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Archive for the ‘Eileen’s Recipes’ Category

Eileen’s cod with cherry tomatoes. Photo by Eileen. 7/21/21 ©

 

 

Recipe by Eileen Goldfinger,  Food Editor, Blogfinger.net

 

INGREDIENTS:

1/2 pound cod loin

1 tbsp searing flour

1 tbsp paprika

10 cherry tomatoes, halved

4 scallions, diced

1/4 cup dry white wine

4 tbsp margarine  (or butter)

3 cloves garlic, grated

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 tbsp extra virgin olive oil

1/2 lemon, juiced

 

 

PREPARATION:

Butterfly the thick section of the loin so that the piece of fish is the same thickness throughout.

Rub both sides of the cod with searing flour  and then with paprika.

In a 10 or 12 inch non-stick frying pan add 1 tbsp of margarine and 2 tbsps of extra virgin olive oil and heat on medium until margarine melts.

Next add cod to pan and brown on both sides, approximately 10 minutes.

Remove fish from pan and set aside.

Add the remaining margarine to the pan.

Heat on medium low until margarine melts.

Add tomatoes, scallions, garlic, salt and pepper to the pan and sauté for 10 minutes or until the scallions and tomatoes begin to wilt.

Then add white wine and lemon juice.

Stir all ingredients and add cod back into pan.

Using a spoon drizzle the sauce over the fish as it cooks–approximately 10 minutes or when the fish becomes opaque.

 

Serves 2

 

THE DANLEERS  “One Summer Night”

 

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Eileen Goldfinger’s chicken pot pie. Blogfinger.net. Eileen photo©

 

Ingredients:

3 skinless, boneless chicken breasts

2 skinless, boneless chicken thighs

3-5 tablespoons olive oil

salt to taste

freshly ground black pepper to taste

4 tablespoons of butter or margerine

2 medium sized onions cubed

3/4 cup flour

1/4 cup fat free half and half

4 carrots peeled and diced

1  10 ounce package frozen peas

1 small package of small whole onions

2 packages of frozen puff pastry

32 ounce box unsalted chicken stock

1/2 cup minced fresh parsley

Preheat oven to 350 degrees

 

Chicken:

Place chicken on baking sheet. Sprinkle them on both sides with saltand black pepper and rub them with olive oil.  Bake them for 35 minutes or until they are baked through.  Half way through turn chicken parts over and finish baking. Remove from oven and set aside. When chicken is cool cut it in bit sized pieces.

 

Filling:

In a large Dutch oven melt butter and saute onions and carrots for 15 minutes.  Add flour and cook over low heat , stirring constantly for 2 minutes.  Slowly add the chicken stock to the pot.  Simmer over low heat until stirring until sauce becomes thick.  Add 1.2 teaspoon of salt , 1.2 teaspoon black pepper and fat free half and half.  Add the chicken, peas, whole onions and parsley.   Mix well.

 

Assembling:

Preheat oven to 400 degrees.

You will need two 9-inch pie plates.

Roll out a sheet of pastry on a floured surface , one for each pie plate. Place in plate and press pastry into plate. Trim off excess pastry.  Prick the pastry thoroughly with a fork. P lace aluminum foil onto the surface of the pastry.  Bake for 25 minutes.  Remove from oven and remove foil.

Divide filling in half and place in each pastry  lined plate. Roll out two more pastry sheets on floured surface. Place one on top of each filled pie plate.  Pinch the edges of the dough to  make it stick and seal all around the plate.  To make a lattice top, cut  top pastry into long strips and weave in and out on top of the filled pie plate .  In either case brush the top pastry with an egg wash (one egg whisked in a small bowl) and sprinkle with sea salt.

Place pies on baking sheets in a 375 degree oven for 1 hour or until the top crust is golden brown and the filling is bubbling.

Note:   Don’t bother the cook while she is timing the  pie:

 

PALAST ORCHESTER and MAX RAABE:   “As Time Goes By.”

