A few nice style at home images I found:
5773 ...item 2.. A Whole Foods Rosh Hashanah (Sept 14, 2012 / 27 Elul 5772) ...item 3.. The Flavor of Fall (October 6, 2012) ...
Image by marsmet542
Use only the best. Meaning, the real thing. And while food-shopping and cooking, hum to yourself, as I do, the immortal song: "Ain't nothin' like the real thing!"
Shana Tova and enjoy the recipes!
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........*****All images are copyrighted by their respective authors ........
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.....item 1).... JEWCY ... www.jewcy.com ... Brought To You By TABLET.MAGAZINE ...
Rosh Hashanah Resolutions from Mayim Bialik, Dr. Ruth, and more
By Jewcy Staff September 13, 2012
Kick off 5773 with High Holiday advice from some of your favorite Jews Read More
www.jewcy.com/
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.....item 2).... aish.com ... www.aish.com/h/hh/r ... HOME JEWISH HOLIDAYS THE HIGH HOLIDAYS RECIPES ...
A Whole Foods Rosh Hashanah
The Jewish way to usher in a sweet year by way of the kitchen.
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img code photo ... A Whole Foods Rosh Hashanah
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by Levana Kirschenbaum
Sept 14, 2012 / 27 Elul 5772
www.aish.com/h/hh/r/A-Whole-Foods-Rosh-Hashanah.html
The following dishes are all excerpted from my latest cookbook, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.
The three golden rules in real estate are: Location, location, location. Mine are: Streamline, streamline, streamline. Streamline the costs; streamline the steps; streamline the number of tools and utensils.
Above all, there's one thing that affords you all this streamlining, deliciously, painlessly and effortlessly, and of course beautifully: Use only the best. Meaning, the real thing. And while food-shopping and cooking, hum to yourself, as I do, the immortal song: "Ain't nothin' like the real thing!" Shana Tova and enjoy the recipes!
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----- KABOCHA SWEET POTATO SOUP
My daughter Bella’s favorite. I brought her a vat of it when she had her baby. Still she doesn’t seem to tire of it and now enjoys it with her baby. I always notice with pleasure that all kids love it! A snap to make: All aboard, then cream it at the end of cooking.
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img code photo ... KABOCHA SWEET POTATO SOUP
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1 Kabocha squash, about 2 pounds, unpeeled, seeded, and cut into large chunks (use a hammer)
2 large sweet potatoes, cut into large chunks
1 large red onion, cut into large chunks
2 cups red lentils or yellow split peas (Passover: 2 large potatoes, cut in large chunks)
6 ribs celery, peeled
1 large bunch dill, fronds and stems
1/3 cup olive oil
6 bay leaves, or 1 teaspoon ground
1 tablespoon turmeric
Sea salt to taste
3 quarts (12 cups) water
Ground pepper to taste
Bring all ingredients to a boil in a wide heavy pot. Reduce to medium, cover, and cook1 ½ hours. Cream with an Immersion blender. Adjust the texture and seasonings. Makes a dozen ample servings.
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----- ROASTED SALMON WITH MAPLE GLAZE (GLUTEN FREE)
One of my ¨C and many of my regulars great favorites. The short and dazzling flavor lineup does its magic with practically no work. You will never say you are bored of salmon again! Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.).
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img code photo ... ROASTED SALMON WITH MAPLE GLAZE (GLUTEN FREE)
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1/3 cup maple syrup
2 tablespoons soy sauce
3 tablespoons Dijon-style mustard
3 tablespoons toasted sesame oil
1 tablespoon cracked pepper, or less to taste
1 whole side salmon, about 3. pounds, skin off, bones out, trimmed
Preheat the oven to 500F. Mix all but last ingredient in a bowl. Place the salmon skin side up in a baking pan just large enough to fit it snugly in one layer (if you have empty spaces, the liquids will burn). Pour the sauce evenly over the fish. Bake 18 minutes, or a minute or two longer, until the fish is tender but firm to the touch. Transfer to a platter and pour the cooking juices over the fish. Serve hot, or at room temperature. Makes 8 main course servings, or a dozen ample first course servings.
