kosher

Banana Oat Marble Bread

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So, okay, as usual — the family was here for Mother’s Day. I bought a ton of fruit. All gone.

EXCEPT for a few bananas.

And so: Banana Bread. This one with oats and chocolate. It’s moist and gently sweet. Could do as dessert or just with some coffee as a snack. A little nosh.

Freezable too.

Banana Oat Marble Bread

  • 6 ounces semisweet chocolate

  • 1-1/2 cups all-purpose flour

  • 1/2 cup quick oats

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 3/4 cup sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 3 medium very ripe bananas

  • 1/4 cup fruit juice such as mango, orange or apple

  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan.

Melt the chocolate and set it aside. Mix the flour, oats, baking powder, cinnamon and salt in a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Stir in the juice and vanilla extract. Pour the batter into the prepared pan. Spoon the melted chocolate on top and use a knife to swirl the chocolate into the banana batter. Bake for 1 hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.

 Makes one bread serving 10-12

Roasted Vegetable Galette

Roasted Vegetable Galette

Roasted Vegetable Galette

Everyone who knows me or has read a few Mother’s Day posts on my blog knows we don’t celebrate the usual way. We don’t go out to a restaurant or club.

We stay home and have a cookoff.

Yes, we cook and it’s work and a mess but we have the best time ever. Everyone participates (except that some years I am just in charge of the beverages).

We choose a theme, form into teams and each team chooses a recipe. I buy the ingredients a couple of days before and then, on Sunday, my two daughters, their husbands, my husband and my grandkids all get cooking.

Last year our theme was dips. I prepared a tropical salsa.

One year it was chocolate chip cookies.

We’ve done tomato sauce, eggs and so on.

This year we decided on PIE. Each team will make some sort of pie.

There are no rules. They interpret the word (pie) however they wish.

So — apple pie? Sure!

Pizza pie? Of course!

Pot pie? Yes!

The only limit: this will be a vegetarian/dairy meal. So, no beef pot pie.

But — quiche? Why not — it’s a type of open face pie, right?

How about a potato/olive/onion empanada? YUM!

Cabbage pastie? ok!

I am thinking of this though: roasted vegetable galette. I make it with pie dough so it qualifies, doesn’t it?

A good Meatless Monday (or any other day) choice.

 

Roasted Vegetable Galette

  • 1-1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon chopped chives or scallion tops

  • 6 tablespoons butter, cut into chunks

  • 2 tablespoons cold vegetable shortening

  • 3-4 tablespoons milk

  • 2 medium yellow squash, sliced

  • 4-5 plum tomatoes, sliced

  • 1 large Portobello mushroom, sliced

  • 4 tablespoons olive oil

  • salt to taste

  • 1 bunch spinach, washed and dried

  • 2 tablespoons chopped basil

  • 1-1/2 cups (6 ounces) shredded Mozzarella cheese

  • 2-3 tablespoons grated Parmesan cheese

  • 1 egg, beaten, optional

For the crust: mix the flour, salt and chives together in a bowl or food processor. Add the butter and shortening and cut the fat into the flour mixture with your hands or a pastry blender or by processing on pulse until the mixture looks like coarse crumbs. Gradually add 3 tablespoons milk and mix to form a soft dough, adding more milk as needed. Flatten the dough into a disk, wrap and let rest in the refrigerator for at least one hour. Line a large baking sheet with parchment paper. Roll the dough on a lightly floured board into a circle about 12-13 inches in diameter (about 1/8-inch thick) and transfer the circle to the prepared baking sheet.

For the filling: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the squash, tomato and Portobello slices on the baking sheet and brush on both sides with 3 tablespoons of the olive oil. Roast for 20-22 minutes or until tender. Remove from the oven. Heat the remaining tablespoon olive oil in a sauté pan over medium heat. Add the spinach and cook for 2-3 minutes until softened. Drain any liquid, chop the spinach coarsely and set aside.

Reduce the oven heat to 400 degrees. Scatter the circle of dough with 1 cup of the mozzarella cheese, leaving a border of about 1-1/2 inches. Mix the vegetables together with the basil and place over the cheese. Scatter the remaining mozzarella cheese and the Parmesan cheese on top. Fold the dough over the vegetables but not completely; leave the center open, with 7-8 inches of the vegetables showing. Pleat the dough at the edge to give the galette a rustic look. Beat the egg and brush it onto the dough for a glazed look, if desired. Bake for 35-40 minutes or until the crust is golden brown.

