Passover Spinach Pie

I can't imagine Passover without this dish. Spinach pie which, during the year I top with buttered phyllo sheets and sometimes with puff pastry, depending on the occasion.

On Passover it gets a matzo crust -- like this one, ready for the oven.

It's a versatile dish too. You can make it plain or add mushrooms or make it with cheese. You can also switch to kale or other greens if you prefer.

Nice for a meatless dinner too.

 

SPINACH PIE with MATZO CRUST

• 2 10-ounce packages frozen whole leaf spinach, thawed
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups cut up mushrooms, optional
• 8 ounces feta cheese, crumbled, optional
• 6 tablespoons freshly grated Parmesan cheese, optional
• 4 large eggs
• 1 tablespoon finely chopped fresh dill
• salt and freshly ground black pepper to taste
• 2 sheets matzo

Preheat the oven to 400 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes or until slightly softened. Add the mushrooms, if used, and cook, stirring often, for another 2-3 minutes or until the mushrooms are softened. Stir in the spinach and mix well. Remove the pan from the heat. For dairy, add the feta and Parmesan cheeses and mix them in. Add 3 of the eggs, the dill, and salt and pepper to taste. Mix well and place in a baking dish. Soak the matzo in cold water to cover for 1-2 minutes or until softened but not mushy. Shake off excess water. Place the matzo on top of the spinach mixture. Beat the remaining egg and brush over the top of the matzot. Bake for about 20 minutes or until golden brown.

Makes 4-8 servings (as main course or side dish)

Mashed Potato Pancakes

It has been said that on St. Patrick's Day everyone is Irish.

That's okay by me! I've been to Ireland. It's gorgeous. The people are friendly, the sites are interesting, the weather is glorious, the food is awesome. What's not to like?

The potato dishes are especially good.

Like mashed potato pancakes. You absolutely cannot go wrong making these. A terrific side dish with fish or at a vegetarian dinner. But, ya know, I've had these for dinner just by themselves, topped with sunnyside eggs (and served with some grilled tomatoes) and that's a perfect meal as far as I am concerned.

Mashed Potato Latkes

• 2 pounds boiling potatoes (such as Yukon Golds)
• 2 tablespoons butter
• 1/2 cup milk
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives, optional
• 1 large egg
• Panko crumbs
• vegetable oil for frying

Wash the potatoes and cut them into chunks. Bring them to a boil in a large pan in lightly salted water. Reduce the heat to a simmer and cook for about 15 minutes or until the potatoes are tender. Drain and, when cool enough to handle, peel the potatoes. Mash the potatoes in a bowl using a potato masher or ricer. Add the butter and the milk and stir them in. Stir in the chives, if used, and the egg. Make flat cakes, about 1/4-inch thick out of the potato mixture. Press each side of the cake into Panko crumbs. Heat about 1/4" vegetable oil in a cast iron or other heavy heat retaining skillet over moderately high heat. Fry for 2-3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels.

Makes about 12

Roasted Plum Tomatoes

When it's really really cold outside, (like it is where I live) I think of soup and make a pot or two. 

But I also dream about summer and sunshine and the garden fresh tomatoes you can only get at the end of August.

Winter tomatoes are not good. Not for salad anyway. They're typically too hard and the flesh is usually too dry.

But a good tomato taste does come out when you cook them, especially if you use Roma (plum) tomatoes. Use them for sauce for spaghetti or in Shakshuka. Braise them with string beans as a side dish.

Roasted tomatoes are also flavorful, even if you use winter tomatoes. This dish couldn't be simpler. It goes with any meat protein and also as part of a meatless Monday meal. 

CRISPED ROASTED TOMATOES

• 4 large plum tomatoes
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons chopped fresh herbs
• 2 tablespoons dry bread crumbs
• cayenne pepper, optional

Preheat the oven to 450 degrees. Cut the tomatoes in half lengthwise and place them cut side up in an ovenproof pan. Mix the olive oil and Dijon mustard and brush this evenly over the tops of the tomatoes. Sprinkle with the herbs and breadcrumbs. Dust lightly with a pinch of cayenne pepper for more flavor. Roast for 20-25 minutes or until the tops are crispy.

