Potlagela

I know I am not alone in in thinking I want “my old life back” —— seeing my kids and grandkids, giving them a hug. Seeing family and friends without having to sit at least six feet away, always outside. Going out for dinner. Going to the opera.

All that.

I’ve managed to find ways that help me through this stressful time. One of them is making foods that remind me of “the good old days.”

So I’ve baked some Apple Brown Bettys, because they remind me of my parents (z”l), who once lived nearby. It was my Dad’s favorite dessert, my Mom made it often and there was always some left for me when I’d visit, at least twice a week. (Apple Brown Betty is also good for socially distanced company because you can bake the ingredients in individual ramekins.)

Almond Crusted Chicken Nuggets have been on my menu recently because they remind me of my very special cousin and lifelong friend, Leslie. She and her husband Neil spend every New Year’s weekend with us and I always serve these for hors d’oeuvre. (Another winner for social distancing!)

There’s always a reason to make my grandma’s award-winning challah, so that’s nothing new in my house.

BUT, my other grandma used to make potlagela, a Romanian specialty. I hated this dish when I was a youngster but last year, when I grew my own eggplants, I decided to give her recipe a try and realized how delicious this dish is. That revelation also brought back some terrific memories.

SO, here it is. My Grandma Hoffman’s version of Potlagela. She used vegetable oil, but I prefer olive oil. Either will work. She also cooked her eggplant right on top of the cooktop burner, so if you have a gas burner, you can do it that way too. OR, you can cook it on an outdoor grill, which I’ve done many times.

This dip is so perfect for summer. Especially perfect for eating outdoors socially distanced because you can serve it in separate bowls for other people.

Serve with pita or bagel chips.

Potlagela

• 1 large eggplant

• 1-2 scallions or one shallot or small onion

• 1 clove garlic, finely chopped

• 1 tomato, chopped, optional

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• salt and freshly ground black pepper to taste

• parsley

Preheat the oven to 425 degrees. Wash the surface of the eggplant, then wipe it dry. Coat the surface with a thin film of olive oil. Prick the skin in a few places with the tines of a fork. Place the eggplant on a baking sheet and roast for about 25 minutes, turning the eggplant once or twice during the cooking. Remove the eggplant from the oven. When the eggplant is cool enough to handle, remove the skin and stem and place the flesh in a bowl. Mash the eggplant with the back of a fork. Add the scallion, garlic, optional tomato and olive oil and mix the ingredients to distribute them evenly. Add the lemon juice and mix again. Season to taste with salt and pepper; sprinkle with some parsley.

Makes 4 servings

Lemon Buttermilk Pudding

I’ve been in a buttermilk mood lately. So, the recent Buttermilk Bread post.

And the Three Cabbage Cole Slaw.

I promised I’d come up with a dessert — specifically pudding — based on buttermilk.

Here it is! Tangy with lemon but with enough sweet sugar for a proper balance.

This is an excellent, light, refreshing dessert fit for summer.

Lemon-Buttermilk Pudding 

• 4 large egg yolks

• 6 tablespoons sugar

• 1 1/2 tablespoons cornstarch

• 1/2 teaspoon salt

• 1 cup heavy cream

• 1 cup buttermilk

• 1-1/2 teaspoons finely grated lemon peel 

• 2 tablespoons lemon juice

• 1/2 teaspoon vanilla extract

• 1 cup unsweetened whipped cream

 Whisk the egg yolks, sugar, cornstarch and salt in the bowl of an electric mixer for 2-3 minutes or until the mixture has thickened and is light in color. Heat the heavy cream and buttermilk in a saucepan over medium heat until bubbles form around the edges of the pan. Gradually add the hot buttermilk mixture to the egg mixture, whisking to blend the ingredients thoroughly. Stir in the lemon peel. Return the mixture to the saucepan and cook over low-medium heat for 6-8 minutes or until the mixture has thickened. Let cool slightly, then stir in the lemon juice and vanilla extract. Set aside in the refrigerator until thoroughly chilled. Fold in the whipped cream. Spoon into dessert dishes.

Makes 4 servings

Blueberry Tart with Oat Crumb Crust

Summertime. And the blueberries are gorgeous.

