cottage cheese recipes: May 2010

Traditional Food for Lunch

@ Pasar Beringharjo, Yogyakarta

French Toast with Berries

Saturday morning I had some amazing french toast at a restaurant (Tempo Cafe) in Chicago. What made it so special was the good bread, fresh berries and real maple syrup. This morning I had time to make breakfast and all I could think of was I wanted more of that french toast. So, I picked up some raspberries, blueberries, blackberries, strawberries, challah bread and made it myself. It was delicious and we enjoyed every bite. Next time a few sliced almonds would be a great addition.

Challah Bread

Basic French Toast
3 eggs
1/4 cup milk (also good with half and half)
1/4 tsp vanilla
6-8 slices of bread (challah bread or french bread)
butter
garnish with: raspberries, blueberries, strawberries and blackberries
Sprinkle with powdered sugar and drizzle with real maple syrup

1. In a wide, shallow bowl, whisk together the eggs and milk.
2. Dip bread slices in egg mixture, one at a time, making sure to soak each side. Hold bread slice above bowl to allow the excess egg mixture to drain off and then place in the hot, buttered skillet. Repeat with as many slices as will fit in the pan at a time.
3. Cook the bread over medium heat and flip the slices when they are browned to your liking. When both sides are browned, remove to a warm plate in the oven, or serve immediately.

Banana Seller

08.05.2010 - Ciawi, Bogor - West Java.

Rhubarb Nut Muffins

Rhubarb Nut Muffins

I love rhubarb and these are my favorite muffins. They are even better the next day. If there are any left over, they will freeze well.

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts
***********************
Topping:
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 12 regular or 6 giant muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

Easy Bearnaise Sauce

When my daughter Kim was a little girl she would make pretend bearnaise sauce in the bathtub with her toys. She would use her "Julia Child" voice. Her idea of a kid's meal in a restaurant was either the escargots or a lobster tail. The waiter was always amazed. Later her little friend introduced her to Spaghetti-O's. I still can't smell them without gagging.

Here's an easy bearnaise sauce recipe that doesn't require a double boiler or reducing the liquid. It's a variation of my easy hollandaise sauce (which I'll post later). It's my favorite sauce! It's a buttery, tarragon sauce that's fabulous with steak. I love eating at French bistros. One of my favorites is the Steak Frites (steak and fries) to say French fries would be redundant. It's always served with bearnaise sauce. Now you can have a little French bistro at home. Bon Appetit!

Easy Bearnaise Sauce

1 stick butter, cut up

1 T lemon juice

1 T tarragon vinegar (or white wine vinegar)

1 T minced fresh chives (here)

1/4 t salt

1/2 t dried tarragon

2 XL egg yolks

pinch pepper or cayenne

Combine all ingredients in a saucepan. Place over low heat. Whisk until the butter melts, then whisk constantly until thickened. Immediately remove from heat otherwise it will break down. Whisk again.

tip: use the chives from you herb garden.

(click on MAY DAYS blog on the right)

Sate Seller

@ Taman Manula-Bandung, West Java

Pearl Sagoo Porriage with Steam Banana & Fermented Cassava

For the last couple of weeks, almost every morning until afternoon we could enjoy beautiful sunshine here, in Jakarta. Then late afternoon, the weather changes very quickly... big rain come, soon the after-office hour traffics get worst.Sun and rain, the combination of both are good for plants. Now, we really enjoy lots of beautiful red flowers that are blooming around our house. To be honest,

Easy Bread Machine White Bread

After not using my bread machine for years, I am now using it every week! So dig yours out and keep it in a convenient place and you'll be using it all the time, and give up the "store" bread.

I start the bread in about 5 minutes before I leave for tennis in the morning and when I come home the house smells fabulous and we have fresh home baked bread for lunch. It makes great toast the next day. Refrigerate in a Tupperware container, and if you have any left at the end of the week, it makes great French Toast or homemade croutons.

