Mushroom Onion and Tomato Quiche


I love to make quiches – It’s a great meal to have for Breakfast, Lunch or Dinner! – A slice of this quiche paired with a delicious green salad makes for the perfect light summer meal. It is a great addition to add to your 9 days menu – and as long as you keep the egg custard the same, you can substitute any vegetable for the inside.

By Sarah Lasry

For the Quiche Crust:
1-1/2 cups all purpose flour
Large pinch of kosher salt
1 stick of unsalted butter (8 tablespoons), sliced into pieces (make sure butter is very cold)
5-6 tablespoons ice cold water

For the Quiche Au Fromage (Cheese Quiche)
2 tablespoons extra virgin olive oil
1 medium onion, sliced
1 teaspoon garlic powder
1 teaspoon parsley flakes
Kosher salt and black black pepper to taste
2 cups sliced baby portabella mushrooms
6 large eggs
2/3 cup heavy cream
1 cup whole milk
8 ounces Guyere cheese (or any mozarella, swiss or white cheddar cheese), cut into peices
2 farm tomatoes, sliced round
1/4 cup fresh sweet basil, diced roughly
1/4 teaspoon nutmeg (optional)

DIRECTIONS:
Preheat oven to 425 degrees.

Place the flour and the salt in the bowl of a food processor and pulse to mix. Add the chunks of butter into the flour. Pulse it, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry begins to hold together in large clumps.

Turn the pastry out onto a floured work surface and gather it into a ball.

Roll out the pastry to fit a 10-1/2-inch inch pie or quiche plate. Crimp the edges, poke the bottom with a fork and place the quiche shell into the freezer for at least 30 minutes.

While the quiche is freezing, sautee your onion in the olive oil on med-high heat. Add the spices and mix well. Let the onions cook down all the way – until fully wilted and have turned a nice light brown (about 10-12 minutes). Remove the onions and in the same pan add the mushrooms. Let the mushrooms cook for about 6 minutes, with minimal stirring. Once mushrooms have cooked, add the onions back into the pan, mix together, remove from heat and set aside to reserve for later.

In a large mixing bowl start putting together your quiche custard, add the eggs, whisk well and then add the cream, and milk and whisk everything together until blended well. Then add the cheese, season a little with salt and pepper and whisk everything together to incorporate. – Set bowl aside in fridge till ready to fill your quiche.

After 30 minutes – Line the pastry with foil and pastry weights and bake in the middle of your oven until the pastry is golden around the edges, about 15 minutes. Remove from the oven and remove the foil and pastry weights. Return the pastry back into the oven and bake until the bottom is golden, an additional 5 minutes.

Remove Pastry from oven and spread an even layer of your mushroom and onions on the bottom of the crust. Then add a layer of sliced tomatoes on top. Then using a ladel, spoon the custard on top of all the vegetables. Fill the quiche till the top of the shell. Add a layer of sweet chopped basil and finally sprinkle the top with some nutmeg. Carefully place quiche back into oven.

Bake in the center of the oven until the filling is golden and puffed and completely baked through – about 30 minutes. To test for doneness, shake the quiche – if it is solid with out a pool of uncooked filling in the center – it is done. Remove quiche from oven and serve.

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www.Kosherstreet.com.

Tarragon-Cheese Bread Pudding

photo: womensunitedonline.com

1 challah, cut into cubes
4 cups milk
1 cup heavy cream
2 cups grated Swiss cheese
½ cup grated parmesan cheese
6 eggs
3 tablespoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon pepper

Grease a 2-1/2-quart shallow baking dish. Spread bread cubes evenly in dish. Whisk together milk, cream, cheese, eggs, tarragon, salt and pepper. Pour over bread cubes. Cover with plastic wrap. Chill for at least 2 hours or even overnight. Preheat oven to 300 degrees. Bake for about 50 to 60 minutes. Cool slightly before serving.
For another savory dairy bread pudding try this mushroom and feta one.

Butterscotch Cookies


1 cup (2 sticks) margarine, softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2-1/4 cups flour
¾ teaspoon baking soda
1 cup chopped walnuts
2 cups butterscotch chips

Preheat oven to 350 degrees. Cream together margarine and sugar until fluffy. Beat in eggs and vanilla. On low speed, add flour and baking soda. Stir in nuts and butterscotch chips. Shape dough into 1-inch balls and place on greased cookie sheets. Flatten slightly. Bake for about 12 minutes. Cool on cookie sheets 2 minutes before removing to wire rack to cool completely.

If you’re still in the mood for cookies, try your hand at these Double Ginger Cookies.

Cucumber, Jicama, and Pickled Ginger Salad

2 teaspoons white-wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
1 seedless cucumber (1-1/4 pound; usually plastic-wrapped), cored and cut into 1/8-inch-thick matchsticks
1/2 pound jicama, peeled and cut into 1/8-inch-thick matchsticks (2 cups)
2 tablespoons drained bottled pickled ginger, finely chopped

Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.

Fillet of Sole

photo: thesouthinmymouth

This is worth breaking the budget for; it is delicious in its utter simplicity.

1 cup flour
8 (4-ounce) sole fillets
Salt
Pepper
4 tablespoons oil
4 tablespoons (1/2 stick) butter

Sauce:
½ cup butter, cut into pieces
2 tablespoons fresh lemon juice

Mix flour with salt and pepper and place in shallow dish. Dredge fish in flour. Heat oil and butter in large skillet over medium-high heat. When butter has melted, add fish and cook until golden. Flip over and repeat with other side. Transfer to a plate and tent with foil to keep warm. Add butter for sauce to skillet (for very clear sauce, pour off drippings and wipe skillet clean) and cook until melted. Turn off heat and stir in lemon juice. Spoon gently over fish. Eat slowly and savor.

For other delicious fish dishes, check out our index.

Pickled Ginger Baked Salmon

From the NY Times

Serves 4
4 (8-ounce) fillets salmon
2 teaspoons dark sesame oil
Salt to taste
Freshly ground black pepper to taste
24 slices pickled ginger
4 slices smoked salmon

Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

Tuna with Wasabi Mayonnaise

photo: Scott Peterson

Adapted from bon appétit

2 tablespoons wasabi powder or wasabi sauce
1-1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2-1/2 tablespoons soy sauce
1 tablespoon Dijon mustard
28 large slices pickled ginger*
28 (8-inch) wooden skewers
1 bunch arrugula
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes.

Combine tuna, soy sauce, and Dijon mustard in a medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.

Thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with arrugula. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.

Apple and Ginger Salad

The addition of yogurt makes this a dairy salad, and therefore perfect for this time of year.

3 apples, chopped (can be a combination of Granny Smith and Fuji or Gala)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
½ cup dried cranberries
3 tablespoons crystallized ginger, finely chopped
½ cup vanilla yogurt
¼ cup mayonnaise
2 tablespoons sugar
¼ teaspoon ginger
¼ cup chopped toasted pecans

In a large bowl, toss together apples, water chestnuts, celery, cranberries and crystallized ginger. Whisk together yogurt, mayonnaise, sugar and ginger. Pour over salad and mix well. Refrigerate until serving time. Sprinkle with pecans.

Fruit salads are just right in the summer time; for variety try this one also.

Mango Gazpacho

photo: myrecipes.com

If you like mango (I do; my husband doesn’t), then you will probably really enjoy this refreshing summer soup.

2 cups diced mango
2 cups orange juice
2 tablespoons olive oil
1 seedless cucumber, diced
1 red pepper, diced
1 small red onion, diced
1 teaspoon minced fresh garlic
1 small jalapeno, minced
3 tablespoons fresh lime juice
2 tablespoons chopped cilantro

Purée mango, orange juice and olive oil in a food processor. Mix with remaining ingredients. Cover and refrigerate until ready to serve.

If you have a husband like mine or if you are just looking for an alternative, try this Cantaloupe and Fruit soup.

Chilled Corn and Coconut Soup

Easy

1 jalapeno pepper, seeded and membrane removed, chopped
3 cups fresh corn kernels, reserving ¼ cup
1 can (14 ounces) light coconut milk or regular
2 ½ cups water
Kosher salt and pepper to taste
1 tablespoon lime juice
2 tablespoons chopped mint, plus more for garnish
Tofutti sour cream for garnish

Bring jalapeno, corn kernels (excluding ¼ cup), coconut milk, and water to a boil in a large saucepan. Reduce heat and simmer until corn is tender, about 20 minutes. Filling a blender or food processor, puree soup in batches. Season with salt and pepper and chopped mint. Chill at least 3 hours. Before serving add lime juice. Garnish each with the additional corn kernels, a dollop of tofutti sour cream and a mint sprig.

Arugula Salad with Sweet Peaches and Crunchy Nuts

Serves 6 small portions, can be doubled

This summer salad includes spicy arugula lettuce and sweet peaches and salty pistachios. It is an interesting flavor combination that really works well on a warm day. The dressing includes a jalapeno pepper, which is spicy and can be omitted.

1 large shallot, thinly sliced
1 jalapeno pepper, seeds and membrane removed, thinly sliced (optional but really good in it)
1/2 teaspoon sugar
2-1/2 tablespoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 under ripe medium peaches, very thinly sliced
1 small jicama (about 8 ounces), peeled and cut into 1/8-inch-thick matchsticks
3/4 cup shelled, salted pistachios, coarsely chopped
3 cups baby arugula

In a large bowl, combine the shallot, jalapeno, sugar and vinegar and let stand for 5 minutes. Whisk in the olive oil and season with salt and pepper. Add the peaches, jicama and pistachios and toss well. Fold in the arugula and season with salt and pepper. Serve immediately.

Grilled Panzanella Salad

4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
4 teaspoons red wine vinegar, plus a little more for drizzling
2 teaspoons fresh lemon juice
2 cloves garlic, minced
Kosher salt and freshly ground pepper
½ pint grape tomatoes
1 red onion, quartered
2 large bell peppers (any color), quartered
1 medium zucchini, chopped in 2 inch chunks
1 (10-ounce) loaf ciabatta or French bread, sliced in thick slices
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced pastrami, cut into 2-inch ribbons

Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon kosher salt, and pepper to taste in a bowl.
Preheat the oven to 400 degrees. Lightly brush the tomatoes with olive oil and roast for 18 minutes, or until soft. Set aside.
Brush the grill with olive oil.

Put the red onions, peppers and zucchini in a bowl; drizzle with olive oil and vinegar and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until cooked and toasted, about 2 minutes per side for the bread and 3 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly. Store vegetables together and bread in a cool dry place until ready to serve. Just before serving, cut the onions, peppers, zucchini, and bread into bite-size pieces; transfer to the bowl. Add the tomatoes, herbs, pastrami, dressing and any juices from the baking sheet. Season with salt and pepper and toss. Serve immediately.

Mango Chicken Salad

1/2 cup tofutti sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons lemon juice
3 teaspoons curry powder
1/2 teaspoon salt
6 cups shredded or chopped rotisserie chicken, grilled chicken, poached chicken or any leftover chicken
2 mangos, diced
1-1/2 cups red seedless grapes
3/4 cup slivered almonds, toasted
1 head Bibb lettuce

1. In a large bowl, whisk together tofutti sour cream, mayonnaise, lemon juice, curry powder and salt. Fold in chicken, mango, grapes and half the almonds. Cover and refrigerate for at least 1 hour.

2. Line a platter with lettuce leaves, place chicken salad on top of the lettuce leaves. Scatter remaining nuts on top of the chicken salad and garnish with additional red grape clusters.

Strawberry Crumb Pie


This recipe was adapted from the original version by Emeril Lagasse. I loved the idea of cream cheese in the crust to yield a creamer taste but had to be careful with the tofutti because it sometimes makes things taste pasty. This one works great.

For the Crust:
1 stick cold unsalted margarine
3 ounces cold tofutti cream cheese
3 tablespoons sugar
1-1/4 cups all-purpose flour, plus more for dusting
Pinch of salt

For the Crumb Topping:
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted margarine, melted and cooled slightly
¼ cup chopped walnuts, toasted (optional)

For the Filling:
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2-1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Directions

Make the crust: Combine the margarine and tofutti cream cheese in a food processor and process until smooth. Add the flour, sugar and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the crumb topping: Combine the oatmeal, flour, sugar, and nuts in a small bowl and toss to combine. Add the melted margarine and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.

Preheat the oven to 350 degrees. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees.

Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Frozen Mocha Lattes for Grown Ups

Sometimes in the warm summer months, I serve the kids homemade popsicles and the adults this frozen spiked mocha. It is a refreshing dessert or cocktail and the base can be made up to one month in advance.

3/4 cup sugar
5-1/2 teaspoons instant espresso powder
4 teaspoons natural unsweetened cocoa powder
2 pinches of salt
2-1/2 cups water, divided
2 cups vanilla soymilk or coffee rich
3/4 cup chilled pareve whipping cream
1-1/2 tablespoons (packed) golden brown sugar
1/2 teaspoon vanilla extract
3/4 cup Kahlúa or other coffee-flavored liqueur

Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and soymilk or coffee rich and whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.

Using electric mixer, beat pareve whipping cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.

Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahlua or coffee flavored liqueur in a food processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.

Spoon sweetened whipped cream atop frozen mocha lattes and serve.

Decadent Chocolate Muffins

photo: my2002in1001days.wordpress.com

2 cups all-purpose flour
1/4 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup sugar
2 cups applesauce
1 large egg
1 cup warm soy milk

1. Preheat oven to 400 degrees.
2. Combine the flour, cocoa powder, sugar, baking powder, salt and chocolate chips. In a small bowl beat the egg until foamy. Add in the soy milk and apple sauce. Combine the two mixtures, blending until the mixture is just moist.
3. Spoon the batter into lightly greased muffin cups, filling them 3/4 full. Bake for 15-20 minutes, until a toothpick inserted into the center of one muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove muffins from rack and allow them to cool completely before storing. Muffins are great fresh or they can be frozen for later.

Wok Soup with Mushroom Cashew Wontons

By Sarah Lasry

I love making this soup; it is really more a meal than a soup, and is a great dish to make when you need something to serve for a lot of people, but don’t want to spend too much time patchke-ing. Because I am an over zealous mushroom buyer, many times I have an overflow of mushrooms that need to be used up before they go bad, so I make these wontons in advance and freeze them. These wontons are delicious in this soup, or even boiled like ravioli and paired with a simple Alfredo or tomato sauce.

For Wontons:
2 packages button mushrooms, sliced
1 package shredded carrots
½ cup cashews
12-15 wonton wrappers
Kosher salt and black pepper to taste
1 teaspoon garlic powder

For Soup:
2 pounds sliced steak
2 tablespoons olive oil
1 onion, diced
2 red peppers, diced
1 eggplant, cubed
2 stalks scallions, sliced
Kosher salt
Black pepper
1 tablespoon cilantro
1 teaspoon ginger
3 cloves whole garlic
1 teaspoon ground mustard
Pinch cayenne pepper
2 teaspoons sesame oil
2 cups vegetable broth

In a food processor, combine 1 ½ cups sliced mushrooms, ½ cup carrots, cashews, salt, pepper, and garlic powder. Lay out one wonton wrapper; lightly go around the edges with a small amount of water. Put a small mound of the mushroom mixture in the middle, folding the wonton in half forming a triangle. Set aside.

In a wok heat 1 tablespoon of olive oil, add the steak, sautéing until cooked (about 6 minutes). Add the eggplant and sauté until soft (about 4 minutes). Remove from pan.

Heat the remaining olive oil and sesame oil in the wok. Add the onions, and spices, sautéing until soft (about 4 minutes). Add ¼ cup vegetable broth to deglaze the pan. Add the mushrooms, peppers, and carrots until softened.

Pour in 1-¾ cups of vegetable broth and 6 cups of water. Let it come to a simmer and add the meat, eggplant, scallions, and wontons to the soup. Bring to a boil. Serve garnished with Chinese noodles.

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www.Kosherstreet.com.

Blueberry Granita

photo:myrecipes.com

The freshness of the ingredients makes all the difference!

5 cups fresh blueberries
1 cup sugar
1-1/2 cups water
2 tablespoons fresh lemon juice

Purée the blueberries and sugar in a food processor. Stir in water and lemon juice and pour into a glass rectangular baking dish. Cover and freeze. Every hour scrape and stir the mixture with a fork until evenly frozen – about 4 hours. Scrape into martini or other attractive glass dishes for serving. Serves 8 to 10.

Strawberry Granita

1 cup simple syrup (purchased or you can make your own by dissolving ¾ cup sugar in 1 cup hot water)
2 tablespoons fresh lemon juice
3 cups sliced strawberries (about 1 pound whole)

Stir lemon juice into syrup. Purée strawberries in food processor. Stir in syrup and pour into rectangular glass pan. Freeze until icy, scraping with fork every 45 minutes to 1 hour. Totally freezing takes about 4 hours. Keep covered and in freezer until ready to serve. Scrape into glass dessert dishes for serving. Garnish with a sprig of mint if desired.

S’mores Oatmeal Bars

photo:flickr

These were a big hit on a recent Friday night. They are best served warm from the oven – yum!

6 tablespoons margarine
¼ cup brown sugar
6 tablespoons maple syrup
2-1/4 cups old-fashioned oats
½ cup flour
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1-1/4 cups miniature marshmallows

Melt margarine, brown sugar and maple syrup, stirring until sugar has dissolved (I use a medium-sized bowl in the microwave). Stir in the oats, flour and graham cracker crumbs. Press about 2/3 mixture into the bottom of a lightly greased 9 x 9-inch pan and cool. Preheat oven to 350 degrees. Sprinkle chocolate chips over crust, then marshmallows, then remaining crust mixture. Press down slightly. Bake for about 20 minutes.

For the taste of smores served another and very trendy way, try these cupcakes.

Salmon Patties with Ginger Sesame Sauce

6 slices whole wheat bread, processed into bread crumbs
2 (15-ounce) cans salmon
2 eggs
2 scallions, minced
½ cup water chestnuts, finely chopped
¼ cup chopped cilantro
3 teaspoons olive oil

In a large bowl, mash salmon until skin and bones are crushed and mixture is soft (don’t remove them; there is a lot of nutritional value there). Stir in remaining ingredients and mix well. In a large nonstick skillet, heat half oil over a medium-high heat. Wet your hands with cold water and shape salmon mixture into patties – you should get 12 large ones. Add patties, 6 at a time, to hot oil and cook until nicely browned – about 5 minutes per side. Repeat with remaining oil and patties. Serve warm or at room temperature with Ginger Sesame Sauce.

Ginger Sesame Sauce
½ cup tofutti sour cream (or dairy if you like)
2 tablespoons mayonnaise
1-1/2 tablespoons grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Whisk together all sauce ingredients and serve alongside salmon patties.

Salmon can be cooked so many ways and is so perfect for summer. Here is one of our favorite recipes.

Coffee Granita

photo: samsglobalmedia

This couldn’t be easier – but it tastes so good!

3 cups hot brewed coffee
¾ cup sugar
1 cup pareve whip
1 teaspoon cinnamon

Stir sugar into hot coffee until dissolved. Cool and pour into shallow glass pan. Freeze, scraping with fork every hour until icy and frozen – about 4 hours. In the meantime, beat pareve whip until fluffy. To serve, scrape granita into glass dessert dishes. Garnish with a dollop of whip and a sprinkling of cinnamon. This makes 4 to 6 servings and can easily be doubled for more people.

Malt Fudge Brownies

These are a dairy dessert so save them for a weeknight treat – or a pick-me-up during the nine days.

1 cup butter
4 ounces unsweetened chocolate, chopped
2 cups sugar
4 eggs
1 teaspoon vanilla
1-1/2 cups flour
1/3 cup malted milk powder
1 cup chopped toasted walnuts
½ cup coarsely crushed malted milk balls

Preheat oven to 325 degrees. Melt together butter and chocolate and stir until smooth. Remove from heat and stir in sugar. Beat in eggs, one at a time. Stir in vanilla, then flour and malted milk powder. Add walnuts and crushed malted milk balls. Pour batter into lightly greased 9 x 13-inch pan. Bake for about 35 minutes.

For a pareve brownie that is just as yummy try this fudgy treat.