The Silver Platter Simple Elegance Cookbook

The older I get, the easier my recipes become. Years ago I was willing to trek through a 3-pager with multiple steps. I made dishes such as French Onion Soup only after preparing my own stock. I was willing to put together a long-winded recipe for Paris-Brest.

No longer. I don't have the time, energy or patience -- and will leave those wonderful, worthy chores to younger folks. These days I create recipes that are simple, flavorful and interesting, but without taking shortcuts that would detract from the food.

I also appreciate when other people share the same ideals, which is why I love "The Silver Platter Simple Elegance," a new cookbook from the kitchen of Daniella Silver, with tips and notes from Norene Gilletz, renowned food blogger, cookbook author and matriarch of kosher cooking.

This is not merely a book where you can pick up a good recipe or two. Every recipe is approachable, using ingredients that even novice cooks will find familiar, with selections that are perfect for everyday cooking and many that are suitable for entertaining: Zucchini Dill Soup and Flaked Quinoa Schnitzel and Mustard-and-Garlic Roasted Potatoes and Granola Ice Cream Cake are just a few, glorious but easy finds that will make your family happy at dinnertime.

There's more: at the bottom of each recipe are tips from the master, Norene Gilletz, on such topics as what equipment is best to use, what can be done ahead, what substitutions are appropriate, how to make an everyday dish more company-friendly, and so on. 

The photos are gorgeous too.

The first recipe that caught my eye is the one for Candied Cauliflower. Can you imagine such a thing?! With but 5 ingredients (not including salt and pepper), this sounded too fabulous to miss, and it was every bit as delicious as it looks on the page. (And includes tips on buying cauliflower and nut-seed substitutions.)

Next, the Mango Wild Rice, because I love any dish with mango in it. This recipe is fairly simple, colorful, flavorful and with the bonus that you can cook it ahead. One of Norene's tips is to substitute dried apricots for the dried mango, but I used fresh mango instead. The recipe is versatile too!

Taste for yourself: Here are the two recipes I found particularly worthy. The recipes and photos are reproduced from The Silver Platter Simple Elegance by Daniella Silver with Norene Gilletz, with permission from the copyright holders. ArtScroll/Mesorah Publications, LTD.

Another thought -- this book make a delicious Hanukkah gift for someone who likes to cook.

CANDIED CAULIFLOWER WITH ALMONDS

pareve, Passover, gluten-free, do not freeze, yields 6 servings

Candied cauliflower, drizzled with honey and thyme and topped with sliced almonds, is a beautiful dish that will keep your guests coming back for more. I suggest you double the recipe!

Ingredients

• 1 large cauliflower, trimmed

• kosher salt

• freshly ground black pepper

• 1 Tbsp minced fresh thyme leaves

• 2 Tbsp olive oil

• 3 Tbsp honey

• ½ cup sliced almonds

• thyme sprigs, for garnish

Method

 

1.  Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

2.  Cut cauliflower into 2-inch florets. Transfer to prepared baking sheet. 

3.  Sprinkle florets with salt, pepper, and thyme. Drizzle with oil and honey. Top with sliced almonds. Rub all over to coat evenly. (Can be prepared up to this point and refrigerated.)

 4.  Bake, uncovered, for 35-40 minutes, or until cauliflower is golden brown and tender. Serve immediately.

Norene’s Notes:

Variation: Use pecan pieces or coarsely chopped cashews instead of almonds. If you have a nut allergy, substitute pumpkin seeds.

Hot Stuff: Don’t worry about the almonds burning. The steam created during cooking prevents that from happening. If your oven is on the hot side, you may prefer to stir in the almonds during the last 15 minutes of baking.

WILD RICE WITH DRIED MANGO & RED ONION

pareve, gluten-free, freezes well, yields 8 servings

My three girls are in love with mango, and this wild rice dish has become their latest obsession. The nutty flavor of wild rice is a perfect match for sweet mango and red onion. The dried mango plumps up a bit when marinated in the dressing, adding some softness to the texture of this dish.

Ingredients

•  
• 4 cups water
• 1½ cups wild rice, rinsed and drained
• 1 tsp kosher salt
• ½ medium red onion, quartered and thinly sliced
• 12 dried mango slices, thinly sliced into strips
• ¾ cup dried cranberries
• 3 Tbsp extra virgin olive oil
• ⅓ cup orange or mango juice
• 3 Tbsp honey
• ½ cup chopped fresh parsley
• kosher salt
• freshly ground black pepper

Method

1.  Bring water to a boil in a medium saucepan over high heat. Add rice and salt; cover. Reduce heat; simmer for about 45 minutes, or until the grains split and burst. Remove from heat; let stand, covered, for 10 minutes. Drain, if necessary. Transfer to a large bowl; let cool.

