New Nosh Now

First Course:

Cauliflower and Watercress Salad - T & J

Main:

Jerusalem (Israeli) Salad - L & T

Broccoli Kugel - J & K

Kibbeh - Z & K

Dessert:

Cloud Cake - B & A

Broccoli Kugel

Inspiration

Broccoli Kugel

Ingredients

1 tablespoon extra virgin olive oil, plus more for greasing
1 large onion diced
6 cups of broccoli florets finely chopped
¼ cup raw quick cooking oats or potato starch
3 large eggs lightly beaten
½ cup chopped fresh parsley
½ cup chopped fresh dill
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Method

Preheat the oven to 400°F. Grease a 9-inch pie plate with olive oil.

Heat oil in a sauté pan over medium-high heat.  Add onions and sauté until translucent, about 5 minutes, and transfer to a large  mixing bowl.  Add broccoli, oats, eggs, parsley, dill, salt, and pepper, stir and let sit for 5 minutes.  Poor kugel mixture into prepared pan.

Bake at 400°F for 1 hour, until golden on the top. 

Lebanese Kibbeh

Original Syrian Kibbeh Source 

The one actually made for dinner

Kibbeh

Ingredients

Kibbeh Shell

1 ½ cups cold water

2 cups bulgur wheat

1 pound ground turkey

2 peeled and roughly chopped yellow onions

1/2 tsp Coriander

1/2 tsp Allspice

1/4 tsp Cinnamon

2 teaspoons sea salt

Kibbeh Filling

2 tablespoons Olive oil

2 peeled and small diced yellow onions

1 pound ground turkey

1 tablespoon paprika

2 tablespoons chopped fresh mint

salt to taste

¼ cup toasted pine nuts

neutral-flavored oil for frying

Method

Soak the bulgur: Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.

Cook the filling: Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.

Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.

Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.

Make the shell: Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.

Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.

Form the Kibbeh:

Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.

Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.

Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.

Pull up the sides of the kibbeh shell and pinch the top.

Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.

Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.

Fry and Serve:

Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout.

Drain on a rack lined cookie sheet tray.

Notes

Make-Ahead: These are meant to be eaten when they are done cooking. However, you can keep this warm on a rack-lined cookie sheet tray in the oven at 165° for up to 30 minutes before serving.

How to Store: Cover and store in the refrigerator for 4 to 5 days. You can freeze these covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired number of kibbehs to a sheet tray lined with parchment paper and bake at 350° for 6-8 minutes or until hot on the inside.

You can use a combination of beef and lamb, but all lamb is traditional.

If the outside shell ingredients in the food processor are too dry and not moving, add a few tablespoons of water. If it’s too wet, add some flour or corn starch.

Be sure to have little bowls of water and or oil to dip your hands in before forming the kibbeh so the meat does not stick.

There should be enough oil to cover half of the kibbeh while they’re cooking.

If at any point the kibbeh is sticking to your hands at all, just lightly coat your hands in a little bit of cold water.

Jerusalem (or Israeli) Salad

Source - Check out this page for the history of this salad

Israeli Salad

Ingredients

1 pound Persian cucumbers, diced
1 pound fresh ripe tomatoes, seeded and diced
1/3 cup minced onion (optional)
1/2 cup minced fresh parsley
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
Salt to taste (I use about 1/2 tsp)

Method

Slice the Persian cucumber in half lengthwise.  Slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total.  Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand. 

Place the diced cucumbers into a large mixing bowl along with all the other ingredients.

Mix until vegetables are well coated with parsley, oil, lemon juice, and salt.

Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.

Chocolate Cloud Cake

Source

Chocolate Cloud Cake

 Ingredients

Cake

8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped
1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
6 large eggs
1 cup (200g) sugar
2 tablespoon cognac or Grand Marnier (optional)
Finely grated zest of 1 orange (about 1 tablespoon; optional)

Whipped Cream

1 1/2 cup (355g) heavy cream, very cold
3 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping

Method

Make the cake: heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.)

Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. You can whisk it occasionally to help it along. When it’s melted, remove the bowl from the heat and whisk in the butter until smooth.

In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac and the orange zest. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Scrape the batter into the pan and smooth the top.

Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point.

Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater.  Let the cake cool completely on a rack.

Make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until billowy, soft—not stiff—peaks form.

To Serve:

Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater. Dust the top lightly with cocoa powder.

Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.

Store any leftovers airtight in the refrigerator

Cauliflower, watercress and Feta Salad with Green Goddess Dressing

Source 

Make ahead - the spelt and dressing can be prepared up to 1 day ahead and stored in refrigerator.  Bring to room temperature before serving.  The cauliflower can be roasted up to 12 hours ahead - bring to room temperature when serving.

Cauliflower, watercress and Feta Salad

Spelt, a wheat species from Eastern Europe, is available at health food markets. substitute with any wheat grain you prefer such as farro or wheat berries.