 

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Eileen's steamed clams in spicy red sauce. Blogfinger photo © 2014.

Eileen’s steamed clams in spicy red sauce. Blogfinger photo © 2014.

 

By Eileen Goldfinger, Food Editor @Blogfinger.net   Re-post.

 

Sauce :

 

6 tablespoons extra virgin olive oil

1 medium onion, diced

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 28 ounce can whole San Marzano tomatoes

1 24 ounce jar marinara sauce

1 cup dry red wine

1/2 cup salt-free chicken broth or clam broth

1 6 1/2 ounce can chopped clams, drained

1/2 teaspoon freshly ground black pepper

1/4 cup fresh parsley, chopped   (a garnish)

1/2 teaspoon dry oregano.

 

In a 5 quart Dutch oven heat oil on medium-low heat. Add onion and cook until onion wilts. Add garlic and simmer for 1 minute. Add whole tomatoes and mash them in the pot. Add the remaining ingredients, except the parsley. Stir and simmer for 30 minutes.

Leave sauce on low heat while you prepare the pasta and the fresh clams.

See directions below for cooking the clams and assembling the dish.

Sprinkle parsley on sauce when ready to serve.

Cook pasta  (I use linguine) according to package instructions, 1/4 pound per person. (Cook the pasta and the clams at the same time because they both take approx. 10-12 minutes to cook)

 

Clams:

1  50 ct bag little neck clams (We got ours at Wegmans.)

Clean clams: (This step can be done while the sauce is cooking.)

Fill a large bowl with cool water, 1/4 cup of ground corn meal. Stir. Place clams in the water (the water should cover the clams) and let them sit for 1 hour. This step causes the clams to disgorge any sand they may have ingested. Discard any clams that are cracked. If a clam is open, tap it gently on the counter top—- if it doesn’t close, discard it.

Remove clams from bowl by lifting them up out of the water so that any sand in the bowl stays at the bottom.   Place clams in a colander and rinse them with cool water.

Check again to see if any are cracked or open.

 

Steam clams:

6 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 shallot or small onion, minced

1 cup salt-free chicken broth

1/2 cup white wine or clam broth

1/4 teaspoon freshly ground black pepper

 

In a 5 quart pot, heat oil on medium. Add the remaining ingredients and bring to a boil.  Add clams and cover the pot, lowering the heat to medium-low.  After 5 minutes shake the pot so the clams cook more evenly. Cook for another 5 minutes or until the clams open. As they begin to open, remove them from the pot and set them aside in a dish.  The reason for removing the clams from the pot is so they don’t overcook and become tough.

 

Assembling the dish:

Place a 1/2 cup of sauce at the bottom of a wide individual pasta bowl.   Next put 1/4 pound pasta on the sauce. Place half  the cooked clams on the pasta. Then ladle more sauce on top of the clams. Sprinkle parsley on each assembled bowl.

Serve with ciabatta bread.

Repeat for the 2nd serving.

Serves 2.

 

SERGIO FRANCHI

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Fluke dinner with grilled vegetables (peppers, zucchini, portobella mushrooms,) baked potato, ciabatta bread, salad, (with baby lettuce and romaine,) and Bordeaux wine. Paul Goldfinger photo in Eileen’s Ocean Grove kitchen. © November, 2015. Fluke dinner with grilled vegetables (peppers, zucchini, portobello mushrooms,) baked potato, ciabatta bread, salad, (with baby lettuce and romaine,) and Bordeaux wine. Paul Goldfinger photo in Eileen’s Ocean Grove kitchen. © November, 2015.

 

FLUKE MEUNIERE

 

By Eileen Goldfinger, Food Editor @Blogfinger.net

 

1/2 to 1 pound of fluke fillets

1 tablespoon extra virgin olive oil

1 tablespoon butter or margarine

1 lemon

1 teaspoon paprika

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sea sa

In a 12 inch non stick fry pan heat olive oil and butter until they sizzle.

Sprinkle filet with paprika, salt and pepper and rub seasoning onto one side

of the fish.

