Carrot Tzimmes

Is it possible to sit down at a Jewish religious celebration without being served tzimmes? Is it in even thinkable not to have tzimmes on Rosh Hashana, when carrots symbolize gold coins and the honey symbolizes a sweet New Year? Here’s a favorite recipe:

Serves 6

INGREDIENTS

• 2 tbsp butter
• 1 lb 8 oz sliced carrots
• salt and pepper
• juice of one orange
• 1/2″ piece fresh root ginger peeled and cut into thin slivers
• 2 tbsp honey
• 1/2 cup water

DIRECTIONS

1. Heat the margarine in a wide pan over a medium high flame. Stir in the carrot slices, add salt and pepper to taste and all other ingredients.
2. Bring to a boi, reduce heat to low and simmer covered, for 15 minutes or until tender. Increase the heat and cook uncovered until the liquid is reduced and the carrots well glazed, while stirring occasionally.

VARIATION

For spicier Sephardic carrots omit the orange and ginger. Boil carrots until tender. Drain. Heat the oil. Stir in 1 teaspoon of of ground cumin, 1 seeded chopped fresh red chile pepper. 1 garlic clove, chopped and the juice of 1 lemon. Cook, stir for 1 minute, Add the carrots and honey and 2-3 tablespoons of water. Cook until the liquid is evaporated and the carrots are tender and well coated. Sprinkle with 1-2 tablespoons of mint.

Enjoy, gentle reader, enjoy!

CS 

 

 

 

Maple Glazed Roasted Root Vegetables

I was invited for dinner to some old friends last eve, the whole repast was memorable but the vegetables were specially delicious. After the meal the hostess gave me her recipe and emailed me a photo…

Ingredients

• 1 pound carrots, peeled and cut into 1″ chunks
• 3 turnips, peeled and cut into 1″ chunks
• 3 parsnips, peeled and cut into 1″ chunks
• 3 tablespoons unsalted margarine, melted, plus some more for greasing.
• Salt and pepper to taste
• 1/3 cup maple syrup

Directions

1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and grease lightly with margarine.
2. Spread the carrots, turnips and parsnips on the baking sheet. Drizzle with the melted margarine and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the vegetables to coat evenly with the melted margarine and spread them out on the baking sheet.
3. Bake, stirring occasionally, until the vegetables are lightly browned and just tender, about 40 minutes. Drizzle the maple syrup over the vegetables and mix gently. Continue baking until the maple syrup glazes the vegetables, another 15 minutes. Serve hot.

Enjoy, gentle reader, enjoy!

CS

Oven-Roasted Fingerling Potatoes

The perfect, delicious, side dish for any main – whether on Passover or the rest of the year – it’s incredibly simple to make.

From Geila Hocherman‘s Kosher Revolution,  page 145

Serves 6

Photo by: Antonis Achilleous

Not every delicious dish needs to be complicated. This savory side of crisp, garlicky potatoes almost makes itself. It’s the perfect accompaniment to roast meats, chicken or fish – just about any main item.I like to season these with rosemary , but see other options in the ingredient listing.

• 3 pounds unskinned fingerling potatoes
• 6 garlic cloves, flattened with the side of a knife
• 2 teaspoons sea salt
• 1/2 cup extra-virgin oil
• Four-3-inch fresh rosemary sprigs, 4 thyme sprigs, or 1/4 cup chopped flat-leaf parsley

1. Preheat the oven to 375 F. In a medium roasting pan, combine the potatoes and garlic. Add the salt, oilve oil a nd rosemary, and toss
2. Roast the potatoes until golden , about 45 minutes, stirring every 15 minutes to 20 minutes to ensure browning. Serve.

Enjoy, gentle reader, enjoy!
CS

The Manischewitz Experience – 3 Day Pop Up at Chelsea Market

Manischewitz just had a three day Pop Up at Manhattan’s Chelsea Market. It opened to the public this past Thursday and continued through Friday and yesterday (Sunday). Though I wanted very much to see and taste Jamie Geller‘s demos, work did not allow it, but I managed to make it there yesterday.

I arrived just in time for Chef Katsuji Watanabe‘s cooking demo. Chef Watanabe not only is superb at what he does, but also has a winning personality!

