Wednesday, September 4, 2013

Shana Tova with Squash Blossoms



This has been a year of many wonders. Blogging took a back seat while I was doing a lot of other things that I love - cooking, teaching and spending time with our growing family. Zoe turned one last month and we have much to be thankful for as we take stock of this last year. My hope for us all in the coming year is to discover life's bounties and inspiration.

Below are my Rosh Hashana 2013 menus - 60 people will surround our dining room table over the course of six meals. There will be a lot less meat than there has been in years past - my parents are on a predominantly vegetarian diet for health reasons, my father-in-law doesn't eat chicken and half our guests don't eat meat so we're focusing on fish and produce. I'm mightily impressed by my old self looking back at our 2011 menu plan (ditto for 2010. 2012 was undocumented here but bless my mother and friend Jess for all their help in making amazing food while I was occupied by a six week old Zoe).

This year's menus encompass both summer and fall food vibes, given this limbo time we find ourselves in, between the two seasons. Last week started out with me enjoying a blueberry beer in an outdoor cafe, and over the weekend I sipped my inaugural pumpkin ale of the almost-fall. On the first night of Rosh Hashana we're going to enjoy some final summer favorites - corn on the cob (which Zoe devours with exuberant typewriter-like motions) and stuffed squash blossoms. But below you'll find instructions for my base recipe.




I recently made a facebook promise to share my recipe for stuffed squash blossoms here. The problem is I don't follow a recipe. So I've tried my best to sum up what happens when I get home from the farmers market with big beautiful fragrant blossoms. How I stuff them with goat cheese, or cream cheese, or even shredded mozzarella with chopped anchovies, and dredge them in water and flour, or buttermilk and flour, or even beer and flower. For Rosh Hashana I'll be trying a description heard on the Splendid Table podcast by Lynne Rossetto Kasper using a garlic and herb spiked ricotta stuffing and panko-egg coating.






Fried Stuffed Squash Blossoms
I buy squash blossoms as often as I see them at the farmers markets over the summer.

12 squash blossoms
1/2 cup - 1 cup of soft cheese (such as goat cheese, or cream cheese, or finely shredded mozzarella)
1/4 cup flour
1/4 cup water (or buttermilk or beer)
1/4 tsp salt and pepper olive or vegetable oil

Start by cleaning the squash blossoms - either by dusting them off and carefully inspecting them for dirt/bugs or by gently rinsing them with cool water and patting them dry. Leaving them wet can damage the blossoms and you want them in-tact for stuffing and frying.

Next use a small spoon or you fingers to stuff about 2 tsbp of cheese into the center of each squash blossom and set on a plate. You don't want them to be over stuffed.

Heat a large frying pan over medium-high heat and add 1/2 and inch - 1 inch of oil.

Meanwhile, mix the liquid and flour in a shallow bowl with a fork and season with salt and pepper. Dredge each blossom in the mixture and place in the hot frying pan. Flip each blossom after they turn golden brown - about 2 minutes. I like to use a pair of kitchen tongs for this. Wait till the other side is golden brown and serve.

I find the green part of the blossom (the stem) too bitter to eat - plus leaving them on our plates lets us keep count of who has eaten their fair share.


 



Rosh Hashana Menus 2013
While I'm simplifying things this year, I'm still trying to uphold our tradition of incorporating foods that symbolize our wishes for the new year (and whose Hebrew words play up on a related pun). Dessert is sort of neglected in this accounting but we won't be skipping it. It will star sorbet, fruit and my grandmother's recipe for A Bit More - you can find an updated recipe below.


First Night
corn
Romaine salad with tomatoes


First Day Lunch - all Ottolenghi recipes
fish balls
roasted butternut squash w tahina
date/spinach salad


Second Night
lamb tajine
herbed couscous


Second Day Lunch
salmon kabobs
quinoa tabouleh salad


Third Night
black bean soup  
London Broil


Shabbat Lunch 
white fish with chimmichurri sauce
Israeli salad

A Bit More
A dessert attributed to my maternal grandmother, Noelle Cadle Swart, and updated this year by my mom Marilyn Horen. Serves 4-6.


