Horchata

You will need:

3 cups rice

cinnamon

about 5 cups milk

7 cups water

2-3 tablespoons vanilla extract

Put the rice in a large bowl. Pour water over the rice, and let it sit. 2-24 hours later pour the water into a large bowl and strain the rice (save it) add sugar, milk, cinnamon, and vanilla. chill and serve. Enjoy!

Shabbat Dinner

Right: Zen out boarding

Below: Shiloh doing whatever he does


Ok my brother and I made an amazing Shabbat dinner last night with Roman artichokes, Damascus eggplant, luxion kugel, and a flowerless sponge cake to finish it off I will be posting the recipes sadly the filling of the Damascus eggplant is a secret so that recipe will not be told. Thanks!

The squeaky bean

The squeaky bean is a restaurant in Denver that I went to last night. The food we ordered was some of the best I have ever eaten at a restaurant. Over the next few weeks I am going to be trying to replicate dishes I ate at the squeaky bean starting with the whipped potato fondue it was amazing! Thanks looking forward to it.

Philly Cheese-steak Zen's style

A veggie-meat philly cheese-steak.

You will need:

3 jalapenos

1 bag morning star veggie crumbles

mozzarella cheese

swiss cheese

cayenne

paprika

lettuce

garlic salt

fresh garlic

hoagie roll

mustard

Add crumbles to a sauce pan with a pit of water and the chopped fresh jalapenos. Add a generous amount of garlic, garlic salt, paprika, and cayenne. Well thats cooking toast the hoagie and melt the cheese (keep it melted) when the crumbles are done spread mustard liberally on the bun and place washed lettuce on the bun as well sprinkle with garlic salt add the crumbles and pour the cheese sauce on top. Enjoy!

Potato Salad with a Honey Mustard Dressing

You will need:

1 potato (boiled)

1 small onion (sliced)

1 egg

fresh rosemary

thyme

butter

olive oil

about 1/4 cup white wine (all of the alcohol burns off!)

Slice the potatoes into 1/4 inch thick slices. Slice onion thinly into rounds--set aside. Add olive oil, rosemary, and thyme to a pan and cook potatoes till both sides are browned. Put potatoes on newspaper to drain the oil. Melt butter in pan, add wine and onions. Let the onions brown and the wine reduce. Set on plate with potatoes. Cook the egg sunny-side-up and slide onto plate. Drizzle dressing on the potatoes and pop the egg yoke. Enjoy!

Dressing:

1 1/2 tablespoon Dijon mustard

1 tablespoon honey

fresh rosemary

1/3 cup pickled lemon brine (you can just use lemon juice with some salt or olive oil if nothing else is available)

Add all ingredients together in a medium bowl and whisk quickly.

Mia's Marmalade

A sweet citrus, ginger marmalade.

You will need:

4 large seedless oranges
2 lemons
1 small nub fresh ginger (grated)
1/4 cup crystallized ginger
8 cups sugar
8 cups water
substitute 1 grapefruit for 1 of the oranges (optional)

Cut fruit into thin half moon slices. Discard any seeds. Place sliced fruit and their juices into a large pot add water and bring to a boil. Remove from heat and stir in sugar and grated and crystallized ginger till the sugar is dissolved. Cover and allow to stand overnight. Enjoy!

Roasted Beets

Beets are usually an acquired taste, but when you try these you will acquire that taste really fast.

You will need:

4 large beets

garlic salt

chili powder or paprika

olive oil

oregano

cyan

black pepper

honey

Cut your beets into cubes and place in foiled pan. Add about a 1/6 cup olive oil, generously add garlic salt, chili powder, oregano, cayenne, and black pepper, roast with a bit of water at 375 for about an hour. USE YOUR JUDGMENT and enjoy.

P.S. you can garnish with goats cheese and basil.