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Chicken, Corn and Poblano Stew

31 Jan
Typically, winter brings bitterly cold temperatures to my little corner of the world.  We can go weeks without a break, keeping an eye on the thermostat, waiting for it to rise above the -30C mark. So far this winter has been atypical. Sure, we’ve had some cold days where the wind kept us below -30C, but for the most part, it’s been a beautiful, warm winter here.
Those of you living south of the Canadian border may still shudder when I tell you that we’re happy with the temperatures hovering in the 0 to -10C range.  For those of us up here, it’s been a joy.  Even if we’re not shivering away, it is winter and it does call for some meals that warm you (and your home) up.
I make a soup that I love that has poblano peppers, corn, tomatillos and potatoes — the other night I decided to take those flavours and turn them into a chicken stew. This is a great change from a typical beef stew – while still filling and warming, it feels lighter.  The poblano add a little heat, the potatoes add some bulk, the tomatillos add a tang and the corn a touch of sweetness.  If you’re not a fan of cilantro, leave it out.  If you don’t like any spice at all, substitute a couple of bell peppers for the poblanos.
  • 2 poblano peppers, cut in half, cored and seeded
  • 8 skinless, boneless chicken thighs
  • salt and black pepper
  • 2 Tbsp. olive oil
  • 1 small yellow onion, peeled and diced
  • 4 large garlic cloves, crushed
  • 8 small tomatillos, husks removed, cored and diced
  • 3 cups good, homemade chicken stock
  • 12 new potatoes, scrubbed and quartered
  • 1 1/2 cups frozen corn kernels
  • 1 Tbsp. chopped cilantro

Preheat your broiler.  Place the poblanos on a baking sheet, cut side down and broil for 5-8 minutes, or until the skins are charred.  Transfer to a small bowl and cover with plastic wrap.  Let the peppers cool enough to handle and then peel them, discarding the peel. Dice the peppers and set aside.

Remove any excess fat from the thighs, rinse and pat dry.  Cut into large chunks and season lightly with salt and pepper.

Heat the olive oil in a large pot or Dutch oven over med-high heat.  Sear the chicken in batches (don’t overcrowd the pan) until it just starts to brown, about 2 minutes per side.  Transfer to a plate and set aside.

Once all of the chicken is seared, add more oil if the pan is dry, reduce heat to medium and add the onions.  Cook, stirring, for 2-3 minutes until they start to brown and soften.  Add the garlic, tomatillo and poblanos and cook another 2-3 minutes.  Add the chicken stock and potatoes and stir, scraping the bottom of the pan, making sure that nothing is sticking.

Turn the heat back up to medium-high and bring the stock to a simmer.  Cook for 15 minutes — if it’s boiling too hard, reduce the temperature again.  Return the chicken to the pot and simmer for 5 minutes.  Add the corn and simmer another 2 minutes.  Add the cilantro and stir through.  Taste, checking the seasoning.  Add salt if necessary and serve!

Shana tova! This year is off to a great start.

3 Oct

Shana tova! Happy new year!

It’s funny how things work out.  11 months ago (oy!) I posted  about my plans to move (soon!) and start working on my next cookbook.  I’m still not officially in my new home, but I have basically moved in and will be able to start work on the new book after this month of holidays.  But I don’t want you to think I haven’t done anything over the last year.

Instead of starting a new book, I was lucky enough to have to do some new work on my old book.  Confusing, right?  What happened was the Canadian publisher was out of Soup – A Kosher Collection and it was getting hard to get copies from the American publisher, so thankfully, Whitecap decided it was time to publish the 2nd edition of Soup.  With the decision to publish a new edition I was given the opportunity to include more recipes and the talented people at Whitecap produced some beautiful new photos as well.

In Canada you can start looking for copies in local bookstores, or click here to pre-order from Amazon.ca or here to check the status at Chapters/Indigo.

In the US, you can pre-order from Amazon.com here.

And the first review is in — click here to read it.

