It is a little hard to see it in the picture, but it is a round cake with "ice cream cones" all around, and 2 ice cream cones on top turned upside down with the ice cream melting a bit.
I was going to make dinner tonight, I even already have the groceries for it. But, last minute Hubby and I decided to go to dinner and a movie! Woo hoo! I am happy because I have already been in the kitchen all day making challah and this cake.
Here is my menu for tomorrow night:
2. Moroccan Salmon
3. Mixed green salad with apples, dried cranberries and candied walnuts
4. Cucumber Salad- see 2-24-2011 for the recipe
5. Hummus, Pickles, Olives
6. Mushroom Soup
7. Chuck Roast
8. Meat Empanadas with salsa golf
9. Twice Baked potato casserole- my friend Sue is bringing this, see below
10. Roasted Asparagus
11. Chocolate Birthday Cake and Cupcake cones
12. Mixed Berries
As you can see I have a lot of work to do tomorrow.
After having twice baked potato casserole at my house my friend Sue was dying for the recipe. The only problem is that there is no recipe because I threw it together without measurments. I ended up dictating over the phone how to make it, and she makes a mean version of it. One of these days I will tinker around with the measurement and give you this awesome recipe.
Talking about dictating recipes over the phone, I am reminded of my Moroccan Salmon recipe. A few years ago, my Israeli friend, Shai, showed me how to make it. The whole time we were making it, he was on the phone with his ima (mom) in Israel. She coached us step by step. This recipe is fabulous, here it is:
I am going to warn you, this recipe is labor intensive, but the results make it worth it
1 Salmon filet, cut into 2-3 inch strips
1 can chick peas, drained and rinsed
1 red bell pepper, cut into thin slices
2 T. tumeric
2 T. hot red paprika (found at Israeli grocery stores)
2 T. sweet red paprika
1/2 t. black pepper
1/2 t. salt
1 T. chicken powder (Telma- found in kosher section in yellow container- look for MSG free if available)
1/3 c. vegetable oil
4 cloves garlic, peeled and sliced into razor thin slices
1 C. cilatro, chopped finely
1 lemon, cut into wedges
In a large sautee pan place red bell pepper and tumeric. Add enough water to just cover. Bring to a boil and boil until water is almost evaporated, there should be a little bit of water at the bottom, and the tumeric looks pasty.
Remove pan from heat and add the chickpeas ontop of the bell peppers.
In a medium sized bowl place the sweet and hot paprika, salt, pepper, chicken powder, and oil. Stir together. Add salmon to paprika oil mixture and completely coat salmon.
Remove Salmon from oil mixture and place in a single layer ontop of the chickpeas and bellpeppers.
Pour the remaining oil paprika mixture over everything in the pan.
Spread the chopped cilantro over the tops of each the salmon pieces, covering completely. Line the garlic ontop of the cilantro in a line running across the middle of the salmon from top to bottom,
Squeeze the lemon wedges ontop of everything, and place squeezed lemon in pan to the side
Cover pan with a tight fitting lid and place on stove. Cook over medium high heat for about 25 minutes, until salmon flakes easily. Can also be made on stove 10-15 minutes, then placed in a 350 degree oven for 20 minutes or until ready to eat.
My hubby lived in Argentina for 6 years. He loved everything about living there: the people, culture, and the food. I try to recreate some of his Argentinean favorites every so often. He loves empanadas and salsa golf, hence why I am making them for him birthday dinner.
In Argentina, you find salsa golf everywhere, it is their equivalent to ketchup. It is really easy to make. A lot of times I will make salsa golf and drizzle it over sliced hearts of palm for a super easy and delicious salad or side dish.
Here are those 2 recipes:
1 C. mayo
1/4 C. ketchup
mix together in a small bowl. store in refrigerator.
1 box Pepperidge Farm puff pastry, thawed
1 pound ground beef
2 T. olive oil
1/2 onion finely chopped
2 cloves garlic, minced
1 tomato, finely chopped
2 T. tomato paste
1/4 t. salt
1/4 t. pepper
1 egg, beaten
In a large skillet, heat olive oil over medium heat. Add the onion and cook for 5 minutes, until shiny. Add the garlic, tomato, and tomato paste and sautee 3 minutes. Add the ground beef and cook 5 minutes until the meat is cooked through.
Preheat oven to 400 F
Roll out each parchment sheet and cut into 9 squares. (you will have 18 altogether). Roll each square with a rolling so they are larger, about 6 inches. Place 1-2 tablespoons of meat mixture in the center of each square. Fold dough over pinch to seal edges. Fold edges to form half moon shaped empanadas.
Place empanadas on a baking sheet, 2 inches apart. Brush the tops with egg.
Bake for 25 minutes until it is puffed and golden.
Serve hot or at room temperature with salsa golf.
I'll be back tomorrow to update you on my Shabbat cooking. Have a good night!