With humor, and lots of patience, the Chef proved himself quite a showman

Sake, Mirin Soy Braised Winter Root Vegetables & Shizito Peppers Over Fine Egg Noodles

Chef Katsuji Watanabe, pouring in the Sake…

Ingredients

• 1 cup Manischewitz® Vegetable Broth
• 1 pkg. Manischewitz® Fine Egg Noodles
• 1 cup Cubed sweet potatoes
• 1 cup Cubed blue potatoes
• 1 cup Cubed heirloom carrots
• 1 cup cubed red onions
• 1 cup Cubed red onions 1/2 cup Chopped Shizito peppers
• 1 cup Chopped shitake mushroom
• 1/4 cup Chopped garlic
• 1/4 cup Soy sauce
• 1/2 cup Mirin
• 1 cup Sake

Almost done…

Directions

1. In heavy pot add all vegetables. Add the garlic and sauté for three minutes. Add the soy sauce, Mirin, sake, and Manischewitz® Vegetable Broth and cook to reduce.
2. Cook Manischewitz® Fine Egg Noodles according to package instructions.
3. Serve over steamed noodles and garnish with shizito peppers.

Ladling it out…

The pop up was divided into several serving stations, my favorites were Manni’s Pizzeria where just like Elizabeth Bland (The Cheese Mistress) I thought – as did Meyer Harroch, as well – that the matzoh pizza was surprisingly good.

Detail of photo by Elizabeth Bland at: https://cheesemistress.wordpress.com/2015/03/16/matzo-pizza-at-the-manischewitz-experience-2015/

Also the soup with crackers was nice, hot and delicious, the potato latkes were extremely tasty (in spite of being made from a mix in a box!).

All in all, I spent a very enjoyable couple of hours enjoying the serving stations, the demos and meeting old friends.

CS

Flounder With a Crunch

Anyone who’s been following this blog over the last couple of years, knows that until three years ago I never tasted fish during the first 6 decades of my life, however, when I finally was trapped into tasting them… I found it a great culinary experience.  It showed me what I’ve been, unnecessarily, depriving myself of!

The following easy to make recipe appeared in a book published in 2004 by the Arie Crown Hebrew Day School in Skokie, IL. From Crowning Elegance, a cookbook that combines superb recipes with an elegant flair:

Photo from: Crowning Elegance, page 210

Dairy or Parve — Serves 4

Crushed prestzels are a welcoming change from the basic breadcrumb topping. They add a nice cruch and a salty flvor, balancing the simplistic flavor of flounder.

Ingredients

• 1 pound flounder fillets
• 1 egg beaten
• 3 tablespoons Dijon Mustard
• 1 tablespoon milk or non-dairy creamer
• 1/4 tablespoon black pepper
• 1/4 cup flour
• 1 cup coarsely crushed prestzels
• 2 tablespoons canola oil
• 1 lemon sliced, optional garnish

Directions

1. In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.
2. on a large piece of plastic wrap separately place flour and pretzels .
3. Coat fish with flour, dip fish into mustard mixture. Dredge fish in crushed pretzels to coat both sides well.
4. In a large skillet, over medium high flame, heat oi. Cook fish in batches for 3 to 4 minuteson each side or until golden brownand fish flakes easily with a fork.
5. Serve hot and garnish with lemon slices.

Preparation time: 15 minutes
Cook time: 15 minutes

Enjoy, gentle reader, enjoy!

CS

Carciofi alla Giudia

I’ve enjoyed Carciofi alla Giudia – Jewish Style Artichokes, the crowning dish (or, at least, the best known one) in the rich repertoire of Roman Jewish cuisine at both, Tevere 84 and its sister dairy restaurant Va Bene. I couldn’t get their recipe though there are superb ones posted on line, including a video link on Alessandra Rovati‘s Dinner in Venice blog. Here is my pareve version of this dish:

Ingredients

• 2 to 3 lemons, cut in half
• 12 small young Italian artichokes
• olive oil
• bunch fresh -leaf parsley finely chopped
• 1 small bunch fresh basil leaves, shreded
• 4 – 5 garlic cloves, finely chopped
• 1 teaspoon salt
• pepper
• 2 cups bread crumbs, for coating
• fresh parsley or basil leaves for garnishing

