Philadelphia RowHome Magazine

Page 44

photo by @kevinv033

PRHthe menu

by Lynne Abraham, former District Attorney, City of Philadelphia

Sweet Apricot Kugel Ingredients: ➜ 1 pound wide egg noodles ➜ 8 ounces Philadelphia cream cheese, soften to room temperature ➜ 2 cups whole milk cottage cheese ➜ 4 ounces dried apricots, chopped into small bits and soaked in hot water for 5 minutes ➜ 4 large eggs, beaten, plus 2 large egg yolks ➜ 3/4 cup plus 3 tablespoons sugar ➜ 1 tablespoon pure vanilla extract ➜ 3 cups of corn flakes, coarsely crushed ➜ cup pecan halves, finely chopped ➜ 3 tablespoons butter, melted Directions: Pre-heat oven to 350 degrees. Butter a 9 x13 Pyrex baking dish. Prepare eggs noodles according to package directions for al dente. In a large bowl, beat cream cheese and cottage cheese. Mix in all the eggs, ¾ cup sugar and the vanilla. Drain apricots and mix in. By hand, stir in the drained noodles. Pour the mixture into prepared dish. In another bowl stir together the corn flakes, pecans, remaining 3 tablespoons of sugar and melted butter. Evenly distribute over the noodles. Set dish on center rack of oven and bake for an hour, until the kugel is set and the topping is golden. Let cool in dish until warm. ✻

Can also be refrigerated but bring to room temperature before serving. 42

| rowhome magazine

courtesy of The Refinery at SugarHouse Casino

Asian Chilean Sea Bass with red garlic sauce Ingredients: ➜ 1 cup Sugar ➜ 3 Large Eggs ➜ Cup Chinese Red Vinegar ➜ Cup Soy Sauce ➜ Cup Chopped Garlic ➜ 1 ½ lbs. Chilean Sea Bass(four 6oz. pieces) ➜ 4oz. Corn Starch ➜ 6oz. Panko Bread Crumbs Directions: Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level). Season fish with salt and pepper. Place corn starch, beaten eggs, and bread crumbs in separate shallow containers. Dip the Chilean sea bass in the following order: corn starch, beaten eggs and panko bread crumbs. Place in hot oil and deep fry until breaded Chilean sea bass is cooked through and golden brown, about 5 to 6 minutes. (Do not overcook.) Remove from oil when done and allow to drain on paper towels To prepare the red garlic sauce add chopped garlic, Chinese red vinegar, white vinegar, sugar and soy sauce to a small sauce pan. Bring ingredients to a boil. Then reduce heat and allow to simmer until the sauce has reduced to half of its volume. Serve the Chilean Sea Bass with a side of white rice and drizzle the red garlic sauce over the Chilean Sea Bass. ✻

*Serves 4

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