 

Sauté fish fillets in a non-stick fry pan. Paul Goldfinger photograph © November, 2015 Sauté fish fillets in a non-stick fry pan. Paul Goldfinger photograph © November, 2015

 

Place fillets in heated pan and cook for ten minutes on medium heat.

Then turn the fillets over and squeeze the juice from half of the lemon on them and cook for 10 minutes.

Slice the remaining half of the lemon into wedges and serve with the fluke.

Pour the sauce left in the pan over the fish.

 

Serves 2 people

 

AMY WINEHOUSE:

 

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Flounder Almondine. Photo by Paul Goldfinger. Edward Weston slept with his models. Paul gets to dine with his.

 

By Eileen Goldfinger, Food and Garden Editor    @Blogfinger

 

Fish:

1/2 pound flounder

freshly ground black pepper

1 teaspoon extra virgin olive oil

1 teaspoon Smart Balance margarine


Sauce
:

1 tablespoon minced parsley

1 teaspoon Smart Balance margarine

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

2 tablespoon fresh lemon juice

1/8 teaspoon freshly ground black pepper

1/4 cup Kitchen Basics seafood broth or chicken broth

10 whole roasted almonds, chopped


Sauce preparation:

In a small sauce pan heat margarine and olive oil on low and add minced garlic.

Let garlic soften in mixture for 10 minutes. Add additional ingredients, stir, raise the heat to medium-low and simmer until fish is ready to be served.


Fish Preparation:

Heat 10 inch non-stick fry pan on medium for 10 minutes.  Add oil and margarine and brush them to cover bottom of pan.

Sprinkle black pepper lightly on both sides of flounder filets. When oil and margarine start to bubble, add filets to pan and cook until fish browns;  then turn filets over and brown on other side.

Place filets on plate and serve sauce on the side.

Serves 2


Cooks note:

The fresh flounder is from Iceland.

The corn and tomatoes are from New Jersey farms.

The wine is a Pinot noir from France. (Note the fleur de lis on the glass)

SOUNDTRACK:  Let’s listen to something French while we are waiting for dinner.   It’s Rina Ketty  in 1938 with “J’Attendrai”  (I Wait)

 

Editor’s Note:  This amazingly delicious recipe is a perfect heart healthy dish.  We have fresh fruits and vegetables, no sugar, no added salt, low calorie content, excellent portion size, protein, minimal carbs, good oils (fish,  olive, and Smart Balance in small doses), red wine, and nuts (almonds are particularly healthy.)  The corn on the cob, without butter, but with a small amount of margarine, is about 150 calories, mostly from the complex carbohydrate content.      Paul Goldfinger, MD

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By Eileen Goldfinger  (food editor at Blogfinger)

4 cups fish broth
1 cup water
6 ounces halibut, cut in 2 inch pieces
4 extra large sea scallops
7 ounces cooked lobster meat
1/2   32 ounce can San Marzano whole tomatoes, hand crushed
1 sweet onion, diced
1 Anaheim pepper, seeded, diced
4 cloves garlic, chopped
1/4 teaspoon red pepper flakes
pinch of sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
10 large leaves of Swiss chard,  remove center stem, slice leaves in 1/2 inch strips
6 tablespoons extra virgin olive oil

Use a heavy 5 quart Dutch oven with a lid.  Heat oil on medium heat, then add diced onions. Cook onions until they begin to soften, approximately 10 minutes.  Add the Anaheim peppers, red pepper flakes, salt and pepper;  stir and cook for another 10 minutes.  Lower the heat to medium-low, add the garlic and cook for another 3 minutes.  Add the crushed tomatoes, return the heat to medium and cook for an additional 10 minutes

Remove fish from refrigerator and allow it to reach room temperature.

Add the broth, water and Swiss chard to the pot, stir, bring to a boil, cover the pot, lower heat so the liquid simmers and cook for 45 minutes.

Taste the soup and adjust seasoning.

