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Courtesy of John Nigrelli, United Savings Bank

Italian Cheese Cake Submitted by Melissa Magliocco M.D.

Uzbek Plov Ingredients: ➜ 2 cups long grain parboiled rice ➜ 5 large carrots, cut into thick matchsticks ➜ 1 medium onion, sliced thinly ➜ 1 head garlic ➜ 1 pound cubed leg of lamb ➜ oil for frying ➜ 4 cups vegetable broth ➜ 1 tablespoon peppercorns ➜ 1 tablespoon coriander seeds ➜ 1 tablespoon cumin seeds ➜ 1/2 teaspoon turmeric ➜ 1/2 tablespoon paprika ➜ 1/2 tablespoon tarragon ➜ ½ cup raisins ➜ ½ cup barberries NOTE: Barberries can be found in ethnic food stores. You may substitute dried cherries, currants or cranberries Directions: Wash rice in cold water several times to remove excess starch. Soak in 8 cups cold water with 1 tablespoon salt for 30 minutes. Drain. Boil broth and set aside. Fry lamb in 2 tablespoon oil at high heat until nicely browned. Reserve meat and cover. Fry onions 6-8 min or until golden brown. Add carrots, fry for 3 minutes. Add the reserved meat and any meat juices that escaped. Add powdered spices and half of the whole spices; mix well. Carefully cut top of garlic so that the cloves are 1/2 exposed, remove as much loose skin as possible from the outside. Add garlic (exposed side down) and 1/2 the broth, reduce heat to medium hot. cook for 10 minutes. Remove garlic Add rice, broth to cover it slightly; simmer over medium heat for about 10 min. Using a large, flat spoon, carefully arrange rice into a cone (do not stir!), bury garlic halfway into top, make a few holes with wooden spoon handle to ventilate rice, top with whole spices and raisins/barberries or cranberries. Cover with 2 paper towels, then lid. Simmer on low for 10-15 min or until rice is fully cooked. ✻

Serves 8

Ingredients: ➜ 1 ½pound whole milk ricotta ➜ 1 pound Philadelphia Cream Cheese ➜ 1 1/2 cups sugar ➜ 6 eggs ➜ 1 tablespoon vanilla extract ➜ 1 ½ tablespoon lemon juice ➜ 6 tablespoons flour ➜ 1 pint container sour cream ➜ Cinnamon Directions: Pre-heat oven to 350 degrees. Butter and flour a 10 inch spring form pan. In a large bowl, mix the ricotta and cream cheese together until well combined. On low speed, stir in the sugar, eggs, vanilla, lemon juice and flour. Add the sour cream last and stir. Pour into pan. Bake on middle rack for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool completely in the refrigerator. Unhinge spring form and dust with cinnamon before serving. ✻

Dorette & Dawn present,

Snow Balls Perfected by Caroline (Nana) Angerome Directions: Heat oven to 375 degrees In a large bowl, cream together 1 cup butter with 1/2 cup of confectioner sugar until fluffy. Add 2 1/4 cups sifted flour, 1/2 teaspoon salt, 1 teaspoon vanilla. Fold in 3/4 cups chopped walnuts. Shape into 1-inch balls. Lay on greased cookie sheet. Bake 12 minutes until brown. Roll at once in sugar. Cool on wire rack. Roll again in sugar. ✻

Makes 42 rowhome magazine

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Profile for Philadelphia RowHome Magazine

Philadelphia RowHome Magazine  

Jan/Feb/March 2013

Philadelphia RowHome Magazine  

Jan/Feb/March 2013

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