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

Miso, Shiitake and Swiss Chard Soup

With winter fast approaching, with a predicted hurricane – a “frankenstorm” as the media refers to it – about to hit New York this very evening, it’s time to start thinking about comfort food. What better than a nice hot, hearty soup?

From Levana’s Table, by Lévana Kirschenbaum (page 48):

Photo by: Ann Stratton, page 49

Makes 8 – 10 servings

Although the flavors are rich and complex, rthis soupis ready in about 15 minutes. Miso adds its intriguing fermented flavor and a bulky but not starchy texture to the broth. It is important to add the Swiss chard aat the very end of the cooking process., so that it retains its brilliant color. The corn adds a wonderful flavor.

2 quarts (8 cups) water
1 pound shiitake mushrooms, caps, thinly sliced
One 2-inch piece of fresh ginger, peeled and minced
1/2 cup dark or light miso paste
2 ears of corn, cobs cut into 1-inch rounds
3 – 4 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 tablespoon bottled hot sauce
1 pound firm or extra_firm tofu, cut into sticks
1 bunch (1 pound) Swiss chard, leaves only, cut into ribbons
4 scallions, thinly sliced

Combine the water, mushrooms ginger, miso, and corn in a heavy pot  and bring to a boil. Reduce the heat to medium and add the soy sauce, toasted sesame oil, hot sauce, and tofu. Bring to a boil again. Add the Swiss chard and scallions and cook for one more minute, until the Swiss chard is wilted. Serve hot.

The elements may be raging outside, but this soup is certain to keep you warm.

Enjoy, gentle reader, enjoy!

CS

Spicy Mumbai Potatoes

Reader Ilana Berg, from Miami, sent in this recipe of a dish she loved while traveling through India, where she met some Bene Israel Jews:

Photo by: Ilana Berg

Yields 6-8 portions

Ingredients

• 3 pounds new potatoes
• vegetable oil for frying
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground hot chilli peppers
• 1 teaspoon ground dried chilli flakes
• 1/2 teaspoon turmeric
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice and 4 tablespoons water
• 1 1/2 cups shelled peas
• 2 tablespoons chopped cilantro, to garnish

Directions

1. Peel the potatoes and cut into 2 1/2 inch pieces
2. Transfer to a large pan and cover with cold water. Add the salt and bring to a boil over high heat. Reduce the heat and simmer for 7 minutes, or until tender (yet slightly undercooked), test by inserting a knife. drain and rinse under cool running water
3. Heat about 4 tablespoons of oil in a skillet. Add the cumin, chilli powder, chilli flakes, turmeric and and curry powder and cook., stirring to blend for 30 seconds.
4. Carefully add the potatoes and stir to coat with the spicy oil. Add the lemon juice and water, cover and cook for 5 minutes or until tender. Stir occasionally.
5. Stir in the peas and cook for 2-3 minutes, or until the vegetables are tender and any liquid is absorbed. Spoon into a serving bowl and sprinkle with the cilantro.

It sounds like a great side dish and I can’t wait to make it; so… enjoy, gentle reader, enjoy!

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