Roasted Vegetable Galette

Roasted Vegetable Galette

Everyone who knows me or has read a few Mother’s Day posts on my blog knows we don’t celebrate the usual way. We don’t go out to a restaurant or club.

We stay home and have a cookoff.

Yes, we cook and it’s work and a mess but we have the best time ever. Everyone participates (except that some years I am just in charge of the beverages).

We choose a theme, form into teams and each team chooses a recipe. I buy the ingredients a couple of days before and then, on Sunday, my two daughters, their husbands, my husband and my grandkids all get cooking.

Last year our theme was dips. I prepared a tropical salsa.

One year it was chocolate chip cookies.

We’ve done tomato sauce, eggs and so on.

This year we decided on PIE. Each team will make some sort of pie.

There are no rules. They interpret the word (pie) however they wish.

So — apple pie? Sure!

Pizza pie? Of course!

Pot pie? Yes!

The only limit: this will be a vegetarian/dairy meal. So, no beef pot pie.

But — quiche? Why not — it’s a type of open face pie, right?

How about a potato/olive/onion empanada? YUM!

Cabbage pastie? ok!

I am thinking of this though: roasted vegetable galette. I make it with pie dough so it qualifies, doesn’t it?

A good Meatless Monday (or any other day) choice.

Roasted Vegetable Galette

• 1-1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 tablespoon chopped chives or scallion tops

• 6 tablespoons butter, cut into chunks

• 2 tablespoons cold vegetable shortening

• 3-4 tablespoons milk

• 2 medium yellow squash, sliced

• 4-5 plum tomatoes, sliced

• 1 large Portobello mushroom, sliced

• 4 tablespoons olive oil

• salt to taste

• 1 bunch spinach, washed and dried

• 2 tablespoons chopped basil

• 1-1/2 cups (6 ounces) shredded Mozzarella cheese

• 2-3 tablespoons grated Parmesan cheese

• 1 egg, beaten, optional

For the crust: mix the flour, salt and chives together in a bowl or food processor. Add the butter and shortening and cut the fat into the flour mixture with your hands or a pastry blender or by processing on pulse until the mixture looks like coarse crumbs. Gradually add 3 tablespoons milk and mix to form a soft dough, adding more milk as needed. Flatten the dough into a disk, wrap and let rest in the refrigerator for at least one hour. Line a large baking sheet with parchment paper. Roll the dough on a lightly floured board into a circle about 12-13 inches in diameter (about 1/8-inch thick) and transfer the circle to the prepared baking sheet.

For the filling: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the squash, tomato and Portobello slices on the baking sheet and brush on both sides with 3 tablespoons of the olive oil. Roast for 20-22 minutes or until tender. Remove from the oven. Heat the remaining tablespoon olive oil in a sauté pan over medium heat. Add the spinach and cook for 2-3 minutes until softened. Drain any liquid, chop the spinach coarsely and set aside.

Reduce the oven heat to 400 degrees. Scatter the circle of dough with 1 cup of the mozzarella cheese, leaving a border of about 1-1/2 inches. Mix the vegetables together with the basil and place over the cheese. Scatter the remaining mozzarella cheese and the Parmesan cheese on top. Fold the dough over the vegetables but not completely; leave the center open, with 7-8 inches of the vegetables showing. Pleat the dough at the edge to give the galette a rustic look. Beat the egg and brush it onto the dough for a glazed look, if desired. Bake for 35-40 minutes or until the crust is golden brown.

Makes 8 servings

Pizza with Spinach, Tomatoes and Cheese

Has pizza become the official post Passover food?

I don’t remember that being the case when I was growing up. After Passover, we were full-on with bagels, challah and sandwiches.

So when did this well-loved dish become so extraordinarily popular?

In the first half of the 20th century there were only a few pizza parlors in the United States, all in urban centers such as New York and Boston (and in New Haven, where, in 1925, Frank Pepe set up the still-famous Pepe’s Pizza). But most of the clientele were folks in the local Italian immigrant community.

Pizza became a “thing” in the late 1940s, spurred on by former GIs who had been to Italy during World War II and tasted it there and didn’t want to do without.

Can you blame them?

