Not Just for Passover Salmon Cakes

Salmon Cakes for Passover

and Everyday Version

One of the first real recipes that I mastered on my own are these salmon cakes. Even though I cook a lot of fish I am not a big fish lover. For some reason as a kid fish croquettes, were one of my favorite dinners to order at the diner. I suppose the creamy inside and the crispy outside disguised the fact that I was eating fish. With fresh salmon, fresh herbs and the right mix I have created my version of The Salmon Cake.

I have often served this alongside of my brisket as a second entree, or I make a small version for an appetizer. This is a great recipe to make ahead and freeze. Just defrost them and heat them on a baking sheet. 

There are only a few ingredients to switch out if you are not making them for Passover but use the same amounts. Worcestershire sauce for Soy sauce, corn flake crumbs for Matzoh meal, and add 1/4 cup of Dijon mustard.

Ingredients:

1 ½ pound piece of salmon

3 cloves of garlic grated

1/2 cup mayonnaise

1 extra large egg

3 tablespoons imitation soy sauce

1 small white onion chopped fine 1/4 " squares

2 stalks celery chopped fine 1/4" squares 

3/4 cup matzo meal

1/2 cup chopped fresh parsley

salt and pepper

oil for frying

In a large covered pot, with water covering the salmon boil until the salmon is fully coked and flakes when pierced with a fork. Remove the salmon from the water and let cool, then flake it all to a consisatnt texture.

In a large mixing bowl combine the garlic, mayonnaise, egg and imitation soy sauce. Add the flaked salmon, onion, celery, matzo meal, parsley, salt and pepper. Form the mixture into 2 to 2 ½ inch round patties.

If the mixture seems to dry and is falling apart add another egg. If the mixture seems to wet add more matzo meal 1 Tablespoon at a time.

In a large sauté pan heat ½ inch canola oil, and fry the patties till they are golden brown, then flip and brown the other side, about 2-3 minutes each side. Remove from oil and blot excess oil on paper towels.

For the recipe click on the photo to go to a previous post for The Mango Salsa.

 

They go nice with my Mango Salsa. The sweet mango and the bite from the onion and jalapeno are a great condiment for the Salmon cakes. If you click on the photo to the right it will take you right to the recipe.These are great to serve as an appetizer or a main dish, with meat or dairy.

If you are making these the rest of the year, use Worcestershire sauce instead of imitation soy sauce, corn flake crumbs instead of matzo meal, and add ¼ cup of Dijon mustard.

Enjoy!!

Pumped up Veggie's and Pasta

Veggie Perciatelli

I often get carried away while shopping in any store, and I do not discriminate, I love shopping in almost anywhere. I like shopping for shoes, candy, crafts, veggies, clothes, pots, paint and even glasses. But most often I am shopping in a grocery store, and I end up with a cart full of amazing looking fresh veggies. When I am strolling down the produce isle I can't get enough of what I see and I can always  use one or two more.

I created this recipe because I had an abundance of vegetables, a container of Almond milk and an amazing looking Pertciatelli pasta. Which is a thick spaghetti with a hole down the middle. This is a meatless, parve, and could be Vegan dish if you leave off the grated Parmesan cheese and substitue the butter. Although it has a lot of ingredients it's a pretty simple recipe.

Sauce Ingredients:

4 tablespoons salted butter

2 cloves garlic grated

3 sprigs thyme stripped

4-5 sage leaves slivered 

1/4 teaspoon red pepper flakes

1/2 cup unsweetened almond milk

salt and pepper

The Rest of the Ingredients:

1 pound Perciatelli Pasta No. 6

3 tblespoons olive oil

2 tablespoons shallots sliced thin

1 1/2 cups fresh or frozen English peas boiled for two minutes

1 cup cherry or grape tomatoes halved if they are large then quarter them 

2 cups Tuscan Kale stemmed and ribboned

8 ounces baby bella mushrooms sliced

Making the Sauce

Over low heat melt the butter and add the garlic, thyme, sage and red pepper flakes. Simmer for a minute or two constantly stirring.  Slowly pour in almond milk till it is incorporated with the melted butter and herbs, add salt and pepper and set aside.

Cook the Pasta

Cook the pasta in salted water about 10 minutes till cooked but still firm.The last 30 seconds add the kale , then drain the pasta and kale, keep 1/2 cup of the pasta water in case you need to add more liquid. return pasta mixed with the kale to the warm pasta pot.

Saute the Veggies

Heat the olive oil in a large saute pan, add the shallots and mushrooms cook till they are golden brown and softening up. Add the tomatoes and saute, then add the peas.  Salt and pepper to taste. Add the veggies to the pasta and kale.

Mix it together

Reheat the sauce stirring it till it come to a boil. Pour over the pasta, If pasta seems to dry add some of the pasta water that you set aside. Plate and top it off with the Parmesan cheese.

Enjoy!!

Switch up, Savory Hamantaschen for Purim!

Everything Seed Knish filled Hamantaschen

Baking for Purim is something I have done since I was a teen. The traditional sweet three corner cookie that I make for Purim is a recipe I love and is in one of my previous posts.

Shari's Kadima Hamantaschen.

http://toohappyliving.com/blog/2016/3/18/ill-tak

I thought I would switch it up this year and make my sweet into a savory. I have wanted to make something with the everything seed mix I bought from my bagel place, and I think this is the perfect place to use them. Combined with my version of a potato knish recipe and a little spicy brown mustard it is a great combo. Its a few steps but well worth the effort. 

I bought my everything mix at the bagel place, but I found this in Trader Joe's

Dough Ingredients:

3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/4 cup everything seeds

1/3 cup canola oil

3 large eggs

1 1/2 Tabelspoons honey

3 Tabelspoons water

Potato Knish filling Ingredients:

3 large Yukon Gold potatoes peeled and cubed

I medium yellow onion diced into 1/2" squares

1/4 cup canola oil 

1 large egg

salt and pepper

Egg Wash:

1 egg whisked with 1 tablespoon of water

Preparing the dough:

In a large bowl mix flour baking powder, salt and everything seeds.

In a small bowl mix canola oil, eggs, honey and water.

Gradually mix the egg mixture into the flour mixture. Mix until it begins to form into a dough. Knead the dough until it is smooth. If the dough seems to wet add more flour a tablespoon at a time, and if the dough seems to dry add water a teaspoon at a time. That little bit of water or flour goes along way.

Separate the dough into two equal pieces and form them each into a disk. Wrap each disk in plastic wrap and refrigerate for at least an hour up to over night.

Preparing the Potato Knish filling:

Boil the peeled cubed potatoes in a large sauce pan with salted water. Be sure there is plenty of room and water in the pot so the potatoes are not crowded. When the fork slide through the cubed potato easily they are ready and can be drained.

While the potatoes are boiling start the onions. In a saute pan over medium high heat saute the onions in all the canola oil till they are soft and golden. it seems like a lot of oil but it adds to the moistness of the mixture.

In a large bowl with the cubed cooked potatoes add the onions and all the canola oil in the pan, the egg, and a generous amount of salt and pepper. Mash together till smooth and creamey.

Making the Hamantaschen:

Preheat the oven to 350 degrees.

On a lightly floured surface, roll out the dough to as close as you can to 1/8" thick. With the mouth of a glass or a round cookie cutter that is well floured cut as many circles as you can, and remove excess dough around circles. You will repeat this step till there is no dough left.

After you have your circles cut out, re roll them till they are even thinner and they measure about 4" in diameter. 

Brush the perimeter of each circle with a smear of warm water, this will help the Hamantaschen keep their shape and stay together when you pinch them.

Place a tablespoon of potato knish filling in the center of each circle. Pinch corners to form triangle.

Brush the tops of each Hamantaschen with the egg wash , and drizzle them with the everything seeds.

Bake on a baking sheet lined with parchment paper or a silicone mat. 

Bake for 18-20 minutes till golden brown.

Makes about 24 Hamantaschen.

 

Enjoy!!

Eat Cake!

Ice Cream Layer Cake 

A great way to make a room full of people happy is by slicing up a piece of this irresistible ice cream layer cake. One of my favorite things to eat is ice cream, it is a evening ritual for my husband and I. A fond memory from when I was young going to my friend's birthday party's, was the delicious moist golden cake laced with thin layers of ice cream. I thought why not make a version that takes the cake and is an irresistible treat.

I decided to make this easy and fool proof so I used a box cake, a half gallon of ice cream, some chocolate chips, and chocolate cookie crumbs and ended up with this impressive ice box, loaf pan layer cake.

Ingredients: 

Dark Chocolate cake mix, 3 large eggs, 1 cup water, 1/3 cup vegetable oil                                      1/2 cup white chocolate chips                                                                                                            1/2 cup semi sweet chocolate chips                                                                                                  1 cup ground up chocolate sandwich cookies like Oreos                                                                  fudge sauce

Prepare cake mix as describes on the box, grease two backing sheets, divide the batter in the two pans so it is a little less than a half inch deep. Cook and let cool.

Prepare a loaf pan with a large piece of plastic wrap with extra length going over the sides. cut a piece of parchment paper to fit bottom of pan and place in top of the plastic wrap.

Sprinkle a layer of both chocolate chips on the bottom of the pan.

Smooth an even layer of ice cream about 1/2" thick.

Drizzle on the fudge sauce, then sprinkle on the cookie crumbs, then the chocolate chips.

Using the loaf pan as a template, cut the cake into 3 pieces that will fit inside the pan. You will end up with some extra pieces. Place one of the layer of cake on top of the ice cream.

Repeat the layers ice cream, fudge sauce, chocolate chips, cookie crumbs, cake, and repeat.

The cake should end up stacking over the rim of the loaf pan. Pull extra lengths of plastic wrap over the cake. Freeze for at least 4 hours, but best if you freeze it over night.

When you are ready to serve the cake. Peel back the plastic wrap from the bottom and tip over cake side down on the serving plate. gently take the loaf pan off, peel off the plastic wrap, then peel off the piece of parchment paper.

Slice it up,  and Eat Cake!!

Enjoy!

                                                                                                                                             

Enjoy!

Making Meatballs!

Veal and Beef Meatballs

When my son Logan is getting ready to go back to school I always ask him "What can I make for you to take back?" The usual response is meatballs. In single serve freezer containers I send him back with a bunch of meals. All Logan needs to do is defrost them and make a batch of pasta to go with it.

This is a good go to meal for me at home too. I like to make a batch in the beginning of the week, eat it that day and then you still have a few meals to eat throughout the week.

The sauce is a simple one pot tomato sauce. In both the meatballs and the sauce the herbs are a key piece to the fresh flavors. I tend to keep a lot of fresh herbs in my fridge, but they can all be swapped out for dried or frozen herbs. In this recipe, I used all three, fresh, dried and frozen herbs.

---

Meatball Ingredients:

1 pound ground veal

1 pound ground beef

1 extra large egg

4 cloves garlic grated

1/4 cup fresh parsley chopped

4 sprigs fresh thyme stripped

1 sprig fresh rosemary stripped and chopped

1 teaspoon dried Italian herbs

1 basil cube frozen equal to 1 teaspoon

1/2 cup panko bread crumbs

salt and pepper

Sauce Ingredients:

I 28 oz can crushed peeled plum  tomatoes

1 28 oz can Peeled whole tomatoes

Olive oil

1 medium onion chopped 1/4 cubes about 1 cup

4 cloves garlic grated or chopped

1/4 cup fresh parsley chopped

1 sprig rosemary stripped and chopped

3 sprigs thyme stripped

1/2 teaspoon crushed red pepper flakes

1 teaspoon Dried Italian herbs

Salt & pepper

Making the Meatballs:

Preheat the oven to 400 degrees.

In a bowl mix together the egg, garlic, parsley, thyme, rosemary, Italian herbs and basil. Add salt and pepper.

In a large bowl with the ground veal and beef, add the egg and herb mixture. Then mix in the panko crumbs. 

Lightly grease two baking sheets. I like to use  a 1 1/2" melon baller , this will insure the meatballs cook evenly and look uniform. I drop them right on the greased baking sheet, without rounding them off in my palms, I would rather less work and mess, and I'll take the flat bottom. This batch makes about 50 meatballs. Bake for 20 minutes. If they are not fully cooked it is ok they will have more cooking time when they hit the sauce.

Making the Sauce:

In a large covered pot over medium heat, drizzle the bottom of the pan with olive oil, and add the chopped onion. Saute the onions till they start to get limp and translucent. Add the garlic, then add the parsley, rosemary,thyme, crushed red pepper flakes, Italian herbs, salt and pepper. Then add the can of crushed tomatoes, while you are adding the whole tomatoes either break them up with a wooden spoon or gently crush them in your hand. It should still be chunky. Let simmer for 5-10 minutes.

Lower the heat to low and add the meatballs to the sauce. simmer covered for 30 minutes.

Enjoy!! 

Persian Delight!

A Taste of Persian Cuisine

Saffron Basmati Rice with Tahdig

I am lucky enough to have a dear friend who shared with me not only an amazing meal, but also her beautiful love for Persian cooking and food.

My friend Joann an Italian girl from long Island met her husband Ray on the campus of CW Post in 1977.  When she was using her Dad's car and got a flat tire, along comes a handsome young co-ed with a new grasp on the English language to save the day. They saw each other in passing over the next few years on campus, but that was all.  Five years later on a subway going downtown Manhattan their paths crossed again. It was Bashert, meant to be.  By then Ray's English was much better, they started dating soon after, and Joann and Ray were married in 1985.

Ray is from Tehran the capital of Iran, he came to the US to go to College in 1975. After they were married, Rays parent's would come to visit for 41 day stays. While they were here Joann would learn to cook the traditional Persian dishes from her mother in law. Using Persian flavors and spices, in dishes like Bademjan beef and eggplant stew, Chicken Kabob, Kotlet fried chopped meat and potato patty, and Shirazi salad. 

Shirazi salad, and Kotlet patties

Graciously Joanne shared some of her amazing recipes with me. One of my favorites which is a staple for Persian meals is the delicious aromatic Basamati Rice with the secret Jewel Tahdig. Following Joann's lead the rice dish is a knock out, and that is what I am sharing with you.

My friend Joann not only learned to cook these dishes that were her husband's favorites, she did it with ease and finesse. Joann's Persian cooking is truly the best!

Ingredients:

2 cups Basmati long grain rice

Lavash bread or 2 potatoes peeled and slices thin

2 tablespoons melted butter or margarine  for parve

pinch of crushed saffron

olive oil

salt

The morning of the day you are serving the dish, soak the rice in salted water for about 4-5 hours in a large covered Teflon saute pan.

Rinse the rice and return to the pan with fresh salted water, and bring to a boil for 5 minutes. or till you can just bite through it. and strain.

Drizzle olive oil over the bottom of the pan. 

Cover bottom of the pan with either torn pieces of Lavash bread or sliced potatoes. Then pour the drained rice over. In between the pot and the cover lay a few sheets of paper towel or a dish cloth. Turn burner to the lowest heat possible and let simmer for about 30 minutes.

In a small bowl mix the melted margerine or butter, crushed safron and 2 tablespoons hot water. Fluff and incorpaerate into the rice.  Raise the temperature to medium for the 15 minutes.

To serve scoop off the rice, run bottom of pot under cold water till you hear a sizzle, to loosen up the potatoes or lavash. Make sure not to get water in the inside of the pot with the hidden Jewel the crispy cruchny tahdig. 

Turn the pan over on top of rice or pull the crispy bread or potatoes from the bottom of the pan.and gently tarn the tahdig in generous pieces.

Tear the Tadig and layer over the rice. 

Rumor had it if you go to a Persian restaurant you can get the Tadig on special request,

 

 

Cheers Joann, Here's to good friends and delicious food.

Enjoy Shari

Say Cheese and Noodles!

Cheesy Kugel

My version of a dairy, cheesy, yummy and sweet kugel has just about everything in it but the kitchen sink. I love the sweet and creamy flavor of a cheese blintz so I combined a bunch of dairy products with some delicious fruit and this is what I came up with. 

Once you gather all the ingredients this is an easy dish to prepare, great to make ahead,  even better as leftovers, and it freezes great too. 

Topping:

1 cup crushed corn flake crumbs

1/4 cup sugar

1/4 cup melted butter

1 teaspoon cinnamon powder

Ingredients: 

8 ounces cream cheese softened

1/4 cup butter softened

16 ounces sour cream

16 ounces cottage cheese

3 eggs

1/2 cup sugar

1 Tablespoon cinnamon powder

1 can crushed pineapple drained

1 cup golden raisins soft

1 granny smith apple peeled and diced 1/2" pieces

1 1/2 bags wide egg noodles 18 ounces total

Preheat oven to 350 degreese.

Soften cream cheese and butter in microwave for 1 minute at 50% power, or leave them out so they come to room temperature

Add the sour cream, cottage cheese, sugar...

...cinnamon, eggs, raisins, pineapple,and apple cubes. Mix together.

Mix in the cooked noodles.

In a separate bowl mix together the topping ingredients.

Pour the noodle mixture in a greased 9"x 15' baking dish. Sprinkle on the topping.

Bake for 50 minutes.

Let cool then cut it up.

Corn flake topping should turn golden brown.

Enjoy!!

Ring in the New Year, Never Mind the Resolution!

The Ice Cream Thing

My family and I are all big ice cream fans. We search for latest ice cream spots and look forward to visiting our favorites. We always have a row of multiple flavored cartons of ice cream in the freezer, and we have been known to eat a mickey pop for breakfast at Disney World.

Many years ago I came up with the best of an ice cream sundae and more. Loaded with a combo of flavors, toppings and candies I created the Ice Cream Thing. It is a favorite to many at my parties, and is one of the dishes that takes no cooking just a bit of preparing. 

Each Ice Cream Thing uses 2 half gallon containers of ice cream, which if you have noticed is no longer a half gallon. I like to make two versions.  I make one a mint chocolate chip version which is my favorite, and one a more basic chocolate and vanilla version. Use whatever ice cream and candy you like it all tastes so good when mushed together.

Ingredients:

about 1 1/2 cups chocolate candy assorted chopped like Heath bars, Kit Kats, Reese's peanut butter cups, and Crunch bars.

1 package Oreo chocolate sandwich cookies finely ground

1/2 cup chocolate chips 

1/2 cup white chocolate chips or peanut butter chips

fudge sauce

caramel sauce

1/2 cup peanut butter softened in the microwave (optional)

2 half gallon tubs of ice cream your flavor choice softened

The prep is what takes the most time. Chop up into about 1/4" squares all the candy. Grind the Oreo or other brand chocolate sandwich cookies in the food processor till it is the consistancey of coffee grounds. It should be all brown no sign of the white creme.

Set up your chopped ingredients like an assembly line. I like to keep all the ingredients with peanut butter in it separate. I usually make a peanut buttery version for those that can have and love peanut butter. I think that some candy combine better with some flavors of ice cream so that is also why I like to keep some candy separate.

In  9" X 13" baking dish start building your ice cream thing alternating globs of the softened but not melted ice cream one layer deep. There should be enough room for another layer on top.  

Smooth out the ice cream with the back of a spoon or a spatula till all the spaces are filled in.

Drizzle the caramel and fudge sauces,  if you are using peanut butter drizzle that too.

Sprinkle a genourous layer of chopped candy and chips. Then sprinkle a full layer of ground chocolate sandwich cookies.

Repeat the layering of the ice cream, then the sauces then the candy.

Finish it off with the ground chocolate sandwich cookies around the border. You can then see all the amazing decadent ingredients popping out of the middle.

I hope you and your ice cream lovers all enjoy!!

Have a Too Happy and Healthy New Year!

Fry Up The Falafel

Falafel with a Kick

I have always been fond of falafel, but my real love for this decadent, fried, chick pea filled ball started when my daughter Carly and I had falafel at the stand with the longest line down the windy street of Le Marais in Paris. We ordered a sandwich filled with amazing falafel balls a special beet coleslaw and a creamy sauce with a kick. As we sat on the sidewalk we couldn't get enough of this amazingly fabulous falafel sandwich.

With many, many batches of falafel under my belt, I have concocted my version of a perfect falafel. They are light but they stick together and they have a bunch of fresh herbs and spices that add a nice little kick. You can fry them in a frying pan or a deep fryer, and they freeze great. For this recipe consistency is a must, so be sure to use a scoop so that the falafel balls are all the same size and they will cook at the same rate.

Ingredients:

2 garlic cloves chopped fine

1 small onion chopped

1 16 oz.can drained chick peas

1/4 cup fresh parsley chopped

1/4 cup fresh cilantro chopped

1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon red pepper flakes

1 teaspoon cumin

1 teaspoon coriander

1 Tablespoon olive oil

salt and pepper

canola oil for frying

If you use a 1 1/2" scoop each batch makes 17-20 falafel balls.

In a food processor first add garlic and pulse till chopped fine. Then add the onion cut up to the chopped garlic in so they are evenly chopped. Add the chickpeas, and pulse till well blended and finely chop.

Add the rest of the ingredients and pulse till it is all blended and is a paste consistency.

If you are using a frying pan make sure the oil is deep enough to cover the falafel balls, so you don't have to turn them and they keep their round shape.

If you are using a deep fryer, fry at 320 degrees for 4 minutes a batch.

Remove from the oil and drain on a stack of paper towels.

Make and fry one test falafel ball. If they fall apart while frying then add some more flour a Tablespoon at a time. and test till they stick together. They might of been over processed which makes the batter less dense.

These falafel will be a hit so you will probably need to make a few batches. 

They freeze great, so fill up a shallow tin in a single layer so they don't get crushed and cover it tightly.

Serve them with tahini and pita bread.

Enjoy!

Big Dipper...Baba Ganoushing

Baba Gaboush

It's so easy.....don't tell!

If you haven't already figured it out I am very into dips. My family and I are all Big Dippers! We like the dip to accompany a chip and also love the dip as a condiment. There is nothing better than an array of flavorful and delicious dips. 

This Baba Ganoush is not only amazing , it is also amazingly easy. It doesn't need much prepping and chopping. It's low fat, vegan and parve, so great to serve with any meal, especially with fallafel, which I will be posting next. This is also good to make ahead. In the fridge this Baba ganoush will last for a week, so this is one dish you can make at least a few days in advance.

Ingredients:

1 eggplant large about 8" to 10" long

1/4 cup tahini

1 lemon juiced

2 cloves garlic grated

1/2 cup fresh parsley chopped

1/2 teaspoon ground cumin

salt and pepper

Preheat the oven to 375 degrees.  

With a fork prick the skin of the eggplant, place it on a greased cookie sheet. Roast it in the oven for about 20 minutes, or until the eggplant deflates and the skin is shriveled. Let the eggplant cool, then peel off the skin , and put the flesh in a bowl.

With a fork break up the flesh of the eggplant.

Add the rest of the ingredients.

Mix well.

 

Garnish with a little chopped parsley.

If you are making this ahead, store the Baba Ganoush in a plastic or glass container with a lid. Before you put the lid on cover the surface of the baba ganoush with plastic wrap tight up against the surface to keep it as airtight as possible, then top with the lid.

Enjoy!

Make Ahead Shish Kebob, Great find #6 and Some Freezing Tips

Make Ahead Shish Kebob 

Great Find #6

When I am planning a party or a dinner for a bunch, I like to do what ever I can ahead of time. I am all into freezing and if frozen right the results are great. I try to choose dishes that I know will execute just as good as if I prepared them that day. Shish Kebob is very time consuming to marinade and skewer, but if you do the hard part ahead you will be ready to grill on the day of the party. Follow the steps below for a great way to get your entertaining started.

My great find #6 is this amazing  Shish Kebob seasoning mix. A special gift from my friend Joanne was this amazing Persian find. Like magic it turns chicken breast into delicious flavorful Shish kebob or grilled chicken, and yes it is Kosher.

Chicken Shish Kebob:

Ingredients:

3 pounds white meat boneless chicken breast cut into 1" cubes

I spice pack

1/2 cup canola oil

Prepare your chicken breast by removing any extra fat or veins. Then cut them into 1" cubes.

Place chicken cubes in a large zip lock bag. Mix season pack with the canola oil in a small bowl it should form a paste, mix the paste in with the chicken. Press out as much air as possible from the bag.

Let marinade in the refrigerator for at least 3 hours, up to overnight. You will see the chicken take on a bright yellow color

There is also a spice packet for lamb that you use the same way , mix with 1/2 cup canola oil and marinade 1" cubes of lamb.

