See Original Post

Carol’s Applesauce
My mom used to make applesauce in large batches and freeze half of it for Chanukah.  Like all good Jewish mother recipes, this one is not exact - play around with it until it looks right to you.

Start with about 3 lbs of apples (my mom uses Jonathan, but feel free to experiment).  Core them and cut them into eighths, but leave the skin on to give it a nice pink color.  Cook them in just a tiny bit of water on the bottom…not for long, until they are soft.

When they cool a bit, puree them in batches with regular sugar and cinnamon to taste.  My mom leaves them a little chunky and eliminates as much of the juice at the bottom of the pan as possible.  Once its all pureed, taste for sweetness and spiciness from the cinnamon.  Depending on the apples, sometimes the sauce is richer than other times.

See Original Post

Leah’s Top 5 Thanksgiving side dishes…

1. Apple Chesnut Soup with Parsely Croutons - Recipe from Chow 

2. Mashed Potatoes with Caramalized Garlic and Parsnips - Recipe from Epicurious

3. Pear, Arugula, and Endive Salad with Candied Walnuts - Recipe from Epicurious  

4. Fresh Cranberry Relish - Recipe from my mom - 1 12 oz bag fresh cranberries, 1 oranges - scrubbed well and quartered with peel left on half, 3/4 cup-1 cup raw sugar.  Pulse cranberries and oranges in a food processor until they form a chunky relish.  (My mom uses an old fashioned food grinder she found at an antique store, but the processor works fine.  Stir in sugar, a little at a time - to taste.

5. Braised Greens with Garlic - Recipe from me!  Start with a boat-load of greens (ideally a mix of collards, kale, mustard, dandelion, and chard).  Chop up a bunch of garlic.  Steam/saute greens in a big pot with a lid, with garlic and a little bit of water and oil.  Once mostly wilted, drain off excess water and add soy sauce to taste.  Recover and continue cooking until greens are soft, but still chewy.

Other worthy side dishes: roasted Brussels sprouts, delicata squash with rosemary and sea salt, cheddar and kale biscuits, Jerusalem artichoke salad…

See Original Post

Cranberry and Pear Chutney
(Recipe from Gourmet, November 1991 / makes 4 cups)

Ingredients
1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt

Preparation
In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

See Original Post

Latke Bar

I only use egg whites for my latkes. Think about it. Yolks make doughs and batters tender and cakey. I want my latkes crispy and crunch (all the better for holding up to some toppings). I use egg whites. My latkes are crispy and stay that way longer. Save the yolks for your cakey sufganiyot.

These are some great toppers for the latke bar. You can also add caviar, chopped eggs, chopped red onions or scallions, sour cream,

3 cups peeled and grated Russet potatoes
1 large Spanish onion-peeled and grated
2 egg whites-lightly beaten
All-purpose flour about ¼-1/2 cup
Salt and pepper
Neutral oil for frying-about 3-4 cups (prefer canola or peanut oil)

1. Place the shredded potatoes in a bowl of ice cold water *(this helps keep them from turning rust colored). Let the potatoes sit for about 15 minutes.
2. Place a large skillet or sauté pan over medium high heat. Fill the pan with oil to a depth of about 2 inches.
3. Remove the potatoes from the water. Squeeze as much water as possible by wrapping the potatoes in a towel. There will about a white starchy paste at the bottom of the bowl. Scoop some of the potato starch and add it to the potatoes in a large bowl. Add the onion and eggs. Add enough matzo flour to bind the mixture but not make it too firm. Season with salt and pepper
4. When the oil has reached 350 degrees, scoop the latke mixture with an ice cream scoop or large spoons and gently drop into the oil. Fry until golden brown and turn to fry the other side. remove from the oil and drain on paper towels.
5. The latkes can be made several hours before serving and can be reheated in a 400 degree oven on a sheet pan until crispy. Serve with applesauce or the following recipes.

Cured Salmon Remoulade

2 oz cured or lightly smoked Wild salmon slices-diced small
2 T. capers
¼ cup chopped red onion
2 T. prepared horseradish
1 T. fresh lemon juice3 T. flat leaf parsley-chopped
¾ cup mayonnaise dash of hot sauce (optional)

1. Mix all of the above ingredients in a small bowl. Adjust seasoning if necessary. Store covered in the refrigerator up to 3 days.

Tapenade

½ cup pitted kalamata olives
1 T. capers
1 clove garlic-chopped
2 T. fresh lemon juice
3 T. Extra Virgin olive oil
2 anchovy filets (optional)
Salt and Pepper

1. Place all of the above ingredients in a food processor and pulse until the mixture is combined but still chunky. Adjust seasoning.