1 egg beaten slightly
5 tablespoons of almond flour   
1 ½ tsp baking powder
1/3 cup walnuts                                      
1/8 tsp salt
1 1/2 tsp vanilla                                      
3 baking apples
1/2 cup of honey

Sift dry ingredients, mix them in to the slightly beaten egg. Mixture will be thick and ribbon-like when poured. 
Peel and slice apples thinly and then arrange them in a greased 10” square pan. Mix in chopped walnuts. Apples should be no more than two layers deep. Pour the wet mixture from above in a ribbon over the surface of the apples. 
Bake at 350 degrees for 40 minutes.

Thursday, March 21, 2013

Passover 2013

The Gechters at Purim

We've long since polished off our Purim treats (including the spanakopita hamantashen I made this year to go along with our Popeye, Olive Oyl and SweePea costumes) and we're almost ready for Passover. This year preparations entail throwing out expired jars of food from the fridge, packing our bathing suits and quinoa for Florida and preparing to lead two Seders.

No matter how many engaging texts and questions I share at the Seder table, I know that if I don't keep the adults snacking, our discussion will be derailed by complaints of "when are we going to eat?" So I've adopted the custom of serving an array of dipping fare - strawberries and chocolate spread, pickles and olives etc. This year I'm thinking about making the traditional potatoes dipped in salt water more substantial by roasting them with lemon, olives, paprika and dill. And maybe Zoe will even stay up long enough to try some.

Roasted Potatoes with Lemon, Olives and Dill

2 lb bag of red bliss potatoes
2 lemons
1 jar of cured pitted black olives
1 Tbsp. of paprika
1/4 cup of chopped fresh dill
2 Tbsp. olive oil
Salt and pepper

Preheat the oven to 350 degrees.

Slice the potatoes in half and scatter on a metal baking sheet. Finely slice the lemons and olives and lay on top of the potatoes. Sprinkle with the paprika and dill and the salt and pepper. Drizzle with olive oil and then bake for 35 minutes until potatoes are golden and crispy.
Roasted Potato Goodness

Passover Recipe Roundup
Smoked Salmon and Swiss Chard Quiche
Banana Nut Cookies
Walnut Cookies
Flourless Chocolate Cake
Matza Brittle
My 2009 Passover Cooking Plan

Check out the full Recipe Index for plenty of Passover friendly salads, sides and main dishes!

Walnut Cookies
Passover Online Resource Roundup
A special thanks to my Eser group for sharing many of these with me
JOFA Seder Enhancement Materials
Uri L'Tzedek Haggadah
The Jewish Women’s Archives Haggadah
The JewishBoston.com Haggadah
JDate Haggadah
 The Four Questions by Keshet for LGBT allies
The Four Children by American Jewish World Service
Modern Plagues of Conflict by the Religious Action Center
Jewish Meditation and Spirituality Haggadah insert

Thursday, January 17, 2013

I'm Back for Parshat Bo

It's been almost 6 months since my last post here. I've been enjoying my little girl Zoe (born 3 days after my last post - exactly on her due date!). My experience in the kitchen has changed a bit since becoming a mom and I've been mulling over what to do with this blog. I made several unsuccessful attempts to come back and while I don't have it all figured out - I miss it here. I won't be trying to post every week - after 3 years at this and a new little person to look after that doesn't seem likely. But I'll aim to post when something good is brewing in the portion and the kitchen.


So here I am, back with a throw-back. This week's portion, Parshat Bo, has only been covered once on this blog. It was a post back in 2010 and it was a good one, therefor I'm re-posting it now. Here's a little forshpies (Yiddish for taste/appetizer) of some dishes that recently popped out of my kitchen that I'll share the details of when the tie-in is right: a caramelly date and red onion wild rice, a spicy pomegranate marinated salmon and vinegary barley kale goat cheese salad.

Parshat Bo circa 2010: [with a 2013 comment in italics]
There are dishes we all like to throw together in a hurry. Some of mine include scrambled eggs and cream cheese when running late for work [I made that when I was running late??], sardines and goat cheese over lettuce with my lemon garlic dressing upon returning from work famished and tired, chicken with quartered lemons, rosemary sprigs and peeled garlic cloves when there is a one-hour countdown before Shabbat and a table full of people to feed. In this week’s portion, Parshat Bo, the whole nation does some hurried and harried cooking when they produce flat breads as they’re rushing out of Egypt.

