Side Dishes

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.

 

 

Bette’s Kugel

July 9, 2013

Author: Jeremy Schwartz

I see that I had misunderstood the “beyond” in “beyond bubbie.” I was worried about submitting this recipe, because it’s about as “bubbie” as you get, not “beyond” at all. This, in particular is a 50s bubbie recipe, with plenty of fat, brand name jars from the grocery store, sweet, filled with love and delicious. The bubbie I got it from actually wasn’t a bubbie at the time. She was my high school best friend, Seth’s (Shmuel’s) mother, Bette Globus.

Ingredients:

1 lg pkg broad egg noodles (cooked til not mushy)

4 eggs

1 stick margarine, melted + more unmelted for dotting

¾ large jar Stuckey’’s orange marmalade

1 c. 2% cottage cheese

¾ c. sour cream

1 sm. Philadelphia cream cheese

corn flakes

for cinnamon sugar mixture:

½ – ¾ c. sugar

3 Tsp. cinnamon.

Preparation:

Beat the eggs. Add cream cheese. Break up and beat. In 2nd bowl, mix sour cream, cottage cheese, marmalade and melted margarine. Add to egg mixture. Fold in cooked noodles. Put in greased baking dish (9 x 12). If there’s excess liquid, spoon off ~5 spoonfuls). Top w/ crushed cornflake crumbs. In 3rd bowl, mix sugar and cinnamon. Sprinkle on top of kugel. Dot w/ margarine and sprinkle lightly again with cornflake crumbs. Bake at 350° ~ 45 min.

 

 

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

 

 

 

 

Amaretto Noodle Kugel (A Slightly Improvisational Take on an Old Standard)

December 4, 2013

Author: Pattie Weiss Levy

From  NiceJewishMom.com

Fat free, or not fat free? That is the question.

In an effort to meld traditional Jewish cooking with contemporary health concepts, I’ve been trying to develop a low-fat, cholesterol-free kugel for years. I’ve used various combinations of yolk-free noodles, nonfat sour cream, fat-free cottage cheese, artificial sweeteners, and Egg Beaters instead of actual fresh eggs. Not to mention countless I can believe it’s not butter substitutes, from Smart Balance to Benecol. And you know what? It’s just not worth it.

My husband may want to watch his weight and triglycerides, but he clearly doesn’t enjoy my health-conscious concoctions. Enjoy them? He won’t even put them in his mouth! If I go to the trouble to make two varieties – one lead-free for him, then high-test for everyone else – he invariably fills up only on the real stuff. The low-test goes from buffet table to fridge, then ends up in the garbage can. (Unfortunately, you can’t recycle kugel.)

In the age of Lipitor, he’d just as soon enjoy himself. So I’d just as soon save the time.

Thus, I’ve hit upon a compromise. You may take the high road, but I take the low road whenever possible, choosing reduced (rather than non) fat sour cream and cottage cheese, plus real eggs, sugar and honest to G-d butter. (Low-fat saves on calories somewhat. But nonfat has no flavor.) And let’s face it, holidays are no time for self-denial and obsessing about girth. Enjoy yourself today, and relish all that life has to offer… for tomorrow we diet.

Ingredients:

1 12-ounce bag wide noodles (I usually use yolk-free)

6 large eggs

1 pint reduced fat sour cream

1 pint low-fat cottage cheese

1 stick (4 oz.) butter or margarine

¾ cup sugar

6 tablespoons Amaretto (or other almond-flavored liqueur)

Pinch of salt

1 cup raisins (optional)

1 teaspoon cinnamon or tablespoon of cinnamon sugar

½ cup slivered almonds

1 extra Tablespoon butter

Cooking spray

Preparation:

Boil noodles for about 7 minutes. Drain thoroughly and allow to cool slightly.

Melt butter or margarine and allow to cool. Beat eggs and stir in sour cream, cottage cheese, sugar, margarine, Amaretto and salt. Mix or blend until smooth. Stir in raisins, if desired. (And if you don’t desire them, put ‘em in anyway. Seriously! They add color, texture and fiber. And what’s a kugel without raisins?)

Coat casserole dish or 13 x 9 inch baking pan with cooking spray. Add noodles to dish, pour in the rest of the mixture, and stir gently until noodles are evenly distributed. Sprinkle top lightly with cinnamon or cinnamon sugar. Scatter slivered almonds evenly across the top and dot with butter. Let sit for one hour, if possible.

Bake in 350 degree oven for one hour or until custard is set. Serve warm.

NOTE: Don’t worry, the alcohol will bake off…. pretty much. I think. Also, to be honest, this doesn’t have a strong flavor of almonds. If you want that, add some almond flavoring… or REALLY pour on the hooch!

