Ricotta Cranberry cake with Dark Chocolate Chips

This is possibly the easiest cheese cake recipe ever!

This is what you will need:

12 oz butter softened ( 1 1/2 sticks)

1 3/4 cups sugar

4 large eggs

2 1/2 cups flour

1 tsp baking powder

2 tsp vanilla extract

1 1/2 cups part skim ricotta

1 cup sour cream

1 cup dark chocolate chips

1 1/2 cups fresh or frozen cranberries

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In a mixer blend the butter and sugar on medium speed until it becomes pale and smooth. Add the eggs one by one until blended. Add the vanilla and the ricotta cheese.  Scrape the bowl to make sure it is well blended.

Add the flour and sour cream mix for only 1 minute you done want to over mix!

add the cranberries and chocolate chips mix those in by hand with a spatula!

Pour into a well sprayed bundt cake pan and bake at 350 for about one hour. The cake will be ready when you stick a tooth pick in and it come out with little ricotta crumbs (if you have wet batter on the tooth pick it is not ready yet).

Let the cake rest for 10 minutes before turning it upside down on a plate or platter. It is nice to decorate it with a sprinkle of confectionary sugar!

The cake is good slightly warm or cold!

 

 

Whole Wheat Apple Raisin Challah Bread

I started baking challah about two years ago. The first attempt was sad. The water i used was way to hot and probably killed the yeast on contact. But I was young and i believed that if i wait long enough, the dough will rise. It did not. I insisted on baking the dough and ended up with two heavy bricks. Brian make a joke about carving the ten commandments into them, and after a few giggles and dropping one on the floor “to see if it would break” (it didn’t), we threw them away.

Since them I have had tried many recipes, some good, some ok, some really good. I like bread. When people ask what my favorite food is, I always say bread and butter. And challah is one of the best breads you can have, it is like the queen of breads! It is fancy and yet humbling, it is meant to be shared with loved ones, and the leftovers make the best everything from stuffing and bread puddings to french toast and grilled cheese.

This year I experimented with coming up with my own recipe and made a whole wheat challah. I think it is important to start the year with all the right symbols, and i guess a part of starting a healthy new year would require some healthy food. Bread is rarely considered a healthy food, but when it is made with whole wheat we can at least feel better about that choice. Plus in the case, it is really yummy and it compliments the honey well.

* For the rest of the year you don’t have to add the apples or raisins, it is optional

* If you are looking for a nice flavor to compliment thanksgiving dinner try maple instead of honey!

Whole Wheat Apple Raisin Challa Bread (makes two large loaves)

2 cups white wheat

3 cups whole wheat

2 tsp salt

1 1/2 envelops dry active yeast (3 tsp)

3/4 cup honey

1/2 cup canola oil + 1/4 cup canola oil

1 cup warm water

3 eggs (plus one for the egg wash)

1/4 cup raisins ( I like Golden raisins better)

3 Gala apples, peeled, cored and small diced

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In a large bowl combine the yeast, honey 1 cup of white flour and 1 cup of warm (around 100 degrees) water. Mix well and let stand in a warm place for about 10 minutes.

Pour the mixture into a mixer that has a hook attachment. add the eggs, 3 cups of whole wheat flour and salt. mix on low-speed for about 5 minutes.

While the dough is mixing, heat a small pan with the 1/2 cup canola oil, and add the diced apples. Cook until the apples are soft, but still keep their shape. Add the raisins into with the apples and let the mixture cool slightly. After the dough has been mixing for a few minutes you can add the slightly chilled apples and raisins together with the oil they were cooked in.

Increase the speed of the mixer to medium and continue to mix for 10 more minutes. During this time you can add the extra 1 cup of white flour to adjust the dough. You don’t want it to be sticky, You want it to be springy and hold together.

Remove the dough from the mixer and place in a well oiled (the 1/4 cup canola oil) large bowl . Toss the dough in the oil so it is covered and wrap the bowl with plastic wrap. Place in a warm place, I like to put it out on the balcony if it is a nice warm day.

Let it sit for about 2 hours, It should double in size. Punch it down and let it rise again for another hour.

There are many ways that you can braid your challah, there are different kinds of braids and twists, It can be a loaf or a round challah, you can even make challetes- or individual challahs, that is up to you. I recommend that you search on YOU TUBE and pick your favorite braiding style.

After you challah is shaped, Brush it with egg wash and sprinkle your favorite topping: sesame seeds yellow or black, poppy seeds, fennel seeds, or you can leave it plain. As opposed to many recipes i do not let my dough rise after it is shaped! I find that it looses a lot of the braiding detail. Bake at 350 for about 30-40 minutes!

How to celebrate Rosh Hashannah with style!

It is your turn to host the holiday. Sigh. What to make this year? You look at old recipes and nothing seems all that exciting. Brisket? Been there, Done that. Roasted chicken? Boring. Turkey? We are gonna have enough of that in November. If you feel like you are in a rut, and you are looking for some new ways to spice up your new year, try these recipes!

MIDDLE EASTERN CHOPPED SALAD WITH SEARED AHI TUNA AND TAHINI DRESSING:

Middle Eastern chopped salad:

3 small cucumbers- small diced (or one large- seeded)

3 roma tomatoes- small diced

1 yellow pepper- small diced

½ a bag of shredded radishes

3 scallions (green onion)- chopped

1 red pepper – small diced

¼ cup fresh parsley- chopped finely

Combine it all together and let it sit together at room temperature for 30 minutes before serving. (Can be made up to 6 hours ahead)

Seared Ahi tuna:

About 1lb Ahi tuna fillet

Salt

Pepper

Canola or vegetable oil

Coat the fillet with fresh ground pepper and a generous sprinkle of salt- make sure it is covered on all sides.

Heat a pan on high heat. Add some oil to the pan and carefully place the fillet in it. Sear it for about 1-2 minutes on each side- total of about 8 minutes. Place the fillet on a paper towel on a plate and chill it until ready for serving. Slice the fillet and serve over the salad, drizzled with the tahini sauce.

Tahini dressing:

½ cup sesame paste (or tahini paste)

½ cup water

2 tsp toasted sesame oil

2 lemons- zest and juice

1 tbs salt

3 garlic cloves- chopped

Hot sauce to flavor

Mix the paste with the lemon juice and zest, salt, garlic, sesame oil and hot sauce. Add water until it reaches the consistency you like (about ½ a cup).

DRIED APRICOT AND PISTACHIO STUFFED CHICKEN WITH SPICED RICE, ROASTED BUTTERNUT SQUASH AND GREEN BEAN

Dried apricot and pistachio stuffed chicken breasts (for 8):

8 chicken breasts (no bone) with or without skin

1 lb ground chicken

1 cup finely chopped dried apricots, sitting in a little bit of warm water to plump

1 cup finely chopped peeled pistachios

1 cup small diced onion

2 tsp olive oil for onions

2 egg yolks

1 tsp fresh chopped thyme

3 garlic cloves- chopped

1 tsp fresh chopped rosemary

Salt and pepper

2 tsp olive oil

1 tsp paprika (sweet)

Tooth picks

In a small pan, sauté the onions on medium heat until they are golden. In a small bowl combine the ground chicken, drained apricots, pistachios, sautéed onions, thyme, rosemary, garlic, egg yolks and about 1 tsp salt and ½ tsp fresh ground pepper. Mix well and place in piping bag, or zip lock bag. If using chicken with skin, separate the skin from the chicken, leaving only one side connected to create a flap. If using chicken without skin, use a small knife to cut a pocket in the chicken breast. Use the piping bag to put the stuffing in the chicken.  Use toothpicks to close the pocket, or secure the skin back on. Drizzle the remaining olive oil on the chicken and top with salt, pepper and paprika. Rub the spices in gently. Heat a large pan on medium heat and sear the chicken (skin side down) until it is golden.  If your pan is oven proof, turn the chickens over (skin side up) and finish in the oven on 400 for about 15 minutes (always check that the final temperature reaches 165), depends on the size of the chicken. If your pan is not oven proof, remove your chicken from the pan onto a baking sheet and place in the oven. When the chicken is ready, let it sit for at least 5 minutes before slicing or serving. Don’t forget to remove the tooth picks!

Roasted butternut squash with onions and apples:

1 large butternut squash, peeled and cut

2 small white onions- large dice

3 granny smith apples- large dice- not peeled

¼ cup basting oil

Salt and pepper

Fresh thyme and rosemary

Mix the apples, squash and onions. Cover with basting oil and toss to prevent the apples from browning. Season with salt pepper and fresh thyme and rosemary. Place on a baking sheet in one layer- roast at 400 for about 30 minutes.

Green beans with shallots:

2lb package of French green beans

6 small shallots

3 tbs basting oil

3 cloves garlic

Salt and pepper

In a large pot bring water to a boil with 2 tbs salt. When the water is boiling, add the green beans and cook until al dente (or however you like your green beans). Have a large colander sitting in a clean sink with cold water running, as soon as the beans are ready drain them into the colander and rinse them with cold after until they are no longer hot. Shake then dry. In a large sauté pan heat up the basting oil with the shallots over medium heat, when they are soft add the garlic and the beans and cook till heated through. Season them with salt and pepper

Spiced basmati rice:

3 cups basmati rice

1 cup small diced onion

4 star anise

½ tsp cinnamon

½ tsp ginger

½ tsp all spice

½ tsp cloves

2 tbs basting oil

2 tsp coconut butter

1 tbs salt

Rinse the rice under cold water for 5 minutes and then let in soak in cold water for another 10 minutes. Drain the water from the rice. Add 5 cups of water, star anise and the coconut butter and place over medium heat- covered. When the rice comes to a boil, lower to a low heat. In the mean time sauté the onions in the basting oil until translucent. Then add the spices. Keep sautéing until golden. When the rice is ready turn off the heat and let the rice stay in the closed pot for at least 5-10 minutes. Then fluff with a fork and add the spiced onions.

SPICED HONEY DATE CAKE WITH PECANS, APPLE SORBET AND POMEGRANATE SAUCE:

Spiced Honey Date cake:

 

3 ½ cups flour

2 ½ cups sugar

3 tsp ground ginger

½  tsp Baking soda

2 ½  tsp cinnamon

¾  tsp cardamom

¾  tsp all spice

¾  tsp cloves

¾  tsp black pepper

1 ½  cups soft (room temperature) butter/ margarine/ coconut butter (my favorite)

9 eggs room temp

3 cups honey

1/2 cup whiskey or brandy

2 cup chopped madghool dates

1 cup chopped pecans

Combine the spices, flour, sugar and baking soda in a large bowl. In a separate bowl combine the butter (or margarine/ coconut butter) with eggs, honey and brandy or whiskey. Combine the wet and dry ingredients just until mixed and then add the dates and pecans . Make sure to not over mix. Pour into a sprayed or buttered 9 on 13 inch cake pan and bake at 375 for about 30-40 minutes. Check the cake with a tooth pick to see that it is done. Chill the cake fully before removing from the pan. Serve the cake with apple sorbet and pomegranate sauce.

Pomegranate sauce:

1 bottle of Pom juice

2 tbsp corn starch

Some cold water

In a small bowl mix the corn starch with a few table spoons of cold water. In a small sauce pan bring the juice to a boil. Stir the cornstarch well and pour into the juice. Lower the heat of the juice and stir until it is thickened (about 5 minutes). Chill the sauce. It is also great on yogurt or ice cream

 

HAVE A HAPPY AND SWEET NEW YEAR!

 

 

 

 

Chilled Summer Fruit Soup

It is hot. Very Hot. And everyone keeps talking about how hot it is. Really, there is nothing we can do about it but crank up the AC and wait for it to pass. At some point Brian said- I feel really bad about all those people who don’t have air conditioning. I thought about it, my house never had AC, not even in the hot Israeli sun. How did we get by?

I suddenly felt the urge to make a huge batch of cold fruit soup, or my commonly known in my house as compote (pronounced like compost). My grandma and my dad would always make sure that we had a full pot in the fridge.

My grandma would take me to the market, to show me how to haggle with the fruit stand owners. She said she was training me to be a “balabuste”. I’m still not sure what it means or what language it is in, but from the way she said it i think it means: the housewife that controls EVERYTHING. She would show me how to pick all the bruised and blemished fruit, and then get it for a quarter of the price ” when you make soup- it doesn’t matter if the fruit is pretty” she would tell me.

We would schlep it all home by bus, and then up the hill to our house. There waited a huge pot, I’m sure a small baby or two could have fit in. We would cut up the fruit add a little of this and a little of that and in an hour- it was ready. The house smelled like a candy shop full of intoxicating fruitiness. I wanted to taste, just a spoonful but i would get sent to nap while the soup chilled. “When you wake up- it will be ready” she promised and it always was.

Chilled Summer Fruit Soup

You can use any kind of fruit that you like, or have… This is the way i like it:

3 lbs nectarine- washed and cut into wedges

2 lbs apricots- washed and cut into wedges

2 lbs plums- washed and cut into wedges

3 lbs cherries- washed and pitted

Zest and juice of one lime

Zest and juice of one orange

1/4 cup agave nectar

1/4 cup splenda

1/2 a vanilla bean

Put all the fruit in alarge pot:

Add water just to cover. Then add the juices and zests.

Take half a vanilla bean and split it in half. Scrape out the tiny black seeds, and add to the pot. If you want you can also add the bean, but don’t forget to take it out before serving.

Add the agave nectar and the splenda (or sugar).

Turn the heat on to medium and bring to a boil.

Once it comes to a boil, transfer to a large container and chill uncovered in the fridge, stir every hour.

Once the soup is chilled you can do may wonderful things with it! I like to serve it with a small Teaspoon of sour cream in the middle as a light lunch, maybe with some toast and goat cheese…

You can also serve it with pound cake, angel food cake (Brian make little croutons of cake and put them in the soup!), or vanilla ice cream!

Tami’s crepe and Blintzes extravaganza!

Shavuot is probably one of my favorite holidays (Passover is THE favorite) because i really like dairy. I like cheese. I like milk. I LOVE butter. In Israel , where most people keep kosher and dont mix meat and dairy, dairy is usually the prefferd choice. Crepes and blintzes are a great and easy way to make a meatless meal special and fancy. If you are cooking for a small crowd  a batch of these thin pancakes can be made freshley and filled in no time. If you are entertaining a larger group I recommend making the pancakes ahead  and keeping them in the fridge (up to a day or two) or even the freezer (up to 2-3 months) and fill them the day you will be serving them.

So what is the difference between crepes and blintzes anyway?

The Crepe is a thin pancake usually made from a mixture of flour, eggs and milk. It originates from Brittany France. There are typically two different kinds of crepe: sweet crepes and savory galettes. The word “crepe” comes from the Latin word crispa which means curled, because of the way the edges would often curl up in the pan. Crepes can be rolled, but they are more commonly folded.

The Blintz is also a thin pancake; it can be made from a variety of flours. It originates from Russia (where it is called Blin) and was brought to the States by Jewish immigrants. There are three typical ways to make blintz. The first is the traditional Russian way in which small pancakes are made, and they are topped with various toppings and eaten as finger foods. The second is by making a thicker batter and adding cheese (typically cottage cheese) and raisins or other fruit, and eaten similar to pancakes. The most common way to make blintzes is by filling them, rolling them (in a similar way to egg rolls) and then baking or pan frying them.

I tried to take pictures as we made them, but they got eaten WAY too fast! Sorry…

Here is my basic recipe for the crepe/ blintz batter:

• 2 large eggs (room temperature)
• 1 cup milk
• 2 Tbsp water
• 1 cup flour
• 3 tablespoons melted butter
• A pinch of salt

Whisk the eggs, milk, water, salt and butter together. Add the flour and whisk well until it is combined and there are no lumps. Let the batter sit for at least 20 minutes (in the fridge) before using). In some of our recipes you will see different variations to this recipe- like adding herbs or spices to enhance the flavor of the filling.  In a small nonstick pan, set on medium heat, add ½ tsp of butter or lightly spray with non stick spray. Add 1 oz of batter to the pan and tilt it to the sides to make sure that the batter covers the whole pan. You can add a bit more to close holes if you have any. Cook for about 45 seconds on one side and then using an offset spatula, flip and cook for 15 seconds on the second side.

You can add diffrent herbs, extracts and seasonings to your batter to flavor it! In the following  filling recipes i will suggest how to “spice up” your batter!

Southwestern Chipotle Corn and Beans Blintzes

• You can add ¼ tsp of cumin, 1 tsp of finely chopped cilantro or/ and a pinch of cayenne to the batter!

3 ears of fresh corn- kernels taken off (or frozen, or canned and drained)

1 red pepper- small diced

1 small can of black beans

¼ of a red onion- small diced

1 minced garlic clove

3 Tbsp sour cream

2 Tbsp finely chopped cilantro

2 Tbsp olive oil

2 Tbsp (to taste!) pureed chipotle peppers in adobo sauce

zest and juice of 1/2 a lime

• Shreded pepperjack cheede for topping

In a skillet, on medium heat, heat the oil and then add the onion, pepper and corn. After a few minutes when the vegetables start to soften, add the black beans and garlic. Stir together for a few minutes and season with the lime, chipotle, salt and pepper. Take off the heat, and add the sour cream. Fill the pancakes and fold them. Place the pancakes in an oven proof pan that has been sprayed with non stick spray. Top the blintzes with cheese, and bake at 350 for about 15-20 minutes. Sprinkle with cilantro.

• You can always add shredded rotisserie chicken, or left over beef or shrimp (that is where the chuztpah is) to the vegetables!

 

Blintzes Primavera

• You can add 2 Tbsp of fresh chopped chives, or parsley to the batter

2 ears of fresh corn- kernels removed (or frozen or drained canned corn)

1 zucchini- small diced

1 cup of fresh peas (or frozen)

1 cup of small diced asparagus

½ cup of small diced sweet onion

½ cup shredded carrots

2 Tbsp olive oil

2 cups Bechamel or Alfredo sauce

2 tsp fresh chopped thyme

2 garlic cloves- finely chopped

In a skillet set on medium heat, heat the oil. To the hot pan add the onions and carrots until they start to soften. Add the asparagus, peas, zucchini and corn. When all the vegetables are getting soft, add the thyme and garlic and then season with salt and pepper to taste. Fill the pancakes and roll. Place in an oven proof baking pan and tope with the sauce. Bake for about 30 minutes at 350.

Potato blintzes with caramelized Vidalia onion sauce

• You can add 2 Tbsp of fresh chopped chives or parsley to the batter

2 cups of left over mashed potatoes ( i always make extra mashed potatoes, just for recipes like these)

2 eggs

2 Vidalia onions- julienne

1 cup sour cream

2 Tbsp honey

Salt and pepper to taste

3 Tbsp butter

Mix the prepared mashed potatoes (cold) with the egg. Use a piping bag to pipe them unto the pancakes (this will help to make them even) and roll them. Spray an oven proof baking pan and layer the blintzes in one layer. Place them in the oven at 350 for about 30 minutes. In a large pan, heat up the butter on medium low heat. Sauté the onions until they are soft and become golden, about 10-15 minutes. When they start to get color, add the honey. Keep a close eye on the onions so that they don’t burn. When they have a deep amber color turn the heat to low and add the sour cream. Season the sauce with salt and pepper. Top the blintzes with the onions and serve.

Blintzes with vanilla scented Ricotta and seasonal berries

• You can add ½ tsp of vanilla or a pinch of cinnamon to the batter

1 cup part -skim ricotta cheese

2 eggs

3 Tbsp sugar

Zest of one lemon

1 vanilla bean scraped (we will be using the seeds but it is always great to put the used pod in your sugar canister)

3 Tbsp butter

2 pints of your favorite berries

In a bowl mix the cheese, eggs, vanilla bean seeds and the lemon zest. Stuff the blintzes (they have to be cold!). In a non stick pan, heat 1 Tbsp of butter on medium low heat. Place the blintzes with the seam side down, and sauté for about 4 minutes, then flip them. The blintzes should be golden brown on both sides. Serve with seasonal berries.

Cold blintzes with cheese cake filling, and a warm strawberry rhubarb sauce

1 package cheese cake flavored pudding mix

1 cup sour cream

1 cup quark cheese

2 cups strawberries cut into quarters

1 stalk rhubarb

2 Tbsp sugar

2 Tbsp butter

In a bowl mix the cheese, sour cream and pudding mix. Let it sit in the fridge for at least ½ an hour. Fill the blintzes with the mix, and chill them. In a pan, melt the butter and add the fruit and sugar. Cook until the fruit is soft and saucy. Pour over the chilled blintzes.

Shakshuka- for dinner!

Shakshuka (שקשוקה) is a traditional and very popular Israeli breakfast. Most restaurants and chefs have their own version of this savory tomato and pepper stew, with freshly poached eggs. I like to serve it for dinner,or brunch  with some buttery toast and a nice light and leafy salad. It is a great way to incorporate more vegetables into your diet, and is a great option if you are vegetarian or if you are having vegetarian guests over. You can choose to bake the dish in a large baking dish and serve it family style, but prefer to serve it in personal baking dishes.

For 4 people you will need:

1 red pepper, medium dice

1 green pepper, medium dice

1 Vidalia onion, medium dice

2 cloves garlic, chopped

4 tsp olive oil

1 can (24 oz) of diced tomatoes or, if they are in season, 4 cups diced tomatoes

1/2 tsp red pepper flakes

2 tsp tomato paste

salt and pepper

1 tsp paprika

8 eggs

1 cup shredded mozzarella cheese

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In a medium size pot heat the olive oil and add the onions and peppers, saute on medium heat until they are soft and they start to carmelize- about 8-10 minutes.

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Add the tomato paste, paprika, red pepper flakes and garlic and saute for another 2-3 minutes.

Add the diced tomatoes, and place a lid on the pot.  Reduce the heat to low and cook for about 20 minutes. Taste the sauce and season with salt and pepper.

 

Split the sauce between 4 baking dishes (or you can do it in 1 baking dish). Crack 2 eggs into each personal dish, or if using one dish, crack all 8 on top of the sauce

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Sprinkle with cheese on top and place in the oven (set to 400) for about 10-15 minutes.

The eggs should be mostly set (you want the yolk to be a little soft like a poached egg) and the cheese to be bubbly.

 

Serve with buttery toast and salad!

The Un-Traditional Vegeterian Passover Seder

I like my meat, and on Passover when choices are already limited meat never fails to please. But this year the first Seder fell on Good Friday, and Brian, being a good Catholic won’t eat meat. Last year we were invited to a friend’s house and had a very lovely vegetarian Seder, but this year the challenge was all mine. I figured it shouldn’t be that bad, I mean most vegetables are kosher for Passover. And you know what, this is the time to use my Sephardic card! Since my grandma is Yemenite, and she controls, well everything (or most things) in our family, we have the luxury of eating Kitniot- legumes and beans! For me the main problem was, what can I make that doesn’t feel like a side dish. I decided to make:

Spinach and Feta Stuffed Roasted Tomatoes

This is what you will need for about 10 servings:

10 large ripe tomatoes (preferably on the vine, or heirlooms)

1 package frozen chopped spinach (thawed and squeezed dry) or 2 bags of baby spinach

2 cups mazta farfel

1/2 of a large sweet onion sliced thin

2 cups feta crumbs (I prefer the Israeli Feta cheese which is creamy)

1 1/2 cups water

2 Tbsp butter or olive oil

2 tsp osem chicken consumme mix (it is vegetarian) or onion soup mix.

salt and pepper

3 cloves of garlic chopped

I start by taking a knife and cutting a wide circle around the top on the tomato, then i take the top off and empty all the juice and seeds.

I put the tomatoes in a baking pan with a drizzle of olive oil and season them lightly with salt and black pepper.  Then they go into a 450 degree oven for about 10 minutes.

When they come out carefully drain the liquids from the pan and let them rest.

In a large pan, melt the butter (or heat up the olive oil) and add the onions. Cook them until they are soft and lightly golden, add the fresh spinach or thawed spinach into the pan with the garlic. Saute on high heat for about 5 minutes. Add the mazta farfel, the water and soup mix, mix well. At the last-minute add the feta, and turn the heat off. Taste your mix, and adjust seasonings. spoon the filling into the tomatoes, make sure the filling is heaped up nice and high. return the tomatoes to the oven  (still on 450) for about 10-15 minutes. Before serving, let them stand for at least 5 minutes.

Another recipe that I really like is:

Fried Eggplant with Cherry Tomatoes and Greek Yogurt

2 medium eggplants peeled and diced large

1 pint cherry tomatoes

1/2 cup olive oil

2 cloves garlic chopped

salt and pepper

1/2 tsp dill weed

1/2 a lemon zested and juiced

1 cup plain greek yogurt

I like to salt my eggplant to take the bitterness out. On a baking try lined with paper towels I lay my eggplant and then sprinkle with kosher salt. I let them sit like this for about 20 minutes. The eggplant will release some of its bitter liquids, this makes it easier to fry it, and it will taste better. I then use more paper towels to brush off the salt and squeeze them dry. in a large pan heat up about 1/2 of the oilve oil and when it is hot add 1/2 of the eggplant. Make sure the eggplant gets color on all sides, you want it to get a nice deep brown color.

When one batch is done, add the rest of the oil and repeat with the second half of the eggplant. When all the eggplant in fried, lay it on some paper towel to absorb the oil. Add the tomatoes to the pan with 1 chopped clove of garlic. Fry the tomatoes until they burst. Mix the eggplant and tomatoes in the serving dish.  In a small bowl mix the greek yogurt with juice and zest of 1/2 a lemon, one chopped garlic clove, and the dill. Season with salt and pepper and drizzle over the eggplant right before serving.

Rice with Stewed Dried Fruit and Toasted Almonds (if you eat kitniot)

2 cups basmati rice

3 cups water

3 Tbsp butter

2 cups mixed dried fruit (I use cherries, figs and apricots)

2 cups silvered almonds

1 sweet onion sliced thin  2 cloves chopped garlic

1/2 tsp dry thyme

2 cups red wine preferably something sweet and fruity

salt and pepper

In a large pot soak the rice in water for 10 minutes and then drain. Add 3 cups of water to the rice, 1 tablespoon of butter and about 1 heaping tsp of salt. place on medium heat and cover. Once the rice comes to a boil lower to low heat for another 20 minutes and then turn the heat off, keep the pot covered.

In a large pan melt 2 tablespoons of butter and cook the onions until they are golden. add the dried fruit, thyme and garlic. Then add the wine. Cook over medium heat until most of the liquid is reduced and it looks like fruit in a heavy syrup.  Season with salt and pepper. Serve the rice with the fruit on top and the almonds sprinkled on at the last-minute. ( I like this the most with lamb meatballs but, you know, vegetarian…)

I also served my egg salad from the previous post (you can use olive oil or butter to fry the onions instead of chicken fat), charoset and the fennel orange salad.

For dessert, in  addition to the pavlovas and brownies from the previous post we also had Ice cream, from a super cool company called Chosen. We had the Matza Crunch variety it was awesome. Here is the link to the Chosen web site:

http://www.chozen.com/

And i also made Pistachio White Chocolate Cheesecake, and yes, it was amazing! here is the recipe (best thing no baking involved):

For the crust:

2 cups pistachios

1 cup white chocolate chips

1 tbsp butter

For the cake:

2 cups quark cheese (in Israel it is called white cheese or “gvina levanah”   (farmers cheese can work too)

1 package instant vanilla pudding

1/2 cup milk

2 cups white chocolate chips

1 cup heavy cream

Lets start with the crust. In a food processor grind the pistachios until they look like bread crumbs. In a small double boiler melt the chocolate with the butter. Mix the chocolate with the pistachios and press to the bottom of a springform pan (false bottom pan). Place in the fridge for at least 10 minutes.

In a large bowl mix the cheese with the pudding mix. In a double boiler melt the chocolate chips . In a separate bowl whip the heavy cream until it reaches soft peaks. mix the chocolate with the cheese make sure it is mixed well. Then fold in the whipped cream. lay the filling on the crust and smooth the top. Press parchment paper or max Paper to the top and chill in the fridge for at least 3 hours. When serving the cake, take out of the fridge 10-15 minutes before slicing serve with some fresh berries!

 

Chag Sameach!

 

 

 

 

My Traditional Passover

My traditional Passover seder is everything but traditional. Since most of my family lives in Israel, we celebrate together through Skype, and passing the lap top around the table. Brian and I get to see everyone and talk a bit, see my brothers fight over the pickles, my dad trying to keep the seder moving along, my grandma who is in her ninties needs to be reminded why there is a computer at the table. I am extremly thankful for this technology but it reminds me of all the things I am missing.

As a result, I started having my own “seders”. The problem was, well i don’t have many Jewish friends, and those who are Jewish usually celebrate with their own families.  Most years we get invited to friends over for both the first and second seder, but we really wanted to have are own. A few years ago I thought, Hey if I make food, people will come! It doesn’t matter if they don’t really know what Passover is, I’ll tell them while i stuff them with matza balls! We do weird things, like watch the Rugrats- Passover episode, I have an old claymation movie about Passover (from the 70’s! It is totally trippy!). This year will be our 4th annual passover “seder”. Usually i don’t hold it on the real seder nights, because i know my Jewish friends want to be with their families, so I usually choose Saturday night. This year we are holding ours on Friday, and since Brian is celebrating Lent, we will have a vegeterian seder. Still working on that one lol…

This week i had the chance to teach a Passover 101 class, and it was GREAT!

I won’t be able to make most of these recipes this year, because we are going vegeterian, but i still want to share them with you!

Tami’s Charoset

2 granny smith apples- peeled, quartered and cored

2 fuji apples – peeled, quartered and cored

2 cups walnuts- toasted lightly

3 cups medjool dates (pits removed)

1 cup sweet red wine

½ tsp cinnamon

Place the apples, dates and cinnamon in a food processor and blend till smooth. Add the red wine and walnut and pulse until it resembles the consistency of mortar (a lightly chunky paste). Let it chill in the fridge at least 4 hours before serving.

Egg Salad

1 dozen eggs

1 large sweet onion (like Vidalia)- medium dice

3 table spoons kosher for Passover mayonnaise

1 heaping table spoon chicken fat (in the kosher for Passover freezer)

A pinch of cayenne pepper

½ tsp kosher salt + 1 tbs of salt for cooking the eggs

¼ tsp black pepper

1 bunch of chives (or scallions) – finely chopped

½ tsp sweet paprika

Place the eggs in a pot and cover them with cold water. Add one tablespoon of salt and heat over medium until boiling. Once the water is reaches boiling- time the eggs for 5 minutes. After 5 minutes turn the heat off but let the eggs stay in the hot water for at least 10 minutes. Rinse the eggs and peel. While the eggs are cooling, heat the chicken fat in a small skillet over medium heat. Add the onions and sauté until golden brown.

Chop the eggs to a large dice, add the onions (with the fat in the pan) and add the mayonnaise, salt, black pepper, cayenne, and paprika and mix well. Garnish with the chopped chives.

Fennel citrus salad with Roasted Salmon :

(8 appetizer portions or 4 entrée portions)

3 navel oranges

2 bulbs of fennel

1 package of your favorite salad greens mix

2 tbs golden raisins

1 package pomegranate arils

2 long carrots

2 tbs olive oil

Salt and pepper (to taste)

Zest one orange and save the zest on the side. Peel all the oranges and segment them. Save the orange segments in the fridge. Squeeze the left over juice from the orange into a small bowl with the raisins.Take off the fennel tops- and save the green part that looks like dill.  Slice the fennel bulbs and place in the fridge.

To make the dressing – add the olive oil, orange zest and salt and pepper to the raisins soaked in orange juice- whisk well.

Right before service: peel the carrots. Then continue to use the slicer to create ribbons of carrots. Mix the carrots, greens and fennel in a bowl and toss with the dressing. Top with the orange segments and the pomegranate arils. Use the fennel greens on top of the salmon, or if serving without salmon- mix into the salad.

4 salmon portions (about 6oz each)

Zest from 1 orange

4 tbs olive oil

2 tsp chopped garlic

½ tsp kosher salt

1 tbs brown sugar

A pinch of black pepper

If you are serving the salmon as an appetizer, cut each portion in half.

In a small bowl mix the olive oil with the zest and the seasonings. Use half of the mix on the salmon, and let it sit for at least 10 minutes before you put the salmon in a 450 degree oven for about 8-10 minutes. Use a thermometer to make sure that the salmon has reached 145 °. As soon as you take the salmon out of the oven, brush it with the second half of the oil mix. The salmon is great over salad, warm or chilled!

Traditional Matzo Ball Soup

For the soup:

I like to use leftovers of a rotisserie chicken to enhance the flavor of the broth. You can either roast your own chicken or buy one from the rotisserie stand. This is better done the day before, so it is easier to take the chicken apart.

I also like to serve my broth plain for Passover. There are so many courses, and so much food and I want to make sure that people have room for everything. But if you like your soup to be heavier- you can add the meat from the chicken and keep the vegetables in the soup for serving.

1 roasted chicken

1 large sweet onion- like Vidalia- quartered

2 carrots- large dice

1 celery bunch- large chopped

1 bunch of chives- chopped finely

2 tbs fresh parsley- chopped finely

2 tbs fresh dill- chopped finely

1bay leaf

1 tomato- quartered

2 boxes of chicken broth or chicken broth made from mix (total 2 quarts)

2 tbs chicken fat (from the kosher for Passover freezer)

Take the meat off the bones of the roasted chicken. Save the big bones (back bones, leg and thigh, wings- whole and breast bone. You can use the meat to make chicken salad (we usually eat it for dinner the night before- and I save the bones for making soup the next day) or you can serve it in the soup.

