Blogs: Cooking with Beth
Norene Gilletz is a leading author of kosher cookbooks in Canada. She divides her time between being a food writer, culinary consultant, spokes person, cooking instructor, lecturer, and editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” Recipes are adapted from “The NEW Food Processor Bible” and “Healthy Helpings” by Norene Gilletz.
Poppy seed sugar cookies/Haman’s hats
These easy, versatile cookies are fun to make with the kids! If you cut them in triangles, you can call them “Haman’s Hats!”
3/4 cup sugar
1/2 cup canola oil
1/4 cup orange juice or water
3 cups flour
2 tsp baking powder
additional sugar for dipping
Preheat oven to 375 degrees. In a food processor fitted with the steel blade, process eggs with sugar, oil and juice until blended, about 5 seconds. Add baking powder and flour. Process just until mixed using on/off pulses. Do not over-process.
Divide dough into 4 pieces. Roll each piece on a lightly floured surface into a rectangle about 1/8th inch thick. Using assorted cookie cutters, cut in different shapes. Dip each cookie lightly in sugar. Place sugar-side up on parchment-lined cookie sheets. Bake at 375 degrees for 8 to 10 minutes, until golden.
Yield: 4 to 5 dozen. Freezes well.
Add 1/4 cup poppy seeds with dry ingredients. Roll out dough thinly, then cut in triangles using a fluted pastry wheel or pizza cutter. Dip in sugar and bake as directed. Perfect for Purim.
Fill the triangular treats with homemade or store-bought fillings. You can also use thick preserves or canned poppy seed filling.
Basic oil dough (recipe follows)
Filling of your choice (recipes follow)
1 egg yolk beaten with 2 teaspoons water
Prepare dough and desired filling as directed. (Can be prepared in advance and refrigerated or frozen). Preheat oven to 350 degrees. Divide dough into 4 equal pieces. Flour each piece of dough lightly. Roll out on a floured surface to 1/4-inch thickness. Cut into 3-inch circles, using a round cookie cutter or a small juice glass.
Place a spoonful of filling on each circle. Bring up 3 sides to meet then pinch edges of dough together to form a triangle. Repeat with remaining dough and filling.
Place on sprayed foil-lined cookie sheets. Brush with egg glaze.
Bake for 25 to 30 minutes, until golden.
Yield: about 4 dozen. Freezes well.
Basic oil dough
This dough is excellent as a pareve cookie dough or for Hamentaschen. Try some of the scrumptious fillings (below).
1 medium-sized seedless orange (thin-skinned)
3/4 cup sugar
1/2 cup canola oil
2 3/4 cups flour (approximately)
2 teaspoons baking powder
Cut orange in quarters but do not peel. Process in a food processor until fine, using the steel blade about 25 seconds. Add eggs, sugar and oil. Process for 10 seconds. Add flour and baking powder.
Process with several on/offs just until flour is blended into dough. Do not over-process. Dough will be fairly sticky. Remove from bowl with a rubber spatula onto a lightly floured surface. Use as directed.
Yield: enough dough for 4 dozen Hamentaschen.
Five fruit filling
1 medium seedless orange (thin-skinned)
1 cup raisins
1 cup pitted dates
1 cup pitted prunes
1 cup dried apricots
Cut orange into chunks, but do not peel. Cut away both the navel and the stem end. In the processor, process orange until finely ground, about 20 seconds. Add remaining ingredients and process until finely ground, about 15 to 20 seconds. Scrape down sides of bowl as necessary.
Yield: about 3 cups filling.
Note: 1 cup filling is enough to fill 12 to 16 Hamentashen depending on size. Mixture can be prepared in advance and refrigerated for several days, or frozen.
1 medium seedless orange
12 oz package pitted prunes (see tip below)
1 1/2 cups raisins
1/4 cup walnuts (optional)
2 tablespoons sugar or granular Splenda (optional)
Cut orange in quarters but do not peel. Use a food processor fitted with the steel blade to prepare the filling. (If you have a smaller processor, you may have to do this in 2 batches). Process orange until fine about 20 seconds. Add remaining ingredients and process 15 to 20 seconds, until fine.
Yield: 2 1/2 cups filling (enough for 4 to 5 dozen Hamentaschen). Freezes well.
Tip: Feel prunes with your fingertips to make sure they don’t contain pits or you could damage the steel blade.
Apricot almond triangles
These are jam-good! You’ll go nuts over them.
