Holiday Fast Food

Holiday Fast Food

Episode 41

 

Chef Laura Frankel

Holiday Fast Food

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Chef Laura Frankel and I talk about holiday food prep and planning for Yom Kippur. She shares some great ideas that will be helpful for menu selection through break-the-fast. We even get a chance to talk about Chef’s favorite holiday, Sukkot

Kasha Varnishkes-A Modernized Classic

Kasha Varnishkes-A Modernized Classic

Servings: 6

Ingredients

  • 2 cups bowtie pasta
  • 1/2 oz dry porcini mushrooms Don't skip this ingredient
  • 1/2 cup schmaltz or extra virgin olive oil divided
  • 1 large yellow onion diced
  • 1 large leek sliced thinly
  • 1/2 lb cremini or button mushrooms sliced
  • 1 tbsp salt
  • 1 tbsp minced garlic
  • 1 cup kasha preferably coarse
  • 2 tsp ground black pepper
  • 1 tbsp fresh thyme leaves
  • 1 cup chicken or vegetable stock
  • 2 tbsp fresh parsley chopped

Instructions

  • Cook pasta in salted water until al dente. Drain and set aside.
  • While pasta is cooking, in a small bowl soak porcini mushrooms in 3/4 cup of warm water for 10 minutes until softened. Drain mushrooms, retaining the soaking water. Mince mushrooms and set aside.
  • In a large saucepan over medium-high heat, melt 1/4 cup of schmaltz or oil. Add onions, leek, mushrooms, salt and pepper. Saute until well-browned.
  • Add porcini mushrooms and garlic and cook for 2-3 minutes until garlic is fragrant and has softened. Add kasha, pepper, and thyme sprigs and cook for 3-5 minutes to toast the kasha. Stir in stock, cover, reduce heat, and simmer for 20 minutes.
  • Add cooked pasta to the pan and stir together. Garnish with parsley.

Notes

Chef Laura says this is the perfect autumnal side dish for pre-Yom Kippur or break fast. It's also great as a choice for a Sukkot meal.
Kasha is an earthly and fiber-filled grain. It is one of the oldest known food staples in Eastern European cuisine. Also known as buckwheat groats, kasha is popular with descendants of Ashkenazi and Yiddish-speaking Jews form Eastern Europe and Russia.
Booking groats with rich porcini mushrooms and fresh herbs updates the classic dish by adding deep, earthy flavor from mushrooms and by substituting vegetable stock for chicken stock. Everyone, including vegetarians will enjoy this rendition of European comfort food.

M’sabacha (no-blend warm hummus)

 

M'sabacha (No-blend warm hummus)

Ingredients

  • 1 cup dried chickpeas
  • 1/4 tsp baking soda
  • 1 garlic clove optional
  • 1/4 cup lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 cup tahini
  • Olive Oil to serve
  • chilies, pine nuts, cumin, paprika, sumac, cilantro optional toppings

Tahini Sauce

  • 1/2 cup tahini
  • 1 juice from one lemon
  • 1/4 cup cold water
  • 1/4 tsp salt
  • 1/8 tsp cumin

Instructions

  • The night before you intend to make the hummus, put chickpeas in a bowl and cover with 3-4 quarts of water. Soak chickpeas at room temperature overnight. In the summer, keep the bowl in the refrigerator.
  • The next day, drain chickpeas, cover with about 4 inches of water, add baking soda, and bring to boil over medium high heat. Skim foam with a large spoon, lower heat, cover and cook for about 1.5 hours, stirring occasionally (this will help remove the skins), until chickpeas are very soft and almost falling apart. Remove skins if they float to top.
  • When chickpeas are cooked, turn off the heat and keep on the stove so it stays warm.
  • To make tahini sauce: Mix tahini, lemon juice, cold water, salt and cumin with a fork or a whisk until smooth. You might have to add more water or tahini if it doesn't get smooth. A dd some water, one tablespoon at a time and blend until smooth. If it's too watery, add tahini, one tablespoon at a time and blend until it reaches the right texture. (Note: This sauce is great on its own on bread or as a dressing!)
  • Move about 1/2 cup of the ready tahini sauce to a bowl.
  • Add about 1/2 cup of the warm chickpeas using a skimmer on top of the tahini sauce.
  • Quickly mash the mixture with a potato masher or a fork, until most of the chickpeas are mashed.
  • Top with olive oil and your favorite toppings. Enjoy with pita, bread or on its own.

