kosher salt

Bursting with Blueberries Tart

September 4, 2012

Author: June Hersh

 

 

This recipe appeared in my first book, Recipes Remembered, a Celebration of Survival. The book contains over 80 remarkable stories and more than 170 authentic recipes that I gathered through personal interviews with Holocaust survivors. This cookbook with a charitable flavor has raised significant proceeds for the Museum of Jewish Heritage, who benefits from every penny I earn from sales. I hope you find the recipe delicious and pick up a copy of the book to share this holiday season so you can Eat Well-Do Good.

Ingredients:

2 Cup(s)s all-purpose flour

1 pinch kosher salt

3 Tablespoons granulated sugar

1 cup(s) unsalted cold butter

2 Tablespoons white vinegar

4 Cup(s)s fresh blueberries

1/2 cup(s) granulated sugar

1/8 teaspoon ground cinnamon

2 Tablespoons all-purpose

Preparation:

Preheat the oven to 400 degrees.

In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. cut in the chilled butter. Pulse to form a crumb like consistency. Sprinkle in the vinegar and blend to create a soft dough.

With lightly floured hands, press the dough into a 9×2-inch spring form pan or a 9×1-inch pie pan with a removable bottom. The crust should be 1/4-inch thick all around. Press the dough into the sides of the pan and trim any excess. You might have a little dough remaining. Chill the crust until ready to fill.

In a separate bowl, gently toss the blueberries, sugar, cinnamon and flour. Spoon the filling into the chilled crust and bake on the lower rack at 400 degrees for about 1 hour or until the crust is golden brown. Cool the tart before cutting to allow it to set. You can garnish with confectioner’s sugar. Enjoy!

 

 

 

Granny’s Country Greens

February 6, 2013

Author: Carla Hall

No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. From “Cooking with Love.”

Ingredients:

2 pounds smoked turkey wings

1 teaspoon minced garlic

1 teaspoon crushed red chile flakes

2 quarts water

2 pounds collard greens, rinsed and dried

2 pounds kale, rinsed

dried Kosher salt and

freshly ground black pepper

Preparation:

1. In a large pot, combine the turkey, garlic, chile flakes, and water. Bring to a boil over high heat, then reduce the heat to simmer for 30 minutes.

2. Meanwhile, prepare the greens: Working in batches, hold the stems of the collards with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stem clean. If the leaves are really large, cut them down the center. Stack a few leaves, then roll them like a cigar. Slice the roll into thin shreds. Repeat with the remaining collard leaves, then with the kale.

3. Add the sliced greens to the pot and simmer until tender, about 20 minutes. Season to taste with salt and pepper.

4. Remove the wings and let cool until you can handle them. Pull the meat from the wings, discard the bones, and return the meat to the pot. Serve hot.

 

 

Caramelized Onion Mashed Potatoes

March 12, 2013

Author: Manischewitz

 

 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).

Ingredients:

2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes

5 tablespoons olive oil, divided

2 medium onions, diced

1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt

1/4 cup Manischewitz® Vegetable Broth

1/4 teaspoon garlic powder

Preparation:

Prep Time: 5 min

Cook Time: 20 min

Ready Time: 25 min

Serves 8

1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.

2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.

3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.

4. Serve immediately or cover to keep warm.

 

 

Nanny’s Summer Gratin

July 10, 2013

Author: Liz

My Nanny Scher was a superb but simple cook. She sourced her meat and chicken from a kosher butcher in Stamford, CT and shopped her veggies and fruit from the corner grocer. In the summer, she grew a few tomatoes and zucchini in the small yard behind the multi-family, three story house my grandparents rented. She shared and swapped her small harvest with neighbors on the block, while exchanging recipes with her favorite Italian neighbors. She usually sautéed everything with lots of onions and often added ketchup for a touch of color and sweetness.

Here’s an updated version of what my Nanny made. Veggies are sliced more neatly here and the name is fancier but it’s in the same spirit of celebrating summer vegetables at their peak.

Recipe contributed to Kosher Like Me by Melissa Roberts

Ingredients:

2 garlic cloves

1 tsp kosher salt (use ½ tsp if fine salt)

6 Tbsp extra virgin olive oil

½ tsp freshly ground black pepper

1 large eggplant (1 lb), cut into ½” thick slices

2 medium zucchini and/or yellow squash (1¼ lbs), cut into ½” thick slices

2 large ripe tomatoes (1½ lbs), cut into ½” thick slices

4 (3”) sprigs fresh basil

3 (2” to 3”) sprigs fresh thyme

3 Tbsp finely grated Parmigiano Reggiano (*optional if making gratin parve)

Preparation

Equipment: a shallow 2½ to 3 quart gratin or baking dish

Preheat oven to 425F with rack in middle.

Mince and mash garlic to a paste with salt using a large heavy knife. Combine with olive oil and pepper in a large bowl. Add eggplant and squash and toss to coat.

Alternately layer eggplant, zucchini, and tomato slices, in a single overlapping layer in dish. Drizzle any remaining oil from bowl over the top and scatter herb sprigs, tucking them in between vegetable slices. Cover tightly with foil and bake until vegetables are softened, about 1 hour. Sprinkle top with parmesan (if using) and continue to bake, uncovered, until top is golden brown, 10 to 15 minutes more.

Notes

**Gratin can be made 1 day ahead, covered with foil, and chilled. Served hot, warm, room temp, or even cold.

 

 

 

 

 

Mammy’s Savory Noodle Kugel

August 13, 2013

Author: TheArtisanJewishDeli

Michael got a little misty-eyed the first time he tasted our spot-on version of his family’s heritage baked noodle, egg, and dairy casserole. Previously, the “recipe” existed only in vague text fragments and the taste memories handed down to Michael’s mother and aunt from his beloved (and long-departed) maternal grandmother, Rose Fertig (whom Michael nicknamed “Mammy” when he was a toddler). Michael recounts: “Mammy grew up in a Yiddish-speaking home in Portland before she married my grandfather, a lawyer. To be honest, she wasn’t a great cook, but all us grandkids and now our kids adore this dish. My mom or aunt still makes it, by popular demand, for every family gathering, which is good since it serves a small army.” Keegal and kugel are variant names for the same range of sweet or savory dishes made with a noodle or other starch base. The different pronunciations relate back to the different regions of Eastern Europe where the dish was made.

Ingredients:

Cooking spray

3 ½ tablespoons kosher salt

18 ounces wide egg noodles (about 1 ½ packages)

½ cup (1 stick) plus 2 tablespoons unsalted butter, cubed

3 cups small-curd cottage cheese

3 cups sour cream

6 large eggs, beaten

½ teaspoon freshly ground white pepper

Preparation:

Preheat the oven to 350 F. Spray a 9 by 13-inch glass baking dish with cooking spray and set aside.

Fill a large pot with about 5 quarts water, add 2 tablespoons of the salt, and bring it to a boil. Add the egg noodles and cook until they are nearly tender but still undercooked, about 5 minutes. Drain the noodles in a colander, shaking out the excess water. Transfer them back to the dry pot. Add ½ cup of the butter and stir to melt. Allow the noodles to cool slightly, about 5 minutes.

Stir in the cottage cheese and sour cream. Add the eggs, pepper, and the remaining 1 ½ tablespoons of salt and stir to thoroughly combine. Pour the noodle mixture into the baking dish and spread it out into an even layer. Dot the top of the keegal with the remaining 2 tablespoons butter. Bake until the keegal is set in the center and lightly browned on top and around the edges, 45 to 55 minutes. Allow the keegal to cool for about 10 minutes before cutting and serving.

Store any leftover keegal, covered, in the refrigerator for up to 3 days. To reheat, add a drizzle of milk or a few dots of butter to the top of the keegal and bake it at 350°F, covered, until heated through. (The cooking time will depend on the quantity being reheated.)

From The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman/Andrews McMeel Publishing, LLC

Posted in Side Dishes

Tags: butter, cooking spray, cottage cheese, egg noodles, eggs, Keegel, kosher salt, Kugel,sour cream, The Artisan Jewish Deli, white pepper

 

 

 

 

Grandma’s Swedish Meatballs and Lingonberry Sauce

May 9, 2013

Author: Chef Zane Holmquist

Watch Video Here. 

The Holmquist family came to Utah at about 1910, as Mormon immigrants to Utah as Mormon pioneers they got homestead land from the church and had a dry farm. They went from being boat builders, building motors and engines for boats, to farming and a few had cattle. They eventually moved to Salt Lake City. But the family came here because of their religious beliefs and then ended up going back to Sweden for a while as missionaries and then returned to Utah. But a big group of Utahans are Swedish and all the Utah Holmquists are related and one family.

Ingredients:

Swedish Meatball Mixture:

2 lbs ground pork

1 lb ground veal

1/2 yellow onion

10 springs parsley

2 oz. Utah honey

Kosher salt/ pepper to taste

2 whole eggs

1/4 cup Panko bread crumbs

Lingonberry Sauce:

8 oz. of lingonberry jam

3 cups veal demi-glaze (can be found in specialty food stores)

3/4 cup heavy cream

*Combine all ingredients, simmer and reduce until sauce has a nappe consistency.

Preparation:

Small dice the yellow onion, pick parsley leaves from stems and finely chop.

Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.

Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.

Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in lingonberry sauce.

Serve & Enjoy!

 

Gefilte Fish Cakes with Horseradish Sauce

March 12, 2013

Author: Manischewitz

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).

 

 

 

 

Ingredients:

1 jar Manischewitz® Mediterranean Gefilte Fish

½ cup diced red bell pepper

1 small red onion, diced

2 celery stalks, diced

1½ cup mayonnaise, divided

4 tablespoons chopped dill

½ teaspoon kosher salt

¼ teaspoon Freshly ground black pepper

1 egg

1 cup coarsely crushed Manischewitz® Mediterranean Matzos

1 cup canola oil

1 lemon, juiced

4 tablespoons prepared horseradish

Preparation:

Prep time: 10

Cook time: 20+ 30 minutes chill time

Ready time: 30 min

1. In a large bowl combine Manischewitz® Mediterranean Gefilte Fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and Manischewitz ® Mediterranean Matzos and stir well to combine.

2. Using slightly wet hands, scoop ¼ cup and form into patties.

3. Place on a sheet pan and refrigerate for 30 minutes before frying.

4. Heat oil in a large sauté pan over medium high heat.

5. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F.)

6. In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir.

7. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.