1 cup margarine, cut in chunks
2 1/2 cups flour
3/4 cup finely ground almonds
1/2 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups apricot jam
2 tablespoons lemon juice
1/2 cup slivered almonds
Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch baking pan with non-stick spray.
For the base: In a food processor fitted with the steel blade, process margarine, flour, ground almonds, sugar, and vanilla until crumbly, about 20 seconds. Reserve 1 1/2 cups of crumb mixture for topping. Press remaining mixture evenly into prepared pan. Bake for 20 minutes, until golden.
For the topping: Mix apricot jam with lemon juice; spread evenly over base. Crumble reserved crumb mixture over jam layer, and then sprinkle with slivered almonds.
Bake 30 minutes longer, until golden. Cool completely. Cut with a sharp knife into 24 squares then cut each in half diagonally to form 48 triangles.
Yield: 4 dozen. Freezes well.
Brrr… it was a chilly few weeks.. and even snow! Well, it is winter, so I don’t know why I am surprised.. but it was quite warm for awhile. A few things, just saw “Old Jews Telling Jokes” in Manhattan.. worth seeing! Nice to forget about everything and just laugh. Very therapeutic.
OK—back to cooking—also very therapeutic.
CareOne at Teaneck is hosting a “Healthy Kosher Cooking” event with Susie Fishbein, Wednesday, February 20, 7-8:30 p.m., at CareOne, 544 Teaneck Road.
Fishbein, author of the “Kosher by Design” series, has just published “Kosher by Design Cooking Coach.”
To RSVP for the free event, which includes a book signing, and food demo,
In conjunction with the event, here is a recipe from Fishbein’s new book. Enjoy.
Crustless Meat and Onion Pie
The fancier version of meat loaf goes over the top with an onion-ring kind of topping that will have your family begging for more.
2 pounds ground beef
1/4 cup panko breadcrumbs
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, divided
1 teaspoon coarse sea salt of kosher salt, divided
3 large eggs, divided
1/2 cup ketchup
1 tablespoon honey
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 Vidalia or other sweet onion, peeled, halved, thinly sliced
2 tablespoons canola oil
2 tablespoons water
1/3 cup all purpose flour
1/4 teaspoon baking powder
1 teaspoon onion soup mix
Preheat oven to 350 degrees. Spray the sides and bottom of a 9 1/2 inch spring form pan with nonstick cooking spray. Wrap the outside of the pan in foil to catch drips. Set aside.
Place the ground beef into a large bowl. Sprinkle in the panko, chili powder, thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Add 1 egg. Knead to thoroughly combine and distribute the spices. Pat the meat into the pan, use a small offset spatula to even the top. In a small bowl, mix the ketchup, honey, Worcestershire sauce, and hot pepper sauce. Stir well. Pour over the meat and spread with a spatula. Set aside.
In a large bowl, whisk the remaining 2 eggs. Add the onions, oil, water, remaining 1/2 teaspoon salt, flour, baking powder, remaining 1/4 teaspoon black pepper, and onion soup mix. Combine well. Pour on top of the glazed meat.
Bake uncovered for 1 hour. Release sides of pan. Transfer the pie to a platter.
Share your favorite recipes And “Share The Memories” by entering the seventh annual Man-O-Manischewitz Cook-Off for a chance to win the $25,000 Grand Prize Package, which includes Maytag appliances, cash, an expense paid trip, and a crystal trophy. The entry deadline is Monday, February 4.
This year, the contest will be held at the Manischewitz Manufacturing Plant and Headquarters in Newark, giving contestants and guests a peek inside their state-of the-art production facilities. The Cook-Off encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite, or one that has been shared for generations.
To enter, log onto www.manischewitz.com, and click on the Cook-Off Banner to submit a recipe. The recipe must adhere to Kosher guidelines, be prepared in under an hour, have no more than 9 ingredients which must include one of the Manischewitz All-Natural broth flavors- Turkey (which is new), Chicken, Reduced Sodium Chicken, Beef, and Vegetable, plus one additional Manischewitz product. The judging panel will choose four finalists and five semi-finalists will be posted on www.manischewitz.com, from February 21 through 28, allowing consumers to vote online to select the fifth finalist. For complete contest details, go to www.manischewitz.com.
All five finalists will win an all-expense paid trip to compete live on March 21 at the Manischewitz® Manufacturing Plant and Headquarters in front of a live panel of judges consisting of food media and other culinary experts.
