Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (134 page)
Alsatian Jews serve
choucroute garnie
, or sauer- kraut with meat, for Purim and sometimes for Hanukkah. In France, Alsatian-style sauerkraut is esteemed because it is delicate in flavor. Cooks first rinse their sauerkraut thoroughly so it will not be aggressively acidic. Instead of adding apples and sugar to obtain a sweet and sour taste, they simmer the sauerkraut gently in dry Riesling wine. Some Alsatians partially cook the meat separately, so that the sauerkraut does not become too greasy. The meat finishes cooking with the sauerkraut to promote an exchange of flavors.
The Jews of Alsace have a long history of developing their own delicious kosher sauerkraut recipes. The traditional flavoring for their sauerkraut is goose fat. The sauerkraut may be a quick dish made with simple beef frankfurters, or it might cook for longer with a substantial piece of cured beef like pastrami or corned beef. They serve it with mustard and with hot boiled potatoes, or with
Aromatic Parslied Potatoes
.
Sauerkraut is easy to find at delicatessens and in the Jewish deli products section of the supermarket. It is best to purchase refrigerated sauerkraut in a jar or plastic pouch rather than in a can, so it has a fresher flavor.
This easy version of sauerkraut makes use of meats that you can readily find in the supermarket and has less fat than in traditional recipes. If you have fat from roasting a goose or duck, you can use it for a more authentic Alsatian taste. You can add a few slices of corned beef at the same time as the pastrami, or use turkey versions of these meats instead of beef.
4 pounds uncooked sauerkraut
3 tablespoons chicken fat or vegetable oil
2 onions, sliced
1 bay leaf
3 whole cloves
6 juniper berries (optional)
6 coriander seeds
6 peppercorns
6 cloves garlic, peeled
2 cups Riesling or other dry white wine
12 good quality beef frankfurters
12 ounces sliced pastrami
Salt and freshly ground pepper, to taste
4 to 6 hot boiled potatoes, such as red, white, or Yukon Gold
Dijon mustard
1.
Drain sauerkraut in a colander. Rinse thoroughly under cold running water, drain again, squeezing out excess liquid.
2.
Heat fat in a large casserole dish, add onions, and cook over medium-low heat, stirring, about 7 minutes or until soft but not brown. Wrap bay leaf, cloves, juniper berries if using, coriander seeds, peppercorns, and garlic with cheesecloth and tie into a seasoning bag. Add sauerkraut, cheesecloth bag, and wine to casserole. Bring to a boil. Cover and simmer over low heat 45 minutes. If sauerkraut is very soupy, simmer it uncovered for a few minutes to evaporate excess liquid. Discard cheesecloth bag.
3.
Heat frankfurters in a pan of simmering water for about 5 minutes. Remove from liquid. Add them to casserole dish, pushing them inside sauerkraut. Put pastrami slices on top. Cover and cook over low heat for 10 minutes. Taste sauerkraut and adjust seasoning. Spoon sauerkraut onto a platter and arrange frankfurters, pastrami, and potatoes over it. Serve mustard separately.
SIDE DISHES
A mixture of grated vegetables gives this kugel good taste as well as good nutrition. To prepare the vegetables quickly, you can use the coarse grater of the food processor. Serve it with braised turkey breast, roast chicken, or broiled salmon, or as a hot entree in a vegetarian buffet.
3 tablespoons plus 1 teaspoon vegetable oil
1 large onion, chopped
3 large carrots, coarsely grated
1
â
2
pound zucchini, coarsely grated
1
â
2
pound yellow squash, coarsely grated
2 large baking potatoes, peeled and coarsely grated
3 large eggs
1 teaspoon salt
1
â
4
teaspoon freshly ground pepper
1 to 2 tablespoons chopped fresh dill or 1 teaspoon dried
1 teaspoon paprika, plus a little more for sprinkling
1
â
4
cup bread crumbs
1.
Preheat oven to 350°F. Heat 2 tablespoons oil in a skillet, add onion, and sauté over medium-low heat until softened, about 10 minutes. Transfer to a large bowl and let cool. Add grated carrots.
2.
