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Yid.Dish: Rice Gelato
Adapted from Perfect Scoop. 1/2 cup Italian Arborio rice 3 cups whole milk 3/4 cup sugar pinch of salt 1 vanilla bean, split in half lengthwise Two 1-inch-wide strips of orange zest 5 large egg yolks (save the whites for use later) 1 cup half-and-half or cream Pinch of freshly grated nutmeg Preheat the oven…
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Yid.Dish: Noodles with Spicy Tofu and Peanut Sauce
Adapted from Mark Bittman’s How to Cook Everything. I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu. The sauce also works well as a dip for roasted…
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Yid.Dish: Almond Horns
(About 60 cookies) 2 pounds (about 3 1/2 cups) almond paste 3 1/2 cups sugar 1 large egg yolk 1 cup (8 to 9 large) egg whites 24 ounces (about 6 cups) thinly sliced almonds 18 ounces semisweet or bittersweet chocolate, melted (optional) Apricot glaze: 1 cup sugar 3/4 cup (8 ounces) apricot preserves 1/2…
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Yid.Dish: Salad of Bitter Greens with Lemon Vinaigrette
Serves 6 2 bunch watercress 2 heads frisee (French curly endive) 1 Belgian endive cored and sliced 1 green apple, cut into julienne, or very thinly sliced 4 tablespoons fresh lemon juice 1 teaspoon honey 2 tablespoons Dijon mustard 9 tablespoons extra virgin olive oil salt and pepper 1) In a large bowl whisk the…
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Yid.Dish: Roasted Asparagus with Garlic
Serves 6 2 bunches thick asparagus 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 teaspoon coarse salt Fresh ground black pepper 1 lemon, squeezed 1) Preheat the oven to 450 degrees. 2) Trim away the bottom 1/2-inch or so of the asparagus stalks. 3) Arrange the asparagus on a baking sheet in…
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Yid.Dish: Mushroom Soup with Walnut Bread Croutons
This soup isn’t overly rich and is hearty enough for a main course, with a salad or a green vegetable. To cut the time, use a food processor to slice the mushrooms. Serves 4 INGREDIENTS: 1/2 ounce dried wild mushrooms 1/2 of a 1-pound loaf of walnut bread, such as from Acme Bread, cut into…
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Yid.Dish: Lemon Ricotta Cheesecake
Serves 6 Nonstick vegetable oil spray 2/3 cup sugar 1/2 cup fresh lemon juice 4 teaspoons finely grated lemon peel 2 8-ounce packages cream cheese, room temperature 1 cup whole-milk ricotta cheese 2 extra-large eggs 2/3 cup purchased lemon curd 1) Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray….
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Yid.Dish: Wild Alaskan Salmon with Brown Butter
I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through…
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Yid.Dish: Latkes and Toppings
I only use egg whites for my latkes. Think about it. Yolks make doughs and batters tender and cakey. I want my latkes crispy and crunch (all the better for holding up to some toppings). I use egg whites. My latkes are crispy and stay that way longer. Save the yolks for your cakey sufganiyot….
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Yid.Dish: Sweet Potato Kugel
Yield: 12 servings 6 small sweet potatoes, grated 3 apples, peeled, cored, and grated 1 cup raisins 1 cup brown rice flour – on Passover use whole wheat matzo meal 2 teaspoons ground cinnamon 1 teaspoon sea salt 1 and 1/2 cups water Topping 1 and 1/2 cups raw pecan halves, chopped 2 tablespoons maple…
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Yid.Dish: Roasted Red Pepper and Walnut Dip
Muhammara (Roasted Red Pepper and Walnut Dip) Here’s the best tip for keeping people sated enough at the seder table to be able to explore the haggadah at your leisure, without running the risk of mutinous (and famished) guests: When it’s time to dip the parsley into the salt water, pass around other dips as…
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