Sesame shrimp

Simple and delicious. My husband absolutely enjoyed it!

INGREDIENTS

•     2 tablespoons soy sauce
•     2 tablespoons olive oil
•     2 teaspoons lemon juice
•     1/4 teaspoon garlic powder
•     1 dash lemon-pepper seasoning
•     1/2 pound medium shrimp, peeled and deveined
•     1 tablespoon sesame seeds, toasted

METHOD

       1 In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. 

       2 Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds. 

Piroshki (russian dumpling)

This is a traditional Russian dish that can be filled with pretty much whatever you like.

INGREDIENTS

Dough:

• 3 1/2 cup sifted flour
• 1 tsp. baking powder
• 1/2 cu butter
• 2 eggs, beaten
• 1 cup sour cream

Meat filling:

• 1/4 cup butter
• 1 med. onion, cut fine
• 1 tsp. salt
• 1 lb. ground beef
• 2 eggs
• 4 drops Tabasco
• 1/4 tsp. pepper
• 2 tbsp. minced parsley

METHOD

       1 Make dough: Sift together in large bowl, flour and baking powder. Cut in butter until particles like cornmeal. Stir in eggs and sour cream. Mix to form dough. Knead lightly until mixture is a smooth ball. Wrap in plastic and chill 3 hours.

       2 Make filling: Melt butter in large frying pan. Add onions and saute for 4 minutes until golden. Do not brown. Add meat and cook over medium heat 12 minutes until brown and crumbly. Drain off fat. Stir in parsley, salt, pepper, tabasco and eggs; mix well. Put mixture in bowl and chill.

       3 Roll out dough to 1/8 inch thickness. Cut 5 inch rounds, rerolling and cutting to make 18 rounds. Place about 2 tablespoons of filling in center of each circle. Using pastry brush, coat edges with beaten egg. Fold dough over and shape into moons. Press edges firmly together. Place on ungreased cookie sheet and brush tops with beaten egg.

       4 Chill 1 hour. Preheat oven to 350°F and bake 25-30 minutes until golden brown. Makes 15 piroshki.

Zucchini and goat cheese clafouti

INGREDIENTS

• butter (for the dish)
• 3 eggs
• 1/3 cup milk
• 1/3 cup heavy cream
• 1/2 cup cornstarch or flour, sifted
• salt and pepper, to taste
• 2 zucchini
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 ounces plain goat cheese, crumbled

METHOD

      1 Set the oven at 350 degrees. Butter a 10-inch baking dish or four 5-inch individual dishes.

      2 In a large bowl, beat the eggs, milk, and cream. Add the cornstarch or flour and beat until the mixture is smooth. Salt, and pepper and mix well; set aside.

      3 With a mandoline, a hand-held slicing device, or a chef's knife, slice the zucchini paper-thin.

      4 In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook for 1 minute. Add the coriander and cumin and cook for 1 minute more.

      5 Add the zucchini slices and cook for 5 minutes or until they release their liquid. Remove from the heat. Add the parsley and chives. Toss gently and season with salt and pepper to taste. Arrange the zucchini mixture in the dish or dishes. Pour in the egg mixture. Sprinkle with goat cheese.

     6 Bake the clafouti for 35 minutes, or until the custard is set and pale golden.

Serves 4.

Radish salad

INGREDIENTS

• 4 cups thinly sliced radishes  
• 1/2 cup extra-virgin olive oil
• 3 tablespoons rice wine vinegar
• Salt and pepper, to taste

METHOD

       1 Mix radishes, rice wine vinegar and olive oil together. Cover and let marinate in refrigerator for at least an hour.  Salt and pepper to taste.
Serve .

 Makes 4 servings.

Bulgur tabouleh

An easy, refreshing and healthy salad, tabouli is made of bulgur wheat, finely chopped parsley and scallions dressed simply with lemon juice and olive oil.

INGREDIENTS

• 3/4 cup fine bulgur
• 3 cup water
• 3 bunches flat-leafed parsley, chopped finely
• 2 tomatoes, seeded and chopped
• 4 scallions, finely chopped
• 1/2 cup lemon juice
• Salt and pepper
• 1/2 olive oil 

METHOD

       1 Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.
 
       2 Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle.
    Adjust seasoning and stir in the olive oil.
Serve cold

Millefeuille pepper eggplant and feta

Prepared dish or appetizer, this small layer cake will delight your guests for sure!


INGREDIENTS

• 1 large eggplant sliced
• 2 large red peppers 
• 1 tomato 
• 1 cup feta or fresh cheese
• 1 tbsp finely chopped chives 
• 1 tbsp finely chopped basil 
• Salt, pepper
• Olive oil  

METHOD

       1 Place the whole peppers under the broiler. Turn them is as and when the skin blisters and blackens.

       2 When the entire area came under the grill, remove the peppers, packed in a plastic bag (or wrap) and let cool a few minutes. Once out of the bag and warm, remove skin, cut in two, remove seeds and dice.

       3 Grill the eggplant slices in the oven. Slice a tomato.

       4 In a bowl, combine cheese and chopped herbs. Season with salt and pepper.

       5 Mount the layer cake, alternating eggplant-cheese-tomato-pepper ...

Drizzle with olive oil and serve.