Blintzes for Passover

I love cheese blintzes.  I never made them during Passover.  Now I do.
This recipe is fairly easy and the blintzes freeze well and do well in a blintz souffle.
To make the crepes parve, substitute almond milk.  They  can then be used with a meat or fish filling.
Enjoy!

Cheese Blintzes for Passover with Blueberry Compote

Crepes:

4 eggs

5/8 cup potato starch or 3/4  cup matzo cake meal

1/4 cup fine sugar

1 cup milk 

1 teaspoon vanilla sugar

1/2 teaspoon ground cinnamon

Grape seed oil

Filling:

1 cup farmer cheese or ricotta cheese, well drained

8 ounces cream cheese

1/4 cup light brown sugar

1 egg yolk

Grated zest of 1 lemon

2 teaspoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Mix all the ingredients for the crepes together until smooth--use a hand mixer or a blender. 

Heat a nonstick skillet until hot and a drop of water sizzles on the surface. 

When hot, add enough oil to the pan to coat the bottom. 

Using a 1/3 cup measure, pour the crepe mixture into the pan and swirl the batter around the pan until the batter covers the bottom in a thin pancake. 

Cook until the edges of the crepe and the bottom are a light golden brown. Do not turn over, just slide out of the pan onto a plate covered with a piece of wax paper or parchment paper. Repeat with the remaining batter, placing a piece of wax paper or parchment paper between the crepes. You should have 8to 10 crepes. 

Once the crepes are finished, it's time to make the filling.  

Put all the filling ingredients into a large mixing bowl and stir until combined, but not smooth. 

To fill the crepes and make the Blintzes, place a crepe on a flat surface, golden brown side up. Put 3 tablespoons of the filling mixture on the lower 1/3 of the crepe, leaving an inch at the bottom.  Fold the bottom over the filling and fold the sides in. Roll the crepe up forming the blintz.  Repeat with the remainder of the crepes until all are filled and rolled. 

To fry the Blintzes, heat about 2 tablespoons of grape seed oil in a nonstick skillet over medium heat.  Place the Blintzes, seam side down, in the hot oil and fry 3 or 4 at a time, about 2 minutes on each side, or until browned. 

Serve the Blintzes warm with blueberry compote, sour cream, or creme fraiche. 

Sharyn Rosler (c) March, 2010

Blueberry Compote

2 pints blueberries, washed, or 1 large bag frozen blueberries

1/3 cup light brown sugar

1 tablespoon freshly squeezed lime or lemon juice

Stir the blueberries with the sugar and juice in a heavy 3 or 4 quart saucepan. 

Over high hear, bring to a boil. Reduce the heat to a simmer and cook about 10 to 12 minutes until most of the berries have popped and the sauce has thickened slightly. 

Serve with the Blintzes or the blintz soufflé. 

Also good over ice cream. 

Sharyn Rosler (c) March. 2010

A Different Matzo Ball

One day, last February, my then 8 year old grandson, Matan, asked me why I had never thought to make stuffed matzo balls.  That got me thinking and after much experimentation, I came up with this recipe.
The chicken stuffed matzo balls are absolutely delicious and will put a smile on your face.
Give it a try for Pesach!  They will be the hit of your seder!

Chicken Stuffed Matzo Balls

makes 12 to 16

CHICKEN FILLING

1/3 pound ground chicken breast

1 tablespoon chopped fresh dill

1 clove garlic, pressed or minced very fine

1/4 teaspoon ground cumin, or to taste

1/4 teaspoon ground turmeric

1/8 teaspoon ground black pepper

1/4 teaspoon salt

1 tablespoon matzo meal

MATZO BALLS

4 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons chicken fat or grape seed oil

3 tablespoons chopped parsley

1 cup matzo meal

1/2 teaspoon garlic powder (optional)

12 teaspoon ground ginger (optional)

2 tablespoons seltzer

4 to 6 quarts chicken soup or boiling water

CHICKEN

Preheat the oven to 350 degrees.  Line a baking sheet with non-stick aluminum foil.

Mix all the ingredients together until well combined.  Shape into 12 to 16 small balls.

Place on the baking sheet and bake in the preheated oven for 10 to 15 minutes.

MATZO BALLS

In a large bowl, beat the eggs.  Add the salt, pepper oil, garlic, ginger and parsley and mix until well combined.  Fold in the matzo meal, add the seltzer and stir gently until well blended.

Cover and refrigerate at least 1 hour, not longer than overnight.

STUFFING AND COOKING THE MATZO BALLS

With oiled hands, form the mixture into 12 to 16 walnut sized balls.  Make a depression in the center and place a chicken ball in the center.  Seal around the chicken.

Drop the balls into boiling chicken soup or well salted water.  Cook for 20 to 30 minutes or until done.

Serve in chicken soup with carrots and garnish with chopped dill.

Sharyn Rosler (c) March, 2012

Enjoy!

