Nectarine Crisp

Nectarine and Blueberry Crisp

• 1 cup all-purpose flour

• 3/4 cup old fashioned oats

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• pinch of salt

• 1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)

• 3 large ripe nectarines or peaches

• 4 cups fresh blueberries

• 1/3 cup sugar

• 2 tablespoons lemon juice

• 2 tablespoons all-purpose flour

Preheat the oven to 375 degrees. Combine the 1 cup flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and flour and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.

Makes 8 servings

Brisket, Barbecued with Mango BBQ Sauce

Happy Father’s Day! In our family June is loaded with celebrations! Birthdays, graduations, Father’s Day. So today we’ll read lots of cards, open gifts and have a barbecue, including Texas style brisket. I braise the brisket first until it’s tender, then slather it with sauce and grill it until it’s crispy. Here’s one of the sauces I use:

MANGO BARBECUE SAUCE

1 large ripe mango
1 tablespoon vegetable oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 cup bottled chili sauce
1/4 cup orange juice
1/4 cup molasses
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper

Peel the mango and puree the flesh in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook for one minute. Add the garlic and cook for another minute. Add the mango puree, chili sauce, orange juice, molasses, soy sauce and cayenne pepper. Stir to blend the ingredients thoroughly. Cook over low-medium heat for about 15 minutes, stirring occasionally, or until slightly thickened. Let cool.
Makes about 2-1/2 cups #barbecuesauce #barbecue #bbq #bbqlovers #fathersday #fathersday2024 #brisket #bbqbrisket #barbecuebrisket

Citrusy New York Cheesecake

I’m one of those people who loves dairy foods so for me, Shavuot, which is in two days (June 11th at sundown), is the most delicious holiday because it’s the “dairy” holiday and even more specifically, it’s the cheesecake holiday. Who doesn’t like cheesecake!? I make all kinds but I really do love the plain, New York style cheesecake the best. Ok, maybe with some strawberries on the side. But that’s it!

NEW YORK CHEESECAKE

1-1/2 teaspoons butter or margarine
1/3 cup graham cracker crumbs (approximately)
1-1/2 pounds cream cheese (3-8 ounce packages)
freshly grated zest of one small orange
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
1/2 cup whipping cream
1 cup sugar
4 large eggs
1/3 cup dairy sour cream or unflavored yogurt

Preheat the oven to 350 degrees. Spread the butter on the bottom and sides of a 9” springform pan. Sprinkle the inside of the pan with the graham cracker crumbs. Shake the pan to coat the bottom and sides of the pan completely. Beat the cream cheese, orange zest and lemon zest together in the bowl of an electric mixer set at medium speed for 1-2 minutes or until the cheese has softened and is smooth. Gradually add the vanilla, cream and sugar and beat for 2-3 minutes or until the mixture is smooth, scraping down the sides of the bowl occasionally with a rubber spatula. Add the eggs one at a time, beating them in after each addition. Stir in the sour cream. Pour the batter into the prepared pan. Prepare a bain-marie, that is, place the springform pan inside a larger pan. Fill the larger pan with enough hot water to come at least 1-inch up the sides of the baking dish. Bake for 70-75 minutes or until the top of the cake is lightly browned. Remove the springform pan from the larger pan and let the cake cool in the springform pan. When the cake has reached room temperature, refrigerate it for at least 4 hours or until it is thoroughly chilled. Remove the sides of the pan to serve the cake. Slices best using a knife that has been inserted into very hot water. Makes one #cheesecake #cheesecakelover #cheesecakes #shavuot #shavuot2024 #shavuos #shavuos2024 #dairy #dairydessert

A Sauce for the Season

Grilled Kebabs with Pebre Sauce

On Monday (May 27), we Americans will be celebrating Memorial Day, a federal holiday to honor those who died in military service of the country.

Memorial Day weekend is also the traditional time that ushers in “barbecue season.”

I mean, some of us barbecue all year but many of us (me!) don’t because it’s too cold before the end of May to venture outside to cook.

And so, to begin the season, I offer a recipe for Pebre Sauce. In case you haven’t heard of it, Pebre is similar to Chimichurri. It’s originally from Chile, but well known throughout South America. I included this recipe in my first kosher cookbook, Hip Kosher, and I’ve made this sauce every summer since that book was published in 2008.

Why?

Mostly because it’s so tasty. But also: you can use it for all sorts of grilled meat, poultry or chicken (in Hip Kosher I paired it with beef kebabs) and even for vegetables, grilled or otherwise. Or use it as a marinade. And you can mix in some mayonnaise or olive oil and vinegar to use as a salad dressing (particularly delicious for potato salad).

PEBRE SAUCE

• 1 cup packed fresh flat-leaf parsley leaves

• 1/4 cup fresh cilantro leaves

• 2 large garlic cloves, quartered

• 1 tablespoon fresh oregano leaves

• 2 tablespoons lemon juice

• 1 small habanero or serrano pepper, deseeded and chopped

• 1/2 cup olive oil

Process the parsley, cilantro, garlic, oregano, lemon juice and pepper in a food processor until they are finely chopped. With the machine still on, gradually pour in the olive oil.

Makes about 1/2 cup

Perfect Buttermilk Biscuits

Every once in a while I post a recipe that includes buttermilk and invariably someone tells me that they don’t want to buy it just for this one recipe. But really, I promise! — once you have buttermilk in the house, you’re going to use it again. Because it is SO SO wonderful for so many things like cold soups and cole slaw and most especially for baked goods.

Like these biscuits, baked especially because today is National Buttermilk Biscuit Day. In case you hadn’t heard.

BUTTERMILK BISCUITS

• 1-1/2 cups all-purpose flour

• 1/2 cup cake flour (or 7 tablespoons all-purpose flour plus 1 tablespoon cornstarch)

• 2 teaspoons baking powder

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 2 teaspoons grated fresh lemon zest, optional

• 8 tablespoons cold butter

• 2/3 cup buttermilk

Preheat the oven to 400 degrees. Lightly grease a baking sheet or line it with parchment paper. Sift the flour, cake flour, baking powder, salt and baking soda into a bowl. Stir in the lemon zest, if used. Cut the butter into chunks and add it to the bowl. Work the butter into the flour mixture with your fingers or a pastry blender until the mixture resembles coarse crumbs (or use the pulse in a food processor). Pour in the buttermilk and mix until you can form a soft ball of dough. Try not to pound or overwork the dough (this makes the biscuits tough). Place the dough on a lightly floured surface and knead a couple of times. Roll or press the dough gently to 1/2-inch thickness. Cut out circles with a cookie cutter or the bottom of a drinking glass. Place the circles one inch apart (for darker biscuits) or close together (for fluffier biscuits) on the baking sheet. Bake for about 20 minutes or until they have risen and are lightly browned. Makes about 10 #biscuits #buttermilkbiscuits #buttermilkbiscuitsfromscratch #buttermilk #nationalbuttermilkbiscuitday

Strawberries Romanoff Shortcake

What would you do with these fabulous strawberries? Me? Just eat them as is. Because these days it’s almost impossible to find strawberries that actually taste like strawberries. Certainly not in a supermarket and even at a Farmer’s market it’s hit and miss. But, I’m thinking — it’s also nice to make something a bit special when you have berries this good. So maybe Strawberry Shortcake (using homemade biscuits - I posted a recipe a few days ago) and whipped cream (or sorbet) on top. But even better - Strawberry Shortcake with Strawberries Romanoff! Winner!

STRAWBERRIES ROMANOFF SHORTCAKE

• 2 pints strawberries

• 2 tablespoons sugar

• 1/4 cup orange flavored brandy

• 3 tablespoons orange juice

• 8 biscuits

• whipped cream or sorbet

Wash the berries and slice them into a bowl. Sprinkle with the sugar and pour in the brandy and orange juice. Toss the ingredients and let rest for at least one hour, tossing the ingredients occasionally. Cut the biscuits in half. Place the bottoms of each on dessert plates. Layer with equal amounts of berries and whipped cream. Cover with the biscuit tops. Makes 8 servings #strawberry #strawberries #strawberryshortcake #strawberriesromanoff

Roasted Asparagus with Zatar

When I was a kid, vegetables were always boiled (usually to death) and served with a pat of butter or margarine and it was no wonder that most people hated them.

