Author Archives: dianegreen50

Coconut Macaroons (NYT)

INGREDIENTS 3 large egg whites ¼ teaspoon kosher salt ¾ cup/151 grams granulated sugar 1 tablespoon plus 1/2 teaspoon canola oil ½ teaspoon pure vanilla extract 1 ½ cups/128 grams sweetened flaked coconut 1 ½ cups/128 grams shredded unsweetened coconut 2 tablespoons matzo cake meal 4 ounces/113.5 grams bittersweet … Continue reading

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Best Black Bean Soup (NYT)

2 tablespoons olive oil 2 carrots, peeled and chopped 2 onions, peeled and chopped 4 garlic cloves, minced 1 cup red wine 1 jalapeño pepper, seeded and chopped 1 pound dry black beans 2 quarts mild vegetable or chicken stock 1 tablespoon dried oregano, preferably Mexican 2 bay leaves 1 tablespoon … Continue reading

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Vanilla Chiffon Cake (from 4/97 Bon Appetit)

1 ½ cups sugar ½ cup matzo cake meal ½ cup potato starch 1 ½ vanilla beans ½ t K salt 7 large eggs separated 2 T canola oil 2 T brandy Preheat oven to 350. Blend ½ cup sugar, … Continue reading

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Aunt Ruth’s Chocolate Roll

5 eggs separated ½ cup confectionary sugar 2 T cocoa Beat egg whites until stiff Beat yolks and sugar for 10 minutes.  Fold in cocoa and stiffly beaten egg whites Grease well and flour 10 x 15 rimmed cookie sheet … Continue reading

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Chicken Piccata

4 boneless skinless chicken breasts..about 1 1/2 pounds halved horizontally (freezing the chicken breasts for 15 minutes will make slicing them through the middle easier) 6 T unsalted butter (although I used less and it was fine) 3 T olive … Continue reading

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