Picture this. You’re a Hebrew slave in Egypt and you know your buddy Moses has been working on Pharoh to let you and your fellow Hebrews go. You find out that in the middle of the night Moses gets a call from a distressed Pharoh who says “Get out of from among my nation and go and worship your God as you have been asking for.” All of a sudden your Egyptian neighbors are goading you to leave Egypt hoping it will save them from the final plague. You and your Israelite friends can’t Fred Flintstone your legs fast enough to get out of there before anyone changes their mind.

But you have the thought- what if I get hungry along the way? So you grab that bowl of dough you just kneaded which hasn’t yet had time to rise, and you wrap the bowl in your cloak and carry it over your shoulders on the way out of Egypt. You had no time for any significant tzedah laderech, and it looks like most of your friends had the same idea.

You all make it to the outskirts of Egypt. While waiting for the next leg of the Exodus you bake these unleavened (i.e. un-risen) cakes of dough, aka Matzah. Nowadays your great, great, great, great (etc) grand kids eat that same stuff at their Passover Seders.

The commandment to celebrate Passover - eating Matzah and avoiding risen bread for seven days to memorialize our freedom -  appears in this portion right after the whole Matzah making story. Some of you may not be so thrilled with the story’s bread banning conclusion, others may be closet Matzah pizza lovers, or may engage in debates over Matzah shmeared in cream cheese versus Matzah and butter. Personally I can’t get enough Matzah brei (rhymes with eye) over Passover, and I enjoy the first few crunches of shmurah Matzah at the Seder. But I'm always jealous of those who have the custom to bake their Matzah in a way that is soft and doughy, probably closer to how the Israelites did it in this weeks Parsha.



If you are ever in Israel for Passover you can find these types of doughy pita breads, or lavash, being sold in the outdoor markets for those who use them at their Seders. While I wish my family did, alas we hail from Eastern Europe and stick only to the crackly stuff. But I can enjoy this type of fluffy home made treat during the rest of the year and am especially looking forward to doing so this Shabbat. Note that the recipe I use involves considerable rising time to get those pitas as puffy as possible, which is not how those who eat lavash on Passover make them, nor is it very much in the spirit of the weekly portion. So if you're pinched for time, or feeling like being truer to the text, go ahead and skip the rising process, the pitas will still be delish.

I have made pita/lavash a number of times at home and love the smell that pours out of the kitchen when I do. I feel a sense of accomplishment as the warm stack of white discs marked by spots of char grows higher as I cook. Sam and I enjoy the pitas with home made shwarma (chopp leftover turkey, fry it in a pan of oil and middle eastern spices) or spiced ground beef and chumus when we're missing Israeli fast food. You can also incorporate aromatics and herbs into the pitas themselves. I’m going to try adding crushed garlic and rosemary to some of mine this time around and use them in place of challah at my Shabbat meal. Try the recipe below and if you can reheat them a bit before serving on Shabbat I think they will taste like when you first made them- steaming with the smell of carbs and haste.



The recipe I use came from a tall cookbook by Marlena Spieler titled Jewish Cooking that my Aunt gave me 5 years ago. It’s the kind of cookbook you can find at Borders - with the wonderfully large and colorful food photographs that really entice you to make a dish, and that often illustrate part of the cooking process. This is a plus for me as I mainly choose recipes to attempt based on pictures. It's also got a nice introduction that covers Jewish history and food.

Pita or Lavash

Adapted from Jewish Cooking by Marlena Spieler

Lavash is simply a longer, pocketless pita and this recipe generally yields pocketless pitas. They are best cooked in a cast iron or a grill pan (or over the grill if you happen to have access to one in the winter). Feel free to cut out the rising time.

4.5 cups of flour
1 packet (2 1/4 tsp) of yeast (rapid rise)
1 tbsp salt
1 tbsp olive oil
1 cup of water
Optional spices such as fresh garlic and rosemary

Combine the flour, yeast and salt in one bowl. In another large bowl, mix together the oil and water, then stir in half the flour mixture. If you want to add spices, such as the garlic and rosemary I suggested, now is the time. Knead in the rest of the flour and shape into a ball. Cover the bowl with a damp dishtowel and leave in a warm place for 30 minutes to 2 hours (depending on your time frame).

