Chicken Kubbeh or Cubba Thoomiye

Chicken Kubbeh or Cubba Thoomiye

This one landed in my inbox a minute ago at work. It's from my friend Hilda, who is of Syrian descent and originally from Manchester. She makes a chicken version of kubbeh, which is quite unusual. - Avital

Cubba Thoomiye

Sauce:
1 medium onion, chopped
2 tbsp oil
1 tbsp tomato puree
8 cloves of garlic, sliced in rings
1/2 tsp salt
1/4 tsp pepper
Mint, chopped (not fine)
juice of 1 lemon
4 tbsp sugar

Cubba:
1/4 kilo minced chicken
1.5 cups semolina (solet)
Parsley (petrozilia), chopped
small onion, chopped fine
1/4 tsp salt
less than 1/4 tsp pepper

Prepare the sauce:
Fry the chopped onion in the oil.
Add pepper.
When golden brown add the tomato puree and 1/4 cup water.
Brown for a 3 minutes.
Add the garlic and salt and mix.
Add lemon juice and sugar and mix.
Add enough water to cook the cubba and bring to the boil.

Prepare the cubba:
Keep aside 1/2 tsp of the minced chicken.
Mix the minced chicken, chopped onion and parsley, salt and pepper.
Add the 1/2 tsp of minced chicken to the semolina.

Add water to the semolina until you get a dough.
Take a small ball of dough.
With your hand, thin it like the pastry of a tiny pizza.
Add a flat tsp of the chicken mix.
Cover with the dough and round.

IMPORTANT: Work with wet hands otherwise the dough has a tendency to stick.

Put the cubba into the boiling sauce and cook for 10-15 mins.

Make sure there is enough water. There should be a good amount of sauce but it should be of a thick consistency.

Add the mint, stir and cook for another 2-3 mins.

(2/11/09)

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Chocolate Decadence Flourless Chocolate Cake-like Dessert

While I haven't made the following recipe, it is in the Holiday 2008 issue of Cook's Illustrated Holiday Baking. It's called 'The Ultimate Flourless Chocolate Cake.'

They also tested chocolate for this cake and found that Callebaut Intense Dark Chocolate gave the best results. Ghirardelli bittersweet chocolate was runner-up.

Chocolate Decadence Flourless Chocolate Cake
serves 12-16 people

16 tbsp (2 sticks) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped coarse
1/4 cup strong coffee or liqueur (optional - may also use a nut, coffee, or orange flavor)

Adjust oven rack to lower-middle position and heat oven to 325°F. Line bottom of 8" springform pan with parchment paper and grease sides of pan. Wrap outside of pan with 2 sheets of heavy-duty aluminum foil and set in large roasting pan. Bring kettle of water to boil.

Beat eggs in bowl of stand mixer fitted with whisk attachment at high speed until volume doubles (to approximately 1 quart), about 5 minutes.

Meanwhile, melt chocolate and butter (with coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water until smooth and very warm (about 115°F on instant-read thermometer), stirring once or twice. (To melt in microwave, heat chocolate in microwave-safe bowl at 50% power for 2 minutes, stir, add butter and coffee, if using, and continue heating at 50% power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold one-third of egg foam into chocolate mixture until only few streaks of egg are visible; fold in half of remaining foam, then last of foam, until mixture is totally homogeneous.

Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up sides of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin-glazed brownie-like crust has formed on surface, and instant-read thermometer inserted halfway into center reads 140°F, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight. (Cake can be covered and refrigerated for up to 4 days.)

About 30 minutes before serving, remove sides of pan, invert cake onto sheet of waxed paper, peel off parchment paper, and reinvert cake onto serving platter. Sieve light sprinkling of confectioner's sugar or unsweetened cocoa powder over the cake to decorate, if desired.

To serve, use sharp, thin-bladed knife, dipping knife into pitcher of hot water and wiping blade before each use.

As soon as I can get a springform pan, I plan on trying this one. My fiberarts group will go ape for it!

kate
(1/15/09)

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Cherry-Pineapple Dump Cake

My fav is not chocolate and I do not dare indulge

Cherry-Pineapple Dump Cake

1 (20 oz) can crushed pineapple, undrained
1 (21 oz) can prepared cherry pie filling
1 (18.25 oz) box yellow cake mix
2 sticks of butter or margarine, cut into slices (yup, you read it right)
1/2 cup chopped nuts (your choice - optional)

Preheat oven to 350°F. Dump undrained pineapple into 9" by 13" baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.Cut butter into slices with a butter knife and place slices evenly over cake mix. Sprinkle nuts on top if you're using them.

Bake for around 50 minutes to 1 hour at 350°F. The corners should be set and the top nicely golden brown.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

Linda
(1/14/09)

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You can do this with any pie filling. A friend brought us one and we were afraid to touch it after our first pieces.

My personal favorite thing for red wine is to do a dark chocolate ganache.

There are tons of recipes out there but the easiest is to melt chocolate in a double boiler and mix with cream and sugar or liquor to desired consistency. I cover anything that will stay still long enough including cookies (lavender sables are great this way), cakes, fruit, etc.. If you keep it firm enough (limit the liquid content), it will set nicely or you can keep is softer and use it for a dip.

erin
(1/14/09)

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Crock Pot Porridge

Crock Pot Porridge

Whole grains are essential for building strong, lean bodies. What better way to start your day than with a crock pot loaded with the best of the body-building whole grains? Set it up the night before, plug in and wake up to "instant" home-cooked goodness. Jazz up the porridge with fresh berries, flaxseed, wheat germ and bee pollen. Guess who's buff now?

