First make the crust. Sift the flour and baking powder onto parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the oil, sugar and vanilla, and blend at medium speed. One at a time, add the eggs, incorporating the first before the adding the second, and blend. Add the orange juice, if using and blend. Reduce the speed and add the flour mixture, gradually to make a dough.
Divide the dough into 2 parts and flatten each to make a disk. Wrap each disc in plastic wrap, stack the discs on a plate, and refrigerate until the stiff enough to work easily, at least 2 hours.
Meanwhile make the filling(s). For the poppy, raspberry-and/or apricot fillings, combine the ingredients in small bowls, stir to blend, and refrigerate for 1 hour. For the chocolate combine the ingredients in a small bowl. Transfer half the filling to the centerof an 18 inch piece of plastic wrap, fold the wrap over the filling to enclose it, and squeeze the mixture to create a log 1-inch in diameter. Repeat with the remaining filling and freeze the logs.
Preheat the oven to 350 F. Flour a work surface well and roll 1 of the discs out on it. Using a 3-inch glass or round cookie cutter, cut out rounds. Pipe about 1 tablespoon of the poppy seed, raspberry and/or apricot filling(s) in the center of each round, wet the edges with water and bring up the dough together to seal. Alternatively, drop the filling onto the dough by heaping tablespoons. For the chocolate filling, cut the frozen logs onto 1/2 inch discs. Fill the rounds by placing a disc in the center of each form and seal.
Transfer the hamentashen to 1 or more cookie sheets and bake, in batches if necessary, until pale gold 12 or 14 minutes. Transfer to a rack and cool.
This kugel is filled with goodness (you can control the fat – if your child is like mine, however, fat is not an issue. Temperamental and grumpy are two words that come to mind when thinking about the early morning school routine that is looming. One less fight in the morning has been solved by this delicious dairy recipe. Who can resist? Even the angriest teenager can be calmed by this traditional dairy kugel. I like to make it in individual serving sizes so it can be eaten on the run. I can’t claim total originality on this one. I am sure I modified it from somewhere, but it bears repeating. Use low fat versions of the ingredients listed for a lower fat content.
Photo by: Kelsey Campbell
1 12 ounce bag of egg noodle- I prefer the fine kind
2 7.5 ounces farmer cheese
1 16-ounce container sour cream
1 8-ounce package cream cheese
Grease a 9×12 baking pan or 2 cupcake tins and preheat oven to 350 F.
Boil the noodles according to package directions and drain.
Mix together well in a large bowl or the bowl of a standing mixer all of the other ingredients until smooth.
Add the noodles and combine.
Pour into you baking dish and bake until set (45 minutes for large pan, ½ hour for cupcake size.
Serving suggestion: take individual size from freezer, top with 1 tablespoon jam, and reheat in microwave for 1 minute
I was in a restaurant in beautiful St. Maarten when a waiter presented the table with a beautiful ratatouille served in timbales. It was delicious-and set me to thinking about adapting the usual ratatouille, a vegetable stew, to make it less stew-y. Here’s the result, a vibrant, fragrant, hash-every vegetable retains its distinctive texture as well as flavor-that makes a perfect meal served with chicken, fish or meat. You can serve it hot or at room temperature. Serves 10 to 12 Convert It – To make this a dairy main dish, add a 10-ounce can of drained and rinsed chick peas and crumbled feta. Or, for a quick moussaka-like dish, toss the hash with ground, sauteed lamb.
Geila’s Tips – Check the bottom of the eggplants you buy. If the pip there is round, the plant is female, if long, male. Male eggplants have fewer seeds.
3 pounds (about 2 medium) eggplant, cut into 1/2 inch cubes.
4 tablespoons kosher salt, plus more
6 tablespoons extra-virgin olive oil
2 pound zucchini, cut into 1/2 inch cubes
2 tablespoons grapeseed or canola oil
2 large onions, sliced thin
2 tablespoons tomato paste
4 garlic cloves, put through a garlic press
2 roasted red bell peppers * cut into 1/4 inch dice
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon red pepper flakes (optional)
One 12-ounce can plum tomatoes with their juice
3 tablespoons chopped basil
Preheat the oven to 350 F. Cover 2 medium cookie sheets with foil.
Place the eggplant in a colander in the sink and roast with 2 tablespoons salt. Top with a plate and a weight, such as as a large can or wine bottle. Let the eggplant drain for 30 minutes rinse and dry it, and transfer to a cookie sheet. Drizzle over 3 tablespoons olive oil.
Place the zucchini on the second cookie sheet, toss with 2 tablespoons salt and 3 tablespoons olive oil. Bake the zucchini and the eggplant until cooked through, about 20 minutes, stirring both after 10 minutes to prevent sticking. Set both aside.
In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions, sprinkle with salt and saute, stirring, until translucent, 8 to 10 minutes. Push the onions to the side of the pan, add the tomato paste to the center, and cook until the the paste begins to bubble, about 4 minutes. Add the garlic and saute the mixture until garlic is fragrant, about 1 minute. Add the bell peppers, stir, and add the vinegar, sugar, red pepper flakes, if using, and tomatoes with half their juice. and simmer until most of the liquid has evaporated, about 4 minutes. Add the eggplant, zucchini and basil, reduce the heat to medium-low, and simmer, stirring often, until the flavors have blended about 10 minutes. If the mixture seems too dry, add more of the tomato juice and simmer 4 to 5 minutes more. Adjest the seasoning, if necessary, transfer to plates, and serve.
* 2 roasted bell peppers
On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Transfer to to a paper bagor a bowl. Close the bag or cover the bowl with foil, a dish towel or plastic wrap. Let the peppers steam until they become cool enough to handle. Remove the stems, peel and seeds and cut the peppers into 1 to 1 1/2 inch dice. Reserve any juice
This savory pasta dish began with a surplus of tomatoes and zuchini-and the wish to make a pareve dish that had a Parmesan like finish without cheese. The result was the creation of “pareve parmesan,” a breadcrumb and pine nut mixture I’m really excited about. The crumbs and nuts provide texture, cheese-like richness is sup[plied by the sauce, which contains anchovies with their oil. But anchovy phobes will be happy, as the dish has zero anchovy flavor. I hope you’ll devise other ways to use pareve Parmesan, one of my home-pantry basics (see the Tip). And serve this luscious dish often.
Convert It – To make this dairy, use 1 1/4 cups grated Parmesan in place of of the breadcrumbs and pine nuts mixture.
Geila’s Tip – You can make the “Pareve Parmesan”-the breadcrumbs, salt and pine nut mixture-ahead of time. Serve it in the refrigerator in an air tight container for up to 3 weeks.
3/4 cup breadcrumbs
1 teaspoon grapeseed or canola oil
1/2 cup pine nuts
2 teaspoons sea salt or kosher salt
1 pound grape tomatoes, halved
6 tablespoons extra virgin olive oil
1 tablespoon sugar
1 tablespoon balsamic vinegar
3 medium shallots, sliced thin
1 1/2 pounds zucchini, cut into 1/2-inch dice
1 tablespoon plus 3 teaspoons kosher salt
3/4 pound linguini
One 2-ounce tin anchovies with the oil
1/8 teaspoon red pepper flakes
1 1/2 tablespoons chopped fresh oregano or 1 teaspoon dried
First make the pareve Parmesan. Preheat the oven to 325 F. Spread the breadcrumbs on a cookie sheet, bake until golden, about 5 minutes. and transfer to a mini food processor oe blender. Meanwhile, heat the oil in a small skillet over medium heat. Add the nuts and toast, stirring, until fragrant, about 4 minutes. Transfer to the processor and pulse to chop. Transfer the mixture to a small bowl, add the salt and stir well. Set aside.
Increase the oven temperature to 375 F. Place the tomatoes in a small roasting pan, add 2 tablespoons of the oil, sugar, vinegar, shallots, and 1 teaspoon of the kosher salt, and toss. Arrange the tomatoes in a single layer and set aside.
line a cookie sheet with foil. Place the zucchini in the sheet and toss with 2 teaspoons of the kosher salt and 2 tablespoons of the oil. Place the tomatoes and the zuchini in the oven. Bake the zucchini until tender and beginning to brown, 20 to 30 minutes. Bake the tomatoes, stirring occasionally and rearranging them in a single layer as necessary, until shriveled and their juice has almost evaporated, about 45 minutes. Set the zucchini and tomatoes aside.
Bring a large pot of water to a boil and add the remaining kosher salt. Add the linguine and cook until al dente, following package directions. Reserve 2 cups of the cooking water. Meanwhile in a mini food processor or blender combine the anchovies with the oil, red pepper flakes, the remaining 2 tablespoons olive oil. and oregano and purée.
Heat a large skillet over medium high heat. Add the tomatoes, zuchini, anchovy mixture, and pasta and toss. Add 1/2 cup of the reserved cooking water and simmer to thicken the sauce, 1 to 2 minutes. Add more water by half-cups if necessary to smooth out the sauce. Remove the pasta from the heat, add the pareve Parmesan, and toss. Transfer to plates and serve.
Everyone loves cold sesame noodles, an addictively delicious meal-in-one that also keeps well. Here’s my version, which features fried tofu for textural contrast. That is a dish that kosher cooks couldn’t make until chilli and rice wine vinegar became part of the kosher pantry. I serve this a lot in the summer-and the rest of the year, too.
Convert It – To make this a meat dish, add diced grilled or poached chicken in place of the tofu and substitute chicken stock for the water.
1/4 cup sesame paste (tahini)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon grated ginger
1/8 to 1/4 teaspoon chili oil, to taste
2 tablespoons sugar
One 14-ounce package firm tofu
2 cups fresh broccoli florets, or frozen and defrosted under hot tap water
3 tablespoons grapeseed or canola oil
3/4 pound linguine
2 tablespoons sesame seeds, for garnish
In a pint measuring cup or immersion blender container, combine the sauce ingredients and 3 tablespoons of water and using an immersion blender, blend until smooth. Alernately, use a stand blender. Transfer to a large bowl.
Place a clean dishcloth on a work surface. Place the tofu on top of the towel and fold the towel to enclose it. Top the tofu with a plate and add a weight, such as a heavy can. Allow the tofu to drain for 30 minute. Cut the tofu into 1-inch dice and set aside.
If using fresh broccoli, bring abundant salted water to a boil. Add the broccoli and blanch until deeply colored and slightly softened, about 4 minutes. Remove the broccoli with a large strainer and run under cold tap water. drain and transfer to a large bowl.
In a large skillet, heat the the oil-over premium high heat. Add the tofu and saute, stirring until golden, about 4 minutes. Transfer the tofu to paper towels to drain. Set aside.
Bring fresh abundant salad water to a boil in a large pot. Add the linguine, and cook until al dente, following package directions. Drain the pasta, transfer to the bowl with the broccoli and sauce, and toss. Add the tofu, toss and let cool to room temperature before stirring.
This French classic-a frittata-like omelet filled with potatoes, onions and cheese that originated in the peasant kitchens of Savoy-may be the ultimate branch dish. People love its hearty flavors-and its easily made, as it’s all done in a single pan. I like to serve the omelet moist, but you can cook it to the texture you prefer. Offer this with a salad of mixed field greens and you’ll be in business.
Geila’s Tips – You can prepare the potatoes and onions in advance and refrigerate them . Before making the omelet bring them to room temperature.
If you do not have a skillet with ovenproof handle, wrap your handle with foil before putting it in the oven.
8 ounces Yukon Gold potatoes, unpeeled, cut into 1/4 inch dice
2 teaspoons kosher salt, plus more
2 tablespoons grapeseed or canola oil
1 tablespoon unsalted butter
onion, sliced thin
8 large eggs
3 tablespoons heavy cream (optional)
3/4 cup shredded hard cheese, such as Swiss or Gruyere
3/4 cup semi-soft cheese, such as raclette or havarti
2 tablespoons chopped parsley (optional)
In a 9-inch skillet with an ovenproof handle, combine the potatoes, 1 cup water and 1 teaspoon salt. Bring to a boil over medium-high heat and simmer until fork tender. 8 to 10 minutes. Drain the potatoes and transfer to a plate.
In the same skillet, heat 1 tablespoon of the oiland the butter. When the butter stops foaming, add the onion, sprinkle with a pinch of salt, and saute until the onions are golden. & to 7 minutes. Return the potatoes to the pan to reheat, , then transfer everything to a plate, and set aside.
In a medium bowl, beat the eggs with 1 teaspoon of salt until blended. Add the cream, if using.
Position on oven rack to the top third of the oven. Preheat the broiler.
In the pan, heat the remaining oil. over medium high until hot but not smoking . Add the egg mixture. swirl and cook the eggs until three-quarters done to your liking , about 3 minutes for still runny. Distribute the hard cheese over the eggs, leaving a half-inch border. Spread the potato mixture over. Place the pan under the broiler and cook for 3 minutes, or 4 to 5 minutes if you like your egges dry.Invert the omelet onto a serving dish, cover with foil, and let rest or 5 minutes. Sprinkle with the parsley, if using, cut into wedges and serve.