Salt… – Part 1

As we are on the verge of a blizzard again (starting sometime this afternoon) and since salt will be used to melt the snow, it reminded me that we should look at its various types and their role in cooking. Salt is the oldest known spice, its flavor is versatile, it is a staple of cooks and bakers.

What’s Cooking America describes its uses:

Enhancing almost every dish, salt is added to breads, meats, fruits and vegetables to sauces and desserts.

Additionally, salt aids foods in a variety of ways like:

Preservation – helps protect against microorganisms, bacteria through dehydration and preventing growth of bacteria, which slows or prevents spoilage.

Texture Aid – in bread making, allows the dough to rise by giving helping the gluten hold more water and carbon dioxide. In meats it improves tenderness and in cheeses it aids in consistency of the cheese and the hardness of the rind.

Binder – in processed meats it helps retain water which reduces the loss of meat when cooking.

Color Developer – in processed meats it helps obtain the desired color. It also helps create a golden crust for breads.

Fermentation Control – slows and controls the fermentation process in:

• Pickling
• Cheese production
• Sauerkraut production
• Summer sausage production

The Food Network, talks about the three main types:

Photo from: virtualweberbullet.com

What is the difference between kosher salt, sea salt, and table salt?

For the cook’s purposes, the main difference between salts is in their texture. Table salt’s fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.

Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm’s reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

Since lately we’ve talking about cheese, I thought I should post here one of my favorite adapted Foodista pasta recipes, Potato Gnocchi with Walnut Sauce:

Potato Gnocchi with Walnut Sauce (Photo from: foodista.com)

Gnocchi Di Patate Con Salsa Di Noci (adapted)

Ingredients

• 7 ozs walnuts
• 1 clove garlic
• 1 handful parsley leaves
• 1 pinch salt
• 1 pinch cracked black pepper
• 1 dinner roll or slice of bread, crust removed
• 1 cup milk
• olive oil
• grated parmesan cheese
• 1 tablespoon unflavored yogurt
• cream or half and half

Directions

1. Put 7 ozs of walnuts, a clove of garlic a handful of parsley, a pinch of salt and freshly ground pepper in a food processor. Process until you have a rough paste. Then add a dinner roll or thick slice of bread, with the crust removed, soaked in milk and squeezed dry, olive oil, grated parmesan cheese and tablespoon of unflavored yogurt. Start processing and, as the you process, add either milk, cream or ‘half-and-half’ through the funnel until the mixture forms a fairly smooth sauce.
2. Take your gnocchi and boil them in well salted water until they come to the surface of the water. Transfer them from the water with a slotted spoon into a large bowl, add a generous dollop of the walnut sauce, some more grated cheese and, if you like–although some sources call it heresy–a nut of butter. Mix gently with a spatula, adding a bit of the pasta water to thin out the sauce if need be. Serve immediately with additional grated cheese for those who want it.

I’ve made this a few times and I can assure you it is absolutely delicious!

Enjoy, gentle reader, enjoy!

CS

Soups as Comfort Food – Part 3

There are myriad types of soups, while I never intended an exhaustive listing when we started this series, while I realize there are far more types than I’m ever likely to try, this series only deals with some of my favorites from among those I’ve tasted. In this, the final installment of the series we will again feature two soups.

We chose all these recipes both because of their taste and the ease of preparation.

Last evening, at a cooking demo by Chef Lévana Kirschenbaum, I tasted her incredibly flavorful and very simple to prepare…

Aduki Bean Burdock Soup

Ingredients

• 12 cups water
• 2 teaspoons turmeric
• 1/3 cup olive oil
• 6 bay leaves, or 1 teaspoon ground bay leaf
• 2 cups aduki beans
• Salt to taste
• 4 large cloves garlic
• 1 large sweet potato, peeled and cut in large chunks
• 1 large carrot, peeled and cut in large chunks
• 1 celery root, peeled and cut in large chunks
• 1 large parsnip, peeled and cut in large chunks
• 1 large zucchini, cut in large chunks
• 1 large red onion, quartered
• 1 large piece burdock, peeled and cut in large chunks

Directions

1. Bring all ingredients to boil in a wide heavy pot.
2. Reduce to medium and cook covered for 1 hour.
3. Cream the soup with an immersion blender.
4. Adjust texture and seasonings.

