HAZON FOOD CONFERENCE RECIPES
Recipes for “Beyond Chicken Soup and Brisket: Jewish Comfort Food Around the World” Recipe by: Susan Barocas Sutlach Cream of Rice Pudding - Makes 8 servings A creamy, delicate pudding, sutlach (in Turkish sütlaҫ or mahallebi) is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for 24 hours. This drink is said to be especially restorative following the fast. Instead of vanilla and orange zest, you can use 2 tablespoons rose water for a different flavor. Many people fondly remember mothers or grandmothers sprinkling cinnamon in the shape of their initials on the top of individual servings. Recipe from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein. Ingredients 6 tbsp rice flour or cream of rice 6 tbsp sugar 5-6 tbsp water 4 cups milk 1 tsp vanilla extract 1 tbsp grated orange zest Ground cinnamon Preparation In a bowl, combine the rice flour or Cream of Rice and sugar. Gradually add the water, stirring until a thick lump-free paste forms. Cooking In a saucepan, bring the milk to a boil over medium heat. Gradually add the rice-flour paste, whisking constantly to prevent lumps from forming. Continue to whisk the mixture constantly over medium heat until it thickens, 4 to 5 minutes. Remove from the heat and stir in the vanilla and orange zest. Pour the pudding into eight 4-ounce custard cups. Sprinkle with cinnamon, cover and refrigerate until well chilled before serving.
Ejjeh (Edgeh) Recipe by: Susan Barocas Makes 8 3-inch patties These pancake-like omelets are full of flavor from the green onions, herbs and allspice. Cooked in olive oil, they are traditionally served during Hanukkah in Syrian communities, although ejjeh are tasty and satisfying year round when you will find them at street stands throughout the Mid East. There are many variations including with grated potatoes (Syrian ejjeh batata) or zucchini (ejjeh kusa). Ejjeh are usually served stuffed into pita or flatbread with pickled vegetables, cucumbers and fresh tomatoes. Ingredients 4 large eggs 6 tbsp scallions, green and white parts chopped small 4 tbsp parsley 3-4 tbsp mint, dill and/or cilantro, chopped small ½ cup chickpea flour 1 tsp ground allspice 1 tsp salt Ground black pepper to taste ½ cup pure olive oil Preparation In a large bowl, beat the eggs, then add all the ingredients except the olive oil. Mix well. Cooking Heat the oil in a large skillet at medium temperature. The oil is ready when a drop of water or batter sizzles in it. For each edgeh, drop a heaping tablespoon of batter into the hot oil. Flatten slightly with the back of the spoon. Fry on each side about 2 minutes or until golden. Add more oil if needed. Drain on paper towels or a rack placed over a baking sheet lined with paper towels. Serve warm or at room temperature.
Baklava Bites Recipe by: Susan Barocas Ingredients 1 cup walnuts, chopped ½ cup pistachios, chopped 1/4 cup sugar 1/2 tsp cinnamon 1/8 tsp ground cloves 30 mini fillo shells Syrup 1/2 cup sugar 1/2 cup water 1/2 cup honey 1 tbsp lemon juice Preparation Preheat oven to 350 degrees. In a food processor, add walnuts, sugar, cinnamon, and cloves and pulse just enough to combine. Nuts can also be hand-chopped, then mixed in a bowl with the sugar, cinnamon and cloves. Cooking Place shells on a baking sheet. Spoon about 1 tsp of nut mixture into each shell, mounding the mixture slightly. Bake 10-12 minutes just until the shells start to turn golden brown. Make the syrup before making the bites or while they are baking. In small saucepan over medium heat combine the water, sugar and honey and bring to boil. Reduce heat and simmer on low for about 1015 minutes until the sauce thickens a bit. Stir in the lemon juice and remove the sauce from the heat. Either cool the syrup and pour it over the hot bites, or let the bites cool while you make the syrup and pour it while still hot over the cooled bites. Either way, pour about a teaspoon of the syrup over the entire surface of each. Serve immediately. To freeze for future use, do not add the syrup over the bites. Wrap the unbaked bites well and freeze. Thaw the shells for about 30 minutes, then bake 10-12 minutes in a 350 degree oven and proceed as directed above. The syrup can be made ahead and refrigerated for up to 3 weeks.
Bumuelos Recipe by: Susan Barocas Makes about 3 dozen This is the only bumuelos recipe I’ve ever used, dating back over 50 years to growing up in Denver and modified only slightly since then. However, there are many versions online, in books and in people’s kitchens. Bumuelos are sometimes called the Sephardic or Turkish beignet, but nearly every cuisine and culture has some version of a deep fried, syrup-soaked, white flour dough perfect for Hanukkah. In Latin America, they are often called buñuelos and in India, jalebi, while in Morocco they are called sfenj. Syrian Jews make zalabieh, Persian Jews zoloobiah and for Iraqi Jews it’s zangoola. Italian Jews serve anise-flavored frittelle di Hanukkah. No matter the name, all are a good excuse to enjoy a sweet fried treat! Ingredients Dough 2 envelopes dry yeast 1 1/3 cups warm water 1 egg, well beaten ½ teaspoon salt 1 tablespoon oil 3 cups + 3 tablespoons flour Oil for deep frying Cinnamon to sprinkle Syrup 1 cup sugar 1 cup honey 1 cup water 1 tablespoon lemon juice 1 stick cinnamon Preparation To make the dough, dissolve the yeast in 1/3 cup warm water for a few minutes until it starts to bubble. Stir in the beaten egg, salt and oil. Put the flour in a large bowl. Add the liquid mixture all at once and stir (a wooden spoon is best), adding the remaining water gradually to make a sticky, slightly loose dough. Once the dough comes together, cover the bowl with a clean towel or plastic wrap and set aside in a warm place to rise for at least 1 hour or up to 2. The syrup can be made while the dough rises or ahead of time and warmed when ready to dip the pastries. Stir all the ingredients together in a saucepan over medium heat. Once the sugar dissolves, boil for 5 minutes, then set aside. The syrup can be made ahead and kept in the refrigerator for 7-10 days.
