Hi Readers,
So this blog has been running for a little while, and I've noticed that I have a few readers, from all kinds of places.
I'm kind of curious to know what aspects of this blog you find interesting and useful, so I've posted a little poll, on the right hand side of the page. I would really appreciate it if you could take a moment to answer it, just so I know what kind of recipes people would like to see here in the future.
You can choose as many options as you like.
Thanks!
Monday, December 13, 2010
Cholent/Hamin (slow cooking vegetable stew)
Cholent or Hamin is a traditional Jewish dish, because it can be put in the oven on Friday afternoon, before the Sabbath begins, and is ready to be eaten on Shabbat itself. Every Jewish community has its own version of this dish. This is my family's vegetarian variation on the Eastern European version. It is a thick, delicious warm stew that is ideal for a cold, snowy winter weekend lunch, ideally followed by a long nap.
Important note: this dish quite literally cooks overnight, so you need to start prepping it the day before you plan to eat it. Also, I make it in the oven, but I understand a slow-cooker is actually perfect for this.
Ingredients (for four-six portions):
- 1 large onion, diced.
- 2 tsp oil
- 1 cup of white beans (navy, baked beans etc.). You can use canned or pre-cooked frozen. If you want to use dried beans, soak them in water overnight before beginning this recipe.
- 0.5 cup to 1 cup uncooked brown rice (you can also use wheat, pearl barley or white rice, but I like brown rice best for this).
- 3 medium potatoes, peeled and cut into ping-pong ball sized chunks.
- 2 carrots, chopped into large chunks
- seasoning: salt, pepper, paprika, chili powder, vegetarian natural bullion powder (optional)
- 4-6 hard boiled eggs, shelled (optional)
Preparation:
1. Choose a large pot that has a cover, and that is oven safe (and can fit in your oven). In it, heat the oil and fry the onions until golden.
2. Add the potatoes, carrots, beans and rice and mix. Fill the pot with water until the potatoes are fully covered in water. Season with plenty of salt and pepper, about a teaspoon each of paprika and chili powder, and a tablespoon or so of the bullion powder (you can skip the bullion powder, but it does give the finished dish a richer flavor. Consider seasoning more or perhaps adding a bit of veggie stock instead of water).
3. Let the ingredients go to a boil, then lower the heat and simmer for about 30 minutes.
4. Preheat your oven to a very low heat (200 F, about 100 C). Place the hard boiled eggs on top of the vegetable mixture. Cover the pot and place it in the oven.
5. Cook the Cholent overnight in the oven. Look at it from time to time, just to make sure that it is lightly simmering and looks ok. A note about the time: in an ideal world, the cholent should really be in the oven for at least twelve hours, as this allows all the flavors to meld and mix. However, most of us don't live in an ideal world. I've found it is still delicious if you just cook it for 5-6 hours. Also, if you don't want to leave your oven running all night, I find it also works fine if you cook it for a few hours in the evening, then turn off the oven, and turn it back on in the morning for a few more hours.
This dish really requires very little accompaniment. Serve it, as is, with a little fresh salad on the side.
Important note: this dish quite literally cooks overnight, so you need to start prepping it the day before you plan to eat it. Also, I make it in the oven, but I understand a slow-cooker is actually perfect for this.
Cholent/Hamin
Ingredients (for four-six portions):
- 1 large onion, diced.
- 2 tsp oil
- 1 cup of white beans (navy, baked beans etc.). You can use canned or pre-cooked frozen. If you want to use dried beans, soak them in water overnight before beginning this recipe.
- 0.5 cup to 1 cup uncooked brown rice (you can also use wheat, pearl barley or white rice, but I like brown rice best for this).
- 3 medium potatoes, peeled and cut into ping-pong ball sized chunks.
- 2 carrots, chopped into large chunks
- seasoning: salt, pepper, paprika, chili powder, vegetarian natural bullion powder (optional)
- 4-6 hard boiled eggs, shelled (optional)
Preparation:
1. Choose a large pot that has a cover, and that is oven safe (and can fit in your oven). In it, heat the oil and fry the onions until golden.
2. Add the potatoes, carrots, beans and rice and mix. Fill the pot with water until the potatoes are fully covered in water. Season with plenty of salt and pepper, about a teaspoon each of paprika and chili powder, and a tablespoon or so of the bullion powder (you can skip the bullion powder, but it does give the finished dish a richer flavor. Consider seasoning more or perhaps adding a bit of veggie stock instead of water).
