Grilled Baby Vidalias

During the summer my family likes grilled everything. 

Like these gorgeous baby Vidalia onions. I bought some recently. They are a perfect side dish for whatever else I make for dinner (also on the grill). 

They are among the easiest side dishes I have ever prepared.

Just a few simple ingredients. You can do this with spring garlic, thick scallions too.

Whatever you're grilling for the 4th of July -- this goes with it.

Grilled Baby Vidalia Onions

• 1 bunch of baby Vidalia onions (5-6), or use baby leeks or thick scallions
• 1-1/2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon Aleppo pepper
• sea salt

Preheat and outdoor grill or grill pan to medium-high. Trim the onions but leave enough of the root intact so the leaves don't come apart. Rub the olive oil over the surface of the onions. Place the onions on the grill and cook for about 8 minutes, turning them occasionally to cook all sides. After the first turn, sprinkle the onions with the lemon juice and Aleppo pepper. When the onions are browned and tender, sprinkle with sea salt and serve.

Makes 4-6 servings

Roasted Lemony Brussels Sprouts

My husband once told me that if I ever made Brussels Sprouts for dinner he would want a divorce.

So, none of that particular vegetable for at least 10-12 years into the marriage.

Then I got an assignment from a food editor at the paper I wrote for, to do an article on --- Brussels Sprouts. I made several recipes.

We hate food waste at our house, so Ed tried them all.

Surprise! He loved them all.

It's been a Brussels Sprouts bonanza ever since. Turns out this is one of his favorite vegetables.

So I am making this for Father's Day.

Roasted Lemony Brussels Sprouts

• 1 pound Brussels sprouts
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 medium cloves garlic, finely chopped
• 2 teaspoons finely grated fresh lemon peel
• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the Brussels sprouts in half (or smaller, depending on size) and wash under cold water. Drain and place the Brussels sprouts on the parchment paper. In a small bowl, mix the lemon juice, olive oil, garlic and lemon peel and pour over the vegetable. Toss the Brussels sprouts to coat all of them. Sprinkle with salt and pepper. Roast for about 15-18 minutes, turning the sprouts once or twice during roasting, or until tender and lightly golden brown.

Make 4-6 servings

Stir-fried String Beans with Meat (Ants on a Tree)

There's an old, ongoing joke about Jews and Chinese food. You know, the Jewish year is 5777 and the Chinese year is 4714; we love Chinese food so how did we get along without it for over a thousand years?

All kidding aside, there is a real connection among the Jews and Chinese going back -- in the United States at least -- to May 1903. 

In April of that year there was a terrible pogrom in Kishinev (now in Moldava) during Russian Easter. Several days of anti-semitic violence took its toll on the Jewish community: 49 dead, 500 injured and about 2,000 homeless. News of the violence reached the United States, where Jewish philanthropists raised money to help the victims.

But a Chinese businessman on New York's Lower East Side felt the outrage too.

His name was John Singleton, who understood the cruelty and sometimes barbarism inflicted upon minority groups. He and three fellow merchants Guy Main (Yee Kai Man), Dek Foon and Jue Chue arranged for a benefit performance at the Chinese Theater on Doyers Street on May 11, 1903.

The program consisted of a short play (performed in Chinese) -- all the Chinese actors donated their time. Then speakers. Guy Main and Rabbi Joseph Zeff (who spoke in Yiddish) talked about the common bond between the two people, noting the atrocities committed by Russians against both. Another speaker expressed Jewish gratitude to the Chinese and wished the United States to welcome them as Americans, a somewhat veiled protest against the Chinese Exclusion Act.

Finally? Dinner at Mon Lay Won, considered the "Chinese Delmonico's." A very special place. The famous Yiddish actress Bertha Kalisch attended, as well as many other prominent Jews. There is no record of the menu, but it was definitely NOT kosher. The restaurant, which usually served featured pork and shrimp, apparently tried to be sensitive to the Jewish dietary laws and didn't serve those items, but we know that among the dishes served were chicken, squab and reindeer.

The event raised about $280 for the Kishinev victims (that's about $7,300 in today's dollars).

Of course this is not the reason that Jews love Chinese food. But the gesture stands, the solidarity cannot be forgotten. And so, on this 114th anniversary of the event, I offer a tasty Chinese dish that's welcome for spring. If you can get Chinese long beans that's perfect, but I make the dish with common string beans. The authentic Chinese version calls for ground pork, but my recipe uses turkey. It's kosher.