“As the leader in the finest kosher foods, we are delighted to invite people to prepare family recipes using their favorite Manischewitz products, “said Paul Bensabat, co-CEO of The Manischewitz Company. “We are equally as thrilled to host the 7th Annual Manischewitz Cook-Off at our own headquarters and production facilities for the first time, to offer our guests a sneak peak at where it all begins,” adds Alain Bankier, Co-CEO of The Manischewitz Company.
“Delivering dependability to our customers each and every day is something both The Manischewitz Company and Maytag have been committed to for more than a century,” said Monica Teague, Senior Manager PR and Brand Experience, Maytag. “With this common goal in mind, we are excited to bring the brands back together again this year for the Cook-off.”
Over the years, more than 10,000 people nationwide, of all ages and all walks of life, have entered the competition. Past winners include: Eric Silberman, from Lincolnwood, Ill., with his Mod Matzo Ball Soup; Stuart Davis, from Cherry Hill, with his Chicken and Egg Donburi; Sarah Freedman-Izquierdo of Miami Beach, Fla., with her Mandarin Dumpling Soup; Amy Siegel from Clifton, with her Marvelous Mediterranean Falafel Sliders; Joy Devor of Rockaway, N.Y., with her Fantastic Flounder Rolls; and Candace McMenamin from Lexington, S.C., with her Sweet Potato Encrusted Chicken.
For over 120 years, The Manischewitz Company has inspired great family recipes and ideas. Today, the Manischewitz product line continues to innovate with new and improved products that maintain the highest quality of ingredients. The ever-expanding line of products range from traditional Jewish fare such as matzo, gefilte fish, potato pancake mix, matzo ball mix, and macaroons, to all natural broths and gravies, as well as Gluten-Free products and products with a Mediterranean twist. Many products feature the “Manischewitz Health and Wellness Icon” which communicates the healthy attributes of the products such as being all-natural and an excellent source of fiber, low sodium, no MSG, sulfite-free, no artificial preservatives or ingredients and so much more!
Additionally, the cook-off raises awareness regarding Jewish American Heritage Month, a national month of recognition of the more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the founding sponsor of JAHM, and works with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are available on http://www.jahm.us and will continue through the end of JAHM on May 31.
To get inspired to create an original recipe using any of the new Manischewitz broths, visit the recipe section of www.manischewitz.com.
How it works
U.S. residents 18 or older are invited to submit an original, easy-to-prepare entrée using any flavor of new Manischewitz Broth product. Recipes should have no more than a total of eight ingredients and be prepared and cooked in one hour or less. For official contest details log onto www.manischewitz.com, complete the official entry form and submit your recipe online or by mail. Entries must be received by February 4. A panel of judges will select four finalists and one finalist will be selected during the online people’s choice vote from February 14-28. Five contestants will compete live in New York City in front of a panel of live judges on March 21.
For more information, prize details, rules and regulations, log onto www.manischewitz.com.
About The Manischewitz Company
In August 2004, the company changed its name from The B. Manischewitz Company, LLC to R.A.B. Food Group, LLC and today is now known as The Manischewitz Company. The Manischewitz Company is a specialty food company that includes the Manischewitz, Season, Guiltless Gourmet, Asian Harvest, Tam Tams, Rokeach, Mishpacha, Horowitz Margareten, Jason, Mother’s, Carmel, Croyden House, Mrs. Adler’s, and Goodman’s brands. The company offers a diversified line of premium kosher food products that covers over 60 different categories.
The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam Crackers, Chicken Soup, Noodles, and Gefilte Fish. Today, all plant operations take place in Newark. Manischewitz continues to introduce unique, delicious, premium specialty food products such as macaroons, baking mixes, coating crumbs and much more.
For more information, log onto www.manischewitz.com.
First of all, Happy and HEALTHY New Year to all my loyal CWB followers. Once again, we will have to remember to write 2013 on all correspondences and checks. For me, 13 is a very lucky number. I was born on a Friday the 13th.. so a year ending in 13 can only be lucky.
Anyway, the following few recipes for anyone’s taste are from “Chic Made Simple” by Esther Deutsch, a fabulous, colorful, elegant new book.. which claims to be “fresh. fast. fabulous. Kosher Cuisine.
Even if one does not love olives or eggplant, I don’t know of anyone who doesn’t enjoy pita chips!!!
Black & Green Olive Tapenade
1 cup black olives, pitted
1 cup green olives, pitted
1 tablespoon capers, rinsed and drained
1/4 cup oil
2 garlic cloves, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
* Fresh black pepper
In a food processor, blend all the ingredients until coarsely pureed.
