1,000 Jewish Recipes (190 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
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Jews in Poland and Russia have long used wild mushrooms in their cooking. After all, in their native lands, these fruits of the forest were free! This is one of the most delicious ways to enjoy them.
8 ounces fresh exotic mushrooms, such as chanterelles or shiitake mushrooms
2 to 3 tablespoons vegetable oil, or half oil and half butter
1
â
2
small onion, finely chopped
Salt and freshly ground pepper, to taste
4 large eggs
2 tablespoons milk (optional)
1 or 2 tablespoons chopped fresh parsley
1.
Clean mushrooms very gently with damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces.
2.
Heat oil or butter in a heavy skillet. Add onion and sauté over medium heat 3 minutes. Add mushrooms, salt, and pepper. Sauté over medium-high heat, stirring often, about 3 to 5 minutes or until mushrooms are tender and any liquid in skillet has evaporated.
3.
Beat eggs with milk, if using, salt, and pepper in a bowl. Reduce heat under skillet to low. Add eggs and scramble them, stirring often, until they are set to taste. Remove from heat and stir in parsley. Serve hot.
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Omelets in Israel are usually not folded but flat, like in southern France, and are sautéed on both sides. They are a favorite supper dish, with pita bread, Israeli salad, and
leben
, a mild yogurt. Onions sautéed in vegetable oil or butter are a popular flavoring.
2 to 3 tablespoons vegetable oil or half butter and half oil
1 medium onion, minced
4 large eggs
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste (optional)
1.
Heat 1 to 2 tablespoons oil in a heavy skillet. Add onion and sauté over medium heat, stirring occasionally, about 5 minutes or until tender and beginning to turn golden.
2.
Thoroughly beat eggs with salt, pepper, and cayenne, if using, in a bowl. Add remaining oil to skillet and heat over medium heat. Swirl pan slightly so oil coats sides as well. Add egg mixture. Cook, without stirring, occasionally lifting edge of omelet and tip- ping skillet so uncooked part of egg mixture runs to edge of pan.
3.
When top of omelet is nearly set, slide omelet onto a plate, turn it over onto another plate, and slide it back into pan. Sauté second side over medium-low heat 30 to 60 seconds or until set. Serve hot.
This Sephardic flat omelet of grated zucchini and onion is served at light meals. For a richer version, it is sometimes flavored with grated Kashkaval cheese or with ground meat. It's a favorite during Passover. During that holiday, some cooks stir in a few tablespoons matzo meal to make the omelet more substantial. You can serve it hot as a light entree or cool and cut in wedges as an appetizer.
If you're making omelets with the smaller amount of oil, it's best to use a nonstick skillet.
8 ounces zucchini, coarsely grated
1 medium onion, coarsely grated
4 large eggs
1
â
2
teaspoon salt
Freshly ground pepper, to taste
2 tablespoons chopped fresh Italian parsley
2 to 3 tablespoons olive oil
1.
Put grated zucchini and onion in a colander. Squeeze them by handfuls to remove most of moisture.
2.
Thoroughly beat eggs with salt and pepper in a bowl. Stir in zucchini, onion, and parsley.
3.
Heat oil in a heavy skillet over low heat. Swirl pan slightly so oil coats sides as well. Add egg mixture. Cook about 5 minutes, without stirring, occasionally lifting edge of omelet and tipping skillet so uncooked part of egg mixture runs to edge of pan.
4.
When top of omelet is nearly set, slide omelet onto a plate, turn it over onto another plate, and slide it back into pan. Sauté second side over low heat about 2 minutes or until set. Serve hot or cool.
Fritadas
, the Ladino name for flat omelets, are popular among Sephardic Jews. (Ladino was the Hebrew-influenced Spanish language spoken by Sephardic Jews who left Spain in 1492.) They are similar to Italian frittatas, although frittatas often have cheese while fritadas do not. They can be prepared like Israeli omeletsâsautéed on both sidesâbut more often are sautéed on one side and finished by broiling or baking in the oven. This is a simple fritada flavored only with spinach and garlic; others contain ground meat in addition to the vegetables. You can cut the fritada into wedges and serve it as a holiday appetizer for Rosh Hashanah, when greens are favored on the menu, or at any festive occasion.
2 or 3 tablespoons olive oil
One 10-ounce bag rinsed spinach leaves, cut into thin strips
Salt and freshly ground pepper, to taste
4 large eggs
1 large clove garlic, finely chopped
1.
Heat oil in a large, heavy skillet, with an ovenproof handle if possible. Add spinach and sauté over medium-high heat, stirring often, about 3 minutes or until just wilted. Season with salt and pepper.
2.
Thoroughly beat eggs with garlic in a medium bowl. Add to skillet. Cook without stirring; occasionally lift edge of omelet and tip pan so uncooked part of egg mixture runs to edge of pan.
3.
When top of omelet is nearly set, place pan in broiler. Broil until top is set and lightly browned. Serve hot, from pan.
Other Egg Dishes
These Moroccan baked eggs are also called
shakshuka
, although they are completely different in flavor from the scrambled egg dish of that name. They are often served at Middle Eastern restaurants in Israel as a lunch or supper dish.
About 3 tablespoons olive oil or vegetable oil
1 medium onion, halved and sliced
3 large cloves garlic, minced
One 28-ounce can diced tomatoes, drained
1
â
2
teaspoon paprika
1
â
2
teaspoon dried oregano
Salt and freshly ground pepper, to taste
Harissa
or hot sauce, to taste
2 tablespoons chopped fresh cilantro or Italian parsley (optional)
4 large eggs
1.
Preheat oven to 400°F. Heat 2 tablespoons oil in large, heavy skillet. Add onion and sauté over medium heat about 7 minutes or until golden. Add garlic and cook over low heat about 30 seconds. Add tomatoes, paprika, oregano, salt, and pepper. Bring to a boil. Cook over medium heat, stirring often, about 10 minutes or until mixture is thick. Add hot sauce and cilantro, if using. Adjust seasoning.
2.
Grease a shallow 8- or 9-inch round baking dish. Spread tomato mixture in dish. With a spoon make 4 hollows in tomato mixture, each large enough to contain 1 egg. Break egg carefully into each hollow. Sprinkle a little oil over each egg.