Blueberry Cobbler<\/a><\/li>\n<\/ul>\n <\/p>\n
ROASTED CORN SALSA<\/strong><\/span>
\n(serves 12-16)
\n\u00a9 2005 Debby Segura<\/p>\n\n- Pam<\/li>\n
- 1 (16 oz.)\u00a0bag frozen white corn kernels, thawed<\/li>\n
- 1 (16 oz.)\u00a0bag frozen yellow corn kernels, thawed<\/li>\n
- 2 bell peppers, cored and cut into 1\/4″ squares<\/li>\n
- 2 tablespoons olive oil<\/li>\n
- 2 teaspoons Kosher salt<\/li>\n
- \u00bd teaspoon black pepper<\/li>\n
- \u00bc teaspoon garlic and onion powders<\/li>\n
- 3 green onions, minced<\/li>\n
- 1 (14 oz.)\u00a0can diced tomatoes, drained<\/li>\n
- 2 or more Tablespoons minced cilantro<\/li>\n
- 3 green onions, minced<\/li>\n
- \u00bd cup Chipotle salsa<\/li>\n
- The juice of 2 limes<\/li>\n
- 1 cubed avocado<\/li>\n<\/ul>\n
\n- Preheat the oven to Broil or Convection Broil.<\/li>\n
- Spray a large Pyrex baking pan with Pam. Add the corn and the bell peppers, drizzle with the olive oil, sprinkle with the salt, pepper, garlic and onion powders and toss to coat.<\/li>\n
- Broil in the oven until the kernels begin browning on their edges. Stir, and repeat, twice.<\/li>\n
- Remove the Pyrex from the oven and quickly stir in the green onions.<\/li>\n
- Add all remaining ingredients and stir.<\/li>\n<\/ol>\n
Serve at room temperature.<\/em><\/p>\n <\/p>\n
\n <\/p>\n
Honey Mustard Salmon is my family’s favorite way to eat fish. It’s savory with a hint of sweet, and the dill is a beautiful touch. It can be eaten hot, at room temperature, or it can be refrigerated and eaten the next day.<\/em><\/p>\nHONEY MUSTARD SALMON WITH TARTAR SAUCE<\/strong><\/span>
\nServes 12-16<\/p>\n\n- 1 (8-10 lb.) salmon, cut in half,\u00a0head and tail removed, filleted and deboned, cleaned and patted dry<\/li>\n
- 2 Tablespoons Dijon mustard<\/li>\n
- 1 Tablespoon honey<\/li>\n
- 1 Tablespoon dried dill weed<\/li>\n
- 1 teaspoon salt<\/li>\n
- 1 teaspoon paprika<\/li>\n
- \u00bd teaspoon garlic powder<\/li>\n
- \u00bd teaspoon onion powder<\/li>\n
- \u00bc teaspoon curry powder<\/li>\n
- \u00bc teaspoon ground cumin<\/li>\n
- 1\/8 teaspoon cayenne (or to taste)<\/li>\n<\/ul>\n
\n- Preheat broiler, placing the top rack 4″ from the flame. Line a large cookie sheet with aluminum foil. Spray with Pam.<\/li>\n
- Fit both filets side by side on the sheet. Sprinkle all dry ingredients on the fish. Drizzle honey on filets.<\/li>\n
- Place 1 Tablespoon mustard on each filet and rub in the mustard and all other ingredients.<\/li>\n
- Place cookie sheet on top oven rack and cook 5 minutes or until the honey on surface of fish begins to caramelize.<\/li>\n
- Lower temperature to 400°F and continue cooking for another 15 minutes or until the filet, at its thickest point, no longer appears raw (or dark orange) when probed with a fork. Remove from oven immediately.<\/li>\n<\/ol>\n
May be served hot, at room temperature, or chilled, as preferred.<\/em><\/p>\nTartar Sauce<\/span><\/p>\n\n- \u00be cup mayonnaise<\/li>\n
- 1 small onion peeled and finely minced<\/li>\n
- 2 medium dill pickles minced (or ¼\u00a0cup\u00a0dill relish)<\/li>\n
- 2 Tablespoons rice vinegar<\/li>\n
- 1 Tablespoon dried dill weed<\/li>\n
- 2 teaspoons sugar<\/li>\n<\/ul>\n
\n- Combine all ingredients in a glass jar, seal tightly with screw-on lid.<\/li>\n
- Shake vigorously until mixture is uniform. Serve cold.<\/li>\n<\/ol>\n
<\/p>\n
\n <\/p>\n
BLUEBERRY COBBLER<\/strong><\/span>
\nServes 12-16<\/p>\nFilling<\/span>:<\/p>\n\n- 3 (16 oz.)\u00a0bags frozen blueberries<\/li>\n
- 3 Tablespoons cornstarch<\/li>\n
- 1 cup sugar<\/li>\n
- \u00bc teaspoon cinnamon<\/li>\n<\/ul>\n
Biscuit Topping<\/span>:<\/p>\n\n- 1\u00bd cup unbleached flour<\/li>\n
- \u00bc cup sugar<\/li>\n
- 1\u00bd teaspoons baking powder<\/li>\n
- \u00bd teaspoon salt<\/li>\n
- 1\/3\u00a0cup unsalted margarine, room temperature<\/li>\n
- 3 Tablespoons milk, Rice Dream or soy milk<\/li>\n
- 1 egg<\/li>\n
- Egg wash: 1 egg, mixed with 1 Tablespoon water<\/li>\n
- Turbinado sugar<\/li>\n<\/ul>\n
\n- Preheat the oven to 400°F.<\/li>\n
- Into a rectangular Pyrex pan, pour the bags of blueberries, the cornstarch and 1 cup sugar and stir to combine.<\/li>\n
- Cover the Pyrex tightly with aluminum foil and bake in the center of the preheated oven for about 30 to 40 minutes, or until the mixture is bubbling.<\/li>\n
- As the filling is baking, make the biscuit topping:<\/li>\n
- In a large mixing bowl, add the flour, sugar, baking powder and salt. Cut in the margarine. Mix in the “milk” and egg and form a soft dough.<\/li>\n
- On a floured surface, knead the dough 4 or 5 times and then roll to a uniform \u00bd” thickness.<\/li>\n
- Cut the dough with a biscuit- or cookie-cutter into two 3″x13″ strips and a large star of David (either use a Chanuka cookie cutter, or cut your own with a paring knife).<\/li>\n
- Remove the Pyrex of hot blueberry filling from the oven.<\/li>\n
- Place one strip near the top of the pan, one near the bottom, and the star in the middle.<\/li>\n
- Brush the top of the biscuit dough with the egg wash, and sprinkle generously with turbinado sugar.<\/li>\n
- Bake until the biscuits are golden, about 15 minutes, or so.<\/li>\n
- Cool at least 45 minutes, to allow the filling to set, before serving.<\/li>\n<\/ol>\n
\n\u00a9 2008 Debby Segura. <\/i><\/p>\n
Debby Segura<\/b> holds an AB in Design from UCLA. She designs dinnerware and she teaches and writes about cooking. She lives in Los Angeles with her husband and children. Visit her at\u00a0<\/i>debbysegura.com<\/p>\n","protected":false},"excerpt":{"rendered":"
Creating a menu for Shavuot can literally be a picnic. We’ve counted our Omer and now the fun begins! Food for the holiday should be happy, healthy and beautiful. We have a bounty of fresh produce to choose from at this time of year and we should enjoy it. I’m planning to start with a […]<\/p>\n","protected":false},"author":133247,"featured_media":39199,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[357],"tags":[],"class_list":["post-28143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shavuot"],"yoast_head":"\n
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lthough many people have the custom to eat dairy for at least some of the meals, it is also important to have a group of versatile pareve dishes at the ready. Roasted Corn Salsa is simple to put together, and if you keep it refrigerated, it should last about 4 days. It’s great as a salad for a dairy meal, but it’s also great as a side dish for barbecued chicken, beef or fish. It can be eaten cold, at room temperature or right out of the oven. This is a great way to eat those vegetables, and yet it’s so spicy, smoky and crunchy that you may hardly notice!<\/p>\n