2.  Add onion, dried mangoes, and cranberries. Stir in oil, orange juice, honey, parsley, salt, and pepper. Toss to combine. Adjust seasonings to taste. Serve chilled or at room temperature.

Norene’s Notes:

Variation: Since wild rice is fairly expensive, you can use ¾ cup wild rice and ¾ cup whole grain brown rice — their cooking time is about the same.

No dried mango? Substitute dried apricots.

Wild rice is gluten-free, fiber-packed, and high in protein and B vitamins. Elegance in health!

An easy way to cut dried mango is to use kitchen scissors.  

GIANT Knish

Anyone who reads this blog knows that potatoes are my go-to comfort food. My magic medicine for when I'm stressed out.

So I'm definitely going to need something potato tonight when Ed and I have our debate-watch group over. (By the time this election is over my potato consumption for the year will be way over the limit.)

So I made a stuffed potato roll. Actually mashed potatoes with caramelized onions wrapped inside puff pastry.

Actually, a giant knish.

And guess what!? This dish is absolutely perfect for my Vegetarian Break-the-Fast, so I made one for that occasion too!

And also guess what!? It's also perfect for Meatless Monday. And also for Sukkot, when it is traditional to serve stuffed foods.

All in all, this is a big, big winner for whenever. Really. Whenever.

Giant Knish

• 3 pounds all-purpose potatoes
• 4 tablespoons olive oil
• 1 large sliced onion
• 1 large egg
• 1 teaspoon salt or to taste
• freshly ground black pepper to taste
• 2 sheets frozen parve puff pastry

Preheat the oven to 375 degrees. Lightly grease a flat baking sheet. Peel the potatoes, cut them into chunks and boil them in lightly salted water for about 15 minutes, or until they are cooked through. Drain the potatoes and return them to the pan. Add 2 tablespoons of the olive oil and mash the potatoes until they are fluffy. While the potatoes are cooking, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the onion and cook for 12-15 minutes or until lightly browned. Add the onions to the potatoes. Add the egg, salt and pepper and stir gently to mix ingredients. Let cool. Using one sheet of puff pastry at a time, roll the dough slightly thinner. Place half the potato filling down the center of the dough, using up the middle 1/3 of the dough and leaving a one-inch margin at both of the short ends. Enclose the filling: place one side of the dough over the filling, then place the other side of the dough over the filling. Press the short ends to enclose the filling at the top and bottom. Place the roll, seam side down, on the prepared baking sheet. Refrigerate for about 30 minutes or until the dough feels cool and firm. Bake for 30-35 minutes, or until golden brown. Cut with a serrated knife. 

Makes 2 rolls, each serving 6 people

Grandma Hoffman's Skinny Noodle Crusty-Top Mushroom Onion Kugel

Kugel is the kind of food that people can get into an argument about.

The issues can become monumental.

Like -- should it be sweet or salty?

have cheese or not? 

if cheese-- what kind?

And lots more.

Including this biggie -- what width noodles to use!

Skinny? Medium? Wide?

OY!

Here's my answer. Medium or wide for sweet, creamy, dairy-based or fruit-laden kugels served as side dishes with dairy or for dessert, because you want more pasta-surface area to absorb the sauce.

BUT, definitely skinny noodles for a savory kugel because you want it crispy on top to crunch under the pan juices or gravy that come with the tender meat and vegetables.

I grew up in a family where salty kugels were the thing. And ALWAYS made with the skinniest of noodles.

Here's my grandma's recipe. If you make it in a shallow baking pan the entire kugel is one huge crunch. Use a deeper pan if you prefer some soft noodles under the crusty top.

