Archive for the 'Cooking' Category

A Taste of Honey

I know that I said a few days ago that I would post some Passover menus and recipes. With everything that has been going on with Avi, I have not had the time, or for much of the time the desire. But Passover is coming regardless of Avi’s location, and we are concentrating on our preparations. Noam is very excited about Passover. He is learning a lot of the songs in school and we go over some of them each night. Noam is thriving at Schechter and I for his sake (and ours as well) we will have great Passover Seders. Shayna is getting into the act too and she has learned at least the first of the four questions.

Our Seder plans are basically firmed at this point, with 21 the first night and 22 the second. Our menu is mostly complete as well, and I will include that below. One thing that is always an issue, especially when you have Seders with a lot of kids is how to keep them occupied with the Seder (you can look at some sample pages of my Haggadah where I discuss this as well). One thought that I got from our friend Lisa (who will be at our Seder) is to have a list of questions prepared for the kids. The lists can be set up in so that you have questions that are age appropriate and then you ask questions throughout the Seder. Whoever answers the question correct gets a win ticket or a token. At the end of the Seder, the kids can trade in their tickets for prizes (which we will pick up at the dollar store). This way, everyone will get something, and there will be less rivalry in terms of finding the Afikoman. Also it helps the kids want to stay at the table during the Seder. I don’t know how well it will work, but I will report back after the Seders.

Now let’s get back onto the main topic of this blog entry, FOOD! It is interesting to note that of the 5 main mitzvoth surrounding Passover, 4 of them have to do with food and eating. We are commanded to eat Matza, Marror (the bitter herb) and the Pesah sacrifice (during the time of the Temple in Jerusalem). We are also commanded to stop eating food that come from the five grains (wheat, barley, oats, spelt and rye). And people wonder why there is always food at Jewish events! The whole Seder is built surrounding a festive meal. Without food there really is no Passover.

Our menu this year is actually very much the same as in past years. We begin our Seder this year at about 6:30 which is actually too early to start Passover. We do this because starting at the correct time makes getting to the meal very late. In order to make sure that we do not say Kiddush before the proper time (about 7:05) we will start with serving soup and fish first, and then start the Seder with the Kiddush. We do the same the second night just starting a little bit later.

So here is the menu:

Chicken Soup with Matza Balls
Gefilte Fish – We use the frozen logs that you cook in a pot with your own extras
Roast Turkey
Chestnut Stuffing – This is Lisa’s and I will try to post the recipe
Pot Roast with Orange and Dates
Quinoa – We have not yet determined how we will make the Quinoa
Green Beans, Broccoli, Cauliflower
Apple Cake
Fruit Ice

And probably some more surprises!

I want to end off with the recipe for Haroset that we use at our Seders. This is a Mizrahi recipe rather than the traditional Ashkenazi recipes that many of us are familiar with. Mizrahi means eastern and it is a term used to describe Jews from the eastern Arabic speaking lands. Often this is called Sefardic, but that really is a term for Jews of Spanish origin.

Before the recipe, I have to throw in some Jewish education. Sorry it’s my nature. Haroset is the sweet apple mixture that is found on the Seder plate. The tradition of Haroset goes all the way back to Mishnaic times (before 200 CE) as it is mentioned in the Mishna as something brought to the table on Passover. The Rabbis come up with three reasons for its inclusion. Everyone will probably think of the first which is in remembrance of the mortar that the Hebrew slaves used to make the bricks. This is one. The second reason is in remembrance of the apple. Why the apple? Well the Midrash tells us that the Jewish people survived in Egypt because of the actions of the women. Pharaoh decreed that the men and women should be kept apart in order to stop childbirth. According to the Midrash, during the heat of the day, the women would lure the men under the apple trees and have relations. So to remember this, we have apples in the Haroset. The third reason is to remember the blood by using wine in the Haroset. So to this day, EVERY Haroset recipe (and there are hundreds) have three things in common. They all use apples, they are all thick like the mortar and they all have wine. Beyond that, the sky is the limit. There are traditions to add cinnamon or ginger in remembrance of the straw that was used in the brick making. Some have the tradition to add the fruits mentioned in Song of Songs in the bible.