Makes 4 servings

The Silver Platter Simple Elegance Cookbook

The older I get, the easier my recipes become. Years ago I was willing to trek through a 3-pager with multiple steps. I made dishes such as French Onion Soup only after preparing my own stock. I was willing to put together a long-winded recipe for Paris-Brest.

No longer. I don't have the time, energy or patience -- and will leave those wonderful, worthy chores to younger folks. These days I create recipes that are simple, flavorful and interesting, but without taking shortcuts that would detract from the food.

I also appreciate when other people share the same ideals, which is why I love "The Silver Platter Simple Elegance," a new cookbook from the kitchen of Daniella Silver, with tips and notes from Norene Gilletz, renowned food blogger, cookbook author and matriarch of kosher cooking.

This is not merely a book where you can pick up a good recipe or two. Every recipe is approachable, using ingredients that even novice cooks will find familiar, with selections that are perfect for everyday cooking and many that are suitable for entertaining: Zucchini Dill Soup and Flaked Quinoa Schnitzel and Mustard-and-Garlic Roasted Potatoes and Granola Ice Cream Cake are just a few, glorious but easy finds that will make your family happy at dinnertime.

There's more: at the bottom of each recipe are tips from the master, Norene Gilletz, on such topics as what equipment is best to use, what can be done ahead, what substitutions are appropriate, how to make an everyday dish more company-friendly, and so on. 

The photos are gorgeous too.

The first recipe that caught my eye is the one for Candied Cauliflower. Can you imagine such a thing?! With but 5 ingredients (not including salt and pepper), this sounded too fabulous to miss, and it was every bit as delicious as it looks on the page. (And includes tips on buying cauliflower and nut-seed substitutions.)

Next, the Mango Wild Rice, because I love any dish with mango in it. This recipe is fairly simple, colorful, flavorful and with the bonus that you can cook it ahead. One of Norene's tips is to substitute dried apricots for the dried mango, but I used fresh mango instead. The recipe is versatile too!

Taste for yourself: Here are the two recipes I found particularly worthy. The recipes and photos are reproduced from The Silver Platter Simple Elegance by Daniella Silver with Norene Gilletz, with permission from the copyright holders. ArtScroll/Mesorah Publications, LTD.

Another thought -- this book make a delicious Hanukkah gift for someone who likes to cook.

CANDIED CAULIFLOWER WITH ALMONDS

pareve, Passover, gluten-free, do not freeze, yields 6 servings

Candied cauliflower, drizzled with honey and thyme and topped with sliced almonds, is a beautiful dish that will keep your guests coming back for more. I suggest you double the recipe!

Ingredients

• 1 large cauliflower, trimmed

• kosher salt

• freshly ground black pepper

• 1 Tbsp minced fresh thyme leaves

• 2 Tbsp olive oil

• 3 Tbsp honey

• ½ cup sliced almonds

• thyme sprigs, for garnish

Method

 

1.  Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

2.  Cut cauliflower into 2-inch florets. Transfer to prepared baking sheet. 

3.  Sprinkle florets with salt, pepper, and thyme. Drizzle with oil and honey. Top with sliced almonds. Rub all over to coat evenly. (Can be prepared up to this point and refrigerated.)

 4.  Bake, uncovered, for 35-40 minutes, or until cauliflower is golden brown and tender. Serve immediately.

Norene’s Notes:

Variation: Use pecan pieces or coarsely chopped cashews instead of almonds. If you have a nut allergy, substitute pumpkin seeds.

Hot Stuff: Don’t worry about the almonds burning. The steam created during cooking prevents that from happening. If your oven is on the hot side, you may prefer to stir in the almonds during the last 15 minutes of baking.

WILD RICE WITH DRIED MANGO & RED ONION

pareve, gluten-free, freezes well, yields 8 servings

My three girls are in love with mango, and this wild rice dish has become their latest obsession. The nutty flavor of wild rice is a perfect match for sweet mango and red onion. The dried mango plumps up a bit when marinated in the dressing, adding some softness to the texture of this dish.

