Fried Potato Straws

I have finally gotten down making thin crisp potato sticks to go with Gheimeh (Persian Split Pea Stew – with or without Beef).


The technique that seems to work best is to slice the potatoes with my mandolin. Then stack a few slices and cut them thinly lengthwise.

Two russet potatoes make a whole lot of potato sticks, but there never seem to be enough to keep my family happy. I guess that’s a good thing.

Fried Potato Straws

from Guy Fieri 

Canola oil, for frying

2 russet potatoes

1 teaspoon kosher salt

4 or 5 turns freshly ground black pepper

Pour canola oil into a deep cast-iron skillet to a depth of 1 1/2  to 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.

While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use a mandoline very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.

Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.

Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes.

With a slotted spoon or spider, transfer the straws to the paper towel-lined plate.

Season with salt and pepper immediately and serve.

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

Rye Zucchini Sourdough Bread

It’s that time again.

Zucchini time! Zucchini bread time! Only this time, there is a twist. I found a recipe that adds zucchini to my current obsession – sourdough bread.  This version adds in rye flour.  The result…

A fairly perfect bread – crisp outside and soft, chewy inside.

And it all starts with some microwaved and mashed zucchini from my garden.

Rye Zucchini Sourdough Bread
from Breadtopia

2 3/4 cups bread flour

1 1/4 scant cups whole grain rye flour

1 scant cup water

1 scant cup cooked and mashed zucchini; slice and microwave it and do not strain out the liquid (from the garden)

1/3 cup sourdough starter 9g (1.5 tsp) salt

Directions

Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.

Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.

After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes.

Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Rye Zucchini Sourdough fermented 7 hours at 76F.

Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape.

Fold it in thirds and then in half.

Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and bran flakes.

Flip the dough and shape it into a boule. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.

Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Rye Zucchini Sourdough proofed 2 hours at 76F. Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside (I use a Le Creuset dutch oven).

Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel.

Score the top, cover, and bake:

500 F for 30 minutes lid on

450 F for 10 minutes lid off

Or until the internal temperature is over 205 F.

Remove from baking vessel and cool on a wire rack. Enjoy!

Make 1 loaf

Categories: Bread, Kosher, Recipe, Vegetarian, Zucchini | 3 Comments

Z’houg (Yemenite Green Chili Paste)

Wow, what a kick! One taste and I was immediately addicted. All I could think was, “What can I put this on? I want to put it on everything!”

What caused this reaction? Z’houg, a Yemenite green chili paste I made with jalapeno peppers and parsley from my garden combined with garlic and a bunch of spices, including black peppercorns one of my daughter’s friends brought back from India.

I waited an hour and then put some on my egg bagel for lunch. I will say it again, “wow!”

I can’t wait to see what else I can put it on!

I may need to make some Yemenite flatbread ūüôā

Z’houg (Yemenite Green Chili Paste)

from The World at Table by Matthew Goodman

1 cup parsley leaves (from the garden)

3 tsp cumin seeds

4 tsp black peppercorns

1 tsp caraway seeds

8 cloves

8 cardamom pods

1 tsp salt

8 garlic cloves

1/4 lb jalapeno peppers, stems cut off

3 Tbsp olive oil

Directions

Combine all of the ingredients in a food processor.

Process to a rough paste.

Transfer to a tightly closed jar and refrigerate until ready to use. It will keep in the refrigerator for several weeks.

Makes about 1 cup.

 

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BBQ Kale Chips

It’s a great year for the kale in my garden!

And that is a good thing, because two of my daughters are home, and they LOVE kale! They especially like when I make kale chips. I usually make them simply with some oil and sea salt, but decided to try a BBQ flavoring…it was such a success, that I ended up having to make 3 full batches!

BBQ Kale Chips

Adapted from Jeff Mauro

1 bunch kale, washed and dried (about 1 pound) (from the garden)

Olive oil cooking spray

BBQ Seasoning, recipe follows

BBQ Seasoning:

1 Tbsp paprika

1 Tbsp smoked paprika

1 Tbsp ancho chile powder

1 Tbsp brown sugar

1/2 Tbsp garlic powder

1 tsp salt

Directions

Preheat the oven 275 degrees F. Line a baking sheet with parchment paper.

Remove the thick stem from the kale and discard. Tear the kale leaves into bite-size pieces. Lay the kale onto the prepared baking sheet and spray evenly with cooking spray.

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Bake until crispy and browned on the edges, tossing the kale halfway through, 18 to 20 minutes. If they are not fully crisped, continue cooking in 2 minute intervals.

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Sprinkle the kale with BBQ Seasoning and enjoy!

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BBQ Seasoning:

Mix the paprika, ancho chile, sugar, garlic powder and salt in a small bowl.


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

Rutabaga and Quinoa Patties

I will admit to having 2/3 of a rutabaga sitting in my fridge for a few weeks. Finding a light summer dish to make with rutabaga was no easy feat. ¬†It is much more at home in fall/winter foods. But, not only did I find a summer-time dish, it is vegetarian for one daughter and gluten-free for another. And…it was really good!

While making the patties, I had to explain what a rutabaga was for my daughter and her friend. She was happy to learn that they are rich in iron – important for a vegetarian (as well as the family that has been eating vegetarian with her while she is home for the summer).

We had these with some BBQ kale chips – check those out, I will be posting their blog in a few days, but here’s a sneak peak.

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Rutabaga and Quinoa Patties

slightly adapted from Mealgarden.com

1 cup quinoa, cooked (1/3 cup dry)

1 cup rutabaga, grated

1/4 cup onion, finely diced

1 clove garlic, minced

1/4 cup scallions, finely chopped

1/4 cup parsley, finely minced (from the garden)

2 eggs, lightly beaten (from Farmer Kim)

1/2 tsp. turmeric

1/2 tsp. salt

1/4 tsp. pepper, freshly ground

2 Tbsp. olive oil

Plain Greek yogurt and fresh, minced scallions or chives for a garnish

Directions

Preheat oven to 400 degrees F.

In a large bowl, add cooked quinoa, rutabaga, onion, parsley, scallions, garlic, eggs, turmeric, salt and pepper, stir to combine thoroughly.

Brush a rimmed baking sheet with oil, such as olive or coconut. Using a 1/4 measuring cup, scoop mounds of patty mixture onto baking sheet and flatten patties with the back of a fork to a thickness of 1 inch.

Bake patties for 10 minutes, flip gently to other side, bake for another 10 minutes.

Serve plain or with a garnish of plain yogurt and fresh, minced herbs. Enjoy!

Makes 8 patties, serves 4.

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Toronto Blueberry Buns

Blueberries are one of my favorite fruits. I love their flavor, I love their color. In fact, look at the beautiful color of the filling for these buns…

The filling was so pretty and so tasty, that my husband and I devoured all the extra filling immediately. He spread it on rice cakes, I ate it with almond butter.  What a treat!

I messed up when cutting the dough, I misread the recipe and cut the dough too small and didn’t realize it until I had put the filling on. So it was pretty much a mess. ¬†But I pulled it all together and ended up with delicious (if not beautiful) buns.

A perfect summer breakfast treat.

Toronto Blueberry Buns aka Shtritzlach

from Jewish Food: The World at Table by Matthew Goodman

For the filling:
1 1/2 cups fresh or thawed frozen blueberries (from Fifer Orchards)
1/4 cup sugar
1 tbsp. corn starch dissolved in 1/4 cup water
1/4 tsp. salt

For the dough:
1 package (~ 2 1/2 tsp) active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp. salt
3 tbsp. vegetable shortening or butter
2 eggs (from Farmer Kim)

1 beaten egg beaten with 1 Tbsp. water for egg wash
Sugar for sprinkling

Directions

Make the filling: Combine all the ingredients in a medium saucepan over medium heat. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.

Make the dough:  In a small bowl, dissolve the yeast in the warm water with 1/2 tsp sugar. Let stand until mixture begins to bubble, about 5 minutes.

Combine the flour, the rest of the sugar, and salt in the bowl of a standing mixer. Mix briefly to combine. Add shortening, yeast mixture  and the eggs and beat to form a stiff dough that pulls away from the sides of the bowl. Use the dough hook to knead for about 2 minutes. Divide the dough into 2 balls. Cover abd let rest at room temperature for about 45 minutes.

Make the blueberry buns: Set out a bowl of cold water. On a lightly floured surface, roll out each dough ball into a 12″ by 10″ rectangle. Cut the rectangle into quarters (one cut crosswise and one lengthwise), creating 4 pieces, each 6″ x 5″. Place a heaping tablespoon of the filling in the center of each piece.

Moisten the edges of the dough with the water, fold the short end over (creating a 3″ x5″ bun), and pinch the edges tightly closed.

Preheat oven to 375¬įF. Line 2 baking sheets with parchment paper. Place the buns on the baking sheets and cover with a towel and let stand 30 minutes. Brush buns with egg wash and sprinkle tops with sugar.

Bake until browned, about 15 minutes. Transfer to a wire cooling rack.

 

Serve warm or at room temperature. Enjoy!

Makes 8 buns.

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

Jalape√Īo Cheddar Challah Rolls

I have 4 jalape√Īo plants this year and all are very happy. ¬†I will definitely be replenishing my supply of pickled¬†jalape√Īos. But I have a bunch of other plans for my peppers as well.

The first is a Challah I have been waiting all year to make; I needed to wait for my plants to start producing. Now that they have, time for¬†jalape√Īo cheddar challah rolls.

