce Hays, Target Health Inc.

 

 

Next step is to stir, not shake, all the ingredients, in a cocktail shaker or tall glass cocktail pitcher. Use a long cocktail stirrer, then pour the cocktail into each glass. You can serve this cocktail over ice cubes or straight up, neat. Our recommendation is not to use ice, as it will soon dilute a drink that needs no diluting.

 

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Cinnamon stick adds to the flavor. ©Joyce Hays, Target Health Inc.

 

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Using cinnamon sticks with this cocktail adds an autumn touch. ©Joyce Hays, Target Health Inc.

 

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This is a very smooth bourbon. ©Joyce Hays, Target Health Inc.

 

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A delicious but powerful addition. Use only 1/2 jigger for each drink or its flavor will take over. ©Joyce Hays, Target Health Inc.

 

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Apricot brandy was the first ingredient to come to mind for creating this cocktail from scratch. ©Joyce Hays, Target Health Inc.

 

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A favorite everywhere! ©Joyce Hays, Target Health Inc.

 

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Added just the right touch. ©Joyce Hays, Target Health Inc.

 

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The fruit adds nuance to this warm mellow October Julz cocktail. ©Joyce Hays, Target Health Inc.

 

 

I knew I wanted to create a brand new cocktail, that I would name after Jules, as a birthday present; however, together, over a period of about two or three weeks, I put together dozens of combinations of ingredients, trying to get the exact flavor and color that I had in mind. We tried, orange juice, mango puree, champagne, Proseco, Campari, Aperol, seltzer water, Sprite, and many other liquors and liqueurs. It turned out to be a fun filled, drawn out experiment, that ended up with what we think is a new great cocktail, the October Julz

 

We hope you’ll try it and let us know how you liked it, and if it warmed you.

 

This was a Halloween birthday weekend to remember! Below are two birthday desserts for two separate birthday dinners.

 

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Boo! ©Joyce Hays, Target Health Inc.

 

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Moist chocolate layer cake with pumpkin ice cream. ©Joyce Hays, Target Health Inc.

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Torta di Spinaci con Formaggio, uva e Mandorle Tostate

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This is not risotto; however, there is one similarity.  To make risotto, the rice is always cooked in a broth.  In this recipe, the rice is cooked in chicken stock or broth, but there are many more ingredients than you would find in a risotto.  This dish is not better than risotto, just different.  ©Joyce Hays, Target Health Inc.

 

 

Ingredients

 

2 pounds fresh spinach (about 3 bunches), washed three times

1 cup red seedless grapes, washed well and cut in half

1 red onion

10 fresh garlic cloves, sliced

1 1/2 cups Carnaroli or Arborio rice

Pinch Salt and pepper

Pinch chili flakes

1 teaspoon turmeric

2 Tablespoons butter, plus more to butter the baking dish

1 cup freshly grated Parmesan

1 cup slivered almonds

1 heaping Tablespoon black mustard seeds

1 cup ricotta

1 cup freshly grated Gruyere

1/4 cup currants

1/4 cup dried cranberries

Pinch of grated nutmeg

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon fresh parsley, well chopped

1 teaspoon fresh thyme, well chopped

1 teaspoon fresh sage, well chopped

 

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Directions

 

1. Spinach is grown in a sandy soil, so fresh spinach (even if It comes in a plastic bag or box) needs to be rinsed well two or three times, or you take the chance of ruining all your cooking, when you (and hopefully not guests) start to eat. There’s nothing worse than taking a first bite, and feeling your teeth crunch down on grains of sand, or grit. So, first step is to wash all the spinach leaves well at least two times, if not three.

2. Use a large pot and add chicken stock or broth. Bring to a boil. Add spinach and wilt it by cooking for 30 seconds, no longer. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry, first with your hands, and then with paper towel. Chop roughly, not in small pieces.

 

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Cook the fresh (washed 3 times first) spinach in chicken stock or broth. ©Joyce Hays, Target Health Inc.

 

 

3. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.

 

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After spinach has wilted and you’ve removed it from the pot, add the rice, as you see above. ©Joyce Hays, Target Health Inc.

 

 

4. While rice is cooking, do all your cutting, chopping and grating.

 

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Chopping onion and garlic. ©Joyce Hays, Target Health Inc.

 

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Rinse, dry and cut the grapes. ©Joyce Hays, Target Health Inc.

 

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Chop all your fresh herbs at the same time. ©Joyce Hays, Target Health Inc.

 

 

5. Heat oven to 375 degrees. Butter a 2-quart souffl? dish (or other baking dish) and dust with about 2 Tablespoons grated Parmesan.

6. Melt 2 Tablespoons butter in a small skillet over medium heat. Cook the onion and garlic, until it’s transparent. When done, add to the bowl with rice.

 

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Cooking the onion & garlic in butter. ©Joyce Hays, Target Health Inc.

 

 

7. Use the same small pan you cooked the onions & garlic in, and add almonds and the mustard seeds and cook, stirring, until golden, about 2 minutes. Watch out for mustard seeds popping out of the pan or in your eye. You can cover the pan, however, you still have to stir constantly. Season lightly with salt and add contents of skillet to the bowl with rice. Scrape everything out with a spatula.

 

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Adding almond slivers & black mustard seeds to cook with the onions & garlic. ©Joyce Hays, Target Health Inc.

 

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Adding cooked contents of skillet (look at the golden brown almonds) to the bowl with the cooked rice. Stir to combine. ©Joyce Hays, Target Health Inc.

 

 

8. Add remaining Parmesan to rice, along with the ricotta, Gruyere, dried cranberries, currants, red grapes, nutmeg, turmeric, chili flakes, fresh lemon juice, lemon zest, thyme, parsley and sage. Season lightly with salt and add pepper to taste.

 

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Adding the fruit to the bowl. Stir to combine. ©Joyce Hays, Target Health Inc.

 

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First added all spices, herbs, lemon, etc.; then added all the cheese. Stir to combine. ©Joyce Hays, Target Health Inc.

 

 

9. Add chopped spinach and gently toss rice to distribute ingredients evenly. Transfer mixture to prepared baking dish.

 

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Finally, add the cooked spinach and stir to combine all ingredients well. ©Joyce Hays, Target Health Inc.

 

 

10. Cover and bake for 30 minutes.

11. Finally, dust the top with a little more freshly grated Parmesan, keep uncovered and bake 10 minutes more, until top is browned.

 

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A perfect lunch, brunch, simple supper, or tasty side dish with fish or poultry. ©Joyce Hays, Target Health Inc.

 

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A very affordable French red Bordeaux. Fine for the spinach/rice recipe, but could have been a little less dry, for my taste, and not the best for the duck.  ©Joyce Hays, Target Health Inc.

 

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Because we had duck (an experiment, not bad, but not yet ready to share) with the spinach-cheese pie, we decided to have a nice Bordeaux. ©Joyce Hays, Target Health Inc.

 

The Big Apple is beautiful this time of year, with cool crisp days and nights. We went to the MetOpera this weekend and saw an adequate production of Don Giovanni.  The voices were fine, of course, the music was gorgeous, the set designs were terrible.

 

Take a listen below of two of the magnificent arias from this opera.

 

Luciano Pavarotti, the greatest tenor that ever lived, singing:- Dalla sua Pace – Don Giovanni

 

Placido Domingo – Il mio tesoro (Don Giovanni)

 

 

From Our Table to Yours !

 

Bon Appetit!

 

Pasta with Fresh Corn, Basil, Pine Nuts & Parmesan

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Oh-h, this is so-o good! With or without chicken, fish or seafood, you won’t be able to stop eating this delicious dish. ©Joyce Hays, Target Health Inc.

 

Ingredients

 

Pinch Kosher or sea salt

12 ounces dry farfalle (bow tie pasta, made in chicken broth)

1 Tablespoon olive oil

3 Tablespoons truffle oil, (black or white) drizzle before serving

10 scallions, trimmed and thinly sliced (keep the whites and greens separate)

6 garlic cloves, sliced thin

1 cup pine nuts, toasted

5 large or 6 medium ears corn, shucked & kernels removed (approximately 4-5 cups kernels)

Pinch black pepper

1 teaspoon turmeric

Pinch chili flakes (no more than 1 pinch)

3 Tablespoons unsalted butter

1/2 cup grated Parmesan cheese, more to taste

1/2 cup fresh basil leaves, finely chopped

1/2 cup fresh mint leaves, finely chopped

1/2 cup fresh dill, finely chopped

Handful fresh parsley, finely chopped for garnish

Zest of 1/2  fresh lemon

Juice of 1/2 fresh lemon

 

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I forgot to put the truffle oil in this photo of ingredients, but if you make this recipe be sure to use it. ©Joyce Hays, Target Health Inc.

 

 

Directions

       1. Toast pine nuts, then set aside.

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First toast the pine nuts, then set aside. ©Joyce Hays, Target Health Inc.

 

 

2. Cook pasta 1 minute less than usual (according to the package directions). Cook in chicken stock or broth, instead of water.

3. When pasta is done, remove it from pot with slotted spoon and put into a separate bowl, to drain. Save all the pasta liquid left in the pot.

 

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I always make pasta (and rice) by boiling in chicken stock or broth, then save the liquid for other uses. Above the pasta has been cooked and is now draining. ©Joyce Hays, Target Health Inc.

 

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Hold each cob at the base, then use a medium sharp knife to cut/scrape the kernels off. Set aside. ©Joyce Hays, Target Health Inc.

 

 

4. Do all the chopping, you need to do for this recipe. Chop everything on the same board, and do as much as you can at the same time.

 

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Chopping all the herbs at once. Use same cutting board to chop scallions, garlic. In the top left, you can see the lemon zest, done and set aside. ©Joyce Hays, Target Health Inc.

 

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While the pasta is boiling, grate the parmesan. ©Joyce Hays, Target Health Inc.

 

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I’m using one of my favorite pans for this recipe. It’s a heavy iron pan with a cover. The two handles makes it easy to move and carry. It goes from stovetop to oven to table and cooks everything really well. I bought it on Amazon. ©Joyce Hays, Target Health Inc.

