Kosher

Tuscan Tuna with Beans & Kale

What came out of my garden today?

Sage

and Kale.

What came out previously?  Sun-dried tomatoes.

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Add cannellini beans, tuna, grape tomatoes, celery and olives and you have a bright, colorful and healthy dinner…

There was some discussion in the family about the need for the celery – or lack of need.  My daughter thought the celery was out of place, my husband was ok with it, but didn’t think it added, I found the celery added crunch – textural variety to what would have otherwise been a totally soft mono-texture dish.  So, you could substitute in something different for crunch if you would like, perhaps toasted almonds or pine nuts.

Tuscan Tuna with Beans & Kale

slightly adapted from Food Network Kitchens Tuscan Beans with Tuna

5 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

16 fresh sage leaves (8 chopped, 8 whole) (from the garden)

2 15-ounce cans cannellini beans

3/4 pound kale, stems and ribs discarded, large leaves torn in half (from the garden)

Kosher salt and freshly ground pepper

1 cup grape tomatoes, thinly sliced

3 inner stalks celery, thinly sliced

1/2 cup chopped pitted kalamata olives

1/2 cup chopped Sun-dried tomatoes 

1 12-ounce can solid white albacore tuna in water, drained

Directions

Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes.

Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 8 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.

Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.

Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.

Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt. Enjoy!

Serves 4.

Categories: Kale, Kosher, Main Dish, Recipe, Tomatoes | Leave a comment

Wheat Berries with Asparagus, Kale, Peas, Feta and Fried Egg.

Yes, it’s that time again… Kale bouquets!

If you are new to my blog, let me explain… I harvest my kale in the morning when it is cool and stick the leaves in a vase or glass of water to keep the kale fresh and crisp. And, it is fun to look at in my kitchen all day.

The other stars of this dish are the asparagus, the wheat berries (I love wheat berries) and, of course, Farmer Kim’s eggs. Each gets cooked on its own and then are brought together to make a delicious light and fresh dinner.

Oh, of course, I shouldn’t forget the feta.  We all agreed that our favorite part was when we would get a burst of feta flavor – it brightened everything!

Wheat Berries with Asparagus, Kale, Peas, Feta and Fried Egg.

Inspired by Yasmin Fahr’s Warm Farro Salad with Asparagus, Peas, and Feta

8 tablespoons + 1 teaspoon extra-virgin olive oil, divided

1 bunch asparagus, ends trimmed and cut into 2-inch pieces (from Fifer Orchards)

Pinch dried red chili flakes, or more as desired

Kosher salt and freshly ground black pepper

1 cup wheat berries

1 quart vegetable stock

1 cup frozen peas (or fresh if you can get them)

1 bunch kale, center stalks removed and cut into 2-inch ribbons (from the garden)

2 tablespoons fresh lemon juice from 1 lemon

1 tablespoon Dijon mustard

¼ cup slivered almonds (or chopped, blanched almonds)

4 scallions thinly sliced, white and light green parts only

1/2 cup crumbled feta

4 eggs (from Farmer Kim)

Directions

Heat 2 tablespoons olive oil in a Dutch oven until shimmering. Add 2 cups of asparagus and chili flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper, remove from the pot and set aside.

In the same pot, add the wheat berries and stock and bring to a simmer. Cook until wheat berries are tender, about 20-30 minutes (check them after 20 minutes, you don’t want to overcook them and end up with mushy wheat berries).  Drain the wheat berries and transfer to a large bowl.

While the wheat berries are cooking, in a medium bowl, whisk together 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper.

Put the peas and kale in the pot with about a teaspoon of olive oil and cook over medium-high heat tossing, until the kale is wilted and peas are tender.

Fold vinaigrette into wheat berries, add the kale, peas, asparagus, almonds, scallions, and feta. Let stand while you cook the eggs.

In a large skillet over medium high heat, heat the last 2 Tablespoons of olive oil.  Fry the eggs until the yolks are just cooked.  To help the yolks cook a bit faster, you can spoon some of the hot oil from the skillet onto the yolks. Serve the wheat berry salad topped with an egg and enjoy!

Serves 4.

Categories: Asparagus, Kale, Kosher, Main Dish, Recipe | 2 Comments

Kale Salad with Gouda

The kale in my garden is ready for first harvest!

As you can see I am growing two different types of kale, curly and siberian.  The curly kale is still small, but the siberian has grown more quickly. I harvested enough to make a flavorful Caesar-type salad to have with our lasagna.

The flavor was rich, with a nice little kick from the touch of sriracha in the dressing. The roasted hazelnuts added textural interest.

Definitely another “keeper” recipe from the Monday Morning Cooking Clubs “It’s always about the food”! She includes anchovies, which I have omitted, but if you like anchovies, feel free to go ahead and add them back in.

