Jane’s Kitchen: Veggie Shepherd’s Pie with White or Sweet Potato Mash

Servings: 8   2 tablespoons olive oil  1 large onion, halved and sliced  2 cloves garlic, minced  16 ounces fresh mushrooms, sliced  3 large carrots (about 2 cups), cut into sugar-cube size pieces  2 teaspoons fresh thyme chopped (or 1/2 teaspoon dried)  1 bay leaf  2 teaspoons fresh rosemary chopped (or 1/2 teaspoon dried)  2 […]

Jane’s Kitchen: Eggplant & Porcini “Meat”balls in Tomato Sauce

  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  […]

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: 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: 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 […]