Add halibut to soup and cook for 5 minutes.  Next add scallops to soup and cook for 7 minutes.  Finally, add lobster and cook for 2 minutes.

Serve with grilled Ciabatta bread and sautéed slices of polenta.

Serves 2

Cook’s note: A more economical version could substitute any solid white fish such as cod loin for the halibut. The lobster could be replaced with shrimp.  A good wine with this is Cavit’s Pinot Grigio  (from Italy) served chilled. It is inexpensive and quite delicious.

Editor’s note:  This recipe is 100% heart healthy. Fish is a nutritious protein source which contains no saturated fat and very low amounts of total fat. Lobster and scallops are shellfish which contain only small amounts of cholesterol.  All these fish components are heart healthy due to their fish oils. Note that the cooking oil chosen is olive oil, which is a “good oil” high in monounsaturated fat.  Swiss chard is high in anti-oxidants, vitamins and minerals.    This recipe originally posted on Blogfinger in 2011.  PG

MUSIC: To play while you enjoy your Italian Fish Soup by candlelight :  Puccini, from La Boheme, “Musetta’s Waltz”–Kiri Te Kanawa:

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Cabbage soup, Russian style. Blogfinger photo. 2014

Cabbage soup, Russian style. Blogfinger photo. 2014. Click to enlarge.

 


By Eileen Goldfinger, food editor @Blogfinger.net

 

1 large head green cabbage, slice into 2-3 inch pieces

2 24 ounce jars marinara sauce

4 24 ounce jars water

1/4 cup sugar

1/4 cup freshly squeezed lemon

2 medium onions, diced

1/2 teaspoon freshly grated black pepper

salt to taste

2-3 pounds short ribs, trimmed of fat

6 tablespoons vegetable oil

 

In an 8 quart stock pot heat oil on medium low. Add short ribs and brown on all sides. Remove ribs from pot and set aside. Add onion and cook until it wilts.

Next add marinara sauce, water (use the marinara jar for measurement), lemon, salt and pepper. Stir and cook until liquid begins to simmer. Add cabbage and short ribs, then stir.

Place lid askew on pot and cook at a simmer for 2 hours or until meat is ready to fall off the bones.

 

Serve with boiled potatoes and Russian rye bread.*

 

Serves 4

 

* We like Pechters Russian rye bread (made in Harrison, NJ) with seeds, purchased at Wegmans. It’s not packaged, it is displayed at the fresh bread section

 

THE GRASCALS  featuring music from the Andy Griffith show  “Boil Them Cabbage Down”

 

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October 2015. Design by Eileen Goldfinger. Blogfinger.net photo. Ocean Grove. October 2015.  Design  by Eileen Goldfinger. Paul Goldfinger photo.  Fresh cranberries harvested  at Chatsworth, NJ.  Leaves from the Garden State Parkway.  Eileen’s homemade cranberry sauce is  in the center.  Click to enlarge.  © Blogfinger.net

 

Cranberry bog. nchip.uga.edu Harvest time.  Cranberry bog. nchip.uga.edu

 

 

By Eileen Goldfinger, food editor @Blogfinger and Paul Goldfinger, official taster and photographer  @Blogfinger.

In October we usually attend the Chatsworth Cranberry Festival. It’s fun. Read about it at http://www.cranfest.info.

It was cancelled for 2020.

The Festival  is a very crowded event in the Pine Barrens, about an hour from here.  The best bet is to go on Sunday morning early and park along the side of the road.  Mark your calendar for October 2021 and check the date on-line since that date has not yet been announced.

New Jersey is one of the most important cranberry growing regions in the world with over 3,500 acres devoted to the crop.  In the US, we are second in size to Wisconsin and Massachusetts.  Cranberries are grown in bogs where the soil and water requirements are quite complicated. The harvest is usually complete by the end of October.

In New Jersey, most of the growing occurs in Burlington County, around Chatsworth, where the annual Cranberry Festival is held.