Cooking To fry the dough, add 3 to 4 inches of high-smoke point oil to a deep 5 or 6 quart saucepan or a deep fryer. Heat the oil to 365 to 375 degrees. Drop pieces of dough from a tablespoon into the hot oil. Quickly dipping the tablespoon into oil before each scoop of dough will keep it from sticking to the spoon. The bumuelos puff up, so do not crowd more than 3 or 4 at a time in the pan. Cook to a beautiful golden brown, about 2 minutes on the first side, then carefully flip over with a tongs so the other side. When cooked evenly, use the tongs gently to remove each from the oil to drain on paper towels. To serve immediately, make sure the syrup is hot, then dip the hot bumuelos in the warm syrup and sprinkle with cinnamon if desired. The bumuelos can also be served without dipping first, just pass the hot syrup with the fried dough for people to dip or drizzle themselves. Usually, fried food is served as soon as it is cooked. It is possible, however, to make the bumuelos up to a few hours before serving. Once fried, leave out at room temperature on the paper towels where they drained. About 15 minutes before serving time, preheat the oven to 375 degrees. Set the bumuelos on a rimmed baking sheet not touching and re-heat for 10-12 minutes. They will regain crispiness and be ready for the syrup as above.
Nectarine Elderflower Chutney Recipe by: Miche Bacher My tag line, “eat pretty”, is not just about how beautiful flowers are and how pretty your plates are when you include flowers in your food, it is a metaphor for the way edible flowers can help us take care of the earth. The flowers we choose to eat are grown organically and are just as enticing to our pollinator friends as they are to us. Fresh flower season is short, so make sure to take full advantage by “putting up” your bounty. Make your vinegars, oils, sugars, chutneys, and alcoholic infusions, and don’t forget to share with friends and family! I love chutney! Really, really, love chutney. It is so underutilized and has incredible potential. I make chutneys all summer long using fresh summer fruits and flowers and through fall and winter with frozen blackberries and dried hibiscus. What do flowers add? Well – they add that “what’s in this?” factor, some health benefits, and a pinch of extra yummm…Don’t have the specific fruit in this recipe? Or the right flower sugar? It’s ok – mix and match, find what you like, the technique is the same, so go for it! Ingredients 4 lbs firm, ripe nectarines ½ cup elderflower sugar 2 tbsp minced fresh peeled ginger 1 tbsp cinnamon 2 bay leaves 1 tsp cumin seed 1 tbsp mustard seed 1 small sweet onion, chopped (or 1 red onion, chopped) ½ tsp red chili flakes or 1 jalapeno, chopped Salt to taste 1 cup apple cider vinegar Preparation Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each nectarine with a small X. Add the nectarines to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the nectarines, then halve them and remove the pits. Cut them into 3/4-inch dice. Cooking In a large saute pan, combine everything except the vinegar. Simmer over moderately low heat until the onion and nectarines are slightly softened, about 8 minutes. Add the vinegar and simmer over moderately low heat, stirring occasionally, until the fruit is very soft and translucent, about 1 hour. Preserving Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.
Tips for Optimum Digestion According to the Ancient Wisdom of Ayurveda By Regina Mosenkis Ayurveda, meaning the “science of life” in Sanskrit, is a 5000 year old natural healing system originating in the Indian subcontinent. According to this ancient wisdom, optimal health and wellbeing are predicated on good digestion and the proper metabolism of food. While this body of knowledge around how food impacts us is exceptionally vast, below are some quick and useful Ayurvedic tips for small adjustments we can make in our eating that make a big overall difference. When selecting & prepping your food: ●
Choose high energy foods by selecting top quality produce – organic and local when possible
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Menu plan seasonally, or in Ayurveda, in balance to the “dosha” or elements of that season. For example: in the windy cool months of the fall, favor grounding warming foods.
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Favor food that is properly cooked- ideally not raw and also and not overly cooked in order to preserve the “prana” or energetic life-force of the food.
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Favor high quality spices, ground fresh whenever possible before use
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Incorporate all six tastes in your meals: sweet, salty, sour, pungent, bitter and astringent
Food habits to favor. Eat like this1: ●
Eat it fresh, ideally within 4 hours of preparation
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In a settled, harmonious environment free of distractions
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In a peaceful state of mind
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In a sitting position
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Only when you’re hungry
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At a moderate pace
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At regular times
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At an interval of 2-4 hours after a light meal or 4-6 hours after a full meal
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Allow 2-3 hours between dinner and going to bed
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Only till two-thirds capacity
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With gratitude for the food you receive and praise for the cook
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Remain seated for a few minutes after completing your meal
The foods and habits around eating to avoid are the ones that create sluggish digestion, tiredness, and overall imbalance and disease over time. 1
What to Eat for How You Feel: The New Ayurvedic Kitchen, by Divya Alter (Rizzoli, 2017)
Types of foods to avoid as they promote low energy or “prana” in Sanskrit: ●
Leftovers, especially ones over 24 hours, as they are hard to digest and assimilate
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Frozen food
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Improper combination of foods (listed below)
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Foods that are cooked in a negative environment
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Deep- fried foods
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Canned food
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Microwaved foods
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Foods with preservatives
Incompatible foods to avoid: ●
Milk or heavy cream with nightshades (tomatoes, potatoes, eggplant and peppers) eggs, salt, fresh fruit or foods with a sour taste like yogurt, cheese and citrus.