Pizza has since become an iconic American dish, with toppings way way beyond the classic, original Italian Marhgerite.

We have homemade pizza post Passover, because why not!

Also, when we want a meatless meal, because why not!

For Shavuot, the “dairy” holiday, because why not!

As an hors d’oeuvre for a dairy or fish dinner, because why not?

Pizza with Spinach tomatoes and cheese 

• 1 pizza crust (about 10-inches)

• 2 tablespoons olive oil

• 1 large garlic clove, minced

• 1 bunch fresh spinach, washed and dried (about 6 ounces)

• 2 medium plum tomatoes, sliced

• 4 ounces mozzarella cheese, shredded or chopped

• 2 tablespoons freshly grated Parmesan cheese

• 1/2 teaspoon dried oregano

Preheat the oven to 450°F. Place the crust on a pizza stone or lightly oiled pizza pan or parchment-lined cookie sheet. Heat 1-1/2 tablespoons olive oil in a sauté pan over medium heat. Add the garlic and cook briefly. Add the spinach and cook for 3–5 minutes or until wilted and all the liquid has evaporated from the pan. If necessary, press the spinach in a sieve to extract liquid. Spread the spinach evenly on top of the crust. Place the tomato slices on top. Sprinkle with the mozzarella cheese. Sprinkle with Parmesan cheese and oregano. Drizzle with remaining half tablespoon olive oil. Bake for 10-13 minutes or until the cheese has melted and the crust is beginning to brown.

 Makes 2 servings

Matbucha

Spring has sprung and for me, that means more salad.

So I got to thinking about that word salad, which I realize means so many things that I was never able to fit all of my salad recipes into a file folder simply marked “salad.” I had to sub-categorize them into files such as “grain salads,” “tomato salads,” “fruit salads” and so on.

Over the years I’ve made salads of all sorts. Some based mostly on greens and some that had no greens at all.

I’ve made beet salads, dinner salads, fish salads and quinoa salads.

I could go on. But really, there is no one way to describe “salad,” even though a dictionary might say something like “a mixture of raw and cooked vegetables served with dressing.”

No.

Because recently I prepared some Matbucha, which is an entirely different salad category.

Matbucha is a “salade cuit” — that is, “cooked salad.” In fact the word Matbucha, is an Arabic word that means “cooked salad".”

Cooked salad may seem odd to Western thinking except for the fact that most of us actually eat lots of cooked salads, such as potato salad and egg salad too. We just don’t think of them as “cooked salads,” but that’s what they are.

Matbucha is a Moroccan dish, especially popular in the Moroccan Jewish community, which was once large and thriving in North Africa. When good numbers of Moroccan Jews migrated to Israel, they brought their love of this dish with them and it is now wildly popular in Israel too.

For good reason: Matbucha is vibrantly tasty, easy to cook and is ideal for Shabbat because, even though it’s cooked, you can serve it at room temperature. Use it as a salad course or as a side dish with dinner. I’ve always served it with hors d’oeuvre, as a topping for crackers or pita wedges (it works well with other Middle Eastern nibbles and dips such as hummus, raheb, baba ghanoush and so on).

You can make Matbucha 3-4 days ahead. That’s handy isn’t it?

Matbucha

• 2 large red bell peppers

• 3 tablespoons olive oil

• 1 serrano pepper, deseeded and chopped

• 2 large cloves garlic, finely chopped

• 6 medium tomatoes peeled and finely chopped

• 1-1/2 teaspoons paprika

• 1 teaspoon sugar

• 1/2 teaspoon salt or to taste

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat, and 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 peppers, serrano pepper and garlic and cook for 2-3 minutes. Add the tomatoes, paprika, sugar and salt. Bring to a simmer over medium-high heat. Cook for 30-35 minutes, until most of the liquid has evaporated and the mixture is thick.

 Makes 1-1/2 to 2 cups

Beet Tarte Tatin

Every New Year’s Eve my brother and sister-in-law come over for the day, my cousins sleep over for a couple of days. We start our celebration early with a round of drinks and hors d’oeuvre. A few hours later we have another round of drinks and hors d’oeuvre.

No dinner.

We have dessert much later, near midnight. The anticipation of something sweet helps keep us up so we can watch the ball drop and then go to bed.