Makes 8 servings

Matzo Cheese Pancakes

Matzo Cheese Pancakes

Matzo Cheese Pancakes

People sometimes laugh at me because we are a year-round matzo family, year-round matzo-brei family.

I mean -- when something is delicious, why wait for Passover?

On the other hand, when Passover comes, I like to branch out from the usual matzo-brei breakfasts -- for instance, with pancakes like these, which are rich and holiday-festive, and also substantial enough for breakfast, lunch and even dinner. 

 

Matzo Cheese Pancakes

  • 1 cup cottage cheese

  • 1 cup dairy sour cream

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated lemon peel or one tablespoon grated orange peel

  • 1/2 cup matzo cake meal

  • 2 tablespoons sugar

  • 1 teaspoon potato starch

  • 1/4 teaspoon ground cinnamon

  • salt to taste

  • 1/2 cup raisins

  • butter for frying

In a bowl, combine the cottage cheese, sour cream, eggs, vanilla extract and lemon peel and whisk together until well blended. In a second bowl combine the cake meal, sugar, potato starch, cinnamon and salt. Spoon the liquid ingredients into the bowl with the cake meal and whisk until the batter is smooth and uniform. Fold in raisins, if used.

Heat about a tablespoon of butter in a large sauté pan or griddle over medium heat. When the butter has melted and looks foamy, add batter by heaping tablespoonsful and cook for 1-2 minutes or so until browned on the bottom. Turn the pancakes over and cook for a minute or so on the second side or until lightly browned. Add more butter to the pan as needed to prevent sticking.

Makes about 16

Dried Fig and Coconut Charoset

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Every year I make two charosets for our Seders: the family favorite (a Persian style with pistachios, dried fruit and a hint of cayenne), and also a new one.

Last year the newbie was this Dried Fig and Coconut charoset. It was a BIG HIT!

It’s easy to make, you can make it ahead and it is NUT FREE.

Dried Fig and Coconut Charoset

  • 1 cup chopped dried figs

  • 1/2 cup chopped dried apricots

  • 1/2 cup dried cherries or cranberries

  • 1 navel orange

  • 1 cup flaked coconut

  • 2 teaspoons chopped fresh ginger

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup apricot jam

  • 1/4 cup sweet white or red Passover wine

Combine the figs, apricots and cherries in a bowl. Peel the orange and remove the outer white pith (leaving only the orange flesh). Cut the flesh into small pieces and add to the bowl. Add the coconut, ginger, cinnamon apricot jam and wine and mix ingredients. Let rest for at least one hour (preferably several hours) before serving. May be made a day ahead.

Makes about 3 cups

 

 

 

 

 

Stuff It: Matzo Stuffing

Matzo Stuffing with Apples and Portobello Mushrooms

Matzo Stuffing with Apples and Portobello Mushrooms

Almost everyone I know makes brisket for the first Seder.

But my grandma, and then my mother — for all the years that I remember — served turkey. So, so do I.

I may also make a brisket, depending on how many people are coming to celebrate with us. Or, I may make brisket for the second night. Depends.

But there’s always a turkey. And that means stuffing.

And so, the chosen stuffing for this year: crushed matzo with apples and portobello mushrooms. It’s easy and can be prepared in advance; just pop it in the oven to cook about 40 minutes before serving time. Sometimes I add thyme to this dish, sometimes I don’t, depending on the crowd. It’s delicious either way, although of course, the fresh herb gives it a bit more flavor.