1/2 cup cracked wheat
1-1/2 cups steel cut oats
1/2 cup rye flakes
1/2 cup brown rice
1/4 cup wheat germ
6-1/2 cups water or any combo of liquids including:
     water; rice, soy, almond, or goats milk and/or water to equal 6-1/2 cups
1/2 cup raisins
1/2 chopped dates
1 tbsp best-quality bourbon vanilla
1-1/2 tsp vanilla
Pinch nutmeg

Hint: add any dried fruit you may like to this dish, it is very forgiving.

Place all ingredients in a 3-quart-or-greater crock-pot. Stir well to combine all ingredients. Cover. Set on lowest cooking temperature and cook overnight. If your crock-pot cooking time is set by length of cooking time, set for the longest cooking time and lowest heat.

Spoon into cereal bowls in the morning and serve piping hot!

Yield:
6 to 8 one-cup servings

Susan
(12/20/08)

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Dulce de Leche or Confiture de Lait

I found this on David Lebovitz' recipe blog. Since our most recent dulce de leche discussion was not long ago, I thought people might be interested in the oven-baked version.
http://www.davidlebovitz.com/

Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press)

Preheat the oven to 425°F (220°C).

Pour one can (400 gr/14 oz) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1-1/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

I might have to make some, since the blog also has a recipe for Dulce de Leche brownies. And also cheesecake brownies, which do not require dulce de leche but look rather yummy anyway. Maybe I need to make both and then decide if I have a preference.

jp, wandering through food-blog-land on the 'net
(12/19/08)

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Magic Bars

A favorite holiday recipe from my mother's New Mexico recipes. YUMMMMM but very rich so make those squares small.

Magic Bars

1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (6 oz) package semisweet chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F, 325°F if using a glass baking dish.

In a 9"x13" baking pan, melt butter or margarine. Sprinkle crumbs over margarine then pour condensed milk over crumbs. Top with remaining ingredients, press down firmly.

Bake 25-30 minutes or until lightly brown. Cool and cut into squares. Store loosely covered at room temperature.

marni
(11/30/08)

Comment:
I make these bars use crushed Kellogg's mini-wheats instead of graham crackers. They are so good! Every time I take them somewhere the pan comes home empty.

Kate
(12/1/08)

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Ice Milk without an Ice Cream Maker

Below is a recipe that is similar to one we used years ago when we lived in Nepal. I would assume that you can get the ingredients. It is good, and will work for you if you have a freezer--no ice cream maker needed!

Ice Milk without an Ice Cream Maker

1 quart half-and-half
1 can (14 oz) Nestle's Carnation® Sweetened Condensed Milk
2-1/2 tsp vanilla extract

*BEAT* half-and-half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. Beat on medium speed for 30 seconds; freeze for additional 4 hours or until firm.

I am sure ours was beaten by hand. I am not sure what we used for the half and half, but I am sure you can improvise!

Karen in VT
(11/27/08)

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Eggless Pecan Pie

Eggless Pecan Pie

1-1/2 cups pecan pieces or halves
1/3 cup bread flour, sifted
1/2 cup sugar
1 cup water
1/4 cup butter
1 tbsp dark molasses
1/4 cup condensed milk
1 tsp vanilla
2 tsp dark rum
1 (8") pie shell, baked

Place pecan pieces or halves on cookie sheet and toast in a 375°F oven about 15 minutes or until crisp and slightly browned.

Mix flour and 1/4 cup sugar together with fork until smooth. Bring water, butter, remaining 1/4 cup sugar and molasses to a boil. Add sugar and flour mixture and whisk vigorously. Bring back to a boil over medium high heat and cook until thickened and clear, about 3 minutes. When the filling is cooked, add the 1/4 cup condensed milk along with the vanilla flavoring. Add rum and nut pieces. Stir together and pour this filling into the pie shell. Allow to cool and set before cutting.

Cheryl
(11/9/08)

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Egg Substitutes

Egg Substitutes

According to The Kitchen Companion by Polly Clingerman, in baking substitute 2 tablespoons of applesauce or pureed prunes.

I've used 1 tablespoon of soy flour and 2 tablespoons of water for each egg in baking, especially when I was using the bread maker a lot. I think I found that substitute in The Tightwad Gazette (vol. 1), but I can't find my copy of that one right now.

Sally
(11/30/08)

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In a list of "substitutions" I've had for many years it states that 1/2 tsp baking powder equals 1 whole egg...I don't know how this would work with pecan pie but I found the following list online by googling "egg substitution".

Patrice in So.Cal.

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What is a good substitute for eggs?

2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg

1 banana = 1 egg in cakes
1 tbsp milled flax seed and 3 tbsp water = 1 egg

Light, fluffy cakes!
(11/9/08)

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Yes, I have "egg substitute," which is really just a combination of baking powder and cream of tartar. You use one tablespoon of that and two of water to equal one egg. This works very well with most quick breads, cakes and muffins. I suspect that something like a pecan pie is just not achievable with any of the egg substitutes. I had high hopes for Knox gelatin, but the Knox people said it wouldn't work.

Suzanne
(11/9/08)

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5 Minute Chocolate Cake in a Mug

5 Minute Chocolate Cake in a Mug
(I have not tried this. yet. ~Denise)

4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

By the way I use a BIG mug that holds at least 12 oz of Tea or Coffee.

Denise
(9/27/2008)

Comment:
OK.? I just tried this. The chocolate chips make it *very* hot. The flavor is good but the texture is a little rubbery. Still, I'd eat if if I was looking for something quick and chocolatey. Probably better to eat warm than cold.

Linda
(9/28/2008)

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