Blueberry Tart with Oatmeal Crumb Crust

• 1 cup all-purpose flour

• 1 cup quick-cooking oats

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup brown sugar

• 1/2 cup butter (margarine, solid coconut oil), in chunks

• 2 boxes (4 cups) blueberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 1 tablespoon all-purpose flour

Preheat the oven to 350 degrees. Combine the flour, oats, cinnamon, salt and brown sugar together in a bowl. Work in the butter until the mixture resembles coarse crumbs. Measure out 1 cup and set aside. Add the remaining mixture to a 9-inch tart pan with a removable bottom and press firmly onto the bottom and sides. Bake for 10 minutes. Remove from the oven. Mix the blueberries, sugar, lemon juice and flour and spoon into the tart pan. Sprinkle remaining oat mixture on top. Bake for about 45 minutes or until the crust is golden brown. Let cool.

Makes 8 servings

Buttermilk Bread

I use buttermilk a lot. I like it to drink but mostly I like the vaguely tangy flavor it gives to certain food, like salad dressing and cold summer soups, and the way certain kinds of baked goods, like biscuits and scones, come out so much flakier.

Last week I bought some buttermilk and made a dairy-based Three Cabbage Cole Slaw.

I had lots of buttermilk left, so I got busy and among the foods I made was buttermilk bread.

Big success!

It’s kind of a fluffy white yeast bread, but with a much richer flavor than regular white bread.

We discovered that it’s perfect for tuna fish, egg salad and first-of-summer tomato sandwiches. My husband says he likes it best toasted, dipped into olive oil (plain or topped with tomato).

Other uses? Base for bruschetta. Toasted, instead of pita for dipping into hummus. Spread with orange marmalade. Like that.

Next up for buttermilk —— pudding. Keep watching this space.

Buttermilk Bread

• 1 package active dry yeast (2-1/4 teaspoons)

• pinch of sugar

• 1/3 cup warm water (105-110 degrees F)

• 3 tablespoons butter

• 3 tablespoons honey

• 1 cup buttermilk

• 3-3/4 cups flour (preferably bread flour), approximately

• 1-1/2 teaspoons salt

• melted butter, seeds, etc., optional

Lightly butter a bread loaf pan (about 9”x5”) and set aside. Place the yeast in a small bowl, add the sugar and warm water and mix thoroughly to dissolve the yeast (a small whisk works best). Set aside for about 5 minutes or until bubbly. Heat the butter and honey together over low heat until the butter has melted. Remove from the heat. Heat the buttermilk over low heat for 2-3 minutes or until just warm to the touch. Remove from the heat. Place the flour and salt in the bowl of an electric mixer. Add the warm buttermilk, the melted butter mixture and the yeast mixture. Mix and knead the ingredients for 3-4 minutes or until smooth. If the dough is sticky, add some more until the dough is soft but not sticky. Cover the bowl and let the dough rise in a warm place for about 55-60 minutes or until doubled in size. Knead the dough briefly and place it in the prepared bread loaf pan. Preheat the oven to 350 degrees. Let the dough rise for another 30 minutes. Brush the top with melted butter and scatter with seeds, if desired. Bake the bread for about 35 minutes or until well risen and golden brown.

Makes one loaf

Three Cabbage Cole Slaw

These days we entertain outside.

By entertain I mean (other than my kids and grandkids) one couple at a time, six feet (at least) away from us on our back terrace.

Fortunately the weather has been good and the outdoor insects have cooperated by being elsewhere.

We recently had our cousins over for a feast: smoked salmon and really fabulous Long Island bagels (they brought). They also donated homemade potato salad. I made beet salad and this coleslaw. I call it three-cabbage because it has green and red cabbage plus shredded Brussels sprouts which, after all, are baby cabbages.

I like coleslaw made with buttermilk — it has a tang that other dressings don’t quite measure up to — but if you don’t have any, you can substitute plain yogurt plus lemon juice.

This might be nice for Father’s Day or July 4th or even Labor Day.

THREE CABBAGE COLE SLAW

• 3 cups shredded green cabbage

• 3 cups shredded red cabbage

• 2 cups shredded Brussels sprouts

• 2 medium carrots, grated

• 3 scallions, finely chopped

• 1 cup buttermilk (or plain yogurt plus 2-3 teaspoons lemon juice)

• 1/2 cup mayonnaise

• 3 tablespoons apple cider vinegar

• 2 tablespoons honey

• 1 teaspoon dry mustard

• 2 tablespoons chopped fresh parsley

• salt and freshly ground black pepper to taste

Place the cabbage and Brussels sprouts shreds, carrots and scallions in a large bowl and toss to distribute the ingredients evenly. Whisk the buttermilk, mayonnaise, honey and mustard together and pour over the vegetables. Toss the ingredients, sprinkle with parsley, salt and pepper to taste. Let rest for at least 15 minutes before serving.

Makes 8-10 servings

Roasted Potatoes with Preserved Lemon

Recently I wrote an article for the Jewish Week Food & Wine about preserved lemons. You can find the article and the recipe here.

So. What to do with all the preserved lemons I now have!

I’ve used them on chicken — classic Moroccan dish. Delicious.

I’ve placed some under fish that I baked. Merveilleux!

But I have to say — with potatoes! Beyond awesome.

These:

Roasted Potatoes with Preserved Lemons and Rosemary 

• 4 medium all-purpose potatoes, peeled and cut into small cubes

• 2 tablespoons olive oil

• Kosher salt and freshly ground black pepper to taste

• Paprika

• 2 teaspoons chopped fresh rosemary

• 2 tablespoons finely chopped preserved lemon

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the potato cubes on the parchment paper. Pour the olive oil over the potatoes and toss to coat each cube. Sprinkle with salt, pepper, paprika and rosemary. Roast for 15 minutes. Toss the potatoes and continue to roast for another 12-15 minutes. Sprinkle with the lemon. Return to the oven for a minute to heat the lemon. Serve immediately.

Makes 4 servings

Vegetable Pie

Everyone who knows me or reads my blog or articles knows that I can’t stand wasting food. I make it my mission to at least try to use everything wisely, including all leftovers.

These days, during a global pandemic when certain items are scarce and it’s also difficult to shop, I’m feeling even more committed.

Fortunately I have a willing and supportive husband, who loves the idea and applauds everything I make and tells me how wonderful and creative it all is.

Last week I had an overabundance of vegetables and an extra quart of half and half. I always have cheese in the fridge.

And so, I gathered up all the leftover veggies and made a vegetable pie for dinner. We had a salad with it.

It was filling and tasted wonderful and we were both happy for a day off meat.

Bonus: this recipe is extremely versatile and easy to prepare: you can use whatever vegetables you have and if you wish, a store-bought pie crust. If you prefer to make your own crust, you can find a recipe here (it makes enough dough for a two-crust pie, but you can freeze half).

Besides all that — this is a good dairy lunch or dinner during Shavuot, which begins tonight at sundown (May 28, 2020).

Vegetable Pie

•  1 tablespoon butter

• 1 tablespoon olive oil

• 1 large shallot, chopped (or use one small onion or 2-3 scallions)

• 1 medium portobello mushroom cap, cut into bite-size pieces (2 cups coarsely chopped mushrooms)

• 1 cup chopped cooked vegetable (broccoli, string beans, carrots, etc.)

• 1 partially baked 9-inch pie crust

• 3 ounces grated meltable cheese (Swiss, cheddar, mozzarella, Jarslberg, etc.)

• 4 large eggs

• 2 cups half and half cream

• salt and pepper to taste

Preheat the oven to 375 degrees. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot and mushroom pieces and cook for 4-5 minutes or until the vegetables have softened. Add the cooked vegetable, mix the ingredients and place them in the pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 4 servings

Simmered Strawberry Fool

This dessert may look very fancy and I placed it on a very fancy plate. 

BUT: other than serving fresh fruit as is, this is among the simplest, easiest desserts ever. And you can also serve it in a plain old dish, custard cup, individual ramekin. However you wish.

The point is, you can transform this into a festive Shavuot holiday dessert just by using a lovely serving piece. The prep is a cinch.

