Saturday, December 13, 2014

Not Your Average Potato Latke

If you are looking for an amazing twist on a classic potato pancake, this is the recipe you will want to make! These can also be served as an appetizer before a Shabbos Hanukkah meal or as an accompaniment to any meal throughout the year! I used red potatoes because their starch content is much higher and water content much lower, resulting in a crispy and not too liquidy batter...perfect for frying!  The recipe was featured in this months Joy of Kosher magazine. You can subscribe to the magazine at  www.joyofkosher.com/subscribe (Hint: Makes a great present for Hanukkah)!
 

 
Asian Mok Crab Red Potato Latkes
Makes About 2 Dozen Latkes

1 Pound of Imitation Crab, shredded with fingers
1 lb. Red Potatoes, Shredded
1 Tbs. + 1 tsp. Old Bay Spice
2 Eggs
3 Tbs. Sesame Oil
1 Tbs. Soy Sauce
2 tsp. Rice Wine Vinegar
1 Bunch Scallions, chopped
2 Tbs. Cilantro, minced
1 Cup Flour
1 Cup Panko Bread Crumbs
Canola Oil

Mix together all the ingredients just until incorporated.  Turn the stove on to medium-high.  Place a pan on the stove and fill with about a 1/2 Inch of oil.  When hot (but not smoking) drop a heaping tablespoon of the potato mixture into the oil and flatten with a spatula.  Fry on one side for about 2 minutes or until golden brown, repeat on the other side.  Remove from pan and drain on a paper towel. Serve warm with Garlic-Ginger Tehina .

Garlic-Ginger Tehina
1/2 Cup Tahini paste
1/2 Cup Water
2 tsp. Ginger, minced
2 tsp. Garlic, minced
1 Tbs. Cilantro, minced
1/2 tsp. Maple Syrup
Juice of 1/2 a Lemon
Salt and Pepper

Mix all together until incororapted and smooth. Season with salt and pepper to taste. Serve with latkes.
 
 
 

Sunday, November 30, 2014

A Funny Sounding Dessert

When I was in culinary school we made amazing looking and tasting desserts! Because of the un-kosher status of culinary school, I would go home, mouth still watering, and replicate these desserts using my kosher kitchen and ingredients.  One of my all time favorite was the frangipane.  I love desserts with nuts!  I adapted this recipe by making the crust out of nuts and in turn making this dessert gluten free!
Your food processor will be your best friend in this recipe, making the frangipane only minutes for you to prepare.  *You can also substitute any nut paste for the almond paste.

Almond Frangipane
Crust:
2 Cups Almonds
1/2 Cup Pecans or Cashews
6 Tbs. Earth Balance
1/3 C. Sugar

Filling:
1 - 6 Oz Container Almond Paste*
2 Tbs. Sugar
1 Egg
1 Egg White
1 1/2 Tbs. Rum
3 Tbs. Earth Balance

Fruit of your choice: 5 Plums, 2 Handfuls of Grapes, 2 Handfuls of Raspberries, 3-4 Pears, 3-4 Apples, etc.

Preheat oven to 400.  Pulse the ingredients for the crust in a food processor until it forms a soft but crumbly dough. Press into a 9 inch springform tart pan and bake for 15-20 minutes until lightly browned.  Take out of oven and let cool.  Turn oven down to 375.
In the food processor add in all of the ingredients for the filling.  Process ingredients until thoroughly combined and smooth, scraping down the sides if necessary. Pour into cooled pie shell.
If using fruit with pits, slice down the middle, remove pit.  Slice each half and fan out over the filling.  If using fruit without pits, sprinkle the whole berries or grapes over the top of the filling.
Bake for 40-45 minutes until the almond filling between the fruit is a nice golden brown.  Cool and serve at room temperature.

Thursday, October 30, 2014

Pumpkin Pie...Thing Of The Past

Most of my cooking inspiration comes from my clients.  I ask them to tell me all of their food likes, dislikes, allergies and menu themes, and In return I give them a custom menu that is made according to all of their responses.  I was recently asked to make a pumpkin bread for a "Thanksgiving style" meal.  I thought it was a brilliant idea!  Their request pushed the bounds and reached for more than just a pumpkin pie.  
 
It always amazes me when a vegetable or fruit can be used in both savory and sweet dishes.  Zucchini, Carrots, Apples....the list goes on and on.  They all can be used in not only a savory recipe but in a dessert as well!  Pumpkin is another one of those versatile foods and It is perfectly showcased In this moist and beautiful pumpkin chocolate chip bread.

 
Pumpkin Chocolate Chip Bread
Makes 8 or more Servings

1 C. Sugar
½ C. Butter or Earth Balance
1 - 15 Oz. Can Pumpkin Puree
2 Eggs
½ t. salt
1 ½ C. Flour
1 t. Baking Soda
½ C. Sour Cream or Soy Milk or Almond Milk
1 t. Vanilla
½ C. Chocolate Chips, Good Quality
½ C. Chopped Walnuts (optional) 

Preheat oven to 350. Beat butter or Earth Balance and sugar together.  Add pumpkin puree and eggs. Alternate adding the dry ingredients and sour cream or almond/soy milk.  Stir in vanilla, nuts and chocolate chips. Pour into greased loaf pan. Bake for one hour or until tooth pick comes out clean. (Muffins = 30 minutes bake time).




Sunday, September 28, 2014

Curry In The New Year

I made this dish for many clients over Rosh Hashana and got amazing reviews.  Originally, it was supposed to be served in small portions and eaten with the simanim ,but my clients and myself consumed this salad during the main course as well!  This dish is so easy to make, unbelievably flavorful and very healthy! I recommend serving this with rice and eating it for dinner any day of the week.

 
Black Eyed Pea Curry
 
1 C. Uncooked Black Eyes Peas
1 C. Water or Vegetable Stock
2 Tbsp. Oil
2 Tsp. Ginger, minced
1/2 Jalapeno Pepper, seeded and minced
2 Cloves Garlic, minced
1 Tsp. Brown Mustard Seeds
1 - 14.5 Oz. Canned Diced Tomatoes
1 Tsp. Ground Coriander
1 Tsp. Ground Cumin
1/2 Tsp. Ground Curry
1 Tsp. Paprika
1/2 Tsp. Turmeric
1/2 Tsp. Salt
2 Tsp. Tomato Paste 
1/4 C. Fresh Cilantro, chopped
 
Rinse the beans and soak in cold water or 4 hours or overnight. Rinse and boil in fresh water for 30 minutes until reached desired doneness.  The beans should be soft but still hold together. 
Heat the oil in a large saucepan on medium low.
Fry minced jalapeno, ginger, garlic and mustard seeds on medium-low heat until the seeds start to pop.  Add the tomatoes, coriander, cumin, curry, paprika, turmeric, tomato paste and salt.  Stir and  add the black eyed peas and water or vegetable stock.  Simmer and cook for 10-20 minutes on medium heat until water has evaporated and bean mixture turns thick.  Add the chopped cilantro.  The curry is best served warm or at room temperature.
 

Thursday, August 28, 2014

How 'Bout Them Apples?

Rosh Hashana is coming up fast and I have been thinking a lot about different recipes to post. 
My husband envisioned a recipe like this about a year ago, but never brought it to life.  His was much more complicated and involved a phyllo dough purse enveloping the apples.  I told him that was way to complicated and with all the Rosh Hashana cooking we are making and I'm sure you are as well, it was much too time consuming.  Therefore, we came up with, in essences, a meatball mixture inside of an apple.  Festive apples for Rosh Hashana, yet very practical and pretty for a meal. 

This is definitely a show stopper dish that everyone will enjoy! If you find yourself with extra meat and don't want to fill more apples, these are great when baked as meatballs or even grilled for a nice flavorful twist on hamburger.



Beef Kofta Stuffed Apples
Makes 6-8 Servings

6-8 Gala Apples, Cut 1/2 inch off the top and core center, leaving the outside to form a cup. (reserve top and all the extra cored apple pieces)
1  Egg
½ Cup Panko Bread Crumbs
3 (3 tsp.) Garlic Cloves, minced
1/4 Cup Fresh Mint, finely chopped
1 tsp. Ground Coriander
1 tsp. Ground All Spice 
1/2 tsp. Cinnamon
¼ Cup Pinenuts, toasted (optional)
Salt and Pepper, to taste
1 lb . Ground Beef

Preheat oven to 350.  Grease a muffin tin.
 
