Matzo Polenta

Many years ago I decided to develop a Passover version of polenta — what my grandma called mamaliga — using matzo meal instead of corn meal.

The plain, version was beyond awful. My daughter said it tasted like a box.

But (never one to waste food) I mixed in some golden brown fried onions, celery and mushrooms, let the mixture chill inside a loaf pan, and when it was cold, I cut the loaf into slices and fried them until they were hot and crispy.

Perfection! A delicious side dish during Passover.

MATZO MEAL “POLENTA” CRISPS

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 large stalk celery, chopped

• 2 cups chopped mushrooms

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh mixed herbs such as dill, basil, rosemary, thyme

• 2 cups vegetable or chicken stock

• 1 cup water

• 1 cup matzo meal

• salt and freshly ground black pepper to taste

• 1/2 cup grated Fontina cheese, optional

• vegetable oil and/or butter for frying

Lightly grease a 9”x5”x3” loaf pan. Heat the olive oil in a saute pan over medium heat. Add the onion and celery and cook, stirring occasionally, for 3-4 minutes or until softened. Add the mushrooms, parsley and herbs and and cook for another 3-4 minutes or until all the liquid has evaporated from the pan. Set aside to cool slightly. Bring the stock and water to a boil in a large saucepan. Whisk constantly as you gradually add the matzo meal and cook for about 2-3 minutes or until the mixture is thick. Reduce the heat to low and cook, stirring occasionally for another 3-4 minutes or until the mixture is very thick. Stir in the vegetable mixture and season to taste with salt and pepper. Mix in the cheese of used. Spoon the mixture into the prepared loaf pan. Refrigerate until cold, at least one hour. Unmold the loaf onto a cutting board and cut into 3/4-inch slices. Heat the vegetable oil and/or butter in a saute pan over medium heat. Cook the slices a few at a time, for 2-4 minutes per side, or until crispy. Makes 6-8 servings

Grilled "Cheese," Tomato, Egg and Avocado Sandwich

A while ago I mentioned that I was given some vegan “cheese” by Never Better Foods and used it to make a kosher “cheese burger.” The product was excellent and I used it for several other dishes, bought some more and also bought some of the company’s “mozzarella,” which is also quite good (more on that some other day).

There’s a sandwich/panini that I love and have made many times, basically grilled cheese, but with other items such as roasted bell pepper, tomato slices, flat fried egg, avocado and the like.

Here’s the latest version — using the vegan “cheese” instead of dairy cheese. It was fabulous!

GRILLED CHEESE, EGG, ROASTED PEPPER AND AVOCADO SANDWICH

• 1/2 sweet red bell pepper, deseeded, optional

• 2 teaspoons butter

• 2 large eggs, beaten

• 1 ripe avocado

• A few drops of hot sauce, if desired

• 4 slices homestyle multigrain bread

• 3 ounces cheddar “cheese”

• 4-6 tomato slices

• 1 tablespoon butter

If including the bell pepper, preheat the oven to broil. Place the half pepper on a piece of foil and broil for about 5 minutes or until crispy and tender. Remove from the oven and wrap the foil around the pepper to enclose it. Let cool, then peel the pepper and set it aside. Melt the 2 teaspoons butter in a sauté pan over medium heat. Add the eggs and cook until set. Dish out, cut in half and set aside. Mash the avocado, mixing in hot pepper sauce if desired. Spread equal amounts of the avocado on two of the bread slices. Top the avocado with equal amounts of cheese, tomato, egg and roasted pepper, if used. Cover with second piece of bread. Melt half the remaining tablespoon of butter in the sauté pan over low-medium heat. Place the sandwiches in the pan. Cover the pan and cook for 2-3 minutes or until the underside is crispy and the cheese is beginning to melt. Lift the sandwiches with a spatula and add the remaining butter to the pan. When the butter has melted, place the sandwiches back in the pan, uncooked side down. Weight down the sandwich with a heavy pan and cook for about 2 minutes or until second side is golden brown and the cheese has melted. (If you have a panini grill, even better!)

