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Yid.Dish: Broccoli Orechiette with Tomatoes and Olives
Serves 4 This recipe was inspired by one my mother gave me that uses sun-dried tomatoes, which are great, too, though they need to be soaked and cut into thin strips. It helps to have a spider, a large mesh scoop, to scoop the broccoli out of the water. Save time by buying pitted olives,…
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Yid.Dish: The Ultimate Chocolate Cake
The Ultimate Chocolate Cake from The Kosher Palette 2 cups sugar 1 and ¾ cups flour ¾ cup cocoa 1 and ½ tsp. baking soda 1 and ½ tsp. baking powder 1 tsp. salt 1 cup non-dairy creamer – I now use soy milk instead because it’s healthier ½ cup vegetable oil (I’ve started using…
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Yid.Dish: Beet and Carrot Burgers
Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese From “Farmer John’s Cookbook: The Real Dirt on Vegetables.” ½ cup sesame seeds 1 cup sunflower seeds 2 cups peeled, grated beets (2 medium beets) 2 cups grated carrots (about 4 carrots) ½ cup minced onion 2 eggs, lightly beaten 1 cup…
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Yid.Dish: Tortellini and Tachlis
Carla shared with us the ancient Italian secret of mixing pasta dough with a food processor. She promised us it created a perfectly luscious pasta noodle without the mess of the old “egg in a well of flour” method. Carla kneaded flour into a batch of spinach dough, which we used to make linguine. (The…
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Yid.Dish: Top Thanksgiving Side Dishes
Leah’s Top 5 Thanksgiving side dishes… Apple Chesnut Soup with Parsely Croutons – Recipe from Chow Mashed Potatoes with Caramalized Garlic and Parsnips – Recipe from Epicurious Pear, Arugula, and Endive Salad with Candied Walnuts – Recipe from Epicurious Fresh Cranberry Relish – Recipe from my mom – 1 12 oz bag fresh cranberries, 1…
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Yid.Dish: Mushroom Soup with Chives
This recipe is adapted from the NYTimes Jewish Cookbook, which adapted it from Design Cuisine. 2 1/2 pounds fresh mushrooms (caps & stems) (I used porcini, shitake, button and portobello, but you could use a nice combination of almost anything.) 5 tablespoons olive oil (but really, who measures olive oil?) 2 garlic gloves, crushed 3…
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Yid.Dish: Sarah Bernhardts
Sarah Bernhardts (About 24 cookies) These elegant macaroons were named after the French actress. Macaroons: 8 ounces (3/4 cup plus 2 tablespoons) almond paste 1 cup sugar 1/8 teaspoon salt 1 teaspoon almond extract 1/3 cup (about 3) egg whites, lightly beaten 36 whole almonds (optional) Ganache: 1 1/2 cups heavy cream 12 ounces bittersweet…
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Yid.Dish: Arugula Salad with Leeks and Apples
1 bunch arugula olive oil 1 leek, white and light green parts only, thinly sliced 1 apple, cored and sliced (these first three ingredients all came from my box) balsamic or cider vinegar walnut oil handful of walnuts, toasted cheese optional 1) Wash and dry the arugula. Put it into a salad bowl. 2) Heat…
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Yid.Dish: Cold Cucumber Salad
凉拌黄瓜, a.k.a. Liang Ban Huan Gua, a.k.a Cold Cucumber Salad Serves 4-6 as a side dish 2 medium cucumbers, peeled, halved, seeds removed with a spoon, and cut into cubes 1 tsp. salt, or to taste 1 pinch sugar 2 cloves garlic, minced 2 tsp. black sesame seeds, optional Combine all ingredients and toss. Chill…
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Yid.Dish: Chickpea Fries
This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. I like to make these fries as an accompaniment to saucy fish or meat dishes. They are the perfect vehicle to soak up sauce. They also make a great hors-d’œuvre served with a garlicky aioli. 2 cups…
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Yid.Dish: Chicken Liver Mousse
1 pt fresh chicken livers 1 pt sliced shallots 1 clove garlic, chopped 3 Tbsp oil 1 tsp chopped thyme leaves ½ cup Madeira or Sherry 2 eggs, hard boiled 1 Tbsp sherry wine vinegar 2 Tbsp chopped mixed herbs such as parsley, chives and chervil salt and pepper Pat chicken livers dry with paper…
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