In a big pot, heat the chicken fat on medium heat. When hot, add the vegetables: first onion until it is golden- and then add the rest. Sauté for at least 10-15 minutes, until all the vegetables are golden. Then add the bones, mix around for another 5 minutes, and then add the broth. Turn the pot to a low heat and let it come to a simmer. Add the bay leaf and cook for about 45 minutes to an hour. If you choose to serve the soup with meat, this will be the time to take out the bones and add the meat back in, otherwise strain the soup- either by using a slotted spoon to take all the solids out, or if you have one, through a big colander with a second pot underneath. Taste the soup for salt. Depending on the broth you use, it might need a little or no salt. Heat before service and add the matzo balls when serving the bowls. Garnish with the mixed parsley, chives and dill.

For the matzo balls:

There is no reason to buy matzo ball mix. It is just season matzo meal, and it is very high in sodium. During Passover most people have matzo meal at home, so there is no reason to not use it in this recipe. Another good thing to know is that matzo balls freeze very well, so feel free to double the recipe and keep some matzo balls in the freezer!

1 cup matzo meal (you can use the whole wheat kind)

3 eggs

3 egg yolks

½ tbs dry dill weed

½ tbs garlic powder

½ tsp salt

½ tsp black pepper

½ tsp dry thyme

3 tsp melted chicken fat (from the kosher for Passover freezer)

3 tbs olive oil

In a small bowl mix all the ingredients and let it sit in the fridge for at least half an hour (the mixture will thicken). In a large pot boil water with a tablespoon of salt. When the water is at a rough boil form little balls from the mixture and drop them into the water. (Remember that they will double in size so make them small!). Once all the balls are in the pot, cover the pot and let it cook for 10 minutes. When serving the soup, place a couple of matzo balls a bowl pour a ladle of soup over them and top with the fresh herbs.

Tender Brisket with Mushrooms and Red Wine Sauce:

1 5lb Teva Glatt Kosher brisket

1 cup each of small dice carrot, onion and celery (or 2 bags of Wegmans mire poix)

1 ½ lb mushrooms (I like to use a mix of baby bellas and shitake) – sliced

2 tbs tomato paste or tomato sauce

2 cups red wine

3 tablespoons chicken fat

2 tablespoons Osem chicken consommé

Salt and pepper

2 sprigs rosemary

4 sprigs thyme

Salt and pepper the brisket on both sides, then rub with the tomato paste. Add 1 tablespoon of chicken fat to a large skillet on high heat and place the brisket- fat side down in the pan. Sear on each side- about 5-7 minutes. Remove the brisket and put in a braising pan. Add the mushrooms and vegetables to the pan and cook on high heat with the rest of the chicken fat until golden, about 10 minutes. Add the vegetables to the brisket. Deglaze the pan with two cups of wine, and lower to medium heat, and reduce till it is about 1 cup. Add the Osem chicken consommé and whisk well. Add to the brisket. Add the herbs to the to the pan and add water to the brisket just until it reaches the top of the meat. Cover with tin foil and place in a 300° oven for about 6 hours (or overnight). Chill the brisket- uncovered for at least 8 hours. When it is completely cool the fat will rise to the top and solidify. Throw away the fat that gathered on the top and remove the brisket from the vegetables and braising fluids. Slice it against the grain. Remove the rosemary and thyme and return the sliced brisket to the pan. Reheat by adding ½ cup of water to the pan, covering the brisket and placing in a 300° oven for about 45 minutes.

Roasted Butternut Squah Tzimmes:

1 package large diced butternut squash (about 2 lbs)

1 red onion- sliced

1 cup sweet red wine

2 cups mixed dried fruit ( I like to use dried apricots, prunes and dried cherries)

1 cup lightly toasted walnuts

3 tsp chopped garlic

4 tablespoons olive oil

4 sprigs thyme

Pinch of cayenne pepper (to taste)

Soak the dried fruit in the red wine for at least an hour. While it is soaking, toss the butternut squah with onions, garlic, thyme, cayenne pepper and olive oil. Season with salt and pepper and spread on a baking sheet. Bake at 375° for about 30 minutes or until golden brown. In a pan heat the chicken fat and add the dried fruit with the wine. Sautee for about 7-10 minutes. Mix the dried fruit with the butternut squash and top with the toasted walnuts. This dish is best when served at room tempeture or slightly warm.

Potato Kugel:

4 large Yukon gold potatoes- peeled

1 large sweet onion- like Vidalia cut in half

1 celeriac- celery root- peeled

5 large eggs +2 egg yolks

¼ cup olive oil

2 tablespoons chicken fat

2 sprigs rosemary- leaves removed and chopped

4 sprigs thyme- leaves removed and chopped

2 tablespoons salt

4 tsp chopped garlic

1 tablespoon black pepper

In a food processor put the potatoes, celery root and half of the onion- puree until there are no chunks. Put the mixture in a bowl. Add the oil, eggs, salt, pepper garlic and herbs- mix well. Dice the second half of the onion. In a small pan heat the chicken fat and add the diced onion. Fry on medium heat until deep brown. Add to the mixture. Pour the mixture into a nonstick baking pan. Place in 350° oven for about an hour. Use a toothpick to see if it is ready. It is very important to let the kugel sit for at least 30 minutes before trying to cut it.

Passover Brownies:

10 tbs Passover margarine (1 ¼ sticks) plus I tbs for greasing the pan

6 oz semi sweet chocolate

1 1/8 cups vanilla sugar (it’s always good to stick a vanilla pod in your sugar canister but regular sugar will work too)

1 ½ tsp water

3 large eggs at room temperature

¾ cup matzo cake meal

¾ cup almond meal (or almond flour)

¾ cup dried cherries

Preheat the oven to 350 º. Grease an 8 inch square pan with one tablespoon of margarine, sprinkle with 1 table spoon of almond meal.

