From The Desk of Linda Strasberg

Secret Recipes

Off To A Good Start…

Almost all of us have heard that breakfast is the most important meal of the day, but many of us ignore this fact or just can’t seem to fit it into our busy schedules. Many medical reports have shown that low blood-sugar levels, diabetes, hyperactivity and even heart conditions can be effectively managed when breakfast is made a priority. After studying the lifestyles of 7000 men and women, researchers at the University of California listed eating breakfast regularly as one of the seven health habits that helps one attain longevity.

Tropical Fruit Smoothie

Directions:

Ingredients:

2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons active dry yeast

2 tablespoons granulated sugar
3/4 teaspoon salt
1/4 cup cool water
4 large eggs plus 1 yolk for glaze
1 cup (2 sticks) cold unsalted butter

1. Place 1 1/2 cups of the flour, yeast, sugar, salt, water and eggs into the pan of your bread machine. Beat at medium speed with electric mixer using a dough hook (or knead in the bread machine) until smooth. Cover the mixture and let it sit for 45 minutes. Bubbles will develop, but will not change very much due to the thinness of the batter.
2. Add the remaining 1 cup of flour, and beat with electric mixer (or knead in the bread machine) for 8 to 10 minutes, until the dough cleans the sides of the bowl (or bread pan) and is shiny and elastic.
3. Sprinkle a work surface with the 2 tablespoons of flour. Place the sticks of butter onto the flour. Pound the butter with the side of a rolling pin until it's become a rectangle about 1/4-inch thick. Fold it over several times as you pound; making it pliable without becoming too warm or soft. Add the butter to the dough and beat until it's fully incorporated.
4. Cover the dough and allow it to rise for 1 hour. It will be very soft at this point, and should have risen by about one-third.
5. Turn the dough out onto a lightly floured surface and fold it over several times. Place the dough into a greased bowl, cover the bowl, and refrigerate it for a minimum of 4 hours, and up to about 16 hours. The chilled dough will firm up considerably.
6. Remove the dough from the refrigerator and form it into a round loaf. Work quickly, as the dough becomes very sticky as it warms. Place the rounded loaf into a 9-inch brioche pan. Cover the dough with a light cloth towel and allow it to rise for 2 1/2 to 3 hours, or until it's doubled and is crowned well over the top of the pan.
7. Beat the egg yolk with 1 tablespoon of water, and brush all exposed surfaces with the egg wash, being careful not to let the egg wash drip onto the edge of the pan, as the bread will stick to it. Using a very sharp knife, cut four slashes into the top of the loaf.
8. Bake the brioche in a preheated 375°F (190°C) oven until it's golden brown, about 45 to 50 minutes. For a lighter crust, tent it with aluminum foil after the first 20 minutes of baking.
9. Remove the brioche from the oven and cool it in the pan for 10 minutes. Turn brioche out of the pan, and cool completely on a rack.  It's yummy just like this or you can slice it to make delicious french toast with it!

Yields: 12

Rabbit In Red Wine

SERVES 4

Rabbit, or fenek, is almost a national dish in Malta—so much so, the Maltese coined a new word for those dining on rabbit: fenkata. For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.

1  2-lb. rabbit, cut into 6 pieces
5 tbsp. extra-virgin olive oil
6–8 cloves garlic, peeled and minced
4 scallions, white part only, finely chopped
Leaves from 3 sprigs each mint, thyme, marjoram, and
   parsley, chopped
1 cup red wine

1. Preheat oven to 350°. Brown rabbit pieces in 4 tbsp. of the oil in a large skillet over medium-high heat, turning frequently. Remove rabbit; pour off fat; lower heat to medium.

2. Add remaining 1 tbsp. oil and cook garlic, scallions, and all but a bit of the herbs for about 3 minutes. Deglaze skillet with wine and return rabbit to it. Place skillet in oven and cook uncovered till meat is firm, about 25 minutes.

Serve garnished with remaining herbs and enjoy!

