Archive for the 'Elizabeth Wolf-Cohen' Category

15
Feb
15

Barley and Mushroom Soup


Nothing warms one up better and more deliciously than a hot soup on these freezing days, therefore we’ll be featuring a few of our favorite soup recipes over the next few days.

From Elizabeth Wolf-Cohen‘s Perfect Jewish, published in 2008 by Parragon Publishing in the UK (page 13, photo on page 12):

Barley & Mushroom Soup

Bar&MushSp

Serves 8

Ingredients

  • 1 oz dried wild mushrooms
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 small rutabaga, finely chopped
  • 1 lb mushrooms, chopped
  • 4 cups vegetable stock *
  • 1 1/4 cup barley
  • 1 tablespoon salt
  • chopped fresh dill, to garnish

Directions

  1. Put the dried mushrooms into a small heatproof bowl or measuring cup, and pour over enough boiling water to cover. Leave the mushrooms to soak for 20 minutes.
  2. Heat the oil in a large pan over medium heat. Add the onion and cook for 3-5 minutes, or until softened. Add the carrots, rutabaga, and fresh mushrooms and cook for 5 minutes.
  3. Pour in the stock and bring to a boil over high heat, skimming any foam that rises to the surface. Rinse the pearl barley in a strainer under cold running water and stir into the boiling liquid. Add salt and pepper to taste. Reduce the heat to low simmer for 30-35 minutes, or until the vegetables and barley are tender adding more stock if necessary.
  4. Using a slotted spoon, carefully lift the dried mushrooms out of their soaking liquid (do not pour through a strainer or the sand will go into the mushrooms) lice or chop the mushrooms and add to the soup.
  5. Strain the mushroom liquid through a muslin-lined sieve into the soup. Continue to simmer or until the mushrooms are tender, adding more stock if necessary. Serve hot, garnished with dill.

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* Vegetable Stock (follow link)

Enjoy, gentle reader, enjoy!

CS

15
Jun
11

Perfect Jewish


Published by Parragon Publishing, UK; 2008

From the dust cover:

The unique flavors of Jewish Regional cooking are brought to life in this fascinating new cookbook. It features an enticing range of 120 recipes from Jewish communities all around the world.

Perfect Jewish is a delightful cookbook by Elizabeth Wolf-Cohen features both Ashkenazic and Sephardic dishes divided into 5 sections:

  • Soups, aalads & appetizers
  • Main dishes
  • Light dishes and accompaniments
  • Desserts, cakes & cookies
  • Breads & pastries
The featured recipes cover Central, Eastern Europe and Russia, Spain, Portugal, the Middle East and North Africa. The selections and the beautiful photos paint a rich picture of our culture adapting itself to the various regions around the world that were graced with a Jewish presence.
The easy to follow, detailed recipes, and the mouth watering photos make this a must have book for every kitchen. It was hard to choose just one recipe out the many succulent selections but I finally decided upon something uniquely American, so we adapted (the original deli recipe calls for Gruyere cheese) the following from the book:

Detail from photo on page 142...

The Reubens Sandwich

Ingredients

  • 2 tbsp margarine softened
  • 4 slices “deli” rye bread
  • 4 – 6 oz cooked roast beef, or corned beef, or pastrami, [or a combination of any of these] thinly sliced
  • 1/3 cup sauerkraut, well drained
  • vegetable oil or margarine for frying
  • Pickled cucumbers to serve [yes, there is recipe for these on page 41, if you are truly ambitious!]
Thousand Island Dressing
  • 1 cup bottled or home made mayonnaise
  • 2 tbsp ketchup or chili sauce
  • 2 tbsp seeded and finely chopped green bell pepper
  • 2 tbsp finely chopped pimento
  • 2 tbsp finely chopped sweet and sour pickled cucumber
Following the great emigration of the 1880s, by the 1920s more than 2 million Jews were working in sweatshops. They bought kosher foods from Jewish neighbors and a great Jewish-American institution, the Jewish deli, was born. It served some fantastic sandwiches.
  1. Dressing: Mix the dressing ingredients together in a bowl until well blended. Store, refrigerated, in an air tight container for up to one week.
  2. Spread margarine on to one side of each bread slice. Lay margarine- side down. Spread the center with 1 tbsp each of the dressing.
  3. Divide the roast beef between 2 bread slices tucking in the slices to fit. Divide the sauerkraut and make an even layer over the roast beef. Top with the remaining bread slices, margarine side out, and press firmly to compress the layers.
  4. Heat a non-stick skillet or ridged griddle pan over medium-high heat. Carefully slide the sandwiches into the pan. Press down on on the tops of the sandwiches. Cook for 3 minutes or until the undersides are crisp and golden.
  5. Carefully turn, press down again and cook for 2 minutes, or until golden and the beef is hot. Transfer to a cutting board Cut in half and serve with pickles.
Serves 2
Enjoy, gentle reader, enjoy!
CS



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