Muhummarah

This delicious Middle Eastern condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes

2 red peppers-roasted1 cup walnuts-toasted
2 T. tomato paste
¼ cup pomegranate molasses
1 cup fresh bread crumbs-left over challah is perfect
1/3 cup Extra Virgin olive oil
¼ t. chili flakes
1 t. ground allspice
½ t. ground cumin seed
Salt and pepper

1. Place all of the ingredients in a food processor and pulse until the mixture is fairly smooth. You may need to add more Extra Virgin olive oil to adjust the consistency.
2. Place in a container and cover the surface of the muhummarah with plastic wrap to prevent it from drying out. The muhummarah can be kept covered for up to 5 days in the refrigerator.

Apple-raisin Chutney

2 cups apple cider vinegar
1 cup sugar 1 cup brown sugar1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
5 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds

Place all of the ingredients in a large saucepan and cook over medium heat until the apples are tender and the liquid has evaporated – about 45 minutes.

See Original Recipe

Chickpea Fries

This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. I like to make these fries as an accompaniment to saucy fish or meat dishes. They are the perfect vehicle to soak up sauce. They also make a great hors-d’œuvre served with a garlicky aioli.

2 cups chick pea flour
2 T. flat leaf parsley-chopped
2 1/3 cups flour
2 1/3 cups of water
1 garlic clove-chopped
Olive oil for frying
Salt and pepper

1.   In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, pepper and 1 teaspoon of salt. Whisk in the water in a thin stream until a smooth paste forms. Boil the mixture over moderately high heat, whisking constantly, until very thick, about 5 minutes. Beat with a wooden spoon until smooth.

2.      Scrape the dough into a 12-by-7 1/2 -inch baking dish and smooth the surface. Let cool to room temperature. Press a piece of plastic wrap directly on the dough and refrigerate for at least 6 hours or overnight.

3.   In a medium skillet, heat 2 inches of oil to 350°. Unmold the chickpea dough onto a cutting board. Cut it in half lengthwise, then slice crosswise into 1/2 -inch-wide sticks. Fry the chickpea sticks in 2 batches until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the fries to paper towels to drain. Sprinkle with salt and serve at once.

See Original Post 

Arancini Di Farro

Arancini are a southern Italian specialty meaning “little oranges”. This refers to their small, round shape. Farro is now grown almost exclusively in Italy. Farro can be purchased in specialty health food stores, on-line and in Italian grocery stores.

8 ounces of farro
4-6 cups chicken stock or water
1 cup shredded braised short ribs or brisket (Shredded, leftover brisket works well for this)
2 tablespoons flat leaf parsley-chopped
1 teaspoon fresh thyme-chopped
3 eggs
2 cups bread crumbs
Extra Virgin olive oil
Salt and pepper to taste

1. Rinse the farro under running water to remove any loose husks. Place the farro in a large saucepan over medium heat. Add 4 cups of water and boil for 15 minutes. Lower the heat, cover the pan and cook the farro until tender, thick and creamy (a wooden spoon should almost stand up in it), about 45 minutes. Salt and pepper the farro at this point.  If the farro seems to “hard”, add the remaining water and continue cooking until done. Remove the pan from the heat. Place the farro in a shallow dish. Cover the dish and refrigerate the farro until completely cold.
2. Place the shredded meat in a bowl and add the parsley, thyme and salt and pepper to taste.
3. Scoop the farro with a tablespoon and roll into a small ball. With your finger, push a small indentation into the ball. Place a small amount of the meat mixture into the farro and close the opening by rolling the ball between your palms. Set aside and continue until all the farro is used.
4. Beat the eggs in a small bowl. Place the bread crumbs in a shallow bowl. Place a medium saucepan over medium high heat. Heat the oil to approximately 350 degrees. Take a ball and dip it into the eggs, then roll it into the breadcrumbs.

Place the ball on a separate plate. When you have about 6-8 balls, place them into the oil and fry until golden brown. Remove the balls and place on a plate lined with paper towels. Continue with the rest of the balls. The arancini will stay crispy for several hours at room temperature.

Recipe adapted from JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons) Laura Frankel

See Original Post

Bimuelos (Sephardic Doughnuts)
Makes about 24 medium or 48 small doughnuts

These are also called awamee in Arabic, loukoumades (loukoumas singular) in Greek, and lokmas in Turkish.

