a drink i mixed:
place two ice cubes in a highball glass. fill the glass 1/2 with campari. cut the campari with pellegrino or your favorite soda water. then, place two fresh chunks of pineapple in the campari. stir and enjoy.
the campari gets sweetened by the pineapple juices, and the pineapple's crazy sweetness gets nicely balanced with the campari. gets tastier the more you have. :-)
4 to 6 unsalted matzahs
1 cup unsalted butter or margarine
1 cup brown sugar. firmly packed
3/4 cup chocolate chips (Semi sweet is better)
Chopped nuts (optional?)
Preheat oven to 375. Line cookie sheet with foil, then parchment paper.
Cover sheet with one layer of matzah. Leave as few gaps as possible.
Combine butter and sugar, cook over medium heat stirring constantly until mixture boils. Continue 3 more minutes, stirring constantly. Remove and pour over matzah coating evenly.
Place in oven and reduce heat to 350. Bake 15 minutes, checking frequently to make sure it isn't burning. If it is remove from ove, lower temp. 25 degrees, then return for the rest of the 15 minutes.
Remove from oven and immediately sprinkle chocolate chips on top. Let stand 5 minutes, then spread the melted chocolate with a spatula. Sprinkle with nuts and press lightly. When cool break into pieces and store in a cool place.
Tilapia with Breadcrumbs, Onions & Paprika
Serves 2
2 tilapia filets (or other firm white fish)
½ Vidalia or red onion
½ cup of breadcrumbs
1/3 cup of fresh parsley, chopped
2 tablespoons olive oil (plus extra for greasing baking dish)
¾ tsp paprika
Salt and pepper
Cumin
1. Preheat oven to 350 degrees. 2. Heat 1 tbsp of olive and oil and sauté onion over low-medium heat until soft (not brown), about 7-10 minutes. 3. Add paprika, salt and pepper to taste. 4. Add breadcrumbs and 1 tbsp of olive oil and mix. 5. Fold in the parsley. 6. Meanwhile, grease a baking dish with olive oil. 7. Salt and pepper and cumin both sides of fish and place in baking dish. 8. Pour onion/breadcrumb mixture over fish and bake for 25 minutes or until fish flakes easily with a fork.
This is another superb stew. It's got a lovely tart and sweet taste from the lemon and apples that is a bit unexpected but very yummy.
This is really fantastic, and rather easy. Just make sure to get it in the oven 3 to 3 1/2 hours ahead of serving time, and remember it will take some time to brown the meat before it goes in the oven, so start chopping and browning about 4 hours before serving time. As my mother-in-law says, "shit a rein" which in yiddish means rather imprecise—you can put a little more, a little less, add something else. The wine and the lamb make the whole thing lip smacking.
feeling fallish? this dish combines a bunch of fall flavors in a yummy mix.
That's not what we call it in Philadelphia ... ahem, but anyway look outside. Today in Philly we have the most beautiful weather, perfect for a long brunch outdoors. Isn't every brunch made better with certain imbibitions? I, for one, am not a big fan of alcoholic coffee drinks, though I do love coffee, and while there's nothing better than a really good Bloody Mary sometimes we just want something different.