Spinach Pie

Every Hanukkah in our family, we retell the story of Judith, who played a major role in the Maccabees’ victory some 2000 years ago. According to the story, Judith visited Holofernes, a general in the enemy camp; he fell in love with her and asked her to dine with him.

During the meal Judith gave him great quantities of cheese, which made him very thirsty! To quench his thirst he drank so much wine that he fell asleep and Judith cut off his head with his own sword.

Thus was she able to get word to the Maccabees about the best time to strike.

Note: there are dozens of artworks depicting the event, including this well-known painting which hangs in the Uffizi gallery.

Since that fateful victory we have been making merry every year with an 8 day Hanukkah celebration.

Our celebrations are known to include latkes!

But did you know that the first “traditional” Hanukkah ingredient was cheese!

And that’s because of Judith.

Long ago it was Cheese Latkes that Jewish cooks prepared for Hanukkah.

But so many people couldn’t afford cheese so they substituted potato. Not bad, that.

Still. I always serve something made with cheese, every Hanukkah.

This year, how about this Cheese-loaded Spinach Pie to to remember the brave, intrepid Judith?

Cheese Loaded Spinach PIE

•  1 tablespoon butter

• 1/4 cup chopped red onion

• 6 ounces fresh spinach

• 1 partially baked 9-inch pie crust

• 3-4 ounces grated Swiss cheese

• 4 large eggs

• 2 cups half and half cream

• salt and pepper to taste

Preheat the oven to 375 degrees. Heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the red onion and cook for 1-2 minutes to soften it slightly. Add the spinach and cook for another 2-3 minutes or until the spinach is completely wilted. If there is liquid in the pan, continue to cook until the spinach is dry (alternatively, place in a strainer and press out the excess liquid). Place the spinach inside the partially baked pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 6-8 servings

Moroccan-Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

Moroccan-Spiced Vegetable Kugel 

• 2 tablespoons olive oil

• 1 small onion, sliced

• 1 clove garlic, finely chopped

• 1/2 teaspoon chopped fresh ginger

• 1 carrot, peeled and cut into 1/2-inch slices

• 1 medium tomato, cut into chunks

• 1 small parsnip, peeled and cut in 1/2-inch slices, optional

• 1/2 cup cut up bite sized butternut squash

• 1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

• 3/4 cup vegetable stock

• 1 cup diced zucchini

• 1/4 red bell pepper, cut into bite sized chunks

• 1/2 cup raisins

• 1/2 cup canned chickpeas, rinsed and drained

• Salt to taste

• 12 ounces egg noodles

• 3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish servings

Pot Roast for the Win

It’s cold outside.

Also, the world is terrifyingly unstable.

I’m not in my usual mood of experimenting with new recipes — at least not for dinner — so we’ve been eating foods that are easy, familiar and comforting.

Like this chuck roast.

CHUCK POT ROAST

• 2 tablespoons olive oil

• 3-4 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 12-16 baby potatoes

• 2 medium onions, sliced

• 6-8 plum tomatoes, cut up

• 2 cloves garlic, finely chopped

• 1 cup red wine

• 1 cup beef broth

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole. Sear the meat surface on both sides (about 2-3 minutes per side) using heat heat on a cooktop. Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings

Chicken Salad

This salad is my go-to whenever I want a light but filling meal. Chicken isn’t a constant — sometimes I use leftover salmon, beef or lamb instead — but the proportions are just right for 2-3 people (you can double it of course).

If you’re fasting for Yom Kippur, this is the kind of dish that’s perfect for the occasion. Substantial but not heavy and not salty.

Chicken Salad

• 4-5 small waxy potatoes (such as Baby Yukon Gold or Red Bliss)

• 3-4 ounces fresh greens

• 2 stalks celery, chopped coarsely

• 1/2 avocado, cut into bite size pieces

• 10-12 cherry or grape tomatoes cut in half

• 1/2 cup chopped cucumber

• 2 cups diced cooked chicken

• 3 tablespoons olive oil or avocado oil

• 3 tablespoons wine vinegar

• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with water, bting to a boil and cook for about 15 minutes or until the potatoes are tender. Let cool, peel and cut into bite size pieces. Place the greens in a salad bowl. Add the potatoes, celery, avocado, tomatoes, cucumber and chicken and toss the ingredients to distribute them evenly. Pour in the olive oil and toss to coat the ingredients. Pour in the vinegar and toss. Sprinkle with pepper to taste. Let rest for 5 minutes before serving.

