Vegetarian Moussaka

Way back in 2009 I wrote an article about wedding feasts for Connecticut Bride Magazine, interviewed several caterers, and was astonished that among the menus they showed me there were so many choices for vegetarians and vegans. I read about creative, gorgeous hors d’oeuvres. Substantial, festive main courses. Glamorous desserts.

I’m not a vegetarian but that assignment was a sort of turnaround for me. I realized that there were lots of delicious foods I hadn’t tried and, that even if I had no intention of becoming a vegetarian or vegan, and even if I wasn’t particularly trying to cut down on meat protein, I was missing some really good food!

I don’t like to miss good food!

So, over the years I have prepared many vegetarian hors d’oeuvre and entrees, many of them spectacular.

This Vegetarian Moussaka is one of them. Portobello mushrooms take the place of meat in this creamy, tangy, comforting dinner dish. A hearty, filling meal, perfect for meatless Monday or any other day. Celebratory enough for a special occasion, wedding or otherwise.

Vegetarian Moussaka

• 2 medium eggplants, sliced into 1/2-inch thick rounds

• salt

• 2/3 cup olive oil, approximately

• 1 large onion, chopped

• 2 medium chopped carrots

• 3 cloves garlic, finely chopped

• 3 Portobello mushrooms, chopped

• 1 bunch fresh spinach (or 2 packed cups baby spinach leaves)

• 1 28-ounce can plum tomatoes, undrained

• 3 tablespoons chopped fresh parsley

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon

• freshly ground black pepper to taste

• 3 medium Yukon Gold potatoes, peeled

• 6 tablespoons butter

• 6 tablespoons all-purpose flour

• 2-1/2 cups milk

• 2 large egg yolks

• 1 cup grated Parmesan or Romano cheese

Preheat the oven to 400 degrees. Place the eggplant slices on a surface and salt them lightly. Let sit for about 15 minutes, then wipe the surface dry with paper towels. Brush the slices with about 4-5 tablespoons of the olive oil and place them in a single layer on a baking sheet. Bake for 15 minutes, turn the slices and bake for another 12-15 minutes, or until the slices are tender. Let the slices cool. Reduce the oven heat to 350 degrees.

Heat 6 tablespoons olive oil in a sauté pan over medium heat. Add the onion and carrots and cook, stirring occasionally, for 4-5 minutes or until the onions have softened. Add the garlic and mushrooms and continue to cook for another 3-4 minutes. Add the spinach and cook for 1-2 minutes. Add the tomatoes, parsley, oregano, cumin and cinnamon. Season to taste with salt and pepper. Cook for about 15 minutes or until the sauce is very thick.

Cook the potatoes in a large pot of lightly salted water for about 15 minutes, or until tender. Let the potatoes cool, then peel and slice them into 1/4-inch rounds and set aside.

Make a béchamel white sauce: heat the butter in a saucepan over medium heat. When the butter has melted and looks foamy, lower the heat, add the flour and whisk the ingredients for 2-3 minutes. Gradually add the milk and whisk the ingredients for 2-3 minutes or until a thick sauce has formed. Stir about a half cup of the hot sauce into the egg yolks, stir to blend the ingredients and add the mixture back into the saucepan. Stir in 3/4 cup of the cheese, whisk the ingredients until smooth and set aside.

Lightly grease a 9”x13” ovenproof casserole. Layer: half the eggplant on the bottom, then the potatoes, then the vegetable sauce, then the remaining eggplant. Cover with the béchamel sauce. Sprinkle with the remaining 1/4 cup cheese.

Bake for about 45 minutes or until top is bubbly and golden brown.

Makes 8 servings

Bread Stuffing with Sour Cherries

Every year I make at least two stuffings for Thanksgiving dinner. For old time’s sake one is usually my Mom's (Nana’s) barley-shape noodle "filling" or a sorghum-based version of that.

I just put one of those Nana ones in the freezer.

Once I made a fabulous Bread Stuffing with Figs and Hazelnuts. This year I want dinner to be completely nut-free though, so, maybe I’ll redo that one some other time.

I have prepared gluten-free stuffings for certain guests and once made one based on spelt bread.

A while ago a friend of mine gave me a jar of sour cherries, so I used some recently in an experiment to see if they would be tasty in a stuffing for a turkey dinner.

They were!

This recipe is versatile though. If you don’t want to buy a bottle of sour cherries, you can use grapes or fresh or dried cranberries.

Bread Stuffing with Sour Cherries

• 3 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 stalks celery, chopped

• 2 medium apples, peeled, cored and chopped

• 6 cups 1/2-inch diced bread

• 1 cup sour cherries

• 2 teaspoons grated orange peel

• 1 teaspoon dried rosemary (1 tablespoon fresh, chopped rosemary)

• 1 teaspoon dried thyme (1-1/2 teaspoons chopped, fresh thyme)

• 1 cup chicken or vegetable stock

• salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Heat the vegetable oil in a sauté pan over medium heat. Add the onion, celery and apples and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the bread cubes, cherries, orange peel, rosemary and thyme. Toss ingredients to distribute them evenly. Pour in the stock and sprinkle with salt and pepper. Toss the ingredients to moisten the bread. Spoon the stuffing into a casserole, cover the casserole and bake for 30 minutes. Remove the cover and bake for another 12-15 minutes.