 

 

 

 

Bubbie’s Big Latkies

March 6, 2014

Author: Daniel Friedman

My bubbie’s recipe. Delicious!

Ingredients:

1 egg

2 potatoes

¼ cup matzo meal

½ onion

1 clove garlic

2 tbsps Italian seasoning

Olive oil

Preparation:

Grate potato and onion. Smash the garlic and beat the egg. Mix everything together and add the matzo meal and Italian seasoning. Heat a little olive oil . Put a big scoop in the oil. Flip it to a golden brown. Eat !

 

 

Lukshun Kugel

March 6, 2014

Author: Merle Orelove

 

 

My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!

Ingredients:

1 lb cottage cheese

½ pint sour cream

1 stick butter

12 oz noodles

1 tsp vanilla

1 tsp cinnamon

1 cup raisins or dried cranberries

Preparation:

Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.

 

 

Greens and Beans

March 6, 2014

Author: Sarah Newman

Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.

 

 

 

 

Ingredients:

Spinach

Chard or kale

Onion

Garlic

Garbanzo beans

Olive oil

Honey

Schug (or chili paste)

Tahini

Salt and Pepper

Preparation:

Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.

 

Chremsels

March 12, 2013

Author: Gloria Kobrin

chremselswithhorseradish.JPG

My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My mother hates to cook; but for some reason this was a recipe to which she was committed.

Warning: these chremsels are not crepe like or even pancake like. They are dense and relatively heavy but full of flavor. This recipe has been handed down from my Great Great Great Grandmother Ida who was born in Russia. I’ve adjusted it a bit-but have retained the integrity of the original recipe.

Ingredients:

6 eggs

1 cup sugar

1 teaspoon salt

8 ounces water

4 tablespoons melted schmaltz plus ½ cup schmaltz for frying

3 cups matzah meal

Equipment

1 medium mixing bowl

1 skillet

1 cookie sheet lined with parchment paper

Preparation:

1. Beat eggs in mixing bowl. Add sugar, salt, melted fat and water. Mix well. Stir in matzah meal. My forebears say that the consistency should be “thick-but not too thick-like mustard”. Chill mixture for one hour.

2. Preheat oven to: 350 F.

3. Place two tablespoons schmaltz in skillet over medium heat. Wait until fat starts to sizzle a bit and then drop chremsel batter into fat with a wooden spoon. Scrape all the batter off the spoon and then flatten chremsels a bit with a metal spatula. Fry about two minutes on one side and then flip chremsels to the other side. Make sure chremsels are golden brown on each side even if you have to turn them again. As chremsels are browned, place them on parchment paper.

4. Place browned chremsels in oven and bake for 20 minutes. Serve hot.

Note: My family eats them plain. My husband’s family eats them with white horseradish.

Yield: 24

Posted in Appetizers

Tags: Chremsels, eggs, Gloria Kobrin, matzah meal, matzah, Passover, salt, schmaltz, sugar, water

Roasted Cauliflower and Chickpeas with Mustard and Parsley

April 4, 2014

Author: Michelle Berkowitz

Ingredients:

14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel

1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets

Extra virgin olive oil

Coarse sea salt

1 tablespoon Dijon mustard

1 tablespoon seeded mustard

1 tablespoon white wine vinegar

Freshly ground black pepper

1/4 cup chopped Italian Parsley

Preparation:

1. Preheat the oven to 400 degrees F

2. Toss the chickpeas and cauliflower together in a large roasting pan

with

3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.

3. Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.

4. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.

5. Serve warm or at room temperature.

Posted in Side Dishes

Tags: cauliflower, chickpeas, mustard, olive oil, parsley, sea salt, vinegar

 

Dilly Leek Croquettes

April 4, 2014

Author Liz

Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.

If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).

Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.

Ingredients:

4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.

2 medium-large Idaho potatoes, peeled and quartered.

3 eggs (1 set aside)

¼ cup matzah meal

2 Tb. fresh dill, washed, dried and chopped (must be fresh)

salt and pepper to taste

canola oil for frying

Preparation:

Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.

Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.

Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.

Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.

Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.

Beat last egg. Arrange bowl of mixture and egg near frying pan.

Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.

Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.

Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.

Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish.

For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.

Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.

Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.

Grandma Steinberger’s Dill Pickles

May 2, 2014

Author: Kim Samek

 

 

This is my great grandmother’s recipe. My mother has fond memories of going with her grandmother to Eastern Market in downtown Detroit to get the ingredients. This tradition has continued- but we go to the local farmer’s market. A whole day is spent washing the pickles, peeling the garlic and sterilizing the bottles etc. Then there was the production line of filling the jars. Everyone had a job. The hardest part was waiting 3 weeks to sample our work.

