1,000 Jewish Recipes (220 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
2.
Set sandwiches on tray of toaster oven or in sandwich grill. Brush top of each sandwich lightly with oil, or spray with a little oil spray. Bake or grill just until cheese melts, about 2 minutes.
Diced pastrami makes a tasty seasoning for grains, and fortunately, a little goes a long way. For a quick lunch or supper dish, you can combine it with bulgur wheat and with fast-cooking vegetables.
2 tablespoons vegetable oil
1 medium onion, chopped
2 red or green bell peppers, or 1 of each, cut into strips
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2
cups bulgur wheat
3 cups beef, chicken, or vegetable stock or water
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2
teaspoon dried oregano
Salt and freshly ground pepper, to taste
1 cup frozen or canned corn kernels
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3
cup frozen peas
4 ounces thinly sliced pastrami, cut into short, thin strips (about 1 cup strips)
Cayenne pepper to taste (optional)
Heat oil in a large saucepan. Add onion and peppers and sauté over medium heat about 5 minutes. Add bulgur and sauté lightly. Add stock, oregano, salt, and pepper and bring to a boil. Cover and cook 10 minutes over low heat. Add corn and peas and stir lightly. Cover and cook 5 minutes or until bulgur wheat is tender and liquid is absorbed. Lightly stir in pastrami, cover, and cook 1 minute. Let stand about 5 minutes before serving. Adjust seasoning, adding cayenne, if using.
VEAL
When I was growing up, my mother often prepared veal chops by breading and sautéing them in oil, as you would for schnitzel, and then baking them in tomato sauce. For this lighter, easier version, I like to brown the veal without a coating and braise it in a savory sage-accented tomato-mushroom sauce.
4 veal chops, trimmed of excess fat and patted dry
Salt and freshly ground pepper, to taste
2 to 3 tablespoons olive oil
1 small onion, minced
8 ounces mushrooms, diced
3 large cloves garlic, chopped
One 28-ounce can tomatoes, drained and chopped
1 tablespoon chopped fresh sage or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh parsley
1.
Sprinkle veal on both sides with pepper. Heat oil in large, heavy sauté pan or skillet over medium-high heat. Add veal and brown it, in batches if necessary, about 2 minutes per side. Transfer to a plate. Add onion to pan and sauté about 5 minutes over medium heat. Add mushrooms and sauté 2 minutes. Stir in garlic, then tomatoes, and sauté 2 minutes. Add salt, pepper, and half the sage.
2.
Return veal to skillet with any juices on plate and bring to a simmer. Cover and cook over low heat about 10 minutes per side or until veal is tender and cooked through; meat should be white. Add remaining sage to sauce. Adjust seasoning, and serve sprinkled with parsley.
A tajine is a Moroccan stew usually prepared with meat or chicken and is named for the serving dish with a cone-shaped lid that is traditionally used for cooking and serving the stew.
I like this light stew for Shabbat in late spring or summer. Couscous is the perfect accompaniment.
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4
teaspoon saffron threads
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cup hot water
2 tablespoons olive oil
2 large onions, sliced
4 large cloves garlic, chopped
2 pounds boneless veal shoulder or veal stew meat, cut into 1
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2
-inch pieces
Salt and freshly ground pepper, to taste
1 teaspoon ground ginger
2 teaspoons paprika
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2
teaspoon ground cumin
2 cups water
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2
pounds zucchini, halved and cut into
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2
-inch slices
3 tablespoons chopped fresh Italian parsley
1.
Add saffron to hot water and leave to soften 20 minutes.
2.
Heat oil in a large stew pan or Dutch oven. Add onions and garlic and cook over low heat, stirring often, 5 minutes. Add veal, salt, pepper, ginger, paprika, cumin, and saffron in its liquid and mix well. Add 2 cups water and bring to a boil. Cover and simmer over low heat, stirring occasionally, 1 hour and 15 minutes or until veal is tender.
3.
