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Heritage Florida Jewish News
Fern Park , Florida
March 22, 2013     Heritage Florida Jewish News
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March 22, 2013

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PAGE 16A HERITAGE FLORIDA JEWISH NEWS, MARCH 22, 2013 '0 By Mollie Katzen While planning what to cook to feed the whole mishpucha (family) on Passover's big seder night, it's easy to forget to plan your meals for the rest of the holiday week. Suddenly, lo and behold, you find yourself staring at the wide-open cupboard with nothing but matzah staring back at you. But not to worry! Passover isn't Yom Kippur, and with the right preparation, you can still eat a decent meal. "vVith more than 6 million books in print, Mollie Katzen is listed by the NewYorkTimes as one of'the best-selling cookbook authors of all time and has been named by Health Magazine as one of "The Five Women Who Changed the Way We Eat." Below, Katzen offers some exciting vegetarian, pareve and dairy-based recipes to spice up your daily meals during the eight days of Passover. These recipes are all Passover-friendly (no leavened bread) and fit both the Ashkenazi and Sephardic - cuisine traditions: Asparagus-Feta Frittata Asparagus is the emblematic springvegetable, and Passover is the spring holiday. Eggs are another seasonal symbol, so combine them all and get a tasty meal from the obvious, delicious mix. Ingredients: 2 to 3 tablespoons olive oil I cup finely minced onion 4 medium stalks asparagus, trimmed of the tough ends, peeled if desired, and sliced into thin (1/8-inch) diagonal coins 1/2 teaspoon salt 1/2 teaspoon dried tarragon I teaspoon minced garlic 8 large eggs Freshly ground black pepper Wishing you A 1 Happy Po sover 0 Harriett She y z ke 4 ounces feta cheese 1 to 2 tablespoons extra-virgin olive oil Instructions: 2 pounds medium-sized R0ma tomatoes 1) Place a 10-inch skillet with an ovenproof handle over Instructions: mediumheat forabout2 minutes.Add I tablespoon ofthe olive 1) Heat the oven to 275F. Line a baking sheet with foil or oil, wait about 10 seconds, then swirl to coat the pan. Add the parchment and coat it with I tablespoon of the olive oil. onion, and sautd for about 5 minutes, or until softened. Stir 2) Core the tomatoes and halve them lengthwise, then cut in the asparagus, salt, tarragon, and garlic, cook for about 3 them in half again to make long quarters (unles they were minutes or until the asparagus is tender-crisp and remove small to begin With). Arrange the tomato slices skin side-down from the heat. on the prepared baking sheet; okay if they are touching. 2) Break theoeggs into a large bowl, and beat well with a 3) Placethebakingsheetonthecenterrackoftheoven.After whisk. Add the sautded vegetables, grind in some black pep- an hour or so, the tomatoes will have stuck slightly to the foil. per, crumble in the cheese and stir until blended. Clean and Loosen them gently with a small spatula and/or by shaking dry the skillet and return it to the stove over medium heat. the baking sheet. (The parts that tend to stick are the most Preheat the broiler, delicious, so you don't want to leave these stuck to the foil.) 3) When the skillet is hot again, add the remaining 1 to 2 4) Repeat this process of moving around and jostling every tablespoons olive oil, wait about 30 seconds, and swirl to coat 10 minutes or so for.the second hour. At some point turn the the pan. Pour in the vegetable-egg mixture and let it cook tomatoes over, using tongs. undisturbed over medium heat for 3 to 4 minutes, or until 5) You get to decide when they're done-but let this be at the eggs are set on the bottom, least 2 1/2 hours after they've been in the oven. And it could 4) Transfer the skillet to the preheated broiler, and broil be even longer. Keep inmind that smaller slices will "shrink" for about 3 minutes, or until the frittata is firm in the center, and roast faster than larger ones. You can remove those from Remove the pan from the broiler, and run a rubber spatula the tray with tongs as you go. You will probably eat them. Just around the edge to loosen the frittata. Slide or invert it onto a being realistic. large, round plate, and serve hot, warm, or room temperature, 7) When the tomatoes are done to your liking, remove them cut into wedges, from the oven and let them cool to room temperature directly Yield: 4 to 6 servings on the foil. If there are any left at this point, transfer them Eggplant Cutlets to a storage container with a tight fitting lid, and drizzle the Thick, round and crisp eggplant slices become meltingly topswith a little extra olive oil. Refrigerate and use as desired. tender in the center when cooked. Serve on a bed of your Yield: 6 to 8 small servings of a few slices each. Easily favorite tomato sauce or roast some Roma tomatoes (see next multiplied. recipe) and use them as a sauce. Top with a spoonful of pesto Rhubarb Crisp for Passover or Salsa Verde. Rhubarb has a short season every spring, usuallycoinciding Use a big, chubby eggplant for nice round slices of burger with Passover. dimensions. Choose an eggplant with tight, shiny skin and Ingredients: no wrinkles, soft spots or blemishes since you will not be 2 pounds rhubarb (8 or so jumbo stalks) peeling it (Eggplant peel is edible). You're going to need to 3 tablespoons unsalted butter - do this in batches so use two frying pans going and plan the I cup brown sugar timing accordingly. 