Makes 2 sandwiches

Shakshuka

Lately, Ed and I have not been in the mood for a meat meal, so I make pasta or pizza or a big salad and such. These days it’s really easy (also delicious) to put together a tasty vegetarian dinner. One of our favorites is Shakshuka - originally a North African dish but popular everywhere now. I season it differently from time to time (there’s a good recipe for Indian style Shakshuka right here on my website). But this one is my old standby. It’s seasoned with basil, which I realize is not traditional in North Africa or anywhere in the Middle East. But we like it this way. We also prefer a thick, chunky tomato base rather than a more sauce-like version that’s typical of restaurant Shakshuka that we’ve tried. Here it is; it’s a nice dinner but also a feast of a weekend breakfast.

SHAKSHUKA

• 1/4 cup olive oil

• 1 medium onion, chopped

• 1 red bell pepper, deseeded and chopped

• 2 small habanero or other chili peppers, deseeded and finely chopped

• 1 large clove garlic, finely chopped

• 6-8 plum tomatoes, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon lemon juice

• 8 large eggs

• 3/4 teaspoon zatar

Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper, and habanero peppers. Cook for 4–5 minutes or until softened slightly. Add the garlic and cook briefly. Add the tomatoes, basil and lemon juice, stir, cover the pan, turn the heat to low and cook for 8–10 minutes, stirring occasionally, or until vegetables are very soft. Crack the eggs into a small bowl one at a time then transfer each one next to the other over the vegetables. Cover the pan and cook for 4–5 minutes or until the eggs are set but yolks are still slightly runny. Sprinkle with zatar. Serve each person 2 eggs and some of the vegetables.

Makes 4 servings

Zucchini Latkes with Cheese

Anyone who knows me knows that the humble potato is my favorite food, so of course I am going to make potato latkes for Hanukkah!

But, ya know …. it’s a long, delicious holiday, so there’s time for zucchini latkes too. The recipe here includes cheese, because on Hanukkah I like to prepare food with cheese in honor of Judith, heroine of Hanukkah! You can read about it here.

Of course you can make these latkes without the cheese. They’re delicious either way.

Zucchini Latkes with Cheese

• 2 medium zucchini (10-12 ounces each)

• 1/2 teaspoon salt

• 1/2 cup chopped red onion

• 1/2 cup crumbled feta cheese

• 2 large eggs

• 1/2 cup plain bread crumbs, approximately (Matzo meal also fine)

• vegetable oil for frying

Shred the zucchini in a food processor (or grate by hand). Place the shreds in a bowl, sprinkle with salt, toss the shreds and let rest for 10-12 minutes. Squeeze the shreds to extract as much liquid as possible. Return the shreds to the bowl. Add the onion, cheese and eggs and mix the ingredients. Add the bread crumbs and mix thoroughly. If the mixture seems too loose or soft, add another tablespoon or two (different bread crumbs absorb liquid/moisture differently). Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. Spoon portions of the mixture into the pan to make latkes about 2-inches in diameter. Leave some space between each one. Cook for 2-3 minutes per side or until crispy and golden brown. Remove to paper towels to drain. Repeat with the remaining zucchini mixture. Serve with dairy sour cream or plain yogurt or mashed avocado.

Makes about 12

Moroccan-Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

Moroccan-Spiced Vegetable Kugel 

• 2 tablespoons olive oil

• 1 small onion, sliced

• 1 clove garlic, finely chopped

• 1/2 teaspoon chopped fresh ginger

• 1 carrot, peeled and cut into 1/2-inch slices

• 1 medium tomato, cut into chunks

• 1 small parsnip, peeled and cut in 1/2-inch slices, optional

• 1/2 cup cut up bite sized butternut squash

• 1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

• 3/4 cup vegetable stock

• 1 cup diced zucchini

• 1/4 red bell pepper, cut into bite sized chunks

• 1/2 cup raisins

• 1/2 cup canned chickpeas, rinsed and drained

• Salt to taste

• 12 ounces egg noodles

• 3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish servings

Tomato Jam

The Jewish holidays of Shemini Atzeret and Simchat Torah mark the end of the year and the annual cycle of Torah readings. This joyful “ending”reminds me of school commencement which comes after the completion of required courses but means “a beginning,” a celebration of accomplishments but with a look to the future.