1 package (2½ teaspoons) active dry yeast
2 cups warm water
1 teaspoon granulated sugar or honey
1/8 teaspoon salt
2½ cups unbleached all-purpose flour
Vegetable oil for deep-frying
Confectioners’ sugar for dusting or sugar syrup

1. Dissolve the yeast in ¼ cup water. Stir in the sugar or honey and let stand until foamy, 5 to 10 minutes.
2. Combine the flour and salt in a large bowl and make a well in the center. Pour the yeast mixture and remaining water into the well and stir until smooth. The dough will not be very thick. Cover and let rise at room temperature until double in bulk, about 1½ hours. Stir.
3. Heat 2 inches oil over medium heat to 375 degrees.
4. Dip a teaspoon or tablespoon into cold water and use the spoon to drop the dough into the hot oil. (Moisten your fingers to prevent sticking.) In batches, fry the doughnuts until golden brown on all sides, about 3 minutes. Drain on paper towels.
5. Dip the warm doughnuts into the cooled syrup or sprinkle with confectioners’ sugar. Serve immediately. (To serve bimuelos later, let them cool without the syrup and store in an airtight container. Just before serving dip into warm syrup.)

VARIATION:
Zelebi (Middle Eastern Funnel Cakes): Pour the dough from a large spoon or squeeze it from a plastic squeeze bottle or pastry bag into the hot oil in a spiral fashion into a 6-inch-long coil. Makes about 26 cakes.

See Original Post

Couscous Hiloo (Couscous with Dried Fruits and Nuts)
Makes 6 to 8 servings

1 pound (2 2/3 cups) instant couscous (not Israeli style)
4 cups boiling water
½ cup granulated sugar
½ to 1 teaspoon ground cinnamon
¼ cup (½ stick) butter or margarine, melted
¾ cup (3.5 ounces) raisins
¾ cup (5 ounces) chopped pitted dates
¾ cup (3.5 ounces) chopped dried apricots
¾ cup (3.75 ounces) chopped blanched almonds
¾ cup (3 ounces) chopped walnuts or 1/3 cup pine nuts
About 2 cups almond milk, hot milk, (or ¼ cup orange blossom water and ¾ cup water)
Additional ground cinnamon for garnish

1. Pour boiling water over couscous. Cover and let stand for 10 minutes.
2. Stir the sugar and cinnamon into the butter. Pour over the couscous, tossing to coat. Stir in the fruit and nuts. Gradually add enough almond milk to moisten the couscous.
3. Mound the couscous on a large platter and sprinkle with the additional cinnamon.

See Original Post

Cassola (Roman Sweet Cheese Pancakes)
Makes about 30 3-inch pancakes

2 cups (1 pound) ricotta or pot cheese
4 large eggs
About ¾ cup all-purpose flour
2 to 4 tablespoons granulated sugar
½ teaspoon vanilla extract or ground cinnamon
½ teaspoon salt
Vegetable oil or butter for frying

1. In a food processor or blender, puree the cheese, eggs, flour, butter or sour cream, sugar or honey, vanilla or cinnamon, and salt until smooth. Or beat the eggs with an electric mixer until thick and creamy, then beat in the remaining ingredients.
2. Heat a large skillet or griddle over medium heat. Lightly grease with the oil or butter.
3. In batches, drop the batter by heaping tablespoonfuls and fry until lightly browned on both sides, about 2 minutes per side. Serve accompanied with sour cream, yogurt, maple syrup, flavored butter, jam, cinnamon-sugar, or fresh fruit.

See Original Post

Keftes de Espinaca (Sephardic Spinach Patties)
makes about 16 patties

3 tablespoons olive or vegetable oil
1 large onion, chopped
2 pounds chopped fresh or 30 ounces squeezed thawed frozen spinach or Swiss chard
1 cup matza meal
3 large eggs, lightly beaten
Salt and pepper
Juice of 1 lemon (optional)
¼ teaspoon grated nutmeg or ½ teaspoon ground red pepper
Vegetable oil for frying

1. Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent (5 to 10 minutes).
2. Remove from heat and add spinach, matza meal, eggs, salt, pepper, and, if desired, lemon juice and/or nutmeg or red pepper.
3. Heat about ½-inch oil in a large skillet.
4. Shape spinach mixture into 3-inch patties. In batches, fry patties until golden brown on both sides. Drain on paper towels. Serve with lemon wedges.

VARIATION:
Keftes de Espinaca con Queso (Sephardic Spinach Patties with Cheese): Add 4 ounces (1 cup) grated Muenster, Swiss, Gouda, or Cheddar cheese.

See Original Post

French Toast with Ginger and Agave Nectar Pears
Serves 2

Pear compote with ginger and agave nectar
1 large or 2 small bosc pears, chopped
1 Tbs agave nectar (maple syrup would work too, but might overpower the pears)
1/2 tsp ginger powder
1 Tbs water
1 1/2 tsp finely chopped crystalized ginger (optional)

Note* make the compote first - while it’s cooking, make your french toast.  Combine all ingredients in a small sauce pan and cook over low heat, stirring regularly, until the pears soften and soak up the fragrant ginger liquid.  Adjust by adding small amounts of more water and agave, until you reach a consistency you like.  (I like mine a little stickier, like chutney.)