Dice the extra insides of the apple that you cored, removing the seeds.
In a medium-size bowl, whisk egg, panko, garlic, mint, cumin, all spice, cinnamon, pinenuts, cored diced apple pieces, salt and pepper. Crumble in beef and gently mix.  Do not overwork.
Stuff the cored apple cups with the meat mixture.
Place the apples in the greased muffin tin, one apple per muffin mold. Place the top (stem and all) of each apple on top of the apple and meat cup, leaving a bit of the meat exposed.
In the preheated oven, bake the apples, uncovered for 45 minutes until they become soft and juicy.
Serve warm.

Monday, July 21, 2014

This Soup is Smokin'

Tomato soup is one of my all time favorite comfort foods.  In my opinion, comfort food needs to have the ability to be made quickly in order to eat it when you want it the most.  I know plenty of recipes for tomato soup that call for roasting them in an oven and sautéing multiple ingredients together to reach the desired flavor.  I, on the other hand, would like to keep comfort food simple.  This recipe has very few steps and ingredients. The tomatoes have their own sweetness and creaminess and therefore it takes very little to make it very delicious.  I used liquid smoke to give the tomato soup it's signature toasty flavor....in virtually one second! 
Next time you have a craving for tomato soup (and how about some grilled cheese?!) open up a few cans or slice a few tomatoes and let your immersion blender do the rest!


Smokey Creamy Tomato Soup
Serves 4

4 Cups Tomatoes (Fresh or Diced in Can), with juices
1 - 6 Oz. Jar Tomato Paste
2 Cloves Garlic, Minced
1 Tbs. White Miso Paste
1/2 Tsp. Back Pepper
1 Tsp. Basil, dried
1 Cup Milk (2% or Whole)
1/4 Tsp. Liquid Smoke
Optional Toppings: Sour Cream, Bread Croutons, Arugula, Basil

Pour in a pot the tomatoes, tomato paste, garlic, pepper and basil.  Heat through.  When the tomatoes begin to simmer turn off the heat and blend with an immersion blender or vitamix till smooth.  Add the milk and smoke and blend until desired consistency has been reached.  Ladle into bowls and garnish.  This soup may be served hot or cold.

Monday, July 7, 2014

So Fresh and So Clean Clean

I just returned back from Israel about a week ago and I have been thinking about so many wonderful Israeli dishes and food I ate on my vacation.  The one theme that keeps going through my mind is "Fresh." Everything we ate, from vegetable and fruit, to fish, poultry and meat...it was all fresh!
 
We traveled all around Israel, mouth, nose and eyes wide open, experiencing as much as we could in the short amount of time we were there.  We went to two market places, one called Machane Yehuda (The center of Jerusalem) and the other Shuk HaCarmel (the center of Tel Aviv/Yaffo).  Both are filled with produce that has literally just been picked from the fields and baked goods you can smell a mile away.  In the crevices of the long rows and the aisle of little shops, lay some of the best products and produce you would ever find! We witnessed the process of making techina (tahini), freshly ground sesame seeds that were made into a paste with morter and stone, we tasted the smoothest halvah, smelled the freshly baked laffa and pita, stood mesmerized while watching our lunch of fresh pasta being kneaded, rolled out and boiled, watched and tasted fruit and vegetable juice combinations squeezed right in front of our eyes,  we were privy to see the largest collection of kosher cheeses and so much more!

This week I haven't had one day pass without making a classic Israeli salad.  The flavor of the vegetables we have in our supermarkets don't even compare to the flavors in Israel, but they are still delicious and tasty! 

Israel is no doubt the inspiration for this dish.  We must have eaten watermelon everyday of our trip.   The combination of tomatoes and watermelon are such a perfect match and meld so beautifully with the feta cheese, creating a beautiful and fruity salad as a snack or with fish as a main course.   I know you will enjoy this fantastically fresh salad!

 


Watermelon, Tomato and Feta Salad
6 C. Watermelon, cubed
1/4 Red Onion, thinly sliced
1 C. Cherry Tomatoes, sliced in half
8 Oz. Feta, crumbled
1 Tsp. Lemon Juice
1 Tbs. Fresh Mint, chopped (more for garnish)

Mix all the ingredients together.  Serve cold.


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