Salted Caramel Flan Cheesecake

Salted Caramel Flan Cheesecake

Course: Dessert
Cuisine: American
Servings: 12 People

Equipment

  • 1 (9 inch) springform cheesecake pan

Ingredients

  • 1 cup whole skinned almonds toasted
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 tbsp unsalted butter melted

Flan Batter

  • 3 8-oz packages cream cheese room temperature
  • 14 oz sweetened condensed milk divided
  • 1 large egg room temperature
  • 5 large egg yolks room temperature
  • 1 tsp vanilla extract

Salted Caramel

  • 1 tbsp corn syrup
  • 2 tbsp water
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 3/4 cup heavy cream warmed to at least 100 degrees F

Instructions

Toasted Almond Crust

  • Preheat the oven to 350 degrees F.
  • In the bowl of a food processor fitted with the "S" blade, grind the almonds, sugar, and salt. Process until the mixture becomes moist and crumbly.
  • Add the melted butter and process again until thoroughly combined.
  • Grease the pan(s). Press the mixture into the bottom of the pan(s).
  • To set the crust, bake for 5 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.

Flan Batter

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2-3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
  • Add half of the sweetened condensed milk to the bowl of the stand mixer and beat on low speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on low speed for 1 minute more, until the mixture is smooth and creamy and free of lumps. Repeat this step with the remaining sweetened condensed milk.
  • Reduce the mixer speed to low. Slowly add first the whole egg and then the egg yolks to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1-2 minutes, until the mixture is fully incorporated.
  • Add the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the vanilla is jus incorporated into the mixture. The mixture should be well blended , but not over-beaten.

Salted Caramel

  • In a heavy 2-quart sauce pan over medium heat, combine the corn syrup, water, and salt. Stir with a spatula and cook for 1 minute, until the salt is dissolved and the corn syrup has melted.
  • Sprinkle the sugar into the saucepan, taking care to cover the bottom of the saucepan as evenly as possible. Do NOT stir. Cook, using a pastry brush dipped in water to lightly wash down the sides of the pot, for 3-4 minutes, until the mixture begins to caramelize. (Brushing the sides of the pan prevents the formation of sugar crystals.)
  • Once the mixture becomes a light amber color, immediately remove from the heat and add the warmed heavy cream to the saucepan. Stir with a heatproof rubber spatula scraping the sides and bottom of the pot and making sure to fully incorporate the cream into the caramel, until the mixture is fully combined.
    Note: Be careful at this stage, as the caramel is extremely hot and the cream will bubble up and release very hot steam.
  • Transfer the caramel to a medium heatproof bowl. Set aside to cool to room temperature for 30 minutes; the caramel will thicken as it cools.

Cheesecake overall Instructions

  • Prepare the Toasted Almond Crust in a 9-inch springform pan. Follow the recipe as directed.
  • Prepare the Flan bater. Follow the recipe as directed.
  • Preheat the oven to 280 degrees F. Generously grease and flour the springform pan. Fill the springform pan with the Flan batter and place it on a baking sheet.
  • Place the baking sheet in the center of the oven, directly on the middle shelf. Bake for 35 to 40 minutes, until the cake is slightly firm to the touch and jiggles in the center (this is a shallow cake so it shouldn't soufflé much.) If a the end of the baking time, the cake is starting to soufflé but still has a loose center, reduce the oven temperature to 250 degrees F and bake for another 8-10 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.
  • Refrigerate for 1 hour to cool the cake completely.
  • Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before decorating.
  • Prepare the Salted Caramel. Set aside while still warm, but not hot.
  • Pour the Salted Caramel on the center of the cake. Using the back of a wooden spoon or a silicone offset spatual, spread the caramel evenly over the top of the cake, being careful to to spread over the cake's edge.
  • While the caramel is still warm, press the toasted almonds into it. Work quickly! As caramel cools, it becomes less sticky and decorations do not adhere as well. Sprinkle with the sea salt crystals.
  • Transfer to the freezer for 2-3 hours before slicing.
  • Slice the cake with a thin, non-serrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.
    Eli's Trading Secret: Toasting the almonds in this recipe at a low temperature for a long time produces a deeper, richer flavor.