Some of the hors d’oeuvre I serve are fancy, some plain; some homemade, some from a package (like the Spring Valley or Hebrew National franks-in-blankets that everyone loves).

A while ago I read a blog post about Beet tarte tatins and was inspired to make some because they looked and sounded so appealing. I made up my own recipe, tried it a few times and decided that they would be perfect as one of the fancies at this year’s New Year get-together.

I wrote down whose blog it was, so I could credit her with the inspiration, but I can’t find the paper and forgot the name.

But — to that wonderfully creative person who alerted me to beet tarte tatin —- thank you.

Here’s my recipe.

Beet Tarte Tatins

• 2 tablespoons olive oil

• 1 large beet (8-10 ounces)

• 2 small chopped shallots or 1/3 cup chopped red onion

• 1 teaspoon Mirin (rice vinegar)

• 1 teaspoon brown sugar

• 1 teaspoon crushed, dried rosemary (or 2 teaspoons chopped fresh rosemary)

• salt to taste

• 1/2 pound puff pastry

• 2 teaspoons grated fresh orange peel

Preheat the oven to 350 degrees. Use a small amount of the olive oil to brush the insides of 6 muffin tins. Peel the beet and cut it into thin slices, then cut the slice to make them small enough to fit inside the muffin tins. Place the cut beet slices in a bowl. Add the shallots and toss the ingredients. In another small bowl, whisk together the remaining olive oil, Mirin and brown sugar and pour the dressing over the beet mixture. Sprinkle with the rosemary and salt and spoon equal amounts of the beet mixture inside the muffin tins. Cover the filled tins with aluminum foil and bake for 30 minutes. Remove the tin from the oven. Raise the oven heat to 400 degrees. Cut out 6 circles from the puff pastry to cover the top of the muffin tins. Place over the beets. Bake for another 20 minutes or until the pastry is puffed and golden brown. Carefully spoon each beet mixture from the bottom and turn it over onto a dish so that the pastry is at the bottom. Spoon any remaining beets that do not come up and place them on the tarte tatins. Garnish with the orange peel and serve (may be served hot or at room temperature).

Makes 6

Barley with Carrots, Raisins and Almonds

For me, the appeal of winter foods is their ability make me feel warm and well-nourished. I don’t expect them to be gorgeous. When I look at dishes such as beef stew or a beloved chicken-and-soup, I don’t see art, I see safety and memory and the expectation of comfort.

This is why, when winter comes, I look for side dishes or desserts or an appetizer that can provide some color or add some beauty to the entree or the meal.

This barley casserole fits the bill. It’s a substantial side dish that works with meat, fish and poultry, with stews and hearty winter casseroles and for vegetarian meals too. It’s colorful and makes for an attractive addition to a winter dinner.

Barley with Carrots, Raisins and Almonds

• 2 tablespoons olive oil

• 2-3 carrots, sliced 1/2-inch thick

• 3-4 scallions, chopped

• 1 cup pearled barley

• 2-1/2 cups vegetable stock

• salt and freshly ground black pepper to taste

• 1-1/2 teaspoons chopped fresh thyme

• 1/2 cup golden raisins

• 1/2 cup chopped toasted almonds

• 2 tablespoons chopped fresh parsley

Heat the olive oil in a sauté pan over medium heat. Add the carrots and scallions and cook for about 2 minutes. Add the barley and cook for another 2 minutes, stirring often. Pour in the stock and add the salt, pepper and thyme. Stir, bring to a boil, lower the heat, cover the pan and simmer for about 50 minutes or until all the liquid has been absorbed. Stir in the raisins and almonds and toss gently to distribute the ingredients evenly. Cover the pan and let rest for 5 minutes. Spoon into a serving bowl and sprinkle with parsley.

Makes 6-8 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

Best Hummus

Despite the fact that hummus is the most popular snack and you can buy dozens of different kinds in every supermarket, I still make my own. And every time, a different recipe, always trying for perfection.

I served a version seasoned with zatar and garnished with toasted pine nuts once for an election night get-together.

I've made hummus using dried chick peas and canned.

One year the guests at my annual Break-the-Fast declared that year's hummus the best they ever tasted.