Trimming salmon sides-You will notice on the outermost side of each salmon half a flat, opaque strip, which runs the whole length of the fish: It is very fatty and not meaty and contributes nothing but a greasy, fishy taste. Have no mercy, cut it all off and discard it: You are not wasting it, you are saving the salmon. PS: Sushi restaurants use that part of the salmon to great advantage, but you are not a sushi restaurant and are not equipped with their knowledge and quality control, so please don’t go there and order it in a good sushi restaurant!
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----- BOEUF BOURGUIGNON (GLUTEN FREE)
Spend a wonderful evening with a few French classics and some wine to go with dinner! By the way, my bourguignon has been included in Joan Schwartz’s charming book, deceptively innocent, called Meat and Potatoes. My secret ingredient here is crème de cassis, the wonderful black currant liqueur. To peel tiny onions, throw them in a pot of boiling water for just one minute: The skins will slip right off. Better yet, get frozen tiny onions (also called cocktail onions). This dish reheats very well and improves with age, so go ahead and make it a day or two ahead.
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img code photo ... BOEUF BOURGUIGNON (GLUTEN FREE)
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4 pounds beef or bison shoulder, cut into 2-inch cubes for stew
6 cups water
¼ cup extra-virgin olive oil
6 cloves garlic, peeled
2 cups dry red wine
¼ cup crème de cassis (liquor stores; Passover: use a nice berry liqueur)
2 large tomatoes, diced small
1 tablespoon coarsely ground black pepper
6 bay leaves, or 1 teaspoon ground
4 sprigs fresh thyme, leaves only (or throw the sprigs in whole, but don’t forget to discard them at the end of cooking)
2 pounds very thin long carrots, peeled (about 20. Not baby carrots)
20 very small organic potatoes, scrubbed (only organic potatoes are safe with skins on)
2 dozen tiny onions, peeled and left whole (frozen OK: they are already peeled)
On a stove top: Place beef, water, and oil in a heavy, wide-bottom pot. Bring to a boil. Reduce to medium and cook covered for 2 hours. Add the garlic, wine, cassis, tomatoes, pepper, and bay leaves and cook 30 more minutes. Add thyme, carrots, potatoes, and onions and cook 30 more minutes. The meat should be fork-tender. Transfer meat and all vegetables on platter with a slotted spoon. If the liquid left in the pot is too thin, reduce it on a high flame until it is thickened, the consistency of maple syrup. Pour the reduced liquid over the whole dish and serve hot. Makes 8 servings.
With a Crock-Pot: Layer all the ingredients except the water (no water) in a 6-quart Crock-Pot; in the order they were given. Set the Crock-Pot on low in the morning. It will be ready for dinner (10 to 12 hours total cooking time).
Variation: Try the dish using dark stout beer instead of wine, as my daughter-in-law Ruthie does.
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----- HOT AND SWEET PARSNIPS
Those of you who have my first book, Lévana’s Table, make this dish quite often, I am always told. It fits so nicely in this book I must include it here as well! Poor parsnips too often serve as crowd actor, and then get discarded (as in chicken soup), but here they are “it”. Who knew they could be so fabulous?
1 dozen very thin parsnips, peeled and left whole (settle for 5–6 larger ones, peeled and quartered lengthwise)
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img code photo ... HOT AND SWEET PARSNIPS
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2 cups water
3 tablespoons olive oil
3 tablespoons sugar or Sucanat
1 tablespoon paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper, or less to taste
1 tablespoon ground cinnamon
Salt and pepper to taste
Place all the ingredients in a wide heavy pot and bring to a boil. Reduce the heat to medium, cover, and cook for about 20 minutes, or a drop longer, until the parsnips are tender and the liquids in the pot have thickened. Pour the sauce over the parsnips. Serve hot or at room temperature. Makes 8 servings
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----- CRANBERRY APRICOT BREAD PUDDING
I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten-free diners: This is for you too! Any bread will do as long as it is not too crusty (in other words, don’t use baguette or ciabatta!). You will love the kick and the bold ruby-colored specks the cranberries add. Nothing to it: All aboard—one step and you’re done! Individual desserts: Pour into greased muffin molds and reduce the baking time to about 45 minutes.