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Yogurt with nightshades, eggs, or fresh fruit, milk, or leafy greens.
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Cheese with fresh fruit, nightshades, meat, bread, crackers, macaroni, beans, eggs.
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Meat, fish or eggs, with dairy.
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Cucumber with lemon or lemon juice.
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Raw fruit with any other food (with the exception of pineapple and papaya).
Food habits to avoid or limit: ●
Consuming foods under stress
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Consuming foods while on the run or in a moving vehicle
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Consuming foods when feeling very emotional as it will feed and grow that emotion
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Drinking ice water as it decreases the digestive fire, or “agni” in Sanskrit
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Looking at a screen or watching television while eating.
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Eating late at night
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Falling asleep right after eating
For more information on Food & Ayurveda, explore these resources: What to Eat for How You Feel: The New Ayurvedic Kitchen, by Divya Alter (Rizzoli, 2017) www.lifespa.com www.divyaalter.com www.joyfulbelly.com
For any questions or inquiries about how you can learn more, please be in touch! Regina Mosenkis OstrovRegina@gmail.com (402)708-0163
Almond Milk Chai Recipe from: Regina Mosenkis Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) When I lived in India, I learned that chai is one of the “as many cooks, as many recipes” dishes. The variations are countless. I can still hear the train vendors’ loud and yowling cries of “Chaaaiiii,” but I could never produce the same exact incantation. Chai means “tea” in Hindi. This recipe is my caffeine-free version of a traditional SV Ayurvedic masala chai that helps us digest carbohydrates and transform sugar into energy. It is especially good to drink when you want to counteract the effects of eating sweets. The almond milk is essential for balancing the pungent spices. Serves 2 to 3 Cook: 30 minutes Gluten free; Dairy free Ingredients 4 cups water 10 black peppercorns 5 cardamom pods, crushed 5 whole cloves 4 slices fresh ginger 1 1⁄2 cinnamon sticks 1 star anise (optional) 2 tablespoons raw sugar or sweetener of your choice, or to taste (optional) 1 cup almond milk For Fiery digestion: Omit the black pepper. Reduce the ginger to 2 slices; add 1 teaspoon coriander seeds and 5 fresh mint leaves in Step 1. For Earthy digestion: Increase the ginger to 8 slices; add 1 teaspoon dried gymnema leaf (see Notes) and steep it for 5 minutes after turning off the heat and before straining in Step 1. Cool the tea down a little and sweeten with 1 teaspoon honey. Preparation 1. Bring the water to a full boil, then add the peppercorns, cardamom, cloves, ginger, cinnamon, and star anise. Reduce the heat to medium-low, cover, and brew for 30 minutes. Strain the chai, add the sugar, and stir well to dissolve it. 2. Let the chai sit uncovered for 5 minutes to cool it down a bit, then stir in the almond milk. Serve hot. Notes You can substitute whole milk for the almond milk; add it to the pot 20 minutes into cooking. If scaling up the recipe by more than triple, reduce the spices by one third. Gymnema leaf is a bitter herb known for its ability to improve sugar metabolism.
Almond Milk Recipe from: Regina Mosenkis Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) Makes 3 cups almond milk I’ve taught this recipe to thousands of people and not a single student could restrain their amusement and joy: “Wow! Really, that easy?” Making almond milk is quick and uncomplicated. It takes less time to make it at home than to go buy it at the store. If you have been drinking boxed almond milk, you’ll taste a big difference with your fresh, homemade version. It’s simple; don’t panic at the lengthy directions below. I just want to give you all the practical, time-saving tips I can. I guarantee you that after milking your almonds a couple of times, making your own almond milk will become second nature, and you will never need to look at the recipe again. Use only raw almonds (ideally unpasteurized), not roasted or salted. Soaking is essential because it releases the digestive enzymes and makes the rich protein and fats of the almonds much easier to digest. You do not need a high-power blender for this recipe; even the cheapest blender works. Once I had no other option but to make almond milk with an immersion blender and it worked out; it just took longer. Ingredients 1 cup raw almonds 3 cups filtered water a small pinch of salt (optional) 1. Place the almonds in a bowl, jar, or other container and cover with cold water, making sure there is at least 2-3 inches of water above the almonds. Refrigerate and soak for 8-12 hours. Refrigerating protects the almonds from fermenting; you may keep soaking the almonds in the fridge longer than 12 hours, up to 4 days; just make sure to change the water every day. 2. Drain the nuts and rinse them well. (Peeling the almonds at this point is optional; see Notes below). Place them in a blender. Add the filtered water and the optional salt. (The salt brings out the almond flavor but you may omit it.) 3. Blend on high until the nuts are completely broken down; timing depends on the blender, but it should not take more than a minute. 4. Place the nut milk bag over a bowl, pour the mixture through a corner of the bag (layered cheesecloth also works but it’s harder to clean), and squeeze out as much of the milk as possible. It’s a good exercise for your hands! Now you have delicious fresh almond milk to enjoy on its own or use for other recipes. To store it: Place the milk in a jar or an airtight container and refrigerate for up to 3 days. Shake well before use.