But apparently last year's Break-the-Fast version topped even that! 

So here is the recipe: easy to make, terrific for entertaining, for snacks, as a sandwich spread. Perfect all year, perfect for break-the-fast.

Lemony-Garlic Hummus

• 1 can chickpeas (about one pound)

• 1/2 cup fresh lemon juice

• 1/2 cup tahini

• 2 large cloves garlic

• 1 teaspoon paprika

• 1/2 teaspoon zatar

• 1/2 teaspoon salt

• cayenne pepper to taste (I use 1/8 teaspoon)

• chopped parsley, optional, about 2-3 tablespoons

• zatar, optional

• pita bread or chips

Drain the chickpeas but reserve the liquid. Place the chickpeas, lemon juice, tahini, garlic, paprika, zatar, salt and cayenne pepper in a food processor. Process until you reach the texture you like, adding 3-4 tablespoons of the reserved chickpea liquid if you prefer it smoother and softer. Spoon into a serving bowl. Sprinkle with optional parsley and zatar. Serve with pita bread or chips.

Makes about 1-1/2 cups.

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

Tahini Turmeric and Mjadra

I have made mjadra (mujadara) so often I can't even count the ways. It's a family favorite that I serve on special occasions (the #1 item at my Yom Kippur Break-the-Fast), at somber times (the Nine Days), for holidays (my Thanksgiving vegetarian entree) and sometimes just for any old meatless meal. 

I've made mujadara using bulgur wheat and brown rice, barley and kaniwa. 

But I never made it with wild rice or with white rice. In fact, I hadn't even thought about that possibility until I got Vicky Cohen and Ruth Fox's new cookbook: tahini & turmeric; 101 Middle Eastern Classics Made Irresistibly Vegan.

This is one gorgeous book, stuffed with recipes that anyone who loves good food, or who is kosher or a vegetarian or even a hearty carnivore and even a vegan-skeptic would find -- yes -- irresistible.

There were (still are) so many recipes I want to try. I've followed Vicky and Ruth's blog for years and have cooked many of the dishes in their posts, every one of them a winner.

But when I saw the recipe for Mjadra, I knew that had to be the first from the book.

It was as delicious as any version of this dish I have ever tried. The addition of pomegranate molasses to the onions gave the dish a faint, lush tang. The authors suggest one of two sauces to accompany the grains. I prepared the (vegan) Cucumber Yogurt Sauce (which is also paired in the book with Zucchini Fritters -- a delicious-sounding recipe that I will try next to see how the taste compares with my own, non-vegan version).

Every recipe sounds and looks tempting. Over the summer I will try my hand at the Tangy Roasted Carrot Hummus -- a quick and easy hors d'oeuvre for the company I am sure to have. And because I love all versions of Shakshuka, I will definitely try the interesting Chickpea and Pepper Shashuka -- with rounds of polenta taking the place of the traditional eggs! (It's the recipe on the book cover.) Before the High Holidays I am going to try the spectacular-sounding Creamy Tahini Cheesecake with Pistachio Crust and Fresh Pomegranate. 

I could go on and on. I rarely post about cookbooks, but this one is special, and comes in handy particularly this week, when the Nine Days begin and observant Jews will be eating meatless meals. 

Good luck with the book Vicky and Ruth!

WILD RICE MJADRA

Our take on this classic Middle Eastern dish incorporates wild rice and sautéed on-ions, as opposed to fried, for a healthier version. We also cook the rice, lentils, and onions separately, and then mix them together right before serving. This is a fool-proof method to prevent the mjadra from becoming mushy.

Traditionally, this dish is served topped with a cucumber yogurt sauce, which we made using nondairy yogurt (see Zucchini Fritters with Cucumber Yogurt Sauce, page 26). While we were growing up, our dad always ate it with his favorite Spicy Israeli Salsa (page 62), made with freshly picked tomatoes and cucumbers from his garden.

Store in the refrigerator for up to four days.