Roasted Eggplant and Red Pepper Dip
2 medium eggplants, peeled and diced
1 red pepper, seeded and diced
1 red onion, diced
2 garlic cloves, minced
3 tablespoons oil
1/2 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh black pepper
2 tablespoons lemon juice
Preheat oven to 400 degrees. Spread the diced eggplant, red pepper, and onion on a baking sheet with the garlic, oil, red pepper flakes, salt, and black pepper. Roast for 55 minutes. Toss and allow to cool slightly.
Place the roasted vegetables in a food processor with lemon juice and pulse several times to blend. Add additional salt and black pepper if needed.
Minced Garlic and Rosemary Garlic Pita Crisps
4 pita breads
1 egg white, beaten
* Sea salt
* Fresh black pepper
* Dried minced garlic
* Fresh or dried rosemary, chopped
Preheat the oven to 350 degrees. Slit open each pita and cut in half to make 2 circles. Slice each circle into 8 wedges, as though you were slicing a pie. Lay the triangles flat on large, rimmed baking sheets.
Brush the tops of each wedge with egg white. Sprinkle with salt, black pepper, minced garlic, and chopped rosemary, if desired.
Bake the pita wedges until crisp and lightly browned, about 20 minutes. Store in airtight container at room temperature for up to one day.
Today begins winter. As a matter of fact, we have already had a few samples ... but today is the official day. Soups are always welcome. Stop at the bakery or kosher supermarket for a loaf of crusty, delicious bread to serve with either of the two recipes below.
Heidi Mae Bratt, the editor of our “About Our Children” monthly publication, shared this recipe for Potato Leek Soup. She says “it is It’s easy, breezy, and always a hit.”
Potato Leek Soup
Use the whites of trimmed leeks and use a ratio of leek to potato — one to one.
3 leeks, 3 potatoes
4 leeks, 4 potatoes
Trim and wash leeks. Place in a soup pot that been doused liberally with olive oil. Saute leeks. Meanwhile, peel and cube potatoes. Toss them into the pot with the leeks and add about 5 cups of water. Season with a generous amount of salt, then cover and cook for an hour. Wait till the soup cools and then use an immersion blender to puree. You can leave a few lumps and bumps. (Heidi and her family like it smooth.) If you need to thin out with some water, you can. You can serve with soup croutons (They use the Osem small type).
And here is one of my favorites — an oldie but a goodie!!!
Mushroom Barley Soup
1 1/2 pounds kosher lean flanken
6 quarts water
5 kosher soup bones
1 1/2 cups barley
1 large onion, diced
3 large carrots, diced
3 stalks of celery, diced
1 small can of tomato sauce (8 ounces)
1 large package of mushrooms, diced
salt, pepper, and fresh dill to taste
Put water in a large pot, adding soup bones and flanken. Cook for 1 1/2 hours on a low flame, checking now and then. Add all the other ingredients. Cook for another 1 1/2 hours. Carefully take out the flanken and bones. Sift through the soup to make sure there are no small slivers of bones. Cut the flanken and put back in the soup. Season to taste. Enjoy!
“Oh Chanukah, oh Chanukah, come light the menorah, we’ll have a party, we’ll all dance the hora, gather ‘round the table, we’ll give you a treat, sivvivonim to play with and LATKES to eat…”
so my friends, after scouring through some of my recipes, I decided to include recipes from the new, very fun, “Get Cooking! Jewish American Family Cookbook” by Rachel Harkham and Doni Zasloff Thomas a.k.a. “Mama Doni.” The Montclair mom has performed in many local venues. The book is a great addition to one’s home collection.. lots of great activities, songs, ideas, and yes, recipes!!!
Souper Traditional Latkes
6 large potatoes, peeled
2 eggs, beaten
1 envelope dry onion soup mix
1 cup vegetable oil for frying
Applesauce or sour cream
Grate the potatoes with a hand grater or food processor.
Mix the potatoes in a large bowl with eggs and “the secret ingredient”..onion soup mix!
Heat the oil in a heavy-bottomed frying pan. It is ready when a scrap of bread dropped in the oil browns in less than 15 seconds. Drop the mixture by heaping spoonfuls into the hot oil. Do not overcrowd, and let sizzle until golden brown, about 2-3 minutes on each side.
Drain on paper towels and serve with applesauce or sour cream.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup seltzer
1 cup vegetable oil for frying
Mix all the ingredients together except oil. Dip an ingredient of choice into the batter. Try veggies and fruits like strawberries, apples, and bananas. Get wacky with PB&J sandwiches. Let the excess batter drip off and fry as in the latke recipe above. Mama Doni notes that this year she is going to make Oreo latkes!