3. Let the ingredients go to a boil, then lower the heat and simmer for about 30 minutes.
4. Preheat your oven to a very low heat (200 F, about 100 C). Place the hard boiled eggs on top of the vegetable mixture. Cover the pot and place it in the oven.
5. Cook the Cholent overnight in the oven. Look at it from time to time, just to make sure that it is lightly simmering and looks ok. A note about the time: in an ideal world, the cholent should really be in the oven for at least twelve hours, as this allows all the flavors to meld and mix. However, most of us don't live in an ideal world. I've found it is still delicious if you just cook it for 5-6 hours. Also, if you don't want to leave your oven running all night, I find it also works fine if you cook it for a few hours in the evening, then turn off the oven, and turn it back on in the morning for a few more hours.
This dish really requires very little accompaniment. Serve it, as is, with a little fresh salad on the side.
Thursday, December 9, 2010
Cheese "Cutlets" in Tomato Sauce (or without the sauce)
The original recipe, I believe, belongs to Israeli food writer Gil Hovav. I got a version of it from my sister and we each make our own based on the ingredients we have. The picture probably doesn't do these justice, but I promise they are delicious.
There is absolutely no need to worry about the exact ingredients or quantities in this recipe. Basically any mixture of relatively mild creamy cheese with some hard cheeses, eggs and breadcrumbs will create a similar result.
These "cutlets" (for want of a better word), can be served either in the tomato sauce or without it as crispy treats. I usually leave about half of them out of the sauce and the other half in it, just to allow people the variation..
There is absolutely no need to worry about the exact ingredients or quantities in this recipe. Basically any mixture of relatively mild creamy cheese with some hard cheeses, eggs and breadcrumbs will create a similar result.
These "cutlets" (for want of a better word), can be served either in the tomato sauce or without it as crispy treats. I usually leave about half of them out of the sauce and the other half in it, just to allow people the variation..
Cheese "Cutlets" in Tomato Sauce
Ingredients:
-1 regular package (8 oz, 250 ml) of cream cheese, or thick Greek yogurt, or relatively high fat "white cheese", or even a mild soft goat cheese (or any combination of the above).
- 1 package of soft mozzarella cheese (or possibly a mild feta or something similar - soft but not too soft, and not too powerful a flavor)
- A few handfuls of shredded hard cheese (cheddar, jack, etc., whichever you like).
- 1 egg (you may want to have another on hand, just in case)
- 2/3 cups breadcrumbs (ideally Italian breadcrumbs. GF is fine), or matzo meal (making the recipe ideal for passover) (again, you may want to have some more breadcrumbs on hand just in case you need the texture corrected).
- canola or vegetable oil for frying.
- tomato sauce (like the kind you use for pasta. I make a basic sauce using a can of crushed tomatoes, some garlic powder, dried oregano, salt, pepper, red chili flakes etc.)
Preparation:
1. In a large bowl combine the cheeses and the egg and mash them up with a fork to make a semi-smooth mixture.
2. Add the breadcrumbs and mix, until you have a mixture that is thick and not very liquid. Depending on which cheeses you used and what quantities, you may want to play with the amount of eggs/breadcrumbs to make sure you have a good consistency (but remember that the mixture will become thicker after the next step).
3. Put the mixture in the refrigerator for a 3-4 hours or overnight.
4. Fill a plate with some more breadcrumbs/matzo meal, take small handfuls of the cheese mixture and roll them into flat patties. Coat each patty with breadcrumbs.
5. Heat an inch of oil in a pan, and fry the patties on each side until they are crisp and golden on the outside. Drain on a paper towel.
6. Serve the patties as they are, warmed up OR place them in a pot with the tomato sauce (they should be well coated). Place the pot on medium heat and bring to boil. Cover, lower to a low heat and simmer for about 20 minutes. Serve with rice, pasta or just by themselves.
Alternate preparation if you are in a hurry:
If you don't really want to wait 4 hours, there is a faster way of making these. They may not come up as pretty, but they will still be delicious:
Follow steps 1 and 2 as they are written.
When you get to step 3, instead of putting the mixture in the fridge for 4 hours, let it rest in the fridge for about 30 minutes. Skip step 4 entirely. Instead, heat up the oil, and then carefully spoon large dollops of the mixture directly into it. When the bottom of each "dollop" is somewhat more stable (this should only take seconds in the hot oil), you can pat the top with a wooden spoon to flatten each patty.
Monday, December 6, 2010
Onion Soup
This soup is a classic, best served with croutons or a cheesy toast (as in the picture).
The only trick you need with this one is patience: you really want to let the onions cook and brown, because that will make them soft and sweet rather than crunchy and overpowering.
