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Passover with Chef Laura Frankel

Episode 18

 

Guest: Chef Laura Frankel

Passover with Chef Laura Frankel

We all start talking about and planning for Passover months before the holiday is even close. it’s the most celebrated of all Jewish holidays and there are lots of plans that have to be made, not the least of which is planning the menu for the Seder and preparing the ritual foods.  The main mean is all about keeping the food memories alive and what better way to do that than to continue to serve family favorites. But what if you want to start your own traditions? Or change it up this one time? Chef Laura gives some great food ideas and she shares a super delicious dessert recipe.

laura-frankel-big-schmear-podcast

Passover Chocolate Mousse with Extra Virgin Olive Oil

You can’t go wrong with a chocolate anything recipe for dessert but THIS recipe is amazing! it’s kosher for Passover and gluten free too.

Passover Chocolate Mousse with Extra Virgin Olive Oil

Ingredients

  • 7 ounces bittersweet chocolate (must be at least 70% cacao)
  • 1/2 cup best quality extra virgin olive
  • 1 vanilla bean, scraped
  • 4 eggs, separated
  • 2/3 cup powdered sugar (kosher for Passover)
  • 1/3 cup brewed coffee
  • pinch of sea salt (optional)

Instructions

  1. In a saucepan over low heat, gently melt the chocolate and cool to room temperature. Add the olive oil and the scraped vanilla bean and coffee and set aside.
  2. Combine the yolks and confectioners' sugar and whisk until foamy. Add to the chocolate mixture.
  3. In the bowl of a stand mixer fitted with a whisk attachment, beat the whites to stiff but glossy peaks; fold the whites into the chocolate.
  4. Pour into dessert cups and chill at least 4 hours or pour into a parchment or plastic lined mold and freeze for four hours.
  5. You can garnish the mousse with a sprinkle of sea salt. The salt gives the chocolate a "sparkly" flavor.
  6. TIPS
  7. Purchase the best quality extra virgin olive oil you can find. For this recipe, Chef Frankel uses an oil from France that is buttery, fruity, and rich with no harsh taste of bitterness. It is expensive--but since the olive oil is her fat of choice for all her pareve and fleishig meals during the holiday and year round, it is worth it. During Pssover, she uses Schmerling's 70% Bittersweet Chocolate. When Passover is over, she uses Callebaut 71% Bittersweet Chocolate.
http://thebigschmear.com/passover-chocolate-mousse-with-extra-virgin-olive-oil/

The Knish Wars

Episode 17

 

Guest: Joanne Oppenheim

The Knish Wars

It’s my first ever interview with a children’s book author. And not just any children’s book author…she’s the author of a children’s book called: The Knish War on Rivington Street. How could I pass up the opportunity to talk about this? We had a great time together and Joanne even shares two knish recipes with The Big Schmear! Very generous. Now that the episode is finished the only thing I can think about is eating a knish. I’m in a bad way.

The Knish Wars

t’s a knish war and you get to choose the winner yourself! Is your favorite baked or fried? Try them both, how can you loose?

Fried and Baked Potato Knishes

Ingredients

  • FILLING FOR BOTH
  • 4 medium potatoes (aprox. 1 1/2 lbs)
  • 1/4 cup oil
  • 2 medium onions
  • 2 eggs, beaten
  • 3 teaspoons salt
  • 1 1/2 teaspoons pepper
  • CRUST for Molly's Knishes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold margarine
  • 1/2 cup + apple juice
  • 1 egg beaten
  • CRUST for Mrs.Tisch's Famous Fried Knishes
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons turmeric (optional)
  • 2 eggs
  • 1/2 cup tap water
  • 2 tablespoons oil
  • 1 tablespoon white vinegar

Instructions

  1. FILLING Instructions
  2. Boil unpeeled potatoes in salty water until they are soft.
  3. While potatoes are boiling, heat oil in a pan and saute onions until soft and light golden.
  4. Peel boiled potatoes under cool water.
  5. Cube and mash potatoes with onions while warm, than add beaten eggs and season. Set aside.
  6. INSTRUCTIONS for BAKED knish
  7. Sift flour, salt, and baking powder. Cut in margarine into the mixture until it forms coarse crumbs.
  8. Add 1/2 cup of apple juice. If needed, add one extra tablespoon of juice at a time until the dough forms into a ball.
  9. Count to sixty as you kneed the dough and work in all the flour.
  10. Cover and refrigerate for half an hour.
  11. Place a rack on ha high shelf in the oven. Preheat the oven to 350 degrees.
  12. Grease baking sheet.
  13. Take half the dough out of the refrigerator. Roll it out on a well-floured surface. You may need to add a little flour if the dough is very sticky. Cut into 4" circles. Pu a tablespoon of filling into each circle and lift dough around the filling, leave some of the filling in the center exposed.
  14. Brush the top and sides of each knish with egg for glaze.
  15. Place on baking sheet.
  16. Repeat until all dough as been used.
  17. Bake for 20-35 minutes.
  18. Let cool. Serve with mustard. Enjoy!
  19. INSTRUCTIONS for FRIED knish
  20. Combine the flour, salt, and turmeric. Make a well and add eggs, water, oil, and vinegar. Knead for a minute or two. Cover and refrigerate for an hour.
  21. Break dough in half. the dough will be sticky. Dust rolling pin with flour and roll dough vet thin on a well-floured surface. Add a little more flour to the top of the dough if needed.
  22. Cut into 3" by 6" rectangles. Spread a tablespoon of potato filling on one half of the rectangle. Fold the other half of the dough over the filling and use a fork to crimp the sides of the knish. Repeat until all dough has beeb used.
  23. Heat one tablespoon of oil in a deep skilled. Carefully place one or two knishes in the oil. Use a spatula to slide them into the oil. The knishes should not touch each other. Fry about one minute on each side or longer if you like the m crispy.
  24. Place on paper towels to dream.
  25. Let cool.
  26. Serve with mustard. Enjoy!
http://thebigschmear.com/the-knish-wars/
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