Ingredients:

1 tbsp kosher salt

1 tbsp pickling spices

1 dried hot pepper

2-3 garlic cloves

Handful of fresh dill (unwashed)

Pickling cucumbers

Preparation:

Use wide mouthed glass quart jars. Sterilize jars in dishwasher. Sterilize lids and rings in boiling water.

In each quart, put in spices. Put in washed pickles. Cover with cold water. Close, shake and put upside down for 1 hour. Tighten lids again. Turn right side up. Let pickles stand at least 2-3 weeks.

 

Rosenthal Family Latkes, Smoked Salmon, and Creme Fraiche

May 5, 2014

Author: Mitch Rosenthal

Ingredients:

1 skin on center-cut salmon fillet, about 1 ½ pounds

Curing mixture:

1 cup sugar

1 cup sea salt

1 T ground allspice

1 T freshly ground black pepper

1 T ground fennel

1 T ground star anise

Grated zest of one lemon, one lime and one orange

½ fennel bulb, trimmed

Dill Crème Fraiche:

½ cup crème fraiche

½ cup sour cream

1 T chopped fresh dill

1/8 t salt

Grated zest of one lemon

Latkes:

1 yellow onion

1 very large russet potato, about one pound, peeled

1 large egg

1 t salt

Freshly ground pepper

2 T all-purpose flour

¼ t baking powder

Canola oil for frying

Preparation:

Salmon:

Using a sharp knife, cut 10 to 12 evenly spaced small slits in the skin of the salmon. To make the curing mixture, in a bowl, stir together the sugar, salt, all of the spices and all of the citrus zests, mixing well. Using a mandolin or sharp knife, thinly shave the fennel bulb, then add it to the bowl and mix well.

Lay a long sheet of plastic wrap on a sheet pan, and spread half of the curing mixture on the plastic wrap, forming it into a rectangle about the size of the salmon fillet. Place the salmon, skin side down, on top of the mixture. Spread the remaining curing mixture on the flesh side of the salmon, then wrap the salmon tightly in the plastic wrap. Refrigerate the salmon on the tray for 3 days, turning the salmon over once a day. When the salmon is ready, unwrap it, rinse it well, dry it well and then re-wrap it. It will keep in the refrigerator for one week.

Crème Fraiche:

In a small bowl, stir together all of the ingredients, mixing well. Refrigerate until serving.

Latkes:

Place a fine-mesh strainer over a bowl. You will use the strainer to drain the grated onion and potato. Using medium holes on a hand grater, grate the onion and place in the strainer. Then grate the potato and add to the strainer. Be sure to grate the onion first, as the potato will oxidized and discolor quickly. Mix together the grated onion and potato in the strainer, then press down gently to remove excess liquid. Transfer to a bowl.

Add the egg, salt and a few grinds of pepper and stir to mix. When the ingredients are evenly combined, add the flour and baking powder and mix well.

Pour the oil to a depth of about ½ inch into a heavy frying pan (preferably cast iron) and heat to 325 degrees. To form each latke, drop a heaping tablespoon of the potato mixture in the hot oil and fry, turning once, for about 4 to 6 minutes, or until brown and crispy on both sides. Be careful not to crowd the latkes in the pan. When they are ready, using a slotted spoon, transfer to a paper towel. You should have about 18 latkes. To serve, thinly slice the salmon. Place three latkes on each of six plates (or serve on a platter), spoon a dollop of the crème fraiche on each hot latke, then lay a salmon slice on top.

 

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Infamous Noodle Kugel

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July 28, 2014

Author: Lila Wachter

 

 

Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, especially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)

Ingredients:

1 12 oz, thin egg noodles

1 grated apple

3 eggs beaten

1 cup sugar

3/4 canola oil

3/4 cup orange juice

3 kbs matzah meal

*I do not add salt*

1/2 cinnamon

Directions:

Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.

Sprinkle top of noodle with a little sugar and cinnamon.

Posted in Baked Goods and Desserts, Side Dishes

Tags: Apple, cinnamon, egg, Kugel, matzah, matzah meal, noodle,oil, orange juice, Passover, pasta, sweet, Workmen's Circle

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Deconstructed Stuffed Cabbage

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July 29, 2014

Author: Michael Keats

Stuffed cabbage was a Schoen family favorite for many years. This Polish-Jewish heirloom recipe was a specialty of Dr. Keats’ “Nana Ruthy” and her two sisters. For special occasions, Shabbos and Yom Tov, they would prepare the dish by rolling each cabbage lovingly by hand and securing each roll with a toothpick. Ruthy’s grandson simply “deconstructed” the original recipe, making it more time efficient and easier to prepare.

Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Directions:

Heat the olive oil over medium heat in a large skillet. Saute the onions until tender, then add ground beef (or turkey) until the meat is browned.

Add the garlic and cook an additional minute before adding the remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender). 6 to 8 servings.

Koshereye.com