 

Annual Cranberry Festival. Chatsworth, NJ. Oct. 19, 2013. Paul Goldfinger photo © Annual Cranberry Festival. Chatsworth, NJ. Oct. 19, 2013. Paul Goldfinger photo ©  Click left

We go to the Festival  to enjoy this unique cultural event—-Appalachia in Jersey.  Hear bluegrass music and  buy fresh picked cranberries.  Eileen purchases her usual 7 pound box. Vendors make all sorts of products from this versatile fruit.

In 2015 we were away for the Festival, so we drove to Tabernacle, NJ  ( BF search “Tabernacle”) down the road from Chatsworth, one week later,  and visited Russo’s Farm Market where Eileen purchased her supply of cranberries. That’s where we went recently (2020)

She makes fresh cranberry sauce for Thanksgiving and freezes the rest of the berries in small Ziploc portions to use throughout the year.  Fresh cranberries can be purchased at Wegmans and Delicious Orchards.  Or take a ride to Russo’s.  But remember the Pine Barrens scene in The Sopranos.

 

Fresh cranberries from New Jersey. Photo design by Eileen Goldfinger. Background is a 1950's dish cloth. PG photo © 2013  photo design by Eileen Goldfinger. Background is a 1950’s dish cloth. PG photo ©. Left click to enlarge.

Below is Eileen’s recipe for homemade cranberry sauce.   It’s a treat for your company on Thanksgiving, so don’t get bogged down with that gelatinous canned stuff.

 

 

EILEEN’S CRANBERRY SAUCE:

1 cup of water

1 cup sugar

2 cups fresh cranberries

1 orange, peeled and diced

1 tablespoon orange zest

1/8 cup Grand Marnier (optional)

INSTRUCTIONS:

Mix sugar and water in a medium sauce pan.

Bring to a boil and stir to dissolve sugar.

Add cranberries and bring to a boil; then reduce the heat and gently boil for ten minutes, stirring occasionally.

Remove from heat.

Cool to room temperature.

Add diced orange and zest and Grand Marnier.

Refrigerate.

Makes approx. 2 cups of cranberry sauce. In general, if used as a condiment, it will serve about 4 people.

 

MICHAEL GIACCHINO, COMPOSER OF THE MOVIE SCORE OF RATATOUILLE. From the soundtrack of the Disney/Pixar film.  The selection is “Le Festin” by Camille.

 

 

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pot roast

Eileen’s holiday pot roast. Photograph and recipe by Eileen Goldfinger, Food Editor@Blogfinger.net .  ©  It’s as good as it looks.

 

Eileen’s Holiday Pot Roast:

Prepare 1-2 days before serving
Preheat oven 350 degrees

5-6 pound brisket
freshly ground black pepper
paprika
5 tablespoons vegetable oil
4 cooking onions, diced
4 carrots, peeled, cut in ¼” rings
4 stalks celery with leaves, ¼” slices
1 package (8-10 oz) fresh cremini or white mushrooms, thinly sliced
5 small cans of whole white potatoes (drained of the liquid)
5 cloves garlic, minced
2 8 oz jars beef gravy
1 cup red wine
1 box low sodium beef or chicken broth
½ cup marinara sauce

Rub paprika and black pepper on both sides of the brisket (approximately 2 tablespoons of paprika & 1 tablespoon black pepper.)
Heat a large oven proof pan (with cover) on the stove. When pan is hot place brisket in pan and sear until meat turns brown. Turn meat over and sear on the other side. Remove brisket from pan and set aside.

Add oil to the pan and heat medium low. Add onions, carrots, and celery. Sauté on medium low heat for 15 minutes. Next add garlic, 1 jar beef gravy, red wine, box of broth, and marinara sauce. Stir the liquids with the vegetables and add the seared brisket to the pan. Place the cover on the pan and put it in the oven for 3 hours. Half way through the cooking time, turn the meat over and continue cooking with lid on pot.