After it has risen, knead the dough for ten minutes. If you have time, cover and let it rise again. If not, divide the dough into 12 pieces for nice round pitas, or fewer for larger longer lavash. Dip your hands into some flour to keep them from sticking to the dough and flatten each piece with a rolling pin or your hands. Try to keep the pita ½ an inch thick. Keep the dough that you aren’t working with covered.

Heat a cast iron skillet over medium high heat. Wait for it to get smoking hot and then add one of the pitas and cook for 20 seconds. Turn it over with tongs a cook for 1 minute on the other side.

When large bubbles form on the bread turn it over again and watch as it puffs up. Press down gently with a dishtowel, and then cook for 2-3 more minutes. Remove from the pan and wrap the pita in a dry dishtowel. Repeat with the remaining dough, adding the finished pitas to the stack in the dry dishtowel.

Serve hot!

Friday, July 27, 2012

Parshat Devarim - Zucchini Territory





I'm back for the beginning of the last book of the Torah, Devarim/Deuteronomy. As I'm into the last week before my due date this seems fitting. Equally fitting because the book opens with Moses addressing the nation in the 40th year, on the first day of the month (Next week, right before August 1st, I'll hit the 40 week mark).

In this week’s portion, Parshat Devarim, Moses lecture opens with a history lesson (similar to the amazing Shlock Rock song); Having emerged a large nation from the land of Egypt, Moses needed assistance in the leadership department and God appointed judges to aid him, but that combination didn't seem to keep the nation in check. The 12 spies sent to scout out the promised land delivered a less than favorable report, which threw everyone into a panic and their disloyalty is punished by having a generation wait it out to die in the desert. Trying to reverse the punishment, some scramble into the land of Israel to prove their loyalty, but it's against God's wishes and they're smote by the inhabitants. So the nation traveled and wandered for quite some time. And during that time Moses was punished and can't go to the promised land. Joshua will be his successor and is present as the nation travels on the final leg of their journey.

That terminal jaunt takes them though some territory that they must tread lightly on. Starting with the land of Esav's descendants, then the land of the Moabites and Amonites, God explicitly instructs them not to walk around like they own the place. Because in fact they will never own it and must act like gracious visitors, paying for any food or water consumed and passing through peacefully. When they try this out in the land of Heshbon they're met with resistance from the king who refuses to let them pass, despite their promise to pay for food and drink. God commands the nation of Israel to take possession of his land, and they do so successfully and continue on a conquering streak. Some tribes start to settle in these border areas while others are commanded to do so in towns of Israel proper. But they must all keep up the fight until everyone has a place to call home. I'm sure this was a struggle as after their hard journeys they were probably dreaming of a home cooked meal, not more battle.




I have a recent home cooked meal to share with you. It doesn't have a very strong tie in with this week's portion, but it was certainly inspired by bounty from someones territory that I gladly paid for. This someone was set up at one of the local farmers markets I am enjoying frequenting. It's a whole different experience to shop this type of market when pregnant (OK to shop anywhere is different - people are so friendly and interested in you!). Every farmer wants to know when I'm due, if I know the gender of the baby, how I'm holding up in this heat. As my due date gets closer it gives me a little rush to say - I'm due in a week - don't know if it's a boy or a girl and I'm being sure to stay hydrated. Hand extend free peaches to me, home remedies for pregnancy ailments are doled out and gender predictions abound. It's a lot of fun. Plus I come home with great produce - like the giant zucchini I bought last week that served us for multiple meals. One of the winning dishes was a new polenta concoction. After cooking the polenta in a saucepan I transferred it to a baking dish, topped it with shredded, sauteed zucchini and cheese and baked it. The polenta stayed soft and pillowy and the seasoned zucchini and sharp cheese made for a flavorful topping on every bite. 


Polenta with Shredded Zucchini and Cheddar

2 tbsp olive oil
1 large zucchini, shredded or grated
3 cups water
1 cup polenta
Salt and pepper to taste
1/2 block cheddar cheese, shredded or grated
3 tbsp grated Parmesan cheese

Heat olive oil in a medium-sized skillet over medium heat. Add in shredded zucchini - season with salt and pepper, and saute for 10 minutes, stirring.

