Tag: recipes

Ideas for your holiday meals

Lamb Chops Sizzled with Garlic by Janet Mendel. Photo by Jennifer Causey, food styling by Emily Nabors Hall, prop styling by Claire Spollen.

When Hanukkah arrives, there will be more family and friends to feed. Or, maybe just the “excuse” (not that we need one) to make a special meal for ourselves! However you celebrate, here are a few main dishes – meatballs, lamb chops and a vegetarian gratin – and a couple of vegetarian side options.

TOMATO MEATBALLS
(makes 18)

1 lb ground beef
1/3 cup bread crumbs
1 egg
1 finely grated medium onion
salt and pepper to taste
2 tbsp olive oil
2 crushed garlic cloves
16-ounce can crushed tomatoes
6-ounce can tomato paste
1 cup water
1 1/2 tsp dry basil

  1. In a bowl, mix together ground beef, breadcrumbs, egg, onion, salt and pepper. Shape into 18 meatballs.
  2. Heat oil in a frying pan. Brown meatballs and remove.
  3. Add tomatoes, tomato paste, water and basil to pan. Bring to a boil, reduce heat and simmer, stirring when necessary.
  4. Add meatballs and continue simmering 10-15 minutes.
  5. Serve on their own, in a bun or on noodles, rice or any other base of your choice.

SWEET AND SOUR MEATBALLS
(This came from a Heinz ad, and I’ve made it kosher. It makes 40 balls.)

1 lb ground beef
1 cup breadcrumbs
1 egg
2 tbsp minced fresh onion
2 tbsp pareve non-dairy creamer
1 minced garlic clove
salt and pepper to taste
1 tbsp vegetable oil
2/3 cup chili sauce
2/3 cup currant jelly

  1. Combine beef, breadcrumbs, egg, onion, non-dairy creamer, garlic, salt and pepper. Form into 40 bite-size meatballs (about one teaspoon each).
  2. Heat oil in a frying pan. Place meatballs in pan, cover and brown lightly for 10 minutes.
  3. Combine chili sauce and jelly and pour over meatballs. Heat on low heat 10-12 minutes, until sauce has thickened, basting occasionally.

GRILLED HERBED LAMB CHOPS
(6 servings)

1/2 cup olive oil
1 cup white wine
1/2 cup minced fresh parsley
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp basil
1 tbsp minced shallots or white onion
1 minced garlic cloves
6 lamb chops

  1. In a bowl, combine olive oil, wine, parsley, marjoram, oregano, basil, shallots or white onion and garlic. Add chops and coat well. Marinate two to three hours, turning chops often.
  2. Grill chops five to six inches from heat, five minutes per side or until medium rare.

LAMB CHOPS SIZZLED WITH GARLIC
(Janet Mendel is an American-born journalist who has lived in Spain for many years. Las Pedroneras is considered the garlic capital of Spain and this recipe on Food & Wine’s website is Mendel’s “homage to the village.” It makes 4 servings.)

8 lamb chops
salt and pepper to taste
thyme
3 tbsp olive oil
10 halved garlic cloves
3 tbsp water
2 tbsp fresh lemon juice
2 tbsp fresh minced parsley

  1. Season lamb chops with salt, pepper and thyme. Heat olive oil in a large frying pan.
  2. Add lamb chops and garlic and cook over high heat for three minutes. Turn over chops and garlic and cook two minutes longer. Transfer to a plate.
  3. Add water, lemon juice and parsley, scrape bottom of pan and cook for one minute.
  4. Pour pan sauce over lamb chops and serve immediately.

OMBRÉ POTATO AND ROOT VEGETABLE GRATIN
(This is a recipe by TV personality and chef Carla Hall, with my changes to make it kosher. You can find the original on Food & Wine’s website. Both make 12 servings.)

unsalted pareve margarine
2 cups non-dairy creamer
3 minced garlic cloves
1 small minced shallot
1/2 tsp nutmeg
salt and pepper to taste
1 pound peeled beets, sliced 1/16-inch thick
1 pound peeled sweet potatoes, sliced 1/16-inch thick
1 pound peeled small white potatoes, sliced 1/16-inch thick
1 pound peeled turnips, sliced 1/16-inch thick

  1. Preheat oven to 375°F. Grease a rectangular baking dish.
  2. In a bowl, whisk non-dairy creamer with garlic, shallot, nutmeg, salt and pepper.
  3. In a large bowl, toss beets with a quarter of the cream mixture. Arrange beets in baking dish, overlapping them slightly. Scrape any remaining cream from the bowl over the beets.
  4. Repeat the process with the sweet potatoes, potatoes and turnips, using a quarter of the cream mixture for each vegetable. Then cover dish with foil.
  5. Bake for about one hour and 45 minutes. Let cool 15 minutes.

Note: If pareve grated cheese is available, measure one cup and stir it into the whisked cream mixture. After baking, add another 3/4 cup of the grated cheese to the top.

SPAGHETTI SQUASH WITH PEPPER SAUCE
(6 servings)

1 approx 3-pound spaghetti squash
1/4 cup olive oil
1 onion, slivered
2 red peppers, cut into 1/2-inch lengthwise strips
2 yellow peppers, cut into 1/2-inch lengthwise strips
2 chopped tomatoes
1/2 tsp sugar
1/4 cup fresh basil leaves, coarsely torn
salt and pepper to taste

  1. Preheat oven to 375°F. Place pierced squash in a baking pan. Bake for 40 minutes. Turn over and bake another 15-30 minutes, until tender. Turn off oven and let squash remain.
  2. Heat olive oil in a pot. Add onion and cook 10 minutes.
  3. Add peppers, season with salt and pepper. Cover and cook 20 minutes.
  4. Add tomatoes, sugar and basil. Cook uncovered 20 minutes.
  5. Cut the squash in half and discard seeds. Pull apart strands with a fork. Place in a bowl and add pepper sauce.

QUINOA SALAD WITH SWEET POTATOES AND APPLES
(This is a Food & Wine recipe by food stylist and author Grace Parisi. It makes 10-12 servings.)

8 tbsp olive oil
1 1/2 cups quinoa
salt and pepper to taste
1 1/2 pounds peeled sweet potatoes, cut into 3/4-inch cubes
1/4 cup apple cider vinegar
2 apples, cut into 1/2-inch cubes
1/2 cup chopped parsley
8 cups packed baby greens, such as arugula and kale

  1. Preheat oven to 400°F.
  2. Heat one tablespoon of oil in a saucepan. Add quinoa and cook two minutes. Add three cups water, season with salt and bring to a boil. Cover and simmer 16 minutes. Remove from heat and let stand 10 minutes. Fluff quinoa, spread on baking sheet and refrigerate 20 minutes.
  3. On another baking sheet, toss sweet potatoes with one tablespoon of oil, salt and pepper. Toast in oven 25 minutes, stirring once. Let cool.
  4. In a large salad bowl, whisk six tablespoons of oil with vinegar. Season with salt and pepper. Add quinoa, sweet potatoes, apples, parsley and greens and toss. Serve right away.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Earn Frequent Fryer points

Mouthwatering air fryer chicken satay with peanut sauce. (photo by Shelley Civkin)

My father, alav hashalom, used to use the Yiddish phrase “Don’t hock me a tscheynik,” meaning, literally, don’t bang my teakettle. But, idiomatically, it means don’t bother me with nonsense. My husband Harvey has been hocking me a tscheynik for months now, in the hope that he’ll wear me down and I’ll finally give him the OK to buy an air fryer. Vos air fryer? Whenever people said air fryer, it conjured up a deep fryer filled with greasy doughnuts floating on the top. Or fatty chicken served with waffles, south of the border. It was about as appealing as an oozing wound.

I didn’t know from air fryers. But then my nephew and his wife got one, and regularly post pictures of the mouthwateringly delectable dinners they produce in their newfangled appliance. Still, I was not sold on the idea. While our apartment is a good size, our kitchen was designed for someone who’s culinarily challenged, petite in stature and not in favour of wasting space. Or, for someone like the character of Carrie Bradshaw, from Sex and the City, who only uses her oven to store sweaters. In short, it’s a galley kitchen that only fits two people, if you turn sideways and suck in your stomach. Our counter space is almost non-existent, yet we’ve managed to find a home for a Nespresso machine, waffle maker, Breville toaster oven, Breville blender and two Henckels knife blocks. I can barely fit a Vitamin C tablet on the remaining space. Still, Harvey thinks we can’t live (or at least not live well) without an air fryer.

After months of fighting him on this, I finally relented. Harvey did his due diligence, researched all air fryers known to man (and woman), then snuck out in the dead of night (notice how I made that all dramatic) and bought one. We got the Instant Vortex six-quart air fryer, which is big enough to hold a smart car. Or a baby buffalo.

As you can imagine, we had to make room for it on our aforementioned miniscule counter. The waffle maker now lives in the closet. The Nespresso machine has taken up residence in the liquor cabinet. And the Breville blender now cohabits with the Henckels Dutch oven under the butcher block. Our little family of appliances resembles a group home for wanton, headstrong youth. But still, we love them all the same.

A week has passed since we installed the air fryer into our humble abode and, well, it’s sheer bliss. I never knew it could be like this. So far, Harvey has made baked chicken thighs, carrots and broccoli, hardboiled eggs, potato wedges and hamburgers. All of which passed with flying (frying) colours, except, I’m sorry to say, the broccoli. It was a stringy, hard mess. The air fryer was literally begging us (OK, so I’m anthropomorphizing) for overtime – or at least a day off.

So, does this make us Frequent Fryers?

Meanwhile I’ve been Googling recipes for air fryer eggplant, tofu (Harvey would rather eat nails) and teriyaki salmon. Then, inspiration struck like yummy lightning – I found a bunch of mouthwatering recipes for air fryer chicken satay with peanut sauce. The deal was sealed. Note that, up to this point in time, I had not so much as touched our new appliance. I’d read the owner’s manual a dozen times though. Not wanting to challenge myself too much – you know, performance anxiety, fear of failure – I glommed onto the easiest, most appealing recipe I could find (credit goes to “Damn Delicious”). You’re welcome.

CHICKEN SATAY WITH PEANUT SAUCE

1/4 cup coconut milk
2 tbsp reduced sodium soy sauce
2 1/2 tsp yellow curry powder (I omitted this)
1 1/2 tsp turmeric
3/4 tsp cumin
3 cloves garlic, minced (I used 2 cloves)
1 tbsp freshly grated ginger
1 tbsp brown sugar
1 tbsp fish sauce (I omitted this)
2 lbs boneless, skinless chicken thighs or breasts cut into 1-inch cubes
1 tbsp canola oil (I used olive oil instead)
kosher salt and ground black pepper, to taste
rice vermicelli noodles

for the peanut sauce:
3 tbsp creamy peanut butter
1 tbsp reduced sodium soy sauce
1 tbsp freshly squeezed lime juice
2 tsp brown sugar
2 tsp chili garlic sauce (I used 1 clove garlic, minced instead)
1 tsp freshly grated ginger

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce (or minced garlic) and ginger in a small bowl. Whisk in two to three tablespoons water (I used coconut milk) until desired consistency is reached. Set aside in the fridge.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder (optional), oil, salt, pepper, turmeric, garlic, ginger, brown sugar and fish sauce (optional).
  3. In a large Ziploc bag or large bowl, combine chicken and coconut milk mixture, and marinate for at least two hours to overnight, stirring the mixture occasionally.
  4. Make some rice vermicelli noodles, rinse, drain and let them cool in the fridge.
  5. Soak bamboo skewers in water for 30 minutes before using.
  6. Drain the chicken from the marinade, discarding the marinade.
  7. Preheat the air fryer to 385°F for 12 to 14 minutes, or maybe a couple of minutes longer, depending on the wattage of your air fryer.
  8. Thread the chicken somewhat loosely onto the soaked skewers – don’t jam them together or they won’t cook evenly.
  9. Place the skewers into the air fryer basket, leaving room between each skewer. You may have to do a couple of batches to accommodate them all.
  10. Bake for six to seven minutes, then turn the skewers over and bake for another six to seven minutes, until they reach an internal temperature of 165°F.
  11. Serve immediately with peanut sauce over a bed of rice vermicelli noodles. Garnish with thinly sliced green onion or cilantro, and crushed peanuts.

To say that this meal was a success would be a gross understatement. In fact, I think Harvey proposed to me all over again. Then he offered to buy me a new computer. And a car. Perhaps the exhilaration of this delicious meal has gone to my head. Maybe he just said, “Thanks, it was delicious!” I can’t be sure. But my bet is on a new car.

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Sweet apples for New Year

(photo from flickr / s2art)

My favourite fall/winter fruit is apples, and not just because they are a main symbol of Rosh Hashanah, helping us start off the new year with a sweet dip of honey. I believe the adage that an apple a day keeps the doctor away. Although the phrase was uttered by Benjamin Franklin, it originated in 1866 in Wales – “eat an apple on going to bed and you’ll keep the doctor from earning his bread.”

Why are apples healthy? They may lower high cholesterol and blood pressure; they have fibre, which can aid digestion; they support a healthy immune system; are a diabetes-friendly fruit; and the antioxidants in apples may play a role in cancer prevention.

All that aside, they just taste great. Here are some recipes to try out, one of which features another New Year’s symbol – the pomegranate.

MOTHER’S ROSH HASHANAH APPLE CAKE

2/3 cup vegetable oil
2 cups brown sugar
2 eggs
2 tsp cinnamon
1 tsp ground cloves
2 cups applesauce (or 2 finely chopped apples)
2 tsp baking soda dissolved in 1 tsp wine
4 cups flour
2 tsp vanilla
2 cups raisins
1/2 to 1 cup finely chopped nuts

  1. Grease two cake pans. Preheat oven to 350°F.
  2. With an electric or hand mixer, cream oil and sugar.
  3. Add eggs, cinnamon and cloves.
  4. Add applesauce, dissolved baking soda and blend. Add flour, vanilla, raisins and nuts.
  5. Pour into the well-greased cake pans and bake for 45 minutes or until a toothpick inserted in the centre comes out clean.