Matzo Stuffing with Apples and Portobello Mushrooms

  • 6 pieces of matzo, broken up into little pieces

  • 1-1/2 cups chicken or turkey stock (or vegetable stock)

  • 3 tablespoons vegetable oil

  • 1 large onion, chopped

  • 1 large stalk celery, chopped

  • 2 large Portobello mushroom caps, chopped

  • 2 tart apples, peeled and chopped

  • 1/2 cup golden raisins

  • 3 tablespoons chopped fresh parsley

  • 2 teaspoons fresh thyme leaves, optional

  • salt and freshly ground black pepper to taste

  • 2 large eggs, beaten

Preheat the oven to 375 degrees. Place the matzot in a bowl and pour the stock over them. Let soak for 5-6 minutes or until liquid has been absorbed. Set aside. While the matzot are soaking, heat the vegetable oil in a saute pan over medium heat. Add the onion and celery and cook for 1-2 minutes. Add the mushrooms and cook for 3-4 minutes. Add the apples, raisins, parsley and thyme, if used, and cook for another minute. Spoon the contents of the pan into the bowl with the matzot. Sprinkle with salt and pepper. Toss ingredients to distribute them evenly. Add the eggs, mix the ingredients thoroughly. Spoon the ingredients into a baking dish. Bake for about 40 minutes or until the top is crispy.

Makes 6-8 servings

 

Matbucha

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Spring has sprung and for me, that means more salad.

So I got to thinking about that word salad, which I realize means so many things that I was never able to fit all of my salad recipes into a file folder simply marked “salad.” I had to sub-categorize them into files such as “grain salads,” “tomato salads,” “fruit salads” and so on.

Over the years I’ve made salads of all sorts. Some based mostly on greens and some that had no greens at all.

I’ve made beet salads, dinner salads, fish salads and quinoa salads.

I could go on. But really, there is no one way to describe “salad,” even though a dictionary might say something like “a mixture or raw and cooked vegetables served with dressing.”

No.

Because recently I prepared some Matbucha, which is in an entirely different salad category.

Matbucha is a “salade cuit” — that is, “cooked salad.” In fact the word Matbucha, is an Arabic word that means “cooked salad".”

Cooked salad may seem odd to Western thinking except for the fact that most of us actually eat lots of cooked salads, such as potato salad and egg salad too. We just don’t think of them as “cooked salads,” but that’s what they are.

Matbucha is a Moroccan dish, especially popular in the Moroccan Jewish community, which was once large and thriving in North Africa. When good numbers of Moroccan Jews migrated to Israel, they brought their love of this dish with them and it is now wildly popular in Israel too.

For good reason: Matbucha is vibrantly tasty, easy to cook and is ideal for Shabbat because, even though it’s cooked, you can serve it at room temperature. Use it as a salad course or as a side dish with dinner. I’ve always served it with hors d’oeuvre, as a topping for crackers or pita wedges (it works well with other Middle Eastern nibbles and dips such as hummus, raheb, baba ghanoush and so on).

You can make Matbucha 3-4 days ahead. That’s handy isn’t it?

Matbucha

  • 2 large red bell peppers

  • 3 tablespoons olive oil

  • 1 serrano pepper, deseeded and chopped

  • 2 large cloves garlic, finely chopped

  • 6 medium tomatoes peeled and finely chopped

  • 1-1/2 teaspoons paprika

  • 1 teaspoon sugar

  • 1/2 teaspoon salt or to taste

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat, and broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces. Heat the olive oil in a large saucepan over medium heat. Add the peppers, serrano pepper and garlic and cook for 2-3 minutes. Add the tomatoes, paprika, sugar and salt. Bring to a simmer over medium-high heat. Cook for 30-35 minutes, until most of the liquid has evaporated and the mixture is thick.

 Makes 1-1/2 to 2 cups

 

Wine-Poached Pears

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Purim is a loud, raucous, festive, hilarious holiday. Although its origins are somber - Haman’s attempt to annihilate the Jews of ancient Persia - it didn’t end so well for him. But it did for us and, in keeping with the victory we celebrate!

It’s been one of the traditions of Purim for adults to, let’s say, make merry by imbibing in more alcohol than usual. In fact, some say, we are told to become intoxicated with wine, based on a statement in the Talmud by Rava, a fourth century rabbi, who said:

”A person is obligated to become intoxicated with wine on Purim until he is so intoxicated that he does not know how to distinguish between cursed is Haman and blessed is Mordecai.”

And so, on Purim, count on the fact that wine will be on the menu somewhere.

This year I decided that wine would appear on my dessert menu. I’ll poach some seasonal pears (I prefer comice or bartlett) in a hearty, aromatic wine-based sauce. I’ve made this dessert many times (tastes different each time of course because I use a different wine).