Grandma Hoffman's Mushroom Onion Kugel

• 10 ounces skinny egg noodles
• 2 tablespoons vegetable oil or schmaltz
• 1 large onion, chopped
• 10 ounces fresh mushrooms, any variety, sliced
• 2 large eggs
• salt and freshly ground black pepper to taste
• paprika

Preheat the oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add the noodles and cook according to package directions, until the noodles are tender but not mushy. Drain under cold water and set aside. While the noodles are cooking, heat the vegetable oil in a large saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 2 minutes. Add the mushrooms and cook, stirring occasionally, for 10-12 minutes or until the vegetables are soft. Set aside. Place the noodles in a large bowl. Add the vegetables with any accumulated juices, and stir the ingredients to distribute them evenly. Add the eggs and some salt and pepper to taste and mix them in. Place the mixture inside a baking dish. Sprinkle the top with paprika. Bake for about 25 minutes. Raise the heat to 400 degrees and cook for another 10 minutes or until the top is crispy and browned.

Makes 8 servings

Fried Green Tomatoes

I go out to my garden now and it's still warm, like summer. But the leaves on big maple trees in the back are starting to turn and I can see the vague copper tips. It's that transition season when you want to grab the last of summer but your head understands that autumn is coming.

I've picked dozens of luscious tomatoes in the last few weeks, but there are still some green ones hanging on the vines. Do I wait for them to ripen and have the last few precious bites?

What if there's a sudden frost! That happened to me last year and all my tomatoes were ruined.

Here's what to do: use some green tomatoes and leave just a few to ripen and hope for the best.

In the past I've baked green tomato pie, fried green tomato slices, baked green tomato slices, made green tomato pickles and cut green tomatoes into different kinds of chutney.

This year I decided to pack them into a sandwich.

Dee-lish.

Fried Green Tomato, Roasted Red Pepper and Cheese Sandwich

• 2 medium red bell peppers
• 2 teaspoons olive oil
• 1/3 cup all-purpose flour
• salt and freshly ground black pepper, to taste
• 2 large eggs, beaten with one teaspoon water
• 3/4 cup plain bread crumbs
• 12-16 slices green tomato (about 1/2-inch thick)
• 4 Portuguese rolls, sliced
• vegetable oil
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 2 cups shredded mozzarella cheese

Preheat the oven broiler or outdoor grill with the rack about 4 inches from the heat source. Remove the stem and seeds from the bell peppers and cut them into quarters. Brush the pepper pieces with the olive oil. Broil the pepper pieces, turning them occasionally, for 8–10 minutes or until charred. Remove the pieces to a plate. When cool, peel off the skin.

Preheat the oven to 300 degrees. Mix the flour with some salt and pepper in a shallow dish. Place the beaten eggs in another dish. Place the breadcrumbs in a third dish. Coat the tomato slices with flour. Shake off the excess. Dip the coated slices in the beaten eggs, covering the slices completely. Coat the slices with the breadcrumbs. Place the tomato slices on a cookie sheet or baking rack to air dry for at least 15 minutes. Heat about 1/4-inch vegetable oil in a large sauté pan over medium-high heat. Fry the tomatoes for 2-3 minutes per side or until golden brown. Drain on paper towels.

Place the rolls in the oven to warm them up for about 4-5 minutes. Remove the rolls from the oven. While the rolls are warming, mix the mayonnaise and basil together. Spread equal amounts of the mayonnaise on the bottoms of each of the rolls. Top each with 3-4 tomato slices. Top each with two roasted pepper quarters. Top each with equal amounts of the cheese. Finally, cover with the top of the roll. Place back in the oven for a minute or so to slightly melt the cheese and serve.

Makes 4 sandwiches

Bubbe and Me in the Kitchen

photo by Evi Abeler

Although my Mom was the one who taught me how to cook and who encouraged me to expand my recipe repertoire, I post a lot about the dishes my grandma cooked. My mom's food was thoroughly up-to-date and wonderful, but my grandma made the old-fashioned, old-world Ashkenazi favorites that I loved (still love!) so much. 

And so, when I got hold of Miri Rotkovitz's new cookbook, "Bubbe and Me in the Kitchen," I felt right at home. I understood immediately that for Miri, whose recipes are geared to mostly modern food that today's kosher home cooks prefer, she keeps a special place within her heart and soul for her bubbe, for the foods her bubbe cooked and the words of wisdom, culinary and otherwise, that her bubbe gave to her. Like how bubbe taught her that using spices could "bump up the flavor and stamp a personal signature on favorite dishes." That slicing apples rather than chopping them would result in a more flavorful Apple Cake.  