Linguine With Shrimp Scampi

Ingredients:

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.  Mangia

GAMBERI E CANNELLINI ALLA TOSCANA

Serves: 4

• 16 Santa Barbara prawns (U 6 live) 8 peeled
• 2 cups cannellini beans
• 1 cup cannellini stock
• 4 garlic cloves minced fine
• 4 sprigs rosemary, whole
• 8 tsp. extra virgin olive oil
• 4 fresh Roma tomatoes, peeled, seeded and diced
• salt and pepper

Preparation:

In a non-stick casserole, heat extra virgin olive oil and stir in the shrimp until golden. Add the garlic, the rosemary, the tomatoes, the cannelloni beans, the stock, salt and pepper and cook for just a few minutes.  Remove from the heat, plate and serve immediately. 

If you don't feel like cooking, head to Wynn's and enjoy!

Asian Inspired Vegetable Stir Fry

Here is a great way to eat Asian foods without leaving your home. This healthy dish is easy and quick to prepare for any day of the week. Add chicken or shrimp for a complete meal that will compliment your fitness program and is truly delicious.

Ingredients:

8 oz asparagus, cut-up
1/2 tsp crushed red pepper flakes
1 (15 oz) can black beans, drained
1 (14 oz) jar sweet and sour sauce, low sodium
1 large tomato, chopped
1 pkg. Chinese egg noodles
Vegetable spray

Directions:
1. Spray pan, wok or skillet and heat over medium.
2. Stir fry asparagus for 4 minutes.
3. Add red pepper flakes and cook 1 minute.
4. Stir in beans and sauce into skillet.
5. Cook for 3 to 5 minutes.
6. Stir in tomato pieces.
7. Serve over noodles.

Health Benefits
An excellent source of fiber and protein, black beans are inexpensive and easy to find in just about any grocery store. Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex. Another good source of dietary fiber, asparagus is also rich in niacin, phosphorus and very low sodium. A must for any women’s fitness diet, asparagus is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1, to keep bones strong.

Steamed Sea Bass with Chili XO Sauce

• 8 oz Chilean sea bass
• 6 oz Baby Bok Choy
• 1 oz chopped garlic
• 1 oz chopped shallots
• 2 oz chopped red jalapeño
• ½ oz cilantro
• 1 oz green onion

Seasoning:

• 2 tsp chili paste
• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp XO chili sauce
• ¼ tsp sugar
• ¼ tsp potato starch
• ¾ tsp sesame oil

Method:
Bring the chopped garlic shallots, red jalapeño and put in the seasoning and mix well. Add these over the sea bass, put them (the sea bass & bok choy) into the steam for 12 minutes. Remove and add green onion and cilantro.

Roasted Leg of Lamb

Ingredients:

1 boneless leg of lamb, about 4 lb., butterflied and trimmed of fat

3 Tbs. Dijon mustard

2 Tbs. herbes de Provence, coarsely ground with a mortar and pestle

1 TB minced garlic

Kosher salt and freshly ground pepper, to taste

3 Tbs. olive oil

3 leeks, white and light green portions, cleaned and quartered lengthwise*

1 cup pearl onions, peeled

Directions:

Preheat an oven to 450ºF.

Lay the leg of lamb flat on a cutting board. Using a meat pounder, lightly pound the lamb to an even 1 1/2-inch thickness. In a small bowl, stir together the mustard, herbes de Provence, olive oil and minced garlic, salt and pepper. Brush the mustard mixture evenly over the inside surface of the lamb. Roll up the lamb and tie securely with kitchen twine at 2-inch intervals. Rub the outside of the lamb with salt, pepper and another 1 Tbs. of the oil.

Heat a roasting pan over high heat. Sear the lamb on all sides until browned, 3 to 5 minutes per side.

In a bowl, stir together the leeks, pearl onions, the remaining 1 Tbs. oil, salt and pepper. Arrange the vegetables around the lamb. Transfer the pan to the oven and roast for 15 minutes. Reduce the oven temperature to 375ºF and continue to roast until an instant-read thermometer inserted into the thickest part of the meat registers 130º to 135ºF for medium-rare to medium, about 45 minutes more. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.