You can make it a day or so ahead; store everything in the fridge. Serve it with the sauce, strained and boiled down to a velvety finish, and maybe a garnish of whipped cream, ice cream or sorbet. Or just by itself.

Wine- Poached Pears

  • 2-1/2 cups red wine

  • 1-1/2 cups water

  • 1 cup sugar

  • peel from one orange

  • 2 2-inch strips of lemon peel

  • 1 cinnamon stick, about 4" long

  • 12 whole allspice

  • 4 cardamom pods, slightly crushed (or use 2 tablespoons chopped crystallized ginger)

  • 3-4 pears, preferably comice or bartletts

  •  whipped cream, optional

  • crushed pistachio nuts for garnish (or use toasted coconut or fresh chopped mint), optional

Combine the wine, water, sugar, orange peel, lemon peel, cinnamon stick, allspice and cardamom pods in a stainless steel, pyrex, enamel or other non-reactive saucepan. Bring the mixture to a boil, then lower the heat and simmer the ingredients for 5-6 minutes. While the sauce is cooking, peel the pears and cut them in half. Remove the core and seeds. When the sauce has simmered for 5 minutes, immerse the pear halves and cook them for about 4-5 minutes or until they are barely tender. Remove the pan from the heat; let the pears cool in the liquid. Remove the pears. Strain the poaching liquid and return the plain liquid to the saucepan. Boil the liquid over high heat for several minutes until it has reduced to a syrupy consistency.  Let the liquid cool. When ready to serve, spoon some of the syrup on dessert plates and top each with a pear half. Serve with whipped cream, if desired, and garnish with a sprinkle of crushed pistachio nuts.

Makes 6-8 servings

Roasted Cauliflower with Crumbs

Roasted Cauliflower with Crumbs

Roasted Cauliflower with Crumbs

I recently read Mark Twain’s novel “The Tragedy of Puddin’head Wilson,” a story about what happens after two babies are switched and their real identities are lost almost forever.

In addition to being a good read, filled with humor and irony, this book also includes a character who keeps a diary where he writes wise sayings.

I always wondered where this famous Twain quote came from: “Cauliflower is nothing but cabbage with a college education.” Now I know.

I recommend the book. Also recommend this cauliflower dish, which is so easy to prepare you don’t need a college eduction to make it.

Roasted Cauliflower with Crumbs

  • 3/4 cup Panko

  • 1 large clove garlic, finely chopped

  • 2 tablespoons chopped fresh dill

  • 1/4 cup olive oil

  • 2 teaspoons Dijon mustard

  • 1 large head cauliflower, cut into florets

Preheat the oven to 425 degrees. Mix the Panko, garlic and dill together and set aside. In a large bowl, mix the olive oil and mustard together until thoroughly blended. Place the cauliflower in the mustard-oil bowl and toss to coat the pieces on all sides. Place the coated pieces on a baking sheet. Scatter the Panko over the pieces and toss to coat the pieces lightly. Roast for about 15 minutes or until crispy and tender, turning the pieces once or twice. Most of the crumbs will separate from the cauliflower. Place the cauliflower in a serving dish, scatter the crumbs on top.

Makes 6 servings

Frozen Dough Hamantashen

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I’ve made all sorts of hamantashen over the years. Cake dough. Cookie dough. Pie dough. With all sorts of fillings from old fashioned apricot, prune and poppy seed to nouveau halvah and chocolate mousse/chocolate chip.

I’ve experimented with savory goat-cheese and chili fillings and also barbecued brisket. I even created a recipe for lamb-in-phyllo hamantashen with lemon-tahini sauce. That recipe won an award in a contest sponsored by Soom Foods.

But, to be honest, I like traditional, sweet, mostly apricot or prune hamantashen the best. And this year I read about frozen-dough hamantashen in a post by Melissa Wilkenfeld whose blog, Little Kosher Lunch features kosher lunch-box meals for school kids (I also follow her on Instagram).

So I used her recipe to bake a pile of hamantashen, which were so good it hurt to give any away. But I actually always give food away to my usual “tasters” — all of whom gave high marks to these.

I don’t have enough left for Purim so I will have to make some more. Which I will, because these are awesome.

I asked Melissa for permission to post her recipe. She agreed, also telling me she got the recipe from a friend (Patti Golden).