Transfer veal with a slotted spoon to a plate, leaving most of onions in stew pan. Cover plate. Boil sauce, including onions, stirring occasionally, until it is reduced to about 1
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2
cups. Adjust seasoning.
4.
Add zucchini to sauce and sprinkle with salt and pepper. Cover and cook over medium-low heat about 5 minutes or until tender. Return veal to sauce and heat through. Serve sprinkled with parsley.
This aromatic sauce of cumin, orange juice, and white wine accented with raisins was popularized in Israel by my friend and culinary mentor, cookbook author Ruth Sirkis. She serves it with chicken. I also love it with the delicate taste of veal. If you make the sauce with potato starch, you can serve this dish for Passover.
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2
teaspoons ground cumin
1 teaspoon paprika
Pinch of cayenne pepper
4 veal chops
1 onion, sliced thin
1 small carrot, sliced thin
1 rib celery, sliced thin
1 cup orange juice
1 cup dry white wine
Salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 oranges, divided into neat segments, with any escaped juice reserved
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4
cup dark raisins
2 teaspoons potato starch or cornstarch
1.
Mix cumin, paprika, and cayenne in a bowl, then rub mixture thoroughly into veal chops. Put them in a large bowl and add onion, carrot, celery, orange juice, and wine. Cover and refrigerate at least 2 hours or overnight.
2.
Preheat oven to 350°F. Pat veal dry, reserving marinade. Sprinkle with pepper. Heat oil in a large, heavy skillet, add veal in 2 batches, and sauté over medium-high heat until lightly browned on both sides. Transfer to a shallow baking dish. Discard fat from skillet. Add marinade with vegetables to skillet and bring to a boil, stirring.
3.
Pour mixture over veal. Cover and bake 30 minutes. Uncover and bake about 10 more minutes or until veal is tender. Remove veal and strain cooking sauce into a saucepan. Return veal to baking dish, cover, and keep warm.
4.
To veal sauce, add reserved juice from oranges and raisins, and simmer over medium heat about 7 minutes or until raisins are tender and sauce is well flavored.
5.
Put potato starch in a small cup and whisk in 2 tablespoons water until smooth. Add to simmering sauce, stirring, and bring just back to a boil. Adjust seasoning. Add orange segments, heat over low heat a few seconds, and pour sauce over veal. Serve hot.
These summertime veal chops are topped with a delectable kosher walnut "butter" made of walnut oil, chopped walnuts, and pareve (nondairy) margarine. Be sure the nuts and the walnut oil are fresh. Store walnuts in the freezer and walnut oil in the refrigerator to prevent rancidity. To keep the veal moist, it is marinated before it is grilled. I like this veal with orzo or couscous and fresh green beans.
4 veal chops, about 1 inch thick
2 tablespoons vegetable oil
1 tablespoon strained fresh lemon juice
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2
teaspoon dried basil
3 tablespoons nondairy margarine, soft
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tablespoons ground or very finely chopped walnuts
1 tablespoon minced fresh Italian parsley
3 tablespoons walnut oil
Salt and freshly ground pepper, to taste
1.
Put veal chops in a shallow dish in which it fits snugly in 1 layer. Mix vegetable oil, lemon juice, and basil in a bowl and pour over veal. Turn veal so both sides are well coated. Cover and refrigerate 2 to 8 hours.
2.
Mix margarine with walnuts and parsley in a bowl. With fork, gradually beat in walnut oil. Season with salt and pepper to taste. Cover and refrigerate 2 hours so flavors blend. Bring to room temperature before serving.
3.
Heat grill or broiler with rack 3 to 4 inches from heat. Lightly oil grill or broiler rack. Remove veal chops from marinade and sprinkle them with salt and pepper. Put veal chops on hot grill or hot broiler rack and grill or broil, brushing occasionally with remaining marinade, about 4 minutes per side or until cooked to desired doneness; check by piercing with a sharp knifeâmeat should be white, not pink.
4.
Transfer to platter and top each with a spoonful of walnut "butter." Serve immediately.