I was expecting the cheese to remain remain in chunks and be a little gooey, but the cheese became fully incorporated into the dough. The texture is beautiful Рsoft, but substantial and very satisfying.  The peppers provide just the right amount of kick.

Jalape√Īo Cheddar Challah Rolls

adapted from the Frugal Ima

1 cup water
2 tablespoons honey

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tsp salt
2 tsp yeast
4 oz cheddar cheese, cut into small cubes
4 – ¬†8 jalape√Īo peppers, depending upon size and your preference, halved, deseeded and sliced (from the garden)

Directions

Put all the ingredients in the bowl of a standing mixer fitted with a dough hook. Mix and knead on low speed till it’s all smooth, about 10 minutes. Place in an oiled bowl.

Cover and let rise until doubled, about 1 hour.

Grease a round pan. Punch down the dough. Divide and shape it into 8 rolls and place it into the pan.

Cover and let rise for about another half hour. Heat the oven to 350F while the dough is rising. With a pair of scissors, snip an x into the top of each risen roll.

Bake for 30-40 minutes, until the internal temperature in the center roll is 190F.

Let cool on a wire rack.  Enjoy!

Makes 8 rolls.

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

Peach-Blueberry Yogurt Cake

Yes, peaches again! But it is also blueberry season and, to me, peaches and blueberries are a great combination. The both taste and look beautiful together.

We were going for our annual 4th of July celebration at Farmer Kim’s and I always bake something for it. This peach-blueberry cake worked great as a bring-along dessert.

It was the perfect level of sweetness, just sweet enough without being too sweet. It was a hit!

Peach-Blueberry Yogurt Cake

from Julia’s Album

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs (from Farmer Kim)

1/2 teaspoon vanilla

1/2 cup Greek yogurt

2 peaches, sliced into wedges (from Fifer Orchards)

6 oz blueberries (from Fifer Orchards)

1 teaspoon granulated sugar

Directions

Preheat oven to 350¬įF with rack in middle. Grease the side and the bottom of a 9×3 Springform pan with butter or cooking spray. Line the bottom with parchment paper.

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the springform pan.

Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.

Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

Serve and enjoy!

Serves 8 – 12, depending upon the size of the slices.

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

Peach Jam

Peaches, peaches, peaches! I can’t help myself, if I pass a peach stand, I stop and buy some. It feels like they are around for so short a period, I have to indulge while they are here.

But sometimes, I buy too much.  I had 8 peaches that were threatening to over-ripen. So, I searched for a good peach jam recipe.

I found one that looked good, adjusted it for my peaches and ended up with 4 beautiful and yummy jars of peach jam.

 

Ingredients

Peach Jam

from Canal House Peach Jam by Melissa Hamilton and Christopher Hirsheimer

12 large ripe freestone peaches (locally grown)

2 tablespoons fresh lemon juice

3 cups sugar

1 teaspoon kosher salt

Directions

Sterilze the jars – heat the oven to 250F. Wash the jars and lids in hot, soapy water and rinse well. Heat in the oven for 10 minutes. Note: After the 10 minutes, I leave them in the oven with the heat off until ready to use.

Using the tip of a paring knife, score an X in the bottom of each peach. Working in batches, cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool.

Peel and cut over a medium bowl into ¬Ĺ‚ÄĚ-thick slices to collect juices.

Combine peaches with their juices, lemon juice, sugar, and salt in a large saucepan.

Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.

Bring peach mixture to a gentle boil over medium-high heat (you want slices to stay intact). Reduce heat and simmer gently, skimming foam from surface as needed, until peaches are translucent, juices are reduced by half, and a candy thermometer registers 220¬į, about 20‚Äď25 minutes.

Carefully divide jam among half-pint jars, cover, and chill 12 hours.

Makes 6 – 8 half-pint jars.

DO AHEAD: Jam can be made 1 month ahead. Keep chilled.

 

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

Peach Sangria with Cherries and Blueberries

It is peach and blueberry season here in Delaware!

Time for a peach sangria! I am sitting here enjoying my glass of sangria, so this will not be a wordy post, just enough to share the fun…

Last weekend I went to Harvest Ridge Winery to run my first 5k since last fall.

I had injured myself the week before, but somehow I still managed to come in 2nd place for my age group.  I was just happy to finish, but was shocked that I actually ran a decent pace.

While there, I drank some rose

and bought some Peach Blossom wine.

Tonight, I pitted a whole lot of cherries.

Now, for the Peach Sangria…

Peach Sangria with Cherries and Blueberries.

750 ml bottle Harvest Ridge Peach Blossom wine

1/4 cup light rum

1/4 cup orange juice

2 peaches, sliced (locally grown)

1/4 cup blueberries (locally grown)

1/4 cup pitted cherries

Directions

Mix the liquid ingredients together in a pitcher.  Add in the fruit.

Serve in a glass with one or 2 ice cubes.

Enjoy!

 

 

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