Prep time: 10 minutes

Cook time: 50 minutes

Makes 6 to 8 servings

INGREDIENTS:

WILD RICE:

½ cup uncooked wild rice

½ teaspoon salt

LENTILS:

1 cup dried French green lentils,

picked over and rinsed well

½ teaspoon salt

WHITE RICE:

1 cup uncooked basmati rice

1 teaspoon salt

SAUTÉED ONIONS:

2 tablespoons extra-virgin olive oil

1 large onion, sliced

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon pomegranate molasses

            (see page 132 for homemade)

Cucumber Yogurt Sauce (page 26) or Spicy Israeli Salsa (page 62), to serve

Prepare the wild rice: Bring 2 cups of water to a boil in a medium-size saucepan over high heat. Add the wild rice and salt. Bring again to a boil, lower the heat to low, and simmer, covered, for 40 to 45 minutes, or until tender. Remove from the heat, drain well, and set aside.

Prepare the lentils: Bring 4 cups of water to a boil in a large saucepan over high heat. Add the lentils and salt. Lower the heat to medium and cook, uncovered, for 18 to 20 minutes, or until the lentils are soft but not mushy. Remove from the heat, drain well, and set aside.

Prepare the basmati rice: In a medium-size saucepan, bring 1½ cups of water to a boil in a separate medium-size saucepan over high heat. Add the basmati rice and salt. Return to a boil, lower the heat to low, and simmer, covered, for 20 minutes, until the water has been absorbed and the rice is tender. Remove from the heat and set aside, covered.

Prepare the onion: Heat the olive oil in a large, nonstick skillet. Add the sliced onion, salt, and pepper, and cook over high heat for 5 minutes, stirring often. Lower the heat to medium-low and cook for 15 minutes. Add the pomegranate molasses and continue to cook for another 5 minutes, or until the onion turns dark golden brown.

Assemble the mjadra: Combine the cooked wild and basmati rice, the cooked lentils, and the onion in a large bowl, and toss well. Serve warm, topped with Cucumber Yogurt Sauce or Spicy Israeli Salsa.

Referenced recipes:

CUCUMBER YOGURT SAUCE:

½ cup plain unsweetened coconut or CASHEW YOGURT

1½ teaspoons freshly squeezed lemon juice

¼ teaspoon salt

1 small cucumber, peeled and cut into small dice

SPICY ISRAELI SALSA:

1 pound assorted colored tomatoes, diced small

5 to 6 Persian cucumbers, diced small

2 to 3 jalapeño peppers, diced small

½ cup chopped fresh cilantro

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

¼ to ½ teaspoon salt

HOMEMADE POMEGRANATE MOLASSES:

6 cups pomegranate juice

1 cup sugar

1/3 cup freshly squeezed lemon juice

Combine all the ingredients in a large saucepan and bring to a boil. Lower the temperature to a low boil and cook, uncovered, for 2 hours, or until the liquid has reduced to about one third. Keep an eye on it, so it doesn’t overflow.

Remove from the heat, let cool, and transfer to a glass jar with a tight lid. The molasses will thicken once cooled.

Store in the refrigerator for up to six months.

Excerpted from Tahini and Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Ruth Fox and Vicky Cohen. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Arugula Salad with Grapes and Dates

On the first day of summer, what could be more refreshing than a good salad?

This one is a good fit with grilled meat, chicken or fish but if you're doing a meatless meal add some crumbled blue, feta or goat cheese. Or hard cooked eggs. Or tofu.

Doesn't get much easier than this. 

I used La Tourangelle* avocado oil for this -- it is rich, with a fabulous mouth-feel and is a really delicious vegetable oil for salad. But olive oil would be fine too.

*I did not get paid for this or receive free product. I just love La Tourangelle products.

Arugula Salad with Grapes and Dates

• 2 cups (packed) baby arugula
• 2 cups (packed) shredded radicchio
• 1 cup halved red grapes
• 12 medjool dates, pitted and coarsely chopped
• 1 avocado, peeled and coarsely chopped
• 2 tablespoons avocado oil (or use olive oil)
• 1-1/2 tablespoons balsamic vinegar

Place the arugula, radicchio, grapes, dates and avocado in a salad bowl and toss the ingredients to distribute them evenly. Pour the avocado oil over the salad and toss to coat them. Pour the balsamic vinegar over the salad and toss again. Let stand about 5 minutes before serving.

Makes 4-6 servings