The only trick you need with this one is patience: you really want to let the onions cook and brown, because that will make them soft and sweet rather than crunchy and overpowering.
Onion Soup
Ingredients (for four portions, but make more if you want to make sure you have extras):
- 4 large onions or 6 medium onions. Ideally a mixture of yellow and red onions is best, but you can use whatever you have.
- 1 tablespoon of olive oil
- 1-2 tablespoons of butter
- 2 tablespoons of flour (you can use cornstarch or any gluten free flour as well)
- 1 cup of white wine
- 2-3 cups of vegetable stock
- water
- salt and pepper
- for topping: croutons, grated cheese, or cheesy toasts (see below)
Preparation:
1. Slice the onions into fairly thin rings or strands.
2. In a large pot over medium heat, heat the olive oil and butter together until the butter is melted, but not browned.
3. Add the onions and cook, stirring occasionally, until the onions are very soft. You may need to control the heat, to make sure that the onions don't fry up and burn, but rather "sweat" and become soft and golden-brown. This can take some time, so be patient.
4. When the onions are very soft and golden-brown add the flour and stir for about 30 seconds. Then add the wine and the vegetable stock. If the soup looks too thick, you can add some water or more stock now, but you can also wait until later.
5. Season the soup with salt and pepper, cover the pot and simmer for about 20-30 minutes to let the flavors combine.
Serve with toppings.
To make cheesy toast:
Slice baguette into one inch (2.5 cm) thick slices. Place on a baking tin. On each slice place a little bit of butter and top with grated cheese. Place in a hot oven or under the broiler for a few minutes, until the cheese is melted and the toasts are crisp.
Enjoy!
Friday, December 3, 2010
Latkes (potato pancakes)
During Hannuka we are supposed to eat food that has been fried, supposedly to commemorate the miracle of the oil - but really, it's just a good excuse to eat something fried without feeling too guilty about it, right?
Latkes (or Levivot, in Hebrew) are a traditional Hannuka dish and everyone has their own version. This is mine (well, mostly my mother's).
A few tips:
A. You will notice that this recipe separates the yolks from the whites and beats the whites into a stiff foam. You don't absolutely have to do this (you can just add the eggs as is), but the foam serves two purposes: it keeps the potatoes from browning while they wait to be fried, and - more importantly - it makes the latkes incredibly fluffy and delicious.
B. You will notice this recipe uses no flour or breadcrumbs, as some latke recipes do. However, it is therefore very important to squeeze as much liquid as possible out of the potatoes before using them. You can do this using a cheesecloth or a strainer, but I find the easiest way is actually to spin them in a salad spinner!
C. Like most fried foods, latkes are at their best when they are very very fresh, still hot from the oil. Realistically, however, no one really wants to stand around frying latkes during a Hannuka party, and even making them the same day as the party will leave the house smelling like oil. The solution is to freeze the latkes while they are still warm (if you have a large freezer, just freeze them flat on a baking tin. If not, an airtight container will do). When you want to serve them, place the frozen latkes flat on a baking tin, and place them in a warm oven for a few minutes, until they are heated through.
D. I have done my best to approximate quantities etc., but with things like potatoes it is impossible to know exactly how much of everything you will need.You may need to play a bit with the quantities to get it perfect.
Now, on to the recipe!
Latkes (or Levivot, in Hebrew) are a traditional Hannuka dish and everyone has their own version. This is mine (well, mostly my mother's).
A few tips:
A. You will notice that this recipe separates the yolks from the whites and beats the whites into a stiff foam. You don't absolutely have to do this (you can just add the eggs as is), but the foam serves two purposes: it keeps the potatoes from browning while they wait to be fried, and - more importantly - it makes the latkes incredibly fluffy and delicious.
B. You will notice this recipe uses no flour or breadcrumbs, as some latke recipes do. However, it is therefore very important to squeeze as much liquid as possible out of the potatoes before using them. You can do this using a cheesecloth or a strainer, but I find the easiest way is actually to spin them in a salad spinner!
C. Like most fried foods, latkes are at their best when they are very very fresh, still hot from the oil. Realistically, however, no one really wants to stand around frying latkes during a Hannuka party, and even making them the same day as the party will leave the house smelling like oil. The solution is to freeze the latkes while they are still warm (if you have a large freezer, just freeze them flat on a baking tin. If not, an airtight container will do). When you want to serve them, place the frozen latkes flat on a baking tin, and place them in a warm oven for a few minutes, until they are heated through.
D. I have done my best to approximate quantities etc., but with things like potatoes it is impossible to know exactly how much of everything you will need.You may need to play a bit with the quantities to get it perfect.