If you do not have, if you cannot find burdock, you can substitute almost anything else. In spite of her recipe calling for burdock, Lévana – just to demonstrate the versatility of her recipe – used kale stalk instead

If you are like me you probably never heard of burdock before…What is burdock? For its culinary and medicinal properties look it up in the Wikipedia. Meanwhile, as the article says:

the Russian writer Leo Tolstoy wrote in his journal, in 1896, about a tiny shoot of burdock he saw in a ploughed field, “black from dust but still alive and red in the center … It makes me want to write. It asserts life to the end, and alone in the midst of the whole field, somehow or other had asserted it.”

For another of Chef Lévana’s superb soup recipes check out Quick Black Bean Chocolate Soup

To end this series I chose to adapt an Emeril Lagasse variation of the classic French Onion Soup on the Food Network :

Gratinee Lyonnaise (Lyon-style Onion Soup)

[adapted to conform with kashrus]

Ingredients

• 4 tablespoons unsalted butter
• 3 pounds yellow onions, thinly sliced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup cognac
• 8 cupspareve soup stock
• 4 sprigs fresh thyme, tied into a bundle with kitchen string
• 1/2 loaf French bread, cut into 1/2-inch thick slices
• 1 pound Gruyere cheese, coarsely grated
• 2 egg yolks (optional)
• 1/2 cup Port wine (optional)
• Finely chopped parsley, garnish

Directions

In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes. Remove the pan from the heat and carefully add the cognac. Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.

Add the soup stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.

While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.

Preheat the broiler.

When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese. Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese. Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes. Remove from the oven.

Optional topping:

In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)

Garnish the top with chopped parsley and serve hot.

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Soups as Comfort Food – Part 2

Soups as Comfort Food

Sugar River Cheese Co.

Europeans have long laughed at the pretentiousness of American cheeses (especially kosher ones), but, judging by the latest entries into the field, that situation will soon change. I’ve seen quite a few interesting cheeses at the Pomegranate isles, among them some intriguing flavored ones from the Sugar River Cheese Co. Having tasted these delicious cheeses we just had to contact them and interview Mark Rosen, the company’s President.

I found Mr. Rosen very personable, witty and a true foodie. Besides being a fountain of information on cheese making processes, he also told us some amusing stories about himself, stories that gave us a glimpse into the make up of his love of food and pursuit of quality. That carefully nurtured quest for the best led him to start this company in 2002 with the aim of bringing “natural, terrific tasting, unique, kosher Wisconsin Cheeses to the kosher consumer.” Judging by what we tasted, he certainly succeeded.

The superb tasting Sugar River cheeses we've sampled...

The Sugar River cheeses we’ve sampled were: Parmesan (aged 18 months, my personal favorite), White Cheddar (aged 18 months), White Cheddar with Roasted Garlic and Green Onion, White Cheddar with Chipotle, Prairie Jack with Parsley and Chive,  Prairie Jack with Green Peppercorns, Monterrey Jack with Jalapeno and Cilantro, Monterrey Jack With Roasted Garlic And Basil (second place award in the Flavored Monterey Jack judging category at the 23rd Annual Competition and Judging by the American Cheese Society‘s (ACS) held July 22, 2006 in Portland, Oregon. The first time Sugar River cheeses ever entered a competition and the first time a kosher cheese ever won!) and Monterey Jack With Tomato And Olive.

SYR, thought this cheeses would go perfectly with some of her favorite pasta recipes. Here’s one she tried which turned out terrific:

SYR‘s Easy Penne Alla Romana

YIELD: 4 to 6 servings

Ingredients

• 1 package of penne
• water to fully cover the pasta

• 1/4 cup extra virgin olive oil
• 1/4 chopped garlic
• 6 chopped pearl onions
• 1/4 cup chopped sun dried tomatoes
• 1/2 cup zucchini, cubed
• 10 shitake mushrooms
• 1/4 cup oyster mushrooms
• salt and pepper to taste
• 10-15 chopped leaves of fresh basil
• 2 sprigs of fresh parsley

• 1/2 package Sugar River White Cheddar with Roasted Garlic and Green Onion
• Sugar River Parmesan

Aaahh... the aroma, the taste!

Pasta

1. In a medium size pot pour in water to two thirds height (enough to cover the pasta).
2. Add the penne and cook until it is al dente (still firm, not hard).