Kale Salad with Gouda

adapted from Gabrielle Friedman in Monday Morning Cooking Club’s “It’s all about the food”

1 bunch (~ 1 lb) Kale (from the garden)

2 oz aged gouda, shaved or shredded

1/2 cup hazelnuts, roasted & roughly chopped

Dressing

1 egg yolk (from Farmer Kim)

2 tsp Worcestershire sauce

2 tsp sriracha

finely grated zest and juice of 1 lime

2 Tbsp sherry vinegar

2 cloves garlic, crushed and minced

1/4 tsp freshly ground black pepper

2 oz grated aged gouda

1 cup extra virgin olive oil

sea salt

Directions

Make the dressing – whisk together the egg yolk, Worcestershire, sriracha, lime zest and juice, vinegar garlic, pepper and grated cheese.  Continue to whisk and slowly drizzlein the olive oil until fully emulsified. Season to taste with salt and pepper.

Remove the large stalks from the kale and discard. Chop the kale and place in a large bowl. Toss with the dressing to coat lightly.

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Toss in the hazelnuts and cheese. If you use shaved cheese, you can add it on top of the salad as you serve it.

Enjoy!

Serves 4 – 8 as a side dish (depending upon how much salad you like to eat).

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

Asparagus Fries

I do love asparagus season! We have been eating it almost every day. But the boy is not yet a fan, so I keep trying different ways of serving it and having him try it.  I will admit that I only half-heartedly push him into eating it; if he doesn’t then there’s more for the rest of us!

This one is a gluten-free approach to asparagus fries – using almond meal in the coating. Also garlic powder, parmesan and oregano.

Good just as is or with a dip.

Asparagus Fries

adapted from Buzzfeed.com

1 lb asparagus (locally grown)

1 cup almond meal

1/3 cup parmesan, finely grated

1 Tbsp garlic powder

1 Tbsp dried oregano

1 tsp Kosher salt

1 tsp freshly ground black pepper

2 eggs (from Farmer Kim)

Directions

Preheat oven to 425F. Line a baking sheet with parchment paper.

Snap off the tough end of the asparagus (about 1-2 inches from the thick end).

In a flat bowl, combine the almond meal, garlic powder, oregano, salt and pepper.

In a second flat bowl, whisk eggs.

Dip asparagus in eggs, coating evenly, then coat with the almond meal mixture. Place on the prepared baking sheet in a single layer. Bake 20 minutes, flipping the asparagus over half way.

Serve and enjoy!

Serves 3 – 4

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

Strawberry Rhubarb Cobbler

It’s strawberry time in Delaware!

Just not in my garden yet. My strawberries are still a couple of weeks away, but Fifer Orchards has high tunnels, so their strawberries are in, and they are delicious!

Rhubarb is also in now as well, so….

And where did I get the recipe for this happy dessert? It is the first recipe I have tried from “It’s always about the food”, the cookbook I am in by The Monday Morning Cooking Club. This recipe comes from Dana Slatkin, who runs the Beverly Hills Farmgirl Cooking School.

Now I am trying to figure out a way to justify eating it again for breakfast tomorrow…hmmm, maybe if I use yogurt instead of ice cream?

Strawberry Rhubarb Cobbler

from  Dana Slatkin in  Monday Morning Cooking Club’s “It’s always about the food”

2 bunches rhubarb (~1 lb), trimmed (locally grown)

3/4 cup superfine sugar

1 rounded Tbsp all-purpose flour

2 cups strawberries, hulled and halved (from Fifer Orchards)

Vanilla ice cream, for serving

Cobbler topping

1 cup all purpose flour

2 1/2 Tbsp superfine sugar

1 1/2 tsp baking powder

pinch sea salt

2 oz cold, unsalted butter, cubed

1/4 cup milk

2 Tbsp whipping cream

Directions

Preheat the oven to 400F. Grease a 9 x 11, or slightly smaller, baking dish.

Cut the rhubarb into 1/2″ thick slices and toss with the sugar and flour.

Place in the prepared baking dish. Bake for 15 minutes or until the rhubarb is starting to break down and the juices bubble around edges. Remove from the oven.

While the rhubarb is cooking, make the topping. Combine the flour, sugar, baking powder and and salt in a large bowl.  Using your fingers or a pastry cutter, mix in the butter until coarse crumbles are formed.  Add the milk and cream, mixing until just combined. The topping will be quite thick and sticky.

Place the strawberries on top of the rhubarb,

then drop clumps of the topping over the fruit.  It need not totally cover the fruit and it will spread as it cooks.

Bake for 25 minutes or until the topping is golden and the filling is bubbling.

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Serve with vanilla ice cream (or as we had, mango ice cream).

Serves 8 – 10.

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

Kubana – Yemenite Pull-Apart Sabbath Bread

This was another new one for me; I had never made a steamed bread before. And, although it was not pretty, it was incredibly tasty. Along with the overnight steamed bread, I made some huevos haminados (Sephardic slow-roasted eggs).  They are the silver packets you see in the bread.

The egg whites turn a beautiful brown color and go perfectly with the brad for a very satisfying Shabbat morning breakfast.

Note: I made a half recipe and it worked out just fine, but I have included the full recipe here.