We’re only in the first week of 5772  and we’re off to a good start. May the rest of the year be a healthy, happy, sweet and prosperous one for everybody!

Beet & Goat Cheese Salad with Almonds and Citrus Vinaigrette

12 Jun

I love salads.  Leafy greens tossed with a light vinaigrette as a starter, whole-meal salads with chicken or steak and chunky vegetables or something in-between.   If you’re lucky enough to live in an area with great farmers markets, now’s the time to take a stroll and see what’s available for your salad bowl.

For lunch today I made one of my favorites.

Romaine lettuce, toasted almonds, roasted/steamed beets, sweet white onion, cranberry/pecan goat cheese and a mandarin/lemon dressing.

First, the beets need to be cooked.  My favorite way to do them is to cut the leaves off (use them in a soup or saute them for dinner), wash well and wrap in a couple of layers of aluminum foil.   Then they go into a 400 F oven for 45 minutes  to 1 1/4 hours — timing will depend on the size of the beets.  They’re done when a skewer or a thin knife can be inserted with little to no resistance.  Take them out of the oven and leave them, wrapped in the foil for about 15 minutes, or until they’ve cooled enough to handle.  If you’ve got them, put on some gloves and rub the beets — the skins should slip right off.  If not, use a paring knife to help them along.  Slice the beets, put them into a bowl and into the fridge to chill.  You can cook these and keep them in the fridge, covered, for a few days.

I used romaine lettuce because that’s what I had in the fridge but you can use anything you like.  Just wash and dry well, tear it into bite size pieces (using a knife to cut the lettuce will make it rust faster than tearing).  Top the lettuce with some thinly sliced white (or red) onion, toasted almond slivers, chilled beets and cheese.  More often than not, I have a package of my favourite Israeli sheep feta in my fridge and the tangy, creamy cheese is perfect for this type of salad.  Today I had a delicious log of pecan/cranberry goat cheese in the fridge, so that’s what I used.

Finally, drizzle the salad with citrus vinaigrette and serve.

Citrus Vinaigrette — Makes enough for 4-6 servings

3 Tbsp. mandarin (or orange) juice

2 Tbsp. lemon juice

1/4 tsp. salt

pinch black pepper

1 Tbsp. honey

1 Tbsp. Dijon (or grainy) mustart

1/4 cup canola or other light oil

Whisk all ingredients together and taste, adjusting salt and pepper if necessary.

Passover Blogging at eGullet.org

19 Apr

I’m spending the week sharing my Passover cooking at http://forums.egullet.org/index.php?/topic/138251-eg-foodblog-pam-r-2011/

Stop by, see what I’m cooking — ask questions!

Chag Sameach!

Passover Mushroom And Onion Kugel

16 Apr

According to my blog statistics, a lot of people are getting here because they are looking for a recipe for Mushroom and Onion Kugel.  I do have a recipe for said kugel on this blog, but it’s for a kugel I make for Rosh Hashana.  That one is made with egg noodles.

Since people are looking for it, I thought it would be a good idea to share my recipe for my Passover Mushroom & Onion Kugel.  It’s very similar — simple and tasty, but uses farfel (broken up matzo) rather than noodles.    Can be made ahead and freezes well.

Passover Mushroom and Onion Farfel Kugel (from Passover – A Kosher Collection)

If I had to choose (and it would be hard to decide)  I think this might be my favourite kugel.  Button and crimini mushrooms often get the short end of the stick, but I love them and this kugel shows them off.

4 Tbsp. | 60 mL olive oil

1 lb. | 454 g yellow onions, peeled and diced small (2 medium)

2 tsp. | 10 mL salt

1/2 tsp. | 2 mL black pepper

1 1/2 lbs. | 680 g button or crimini mushrooms, sliced

1 1/2 cups | 355 mL water

8 oz. | 225 g farfel (4 cups | 950 mL)

6 large eggs, lightly beaten

Preheat the oven to 375 F | 190 C.