Here then is my recipe which my mother got from a Mizrahi Women cookbook.

2 Apples
½ C Dates
¼ C Walnuts (or pecans)
1/3 C Sweet wine
½ C Raisins
¼ C Almonds
1 tsp. Ginger
1 tsp. Cinnamon

Quarter and core the apples. Grind apples, raisins, dates and nuts. Add ginger and cinnamon and wine. Mix Well

That is the original recipe. I do it a little differently. First off, for one Seder we make 4 or 5 times this recipe. Second, I core and quarter the apples and put them in the food processor. I process them for a minute. Then I add the rest of the fruit and nuts and process until it starts to get smooth but is still a bit chunky. Then mix in the wine and spices (you can do that in the processor as well, just add and pulse for 20 seconds).

Enjoy!

Advertisements

What You’re Doing

Just a quick update on what we are doing in terms of our Passover Prep. We cleaned a lot in the kitchen today and brought a lot from the upstairs fridge to the downstairs one. Our pantry is almost bare and by tomorrow night, the fridge and freezer should be ready for the big clean. On Wednesday night we should be able to start bringing in the Passover foods.

Our menu is pretty complete and hopefully tomorrow I will post with as many recipes as I can get together.

Current guest count for the Seders –

1st Seder – 21
2nd Seder – 22

I don’t think we will know the final number until later this week. Hopefully not the 26 we had first night last year!

Here’s a funny one.

Enjoy!

Chicken Soup for the Soul

My friend Michelle (who I know from my USY Israel Pilgrimage trip) asked me for a chicken soup recipe to bring to a friend’s Passover Seder. I am putting down the recipe that we use here in our home, but I have to note that this is not like any other recipe that I write, in that there are no exact amounts for most of the ingredients. I often say that baking is science and cooking is art. Well if cooking is art, then making Chicken soup is the highest form of art.

So here for your gastronomical enjoyment is Chicken Soup with Matza Balls

Ingredients:

1 Chicken
carrots
celery
parsnips
turnips
1 large or 2 medium leeks
1 medium to large sweet potato
garlic
dill
parsley

I usually use a chicken cut up into quarters. The best would be to cut up your own chicken so that you have all of the back pieces but you can buy one in quarters from the supermarket. The chicken should be about 3 lbs.

Place the cleaned chicken in a large pot. There should be ample room in the pot for the chicken, the rest of the ingredients and plenty of water. Cover the chicken with water to fill about 3/4 of the pot. Bring to boil and allow to boil for 10 to 15 minutes.

While the pot is coming to a boil, cut up all the vegetables into 1/2″ chunks. Chop the herbs as well.

Depending upon how clean the chicken was, there will be some stuff floating in the water as well as some chicken fat. You should lower the heat and skim this off at this point. Add all the vegetables (except the dill and parsley) and simmer covered for at least 2 hours up to 6. The longer the water simmers the more chicken flavor. Taste the soup. If you think it needs more flavor, simmer longer.

15 minutes before the soup is done, add the herbs and salt and pepper to taste.

You can serve it at this point, or allow to cool and refrigerate overnight. In the morning, the chicken fat should have solidified on the top of the pot. You can easily remove it.

Matza Balls

Matza balls are actually very easy. You just need to follow these simple directions for about 10 Matza Balls

Beat 2 eggs with 2 TBS of oil. Add a tsp each of salt and white pepper. I also like to add a tsp of ginger. Add about 1/2 to 3/4 cup of matza meal in ¼ cup increments. Mix in well after each addition. The mix should still be a bit watery so watch the mix and stop adding matza meal if it starts to get thick. If you think it is too thick, add a little water or seltzer.

