Madeleine

Ingredients:


• 1/2 cup unsalted butter, melted, at room temperature



• 1 cup all-purpose flour



• 1/2 teaspoon baking powder



• 1/8 teaspoon salt



• 3 large eggs, at room temperature



• 2/3 cup granulated white sugar



• 1 teaspoon pure vanilla extract



• Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.

Direction:

1. First, melt the butter and allow it to cool while you make the batter.



2. In a small bowl place the flour, baking powder and salt and whisk until well blended.



3. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.



4. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.



5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.



6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)



7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the Madeleine.)



8. Bake the Madeleine for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not over bake these cookies or they will be dry.



9. Remove the pans from the oven and rap each pan sharply against a counter top to release the Madeleine. Transfer the Madeleine, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.



10. When serving dust with confectioners sugar.

http://www.grouprecipes.com/82629/madeleine.html

The Pollack Stew ( Kodari Jjim )

Serve: 4 Prep: 10 Cook: 20

Ingredients:

• 2 frozen half dried pollack


• 1/2 Medium size Asian radish, peeled & sliced

FOR SEASONING SAUCE

• 2 tsp sugar


• 3 Tbsp soy sauce


• 2 tsp roasted sesame seed


• 1 Tbsp minced garlic


• 1 tsp red pepper flakes


• a pinch of ground black pepper


• 1 1/2 tsp sesame seed oil


• 2 green onions, thinly sliced

Direction:

1. Dried pollacks are soaked in warm water overnight before you cook. Drain water out, trim off the head, tail & the low fins a caudal, bones, then cut it 2 inches length.


2. Prepare the seasoning sauce -mix all ingredients.


3. Spread the sliced raddish at the bottom of the saucepan, then the trimmed pollack & pour the sauce over it.


4. Then add 1/4 cup of water, cover and boil about 5 minutes then simmer until the sauce disappears about 1/2 way.

http://www.grouprecipes.com/82401/the-pollac-stew.html

HoBak Jorim - stir-fry Squash

Ingredients:

• 1 Korean squash


• 1 tablespoon salted shrimp


• 4 tablespoon water


• 1 tablespoon vegetable oil


• 1 tablespoon sesame oil


• 1 tablespoon minced garlic


• 1/2 teaspoon toasted sesame seed

Direction:

1. Cut the squash in half of length, cut 1/4 inch thick (like half moon).


2. In a small bowl, mix sliced squash and salted shrimp, let stand 15 minutes.


3. In medium fry pan, stir fry minced garlic in oil on medium heat. When the garlic turn to white color, add squash and stir fry about 5 minutes.


4. Add water and stir fry until it looks a kind of transparency about 10-15 minutes.


5. Add sesame oil, sesame seed, then turn the heat off. Serve.

http://www.grouprecipes.com/64284/stir-fry-korean-squash.html

Evergreen Frittata

Serve: 8 Prep: 10 min Cook: 1o min

Ingredients:

• 10 large eggs, lightly beaten
• Salt & Ground Black Pepper, to taste
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped flat-leaf parsley, plus 1 Tbsp for garnish
• 2 Tbsp unsalted butter
• 8 oz. sour cream

Direction:

1. Preheat oven to 350 degreeF. Beat effs with salt, pepper, and herbs.
2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it forms, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.

* When removing the skillet from the oven, beware of the hot handle!

Breakfast Parfait

Serve 4
Ingredients:

• 2 cups plain or vanilla yogurt
• 2 cups granola
• 1 pint strawberries, sliced

Direction:

1. Distribute half the yogurt among four 12-ounce parfait glasses or standard drinking glasses, putting ¼ cup in each glass.
   
2. Distribute half the strawberries over the yogurt, and then put ¼ cup of granola on top of the strawberries in each glass.
   
3. Top with the remaining yogurt, then the remaining fruit, and finally the remaining granola. Serve at once or, if a softer texture is desired, cover and refrigerate overnight.~

* Alternation:

Cut all kinds of fruits, combine fruit in a large bowl and stir in confectioners’ ugar. Refrigerate for 10 minutes. Place 3 tablespoon of yogurt in a 8 oz. glass & add fruit and top generously with remaining yogurt.

Russian Tea Cookies

Ingredients:

• 1 cup (2sticks) Butter
• 2/3 cup power sugar
• 2 1/2 cup flour
• 1/4 tsp salt
• 3/4 cup chopped walnuts
• 1 tsp vanilla

Direction:

1. Preheat the oven to 395 degrees.
2. Bake 10 minutes.
3. Wai till balls cool down before rolling in powder sugar.

Fruit Parfait

From Umma Yori

Serve 30 Prep 20

Ingredients:

• 4 angel cakes(from Ralph), broken up pieces


• 6 box Vanilla pudding or Banana Cream pudding (jello brand)-mix with 1% low fat milk.


• Fruits-fresh sliced strawberries, sliced kiwi, frozen blueberries, optional: canned mandarins or mango... any fruits combination.


• Whipped light cream
  

Direction:

1. Layer in clear glass, repeatly ( angel cakes, pudding, fruits )


2. Top with cool whip and decorate top with fruits

Make a couple houra before consumption or angel cake will get soggy, chill for 1 to 2 hours. It's cool and refreshing and good on a hot day. Very festive looking also.