Monthly Archives: April 2017

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses

Can you believe I STILL have sweet potatoes from my garden?! Whether it really was a good harvest or just the fact that I took 8 weeks off from cooking during my campaign, I am not sure.  But here is what part of the harvest looked like.

img_4669

We got some nice brussels sprouts this week, so I decided to make a roasted veggie and egg dish inspired by Ree Drummand’s Beautiful Brussels Sprouts.

Roasted vegetables with olive oil fried eggs is probably the favorite comfort food in our house. Adding the pomegranate molasses and chili powder added some new and interesting flavors. I ended up liking it more and more with each bite. Don’t go too heavy on the pomegranate molasses, all it needs is a drizzling. And then….happiness in our mouths and bellies!

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses 

inspired by Ree Drummand’s Beautiful Brussels Sprouts

2 sweet potatoes, peeled and diced (from the garden)

2 1/2 pounds Brussels sprouts, halved

4- 6 Tbsp olive oil, separated

Chili powder

pinch Kosher salt

pinch freshly ground black pepper

8 eggs (from Farmer Kim)

Pomegranate molasses

Directions

Preheat the oven to 375F.

Divide the sweet potatoes and Brussels sprouts between 2 baking sheets.

Drizzle 2 – 3 Tbsp olive oil on the vegetables, sprinkle with chili powder (heavier if you want more kick, lighter if you want just a touch of heat), salt and pepper. Toss to thoroughly coat the vegetables. Place in the oven a roast for 15 minutes.  Stir the vegetables and roast for another 15 – 20 minutes.

In the last few minutes that the vegetables are roasting, heat 2 Tbsp olive oil in a large skillet (I prefer cast iron) over medium-high heat.  Fry the eggs, spooning oil over the yolk for a few minutes til cooked to your preference. You will likely need to fry the eggs in batches.

Divide the vegetables among 4 plates and top each with 2 eggs. Drizzle the pomegranate molasses over the top. Serve immediately and enjoy!

Serves 4.

Categories: Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Southern Sweet Challah (Doris Koplin)

Practically perfect…that is the only way to describe this challah.

I can say that because this is not my recipe, it is actually a recipe from Doris Koplin of Atlanta that I got from Maggie Glazer’s book A Blessing of Bread. But truly, this was as amazing challah.  With the icing and raisins it was like a perfect breakfast cake (I used a thin coating of icing); without it is an eggy challah with a soft pillowing texture.

I made this the week before my son’s 8th birthday. When I told him I was making a challah with icing, he asked if it was for his birthday.  I told him that he could decide once he tasted it whether he wanted it to be his birthday weekend challah. All it took was one bite for him to decide it was definitely the challah for his birthday.

Southern Sweet Challah

Very slightly adapted from Maggie Glazer’s A Blessing of Bread

1 Tbsp plus 1/4 tsp instant yeast

About 3 3/4 cups bread flour

3/4 cup warm water

2 large eggs, plus 1 for glazing

1 large egg yolk

1/4 cup vegetable oil

1 1/2 tsp Kosher salt

1/3 cup granulated sugar

Poppy seeds or sesame seeds for sprinkling (optional)

Icing

1 3/4 cups confectioner’s sugar

2 Tbsp to 1/4 cup water

1/2 cup raisins (mixed white and black)

Directions

In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let the slurry stand uncovered for 10 – 20 minutes, or until it begins to ferment and puff up slightly.

Whisk in the 2 eggs, egg yolk, oil, salt and sugar into the puffed yeast slurry until the eggs are incorporated and the salt and sugar have dissolved.

With a wooden spoon, mix in the remaining 3 cups of flour all at once. When the mixture is a shaggy ball, scrape it onto your work surface and knead it until it is smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water to clean it and warm it for fermenting the dough)

Place the dough in the warm bowl and cover with plastic wrap (or a reusable bowl cover). Refrigerate the dough overnight. The next morning, remove from the refrigerator and let it rise until it has doubled in bulk, about 2 hours.

Line a large baking sheet with parchment paper.  Divide the dough in have and braid or shape each loaf as you desire. Cover in plastic wrap.  Let it proof until tripled in size, about 1 1/2 hours.

30 minutes before baking, arrange the oven rack in the top 1/3 of the oven and heat to 325F. Beat the remaining egg with a pinch of salt for glazing the breads.

When the dough has tripled and remains indented when gently pressed with your finger, brush the bread with the egg glaze.  Sprinkle with the seeds if desired. Bake for 25 – 35 minutes until well browned. Remove from the oven and cool on a rack.

