1,000 Jewish Recipes (247 page)

12 ounces medium egg noodles or linguine

2 tablespoons Asian sesame oil

8 ounces green beans, ends removed, broken into 2 or 3 pieces

4 ounces white mushrooms

1 tablespoon strained fresh lime juice

3 ounces bean sprouts, (optional), ends removed

1 large carrot, coarsely grated

Peanut Butter Dressing

2 to 4 tablespoons vegetable stock or broth (optional)

3 tablespoons chopped fresh cilantro, plus small sprigs for garnish

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cup chopped fresh Italian parsley

Salt and freshly ground pepper, to taste (optional)

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long seedless cucumber, cut into thin slices

1.
Cook noodles in a large pot of boiling salted water for 5 to 8 minutes or until tender but firm to the bite. Drain, rinse with cold water, and drain well. Transfer to a large bowl and toss with sesame oil.

2.
Meanwhile, add green beans to a large saucepan of enough boiling salted water to cover them generously and cook uncovered over high heat about 5 minutes or until crisp-tender. Drain, rinse with cold water, and drain well. Add to noodles.

3.
Halve mushrooms and cut into thin slices. Sprinkle with lime juice, toss, and add to noodles. Reserve a few bean sprouts, if using, and a little grated carrot, for garnish. Add remaining bean sprouts and carrot to noodle mixture.

4.
Prepare dressing. Then add to noodle mixture and toss to combine. If mixture is too thick, add stock by spoonfuls until noodles are moist. Add chopped cilantro and parsley. Add salt or pepper, if using.

5.
Spoon into a serving bowl. Garnish with reserved bean sprouts, carrot, and cilantro sprigs. Arrange cucumber slices around edge. Serve at room temperature.

Noodles with Lox, Dill, and Cream

4 or 5 ounces thinly sliced mild lox or smoked salmon

2 large shallots, minced

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cup dry white wine

1 cup whipping cream

8 ounces fresh or dried egg noodles or fettuccine

2 tablespoons snipped fresh dill, plus a few small sprigs for garnish

Salt and freshly ground pepper, to taste

Cayenne pepper, to taste (optional)

1.
Cut lox into lengthwise strips of about 2 × 3/8-inch, cutting with the grain rather than crosswise so that strips hold together better.

2.
Combine shallots and wine in a medium saucepan. Bring to a boil. Cook over low heat about 5 minutes or until liquid is reduced to about 3 tablespoons. Stir in cream and bring to a boil. Cook over medium heat about 6 minutes or until sauce is thick enough to lightly coat a spoon.

3.
Cook noodles uncovered in a large pot of boiling salted water over high heat, separating strands occasionally with fork, about 2 minutes for fresh pasta or 2 to 5 minutes for dried or until tender but firm to the bite. Drain well. Transfer to a heated platter.

4.
Bring sauce to a boil. Remove from heat and stir in snipped dill. Pour sauce over noodles and toss. Gently stir in salmon, using a large fork. Add a little salt, pepper, and cayenne, if using. Garnish with dill sprigs and serve.

EGG BARLEY AND ORZO

Toasted Egg Barley with Sautéed Onions
 
or
 

4 cups chicken, meat, or vegetable stock, or half stock and half water

One 7-ounce package egg barley, plain or toasted

2 to 3 tablespoons vegetable oil

2 medium onions, chopped

1 teaspoon paprika (optional)

Salt and freshly ground pepper, to taste

1.
Bring stock to a boil in a large saucepan. Add egg barley. Cover and cook over low heat for 15 to 20 minutes or until barley is tender.

2.
Heat oil in a large sauté pan. Add onions and sauté over medium heat, stirring often, about 12 minutes or until tender and well browned. Add paprika, if using, and sauté, stirring, 1 minute.

3.
If barley has not absorbed all the liquid, drain it. Add to pan of onions and toss over low heat, stirring very gently, 1 to 2 minutes. Season with salt and pepper. Serve hot.

Egg Barley with Dill and Diced Vegetables
 
or
 

4 cups chicken or vegetable stock, or half stock and half water

One 7-ounce package egg barley, plain or toasted

2 medium carrots, diced

2 to 3 tablespoons vegetable oil

1 large onion, chopped

2 ribs celery, diced

4 ounces small mushrooms, halved and sliced

1 medium zucchini, diced

Salt and freshly ground pepper, to taste

1 tablespoon snipped fresh dill or 1 teaspoon dried dill

2 tablespoons chopped fresh parsley

1.
Bring stock to a boil in a large saucepan. Add egg barley. Cover and cook over low heat for 5 minutes. Add carrots and return to a simmer. Cover and cook 10 to 15 minutes or until barley is tender.

2.
Heat oil in a large sauté pan. Add onion and celery and sauté over medium heat, stirring often, for 7 minutes. Add mushrooms, zucchini, salt, and pepper. Sauté for about 3 minutes or until they are just tender.

3.
If barley has not absorbed all the liquid, drain it. Add barley, carrots, dill, and 1 tablespoon parsley to pan of mushroom mixture and toss over low heat, stirring very gently, 1 to 2 minutes. Season with salt and pepper. Serve hot, sprinkled with remaining parsley.

Pasta Farfel with Raisins and Pecans
 
or
 

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cup pecan pieces

2 tablespoons vegetable oil

3 tablespoons minced peeled fresh ginger

2 large shallots, chopped

One 7-ounce package egg barley, plain or toasted