1 cup farfel, buzzed to bread crumb consistency in a food Ingredients: processor 1 large eggplant (about 1 3/4 pounds), unpeeled I teaspoon cinnamon 2 large eggs 1 tablespoon granulated sugar I teaspoon water 1 tablespoon safflower or canola oil - or whatever your I cup matzo meal everyday kitchen oil is I teaspoon salt Pinch of salt , 1/8 teaspoon freshly ground black pepper Instructions: 2 to 3 tablespoons olive oil (possibly more, as needed) 1) Heat the oven to 400F. Meanwhile, chop the rhubarb Extras: into -inch slices. Herbs in the panko (Italian seasoning, or a combination of 2) When the oven is hot, place 2 tablespoons of the butter dried thyme and oregano, about 1/2 teaspoon each) in a 9 X 13-inch baking pan and set it in the oven for a few Up to 1/4 cup grated Parmesan cheese in the panko will minutes so the butter can melt and the pan gets hot. make it crispier and more flavorful. 3) Carefully remove the pan, and swirl to coat the entire Serving ideas: inner surface with the butter. Mozzarella cheese melted on top, Pesto sauce, tomato sauce. 4) Scatter the chopped rhubarb in an even layer and put the Make this vegan by swapping in 1/2 cup plain soy milk for pan back in the'oven for 20 minutes. Interrupt once or twice the eggs and water, during this time to shake the pan to get the butter distributed Instructions: throughout the rhubarb. 1) Slice off the eggplant top and bottom, and discard. Use a 5) After 20 minutes, shake the pan again. Reserve one sharp knife to cut the eggplant crosswise into half-inch slices, tablespoon of b 'own sugar from the cupful, then sprinkle the You should end up with about 12 to 14 rounds, remaining brown sugar over the rhubarb. Shake or stir --or 2) Break the eggs into a pie pan, then beat with a fork or both--to coat, then return the pan to the oven while you small whisk, adding the teaspoon of water as you go. When the quickly prepare the topping (5 minutes or less). eggs become smooth, stop beating and set this aside. 6) To do so, simply combine the farfel crumbs with the cin- 3) Combine the matzo meal, salt and pepper on a dinner namon, granulated sugar, reserved tablespoon of brown sugar plate. Have a second dinner plate (or seyeral) ready for the and possible dash of salt. Melt (microwave for 20 seconds)the coated eggplant slices. (Also have some damp paper towels remaining tablespoon of butter and add this, along with the ready to wipe your hands, as needed.) tablespoon of oil. Toss with a fork until uniform, then sprinkle 4) One at a time, dip the eggplant slices into the egg, then let the mixture over the top of the rhubarb. any excess egg drip off back into the bowl. Put each moistened 7) Return to the oven for about 10 to 12 minutes, or until round into the matzo meal mixture, pressing'it down firmly, it bubbles with enthusiasm. Remove and cool to desired eat- so the crumbs will adhere. Then turn it over, and press the ing temperature, which should arrive no sooner than a good second side into the crumbs until it becomes completely coated 15 or 20 minutes, so as not to burn your mouth. (That sugar all over. Shake off any extra of the mixture, then transfer each gets HOT.) coated slice to the other plate. Yield: 6 or more servings. 5) Place a large (10- to 12-inch) heavy skillet over medium Salsa Verde heat and wait for about a minute. Pour in ! tablespoon of the Vegan, pareve olive oil and swirl to coat the pan. Wait a little longer until Dab it onto scrambled eggs, pasta (hot and cold), many the oil is hot enough to sizzle a dot of matzo meal on contact, soups, simple bean preparations, burgers, savory pancakes, 6) Carefully transfer the coated eggplant slices (as many as plain cooked rice and more. Use salsa verde to green up Your will fit in a single layer) to the hot pan. Cook undisturbed for rice, put on pasta, grilled fish or vegetables. This will stay 4 to 5 minutes, or until golden brown on the bottom. Use a fresh for a good while in a tightly covered container in the metal spatula to carefully loosen each piece, keeping its coat- refrigerator or frozen. ing intact (you don't want to lose any of it to the pan). Flip it. Ingredients: over, and cook on the second side for another 4 to 5 minutes, A packed ~ cup each: until the coating is evenly golden all over, and the eggplant Flat-leaf parsley becomes fork-tender. (You might need to drizzle in additional Cilantro olive oil as you go, if the pan seems dry.) Basil leaves 7) Transfer the. cooked slices to the cooling rack and repeat Scallion (about 4 large or 6 slim) the cooking with the remaining slices. (If you want to keep 1/2 teaspoon minced or crushed garlic them hot, transfer them to a cooling rack on a baking sheet Scant teaspoon salt and keep them in a low (250 F) oven while you cook the I teaspoon white wine vinegar remaining slices.) Serve as so n as possible. 6 tablespoons extra-virgin olive oil Makes 12 to 14 slices (2 to 3 per serving) Instructions: Slow-Roasted Roma (Plum) Tomatoes 1) Place the herbs, garlic and salt in the small bowl of a Use these as tomato sauce by just mashing them. Tuck food processor and pulverize as far as possible without adding them into the side of a plateful of a delicious dinner. True, they liquid. You'll likely need to stop a couple of times to Scrape need to spend a long time in the oven, but slow-roasted roma down the sides. tomatoes actually require very little work, so plan to make 2) Add lteaspoonvinegaror lemon/lime juice, buzz to blend, them on an evening or afternoon when you are doing other and then drizzle in the oil as you keep the machine running. things. A small slick of olive oil on top will help preserve them When it's completely blended, taste for salt and possibly more in a covered container in the refrigerator, vinegar or lemon/lime juice. Ingredients: Makes about ~ cup