BABA'S CHALLAH

For a single sheet PDF, click here.

BOILED SHRIMP FOR SHRIMP LOUISVILLE

R3A2 Version of The Day Before Cookbook's

BOILED SHRIMP for SHRIMP LOUISVILLE
 

     In a pot large enough to hold the broth and 2 lbs shrimp,
     bring to a boil
6 stalks celery, including leaves, chopped coarsely,
2 bay leaf
4 peppercorns
2 tsp salt
2 c. cold water
     Add
2 lb. unpeeled raw shrimp
     
Cover and bring to a boil again (this takes a few minutes, maybe 5 or more?) then lower heat to simmer, still covered, for 3 minutes or until the shrimp are pink - but NO MORE.  Longer cooking toughens them.
 
Remove pot from heat, uncover, cool.  Remove shrimp from stock, but reserve stock.  Peel and devein, then return to stock.  Use right away or cover and refrigerate to use later or the next
day.

       First made in the 1970s; 12/29/00, 5/30/11, 3/31/12 rjm
 

ALMOND MACAROONS (PASSOVER)

R3A2 RECIPE FOR BECKY EISENBERG'S ODENSE-BRAND ALMOND PASTE
PESACH ALMOND MACAROONS

7 oz tube of almond paste, cut into < 1" sections
2 egg whites
1/3 c. sugar (original was 1/2 but that's too much)

     Put everything in Cuisinart. Pulse a few times to chop up the paste and then switch to continuous ON until uniform, maybe as much as 60 seconds or more.

     Drop by spoonfuls on cookie sheet lined with brown paper or
parchment and bake at 325 for ~30 minutes.  The maccaroons will spread but you can always cut them apart.

     Makes one batch (alas).  Store airtight for a few days or,
even better, use promptly.  They may harden - or soften -
otherwise.

PS  Odense-brand may not be KFP.  If that matters, maybe just try pre-grinding 7 oz. of blanched almonds with some sugar and maybe an extra egg white, then add more sugar and egg whites to make a loose enough mixture for cookies.


                                             rjm 4/19/08, 3/30/12
    

SHRIMP LOUISVILLE

For a one-sheet PDF version of the R3A2 version of The Day Before Cookbook's Shrimp Louisville, please click here.
For a recipe for boiling raw shrimp, rather than using pre-cooked, click here.

rjm 3/30/12 rev 8/31/12

MATZO CRUNCH

For a one-sheet PDF of the R3A2 Matzo Crunch recipe, please click here. 

TOFU SALAD

For a pdf version of this recipe, click here.

Jade Soup

For a single sheet PDF, click here.

Pam Reiss's SOUP's Jade Soup (doubled)

[R3A2 Version; I call it Salad Soup, too]

[You puree everything at the end so instructions about cutting are suggestions only.  They should (I hope) make things cook faster.] 

   

     1.  Cut up

2 LEEKS (~8 oz. untrimmed), white part only, 1/4" half circles

8 small cloves GARLIC (or ~3 of those huge ones; tiny dice)

2 red POTATOES ~12 oz, peeled and diced (or cut while leek cooks)

     (why RED: maybe because softer and cooks faster?)

     2.  Heat in frying pan

2 T OIL (more if needed)

and saute GARLIC in oil for ~1 minute, then add LEEK and saute for 4-5 more minutes.

     3.  Get ready

8 c. STOCK

(4 cans Swanson's chicken broth + about 1/2 can water to make 8 c is VERY salty, even if you add NO additional salt, also more chicken-y tasting than my homemade.  Next time, if I don't have homemade on hand, I will use only 3 cans broth + water to make 8 c.  Parve/vegetarian: use 8 c water and 8 tsps Parve chicken-style soup mix (warning: has MSG.)

3/4 tsp white PEPPER (Reiss doesn't say white but it looks nicer)

salt, if the broth isn't plenty salty already. 

     4.  When the LEEK's time is up, add the POTATO, STOCK and seasonings to taste.  Bring to boil over high heat (takes ~5 -7 minutes), then simmer uncovered for 10 minutes.

     5.  Meanwhile, ready the remaining vegetables. 

"Firmly packed" for the leafy ones, says Reiss, who measures by volume except for the spinach.  I packed, weighed and wrote down the weights so I won't have to pack again.

2-3 small/medium ZUCCHINI (~8-9 oz total), sliced 1/8"

4 c. SPINACH (8 oz.), destemmed

2 c. ARUGULA (~3 oz.)

1/2 c. PARSLEY (I use ~15 sprigs, destemmed)

1/2 c. BASIL (I use 2 0.66 oz packages if fresh, or ~ 2T dried)

1/4 c. CHIVES (I use 1 0.66 oz package) (Reiss says 1/2 c.)

I once substituted 2 SCALLIONS, green only, sliced 1/4".

     6.  When the potato has simmered, add the ZUCCHINI.  Simmer for another 10 minutes. 

     7.  Add REMAINING VEGETABLES.  Simmer another 2-3 mins.
 

     8.  Immediately puree soup in blender, <~2 c at a time.

Serve hot or cold.  It's terrific COLD on the second day.  Eaten hot right away is good, too; the color is a brilliant emerald.  Reheating makes it more yellow, but it is still pretty.

Makes about 10 cups.  Serves ~8-12, depending on portion size.  Total time: 1 h 20 m.

             rjm 5/1/2010; 12/17/11; fmt 8/31/12