I can’t believe I am blogging about turkey leftovers when in fact, Thanksgiving is still a few days away… but deadlines be deadlines.. and early ones must be followed.
Hope the holiday for those who celebrated was delicious and you didn’t eat way too much. Everyone indulges more than they should..but how do you pass up that apple or pumpkin pie at the end of the meal? Please let me know… anyway…Betty Crocker offers some wonderful recipes. I have adapted one for turkey pot pie. The second recipe was always a stand by favorite—turkey croquettes. I remember fondly my mom making croquettes with all kinds of leftovers..and sometimes just with canned salmon.
Turkey pot pie
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1/3 cup margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup pareve liquid creamer (thawed)
2 1/2 cups shredded turkey
2 cups frozen mixed vegetables, thawed
Heat oven to 425 degrees. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
In 2-quart saucepan, melt margarine over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper, until well blended. Gradually stir in broth and creamer, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp, or flute edges.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
3 cups (cooked and finely chopped turkey)
2 cups seasoned bread crumbs (seasoned dry)
3 eggs (slightly beaten)
1 1/2 cups sauteéd finely chopped onion
salt and pepper
2 tablespoons parsley (if using fresh, chop it finely)
Mix all the ingredients together. Form patties, similar to hamburger size. In a skillet, heat olive oil. Fry the croquettes in the skillet. Wait until the bottom browns before turning.
Serve warm with a salad on a plate, or in a fresh roll with cocktail sauce or ketchup.
Hello everyone. I have missed you. The crazy storms the past few weeks were ones for the record books. As you know, the Jewish Standard offices were basically closed for 2 weeks. Work was done at a remote location. The server (nothing to do with cooking) that houses all my work was unavailable. My house in Paramus was without power for 6 days, only to be restored, then out again for almost 2 days. We consider ourselves lucky. So many people are still without power and homes as you read this.
What’s ironic is that basically with almost 2 weeks off, I did little or no cooking. Our lifeline was items we kept in coolers, replenishing ice. We cooked soup on our gas cook top and were able to grill outdoors. We also had a bin with peanut butter, bread, and of course, lots of snacks. There was also lots of nice quiet time with board games, cards, etc. My husband and I ventured out to get flu shots as an activity and visited with our wonderful backyard neighbors who miraculously, never lost power. They were kind enough to run an extension cord from their outdoor socket to our home.. thus giving us one lamp to light and a tap strip to plug in our phones. Extension cords can be very dangerous. We were tempted to plug in a portable heater, but our neighbor, who is a fellow congregant at our shul, and World War II veteran, alerted us not to.. as heaters must be plugged into a wall outlet, not an extension cord. (Read the tags on the heater).
Anyway, there was lots of quality time with friends and many memories.
With that in mind, I thought it would be a great idea to send a few recipes for Thanksgiving. We all have so much to be thankful for this year.
Corn maize pudding
2 cans corn (one kernel and one creamed)
1 cup non-dairy creamer (thawed)
3 tablespoons sugar
2 tablespoons flour
5 tablespoons margarine
salt and pepper to taste
Spray a small square bake pan with vegetable spray. Combine all ingredients in a bowl. Bake about 30 minutes at 400 degrees. Let the top brown. Serve hot.
Sweet potatotes with fruits
For all the cans of fruit, look for fruit “in its own juice” or even sweetened with Splenda. Drain all the fruit and save the juice.
3 cans yams halved lengthwise
1 can crushed or chunk pineapple
1 can sliced peaches, drained
1 can apricot halves, drained
1 can sliced pears, drained
2 sliced bananas
1 cup of the mixed fruit juices
3 tablespoons margarine
1 teaspoon nutmeg
1/4 cup brown sugar
Combine the fruit and yams in a casserole. Mix the juice, nutmeg, and sugar, and dot with margarine. Bake for 25 minutes at 300 degrees.
Whole berry cranberry sauce
1 package fresh cranberries
1 cup sugar (I have used the sugar substitutes and they work fine)
1 cup water
1/2 cup orange juice (with pulp)
cinnamon, nutmeg, ground cloves
Put water and sugar in saucepan cooking over a low flame until sugar dissolves. Bring to a boil and add cranberries. Return to a boil and lower heat. Boil for 10 minutes and stir. When it begins to thicken, add the orange juice and a dash of the spices. Take the pan off the heat and let the mixture come to room temperature.