Ingredients

2 small cauliflowers
Oil spray
1/4 cup olive oil
1 teaspoons kosher salt
1 cup spelt
1/2 cup pine nuts
8 cups water cress or baby arugula
1/2 lb. crumbled feta

For the green Goddess dressing

1.5 cups Greek yogurt

1.5 cups basil leaves
1 cup mint leaves
8 green onions, green part only
2 teaspoons kosher salt
2 tablespoons lemon juice
2 tablespoons olive oil

Method

Cauliflower: Oven to 375 degrees. Separate cauliflower to small 1-2 inches florets. Spray two rimmed baking sheets with oil, spread florets on sheets. Drizzle with olive oil, sprinkle 1 teaspoons kosher salt, mix with your hands and roast for 45-50 minutes, flipping cauliflower and rotating pans at about 25 minutes for even roasting. Cool.

Spelt:  (Follow package directions if substituting Farro or wheat berries) Bring 4 cups of water to boil, lower heat and cover pot and cook until tender, about 50 minutes. Strain and keep aside.

Roast pine nuts in a skillet over medium-high heat, stirring constantly, until golden. Remove immediately from skillet and let cool in a bowl.

Dressing: put all ingredients in a mixer and mix until smooth. Transfer to small bowl.

To Serve: Divide greens among plates, top each serving with cauliflower, spelt, pine nuts and feta.  Drizzle the plates with some of the dressing.  Serve the rest of the dressing on a side.

Happy Yummy Yummy Six

Recipes to celebrate the New Year from around the world

Appetizer

America -  Black-eyed pea appetizer - B & A

Main Course

China - Lionshead meatballs - Z & K

Greece, Turkey and parts of Italy - Pomegranate Salad - J & K

Rosh Hashana - Scallion Challah - L & T

Dessert

Japan - Mochi Muffins (Strawberry or a Variation) - T & J

Black Eyed Pea Dip

 Source

Ingredients

1 (8-oz.) pkg. cream cheese, softened
2 (15-oz.) cans black-eyed peas, rinsed, drained, and divided
1 1/2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce
1/2 teaspoon kosher salt, divided
1 cup diced ham
1/4 cup finely chopped scallions
1/4 cup finely chopped roasted red bell pepper
1 (8-oz.) block Monterey Jack cheese, shredded and divided
2 (4-oz.) fresh tomatoes, chopped (about 1 cup)
2 tablespoons finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon minced fresh jalapeño

Tortilla chips / Celery / Toast / Etc for Dipping

Method

Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.

Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.

Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.

Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.

Mochi Muffins (Srawberry - or a variation)

 Source

You will find a recipe for Strawberry Mochi muffins below, but if you want to get creative - you can try a variation!

Fruit swap—Feel free to swap out the strawberries with any other berries like blueberries, raspberries, or blackberries. If you use blue or blackberries, add a drop of purple food coloring. 

Add-ins—For added texture and flavor, fold add-ins into the mochi muffin batter, such as white chocolate chips, cranberries, or nuts of choice. 

Fancy toppings: Just before serving, drizzle the mochi muffins with honey, condensed milk, or syrup. 

Ingredients

For the Mochi Muffins:

Cooking spray

2 tablespoons neutral oil 

3/4 cup plus 2 tablespoons (220 grams) milk or plain plant-based milk (soy or oat)

2 large eggs 

2 tablespoons sweetened condensed milk, agave syrup, or maple syrup

1 drop of red gel food coloring (optional)

6 to 7 large strawberries (200 grams), green tops removed

1 teaspoon miso (red or white) OR 1/4 tsp salt

1 teaspoon baking powder

1/3 cup (65 grams) granulated sugar

2 1/3 cups (350 grams) glutinous rice flour (Mochiko)

Optional toppings:

Freeze-dried strawberry powder
Confectioners’ sugar
Matcha powder
Chopped or sliced strawberries 

Method

Gather the ingredients. Preheat the oven to 350 F with a rack in the center.

Line a 12-cup muffin pan with muffin liners. Spray the liners with cooking spray or grease lightly with oil. Alternatively, omit the liners and generously grease each cup of the muffin pan. (Mochi muffins and mochi cakes tend to be quite sticky as glutinous rice flour comes from “sticky rice.”)

Add the oil, milk, eggs, condensed milk or syrup, food coloring, strawberries, miso, baking powder, sugar, and rice flour to a blender and blend until smooth and cohesive. Optionally, rest the batter for a few minutes.

Divide the batter evenly into the muffin pan. You should have enough for 12 muffins. Each muffin cup should be about 3/4 full.

Bake for 50 to 55 minutes, until an inserted toothpick or bamboo skewer comes out clean. To keep the muffin tops pink, cover the muffins with aluminum foil about 15 minutes into baking. Place the muffin tin on a wire rack to cool. As the muffins cool, they become denser and more extensible/elastic.

Top the muffins with your optional toppings of choice. 

Mochi muffins can be stored in airtight containers at room temperature for up to 2 days, or refrigerated for up a week. Reheat as needed in the toaster, oven, or microwave.

Radicchio Salad with Pickled Radish and Pomegranate

 Source

Notes:

The radishes can be pickled up to 3 days ahead.
The dressing can be made and the walnuts toasted up to 2 days ahead.
Stir the pomegranate seeds into the dressing just before serving.