Makes about 8 cups

Sweet Potatoes with Raisins and Ginger

Is it just me or does everyone else think that life goes from holiday to holiday?

Rosh Hashanah/Yom Kippur — Sukkot — weren’t they just a few days ago?

And now, Thanksgiving is coming. I already ordered a turkey. Already have my menu planned.

It includes this sweet potato dish which I served recently to much acclaim.

Bonus to this dish? You can prepare this ahead up to adding the raisins and ginger. How easy is that?

Sweet Potatoes with Raisins and Ginger

• 3 medium sweet potatoes

• 3 tablespoons vegetable oil

• 3 tablespoons honey or maple syrup

• cinnamon, salt

• Cayenne pepper (or use Aleppo pepper), optional

• 1/4 cup raisins

• 1/4 cup chopped crystallized ginger

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the sweet potatoes, cut them into bite size pieces and place on the baking sheet. Heat the vegetable oil and honey together until warm and easy to combine; pour over the pieces and toss to coat them. Sprinkle lightly with cinnamon, salt and pepper if used. Roast for 14-15 minutes, turning the potatoes 2-3 times, or until softened. Add the raisins and crystallized ginger, toss and continue to bake for another 5-6 minutes or until the potatoes are crispy and tender..

Makes 4 servings

Chick Pea and Carrot Salad

Of course, of course we will be slicing apples and dipping them in honey on Rosh Hashanah. (which begins at sunset on September 29th).

But chickpeas are on the menu too. In his Encyclopedia of Jewish Food, the late rabbi and food authority Gil Marks wrote that “chickpeas are a traditional Rosh Hashanah food, a symbol of fertility, abundance and a wish for a well-rounded year to come.”

I usually make chickpeas into hummus, but sometimes I serve them whole, as a snack, roasted, the way my mother made them when I was growing up – a recipe called nahit. She coated the chickpeas with vegetable oil, sprinkled them with salt and paprika and baked them until crispy.

I changed her recipe somewhat -- I use olive oil, kosher salt and fresh thyme, or sometimes za’atar, as seasonings. Nahit is a delicious snack and a healthy one too: chickpeas are a good source of protein, minerals (including calcium) and fiber.

For this coming holiday though I’ll be making a chickpea and carrot salad to serve with dinner. Carrots are another symbolic ingredient of the holiday, so this recipe is a double-up of special ingredients of festive food for the holiday table. It’s a dish that can be made in advance, which makes it a good choice at such a busy time. And it is colorful too, fit for any celebration, including Break-the-Fast. 

Chick Pea and Carrot Salad

• 1 15-ounce can chickpeas

• 4 medium carrots, sliced thin

• 1/2 chopped red onion

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh mint

• 1 teaspoon ground cumin

• 1/8 teaspoon cayenne pepper

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• salt to taste

Rinse the chickpeas under cold running water; let drain and place in a bowl. Add the carrots, onion, parsley, mint, cumin and cayenne pepper and toss to distribute the ingredients evenly. Pour in the olive oil and lemon juice. Toss to coat the ingredients evenly. Taste for seasoning and add salt to taste.

Makes 6 servings

Zucchini Bread

When we were first married, Ed promised me 50 years. That was in 1969. We were young and 50 years seemed like a REALLY REALLY long time.

Grandparent stuff.

But here we are. A few months short of 50.

Wasn’t it yesterday that I fit into that long white dress?

We wanted to celebrate with two other couples, all close friends, who are also at 50.

But we didn’t want to have a big party. Not even an intimate dinner party for six. Although those are lovely, it seemed like the same-old, same-old. 50 years deserved something special.

So we decided to have a 150th Anniversary Afternoon Tea.

It was festive, fun and celebratory.

We started with champagne and tea sandwiches.

Then: scones, clotted cream and jams.

Finally, dessert: several kinds of cookies, Lemon Buttermilk Cake, Pumpkin Spice Cake and this: Zucchini Bread, (made with zucchinis from my garden!).

Just us 6. It was a good day.

We all talked about how amazing it is at how quickly 50 years go by.

Zucchini Bread

• 2 cups all-purpose flour

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1-1/2 teaspoons baking soda

• 3/4 teaspoon baking powder

• 3/4 teaspoon salt

• 3/4 cup brown sugar

• 1/2 cup sugar

• 2 large eggs

• 1/2 cup applesauce

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 2 cups grated fresh zucchini

Preheat the oven to 350 degrees. Lightly grease a 9”x5”x3” loaf pan. Place the flour, cinnamon, nutmeg, baking soda, baking powder and salt in a bowl and whisk the ingredients until they are evenly distributed. Place the brown sugar, sugar, eggs, applesauce and vanilla extract in the bowl of an electric mixer (or use a hand mixer) and beat at medium speed for 2-3 minutes, until thoroughly blended. Add the flour mixture and stir just until blended. Fold in the zucchini. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until golden brown and a cake tester inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Invert the muffins onto the rack to cool completely.

