Hamantaschen Cookies (a family tribute)

There are several family chuckle stories about my mother-in-law, Rosemary, and her cooking, her recipes, and her activity in the kitchen (perhaps lack thereof - except for talking with her family and friends on the phone). While she may not have spent long hours toiling in the kitchen cooking, she did have certain recipes that she was well known for - e.g., Split Pea Soup, Sour Cream Peach Pie, Banana Bread, Chopped Liver, and of course, Hamantaschen.

One thing was certain up until the time where she could no longer cook for herself - When Purim came around, she was sure to bake a few batches and she would either send them to you in the mail (along with some newspaper or magazine articles she clipped - she was a "clipper") or if you were visiting, there would be a carefully wrapped care package of the tasy little triangle goodies to be sent home with you.

Here's a tip of the little triangle pastry hats to you Rosemary!!! This is the time of year for remembrance of Purim, but also of you!!!

Ingredients

• 1 Cup Sugar (White Granulated)

• 1 Cup Oil (we use Canola Oil)

• 3 Eggs

• 1 Teaspoon Salt

• 1/2 Cup Orange Juice, Milk, Water

• 3 Teaspoons Baking Powder

• 4 Cups Flour (or more for the bench and consistency of the cookie dough)

• Filling - we generally use cherry, lemon curd, nutella - jam or fruit spread is fin

Directions

1. Combine Sugar, Oil, Eggs Salt, Milk/Water, Orange Juice together in your mixer by creaming them together.

2. Mix Flour and Baking Powder together thoroughly with a fork (don't want any lumps of baking powder).

3. Combine the wet ingredients you creamed together with the dry ingredients and mix to combine thoroughly.

4. When mixed, remove dough from the mixing bowl and wrap with cling plastic wrap.

5. Place in refrigerator for at least 1/2 an hour.

6. Preheat your oven to 350 degrees F.

7. Roll out the dough to approximately 1/8-inch thick.

8. Use a cookie cutter or glass to cut hamantaschen out 3-inch circles.

9. Place a small dollop of your favorite filling into the center of each dough circle.

10. Wipe a small amount of water around the edge of the dough around the filling (this will help act as the glue to keep the hamantaschen from melting apart.

11. Bake the cookies on a sheet pan for 15 minutes until done (but not too brown).

As Always Best Regards and BonAppetIT!!!

TheITGourmet

Fish Matecumba (a refreshing and light fish dish)

Aileen and I first enjoyed this dish on one of our family vacations to the Florida Keys several years ago at a local place called "The Fish House". When arrived for our reservations, the place had line a mile long waiting outside. We now know why - their food was simple, but amazing.

Recipe Courtesy of The Fish House in Key Largo

Ingredients

• 2 cups diced tomatoes, seeded (from about 2 large fresh beefsteak tomatoes or 3 - 4 nice sized Italian plum tomatoes)

• 1/3 cup finely minced white onion (from about 1/4 of a medium Spanish onion - you can also use a yellow or a red onion in a pinch if you have those in your pantry)

• 1/4 cup capers (we actually don't like capers, so Aileen and I use green Spanish olives)

• 1/4 cup olive oil

• 2 tablespoons fresh basil, finely chopped

• 2 tablespoons lemon juice

• 2 tablespoons minced shallots (approximately 1 medium shallot)

• 1 teaspoon kosher salt

• A heavy pinch of black pepper

• Approximately 1 1/2 pounds of a boneless, skinless white fish fillets (such as cod, haddock, snapper, grouper, barramundi, or mahi mahi will work well)

• Additional lemon wedges for serving or garnish, if desired

Directions

1. Combine tomatoes, onion, capers (or olives), olive oil, basil, lemon juice, shallots, salt, and black pepper together and stir to combine.

2. Cover and refrigerate for at least an hour (or even 4 - 8 hours) - this will allow the flavors to nicely combine.

3. When ready to prepare the fish, position your oven rack so it's approximately 6 inches from broiler. Preheat your oven's broiler.

4. Place your fish fillets on a foil-lined baking sheet that has been sprayed with cooking spray. Season both sides of the fish evenly with salt and black pepper.

5. Broil fish on first side for approximately 4 - 6 minutes. (tip: place the side was the skin side upwards for this step.

6. Remove the fish from the oven and flip the fish over so the more attractive facing upwards.

7. Top the fish evenly with the tomato / onion / caper mixture.

8. Place the baking sheet back into your oven and continue broiling the fish until it is is done (about another 8 minutes depending on your broiler. NOTE: This will depend upon the thickness of your fish.

9. The fish should flake easily in the thickest part of the fillet when it is done.

As Always Best Regards and Bon AppetIT,

TheITGourmet

Lemon Chicken and Potatoes - It sure tastes Greek to me!

Recently, a good friend of ours gave us this recipe. It rapidly made it to "keeper" status and is making it to TheITGourmet.com blog to be shared to the interwebs! It's a very tasty recipe - especially the potatoes. I'm guessing the second time you make this recipe (it's that easy and good!) that you will increase the amount of potatoes you prepare.

Contributed by: Mary Adams

Credit to: Chef John from allrecipes.com

https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

Some tips:

• We marinate the chicken 3 - 4 hours ahead of time - the recipe doesn't suggest this, but we think it helps to infuse the lemon flavor into the chicken better.

• We generally don't have just plain dried Rosemary in the house. However, we do keep Herbes de Provence (ours doesn't have Lavender), so I substitute that for the dried Rosemary.

• We cook the chicken in a separate roasting pan from the potatoes (this was a request / suggestion from MrsITGourmet and it seems to be our preferred way to make).

• Make sure you line your roasting pans with foil and and oil them liberally with some oil (e.g., Canola) or cooking spray.

As Always Best Regards and BonAppetIT!!!

TheITGourmet