Makes 2-3 servings

The Easiest Eggplant Parmesan Ever

It’s that time of year, when my garden has produced just about all it’s going to. Some leaves and stems are already wilting and yellowing.

We’ve been feasting on tomatoes and eggplants.

I’ve made my annual hoard of pepper jam.

I’ll make tomato chutney with some of the dark green tomatoes (and let the ones that have a vague pink color ripen on the vine for a few days).

Last night I made Eggplant Parmesan with one of the gorgeous eggplants and San Marzano tomatoes I planted this year. It was the easiest version I’ve ever prepared.

Also the most delicious.

And light — I roast the eggplant slices rather than bread and fry them.

Do you think this was so good because the produce was fresh from my garden?

Maybe. But I think this recipe — so easy and so simple — would also be wondrous with store-bought stuff.

THE EASIEST EGGPLANT PARMESAN EVER

• 1 medium eggplant

• salt

• 4 tablespoons olive oil, approximately

• 1 onion, chopped

• 1 large clove garlic, chopped

• 8-10 plum tomatoes, sliced

• 1 tablespoon chopped fresh basil

• 1 cup ricotta cheese

• 1-1/2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a parchment-lined baking sheet. Brush each side of each slice of eggplant with a film of olive oil (you will need about 2 tablespoons of oil). Roast the slices for about 15 minutes, turning them once, or until they are softened. Remove from the oven. While the eggplant is roasting, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until softened. Add the garlic and cook for another minute. Add the tomatoes and basil and cook, stirring occasionally, for 2-3 minutes, or until the tomatoes have softened. Place the eggplant slices on the bottom of a baking dish (overlap the slices slightly). Spread the ricotta cheese on top of the eggplant slices. Spoon the cooked tomato mixture over the cheese. Cover with the mozzarella cheese, then sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

Veggie Frittata

When it’s time for a meatless meal I often go for a frittata. It’s quick and easy to cook and, accompanied by a salad and a hunk of bread, is filling enough for dinner.

I’ve made this veggie-cheese frittata many times, using different veggies (about 2 cups worth) and other meltable cheeses (cheddar, havarti, mozzarella) and if I have any, sometimes throw in some crumbled feta, blue or goat cheese.

This is a dish that works no matter what the season, but is especially good in summer when most of us want lighter food. Also — perfect during the Nine Days and for other meatless fast days.

Veggie Frittata

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 tablespoons chopped shallot

• 10-12 grape or cherry tomatoes, cut into pieces

• 3-4 large mushrooms, cleaned and chopped

• 1/2 cup chopped fresh spinach

• 1 tablespoon chopped parsley, optional

• 6 large eggs, beaten

• 2 ounces grated Swiss cheese

• salt and freshly ground black pepper to taste

Preheat the oven to broil. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot, tomatoes and mushrooms and cook for 3-4 minutes or until the vegetables have softened. Add the spinach and parsley, if used, and cook briefly, until the spinach has wilted slightly. Pour in the eggs and scatter the cheese on top. Sprinkle with salt and pepper if desired. Cook for about 4 minutes, stirring occasionally to allow the liquid egg to get to the bottom, until the eggs are still slightly liquid but nearly cooked. Place the pan under the broiler for 1-2 minutes or until the top is crispy and lightly browned.

Makes 2-3 servings

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup orange marmalade

• 1/2 cup cold brewed coffee

• 1/4 cup honey

• 1/2 cup Balsamic vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups

Turkey Burgers

In Percy Bysshe Shelley’s poem, Ode to the West Wind, he asks “If Winter Comes, can Spring be far behind?”

I think of this every year as soon as the weather warms up and the days get longer. In no time I forget the cold, snow and gray skies of just a few short months before.

I take the winter cover off the grill, clean the grates and get ready for months of quick, easy, outdoor cooking.

I light the fire.

It’s burger time!

Sometimes turkey burger time! Like this eggless version that’s so incredibly tender and flavorful and best served with mashed avocado but, hey, if you’re like my husband and insist on ketchup that’s ok too.

It’s a good bet for Father’s Day. Labor Day too.

