92Y Cooks is a timeless collection of favorite, appetizing recipes from Himan Brown Senior Program members (formerly known as the 60+ Program) and 92Y staff. With over 100 delicious recipes included, you are sure to find many that will wow your family and friends.

We hope you enjoy—from our family to yours!

Sample Recipes from the Book


Lamb Saaj

(page 54)

Submitted by Caroline Giacolone

Instructor 92Y’s May Center and French culinary educated foodie with a
history as owner of a much praised bakery in the Bowery.

The spices for this recipe are available at any Indian food market .

Serves 6

¼ teaspoon black peppercorns
6 whole cloves
1 bay leaf
6 cardamom pods
½ cup olive oil
1 medium onion, peeled, finely chopped
10 cloves garlic, peeled, finely chopped
1 inch fresh ginger root, peeled, finely chopped
2 pounds lamb shoulder, cut into 1 inch cubes
2 teaspoons ground cumin
2 teaspoons ground coriander
¾ teaspoons ground cayenne pepper
2 teaspoons kosher or sea salt
½ cup plain yogurt
2 pounds fresh or 2 12 ounce bags frozen whole leaf spinach
¼ teaspoon garam masala
 

Process first 4 ingredients in coffee grinder until pulverized.

Heat oil in large skillet on medium high heat; add spices, onion, garlic and
ginger and sauté until onions begin to brown, about 4-5 minutes. Add lamb.
cumin, coriander, cayenne and 1 teaspoon salt, sauté 1 minute, add yogurt
one tablespoon at a time, stirring with a wooden spoon until all yogurt
is incorporated. Cook until meat is slightly brown; reduce heat to low; add
spinach and remaining salt, stir until spinach wilts. Cover and cook for 1 ½
hours or until meat is fork tender. Add garam masala and cook for another 5
minutes.

Serve over grain of your choice or with pita bread.

 

Blueberry Crisp with Cinnamon Streusel Topping

(page 117)

Submitted by Barbara Meltsner


Recipe from Sue Kleine.
A marvelous way Sue uses up some of the plentiful Maine blueberries that my
daughter-in-law’s dad gathers every summer.

Base:

8 cups fresh blueberries, divided
¾ cup granulated sugar


Topping:

1¾ cups all purpose flour
1 cup finely chopped walnuts
6 tablespoons granulated sugar
6 tablespoons packed dark brown sugar
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, melted and cooled
 

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine 2½ cups of the blueberries with ¾ cup of sugar in a large saucepan.

Cook over low heat until berries are soft and begin to release their juices,
about 8 minutes; mix in remaining berries and transfer to baking pan.

Mix flour, walnuts, sugars, cinnamon and salt together with fork, gradually
adding melted butter, and mix until clumps form. Sprinkle streusel over berries
in pan. Bake for 45 minutes.

Cool in pan.

Best served warm with whipped cream or vanilla ice cream.

 

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