We’re done; it’s time to look ahead.

With this in mind, this year my Shemini Atzeret and Simchat Torah menu will focus on the end of the vegetable garden I planted last spring and using the harvest in new ways.

All summer we were blessed with fresh tomatoes that I used for sandwiches, salads, pizzas and sauce. And fresh chili peppers that went into mango salsa and roasted pepper soup. But recently we had a horrific rain storm that more or less put an end to my garden. I harvested the not so beautiful end of season tomatoes and cooked them into jam: Green Tomato Jam and, with the ripe red tomatoes, this simple Red Tomato Jam.

This was such a delicious way to make use of what was left! It’s vaguely sweet, with a hint of cumin. So far I’ve used the jam for grilled cheese sandwich and also as a spread for a cheese board.

Next: a topping for either burgers or steak.

There’s more to come of course. I’ll keep you posted.

New beginnings.

RED Tomato Jam

• 2 pounds tomatoes, preferably plum tomatoes

• 1 tablespoon olive oil or avocado oil

• 3 medium scallions, chopped

• 1 chili pepper, deseeded and chopped

• 1-1/4 cups sugar

• 2 tablespoons apple cider vinegar

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

Bring a large pot of water to a boil, add some of the tomatoes, cook them for 20 seconds then place them under cold running water. Continue with the remainder of the tomatoes. Remove the skins from the tomatoes and chop them into small pieces. Heat the olive oil in a saucepan over medium heat. Add the tomatoes, scallions and chili pepper and cook for 4-5 minutes to soften them slightly. Add the sugar, apple cider vinegar, lemon juice and salt, mix thoroughly, bring the ingredients to a boil and turn the heat to low. Cook for about 1-1/2 to 2 hours, stirring occasionally, or until the mixture is thick and jam like.

Makes about 2 cups

Vegetarian Stuffed Red Pepper Halves

Sukkot, which begins at sunset September 29th, is a harvest holiday, which means that in addition to all the ritual and religions traditions, there’s lots of food, especially stuffed foods which are proof of the harvest bounty of fruits and vegetables.

Like stuffed peppers.

I have made stuffed peppers many times for Sukkot, but in recent years have found it easier to cut them into halves. The halves are still filled, but easier to cook and to eat. They are also easier to tote to a Sukkah.

This is one of the versions that my family has loved. I’ve made it with both Israeli and Moroccan couscous and also with rice and barley. The point is to include a starchy pasta or whole grain.

Btw, I cut the peppers in the middle, into top and bottom halves but obviously you can cut them from the stem down and have two top-and-bottom halves.

Vegetarian Stuffed Red Pepper Halves

• 4 red bell peppers

• 1/2 cup couscous (or use rice, barley, etc.)

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cups halved cherry or grape tomatoes

• 1 cup thawed frozen peas

• 2 beaten eggs

• 1 cup shredded mozzarella cheese

• 3 tablespoons grated Parmesan cheese

Preheat the oven broiler. Cut the peppers in half. Discard the stems and seeds. Place the pepper halves, skin side up, on a parchment paper lined baking sheet. Broil the pepper halves for 4-5 minutes or until the skin darkens and blisters. Remove the peppers, wrap them in foil or place them in a bag and let them cool. When cool, remove the skin and place the pepper halves, hollow side up, on a parchment paper lined baking sheet. Set aside. Turn the oven to 425F.

Cook the couscous. Place the cooked couscous in a bowl and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook 2-3 minutes. Add the cherry tomatoes and peas and cook 1-2 minutes. Remove from the heat and add to the cooked couscous. Pour the eggs into the pan and cook, stirring, until the eggs are set. Place them on a cutting bord and chop them into small pieces. Add them to the couscous. Spoon equal amounts of the couscous mixture inside the pepper halves. Sprinkle with equal amounts of mozzarella cheese, then sprinkle with Parmesan cheese. Bake for 12-13 minutes or until the cheese has melted and begins to turn golden brown.