French Toast
Extra whole wheat challah - ideally enough to make 6 slices
2 eggs and three egg whites
1/4 cup organic, low fat milk
pinch of salt
3 Tbs Earth Balance or organic butter

Using a serrated bread knife, cut challah into six 3/4-inch slices, set aside.  In a deep bowl, crack the two eggs and three egg whites.  Add milk and salt, and whisk with a fork until combined.  Pour mixture into a pie dish or 9-inch baking dish.  Submerge bread in egg mixture until it is coated well on each side.  Don’t let it sit too long in the mixture, or it will start to fall apart!

Melt 1 Tbs of the butter in a skillet until bubbling, but not brown.  Fry egged bread slices on each side until brown.  (You can put the finished toasts on a baking sheet in the oven at 200 degrees or less to keep them warm while you finish).  Add another Tbs of butter and repeat until all the bread is cooked.

Serve warm topped with pear compote and drizzled with maple syrup.

See Original Post

凉拌黄瓜, a.k.a. Liang Ban Huan Gua, a.k.a Cold Cucumber Salad
Serves 4-6 as a side dish

2 medium cucumbers, peeled, halved, seeds removed with a spoon, and cut into cubes
1 tsp. salt, or to taste
1 pinch sugar
2 cloves garlic, minced
2 tsp. black sesame seeds, optional

Combine all ingredients and toss. Chill 5-10 minutes before serving.

See Original Post

Wilted Arugula Salad with Sauteed Leeks and Apples

1 bunch arugula
olive oil
1 leek, white and light green parts only, thinly sliced
1 apple, cored and sliced (these first three ingredients all came from my box)
balsamic or cider vinegar
walnut oil
handful of walnuts, toasted
cheese optional

Wash and dry the arugula. Put it into a salad bowl.

Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit.

While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper. A salty or pungent cheese can be added if desired.

See Original Post

Noodles with Spicy Tofu and Peanut Sesame Sauce
Adapted from Mark Bittman’s How to Cook Everything.

I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu.  The sauce also works well as a dip for roasted or steamed veggies.  Make a batch of sauce ahead - it keeps for about a week in the fridge.

Ingredients
12 ounces fresh egg noodles, or any dried noodles, such as spaghetti
1/2 teaspoon sesame oil
1/2 cup tahini or natural peanut butter (I like a combination of both)
1 tablespoon sugar (or honey)
1/4 cup soy sauce
1 tablespoon rice or wine vinegar
Hot sesame oil, chili-garlic sauce, or other hot sauce to taste
Scallions, chopped sweet peppers, peanuts, or sesame seeds to garnish

Procedure
1) Cook the noodles or rice as per directions and proceed with recipe. Refrigerate if you want the dish cold.

2) Beat together the tahini/peanut butter mixture, sugar (I use honey and you could use agave nectar or maple syrup as well), soy sauce, and vinegar. Add a little hot sauce and the sesame oil; taste and adjust seasoning as necessary. Thin the sauce with hot water, so that it is the consistency of heavy cream. I like to add chopped peanuts to the mixture at this point.

3) Toss together the noodles and baked tofu (see recipe below) or toss with the tofu alone, or toss over steamed veggies.

This might make too much sauce for your meal. Start with a small amount and save what you don’t need in the fridge.

Now, for some protein. I learned this recipe from a good friend out in Tacoma, Washington. It’s a great way to eat tofu with great texture but without adding fat or having it stick to the pan.

Spicy Baked Tofu

Ingredients
1 package of firm or extra-firm tofu
about 3 tablespoons of soy sauce or a combination of soy sauce and Braggs Aminos
dash of chili oil
1/4 teaspoon fresh ginger

Procedure
1) Preheat oven to 350

2) Press water out of tofu block and cut into 1/2 inch or 1 inch squares.

3) Put in shallow dish and pour marinade over it. Marinate for anywhere from 15 minutes to a few hours. I never have a few hours, so 15 minutes is usually fine.

4) Spread evening on baking tray. I use a Silpat. It’s one of the best things in my kitchen. Don’t have one? Run to the store. Right. Now.

5) Bake for 25-30 minutes, turning once. If you like your tofu softer, bake for less time. Firmer, more.

6) Combine with peanut sauce. (see above)

Once you get the basic idea, both of these recipes have endless variations. You might find this peanut sauce too salty or too thin; adjust it as you go; add some more peanut butter, or a little bit less soy sauce.

Serve immediately. Or chill. Or eat half and take the rest to work for lunch. You get the picture.