Celebrate solidarity, unity, kinship, friendship, respect for all ethnic groups and minorities.

Stir Fried String Beans with Meat

• 1/2 pound Chinese long beans, green string beans or haricots vertes
• 3 scallions, shredded
• 3 tablespoons vegetable oil
• 4 ounces ground turkey or veal
• 1/2 cup water
• 1 tablespoon rice wine or sherry
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 dried red chili peppers (or 1/2 teaspoon crushed red pepper)
• 1 tablespoon sesame oil
• 1 teaspoon finely chopped fresh ginger

Wash and trim the beans. Shred the scallions by using a small sharp knife tip and cutting through from the root end through the greens. Cut away the root and set the scallions aside. Steam the beans for about 3 minutes or until barely tender. Drain under cold water and set aside. Preheat a wok or stirfry pan. Pour in the vegetable oil, let it get hot. Add the meat and stirfry for a minute or so, stirring constantly and breaking up the pieces, until the meat is no longer pink. Add the water, wine, soy sauce, sugar, peppers and sesame oil. Cook for 3-4 minutes or until the water has evaporated. Add the scallions and ginger and mix them in. Add the beans and stirfry for a bout a minute, mixing the ingredients to distribute them evenly. 

Makes 4 servings

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)

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

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

Oven Roasted Cheesy-Crusted Potato Sticks

If someone mentions Idaho the first thing you're likely to think is: potato.

Of course.

Potatoes are Idaho's leading crop and Idaho is also first in the nation in potato production.

Why do I tell you this now?

First because of all foods on earth, my favorite is the potato. I've written about it before. 

But also because as I have said, I love the political scene and keep track of all the state primaries and caucuses. Idaho's is coming (Republicans today, Democrats on March 22). And that fact reminded me of potatoes.

As if I needed any reminding.

I decided that no matter which political party or candidate you prefer, if any, at primary/caucus time a good dish to honor Idaho would be this particular recipe for crispy cheesy-crusted oven roasted potato sticks. I could make this dish into dinner all by itself. Maybe with some sunnyside eggs. They're nice as part of a vegetarian/meatless Monday dinner too. 

Oven-Roasted Cheesy-Crusted Potato Sticks

• 1-1/2 to 2 pounds potatoes
• 3 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1-1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon paprika
• salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Peel the potatoes and cut them into 1/2-inch thick strips. Place the strips in a single layer on the parchment paper. In a bowl, combine the olive oil, garlic, thyme and paprika. Pour over the potatoes and toss the strips to coat them completely. Sprinkle with salt and pepper. Scatter the cheese evenly over the potatoes. Roast for about 30 minutes, turning the strips once or twice.

Makes 4 servings 

The Vegetable that Looks Like a Creature from Outer Space

Have you seen this vegetable with its big bottom bulb and leafy-topped stalks sticking up like the antennae of a creature from outer space? It's not very popular and not very familiar, but should be, because it tastes so good and has such a terrific crunch when eaten raw.

I think people may avoid it because they don't know what it is or what to do with it. 

Basically it's this, a cabbage variant. The name means "cabbage turnip." You can eat the bulb and the leaves. (Cook the leaves like any green leafy vegetable.)

The bulb takes some work. You have to peel them as you would broccoli stems. Underneath the thick skin you might also find some fibrous strings, which you should also remove. Then you're left with the crispy, juicy, tender flesh, which you can eat raw (good for crudites), or make into cole slaw or as a substitute for cucumber in tea sandwiches and salad. 

On the other hand, kohlrabi can be cooked too, and, like all cabbage is especially perfect with potatoes. Mashed potatoes are lighter, sweeter and amazingly interesting when you mix them with mashed kohlrabi. For this recipe I've also included parsnips and apples. It's a terrific side dish for fish, poultry, meat or as part of a vegetarian dinner.

