Russian Vinaigrette

(Cross posted on Guess Who's Coming To Dinner)

I work with a gentleman named George. George is Russian. George is often giving me recipe ideas, most probably because we all know that I have absolutely no interest in or affinity for cooking (snort). Most of George's recipes involve vodka or large quantities of beef. Some of George's recipes involve vodka AND beef. I seldom even listen to make George's recipes.... until this week.

George told me about a fascinating recipe entitled Russian Vinaigrette. It appealed to me because it is yet another one of those salads that, if served on Friday night, will still remain palatable as leftovers on Shabbos day.

Russian Vinaigrette

• 1-2 large bunch beets, cooked and cubed small
• 4-7 red potatoes, cooked and cubed small
• 3/4 - 1 bag baby carrots, cooked and cubed small
• several scallions, chopped
• 1 bag sauerkraut, drained
• 4-6 pickles, chopped
• splash of olive oil
• salt - only if needed... test first (mine needed)

hmm..... I wonder how it would go with a shot of vodka......

"Cheese"burgers and "Pepperoni" Pizza

Cross posted on Foodiscovery


My husband, who did not grow up keeping kosher, reminisces about cheeseburgers, pepperoni pizza, shellfish, and other delicacies he hasn't tasted in years. I wonder: What can I make for Shabbat this week to bring back those memories for him in a kosher way?


This week at Fairway, I head upstairs to the section with the soy products. It's incredible: One can buy so many foods made with soy that look and taste like meat or dairy but are actually completely parve! Sure, I've used soymilk in my meatballs recipe that calls for milk -- but oh, the possibilities of soy! I can buy any of several soy cheeses: cheddar, nacho, mozzarella....I pick mozzarella to make "cheese"burgers. Having never had a cheeseburger in my life (I grew up mostly kosher, so I never had anything that was a clear no-no), I have no clue what's the best cheese for a cheeseburger. Maybe I'll use cheddar next time. All I know is that I'll slice the soy cheese and melt the slices on top of the meat once it's been mostly cooked into burgers, according to my husband.

Ok, that takes care of one meal. I'm thinking for the other meal I'll do a pizza with real cheese and some kind of fake meat made of soy. Let's see what there is....OMG, there's fake pepperoni! Perfect! I'll make my pizza crust (with whole wheat flour, of course), spread it with sauce (I use spaghetti sauce), and lay the pepperoni slices over it. I can still use my usual cheesy veggie pizza recipe for the veggies this time, and perhaps I'll just put some mushrooms over the "pepperoni" next time for a change.

Wow, my husband is going to be so happy this Shabbat!

cheesecake perfection

Found this realllly great article over at Kosher.com that gives you the Top 5 Tips for Kosher Cheesecake Perfection - a must read while you're baking for Shavuot this year!!!

Enjoy!

easy/yummy/healthy quinoa pilaf

Quinoa is becoming the biggest food trend among today's health conscious. Because it's high in protein, fiber and iron, and because it's also gluten-free, it's truly a super-food that you should try.

If you've never made Quinoa before, I would highly recommend starting with this super-easy recipe. It's DELISH!

• 1 cup frozen peas
• 2 Tbsp. olive oil
• 1 medium onion
• 2 cloves garlic
  
• 2 carrots
  
• 1 red pepper
  
• 2 cups quinoa,
  
• 4 cups water
• 1 tsp chicken soup flavoring (optional)
  
• salt and pepper to taste

Put frozen peas in a bowl and set aside to let thaw.

Chop onion, garlic, carrots and red pepper into tiny pieces.

Heat olive oil in a large skillet over medium-high heat.

Add onion, garlic, carrots and red pepper, cooking until soft, about 5-8 minutes.

Add quinoa and water and chicken soup flavoring (if using).

Bring to a boil over high heat, then reduce heat to medium-low.

Simmer, covered, 20 minutes or until water is absorbed.

Stir in frozen peas and salt and pepper.

Serves 6.

Per serving: 319 calories, 9 g fat, 0 mg cholesterol, 50 g carbohydrate, 6 g fiber, 13 g protein, 94% Vitamin A, 55% Vitamin C, 6% calcium, 34% iron

pesach chocolate fudge brownies (nisht gebrochts)

These are really fudgey, gooey brownies, almost lava-cake like. I like to serve them warm!

1 cup oil
4 eggs
1 1/2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla sugar (optional)
1 cup cocoa
1/2 cup walnuts

Preheat oven to 350 degrees F. Grease a 9 x 9" baking pan.
Combine all ingredients and pour into prepared pan.
Bake for 30 minutes.

