Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (188 page)
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to
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2
cup whipping cream (optional)
2 to 3 tablespoons chopped fresh tarragon
1.
Prepare blintzes. Then, prepare the filling: Chop mushrooms in batches in food processor with brief pulses so they are chopped in fine pieces but are not pureed.
2.
Heat oil in a large skillet, add shallots, and sauté over low heat about 30 seconds until soft but not brown. Add mushrooms, salt, and pepper. Cook over high heat, stirring, 5 to 7 minutes or until mixture is dry. Add cream, if using, and cook, stirring often, until it is absorbed. Stir in 2 tablespoons tarragon. Adjust seasoning.
3.
Preheat oven to 400°F. Spoon 2 or 3 tablespoons filling onto cooked side of a blintz near one edge. Fold sides over so that each covers about half the filling; roll up, beginning at filling edge. Arrange them in one layer in a shallow oiled baking dish. Brush blintzes with remaining oil.
4.
Bake blintzes about 15 minutes, or until heated through. Serve blintzes hot. If you like, top each with remaining chopped tarragon.
This is a bit of Jewish fusion cuisine, with slow- cooked onions flavored with chiles and tomatoes in the North African style inside a Russian buckwheat blintz. The combination is terrific and these make great pareve blintzes, perfect for serving on Sukkot or Hanukkah. I also like this savory filling in whole-wheat or plain blintzes.
1
1
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2
pounds onions (3 large)
About 3 tablespoons olive oil
Salt and freshly ground pepper, to taste
1 or 2 jalapeño peppers, seeded if desired, minced
One 14
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2
-ounce can tomatoes, drained and chopped
1 teaspoon paprika
2 or 3 tablespoons chopped fresh Italian parsley
Cayenne pepper, to taste (optional)
1 tomato, finely diced (optional)
1.
Prepare blintzes. Then, prepare the filling. Halve onions, and cut into thin slices lengthwise. Heat 2 tablespoons oil in a heavy Dutch oven, add onions and salt and sauté over medium heat 5 minutes. Cover and cook over low heat, stirring often, 15 minutes or until tender and beginning to brown. Stir in jalapeño peppers, then tomatoes, paprika, salt, and pepper. Cook uncovered over medium heat about 15 minutes or until mixture is thick. Stir in 2 tablespoons parsley. Adjust seasoning; add cayenne, if using.
2.
Preheat oven to 400°F. Spoon 2 or 3 tablespoons filling onto cooked side of a blintz near one edge. Fold sides over so that each covers about half the filling; roll up, beginning at filling edge. Arrange them in one layer in a shallow oiled baking dish. Brush blintzes with remaining oil. Reserve any remaining filling in a pan.
3.
Bake blintzes about 15 minutes, or until heated through. Reheat any remaining filling.
4.
Serve blintzes hot. If you like, top each with a dollop of extra filling or with diced fresh tomatoes and remaining chopped parsley.
Russian and Polish Jews use cabbage to make savory fillings for blintzes. Rye blintzes are the favorite for this recipe, but you can use plain, whole-wheat, or buckwheat blintzes if you prefer. I flavor my cabbage filling with caraway seeds, plenty of sautéed onions, and vegetarian sliced "deli meat." Serve these blintzes crowned with a spoonful of
Paprika-Herb Topping
and a pinch of chives or simply with plain sour cream or yogurt.
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2
large head green cabbage (1
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2
pounds), cored and rinsed
2 tablespoons vegetable oil
3 or 4 tablespoons butter
2 large onions, chopped
Salt and freshly ground pepper, to taste
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2
teaspoon paprika
1 teaspoon caraway seeds
3 ounces vegetarian sliced "deli meat" (optional), cut into
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2
-inch squares
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2
cup sour cream, room temperature
1.
Prepare blintzes. Then, prepare the filling: Finely shred cabbage. Put it in a large pan of boiling salted water and boil it for 3 minutes. Drain, rinse under cold water, and drain thoroughly. Squeeze out excess liquid.
2.