Salad for a winter's dinner

I know it's been a long time since I've posted anything. The truth is, we've been doing a lot of traveling and very little cooking. Forgive me. I'M BACK!!!

I made the best salad the other day. A healthy, delicious kale salad. So yummy!  I know you'll enjoy it, and so will your family.

Yummy Kale Salad

1 large bunch of kale
Grated zest of 1 lemon
1/3 cup freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons pure maple syrup
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced sweet onion

Wash the kale well. Remove the large center rib. Cut the kale into thin strips (julienne). Place the strips in a large, non-reactive bowl.
Mix together the lemon zest, lemon juice, salt, pepper, maple syrup, and olive oil.
Pour half the dressing over the kale and mix well so every piece of kale is coated. Cover and refrigerate at least 12 hours.
When ready to serve, toss with the remaining dressing, the Parmesan cheese, and the onions. Pour into a large platter and serve.
For parve, omit the cheese and toss in 3 tablespoons toasted sesame seeds.
B'tayavon!

CHANUKAH!

Thanksgiving is barely over!

I can't believe that Chanukah starts this Saturday night! 
So fast!  I'm not quite ready for it.
I have two interesting latke recipes that I have been working on.  They are a bit unusual and I hope you enjoy them and they work for you.

Potato-Parsnip Latkes

1 pound parsnips, peeled and coarsely grated

2 pounds Yukon gold potatoes, peeled and coarsely grated

1 teaspoons salt

3 extra large eggs

1/4 cup matzo meal

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon (optional)

1 teaspoon ground black pepper, or to taste

Grape seed or vegetable oil for frying.

Squeeze all liquid out of the grated parsnips and potatoes.  

Place the parsnips and potatoes in a large bowl and mix together.  Add the eggs, matzo meal, cumin, coriander, cinnamon, and pepper.  Mix until well blended.

Place 1/4 inch of oil into a large saute pan and heat over medium heat.  Drop potato-parsnip mixture into hot pan by tablespoonfuls.  Fry about 5 minutes per side, until cooked and golden brown.

Drain on paper towels and keep warm in a preheated 200 degree oven until ready to serve.

Great with applesauce.

Potato-Zucchini Latkes

Makes 8 servings

4 cups shredded zucchini, about 3 medium

1/2 teaspoon salt

3 large potatoes, grated

3 eggs, beaten

1 Spanish onion, grated

1/4 cup panko bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon ground cumin

Grape seed or vegetable oil for frying

Place the zucchini in a colander.  Sprinkle with 1/2 teaspoon of salt and allow to stand for 20 minutes.  Press out all the liquid that accumulates.

Press all liquid from the potatoes.  Combine with the zucchini in a large bowl.  Add the eggs, onion, panko, salt, pepper, and cumin.  Mix together until well blended.

Heat 1/4 inch of oil in a large skillet over medium heat.  Drop the potato-zucchini mixture into the hot oil by tablespoonfuls.  Fry for 3 to 4 minutes on each side, or until golden brown.

Drain on paper towels and keep warm in a preheated 200 degree oven until all the latkes are done.  Serve with applesauce or sour cream.  Makes about 32 latkes.

B'tayavon!

Chanukah Sameach!

A Different Brisket

I know, it's almost Thanksgiving and here I am writing about brisket.  Well on Thanksgiving, I make three proteins.  The turkey, brisket, and grilled salmon.  I try to keep everyone happy!
So, I am sharing this absolutely wonderful, very different, brisket recipe with you.  Should you be tired of turkey, give it a try.  It is also fantastic for Chanukah--goes great with latkes!
Have a wonderful Thanksgiving.
B'tayavon!

A Different Brisket

Serves at least 8

1 teaspoon Italian seasonings

1/4 teaspoon ground cinnamon

1/2 teaspoon garlic powder

1/2 teaspoon toasted onion powder

1 1/2 teaspoons freshly ground black pepper

1 teaspoon kosher salt

1 4 1/2 to 5 1/2 lb. beef brisket

2 teaspoons olive oil

2 stalks celery, coarsely chopped

3 medium onions, chopped

2 shallots, chopped

2 cloves garlic, minced

1 bottle chili sauce (Heinz)

1 cup ketchup

2 tablespoon strong brewed coffee

1 tablespoon grainy mustard

1 teaspoon Worcestershire sauce

1 cup dry red wine

1/2 cup golden raisins (optional)

Preheat oven to 350 degrees

In a small bowl, mix the Italian seasonings, ground cinnamon, garlic powder, onion powder, pepper, and salt.  Rub on all sides of the brisket.

Place a heavy roasting pan over high heat and add the oil.  When the oil is hot, add the brisket, fat side down, and cook until browned on the underside, about 5 minutes.  Turn the brisket, place the celery, the onions, and the shallots in the pan arranging the vegetables around the brisket.  Cook and stir the vegetables occasionally, until the brisket is browned on the second side and the vegetables have turned golden, about 8 to 10 minutes and remove from the heat.