Meanwhile, bring the water to a boil in a medium-sized saucepan over high heat. Slowly stir in the polenta and continue to stir until it reaches a smooth consistency. Add in salt and pepper to taste. After 5-10 minutes of stirring transfer the thick corn mixture into a small baking pan. Smooth it out with a spatula and cover with sauteed zucchini, then the cheese. Bake in a 300 degree oven for 10 minutes and serve hot - the polenta should stay creamy. Yum.

Past Recipes for Parshat Devarim
Last time I posted about this Parsha was in 2010
Sweet and Tangy Chicken Wings
Asian Short Ribs (had been linked to Golden West, here is a reprint)

Asian Short Ribs
Adapted from Jeff Nathan's Family Suppers: Bringing the Ones You Love to the Table

3/4 cup of soy sauce
3/4 cup of water
1/2 cup of rice wine vinegar (I buy the Trader Joe's one)
2 tbsp of sesame oil
6 garlic cloves, crushed with a good quality garlic crusher
Pinch of ground black pepper
6 scallions, thinly sliced
6 lbs of short ribs

Mix all of the above, minus the ribs, in a measuring cup or small bowl. Place the short ribs in a glass or Pyrex baking dish and cover with the marinade. Let it sit overnight.

Flip the ribs and let marinate another 4-7 hours. separate the ribs into batches of like-sizes - group the big ones with the big ones, medium with medium and small with small.

Turn on the broiler. Start with the batch that has the smaller size ribs and cook for 4 minutes on each side. Next, cook the medium batch for 6 minutes on each side and then the large batch gets 7 minutes per side. Keep these in an oven at 150 degrees until you serve them.

Friday, June 29, 2012

Complain of Grain - Parshat Chukat

I was already thinking I would make tabouli this weekend before reading the weekly Portion, Parshat Chukat, and visiting my past relevant post. Go there to learn about this significant portion where Moses loses both of his siblings and is barred from entering the promised land.

The complaining Israelites can be found once again in this week's portion - lamenting the lack of water in the desert, as well as some of the very items that the spies recently reported could be found in the land they are headed to. "Why did you make us leave Egypt to bring us to this wretched place, a place with no grain or figs or vines or pomegranates? There isn't even water to drink!" Clearly, they are not the best bunch when it comes to delayed gratification. Soon after their whining, Moses hits a rock for water instead of speaking to it as God instructed and receives the crushing punishment of not being able to complete the 40 year journey with his nation.

This year I've got another grain recipe - one that actually pairs well with tabouli. It's based on a rather processed form of grain - Japanese Panko bread crumbs - that adds a great crunch to foods in frying or baking. The plain Panko readily takes on the flavors of herbs and spices and I often use olive oil to bind such a mixture together - mixing the dry Panko with the viscous oil reminds me of playing in the sand at the beach. Which is exactly where I'd like to spend the last few weeks of this wonderful pregnancy - under a beach umbrella, with my toes dug into some wet sand and my hands gripping a bottomless cup of chilled sparkling lemonade.


The Tabouli with the Panko Turkey


Couscous TabouliServes 4
 
1/2 tsp salt
2 tsp of olive oil, plus 1tbsp
3/4 cup of couscous
1 cup of water
1 pint cherry tomatoes, diced
1 cucumber, diced
2 tbsp fresh parsley, chopped
1 lemon
Salt and pepper to taste

In a medium saucepan, add the water, salt and 2 tsp oil and bring to a boil over high heat. Once it reaches a boil, stir in the couscous and remove from the heat. Let the couscous sit in the pot with a cover on for 5 minutes. Then fluff with a fork and refrigerate to cool completely.

Add the juice of the lemon, 1 tbsp of olive oil, salt and pepper to the the cooled couscous. Mix well, then add chopped tomatoes, cucumbers and parsley. Serve cold as a side dish or with tortilla chips as a snack.

Parsley and Pepper Panko Turkey
Adapted from two epicurious recipes (this one and this one). Serves 4

1 egg
2 tsp mustard
1 cup Panko (I can easily find Jeff Nathan's in my supermarket)
2 tbsp parsley, plus 1 tsp
1 tbsp olive oil
1 tsp cayenne pepper
1 tsp dried chili pepper
Salt and pepper
6 turkey breast cutlets

Pre heat the oven to 450 degrees.