Vegetables

1. Pour the oil into a medium shallow pan.
2. Sauté the chopped garlic and onions.
3. Add the tomatoes when the above show some golden brown.
4. After 30 seconds add the zucchini and mushrooms.
5. Let it all cook for 1 minute and add basil and parsley.
6. take off fire after 2 more minutes.
7. Add mixture to drained penne

Cheese

1. Cut the Sugar River White Cheddar with Roasted Garlic and Green Onion into small cubes.
2. Add the cubes into the mixed penne and vegetable. Continue mixing until cheese is mostly melted.
3. Sprinkle with shavings of Sugar River Parmesan.
4. Serve while still hot.

Please remember, by using the 18 month aged Parmesan you have to wait six hours before you can eat meat.

Enjoy, gentle reader, Enjoy!

CS

It Isn’t Just for Kids Anymore

As a kid I used to love macaroni & cheese, my kids loved/love it, so do my grandkids AND… I still like it! Looking at one my favorite Chef’s blog (Chef Laura Frankel), Laura’s Kosher Kitchen, I came across her adult version of a lifelong favorite:

Let me have it, let me have it! (Photo by: Elle239 on BlissfullyDomestic.com)

Macaroni and Cheese Casserole

Serves 6 generously

Ingredients

• 1 pound macaroni or favorite pasta shape
• 3 tablespoon butter
• 3 tablespoons flour
• 1 shallot, minced finely
• 2 cloves garlic minced finely
• 2 cups of milk (I use whole milk for this)
• 2 teaspoons hot sauce
• 2 cups sharp cheddar cheese-grated (I use White Sharp Cheddar)
• 1 cup Emmentaler or Swiss cheese-grated
• ¼ teaspoon freshly grated nutmeg
• 1 cup of sour cream
• ½ cup bread crumbs-Panko* is perfect for this
• 2 tablespoons melted butter
• Salt and pepper to taste

Preparation

1. Pre-heat oven to 350. Bring a large saucepan with water to boil. Cook the pasta until al dente (about 10 minutes depending upon size of pasta). Drain and set aside.
2. Place a large sauté over medium low heat. Melt 3 tablespoons of butter. Add chopped shallot and garlic and sweat the vegetables until they are very soft (about 2 minutes). Add flour and stir together. Cook the mixture for several minutes to remove the raw flour flavor.
3. In a separate pan heat the milk until simmering. Add all at once to flour mixture. Whisk to prevent lumps. Add the hot sauce and cook until thickened (about 3-5 minutes). Remove from heat. Add grated cheese and stir until melted and incorporated.
4. Stir sour cream with cooked pasta. Add cheese mixture and stir to combine. Place in a lightly greased casserole.
5. Stir bread crumbs with melted butter and sprinkle on top of casserole. Bake at 350 until bubbly and golden (about 30 minutes).

As Chef Laura explains in her intro to this dish:

Use the best quality cheese you can find-do not skimp and by all means, have some fun with it and try your favorite cheeses. I have made this dish with a sprinkling of Blue cheese for an adult version. I also have substituted whole wheat pasta instead of the traditional semolina pasta and no one complained. Attention all comfort food cravers-Skip the box and go for the good stuff-we are after all adults even if we need a bit of comfort now and then.

After a hard, tiring day at work, on any cold day, I find that macaroni and cheese just warms one up as it recharges the batteries…

Enjoy!

CS

Maple Roasted Pears and Sweet Potatoes and More

Susie Fishbein, best selling kosher cookbook author, graciously consented to share two of her recipes – from  her upcoming Kosher By Design – Teens and 20-Somethings – with our readers. I tried the first one last evening, after the fast, and loved it (and… I’m quite a few hours past my 20-somethings):

Maple Roasted Pears and Sweet Potatoes

DAIRY OR PARVE – YIELDS 6 SERVINGS

I adore these soft sweet pears and the way the sweet potatoes become sticky and sweet. You can try this with cubed butternut squash in addition to or in place of the sweet potatoes. While you have the maple syrup on hand, put the Pineapple Maple Glazed Salmon (page 134) on your menu for another night.

Ingredients

• 8 mini pears, such as Seckel, or 4 ripe Anjou pears, peeled, halved, cored, quartered
• 3 large sweet potatoes, (about 2 pounds) peeled, halved lengthwise, and cut into
  chunks the same size as the pears
• 6 tablespoons butter or margarine
• 1 cup pure maple syrup, NOT pancake syrup
• 1⁄2 teaspoon coarse sea salt or kosher salt

Directions

1. Preheat oven to 325˚F.
2. For easy cleanup, completely cover a jelly roll pan with aluminum foil. Set aside.
3. As you cut up the pears and sweet potato, place them into a large bowl. Set
   aside.
4. In a medium pot, melt the butter or margarine over medium heat. Whisk in maple
   syrup and salt. Cook until it starts to bubble.
5. Remove from heat. Pour over the pears and sweet potatoes. Toss to coat.
   Transfer to prepared pan
6. Bake, uncovered, for 11⁄2 hours.
7. Transfer to a serving bowl or platter.