Eggplant Fritters (Gebrokts)

Cross posted on Guess Who's Coming to Dinner

My family will tell you that I'm always willing to try an interesting recipe - - - once. After that, we have a family "post mortem" and decide if it's a "thumbs up" or a "thumbs down".

I find that with pesach recipes, there are more in the "thumbs down" category, simply because in my opinion, the best recipes are NOT the ones that have been altered to substitute and compensate for chometzdik ingredients. The best recipes are those that never required chometz in the first place (think my individual chocolate fondues, instead of pesachdik cookies....).

Every once in a while though, I will try a new recipe that becomes a keeper.

These eggplant fritters are best, as with most fried items, straight out of the pan, but they reheat very well and are even great cold as a snack straight out of the fridge. Although it's a bit of a bother, I make a double batch and it is enjoyed by everybody because it doesn't taste like everything else, if you know what I mean.....

Eggplant Fritters

1 1/2 cups water

2 teaspoons oil

2 teaspoons course salt

1/4 teaspoon paprika

1 cup matzo meal

1 medium eggplant -- peeled, thinly sliced, salted & drained

potato starch

oil for frying

In a mixing bowl, combine eggs, water, 2 tablespoons oil, salt, paprika and pepper. Beat until frothy. Beat in matzo meal. Set aside.

Eggplant slices should be salted on both sides, then allowed to drain on absorbent towels for at least 20 minutes. Press to drain more.Wash and dry eggplant slices after draining.

Coat eggplant slices lightly on both sides with potato starch. Dip into matzo batter. If the batter thickens too much, add enough water to make the desired consistency.

Fry oil in preheated pan containing oil until lightly browned on both sides. Drain.

eat out in the city - on pesach

Koshertopia presents a list of restaurants that will open this Pesach in New York and New Jersey.

If you're someone who's more than ready to mish, click here for this year's guide.

Happy Eating!

Broccoli Cheese Potatoes

(Cross posted on Guess Who's Coming To Dinner)

Oh boy! Are you all in for a treat!!

I made the most fantastic Broccoli Cheese Potatoes this week and I'm going to share the recipe with you.

6 large potatoes
1 cup sour cream (I used "light" sour cream)
16 ounces frozen broccoli, defrosted and pulsed in a food processor
6 ounces cheddar cheese, shredded

salt and pepper to taste

Pierce the potatoes and bake them at 400 degrees until they are soft (about 45-50 minutes). Gently remove a bit off the top of each potato and scoop the contents into a bowl, leaving only the shell. Mash the contents with the sour cream. Add the broccoli and two thirds of the cheese. Add salt and pepper. Taste for seasonings and adjust as needed.

Stuff this mixture back into the shells and sprinkle with the remaining cheese.

Bake at 350 degrees for 20 minutes more.

These were soooo good. You've got to try them.

Sautéed Flanken

Ingredients:

4 pounds flanken
2 whole onions, diced
2 stalks celery, sliced
5 cloves garlic, crushed
1 teaspoon salt
2 whole bay leaf
1 tablespoon paprika

 

Directions:

1.    heat oil in an 8 quart pan

2.    add all vegies and sautee for 20 min

3.    add flanken and rest of ingredients

4.    sautee untill meat is rather tender

5.    add water to cover meat

6.    simmer for 2 1/2- 3 hours

Hazelnut-Dijon Crusted Salmon

I found the original recipe from the Gatherings cookbook (definitely a must-buy) - I used hazelnuts instead of pecans and olive oil instead of margarine, and changed some of the measurements. 

That photo above was taken tonight when I made this dish for my family. As you can see, I served the salmon with a side salad and my own dill sauce (just mayo + fresh dill).



Ingredients
6 medium Salmon fillets, no skin
4 tablespoons Dijon Mustard
3 tablespoons Honey
4 tablespoons Olive Oil
1/4 cup Hazelnuts, ground (or substitute pecans, crushed)
1/4 cup bread crumbs
1 tablespoon Parsley flakes
1 teaspoon salt
1 teaspoon pepper

Directions

Preheat oven to 400 degrees.

Place salmon fillets in a foil-lined baking pan.

In a small bowl, combine Dijon mustard, honey and olive oil. Pour mixture on salmon and marinate for 30 minutes.

In a second bowl, combine nuts, breadcrumbs, parsley, salt and pepper. Sprinkle this mixture on top of glazed salmon, covering the fish completely.

Bake uncovered for 25 minutes.

Enjoy!