Archive for the 'casseroles' Category

19
Nov
13

Thanksgiving Cooking with Gloria Kobrin, Part 2– Root Vegetable Casserole with Caramelized Onions


Here’s Gloria Kobrin again, demonstrating another vegetarian delight:

Root Vegetable Casserole with Caramelized Onions

Serves 10 to 12
Prep time
: Root vegetables-60 minutes, Onions-40 minutes, Baking: 0 min
Equipment: 10 cup pot, large skillet, large mixing bowl, 10 cup casserole, large colander

Ingredients

  •  3 pounds russet potatoes
  • 1 pound turnips
  • 2 pounds parsnips large
  • 5 large onions 10 cup casserole
  • 7 cloves garlic- peeled
  • 1 bay leaf
  • 1 medium bunch fresh thyme leaves
  • 7 cups fresh/boxed vegetable broth
  • 2 sticks non-dairy margarine-softened
  • Olive oil

Directions

  1. Spray casserole with olive oil.
  2. Peel potatoes and parsnips. Cut them into 1½ inch pieces. Peel and cut turnips into ½ inch pieces. Put vegetables in pot with garlic. Tie thyme and bay leaf together and add to vegetables with stock. Bring to a boil. Cover pot and simmer about 40 minutes until vegetables are very soft. Cool slightly. Remove thyme-bay leaf bundle. Drain vegetables in a colander or lift vegetables out with a spider.. Transfer into large bowl. Mash vegetables with 1 stick margarine until blended yet chunky. Spoon into casserole. Set aside.
  3. Peel and core onions. Slice thinly.
  4. Melt remaining margarine in skillet over high heat. Add onions to skillet and sauté until onions are soft and golden brown- about 25 minutes. Spread onions evenly over smashed vegetables. Bake in 375 F oven until vegetables are very hot and onions have crisped.

Note: Completed casserole may be prepared one day in advance and refrigerated. Bring to room temperature before baking. To prepare for freezer: Spoon mashed vegetables into oven to table ware serving dish. Cool completely. Cover with waxed paper and foil and freeze. Defrost casserole the night before serving. Sauté onions and smother vegetable casserole with them on serving day. Serve hot!

Enjoy, gentle reader, enjoy!

CS

18
Nov
13

Thanksgiving Cooking with Gloria Kobrin, Part 1– Sweet Potato Casserole


Gloria Kobrin, author of Kosher Cookbook, an iphone/ipod app with over 300 step-by-step recipes, a shopping list generator and 52-week meal plans. She’s also a food blooger and is about launch a website (kosherbygloria.com) with more recipes, cooking tips and more. This past week I had the pleasure of taping her as she prepared easy yet delicious dishes for Thanksgiving. Here we present the first one of three:

Sweet Potato Casserole

Serves 18
Prep time: Boiling potatoes- 20-30 min. Mixing- 15 min. Baking- 45 min.
Equipment: Large pot, 6 quart oven to table casserole

Ingredients

  • 6 pounds sweet potatoes
  • 1 cup (tightly packed) + 6
  • tablespoons dark brown sugar
  • ¾ cup non-dairy margarine- melted
  • 1 tablespoon vanilla extract*
  • 3 cans mandarin oranges – drained
  • 1 cup chopped pecans

Directions

  1. Boil potatoes until very soft. Drain, cool slightly and peel. Place potatoes in large mixing bowl. Add 6 tablespoons margarine, 12 tablespoons brown sugar, and vanilla to potatoes. Whip ingredients together well by hand or in electric mixer. Fold in oranges. Spoon mixture into casserole and smooth over the top.
  2. Preheat oven to: 375 F.
  3. Mix together remaining margarine and brown sugar. Scatter chopped pecans over the top of casserole. Dribble sugar and margarine mixture over nuts. Bake 45 minutes or until piping hot.

* Cognac can be used in place of vanilla.

Note: Marshmallows can be used instead of nuts and brown sugar. Decorate the top of casserole with them during the last 15 minutes of baking.

Enjoy, gentle reader, enjoy!

CS

03
Jul
11

And the Runner Up Recipes Are…


We got quite a few interesting recipes and even some nice photos. On Monday past, we posted the winning recipe for our Shavous contest, now we are posting the next best ones.

2nd Runner Up

The following recipe shows that you can make something delicious even if it is easy to prepare…

Baked Blintz

(My daughter in Providence, RI, made this. It was easy to prepare and it was truly delicious! CS)

Ingredients

We usually “Healthify” it by substituting for ingredient in parenthesis. Tastes AMAZING either way.

FILLING:

  • 2 Eggs (or Egg Substitutes)
  • ½ Cup Sugar (or Splenda)
  • 1 lb Cream Cheese
  • 1 lb Cottage Cheese or Farmers Cheese

BATTER:

  • ½ cup Sugar (or Splenda)
  • 2 eggs (or Egg Substitutes)
  • 1 cup Flour (or Whole Wheat Flour)
  • ½ lb melted margarine or butter
  • Pinch Salt
  • 3 tsp Baking Powder
  • ¼ cup Milk
  • 1 tsp Vanilla
Directions
  1. Mix Filling – Set aside
  2. Mix Batter
  3. Pour ½ Batter into greased 9” X 13” pan (preferably glass)
  4. Spread Filling over batter
  5. Pour remaining Batter over Filling
  6. Bake 1 hour at 325

Submitted by Evan Rosenhouse LMSW, TX

—–)xOx(—–

1st Runner Up

Macaroni, Tuna and Cheese Casserole

Ingredients

  • 8 oz elbow macaroni
  • 2 tablespoon olive oil
  • 2 crushed garlic cloves
  • 4 oz mushrooms, sliced
  • 1/2 red bell pepper, sliced thinly
  • 7 oz can of tuna
  • 1 teaspoon oregano
  • 3 teaspoons butter (and more for greasing)
  • 2 tablespoons all purpose flower
  • 1 cups of milk
  • 2 sliced tomatoes
  • 4 tablespoons bread crumbs
  • 1 cup grated cheddar
  • salt and pepper to taste

Photo sent in by: Giora Malinovsky

Directions
  1. Preheat oven to 400 F.
  2. Boil a large pan of slightly salted water. Add macaroni and return to boil. Cook for 8-10 minutes until macaroni is al dente. Drain, rinse, then drain thoroughly again.
  3. Heat olive in a skillet and cook the garlic, mushrooms and bell pepper until soft. Add the tuna and oregano, season with salt and pepper and heat through.
  4. Grease an 8 cup oven proof dish with a little butter. Add half the of the cooked macaroni, cover with tuna mixture, then add remaining macaroni.
  5. Melt butter in a pan, add the flour. Cook for 1 minute. Slowly add the milk and bring to a boil. Simmer for 2 minutes, stirring constantly until thickened. Season to taste with salt and pepper.
  6. Pour the sauce over the macaroni. Add the sliced tomatoes on top of the sauce, sprinkle with the breadcrumbs and cheese. Cook in the preheated oven for 25 minutes.
Submitted by Giora Malinovsky, FL

Enjoy, gentle reader, enjoy… even if it is no longer Shavuos.

CS

RELATED POSTS

The Winning Recipe Is…

And the Winner is…




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,650 other followers

Calendar of Posts

September 2014
S M T W T F S
« Jul    
 123456
78910111213
14151617181920
21222324252627
282930  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,650 other followers

%d bloggers like this: