March-April 2014: More recipes!

We had more delicious recipes than we had room for in our March-April 2014 issue of Edible Twin Cities. Accordingly, here are five additional recipes. Enjoy!

ASHKENAZI HAROSET

By Stephanie Fox

(From “Imagination and Matzo: How Generations of Jewish Cooks Make Passover Meals Special,” March-April 2014 Edible Twin Cities)

Haroset is one of the foods eaten at the Seder, symbolizing the mortar used by Hebrew slaves in Egypt. But, it’s also served as a side dish, a kind of a fruit salad or a chutney. There is no set recipe or style and experimenting with exotic variation is the current trend. Recipes from the Middle East can con-tain dates, figs, and dried fruit. Some adventurous cooks even add coconut, bananas, and dried pineapple, but this traditional Eastern European version is what most American Jews saw on their childhood Seder table.

6 tart apples, peeled, cored, and chopped into small pieces

1 cup of chopped nuts (your choice of one or more, almonds, walnuts, pecans, or other favorites)

1 tablespoon powdered cinnamon

Zest of ½ lemon

½ teaspoon powdered ginger (optional)

2 teaspoons sugar, brown sugar or honey

¼ to ½ cup kosher concord or other sweet red wine

At least six hours before serving mix together the first six ingredients. Add the wine a little at a time. Taste and adjust the seasoning as needed. Store covered in the refrigerator for at least six hours and up to about 24 hours.

OLD FASHIONED SPOON BREAD

By Beth Dooley

(From “In a Stew Over Hot Dish,” March-April 2014 Edible Twin Cities)

Serves 6

Make this with freshly ground Riverbend cornmeal from the natural food co-op. This easy dish puffs up like a soufflé, then falls. It makes a hearty main dish served with a tossed green salad.

2-1/4 cups water

1 teaspoon salt

1 cup cornmeal

½ teaspoon pepper

2 tablespoons butter

1 cup milk

4 large eggs, well beaten

1-1/2 cups shredded sharp Cheddar cheese

3 tablespoons chopped green onions

Butter a 1-1/2 quart casserole and set aside. In a large saucepan, bring the water to a boil. Add the salt and lower the heat to a simmer. Slowly add the cornmeal, stirring to keep lumps from forming. (A wire whisk works well.) When all the cornmeal has been added, continue cooking, stirring con-stantly for about 1 to 2 minutes. The mixture should be completely smooth.

Remove the pan from the heat and stir in the pepper and butter and then the milk. When the mixture is smooth, stir in the eggs, beating well until everything is smooth. Stir in the cheese and the chopped green onions. Pour the mixture into a casserole and bake in a preheated 400 degree oven for 40 minutes, or until a toothpick inserted in the center comes up clean. This will be puffy and light.

CABBAGE POTATO SOUP WITH SAUSAGE

By Becky Poss

(From “Cold Comfort: Minnesotans Take Comfort in These Dishes,” March-April 2014 Edible Twin Cities)

This steaming soup is gloriously all about satisfaction.

Serves 2 – 4

2 tablespoons butter

1 small onion, chopped

1 each; red pepper and jalapeno pepper

2 medium potatoes, peeled and diced

3 more medium potatoes, peeled, boiled, and mashed

1 pound favorite sausage (Polish, Italian, or Brat) par-boiled and cut in bite-sized pieces

4 cups chicken broth (canned or homemade)

1 can petite diced tomatoes with juice

2 cups finely shredded green cabbage

2 teaspoons Penzeys Bavarian Seasoning (or an Italian Blend)

Grated Parmesan cheese to taste

Melt butter in a deep cast iron pan. Add onion, peppers, and diced potatoes and sauté several minutes. Add sausage and continue sauté for about 10 minutes. Add chicken broth, tomatoes and simmer, covered, for 10 minutes or until potatoes are very tender.

Add cabbage, mashed potatoes, and seasoning. Cover and let simmer at least 20 minutes or until cabbage is cooked through. Serve with a generous sprinkle of cheese, salt and pepper to taste.

ROASTED VEGETABLES AND ORZO SALAD

By Becky Poss

Serves 4-6.

1 medium eggplant, peeled and cut into ½ inch chunks

2 each: red bell peppers, poblano peppers, and jalapeno peppers seeded and cut into ½ inch dice

3 cloves garlic, chopped

2 teaspoons Italian herb blend

½ head cauliflower, broken into bite-size pieces

1 8-oz package mushrooms, sliced

½ cup olive oil

½ pound orzo, cooked (approx. 2 cups when cooked)

1 cup finely grated or sliced cabbage

2 cups chopped spinach

1 cup crumbled cheese (blue or feta) or grated Parmesan

4 scallions, chopped

½ cup chopped pecans, pistachios or pine nut

4 tablespoons each : olive oil and lemon juice

Preheat oven to 375 degrees F. and prepare orzo according to directions on package. Line large cookie sheet with aluminum foil, turning edges of foil up to retain cooking juices. Toss eggplant, peppers, and garlic on aluminum. Drizzle with 3/4 cup olive oil. Season with salt, pepper, and herbs; roast in oven for 25 minutes.

SWEET, SPICY CHICKEN SOUP

By Becky Poss

A very comforting soup if you or your loved ones are suffering from a cold. The zip of the peppers and curry clears the senses while the sweetness of coconut milk offers smooth satisfaction. Not your grandma’s chicken soup (unless of course she’s of Thai descent…)

6 cloves garlic, minced

3 tablespoons ginger, peeled and grated

1 scant cup chopped onion

1 tablespoon Canola or Sesame oil

2 cans coconut milk (a low fat version is available, but is less creamy)

4 cups chicken broth

2 carrots, peeled and sliced into small matchsticks

1 each; jalapeno and poblano peppers, completely seeded and chopped

1 tied bundle of cilantro (approx. 12 stalks)

3 tablespoons fish sauce

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into

bite-sized pieces

8 oz. white mushrooms, trimmed and thinly sliced

4 tablespoons fresh lime juice, 1 tsp. zest of lime

2 tablespoons Sweet Chili sauce OR 1 tablespoon honey

4 teaspoons Thai red curry paste, OR a paste or powder you like

In a large soup pot, saute onion, garlic, 1 tsp of curry paste, peppers and ginger in oil until softened, about 5 minutes. Do not let brown. Add chicken pieces and carrots, saute several minutes, then add 1 can coconut milk, broth, cilantro and 1 TBSP fish sauce. Cover and simmer until chicken is cooked, about 1/2 hour on low heat. This can also be transferred to a crock pot on low setting, for about 4 hours. Discard cilantro stems, add mushrooms, cook another 10 minutes or until mushrooms are wilted. Add 2nd can of coconut milk, remaining fish sauce, lime juice, sugar or sweet chili, and curry paste. Stir and simmer until heated through, at least 10 minutes. Garnish with fresh cilantro leaves, thinly sliced scallions, and chopped seeded fresh jalapeno. For a lovely variation, add 4 TBSP peanut butter when adding second can of coconut milk, and garnish with chopped peanuts.

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