Makes one loaf

Blueberry Yogurt Torte

You know that famous Plum Torte so many of us bake for Rosh Hashanah? I decided to use it for a light, summery coffee cake.

Sort of. I replaced the plums (not yet available anyway) with fresh seasonal blueberries.

I gave it a bit of enrichment by adding some yogurt (dairy sour cream would be fine too) and a splash of orange (by way of peel) because the citrus pairs so well with blueberries.

Voila! A terrific, easy, more-appropriate-for-summer dessert. July 4th? Sure. Picnic? Sure. Any time at all.

Blueberry Yogurt Torte

• 1/2 cup unsalted butter

• 1/2 cup plus one teaspoon sugar

• 1-1/2 cups all-purpose flour

• 2 teaspoons grated orange peel

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 large eggs

• 1/2 cup unflavored yogurt

• 1 pint blueberries

• lemon juice (about one tablespoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 1/2 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, orange peel, salt, baking powder and baking soda and mix briefly to blend ingredients. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until a thick batter has formed. Add the eggs and yogurt and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the berries on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.

Makes 8 servings

Two Color Cabbage Slaw

Picnic on July 4th? Of course! It’s the American thing to do.

So of course, we need to bring typically American food.

Like cole slaw.

Which has become an iconic American picnic dish but is actually not an American recipe at all. Cole slaw (which means “cabbage salad”) was originally a Dutch specialty.

Nevertheless, we Americans love it so much we have claimed it as our own and it is therefore perfectly perfect for any Fourth of July celebration.

Two Color Cabbage Slaw

• 4 cups packed shredded green cabbage

• 2 cups packed shredded purple cabbage

• salt

• 2 finely chopped carrots

• 3 chopped scallions

• 1/4 cup chopped fresh parsley

• 2 tablespoons chopped fresh dill

• 1-1/4 cups buttermilk

• 1/3 cup mayonnaise

• 2 tablespoons cider vinegar

• 1 tablespoon sugar

• pinch or two of cayenne pepper, optional

Place the green and purple cabbage shreds in a large bowl, sprinkle with 1-2 teaspoons of kosher salt and toss to distribute the ingredients evenly. Let rest for 45 minutes. Rinse the cabbage and wipe the shreds dry on paper towels. Place the shreds in a large bowl. Add the carrots, scallions, parsley and dill and toss the ingredients. In another bowl, combine the buttermilk, mayonnaise, cider vinegar and sugar. Whisk the ingredients and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes. Before serving, taste for seasoning and add salt and cayenne pepper to taste.

Makes 8 servings

Dried Fig and Coconut Charoset

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

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

Kosher Baked Beans and "Bacon"

It’s really cold outside.

Really cold.

And yesterday there was a snow squall. Cold, snowy and blowy with no visibility for about a half hour.

I can’t complain though. It’s MUCH colder in the midwest.

Also my house is nice and warm and toasty.

And I have these baked beans for dinner. Real, authentic Boston baked beans with bacon. Ok, kosher bacon. There are many brands to choose from, but I used Abeles & Heymann’s newish chunk beef bacon because Seth Leavitt, A&H owner, gave me a piece of it a while ago. He said “go experiment.” Which I did. And out came these fabulous beans.

Dinner. Add a green vegetable.

Just like in Colonial times (minus the green vegetable).

Btw, this is a good dish for Superbowl parties — by itself, but it’s also a nice accompaniment to chicken wings.

Kosher Baked Beans and “Bacon”

• 1 pound dried navy or great northern beans

• water

• 6 ounces kosher bacon, cut into chunks

• 1 medium onion, chopped

• 1/2 cup ketchup

• 1/3 cup honey

• 1/4 cup molasses

• 4 whole cloves

• 2 teaspoons powdered mustard

• 1/2 teaspoon salt

Place the beans in a large saucepan and cover them with water. Bring the water to a boil over high heat. Lower the heat and cook for 2 minutes.  Remove the pan from the heat and let the beans soak for one hour. Drain the beans and return them to the pot. Cover the beans again with water and bring to a boil over high heat. Lower the heat and simmer for 45 minutes. (Alternatively, cover the beans with water and let them soak for at least 8 hours.) Drain. Place the beans in a casserole. Add the bacon, onion, ketchup, honey, molasses, cloves, mustard and salt and mix thoroughly to blend the ingredients. Stir in 3 cups water. Pour the mixture over the bean mixture. Cover the casserole and put it in the oven. Set the temperature at 300 degrees and cook the beans at least 4 hours, or until they are tender, stirring them occasionally and adding water, if necessary to keep the beans moist. 

 Makes 8 servings