EGG-FREE Turkey Burgers with Mayo and Mustard

• 1 ripe avocado, peeled and pitted

• 1 teaspoon lemon juice

• 20-24 ounces ground turkey

• 1 small onion, grated

• 1 large clove garlic finely chopped

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1/4 cup dry bread crumbs, seasoned or plain

• 2 tablespoons vegetable oil, optional

• 4 slices lightly toasted bread

• 2 tomatoes, sliced

• salt and freshly ground black pepper to taste

Preheat an outdoor grill. Mash the avocado with the lemon juice, cover and set aside. Place the turkey, onion, garlic, mayonnaise, mustard and bread crumbs in a bowl and mix to combine the ingredients evenly. Shape the mixture into 4 burger patties about 3/4-inch thick. Grill the burgers for about 5 minutes per side OR heat the vegetable oil in a sauté pan over medium heat and cook the burgers for about 5 minutes per side or until crispy and cooked through. While the burgers are cooking, toast the bread. Place 4 slices of toasted bread on each of four plates. Spread equal amounts of the avocado on each slice. Place tomato slices over the bread. Top with the burgers. Season with salt and pepper to taste.

Makes 4 servings

Matzo Topped Turkey Pot Pie

Our first night Passover dinner always includes turkey. My grandmother served turkey on Passover, my Mom did too and so I follow our family tradition.

Also, because we are a family where some of us eat dark meat and some eat white, I roast a whole turkey (instructions here).

I change the seasonings and basting fluids from time to time. Sometimes I flavor the bird with Balsamic vinegar-ginger-pineapple and sometimes with sweet white wine and thyme, sometimes a simple sprinkle of salt, pepper, garlic and parika and a cup or two of orange juice.

My daughter Gillian is our family carver. She is so adept at carving turkey that in another century she would have had a job at some royal household or other.

There is always leftover turkey.

That means we have turkey pot pie at some point during the holiday.

Here’s my recipe for Passover Turkey Pie. Matzo crust of course!

Matzo Topped Turkey Pot Pie

• 2 tablespoons olive oil

• 1 medium onion, sliced

• 4 carrots, peeled and sliced 1/2-inch thick

• 2 medium all-purpose potatoes, peeled and cut into bite size chunks

• 4 cups chopped cooked turkey

• 1-1/2 to 2 cups leftover chopped cooked vegetables

• 2-1/2 tablespoons potato starch

• 3 cups stock

• matzo

• 1 large egg

Preheat the oven to 375 degrees. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes. Add the carrots and potatoes and cook for 3-4 minutes. Add the turkey and vegetables and stir to distribute the ingredients evenly. Sprinkle the potato starch on top and mix it into the ingredients. Pour in the stock and cook, stirring occasionally, until the sauce has thickened slightly. Spoon the ingredients into a casserole dish. Depending on the size of the casserole, soak one or two sheets of matzo in cool water briefly to soften the pieces. Press out extra liquid with paper towels. Place the matzo on top of the ingredients. Brush with beaten egg. Bake for 25-30 minutes or until crispy on top.

Makes 4-6 servings

Airfried Fried Chicken vs. Traditional Fried Chicken

Airfried breaded chicken wings

Traditional fried breaded chicken wings

I’ve continued to experiment with my air fryer and have had great success, particularly with vegetables.

I don’t love it for everything and I’ve written about that (latkes were an absolute disaster). Also, you can only do a small amount in an air fryer, so whereas cooking for two can be a plus, for a family, not so much.

Recently I made breaded fried chicken wings again and tested it out on 6 people. I served one recipe of old fashioned fried chicken (fried in soybean oil), and one recipe of airfried chicken.

The score was 3-3! Half the people liked the regular, half liked the airfried!

And so my friends, here is the recipe I used for each: you choose!

Please note: this experiment was for breaded chicken. I have a different recipe and procedure for roasted and airfried UNbreaded chicken wings.

Fried BREADED Chicken Wings

• 12 chicken wings cut into sections

• 2/3 cup all purpose flour

• 3/4 teaspoon salt

• 3/4 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• vegetable shortening or vegetable oil

Wash and dry the chicken sections. Combine the flour, salt, paprika, garlic powder and black pepper in a large dish. Coat the chicken pieces with the flour mixture. If possible, let the pieces airdry for at least 15 minutes. Heat enough shortening or vegetable oil in a deep cast iron or heavy skillet to reach halfway up the sides of the chicken. When the temperature reaches about 365 degrees (hot enough to sizzle a bread crumb quickly), add a few chicken pieces at a time — do not crowd the pan. Cook over medium heat, turning pieces occasionally, for about 10 minutes or until all pieces are well browned and cooked through. Drain the chicken on paper towels. 

To make this in an airfryer, coat the chicken with the flour mixture as above, then spray lightly with vegetable oil spray. Preheat the airfryer to 400 degrees. Place the wing parts in a single layer in the airfryer. Cook for 8 minutes, turn the pieces and cook for about 8 minutes or until nicely browned and crispy.

Makes 4 servings