Remove the twine from the lamb, cut the meat into slices and arrange on a warmed platter. Skim the fat off the pan drippings and transfer the drippings to a sauceboat. Serve the lamb immediately with the leeks and pearl onions. Pass the pan drippings alongside. 

Yields: 8 

Creamy Horseradish Sauce

• 1 cup sour cream
• 1/4 cup grated fresh horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Serve With Seared Ribeye's

Ingredients:

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Hungarian Goulash

My family's roots date back to the Austro-Hungarian Empire. This hearty dish is one of my favorites to prepare for my family during winter months.

Ingredients (Yields: 4 servings)

• 600 g beef sheen or shoulder, or any tender part of the beef cut into equal size 2x2 cm cubes
• 2 tablespoons lard
• 2 medium vidalia onions, chopped
• 2 cloves of garlic
• 1-2 carrots, diced
• 1 parsnip, diced
• 1-2 celery leafs
• 1 tbs. tomato paste
• 2-3 medium potatoes, cubed
• 1 tablespoon Hungarian Paprika Powder
  
• 1 teaspoon ground caraway seed
• 1 bayleaf
• ground black pepper and kosher salt according to taste
• water

For spaetzle (Pinched noodles added to goulash or bean soup in Hungary.

• 1 small egg,
• flour,
• a pinch of salt,
• cc. 1 teaspoon water

Goulash is hearty enough without spaetzles, especially if you eat it with bread, so if you like you can leave the spaetzles out. 

Instructions

1. Heat up lard in a pot and braise the chopped onions in it until they get a nice golden brown color.
   
   
2. Sprinkle the braised onions with Hungarian Paprika while strirring them to prevent the paprika from burning.
   
   
3. Add the beef cubes and and sauté them till they turn white and get a bit of brownish color as well.
   
   
4. The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavor), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
   
   
5. When the meat is half-cooked (approx. in 1 and 1/2 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
   
   
6. When the vegetables and the meat are almost done add the tomatoe paste. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
   
   
7. Bring the soup to the boil and add the spaetzle dough, it needs about 5 minutes to get cooked.
   
   

How to make spaetzle: beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff yet wet dough (you can add some water if necessary).

Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

A visit to grandma's always included a serving of her infamous chopped chicken livers served on just baked rye bread.

Ingredients

• 2 pounds chicken livers
• 1 cup rendered chicken fat
• 2 cups medium-diced vidalia onion (2 onions)
• Dash of Madeira wine
• 4 extra-large eggs, hard-boiled, peeled and chopped
• 1/4 cup minced fresh parsley leaves
• 2 teaspoons fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Pinch cayenne pepper

Directions

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill.

Serve on thinly sliced fresh rye bread, crackers or matzo.  Or if you prefer, roll the chopped liver into individual bite size lettuce wraps. Yum

Yields: 5 cups

Here's How:

1. The Plate
   The plate itself can be as fancy as a purchased specialty Seder Plate or as simple as a styrofoam plate on which your children have drawn the Passover symbols.
2. Contents
   The Seder Plates contain the following items:
   • Charoset
   • Baytzah
   • Zeroa
   • Karpas
   • Maror
   • Chazeret (optional)
3. Shopping List
   At the grocery store, buy the following kosher for Passover food: apples, walnuts, red wine, cinnamon, sugar, shankbone or poultry neck, egg, parsley or potato, celery, horseradish root or prepared horseradish.
4. Charoset
   Charoset, a mixture of apples, nuts, wine and spices, is symbolic of the mortar the Jewish slaves made in their building for the Egyptians. To make charoset, prepare 1 cup of walnuts, 1 granny smith green apple, 2 tsp. cinnamon, 2 tsp. sugar, and red wine to moisten. Chop the nuts and apples to the consistency you want (a food processor can be used). Sprinkle with spices, and moisten with wine. The texture of the charoset should remind us of mortar.
5. Zeroa
   Zeroa, a shank bone or neck of poultry, is a reminder of the "mighty arm of God" as the Bible describes it. It is also symbolic of the Paschal lamb offered as the Passover sacrifice in Temple days. Roast the shank bone in the oven for about 30 minutes.
6. Baytzah
   Baytzah, a hard-boiled egg, is symbolic of the regular festival sacrifice brought in the days of the Temple. Some authorities have interpreted this as a symbol of mourning for the loss of the two Temples (the first was destroyed by the Babylonians in 586 B.C.E., the second by the Romans in 70 C.E.). With the Temples destroyed, sacrifices could no longer be offered. The egg symbolized this loss and traditionally became the food of mourners.
7. Karpas
   Karpas, a vegetable (parsley or potato is generally used), is dipped in salt water to represent tears. The custom of serving karpas dates back to Jerusalem of the 1st and 2nd centuries when it was common to begin a formal meal by passing around vegetables as hors d’oeuvres.
8. Maror
   Maror, bitter herbs (horseradish root or prepared horseradish is generally used), represents the bitter life of the Israelites during the time of their enslavement in Egypt.
9. Chazeret
   Chazeret is a bitter vegetable (celery or lettuce can be used). Those who do not put chazeret on their Seder Plate sometimes put a dish of salt water in its place.

Tips:

1. Prepare the Seder Plate long before the Seder meal so you are not pressured to get it ready at the last minute.
2. Allowing children to help you prepare the Seder Plate is a fun and effective way to teach them about the symbolism of the food and their connection to the Passover story.

On Passover, we commemorate the Exodus from Egyptian slavery. The following is a brief summary of the Passover Story:

Jacob's family came to Egypt to escape a famine in Canaan. Joseph, Viceroy to Pharoah, settled his family in the land of Goshen, apart from the Egyptians.

Joseph's contribution to Egyptian society was forgotten after his death, and the new Pharaoh, feeling threatened by the success of the Israelites, enslaved them with cruel and bitter labor.

Alerted to a prophecy that the Israelites would be led to freedom by a boy yet to be born, Pharaoh ordered all newborn Jewish boys cast into the Nile. Yocheved set her newborn son (Moses) adrift in the Nile in a basket, where he was found by Pharaoh's daughter, who adopted him.

Years later, Moses came upon an Egyptian beating an Israelite. Outraged, Moses slew the Egyptian, but then fled Egypt fearing that his action had been discovered. He took refuge in Midian with Jethro and married Jethro's daughter, Tziporah. While shepherding Jethro's sheep, Moses came upon a burning bush which was not consumed, from which God instructed him to go back and lead the Israelites out of Egypt.

Moses, joined by his older brother Aaron, went to Pharaoh and demanded the release of the Israelites. Pharaoh repeatedly said no--nine times. Each time he said no, another plague (blood, frogs, lice, wild animals, pestilence, boils, hail, locusts and darkness) struck Egypt. Finally, God struck dead all the Egyptian first born. After this final tenth plague, Pharaoh finally said "yes" and the Jews left Egypt, matzah in hand.

Pharaoh changed his mind and chased the Israelites, who were eventually trapped between the Egyptian army and the Sea of Reeds. But the Sea miraculously split and they crossed safely while the Egyptians drowned in the returning waters. Only Pharaoh survived.

The Israelites then continued their journey to Mount Sinai, where they received the Torah.

Leek and Chive Matzo Balls

Sweet Noodle Kugel 

Ingredients:

• 16 ounces (400 gm) broad egg noodles
• 4 Tbsp. (50 gm) butter, melted
• 1 pound (500 gm) cottage cheese
• 1 pound (500 gm) sour cream
  
• 4 eggs, beaten
• 1/2 cup sugar
• 2 Tbsp. vanilla extract
• 1 cup crushed cornflakes
• 1 tsp. cinnamon
• 1/4-1/2 cup sugar

Preparation:

Ingredients

• 1 cup peanut butter, creamy or crunchy
• 1 1/3 cups sugar replacement (Splenda)
• 1 egg
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Snowflake Christmas Cookies

Kids of all ages will enjoy baking and eating these buttery decorated cutout cookies They are perfect for everyday snacking, special occasions and holidays, or any family celebration.