Grounding Khichari (Rice and Lentil Stew) Recipe from: Regina Mosenkis Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) Here is my grounding and warming version of this meal-in-a-pot dish. You can easily prepare it in a slow cooker by starting it at night on low, then in the morning pack the ready khichari in a thermos and take it to work. Grounding Khichari goes well with any of the chutneys on pages 191 to 192, with salads, and with cooked leafy greens. Serves 4 Soak: at least 20 minutes. Prep: 10 minutes. Cook: 40 minutes. Gluten free, Dairy free Ingredients 1⁄2 cup yellow split mung dal or red lentils 1 cup basmati rice 1 tablespoon ghee, sesame oil, or olive oil 1⁄2 teaspoon ground turmeric 1 tablespoon grated fresh ginger 6 curry leaves or 2 bay leaves 1 small green Thai chile, seeded and minced 2 1⁄2 teaspoons Grounding Masala 2 teaspoons salt 2 cups diced vegetables (you can combine a few), such as carrots, sweet potatoes, taro root, green beans, zucchini, fennel, turnips, celery root, beets, and/or leafy greens 4 to 5 cups water (or if you are using a slow cooker, cover the ingredients with 2 inches of water) Garnishes 1 tablespoon olive oil Cracked black pepper 3 tablespoons chopped fresh cilantro, basil, dill, or parsley Lime slices Preparation 1. Soak the dal and rice in a bowl together for 20 minutes. Rinse until the water runs clear and drain well. 2. Heat the ghee in in a heavy 4-quart saucepan over low heat. Add the turmeric and toast for 10 seconds, then add the ginger, curry leaves, and chile and continue to toast until they crisp up, about 30 seconds. Add the rice and dal and stir frequently until the dal is almost dry. Add the masala, salt, vegetables, and water. Bring to a full boil, then cover, reduce the heat to low, and simmer, stirring occasionally, for about 40 minutes, until the lentils begin to dissolve, the rice is soft, and the vegetables are cooked. If the khichari dries out too much and begins to stick to the bottom of the pot, add more water; you’re looking for a creamy, moist consistency. 3. Garnish the khichari with olive oil, a few turns of cracked pepper, and the cilantro. Serve hot with lime slices alongside. Note: Add quick-cooking vegetables such as zucchini, asparagus, or leafy greens 20 minutes into the cooking in Step 2.
Variations: Use an equal amount of yellow split mung dal and red lentils and an equal amount of basmati rice and quinoa. For deeper cleansing, substitute 1⁄4 cup soaked and ground (to a paste) kulthi beans (page 69, Step 1) for 1⁄4 cup of the yellow split mung dal.
Cilantro Chutney Recipe from: Regina Mosenkis Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) This chutney and its variations are my favorites for improving any type of indigestion. Cilantro is a super food and a heavy metal detoxifier, but it’s hard to get enough of it just as a garnish. Blending this potent herb into chutney is a delectable way to have more. You can serve this bright green sauce as a digestive aid with every meal. It will freshen up and invigorate basically everything savory: lentil soups, grains, vegetables, breads, cutlets. If possible, make the chutney just before serving, as its flavors and healing properties fade with time, even if refrigerated. The recommended serving is 2 to 3 tablespoons per person. Makes 1⁄2 cup. Prep: 5 to 10 minutes. Gluten free; Dairy free Ingredients 2 1⁄2 cups coarsely chopped packed cilantro with stems 3 tablespoons water 2 tablespoons fresh lime juice 1 tablespoon peeled and minced fresh ginger 1 green Thai chile, seeded 1 teaspoon honey, maple syrup, or a pitted chopped date 1⁄2 teaspoon salt 1 tablespoon olive oil Preparation In a blender, combine all the ingredients except the olive oil and blend to a creamy sauce. Add the olive oil and briefly pulse to mix it in. To store, refrigerate covered for up to 24 hours. Variations: Try any of these add-ins (adjust salt to taste and water to a creamy sauce consistency): 1⁄4 cup coconut milk 1⁄4 cup soaked, blanched almonds or 1⁄4 cup pulp from making almond milk 1⁄4 cup shredded dried or fresh coconut 1⁄4 cup soaked and drained cashews 1⁄4 cup chopped avocado Fully or partially chopped mint (hard stems removed) instead of the cilantro (for those who cannot tolerate the taste of cilantro) The Healing Benefits of Cilantro: With its sweet, pungent, astringent taste and cooling effect, cilantro is always balancing no matter how you feel. It also: Strengthens digestion, Calms hyperacidity in the
stomach, Relieves coughs and fever, Acts as a powerful binder of environmental toxins especially heavy metals, Thins the blood, Works as a mouth freshener.