The book is filled with some of her bubbe's recipes, culled from a collection of index cards and clippings, plus an occasional recipe from other kosher food writers (including me) and mostly, Miri's own contemporary creations and riffs on traditional dishes. There are so many fabulous recipes, I don't even know where to begin cooking them. Shall it be the chapter on Grains, with the Forbidden Rice Salad with Mango and Ginger Vinaigrette? Or the Mezze/Snack chapter that includes Nori and Smoked Salmon "Petits Fours?"

I love meatless meals, so actually, it's the Kasha Varnishkes with Ratatouille for me. This is the kind of dish that brings together traditional and contemporary, that makes a standard side dish into a full meal.

This book is a winner and a keeper. Not simply for the wonderful kosher recipes, but also for all the extras: notes on pantry items, information about what kosher means today in terms of global ingredients and healthy eating, and because of the charming narrative and headnotes that lets us hear bubbe's voice, translated by a loving grand daughter.

Here's that recipe, so fine for a meatless Monday (but really, anytime).

Kasha Varnishkes with Ratatouille

SERVES 4 TO 6 | PAREVE 

Prep time: 25 minutes Cook time: 45 minutes

 FOR THE RATATOUILLE

• 3 tablespoons extra-virgin olive oil

• 1 large onion, peeled and chopped

• 3 large garlic cloves, chopped

• 1medium eggplant, cut into 1-inch pieces

• 1 large red bell pepper, cored and chopped

• 1 medium zucchini, trimmed and cut into 1-inch pieces

• 2 medium tomatoes, seeded and cut into 1-inch pieces

• 2 tablespoons tomato paste or tomato sauce

• Generous pinch dried thyme

• 2 tablespoons thinly sliced fresh basil leaves, plus extra for garnish

• Sea salt or kosher salt

• Freshly ground black pepper

FOR THE KASHA VARNISHKES

• 4 tablespoons extra-virgin olive oil or canola oil, divided

• 1 large onion, peeled and finely chopped

• 1 pound bowtie (farfalle) noodles

• 1 large egg

• 1 cup kasha (medium granulation) 2 cups water or vegetable stock

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

MAKE THE RATATOUILLE:  Preheat the oven to 400°F. Warm the oil in a Dutch oven or ovenproof covered chef’s pan set over medium heat. Add the chopped onion and sauté  until it softens and begins to turn translucent, about 5 minutes. Add the garlic and sauté 1 minute more.

Add the chopped eggplant and cook, stirring frequently, until it begins to soften, about 5 minutes. Add the red peppers, sauté for 2 minutes, then add the zucchini, stirring occasionally, until the zucchini softens, about 3 minutes more. Stir in the tomatoes, tomato paste (or sauce) and thyme.

Cover the pan and place in the preheated oven. Bake for 30 minutes, stirring after 15 minutes. The vegetables should be saucy and tender, yet still mostly hold their shape. Remove from the oven, stir in the basil, and season with salt and pepper. Set aside.

MAKE THE KASHA VARNISHKES: While the ratatouille is baking, set a large pot of water to boil for the pasta. In a chef’s pan or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the onions and sauté until they turn soft and translucent, about 5 minutes. Reduce the heat and cook, stirring occasionally, until the onions start to caramelize, about 10 minutes more. Remove from the heat and set aside.

In the meantime, when the pasta water comes to a boil, stir in the bowties and cook until al dente, about 10 to 11 minutes. Drain and transfer the pasta to a large serving bowl.

In a small bowl, beat the egg. Add the kasha and stir well to coat the kasha grains. Transfer the onions from the chef’s pan to the serving bowl with the pasta. Return the pan to the stove top and place over medium heat. Add the kasha and cook, stirring constantly, until the egg dries and the kasha separates into individual grains, about 3 minutes.

Add the water or stock to the kasha and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed, about 10 minutes.

When the kasha is cooked, add to the bowl with the bowties and onion. Drizzle with 2 table- spoons of oil and stir well to combine. Spoon into shallow bowls and top with the ratatouille. Garnish with additional basil.

STORAGE: Store the ratatouille and the kasha varnishkes in separate covered containers in the refrigerator. The ratatouille will keep for 4 to 5 days, the kasha for 2 to 3 days. You can also freeze both dishes in freezer-safe containers

Roasted Cauliflower Steaks with Garlic, Sea Salt and Lime

Recently, Faye Levy, noted cookbook author and food writer, wrote a piece for the Jerusalem Post about Cara Mangini, the "Vegetable Butcher." She also posted about it on Facebook. Then she asked if anyone else prepared "cauliflower steaks."