This incredible cheesecake recipe might seem a bit complicated but in the end – totally worth it! Be sure to read over all the instructions before you begin. For those used to making cheesecakes you’ll see the procedure is a bit out of the ordinary which is what makes Eli’s Cheesecakes so special.

 

Extra Crispy Passover Chicken Cutlets

 

Extra Crispy Passover Chicken Cutlets

Servings: 5

Ingredients

  • 2 lbs skinless chicken breasts cut into strips
  • 1 cup potato starch aprox
  • 3 cups matzo meal
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 4 eggs
  • vegetable oil for frying
  • salt and pepper to dust the chicken strips

Instructions

  • Lay out a large sheet of wax or parchment paper to work on.
    Put the prepared chicken strips on one side of this work surface, then a shallow bowl with the potato starch in it.
    In a larger bowl, mix the matzo meal, salt, pepper, garlic and onion powder together and have this nearby. 
    In a medium bowl, prepare the eggs (beating just to blend as the egg coating). What is required is an assembly line to work with the chicken, potato starch, eggs, and last the seasoned matzo meal.
    Dust the chicken strips lightly with salt & pepper. Dredge the strips lightly and shake off in the potato starch. Then lower the chicken strips into the beaten eggs, then dip and press in seasoned matzo meal.
    Using a large skillet, heat oil (up to 1/4 of sides) to 350 F. Fry a few pieces of chicken at a time, turning once, until well browned on each side - adjust heat as required. Drain well. Serve warm or cold.

Here’s what Marcy has to say about this great Passover dish: Don’t you love when a substitution become better than your original method or  ingredients? Matzo meal makes a terrific coating mix for chicken cutlets (or turkey fillets or fish). Together with the potato starch( Instead of flour as one would usually use when it’s not Passover) this coating results in crunchy, golden chicken cutlets or fillets that are as good as a snack or appetizer as they are a main dish.Matzoh Passover Cutlets

 

Mamaleh’s Chopped Liver

Mamaleh's Chopped Liver

Ingredients

  • 1 lb chicken livers
  • 1/3 lb carmelized onions a little burnt is OK!
  • 3 hard boiled eggs
  • 2.5 oz Hellman's Mayonnaise
  • salt & pepper to taste

Instructions

  • Clean livers, always making sure to keep them cold. Toss with schmaltz (or canola oil) and salt & pepper. Sauté until just barely cooked through (a little bit pink in the center) remove and cool in refrigerator.
    2) Cook onions in same pan, caramelize them until soft. (A little burnt edges are encouraged by Alon)
    3) Once onions and livers are cold mix together and run through a meat grinder (or hand chop until desired consistency) mix in mayo and salt & pepper until proper taste and texture. Eat with challah, bagel chips or crackers. 

Mamaleh's Chopped Liver

If you are a fan of chopped liver in any way — you have to try this recipe.  Alon and I talked about the importance of the putting together a deli menu. It’s clear that you need to consider the choices that are always available and those that come and go depending on the Jewish holiday celebration calendar. I asked him what some of the first items were that appeared on the menu and he said that it was important to him to include something from his own family background to the restaurant. We felt it only made sense to include that recipe here for you to try. It’s the chopped liver recipe that originated with his grandmother, Shoshana Munzer (Sapta). So that tells you a few things – it is a family traditional food, it was made with love and it’s withstood the test of time and flavor – so give it a try. And a big thank you to Alon for sharing his story and this recipe. Please let me know what you think.