GaryMrMets
10-06-2003, 09:14 PM
http://wcbsfm.com/watercooler/watercooler_story_278143052.html
New Wave Break The Fast Recipes
Jeffrey Nathan Cooks Up Some Dishes From "Adventures In Jewish Cooking"
Oct 5, 2003 2:27 pm US/Eastern
NEW YORK (CBS) Jewish cooking is often personified as a schmear of lox on a bagel, some matzoh ball soup, or gefilte fish.
TV personality Jeffrey Nathan has been on a crusade to change the way Americans view Jewish cooking. Since 1998, he has been the host of public television's "New Jewish Cuisine."
Last year he published his first cookbook titled, "Adventures In Jewish Cooking" and visited The Early Show to share a few holiday "break fast" recipes.
Yom Kippur is Monday, October 6. The holiday is observed by fasting from sundown October 5 to sundown of October 6. It's a tradition that evening to break your fast by having people over and eating together. Many of the dishes should be made ahead because you are supposed to be in temple observing the holiday not cooking all day.
Terminology:
Rugelach: Bite-size crescent-shaped cookies that can have any of several fillings including raisins or other fruit and nuts, poppy-seed paste, or jam. They are generally made with a rich cream-cheese dough.
Kugel: Traditionally served on the Jewish Sabbath, kugel is a baked pudding usually made with potatoes or noodles, though meat, vegetables, and other ingredients are sometimes included. It's generally served as a side dish, though a sweet version with raisins and spices is equally delicious as dessert.
The following are Nathan's recipes from the book:
Kugel
"Kugel is one of the most beloved foods of Jewish cooking. It can also be one of the most maligned. When a kugel is good, everyone at the table goes nuts. When a kugel is not so good, everyone eats it anyway, but there is plenty of complaining after the party - or simply a lot of leftovers. My new Jewish cuisine version of this favorite is made with a medley of wild mushrooms, cheese, and sour cream. No one will fault this kugel for being too dry (and I doubt you'll have any leftovers)."
Ingredients
12 Ounce medium-width egg noodles.
10 tablespoons unsalted butter
1 small red onion, halved lengthwise, and cut into half moons
1 large leek, white part only, well rinsed and chopped
3 garlic cloves
1 pound assorted mushrooms (such as white buttons, cremini Portobello and stemmed shiitake) thinly sliced
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
2 cups ricotta cheese or cottage cheese (preferably one cup of each)
1 cup sour cream
5 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs, made from firm white bread or challah
Method:
Position a rack in the center of the oven and preheat the oven to 325 F. Lightly oil a 15-10 inch casserole dish.
Bring a larger pot of lightly salted water to a boil. Add the egg noodles and cook just until tender, about 8 minutes. Drain well.
Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, leek, and garlic. Cook, stirring occasionally, until the onion is lightly golden, about 5 minutes. Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 6 minutes. Stir in the basil and rosemary.
Whisk the ricotta cheese, sour cream and eggs in a large bowl. Mix in the drained noodles, the mushroom mixture, and the salt and pepper. Spread in the baking dish. Top with the bread crumbs. Melt the remaining 1/2 cup butter in a small saucepan (or use a microwave oven). Drizzle the melted butter over the noodles.
Bake, uncovered, until the top is golden brown and the center feels set, 45 to 50 minutes. Let stand at room temperature for 5 minutes.
Smoked Salmon Cheesecake
"When I first started serving this easy, do-ahead cheesecake, I had a hard time winning over people who were used to sweet cheesecakes. After the first bite, they became believers. Served in thin slices (it's rich!) perhaps with a spoonful of roasted pepper vinaigrette, it works as a dinner appetizer or a brunch main course. (For a real treat, serve it with a slice of Bialy Loaf on page 199.) Offer it on a platter with flatbreads, and it's a great spread---just the thing to come home to for a Yom Kippur break fast."
Ingredients:
2 tablespoons unsalted butter, melted
3 tablespoons freshly grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs
2 tablespoons vegetable oil
1/3 cup finely chopped onion.
1/3 cup finely chopped red bell pepper.
1/3 cup finely chopped green bell peppers.
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper.
1.5 pound cream cheese at room temperature
4 large eggs, at room temperature
8 ounces sliced smoked salmon scraps (available at some delicatessens), chopped.
2 tablespoons chopped fresh dill
1/2 cup (4 ounces) shredded cheese
1/3 cup heavy cream
Frisee`(pale curly endive), cherry tomatoes, and finely sliced red onions, for garnish
Crackers, lavish, flatbreads, matzo, or sliced toast, for serving
Red Pepper and Tomato Vinaigrette are optional.
Method:
Position a rack in the middle of the oven and preheat the oven to 350F. Generously brush an 8-inch springform pan with the melted butter. Wrap the bottom of the pan in a double thickness of aluminum foil.