Ingredients

•  
• 4 cups water
• 1½ cups wild rice, rinsed and drained
• 1 tsp kosher salt
• ½ medium red onion, quartered and thinly sliced
• 12 dried mango slices, thinly sliced into strips
• ¾ cup dried cranberries
• 3 Tbsp extra virgin olive oil
• ⅓ cup orange or mango juice
• 3 Tbsp honey
• ½ cup chopped fresh parsley
• kosher salt
• freshly ground black pepper

Method

1.  Bring water to a boil in a medium saucepan over high heat. Add rice and salt; cover. Reduce heat; simmer for about 45 minutes, or until the grains split and burst. Remove from heat; let stand, covered, for 10 minutes. Drain, if necessary. Transfer to a large bowl; let cool.

2.  Add onion, dried mangoes, and cranberries. Stir in oil, orange juice, honey, parsley, salt, and pepper. Toss to combine. Adjust seasonings to taste. Serve chilled or at room temperature.

Norene’s Notes:

Variation: Since wild rice is fairly expensive, you can use ¾ cup wild rice and ¾ cup whole grain brown rice — their cooking time is about the same.

No dried mango? Substitute dried apricots.

Wild rice is gluten-free, fiber-packed, and high in protein and B vitamins. Elegance in health!

An easy way to cut dried mango is to use kitchen scissors.  

Spelt Stuffing

Everyone makes jokes about getting along at the Thanksgiving dinner table. You know, like dealing with the political rants from your crazy Uncle Joe.

But in my family we are all pretty much on the same page politically and otherwise so that's not an issue for us.

Our issues, depending on the year and who's coming, have to do with food.

Like making sure there's at least one entree for the vegetarian(s). At least one nut-free stuffing. Extra turkey wings and necks because so many of us like those best. 

Many families deal with food issues, and those become more important when someone's health is involved rather than if, say, someone prefers pumpkin pie to pecan pie or one particular turkey part or other.

Gluten problems have been front and center for a while now. Fortunately there are ways to handle this particular issue. There are loads of gluten free products on the market these days.

If your menu must consider foods for people who have gluten sensitivities/intolerance, have a look at this recipe for Spelt Stuffing.

Spelt is an ancient grain and it is related to wheat but is vastly different than the wheat varieties used for most breads. People with diagnosed celiac disease should not eat spelt, but apparently, most people with gluten intolerance don't have celiac disease and many find that they can tolerate spelt and spelt products.

In fact, that's how Spelt Right, a company that produces spelt breads, bagels, pizza dough and chips, came into existence. Beth George, its owner, discovered that her son has a wheat sensitivity but was ok with spelt. She then set about to create delicious breads including the artisan rosemary bread that I used to develop this recipe.

If you can't find Spelt Right breads and other items locally, but use spelt products regularly, you might want to alert your local market about them. I've tried several varieties including the cinnamon raisin bread, whole grain, etc., as well as a variety of the chips and bagels. All terrific products. Or go to the website and call to ask where you can find some.

If not, I've given alternate instructions on how to substitute. This recipe also works using classic wheat based bread. 

Rosemary-Spelt Bread Stuffing with Hazelnuts, Apples and Dried Cranberries

• 12 slices Spelt Right Rosemary Spelt Bread (or 6 cups toasted spelt bread cubes plus 2 teaspoons chopped fresh rosemary)
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 large, tart apple, peeled, cored and chopped
• 3/4 cup dried cranberries
• 1 cup coarsely chopped toasted almonds or hazelnuts
• 1-1/3 cups chicken or vegetable stock
• salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Toast the spelt bread slices lightly and cut them into cubes. Place the cubes in a bowl and set aside. Heat the vegetable oil in a sauté pan over medium heat. Add the onion and celery and cook, stirring frequently, for about 3 minutes. Add the apple and cranberries and cook for another 2 minutes. Spoon the mixture into the bowl with the bread cubes. Add the nuts and toss the ingredients to distribute them evenly. Pour in the stock, sprinkle with salt and pepper to taste. Place the ingredients in a lightly oiled casserole. Bake for about 35 minutes or until the top is browned and crispy.