Directions

1. Fill a large bowl halfway with water. Squeeze in the lemon juice from the lemons. Add the lemon halves to the water.
2. Remove any tough or broken outer leaves from the artichokes and trim the tops with a sharp knife. Cut the stems to 2 to 3 inches and peel the remaining stem, if needed. Place each artichoke in the lemon wateras you prepare them this prevents discoloration.
3. Combine 1/2 cup of oil with the parsley, basil, garlic and salt and pepper to taste in a small bowl. Pour the matzo meal into a shallow dish and set aside.
4. Drain the artichokes. Holding each artichoke by the stem, press the top flat against the work surface to spread open the leaves.Spoon in some of the olive oil dressing between, then roll each one in the bread crumbs to coat evenly.
5. Heat about 1/4 inch of oil in large, heavy bottom pan over medium heat. Arrange the artichokes in the pan in a single layer and cook covered,  for 25 minutes, or until tender and golden brown, turning 3-4 times to brown evenly. Transfer to a serving plate and spoon over any pan juices or drizzle with fresh oil and leave to cool to room temperature before serving. Garnish with basil or parsley.

I strongly recommend using small, long purplish artichokes carried by most Italian specialty stores. If you use large artichokes you must remember to trim them carefully, remove the outer leaves and hairy choke.

Enjoy, gentle reader, enjoy!

CS

Red Lentil Soup

This past Shabbos we read Parshas Toldos, in it we have the episode of Eisov selling his first born rights to Yaakov for a pot of red lentils. We will never know what recipe Yaakov made but on scouring the web I found some delicious sounding variations of Red Lentil Soup, which I can’t wait to try:

Red Lentil Soup with Lemon

Recipe and photo from: superspark.wordpress.com

Ingredients

• 3 tablespoons olive oil, more for drizzling
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground black pepper
• Pinch of ground chili powder or cayenne, more to taste
• 1 quart chicken or vegetable broth
• 1 cup red lentils
• 1 large carrot, peeled and diced
• Juice of 1/2 lemon, more to taste
• 3 tablespoons chopped fresh cilantro or parsley

Directions

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

(makes 1 quart; 4 small servings)

Food Network.com’s website has the following recipe, among others:

Red Lentil Soup

Recipe and photo from: http://www.foodnetwork.com

Ingredients

• 1 cup red lentils, washed and soaked for 1 hour, drained
• 1 medium onion, thinly sliced
• 1 large tomato, diced
• 1 green serrano chile, split and seeded
• 1-inch piece ginger, peeled and minced
• 2 cloves garlic, thinly sliced
• 2 tablespoons canola oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Kosher salt
• Honey, to taste
• Chopped cilantro leaves, for garnish

Directions

In medium saucepan, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the heat and simmer until the lentils are tender, about 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.

In small saute pan, warm the canola oil over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the turmeric and paprika. Pour the seasoned oil into the lentils (be prepared for a big sizzle). Stir to combine, add salt, to taste, and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro.

Per Serving: Calories: 273; Fat: 8g (Saturated Fat: 0.5 grams); Protein: 14g; Carbohydrates: 37g; Sugar: 7g; Fiber: 8g; Cholesterol: 0mg; Sodium: 131mg

Enjoy, gentle reader, enjoy!

CS

Cioppino

This past Monday eve, SYR and I attended Lévana‘s Dinner and a Show: Light Italian Feast. As usual it was enjoyable, educational and absolutely DELICIOUS! Certainly one of the best cooking classes I’ve ever attended.

We especially liked the Cioppino and Lévana graciously allowed us to post her recipe:

Ingredients

• 1/3 cup olive oil
• 6 cloves garlic
• 4 ribs celery, peeled
• 2 red peppers
• 1 large onion, quartered
• 1 fennel bulb, quartered, centers removed, sliced-thin
• 3 leeks, darkest parts removed
• 1 large can (28 oz.) crushed tomatoes
• 2 cups dry white wine
• 6 cups water
• 6 bay leaves, or 1 teaspoon ground
• 2 good pinches saffron
• 2 tablespoons paprika
• 1 tablespoon anise and fennel seeds
• Good pinch cloves
• Good pinch red pepper flakes
• 2 2-ounce can anchovies, drained and rinsed

• 1 side salmon (about 3 pounds), cut in large cubes
• 1 pound flaked mock crab
• 1 large bunch flat parsley, minced

Directions

Heat the oil in a heavy wide bottom pot. In a food processor coarsely grind the garlic, celery, pepper and onion. Add the ground mixture to the pot, with the leeks, and sautè until translucent. Reduce to medium and cook for 30 minutes. Add the fish and parsley and cook just 5 more minutes. Ladle into soup bowls, and serve with good toasted bread or croutons.

