Thank You for Bidding on My Food!!

Matzoh Ball Soup...pillowy bites of goodness in a rich and mouthwatering broth. Thanks to Jill Morales-Ratner and Gretchen Steinberg!
Holishke's before they are baked....stuffed cabbage rolls. I use beef and lamb. Thanks to Denise Marshall and Kate Washington!
Holishke's before the tomato and spice sauce is added over the top..and then baked.

I will be making these dishes for the bake sale and they all come from "Jewish Cooking" by Marlena Spieler...a Sacramento native and internationally known cookbook author and food writer. I don't bake cakes, cookies, etc. I learned I could offer something else so I chose three things I love, love, love to make...and they are delish! Jewish Deli's are few and far between in Sacramento....I think there is one in Fair Oaks still. The highest bidder on each item will also get a signed copy of Jewish Cooking by Marlena. She was kind enough to agree to sign them...she loves Japan and the people...oh, and the food!! She will be in town around that time. Yay!

Check out Munchie Musings for more info. She also has a FB fan page. I guess the bidding begins April 1st and 2nd. I could freeze and ship the Holishke's...with some dry ice. You'd have to pay the shipping though..if you want to bid on it Here.

Okay...so here are my offerings:

Matzoh Ball Soup...all organic

Stuffed Cabbage Rolls, or Holishke's ...all organic

Chopped Liver...12.00 per pint or all 3 pints for $32.00 (poached in schmaltz) organic/free range and thanks to Bonnie Zobel Karoly for buying my (no, not mine) chopped liver!!

$222.00 earned for relief efforts in Japan. Thank you all! I got the Chocolate Fish Coffee basket! I think the total earned was around $3500.00. Woot!

No...it's not Kosher as I don't have a Kosher kitchen. Again...go HERE to bid on April 1st and 2nd. All items will be on that facebook page. Thanks! (If you have trouble bidding....please leave me a comment!)

A Few Favorite Food Finds or Dishes of 2010

Got coconut milk? Make this delicious mouth-watering Cambodian Corn. Grilled!
This little dumpling is so cute I just want to eat him up! Ashwin. He smells good too.
Harissa....the condiment of the gods. Goes well with Brik a' Leouf or tacos!
Turkey Schnitzel with mashed "horseradish" potatoes and cole slaw
Pasta with Rancho Gordo Beans....seriously good!
Brik a' Leouf....a brand new dish for me. Thank you Marlena Spieler! I LOVE it.

Latkes....is there anything better?
While blogging thru Marlena Spieler's Jewish Cooking Cookbook...I learned how to preserve meyer lemons. I made two jars and I am still using them. I love em. I also planted a meyer lemon tree and I got 10 lemons off of it recently! I use them in so many dishes. Umami!
I grew sooo many potatoes this past year...fresh potatoes are the best! This was my first harvest. I got about 10 more loads like that. It was a great summer and fall.
My friend Marcia Lowry lives on a ranch in Wyoming. She makes her own butter from her milk cow, Molly. Cheese too! I was inspired to take a cheesemaking class. My cheese didn't turn out so hot..but I'll try again

My new favorite hot sauce from Rancho Gordo. and their heirloom beans are being used in the best restaurants...even Thomas Keller's, French Laundry. I can't afford to eat THERE yet, but I have ordered those beans! Delicious. We don't eat enough really good fresh beans.

I could go on and on and on...but I thought a few highlites from 2010 would be nice.

It's Almost Latke-Making Time

Last year...at about this time, I was making latkes with my buddies on one of the local TV stations. Watch here. Happy Hanukkah!

From the Archives....This dish knocked our socks off!

Sundays with Marlena Spieler...Balkan Aubergines with Cheese and Moroccan Vegetable Salad

Marlena Spieler on the BBC

Marlena Spieler on the BBC!

Listen HERE. Just turn it on and go about your business. Fun to listen to!

We loved it when she was at our house!

Sundays with Marlena Spieler-Cheesecake

The strawberries are from my garden :)
I only had a small springform pan..so I made a small cheesecake. :( The cooking directions are for a regular size cake.

Ingredients

Crust:

• 5-6 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs,
• 2 tablespoons sugar
• Pinch fine salt

Filling:

• 2 pounds cream cheese, at room temperature
• 2 cups sugar
• 1 cup sour cream
• 6 large eggs, lightly beaten
• 2 tablespoons vanilla extract
• 1 teaspoon finely grated lemon zest
• Berries, optional

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F.

For the crust: Melt the butter... covered in the microwave, in a medium microwave safe bowl. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the graham cracker crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. *don't use your food processor to crush your crumbs. put them in a zip lock bag and crush them with your hands.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer-- or in your big mixer until smooth. Add 1 and 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Set on cooling rack on the counter. Leave the oven on!

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour.

Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries..or not.

Sundays with Marlena Spieler-"smoked" whitefish salad

OMG...This is sooo succulent and refreshing..perfect summer snack or appetizer.
I used fresh wild cod..perfect for this traditional deli dish.
I couldn't find "smoked whitefish in a deli" so I added a drop of Stubbs Liquid Hickory Smoke and let it steam for a few. Worked great!

I ate it like a deli taco...I cannot wait to eat another one. So very summery.


Ingredients: Serves 4-6

1 smoked whitefish..skinned and boned (or do what I did)
1 large celery stick..small dice
3 green onions...small dice (greens included and save some for garnish)
3 TBLS mayo
2 TBLS greek-style yogurt (or you could use sour cream)
2 TBLS small dice preserved meyer lemons (or the juice of 1/2 lemon--or both!)
1 head of romaine lettuce for "deli tacos"
ground black pepper..about 1 tsp

1. If you can find smoked whitefish at your deli...you must live somewhere other than Sacramento. I bought fresh wild cod at The Nugget and I had some Stubbs Liquid Smoke..hickory. I heated up a non-stick pan and sprayed some pam in it. I cooked the fish on one side for about 2 minutes and then turned it over. I added a drop or two of the liquid smoke and about 1 TBSP water and quickly put a lid on. I let it steam/smoke for about another 3-4 minutes..until fish flakes apart. Let it cool.

2. Break the fish apart with your fingers and put in a bowl. Fold the fish into the mayo/yogurt mixture..along with the other ingredients. Chill.

3. You can serve on lettuce with bagels or pumpernickel..or do what I did sans bread. Just use the lettuce leaves!

My blogger buddies are finished with their part of Jewish Cooking...but go over anyway and see what is new. It is always worth a look! Just the Two of Us and Sacramento Spice!

Sundays with Marlena Spieler-Cottage Cheese and Matzo Meal Latkes with Preserved Meyer Lemons

According to Jewish Cooking and Marlena, cheese latkes were once thought to be one of the most revered foods in Russia. We loved this..it was a perfect snack to go with our movie today. The tang of the cottage cheese along with the diced preserved meyer lemons made this a very spring-like dish. I used some Greek-style yogurt with a touch of dill for a perfect dip. Zchug would be great with it as well..or even harissa.

Ingredients: makes about 20 small latkes

1 and 1/4 cups cottage cheese (2% is okay)
3 eggs, separated
1 tsp salt
2 cups matzo meal
3-5 spring onions...save some green for garnish
1/2 tsp sugar
3 tbsp plain yogurt or just water ( I used water)
vegetable oil for shallow frying
Ground black pepper..about 1/2 to 1 tsp.
1/2 tsp fresh or dried dill to put in yogurt if you use it.
1/4 preserved meyer lemon..dice the skin into very small pieces.

For dip, use plain greek-style yogurt, *zshug, or even *harissa (recipes to follow)

1. In bowl, mash the cottage cheese. Mix in the egg yolks only, add half the salt, all of the matzo meal, onion, yogurt or water, lemon dice and then the pepper. If it feels too wet, add a touch more matzo meal.

2. Whisk the egg whites until they make a peak...all white and frothy. Gently fold in 1/3 of the whites to the mixture...and then gently fold in the remainder of the egg whites.

3. Heat the oil in a heavy bottomed skillet...about 1/4 inch deep. When a tiny piece of bread browns quickly, it is time to make the latkes. With a tsp, dip out a scoop of the mixture and put it in the pan. Smash down lightly. Cook until golden brown and then carefully turn over. Do the same on the other side. Drain on paper plate or paper towels and then put on serving plate. Don't over-crowd the frying pan.

Best served hot but you can keep them warm briefly in the oven until the others are done. You want them crisp on the outside and tender on the inside.

*Zchug--Yemenite Condiment

Ingredients

• 2-3 medium jalapeno chiles, de-stemmed (can de-seed to cut spice)
• 1/4 cup garlic
• 1-2 tablespoon water
• 1/4 cup cilantro leaves
• 1/4 teaspoon salt
• fresh ground pepper
• 1 1/2 teaspoons ground cumin
• 1 lb tomato, cut up used diced canned if you prefer.

Directions

1. Puree garlic and chiles in food processor, add water if needed.

2. Add cilantro, then salt, pepper to taste and cumin.

3. Remove mixture and set aside.

4. Puree tomatoes in processor then combine the two mixtures

*Harissa

Ingredients:  serves 4 - 6

• 10 dried red chili peppers
• 3-4 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin
• 3 TB paprika
• 1 cup veggie stock or pepper water
• 1/2 fresh squeezed lemon
• Cilantro leaves for garnish

Preparation:

Soak the dried chilies in hot water for at least 30 minutes. When you drain, discard seeds and stems. Save water for processing or use veggie stock.

In a food processor combine chili peppers, garlic, salt, pepper water, olive oil. Blend together.

Add remaining spices and blend until a paste forms..add lemon juice last. Can drizzle olive oil on top and add cilantro for garnish if serving.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator. (we like the really HOT harissa)

I am fairly sure that Eileen over at Just the Two of Us is putting her last Jewish Cooking post up this Sunday...and am not sure if Shankari is finished yet. Go check it out. I have 4 more and will get those done within the next 10 days...and we shall celebrate some time this summer. Maybe Marlena will join us all once again! BTW, today in the SF Chronicle check out her Roving Feast article!!

Sundays with Marlena Spieler-The Menu

Chocolate Babka
Linzertorte with housemade ice cream
So they left out the Z-Koont is a good name too.
The Menu
House made pickles!
Zchug, sweet/sour cucumber salad with flatbread and baba ghanoush
Matzo Ball Soup
Brik A'louef with stuffed courgettes and housemade harissa. It was served standing up between the courgettes! You try cooking an egg over easy that you cannot see! The salmon inside was also delightful. Thanks Gayle!!
Brisket with cabbage and kishke...perfect!


Photo's of the "Jewish Menu" from Oak Cafe at American River College's Culinary Arts Program courtesy of Judith R. Scott.

Last week, my adaptation of Marlena Spieler's recipes were featured. My husband and I...with his parents went to lunch there on Friday. It was a fantastic and delicious presentation. The students "kicked ass" on the menu. So very gourmet! Yes....Gourmet Jewish Food! My thanks to Teresa Urkofsky for asking me to present a menu. I was verklempt! From so much pleasure, one could plotz! {the desserts were inspired by Clarrisa Hyman}

Check out my blogger pals for their take on Jewish Cooking this week! Go to Just the Two of Us and Sacramento Spice.

Have the Courage of Your Convictions-when making Brik !

Red Lentil Curry Soup was served with the Brik A'louef (Brik with egg)
I love that Julia Child quote..and it is true! First, I made the Harissa. I toasted the cumin, coriander, and caraway seed and then added some dried mint and then used my old coffee grinder to blend it all up.

I added those to my blended peppers..along with some lemon juice, evoo, preserved lemons, chili powder, and 5 cloves of garlic..and some salt. Good and hot!
My non-traditional Brik mise en place. I cracked one egg in a little bowl per Brik.
My traditional Brik mise en place. Tuna in olive oil is a must! Get the good stuff!
So it's not a triangle...so sue me. My phyllo was not cooperating at all! I must find some Brik! I also want a deep fat fryer if I ever make this again.

I smeared the pastry with the harissa first and then made a well with the ingedients...like when you make your own pasta. I put the egg in the little well and then folded like a mad woman. The phyllo was cracked when I took it out of the package so that was not good...but I went ahead and made some wonderful Brik A'Leouf and I bow down to Marlena Spieler, Betsy McNair, and Eileen Thornton for making it look so darned easy! I am proud to call you my friends...and fellow Brikster's.

It is one of the best things I've ever eaten and I liked the traditional the best. So very good. I even added more harissa on top. I am a spicy woman. I served it with the Red Lentil Curry Soup with some Fage yogurt and cilantro on top. It was a big hit around here!

[please see previous post for ingredient list-photo] Also here is a link that describes the difference between warka or brik, lumpia, and phyllo. OMG..look at this link that shows them actually making the brik dough!!

Sundays With Marlena Spieler-Baked Winter Squash or Ragout of Butternut Squash and Tomatoes

Our computer crashed so am over at my in-laws using their computer. Thanks mom and dad! I know I am posting early but for some reason I can't make the post options post it tomorrow so I give up. Here it is...1/2 a day early and a dollar short.

Dave made this killer chili today that had butternut squash in it...so, I decided to make this dish from Jewish Cooking by Marlena Spieler. It is really Shankari's to do at some point..but I emailed and called her to ask if we could trade. Never heard back so let's hope we didn't make the same recipe today! If we did...just a double dose of goodness is all!