APPLE ENCHANTMENT
(This recipe was in my files from the 1970s, from Carmel wine company.)

1/4 cup sugar
1/4 cup caramel amaretto
grated rind and juice of 1 orange
4 large, firm apples

  1. In a saucepan, combine sugar, amaretto, orange rind and juice. Bring to a boil.
  2. Peel, core and thickly slice apples. Place in the pan as they are sliced. Reduce heat and simmer until apples are tender and liquid has evaporated.
  3. Remove to a dish. Chill.
  4. Garnish with shredded coconut or whipped cream.

BAKED STUFFED APPLES
(This recipe by Ann Chantal Altman is from a 2001 Food & Wine cookbook.)

3 tbsp lightly toasted slivered blanched almonds
1.3 ounces of finely crumbled kosher amaretti (almond-flavoured Italian macaroons)
1/3 cup dry currants
2 tbsp brown sugar
1/2 tsp cinnamon
finely grated zest of 1 lemon
2 tbsp softened unsalted butter or margarine
4 apples
1 cup apple juice
2 tbsp dark rum

  1. Preheat oven to 375°F. Grease a square baking dish.
  2. In a bowl, mix almonds with amaretti crumbs, currants, brown sugar, cinnamon and lemon zest.
  3. Remove interior core and seeds of apples within half-inch of bottom. Score apple skin lengthwise at 1.5-inch intervals and arrange in the baking dish. Spoon filling into apples. Pour apple juice and rum around the apples.
  4. Bake for 20 minutes. Cover loosely with foil and bake 45-50 minutes longer or until apples are very soft. Transfer to plates. Spoon juices on top.

QUICK AND EASY MICROWAVE APPLE COMPOTE

4 large apples
3 to 5 tbsp water or apple juice
1/4 to 1/2 tsp cinnamon
2 to 3 tsp sugar

  1. Cut apples in small pieces, discarding cores. Place in a microwave-safe dish with water or apple juice.
  2. Cover and microwave on high for three minutes. Stir and microwave for two more minutes.
  3. Add cinnamon and sugar. Cover and microwave for one to two minutes or until tender. Sprinkle some sugar on top.

APPLES BAKED IN POMEGRANATE SYRUP

4 apples, cored and cut into 16 wedges each
juice from half a pomegranate
apple juice
1/3 cup apricot preserves
1/2 tsp cinnamon
seeds from half a pomegranate

  1. Use non-stick vegetable spray on a microwavable baking dish.
  2. Place apple wedges in the dish.
  3. Squeeze juice from half a pomegranate and add apple juice to make 1/2 cup.
  4. Add preserves and cinnamon and mix well. Pour over apples and coat. Cover.
  5. Microwave on high for two minutes and stir. Continue until apples are barely tender, at least two minutes more.
  6. Remove seeds from remaining pomegranate half, discard white pith. Sprinkle over apples and serve.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications.

Fish dishes for dinner, lunch

A fish head is one of the symbols of the Rosh Hashanah meal, so why not add a fish dish to the menu? (photo from rawpixel.com)

Soon we will celebrate Rosh Hashanah, for which a fish head is a symbol of leadership (be the head and not the tail) and fertility. This is reason enough, perhaps, to include fish on the holiday dinner or lunch menus. If so, here are a few recipes you could try.

TUNA AIOLI
(8 servings)

2 cups mayonnaise
4 large minced garlic cloves
2 tbsp lemon juice
1/2 tsp dry mustard
2 10-ounce packages frozen Italian green beans
4 7-ounce cans drained tuna
2 20-ounce cans drained sliced beets
8 sliced carrots
2 thinly sliced red or white onions

  1. In a bowl, blend mayonnaise with garlic, lemon juice and mustard. Cover and refrigerate.
  2. Cook green beans following package directions.
  3. Arrange tuna, beets, carrots and onions on a serving platter. Serve with mayonnaise-garlic sauce.

FISH AND ARTICHOKE SALAD
(6 servings)

1 pound fish of your choice
1 cup pareve chicken soup (or vegetable stock)
1/2 cup dry white wine
1 14-ounce can drained and quartered artichoke hearts
2 tomatoes, cut into eighths
1/2 cup halved black olives
1/4 cup olive oil
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
salt and pepper to taste
a few lettuce leaves
4 chopped green onions

  1. Place fish, soup and wine in a saucepan. Bring to a boil. Turn off heat and let cool.
  2. Place fish in a bowl with artichoke hearts, tomatoes and olives.
  3. In a small bowl, whisk oil, lemon juice, parsley, salt and pepper. Pour over fish and toss to mix.
  4. Cover and refrigerate overnight or at least three hours.
  5. Line a bowl with lettuce leaves. Spoon in fish mixture. Garnish with green onions.

GRILLED SALMON SALAD
(8 servings)

8 centre-cut salmon fillets
1/4 cup olive oil
1/4 cup fresh lime juice
salt and pepper to taste
8 cups rinsed, dried and coarsely chopped arugula leaves
4 cups halved cherry tomatoes
1/2 cup diced red onion
salt and pepper to taste
2 tbsp olive oil
2 tbsp red wine vinegar

  1. Place salmon in a shallow dish. Combine oil, lime juice, salt and pepper and pour over salmon. Marinate in refrigerator 30 minutes, turn and continue marinating 30 minutes more.
  2. Oil a grill. Grill salmon, skin side down, 8-13 minutes, until medium rare.
  3. Meanwhile, combine arugula, tomatoes, red onion, salt, pepper, olive oil and wine vinegar.
  4. Place a salmon fillet in the centre of each dinner plate. Divide the salad equally and place each portion atop a piece of fish.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications.

Chicken with a French twist

Chicken always makes for a nice holiday meal. For a special treat, however, try out these French kosher chicken entrees.

CHICKEN DIJON
(8 servings)

1/4 cup water or vegetable oil
1 tsp garlic powder
1/2 cup Dijon mustard
1 tsp dry Italian seasoning
8 boneless skinless chicken breast halves
lemon slices or fresh herbs

  1. Preheat oven to 375°F.
  2. In a plastic bag, combine mustard, water or oil, garlic powder and Italian seasoning. Add chicken and shake to coat.
  3. Place chicken in a baking pan. Bake for 20 minutes or until done.
  4. Garnish with lemon slices and fresh herbs.

CHICKEN LEGS COQ AU VIN
(I’ve adapted slightly Chef Eric Ripert’s recipe that was in Food & Wine. It makes 8 servings.)

16 chicken drumsticks
salt and pepper
6 tbsp flour
1/4 cup canola oil
1 cup finely chopped carrots
1 cup finely chopped onions
1 cup finely chopped celery
3 cups chopped mushrooms
4 thinly sliced garlic cloves
1 cup brandy
2 tbsp tomato paste
1 bottle dry red wine
2 cups chicken stock
4 thyme sprigs

  1. Heat oil in a large pot.
  2. Season chicken with salt and pepper and dust with 1/4 cup flour. Add chicken to pot and cook over high heat five minutes. Remove to a plate.
  3. Add carrots, onions, celery, mushrooms and garlic and cook five minutes.
  4. Add brandy and cook one minute. Stir in tomato paste and two tablespoons flour. Add wine, chicken stock and thyme and bring to a boil.
  5. Return chicken to pot, cover and simmer 1.5 hours. Remove chicken.
  6. Simmer sauce until reduced by half, about 10 minutes. Discard thyme. Return chicken to sauce and heat.

CHARDONNAY-BRAISED CHICKEN THIGHS
(I’ve made a few changes to cookbook author Grace Parisi’s recipe that was in Food & Wine. It makes 8 servings.)

4 tbsp unsalted margarine
4 tbsp olive oil
16 chicken thighs
salt and pepper to taste
1/2 cup flour
8 peeled, quartered shallots
2 pounds parsley root or parsnips, cut into 3-by-0.5-inch pieces
2 rosemary sprigs
2 cups Chardonnay or dry white wine
3 cups chicken soup

  1. Preheat oven to 425°F. Melt margarine in a large frying pan with oil.
  2. Season chicken with salt and pepper and dust with flour. Add to frying pan, skin side down and cook until brown, about six minutes. Place on a plate.
  3. Add shallots, parsley root or parsnips and rosemary and cook one minute.
  4. Add wine and cook three minutes or until reduced by half.
  5. Add chicken soup and bring to a boil.
  6. Place chicken skin side up in frying pan and place in oven. Braise 25 minutes or until cooked through.
  7. Broil chicken for three minutes. Return to stove and boil until sauce is thickened, about three minutes. Discard rosemary. Transfer to bowls and serve.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications.

Hitting the high seas & citrus

Who among us enjoys using a 400°F oven during the summer? That would be: Nobody. Ever. For me, summer is synonymous with barbecuing, which is first cousin to steak, hamburgers, chicken and grilled veggies.

Recently introduced to tuna steaks, I’ve now gone over to the light side. On a recent trip to Victoria, good friends had us over for dinner and served one of the best meals we’ve eaten in years. While most of the component parts were healthy, some were deliciously questionable, in terms of caloric heft (see lemon mousse below). The star of the meal, by a long shot, however, was the marinated tuna steak, grilled on the barbecue. Even though it was more well done than I prefer, it was still juicy, incredibly flavourful and tender. I like my tuna steak with grill marks on the outside and pink rareness on the inside. Most good fish restaurants serve it like that. Despite the variance in preferences, our friend cooked it to perfection. As with all good things, I like to share my enjoyment with others. So, you’re welcome.

You can buy frozen tuna steaks at lots of stores. Fresh is even better, but not always available. For your culinary edification, did you know that Pacific bluefin tuna are approximately five feet long and weigh about 130 pounds? (Think: that’s bigger than me!) Apparently, the world record for the largest bluefin tuna caught was set in Nova Scotia in 1979. It weighed in at a whopping 1,496 pounds. How do you even land something like that? It’s like the Tuna That Ate New York. The tuna we had was cut into petite steaks of about five inches by three inches, and was one-inch-thick perfection.

MARINATED TUNA STEAKS
(serves 4)

4 4-ounce tuna steaks
1/4 cup orange juice
1/4 cup soy sauce
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 tsp chopped fresh oregano
1/2 tsp ground black pepper
salt to taste

In a large non-reactive dish (does this mean it’s even-tempered?), mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and pepper. Place the tuna steaks in the marinade and turn it over to coat. Cover and refrigerate for at least 30 minutes. Bring to room temperature before grilling/frying. Preheat grill at high heat, or pan sear on high in a frying pan.

Lightly oil grill grate or frying pan. Cook the tuna steaks for approximately five minutes, then turn and baste with the marinade. Cook for an additional five minutes, or to desired doneness. I’ve read recipes that call for as little as a 45-second-per-side cooking time, so, use your own discretion. Discard any remaining marinade.

Serve it up with a side of guacamango salad (see below), and you’re sure to get a thank you note. Add some tri-coloured baby new potatoes and, voila, just like that, your guests/partner/pets will think you’re Julia Child!

Despite all evidence to the contrary, I can cook and not give people E. coli. I have been known to give my husband and I food poisoning from bad lamb. In my defence, it was a full moon and I was unsupervised. I’ve also been known to accidentally coat snapper in icing sugar instead of flour. Because Harvey and I were in our “courting” phase, he ate it nonetheless. I went out for takeout sushi. This is one of Harvey’s favourite stories. Mostly, I just cook stuff that it’s humanly impossible to screw up. Or, I let Harvey cook and, since he thinks that cooking is like doing a chemistry experiment, I say, knock yourself out Science Guy.

Never heard of my newly created gaucamango salad? Feast your tastebuds.

SHELLEY’S GUACAMANGO SALAD

2 large, ripe Ataulfo mangoes, diced
2 large, ripe avocados, diced
lime juice, to taste
olive oil
fresh mint, chopped roughly
blueberries (optional)

Mix all the ingredients together and tell me this isn’t the freshest-tasting summer salad you’ve ever eaten. Just try me.

As I’ve told you before, this accidental balabusta puts a premium on fast, easy meals, especially during the summer months. And, preferably, recipes that call for fewer than six ingredients, including spices. However, I made an exception for the lemon mousse, which breaches my boundaries for both patience and level of patchkerey. But, man, is it worth it! I usually never try recipes that involve separating eggs, because, well … it’s just dicey. Add in the double boiler element and we’re moving precariously into Ina Garten territory. But my friend’s rendition of this was just so darn good, I couldn’t not try it. If you’re a lemon lover, you won’t be disappointed. If you’re a sourpuss, you also won’t be disappointed.

LEMON MOUSSE DESSERT

2 lemons
1 pouch gelatin powder
4 eggs (separated)
60 grams (or 4 3/4 tbsp) sugar
1 pinch of salt
250 grams (or 1 cup) whipping cream

Wash the lemons. Zest the peel of one lemon and set it aside. Squeeze the juice of both lemons and set it aside.

Separate the eggs. Whisk sugar into the egg yolks.

In a double boiler, heat the egg yolk/sugar mixture and whisk continuously until very hot (but not boiling). If you’re like me and don’t own a double boiler, just set a bowl on top of a pot of hot water instead.

Slowly whisk in the gelatin powder, then add the lemon juice and zest. Put mixture into the fridge to cool, whisking occasionally.

Beat the egg whites with a pinch of salt until firm. Beat the whipping cream.

Once egg yolk/lemon mixture is cooled, gently mix in the egg whites and whipping cream until just combined. Pour into a glass serving bowl for a pretty presentation. Chill in the fridge for a few hours and then garnish with raspberries on top.

This dessert is both fluffy and light, despite all the whipping cream. And the lemon zest gives the richness a welcome bit of texture and zhuzh. This lemon mousse is a spectacular, tart addition to any meal, plus it looks über impressive. Go ahead, boldly go where no accidental balabusta has gone before. Until now. B’tayavon!

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Enjoy summer treats

Peach cobbler (photo by sk/flickr)

Tabbouleh is such a popular Lebanese salad that the first Saturday of July is known as Lebanese National Tabbouleh Day. Although there are variations, classical tabbouleh is bulgur, parsley, tomatoes, mint and onion with olive oil, lemon juice and salt. The word tabbouleh means seasoning or dip, and bulgur, the primary ingredient, is a cereal food made from whole grains of different wheat species, said to be as healthy or healthier than quinoa and rice.

Another summer treat is cobbler, as fresh strawberries, cherries, apricots, peaches, nectarines and all kinds of apples start to appear. Cobbler is said to have originated among the American colonists, but the origin of the name – dating back at least to 1859 – is uncertain. According to Wikipedia, it may be related to cobeler, meaning “wooden bowl,” or to its top looking like a cobbled stone pathway, rather than a smoothly “paved,” i.e. rolled out, pastry top.

MY FAVOURITE TABBOULEH
(4 servings)

1 cup steamed and drained broccoli
7 tbsp water
1/2 tsp chicken soup powder
2 tbsp wine vinegar
1 tsp Dijon mustard
salt and pepper to taste
2 crushed garlic cloves
2/3 cup bulgur
5 tsp oil
4 tsp cider vinegar
chopped radishes
chopped celery
chopped green onions
chopped tomatoes
chopped red pepper

  1. In a saucepan, combine water, soup powder, wine vinegar, mustard, salt, pepper and garlic, and bring to a boil. Add bulgur, cover, and let set 15 minutes.
  2. Place broccoli in a salad bowl. Add bulgur mixture, oil, cider vinegar, radishes, celery, onions, tomatoes and red peppers and toss lightly.

TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH

(This recipe by Deborah Knight came from Food & Wine online. It makes 4 servings.)

4 large artichokes
1/2 tsp cumin seeds (optional)
2 tbsp sherry vinegar
2 tsp finely chopped fresh oregano
salt and pepper to taste
* * *
1 cup boiling water
1 cup coarse bulgur
3 tbsp extra virgin olive oil
3 tbsp lemon juice
2 finely chopped scallions
1/2 cup coarsely chopped curly leaf parsley
1 finely diced plum tomato
1 tbsp fresh chopped mint
salt and pepper to taste
10 halved cherry tomatoes
2 cups packed baby spinach leaves
1/4 cup crumbled feta cheese
2 tbsp toasted pine nuts

  1. Cut stems off artichokes, then steam the stems and artichokes. When cool, pull off leaves and trim fibrous outer skin. Scrape out the chokes and quarter the artichoke bottoms. Peel the stems and cut into 1/2-inch rounds.
  2. Toast cumin seeds in a skillet until fragrant, about 40 seconds. Let cool, and ground to a powder.
  3. Place artichoke bottoms and stems in a bowl. Add olive oil, sherry vinegar, oregano, salt and pepper. Let stand at room temperature one hour or refrigerate overnight.
  4. In a large bowl, pour boiling water over bulgur. Cover and let stand 40 minutes, until bulgur is tender. Fluff with a fork. Stir in olive oil, lemon juice, scallions, parsley, plum tomato and mint. Season with salt and pepper. Cover and refrigerate for one hour or until chilled.
  5. In a bowl, toss cherry tomatoes with spinach, feta and pine nuts. Spoon two tablespoons of artichoke marinade over salad and toss well. Season with salt and pepper.
  6. Spoon tabbouleh onto plates and surround with artichokes. Top with spinach salad and serve.

PEACH COBBLER
(6 servings)

1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
4 tbsp unsalted pareve margarine
1 large egg
1/4 cup non-dairy milk
5 cups pitted and sliced peaches
4 tsp cornstarch
1/4 tsp cinnamon
non-dairy vanilla ice cream

  1. Preheat oven to 400°F. Grease a shallow baking dish.
  2. In bowl, mix flour, two tablespoons sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs.
  3. Beat together egg and non-dairy milk. Add to flour mixture until dry ingredients are moistened and a dough forms.
  4. Put peaches, remaining sugar, cornstarch and cinnamon in a saucepan. Cook until peaches are tender and syrup is clear, thick and boiling (five to seven minutes).
  5. Pour peach mixture into baking dish. Drop dough by heaping tablespoons in six portions over peach mixture. Bake for 20 minutes. Serve with pareve vanilla ice cream.

PAREVE REVERSE FRUIT COBBLER

1/4 cup plus 2 tbsp canola oil
1 cup non-dairy creamer
1 cup flour
1 1/2 tsp baking powder
1 cup sugar
1/4 tsp cinnamon
4 cups of fruit (strawberries, cherries, apples, peach, plums, nectarines and/or blueberries)
pareve whipping cream

  1. Preheat oven to 350°F. Grease a round glass pie plate.
  2. Pour oil into the glass dish. Add non-dairy creamer, flour, baking powder, sugar and cinnamon. Stir until blended.
  3. Add fruit.
  4. Bake for 25 minutes. Serve warm with pareve whipped cream on top.

Sybil Kaplan is a journalist, author, editor/compiler of nine kosher cookbooks. She is a food writer for North American Jewish publications, and leads English-language Shuk Walks in Machane Yehuda.

Baked treats for Purim

Maureen Abood’s verion of ma’amoul. (photo from maureenabood.com)

There are many different Purim foods around the world. In an article from several years ago on aish.com, Dr. Yvette Alt Miller gives recipes for a dozen lesser-known treats. Among them are kreplach, which she describes as a “hidden” food in that the filling is covered up by dough; therefore, it’s appropriate for Purim because of all the hidden aspects in the Purim story.

Other baked treats Miller suggests are French palmiers, to evoke the ears of Haman; Russian kulich, a long, sweet challah loaf, resembling ropes like those Haman wanted to use to hang Mordechai and on which he was hanged; Moroccan Purim bread, boyoja ungola di Purim, using hard-boiled eggs to represent Haman’s eyes; the Bulgarian pasta dish caveos di Aman (Haman’s hair); the Israeli orecchi di Aman (Haman’s twisted ears) and Persian nanbrangl (Haman’s fleas). For all the recipes, visit aish.com/purim_foods_around_the_world.

Here are three other recipes to try. Jews from Syria, Lebanon and Egypt make ma’amoul (which means filled) for Purim – the filling can be nuts (including, but not usually, almonds) or dried fruits, like dates or figs. I’ve also made poppy seed pound cake for the holiday, and my friend (cookbook author) Joan Nathan’s recipe for figs stuffed with walnuts.

MA’AMOUL
(makes 36 cookies)

filling:
1 cup finely chopped nuts (pistachio or walnuts)
1/4 cup sugar
1 tsp orange-blossom water
1 tsp water

dough:
3 cups white flour
1 cup unsalted butter or margarine, cut in pieces
2 tbsp water
1 tbsp orange-blossom water
confectioners’ sugar

  1. Preheat oven to 400°F.
  2. In a bowl, place flour. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle orange-blossom water over dough. Stir and knead about three minutes.
  3. Form into 36 balls with a scant tablespoon for each ball. Hold each ball in your hand, make an indentation in the middle and work dough out to form a small cup about a quarter-inch thick.
  4. Combine nuts, sugar, orange blossom water and water for filling. Fill each ball with one teaspoon filling. Pinch dough, sealing in filling and molding the top to resemble a gumdrop. Using the tines of a fork, decorate the cookies.
  5. Place cookies one inch apart on ungreased cookie sheet. Bake 20 to 22 minutes until light brown around bottom edges and pointed tops.
  6. Before serving, cool and then sprinkle confectioners’ sugar on top.

POPPY SEED POUND CAKE

1/3 cup poppy seeds
1 cup milk
1 cup margarine
1 cup sugar
4 eggs, separated
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup sugar
1 tbsp cinnamon

  1. Preheat oven to 350°F. Grease a tube pan.
  2. In a bowl, mix poppy seeds with milk and let sit five minutes.
  3. In a larger bowl, cream margarine, 3/4 cup sugar, egg yolks, vanilla and almond extract.
  4. In another bowl, combine flour, baking soda and baking powder. Add alternately to creamed mixture with poppy seeds and milk.
  5. In another bowl, beat egg whites then add 1/4 cup sugar. Carefully fold in to batter.
  6. Combine sugar and cinnamon in a small bowl.
  7. Pour half the batter into the greased tube pan, sprinkle with half the cinnamon sugar then pour in the rest of batter and top with the remainder of the cinnamon sugar. Bake for 55 to 60 minutes.

FIGS STUFFED WITH WALNUTS
(This recipe comes from Joan Nathan’s Jewish Holiday Kitchen. It makes 6 servings.)

12 dried figs
12 walnut halves
grated coconut (optional)

Open the centre of each fig and place a walnut half inside, then roll the stuffed fig in grated coconut, if using. Place on a dish with other fruit and serve.

Sybil Kaplan is a journalist, author, editor/compiler of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda and writes restaurant features for janglo.net.