In a small bowl, mix the Parmesan cheese and bread crumbs. Pour into the pan, and tilt to coat the pan halfway up the sides. Pat the crumbs in the bottom of the pan into an even, thin layer.
Heat the oil in medium skillet over medium heat. Add the onion and the red and green bell peppers. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the salt and pepper. Cool completely.
Beat the cream cheese in a heavy-duty electric mixer fitted with the paddle attachment on medium-low speed until smooth, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the vegetables. With the mixer running, add the eggs, one at a time, just until blended, scraping the bowl as needed. Add the smoked salmon, dill, Havarti, and heavy cream, and mix just until blended. Spread evenly in the springform pan. Place the pan in a large roasting pan. Slide the rack halfway out of the oven. Pour enough water in the roasting pan to come half way up the side of the springform pan. Slide the rack back into the oven carefully.
Baked until the edges are puffed and golden but the center still seems slightly unset, about 1.5 hours. Run a knife around the edge of the cheese cake to release it from the sides of the pan. Cool completely on a wire rack.
Remove the sides of the pan. Wrap the cheese cake tightly with a plastic wrap. Refrigerate until chilled, at least 4 hours or overnight. (The cheesecake can be made up to 2 days ahead).
Cut into thin slices and serve on plates, garnish each serving with frisee, cherry tomatoes and red onions, along with crackers for spreading. Pass the vinaigrette on the side if desired.
Roasting Peppers
"Why bother to roost bell peppers? Several reasons...and each will make your recipes more delicious. Roasting loosens the tough skin, giving peppers a silky smooth texture, and it brings out the flavor, too. Red and yellow bell peppers are the best candidates for roasting, as the procedure doesn't do anything special for green peppers."
To roast peppers, position a broiler rack 6 inches from the source of heat and preheat the broiler. Place the peppers on the rack. Broil, turning the peppers occasionally, until the skin is charred on all sides---take care not to burn through the pepper flesh. Don't worry about a few naked spots, as roasting will still loosen the skin in those areas even if they aren't blackened. Transfer the peppers to paper bag and fold the end to seal. Let cool until easy to handle, about 20 minutes. Using a small knife as an aid, peel off the blackened skin. Don't rinse the peppers under water to help remove the skin---you'll only rinse away flavor, and a few specks of blackened skin isn't a big problem. Remove and discard the ribs and seeds. The peppers are now ready for use...and your kitchen will smell wonderful."
New Wave Break The Fast Recipes
Jeffrey Nathan Cooks Up Some Dishes From "Adventures In Jewish Cooking"
Oct 5, 2003 2:27 pm US/Eastern
NEW YORK (CBS) Jewish cooking is often personified as a schmear of lox on a bagel, some matzoh ball soup, or gefilte fish.
TV personality Jeffrey Nathan has been on a crusade to change the way Americans view Jewish cooking. Since 1998, he has been the host of public television's "New Jewish Cuisine."
Last year he published his first cookbook titled, "Adventures In Jewish Cooking" and visited The Early Show to share a few holiday "break fast" recipes.
Yom Kippur is Monday, October 6. The holiday is observed by fasting from sundown October 5 to sundown of October 6. It's a tradition that evening to break your fast by having people over and eating together. Many of the dishes should be made ahead because you are supposed to be in temple observing the holiday not cooking all day.
Terminology:
Rugelach: Bite-size crescent-shaped cookies that can have any of several fillings including raisins or other fruit and nuts, poppy-seed paste, or jam. They are generally made with a rich cream-cheese dough.
Kugel: Traditionally served on the Jewish Sabbath, kugel is a baked pudding usually made with potatoes or noodles, though meat, vegetables, and other ingredients are sometimes included. It's generally served as a side dish, though a sweet version with raisins and spices is equally delicious as dessert.
The following are Nathan's recipes from the book:
Kugel
"Kugel is one of the most beloved foods of Jewish cooking. It can also be one of the most maligned. When a kugel is good, everyone at the table goes nuts. When a kugel is not so good, everyone eats it anyway, but there is plenty of complaining after the party - or simply a lot of leftovers. My new Jewish cuisine version of this favorite is made with a medley of wild mushrooms, cheese, and sour cream. No one will fault this kugel for being too dry (and I doubt you'll have any leftovers)."
Ingredients
12 Ounce medium-width egg noodles.
10 tablespoons unsalted butter
1 small red onion, halved lengthwise, and cut into half moons
1 large leek, white part only, well rinsed and chopped
3 garlic cloves
1 pound assorted mushrooms (such as white buttons, cremini Portobello and stemmed shiitake) thinly sliced
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
2 cups ricotta cheese or cottage cheese (preferably one cup of each)
1 cup sour cream
5 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs, made from firm white bread or challah
Method:
Position a rack in the center of the oven and preheat the oven to 325 F. Lightly oil a 15-10 inch casserole dish.