Put zucchini, yellow squash, and potatoes in large strainer and squeeze out excess liquid. Add to bowl of vegetables. Add eggs, salt, pepper, dill, paprika, and bread crumbs.
3.
Put 1 tablespoon oil in a 7- or 8-cup baking dish and brush a little of the oil on sides of dish. Heat dish in oven 5 minutes. Add vegetable mixture to hot dish. Sprinkle with 1 teaspoon oil, then shake a little paprika on top. Bake about 1 hour or until brown and set.
This colorful accompaniment brightens a plate of Purim turkey and is delicious, especially when you can get really sweet carrots. Carrot puree is especially good with Roast Turkey with
Pear-Pecan Stuffing
. If you're celebrating Purim with a meatless dinner, you can add butter instead of oil when heating the puree.
1 pound carrots, cut into
1
â
2
-inch slices
1 or 2 tablespoons vegetable oil
1
â
2
teaspoon sugar
Salt, to taste
Pinch of ground white pepper (optional)
1.
Put carrots in a medium saucepan with enough water to cover and a pinch of salt. Bring to a boil. Cover and simmer about 20 minutes or until carrots are very tender when pierced with a sharp knife.
2.
Drain carrots. Put them in a food processor or blender and puree until very smooth.
3.
Return puree to saucepan and stir briefly over low heat to dry. Add oil, sugar, salt, and white pepper, if using, and stir over low heat until blended and puree is very hot. Adjust seasoning. Serve hot.
Flavored with shallots, garlic, and parsley, these potatoes sometimes accompany sauerkraut with meat instead of the usual plain boiled potatoes. Traditionally they are cooked with goose fat rather than vegetable oil. You could use chicken fat if you like.
3 tablespoons vegetable oil
1
1
â
2
pounds fairly small white or red-skinned potatoes, peeled and quartered
6 shallots, sliced
6 cloves garlic, chopped
1
â
3
cup chopped fresh Italian parsley
Salt and freshly ground pepper, to taste
1.
Heat oil slightly in a large, heavy sauté pan. Add potatoes, shallots, garlic, and half the parsley. Sprinkle with salt and pepper. Add enough water to just cover. Bring to a boil. Cover and cook over medium heat 10 minutes.
2.
Uncover and cook over medium-high heat, stirring occasionally, about 15 minutes or until potatoes are tender and most of liquid evaporates. If liquid evaporates before potatoes are tender, add a few tablespoons more water and reduce heat. Adjust seasoning. Serve sprinkled with remaining parsley.
This dish is delicious as an accompaniment for Purim turkey or with an entree of chickpeas or beans, if you're preparing a vegetarian holiday feast.
If you have time, you can cook the asparagus before the rice, and use the asparagus cooking liquid as part of the vegetable stock for cooking the rice.
3 tablespoons vegetable oil or olive oil
1 large onion, chopped
1
1
â
2
cups long-grain brown rice
3 cups hot vegetable stock or water
Salt and freshly ground pepper, to taste
1 bay leaf
1 large sprig fresh thyme or
1
â
2
teaspoon dried thyme
12 ounces asparagus, peeled if more than
1
â
4
-inch thick
6 to 8 ounces sliced mushrooms
2 tablespoons chopped fresh parsley
1.
Heat 2 tablespoons oil in a large sauté pan or wide casserole. Add onion and cook over low heat, stirring, about 7 minutes or until soft but not brown. Add rice and sauté, stirring, about 2 minutes.
2.
Add stock, salt, pepper, bay leaf, and thyme. Stir once with a fork and cover. Cook over low heat, without stirring, for 40 minutes. Taste rice; if not yet tender, simmer 2 more minutes. Discard bay leaf and thyme sprig. Add more salt and pepper if needed. Cover and let stand for 10 minutes.
3.
Cut asparagus tips from stems. Cut stems into 2 or 3 pieces, discarding tough ends (about
1
â
2
-inch from end). Add all of asparagus to a medium saucepan of boiling salted water. Boil uncovered until asparagus is just tender when pierced with a small sharp knife, 2 to 3 minutes. Drain, rinse with cold running water until cool, and drain well again.