Donuts, Donuts, Donuts – It’s Chanuka!

Tonight we lit the second Chanuka candle and what better way to celebrate than with our dear friend Geila Hocherman‘s (kosherrevolution.net) recipe for doughnuts?

© 2012 Geila Hocherman. All Rights Reserved
It’s Chanuka and Jewish tradition calls for oil fried dishes, such as latkes – potato pancakes; sufganyot – jelly-filled doughnuts and more. Jelly filled doughnuts never appealed to me, so here is my version of doughnuts.

(Videos to follow)

Makes 36 small donuts

• 2 ½ cups flour
• 1 packet of yeast
• 2 tbsp. sugar
• ¼ cup warm water
• ¾ cup milk – cow, soy, almond, and cashew…warmed
• 2 ½ tbsp. shortening- softened
• 1 egg
• ¼ cup sugar
• oil for frying

1.Sprinkle the yeast over the warm water with the 2 tablespoons of sugar. Mix well until there are no lumps, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. ,(You can also put in in the refrigerator for a slow overnight rise. Just bring the dough to room temperature before continuing.) Dough is ready if you touch it, and the indention remains. About 1 hour.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured 3-inch cutter. * (See note) Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Heat oil in a deep fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Optional glaze

• 2 cups
• Confectioner’s sugar
• 1-tablespoon corn syrup
• 2-4 tablespoons of water

1. Place sugar. Corn syrup and vanilla in a bowl and mix well. Add water 1 tablespoon at a time, mixing well after each addition.  Continue until you reach desired consistency.  It should be liquid but not runny.
2. Submerge doughnut half way, turn over, and place on a cooling rack to set

NOTE: At this point the formed doughnuts can be refrigerated overnight, brought to room temperature the next day, and then rise before baking.  You can also freeze them on a cookie sheet.

Geila

When we taped the video for this recipe at Geila’s kitchen I had the pleasure of tasting these doughnuts, I made them myself and served them this evening. I found them easy to make and utterly delicious!

CS

Caldo Verde

In this era when not only do we crave flavor, but value the health benefits of the various ingredients that make up that wonderful dish; in this wintertime when we look for foods that will warm us there is nothing better than a good hot soup.

We’ve adapted the following recipe from various sources to come up with our own kosher, nutritious, delicious version:

Photo from: http://www.slowtrav.com/blog/deborah/2009/01/sss_week_8_portuguese_caldo_ve_1.html

Caldo Verde is a traditional Portuguese soup, made mainly from kale and potatoes.

Serves 4

Ingredients

• 4 medium russet potatoes or other floury baking potatoes, peeled and cut into chunks.
• salt and freshly ground black pepper
• 1 pound kale, leaves trimmed from the thick stems, rinsed and finely sliced
• 2 tablespoons olive oil

Directions

1. Put the potatoes in a saucepan with 8 cups water and add a little salt. Bring to a boil and simmer gently for about 15 minutes, or until tender. Mash the potatoes lightly with a fork, leaving them in the water.
2. Cook the kale in a pan of boiling water for 3 – 4 minutes. Drain and stir into the potato broth with the olive oil. Simmer for 1 – 2 minutes. Season to taste and serve hot.

–XoX–

Variation

Photo from: http://flavorsofbrazil.blogspot.com/2011/07/recipe-caldo-verde-take-one-caldo-verde.html

Ingredients

• 2 Jack’s Gourmet Mexican Style Chorizos, sliced

Directions

1. Heat up a small amount of olive oil over medium heat. Add chorizo slices and brown. Once browned remove and set aside.
2. Follow step 1 in the vegetarian version above.
3. Add the Jack’s Gourmet chorizo slices and simmer for 10 minutes. Stir in the kale and let cook until desired level of doneness.
4. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

Jayne Cohen’s Jewish Holiday Cooking

The Jewish calendar is filled with celebrations, each has its unique foods and traditions. What better way to celebrate than with columnist, blogger, cook author Jayne Cohen‘s Jewish Holiday Cooking? Ms. Cohen covers the spectrum of Jewish cooking around the world. Her dishes – though often traditional – include many a delightful surprise, an update in taste.