 

 

5. Meanwhile, heat oil in a large oven-proof, pan, (that can also be used for serving on the table) over medium heat. Add scallions, garlic cloves sliced, pinch of salt and cook until soft, 3 minutes. Add 1/4 cup of the pasta liquid (that you saved), and all the corn except for, 1/4 cup corn. Set aside ? cup of corn.

 

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This is step 4, starting the cooking. ©Joyce Hays, Target Health Inc.

 

 

6. Simmer until corn is heated through and almost tender, 3 to 5 minutes. Add pinch black pepper and the turmeric.

 

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Add most of the corn and stir to combine. Put aside the ? cup of kernels, you saved. ©Joyce Hays, Target Health Inc.

 

 

7. Transfer the saut?ed corn mixture, to a blender, or food processor and pur?e mixture until smooth, adding a little extra pasta liquid, if needed, to get a thick but pourable texture. Let it sit, while you do the next step.

 

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From pan to food processor. ©Joyce Hays, Target Health Inc.

 

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Pulse until you puree the contents. ©Joyce Hays, Target Health Inc.

 

 

8. Using the same pan, (over high heat), don’t rinse it out. Add butter and let melt. Add the 1/4 cup corn, that you saved, and cook until tender, 1 minute. (It’s O.K. if the butter browns; that deepens the flavor.)

 

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To the same pan, add butter and the saved corn kernels. ©Joyce Hays, Target Health Inc.

 

 

9. Add the corn pur?e that you left in the blender, to the white pan with larger pieces of corn. Cook, only, for 30 seconds to heat and combine the flavors.

 

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Add the contents of the blender or food processor, to the whole kernels in the pan. ©Joyce Hays, Target Health Inc.

 

 

10. Reduce heat to medium. Add all the pasta that was draining in a bowl. Add the lemon zest and stir it in, then add the lemon juice and stir it in.

 

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Here, I’m adding the pasta and the lemon zest. ©Joyce Hays, Target Health Inc.

 

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After stirring the pasta in, I’m adding all the chopped herbs. ©Joyce Hays, Target Health Inc.

 

 

11. Add half (not all) the pasta liquid still left, to the pan with corn. Toss everything to coat all the pasta. Cook for 1 minute. If you think the mixture is too thick, add a little more of the left-over pasta liquid. If not too thick and just right, go to the next step.

12. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the chili flakes and the toasted pine nuts.

 

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Adding the toasted pine nuts. ©Joyce Hays, Target Health Inc.

 

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Finally, adding some parmesan and the chili flakes. Will stir well and toss to combine everything well. ©Joyce Hays, Target Health Inc.

 

 

13. For the final few minutes, before serving, dust with more freshly grated parmesan, and drizzle over the parmesan, the 2 Tablespoons of truffle oil and with a cover on, warm for a few more minutes.

14. Also, consider, putting this in a preheated 400 degree oven for 10 minutes, so the parmesan melts. No cover, if you put in the oven.

 

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Here is the finished dish, waiting for the final touches of truffle oil and parmesan, before going into the oven. ©Joyce Hays, Target Health Inc.

 

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Just sprinkled with truffle oil and parmesan. Now, going into 400 degree oven for 10 minutes. ©Joyce Hays, Target Health Inc.

 

 

15. Bring to table and set down on an attractive trivet, the warm pasta. Sprinkle with extra well chopped fresh parsley and serve.

 

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Here’s the done deal! Smells wonderful! Will not disappoint, ©Joyce Hays, Target Health Inc.

 

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First a refreshing salad, with cucumber, tomatoes, endive, avocado, and green olives, in a simple dressing of extra virgin olive oil and fresh lemon juice. ©Joyce Hays, Target Health Inc.

 

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A new icy white Italian, La Scolca. ©Joyce Hays, Target Health Inc.

 

This is another wine from the Piedmont area. Grapes from Cortese vines, vines which average over 60 years of age. As you see, this delicious wine is pale straw in color with flavors of Intense lemon citrus fruit, plus floral and has a flinty layer, comparable to the best wines from Chablis. Some say medium body, for us it was full bodied, as white wines go. The finish is crisp, refreshing and long. This wine was delicious with the new Pasta Recipe above, as well as the salad we started with. If you purchase this wine yourself, it will run in the $40 range; however, in a restaurant it will cost over $100 per bottle.

 

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Simple dessert: Grapes, cheese & wine, followed by the last piece of last week’s

Apple Marzipan Cake. ©Joyce Hays, Target Health Inc.

 

We are devoted cat people so when one of our beloved cats died this weekend, we stayed home. Just too sad for us to go out. This was our beautiful boy, BillyBob. Because the tiny kitten was born right after 9/11 and because I was emailing back and forth with the cat breeder about Persians, right after we bought BillyBob, the breeder out on Long Island got a visit from the CIA. That’s right; the CIA. A red flag must have gone up for those who evesdrop and/or hack into, phone lines, when there was so much talk of Persians.

 

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Such a sweet face. BillyBob on the right, on my home office desk, and Dodi curled up on the left. ©Joyce Hays, Target Health Inc.

 

RIP

 

From Our Table to Yours !

 

Bon Appetit!

 

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