Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (148 page)
8 ounces plain crackers
1
â
2
teaspoon salt (if crackers are unsalted)
1
â
2
teaspoon freshly ground pepper
1
â
2
teaspoon sugar
1 teaspoon paprika
1
â
2
teaspoon dried thyme
2 large onions, cut into eighths
2 ribs celery, strings removed and cut into chunks
2 large carrots, cut into chunks
1
â
4
to
1
â
3
cup vegetable oil
2 to 3 tablespoons chicken broth, vegetable broth, or water (optional)
1.
Preheat oven to 350°F. Process the crackers in a food processor to fine crumbs. Remove to a bowl. Add salt if using, pepper, sugar, paprika, and thyme.
2.
Put onions in the processor and chop finely with brief pulses. Add celery to processor. Add carrots and process to chop. Add oil and process to blend.
3.
Add vegetable mixture to bowl of crackers. Mix very well. If mixture is too dry to hold together, add broth, water, or a few teaspoons oil. Adjust seasoning.
4.
Make 2 strips of foil, each about 15 inches long and 10 inches wide. Arrange kishke mixture in 2 long rolls of about 1
1
â
2
- to 2- inch diameter on center of each piece of foil. Wrap tightly in foil. Set the rolls on a baking sheet. Bake for about 1 hour. Serve hot, in slices.
KUGELS AND SIDE DISHES
, 
, or
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The recipe for this festive casserole is adapted from a family favorite of my dear friend Gregory Dinner, who lives in London. It's based on a specialty of his grandmother, whose family came to the United States from Poland. Serve the kugel for Shabbat, Passover, or any special occasion.
Gregory prefers to make his kugel with schmaltz (rendered
Chicken Fat
the traditional way. Prepared this way, it's a good accompaniment for meat meals. For dairy dinners, it tastes great with butter. I generally use vegetable oil so there is less saturated fat and the casserole is pareve.
2
1
â
4
pounds boiling potatoes (about 6 large), unpeeled
1
1
â
2
pounds thick or medium asparagus, peeled and cut into 1-inch pieces
4 to 6 tablespoons vegetable oil, schmaltz, or butter
2 large onions, chopped
Salt and freshly ground pepper, to taste
1 large egg, beaten
Paprika (for sprinkling)
1.
Put potatoes in a large saucepan, add enough water to cover and a pinch of salt, and bring to a boil. Cover and simmer over low heat 35 to 40 minutes or until very tender. Drain and leave until cool enough to handle.
2.
Boil asparagus in a saucepan of boiling salted water to cover 3 minutes or until tender. Remove asparagus with slotted spoon, reserving cooking liquid. Rinse asparagus with cold water and drain it well.
3.
Heat 2 tablespoons oil in a large skillet, add onions, and sauté over medium heat until golden brown, about 20 minutes. Remove
1
â
2
cup sautéed onions for mixing with potatoes. To onions in skillet add asparagus, sprinkle with salt and pepper, and toss over low heat 2 minutes.
4.
Preheat oven to 350°F. Peel potatoes while still fairly hot. Mash them with a potato masher or food mill, not in a food processor. Add remaining oil and stir until blended. Add reserved
1
â
2
cup of fried onion. If using the smaller amount of fat, add 2 tablespoons of the reserved asparagus cooking liquid. Add salt and pepper; mixture should be seasoned generously. Add egg and mix well.
5.
In a greased 2-quart casserole dish, layer half of potato mixture (about 2
1
â
2
cups), top with all of asparagus mixture, then with remaining potatoes. Smooth top.
6.
Sprinkle casserole lightly with paprika and bake uncovered about 50 minutes or until top is firm and lightly golden at edges. Let stand about 10 minutes before serving. Use a spoon to serve.
This is a favorite of my mother's and mine for Shabbat. It's great with chicken prepared any way, whether poached, braised, or roasted. Since Shabbat meals can be rich and fattening (although always delicious), we sometimes use egg substitute in this dish for a more healthful twist.
1 large head cauliflower (2 pounds), divided into medium florets, stalks peeled and sliced
2 to 3 tablespoons vegetable oil
1 medium onion, chopped
2 large eggs, or 1 large egg and equivalent of 1 egg in egg substitute
1 tablespoon matzo meal
Salt and freshly ground pepper, to taste
About
1
â
2
teaspoon paprika (optional)
1.
Place rack in the upper third of the oven and preheat oven to 375°F. Boil cauliflower in a large saucepan of boiling salted water 8 to 10 minutes or until stalk slices are very tender. Drain well and cool. Mash with potato masher, leaving a few small chunks. Transfer to a bowl.
2.
Heat 1 to 2 tablespoons oil in medium nonstick skillet, add onion and sauté over medium-low heat 7 minutes or until onion begins to turn golden.
3.
Add eggs and matzo meal to cauliflower mixture. Season well with salt and pepper. Lightly stir in onion mixture and any oil in pan.
4.
Grease a shallow 8-inch square baking dish. Add cauliflower mixture. Sprinkle 1 tablespoon oil over top. Sprinkle with paprika, if using. Bake 40 minutes or until set and very lightly browned on top. Remove from oven and run a knife around edges. Let stand about 5 minutes before serving. Serve hot, cut carefully into squares. Use a spoon to remove portions.
This kugel makes a good accompaniment for a Shabbat roast chicken or for baked or grilled fish. For a meatless meal you can serve it as a light entree and top each serving with a dollop of
Garlic-Yogurt Sauce
.
2 pounds medium zucchini
4 tablespoons olive oil
1 large onion, chopped
4 large cloves garlic, minced
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â
4
cup chopped fresh Italian parsley
1
â
4
cup dry bread crumbs
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
4 large eggs, beaten
1.
Preheat oven to 375°F. Grate zucchini on large holes of grater. Put in a strainer and squeeze firmly to remove excess liquid. Transfer zucchini to a bowl.
2.
Heat 2 tablespoons oil in a medium skillet. Add onion and sauté over medium heat, stirring often, about 7 minutes or until onion begins to turn golden. Remove from heat and stir in garlic. Cool slightly, then add mixture to zucchini. Let cool.
3.
Add parsley and bread crumbs to zucchini mixture. Season well with salt, pepper, and cayenne so mixture will not be bland. Add eggs and mix well.
4.
Heat 1 tablespoon oil in a shallow 8-inch square baking dish in oven for about 3 minutes. Add zucchini mixture to hot dish. Sprinkle with remaining tablespoon oil. Bake about 50 minutes or until set. Remove from oven and run a knife around edges. Let stand about 5 minutes before serving. Serve hot, cut carefully into squares. Use a spoon to remove portions.
This noodle kugel has long been a Shabbat tradition in our family. When my brother and I were children, if my mother made another kugel, we clamored for this one. Now her grandchildren react the same way. My mother always calls it
lukshen
kugel, using the Yiddish word for noodles.
Since this is a large kugel, I sauté the onions and mushrooms separately so they will cook evenly, then I finish sautéing them together. If you crowd the mushrooms in the pan, they often become watery.