Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (225 page)
LATKES AND SCHNITZEL
Green peas peek out of these golden brown pancakes made of mushrooms, chickpeas, onions, and carrots. They are delicious on their own, or topped with sour cream, yogurt, chunky tomato sauce, or your favorite salsa. For other latke recipes, see the Hanukkah chapter.
You can sauté the latkes ahead and reheat them on a baking sheet in a 400°F oven about 10 minutes.
4 to 6 ounces mushrooms
4 to 5 tablespoons vegetable oil
1 medium onion, finely chopped
1 cup coarsely grated carrot (1 large carrot)
1
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2
cup canned chickpeas (garbanzo beans), drained and coarsely chopped
1
â
2
cup frozen green peas, thawed and cooked
2 large eggs or 3 large egg whites, slightly beaten
Salt and freshly ground pepper, to taste
1 tablespoon snipped fresh dill or 1 teaspoon dried
2 to 3 tablespoons matzo meal or dry bread crumbs
1.
Halve mushrooms and slice thin. Heat 1 tablespoons oil in a large skillet. Add onion and sauté over medium heat 3 minutes. Add mushrooms and sauté 2 to 3 minutes or until vegetables are tender. Transfer to a bowl. Add carrot, chickpeas, and green peas and mix well. Add eggs, salt, pepper, dill, and 2 tablespoons matzo meal. Mix well; if mixture appears watery, add another tablespoon matzo meal.
2.
Heat 3 to 4 tablespoons oil in a deep, large, heavy skillet, preferably nonstick. For each latke, drop 1 or 2 heaping tablespoons of vegetable mixture into pan. Flatten them slightly with back of a spoon. Sauté over medium heat 2 to 3 minutes on each side, or until golden brown. Turn very carefully using two slotted spatulas so the oil doesn't splatter. Drain on paper towels. Stir mixture before sautéing each new batch. If all the oil is absorbed, add a little more to pan before cooking next batch. Serve hot.
Black beans make for hearty, protein-rich latkes, suitable for serving as a main course. These corn-studded latkes are good with
Sephardic Salsa
,
Onion Marmalade
, or tomato sauce, or with dairy toppings such as spiced yogurt. If using canned black beans, use those that contain only water and salt.
3 to 3
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2
cups cooked black beans or two 15- or 16-ounce cans, drained
1 medium onion, chopped
4 large cloves garlic, minced
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4
cup chopped fresh cilantro
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2
small jalapeño pepper, finely minced, or hot sauce to taste
2 teaspoons ground cumin
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4
teaspoon salt
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2
teaspoon freshly ground pepper
1 or 2 large eggs or egg whites, lightly beaten
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2
cup cooked corn kernels
2 tablespoons bread crumbs
About 3 or 4 tablespoons vegetable oil
1.
Combine black beans, onion, garlic, and cilantro in food processor. Process with brief pulses, scraping down the sides occasionally, until beans are ground, leaving a few small chunks. Transfer to a bowl. Add jalapeño pepper, cumin, salt, pepper, and 1 egg. Mix well. Lightly stir in corn and bread crumbs. If mixture is crumbly, add second egg or egg white and mix well. Shape mixture into 8 smooth patties. Set them on a plate.
2.
Heat 3 or 4 tablespoons oil in a deep, large, heavy skillet, preferably nonstick. Add 4 patties to pan. Sauté over medium heat about 3 minutes on each side, or until browned. Turn carefully using two spatulas. Drain on paper towels. Stir mixture before sautéing each new batch. If all the oil is absorbed, add a little more to pan before cooking next batch. Serve hot.
To make a vegetarian schnitzel (breaded cutlet), eggplant is a favorite choice because of its meaty texture. This one has a crunchy corn meal coating. Serve this eggplant on its own, or accompanied by
Sephardic Salsa
,
Grilled Red Pepper Sauce
, or
Onion Marmalade
.