It is important now to refrigerate the mix for at least 30 minutes up to an hour. You can cook the matza balls in the soup or in a pot of water. Either way, bring the liquid to a boil. To make the balls with your hands, wet them and then take a bit of mix and roll a ball in your hand. Do not overwork the balls. Drop into the boiling liquid. You can also make with melon ball scoop. After all of the balls are in the liquid, cover the pot and boil for about 15 minutes. You should end up with very light and fluffy matza balls.

That is about it. Any questions let me know.

Enjoy!

Phil’s World Famous Never Fail Hamentashen

OK, maybe not world famous, but it was published on a long ago defunct website called JCN (Jewish Communications Network) where I wrote their cooking column.  It is very easy and creates about 2 dozen great Hamentashen.  I posted this here last year, but here I add some commentary.

Ingredients –

1.  1 stick of margerine (or 1/2 C of Crisco)
2.  1 C sugar
3.  1 large egg
4.  1 1/2 t baking powder
5.  1 t vanilla
6.  2 C flour

1.  Cream the margerine and the sugar in a large bowl.  Creaming just means mixing fat (usually butter) with sugar.  You want it well mixed together .  I use my kitchen aid standing mixer, and highly recommend using a mixer.

2.  Add the egg and mix well.

3.  Add the baking powder and vanilla and mix.

4.  Add one cup of the flour and mix in.  Depending on many factors you may use any amount of the second cup of flour (perhaps even a bit more).  The most major factor is humidity.  The more humid, the more flour you will use.  Today for example, doing a double batch I only needed 3 cups of flour!  I suggest adding the second cup by quarter cups.  You want the dough to be like cookie dough, but just a bit dryer as you will need to roll it out.  You also do not want too much flour as you will add flour to the board when you roll.  I like to let the dough stand for a short while to allow everything to incorporate.  You can wrap in plastic wrap and put in the fridge for about an hour.

5.  Roll out to about 1/4″ thickness and then cut out circles with a cookie cutter or a glass.  I use an “old fashion” glass which is about 3 inches in diameter.

6.  Put about 1/2 t of filling in each and then fold up the edges to make a hamentashen (see photo).  Place on cookie sheet sprayed with non stick spray.

7.  Bake in a 350° oven for about 10 minutes.  You want the hamentashen to just start browning.  Don’t let them get dark brown.  Remove from cookie sheet to cooling rack.

Fillings –

This is not meant to be an endorsement, but I have tried them all. The best filling that one can buy for Hamentashen is Solo brand pie filling. It has the best consistency of the pie fillings I have found. Traditional flavors would be Prune, Poppy or Apricot, though they have many different flavors. You could also use Chocolate Chips, or Nutella, which is a hazelnut chocolate combination.  Be careful with Chocolate chips though as the cookie will dry up when baking.  I like to put a small amount of raspberry or strawberry filling in the center and put two or three chocolate chips in the filling.

If you would like to make your own fillings, you should take your fresh fruit, peel then and take out any seeds or pits and then cut them into smaller pieces. Place in a pot and put in some sugar to taste. If the fruit dried, like apricot, you should just cover the fruit with water.  Cook this down slowly until you are left with a thick syrup. If it is not the right consistency, mix one teaspoon of corn starch with 1 teaspoon water in a glass. Pour into the fruit mixture. It will thicken up quickly.

NOTES:
You can use 1/2 stick of regular Margarine and 1/2 stick light margarine to cut down on some of the calories.

You can use your food processor for this recipe. Put the Margarine and the sugar in the bowl of the food processor, and process for 30 seconds. Add the rest of the ingredients except the flour and process for about 1 minute until mixed through. Add the flour and process until the dough begins to form a ball in the center of the bowl. At this point, take it out and finish it on your floured board.

It is best to chill the dough before rolling so it is easier to work with.

Enjoy!

15 Minute “Homemade” Pasta Sauce

On the way home from work today I was told that Avi wanted pasta and meatballs for dinner. It was not exactly on my radar for dinner, but why not. Defrosting the ground beef is not too hard, and add a jar of pasta sauce and you are done. The problem is that being on Weight Watchers, pasta sauce is quite a no-no. So here is what I came up with.

15 Minute Homemade Pasta Sauce

1 lb ground beef
1 28 oz can of crushed tomatoes
1 15 oz can of diced tomatoes
1 medium onion diced
4 garlic gloves crushed
2 Tbs Italian seasoning

Brown the beef and chop up in a pan with no oil. As the beef cooks down there will be enough fat to cook the meat.
Just before the beef is about done add the onion and garlic. Cook for about 5 mintues.
Add the rest of the ingredients and cook on medium heat for at least 5 minutes (10 minutes optimum)

Makes about 10 servings

Serve over pasta.

For any WW people out there each serving is 4 points. Add one cup of cooked whole wheat pasta, a nice large salad with non-fat dressing and you have a very nice 7 point dinner.

1 week of Weight Watchers

So today marks the last day in my first week of Weight Watchers. It has not been too difficult. I have stuck to the plan mostly every day. The hard part of course is on Shabbat when this week we ate at friends houses both for dinner and lunch.

For those not in the know, Weight Watchers works on a point system. You get a certain amount of points a day and each food item has a point value. Doing the online version of WW makes this easy as they have many brand names in their database as well as generic items. You also get an extra 35 points for the week that can be spread out however you want. You don’t have to use them, but for Shabbat it makes things easier. I decided that on Shabbat I would basically not count points. I tried to be reasonable with my eating and food choices, and at the end of the day, I just marked down the extra 35 points. My normal daily allotment is 33 points.

I am pretty sure I have already lost some weight as my pants are now looser. On WW you only weigh yourself once a week and for me that will be tomorrow morning. Hopefully I will have good news to report.

Last night, after a particularly difficult evening with the kids, Marsha and I had not eaten dinner and we were in the mood for soup. I googled 10 minute soup and came up with a few ideas. Here is a recipe that I adapted from one I found (originally from Women’s Day Magazine).

10 Minute Tuscan Tomato Soup

  1. 1 28 oz can of crushed tomatoes
  2. 1 7 oz jar of roasted red peppers (about 2 peppers)
  3. 1 15 oz can of cannellini beans
  4. 1 clove garlic
  5. 2 tsp Italian seasoning
  6. 1 Tbs consommé powder prepared with 2 cups of water
  7. Salt and pepper to taste
  8. ½ cup grated parmesan cheese

Rinse beans well and place the first five ingredients into a blender and puree until smooth.
Pour into saucepan and mix in the prepared consommé.
Heat on medium high heat for about 5 minutes until soup is almost boiling.
Season with salt and pepper to taste and serve with 1 Tbs of cheese on top.

This came out great! Don’t leave out the cheese as it gives a real creaminess that the soup needs.

Enjoy!

Saturday Morning Breakfast

Traditionally we do not eat a full meal before services, especially on Shabbat morning. So I usually make some sort of muffin or “bread”. The past few weeks it has been Pumpkin Bread, and here is the yummy recipe. It comes from the Kindergarten teachers at Noam’s school, Solomon Schechter Day School of Raritan Valley.

One quick note, instead of cinnamon and allspice, I use something called cinnamon plus by Pampered Chef. Mkm is a pampered chef consultant and sells their wonderful products. Cinnamon Plus is a mixture of cinnamon, allspice, cloves and nutmeg.

Enjoy!

 

Pumpkin Bread
adapted by Phil Goldwasser

3 Cups of all purpose flour
1 tsp salt
1 Tbsp baking soda
2 Tbsp baking powder
1 Tbsp cinnamon
1 Tbsp allspice

4 eggs beaten
2 Cups sugar
1 Cup oil
2 Cups pumpkin

  1. In a large bowl, whisk together the flower, salt, baking soda and powder and spices.
  2. In a second bowl, beat the eggs and whisk in the sugar and then the oil.
  3. Mix in the pumpkin.
  4. Add the liquid ingredients to the dry and mix until incorporated.
  5. Bake at 350° for 1 hour. Test for doneness and bake longer if needed.