Place a large frying pan or a pot over medium-high heat and add the olive oil.  Add the onions, salt and pepper and cook, stirring, for 8-10 minutes or until soft and golden brown.

Add the mushrooms and cook another 6-8 minutes, or until they’ve all cooked and have shrunk by about half.  We’re not trying to brown the mushrooms at all, just cook them.

Add the water and bring to a simmer.  Cook for 1 minute.

Put the farfel in a large mixing bowl.  Pour the mushroom/onion mixture over the farfel and stir to mix.  Let rest for about half an hour or until cooled completely. and most of the liquid has been absorbed.

Once cooled, add the eggs and stir to combine.  Pour the batter into a greased 8 x 11-inch | 20 x 27.5-cm pan.

Bake for 45 minutes or until golden brown and firm.

A Fresh Passover

10 Apr

I often hear people complain about heavy foods at Passover.  It’s true – with menus that include chopped liver, brisket and kugels it can weigh you down.  And while I like to serve traditional foods during the holidays, there are a lot more options that people don’t associate with Passover menus.

For meals that include these heavier dishes, I always make sure to include a fresh, crisp salad and fresh fruit for desserts.  I also make sure that the week has plenty of lighter meals – a fritatta with salad or maybe my favorite Mediterranean Black Cod served with steamed vegetables.

For a lighter, fresh Passover, here are a couple of my favorite salad recipes (from my cookbook Passover – A Kosher Collection).

Watermelon & Feta Salad

This is one of my favorite salads.  For a different version, replace the mint with basil and the lime juice with balsamic vinegar.

2 Tbsp. | 30 mL fresh lime juice

2 Tbsp. | 30 mL olive oil

1/4 tsp. | 1 mL black pepper

6 cups | 1.4 L watermelon, seedless, cit into 1-inch | 2.5-cm cubes

4 oz. | 115 g feta cheese, cubed or crumbled

3 Tbsp. | 45 mL fresh mint, finely sliced

3 oz. | 85 g red onion, peeled and thinly sliced (1/2 small)

Mix the lime juice, olive oil and black pepper together in a large mixing bowl.  Add the rest of the ingredients and gently mix together.

Cover and refrigerate for at least one hour.

Can be made several hours in advance.  If you do make it ahead. pour off any excess liquid and taste, checking for seasoning before serving.

Jicima Slaw

This is a great alternative to classic coleslaw.  It’s crisp, light and flavourful.

1 1/2 lbs. | 680 g jicima, peeled and julienned (1 medium)

3 oz. | 85 g carrots, peeled and shredded (2 small)

3 oz. | 85 g yellow pepper, cored, seeded and cut into a thin julienne (1/2 medium)

3 oz. | 85 g orange pepper, cored, seeded and cut into a thin julienne (1/2 medium)

1 oz. | 28 g green onions, thinly sliced (2 large)

3 oz. | 85 g white onion, peeled and sliced paper thin (1/2 small)

3 Tbsp. | 45 mL fresh lime juice

3 Tbsp. | 45 mL fresh lemon juice

2 Tbsp. | 30 mL grapeseed oil (or light olive oil)

1 tsp. | 5 mL salt

2 Tbsp. | 30 mL honey

2 Tbsp. | 30 mL chopped fresh cilantro

1/4 tsp. | 1 mL black pepper

Put all of the ingredients into a mixing bowl and toss together.

Refrigerate for at least 30 minutes to allow the flavours to blend together.

Can be made 4-6 hours before serving.

It’s all about the Charoset

5 Apr

With Passover less than two weeks away, it’s time to make some serious decisions.  The most important decision, in my opinion, is what kind of charoset to make.  I love charoset.  I like that charoset being passed around the table means dinner is about to start.  I love that charoset is symbolic — it’s there to remind us of the mortar used by the Jewish slaves in Egypt to build cities.  And I really love charoset because it’s delicious.