All you need is a super easy recipe and here it is:

Easy Bread Machine White Bread

1 C warm milk (micro 1 minute)

3 C bread flour

2 T sugar

1 t salt

2 t yeast (Fleishmann's BreadMachine Yeast in 4oz jar)

2 T butter, cut into 4 pieces

Remove the insert (bread pan) from the machine, Spray the turny-thingy with cooking spray, because sometimes it stays stuck inside the bottom of the bread.

Add the ingredients in the order listed. Make a little well in the middle to add the yeast. Tuck the butter pieces into the 4 corners. Replace the insert pan into the machine and turn to lock in place. Close lid and push "ON". Set for medium crust color. Indicator light will say 3:10. That is how long it will take. Remove the pan when done and invert the bread to remove. DO NOT put the pan in the dishwasher, just wash out with soapy water.

I make this bread at least once a week. I usually sneak the first warm slice, slather with butter and sprinkle with lots of cinnamon sugar. YUM!

Rhubarb Pie

It's rhubarb season and I LOVE rhubarb pie. This rhubarb pie is easy, basic and so very good.

INGREDIENTS:

4 cups chopped rhubarb
1/4 cup all-purpose flour
1 1/2 cups white sugar
1/8 tsp. salt
1 Tbsp. butter
1 pkg. Pillsbury pie crust

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix above ingredients thoroughly in bowl except the butter. Pour into unbaked pie shell and dot with butter. Cover with top crust. Brush the top with cream (or milk) and sprinkle with sugar. Pierce with a knife to allow steam to escape. I also like to put foil under pie because it always drips.
3. Bake in preheated oven for 60 minutes. Bake on bottom rack, that way the bottom crust will get done and the top crust won'’t get too brown. Put foil under the pie as it always runs over and the foil will catch any spills. After the 60 minutes check and if not done put on middle rack and bake until golden about 10 more minutes. Allow pie to cool completely. If you are not patient (like me) and serve the pie warm it will be a little runny. A scoop of vanilla ice cream on top and you have one great sweet tart rhubarb pie.

Mixed Bean Salad

A great side dish to any BBQ. It's so easy, and you make it ahead of time.

Mixed Bean Salad

1 can green beans

1 can wax beans

1 can dark red kidney beans

1/2 C chopped onion

1/2 C chopped green pepper

Dressing:

1/3 C sugar

1/3 C cider vinegar

1/3 C vegetable oil

1 t salt

1/2 t pepper

Dump the beans in a colander and give them a good rinse. Combine the dressing ingredients in a large (Tupperware) bowl with a whisk. Add all the ingredients and give them a toss. Cover with the lid and refrigerate a few hours, or overnight. Turn the bowl once or twice to toss.

Tip: This will keep a few days and is good to snack on.

Tip: Take some to work the next day to go with your sandwich.

Texas Turkey Burgers

These burgers are healthy and packed full of flavor.

1 lb lean ground turkey meat (use the Turkey Store brand)
1/4 cup green onions, chopped
1 small zucchini, grated
1 medium size carrot, grated
1 Tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
muenster cheese, sliced

1. With hands mix ground turkey, green onions, zucchini, carrot, chili powder, salt, cumin, and red pepper until well combined.
2. Shape into 6 patties.
3. Spray skillet with nonstick cooking spray. Over medium high heat heat skillet. 4. Add patties and cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Melt cheese on top. Serve on a hamburger bun with mayo, lettuce, tomato and onion.
Serves 4-6
Hint: Can also make on grill. I start them on foil as they are fragile and once they're cooked some I place on grill grates.

Penne Shrimp in Tomato Cream Sauce

Penne Shrimp

3/4 lb Penne Pasta, I like Mezze Penne

1 lb large Shrimp, peeled

2 T Butter

2 T Olive Oil

1 small Onion, chopped

2 cloves Garlic, minced

1/2 C White Wine

1 can 14.5 oz Tomato Sauce

1 C Heavy Cream, 1/2 pint

1/4 C fresh parsley, finely chopped

6-8 Basil Leaves, chiffonade

Salt and Pepper, to taste

Cook the pasta until tender, about 10 minutes. Drain and return to the pot.

