3 pounds rock salt
1 tablespoon coriander seeds
2 tablespoons black peppercorns
4 bay leaves
10 sprigs fresh thyme
1 head garlic, cloves smashed and skin removed
1 jalapeño, sliced, with seeds
2 lemon wedges
2 pounds large head-on shrimp
Mississippi Comeback Sauce for dipping
Preheat the oven to 475˚F.
Combine the rock salt, coriander, peppercorns, bay leaves, thyme, garlic, jalapeño, and lemon wedges in a large bowl and mix well.
Pour half of the salt-spice mixture into a large, oven-safe baking dish and place it in the oven to preheat for 10 to 12 minutes, until the salt becomes hot. Remove from the oven, lay the shrimp in the salt, and add the remaining salt to cover the shrimp.
Return the pan to the oven and bake for an additional 8 to 12 minutes, until the shrimp are just cooked through. Using tongs, remove the shrimp from the salt and transfer to a plate. Serve with a bowl of Comeback Sauce for dipping.
Halva is a confection made from raw tehina and sugar, sometimes stabilized with additives. In Israel, you’ll see halva stalls with huge slabs in every imaginable flavor, from rose water to pistachio to chocolate to coffee.
2 cups sugar
½ vanilla bean, scraped
Zest of 1 lemon
1½ cups tehina
Pinch kosher salt
Line an 8-inch square baking pan with parchment paper. Have ready another sheet of parchment paper.
Combine the sugar, vanilla, and lemon zest with ½ cup water in a saucepan over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture registers 245 degrees on a candy thermometer.
While the sugar syrup is cooking, place the tehina and salt in the bowl of a stand mixer fitted with the paddle. Beat on medium speed.
When the sugar syrup reaches 245 degrees carefully stream it into the tehina with the mixer running. Mix until the syrup is incorporated and the mixture begins to pull away from the sides of the bowl.
Working quickly with a flexible heatproof spatula, transfer the mixture to the prepared pan. Press the top of the halva flat with the sheet of parchment paper and your hands. Let cool completely to room temperature. Cut into squares and store at room temperature, well wrapped in plastic wrap.
Will keep for up to a week.
Today in Holocaust History —> On this day in 1943, the Warsaw Ghetto Uprising ended with about 15,000 Jews killed, the rest deported to the camps, and the end of the massacre announced in this way:
The suppression of the uprising officially ended on 16 May 1943, when Stroop personally pushed a detonator button to demolish the Great Synagogue of Warsaw. Stroop later recalled:
“What a marvelous sight it was. A fantastic piece of theater. My staff and I stood at a distance. I held the electrical device which would detonate all the charges simultaneously. Jesuiter called for silence. I glanced over at my brave officers and men, tired and dirty, silhouetted against the glow of the burning buildings. After prolonging the suspense for a moment, I shouted: Heil Hitler and pressed the button.”
~ Jürgen Stroop, Conversations with an Executioner
According to the National Institute for Mental Health (NIMH), 3.1 million adolescents aged 12 to 17 had a major depressive episode in 2016. That makes up almost 13 percent of the total adolescent population. While female adolescents are more likely to experience a depressive episode, teenaged boys are still at risk and are more likely to die by suicide, according to the Centers for Disease Control and Prevention. A total of 81 percent of suicides among 10 to 24-year-olds are male…
#MentalHealthAwarenessMonth #Depression #Suicide
- 6 cups about 1½–2 pounds, sweet, ripe peaches, halved, pitted, sliced and chopped
- ¼–½ cup sugar; to taste
- A pinch of fresh ground nutmeg
- ½ teaspoon lemon juice
- ⅓ teaspoon salt
- ¼ cup flour
- 2 tablespoons quick-cooking tapioca
- 1 double-crust pie
- ½ tablespoon butter
- 1–2 teaspoons sugar, for on top of the pie
- Egg Wash: 1 egg white plus 1 tablespoon water
Preheat the oven to 425 degrees.
Place the peaches, sugar, nutmeg, lemon juice, salt, flour, and quick-cooking tapioca in a big bowl. Mix lightly until the fruit is coated.
Roll out the bottom dough and place it in a pie pan.
Spoon in the fruit filling and dot with butter cut into little pieces.
Roll out the remaining dough, lay it over the fruit, and cut 5 to 6 vents on top. Trim excess dough from the edges and crimp.
Lightly brush some of the egg white wash over the entire pie, including the edges.
Bake for 20 minutes at 425 degrees. Reduce the heat to 375 degrees and bake for 40 to 45 minutes. When there are 10 to 15 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and continue baking for final 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
Remove the pie from the oven and cool completely before serving so the filling can set up, warm peach pie is delicious too.
Something to think about:
A few years ago, a team of researchers in Europe wanted to figure out the answer to a simple question: How long would it take for evolution to replace all the mammal species that have gone extinct in the time humans have walked the earth?
Some 300 mammal species have died off since the last ice age 130,000 years ago. Their answer: It would take 3 to 7 million years for evolution to generate 300 new species. Humans have been around for about 200,000 years. That’s a blink of an eye in terms of the age of the planet. Nevertheless, in that time, we have caused damage that may well last longer than our species itself.
This is a very simple recipe for a crunchy almond flavored biscuit from the Middle Ages.
1/2 cup butter
1 cup all purpose flour
1 cup sugar
2 tablespoons chopped, blanched almonds
1 teaspoon rosewater (or substitute) *
Cream the sugar and butter together in a large bowl until light and fluffy. Stir in the rosewater and almonds. Fold in the flour to form a stiff dough. Form pieces of dough into balls about the size of a golf ball in your hands and flatten them onto a baking tray lined with baking parchment. Bake for about 20 to 25 minutes at 350 degrees. When baked the biscuits should be golden brown in color.
* It was traditionally flavored with rosewater, which is still available in specialty food stores. If you can’t obtain rosewater, you can use vanilla or even orange extract instead.