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. 

Syrian Kibbeh Two Ways

Source 

Kibbeh Two Ways

Ingredients

Spinach Filling:

3 cups finely chopped spinach
1 cup finely chopped yellow onions
1/4 cup vegetable oil
3 medium-size white potatoes (about 2 lbs; any kind)
2 Tablespoons water
1/4 cup pine nuts
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon paprika

Meat Filling:

1 lb ground turkey or 1 lb ground chuck
1 cup finely chopped yellow onions
3-4 Tbs vegetable oil
1/4 cup pine nuts, or seeds of one pomegranate
black pepper
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 1/2 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice

For Crust (amount for both fillings):

6 cups fine-grain bulgur wheat (you must use fine-grain & not anything coarser)
3 cups unbleached all-purpose flour
1/4 - 1/2 Tablespoons vegetable oil
2 Tablespoon salt
2 Tablespoon ground cumin
1 Tbs paprika
10 Tablespoons cold water
4-6 cups vegetable oil

Lemon Wedges to Serve

Method

For the potato-spinach filling: rinse unwashed leaves thoroughly in cold water to get out all of the dirt (you may want to rinse 2 to 3 times). Dry well in a salad spinner or use paper towels to squeeze out excess water. Chop finely, discarding the stems. Set aside.

Peel the potatoes: Bring a large pot of water to a boil. Add the peeled potatoes and boil until very soft. Drain well. Place the boiled potatoes and 2 tablespoons of the oil in a large bowl and press with a large masher or fork into soft and smooth mashed potatoes. Set aside. Heat the remaining oil in a large skillet and cook the onions, stirring, over medium heat until golden and soft, 3 to 4 minutes. Add the spinach, one handful at a time, and toss to coat with the onions and oil. When all of spinach has been added and mixed, cover and let steam over low heat until the spinach is cooked down and wet in texture, about 10 minutes. Add the coriander, paprika, salt, and pepper and mix again. Remove from the heat and transfer to the bowl with the mashed potatoes. Mix well with a wooden spoon. Set aside.

For meat filling: heat 2 (for the beef filling) or 3 (for the turkey filling) tablespoons of the oil in a large skillet and cook the onions, stirring, over medium heat until golden and soft, 3 to 4 minutes. Add the ground beef or turkey and stir constantly with a fork until the meat loses its red or pink color, about 10 minutes. Cover and cook for 5 additional minutes. Add the spices, salt, pepper, and water (for the turkey filling) and mix well. Continue to cook over medium heat for 15 to 20 minutes, mashing with a fork. Remove from the heat. If using pine nuts, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the pine nuts and brown, shaking the skillet a few times, 1 1/2 to 2 minutes. Remove when just beginning to turn brown (be careful not to burn, as they will cook quickly). Add the pine nuts or pomegranate seeds to the meat mixture and mix gently. Set aside.

For Bulgur Dough: Place the bulgur in a large fine-mesh strainer and rinse under cold running water. Place the rinsed bulgur in a large bowl. Add the flour, oil, salt, cumin, and paprika and mix well by squeezing the mixture with your hands to distribute the spices evenly. Add the water and knead the bulgur by hand to form a dough-like consistency.

Shape the kibbeh. Keep a dish of cold water at hand as you work. Wet your palm and place a small amount of the dough, about the size of a golf ball, in it. Roll it into the shape of a 3-inch-long torpedo or sausage.

Holding the dough in one hand, make an indentation (with the index finger of your opposite hand) in one end of the torpedo to create a tube, open on only one end. Remember to keep your palm and fingers moist with cold water as you work, diligently smoothing out any cracks or holes that occur along the way.

Stuff each shell with 1 to 2 teaspoons of the filling of your choice. Gently seal the open end of the torpedo by pinching it closed. Set on a large platter or baking sheet and continue to shape and fill all the torpedoes in the same fashion. (May be frozen at this point between layers of wax paper in a tightly sealed plastic container. When ready to serve, deep-fry without defrosting. Will keep in the freezer for up to 6 weeks.)

In a small saucepan, heat 1 to 2 cups of oil (there should be enough oil to completely submerge a torpedo) over high heat until very hot, about 3 minutes. Deep-fry 2 to 3 torpedoes at a time until they are brown and crisp, but not black. Use a spoon to gently turn each one so that the shell fries evenly.

Using a slotted spoon, transfer each fried torpedo to a plate covered with 2 sheets of paper towels to absorb the excess oil. Repeat with the remaining torpedoes.

Serve the torpedoes immediately or hold in a warm oven until they’re all done. Serve on a platter with lemon wedges.

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