Homemade Cheese (Paneer) Recipe from: Regina Mosenkis Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) Paneer is freshly made, soft cheese or curd; it is the simplest kind of unfermented cheese and, really, the best cheese to eat. The quality and freshness of the milk will determine the quality of the paneer. You must use whole milk, as the higher the fat-content of the milk, the richer the cheese. Raw milk is the best; low-fat or skim milk are worse, resulting in very little or no cheese. Different curdling agents will produce different types of paneer. The best curdling agent from an Ayurvedic perspective is fresh yogurt or buttermilk; the next best is fresh lime juice. You may also use fresh lemon juice, citric acid crystals dissolved in water, or sour whey from a previous batch of curd cheese. Each curdling agent gives a slightly different texture and flavor of the curd. That is why paneer could be somewhat unpredictable; how it turns out depends on the quality of the milk, sourness of the curdling agent, the temperature, etc. Do not panic! The more you practice making cheese, the more you will learn to control these variables to suit your preference. Simply follow the basic procedure described below and adjust the details until your paneer is ready. Paneer is extremely versatile. It combines well with salads, vegetables (especially the cruciferous type: broccoli, cabbage, cauliflower), and leafy greens. Yields approximately 3/4 cup of cheese Ingredients 4 cups Milk 2-3 tablespoons Fresh lime juice Preparation 1. Take a heavy-based saucepan big enough to contain the milk and leaving 3-4 inches of room for it to foam and boil. Add water to the saucepan just enough to cover its bottom—this magic trick will protect the pot from getting crusty and it will ease your cleaning afterwards. Pour the milk and bring to a boil on medium-high heat. (Cooking it on high heat often causes the milk to scorch and stick.) If you covered the pot bottom with water, you do not need to stir. If you forgot that step, then stir occasionally. Have your lime juice ready; stay around and keep an eye on the milk. It is so easy for us to get distracted and to let the milk overflow into a kitchen cleaning nightmare. 2. The moment the milk starts to boil, reduce the heat to low and add the lime juice or other curdling agent. Stir gently until the milk curdles. This is what you are looking for: the milk has to transform into clumpy curds and yellowish whey. If the liquid still looks milky white, it has not fully curdled yet, so add more lime juice and stir until the whey clears. Turn off the heat.
3. It is ideal to place the saucepan of curds and whey aside and let it rest covered for 10 minutes. When the curds are settled under the surface of the whey, they are ready to strain. If you do not have that time, go to the next step. 4. Now you have two straining options, depending on what form of cheese you need: a) For making soft crumbled cheese: Pour or scoop the contents of the pan into a mesh strainer (no cheesecloth needed) and let it drain until the desired consistency. b) For making pressed cheese that you can later cut into cubes: Pour or scoop the contents of the pan into a colander or mesh strainer lined with cheesecloth, gather the corners, and hold the bag of cheese under lukewarm water for 5-10 seconds to rinse off the cutting agent (be careful not to burn yourself). Bundle the cheese, gently twist the cloth to squeeze out the excess whey; place on a smooth flat surface, and press it with something heavy, like a pan or pot. In my kitchen when pressing bigger quantity of cheese, I usually insert the cheese bundle between two cutting boards and then I place a cast iron pan to rest on the upper cutting board. (That’s another version of a cheese sandwich!) For smaller quantity, you may place the bundled cheese in a colander and press it with a full bowl of water or another heavy weight. Press until the cheese is firm enough to hold itself but still soft and spongy. For 1-2 cups of cheese pressed with a cast iron pan, it should not take more than 20 minutes. Do not leave the cheese pressed for too long because then it will become hard to eat and digest. 5. Congratulations, you just made a block of fresh cheese! Unwrap it and use as directed in a recipe. To store: It is best to consume paneer right away, but you may also put it in a zip lock bag or a closed container and refrigerate it for up to 3 days. @bvtlife @Divyaskitchennyc @divyaalter
Olive Oil Poached Broccoli Stems and Chickpeas on Ricotta Toast Recipe by: Liz Rueven Let’s stay connected: Read on the blog at www.kosherlikeme.com. Email: Liz@kosherlikeme.com and shmooze with me @kosherlikeme on all social platforms. Recipe adapted from Cooking with Scraps; Turn your Peels, Cores, Rinds and Stems into Delicious Meals by Lindsay- Jean Hard, 2018 Yield: Serves 3-4 with a single slice of toast or makes appetizers for a small crowd This recipe is dairy or may be made pareve/vegan with dairy-free spreadable cheese like Daiya. Ingredients 2 heads broccoli, stems (large and small) and leaves included ⅓-½ cup EVOO plus more for drizzling 1 can (15 oz.) chickpeas, drained and rinsed. Consider saving the liquid, called aquafaba*, for other recipes. ¼ cup freshly squeezed lemon juice ½ teaspoon fine-grain sea salt Thick slices of crusty bread (use baguette if making this as an appetizer; use larger artisanal loaf, if serving to 3-4 friends). 1 container (16 oz.) whole milk ricotta Red pepper flakes for garnish (optional) Preparation 1. Using a paring knife, remove the tough outermost layer of the broccoli stems, reserving all of the leaves. Chop the stems into roughly chickpea-size pieces. 2. Heat ⅓ cup olive oil in a medium-sized saucepan over medium heat. Add the broccoli to pan. If the pieces aren’t fully covered, add the remaining olive oil. Cook until almost tender, about 5 minutes. This will depend on the size of your broccoli “coins”. 3. Add the chickpeas, 3 Tb. of lemon juice and salt. Cook until the broccoli is fully cooked, about 1-2 more minutes. Do not allow broccoli to get mushy. 4. Add the broccoli leaves and stir until they wilt. Taste and adjust, adding more lemon juice or salt if necessary. 5. Toast bread slices in toaster or oven under the broiler. 6. Spread ricotta cheese on each piece of toast (be generous:) and top each one with some of the broccoli and chickpea mixture. Drizzle with olive oil and a sprinkle of red pepper flakes, if desired. Note: If serving these as appetizers, use a little less olive oil as a drizzle unless your guests have forks and knives.
