Beet Salad with Pepitas

Lucky me!

My entire Rosh Hashanah celebration has changed for the better. I thought it would just be Ed and me, attending Zoom services and sharing a meal for two.

But my kids and grandkids are coming too! We will watch outdoors on the patio. And be together —- sort of — for a meal! Each family will have a separate place to eat.

I can’t tell you how thrilled I am, even though it won’t be normal and we can’t hug and kiss. But it’s something. And I am grateful.

Instead of the chicken dish I was planning to make, it’s going to be food for a family, not just the two of us: brisket (I was finally able to get one) and a turkey breast plus several sides, including this beet salad, which I can make in advance and scatter with seeds at the last minute.

This is better than the original plan. For sure.

Beet Salad with Pepitas

• 3 large beets, trimmed

• 3 scallions, chopped (or one large shallot or 1/3-1/2 cup chopped red onion)

• 2 tablespoons olive oil

• 3 tablespoons orange juice

• 2 tablespoons chopped fresh mint

• 1 teaspoon grated fresh orange peel

• salt to taste

• 2 tablespoons toasted pepitas

Preheat the oven to 425 degrees. Scrub the beets and wrap them tightly in aluminum foil. Roast until tender, about 45-75 minutes, depending on size. Unwrap the beets and when they are cool enough to handle, peel them. Cut the beets into bite size pieces. Place the beet chunks in a bowl. Add the scallions, olive oil, orange juice, mint and orange peel. Toss ingredients. Sprinkle with salt. Let rest for at least 15 minutes before serving. Sprinkle with pepitas. Serve at room temperature. 

Makes 4-6 servings

Lemon Aquafaba Bread

At this particular time, when we are going through a world-wide crisis, a terrifying pandemic, it can be therapeutic for many of us to cook and bake.

I am one of those people.

I have plenty of ingredients to cook with because over the years I’ve learned to keep shelf-stable foods on hand in case I can’t shop: ingredients such as canned beans, rice, frozen veggies, dried fruit, canned or packaged milk, and so on.

Equally important for me is — don’t waste food (I’ve talked about that often). I believe that it is important to use all resources — “food forage” as my colleague Susan Barocas calls it. Don’t throw out any ingredient that’s useable, including leftovers.

With all this in mind I offer this lemon bread.

I have lots of lemons in my crisper because of an article I am writing. I’ve developed the recipe for that, so I need to make use of the extra lemons.

I also needed to do something with the liquid leftover from a can of chick peas that I opened for a salad. Chick pea liquid is incredibly useful.

In case you aren’t familiar with this leftover liquid (also from canned beans), it is called aquafaba and it can be used in place of eggs. That makes it an ideal ingredient for vegans and anyone who is allergic to or otherwise can’t eat eggs.

When you beat chick pea liquid with a whisk, it traps air like eggs do, so baked goods have both structure and also a light, tender crumb.

I am trying not to use too many fresh eggs that I might need for meals, so I used the aquafaba instead to make this lemon bread.

Dee-lish!

To get the most out of the liquid in a can of chick peas, be sure to scrape the residue at the bottom of the can. For best results, reduce the liquid slowly over medium-low heat until it becomes the consistency of egg white. Use about 3 tablespoons of the liquid in place of each egg. 

For another delicious recipe (carrot bread) using aquafaba, click here.

Lemon Aquafaba Bread

• 6 tablespoons aquafaba

• 4 tablespoons coconut oil

• 3/4 cup sugar

• 1 tablespoon finely grated fresh lemon peel

• 2 cups all-purpose flour

• 2-1/2 teaspoons baking powder

• 3/4 teaspoon salt

• 1 cup coconut milk

• 1/4 cup fresh lemon juice

• 1-1/2 tablespoons sugar

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. If the aquafaba seems thin, boil it for a few minutes to thicken slightly to the consistency of egg white. Set aside to cool. In the bowl of an electric mixer, beat the coconut oil and 3/4 cup sugar at medium speed for 1-2 minutes or until well combined. Add the lemon peel and aquafaba and blend them in. Mix the flour, baking powder and salt in a small bowl. Add the dry ingredients to the creamed mixture in thirds, alternating with the coconut milk. Beat to blend the ingredients to a smooth, even batter. Spoon the batter into the prepared pan. Bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. While the bread is baking, combine the lemon juice and 1-1/2 tablespoons sugar in a small saucepan and cook over medium heat for 1-2 minutes or until the sugar has dissolved. When the bread comes out of the oven, pour the lemon juice mixture on top. Cool the bread in the pan for 10 minutes. Invert onto a cake rack to cool completely.

Makes one bread

Bread Stuffing with Sour Cherries

Every year I make at least two stuffings for Thanksgiving dinner. For old time’s sake one is usually my Mom's (Nana’s) barley-shape noodle "filling" or a sorghum-based version of that.

I just put one of those Nana ones in the freezer.

Once I made a fabulous Bread Stuffing with Figs and Hazelnuts. This year I want dinner to be completely nut-free though, so, maybe I’ll redo that one some other time.

I have prepared gluten-free stuffings for certain guests and once made one based on spelt bread.

A while ago a friend of mine gave me a jar of sour cherries, so I used some recently in an experiment to see if they would be tasty in a stuffing for a turkey dinner.

They were!

This recipe is versatile though. If you don’t want to buy a bottle of sour cherries, you can use grapes or fresh or dried cranberries.

Bread Stuffing with Sour Cherries

• 3 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 stalks celery, chopped

• 2 medium apples, peeled, cored and chopped

• 6 cups 1/2-inch diced bread

• 1 cup sour cherries

• 2 teaspoons grated orange peel

• 1 teaspoon dried rosemary (1 tablespoon fresh, chopped rosemary)

• 1 teaspoon dried thyme (1-1/2 teaspoons chopped, fresh thyme)

• 1 cup chicken or vegetable stock

• salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Heat the vegetable oil in a sauté pan over medium heat. Add the onion, celery and apples and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the bread cubes, cherries, orange peel, rosemary and thyme. Toss ingredients to distribute them evenly. Pour in the stock and sprinkle with salt and pepper. Toss the ingredients to moisten the bread. Spoon the stuffing into a casserole, cover the casserole and bake for 30 minutes. Remove the cover and bake for another 12-15 minutes.

Makes about 8 cups

Vegetable Salad

Light, refreshing food. That’s what we want during the summer.

Also, easy to make. And as quick as possible.

I made this vegetable salad using leftovers from the veggies we had over a couple of meals. Added some fresh tomatoes, an avocado and some herbs. Not only did I get to use up stuff from the fridge, the dish took less than 10 minutes to make.

It’s a side dish. But you can add some tofu, cheese or hard-cooked eggs and make it into a main course (or add leftover fish, meat or poultry).

Add crusty bread and it’s a sandwich filling.

Mix it into cooked penne or ziti and it becomes pasta primavera.

Use whatever vegetables you have in proportions suggested. There’s no magic here, no actual recipe that will fail if you don’t have one of the ingredients.

Vegetable Salad

• 3 cups cooked cut up cauliflower

• 1 cup cooked, cut up green beans

• 1 cup cooked cut up yellow squash

• 3-4 cut up small tomatoes

• 1 avocado, cut into small chunks

• 3 tablespoons chopped fresh basil

• 2 teaspoons chopped fresh oregano

• 2 tablespoons olive oil

• 2-3 tablespoons fresh lemon juice (or use white wine vinegar)

• salt and freshly ground black pepper to taste

Place the cauliflower, green beans, yellow squash, tomatoes, avocado, basil and oregano in a bowl and toss the ingredients to distribute them evenly. Pour the olive oil over the vegetables and toss again. Pour 2 tablespoons of the lemon juice over the vegetables and toss again. Taste for seasoning and add more lemon juice and salt and pepper to taste.

Makes 4-6 servings

Bulgur Wheat Varnishkes

Tisha B’av isn’t one of the better-known Jewish holidays. I’ve heard people say “oh yeah, I think that’s when you can’t get married.” Or, “you can’t get a haircut or listen to music.”

All true, and much more, and that’s because, unlike holidays when we celebrate joyful occasions such as a new year or deliverance from Pharaoh, Tisha B’av is when observant Jews mourn the destruction of the First and Second Temples. In addition, we remember the numerous times throughout history that the Jewish people were subjected to pogroms, exile and a multitude of other catastrophes. These are days that we don’t celebrate; we grieve.

Mournful times deserve respect and reflection. During the nine days leading up to the actual holiday (which begins at sundown on August 10th) many families will refrain from the usual pleasure-filled events and activities that make up our lives.

That includes getting married or getting a haircut or listening to music.

It also includes refraining from eating certain foods.

Tisha B’av is a full fast day, but during the days leading up to it many families don’t eat meat. Fish, dairy, vegetarian — is on the menu, and especially eggs and lentils, which are considered “mourner’s food.”

It’s just as well frankly. Skipping heavy meat meals during the hot weather makes good sense. It’s a whole lot smarter to eat fish, dairy and vegetarian.

Whether or not you follow the culinary guidelines during the Nine Days, this dish will do!

Anytime.

It’s my particular riff on classic kasha varnishkes. Our family really doesn’t like kasha, so I make the dish using bulgur wheat. Not only does it taste better, it’s easier to prepare and easier on the digestion.

Bulgur wheat or kasha varnishkes is usually a side dish, but it becomes a full meal if you add a fried egg or two on top.

Bulgur Wheat Varnishkes

• 6 tablespoons vegetable oil

• 1 cup bulgur wheat

• 1-3/4 cup water, vegetable stock (can use chicken stock)

• 2 large onions, chopped

• Salt and freshly ground black pepper to taste

• 6 ounces bow-tie pasta

• 6 fried eggs

Heat 3 tablespoons of the vegetable oil in a sauté pan over medium heat. Add the bulgur wheat and cook, stirring occasionally, for about 3-4 minutes or until lightly toasted. Pour in the water or stock, bring to a boil, lower the heat and cover the pan. Cook for about 20 minutes or until all the liquid has been absorbed. Heat the remaining 3 tablespoons vegetable oil in a sauté pan over medium heat. Add the onions, sprinkle with salt and pepper and cook for about 20 minutes, stirring often, or until the onions are soft and browned. Cook the pasta according to directions on the package. Combine the bulgur wheat, pasta and onions in a large bowl. Sprinkle with salt and pepper. Keep warm while you fry 6 eggs, sunnyside-up style.

Makes 6 servings

Wine-Poached Pears

Purim is a loud, raucous, festive, hilarious holiday. Although its origins are somber - Haman’s attempt to annihilate the Jews of ancient Persia - it didn’t end so well for him. But it did for us and, in keeping with the victory we celebrate!

It’s been one of the traditions of Purim for adults to, let’s say, make merry by imbibing in more alcohol than usual. In fact, some say, we are told to become intoxicated with wine, based on a statement in the Talmud by Rava, a fourth century rabbi, who said:

”A person is obligated to become intoxicated with wine on Purim until he is so intoxicated that he does not know how to distinguish between cursed is Haman and blessed is Mordecai.”

And so, on Purim, count on the fact that wine will be on the menu somewhere.

This year I decided that wine would appear on my dessert menu. I’ll poach some seasonal pears (I prefer comice or bartlett) in a hearty, aromatic wine-based sauce. I’ve made this dessert many times (tastes different each time of course because I use a different wine).

You can make it a day or so ahead; store everything in the fridge. Serve it with the sauce, strained and boiled down to a velvety finish, and maybe a garnish of whipped cream, ice cream or sorbet. Or just by itself.

Wine- Poached Pears

• 2-1/2 cups red wine

• 1-1/2 cups water

• 1 cup sugar

• peel from one orange

• 2 2-inch strips of lemon peel

• 1 cinnamon stick, about 4" long

• 12 whole allspice

• 4 cardamom pods, slightly crushed (or use 2 tablespoons chopped crystallized ginger)

• 3-4 pears, preferably comice or bartletts

•  whipped cream, optional

• crushed pistachio nuts for garnish (or use toasted coconut or fresh chopped mint), optional

Combine the wine, water, sugar, orange peel, lemon peel, cinnamon stick, allspice and cardamom pods in a stainless steel, pyrex, enamel or other non-reactive saucepan. Bring the mixture to a boil, then lower the heat and simmer the ingredients for 5-6 minutes. While the sauce is cooking, peel the pears and cut them in half. Remove the core and seeds. When the sauce has simmered for 5 minutes, immerse the pear halves and cook them for about 4-5 minutes or until they are barely tender. Remove the pan from the heat; let the pears cool in the liquid. Remove the pears. Strain the poaching liquid and return the plain liquid to the saucepan. Boil the liquid over high heat for several minutes until it has reduced to a syrupy consistency.  Let the liquid cool. When ready to serve, spoon some of the syrup on dessert plates and top each with a pear half. Serve with whipped cream, if desired, and garnish with a sprinkle of crushed pistachio nuts.

Makes 6-8 servings

Roasted Cauliflower with Crumbs

Roasted Cauliflower with Crumbs

I recently read Mark Twain’s novel “The Tragedy of Puddin’head Wilson,” a story about what happens after two babies are switched and their real identities are lost almost forever.

In addition to being a good read, filled with humor and irony, this book also includes a character who keeps a diary where he writes wise sayings.

I always wondered where this famous Twain quote came from: “Cauliflower is nothing but cabbage with a college education.” Now I know.

I recommend the book. Also recommend this cauliflower dish, which is so easy to prepare you don’t need a college eduction to make it.

Roasted Cauliflower with Crumbs

• 3/4 cup Panko

• 1 large clove garlic, finely chopped

• 2 tablespoons chopped fresh dill

• 1/4 cup olive oil

• 2 teaspoons Dijon mustard

• 1 large head cauliflower, cut into florets

Preheat the oven to 425 degrees. Mix the Panko, garlic and dill together and set aside. In a large bowl, mix the olive oil and mustard together until thoroughly blended. Place the cauliflower in the mustard-oil bowl and toss to coat the pieces on all sides. Place the coated pieces on a baking sheet. Scatter the Panko over the pieces and toss to coat the pieces lightly. Roast for about 15 minutes or until crispy and tender, turning the pieces once or twice. Most of the crumbs will separate from the cauliflower. Place the cauliflower in a serving dish, scatter the crumbs on top.

Makes 6 servings

Roasted Bell Pepper Soup

I’ve lived most of my life in Connecticut and so I am used to cold winters, snow and all that comes with it. I don’t mind really. I actually love the change of seasons and think it makes life more interesting.

But it’s those first days of chill that take some getting used to as we transition from summer’s heat and the gradual change of temperature when autumn comes..

Those are soup days.

I recently made this Roasted Red Pepper soup. It’s exactly what’s needed when the weather turns.

Also makes a good first course for Thanksgiving dinner.

Roasted Red Pepper Soup

• 5-6 sweet red, orange and/or yellow bell peppers

• 2 tablespoons olive oil

• 1 small onion, chopped

• 1 carrot, chopped

• 1 stalk celery, chopped

• 1 tablespoon freshly minced parsley plus more for garnish if desired

• 1/3 cup raw white rice

• 5 cups vegetable stock (or chicken stock)

• 1-1/2 teaspoon salt or to taste

• freshly ground black pepper

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces. 

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery and parsley. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Puree in a food processor or blender.

Makes 6 servings

Roasted Carrots with Balsamic Vinegar Glaze and Chives

Carrots are always on my menu for Rosh Hashanah dinner. 

This recipe, the one I'm serving this year, is so easy. And you can set it up ahead -- peel and cut the carrots 2-3 days before you have to cook them, and store them in a plastic bag in the fridge.

This dish will go with practically any main course you might serve for dinner. 

Roasted Carrots with Balsamic Vinegar and Chives

• 1 pound carrots
• 2 tablespoons olive oil
• kosher salt to taste
• pinch cayenne pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh chives

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the baking sheet. Pour the olive oil over the carrots and toss to coat them completely. Sprinkle with kosher salt and a pinch of cayenne. Roast the carrots, stirring occasionally, for 10 minutes. Pour the Balsamic vinegar over the carrots, toss and bake for another 8-10 minutes or until they are tender. Sprinkle with chives and serve. 

Makes 4 servings

Baked Apples with Date Honey

If you've never tried date honey, you've been missing something delicious in your life. I've been using it for years in all sorts of dishes from Rosh Hashanah Honey Cake to the Thanksgiving sweet potatoes.

It isn't bee honey. Date honey (known as Silan) is a syrup made from dates. It's thick and sweet like honey, but bee honey has more hints of spice, nuts or flowers, date honey is richer and more mellow.

I have tried several brands and like Date Lady* because of its smooth texture. Last summer, at the Fancy Food show I tasted the company's new California Date Syrup and absolutely loved it. The California syrup has a buttery taste, while the classic middle eastern variety is more molasses-y. Both are wonderful but I preferred the California syrup for delicate dishes such as baked apples and the bolder syrup for breads, cakes and muffins.

The California syrup works perfectly for baked apples, one of our traditional Rosh Hashanah desserts.

*I was not paid for this post. I just happen to love this product.

Baked Apples with Date Honey

• 4 baking apples
• 1/4 cup raisins
• 1/4 cup diced dried figs
• 2 teaspoons grated fresh orange peel
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/4 cup date honey
• 1/2 cup orange juice
• 1/2 cup water
• 2 tablespoons sugar, optional

Preheat the oven to 375 degrees. Wash the apples and remove the core with an apple corer or small knife, leaving about 1/2" on the bottom.  Peel the apples halfway down from the top and place them in a baking dish. Mix the raisins, dates, orange peel, cinnamon, nutmeg and date honey. Stuff this mixture into the apple hollows. Mix the juice and water (plus extra sugar if desired) and pour over the apples. Bake for 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.

Makes 4 servings