I do! Have done. Many times!

We are a family of cauliflower lovers and the "steaks" -- that is, thick slices cut from a whole head of cauliflower -- look beautiful on a plate, making them a special side dish at dinner.

I have a recipe for cauliflower steaks in my latest cookbook, The Modern Kosher Kitchen. Thanks for posting this, Liz Rueven, at kosherlikeme.com.

Note -- the steaks taste the same as any other "cut" of cauliflower.

The cutting takes some doing, and a very sharp chef's knife. Also, truth to tell, the smaller sections at the side of the cauliflower head fall away into regular florets. No worries. Cook them alongside the steaks. They're like the "burnt ends" that you get from barbecue -- no one ever complains about those, do they?

After the cutting, its' simple. A bit of oil and seasoning.

Like this recipe:

Roasted Cauliflower with Garlic, Sea Salt and Lime

• 1 head cauliflower
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/2 teaspoon Dijon mustard
• sea salt to taste
• 2 tablespoons lime juice

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Remove the green leaves at the bottom of the cauliflower and trim most of the fibrous stem attached to the head. Slice the head into “steaks” about 3/8-inch thick. Rinse and dry the slices on paper towels. Combine the olive oil, garlic and Dijon mustard and brush this mixture on both sides of the cauliflower slices. Place the slices on the parchment. Sprinkle with sea salt. Roast for 15 minutes. Turn the slices over and roast for another 10-15 minutes or until tender and crispy. Sprinkle the roasted cauliflowers steaks with lime juice. Note: for smaller pieces that fall away when you slice the head, cook along with the steaks. They may be done sooner, so look at them about 5 minutes ahead, or let them get browner, no harm done.

Makes 4 servings

Cleveland Cuisine! Really.

Cleveland cuisine? Really?

Yes!

Cleveland is an important place.

For one thing, it's the home of the Rock and Roll Hall of Fame.

And that should be enough.

But there's also The Cleveland Museum of Art -- it has a large, diverse collection. And unlike so many museums of its kind, admission is FREE!!!!

Also -- Cleveland has a world-famous orchestra, a distinguished university (Case Western Reserve), an AFC football team (the Browns) and a major league baseball team (the Indians).

AND, of course, their basketball team is this year's NBA Champions! (You've surely heard of the Cavaliers!)

I'm impressed!

And now there's more. This summer Cleveland will be home to the 2016 Republican National Convention (July 18-21).

And, whatever the goings on at the convention itself, the city will get lots of extra attention in the press. There will be loads and loads of extra people in Cleveland.

So, me being me, I got to wondering about what those people might be eating during their stay. 

I don't mean the food they're going to get at the convention. I mean real, special, famous Cleveland food. 

Not every city has its own culinary specialties. Surely nothing in Stamford, CT., where I live. 

But Cleveland does! And some real goodies, at that! 

For example, because the city is home to large numbers of families whose origins trace back to central and eastern Europe, bratwurst (on a bun) and crunchy apple fritters are really popular.

The apple fritters alone are worth a visit I think.

But also this -- among the most famous of "Cleveland food" is something called the Polish Boy (basically a kielbasa sandwich with coleslaw, french fries and barbecue sauce all on a club roll).

Well, okay. Maybe.

Then I discovered that among the iconic Cleveland dishes are pierogi.

Pierogi. Do you hear my heart pounding? Can you see my grin?

Oh! How I love pierogi! Doughy dumplings stuffed with stuff. Like beef cheeks or potato and cheese (served with thick, tangy sour cream).

Pierogi. The kind of food some of us used to get at grandma's, if we were lucky.

I haven't had a pierogi for as long as I can remember. Thanks to Cleveland I was reminded of that fact.

I had to have some. But the only ones I could find in Stamford, CT. were packaged.

So I decided to make some myself. And after a couple of tries -- oh!

They are as wonderful as I remember.

Thank you, Cleveland, for inspiring this recipe. Good luck this summer.

 

Potato Cheese Pierogi

Filling:

• 3 large Yukon Gold potatoes (about one pound), peeled, cut into chunks (about 3 cups mashed potatoes)
• 2 tablespoons butter
• 1 large onion, chopped
• 1 cup farmer cheese
• salt and freshly ground black pepper to taste

Place the potato chunks in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes or until the potatoes are tender. Drain the potatoes and spoon into a bowl. While the potatoes are cooking, heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onions and cook, stirring occasionally, for 12-15 minutes or until soft and golden brown. Add the onions to the potatoes. Add the farmer cheese, sprinkle with salt and pepper and mix the ingredients until well blended. Set aside to cool before filling the dough.