Aquafaba Mayonnaise Recipe by: Liz Rueven Making aquafaba mayonnaise involves using reserved liquid from canned beans. It’s a great no-waste option and a creative solution for vegans. Note that it will be less thick than store bought mayo. This recipe is parve and vegan. It’s best to use liquid from chickpeas or white beans as they yield a more aesthetically pleasing mayonnaise than what blends up from darker beans. Nobody wants a muddy looking mayo. Ingredients ¼ cup aquafaba 1 tablespoon apple cider vinegar 1 rounded teaspoon Dijon mustard ½ teaspoon fine grain sea salt ¾ cup neutral flavored oil, like grapeseed Directions: 1. Combine aquafaba, apple cider vinegar, mustard and salt in the bowl of a stand mixer*. Whip, using the whisk attachment, on medium speed until the aquafaba gets foamy. Kick it up to medium- high speed until it gets thick, very foamy and soft. Loose peaks will form after about 10-20 minutes. 2. While the mixer is running, add ¼ cup of the oil, drop by drop, and then slowly add the remainder of the oil in a thin, steady stream. 3. Transfer mayonnaise into a covered container in the refrigerator, allowing it to set slightly before using (about 30 minutes). It may be stored in the fridge for up to 5 days. NOTE: To spice up your aquafaba substitute 1 tablespoon freshly squeezed lime juice for the vinegar, stir ¼ teaspoon chili powder, ⅛ teaspoon smoked paprika, and ½-1 teaspoon cayenne pepper into the finished mayonnaise. * A powerful blender or an electric hand mixer may be used, also.
Zero Waste Veggie Broth and other Variations on Making Stock Recipe by: Liz Rueven Zero Waste broth is an effortless way to use vegetable scraps that might otherwise land in the compost or garbage pile. There are as many versions of this idea as there are resourceful cooks but here are some basics to guide you. Save veggie peels in ziplock bags or containers in the freezer. Don’t forget mushroom stems and gills, celery tips and tails, stems from kale. Avoid: stinky or bitter vegetables like cabbage, brussels sprouts, cauliflower, kohlrabi and bitter greens (really, all of the crucifers). Leave out potato skins which will make your stock murky and starchy. Consider tossing potato skins with some EVOO and salt and roasting them at high heat for delicious crisps, instead. Consider: Saving corn cobs for corn stock and asparagus tails for asparagus stock. They will elevate your corn chowder and pureed asparagus soup in magical ways but should be made as stand alone broths. Onion skins may color your stock (I don’t mind) but too many can make your stock bitter. Toss 1-2 into your scraps bag and leave it at that. Beets are better off going into their own scrap bag for use while making borscht or other beet centric dish (risotto, yes!). They will color everything pink, so be ready for it :) Vegetable Stock: How to: Saute or roast aromatics first. Onions, garlic, celery and carrots benefit from this treatment before they are thrown into a large stock pot with the other scraps.This lends deeper flavor to the stock. Add a few pepper corns, a bay leaf, a chunk of fresh ginger and 1 quartered onion if you like. Cover with water and simmer the stock for about 2 hours. Cool and strain. Tips: Think about how you use stock. If you like to sip it from a cup in the winter, freeze your stock in small containers. If you like to use it as a base for your next soup, freeze in quart containers. Use it as a simmer liquid for your grains? You know what to do. Kosher keepers, vegetarians and vegans know the value of a pareve stock so be sure to label clearly as V or M if you’ve used bones. It’s safest to label with date, too. Use frozen stock within one year. Bone Broth: Before it became fashionable to sip on bone broth, resourceful home cooks and chefs have always known that it lends great flavor as a base for gravies, sauces and soups. I sometimes order Grow and Behold steaks on the bone plus “meaty” bones and “chicken soup” bones, knowing that my end game is a nutritious and rich bone broth.
How to: If using raw bones, roast them at 400 degrees F for about 30 minutes, flipping them midway. Be sure to scrape up the goodness that sticks to the pan. Place the bones in a large soup pot, cover them with water, adding 2 Tb. of cider vinegar to the liquid. Simmer on LOW for about 24 hours. Add quartered onion, 3-4 cloves of garlic and some peppercorns during the last hour of cooking. Salt cautiously at the beginning and again at the end, to taste. Slow Cooker: If you have a slow cooker, this is the best tool for making broth. I set mine for 2 hours on high to get things rolling, then reduce to 20 hours on low. If you want more time, simply re-set on low. Chicken Stock: I save chicken carcasses and larger bones for chicken stock. Consider defatting the gravy from your roast chicken and saving that in a sealable bag, too. These are the building blocks of a golden and delicious stock. Consider buying a fat separator, which really helps. Alternatively, refrigerate chicken-y gravy overnight and skim the solidified fat off.