…and one more, can’t wait to try it!

Pineapple Maple Glazed Salmon

PARVE – YIELDS 6 SERVINGS

Ingredients

• 6 (6-ounce) salmon fillets, without skin, pin bones removed
• 1⁄4 cup maple syrup (NOT pancake syrup)
• 1⁄4 cup crushed pineapple, from a small can, squeezed dry
• 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 cloves fresh garlic, minced

Directions

1. Preheat oven to 375˚F.
2. Rinse the salmon and place it on a parchment-lined jelly roll pan. Pat dry with
   paper towels.
3. In a medium bowl, whisk the maple syrup, pineapple, soy sauce, mustard, olive
   oil, and garlic.
4. Pour over the salmon and bake, uncovered, for 15 minutes.
5. Transfer to serving platter. Drizzle with pan juices. Serve hot or at room
   temperature.

Enjoy, gentle reader, enjoy!!

CS

Maple Roasted Pears and Sweet Potatoes

Pizza, Pizza!

Since I was a kid, pizza has always been a favorite. Laura Frankel, has been one of my favorite Chefs since I discovered Shallots, years ago here in New York, on the very location that is currently Solo. Now I found an interesting recipe by Laura Frankel, a perfect summer dish, could anything be better?!?

GET YOUR DAIRY ON

Pizza Rustica is a traditional Italian savory pie. The name means “rustic pie”. Traditionally served cold-this delicious pie is perfect for Shavuot or any time you want a light lunch or dinner. Plan to make the pie one day ahead to allow plenty of time to chill the pie completely.

4 large egg yolks and 2 whole eggs, lightly beaten
2 pounds whole milk ricotta (look for deli style-hand packed. It is rich, dense and slightly sweet)
8 ounces shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
½ cup chopped sundried tomatoes
½ cup chopped pitted kalamata olives
½ cup chopped flat leaf parsley
¼ cup chopped fresh basil
1 recipe pastry dough (recipe follows)
Egg wash: 1 egg lightly beaten with 2 tablespoons water

Directions

1. Position a rack on the bottom third of the oven, and preheat to 375 F.
2. In a large mixing bowl, combine the eggs, ricotta and Parmesan cheese, mixing well. Add the mozzarella cubes
3. Remove the pastry dough from the fridge. If it is too hard to roll, let it rest for about 5-10 minutes. Roll out the larger piece of dough on a lightly floured surface into a 16-17 inch round. Transfer the dough to a 9 or 10-inch spring form pan. Gently press the dough to fit the inside of the pan and the sides. Trim the overhanging dough to about 1-inch. Save the scraps for patching up any holes.
4. Spoon the filling into the dough-lined spring form pan.
5. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges together to seal, and fold the edges of the dough inward and crimp with your fingers or the tines of a fork. Brush the egg wash over the entire pastry top, and cut several slits in the top to let the steam escape.
6. Bake until a toothpick inserted in the pie comes out clean and the crust is golden brown, about 60-75 minutes.
7. Remove from the oven and set on a cooling rack. Let pie cool for at least 20-30 minutes before refrigerating until chilled all the way through.
8. Release the pan sides and transfer pie to a platter. Cut into wedges and serve.

Dough for Pizza Rustica

4 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon zest
2 sticks (1 cup) very cold unsalted butter, cut into small cubes
4 large eggs, beaten lightly

Directions:

1. Whisk the flour, sugar, salt, pepper and zest together in the bowl of a food processor and pulse a few times.
2. Add the cold pieces of butter into the flour mixture and pulse until the butter is broken down and the mixture resembles a coarse, sandy meal.
3. Drizzle in about half of the beaten eggs and pulse several times until the dough holds together when pinched. Process a few more seconds, until the dough forms into one big clump. The dough should be smooth and soft, but not sticky. If it looks crumbly or dry, add a few drops of water or cream. If it’s sticky, add a tablespoon or two more flour.
4. Transfer the dough onto a lightly floured surface and form into two disks, one about 1/3 larger than the other. Wrap in plastic wrap and refrigerate for at least one hour.