 Makes 6-8 servings

Cornbread Stuffing

There will be more of us for Thanksgiving dinner this year. 

That means: more stuffing.

So, I can always make my Mom's barley-shape noodle "filling" or a sorghum-based version of that.

Maybe my Bread Stuffing with Figs and Hazelnuts or my well-loved chestnut-sausage stuffing?

But this year I'm thinking maybe I'll add a cornbread stuffing to the mix.

This one:

Cornbread Stuffing

 

• 6 cups cornbread cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 10 ounces fresh mushrooms, coarsely chopped
• 3 stalks celery, chopped
• 2 tablespoons fresh parsley
• 2 teaspoons fresh thyme leaves
• salt to taste
• 2 large eggs (or use chicken or vegetable stock)

Preheat the oven to 375 degrees. Lightly grease a casserole dish (about 2-quart). Cut the cornbread into 1/2-inch cubes and place them in a bowl. Heat the olive oil in a large saute pan over medium heat. Add the onion, mushrooms and celery and cook, stirring occasionally, for 4-5 minutes or until the vegetables have softened. Add the parsley, thyme and salt to taste. Remove the pan from the heat. Add the vegetables to the cornbread and toss the ingredients. Beat the eggs and add them to the bowl. Mix and spoon the stuffing into the prepared pan. Bake for about 25-30 minutes or until the top is crispy.

Makes 8 servings

Potato Chips May Save the Day

When I feel stressed I want potatoes.

Any kind.

Baked, boiled, fried, mashed, cakes, salad, pierogi, kugel, soup.

This election is giving me stress.

I know a lot of people who are freaking out. So it's not just me.

But I definitely need some sort of potato to calm me down.

So tonight, when I have people over for my first debate watch gathering, I am serving homemade potato chips. These:

Rosemary and Sea Salt Potato Chips

• 3 medium russet type potatoes, peeled and sliced 1/8-inch thick
• 3 tablespoons olive oil
• 2 teaspoons chopped rosemary (or use dried, crushed rosemary)
• sea salt, preferably coarse, freshly ground salt

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wipe the potato slices dry. Pour the olive oil into a bowl. Add the potato slices and toss them to coat on all sides. Place the potato slices in a single layer on the baking sheet. Sprinkle with rosemary and sea salt. Bake for 15-18 minutes, turning the slices once.  

 Makes 4 servings

Grandma Hoffman's Skinny Noodle Crusty-Top Mushroom Onion Kugel

Kugel is the kind of food that people can get into an argument about.

The issues can become monumental.

Like -- should it be sweet or salty?

have cheese or not? 

if cheese-- what kind?

And lots more.

Including this biggie -- what width noodles to use!

Skinny? Medium? Wide?

OY!

Here's my answer. Medium or wide for sweet, creamy, dairy-based or fruit-laden kugels served as side dishes with dairy or for dessert, because you want more pasta-surface area to absorb the sauce.

BUT, definitely skinny noodles for a savory kugel because you want it crispy on top to crunch under the pan juices or gravy that come with the tender meat and vegetables.

I grew up in a family where salty kugels were the thing. And ALWAYS made with the skinniest of noodles.

Here's my grandma's recipe. If you make it in a shallow baking pan the entire kugel is one huge crunch. Use a deeper pan if you prefer some soft noodles under the crusty top.

Grandma Hoffman's Mushroom Onion Kugel

• 10 ounces skinny egg noodles
• 2 tablespoons vegetable oil or schmaltz
• 1 large onion, chopped
• 10 ounces fresh mushrooms, any variety, sliced
• 2 large eggs
• salt and freshly ground black pepper to taste
• paprika

Preheat the oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add the noodles and cook according to package directions, until the noodles are tender but not mushy. Drain under cold water and set aside. While the noodles are cooking, heat the vegetable oil in a large saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 2 minutes. Add the mushrooms and cook, stirring occasionally, for 10-12 minutes or until the vegetables are soft. Set aside. Place the noodles in a large bowl. Add the vegetables with any accumulated juices, and stir the ingredients to distribute them evenly. Add the eggs and some salt and pepper to taste and mix them in. Place the mixture inside a baking dish. Sprinkle the top with paprika. Bake for about 25 minutes. Raise the heat to 400 degrees and cook for another 10 minutes or until the top is crispy and browned.