Ingredients

Cooking Instructions

1. Preheat oven to 375 degrees F (180 degrees C). Line several cookie sheets with parchment paper.
2. Cookies: In a bowl, whisk together flour, cream of tartar, baking soda and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter, shortening, granulated sugar and confectioner's sugar until light and fluffy, about 3 minutes. Add egg and beat well. Beat in vanilla and almond extract. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended.
4. Divide dough in half. Shape each portion into a flat disk. Tightly wrap each disk in plastic wrap and chill for at least 1 hour.
5. Preheat oven to 375 degrees F (190°C). Lightly dust a pastry board, clean countertop or other flat surface and a rolling pin with confectioner's sugar or flour. Working with one dough disk at a time, unwrap dough and roll out to uniform thickness of 1⁄4 inch (0.5 cm). Halfway through rolling, rotate the dough a quarter turn and dust the board again to prevent dough from sticking.
6. Dip a 2-1⁄2-inch (6 cm) snowflake-shaped cookie cutter in confectioner's sugar or flour and cut dough into desired shapes. Cut out as many cookies as possible from first rolling. Carefully transfer cutouts to prepared cookie sheets, placing 1 inch (2.5 cm) apart. Gather dough remnants into a ball, reroll, cut out more cookies and transfer to cookie sheets.
7. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.
8. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
9. Icing: In a bowl, combine confectioner's sugar, butter, 2 tablespoons (25 mL) of the cream, vanilla and almond extract. Using an electric mixer on medium speed, beat until icing is smooth and spreadable. Add more cream as needed to achieve the desired consistency. Spread icing over tops of cooled cookies. Decorate with silver dragees, if you prefer.

Tips & Tricks

 Christmas Tree Cookies

Lychee Martinis

Ingredients

• Ice cubes
• 6 ounces vodka
• 4 ounces lychee
  
• Splash vermouth
• 2 lychees, for garnish

Directions

1 part Jack Daniel’s® Tennessee Whiskey

Spoonful of honey

Cinnamon stick

A good squeeze of fresh lemon juice

Boiling water

Pour Jack Daniel’s into a heavy mug. Add a spoonful of honey, cinnamon stick and lemon juice. Top with boiling water and stir.  You'll sleep like a baby and your cold will have almost disappeared by morning.

Sweet Tea and Lemon Sugar Scrub 

Ingredients:

1 2/3 cup fine sugar
½ cup almond oil
1 large tea bag for making sun tea
zest of 1 lemon (finely zested)
5 drops of lemon essential oil
1 pint mason jar and lid, sterilized

Directions:

Pour almond oil in the mason jar and place large tea bag down in oil. Allow to sit in the sun for 45 minutes to an hour. Remove tea bag and add remaining ingredients to jar. Stir together. Seal and tie with a ribbon.

To Use: In the shower, rub a small amount of Sweet Tea with Lemon Sugar Scrub into clean skin and rinse. Pat dry with a fresh towel. Can be used daily. Please be aware that oils can make the shower and bath surfaces very slippery.

Share some love this holiday season without breaking the bank!

 Smores Bars in Mason Jars

Ingredients:

1 ½ cups teddy bear shaped graham cracker cookies
1 ½ cups miniature marshmallows
1 ½ cups semi sweet chocolate chips
½ cup brown sugar
1 (quart) mason jar

Directions:

Layer all ingredients in the mason jar and attach an instruction label that reads:

“Preheat oven to 350º F. Prepare a 9” square baking dish with non-stick cooking spray. Pour contents of the jar along with ½ cup melted butter into the prepared baking dish and press firmly. Bake for 15 minutes. Remove from oven and cool completely. Cut into bars.”

Servings: 12 squares
Prep Time: 10 min
Kid Friendly: Easy & Fun

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