I made this as one of a few main dishes, and for a party that there was no seating so people would be eating with one hand and holding their plate with the other.  I didn't fill the kebobs, I made them smaller and easier to handle. Since I was freezing these I didn't add any vegetables. The veggies wouldn't hold their firmness as well if they were frozen and defrosted. 

Place the skewered shish kebobs in tins alternating direction for each layer. Fill as much as possible to leave the least amount of space so there is less room for freezer burn.Cover the tin tightly with heavy doubled aluminum foil, or a foil lid. 

Labeling is KEY!

Label the tops of each tin and Label the front of each tin. This way you can see what it is when you open the freezer and they are stacked, or when they are lined up from the top. If you are having family or friends help you in the kitchen right on the label if you have more than one tray of each item. So I like to mark the trays 1 of 3, 2 of 3, 3 of 3. This way there is less chance of leaving a tray behind. It is a reminder that you have 3 trays.

---

Freezing Tip:

Some baked desserts freeze great. I like to make my baked goods first and freeze them about 3 weeks in advance. I also like to make things in bar form, they take up less room in the freezer and you get a lot from each tray, so I make Brownies, cheesecake, or key lime pie in a cake pan tin. Let it cool completely, then cut it up in three rows of I" by 3" bars, but leave it in the tin to freeze. Cover tightly with a layer of plastic wrap touching the top of the baked good, then a tight layer of foil, and label. Freeze them right away.

If you are freezing cookies, or small individual desserts, freeze them in a plastic air tight container with a lid. Layer the cookies with wax paper between each layer. Pack the tub as tightly as possible without breaking the pastry's or cookies. This will help prevent freezer burn.

---

The Morning of the party or dinner, take the tins out of the freezer to defrost. I don't recommend freezing them for more than 3-4 weeks. 

You can grill or broil the shish kebob. You can use the marinade for grilled chicken breast too. 

Have fun with the prep.

Enjoy!!

If you are making the kebobs the same day add some sliced veggies like zucchini, onions, peppers and mushrooms brushed with olive oil and seasoned with salt and pepper.

Stick to your ribs!

Asian Ginger Beef Ribs

This is a recipe I have been making for a while, and it is one of the dishes that my family can't get enough of. One of our favorite restaurants is The Harvest on Fort Pond in Montauk. The Harvest's Marinated Lamb Ribs is a  dish we have been ordering for years. After trying them enough times I have concocted this recipe which isn't an exact replica, but it is a really good version. I make them with beef since it's easier for me to get kosher beef ribs, it's something the butcher always has in stock.

I ask the butcher to cut the ribs into 2" long pieces, or I get flanken and cut the meat between the bones. If you can get them it would be amazing with the lamb ribs. I also use this Marinade for skirt steak and London broil.This is a dish that gets better with age. Make them at least the day before so you can refrigerate them and then you can remove the harden fat that rose to the top of the pan. It is excellent dish to make ahead and freeze, and a great party dish, just double or triple the recipe. 

Ingredients:

4 lbs beef or lamb ribs 2" long

Marinade:

9 ounces Hoison sauce

1/3 cup rice vinegar

1 lime juiced

1/4 cup soy sauce

1/4 cup honey

3 cloves garlic grated

1 Tablespoon fresh ginger grated

3 scallions chopped

Preheat the oven to 400 degrees

In a large roasting pan mix all the marinade ingredients.

One at a time add ribs to the roasting pan dredging each side of every rib in the marinade. Line the ribs in pan touching rib to rib, with the bones of each rib facing one direction. This way when you flip them you will know which ribs you have already flipped because the bone will be in the opposite direction.

 

 

In the middle shelf of the oven cook ribs for about 15 minutes till you see them starting to brown at edges. Then flip each rib and cook for 15 minutes on that side also till they start to brown at the edges.

Lower oven temperature to 325 degrees. remove the pan with the ribs from the oven and cover tightly with aluminum foil. Bake in the 325 degrees oven for 2 hours.

You can eat the ribs now and I highly recommend at least having one, but they will be kind of greasy. If you refrigerate the ribs overnight, you will be able to remove the hardened fat from the surface. Reheat the ribs with the cover on and serve them up.

They also make a great care package!

Enjoy!!!