Now, on to the recipe!
Latkes
Ingredients (for about 20-25 latkes):
- 3 large potatoes, or 4-5 medium ones, peeled
- 1 large onion
- 3-4 eggs, separated into yolks and whites (if you want extra-fluffy latkes, you can add a few more whites).
- Salt and pepper
- Canola oil or other oil for deep frying (not olive oil!)
Preparation:
1. Beat the egg whites until they form a stiff foam.
2. Grate or shred the potatoes and the onion (a food processor will make this much easier, of course, but manual is also good).
3. Using your hands, a cheese cloth, a strainer or a salad spinner, squeeze as much moisture as possible out of the shredded potatoes and onions. Place them in a large bowl.
4. Add the yolks and the beaten egg whites to the potatoes and gently fold until the yolks, potatoes and onions are really incorporated into the foam. The mixture should look very fluffy but not completely liquid. If it is too liquid, add some more potatoes or some flour or breadcrumbs to the mix. If it seems too dry, add some more egg. Season the mixture with salt and pepper.
5. In a large frying pan heat about an inch (2.5 cm) of oil. When the oil is hot (you can test this by putting a wooden spoon in the oil. If it starts to "fry", the oil is hot enough), drop a few spoonfuls of the mixture into the oil, to create patties. Fry them until they are a deep golden brown on both sides (you will need to flip them).
Pay attention to the oil! If the latkes seem to fry too fast, lower the heat. If they fry too slowly, raise it a bit.
6. When the latkes are golden brown, place them on some paper towel to drain. I recommend tasting one from the first batch, to make sure the seasoning is correct. If it isn't, you can always add some more salt and pepper. And since after you eat one you will probably want another, I also recommend making a few extras.
7. Continue frying until all the latkes are made (if you start to run out of oil in the middle, just heat up some more). They can be served as either a savory or a sweet dish, with sour cream, sugar and cinnamon, or applesauce. I usually offer a choice of all three, so everyone can eat them the way they like.
Happy Hannuka!
Wednesday, December 1, 2010
Recommendation: GF bisquick biscuits
This is not a recipe so much as a recommendation:
For a recent meal with friends, I decided to make biscuits. I thought it would be nice to try Betty Crocker's relatively new gluten free Bisquick .
I used the recipe on the back of the box, except that I replaced the shortening with an equal quantity of butter (I never use shortening) and replaced the milk with an equal quantity of buttermilk.
The result was a batch of lovely biscuits, moist on the inside and crispy on the outside.
They also freeze well, although I recommend reheating them in the oven and not the microwave. The microwave did them no favors.
Coming up later this week: Hannuka recipes! Happy Holiday!
For a recent meal with friends, I decided to make biscuits. I thought it would be nice to try Betty Crocker's relatively new gluten free Bisquick .
I used the recipe on the back of the box, except that I replaced the shortening with an equal quantity of butter (I never use shortening) and replaced the milk with an equal quantity of buttermilk.
The result was a batch of lovely biscuits, moist on the inside and crispy on the outside.
They also freeze well, although I recommend reheating them in the oven and not the microwave. The microwave did them no favors.
Coming up later this week: Hannuka recipes! Happy Holiday!
Boston Cream Cake - GF
This is a recipe from Elizabeth Barbone's Easy Gluten Free Baking. It is listed as Boston Cream Pie, but actually makes more of a dense layer cake.
When I made it, the cake came out very thin after baking, and I was worried I would have a hard time cutting through it, but it ended up being easier than I thought, and the resulting cake was a good size.
Note that the filling needs to set for a while, so make it at least a few hours in advance.
Ingredients:
For the Filling:
* 2/3 cup milk
* 1/3 cup granulated sugar
* 3/4 cup heavy cream
* 1/4 cup cornstarch
* 1 large egg yolk (save the white for the cake)
* 2 teaspoons vanilla extract
For the Cake:
* 1/4 cup vegetable shortening (I used butter)
* 3/4 cup white rice flour
* 2 tablespoons sweet rice flour
* 2 tablespoons cornstarch
* 1/4 teaspoon xantham gum
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 1.5 teaspoons baking powder
*1/2 cup milk
* 1 large egg
* 1 egg white (left over from the filling)
* 1 teaspoon vanilla extract
For the Icing:
* 4 ounces (about 100 grams) dark chocolate, coarsely chooped
* 1/2 cup heavy cream
Preparation:
1. Prepare the filling: in a medium saucepan over medium-high heat, combine the milk and sugar. Heat, stirring, until the sugar is dissolved.