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img code photo ... CRANBERRY APRICOT BREAD PUDDING
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1-pound loaf bread, gluten-free OK, cut up in large chunks
3 cups milk or dairy-free milk, low-fat OK
4 eggs
2 cups all-fruit apricot preserves
½ cup sugar
1 cup oil
2 tablespoons orange flower water (settle for 2 tablespoons orange zest)
3 tablespoons apricot brandy or rum
3 cups fresh or frozen cranberries, coarsely chopped (food processor)
Preheat the oven to 375°F. Mix all ingredients except cranberries by hand in a bowl, breaking up the bread and preserves as you go. Fold in the cranberries. Pour the batter into a greased 9-by-13-inch pan, or a greased 10-inch round pan. Bake for about 1 hour, or a little longer, until the pudding looks nice and puffy, and the center is firm. Serve warm or at room temperature, alone or with caramel sauce (page 39), and a scoop of sorbet or vanilla ice cream. Makes a dozen servings.
Variation: Apple Bread Pudding
Skip the cranberries and the orange flower water, and reduce the milk to 2 cups. Add 4 Granny Smith (green) apples, unpeeled and coarsely grated, and 2 tablespoons cinnamon. Proceed just as above.
Click here to order: The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.
Excerpted with Permission from The Whole Foods Kosher Kitchen Cookbook By Levana Kirshenbaum
www.levanacooks.com
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.....item 3).... ORTHODOX UNION ... www.ou.org ... Jewish Action ... The Magazine of the Orthodox Union ...
The Flavor of Fall
by Helen Nash | October 6, 2012 in Recipes
www.ou.org/jewish_action/10/2012/the_flavor_of_fall/
After the light foods of summer, more wholesome fare may be appealing with the coming of fall.
--- Eggplant Relish
4 servings
Eggplant is a versatile vegetable that can be prepared in a variety of ways. This dish is quite easy to make since the bell peppers are not peeled, just diced. I like to serve this flavorful appetizer warm.
...1 medium eggplant (about 1 to 1 1/4 pounds), peeled and cut into 1/2-inch cubes
...3 tablespoons sesame oil
...1 small red onion, finely chopped
...1-inch piece of fresh ginger, peeled and finely chopped
...2 small jalapeño peppers, seeded and finely chopped
...1 red bell pepper, seeded, cut into 1/2-inch cubes
...1 yellow bell pepper, seeded, cut into 1/2-inch cubes
...1 tablespoon sugar
...1 tablespoon soy sauce
... 2 tablespoons rice vinegar, approximately
... Kosher salt
... Freshly ground black pepper
... 1/2 cup loosely packed cilantro leaves
Preheat oven to 400°.
Line the rack of a broiling pan with foil. Place eggplant on it and sprinkle with 1 tablespoon sesame oil. Spread in one layer. Roast eggplant for 10-15 minutes or until almost soft.
In a medium saucepan with a lid, heat the remaining 2 tablespoons oil and add onion, ginger and jalapeño peppers. Sauté for a few minutes, covered, until onion is soft. Add peppers and eggplant. Cook for a few minutes over medium heat, uncovered, to blend well.
Stir in sugar, soy sauce and vinegar. Season to taste with salt, pepper and vinegar. Add cilantro before serving.
Note:
Wear rubber gloves when removing jalapeño pepper seeds.
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--- Napa (Chinese) Cabbage Salad
6 servings
Unlike “regular” cabbage, Napa (Chinese) cabbage has a sweet taste and a soft texture.
... 2 garlic cloves
... 1/2 teaspoon salt
... 1/2 teaspoon freshly ground black pepper
... 1 1/2 teaspoons Dijon-style mustard
... 1 tablespoon seasoned rice vinegar
... 1 tablespoon Kikkoman Lite Soy Sauce
... 3 tablespoons vegetable oil
... 1 firm head Napa cabbage (approximately 1 1/2 pounds)
Crush garlic cloves with salt, making a paste, and put in a large bowl. Add all remaining ingredients except for the cabbage.
Trim the cabbage, removing and discarding damaged or wilted leaves. Cut the head crosswise into 1/4-inch wide strips. Set aside.
Several hours before serving, add the cabbage to the dressing and toss well. The dressing will penetrate the cabbage and soften it slightly. Drain any accumulated liquid and season to taste.
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--- Chicken with Porcini Mushrooms
4 servings
This convenient dish can be prepared quickly and easily. It is also tasty and nutritious.
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img code photo ... Chicken with Porcini Mushroom. Photos: James Poster
www.ou.org/jewish_action/files/chicken-635x423.jpg
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... 1/2 ounce dried porcini mushrooms
... 1/2 cup boiling water
... 4 medium-size single chicken breasts, boneless and skinless
... 2 tablespoons olive oil
... 2 garlic cloves, finely chopped
... 1 tablespoon lemon juice
... 1/4 cup dry white wine
... 1 rosemary sprig, without petals
... Kosher salt
... Freshly ground black pepper
Place mushrooms in a small bowl. Pour boiling water over them and cover bowl with cling wrap. Let stand for 15 minutes. Strain through a paper-lined sieve. Reserve liquid and chop mushrooms coarsely.
Preheat oven to 400°. Season chicken with salt and pepper.
Place chicken in a single layer in an ovenproof dish. Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice, wine and rosemary. Pour mixture over the chicken breasts and bake for 8 minutes. Turn breasts over and bake for another 7-8 minutes, or until chicken is pale pink on the inside.
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--- Pasta with Cauliflower
4 servings as a main course
6 servings as an appetizer
Cauliflower is available all year round, making this dish easy to prepare. I serve it warm or at room temperature.
... 1 small head cauliflower (approximately 2 pounds)
... 1/3 cup olive oil
... 3 garlic cloves, finely chopped
... 6 flat anchovies, rinsed, patted dry and finely chopped
... 2 red chili peppers, cut in half horizontally, seeded and finely chopped
... 2 tablespoons Kosher salt
... Freshly ground black pepper
... 1 pound imported penne, or other pasta with similar shape
... 1/2 cup loosely packed Italian parsley, finely chopped
Separate cauliflower into small florets and steam until tender.
Heat olive oil in a saucepan until hot. Add garlic and sauté over low heat until it is soft. Add anchovies and stir until pasty. Add half the cauliflower and mash with a fork until smooth. Add rest of cauliflower and chili peppers.
Meanwhile, bring 5 quarts of water to a rolling boil in a large, covered pot. Add salt and all the pasta at once; stir well. Boil briskly, uncovered, for about 6 minutes, or until pasta is al dente (tender but still firm to the bite). Pour pasta into a colander and shake vigorously to drain well. Toss with the cauliflower and parsley. Adjust seasoning.
Note:
Wear rubber gloves when dealing with chili peppers.
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--- Honey Cake
2 loaves, each serving 12
I couldn’t resist sharing this heirloom honey cake recipe with you. I make this moist, light cake on Rosh Hashanah. It is not too sweet, and, if refrigerated, will stay fresh for many days.
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img code photo ... Honey cake
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... 1 tablespoon unsalted margarine
... 2 1/3 cups unbleached flour, plus some for dusting pans
... 1 teaspoon baking powder
... 1 teaspoon baking soda
... 2 large eggs, at room temperature
... 2/3 cup sugar (scant measure)
... 1 cup dark brewed tea, made with 3 tea bags, cooled
... 1/3 cup vegetable oil
... 1 cup honey
... 1/2 medium ripe banana, thoroughly mashed
... Grated rind of one orange
... 1/2 teaspoon cinnamon
... 1/8 teaspoon ground cloves
Grease two 9 x 5-inch loaf pans with margarine and dust with flour. (Wondra flour works well.) Invert pan and tap to shake off excess.
Preheat oven to 325°.
Sift flour, together with baking powder and baking soda, directly into the measuring cup.
Beat eggs in an electric mixer at medium speed, gradually adding sugar until pale and ribbon-like (about 10 minutes). Lower the speed, and add tea, oil, honey, banana, orange rind, cinnamon and cloves. Combine thoroughly. With a rubber spatula, gradually fold in flour, mixing well after each addition; there should be no traces of flour visible.
Divide batter evenly between the two pans. Bake side by side, without touching, in the center of the oven for 15 minutes. Increase oven temperature to 350° and bake for another 25 minutes.
Test with a cake tester in the center of the loaf; it should come out dry. Let cool on a wire rack. Loosen the sides of the loaves with a knife before unmolding.
Note:
To freeze the cakes, wrap each loaf in a layer of wax paper, then a layer of foil, and place in a plastic bag.
Helen Nash is the author of Kosher Cuisine (New Jersey, 1995) and Helen Nash’s Kosher Kitchen (New Jersey, 2000). She lives in New York City.
This article was featured in Jewish Action Fall 2008.
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Martha and George, Kicking back bunny style at home, San Mateo, California, USA
Image by Wonderlane
you know I never know who I will run into when I venture forth ...