Makes 4-8 servings

Cole Slaw with Beet Greens

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Cole Slaw with Beet Greens

• 1/2 medium green cabbage, shredded

• 2 cups shredded red cabbage

• 1 bunch beet greens, shredded

• 2 medium carrots, grated

• 3/4 cup mayonnaise

• 5 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings

Potato Salad with Fresh Herbs

There is no end to the ways you can make potato salad. Start with cooked (boiled, roasted) waxy potatoes (like baby Yukon gold or red bliss) and then:

• peel or not peel — it’s up to you

• use them alone or with other solid ingredients such as chopped bell pepper, celery and/or some kind of onion (scallion, chive, shallot, etc.), thawed frozen peas, hard cooked egg chunks, cooked beans or chick peas, capers, anchovies, pickles — and so on. You can even add leftover cooked fish, poultry or meat to make a dinner salad.

• season the salad with chopped fresh herbs (rosemary, oregano, dill, thyme and such), dried herbs, chopped chili pepper, spices such as curry powder, Worcestershire sauce, hot pepper sauce, Dijon mustard, wasabi, horseradish — etc. etc. etc.

• dress the salad with: oil (olive, avocado, peanut, etc.) and vinegar (white or red wine vinegar, sherry vinegar, Balsamic) or some other acidic liquid such as lemon juice. For a richer flavor add some mayo, plain yogurt, buttermilk or dairy sour cream.

You get the point — I could write an entire book devoted to potato salad. These are just a few ideas.

Yesterday I taught a class about potato salad for the New Canaan YMCA. This is one of the versions I made for the class.

Happy summer although, I’m sure you know, potato salad is never out of season.

Potato Salad with Fresh Herbs

• 2 pounds small waxy potatoes

• lightly salted water

• 1/4 cup mayo

• 3 tablespoons olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons finely chopped fresh parsley or other herbs (such as rosemary, oregano, thyme, dill, marjoram, etc.)

• salt and freshly ground black pepper to taste

Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. In a small bowl, whisk the mayonnaise, olive oil, wine vinegar and mustard together until the mixture is uniform in color. Pour over the potatoes. Sprinkle with the herbs and salt and pepper if desired. Toss the ingredients and let rest at least 1 hour before serving.

Makes 6-8 servings

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

We’re big dairy eaters. And when the weather turns warmer, we’re big salad eaters too.

So this salad is perfect for us as summer approaches. I’ve made it a zillion times. Sometimes I substitute green beans or zucchini for the asparagus. Sometimes I use blue cheese (I’ve tried it with firm cheeses such as cheddar but prefer a soft, crumbly one). Sometimes I add leftover cooked fish, but mostly serve it as a side dish.

If you’re having a dairy meal for Shavuot, this would make a delicious first course or side dish. It’s filling, but light, so you have some room for cheese cake!

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

• 12 baby potatoes (such as Yukon Golds or Red Bliss)

• 1 bunch (about 12-16 ounces) asparagus, trimmed and cut into pieces about 2-inches long

• 1 cup cut up grape or cherry tomatoes (or chopped large tomato)

• 3 scallions, chopped or 1/3 cup chopped red onion

• 1/4 cup olive oil or avocado oil

• 2 tablespoons wine vinegar, approximately

• 1/2 cup crumbled feta, blue or goat cheese

• freshly ground black pepper to taste

• chopped parsley or chives

Place the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Turn the heat to medium and cook for about 15 minutes or until barely tender. Add the asparagus to the saucepan and cook for about 3 minutes. Drain the vegetables and cool them down under cold running water. Drain and place on paper towels to dry. Peel the potatoes and cut them into smaller pieces. Place the potatoes and asparagus in a mixing bowl. Add the tomatoes and scallion and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients. Add the vinegar and toss again. Add the cheese and sprinkle to taste with pepper. Taste and add more vinegar if needed. Place in a serving bowl and sprinkle with parsley.

Makes 6 servings