Newspaper Archive of
Heritage Florida Jewish News
Fern Park , Florida
March 8, 2019     Heritage Florida Jewish News
PAGE 15     (15 of 60 available)        PREVIOUS     NEXT      Full Size Image
PAGE 15     (15 of 60 available)        PREVIOUS     NEXT      Full Size Image
March 8, 2019

Newspaper Archive of Heritage Florida Jewish News produced by SmallTownPapers, Inc.
Website © 2020. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

HERITAGE FLORIDA JEWISH NEWS, MARCH 8, 2019 PAGE 15A ! By Leanne Shor This article originally appeared on The Nosher. Roasting vegetables is one of the easiest ways to prepare vegetables, not to mention the most delicious. Roasting at a high heat caramelizesveggies, creating such an amazing depth of flavor and natural sweetness that I find completely addictive. For these pomegranate roasted carrots with sumac, I coat the carrots in pomegranate molasses before roasting. Pomegranate molasses is a really common ingredient used in Middle Eastern kitchens, and is basically concentrated, reduced pomegranate juice that has thickened and becomes syrupy. It is beautifully tart and sweet and can be found in any Middle Eastern grocery store or online. I also love adding pomegranate molasses to roasted chicken and slow-cooked meats like brisket. Since this recipe is all about the carrots, the quality of the ingredients is very important. I always go for the smaller car- rots with the tops still attached, if I can find them. They tend to be more tender, less bitter, sweeter and much fresher than the larger variely in the 5-pound bags. After the carrots have roasted, just before serving, I shower them with lots dfresh herbs like dill, mint and scallions, then generously sprirkle ground sumac all over. Like the pomegran- ate molasses, sunac is another Middle Eastern ingredient that may be new to pu. It provides a natural tart, almost lemony flavor that COUlters the sweetness of the carrots. I finish it all off with some fresh pomegranate seeds on top that turn a simple carrot side dish into an absolute showstopper. Ingredients: 2 1/2-3 pounds carrots, with the leaves and tops still on 1/4 cup pomegranate molasses 3 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons fresh dill sprigs 2 tablespoons chopped scallions 1/4 cup chopped mint 1/2 cup pomegranate seeds 1 tablespoon ground sumac Directions: 1. Preheat the oven to 425 F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems. 2. Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses and toss to coat. Sprinkle kosher salt and ground black pepper evenly over all of the car- rots. Roast for 30-35 minutes or until caramelized and golden brown on the tops and bottoms. Don't rush this part! 3. Place the carrots on a platter and sprinkle generously with the ground sumac. Top with freshly chopped herbs and pomegranate seeds. Can be served warm or at room tempera- ture with salads. By Sonya Sanford Schnitzel is one of the ultimate comfort foods. It's hard not to like a food that is fried and golden brown. Schnitzel is com- monly made from chicken or veal, but you'll also find vegetar- ian versions made from celery root or, in this case, cabbage. Any recipe for schnitzel always catches my eye, and I've often come across cabbage schnitzel in Russian and Eastern European cooking. Meat in that part of the world could be scarce, and cooks came up with creative solutions for making vegetables taste richer. Cabbage also often was one of the only fresh vegetables available during the long winter months. Even after immi- grating to the United States with its year-round abundance of all foods, cabbage is still a favored vegetable among families from the former Soviet Union. We ate a lot of it in my own Russian Jewish home: cooked, fermented, in soups or in salads. I especially love cabbage as a meat stand-in for its texture, volume and versatility. Cabbage schnitzel can be made with boiled cabbage leaves that are folded into envelope shapes that then get battered, coated with breadcrumbs and fried just like a chicken schnitzel. But my preferred style of cabbage schnit- zel requires less work and instead employs a thick batter of shredded cooked cabbage, breadcrumbs and beaten eggs to form the schnitzels. This style of cabbage patty ends up with a schnitzel shape and thickness, golden brown outer layer and crispy edges. You can serve this unexpectedly rich entree with a squeeze of lemon and fresh dill for added brightness. Cabbage schnitzel can also be topped with a dollop of sour cream, and I've been known to use some hot sauce for heat. While there are a few steps to this recipe, each one is simple, the ingredientslre few, the cooking time is quick and the payoff is big. Cabage schnitzel tastes little of cabbage and instead transfons into something savory, caramelized, meaty and satisfying. Ingredients: 1 1/2 pounds ca,bage, about 16 cups shredded 1/2 small yellouonion 3 large eggs 1/3 cup plain bnadcrumbs/matzah meal 1/4 cup all-purp)se flour Salt and pepper, to taste Oil, as needed Fresh dill, for gcrnish Lemon wedges, Cor garnish Directions: 1. Start by sh:edding your cabbage; thin. This can be done with a mandoline, a food processor with the shredding disc attachment, or even with a sharp knife. 