If you want to ice the loaves, when they have cooled, in a large bowl, stir the confectioner’s sugar with 2 Tbsp water until a thick paste forms. Mix in the raisins and enough water to make the icing the consistency of thick cream. Spoon over the cooled challah, and allow it to set and dry for at least 30 minutes, preferable for 1 hour.

Enjoy!

Makes 2 one-pound loaves.

Categories: Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Escalivada (Catalan Roast Vegetables)

I am in love!

I want to put these vegetables on everything! And yes, we were continuing our Spanish theme from Passover.

It was so simple. Rub on some oil, sprinkle with salt, wrap in aluminum foil, then bake. Unwrap, peel, chop and sprinkle with olive oil, salt and sherry vinegar. And, ta da! A bowl full of deliciousness!

I had made a stuffed sourdough flatbread- what a perfect base for the vegetables, and a fabulous lunch (or breakfast).

Escalivada (Catalan Roast Vegetables)

from Food 52

2 bell peppers (preferably one red and one yellow)
1 medium eggplant
1 small onion
Olive oil (about 1/2 cup or so)
Salt
Sherry vinegar
Bread, for serving

Directions

Preheat the oven to 350° F.

Wash and dry the vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil. Place on a baking sheet, and roast for 2 hours.

Remove from the oven and let cool.

Peel the skins off of the eggplant and the peppers. Slice the vegetables into 1/2- to 1-inch slices.

Add a pinch of salt, drizzle generously with oil, and add a splash of sherry vinegar — start with a teaspoon or two, taste, and adjust to your liking.

Serve with bread, cheese, meat, fish, eggs, or just eat them!

Serves 4-6 as an appetizer or part of a lunch.

Categories: Eggplant, Green Peppers, Kosher, Passover, Recipe, Vegetarian | Leave a comment

Quajado

Our Spanish Passover continues…

Lauren is home, so we needed a vegetarian dinner option and opted for a Quajado, an egg, cheese and vegetable dish. For tonight, we used zucchini, feta and cheddar. The combination was simply delicious. Salty, rich and slightly sweet.

To complete the dinner we added a Spanish spinach dish with pine nuts and raisins. The combination was served on my grandmother’s beautiful depression glass plates.

Quajado

from Chabad

1 medium onion, diced

1 Tbsp olive oil

6 eggs (from Farmer Kim)

6 cups zucchini, grated and left to drain in a colander

1 cup creamy feta cheese

1 cup grated cheddar

2 Tbsp fresh parsley, chopped

salt and pepper to taste

Directions

Sauté the onion in the olive oil until soft.

Squeeze any excess moisture out of the grated zucchini.

Combine zucchini, onions, eggs, parsley and cheeses. Add salt and pepper to taste. Feta cheese is extremely salty so it may not need any salt at all.

Spoon into a greased 9 x 13 inch baking pan. Bake at 350 for approximately 1 hour, until set.

Serve warm or at room temperature. Enjoy!

Serves 8.

Categories: Kosher, Main Dish, Passover, Recipe, Vegetarian, Zucchini | Leave a comment

Our Spanish Seder

I decided to make an all-Spanish food Seder this year.

It started with a Spanish Sephardic Charoset with hazelnuts, pistachios, marcona almonds, walnuts, dates, pears, figs and apples. This made a fabulous Hillel sandwich with my home-made maror (horseradish)

The serious eating started with saffron sofrito matzoh ball soup. This was so good, it will likely become my go-to matzo ball soup recipe from now on.

For the main course…Chicken Marbella with prunes and olives (yum!)

And Albondigas (aka Spanish meatballs). Don’t let this blah photo fool you, these were outstanding, I just forgot to take a picture of them until they were almost all eaten. How could you go wrong with pine-nuts and cumin in the meat and cinnamon & honey in the sauce?

And for dessert: an orange flavored Spanish spongecake, Almondrado (Almond-lemon macaroons), and almond cake.

It was a true feast to share with our friends. But as my mother would say, the food was great, but what I like best was the company!

Categories: Passover, Recipe | Leave a comment

Butternut Squash – Potato Bundles

Latkes are not just for Hanukkah!

I am not sure if these are really latkes since there is no egg in them. THey are really kind of a cross between , latkes, hash browns and shoestring french fries.

The combination of butternut squash and potato was fantastic.  Just a touch of sweetness.

It was also really easy to make – shred everything in the food processor, drain it, fry it.

We enjoyed ours in a breakfast for dinner. Yum!

 

 

Categories: Recipe | 1 Comment

Blog at WordPress.com.

%d bloggers like this: