1,000 Jewish Recipes (131 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
One 1-pound-head cauliflower, divided into medium florets
1 pound broccoli, stalk peeled and sliced and divided into florets
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red onion, sliced thin, slices divided into slivers
8 to 10 cups iceberg lettuce mix (iceberg lettuce, carrot, and red cabbage) or bite-size pieces of any tender lettuce
1 large hard boiled egg, chopped
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red bell pepper, finely diced (optional)
Paprika, to taste
1.
Add cauliflower to a large saucepan of boiling salted water and boil uncovered over high heat about 6 minutes or until florets are crisp-tender. With a slotted spoon put florets in a colander. Rinse them with cold water and drain well. Transfer to a large bowl.
2.
Reheat water to a boil. Add broccoli and boil uncovered over high heat 4 or 5 minutes or until florets are crisp-tender. Drain in colander, rinse gently with cold water and drain well. Add to bowl of cauliflower.
3.
Prepare vinaigrette. Then lightly mix red onion with lettuce in another bowl. Add about 3 tablespoons dressing, or enough to just moisten. Toss, then adjust seasoning. Transfer to a platter.
4.
Add 2 to 3 tablespoons dressing to bowl of cauliflower and broccoli. Mix very gently and add more if needed. Spoon mixture over center of lettuce. Sprinkle broccoli mixture with chopped egg, diced bell pepper if using, and paprika.
For a festive beginning to your Purim dinner, serve this salad of beets spooned over a bed of lettuce and embellished with walnuts. For the best flavor, buy small beets and steam them. And of course, use fresh dill.
8 to 10 small beets (about 1
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inches in diameter), gently rinsed
2 tablespoons white wine vinegar
Salt and freshly ground pepper, to taste
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cup walnut oil or vegetable oil, or 2 tablespoons of each
2 to 3 teaspoons chopped fresh dill
3 to 4 cups strips of romaine lettuce leaves
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to
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cup walnuts
1.
Bring at least 1 inch of water to a boil in base of steamer. Boiling water should not reach holes in top part of steamer.
2.
Place beets on steamer rack above boiling water. Cover tightly and steam 50 minutes to 1 hour or until beets are tender, adding boiling water occasionally if water evaporates. Let cool. Peel beets while holding them under cold running water.
3.
Whisk vinegar with salt, pepper, and oil in a small bowl. Adjust seasoning. Stir in half the dill.
4.
Put lettuce in a large bowl, add 3 tablespoons dressing, and toss. Transfer to a serving dish. Slice beets and put in bowl. Add remaining dressing and toss gently.
5.
Adjust seasoning. Spoon beet mixture over lettuce. Just before serving, sprinkle salad with remaining dill and with walnuts.
This salad commemorates Queen Esther's fare when she lived at the Persian king's palace. Her diet is believed to have consisted of nuts, seeds, and legumes. If you like, add
Freshly Cooked Chickpeas
to the salad. It's so tasty that you'll want to serve it not just for Purim, but during the rest of the year.
6 cups mixed baby lettuces, rinsed and dried thoroughly
2 teaspoons white or red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste
2 or 3 tablespoons toasted sunflower seeds
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cup toasted walnuts or mixed toasted nuts
Put greens in a large bowl. Add vinegar, oil, salt, and pepper. Toss thoroughly. Serve sprinkled with sunflower seeds and toasted nuts.
This easy, aromatic salad of cooked spinach originated in ancient Persia, now Iran, where the Purim story took place. The spinach is flavored with sautéed white onions, garlic, and yogurt. Serve the salad with other appetizers and with fresh flat bread at a meatless Purim meal.
4 cups tightly packed spinach leaves, rinsed and chopped
2 to 3 tablespoons olive oil or vegetable oil
2 white onions, halved and thinly sliced
3 large cloves garlic, chopped
1 cup nonfat or low-fat plain yogurt
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
1.
Bring about 1 inch of water to a boil in a sauté pan. Add spinach, cover, and return to a boil. Cook over medium heat, stirring often, about 3 minutes or until wilted. Drain in a colander, rinse with cold water, and drain well again. Squeeze gently to remove excess water.
2.
Dry sauté pan, add oil, and heat. Add onion and sauté over medium-low heat about 7 minutes or until golden. Add garlic and sauté 1 minute. Stir in spinach and sauté 2 minutes. Transfer mixture to a bowl and let cool.
3.
Stir yogurt in a bowl until smooth. Add spinach and mix gently. Season with salt, pepper, and cayenne. Serve cold.
To celebrate Purim, take a cue from Mediterranean Jewish cooks and present an array of savory salads. You can serve them either as appetizers or as a light buffet for a Purim party, followed by hamantaschen. This salad is classically made with carrots but I often stir in frozen peas and corn for additional color with practically no effort. I use frozen vegetables because fresh aren't as reliable during this winter holiday.
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pounds carrots (about 7 medium), sliced
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cups frozen peas
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cups frozen corn kernels
1 or 2 tablespoons vegetable oil
1 medium onion, halved and thinly sliced
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teaspoon caraway seeds
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teaspoon paprika
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teaspoon ground cumin
Pinch of salt
2 tablespoons strained fresh lemon juice
Cayenne pepper, to taste
1.
In a saucepan cover carrots with water and add salt. Bring to a boil and simmer over medium heat about 15 minutes or until nearly tender. Add peas and corn and return to a boil. Simmer 2 minutes or until tender.
2.
Heat oil in a large skillet. Stir in onions and sauté over medium heat 7 minutes or until softened. Add
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cup vegetable cooking liquid, caraway seeds, paprika, cumin, and a pinch of salt. Bring to a boil, stirring. Reduce heat to low.
3.
Drain vegetables and add to skillet. Simmer, uncovered, 5 minutes or until sauce is reduced and coats vegetables. Serve hot, warm, or cold. Add lemon juice, then cayenne, just before serving.
Seasoned with sautéed garlic and ground coriander in the Middle Eastern style, this salad is delicious served warm or cold, with fresh or toasted pita bread. Since you can make it ahead, it's convenient for Shabbat, Purim, and other holiday occasions. Make extra and keep some in the refrigerator as an alternative spread for bread instead of butter.
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pounds eggplant (3 medium)
4 or 5 tablespoons extra-virgin olive oil
8 large cloves garlic, finely chopped
2 teaspoons ground coriander
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teaspoons ground cumin
Cayenne pepper, to taste
Salt and freshly ground pepper, to taste
Fresh Italian parsley sprigs
Pita bread, cut into wedges
1.
Prick eggplants a few times with fork. Either grill eggplants above medium-hot coals about 1 hour, broil them about 40 minutes, turning often, or bake them at 400°F about 1 hour. When done, the eggplant flesh should be tender and eggplants should look collapsed. Let stand until cool enough to handle.
2.
Cut off stems of eggplants and halve lengthwise. Drain off any liquid from inside eggplants. Scoop out pulp with a spoon and chop it with a knife.
3.
Heat 4 tablespoons oil in a heavy, large skillet or sauté pan. Add garlic and cook over low heat, stirring, 1 minute. Stir in coriander and cumin. Add eggplant and mix well. Cook over low heat 5 minutes to thicken. Season with cayenne, salt, and pepper. Add more oil if needed. Serve hot or cold, garnished with parsley and surrounded with pita wedges.