My Grandson is Two Today

Happy Birthday Ethan Michael Harris!

Wednesdays with Marlena Spieler-Split Pea and Lentil Fritters...with Zchug

The spicy fritters are called Piaju and they come from India. Apparently they are most likely related to Ta'amia and Falafel...two dishes I love very much. The recipe called for yellow split peas or red lentils...so I just used what I had which was yellow split peas and brown lentils. Why not? I also eyed the condiment called Zchug and decided these little balls of joy would be even better dipped in this "Jewish Salsa". It is really a Yemenite chili sauce that is widely used in Israel.

I've learned many things, so far, cooking through Jewish Cooking..one of them is you better have a food processor or a sous chef. I love my food processor...but sometimes I wish I had two!

Ingredients for Zchug:

4-8 garlic cloves ( I used 5)
1 tsp red cayenne pepper (or two jalapeno chili's)
14 oz can of peeled whole or diced tomatoes (or 5 fresh ones)
1 small bunch of cilantro leaves
1 small bunch of parsley
2 tbs extra virgin olive oil
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp curry powder
3-5 cardamom pods (I used 4)
1/2 tsp of chili flakes
juice of half a lemon
pinch of sugar if necessary
salt to taste

Except for the sugar and salt, put all of the ingredients in the food processor and blend...then add the sugar and salt to taste. Store in jar in fridge until ready to serve.

Wash out the food processor.

Ingredients for Lentil Fritters: Serves 6-8

1 cup of yellow split peas and 1/2 cup brown lentils (soaked overnight)
4 cloves of garlic
2 tsp root ginger (or a little hunk of it) peeled of course.I use a tsp. and scrape the peel off.
a handful of cilantro leaves
1 tsp cumin
1/2 tsp turmeric
a large pinch of cayenne pepper or 1 fresh jalapeno
1/2 cup of besan flour (non-wheat...I used rice flour)
2 tbs kasha (I used the Moroccan kasha mix...Marlena called for couscous but I was out)
I also used a tbs or so of matzo meal
1 tsp baking powder
1 large onion, roughly chopped
vegetable or canola oil for frying
salt and ground black pepper to taste
lemon wedges to serve
[raita would be nice served with this as well...the Indian yogurt dip]

I cooked the split peas and lentils for about 10 minutes..drained most of the water except for about 1/2 cup. Put the garlic, onion, and ginger root in the food processor and blend well. Add the peas, lentils, cilantro, and a bit of the cooking liquid. Puree.

Now add the cumin, turmeric, cayenne or chili, salt and pepper, the flour and other mixtures...combine again. If it seems too thick, add a bit more water. If too thin, a bit more flour. You will be forming small balls and frying them. I let the mixture sit for about 10 minutes. You know what? I think Marlena added the onions last..after everything was blended. The onion should be chopped small though. Oh well, either way.

Heat the oil in at least a 2 inch deep pan..large enough to cook at least 6 balls at a time. I used a stainless steel, heavy-bottomed pan. When the oil is hot..you are ready to rock! I used a small ice cream scoop to form the balls. I also got my hands a bit wet to make it easier to form them. I made them a bit flat so they would cook more evenly. Cook until golden brown..in batches. Drain on paper plate or paper towels and put in oven on about 175 to keep warm. I used a grease screen to keep clean-up to a minimum. My husband will laugh when he reads that! When I cook, I use every pan I own! I did make two meals today though..a big pot of chili for tomorrow.

I would even put these fritters in a small roll and call it a veggie slider! It would be very good! A great appetizer for Hanukkah too..because it is fried. I mean, oil.. burning? Hello! I sliced some fuyu persimmons to add some "cool" after eating the spicy fritters and zchug. I will make this dish again and again.

From so much pleasure, one could plotz! Be sure to check out my blogger pals, Eileen and Shankari, for their offerings for Wednesdays with Marlena Spieler.

Last month, in Bon Appetit Magazine, Marlena's cranberry and chutney relishes were featured. I'll be using one of those during the holidays..maybe all of them.

Sundays with Marlena Spieler-Deli Potato Salad

Below are photos from last Sunday...a REAL Sunday with Marlena.
Dave and Raj took photos as we exited the dressing room...wearing our saree. Estelle looked regal as she entered the room!
from left..Marlena, Heidi, Shankari, Eileen, and me.

A day early and a dollar short..am posting on Saturday as I will be in San Francisco tomorrow!

Todays offering from Jewish Cooking is Deli Potato Salad with Egg and Olives. I omitted the mayo because it was just so delicious without it. I already look like the Pillsbury dough girl, so why use it if I don't need to? Speaking of potatoes, I love this.

Ingredients: Serves 4--6

1 1/2 to 2 lbs of waxy potatoes cut into quarters (I used yukon golds)
1/2 red or white onion finely chopped (I used white)
1 celery stick finely chopped
3 tbs fresh parsley (I used curly, from my garden) Yes. Curly. It's pretty. Chop finely.
8 large jalapeno stuffed green olives ( she used pimento stuffed...we like it hot) I did remove the jalapenos from half of them. Cut into rounds.
2 large hard boiled eggs, chopped medium

For the dressing:

1/4 cup extra virgin olive oil
1 1/2 tbs whole grain mustard ( I used brown deli mustard)
salt and freshly ground pepper to taste
paprika to garnish (I used hot hungarian paprika) I am a hottie.
You could use mayo to bind..but I didn't. I prefer Vegenaise...no eggs and so very good. I am not vegan, but I sure love that stuff!

Put all of those ingredients in a jar and shake. Don't do it too vigorously..we don't want anyone hurting their backs.

Scrub the potatoes and boil in salted water until they are just fork tender. Drain in colander and keep warm. Cut into smaller pieces while still warm. I like big chunks of potatoes. Put them into a salad bowl. Add the parsley, celery, eggs, olives, salt and pepper and then pour the dressing over the warm mixture. Toss together. I like it warm, but you can chill it.

You can always add more dressing if it needs it...or the mayo. I was thinking that even a small kosher dill pickle...finely chopped, would be good in there! Hell, styrofoam would be tasty in there!

Be sure to stop by my pals blogs to see what they made this Sunday!! Eileen and Shankari always have something good cooking in their kitchens! Happy Anniversary to Shankari and Raj!

I added some photos from Last Sunday..for real..with Marlena. We had a fabulous and memorable Indian potluck at Shankari's house. Shankari outfitted each of us in Sarree's and we had a wonderful time. Marlena's step- daughter Heidi and her Aunt Estelle accompanied her to the party. Great food, lots of laughs. I nearly plotzed!

Wednesday with Marlena Spieler

Now that's a brisket!
Kishke mix
I know what it looks like
Kishke..before I rolled it in foil. Next time, I'll just do foil.


Brisket with Kishke

Kishke means guts..or sausage in Yiddish. According to my husband, it tastes like turkey stuffing. It is kind of a cross between stuffing and polenta. I didn't use the recipe in Jewish Cooking, because I am almost postitive there was a misprint so I googled kishke and sort of made up my own mixture. It worked out! I hope Marlena would approve. Oh hell yes...she would.

Pot roasted brisket is one of my all time favorite meals. Slow cooking means uber tender beef. It is a perfect meal for the holidays..or for Shabbat. It can be served warm or cold.

Ingredients:

3 1/2 pound brisket
3 onions-2 sliced in 1/4 inch rings
2 - 3 bay leaves
7 garlic cloves...5 chopped
2 cans of beef stock
10 small red potatoes
3 tsp paprika
4- 5 tsp salt and 3 tsp freshly ground pepper ..to put over brisket and a bit for the kishke.
2 carrots peeled and chopped thick
2 celery stalks chopped thick

For kishke:

3/4 cup flour
1/2 cup of couscous
1 carrot, 1 celery stalk, 1/2 onion, 1 tsp. paprika, 2 garlic cloves all pulsed in food processor until mixed and finely chopped
1 package of matzo ball mix
cheesecloth or foil wrap
1/4 cup canola oil
1/4 cup fried crisp onions (chop first)--let cool.
salt and pepper

For the Brisket:

Put a layer of onions and 2 bay leaves on the bottom of a large pan or baking dish. Put brisket down, fat side up. Salt, pepper, and paprika on top. Then the onions, celery, carrots and garlic. Pour two cans of beef stock around the beef. Cover with foil and put in 325-350 degree oven for two hours. Add the potatoes and kishke about one hour before brisket is done. 15 minutes before it is done, take everything off of the top of the meat and let it get brown and a bit crispy on top. Raise the temp to 400 for this process. Slice brisket against the grain...about 1/8" thick.
For the kishke, put ingredients into a bowl and mix with a spoon. Remember, you've already mixed some of it in the processor. Let it chill for an hour in the fridge. Take it out and lay your cheese cloth or foil wrap down on a clean surface. Put the mix down the center and roll. It will look like a long sausage. If using cheesecloth, be sure to tie both ends. I used cheese cloth and foil wrap. Put it in the pan with the roast for the last hour of cooking..when you put the potatoes in. The mixture will expand. You will let it cool a bit..then slice like polenta. I poured some of the meat juices over the kishke, beef and potatoes. You could make gravy as well. I threw some dilled green beens on the plate...love em!

Be sure to go and check out Eileen and Shankari's blog for their featured recipes for Wednesday.