Melt the remaining margarine over low heat, remove from the heat and add the chocolate- stir till melted. Whisk in the water and sugar. Let the chocolate come to room temperature. Whisk the eggs together and then add them to the chocolate – whisk them together. Stir in the cake meal, the almond meal and the dried cherries. Spread the batter in the pan. Bake for 25-30 minutes. Test with a toothpick to see if it is ready. Let it cool down to room temperature.

Passover Pavlovas:

5 egg whites (must be from whole eggs, cannot be from carton) at room temperature

1 cup sugar

1/8 tsp salt

1 ½ tsp cornstarch or potato starch

1 tbs vinegar

Variation: for chocolate ones add 3 tablespoons cocoa powder

For filling: sorbet, fruit, whipped cream, ice cream- it’s up to you!

In a mixer with a whip attachment or in a large bowl with a hand mixer- whip the egg whites with the salt until foamy. Then add the sugar and cornstarch/ potato starch and continue to whip until thick, glossy and stiff. Move the egg whites to a piping bag with a round plain tip, or just cut a medium size hole at the end of the bag.

On parchment paper pipe small circles of egg whites with raised edges (I will show you how). Bake at 300 degrees for about 20-30 minutes (depends on the size) until they crack a bit and are slightly golden. Turn off the oven; keep them inside for another 30 minutes.

Fill them with your favorites!

Last minute “OMG is pie day?” pie

I am not sure who decided that pie day should be in March. In March of all months? I can understand November, with the abundance of apple, pumpkin and pecan pies. I can understand July with all the amazing fruit at peak: peaches, berries, nectarines… But March? We need to find who makes this calender. And why isn’t it posted somewhere? Maybe it is , but i havn’t seen it before and neither do many of my friends. All i saw this morning on face-book was: it’s pie day, if i would have known… or can someone remind me next year… or now I’m in the mood for pie and i don’t have any…

My reaction was a mix of three. Considering that by the time i had time to do anything about it, it was after 5pm. So what now? To pie or not to pie? That’s a silly question. Of course you pie!

This is my last minute pie, it took me less than 10 minutes, and mine is still in the oven…

Run to the closest store and get:

1 package pie dough (it’s OK that we are cheating- this is last minute!)

24 oz of your favorite frozen berries- i like mixed!

1 container vanilla ice cream (cause it makes it better )

the rest of the stuff you should have at home…

4 tbs white sugar

1 tsp cinnamon

1/2 cup flour

3 tbs cold butter

1 egg

2 tbs brown sugar (i like to use sugar in the raw which has bigger crystals- it gives a nice crunch)

—————————————————————————————————————————————-

Open the packaged pie dough and lay one circle in a pie dish. Mix the white sugar, flour and cinnamon together and put half of it on the dough.

 Fill with fruit and sprinkle the rest of the sugar and flour mix on top. Cut the butter into small pieces and lay on the top.

 Take the second circle of dough and use a small cookie cutter (or a shot glass) to make some holes in it. These holes will allow the moisture to escape while baking so that the pie doesn’t come out soggy and wet. Lay the dough over the pie and pinch the edges together.

You can either trim the left over dough on the edges or pinch them to create a pattern.

Brush the top of the pie with the egg and sprinkle the brown sugar on top.

Bake at 350 for about an hour or until golden.

It is very important to resist cutting into the pie while it is still warm, LET IT COOL!

Once the pie comes to room temperature, enjoy it with some vanilla ice cream.

 

 

Last minute “OMG is it pie day?” pie

I am not sure who decided that pie day should be in March. In March of all months? I can understand November, with the abundance of apple, pumpkin and pecan pies. I can understand July with all the amazing fruit at peak: peaches, berries, nectarines… But March? We need to find who makes this calender. And why isn’t it posted somewhere? Maybe it is , but i havn’t seen it before and neither do many of my friends. All i saw this morning on face-book was: it’s pie day, if i would have known… or can someone remind me next year… or now I’m in the mood for pie and i don’t have any…

My reaction was a mix of three. Considering that by the time i had time to do anything about it, it was after 5pm. So what now? To pie or not to pie? That’s a silly question. Of course you pie!

This is my last minute pie, it took me less than 10 minutes, and mine is still in the oven…

Run to the closest store and get:

1 package pie dough (it’s OK that we are cheating- this is last minute!)

24 oz of your favorite frozen berries- i like mixed!

1 container vanilla ice cream (cause it makes it better )

the rest of the stuff you should have at home…

4 tbs white sugar

1 tsp cinnamon

1/2 cup flour

3 tbs cold butter

1 egg

2 tbs brown sugar (i like to use sugar in the raw which has bigger crystals- it gives a nice crunch)

—————————————————————————————————————————————-

Open the packaged pie dough and lay one circle in a pie dish. Mix the white sugar, flour and cinnamon together and put half of it on the dough.

Fill with fruit and sprinkle the rest of the sugar and flour mix on top. Cut the butter into small pieces and lay on the top.

Take the second circle of dough and use a small cookie cutter (or a shot glass) to make some holes in it. These holes will allow the moisture to espace while baking so that the pie doesnt come out soggy and wet. Lay the dough over the pie and pinch the edges together.

You can either trim the left over dough on the edges or pinch them to create a pattern.

Brush the top of the pie with the egg and sprinkle the brown sugar on top.

Bake at 350 for about an hour or until golden.

It is very impotant to resist citting into the pie while it is still warm, LET IT COOL!

Once the pie comes to room tempeture, enjoy it with some vanilla ice cream.