Kohlrabi, Parsnip, Potato Mash

• 1-½ to 2 pounds kohlrabi bulbs, peeled, chopped into ½-inch cubes
• 2 pounds parsnips, peeled and sliced ½-inch thick
• 1 pound Yukon Gold or all-purpose potatoes, peeled and chopped into ½-inch cubes
• 1 large tart apple, peeled, cored and chopped into 1-inch cubes
• 2 tablespoons butter, margarine or olive oil
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Place the kohlrabi in a saucepan, cover with water and bring to a boil over high heat. Reduce the heat to a simmer and cook for 2-3 minutes. Add the parsnips and potatoes and cook for 10 minutes. Add the apple and cook for 5-6 minutes or until all the ingredients are tender. Drain and place the ingredients in a large bowl. Add the butter and mash until smooth and thoroughly blended. Season to taste with salt and pepper. Serve topped with chopped parsley.

Makes 8 servings

Roasted Sweet Potatoes and Pineapple

It seems to me that vegetables are more well-loved these days. Or at least less hated.

I'm not sure why that is, but I haven't seen many food articles lately about trying to get your family to "eat that broccoli" or "try some of those string beans."

I once posted that giving a vegetable dish a cute name such as X-Ray Vision Carrots may inspire kids and other nay-sayers to try vegetables. But I also think that, as a whole, we are making vegetable dishes more interesting nowadays and that's why people are more likely to eat them.

I mean -- Roasted Green Beans with Aleppo Pepper tastes better than plain old steamed string beans. Broccoli with Lemony Bread Crumbs is much more delicious than boiled broccoli. 

And so, those vegetable side dishes become big winners. It just takes a bit more effort.

Like this sweet potato dish (which you can also make with winter squash). The pineapple chunks are a nice, tangy balance for the sweet potato. Orange peel and fresh ginger give the dish a refreshing zip. I sometimes sprinkle in a pinch or two of cayenne pepper, but it isn't essential.

This dish is perfect with roasted chicken or turkey.

 

Roasted Sweet Potatoes and Pineapple

• 2 medium-large sweet potatoes
• 1/4 fresh pineapple
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 2 teaspoons finely grated fresh orange peel
• 1 teaspoon finely chopped fresh ginger
• 1/4 teaspoon grated nutmeg
• salt to taste

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the potatoes and cut the flesh into bite sized chunks. Place the chunks on the parchment. Cut the soft flesh of the pineapple quarter into bite size chunks. Place on the baking sheet. In a small saucepan, combine the coconut oil, maple syrup, orange peel, ginger and nutmeg, stir and cook over medium heat just briefly enough to melt the coconut oil. Pour the mixture over the potatoes and pineapple and toss to coat all the pieces. Salt to taste. Roast for about 30 minutes, or until tender, tossing the pieces once or twice.

Makes 4-6 servings

Ginormous Parsnips

We are a parsnip-eating family and I am always amazed when people say they've never tried one. Or that they once had a bite of one from some soup or other.

This is a vegetable that doesn't get its due.

It should.

Parsnips -- those white-ish, carrot-looking things -- are sweet. Kids and vegetable-haters of all kinds also usually like them (after you convince them to take a bite). 

And there is so much you can do with them. Make "fries." Roast them with garlic and herbs. Glaze them with Chermoula. Use it for soup. 

Slim parsnips make the best fries or other vegetable side dishes. But these ginormous ones can be woody. It's best to use them for soup or recipes that require longer cooking (and you'll have to remove the hard, inner core. Cut the parsnips in half, crosswise, then cut around the core; discard the core).

This Parsnip and Potato Puree can be dairy or dairy-free. It's a good choice for a vegetarian dinner or Meatless Monday dish. It's also a nice side dish for Thanksgiving dinner because it tastes good with turkey and other poultry.

Parsnip and Potato Puree

• 1 pound parsnips, sliced 1/2 inch thick
• 1 pound Yukon gold or all-purpose potatoes, peeled and cut into 1-inch chunks
• 2 McIntosh or other crisp, tart apples, peeled, cored, and cut into chunks
• 1/4 cup butter or margarine
• 1/2 cup milk or unflavored soy milk, rice milk or coconut milk
• Salt and freshly ground black pepper, to taste

Cook the parsnips and potatoes in lightly salted boiling water for 10 minutes. Add the apples, lower the heat, and cook for another 5 minutes or until the parsnips and potatoes are tender. Drain the ingredients and return them to the pan. Add the butter and mash it into the other ingredients. Continue to mash, adding the milk gradually, until the ingredients form a smooth puree. Taste for seasoning and add salt and pepper to taste.

Makes 4–6 servings.