Heat 1 T butter and 1 T olive oil in a large skillet over med-high heat. Add the shrimp, and cook for a few minutes until just opaque. Salt and pepper, stir and remove to a plate. Add remaining butter and oil to the skillet and add the onion and garlic. Saute, stirring until cooked and translucent. Add the wine, stirring and bring to a simmer for a few minutes. Add the tomato sauce. Stir until well combined. Then add the cream. Stir until combined. Turn the heat to low bring to a simmer. Stir in the herbs, taste if more salt and pepper is needed. Now add the shrimp back to the pan. Give it a stir. Finally add the cooked penne pasta and give it a good stir. Serve from the skillet or put into a pretty serving platter.

ENJOY!

tip: chiffonade, stack basil leaves on top of one another, roll tightly and slice into thin ribbons.

tip: keep a 12 0z to 1 lb bag of large frozen shrimp in the freezer, for quick dinner. It thaws in minutes in cold water.

tip: grow your own herb garden here

Stromboli

This is so easy and good, purchase just what you need from the deli and assemble.

2 loaves (1 pound each) Rhodes frozen bread dough - thawed
1/2 lb salami, sliced thin
1/2 lb provalone, sliced thin
1/2 lb ham (not water packed), sliced thin
1/4 lb sliced pepperoni, sliced thin
8 oz can pizza sauce
2 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/2 lb mozzarella cheese, sliced thin

1. Roll each loaf into a 2 rectangles (I like to do one at a time). Do not use any flour, the dough will shrink up and won't roll out. Rolling out the dough takes a little effort but it will start to form a rectangle.

2. Layer 1/2 ingredients in order down the center of the dough leaving about an inch on the ends and enough dough on sides to fold over all the ingredients.

3. Fold both the sides over ingredients and seal ends. Repeat with other loaf and ingredients.

4. Carefully put both on a large greased cookie sheet (seam side down) bake 350 for 30-40 minutes or until golden brown. You’ll want to make sure you bake long enough so that the dough will bake through, don’t take out too early. Turn pan after 15 minutes to bake evenly. Also let rest about 10 minutes before slicing.

Hint: Use a good deli ham, not water packed, as it will make bread soggy.

Serves 8

Bektim Seller

@ Gang Gloria-Glodok, North Jakarta

I'm not sure where I saw this great idea to remove cilantro leaves from it stems but it works! Just hold the stems and take a fork and rake it through the leaves and they come off leaving the stems behind. This will work for parsley too.

Happy Mother's Day!

Remembering my mother and all the wonderful things she cooked. Her recipes were all watch and learn. Nothing was written down, just passed down.. goulash, red cabbage, strawberry cake, bean vegetable soup. So many wonderful old German recipes that her family loved. They never quite taste as good as when she made them. Every bite is a memory.

We love and miss her every day.

[TGIF] Black Pepper Beef & Sweet Corn

Beberapa minggu terakhir, rasanya saya kekurangan waktu untuk update blog ini. Foto-foto sudah menumpuk, tapi sulit dapat waktu dan mood untuk ngeblog.Foto-foto 'street vendor' yang muncul setiap hari Selasa, udah berjejer di bagian 'draft' postingan blog ini hingga beberapa bulan ke depan, dan akan otomatis ter'publish' setiap hari Selasa... jadi sebenarnya beberapa minggu terakhir blog ini

Welcome to MargaRITAville!

MargaRITAs

1 can frozen limeade (6 or 12 oz)

2 can water

1 can tequila

1/3 can triple sec

2 C ice

Shake in large covered container, like Tupperware and serve over ice. To make a frozen drink use only 1 C water and 2 C ice in a blender.

Make up a batch ahead and add the ice when you want to serve it. Rub the rim of your glass with some of the liquid and dip in equal mixture of salt and sugar in small plate.

OLE'

Cinco De Mayo

Chicken Enchiladas

3 C cooked chicken

2 C (8 oz) shredded Monterey Jack cheese

Mexican blend

1/2 C sour cream

1 (4.5 ox) can chopped green chilies

1/3 C fresh cilantro, chopped

Stir together and divide evenly onto

8 (8")flour tortillas,

and roll up. Arrange in a lightly greased 9x13" baking dish. Spray top of tortillas with cooking spray.