Bring a larger pot of lightly salted water to a boil. Add the egg noodles and cook just until tender, about 8 minutes. Drain well.
Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, leek, and garlic. Cook, stirring occasionally, until the onion is lightly golden, about 5 minutes. Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 6 minutes. Stir in the basil and rosemary.
Whisk the ricotta cheese, sour cream and eggs in a large bowl. Mix in the drained noodles, the mushroom mixture, and the salt and pepper. Spread in the baking dish. Top with the bread crumbs. Melt the remaining 1/2 cup butter in a small saucepan (or use a microwave oven). Drizzle the melted butter over the noodles.
Bake, uncovered, until the top is golden brown and the center feels set, 45 to 50 minutes. Let stand at room temperature for 5 minutes.
Smoked Salmon Cheesecake
"When I first started serving this easy, do-ahead cheesecake, I had a hard time winning over people who were used to sweet cheesecakes. After the first bite, they became believers. Served in thin slices (it's rich!) perhaps with a spoonful of roasted pepper vinaigrette, it works as a dinner appetizer or a brunch main course. (For a real treat, serve it with a slice of Bialy Loaf on page 199.) Offer it on a platter with flatbreads, and it's a great spread---just the thing to come home to for a Yom Kippur break fast."
Ingredients:
2 tablespoons unsalted butter, melted
3 tablespoons freshly grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs
2 tablespoons vegetable oil
1/3 cup finely chopped onion.
1/3 cup finely chopped red bell pepper.
1/3 cup finely chopped green bell peppers.
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper.
1.5 pound cream cheese at room temperature
4 large eggs, at room temperature
8 ounces sliced smoked salmon scraps (available at some delicatessens), chopped.
2 tablespoons chopped fresh dill
1/2 cup (4 ounces) shredded cheese
1/3 cup heavy cream
Frisee`(pale curly endive), cherry tomatoes, and finely sliced red onions, for garnish
Crackers, lavish, flatbreads, matzo, or sliced toast, for serving
Red Pepper and Tomato Vinaigrette are optional.
Method:
Position a rack in the middle of the oven and preheat the oven to 350F. Generously brush an 8-inch springform pan with the melted butter. Wrap the bottom of the pan in a double thickness of aluminum foil.
In a small bowl, mix the Parmesan cheese and bread crumbs. Pour into the pan, and tilt to coat the pan halfway up the sides. Pat the crumbs in the bottom of the pan into an even, thin layer.
Heat the oil in medium skillet over medium heat. Add the onion and the red and green bell peppers. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the salt and pepper. Cool completely.
Beat the cream cheese in a heavy-duty electric mixer fitted with the paddle attachment on medium-low speed until smooth, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the vegetables. With the mixer running, add the eggs, one at a time, just until blended, scraping the bowl as needed. Add the smoked salmon, dill, Havarti, and heavy cream, and mix just until blended. Spread evenly in the springform pan. Place the pan in a large roasting pan. Slide the rack halfway out of the oven. Pour enough water in the roasting pan to come half way up the side of the springform pan. Slide the rack back into the oven carefully.
Baked until the edges are puffed and golden but the center still seems slightly unset, about 1.5 hours. Run a knife around the edge of the cheese cake to release it from the sides of the pan. Cool completely on a wire rack.
Remove the sides of the pan. Wrap the cheese cake tightly with a plastic wrap. Refrigerate until chilled, at least 4 hours or overnight. (The cheesecake can be made up to 2 days ahead).
Cut into thin slices and serve on plates, garnish each serving with frisee, cherry tomatoes and red onions, along with crackers for spreading. Pass the vinaigrette on the side if desired.
Roasting Peppers
"Why bother to roost bell peppers? Several reasons...and each will make your recipes more delicious. Roasting loosens the tough skin, giving peppers a silky smooth texture, and it brings out the flavor, too. Red and yellow bell peppers are the best candidates for roasting, as the procedure doesn't do anything special for green peppers."
To roast peppers, position a broiler rack 6 inches from the source of heat and preheat the broiler. Place the peppers on the rack. Broil, turning the peppers occasionally, until the skin is charred on all sides---take care not to burn through the pepper flesh. Don't worry about a few naked spots, as roasting will still loosen the skin in those areas even if they aren't blackened. Transfer the peppers to paper bag and fold the end to seal. Let cool until easy to handle, about 20 minutes. Using a small knife as an aid, peel off the blackened skin. Don't rinse the peppers under water to help remove the skin---you'll only rinse away flavor, and a few specks of blackened skin isn't a big problem. Remove and discard the ribs and seeds. The peppers are now ready for use...and your kitchen will smell wonderful."