Makes 8 servings

Carrots with Pomegranate Jam Glaze

There are several ingredients in my life that I cook over and over.

Salmon. I make it so often for Ed and me that we are turning into fish.

Except that I also cook a lot of turkey, so maybe instead of growing fins and swimming up river we will grow feathers and start saying "gobble gobble."

And carrots. They're my go-to vegetable because most people like them and even people who say they hate vegetables usually say carrots are okay. 

I will definitely serve carrots for Rosh Hashanah. Why?

Tradition!

Pomegranates are also traditional for the holiday, so a while ago I cooked carrots and pomegranates (in the form of pomegranate molasses) together once and the result was really delicious.

But recently I decided to rework my old recipe using pomegranate jam that I bought from Crafted Kosher. 

It's a keeper.

Also, you can make the recipe up to the point of actually roasting them, so it's one of those wonderful dishes you can make ahead during this crazily busy holiday time.

Carrots with Pomegranate Jam

• 1/4 cup pomegranate jam
• 2 tablespoons orange juice
• 2 tablespoons vegetable oil
• 1 teaspoon grated fresh orange peel
• pinch cayenne pepper
• salt to taste
• 1 pound carrots
• 1 tablespoon finely chopped fresh mint

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pomegranate jam, orange juice, vegetable oil, orange peel, cayenne pepper and salt in a small saucepan. Bring to a boil over high heat, stirring to blend the ingredients, and cook for one minute, making sure the jam has melted. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the parchment lined baking sheet and pour the jam mixture over them. Roast the carrots, stirring occasionally, for 18-20 minutes or until they are tender and well glazed. Sprinkle with mint and serve. 

Makes 4 servings

Roasted Cauliflower Steaks with Garlic, Sea Salt and Lime

Recently, Faye Levy, noted cookbook author and food writer, wrote a piece for the Jerusalem Post about Cara Mangini, the "Vegetable Butcher." She also posted about it on Facebook. Then she asked if anyone else prepared "cauliflower steaks."

I do! Have done. Many times!

We are a family of cauliflower lovers and the "steaks" -- that is, thick slices cut from a whole head of cauliflower -- look beautiful on a plate, making them a special side dish at dinner.

I have a recipe for cauliflower steaks in my latest cookbook, The Modern Kosher Kitchen. Thanks for posting this, Liz Rueven, at kosherlikeme.com.

Note -- the steaks taste the same as any other "cut" of cauliflower.

The cutting takes some doing, and a very sharp chef's knife. Also, truth to tell, the smaller sections at the side of the cauliflower head fall away into regular florets. No worries. Cook them alongside the steaks. They're like the "burnt ends" that you get from barbecue -- no one ever complains about those, do they?

After the cutting, its' simple. A bit of oil and seasoning.

Like this recipe:

Roasted Cauliflower with Garlic, Sea Salt and Lime

• 1 head cauliflower
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/2 teaspoon Dijon mustard
• sea salt to taste
• 2 tablespoons lime juice

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Remove the green leaves at the bottom of the cauliflower and trim most of the fibrous stem attached to the head. Slice the head into “steaks” about 3/8-inch thick. Rinse and dry the slices on paper towels. Combine the olive oil, garlic and Dijon mustard and brush this mixture on both sides of the cauliflower slices. Place the slices on the parchment. Sprinkle with sea salt. Roast for 15 minutes. Turn the slices over and roast for another 10-15 minutes or until tender and crispy. Sprinkle the roasted cauliflowers steaks with lime juice. Note: for smaller pieces that fall away when you slice the head, cook along with the steaks. They may be done sooner, so look at them about 5 minutes ahead, or let them get browner, no harm done.

Makes 4 servings