From Food and Wine Servings: 8 1 large eggplant (1 1/4 pounds) 1 ounce dried porcini mushrooms Boiling water 1/4 cup extra-virgin olive oil 1 small onion, minced 4 garlic cloves, grated 2 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices 2 tablespoons chopped basil, plus leaves for garnish […]
Posts with the Vegetarian tag
Jane’s Kitchen: Eggplant Bulgur Pilaf
Servings: 6 1 cup coarse bulgur (Bob’s Red Mill is USA-grown) 4 tablespoons extra virgin olive oil (or sunflower oil), divided 1 pound eggplant, peeled and diced, salted and drained if desired (see tip below) 1 medium onion, diced 1 bunch scallions, chopped 1 medium green bell pepper, diced 1 large carrot, peeled […]
Jane’s Kitchen: Icelandic Jewish Cookies
Read the full story on the incredible roots of these cookies. Icelandic Jewish Cookies 2 cups flour 1/2 teaspoon salt 1/2 teaspoon cardamom 1/2 teaspoon baking powder 2 sticks unsalted butter, room temperature 1/2 cup granulated sugar 1 egg, lightly beaten Toppings 1/4 cup sliced almonds, sliced or finely chopped 1/4 cup raw […]
Jane’s Kitchen: Watermelon Gazpacho
Servings: 10 5 cups watermelon 1 cucumber, 1 cup 1 red bell pepper, chopped, 1 cup 1 yellow bell pepper, 1 cup 1 small hot pepper 3 inner celery stalks, 1/2 cup 1/2 small red or sweet onion 1/4 cup mint 3 tablespoons lime juice 2 tablespoons red wine vinegar 1/4 teaspoon salt […]
Jane’s Kitchen: Tzatziki Pasta Salad
Servings: 8 1 (7-ounce) container low-fat plain greek yogurt 1/3 cup mayonnaise, or sour cream 1/4 cup feta cheese 1 clove garlic, chopped 1 teaspoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil 12 ounces penne pasta, cooked to al […]
Jane’s Kitchen: Balsamic Sweet Onion Jam
Servings: 8 6 cups sweet onions, thinly sliced 1 tablespoon olive oil salt and black pepper to taste 1 cup chardonnay 1 cup white balsamic vinegar 3/4 cup granulated sugar 1/2 cup water 2 bay leaves 1 teaspoon mustard seeds 1 thyme sprig For an alternative, deeper-flavored and colored jam, swap Chardonnay […]
Jane’s Kitchen: Ashkephardic Charoset
The best of both worlds, combining Ashkenazic apple and Sephardic date charoset. 1 cup walnuts or other nuts (if allergic substitute sunflower, pumpkin or sesame seeds) 1/2 pound pitted dates 1/4 pound mixed dried fruit such as raisins, dried cranberries, or apricots 1/4 cup unsweetened cranberry juice (Knudsen’s), orange juice or Passover wine 1/2 […]
Jane’s Kitchen: Mina de Espinaca
(Turkish Spinach, Cheese, Potato and Matzo pie) Servings: 6 2 large potatoes, russet or yukon gold 1 tablespoon + 2 ¾ tsp kosher salt 1 1/4 cups shredded parmesan cheese (or feta for spinach portion and part feta for potatoes) 1 8 ounce block cream cheese, or part cream cheese and part ricotta 2 […]
Jane’s Kitchen: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
From Ina Garten, Servings: 4 1 1 1/2 pound butternut squash, peeled and cubed 3/4″ extra virgin olive oil 1 tablespoon pure maple syrup kosher salt and freshly ground pepper 3 tablespoons dried cranberries 3/4 cup apple cider or juice 2 tablespoons cider vinegar 2 tablespoons shallots, minced 2 teaspoons Dijon mustard 4 […]
Jane’s Kitchen: Seven Species Challah
From Jamie Geller Test Kitchens 1/2 cup warm water 1/2 cup pomegranate juice, at room temperature 2 1/2 teaspoons yeast 1 cup bread flour 2 1/2 teaspoons kosher salt 1 cup barley flour 1/2 cup extra virgin olive oil 1/3 cup silan date honey (recipe below) (or use bee honey and add some dates […]