The Oy of Cooking: A Grandmother's Legacy of Food and Memories

by Susie Weinthal

Overview

Susie Weinthal invites us into her kitchen, where she shares 175 of her most inspired recipes, some handed down through the generations and some from family and friends. From appetizers to entrees, from savory to sweet, Susie covers all four courses and then some, to create sumptuous comfort food family dinners.

Product Details

ISBN-13:	9781590770948
Publisher:	M. Evans & Company
Publication date:	11/02/2005
Pages:	288
Product dimensions:	7.98(w) x 8.00(h) x 0.81(d)

About the Author

Susie Weinthal was born and raised in Brooklyn, New York. She moved to Toronto, where she raised three children and became the first female executive at Canada 's largest development company, Cadillac Fairview. Later, she established Wigderson Marketing Ltd. She is currently retired and is the grandmother to seven beautiful and gifted grandchildren. Susie splits her time between Toronto and Hockley Valley, where she cooks, gardens, entertains and stares at her toes.

Read an Excerpt

Sample Recipes

Stuffed Red Peppers

4 perfect red or 1 yellow peppers

1 1/2 lbs, 750 g mozzarella cheese,diced or shredded

1 Tbsp, 15 mL chopped fresh oregano

1 Tbsp, 15 mL chopped, fresh thyme

1 egg

1, 250 mL cup fresh bread crumbs

Kosher or coarse salt and freshly ground pepper to taste

Olive oil

Preheat the oven to 350°F (180°C)


1. Cook and gently core the peppers, keeping them whole for stuffing.
2. Mix the cheese with the herbs and stuff the peppers with the mixture.
3. Pressing the open ends together gently, dip the peppers into the beaten egg and then into the bread crumbs seasoned with salt and pepper.
4. Add the oil to a large heated pan and sauté the peppers until they are lightly browned on both sides
5. Remove to a lightly greased casserole dish. The stuffed peppers can be made ahead to this point and refrigerated until ready for use.
6. Bake for 30 minutes.

Cheesecake

Serves 10

Crust:

4 oz, 125 g zwieback(baby cookies)

3 Tbsp, 45 mL granulated sugar

3 Tbsp, 45 mL melted butter

Cake:

1 lb, , 500 g cream cheese at room temperature

3 Tbsp, 45 mL all-purpose flour

1 1/2 cups, 375 mL granulated sugar PLUS 3 Tbsp + 45 mL

1/2 tsp, 2 mL salt

6 eggs, separated and brought to room temperature (always separate your eggs when they are cold)

1 tsp, 5 mL pure vanilla extract

1 cup, 250 mL sour cream

Preheat the oven to 325°F (160°C)

For thecrust:

1. Place the zwieback in a food processor in small batches and make very fine crumbs.
2. Mix together the zwieback, sugar, and melted butter in a bowl. Set aside 1/4 cup (50 mL) of this mixture for the topping.
3. Heavily butter a 10" (25 cm) springfoam pan.
4. Press the zwieback mixture around the sides of the pan and sprinkle a bit onto the bottom of the pan, ensuring there are not too many crumbs in the corners.

For the cake:

5. Cream the cream cheese until it is fluffy.
6. Sift together the flour, the 11/2 cups (375 mL) of sugar, and salt.
7. Slowly add the flour mixture to the cheese. Mix well.
8. Add the six egg yolks, one at a time, beating well after each addition.
9. Mix the pure vanilla extract into the our cream and add to the mixture.
10. Because the batter is quite heavy, make sure that you use your rubber spatula frequently to stir up the batter at the bottom of the bowl.
11. Beat the six egg whites in a separate bowl until stiff, slowly adding the 3 tablespoons (45 mL) of sugar.
12. Fold about 1 cup (250 mL) of the cheese into the egg whites.
13. Then fold this mixture gently into the cheese.
14. Pour into the prepared pan and sprinkle with the 1/4 cup (50 mL) of topping.
15. Bake for 1 hour.
16. Turn off the heat but leave the cake in the oven for an additional hour with the oven door open.
17. Cool on a wire rack and refrigerate.
18. Bring to room temperature before serving.

Recipe

Sample Recipes

Stuffed Red Peppers

4 perfect red or 1 yellow peppers
1 1/2 lbs, 750 g mozzarella cheese,diced or shredded
1 Tbsp, 15 mL chopped fresh oregano
1 Tbsp, 15 mL chopped, fresh thyme
1 egg
1, 250 mL cup fresh bread crumbs
Kosher or coarse salt and freshly ground pepper to taste
Olive oil

Preheat the oven to 350F (180C)

1. Cook and gently core the peppers, keeping them whole for stuffing.
2. Mix the cheese with the herbs and stuff the peppers with the mixture.
3. Pressing the open ends together gently, dip the peppers into the beaten egg and then into the bread crumbs seasoned with salt and pepper.
4. Add the oil to a large heated pan and saut the peppers until they are lightly browned on both sides
5. Remove to a lightly greased casserole dish. The stuffed peppers can be made ahead to this point and refrigerated until ready for use.
6. Bake for 30 minutes.

Cheesecake

Serves 10

Crust:

4 oz, 125 g zwieback(baby cookies)
3 Tbsp, 45 mL granulated sugar
3 Tbsp, 45 mL melted butter

Cake:

1 lb, , 500 g cream cheese at room temperature
3 Tbsp, 45 mL all-purpose flour
1 1/2 cups, 375 mL granulated sugar PLUS 3 Tbsp + 45 mL
1/2 tsp, 2 mL salt
6 eggs, separated and brought to room temperature (always separate your eggs when they are cold)
1 tsp, 5 mL pure vanilla extract
1 cup, 250 mL sour cream

Preheat the oven to 325F (160C)

For the crust:

1. Place the zwieback in a food processor in small batches and make very fine crumbs.
2. Mix together the zwieback, sugar, and meltedbutter in a bowl. Set aside 1/4 cup (50 mL) of this mixture for the topping.
3. Heavily butter a 10" (25 cm) springfoam pan.
4. Press the zwieback mixture around the sides of the pan and sprinkle a bit onto the bottom of the pan, ensuring there are not too many crumbs in the corners.

For the cake:

5. Cream the cream cheese until it is fluffy.
6. Sift together the flour, the 11/2 cups (375 mL) of sugar, and salt.
7. Slowly add the flour mixture to the cheese. Mix well.
8. Add the six egg yolks, one at a time, beating well after each addition.
9. Mix the pure vanilla extract into the our cream and add to the mixture.
10. Because the batter is quite heavy, make sure that you use your rubber spatula frequently to stir up the batter at the bottom of the bowl.
11. Beat the six egg whites in a separate bowl until stiff, slowly adding the 3 tablespoons (45 mL) of sugar.
12. Fold about 1 cup (250 mL) of the cheese into the egg whites.
13. Then fold this mixture gently into the cheese.
14. Pour into the prepared pan and sprinkle with the 1/4 cup (50 mL) of topping.
15. Bake for 1 hour.
16. Turn off the heat but leave the cake in the oven for an additional hour with the oven door open.
17. Cool on a wire rack and refrigerate.
18. Bring to room temperature before serving.