So, ladies, thank you both for this recipe. A keeper. I’ve changed the language to conform to the way I write recipes, but otherwise, it is yours. Mazal tov.

Happy Purim.

Frozen Dough Hamantashen

  • 8 ounces cream cheese, at room temperature

  • 1/2 pound unsalted butter, at room temperature

  • 1/2 teaspoon salt

  • 2 -1/4 cups flour, sifted

  • milk, water or egg white for sealing

  • Lekvar or jam 

Beat cream cheese, butter and salt in an electric mixer set at medium speed for 3-4 minutes or until smooth and thoroughly blended (or in the food processor with the plastic blade attachment). Gradually mix in the flour on low speed until the dough is a uniform color and pulls together into a ball. 

Form dough into 4 balls, wrap in plastic wrap and refrigerate until firm, about 3 or 4 hours, or overnight. 

Remove one ball of dough and roll out on a floured surface until thin, about 1/8 inch thick.

Cut out circles with a cookie cutter (or use the floured rim of a drinking glass or jam jar). 

Place about one teaspoon of lekvar or jam in the center of each round.

Moisten the edge of the circle with milk, water or egg white.

Fold up three edges of the circle to form a triangular base, pinching at the corners to secure.

Place the filled hamantashen on an ungreased cookie sheet. Reroll scraps of dough to make more hamantashen. Repeat with all balls of dough.

Refrigerate the hamentaschen until ready to bake, at least 30 minutes after shaping.

Preheat the oven to 350 degrees.

Bake for 25-30 minutes or until delicately browned.

Cool on racks.

Makes about 4 dozen 

Hawaij Chicken

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People send me all sorts of press releases about different foods and ingredients. But one that recently caught my attention was about Pereg’s new Hawaij spice combos. I was intrigued enough to say “yes” when samples were offered. I love trying out new spice blends and experimenting with them in recipes.

Of course Hawaij is not new — just new to me. It is a traditional Yemenite seasoning, the word in Arabic translates as “mixture.”

In fact there are two such mixtures: savory Hawaij for soups, meats, vegetables and so on, and sweet Hawaij for coffee. The Pereg savory blend includes ground cumin, turmeric, coriander, black pepper, cardamom and cloves, a flavorful combination of warmth and spice, an aroma that’s magical. The coffee-blend contains ginger, cinnamon, cloves and cardamom.

The company sent me both, so — I got cooking.

The first recipe was so good I have made it several times already: braised Cornish hens in a coconut milk based curry-type sauce, served with cooked rice and a green vegetable. I have since made this recipe a few more times using chicken wings and bone-in chicken breasts.

The coffee spice? I used it to season homemade honey muffins. I added some to my afternoon coffee (a middle-eastern counterpart to American pumpkin-spice latte). And I couldn’t leave it at that so I made some Hawaij-coffee-spice ice cream.

I see more to come in the future of this fabulous spice blend.

Chicken or Cornish Hen with Hawaij Spice

  • 2 tablespoons olive oil

  • 2 cornish hens, split down the back or 4 large pieces of chicken

  • 1 large onion, chopped

  • 1/2 lemon, sliced

  • 3 cloves garlic, chopped

  • 1-1/2 teaspoons hawaij

  • salt and freshly ground black pepper to taste

  • 1-1/2 cups coconut milk

  • 3 cups cooked rice

Preheat the oven to 375 degrees. Heat the olive oil in a saute pan over medium heat. Dry the surface of the hens or chicken, place them in the pan and cook them for 4-5 minutes, turning once or twice, to brown the surface. Remove the pieces to a dish and set aside. Add the onion, lemon slices and garlic to the pan. Sprinkle with hawaij and salt and pepper to taste. Stir to coat the ingredients evenly. Return the hens/chicken to the pan, spoon some of the onion mixture on top. Pour in the coconut milk and stir to blend it in. Cover the pan. Place the pan in the oven and cook for 30-35 minutes or until the meat is tender and cooked through. Place the rice on a serving platter. Remove the hen/chicken pieces from the oven and place them on top of the rice. Keep the platter warm in the oven. Place the saute pan over high heat on the cooktop. Bring to a boil, then simmer the pan juices for about 4 minutes or until slightly thickened. Pour over the hen/chicken and serve.

Makes 4 servings