Archive for June, 2011

Cheat’s Lime Peach Soup

June 24, 2011

I once made a really yummy recipe for a peach drink made by pureeing peaches with lime juice and rum (and maybe there was mint?). I lost the recipe. But this soup is kind of like that drink.

I know . . . this time of year there is no excuse for using canned peaches. No reason except laziness and time constraints. But this soup is easy and refreshing, and there is no reason you couldn’t use fresh peaches (and maybe pineapple orange juice to substitute for the sugar syrup, like this recipe, which uses 2 lbs. of peaches and 1 1/2 cups of juice).

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Faux-tato Kugel

June 24, 2011

Susie Fishbein’s Kosher by Design Lightens Up has a Faux Potato Kugel that is mostly cauliflower, with just a little potato. I changed the recipe, cutting all the ingredients in half, except the potato, and using whole eggs instead of mostly egg whites.

The end result was a kugel that looked very much like potato kugel, but tasted like . . . cauliflower kugel. It did not taste like potato kugel. Not at all.

But, it is very nice as a cauliflower kugel . . .

Mrs. S asked me to post the recipe, so here it is:

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Vegan Pâté (Chopped Liver)

June 24, 2011

Susie Fishbein has a recipe for egg-less vegetarian chopped liver in her book of light recipes, Kosher by Design Lightens Up. The recipe calls for canned peas, walnuts, onions, and a combination of chickpeas and kidney beans. I liked the idea of using beans instead of eggs, but I applied the concept to my own recipe for vegetarian chopped liver.

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Caramelized Chili Lime Tilapia

June 24, 2011

Tilapia, seared with chili, scallions, garlic, and basil, coated with a caramel lime sauce. I was inspired to make this dish after flipping through Donna Hay’s The Instant Cook, although my recipe doesn’t exactly match anything in her book. (more…)

Zach Braff & Fish Tacos

June 22, 2011

It seems fish tacos are everywhere I look. There is a recipe for fish tacos in the newest Susue Fishbein cookbook, Kosher by Design, Teens and 20-Somthings, Cooking for the Next Generation (I can’t find it online, but here is a recipe from the 5 Towns Jewish Times). I am also reading Mark Bittman’s Food Matters Cookbook (or here) and Amanda Hesser’s The Essential New York Times Cookbook (Sam Sifton’s recipe)–and there are fish tacos recipes in both of those books, too. I bought a box of whole grain taco shells, and there is recipe for fish tacos on the box!

So, anyway, my sister told me she made a fantastic paella recipe that came, from all places, from People Magazine. I couldn’t find the paella recipe, but my search for it turned up . . . . wait for it . . . a fish taco recipe!! A fish taco recipe from Zach Braff, who doesn’t cook, but is an investor in a restaurant that serves seafood.

So, technically, the recipe for fish tacos is from Mermaid Oyster Bar. Basically, it is seared tilapia with coleslaw and salsa, served in a warm tortilla.

I changed things around to suit myself, adding guacamole and toning down the spiciness, plus a few other tweaks to suit my family.

The results were great, and the fish is well worth making even if it doesn’t end up going inside a taco shell.

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Easy Summer Salmon, with Tomato and Basil

June 22, 2011

This recipe for Salmon and Tomatoes in Foil is adapted from Mark Bittman and Jean-George Vongerichten (it appears in Quick and Easy Recipes from the New York Times, and is also in The Essential NYT Cookbook).

Last year, I made (but never posted about) a similar, but slightly more complicated fish dish from Dorie Greenspan, called Salmon and Tomatoes en Papillote.

The recipe is so simple that it is more of an idea than a recipe: put salmon on foil with basil leaves, tomatoes, salt, pepper, and olive oil. Wrap and roast until done. Dorie’s version adds scallions, thyme, lemon zest and lemon slices, and gives you the option of caramelizing the tomatoes first. Dorie also calls for a slightly different assembly. (more…)

Parshat Korach: Mateh Aharon

June 21, 2011

“Moses spoke to the children of Israel, and all their chieftains gave him a staff for each chieftain according to their fathers’ houses, [a total of] twelve staffs, and Aaron’s staff was amidst their staffs.”

“And on the following day Moses came to the Tent of Testimony, and behold, Aaron’s staff for the house of Levi had blossomed! It gave forth blossoms, sprouted buds, and produced ripe almonds.”

For Korach, my parsha project is making matot (staffs; singular mateh). The inspiration is a Japanese snack known as “Pocky.” I dipped thin breadsticks in melted pareve chocolate bark. I also used thin pretzels. Any kind of pretzel rod or stick or breadstick will work.

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Smoky Joe’s Style BBQ Seitan

June 19, 2011

Seitan roasted with BBQ sauce that tastes like Smokey Joe’s. I didn’t go so heavy on the BBQ sauce, but you can add more. (more…)

Monte’s Sham (Seitan with Monte’s Ham Glaze)

June 19, 2011

Monte’s Ham glaze on homemade seitan. (more…)

Roasted Asparagus and Portobella Mushroom Spinach Salad

June 19, 2011

 

Asparagus and portabella mushrooms, roasted with olive oil, balsamic vinegar and a drizzle of honey, top a spinach salad along with strips of sun dried tomatoes, julienned basil and toasted pine nuts.

The idea for the salad came from Susie Fishbien’s Kosher by Design Lightens Up (here is the original recipe and here is a picture of it on a Shavuot buffet by Claudia Bildrici).

I changed things around a little, roasting the vegetables together with the dressing instead of grilling and steaming them separately before adding the dressing. I also toasted the pine nuts and added the sun dried tomatoes to the warm roasted vegetables to hydrate a little.

Instead of using romaine and endive, I went with baby spinach. (more…)