While the brisket is browning, in a large bowl, mix the chili sauce, ketchup, coffee, mustard, Worcestershire sauce, and the remaining onions.  Pour the mixture over the brisket and mix with the vegetables.

Cover the pan with heavy foil and roast for one hour.  Pour the wine into the pan and stir well with the sauce.  Cover again with the foil and roast about 1 1/2 hours longer and mix in the raisins, if desired.  Cover again with the foil and roast an additional 1 to 1 1/2 hours. The brisket will be very tender. 

To serve, slice brisket thinly.  

The brisket is better if served after 1 to 3 days since the flavors will deepen.  Reheat in a large baking dishes at 350 degrees until hot and bubbly.

Sharyn Rosler (c) November, 2012

A Treat for Yom Kippur

I meant to have this blog done on Wednesday.  It was not possible.  On Monday, the first day of Rosh Hashanah, my beloved cousin, Sandra Kushner Zlotkin, died after a courageous battle with cancer.

Today is the first day I have been able to concentrate on this blog.

I present to you my version of a Yerushalmi Kugel.  It is found in the Orthodox sections of Jerusalem on Friday afternoons as a Shabbat Treat.  I think it is the perfect dish for Yom Kippur with its mixture of sweetness and black pepper.  It can be prepared ahead and is perfect served at room temperature.

My Yerushalmi Kugel

This is a very simple kugel that can be eaten any time.  I like it for the holidays because it is sweet and savory with the little bite from the black pepper.

This recipe makes about 12 servings.

1 -- 12 ounce back of very fine egg noodles, cooked according to package directions

1 teaspoon ground black pepper

4 extra large eggs

1/2 cup white sugar

1/2 cup light brown sugar

2/3 cup grape seed or vegetable oil

Preheat oven to 350 degrees.

Grease a 9” X 13” X 2” pan

Beat eggs well with the black pepper.  Mix with the cooked egg noodles.

In a small sauce pan combine the sugars and the oil.  Cook over medium heat, stirring constantly, for 10 to 15 minutes until the oil has mixed well with the sugars and caramelized to a deep amber.

Quickly mix the caramelized sugars with the noodle mixture.  Spread into the prepared pan and bake for one to one and a half hours uncovered, until the top is crisp and browned.

Serve at room temperature.

Sharyn Rosler (c) September, 2012

I wish you all a happy, healthy, and joyous New Year.

May you have an easy fast.

Shana Tova!

It's that time of year again.  Corn is ripe and harvested, apples are fresh from the orchards, as are pears.  Produce is fresh from the local farms.  And, Rosh Hashanah is almost here.

It's a time of frenetic activity in the kitchen.  What to make for Rosh Hashanah?  Brisket?  Chicken?  Kugel, what kind?  Maybe something different.

Here is something I make that is a little sweet, a little sour, for Rosh Hashanah as an appetizer.  Try it.  It might become a tradition in your house.

Sweet and Sour Chicken Meatballs

Makes 8 servings

SAUCE:

1 large onion, finely chopped

4 cloves garlic, finely chopped

1 tablespoon grape seed or vegetable oil

2 - 28 ounce cans San Marzano tomatoes

2 cups chicken stock, preferably fat free

1/2 teaspoon ground black pepper, or to taste

1 teaspoon kosher salt, or to taste

1/2 cup dark brown sugar or 1/2 cup dark agave nectar

1/4 cup freshly squeezed lemon juice

MEATBALLS:

1 medium Yukon gold potato, peeled and cut into cubes

1 small onion, peeled and cut into quarters

2 egg whites

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

2 cloves garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 1/2 pounds ground chicken

Heat the oil in an 8 quart stock pot over medium-high heat.  Add the onions and saute until they begin to soften, about 5 minutes.  Add the garlic and saute an additional 3 minutes.  Add the tomatoes, chicken stock, black pepper, salt, brown sugar or agave nectar, and lemon juice.   Bring to a boil, reduce heat to low and simmer the sauce for 30 minutes.

Preheat oven to 350 degrees.  Line a baking pan with aluminum foil.

While the sauce is cooking, make the meatballs.  Put the potato, onion, egg whites, oregano, thyme, marjoram, garlic, salt and pepper in a blender.  Process until smooth.

Pour the mixture into a large bowl.  Add the ground chicken and mix until well combined.    Form the chicken mixture into 1 inch balls and place on the prepared baking pan.  Put the pan in the oven and bake for 15 minutes, until set.

Remove the pan from the oven and place the meatballs into the sauce.  Cover the pot and cook on low heat, at a simmer for 30 minutes.  Remove the lid and cook and additional 30 minutes on low heat to thicken the sauce.  Stir gently to keep the sauce and meatballs from sticking.

Sharyn Rosler (c) April, 2002

Enjoy!

May you and yours have a healthy and happy New Year and may you be inscribed in the Book of Life!