This dish is a favorite of the Italian Jews...from around Mantua. I guess they have some mighty fine squash growing in that region.

Ingredients: Serves 4 - 6

A winter squash like pumpkin, butternut, etc. about 2 1/2 lbs peeled and cut into large chunks

3-5 TBS olive oil

1 chopped onion

3-5 chopped garlic cloves

14 oz can chopped tomatoes [I used a couple of fresh tomatoes too]

pinch of sugar

2-3 sprigs of fresh rosemary..chopped finely

salt and ground pepper to taste

Put some olive oil in a hot pan and saute the squash till it begins to brown.. transfer it to a bowl

Put onions in same pan and saute until soft

Add the garlic and stir for a minute or so

Add the tomatoes and cook till juices look like a sauce

Layer squash and tomato mixture in a baking dish

Bake at 325 until top becomes golden brown

Garnish with a sprig of rosemary

This is a satisfying dish on a cold day..so savory. I would enjoy it with some brown rice too..or some pasta!!

Be sure and check out my blogger pals for their offerings for Sundays with Marlena at Just the Two of Us and Sacramento Spice.

Holishkes...or stuffed cabbage rolls

I posted this before we officially began cooking and blogging our way through Marlena Spieler's Jewish Cooking cookbook. I've had several people ask me to publish the recipe. I actually had it here at one time...but I was lazy and just took photos of the recipe and uploaded them. WRONG! Below the photos is my adaptation of the recipe.

Just before I poured the chopped tomatoes over.

Ahhh....after.
So we have sliced onions and chopped onions...and 5 minced garlic cloves.
I used two kinds of cabbage...blanched each and pulled leaves off for rolling meat mixture in.
I also used some beet greens...because I could. Not in original recipe.
This is how I roll.


Ingredients:

2 lbs of lean ground beef (could use lamb or mixture of both)
3 -4 oz of long grain rice (not cooked)
4 med. onions, two chopped and two sliced
6 finely chopped garlic cloves (could make it less if you don't like garlic so much)
2 lightly beaten lg eggs
2 - 3 TBS water
2 large heads of cabbage ( I used one plain white and one napa cabbage)
*note: if you don't want to boil the heads, put them in the freezer for no less than 24 hours. Take them out about an hour before you start making the holishkes. The leaves will peel off.
2 14 oz cans of tomatoes...chopped
1/3 TBS sugar
1/3 TBS white wine vinegar (or apple cider or rice wine vinegar)
1/2 TBS fresh lemon juice..save some wedges to put on the plate for serving
pinch of ground cinnamon
1 tsp salt and freshly ground pepper

1. Okay..put the ground meat, chopped onions, rice, garlic, salt and pepper into bowl. Mush together with your impeccably clean hands. Add the water to the two beaten eggs and combine. Chill...you and the mixture.

2. Cut the core from the cabbage...or get as much out as you can. Have a large pot of boiling water at the ready..unless you froze the cabbage. Blanch the cabbage for about 2 - 3 minutes. Take out with big tongs....and a big spoon. Let cool slightly and then gently peel leaves off. You will have to re-submerge to get more layers off. Any cabbage that is left over, just chop roughly and add to pan for cooking! Preheat that oven to 325 degrees.

3. Form the beef mixture into ovals or eggs shapes. Don't overwork the mixture...that makes em tough. Same for meatballs! Wrap each one in a cabbage leaf...like you are putting a diaper on. Make sure the mixture is completely enclosed. Keep going. I also used some blanched beet greens that I had saved..just scooched em in there with the cabbage leaves.

4. In a large oven-proof pan or dish (I sprayed mine with Pam), lay the rolls side by side and then layer with the onions. To the tomatoes, add the cinnamon, sugar, vinegar and lemon juice and then slosh that over the entire top. Add a bit more salt and pepper. Cover and bake for 2 hours. Baste during cooking time...at least twice, with the tomato mixture. If I recall, I think I also poured over a bit of low sodium V-8 juice..adjusted seasonings. I don't know why I did that...except that I cannot follow a recipe for the life of me!

5. After two hours, uncover and let cook for another 30 - 60 minutes. You don't want the cabbage to melt away.

Enjoy! This is something my mom made for us all the time.

She used to freeze it and send it (packed in dry ice) to my Aunt Kitty in Illinois! I actually froze it solid once and sent it to Dave here in Sacramento. At the time, I had no idea how hot it gets in Sacramento in April. Dave came home and as soon as he got out of his truck he could smell the stuff on his doorstep. Needless to say...he didn't eat it.

If you want to ship, insure the trip...dry ice!