To add veggie scraps or not? That is the question. Purists suggest adding select scraps for the last 2 hours of simmering. I like to place my chicken bones, a quartered onion, bay leaf and a few cloves of garlic in my slow cooker, cover with water plus a couple of inches, and let it go for about 8-10 hours. After that, I add select scraps from aromatics (celery, onions, carrots and a bay leaf, 5-6 peppercorns) and allow them to simmer for another 2 hours. If you have kombu on hand, add a 6 inch piece to boost umami. I’ve heard of adding a spent lemon, but haven’t tried. Others suggest adding 1-2 apple cores but I haven’t tried that either. Salt cautiously in the beginning and add more to taste at the finish. Strain and store as you like. Note on Turkey bones: My daughter once told me that I was simply too aggressive with a friend who hosted us for Thanksgiving and wanted to throw out her carcass at the end of the feast. She was desperate to clean up her kitchen and I really didn’t want her to waste the potential of that carcass. In the end I took it home, froze it and used it on a snowy day for a delicious turkey stock. Turkey tastes completely different from chicken and is much more fatty. So keep these 2 fowls apart in the soup stock making. Sources: My loving grandmother, Bertha Scher My mother-in-law, Litzi Rueven, COOKING WITH SCRAPS; TURN YOUR PEELS, CORES, RINDS AND STEMS INTO DELICIOUS MEALS, 2018 by Linday-Jean Hard. WASTE NOT; HOW TO GET THE MOST FROM YOUR FOOD. RECIPES AND TIPS FOR FULL-USE COOKING FROM AMERICA’s BEST CHEFS, 2018, James Beard Foundation
Chickpea Salad Recipe by: Ilana Braverman, JIFA A healthy, delicious, meat-free recipe The Jewish Initiative for Animals (JIFA) works with Jewish institutions to help them align their food choices with Jewish values while strengthening Jewish communities in the process. This chickpea salad recipe, developed by The Humane Society of the United States' (HSUS) Forward Food program (https://forwardfood.org/foodservice), is a great 100% plant-based alternative for a chicken or tuna salad for a Shabbat kiddush luncheon that is delicious and sustainable! In collaboration with the Forward Food culinary training team, JIFA has organized trainings for chefs from Jewish institutions across the country to incorporate more plant-based meals into their catering programs. jewishinitiativeforanimals.org Servings: 3 sandwiches Ingredients 15 oz Chickpeas, canned, drained and rinsed 2 stalks Celery, diced 3 Green Onions, thinly sliced ¼ cup Dill Pickles, diced small ¼ cup Red Bell Peppers, diced 3 tbsp Just Mayo, plant-based mayonnaise 1 clove Garlic, minced 1.5 tsp. Yellow Mustard 2 tsp Fresh Dill, stems removed, minced (optional) 1.5-3 tsp Lemon Juice, fresh ¼ tsp Sea Salt ¼ tsp Black Pepper Preparation 1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture. 2. Stir in celery, green onions, pickles, bell pepper, mayonnaise and garlic until combined. 3. Stir in the mustard and dill and season with the lemon juice, salt, pepper, adjusting the quantities to taste. 4. Serving Suggestion: Serve on toasted bread, wraps or on top of basic leafy green salad.
Rabbi Jonathan’s / Dad’s / Uncle Jonny’s Challah Recipe by: Rabbi Jonathan Rubenstein Slice of Heaven Breads | Temple Sinai | Saratoga Springs, NY Ingredients 3 cups warm water 6 tbsp finely ground golden flax seed 2 packages (4½ teaspoons bulk) yeast ⅓ cup sugar ⅓ cup good oil (safflower, sunflower, olive) 1 tbsp salt about 8 cups unbleached bread flour or all-purpose flour sesame or poppy seeds for topping Notes This vegan recipe uses as an egg substitute 2 tbs ground flax seed soaked in ¼ cup water per egg. For egg challah: reduce the water to 2¼ cup, omit flax seed, beat 3 eggs and add to the dough mixture. For whole wheat challah: substitute some of the white flour with whole wheat, according to your taste. For our whole wheat version, we use about 5-6 cups whole wheat flour and 2-3 cups white, and I use locally produced maple syrup instead of sugar. If using maple syrup, reduce the amount of water by ¼ cup. For raisin challah: add 1 cup raisins to dough while it is still somewhat sticky but not liquid, before adding the last of the flour. You can also knead in raisins to a portion of the dough after it is mixed. Especially for Shabbat, care should be taken to use organic and local ingredients and humanely produced eggs. Mixing Add flax seed to water and stir. Let stand at least ½ hour or overnight. Heat water & flax seed mixture until warm, but not hot. If using active dry yeast, add yeast, let stand for a few minutes. Add the rest of the ingredients, and then start adding flour. If using instant yeast, mix it with some of the flour and add to the liquid mixture. Kneading When the dough is too stiff to mix in the bowl, spread some flour on the countertop, turn dough onto counter, and start kneading. Continue kneading and adding flour until the dough is not sticky but not too dry. You may perform the ritual of separating the challah at this point (see below). First Rising Very lightly grease a bowl with oil, form the dough into a smooth ball, put the dough in the bowl smooth side down and flip over so dough is coated with oil top and bottom. Cover the bowl with plastic wrap or a damp dishtowel. Let the dough rise for about an hour, until doubled in size. Forming the Loaves (easier demonstrated than described) You can find videos for many different kinds of braids at our website. www.BreadandTorah.org/bakery-videos This is the fun part: making the braided loaves. Deflate the dough and gently form into a smooth ball again. Divide the dough into three parts for large loaves or four parts for smaller ones. Braid each loaf; there are many methods; here are two: For a “double triple:” Separate a third of the piece of dough. You now have two pieces, one larger, for a bottom braid, and one smaller, for a top braid. Divide each of the pieces into three; roll out the three larger ones into strands, pinch them together at one end, and braid together, then do the same with the smaller pieces. With the edge of your hand make a trough in the
larger braid; stretch the small braid over the large one and pinch the pieces together at both ends. Pinch hard so they so not come apart during rising or baking. For a quadruple braid. Instead of dividing a section of the dough into a larger and smaller part for a top and bottom braid, divide it into four equal parts. Roll them out into strands, (using a little flour on your hands if the dough is sticky), pinch together firmly at one end. Take the right outside strand, bring it over two middle strands, then bring the strand immediately to its right back over the one you started with. Repeat with the left outside strand: bring it over the (now) two middle strands, then bring the one immediately to its left back over it. Repeat from right again, then left, until completely braided. Pinch firmly at the end.