The recipes are peppered with quotes from the vast world of Jewish writing ranging from the Talmud to Nathan Englander, from Chaim Grade to Sholem Aleichem, from the Zohar to Shmuel Hanagid and more. It is obvious this is not just a cookbook, it is a paean to Judaism, its timeless spiritual and cultural values, with the recipes representing a way to celebrate it all.

As I browse through the pages, it is obvious the author loves many genres of books, her quotes, her references, her intros to the individual recipes, her writing in general becomes “unputdownable.” As you leaf through, as you read through, not only do you see yourself as the very locals she’s traveled but you can smell and taste as well. Written in the best tradition of M.F.K Fischer, Joseph Wechsberg, Hillaire du Berrier and Ruth Reichl, Ms. Cohen leaves you begging for more…

With Chanuka coming up in less than a month, what could be better than an interesting latke recipe to whet one’s appetite?

Garlic-Rosemary Potato Latkes

Pareve
Yield: About 4 servings

These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.

Ingredients:

• About 1 1/2 pounds Yukon gold or 3 large russet (baking) potatoes, peeled
• 2 tablespoons coarsely chopped garlic
• 1 tablespoon fresh rosemary leaves
• 1 large egg, beaten
• 1 tablespoon matzoh meal or unbleached all-purpose flour
• About 3/4 teaspoon salt
• About 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon baking powder
• Olive oil, for frying
• Sea salt (optional)

Directions

1. Shred the potatoes, using the shredding disk in a food processor. (Don’t wash out the food processor–you’ll be using it again right away.) Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.
2. Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded potatoes to the food processor. Add the garlic and rosemary and process, using the pulse motion, until roughly pureed. Transfer the mixture to a large bowl. Add the remaining potatoes, the egg, matzoh meal or flour, salt and pepper to taste, and the baking powder to the bowl. Mix until thoroughly combined. Let stand for 10 minutes to mingle the flavors.
3. In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until hot but not smoking. Drop 1/4 cup of the potato latke batter into the pan and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.
4. Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
5. It’s best to flip the latkes only once, so that they don’t absorb too much oil. So, before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
6. As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain.
7. Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
8. Serve straightaway, sprinkled with a little coarse salt, if you’d like. Or if necessary, keep the latkes warm in a 200 degree F oven (arrange them in a single layer on a rack placed over an oven-proof platter or baking sheet) and serve when they are all ready to be brought to the table.

From Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations
by Jayne Cohen (print edition: Wiley 2008; e-book: 2012).
Visit jewishholidaycooking.com

Enjoy, gentle reader, enjoy! And… don’t forget to tune in this coming Wednesday at 10:00pm (Eastern Time) when we will be talking with Jayne Cohen; we’ll be waiting!

CS

Crispy Roasted Potato Wedges

[Reader Sarah Rosenberg, from Los Angeles, sent in this recipe and photo. I made it last evening and it actually was every bit as good as she said it would be! Why not send us your favorite recipes with an accompanying photo? We will print them if they are good. If you send in a recipe from a cookbook, please give us the title, the author's name and - unless you took the photo - the photographer's name as well. CS]

I often serve these potato wedges as a side dish  for Shabbat evening and everyone loves them; in fact, they can’t get enough of them. They go great with beef or poultry, but I’ve been known to have them as a main dish sometimes during the week.

Serves 6

Ingredients

• 2 cloves of garlic
• 1/2 cup extra-virgin oil
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh rosemary
• 7 or 8 small unpeeled Yukon Gold or red potatoes, scrubbed
• 1 1/2 teaspoons kosher salt
• 1 tablespoon grated lemon zest
• Juice from 1 lemon

Directions

1. Preheat oven to 450 F. Chop the garlic finely and put in a large bowl. Add the oil, parsley and rosemary.
2. Cut the potatoes into 1 inch wide wedges.
3. Add the potatoes to the bowl and sprinkle with salt.
4. Toss to coat the potatoes with the oil mixture.
5. Spread the potatoes on a large baking sheet scraping the bowl of any extra oil and herbs. Arrange the potatoes with a flat side down. Roast until bottom is golden – about 25 minutes – turn with a metal spatula (some potatoes may stick, scrape them loose). Continue roasting until golden and crisp outside, but tender inside, about 15 minutes longer. Sprinkle with the lemon zest.
6. Put the potatoes in a serving bowl, make sure to scrape up all the herbs and zest. Add several squeezes of the juice over the top. Toss gently to distribute and serve hot.

