Vegetarian Shepherd's Pie

Vegetarian Shepherd’s Pie

During the run-up to Purim, the media is loaded with recipes for hamantashen. (Of course!)

But, because historians have speculated that the heroine of this holiday, Queen Esther, was a vegetarian, meatless meals are also traditional.

A vegetarian version of classic Shepherd’s Pie is hearty and filling enough to convince even a hardcore meat eater. And it’s also a festive dish worthy of a celebratory meal.

Note to self: this dish also makes a splendid choice for Break-the-Fast after Yom Kippur.

Vegetarian Shepherd’s Pie*

•  6 medium all-purpose potatoes such as Yukon Gold

• 1/3 cup vegetable stock

• 4 tablespoons olive oil

• 2 tablespoons lemon juice

• salt and freshly ground black pepper to taste

• 1 cup lentils, preferably French green

• 1 medium onion, chopped

• 3 carrots, chopped

• 12-14 ounces mushrooms, chopped

• 2 large cloves garlic, finely chopped

• 1 medium zucchini, cut into bite sized pieces

• 2 cups vegetable stock

• 1 tablespoon fresh thyme leaves

• 2 tablespoons soy sauce

• 2 tablespoons cornstarch

• 1 cup frozen peas or cut up cooked green beans

• paprika 

Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Stir in the stock, 2 tablespoons of the olive oil, lemon juice and salt and pepper to taste.  

Cook the lentils according to package directions. When the lentils are tender, drain them and set them aside.

Preheat oven to 400 degrees. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onion, carrots, mushrooms and garlic and cook for about 3-4 minutes or until the vegetables have softened slightly. Add the zucchini and cook for another 1-2 minutes. Add the cooked lentils, vegetable stock, thyme and soy sauce. Bring to a boil. Mix the cornstarch with enough water to make a smooth paste. Add to the vegetable mixture. Stir and cook for 2-4 minutes or until the pan liquid has thickened. Stir in the peas. Season to taste with salt and pepper. Remove from the heat.

Place the vegetables in a lightly oiled baking dish. Cover the top with the mashed potatoes. Garnish with a sprinkle of paprika (can be cooked ahead up to this point).

Bake for 20-25 minutes or until the pie is hot and bubbling around the edges and the crust has browned lightly (if you make this ahead and refrigerate the dish, it may take 25-30 minutes to reheat).

Makes 8 servings

*a version of this dish appeared in The Jewish Week Food&Wine.

Chicken Cacciatore

I recently read a book about four women who entered a cooking contest in World War II England. One of the contestants had met an Italian POW who told her about Italian cuisine (virtually unknown in England at the time) and taught her how to make chicken cacciatore.

The book was just okay but the recipes were fascinating, what with dealing with rationed food and all sorts of shortages. One woman used whale meat for her entree; the contestant who planned to make chicken cacciatore actually used rabbit.

In addition, I realized that it had been years, maybe more than a decade, since I cooked chicken cacciatore.

I got out my old recipe, and, like the wartime home cooks who learned to be flexible because ingredients were difficult to get, I made a few changes based on what I had at hand. I only had grape tomatoes; had fresh parsley but not fresh basil or oregano. I was minus a bell pepper (which we don’t love anyway), and whereas my original recipe called for red wine, I had a bottle of white open, so I used that instead.

The result was a complete success.

Here is the recipe with flexible ingredient options. Might be a nice change of pace for Shabbat chicken.

Chicken Cacciatore

• 1 broiler-fryer chicken cut into 8 pieces (or use 4 large breasts or whole legs)

• 2 tablespoons all-purpose flour

• salt and freshly ground black pepper to taste

• 3 tablespoons olive oil

• 1 large onion, chopped

• 2 cloves garlic, chopped

• 8 ounces fresh mushrooms, cut into bite size pieces

• 3 cups halved cherry or grape tomatoes (or use 4-5 plum tomatoes, chopped)

• 1 small bell pepper, seeded and chopped, optional

• 1/2 cup wine (red or white)

• 1/2 cup chicken or vegetable stock

• 1/4 cup chopped fresh herbs: parsley, oregano, basil (or use 2 tablespoons chopped parsley plus 1 teaspoon each of dried oregano and basil)

• cooked pasta, rice or polenta

Coat the chicken pieces with some flour and sprinkle with salt and pepper. Heat the olive oil in a large saute pan. Cook the chicken pieces a few at a time for 5-6 minutes, turning them occasionally, until they are lightly crispy. Remove the chicken pieces and set aside. Add the remaining olive oil to the pan. Add the onions and cook for 2-3 minutes. Add the garlic, mushrooms, tomatoes and bell pepper, if used, and cook for 5-6 minutes until the vegetables are slightly softened. Pour in the wine and stock. Add the herbs. Cover the pan, lower the heat and simmer the ingredients for 25-30 minutes or until the chicken is tender and cooked through. Serve on top of cooked pasta, rice or polenta.

Makes 4-6 servings

Cherry Muffins for a President

Did George Washington chop down a cherry tree and then confess to his father?

That story has been around for as long as I can remember.

But in our current political atmosphere, where lies are often touted as truths and facts don’t seem to matter, I decided to look into this one.

According to Mount Vernon’s George Washington:

the story isn’t true.

But it isn’t Washington’s fault.

The story was a complete fabrication by Mason Locke Weems, George Washington’s first biographer. This is how most of us learned it: someone gave a hatchet to George Washington when he was age six, and somehow the young boy damaged one of the trees near the family home. When his father confronted him Washington said “Father, I cannot tell a lie. I cut down the tree.” And his father told him that his honesty was worth 100 trees.

It’s a myth.

OTOH, it’s really nice that the whole cherry thing happened and long ago cherry recipes became iconic food for Washington’s birthday (now celebrated as President’s Day). Because cherries are delicious by themselves and also add a lot of flavor and texture to so many foods, including muffins.

These cherry muffins would make nice mishloach manot gifts for Purim.

Cherry Muffins

• 6 tablespoons unsalted butter

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1- 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 2 large eggs

• 1 cup plain yogurt or dairy sour cream or buttermilk

• 1 teaspoon vanilla extract

• 1 cup chopped sour (or sweet) cherries

Preheat the oven to 400 degrees. Grease 10 muffin tins. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix the eggs, melted, cooled butter, yogurt and vanilla extract until thoroughly blended. Pour the liquid ingredients into the dry ones and mix to combine ingredients. Fold in the cherries. Spoon the batter into the prepared muffin tins. Bake for 20-22 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Chocolate Sour Cream Bundt Cake

Is it part of my Jewish DNA that whenever a holiday (religious or otherwise) comes I think — “what food do I cook for this one?”

So, Valentine’s Day is coming. Also Ed’s birthday.

What do I cook for this one?

Chinese food. Maybe Beef with Orange or Chicken with Peanuts.

Scallion cakes?

He loves those Duck Legs with Hoisin sauce…….

Definitely cake.

Thinking this one ………

Chocolate Sour Cream Bundt Cake

• 4 ounces bittersweet chocolate

• 2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup sugar

• 1/2 cup butter

• 2 eggs

• 1 cup sour cream

• 1-1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Lightly grease a bundt pan. Melt the chocolate in the top part of a double boiler set over barely simmering water. When the chocolate has melted, remove the top pan and let the chocolate cool slightly. Mix the flour, baking soda, baking powder and salt in a bowl. Set aside. In the bowl of an electric mixer, cream the sugar and butter on medium speed for 3-4 minutes, or until the mixture is smooth and creamy. Add the eggs and beat for 2-3 minutes, until well blended. Add the flour mixture alternating with the sour cream. Stir in the vanilla extract. Stir in the melted chocolate and mix until the batter has a uniform color. Pour the batter into the prepared bundt pan. Bake for 45 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Invert onto a cake rack to cool completely.

Makes 12-16 servings

Braised Chicken in Coconut Curry

Braised Chicken in Coconut Curry

Our family does not observe the lunar new year but that’s no reason not to feel happy for those who do. A new year on any calendar brings hope for a happy, healthy, safe and meaningful year to come.

Everyone can relate to that!

So, in honor of the Year of the Tiger, here’s a dish inspired by my travels to Singapore, Thailand and Malaysia.

BRAISED CHICKEN IN COCONUT CURRY

•  One chicken, cut into 8 pieces (or use 4 large chicken breast halves or 4 whole legs)

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 tablespoon chopped fresh ginger

• 2 teaspoons chopped fresh chili pepper

• 1-1/2 teaspoons chopped lemongrass

• 1 tablespoon tomato paste

• 1 teaspoon curry powder

• 1-1/2 cups coconut milk (13-15 ounce can)

• salt to taste

• chopped chives or parsley for garnish

Wash and dry the chicken pieces. Heat the vegetable oil in a sauté pan over medium heat. Cook the chicken a few pieces at a time, turning them occasionally, until lightly browned, about 8 minutes. Remove the chicken and set aside. Add the onion to the pan and cook for about 2 minutes. Add the garlic, ginger, chili pepper and lemongrass and cook, briefly, stirring constantly. Whisk the tomato paste, curry powder and coconut milk together until thoroughly blended. Pour the liquid into the pan. Sprinkle with salt to taste. Bring to a boil, cover the pan, lower the heat and simmer for 25-30 minutes or until the chicken is cooked through. Serve garnished with a sprinkle of fresh chopped chives or parsley.

Makes 4 servings

Pear and Cranberry Strudel

My freezer failed a while ago.

Fortunately I discovered the problem before everything defrosted.

Still, with that error message signaling that I should call for service immediately, I brought most of the food to my spare freezer in the basement. I don’t want to give this old freezer a kinahurra so I won’t tell you how old it is.

I discarded lots of stuff too. Freezer burned, too old, no longer needed. Whatever.

And I cooked with some of the items that were partially defrosted (like this fabulous pizza) or because it was time to use them before they become fossils.

I had some seasonal pears on hand and some cranberries so I made strudel using a package of phyllo dough that I didn’t want to refreeze. I baked this dessert a few times: used most of the pears and cranberries. But I wanted to try the recipe using some dried cranberries (I had some in my pantry that also needed using before they dried beyond redemption).

We actually liked it better with the dried cranberries.

So here’s the recipe. If you don’t have dried cranberries, use any dried fruit: cherries would be especially good. Fresh cranberries work too — add a tablespoon more sugar.

PEAR AND CRANBERRY STRUDEL

• 1/2 cup dried cranberries

• 2 tablespoons orange juice

• 2 ripe pears, peeled, cored and cut into bite sized pieces

• 1 tablespoon all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 8 sheets phyllo

• 3-4 tablespoons melted butter

• 1/4 cup sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the dried cranberries in a bowl, pour the juice over them and let rest for 30-40 minutes or until they have softened. Place the pears in a mixing bowl. Add the flour, cinnamon, ginger, cranberries and any remaining orange juice and toss the ingredients to distribute them evenly. Set aside. Working with one piece of phyllo at a time, brush the phyllo with a film of melted butter. Butter a second sheet and place it on top of the first. Repeat using two more sheets. Add the sugar to the pear mixture. Spoon half the pear mixture down the long side of the buttered phyllo, leaving an inch at each end. Roll the phyllo, enclosing the fruit mixture, then place seam-side down on the parchment paper. Repeat with the remaining four sheets of phyllo and the remaining pear mixture. Brush the tops of the phyllo rolls with the remaining melted butter. Bakes for about 25 minutes or until the pastry is browned and crispy.

Makes 2 rolls, each serving 4 people

Portobello Mushroom Paprikash

Anyone who tells you that a vegetarian dinner isn’t as hearty, filling, nourishing or satisfying as a meat dinner, hasn’t tasted Portobello Mushroom Paprikash.

I’ve tasted Chicken Paprikash, a most delicious Hungarian dish, and I can say honestly — this is better. This version includes the real thing — thick, tangy, dairy sour cream for extra goodness.

That’s all I have to say.

Portobello Mushroom Paprikash

• 4 tablespoons olive oil

• 8 large Portobello mushroom caps

• 1 large onion, peeled and chopped

• 3 cloves garlic, chopped

• 4 teaspoons sweet and/or hot paprika

• 2 teaspoons all-purpose flour

• 3 medium tomatoes, chopped

• 1-1/2 cups vegetable stock

• salt and freshly ground black pepper to taste

• 1 cup dairy sour cream

• 12 ounces cooked egg noodles

• chopped fresh parsley for garnish

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the caps (you will have to do this in batches) and cook (topside down) for about 2 minutes, or until they are crispy. Remove the caps and set them aside. Heat the remaining 2 tablespoons olive oil in the pan and add the onion. Cook, stirring frequently, for about 2 minutes or until slightly softened. Add the garlic and cook briefly. Add the paprika and flour, stirring to blend them in thoroughly. Stir in the tomatoes and cook for 1-2 minutes. Pour in the stock. Season to taste with salt and pepper. Cook for about 25 minutes or until the sauce is thick. Stir in 1/2 cup of the sour cream and blend it in thoroughly. Place the cooked noodles in each of 4 plates. Top the noodles with 2 mushroom caps per plate. Spoon the sauce over the mushrooms. Place small dollops of the remaining sour cream on top. Garnish with chopped parsley.

Makes 4 servings

Fried Barley

Tu B’shevat, which starts at sundown on January 16th, reminded me that I have to make more barley, which is one of the traditional foods for this not particularly well-known Jewish holiday, otherwise known as New Year of the Trees.

We don’t eat barley often enough. Sure, I add it to soup, but it’s so good on its own — for salad and casseroles in particular — that it should be more of a standby.

I decided to make it like I do fried rice, except I added mushrooms, which I think overwhelms fried rice but pairs perfectly with whole grains.

So, this is actually a two-fer. I can make this for Tu B’shevat and also for Lunar New Year (February1st)(Year of the Tiger), because why not celebrate even if it’s not part of my heritage? Delicious food is appropriate any time.