Dough:

• 3-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup butter, cut into chunks
• 1/2 cup water, approximately
• 1 cup dairy sour cream

Extras:

• butter
• vegetable oil
• sour cream

To make the dough: place the flour and salt in a large bowl. Add the butter and work it into the dough until the mixture is crumbly. Add 1/2 cup of the water and the sour cream and mix the dough until it is smooth, soft and well blended. If the dough seems too dry, add more water. (You can do this in a food processor.) Let the dough rest for at least 30 minutes. Using portions of the dough, roll the dough on a floured surface to 1/8-inch thick and cut out circles with a 3-inch cookie cutter. Place the circles on a board or cookie sheet and cover them with plastic wrap or a kitchen towel while you cut the rest of the dough. Fill the dough using about one tablespoon of the filling for each circle.

To fill the pierogis: place the filling in the center of the dough circle. Fold the circle in half, pinching the edges to seal in the filling.

To cook the pierogis: bring a large pot of lightly salted water to a boil. Add the filled pierogis, 6-8 at a time, and boil for about 3-8 minutes depending on whether they are at room temperature, refrigerated or frozen (or until they float to the surface). Remove the pierogis with a slotted spoon and set aside; repeat with remaining pierogis.

Extras: To serve the pierogis: serve boiled (as above), with sour cream (can also serve with caramelized onions – make more when making filling above). OR, heat 1 tablespoon butter plus 1 tablespoon vegetable oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add some of the pierogi (do not crowd the pan) and cook for 3-4 minutes on the flat side, or until golden brown on the bottom, then turn the pierogis over and cook for another 2-3 minutes or until crusty and golden brown. Repeat using more butter/vegetable oil with the remaining pierogis. Serve with sour cream (and sautéed onion if desired). 

Makes about 4 dozen

Easy Guacamole

Recently I posted a recipe for an Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise, in which I mentioned that I eat a lot of avocados. In fact there are always 4-5 avocados in my house, some in the crisper bin of the fridge, others ripening on the counter top.

Besides eating avocados as a snack, I find that when I am at a loss for a vegetable side dish or when I am rushed, stressed or busy, an avocado comes in really handy (not to mention delicious and also healthy). Just peel and cut it up and serve with anything: chicken, beef, eggs, whatever. Maybe sprinkle a little lime juice on top.

But of course, as I mentioned in that previous post, there's always Guacamole! One of the tastiest, easiest, well-loved dips there ever was.

Here are some ideas for guacamole in addition to serving it with chips:

1. spread on top of toast for a sandwich (by itself or with tomato slices, chicken or turkey)

2. use instead of ketchup for burgers

3. use to replace the butter on a baked potato

4. tuck inside eggs within an omelet 

5. stuff inside hollowed tomatoes

Here's my easy recipe for guacamole. It will take you far.

Guacamole

• 2 medium avocados
• 1 large tomato
• 1 small serrano chili pepper, deseeded and chopped
• 1 medium clove garlic, finely chopped
• 2 teaspoons chopped fresh cilantro, optional
• 3 tablespoons lemon or lime juice
• salt to taste
• chips

Peel the avocado and scoop the flesh into a food processor (or bowl or molcajete). Chop the tomato and add the tomato pieces, chili pepper, garlic, cilantro, if used, juice and salt to taste to the food processor. Process to desired texture using pulse feature (or mash with a fork or tejolete). 

Serve with corn chips.

Makes about 2 cups

Avocado, California's Big Winner

When I was a young Mom I met another young woman for a playdate for our daughters. She lived in the same town in Connecticut as I did, but had originally come from California. We became friends, and so did our kids, and we spent time together talking about things most mothers talk about. School. Babysitters. What our children should/don't/won't eat.

We also talked about food. One day she mentioned avocado. 

What?

Please don't think I'm a dinosaur, but back in the late 1970s avocados were not a thing. REALLY! I had heard of them. In fact once, when I was a little girl my mother took me for lunch at Lord & Taylor in the city and I insisted on trying tuna-salad-filled avocado (which my mother let me do although she insisted I would hate it -- and I did). 

I hadn't had an avocado since that time.