I don’t know about the rest of you, but my mouth is already watering…

CS

Shavuos Recipes – Part 2

Pam Reiss posted an interesting recipe on her Pam’s Kosher Collection page on Facebook:

A Twist on Cheese Kugel for Shavuot — Pesto Vegetable Cheese Kugel
Serves 10

Ingredients:
1 lb. broad egg noodles
2 oz. basil leaves — (1 cup firmly packed)
2 cloves garlic
2 tsp. salt
1/2 tsp. black pepper
1/4 cup grated parmesan cheese
7 Tbsp. olive oil
1 cup ricotta cheese — (Cottage Cheese if you can’t find it)
1 small red onion — peeled and chopped small
1 small bell pepper — cored, seeded and diced small
1 small zucchini — diced small
1 small eggplant — (Japanese) diced small
8 oz. button mushrooms — (3 cups) sliced
6 large eggs

Cook the noodles following package instructions. Drain well and set aside in a large mixing bowl.

Prepare the pesto by placing the basil, garlic, salt, black pepper and 3 tbsp. of olive oil in a food processor. Puree until smooth. Add parmesan and puree to combine. Add to the noodles along with the ricotta cheese.

Use a non-stick frying pan to sauté the vegetables. Over medium-high heat, sauté the red onion in 2 Tbsp. olive oil for 5-8 minutes, until soft and beginning to brown. Remove the onions from the pan and add to the noodles. (Try to leave excess oil in pan). If necessary, add additional 1-2 tbsp. of oil as you sauté the different vegetables.

Add the pepper to the pan and sauté for 2-3 minutes. Remove once they start to brown and add to the noodles. Continue sautéing the zucchini, eggplant and mushrooms on their own and add them to the noodles once cooked.

Mix the noodles, pesto and vegetables together and taste, checking for salt and pepper. Remember that the noodles will absorb the salt, so make sure you can taste it. Let cool.

Whisk the eggs and add them to the mixing bowl combine with the rest of the ingredientsl. Grease a 9″x13″ casserole and pour the mixture into it. Use a spatula to evenly distribute, then place the kugel into a preheated 350º oven. Bake for 45 minutes to an hour, or until the top of the kugel is golden brown.

Sounds delicious, we’ll be trying it this Shavous!

CS

RELATED POSTS

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 1 

and for prize winning cheese cake recipes: and the winner is…

Shavuos Recipes – Part 1

Being a foodie, I’m always scouring the net or pestering friendly Chefs for new interesting creations. Here are two superb Shavuot recipes. The incomparable Lévana will always find a way to do it different, to make it easier and keep it delicious!

Ricotta Almond Pie

Anyone looking for a nice departure from the traditional all-American Cheesecake? This is for you! light and ethereal, with a wonderful almond crust and scented with lemon peel. I just made it for a fundraiser demo and watched it disappear with great pleasure!

Almond crust ingredients:
1/2 cup almonds
1/4 cup brown sugar
Dash salt
2 cups flour (any flour, including Gluten-free)
1 tablespoon vanilla
1/3 cup cold unsalted butter, cut in pieces
2 tablespoon very cold water, or a little more if needed.

Filling ingredients:
3 cups ricotta
4 eggs
1 cup sugar
2 tablespoons brandy or rum
2 tablespoons lemon zest

Instructions:
Preheat oven to 350 degrees.

Make the crust: finely grind the almonds with the sugar. Add the salt, flour, vanilla and butter and pulse just until the mixture resembles coarse meal. Add the water and mix just until the dough comes together. Working quickly, spread into an 11inch springform pie plate, coming up the sides.

Whisk all the filling ingredients together. Pour into the pie crust. Bake about 40 minutes, or until set.

For a long time I wanted a great kosher recipe for French Onion Soup Recipe… I finally found it:

Every single ingredient in this wonderful soup is in on the secret of its success: All the members of the onion family are present; fresh thyme; The mixture of dark miso and dry red wine do wonders to imitate the beef broth that is the trademark of onion soup but that is off-limits to Kosher and Vegetarian Cooking; The cheeses must be freshly grated.

