Moroccan Challah

moroccan-challah

Ingredients
2 rounded teaspoons yeast
2 cups warm water
¼ cup sugar
2 eggs
¼ cup oil
1 teaspoon salt
1 tablespoon anise seeds
6 cups bread flour

Preparation
Place yeast in bowl and cover with warm water. Sprinkle in sugar. Allow yeast to proof – 5 to 10 minutes. Whisk in eggs and oil. Stir in anise and salt. Add 2 cups flour and mix well. Continue adding flour. Knead until dough is smooth and elastic (no longer sticky). Drizzle with oil and roll to moisten. Cover with a damp towel and allow to rise until doubled, about 2 hours. Punch down and divide into 4 pieces. Grease pans and shape into 4 braided loaves. Place in pans, cover, and allow to rise for another hour. Preheat oven to 350 degrees. Bake for 30 minutes – until bread is golden and sounds hollow when tapped.

Moroccan Chicken Soup

Ingredients
4 tablespoons olive oil
2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cinnamon
½ teaspoon pepper
1 onion, diced
1 teaspoon minced garlic
4 (32 ounce) boxes chicken (meat or pareve) stock or homemade if you have
1 small butternut squash, peeled and chopped
1 red pepper, chopped
2 zucchini, sliced
3 tablespoons lemon juice (fresh is best)

Preparation
Heat oil in a large stock pot. Add the chicken and spices and sauté until chicken is no longer pink. Add onion and garlic and sauté a few minutes longer. Add all remaining ingredients except lemon juice and bring to a boil. Reduce heat and simmer for about 1 hour. Stir in lemon juice.

Lemon Chicken II

sticky-lemon-chicken

This recipe is adapted from The Silver Palate, the book that helped broaden the culinary possibilities for many of us.

Ingredients
2 chickens, cut into 1/8th’s
2 cups fresh lemon juice
2 cups flour
2 teaspoons paprika
1 teaspoon pepper
½ cup oil
¼ cup brown sugar
¼ cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced paper-thin

Preparation
Combine chicken pieces and lemon juice in a large freezer Ziploc bag. Marinate in refrigerator overnight. Drain chicken thoroughly and pat dry. Fill another plastic bag with the flour, paprika and pepper and shake to mix. Add the chicken pieces, 1 chicken at a time and shake to coat completely.

Preheat oven to 350 degrees. Heat oil in a frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp (about 10 minutes/batch). Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Mix chicken stock and lemon extract together and pour around chicken pieces. Set a lemon slice on top of each piece of chicken. Bake chicken for 1 hour.

Apricot-Almond Puff Pastry

Easy
This is an easy and attractive dessert.

1 sheet puff pastry
1 (8 ounce) package or can almond paste
12 canned apricot halves, drained
¼ cup raw sugar

Preheat oven to 350 degrees. Place puff pastry along bottom and up sides of 9x5-inch tart pan. Break almond paste in small pieces and spread across the pastry. Top with apricot halves, pit side down. Sprinkle raw sugar across the top. Bake for 45 minutes to an hour – until golden brown.

Turkey Wraps

tandoori-turkey-wrap

Ingredients
1 cup mayonnaise
¼ cup Major Grey’s mango chutney
½ teaspoons curry powder
8 small flour tortillas
4 cups diced roast turkey
1 cup chopped cilantro
6 tablespoons chopped roasted peanuts
2 cups shredded lettuce

Mix mayonnaise, chutney and curry powder together. Spread 2 tablespoons of this mixture along the center of the tortilla. Top with turkey, cilantro, peanuts and some shredded lettuce. Fold sides over and roll up. Repeat with each tortilla.

Spicy Indian Cole Slaw

indian-coleslaw

Ingredients
½ teaspoon cumin
1-1/2 tablespoons sugar
1 tablespoon lime juice
1 teaspoon salt
1-1/2 teaspoons vinegar
1 teaspoon minced ginger
1 teaspoon garam marsala (you can use plain curry if you’re stuck but this is much better)
¼ teaspoon pepper
¾ cup sliced scallions
1 minced Serrano chile
1 pint cherry tomatoes, halved
4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1 cup thin Chinese noodles

Combine cumin, sugar, lime juice, salt, vinegar, ginger, garam marsala and pepper in a large bowl. Add remaining ingredients and toss to combine. Cover and chill for 4 hours. Sprinkle with Chinese noodles and serve.