Fried Barley

• 1 cup pearled barley

• 2-1/2 cups water

• 3 tablespoons vegetable oil

• 3 large eggs, beaten

• 4-6 scallions, chopped

• 10-12 medium mushrooms (about 8 ounces), coarsely chopped

• 1 cup thawed frozen peas

• optional: chopped water chestnuts, cooked carrots, corn kernels

• kosher salt

Place the barley and the water in a saucepan, bring to a boil over high heat. Lower the heat, cover the pan and cook for about 45 minutes or until all the liquid has been absorbed. Let cool. Heat one tablespoon vegetable oil in a wok or stirfry pan over medium-high heat. Add the eggs and let set, then scramble the eggs slightly and turn them over to cook both sides completely. Remove the fried eggs from the pan and chop into bite size pieces. Set aside. Heat the remaining vegetable oil in the pan. Add the scallions and mushrooms and cook, stirring frequently, for about 3 minutes, or until the mushrooms are soft and all the liquid has evaporated. Add the barley, breaking it up into separate kernels with a spatula or wooden spoon, and stir to incorporate the vegetables. Add the peas and optional ingredients, sprinkle with salt and cook, stirring often to distribute the ingredietns evenly, for 3-4 minutes or until the ingredients are hot.

Makes 4-6 servings

Puff Pastry Pizza Redux

My need for simple, meatless dinners post new years just happened to coincide with a freezer failure yesterday.

Fortunately I have a spare, old freezer where I quickly placed all the non-thawed meat and other freezables.

I threw a lot of stuff out. None spoiled, but some too old or freezer burned or no longer wanted.

Here’s how I used the puff pastry and some mozzarella cheese that had thawed: puff pastry pizza, which I’ve made many times. I had a bit of ricotta cheese so I included some. I also used thawed frozen spinach instead of basil.

FRESH TOMATO PUFF PASTRY PIZZA

• 3 large or 4 medium tomatoes, sliced about 1/4-inch thick

• salt

• 1 sheet puff pastry, thawed

• 1/2 cup ricotta cheese

• 1-1/2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• 1/4 cup chopped spinach (or 2 tablespoons chopped fresh basil)

• 1 tablespoon olive oil

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the tomatoes slices on a board, sprinkle with salt and let rest for about 30 minutes. Wipe the slices dry. Roll the puff pastry slightly thinner on a floured surface. Place the pastry on the baking sheet. Spread the surface with the ricotta cheese leaving a small border along the edges. Place the tomato slices on top. Sprinkle with the mozzarella cheese and Parmesan cheese. Sprinkle with the spinach or basil. Drizzle with olive oil. Refrigerate for about 20 minutes. Bake for about 20 minutes or until golden brown.

Makes 6-8 servings

Banana Bread with Nuts and Raisins

My cousins are coming for our usual new year’s weekend.

What a grand way to end a terrible year.

We are all triple vaxxed and tested (negative).

This, to me, is thrilling enough.

We will watch Britbox murder mysteries — we all love them and there are some new goodies available.

We will eat and drink!

Last week I posted one of the desserts — M’hencha — that we will have (on New Year’s Eve when my sister-in-law and brother also come).

For dinner one night we will have Azerbaijani Plov, a fabulous melange of rice, dried fruit and meat (I am making it with lamb).

New year’s Eve is always an hors d’oeuvre fest. We space it out during the day, so we eat a few hors d’oeuvre at a time and wait for the next round.

So, I will serve Hot Dog en Croute and Almond Chicken Nuggets (plus olives, pickled beets and such).

Later, I will serve gougeres, Romanian Cheese Turnovers, cheese with Pepper Jam and a few other things.

During the weekend there’s breakfast of course, which consists of smoked fish and bagels for a couple of days.

During the day we also might find ourselves a bit peckish because I don’t serve lunch. We just “pick.”

This year, one of the pickings is going to be this Banana Bread. Which is terrific with tea or coffee. Ir’s good plain or spread with cream cheese. It’s even a good choice for dessert along with some ice cream. It’s a good nibble while watching the new series of Dalgliesh or rewatching Shetland.

We intend to have a good time.

Happy, healthy 2022 to all!

Banana Bread with Nuts and Raisins

• 1/4 cup butter

• 1/4 cup coconut oil

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 2/3 cup sugar

• 2 large eggs

• 3 medium very ripe bananas, mashed

• 1/3 cup yogurt

• 1 teaspoon vanilla 

• 1/2 cup chopped toasted nuts

• 1/2 cup raisins

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Melt the butter and coconut oil in a saucepan over low heat, set aside. Mix the flour, baking soda, baking powder, salt and cinnamon into a bowl and set it aside. Beat the sugar and melted butter/coconut oil mixture with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Add the bananas and beat the mixture to blend the ingredients thoroughly. Add the flour mixture, stirring only enough to blend in the dry ingredients. Add the yogurt, vanilla extract, nuts and raisins and stir them in. Pour the batter into the prepared pan and bake for one hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes, then invert onto a cake rack to cool completely.

Makes one loaf.