Second Rising Put your loaves on a greased baking sheet with plenty of room between them for rising. Cover with plastic wrap or a damp dishtowel. Let rise until doubled in size, 30-40 minutes. Preheat oven to 350oF. Glazing and Baking For vegan challah, brush the loaves with some water mixed with ground flax seed; brush the mixture on the loaves with a pastry brush. (For egg challah, use one egg beaten with 1 tbsp water.) Sprinkle the loaves with poppy or sesame seeds or leave plain. Bake the loaves for 30 to 35 minutes until golden brown, and the bottoms of the loaves sound hollow when tapped. Blessing for Separating the Challah . וְצִ ָוּֽנוּ לְהפְרִישׁ חַלָה מִן הָעִסָה,שֽׁנוּ בְּ ִמצְוֹתָיו ָ ֲאשֶׁר ִק ְדּ,בָּרוְּך ַאתָּה יְיָ אֱֹל ֵהֽינוּ ֶֽמלְֶך הָעוֹלָם Baruch atah Adonai, Eloheinu melech ha-olam, asher kidshanu bemitzvotav, vitzivanu le-hafrish cha-lah min ha-i-sah. Blessed are You, Eternal One, God who governs the universe, who makes us holy through mitzvot and has given us the mitzvah of separating the challah from the dough.
The Mitzvah of Challah Challah is a braided or decorative bread used by many Jews on the Sabbath, holidays, and special occasions. Its function is connected to the universal importance of bread in ancient cultures; the origin of the word comes from the Torah: וְהָיָה:שׁמָּה ָ שׂ ָראֵל וְאָ ַמ ְר ָתּ ֲאלֵהֶם בְּבֹ ֲאכֶם אֶל־הָאָרֶץ ֲאשֶׁר ֲאנִי ֵמבִיא ֶא ְתכֶם ְ ִ ַדּבֵּר אֶל־בְּנֵי י:וַיְ ַדבֵּר יְהוָֹה אֶל־מֹשֶׁה לֵּאמֹר ֵמרֵאשִׁית: רֵאשִׁית עֲ ִרסֹ ֵתכֶם חַלָּה ָתּרִימוּ תְרוּמָה כִּתְרוּמַת גֹּרֶן כֵּן ָתּרִימוּ אֹתָהּ:בַּ ֲאכָלְכֶם ִמלֶּחֶם הָאָרֶץ ָתּרִימוּ תְרוּמָה לַיהוָֹה :עֲ ִרסֹתֵיכֶם ִתּתְּנוּ לַיהוָֹה תְּרוּמָה לְדֹרֹתֵיכֶם The ETERNAL spoke to Moses, saying: Speak to the Israelite people and say to them: When you enter the land to which I am taking you and you eat of the bread of the land, you shall set some aside as a gift to the ETERNAL: as the first yield of your baking, you shall set aside a loaf [challah] – as a gift; you shall set it aside as a gift like the gift from the threshing floor. You shall make a gift to the ETERNAL from the first yield of your baking, throughout the ages. Numbers 15:17-21 In ancient times the separated portion of the dough was given to the kohanim—the priests who administered the sacrificial rites. Today challah bakers separate and set aside a small piece of the dough in symbolic observance of this practice and the passage from Numbers, reciting the blessing below. The piece is burned and the ashes discarded because, although we can no longer give the portion to the priests, it no longer belongs to us. Our interpretation of this practice is that by sharing the fruits of our labor—making an offering of the challah to God—we are acknowledging that the food we eat, and all that we create, ultimately comes from a source outside of ourselves. It is intended to instill in us the consciousness that all of creation is a precious gift from God, that the work of preparing food for ourselves and others—indeed all labor—is done in the spirit of service and thankfulness. The offering of challah is also symbolic of our intention to share what we have with all those who are in need, thereby serving God and emulating the divine attributes of kindness, compassion, and generosity. In our home we throw the separated, burned challah outdoors when we begin our Shabbat meal, returning to the earth a portion of what we have received, signaling our intention not only to take from the earth, but to give back. For details on laws and traditions concerning the mitzvah of challah, see A Blessing of Bread, by Maggie Glezer; The Hallah Book, by Freda Reider; or Rising, the Book of Challah, by Rochi Pinson. Slice of Heaven Breads is a non-profit, cooperative, volunteer, charitable bakery operated out of Temple Sinai in Saratoga Springs, New York. We produce challot and other baked goods, donate proceeds to food programs and other charitable causes, donate loaves to residents of various facilities, teach baking and "spirituality & food" in our kitchen, and do baking demonstrations at schools and facilities. For information send an e-mail to sliceofheavensaratoga@gmail.com.