Most of the time a fruit fool is a simple blend of crushed fruit and whipped cream (sometimes with vanilla or another extract added). The extra step of cooking the fruit and adding Balsamic vinegar gives the dish a richer, deeper flavor. Well worth the few (less than 10) minutes of time it takes.

Strawberry Fool 

• one pint strawberries

• 1/2 cup sugar

• 2 tablespoons Balsamic vinegar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon finely grated fresh orange peel

• 1 cup heavy cream

• 1/2 teaspoon vanilla extract

• Extra berries, cookie, chocolate shavings, mint leaves, etc. for garnish

Clean the strawberries, remove the stems and chop the berries into small pieces. Place the berries and sugar in a saucepan and cook over medium-high heat for 5-6 minutes, stirring frequently. Stir in the Balsamic vinegar, cinnamon and orange peel and cook for another 2-3 minutes or until the liquid is dark and syrupy. Remove from the heat and let cool. Whip the cream with the vanilla extract until thick. Fold the strawberry mixture into the whipped cream until well blended. Spoon the mixture onto dessert dishes (over berries or cookies, if desired). Garnish with berries, chocolate shavings, etc. 

Makes 6 servings
 

Lemon Oregano Roasted Chicken

I bought a ton of lemons recently for an article I wrote on Preserved Lemons for the Jewish Week Food&Wine.

So I’ve been cooking lots of recipes that use lemons.

This is one of the best, easiest and least complicated: Roasted Lemon-Oregano Chicken. I used chicken breast (though you could make it with any chicken parts). The fragrance is mesmerizing. It’s tasty without needing too many ingredients. You don’t need to use salt because the lemon juice adds the right amount of tang. It’s filling but not heavy.

I serve this with plain cooked rice or mashed or baked potatoes because the roasting juices are a perfect “gravy,” no other moisturizing fat needed.

Roasted Lemon-Oregano Chicken

• 1 large onion, sliced

• 1 lemon, sliced

• 2 whole bone-in chicken breasts, each about 1-1/2 pounds (or 4 whole chicken legs)

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• freshly ground black pepper to taste

• 6 tablespoons lemon juice

• 1/4 cup white wine

• 2 cloves garlic, finely chopped

Preheat the oven to 450 degrees. Place the onion and lemon slices in a roasting pan. Wash and dry the chicken breasts and place them on top of the onion/lemon slices. Brush the chicken with 1 tablespoon olive oil and sprinkle with the oregano and pepper to taste. Roast for 10 minutes. Combine the remaining tablespoon of olive oil, the lemon juice, white wine and garlic and pour over the chicken. Lower the oven heat to 350 degrees. Roast for another 25-30 minutes, basting occasionally, or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving.

 Makes 4-6 servings

Homemade Lekvar

A few days ago, while looking into my cupboard for something, I found an unopened package of prunes that had reached its "best by" date. Indeed, when I opened it, the prunes were a bit too dry for tasty snacking.

But!

I can’t throw out perfectly good food. Rather than discard, I decided to make my own lekvar (and then use it for all sorts of recipes).

For several mornings I had some lekvar with yogurt (awesome). Just like the old days when Dannon had a perfectly wonderful prune yogurt.

I also made some of our treasured family recipe of butter cookies and used the lekvar for filling the center.

I don't ever have to buy lekvar again.

Here’s the recipe. I added fresh ginger to a portion and cooked it separately. It’s not typical for lekvar but I thought it added a good flavor. I list it as an option, but encourage you to try it too.

I’ll remember this recipe next Purim when I need to fill some homemade hamantashen.

Prune Lekvar

• one pound pitted prunes (about 2 cups)

• mixture or orange juice, apple juice or other fruit juice plus water (enough to cover the prunes)

• 4 slices of peeled fresh ginger (1/4-inch thick)

• pinch of salt

• 5 tablespoons packed brown sugar

• 1 tablespoon fresh lemon juice

Place the prunes in a saucepan. Add juice plus water, using enough to cover the fruit and add the ginger and salt. Bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for about 20 minutes or until the prunes are soft. Be sure there is some liquid left in the pan; if not, add a bit more. Stir in the sugar and cook for another 5-6 minutes. Remove from the heat, stir in the lemon juice and puree using a blender hand blender.

Makes 2 cups