1 to 1
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2
pounds eggplant
Salt and freshly ground pepper, to taste
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3
cup all-purpose flour
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3
cup bread crumbs
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3
cup cornmeal
2 large eggs
About
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3
cup vegetable oil
Lemon wedges
Fresh parsley or cilantro sprigs
1.
Peel eggplant if desired. Cut into slices about 3/8-inch thick. Sprinkle eggplant slices lightly with salt and pepper.
2.
Spread flour in a large plate and mix it with a pinch of salt. Mix bread crumbs and cornmeal; spread mixture in second plate. Beat eggs in a shallow bowl. Lightly coat 1 eggplant slice with flour on both sides. Tap and shake to remove excess flour. Dip piece in egg. Dip in cornmeal mixture, completely coating both sides; pat lightly so crumbs adhere. Set on a large plate. Repeat with remaining eggplant. Set coated pieces on plate side by side.
3.
Heat
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4
cup oil in a large, heavy skillet. Add enough eggplant to make one layer. Sauté over medium-high heat about 2 minutes per side or until golden brown. Turn carefully using two slotted spatulas. If oil begins to brown, reduce heat to medium. Set slices on paper towels to absorb excess oil.
4.
Set fried eggplant slices side by side on ovenproof platter and keep them warm in a 275°F oven. Serve them with lemon wedges and herb sprigs.
TZIMMES AND OTHER CASSEROLES
A pashtidah is an Israeli-style baked casserole, usually of vegetables or noodles. My neighbor Valerie Alon in Los Angeles serves this delicious stovetop potato cake for festive occasions. It has appeared on her table for her oldest son's bar mitzvah, and for Shabbat and other holiday dinners. She learned it from her mother-in-law, who is Moroccan, and adapted it to her family's taste. Usually she serves it as a side dish with fish or chicken but I find it also makes a tasty entree, accompanied by Israeli salad. You can make it with or without eggs. It has a lighter texture with eggs, but it tastes good both ways.
2
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2
pounds boiling potatoes, unpeeled
5 to 8 tablespoons olive oil
2 medium onions, chopped
1 large carrot, chopped fine
1 cup frozen peas
Salt and freshly ground pepper, to taste
1 teaspoon curry powder
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4
teaspoon cayenne pepper, or to taste
2 to 4 large eggs, beaten (optional)
1.
Put potatoes in a large saucepan with water to cover and a pinch of salt and bring to a boil. Cover and simmer over low heat about 30 minutes or until very tender. Drain and leave until cool enough to handle.
2.
Heat 2 tablespoons oil in a large nonstick skillet. Add onions and carrot and sauté over medium-low heat, stirring often, about 10 minutes or until tender.
3.
Peel potatoes, cut each into a few pieces, and put them in a large bowl. Mash with a potato masher. Add peas and onion mixture. Season with salt, pepper, curry powder, and cayenne. Stir in beaten eggs, if using.
4.
Add 3 tablespoons oil to skillet and heat it over medium heat. Add all of potato mixture for 1 thick cake or, for 2 thinner cakes add half of mixture now and save half. Cover and sauté about 10 minutes or until bottom browns. Flip the potato cake and brown the second side. Put on an ovenproof serving dish and keep warm in a 300°F oven. If you are making a second potato cake, add 3 more tablespoons oil to skillet and heat it before sautéing potato mixture. Serve hot.
For a vegetarian Shabbat meal, my mother and I enjoy making this sweet-savory dish. It's satisfying, has a delicate sweetness, and, as my mother puts it, "feels like Shabbat."
1 pound orange-fleshed sweet potatoes (often called yams), peeled, halved, and sliced about
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2
-inch thick
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2
pound boiling potatoes, halved and sliced about
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2
-inch thick
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4
pound carrots, sliced
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2
-inch thick
1 cup pitted prunes
1 cup dried pears
2 tablespoons brown sugar
1 cinnamon stick (optional)
6 cups water
1 large egg
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3
cup matzo meal
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8
teaspoon baking powder
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2
teaspoon ground ginger