You’ll like the aroma and you’ll love the taste!

Sarah Rosenberg

Summer Vegetable Soup with Pesto

Sure, we don’t eat meat during the Nine Days, but we still can have food that is nutritious and delicious!

From Pam Reiss‘ Soup – A Kosher Collection:

The soup itself is light on flavor-but serve bowls up with a dollup of the pesto on top and you’ll be amazed. You can add any vegetables you like-see what your garden has to offer.

Serves 6
Ingredients

Pesto

• 2 cups fresh basil leaves (freshly packed)
• 1-2 cloves garlic(1 tsp), crushed
• 2 Tbsp pine nuts, toasted
• 1/2 tsp black pepper
• 5 Tbsp olive oil
• 2 Tbsp grated Parmesan Cheese

Soup

• 6 cups vegetable stock
• 1/2 small yellow onion, peeled and sliced into thin strips
• 1 small carrot, peeled, cut in half lengthwise and sliced into 1/4-inch
• 5-6 small new potatoes, skin on, cut in half and sliced into 1/4 inch
• 1/4 lb button mushrooms, cut into 1/4-inch slices
• 1/4 cup green beans, tips cut off, then cut on diagonal into pieces
• 3-4 spears asparagus, cut on diagonal into 1/2-inch pieces
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 small zucchini, cut in half lengthwise and sliced into 1/4-inch half -circles
• 1 cup firmly packed spinach leaves (2 oz), cut into thin strips

FOR THE PESTO, place the basil, garlic, pine nuts, salt and pepper in the bowl of a food processor. Puree for 30 seconds and then scrape down the sides. With the machine running, slowly pour in the olive oil and keep pureeing until you have a nice paste-don’t worry if it’s not liquified, you want to see a few small pieces of basil and garlic. Scrape this mixture into a bowl and mix in the Parmesan cheese. Cover and refrigerate.

For the soup, bring the stock to a boil in a covered pot over high heat. Add the onion, carrot, potatoes, mushrooms, green beans, asparagus and salt and pepper-reduce the heat and simmer gently for 7 minutes.

Add the zucchini and spinach and simmer for another 5 minutes.

Serve each bowl of soup with a large spoonful of pesto.

Enjoy, gentle reader, enjoy!

CS

Naomi Sugar from 365scoops.com

Our internet radio show this evening (at 8:00pm Eastern Time) will feature Naomi Sugar from 365scoops.com. There is a bit of background noise because we pre-taped it, yesterday lunchtime, at Tiberias Restaurant (45 East 34th Street; NY, NY 10016; Tel: 212.481.4222).

Naomi Sugar blogs at 365scoops.com, a blog dedicated to making and sharing her ice cream creations. 365scoops believes in good, old fashioned ice cream free of preservatives (and ingredients that you cannot pronounce!) Ms. Sugar uses only the best organic milks, creams, sugar and eggs, with a variety of flavors to create artisanal, custom-made flavors. When not blogging or developing new ice cream ideas, Naomi works for Project Sunshine and holds an MA in public health from Columbia University.

In her own words:

My last name is Sugar, and I am addicted to sugar.

That’s right.

I. Love. Sweets.

All things sweet, ice cream and cupcakes especially, but I do not discriminate against cookies, popsicles, brownies and cake.

Armed with a new found sense of free time (I recently completed my Master’s in Public Health) and an “old found” love of cooking all things sweet, I decided I should chronicle this exciting business venture. So, I took matters into my own hands and bought a three Cuisinart Ice Cream Makers (this one), began testing recipes, and soon enough, started selling these delicious creations!

About 365 Scoops

After returning from Argentina, one of the ice cream capitals of the world, I decided that we needed more deliciously creamy, silky and high quality ice cream here in NYC. This site is dedicated to sharing those recipes, and to ultimately achieving the goal of universal access to gourmet ice creams!

Here at 365scoops we believe in good, old fashioned ice cream free of preservatives (and ingredients that you cannot pronounce!) We mix only the best organic milks, creams, sugar and eggs, with a variety of unique flavors to create artesanal, custom-made ice cream. You want it? We’ll make it. Just ask.
**In addition, here is a link to an ice cream making workshop that I hosted in DC last month at Sixth & I Historic Synagogue http://www.ticketfly.com/event/117535/

While at Tiberias, Naomi had a Mushroom Panini (top), while I had my favorite… French Onion Soup with Crustini (bottom)

In case you missed it why don’t you listen to our show with Hirsh Eidlitz, for a fascinating look into the world of ancient Jewish books and manuscripts?

Meanwhile do not forget to tune us in, this evening at 8:00pm (Eastern Time) at BlogTalkRadio.com/Kosherscene, for an interesting, informative, entertaining conversation with Naomi Sugar from 365scoops.com. We’ll be wait’n for ya!

CS

Gazpacho Soup

In this hot weather what could be better than an easy to make absolutely refreshing soup? We featured a very different recipe for Gazpacho (by Chef Laura Frankel), about two years ago, and I felt it was time to revisit it.

Gazpacho

Serves 4

Ingredients

• 9 ounces white bread slices, crusts removed
• 1 pound 9 ounces tomatoes peeled and chopped
• 3 garlic cloves, coarsely chopped
• 2 red bell peppers, seeded and chopped
• 1 cucumber, peeled, seeced and chopped
• 5 teaspoons extra virgin olive oil
• 5 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 9 1/2 cups water
• salt and pepper
• 4 ice cubes, to serve

Directions

1. Tear the bread into pieces and place in a blender. Process briefly to make breadcrumbs and transfer to a large bowl. Add the tomatoes, garlic, bell peppers, cucumbers, olive oil, vinegar, and tomato paste. Mix well.
2. Working in batches, place the tomato mixture with about the same amount of measured water in the food processor or blender and process to a puree. Transfer to another bowl. When all the tomato mixture and water have been blended together, stir well and season to taste with salt and pepper. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, but noi more than 12.
3. When ready to serve, pour the soup into chilled serving bowls and float an ice cube in each bowl.

Enjoy, gentle reader, enjoy!

CS

Penne with Creamy Mushrooms

Last evening I had pasta, it was absolutely delicious! I like to cook with wine and this was just a perfect experiment that succeeded fully.

Penne With Creamy Mushroom

Serves 4

Ingredients

• 4 tablespoons butter (or margarine if you prefer to keep it pareve or will use use during a meat meal)
• 1 tablespoon olive oil
• 6 shallots, sliced
• 1 pound cremini mushrooms, sliced
• 1 teaspoon all-purpose flour
• 2/3 cup Velouté sauce (or MimiCreme if you prefer to keep it pareve)
• 2 tablespoons Port wine
• 4 ounces sun-dried tomatoes in oil, drained and chopped
• pinch of freshly grated nutmeg
• 12 ounces dried penne
• salt and pepper
• 2 tablespoons chopped flat-leaf parsley, for garnishing

Directions

1. Melt the butter with the olive oil in a large, heavy bottom skillet. Add the shallots  and cook over a low heat, stirring occasionally , for 4 to 5 minutes, or until softened. Add the mushrooms and cook over low heat for an additional 2 minutes. Season to taste with salt and pepper, sprinkle in the flour, and cook, stirring for 1 minute.
2. Remove skillet from heat and gradually stir in the Velouté sauce (or MimiCreme) and Port wine. Return to the heat, add the sun-dried tomatoes and grated nutmeg, and cook over low heat, stirring occasionally, for 8 minutes.
3. Meanwhile, bring a large bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the pasta well and add the mushroom sauce, cook for 3 minutes, then transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.

Enjoy, gentle reader, enjoy; I did!

CS

Dairy Beet Borsht

Growing up in Uruguay, I always used to look forward to Borsht Soup. Whether hot or cold, it was always a treat! I never got my mother’s recipe, but I made this one last night and it brought back some sweet memories of my childhood. With Shavous almost here, I thought I’d try a dairy version (parve, also given)

Beet Borsht

Yield: 6 servings

Ingredients

• 1 lb 8 oz small tender beets
• 1 large chopped onion
• 15 cups of water *
• 1 teaspoon salt
• pepper
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons brown sugar
• chopped fresh dill to garnish
• sour cream (optional, do not use if you prefer a parve soup)

Directions

1. Cut tops from beets leaving a bit of the stems attached, wash thoroughly to remove any sand or grit. Peel the betts and grate them. Transfer to a heavy pan. You might want to wear rubber gloves to prevent your hands being stained.
2. Add the onion to the pan and cover with the water. Bring to a boil over medium heat and simmer partially covered for about 30 minutes or until vegetables are tender. Take off from heat and allow the vegetables to cool slightly.
3. Ladle the liquid into a food processor and process until smooth. Rinse off the pan and put the soup back in it.
4. Bring to a boil over medium heat and add salt, pepper (to taste), lemon juice and sugar. Simmer for 3 minutes and taste, it should have a sweet and sour taste. If necessary add a little more sugar or lemon juice, if it’s a bit thick, thin out by adding a little bit more water.
5. Serve hot with a swirl of sour cream. Sprinkle with dill. You may also serve it cold if you refrigerate it covered, but you thin out the soup as it will thicken when chilled.

(Sometimes you may find a similar recipe using vegetable stock instead of water, I’ll have to do that next time.)

Enjoy, gentle reader, enjoy. I did! I tied hot, I can’t wait to try it cold.

CS

Lemon Tarts, Lemon Tarts!!

Since my earliest days there was something about the taste of lemon I always liked, ever since I’ve tried to include lemon as an ingredient wherever possible… and sometimes even where it was not always possible to make it work.

Lemon Tarts are and have long been personal favorites, here is a a parve (and a dairy) version of the recipe:

Photo from: http://ourfamilyfoodadventures.com/2011/08/29/a-little-plate-of-sunshine/

Lemon Tarts

(adapted from Eat, Play, Love)

Yield: 6 servings

Ingredients

Tart Crust

• 1-1/4 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• Zest of 1 lemon
• 6 tablespoons margarine (butter, for a dairy version)
• 6 tablespoons parve cream cheese (regular cream cheese,  for a dairy version)
• 2 tablespoons ice water
• 1/2 teaspoon vanilla extract

Tart Filling

• 2/3 cup sugar
• 2/3 cup lemon juice (about 4-5 lemons)
• 1 tablespoon lemon peel, minced
• 4 eggs
• 1/2 cup butter

Directions

Tart Crust

In a large mixing bowl, add the flour, sugar, salt and lemon zest. Use a pastry blender to mix the dry ingredients. Next slice the margarine and parvecream cheese into 1″ slices and add it to the flour mixture. Use the pastry blender, or two knives in a scissor fashion, to combine the ingredients until mixture has the texture of a coarse meal.Next combine the water and the vanilla extract and sprinkle it over the flour mixture. Using two forks pull the flour from the bottom up over the top. Then with your hands, gently begin kneading the dough to form a ball. Wrap the ball in plastic wrap and store it in the refrigerator for 30 minutes (or freeze it for up to one month).Finally preheat the oven to 375F. When you’re ready to use the dough, roll it out on a floured surface and place it in 6 to 8 mini tart pans (or one 9-inch tart pan). Add some pie weights or dried beans to the tart pans and bake the shells for 10 minutes. Then carefully remove the weights and return the shells to the oven for another 5 to 10 more minutes, or until golden brown. Remove and set aside to cool completely.While the tart shell is baking, prepare the filling.

Filling

Carefully remove the peel from one lemon. Cut the peel down so that it?s paper thin and slightly translucent. Then using a sharp knife mince the lemon peel. The peel of one lemon makes approximately one tablespoon.Add the minced lemon peel, sugar and eggs to a small sauce pan and whisk together. Stir in the lemon juice and then add the butter in pieces. Cook over medium heat until the butter melts and the mixture simmers. Do not let the mixture boil.Once the butter is melted, reduce the heat to a simmer and stir constantly until the mixture thickens (5 to 7 minutes). Finally remove from heat, cover and let cool, stirring occasionally.

Assembling the tarts

When the tart shell has cooled and the lemon filling has cooled. Pour the filling into the mini tart shells, using approximately 1/3 cup per tart. Refrigerate the tarts for at least an hour. Serve chilled or at room temperature.

Enjoy, gentle reader, enjoy!

CS