Cavatappi with Eggplant and Pine Nuts

Ingredients
2 16-ounce eggplants, cut crosswise into ½-inch thick slices
2 tablespoons olive oil
1 onion, diced
2 teaspoons minced garlic
¾ cup toasted pine nuts
¼ cup capers, drained
2 (14-1/2 ounce) cans diced tomatoes, not drained
Salt and pepper to taste
1 pound cavatappi pasta

Preparation
Place eggplant slices in large colander and sprinkle with salt. Let stand 20 minutes. Drain and pat dry. Cut into small cubes.

Heat oil in a large frying pan over a medium-high heat. Add onion and sauté until golden. Add garlic. Add eggplant and continue sautéing for about 10 more minutes. Stir in pine nuts and capers. Add tomatoes and bring to a simmer. Season with salt and pepper.

In the meantime, cook pasta according to package directions. Immediately after draining toss with eggplant mixture until thoroughly combined. Refrigerate after cooling. Serve at room temperature.

Stracoto with Porcini Mushrooms (Beef Roast or Brisket)

stracatto

Yield: 6-8 servings
Ingredients
1 (4-pound) boneless beef chuck roast or brisket
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 ¾ cups canned beef broth
½-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish

Preparation
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and sauté until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and sauté 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.

Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.

Cut the beef across the grain into ½-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

Scalloped Potatoes with Red Onion and Rosemary

from the Kosher Palette Cookbook

scalloped-potatoes

Ingredients
1 tablespoons pareve margarine or olive oil
¼ pound red onion, thinly sliced
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Freshly ground pepper
1/2 teaspoon paprika
2 pounds potatoes, sliced paper thin
Salt
2 cups chicken stock or bouillon

Preparation
Preheat oven to 350°
Heat 1 teaspoon margarine in a skillet over medium-high heat. Add onion and sauté until tender. Add rosemary, pepper and paprika and cook 1 minute.
Layer one-third of potatoes in the bottom of a 5 ½ x 7 ½-inch loaf pan greased with 2 teaspoons margarine.
Top potatoes with half of onions and sprinkle with salt. Repeat with one-third of potatoes and remaining onions. Add remaining potatoes, overlapping neatly on top.
Add broth until you reach the top layer of potatoes. Melt remaining margarine and drizzle over top.
Bake covered for 1 ½ hours. Remove cover and bake an additional 20 to 30 minutes until golden brown and liquid is absorbed. Cut into squares to serve.
Yield: 6 servings

Nish Nosh Salad

given to me by my friend Shira

Salad
Romaine lettuce, cut in bite size pieces
5 scallions, sliced
Handful of shredded white cabbage
3 tomatoes, cut in chunks
1 cup sour cream and onion flavored Nish Nosh crackers (or other brand like Tam Tam), broken in chunks


Dressing:

1/2 cup water
1/2 cup oil
3 tablespoons mayonnaise
4 tablespoons sugar
1 1/2 teaspoons dijon mustard
1 tablespoon soy sauce
Salt and pepper to taste

Mix all dressing ingredients together. Shake well. Top the salad with the dressing. Serve.

Lemon Meringue Pie with Hazelnut Shortbread Crust

This pie is fantastic because the powdered sugar in the meringue prevents the meringue from weeping so it can stay overnight in the refrigerator and be served room temperature the next day.

lemon-meringue

Makes one 9-inch pie
Crust
1/3 cup hazelnuts, toasted, husked
1 ¼ cups all purpose flour
½ cup (1 stick) unsalted margarine, cut into pieces, room temperature
½ cup powdered sugar
1 large egg yolk
1 tablespoon grated lemon peel
½ teaspoon salt

Preparation
Grind nuts finely in processor. Add flour and blend well. Add remaining ingredients. Using on/off turns, process just until moist clumps form. Turn dough out onto lightly floured surface. Gather dough into ball, flatten into disk. Wrap in plastic, chill until firm enough to roll, about 45 minutes.
Position rack in the center of oven and preheat to 325° F. Roll out dough between sheets of waxed paper to 12-inch round, turning over occasionally to lift and smooth paper. Peel off top sheet of paper.
Using bottom paper as aid, lift dough and invert into 9-inch-diameter glass pie dish. Pell off paper. Press dough gently into dish. Fold overhand under, crimp to form decorative edge. Pierce crust all over with fork. Chill 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is pale golden, about 20 minutes longer. Transfer crust to rack and cool completely. Reduce oven temperature to 300°F.

Filling
1 ½ cups water
1 cup sugar
½ cup fresh lemon juice
6 large egg yolks
5 tablespoons cornstarch
2 tablespoons grated lemon peel
¼ teaspoon salt
2 tablespoons (1/4 stick) unsalted margarine

Whisk first 7 ingredients in heavy medium saucepan to blend. Using whisk, stir over medium heat until filling thickens and just begins to boil, about 20 minutes. Remove from heat. Whisk in butter. Spoon hot filling into prepared crust.

Meringue
7 large egg whites
½ teaspoon cream of tartar
1 2/3 cups powdered sugar

Using electric mixer, beat egg whites in large stainless steel bowl at low speed, until foamy. Beat in cream of tartar and 1 tablespoon sugar. Gradually beat in remaining sugar, 1 tablespoon at a time. Beat at medium speed until stiff glossy peaks form, about 8 minutes. Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.

Bake pie for 30 minutes. Reduce oven temperature to 275°F and continue to bake until meringue is golden brown and set when pie is shaken slightly, about 50 minutes. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerated uncovered).

Stir Fry Salmon Salad

Ingredients
10 cups (about 1 lb. ) bite-size pieces rinsed and crisped iceberg lettuce
2 tablespoons sesame seeds
1 tablespoon salad oil
2 tablespoons finely shredded fresh ginger
¾ pound fresh tuna or halibut or salmon, cut into strips ½” x 3
Soy dressing (see recipe below)
½ cup thinly sliced red radishes
4 green onions, ends trimmed

Soy Dressing
3 tablespoons mirin (sweet sake) or cream sherry
6 tablespoons rice vinegar or cider vinegar
2 tablespoons soy sauce
1 teaspoon prepared horseradish
Stir all ingredients together in large measuring cup.

Preparation
Distribute lettuce equally on four dinner plates. In a wok or 12” non-stick fry pan, stir sesame seeds over medium heat until golden (3-6 minutes). Pour seeds out of pan onto a paper towel. Add oil to pan and cook on high heat. When pan is hot, add ginger and stir fry until lightly browned (about 30 seconds). Add salmon (or other fish if using) and stir fry just until fish turns opaque (2-3 minutes). Add soy dressing and remove from heat. Spoon ¼ of fish and dressing over lettuce on each place. Sprinkle with sliced green onion, radishes, and toasted sesame seeds. Garnish with whole green onions. Serves 4.

Mushroom Stuffed Chicken Breasts

mushroomstuffed

Ingredients
2 tablespoons plus 1/3 cup vegetable oil
4 ounces fresh mushrooms, chopped
1/4 pound wild mushrooms, chopped
¼ teaspoon salt
Several teaspoons plus ¼ cup bread crumbs
6 boneless skinless chicken breasts
Salt and pepper to taste
2 egg whites, beaten
¼ teaspoon rosemary
¼ teaspoon sage
2 teaspoons chopped fresh parsley
½ cup dry white wine

Preparation
Preheat oven to 350. Heat 2 tablespoons oil in a skillet and sauté both types of the mushrooms until tender. Stir in ¼ teaspoon salt and enough bread crumbs to absorb the oil.
Season chicken on both sides with salt and pepper. Spoon 1 to 2 tablespoons filling on each chicken breast. Roll to enclose filling. Dip each roll into egg whites then coat with remaining ¼ cup bread crumbs. Arrange in greased shallow baking pan. Combine remaining oil, rosemary, sage and parsley in a small bowl. Pour over chicken. Bake , uncovered, for 25 minutes. Pour wine over chicken and bake for 15 minutes longer, basting occasionally.

Makes 4 servings

Sweet –Potato Salad with Spicy Peanut Dressing

Ingredients
¼ cup rice vinegar
¼ cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 tablespoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 tablespoons chili-garlic sauce
1 ½ teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yarns), peeled, cut into 1/2 –inch cubes
1 ½ cups sugar snap peas, cut crosswise into ½-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Preparation
Whisk first 9 ingredients in medium bowl to blend.
Add enough water to a large saucepan to reach depth of ½ inch. Bring water to a boil. Add sweet potatoes and cook until just tender, about 5 minutes. Drain and cool potatoes. Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
Sprinkle salad with peanuts and serve.

Mississippi Mud Cake


Serves 12-16 servings

Ingredients
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted margarine
1/3 cup cocoa powder
1 cup water
1/2 cup pareve milk plus 1 tablespoon white vinegar
2 eggs, lightly beaten
1 teaspoon vanilla
8 ounces mini marshmallows

For the frosting:
1/4 pound unsalted margarine
1/3 cup cocoa powder
1/2 cup pareve milk plus 1 tablespoon white vinegar
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
Pinch salt
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted

Preparation
Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
Place the margarine in a small sauce pan and when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the pareve milk and white vinegar, eggs, and vanilla and stir until smooth. Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Sprinkle the marshmallows over the cooled cake.

Transfer the margarine in a medium saucepan and when melted, add the cocoa powder and pareve milk and white vinegar, and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

Another Cinnamon Challah

cinnamonchalah
I first tasted this challah at my friend Joleen’s home and decided it was a keeper!

3 tablespoons yeast
½ cup sugar
3 cups warm water
½ cup oil
6-7 cups bread flour
Margarine
Cinnamon and sugar

Combine yeast, sugar and water and allow yeast to proof – about 5 to 10 minutes. Whisk in oil. Slowly stir in flour until a dough forms. Knead until elastic and not sticky. Drizzle some oil in the bowl and roll flour in the bowl. Cover with a damp towel and let rise for 1 to 2 hours. Divide dough into 4 pieces. Roll out flat and spread a small amount of margarine on top of the dough. Sprinkle with the cinnamon and sugar. Shape into a loaf and place in a greased loaf pan. Let rise for another ½ hour. Preheat oven to 350 degrees. Bake for 35 to 45 minutes.

Chicken Soup with Matza Balls

chicksoupmatzaball

1 whole chicken plus two thighs
6 to 8 quarts water
1 onion, peeled and cut in quarters
6 carrots, peeled and cut in chunks
6 stalks celery, cut into chunks
2 parsnip, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 tablespoons kosher salt
1 tablespoon dill
1 tablespoon chicken consommé powder

1 box matza ball mix

Place chicken and water in a large stock pot. Bring to a boil, remove scum and reduce heat to simmer. Add remaining ingredients and simmer for about 1-1/2 hours. Remove chicken and spices for a clear soup. Add consommé powder and stir. Chicken can be shredded and returned to soup if desired or used for chicken salad and other dishes.
Prepare matza balls according to package directions. Add to soup. I have made matza balls from scratch and from the package and after years of trial and error, I have concluded that the packaged ones just taste better!

Orzo with Dried Cranberries and Pistachios

orzocranberries

1 box orzo, cooked according to package directions
2 tablespoons oil
1 onion, diced
1 teaspoon minced garlic
1 (8 ounce) package sliced mushrooms
½ cup dried cranberries
½ cup roasted pistachios
Salt and pepper to taste

Sauté onions, garlic and mushrooms in oil until soft. Stir in cranberries and mix well. Toss with orzo. Season with salt and pepper. Sprinkle with pistachios.

Chocolate Coffee Cake with Tofutti Cream Cheese Filling

Cake:
1 package (2 cups) semisweet chocolate chips
3 tablespoons margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1 cup sugar
3 eggs
1 cup tofutti sour cream
1 teaspoon vanilla

Filling:

1 (8 ounce) package tofutti cream cheese
3 tablespoons margarine
1-1/2 teaspoons flour
¼ cup sugar
½ teaspoon vanilla

Topping:
½ cup brown sugar
½ cup sugar
1 teaspoon cinnamon

In a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.
Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.
Mix the topping ingredients together.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.