Heat oil and 1 tablespoon butter in a large skillet. Add onions and cook over medium-low heat, stirring occasionally, about 15 minutes or until very soft but not browned. Add cabbage, salt, pepper, paprika, and caraway seeds. Cook 5 minutes, stirring often. Cover and cook, stirring occasionally, about 10 minutes or until tender. Add deli meat squares, if using, and stir over low heat
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minute. Transfer mixture to a bowl. Cool to room temperature. Stir in sour cream. Adjust seasoning.
3.
Preheat oven to 400°F. Spoon 2 or 3 tablespoons filling onto cooked side of a blintz near one edge. Fold sides over so that each covers about half the filling; roll up, beginning at filling edge. Arrange them in one layer in a buttered shallow baking dish. Cut remaining butter into small bits and use to dot blintzes.
4.
Bake blintzes about 15 minutes, or until heated through. Serve hot.
Creamy greens seasoned with grated cheese and fresh nutmeg make a delectable filling for blintzes. Chard is easy to prepare because it has large leaves, so there are not many to rinse. You can use either green Swiss chard or red chard for this recipe. If you like, substitute spinach for the chard. Serve blintzes plain, or with tomato or mushroom sauce.
8 to 12 small blintzes (any type)
Two 12-ounce bunches or about 1
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2
pounds chard (leaves with stems)
2 tablespoons butter
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2
cup whipping cream, crème fraîche, or sour cream
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3
cup grated Swiss cheese
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1.
Prepare blintzes. Then, prepare the filling: Pull chard leaves from stems and keep in separate piles. Rinse leaves well and soak in a large bowl of cold water if they're sandy. Cut stems into
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2
-inch slices. Coarsely chop leaves.
2.
In a large saucepan of boiling water cook chard stems over medium heat 2 minutes. Add leaves and cook uncovered 3 minutes or until tender. Drain chard, rinse with cold water, and drain well. Squeeze by handfuls to remove excess liquid.
3.
Melt butter in saucepan over medium heat, add chard, and cook, stirring, about 2 minutes. Remove from heat and stir in cream and cheese. Season with salt, pepper, and nutmeg.
4.
Preheat oven to 400°F. Spoon 2 or 3 tablespoons filling onto cooked side of a blintz near one edge. Fold sides over so that each covers about half the filling; roll up, beginning at filling edge. Arrange them in one layer in a shallow oiled baking dish. Brush blintzes with remaining oil. Reserve any remaining filling in a pan.
5.
Bake blintzes about 15 minutes, or until heated through. Reheat any remaining filling. Serve blintzes hot.
Use spinach, Swiss chard, or turnip greens to make this luscious filling. You can use regular, low-fat, or nonfat milk and sour cream to make it.
12 to 15 small blintzes (any type)
3 pounds bunches of spinach or other greens or two 10-ounce bags rinsed spinach leaves
2 tablespoons butter
2 tablespoons all-purpose flour
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4
cup milk
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2
cup sour cream
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1.
Prepare blintzes. Then, prepare the filling: If using bunches of greens, remove stems and wash leaves thoroughly.
2.
Cook greens in a large saucepan of boiling salted water uncovered over high heat, pushing leaves down into water often, about 3 minutes or until tender. Rinse with cold water and drain. Squeeze by handfuls until dry. Chop coarsely.
3.
Melt butter in a small, heavy saucepan. Add flour and cook over low heat, whisking, 1 minute. Remove from heat. Pour in milk, whisking constantly; be sure to whisk in any flour adhering to sides of pan. Bring sauce to a boil over medium heat, whisking. Cook over low heat, whisking often, 2 minutes.
4.
Return chopped spinach to its pan and cook over medium heat, stirring, 1 minute, to evaporate any liquid. Remove from heat and stir in sauce. Mix well. Stir in sour cream. Season with salt, pepper, and nutmeg.
5.
Preheat oven to 400°F. Spoon 2 or 3 tablespoons filling onto cooked side of a blintz near one edge. Fold sides over so that each covers about half the filling; roll up, beginning at filling edge. Arrange them in one layer in a oiled shallow baking dish. Brush blintzes with remaining oil.
6.
Bake blintzes about 15 minutes, or until heated through. Serve blintzes hot.
Sauces for Blintzes