Ingredients:
1/3 cup extra virgin olive oil
2 large onions, sliced very thin (food processor)
4 large shallots, sliced very thin (food processor)
2 large leeks, white parts only, sliced very thin (processor)
6 large cloves garlic, minced (food processor)
3 tablespoons sugar
2 cups dry red wine (liquor stores)
1/2 cup dark miso paste (health food stores)
6 sprigs thyme, leaves only (or with their stems, but remember to fish it out)
2 1/2 quarts (10 cups) water
Good pinch nutmeg
Salt and freshly grated ground pepper (very little salt if at all)
1 cup grated Swiss cheese
1 cup smoked cheese, cut in small chunks
1 cup grated parmesan
A dozen slices baguette, cut on bias, toasted. (375 degrees oven, for about 20 minutes, until light brown)

Directions:
Heat the oil in a heavy pot, and in it fry the onions, shallots, leeks and garlic on a medium flame, about 30 minutes, until dark. Add the sugar and cook two more minutes until caramelized. Add wine, miso, thyme, water and bring to a boil. Reduce to medium and cook covered another 30 minutes.  Stir in the ground pepper and nutmeg. Pour the mixture into individual oven-proof soup crocks. Float a slice of toasted baguette in the center of each bowl, and a handful of the mixed grated cheeses, and run under the broiler for just a few seconds. If you don’t own the crocks, no problem, just stir in the cheeses at the end and cooking, right in the pot, and top each serving with a slice of toast. It won’t look as dramatic, but it will be every bit as delicious!

Enjoy these folk, I know I will.

CS

related posts

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 2

For prize winning cheese cake recipes: and the winner is…

And the Winner Is…

We received 21 entries. Next time we’ll give you more time, there will be more contests and give aways during the year. We promise.

Here is what the contest winner will receive from N&K:

Stack 108 slices stack White American, 16ozs. Mozarella chunk, 8ozs. Muenster chunk, 8 ozs. Cheddar chunk, 6ozs. Muenster slices, 6ozs. Swiss slices, 6ozs. Processed Pepper Jack slices, 8ozs. shredded Pizza Cheese, 8 ozs. shredded Chef's Blend, 12 Mozarella Cheese Sticks

Some recipes were great, some were very easy to prepare, some however showed very little imagination or creativity. It was not easy to choose a winner… We deliberated, debated and agonized before reaching a final decision especially between #2 and #3 below.

The top three choices are:

#3

Tikvah’s Cheesecake

Crust: any graham cracker pie crust

*Cake*

2lbs unwhipped cream cheese
1.5 cup sugar
1.5 tablespoon Lemon juice
1 pinch salt
4 eggs

Preheat oven to 350 F
Beat cream cheese & sugar until soft. add rest of ingredients and mix.
Pour on top of crust and bake for 45 minutes.
Remove and let stand for 10 minutes.

*Topping*

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
spread on top and bake again for 10 minutes

keep in oven with oven off for 2 hours to prevent cracking. refrigerate and serve cold

this can also be made into cheese snacks baked in cup cake holders. For cheese snacks no crust is needed. Also cute idea for mini cakes is to put a sandwich cookies on bottom of pan & then the batter in the cup cake holder

Submitted by: Tikvah V. from Flatbush

#2

Cheesecake Swirl Brownies

3 eggs (2 whites split separately, 1 whole)
6 tablespoons margarine
1 cup sugar (split in 3/4 & 1/4)
3 tablespoons vanilla
½ cup flour
1/4 cup cocoa
1 package cream-cheese (8 oz)

In a small mixing bowl beat marg. & 3/4 c. sugar until crumbly.
Add 1 whole egg & 1 egg white & vanilla. Mix well.
Add flour & cocoa. Beat until blended.
Pour into spritzed 9″ square baking pan.
In a milchig mixing bowl, beat cream cheese and 1/4 c. sugar until smooth. Beat in 1 egg white.
Spoon-drop this mixture over the brownies to pretty much cover the top.
Cut through the batter with a knife to swirl it together.
Bake at 350 for 25-35 minutes or until set & edges pull away from side of pan.
Cool on a wire rack.

I made for my sister’s milchig sukkos party, as well as for shavuos every year. Big hit!
I got it from a magazine years ago, so I’ll post the pictures from their site, as they are pros at taking perfect pictures.