Ingredients

Pickled radishes
6 ounces radishes, shaved or very thinly sliced

1.5 small shallot or small red or white onion, thinly sliced into rounds
1/4 cup + 2 Tbs raw apple cider vinegar
3/4 teaspoon fine sea salt

Dressing
1/4 cup + 2 Tbs extra-virgin olive oil
3 tablespoon balsamic vinegar
1 1/2 tablespoon red wine vinegar
1 1/2 teaspoon fine sea salt, plus more
3/4 cup pomegranate seeds

Salad
3/4 cup raw walnuts
18 ounce radicchio (about 1 large head), outer leaves removed
1 red or regular Belgian endive, leaves separated and core removed
6 ounce watermelon radishes (about 3 small-medium), shaved or very thinly sliced

1 large crisp, tart apple, such as Pink Pearl or Northern Spy

Method

Pickle the radishes: Combine the red radishes, shallot, vinegar, and salt in a medium bowl and mix well to combine. Cover the bowl and set aside at room temperature for 2 hours to pickle, or transfer to an airtight container and place in the refrigerator for up to 3 days. Be sure the radish and shallots are fully submerged in the pickling liquid so they can all turn pink—the liquid increases as it sits so you can periodically press the mixture into the liquid.

Make the dressing: Place the olive oil, balsamic vinegar, red wine vinegar, and salt in a medium jar, tightly screw on a lid, and shake well to combine. When you are ready to assemble the salad, stir in the pomegranate seeds and reshake the dressing.

Toast the walnuts: Heat the oven to 300°F.

Line a sheet pan with parchment paper, add the walnuts, and spread out evenly. Toast for 6 to 8 minutes, or until fragrant, then remove from the oven and set aside to cool. Coarsely crush the nuts directly on the sheet pan using the back of a wooden spoon and set aside.

Assemble the Salad:

Remove the radicchio leaves from the head all the way to the center, then discard the core (cut it in quarters if needed to remove the tighter inner leaves). Tear the leaves into bite-size pieces and place in a large mixing bowl. Add the endive leaves and crushed nuts. Drain the pickled radishes and shallots (discard the pickling liquid or save it to season sauces or stews) and sprinkle over the salad. Add the shaved watermelon radishes, then shave the apple (or slice as thin as possible) and add to the salad. Drizzle with the dressing and gently toss. 

Transfer to a serving bowl and serve immediately.

Lion's head Meatballs

 Source

Double for 10 people (1 meatball per person)

Ingredients

1 pound bok choy, napa cabbage, or spinach leaves
1 to 2 medium green onions (spring onions, scallions), minced
1 teaspoon minced ginger
1 large egg
1 pound ground pork
3/4 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons dry sherry, or Shaoxing wine
3 tablespoons light soy sauce, divided
1/2 teaspoon sesame oil
Freshly ground black pepper, or white pepper, to taste, optional
2 to 3 tablespoons cornstarch, or flour
2 tablespoons vegetable oil
1 1/2 cups chicken broth

Method

Wash and drain the bok choy or other greens. Cut crosswise into 3-inch strips.  Mince the ginger and green onion

In a small bowl, beat the egg with a fork.

In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly.

Add as much cornstarch as needed to make so that the mixture is not too wet, start with 3 tablespoons and then add 1 teaspoon at a time until desired consistency is reached.

Form the ground pork into 5 large meatballs. Flatten them a bit so that they are not completely round.

Heat 2 tablespoons oil in a skillet or wok over medium-high heat.  When the oil is hot, add the meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).

In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.  Add the meatballs, reduce the heat and simmer, covered, for 10 minutes.

Add the bok choy to the pot, either arranging on top of the meatballs so that it steams, or placing directly in broth if there is room.

Simmer for another 15 minutes, or until the meatballs are cooked through and there is no pinkness in the middle.

To serve Lion's head meatballs, serve each meatball on a small plate surrounded by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.

Tips

When you remove the ground pork packaging, pat the meat lightly with paper towels to remove excess moisture.

To keep the pork mixture from sticking to your hands when shaping the meatballs, wet your hands with water.

Green Onion Challah

 Source

Ingredients

Basic Challah Dough

1 tablespoon instant yeast
3/4 cups warm water
2 tablespoons + 1 teaspoon sugar
3 cups flour, plus more for dusting
1 teaspoon salt
2 tablespoons honey
1/3 cups vegetable or canola oil
2 eggs

Filling and Topping

1 tablespoon toasted sesame oil
2-3 stalks scallions or green onions, minced
salt, pepper, and red chili flakes to taste
Egg wash: 1 egg beaten with 1 tablespoon of water
A few pinches of toasted sesame seeds and black sesame seeds

Method

In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 teaspoon of sugar.

While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.

In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs.

Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed.

Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.

Preheat oven to 375.

Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide.

Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions. Roll them up length wise like a jellyroll, and then braid.

Place the loaf on a parchment lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper.

Bake for 20-25 minutes until the top is golden brown and the challah is cooked through.