Cooking 1001 is a new page on this site. This page is dedicated to my soul mate,my best friend, my precious wife. Every week on this page I´ll record five new recipes...
cooked by my wife and tested by me...
Cooking is not just following recipes.
The new recipe was a variation on the old traditional, tried and true. The basic methods remained the same, but the ingredients varied. Many a great cook will readily admit that their best and most original recipes were created when they were forced to substitute because they were missing an ingredient or two and it
was too late to run to the store.
To cook well and enjoy doing it, it is absolutely essential to understand the basic methods, so that you can apply them to those recipes surreptitiously torn from magazines, at the doctor's office, collected from friends or contained in the
glossy cookbooks on your shelf. Understanding the methods will give your cooking flair and flexibility. Thus you will eventually develop a style of your own.
The most important thing is to get your nose out of the recipe and into the pot. You need all your senses at full alert when cooking. A positive attitude and a sense of humor is essential in a good cook.
Baklava 2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter
Mix together chopped nuts, cinnamon and sugar. Grease an 18−inch baking pan and line with 6 layers of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used. Top with 6 layers of phyllo. Cut into diamond−shaped pieces. Place a clove bud in each
diamond shape. Pour melted butter over all. Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F.
Remove from oven and pour cool syrup over all.
1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon
Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!
Moussaka 1 large eggplant
1 pound ground beef or lamb
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon nutmeg
2 tablespoons chopped parsley
1 1/4 cups canned tomatoes
1/2 cup white wine
2 egg whites
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese
Pare eggplant and cut into 1/2−inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and dry thoroughly. Brown meat in vegetable oil with onions and garlic. Drain off the fat. Add salt, seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes. Cool. Mix in unbeaten egg whites and half of the crumbs. Brown the eggplant slices in vegetable oil. Sprinkle bottom of a 13 x 9−inch baking dish with remaining crumbs. Cover with the eggplant. Spoon meat mixture over the
eggplant. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees F for 45 minutes.
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk. Return to heat and stir until the sauce thickens. Beat egg yolks well. Gradually stir yolks, salt and pepper into thesauce. Blend well.