Kubana – Yemenite Pull-Apart Sabbath Bread

from Maggie Glezer’s “A Blessing of Bread”

 

1 1/2 Tbsp yeast

~7 1/2 cups bread flour

2 3/4 cups warm water

2 tablespoons sugar

1 Tbsp + 1 tsp salt

2 Tbsp vegetabe oil

1/2 cup unsalted margarine (or butter), melted

Directions

In the bowl of a stand mixer, stir together the yeast and 3 cups of the flour with the paddle attachment on low speed. Then beat in the warm water until smooth. Let the slurry stand for 10 – 20 minutes, or until it begins to ferment and puff up a little.

With the paddle on low speed, beat the sugar, salt, and oil into the slurry until smooth. Add the remaining 4 1/2 cups of flour all at once and mix on low speed until the mixture just comes together. Switch to the dough hook and mix on medium speed for about 5 minutes, or until the mixture is well mixed and fairly smooth. It will remain sticky and very soft, but should clean the bowl. If the dough is not sticky enough add a few tablespoons of water, if it is too sticky add a few tablespoons of flour.

The  dough should feel very soft and sticky.

Place the dough in a large bowl and cover with plastic wrap (or a reusable bowl cover). Let the dough ferment until it at least doubles in bulk, about 1 hour, depending upon the temperature in your kitchen.

While the dough is fermenting, melt and cool the margarine (or butter).

In a 6 quart ovenproof covered pot or dutch oven. Divide the dough into equal pieces: for dainty, 2-ounce rolls, divide it into 30 pieces, for hearty 5-ounce rolls, divide it into 12 pieces. One at a time roll each piece into a smooth ball, then coat it in the melted margarine (or butter) and place it in the pot, layering the pieces as your go. The pot should be no more than 1/3 full.

If you want to add the eggs, wash and coat the eggs lightly with vegetable oil. Wrap lightly with aluminum foil and add to the pot with the dough.

You can cover the dough with plastic wrap and refrigerate until ready to bake (up to 24 hours)

Preheat the oven to 225F. Seal the pot with aluminum foil and then the lid. Bake for 12 hours or overnight.

To serve, flip out of the pot and serve hot with a peeled egg. Enjoy!

Makes 12 – 15 servings.

Categories: Bread, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Slow Cooker Chicken Marrakesh

We became very well acquainted with our slow cooker during my campaign. A love-hate relationship developed. When a dish worked, it was wonderful. But there were many days when I threw in a whole lot of string spices only to end up with flavorless meat. I was so confused and disturbed. But, we studied the dishes that went well and those that went awry and we learned a lot.

Key #1 (and the focus of why this dish worked well) – ratio of spices to liquid. More spice & herbs, less liquid.

This dish filled both our house with wonderful smells and our mouths with great flavors.

Slow Cooker Chicken Marrakesh

by KCOOPER78 on Allrecipes.com

1 onion, sliced

2 cloves garlic, minced 

2 large carrots, peeled and diced

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

1 (15 ounce) can garbanzo beans, drained and rinsed

2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1 teaspoon dried parsley (from the garden)

1 teaspoon salt

1 (14.5 ounce) can diced tomatoes

Directions

Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker.

In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables.

Pour in the tomatoes, and stir to combine.

Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours. Serve over rice and enjoy!

Serves 6 – 8

Categories: Carrot, Kosher, Main Dish, Recipe, Sweet Potatoes | Tags: | 1 Comment

Roasted Asparagus with Romesco Sauce

Local asparagus is in!!! To me, this is the real sign that spring is here. We will be obsessively eating asparagus for the next few weeks, it’s one of our traditions… “When they pick it, we will eat it”

We also still have some matzoh left over, so I decided to make the romesco sauce as I would have if it was during Passover. That means using matzoh in place of bread. This results in a sauce that is not quite smooth, it remains slightly chunky.

The roasted asparagus is great on its own, but it is even better with the romesco. A happy flavor combo in your mouth.

Roasted Asparagus with Romesco Sauce

Roasted asparagus from Ina Garten, Romesco Sauce from Joy of Kosher

Asparagus

2 lbs fresh asparagus (locally grown)

olive oil

Kosher salt & freshly ground black pepper

Romesco Sauce

1 cup whole or sliced almonds

1 sheet of matzoh or 1 slice bread

8 oz jar roasted red pepper

2 cloves garlic

1/4 cup red wine vinegar

Kosher salt & freshly ground black pepper

1 plum tomato, quartered

1/4 cup olive oil

Directions

Asparagus

Preheat the oven to 400F.

Break off the tough ends of the asparagus and, if they are thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer an sprinkle liberally with salt and pepper.

Roast the asparagus for 25 minutes, until tender but still crisp.

Romesco Sauce

Toast the almonds in a medium skillet over medium heat until they are golden brown, about 3-4 minutes. If using bread, toast it.

Rip the toast or break the matzoh into a few pieces and put in the bowl of a food processor. Add the toasted almonds, red peppers, garlic, red wine vinegar, tomato, salt and pepper.

Start processing; pour the olive oil in in a steady stream while the machine is running. Process until all the ingredients are ground and the mixture is pretty smooth (the bread will get smoother than the matzoh will).

Serve the sauce on the asparagus and enjoy!

Serves 8.

Categories: Asparagus, Kosher, Passover, Recipe, Vegetarian | 2 Comments

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.

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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

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