Vegetable Pie

Everyone who knows me or reads my blog or articles knows that I can’t stand wasting food. I make it my mission to at least try to use everything wisely, including all leftovers.

These days, during a global pandemic when certain items are scarce and it’s also difficult to shop, I’m feeling even more committed.

Fortunately I have a willing and supportive husband, who loves the idea and applauds everything I make and tells me how wonderful and creative it all is.

Last week I had an overabundance of vegetables and an extra quart of half and half. I always have cheese in the fridge.

And so, I gathered up all the leftover veggies and made a vegetable pie for dinner. We had a salad with it.

It was filling and tasted wonderful and we were both happy for a day off meat.

Bonus: this recipe is extremely versatile and easy to prepare: you can use whatever vegetables you have and if you wish, a store-bought pie crust. If you prefer to make your own crust, you can find a recipe here (it makes enough dough for a two-crust pie, but you can freeze half).

Besides all that — this is a good dairy lunch or dinner during Shavuot, which begins tonight at sundown (May 28, 2020).

Vegetable Pie

•  1 tablespoon butter

• 1 tablespoon olive oil

• 1 large shallot, chopped (or use one small onion or 2-3 scallions)

• 1 medium portobello mushroom cap, cut into bite-size pieces (2 cups coarsely chopped mushrooms)

• 1 cup chopped cooked vegetable (broccoli, string beans, carrots, etc.)

• 1 partially baked 9-inch pie crust

• 3 ounces grated meltable cheese (Swiss, cheddar, mozzarella, Jarslberg, etc.)

• 4 large eggs

• 2 cups half and half cream

• salt and pepper to taste

Preheat the oven to 375 degrees. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot and mushroom pieces and cook for 4-5 minutes or until the vegetables have softened. Add the cooked vegetable, mix the ingredients and place them in the pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 4 servings

Simmered Strawberry Fool

This dessert may look very fancy and I placed it on a very fancy plate. 

BUT: other than serving fresh fruit as is, this is among the simplest, easiest desserts ever. And you can also serve it in a plain old dish, custard cup, individual ramekin. However you wish.

The point is, you can transform this into a festive Shavuot holiday dessert just by using a lovely serving piece. The prep is a cinch.

Most of the time a fruit fool is a simple blend of crushed fruit and whipped cream (sometimes with vanilla or another extract added). The extra step of cooking the fruit and adding Balsamic vinegar gives the dish a richer, deeper flavor. Well worth the few (less than 10) minutes of time it takes.

Strawberry Fool 

• one pint strawberries

• 1/2 cup sugar

• 2 tablespoons Balsamic vinegar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon finely grated fresh orange peel

• 1 cup heavy cream

• 1/2 teaspoon vanilla extract

• Extra berries, cookie, chocolate shavings, mint leaves, etc. for garnish

Clean the strawberries, remove the stems and chop the berries into small pieces. Place the berries and sugar in a saucepan and cook over medium-high heat for 5-6 minutes, stirring frequently. Stir in the Balsamic vinegar, cinnamon and orange peel and cook for another 2-3 minutes or until the liquid is dark and syrupy. Remove from the heat and let cool. Whip the cream with the vanilla extract until thick. Fold the strawberry mixture into the whipped cream until well blended. Spoon the mixture onto dessert dishes (over berries or cookies, if desired). Garnish with berries, chocolate shavings, etc. 

Makes 6 servings
 

Stuffed Zucchini Boats

There’s no particular food associated with the holiday of Simchat Torah, which begins on Sunday night (October 20, 2019), but lots of people make food that resemble torah scrolls.

Stuffed cabbage is a classic. But when I used up the last of my home garden zucchini and stuffed it with tomatoes and cheese I thought these look somewhat like torah scrolls too!

So, for me: Stuffed Zucchini boats are the order of the day for the holiday (or any other time).

Stuffed Zucchini Boats 

• 2 medium zucchini

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 large clove garlic, chopped

• 2 tomatoes, chopped

• 2 tablespoons chopped fresh basil

• 6-8 tablespoons shredded mozzarella

• 2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Cut the zucchini in half lengthwise. Scoop out the seeds and part of the flesh, leaving a wall of at least ¼-inch next to the skin. Coat the outside surface of the zucchinis with a film of olive oil. Place them in a baking dish and bake for 15-20 minutes, depending on size, or until barely tender (use the tip of a sharp knife to test tenderness). While the zucchini boats are baking, pour the remaining olive oil in a saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 2-3 minutes, to soften the vegetables slightly. Add the tomatoes and basil, stir and remove the pan from the heat to cool slightly. When the zucchini boats are ready, remove them from the oven and fill the cavities with the tomato mixture. Sprinkle the mozzarella cheese evenly over the filling. Sprinkle the Parmesan cheese evenly over the filling. Bake for 12-15 minutes or until the cheese has melted and is beginning to brown.     

 Makes 4 servings

Blue Salad (with green): Berries and Cheese

I love blueberries and I love blue cheese, so I figured they might go together well.

They did!

In this light, refreshing summer salad.

Nice for a full lunch — add a crust of bread. Or as a first course for dinner.

I bought the blueberries and the cheese. But the greens? Right from my garden! What a joy!

Blue Salad (with green)

• 1 head leaf lettuce or 6 cups mixed greens

• 1 cup blueberries

• 1 cup crumbled blue cheese

• 3 tablespoons chopped chives or scallion tops

• 1/3 cup olive oil (or use avocado oil)

• 3-4 tablespoons Balsamic vinegar

• 1/4 cup chopped toasted almonds, optional

Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Chopped Salad with Chick Peas, Feta Cheese and Zatar Vinaigrette

For us, summer means salad. Not just leafy greens and tomatoes for starters to a meal. We eat bulky filling salads for dinner. Like this chopped salad, which of course could be served with other salads or as a side dish to grilled fish. But it’s also satisfying on its own, just like this. Add a crust bread and some fabulous olive oil for dipping and that’s all you need (except for dessert of course).

Chopped Salad with Chickpeas, Feta Cheese and Zatar Vinaigrette

• 1 large cucumber, peeled, deseeded, and chopped

• 1 large red bell pepper, chopped

• 2 large ripe tomatoes, chopped

• 3–4 scallions, chopped

• 1 (15-ounce) can chick peas, rinsed and drained

• 1 cup crumbled feta cheese

• 1/4 cup minced fresh parsley

• 1/2 cup tangy black olives, pitted and halved

• 3–4 tablespoons extra virgin olive oil

• 2 tablespoons lemon juice

• 1/2 teaspoon zatar

• Salt and freshly ground black pepper to taste

• Pita bread or crisps, optional

Place the cucumbers, bell pepper, tomatoes, scallions, chick peas, cheese, parsley, and olives in a bowl and toss ingredients gently. Just before serving, mix together the olive oil, lemon juice, and zatar. Pour over the salad. Season to taste with salt and pepper. Salad tastes good with Pita bread or crisps.

Makes 4 servings.

Coffee Ice Cream with Hawaij Spices

Shavuot is the “dairy holiday” right?

So that means ….. ice cream!

Here’s a new flavor for you: Hawaij-infused coffee ice cream. It’s like an ultra-rich, coffee-lover’s version of plain old coffee ice cream except that it has a splash of spice. Hawaij spice blend to be specific. A few months ago Pereg sent me some samples of their new Hawaij spice combos.

I used the savory blend for an absolutely fabulous chicken curry (plus several other recipes that I’ll post about some other day).

But the coffee blend (which includes inger, cinnamon, cloves and cardamom) I figured would be useful beyond simply spicing up my afternoon cuppa.

So I used it to make ice cream.

Oh my is all I can say.

If you love coffee ice cream, this one’s for you.

Coffee Ice Cream with Hawaij Spices

• 1 cup coffee beans

• 2 cups half and half

• 1 cup sugar

• 1/8 teaspoon salt

• 4 egg yolks

• 1-1/2 teaspoons Pereg Hawaij coffee spice

• 1 teaspoon vanilla extract

• 1 cup heavy cream

Place the coffee beans in a paper or plastic bag and gently tap with a rolling pin or meat mallet to break the beans coarsely. Not all of the beans need to be broken. Place the beans in a saucepan and pour in the half and half. Turn the heat to medium-high and bring the mixture to a boil. Remove the pan from the heat and let steep for at least one hour. Strain the liquid, discard the beans and set the liquid aside. In the bowl of an electric mixer, beat the sugar, salt, egg yolks and Hawaij together at medium speed for 4-5 minutes or until thick and pale. Pour in the strained, steeped cream. Beat the ingredients, starting at low speed and gradually to medium speed, for 3-4 minutes or until the mixture is well blended and a uniform color. Pour the mixture into the saucepan. Cook over medium heat, stirring frequently, for 8-10 minutes or until the mixture has thickened enough to coat the back of a spoon. Stir in the heavy cream. Place the mixture in the refrigerator to cool completely. Stir in the vanilla extract. Freeze in an ice cream maker until thick and cold. Spoon into a container and freeze until firm.

Makes about 5 cups

Potato Cheese and Spinach Kugel

Tell me Shavuot is coming and my first thought is cheesecake.

Of course. Cheesecake the dish most associated with the holiday. I love it. Make all kinds. Some plain. Some spiced. Some covered with fruit. Some with chocolate.

On the other hand you can't just eat cheesecake. 

Shavuot is generally a dairy holiday.

I love dairy.

Especially if there is a potato involved.

Like in this kugel, which is a wonder all by itself. But also good with salad, other dairy dishes or served with sunnyside eggs on top.

Perfect dish for the holiday.

 

Potato Cheese and Spinach Kugel

• 4 medium Yukon Gold potatoes (about 1-1/2 pounds)

• 8-10 ounces fresh spinach

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 cup crumbled feta cheese

• 2 tablespoons chopped fresh dill

• 6 large eggs

• 5 tablespoons melted butter

• salt and freshly ground black pepper to taste

• 3/4 cup panko crumbs

• 2-3 tablespoons grated Parmesan cheese

Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish. Peel the potatoes, cut them into chunks and boil them in lightly salted water for about 15 minutes or until tender. Let cool and chop into small pieces. Place the potatoes in a bowl. While the potatoes are cooking, wash and dry the spinach and chop it coarsely. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add the onion and cook for about 3 minutes or until softened. Add the spinach and cook for 2-3 minutes or until wilted (if there is liquid in the pan, raise the heat and cook until it evaporates, or drain using a strainer). Add the spinach mixture, the feta cheese and dill to the potatoes and mix gently to distribute the ingredients evenly. Beat the eggs in a large bowl. Mix in 3 tablespoons of the melted butter and pour over the potato mixture. Sprinkle with salt and pepper. Gently mix the ingredients. Place the mixture inside the greased baking dish. In a small bowl, mix the panko, the remaining 2 tablespoons melted butter and the Parmesan cheese and sprinkle over the ingredients. Bake for about 30 minutes or until hot and crispy.

Makes 8-10 servings

Caprese Salad Grilled Cheese

Someone should build a monument to the grilled cheese sandwich.

Say what you will about burgers or hot dogs, I don’t think any other dish is as well loved as this one. We should preserve one in a time capsule and send it to another universe so whoever eventually gets it will know how good the food is here.

Anyone old kind of grilled cheese sandwich will do. The plain old classic works: cheddar or American cheese on white bread. But few would argue the merit of variations.

Like this one: caprese salad grilled cheese panini made with fresh mozzarella cheese, ripe red tomatoes, fragrant basil and fruity olive oil inside a crusty hunk of ciabatta, fried to a crisp in a little butter.

It’s the perfect light lunch or supper, weekend brunch dish. Excellent choice for Shavuot, the “cheese” holiday.                                                                                                                                                                                 

Caprese Salad Grilled Cheese    

•   ciabatta bread (or 2 slices sourdough bread)

• 2 teaspoons olive oil

• 3-1/2 to 4 ounces fresh mozzarella cheese, sliced

• 3-4 slices fresh tomato

• 1 tablespoon chopped fresh basil

• 2 teaspoons butter

Cut the bread to make two sandwich size slices from the loaf. Brush or spoon one teaspoon olive oil on each bread slice. Place the cheese on one of the bread slices. Place the tomato slices on top of the cheese. Scatter the basil on top. Cover with the second bread slice. Melt half the butter in a saute pan over medium heat. When the butter has melted and looks foamy, place the sandwich in the pan. Weight down the sandwich (use a large pan with a saucepan or cans inside; or use a panini grill). Cook for 2-3 minutes or until the bottom slice of bread is crusty and brown. Lift the sandwich using a rigid spatula. Add the remaining butter to the pan. When the butter has melted and looks foamy, add the sandwich, uncooked side down. Replace the weights. Cook for another 3 minutes or until the bottom is crusty and brown and the cheese is melted.

Makes one sandwich

Lemon Cottage Cheese Pancakes

Lemon Cottage Cheese Pancakes

Pancakes? Oh yes! Who doesn’t love them?

But who cooks them at your house?

My Dad was the pancake maker in ours. I can close my eyes now all these years later and still see my mother’s face as she surveyed the mess he made. Flour puffs here and there. Drops of grease from melted butter on the floor. Batter on the counter. A crusted pancake turner in the sink.

But wow, those were some great pancakes. Puffy, thick and soft with a bit of a crispy edge. Gobs of butter on top melting into the surface. Syrup of course.

No redeeming nutritional value, but oh, what a big deal for the Memory Box.

Pancakes are always welcome I think, any time of year and also for any meal, breakfast, lunch or dinner.

So I am going to make some for Hanukkah. A recipe from my book, Hip Kosher, for Lemon-Cottage Cheese pancakes. Almost everyone knows that it is traditional to eat fried foods during this holiday. Less well known is that cheese is traditional too. So I’ve combined fried plus cheese plus memory in these, light, fluffy pancakes. There’s some protein and they are vaguely sweet, with good flavor from the lemon, so syrup isn’t really needed. Fried? Yes, but just in a small amount of butter on a griddle, not a whole lot of deep-dry fat.

Lemon Cottage Cheese Pancakes (from Hip Kosher)

1-1/3 cups dry curd cottage cheese, pot cheese, or farmer cheese
3 large eggs
1 cup milk
1-1/2 tablespoons finely grated fresh lemon peel
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
Butter for the griddle

Combine the cottage cheese, eggs, milk and lemon peel in a bowl. Add the flour, sugar, baking powder and salt and mix to combine ingredients. Heat a griddle over medium heat and add a small amount of butter. When the butter has melted and looks foamy, working in batches, pour about 1/4 cup batter onto the griddle for each pancake. Cook the pancakes for about 2 minutes per side, or until they are golden brown, adding more butter to the pan as necessary.

Makes 4 servings.