And I had not yet heard of guacamole, which this women raved about. She said everyone in California made guacamole. So, I started to also.

Now, these many years (and thousands of avocados later) I can say I am well acquainted with avocados, not just for guacamole but for dozens and dozens of recipes. 

Many thanks to the woman who name-dropped avocado. Many thanks to California, thriving avocado country (in fact, according to The California Difference, the Hass avocado is a California native).

Today that state will have its presidential primaries. And no matter who you are rooting for, I can say without question, the avocado is the state's big winner.

Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise

• 3 tablespoons mayonnaise
• 4 teaspoons olive oil
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 small clove garlic, finely chopped
• 4 slices Tuscan-Italian style bread
• 2 teaspoons butter
• 2 large eggs, beaten
• 1 avocado, sliced
• 1 tomato, sliced

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

Makes 2 servings

I Hate Going on a Diet

I hate going on a diet.

The thing is, I like food. I like to eat. It's not even that I have a sweet tooth and consume too many doughnuts or that I drink soda (haven't had one for decades).

I just like regular food. 

And unfortunately, last year I ate a lot more of it than usual. Stress eating. It was a difficult year.

I gained TEN pounds.

That's a lot.

My children tell me I am not allowed to use the word "fat" because of "shaming."

So I suppose plump and chubby are off limits too.

I am supposed to say that I don't like how I look.

OK.

I don't like how I look.

Unfortunately my son-in-law Greg said he read an article that said women who go on diets and lose weight tend to re-gain the weight plus more.

OY!

Just in time -- comes THIS: The JoyofKosher 28 Day Challenge.

This is a four week diet plan of the most scrumptious non-diet sounding, most gorgeous food you ever saw in a weight loss plan. 

Check out the photos. The first for Grilled Fennel with toasty, crunchy quinoa seeds. The second for an avocado and egg-filled portobello mushroom cap that is so easy I am going to make it when my cousins come to sleep over in a few weeks.

This is not your ordinary "diet food."

It's good food, coming to you via two good friends of mine: Jamie Geller, cookbook author and founder, JoyofKosher, and Tamar Genger, a registered dietitian and professor of nutrition.

Have a look, even if you aren't on a diet. Even if you aren't kosher.

Here's what it is: When you sign up you get the menu plan for 28 days, plus a shopping list, plus 75 recipes with vegetarian and gluten-free substitutes (in a downloadable pdf file), plus nutritional info, plus tips, plus a Facebook page where you can discuss food stuff with other people on the challenge, plus --- go ahead and click the link and you'll see it all. For $28.

It's not a crazy diet. Just a simple plan, great, healthy, delicious food, easy, doable recipes with lovely photos and so much more. 

Inspiring.

Sounds like a plan. I'm determined to like the way I look.

GRILLED FENNEL AND TOASTED QUINOA (from JoyofKosher 28 Day Challenge)

Servings 6

Fennel is high in potassium and loaded with other nutrients that have been found to improve bone health.

Ingredients:

2 fennel bulbs, sliced

3 tablespoons extra virgin olive oil, divided

Kosher salt
Freshly ground black pepper

Instructions

1⁄4 cup fresh herbs like basil, parsley, and thyme and some fennel fronds

Zest and juice of 1 lemon 1⁄4 cup raw quinoa

1. Trim fennel bulbs by removing stalks and fronds (set aside fronds to mix with herbs).

2. Cut off any hard inedible outer layers.
3. With your fennel bulb upright, cut 1⁄4-inch slices vertically.
4. Brush each side using 2 tablespoons olive oil and sprinkle with salt and pepper.

5. Place slices on a medium hot grill, turning until you get a nice char on each side and fennel is tender to the touch. Alternatively, place on a baking pan and broil until charred.

6. Whisk together remaining 1 tablespoon olive oil, herbs, and lemon juice and zest, adding salt and pepper to taste. Drizzle all over fennel.

7. Meanwhile, toast quinoa: Rinse well, drain, and pour into a medium sauté pan. Stir grains over medium-high heat. Watch as quinoa dries out and begins to brown and even pop—that’s how you know it is ready. Remove from heat and set aside until ready to use.

8. Sprinkle toasted quinoa over fennel and serve warm or at room temperature. Nutritional Information / Per Serving

110 calories, 7g fat, 0mg cholesterol, 67mg sodium, 10g carbohydrates, 3g fiber, 3g sugar, 2g protein