In one bowl whisk the egg, mustard and 1 tsp of parsley - season with salt and pepper. In another bowl combine the Panko, parsley, olive oil and peppers. Season with salt and pepper and mix well. Spread the Panko mixture out on a plate.

Working with one turkey breast at a time, dip the cutlet into the egg mixture and then press onto the plate of Panko, being sure to coat the turkey well with Panko. The transfer to a glass baking dish and repeat with the remaining cutlets.

Bake for 25 minutes, uncovered, and enjoy.

Wednesday, June 20, 2012

Chosen Frozen - Parshat Korach

On the hottest first day of summer I can remember, all I can think of is ice cream. But since I haven't written here in a month I think I should start with some portion talk first - ice cream second.

This week we read Parshat Korach, chronicling the challenge to Moses' leadership by Korach and 250 leaders in the Israelite camp. They want to know what really qualifies Moses to lead the nation - if they have all been told they are holy people. Moses isn't sure how to handle this confrontation and asks God to sort it out for them. Things don't end well for Korach and his buddies since at that point Moses is clearly the most chosen of the chosen people.

Moses wonders why Korach and his cronies-  themselves leaders (being of the tribe of Levi he is among the group that serves in the Tabernacle) - are hungry for even more power. He tries to talk to some of the group one-on-one but they refuse to even come to a meeting with Moses. "Is it not enough that you brought us from a land flowing with milk and honey to have us die in the wilderness, that you would also hold it over us? We won't come." Talk about a mud-slinging campaign.

Actually, let's talk about milk and honey. I am a huge fan or milk in general, and specifically when it comes in a frozen form. My little babe in utero has certainly been demanding a lot of ice cream lately, and it got to be time to break out the ice cream maker. I had some leftover dulce de leche in a jar and went in search of an egg-free ice cream recipe to use it up. I wasn't sure if I should go for a vanilla ice cream swirled with the dulce de leche or incorporate the gooey sweet stuff right into the base of a batch. I was thrilled to stumble on a recipe that suggested the latter, had no eggs, used vanilla extract instead of beans and wouldn't keep me on my bare feet in the kitchen for too long : ) After enjoying the finished product with Sam and our friend Jason we all agreed it was the best dulce de leche ice cream we'd ever had. Take that Haagen-Dazs - I challenge your leadership! And because of the abundance of milk and the honey-like dulce de leche, this dish ties in with the milk and honey zinger from this week's portion.



Milk and Honey Ice Cream 
This is a dulce de leche ice cream recipe adapted from epicurious.com - it is egg free
and incredibly decadent but not overly sweet
. The recipes calls for pre-made dulce de leche, making your summer that much more relaxed.

2 cups of heavy cream (I love a Boston local brand High Lawn)
1 cup milk
1.5 cups of prepared dulce de leche (I used La Salamnadra)
1/8 tsp vanilla extract

Boil heavy cream and milk in a sauce-pan over a medium flame.

Remove from heat and stir in vanilla, then whisk in the dulce de leche until it has dissolved.

Chill this mixture in a bowl in the fridge, freezer or in the counter over another bowl of
ice - chill completely before pouring into an ice cream maker or it will not freeze!!

Freeze in the ice cream maker according to its directions.

Transfer ice cream to an airtight container and put in freezer to harden for an hour - if you can wait that long! Or just start enjoying right away.

Past Recipes for Parshat Korach
Chocolate Almond Biscotti
Rosemary and Chili Spiced Almonds

Friday, May 25, 2012

Happy Shavuot


This year I didn't have the energy to whip up my own cheesecake (such as this key lime version I've loved in the past) but am excited to devour this four-flavored cheesecake by David's Cookie's that we picked up at Costco.  Each slice features some form of decadent chocolate - truffle, peanut butter, chocolate chip, and I'm contemplating how good of a sharer I am going to be this weekend.

Here is a round up of some great dairy dishes for you to prepare for the pilgrimage holiday of Shavuot, commemorating the end of the barley harvest, the beginning of the wheat harvest and the receiving of the Torah at Sinai.