If you use reduced-fat margarine & reduced fat cream cheese, then here is the nutritional info:

Nutritional Analysis

1 brownie equals:
167 calories
7 grams fat (3 g saturated fat)
28 mg cholesterol
108 mg sodium
23 grams carbohydrates
trace fiber
4 grams protein

Diabetic Exchanges: 1-1½ starch, 1 fat

Submitted by: Faigy T. from Crown Heights

#1

Brachie’s Three Layered Cheesecake

*Crust*

1 cup flour
1/2 cup chopped nuts
6 tablespoons brown sugar
6  tablespoons softened butter

*Cake*

3/4 cup ground filberts
2lbs cream cheese
1 teaspoon vanilla sugar
1 1/2 cup sugar
4 eggs
1/8 teaspoon almond extract
2 oz baking chochlate

*Topping”

1 bar white milk chochlate
1 1/2 teaspoons coffee
3 teaspoons water
1 teaspoon light corn syrup

*Method*

1. – Combine crust ingredients in mixer until smooth
2. – Press into 9″ springform pan. bake for 10 minutes in a preheated over to 375 and set aside
3. – Mix cream cheese until smooth adding vanilla sugar,sugar and eggs one at a time
4. – Remove 2 cups cheese batter mix with ground filberts and almond extract. Pour onto crust and level with metal beveled spatula.
5. – freeze for 1 hour
6. – Melt chochalate. Remove another 2 cups cheese mixture and add to melted chochlate. Pour over filbert layer leveling well.
7. – Freeze for 20 minutes
8. – Pour remaining batter onto chochlate mixture
9. – Half fill 9×13 pan w/ water. Wrap bottom of springform pan w/ heavy duty foil and place pan in water
10. – Bake for 2 hours in a preheated to 350 oven
11. – Let cool for another 2 hours w/o opening oven door
12. – Refrigerate for at least 6 hours
13. – Melt topping. over a small flame until dissolved
14. – pour over cake allowing it to drizzile down sides.
15. – can be decorated with chocolate curls or left just as is

This winning recipe was submitted by: Brachie S., from Lakewood

SYR

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shavuos recipes – part 2

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Les Petites Fermières plus Organic and Kosher

A small selection of Les Petite Fermieres and Organic And Kosher cheeses

I like cheeses, as does CS, I use them in cooking, I use them in sandwiches and even in between wines at wine tastings. Thus I was happy to find that Les Petites Fermières (distributed by Anderson International Foods in Mineola, NY), has an interesting collection of available cheeses and most can be found at supermarkets and kosher groceries throughout the US and Canada. Some of my favorites include Gouda, Fontina, Havarti and Havarti with Dill.

Gouda is a distinctively flavored cheese, first developed in Gouda (Netherlands), as it ages it develops a slight caramel like taste.

Fontina, like Gouda, is made from cow’s milk and it originated in Italy’s Valle d’Aosta. Today, however it is also made in the US, France, Denmark and Sweden. Les Petites Fermières’ selection is softer and creamier than its fully aged, darker, Italian sibling.

Havarti was first made in the mid 19th century in an experimental farm, just north of Copenhagen, Norway. It has a subtle flavor that makes it perfect for slicing, grilling or melting. I also like its sibling Havarti with Dill, which has a somewhat stronger yet delightful taste due to the herb.

When I want something sharper I go for their Cheddar or the Mediterranean Jack. Frankly, I found all of them delicious! I like a cheese omelette for breakfast, so I made one using various cheeses.

CS’ Simple Cheese Omelette

Ingredients

• 2 teaspoons butter
• 2 eggs
• 1/3 cup of Les Petites Fermières Chef’s Blend (natural cheddar and pizza style blend) Shredded Cheese
• 1 slice of Mozzarella
• Salt and pepper to taste
• Roland Oven Roasted Tomatoes (optional)

Preparation

1. Melt the butter in an 8” inch skillet, over a medium flame, until it starts sizzling. Tilt skillet until bottom is completely covered.
2. Drop in the two eggs and tilt the skillet to cover as much as much of it as possible.
3. Sprinkle the Chef’s Blend cheese on top of the eggs liberally. Within a few seconds it will melt.
4. With a spatula reach under the omelette and fold it over itself.
5. Immediately cover the top with slice of Mozarella.
6. Sprinkle with salt and pepper to taste. I also added a couple of oven roasted tomatoes over of the Mozarella. Do not overcook.

Sometimes I also add other spices, when I mix the eggs, prior to folding them into the skillet. Delicious!

For those of you who prefer organic food, Anderson International Foods also distributes Organic and Kosher. If you love cheese you’ll notice the difference between organic and regular cheeses. I did and absolutely liked the difference.

SYR

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