Though it took me more 60 years to even taste fish, I can assure you (as does, SYR) that these was an incredibly tasty soup with a rich array of subtle flavors. Considering the ingredients… I can actually say…. it’s good for you, as well!

Enjoy, gentle reader, enjoy!

CS

Salmon in Lemon Sauce

It’s hard to believe that until about 21 months ago I had never eaten fish, other than a small piece of gefilte on Friday evenings (and even then, none too willingly!). Having learned how to enjoy them, thanks to Orchideä and the defunct Avenue Plaza Dining (both in Boro Park), I now savor the taste and appreciate the nutritional value of that which for decades I’d considered untouchable, inedible, food.

Since, I’ve made this recipe a few times because it tastes great and it’s easy:

Photo from: http://moderndayozzieandharriet.blogspot.com

Ingredients

• 4 tbsp. margarine
• 1 lb. salmon filets
• salt and pepper to taste
• 1/2 tsp tarragon
• 1 clove minced garlic
• 1 tsp. fresh chopped parsley
• 1 pinch oregano
• 3 oz. dry white wine
• 2 oz. fresh lemon juice
• 2 tsp. capers
• 1 tbsp. cornstarch
• 1/2 cup cream
• 1/2 cup milk

Directions

1. Melt 2 tbsp butter in a skillet. Lightly salt and pepper the fish. Cook the fish over medium-high heat for about 4 to 5 minutes on each side.
2. Add the tarragon, garlic, parsley, oregano. When garlic browns add capers, white wine and lemon juice. Add salt and pepper to taste.
3. Remove fish from fire to a plate keeping it warm as you make the sauce. Melt the remaining butter in the same skillet. Whisk in the cornstarch; when smooth, add the cream and milk, whisking until smooth, cook until it thickens.
4. Simmer for one minute, return the fish to the pan, and reheat for another minute. Top fish with sauce and serve with rice.

Enjoy, gentle reader, enjoy!

CS

Jeff Nathan’s Rosemary Potato Latkes with Honey Drizzle

Hanukkah at Abigael’s on Broadway

Gift Giving Special ~ Buy One, Get One
All gift cards ordered now through December 31st, 2010
will receive a 10 % additional card.

$ 100 gift card gets you a $ 10 gift card
$ 200 gift card gets you a $ 20 gift card

Each day of Hanukkah will feature three latke selections
~Savory or sweet, each one will be a treat!

407 Broadway – at 39th Street, New York, NY; Tel: 212.575.1407

—)x0x0x(—

Chef Jeff Nathan, from Abigael’s, has graciously agreed to share this delicious latke recipe.

Pareve
Makes about 20 latkes, 5 to 6 servings

Ingredients

• 4 large russet potatoes (2 pounds)
• 1 pound yellow onions (1 pound)
• 2 large eggs, beaten
• 1/3 cup all-purpose flour
• 3 tablespoons chopped fresh parsley
• 4 garlic cloves, finely chopped
• 1 teaspoon fresh rosemary, rough chopped
• 1/2 teaspoon fresh mint
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• olive oil, for fryinghoney, (use varying flavors of honey for added taste, ie: clover, lavender, pine, blueberry)

Directions

1. Position a rack in the center of the oven and preheat the oven to 200°F. Line a baking sheet with papertowels.
2. Using the large holes of a box grater or the grating disk of a food processor, alternately grate thepotatoes and onions into a work bowl (this provides better distribution of the onions). Using your hands,squeeze out as much moisture as you can from the potato mixture. Add the eggs, flour, parsley, garlic,rosemary and mint. Add in the salt and pepper, and mix well.
3. Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp! Heat over medium-high heat until very hot but not smoking. In batches without crowding, using about 1/4 cup of the potatomixture for each pancake, carefully add the mixture to the oil, spreading it with a spoon to make 3-inchpancakes. Fry, turning once, until deep golden brown on both sides. Use a slotted spatula to transfer tothe baking sheet. Serve immediately or keep warm in the oven while making the remaining pancakes.Drain off any excess liquid that forms in the bowl as you make subsequent batches.
4. Serve hot drizzled with honey.

Enjoy, gentle reader, enjoy. I can’t wait to try it!

CS