2. Fill a large pot with water and bring to a boil. Salt the water generously and 1hen add the shredded cabbage to the boiling water. Cook untl the cabbage is tender, about 3-4 minutes. Drain in a colan(er, then allow the cabbage to sit and continue to drain and coc for at least 10 minutes. 3. While the abbage is cooling and draining, prepare the remaining ingrdients. Grate the onion or chop it very fine. Beat the eggs aft reserve. 4. Once coole squeeze out any excess liquid from the cab- bage and add it t, a large bowl. To the cabbage add the onion, beaten eggs, bre Icrumbs, flour, and salt and pepper. Stir until the cabbage is emly and well-coated in the breadcrumb and egg mixture. Thmixture should be thick and stick together to be formed into ptties. If the mixture is too liquidy, add more breadcrumbs/flQr. If you want to taste for seasoning, take a small spoonful of the mixture and cook and brown it in a pan before cooking all of the schnitzels. 5. Over medium-high heat, heat a large skillet filled with a 1/4 inch of neutral cooking oil (like avocado or canola). Once the oil is hot, form the cabbage mixture into schnitzel-shaped patties in the pan, about 1/2-inch thick. Cook the patties in batches, so as not to crowd the pan and cause the cabbage to steam instead of brown. Cover the pan with a lid and brown for 3-4 minutes. Lift the lid, carefully flip over the patties (a fish spatula works well for this), cover again, and brown for an additional 2-3 minutes or until the schnitzels are golden brown and crisp on each side. 6. Once cooked, transfer to a paper towel-lined plate or rack to drain some of the excess oil. Serve the schnitzels immediately, garnished with fresh dill and lemon wedges if desired. Serves 4-6. This article originally appeared on The Nosher. By Sonya Sanford Pink pickled turnips are a fixture of Middle Eastern cuisine, and it's hard to find a restaurant shawarma plate without them. Their rose-like magenta color makes you forget that these pickles are in fact made from an often overlooked root vegetable. Their seemingly unnatural pink color is not a result of synthetic food colorings, but comes from the addition of red beets that impart their deep-hued color to the white-fleshed turnips as they ferment. Turnips have a sharp mustardy flavor that is similar in pungency to a radish, and that becomes mellower and sweeter when cooked or pickled. Turnips are usually found tucked away next to rutabagas and parsnips in the produce section of most grocery stces. If you pick them up at a farmer's market, you might get leky enough to find some small-sized tender turnips with the greens still attached. Don't let go of those greens; sauteed qth butter and garlic, they're a delicious side all on their ownrurnip greens can also be used in their raw form, and make spicy leafy addition to a salad or sandwich. Pink pickled hrnips taste as good as they look. They are salty, vinegary aid peppery, and their aromatic acidity helps cut through the:ichness of crispy fried falafel, grilled meats or spicy foods. I like them alongside brunch. They are less sour than pickle(cucumbers and nicely complement a buttery omelette and fried or roasted potatoes. You can buy pi:kled turnips at any Middle Eastern or Persian market, but they, re surprisingly easy to make at home. Peeled and cut into sm tl pieces, the turnips go into a jar with some sliced beets. A staple brine of salt, water, vinegar and a few aromatics gets aided to the vegetables. Let the turnips hang out in the brine fir less than aweek, and then they're ready to go and can last il the fridge for a month. The recipe is simple, the ingredients are minimal and inexpensive, and the finished product adds beaJty and tangy brightness to any plate of food. Ingredients: 3 cups water 1/3 cup kosher salt I tablespoon sugar (optional) 2 bay leaves i teaspoon blac peppercorns (optional) I cup white vinegar 2 pounds turnips I small beet 2 cloves garlic Directions: 1. Add water, salt, sugar, bay and peppercorns to a pot and bring to a simmer. Simmer for 3-5 minutes until the salt and sugar are completely dissolved and the bay and pepper have begun to flavor the brine. Allow the liquid to cool slightly before adding the vinegar. 2. While it's cooling, peel the turnips and cut them into batons or pieces that are about 1/2-inch thick. If using baby turnips, you do not need to peel them and you can halve or quarter them depending on their size. Peel and thinly slice the beet. Peel and slightly crush the garlic cloves.turnip. 3. Add a few sliced beets to the bottom of a clean mason jar (or jars). Fill the jar with the cut turnip and garlic, and top with a few more slices of beet. 4. Add the vinegar to the cooled water and salt solution. Pour the brine into the jar(s) so that the vegetables are fully covered in the liquid. Add the bay leaves and peppercorns from the brine. Close the jars, and place in a cool dark place for 5 days. 5. After the turnips ferment for 5 days, they are ready to eat. You can refrigerate them for up to a month. Serves 6 cups. This article originally appeared on The Nosher. Invitations & Announcements Custom Printing Digital & Offset Printing / Brochures & Booklets Direct Mail Services Forms & Letterheads Envelopes Business Cards 205 North Street Longwood, FL $2750 Bring in this ad and receive 18~: Discount