When I was growing up, charoset was always a mixture of shredded apples, cinnamon, honey, chopped nuts (walnuts or pecans) and some sweet red wine.  Nobody in my family used a precise recipe — we just added what looked right and kept tasting and adjusting until it was perfect.

Eventually I started experimenting and came up with some different flavour combinations that I really liked.  Now I have a few charoset recipes that I love.  Here’s my recipe for date charoset.  I like it so much I make a double batch to use it on matzo throughout the week (great for breakfast!).

Date Charoset

2 oz. | 55 g walnuts (1/2 cup | 120 mL)

8 oz. | 225 g pitted dates (1 cup | 235 mL)

3 oz. | 85 g golden raisins (1/2 cup | 120 mL)

1/2 tsp. | 2 mL dried ginger

1/2 tsp. | 2 mL cinnamon

pinch of ground cloves

3 Tbsp. | 45 mL sweet red wine

2 Tbsp. | 30 mL fresh orange juice

1/4 tsp. | 1 mL orange zest

Toast the nuts. Preheat the oven to 350 F | 175 C.  Spread the nuts out in a single layer on a baking sheet and toast for 8-9 minuets, or until golden brown.  Cool.

Put all of the ingredients in the bowl of a food processor and pulse until the charoset reaches a texture you like.  I like to pulse it until it is mostly paste, with some small chunks remaining.  If you like it chunkier, stop pulsing before it gets too smooth.

Use immediately or cover and refrigerate until ready to use.

Makes 1 1/2 cups | 355 mL

* Adapted from my book, Passover – A Kosher Collection

Latkes

29 Nov

I’ve been thinking about the latkes I’ll be frying for Chanukah this year.  I spend days and days making latkes.   As often happens, when I start thinking about a holiday food it brings back memories of the foods I enjoyed as a kid. I grew up with traditional foods prepared by my mother and grandmothers and though I will always love them, I also like throwing new twists at old favourites.

As I was thinking about using sweet potato, leeks, zucchini, mushroom and maybe some blue potatoes in latkes, the blue potatoes reminded me of my Baba’s (grandmother) blue latkes. No, Baba didn’t use blue potatoes like I was planning. Her pancakes were made from red, waxy potatoes that had turned a purplish-blue as the starches oxidized after they were finely grated. Some people add white vinegar to the potatoes to stop the oxidizing but I always grate the onions first and let their juices keep the potatoes from discoloring.   Baba went au natural and we ate them as they were —  and loved them! But, if I want blue latkes I’ll use those blue potatoes.

Here are a few of my favourite latke recipes.  While I love, love, love potato latkes, it’s nice to have a few variations to have throughout the holiday. Try one or all of them.

Remember – Chanukah is a holiday that calls for eating things fried with oil. So I use oil to pan-fry all of the latkes. If you are looking for a lighter version, you can spray a non-stick frying-pan with vegetable spray – but be warned – the results will not be the same. For crisp on the outside, soft on the inside latkes use the oil. (You are commemorating a miracle!)

Some latke pointers that I shared a couple of years ago and thought it’s time to share again:

  • Use a food processor or box grater to grate vegetables and then squeeze as much liquid from the vegetables as you can. Discard liquid.
  • Use a non-stick or cast-iron frying pan for frying. Heat 1/4” – 1/2“ of canola or vegetable oil over medium heat. The oil should be hot enough for the latkes to sizzle and bubble as soon as they touch the oil, but not too hot or they will burn before they are cooked through.
  • To keep your potatoes from oxidizing grate the onions first. Toss the potatoes with the onion juices as you grate them and it will keep them from turning brown or blue.
  • Drain the cooked latkes on paper towel.
  • Fry one latke and taste it, checking the seasoning before frying the whole batch. If you like things light on salt and pepper cut back my quantities – taste one and add seasoning to suit your tastes.
  • Serve with apple sauce, sour cream, crème fraiche, Greek yogurt or or tzatziki.
  • Latkes are best served hot, right out of the pan (after draining). If you are feeding a group, place the fresh latkes on a baking sheet and keep in a 200º oven as you make them. If necessary, they can be frozen, thawed and reheated on a baking sheet at 350º degrees, uncovered, until warm (about 10-15 minutes).
Potato Latkes (adapted from Passover – a Kosher Collection)
  • 1 lb. | 454 g yellow onion, peeled and grated (2 medium)
  • 2 lbs. | 910 g red potatoes, peeled and grated
  • 2 large eggs
  • ½ oz. | 14 g cake meal (or flour) (2 Tbsp. | 30 mL)
  • 1 ½ tsp. | 7 mL salt
  • ¼ tsp. | 1 mL black pepper
  • canola  oil for frying
Grate the onion first, then grate the potato and mix them together. Squeeze out as much liquid as possible from the onion/potato mixture and place in a mixing bowl.
Add the eggs, cake meal, salt and pepper and mix well.
Heat ¼-inch | 5-mm of oil in a large frying pan over medium heat. Use two spoons or an ice-cream scoop to gently place batter into the oil (use about 2 Tbsp. | 30 mL of mixture for each latke).
Fry for about 4 minutes, or until the edges start to brown, then turn over and cook another 3–5 minutes until both sides are golden brown.
Transfer to paper towel to drain.  Continue frying the rest of the latkes, adding more oil if necessary.
Enjoy on their own or with sour cream or applesauce.
Makes 12-16

Zucchini Leek Latkes (adapted from Passover – A Kosher Collection)
I’ve seen young children who maynot enjoy vegetables gobble these up. They’re a little softer than potato latkes, so be gentle when you flip them over.
  • 1 ½ lbs. | 680 g zucchini, trimmed and shredded
  • 8 oz. | 225 g red potato, peeled and shredded
  • 8 oz. | 225 g leek, washed well and thinly sliced (2 medium)
  • 1 ½ tsp. | 7 mL salt
  • ½ tsp. | 2 mL black pepper
  • 2 ½ oz. | 70 g cake meal  (½ cup | 120 mL) (or flour)
  • 1 tsp. | 5 mL paprika
  • 3 large eggs
  • canola oil for frying
Grate the zucchini and potato and squeeze out any excess liquid. Combine with the remaining ingredients in a mixing bowl.
Heat ¼-inch | 5-mm of oil in a large frying pan over medium heat. Use two spoons to gently place the mixture into the oil (use about 2 Tbsp. | 30 mL of mixture for each latke).
Fry for 2–3 minutes, or until the edges start to brown, then turn over and cook another 2–3 minutes, until both sides are golden brown.
Transfer to paper towel to drain and continue with the rest of the latkes, adding more oil if necessary.
Makes 16-18

Wild Rice and Mushroom Latkes

  • 3 cups button/crimini mushrooms – thinly sliced
  • 1 large yellow onion – peeled and finely chopped
  • 2 Tbsp. vegetable oil
  • 1 can (425 g) cooked wild rice – rinsed and drained
  • 1-2 tsp. salt
  • 3/4 tsp. pepper
  • 3 eggs
  • 1/2 cup flour
  • canola oil for frying

Sauté onions for 2-3 minutes in oil over medium heat. Add sliced mushrooms and cook until the mushrooms have released their juices and are cooked through, about 10 minutes. Drain and cool.

Place the cooled mushrooms and onions in a mixing bowl and add the salt, pepper, eggs and flour. Mix well.

Heat oil in a frying pan and carefully spoon heaping tablespoons of the mixture into the oil. Fry for 3-5 minutes on each side until golden brown and set.

Drain and serve.

Makes 16-18

Sufganiyot for Chanukah

22 Nov

It’s hard to believe that Chanukah is just around the corner — but it will be here next week. Around here, we usually celebrate Chanukah in the depths of winter and thankfully we’ve had a few solid days of snow so we’re all set for this year.