Bake 350 for 35-40 minutes until golden.

Topping: 1 C (8 oz) sour cream

1 (8 oz) bottle green taco sauce

combine and spread over hot enchiladas. Sprinkle on garnish.

Garnish: diced tomatoes, chopped avocado chopped green onion, chopped cilantro

OLE'

Does this pan make my butt look big?

Pork Butt Pot Roast with Gravy

Season the pork generously with, seasoned salt, garlic salt, and pepper, also beau monde, if you have it. I like to use my small cast iron roasting pan. You can also use a cast iron skillet. Roast at 350 for about an hour to brown. Add water to cover the bottom of the pan (about 1/2 C) and cover with foil. Roast another 1-1/2 hour or more until fork tender. Remove the roast to a platter. Cover loosely with the foil to keep warm while you make the gravy.

Gravy: add 2-3 T flour to the drippings in the pan. Cook over medium heat, stirring with a whisk to loosen the yummy browned bits, for 2 minutes. Add 2 C of water or broth ((you can use bullion cubes) to the pan, whisking constantly until it comes to a boil and thickens. I had 2 C of chicken broth that I saved from yesterdays chicken salad prep. Cut the roast into serving pieces and return to the pan with the gravy. Serve with; mashed potatoes or spaetzle and a green vegetable.

Instant Drink Seller

@ Old Batavia/Kota Tua, North Jakarta

Lunch! Chicken Poppy Seed Salad

Chicken Poppy Seed Salad

(adapted from "Home Cooking with Trisha Yearwood" Cookbook)

1 lb boneless, skinless chicken breasts, cooked and diced

2 celery stalks, chopped

2 C seedless grapes, cut in half

1 C slivered almonds, or chopped pecans

1 C mayonnaise

1/4 t salt

1/4 t pepper

1 T poppy seeds

1 T dill

Mix in a large bowl until fully combined, Store in the refrigerator.

Serve with warm croissants, toasted homemade bread or popovers and ice tea. ENJOY!

Tip: Save the broth you cooked the chicken in to use when making gravy, rice, or freeze for

later

Tip: To cook the chicken (for this and other recipes that call for cooked chicken), put about 3 boneless, skinless breasts, about 1-1/2 lb, in a shallow skillet, add water to just cover, about 2 C, add salt, some chopped celery tops, if you have them. Cover and simmer about 30 minutes, or until cooked through. You can also use leftover meat from a roast chicken.

Happy MAY DAY pancake

Our favorite pancakes are so easy to make.

Because they are baked in the oven, you have
time to slice the strawberries, make coffee,
and set the table. There is no rushing.

Whisk the batter while the pan heats
in the oven with the butter.

After the butter is melted and the pan is hot,
pour the batter into the pan.

This is the 8" single serving pan

This is the double recipe in a pie dish.

This will serve 2-4

Puffing in the oven.

Remove from the oven when it is puffed and

golden. Warm your plates the last 2 minutes.

This is the double size made in a 9" pie pan

While the pancake is baking

rinse out the batter bowl and slice the strawberries.

Sprinkle with a little lemon juice and

set aside to serve with the pancakes.

Fill the pancakes with the fresh strawberries

and sprinkle with powdered sugar.

Serve at once on heated plates.

Strawberry Oven-Puff Pancakes

For each individual serving:

1 egg

1/4 C flour

1/4 C milk

1/4 t vanilla

Whisk together until smooth.

1T butter

5-6 fresh strawberries

lemon juice, sprinkle

powdered sugar, sprinkle

Preheat oven to 425. In a 6" nonstick ovenproof pan, add 1 T butter. Put skillet in oven while it preheats and the butter is melted and bubbly. Remove pan from oven and add the batter, do not stir. Return to oven and bake about 18-20 minutes, until puffed high and golden. Meanwhile, rinse out your batter bowl and slice the strawberries. Add a little lemon juice to the strawberries. Remove pancake from oven when done onto the heated plate. Fill center with strawberries and dust generously with powdered sugar. ENJOY!

*You can easily double this recipe to serve 2-3. Use a glass or pottery 9" pie pan