After the 3 hours remove the pan from the oven and allow it to cool. Place meat and gravy in a closed container and store in the refrigerator until the morning of the day you plan to serve the meat. Remove congealed fat and take brisket out of container (scrap gravy off the meat). Slice the brisket in ¼” slices on the diagonal, against the grain of the meat. It is very important that you slice against the grain or the meat will be tough and stringy.

Place the meat in the original pot. Add the gravy, all the potatoes, mushrooms, and 1 jar beef gravy. Place cover on the pot and place in the oven for 2 hours. I serve the brisket right from the pot it was cooked in. Serves 8

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A taste of Jewish history:  It’s now 5781 (the new year)  by the Hebrew calendar, and Rosh Hashanah is upon us. The Jewish New Year is a serious religious event, but, like so many of our holidays, food is a big deal, especially traditional recipes. There are a lot of moving parts, but if Eileen leaves out anything she hears about it.

We eat apples dipped in honey for a sweet new year. Pomegranates have a similar purpose. (Although the Chinese like this too.)  We have round  (goodness without end) egg breads (challah)–often with raisins.

Some of our foods are so good that they show up at multiple holidays.  For example there’s chicken soup with matzoh balls and/or noodles. Then there is sweet Kosher wine and, the piéce de résistance—pot roast.  (using a particular cut: brisket.)

Of course Jews were scattered all over the world for thousands of years, so there are variations in the foods.  If you are in the north east, brisket is usually used, but if you head to other parts of the country, the pot roast is made with different cuts of meat.

Many Jews that one might meet in New Jersey and New York are from families that escaped from eastern Europe during waves of immigration during  the late 1800’s to early 1900’s.*   So they brought pot roast with them.  On the other hand the Sephardic Jews in Deal might have couscous, leeks, pumpkin and fish with the head still attached.

My family, like most others, wanted to be Americanized as soon as possible. And that included customs, dress and language. But the foods were never forgotten. They spoke Yiddish at home because of the grand parents, but they always spoke English elsewhere.

*Another wave of Jewish emigration occurred in the 1930’s as Hitler took over Germany. Those who escaped landed anywhere they might avoid the “final solution.” So some wound up in places like China and India, but other safe places included America, Canada, Mexico, England and others.  When I was a kid my parents liked to go to Coney Island in Brooklyn, NY.  There, on the beach,  I noticed many folks with numbers tattooed on their arms.

Here is Mandy Patinkin who made an album of songs sung in Yiddish, and in this song he celebrates America–not the old world, but the new…..

By Paul Goldfinger, Editor @Blogfinger

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Stuffed Flounder With Shrimp

Eileen Goldfinger, Food and Garden Editor  @Blogfinger

Fish:

2 flounder fillets

1/4 teaspoon chili powder

1 tablespoon Smart Balance  margarine

1 tablespoon extra virgin olive oil

1/2 lemon

Stuffing:

6 medium shrimp, diced and peeled

1 scallion, diced

1 shallot, minced

1 small celery stalk, diced

1/2 teaspoon ground garlic

1/4 teaspoon freshly ground black pepper

pinch of salt

4 tablespoons Eggbeaters

1/4 cup Panko bread crumbs

Prepare the stuffing:

Put the margarine and the oil in a 10 inch non-stick pan and heat on medium.

Add shrimp, scallion, shallot, celery, garlic, black pepper and salt.

Sauté until scallions soften, and shrimp turn pink, approximately  5 minutes.

Remove from pan and place in a bowl to cool.  Turn off heat under pan.

When the stuffing is cool, add Eggbeaters and Panko bread crumbs to the mix.

Prepare the fish:

Re-heat the pan on medium and add a little more oil if  necessary.

Rub the chili powder on both sides of the fillets. Lay the fillets, skin side down on the counter (the skins are removed), place half of the stuffing in each fillet. Pull the two ends of the fillet together, over the stuffing, and secure with a wooden toothpick.

Cook the fillets in the pan until they turn brown and then turn them over and brown the other side. While they are cooking, squeeze the juice from the lemon over them.

serves 2

Cookin’ Music:   Clifford Curry with “Mamma’s Home Cookin'”

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