The most common food for Chanukah is probably the potato latke. Crisp potato and onion pancakes fried in oil and served with sour cream or apple sauce. There is nothing wrong with a good potato latke, and I am sure I’ll be frying up hundreds, but that’s not your only option.

First of all, you can do all sorts of interesting latke recipes and I’ll be sharing a few of my favourites here, before the holiday starts. But you know, I think any good, fried food could be considered a good Chanukah dish.

In Winnipeg, as in Israel, sufganiot or jambusters or jelly-doughnuts are a treat often served for Chanukah. Or at least they have been for as long as I can remember. When I was growing up, boxes of sufganiot were always brought into school at Chanukah and my mother would always picked some up for us at the bakery.

The typical jelly doughnut around here is usually filled with a fruit filling, but you can go crazy and fill them with all sorts of things. In Israel they do go crazy and you can find many interesting fillings. How about caramel? Maybe a chocolate or mocha filling. Green tea? Sure.

If you’d like to try making some yourself, a few years ago I put up a step-by-step how-to demonstration at eGullet.org. The demo includes pictures so you can see how easy the process is — and make them yourself!

Click here for the demo.


Yom Kippur – Breaking the Fast Soup

13 Sep

When I grew up and well into my twenties, my paternal grandparents lived across the street from the synagogue most of my family attended. We’d have most of our holiday meals at their house, everything prepared by my baba (grandmother) and served up by my mother and aunts. 

For most holiday and Shabbat meals at Baba’s, meat was on the menu.  But to break the fast of Yom Kippur, we always went with a lighter, dairy meal. When services ended at the synagogue, my family would file out the back door and stroll the half-block to the house.  Every single year, we’d be welcomed by the aromas of coffee brewing and freshly baked cinnamon rolls and blueberry or Saskatoon berry buns wafting from the kitchen in the back of the house to the entrance and living room. 
Dinner would be any combination of kugels, knishes, blintzes, fish, salads and other dairy dishes.  But the one thing I remember the most was Baba’s Yom Kippur Soup. Once we were all gathered around the table, challah and the milky vegetable soup was always the first course.  Now, though we ate this soup every year, it wasn’t always the same.  It was always close, but the vegetables in the soup were determined by whatever was plentiful in the garden that took up her back yard.
This recipe, Baba’s Break-the-Fast Soup, was first printed in my cookbook Soup – A Kosher Collection (2004 – Whitecap).
Feel free to add or remove vegetables depending on your likes and dislikes or on whatever is fresh from your garden.
1 small yellow onion, peeled and diced
3 Tbsp. | 45 mL olive oil
1 small carrot, peeled and diced small
1 stalk celery, diced small
1/2 small parsnip, peeled and diced
6 cups | 1.5 L vegetable stock
1 medium red potato, peeled and diced
1 1/2 cups | 375 mL green beans, trimmed and cut into 1-inch | 2.5 cm pieces
1/4 lb. | 125 g button mushrooms, sliced 1/4 inch | 5 mm thick
3 Tbsp. | 45 mL all-purpose flour
3 cups | 750 mL 2% milk
2 oz. | 50 g thin soup noodles
1 Tbsp. | 15 mL  fresh dill, finely chopped
1 tsp. | 5 mL salt
1/4 tsp. | 1 mL black pepper
Over medium-low heat, sauté the onion in olive oil for 2-3 minutes, stirring as it cooks.  Add the carrot, celery and parsnip and continue cooking another 2-3 minutes. 
Add the stock and potato, cover and bring to a boil over high heat.  Add the beans and mushrooms, reduce heat to medium-low and allow to simmer gently for 15 minutes. 
In a separate bowl, whisk together the flour and milk.  Make sure the mixture is well blended and there are no lumps.  Whisk the mixture into the soup and add the noodles. Bring the soup back to a simmer.
Cook until the noodles are tender and add the dill, salt and pepper.  Taste and adjust seasoning if necessary. 
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