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!

Fatoosh, a Middle Eastern Salad

Hi everyone.  I know I've taken a few weeks off from writing.  I had good reasons to.  We spent some quality time with our kids and grandkids.  

Please don't feel neglected.  Below the pictures is a recipe from my cookbook, Kosher Salt and Exotic Spices.  It's a great summer salad.  

Enjoy!

Middle Eastern Salad, Fatoosh (D)

This is a wonderful salad that makes a flavorful first course.

Makes 4 servings

2 pita breads, cut into eighths and toasted

3 Roma tomatoes, chopped

1 English cucumber, chopped

1 cup chopped radishes

3 scallions, chopped

1 medium red onion chopped

1 cup coarsely chopped mint leaves

2 cups coarsely chopped flat leaf parsley, leaves only

1/2 cup chopped green pepper

3 cups chopped romaine leaves

3 cloves garlic, finely minced

1/2 cup lemon juice

1/2 teaspoon dried mint

1/2 cup olive oil

1/2 teaspoon ground sumac

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 cup feta cheese broken into pieces

Mix the garlic, salt, oil, dried mint, lemon juice and sumac together and set aside.

In a large bowl, place the tomatoes, cucumber, radishes, scallions, red onion, mint leaves, parsley, green pepper and romaine and toss gently to mix.

Break up the toasted pita and add to the salad mixture.

Pour the dressing over the salad and toss well.  Garnish with the feta cheese and serve.

Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes

I love summer.  Fresh vegetables right from the farm.  Lots of corn and many ways to use it.
Last night, I used two ears of corn for a wonderfully cool, refreshing salad.
Hope you enjoy it as much as we did.

Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes

Makes 8 servings

A wonderful, raw salad perfect for hot summer nights.  

Kernels from 2 large ears of corn

2 kirby cucumbers, cubed

16 cherry tomatoes, quartered

1/2 cup cubed red bell pepper

1/2 cup cubed orange bell pepper

1 bunch radishes, cubed

4 scallions, sliced 1/4”

1/4 cup finely chopped red onion

1/4 teaspoon cayenne pepper

1/4 teaspoon smokey paprika

2 tablespoons chopped fresh cilantro

Zest of 1 lime

Juice of 1 lime

Salt to taste

In a large bowl, combine all the ingredients.  Mix gently to blend well.

Place in the refrigerator for at least one hour to allow flavors to meld.

Enjoy!

As a variation, we added some cubed, leftover steak to the salad for a wonderful, no cooking salad.  Perfect for a hot summer night.

Sharyn J Rosler  copyright July, 2012

Orecchiette with Escarole, Beans and Italian Veal Sausage

I love escarole and beans.  I also love pasta.
My kosher butcher carries veal, beef and turkey sausage in all styles.  For this recipe I used a sweet, Italian veal sausage.  It's a simple recipe, perfect for a simple dinner with a simply dressed green salad.
If you don't keep kosher, by all means, use a traditional Italian sweet or hot sausage.


Orecchiette with Escarole, Beans and Italian Veal Sausage

Makes 6 to 8 servings

1 pound orecchiette pasta, cooked al dente
1 tablespoon olive oil
1/2 cup chopped onion
6 cloves garlic, thinly sliced
1/2 pound sweet, Italian veal sausage, sliced (If you prefer, use a hot, Italian sausage.)
1/2 teaspoon dried oregano
1 cup chicken stock
1 head of escarole, cut into pieces, about 8 cups
1- 12 ounce can cannelini beans, drained and rinsed well
1/4 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Heat the oil in a large skillet.  Add the onion and saute until soft, about 5 minutes.  Add the garlic and saute for about one minute.  Add the salt and pepper to taste.  Add the sausage and saute until cooked through, about 8 minutes.  Add the chicken stock and beans to the pan, then add the escarole and cook until wilted.
Finally, add the red pepper flakes and the orecchiette.  Gently toss until well combined.
Serve with a crusty Italian bread.

B'tayavon!

Watermelon and tomato salad

The weather has been so hot lately, that I keep trying to find new, cool foods.
What's cooler to eat than watermelon!  I paired it with tomatoes and a few other ingredients.  Went great with grilled chicken and corn.

Watermelon and Tomato Salad


6 cups cubed watermelon
1 pint grape tomatoes, sliced in half
1/4 cup finely chopped red onion
2 tablespoons chopped, fresh cilantro

Dressing:
1/4 cup freshly squeezed lime juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons honey or agave nectar
1 tablespoon grape seed or olive oil

Place the watermelon, tomatoes, onion, and cilantro in a large bowl.
In a small bowl, mix together the lime juice, kosher salt, pepper, honey.  Slowly whisk in the oil.  Pour over the watermelon and tomato mixture.  Toss to mix well.  Cover with plastic wrap and place in the refrigerator for at least one hour and as much as 24 hours (the longer the better, since the flavors get a chance to meld.)
Serve cold and enjoy!

My Kosher Salt: Strawberries, Strawberries

My Kosher Salt: Strawberries, Strawberries