2. In a small bowl, vigorously whisk together the heavy cream, cornstarch and egg yolk.
3. Reduce the heat under the milk and sugar to low. While whisking the hot milk, very slowly pour the heavy cream mixture into the saucepan.
4. Increase the heat to medium. Whisk mixture constantly until it thickens, about 2.5 minutes. Remove filling from heat, continue to whisk mixture for an additional minute, then whisk vanilla into slightly cooled filling.
5. Pour filling into a large bowl. Place a piece of plastic wrap directly on the surface of the filling, to prevent it from forming a skin.
6. Refrigerate the filling for at least 4 hours, or overnight.
7. Prepare the cake: Preheat oven to 350 F (180 C). Grease a 9 inch (22 cm) round cake pan.
8. In a medium bowl, mix all ingredients for 2 minutes; batter will be thick (if you are using a stand mixture, set it on medium high).
9. Pour batter into pan and bake for 25 minutes or until a tester inserted into the center of the cake comes out clean.
10 remove cake from oven and allow to cool completely (you can take it out of the pan for faster cooling after about 5 minutes).
11. Prepare the icing: Place chopped chocolate into a large bowl.
12. In saucepan or microwave-safe bowl, bring cream to a boil and remove from heat.
13. Pour boiled cream over the chocolate. Stir, using a wooden spoon, until the chocolate melts and no lumps remain. Allow the icing to cool for 8 minutes.
14. Assemble the cake: Using a serrated knife, slice the cooled cake in half horizontally. Gently remove the top portion and set aside.
15. Spread all of the filling onto the bottom half of the cake. Top with reserved cake layer.
16. Ladle lightly cooled icing onto the cake. Refrigerate until ready to serve.
When I made it, the cake came out very thin after baking, and I was worried I would have a hard time cutting through it, but it ended up being easier than I thought, and the resulting cake was a good size.
Note that the filling needs to set for a while, so make it at least a few hours in advance.
Bostom Cream Cake
Ingredients:
For the Filling:
* 2/3 cup milk
* 1/3 cup granulated sugar
* 3/4 cup heavy cream
* 1/4 cup cornstarch
* 1 large egg yolk (save the white for the cake)
* 2 teaspoons vanilla extract
For the Cake:
* 1/4 cup vegetable shortening (I used butter)
* 3/4 cup white rice flour
* 2 tablespoons sweet rice flour
* 2 tablespoons cornstarch
* 1/4 teaspoon xantham gum
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 1.5 teaspoons baking powder
*1/2 cup milk
* 1 large egg
* 1 egg white (left over from the filling)
* 1 teaspoon vanilla extract
For the Icing:
* 4 ounces (about 100 grams) dark chocolate, coarsely chooped
* 1/2 cup heavy cream
Preparation:
1. Prepare the filling: in a medium saucepan over medium-high heat, combine the milk and sugar. Heat, stirring, until the sugar is dissolved.
2. In a small bowl, vigorously whisk together the heavy cream, cornstarch and egg yolk.
3. Reduce the heat under the milk and sugar to low. While whisking the hot milk, very slowly pour the heavy cream mixture into the saucepan.
4. Increase the heat to medium. Whisk mixture constantly until it thickens, about 2.5 minutes. Remove filling from heat, continue to whisk mixture for an additional minute, then whisk vanilla into slightly cooled filling.
5. Pour filling into a large bowl. Place a piece of plastic wrap directly on the surface of the filling, to prevent it from forming a skin.
6. Refrigerate the filling for at least 4 hours, or overnight.
7. Prepare the cake: Preheat oven to 350 F (180 C). Grease a 9 inch (22 cm) round cake pan.
8. In a medium bowl, mix all ingredients for 2 minutes; batter will be thick (if you are using a stand mixture, set it on medium high).
9. Pour batter into pan and bake for 25 minutes or until a tester inserted into the center of the cake comes out clean.
10 remove cake from oven and allow to cool completely (you can take it out of the pan for faster cooling after about 5 minutes).
11. Prepare the icing: Place chopped chocolate into a large bowl.
12. In saucepan or microwave-safe bowl, bring cream to a boil and remove from heat.
13. Pour boiled cream over the chocolate. Stir, using a wooden spoon, until the chocolate melts and no lumps remain. Allow the icing to cool for 8 minutes.
14. Assemble the cake: Using a serrated knife, slice the cooled cake in half horizontally. Gently remove the top portion and set aside.
15. Spread all of the filling onto the bottom half of the cake. Top with reserved cake layer.
16. Ladle lightly cooled icing onto the cake. Refrigerate until ready to serve.
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