We’ve learned a lot since then.

Whether you steam, poach or roast them, it’s incredibly easy to dress up any vegetable and make it a delicious side dish or even the star of your dinner.

Like this:

Roasted Asparagus with Zatar

• 1 pound medium-thick asparagus

• 1 tablespoon extra-virgin olive oil

• 1 clove garlic, finely chopped, optional

• Salt and freshly ground black pepper

• 2 tablespoons lemon juice

• 1 teaspoon zatar

Preheat the oven to 450 degrees. Trim the ends of each asparagus spear. Rinse and dry the spears and place them on a rimmed baking sheet. Drizzle the olive oil on top and scatter the optional garlic on top. Roll the spears to coat each one. Sprinkle with salt and pepper. Roast the asparagus for about 10-15 minutes or until tender. Drizzle with the lemon juice, sprinkle with zatar and serve.

NOTE: these are fine whether served hot or at room temperature.

Makes 4-6 servings

Green Goddess Goodness

Green Goddess Dressing ingredients

Don’t you just love a recipe that’s so accommodating and versatile you can change the ingredients and use it in all sorts of ways and it’s still basically the same delicious recipe?

Green Goddess Dressing is one of those.

This recipe was created in the 1920s for George Arliss, an actor who starred in a play called The Green Goddess. It’s basically a combo of pureed greens with some herbs, mayo and dairy sour cream included.

I add avocado in mine because it gives it a nice, rich texture.

If you need dairy free, you can use dairy-free sour cream, plain yogurt or milk in place of the sour cream. If you like the dressing thinner, just add some more milk (or dairy-free milk).

Here’s how useful this dressing is — it’s good on salad, of course! But you can also use it as a dip, sandwich spread, or as a marinade or sauce for fish, grilled steak or chicken.

Nice, right?

Of course right!

Green Goddess Dressing

• 1 cup packed baby spinach leaves (Bibb lettuce, arugula, kale)

• 1/2 cup packed fresh parsley tops

• 1/2 cup watercress (parsley, arugula, spinach)

• 3 tablespoons chopped fresh chives (scallion greens, shallot)

• 2 tablespoons chopped fresh tarragon (basil, dill)

• 1 large clove garlic, coarsely cut

• 2-3 anchovy filets (or 1-1-1/2 teaspoons anchovy paste; 2 teaspoons Worcestershire sauce)

• 1/2 medium, ripe avocado

• 1/2 cup mayonnaise

• 1/4 cup dairy sour cream or plain, Greek-style yogurt

Place the greens, herbs, garlic, anchovies, avocado, mayonnaise and sour cream in a blender or food processor and process until well blended.

Makes 1-3/4 cups

Matzo Fattoush

It’s just a plain old salad. Refreshing and all. But add a few pieces of toasted matzo farfel and it transforms into a holiday treat. Fattoush. The word means “crumbled bread” in Arabic and of course, during the year you can use croutons and such. This is a special version, especially good for Passover.

MATZO FARFEL FATTOUSH

• 2 cups matzo farfel

• 6 tablespoons olive oil

• 3 cups shredded Romaine lettuce (6-8 large leaves)

• 2 medium tomatoes, chopped

• 1 medium cucumber, chopped

• 1 ripe avocado, peeled and chopped

• 1/2 medium red bell pepper, deseeded and chopped

• 2-3 scallions, chopped

• 1/2 cup chopped parsley

• 1/4 cup chopped mint

• 1/4 cup lemon juice

• salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Place the farfel on a baking sheet. Pour 2 tablespoons olive oil over the farfel and toss, coating all the pieces. Bake for about 15 minutes, tossing the farfel occasionally, or until it is lightly browned. Remove from the oven and let cool. Place the lettuce shreds, tomatoes, cucumber, avocado, bell pepper, scallions, parsley and mint in a bowl. Mix the remaining 4 tablespoons olive oil and the lemon juice together. Pour the dressing over the salad, sprinkle with salt and pepper to taste and toss the ingredients. Add the toasted farfel, toss again and let rest for a few minutes before serving. Makes 8 servings

Matzo Balls for Passover

The torch has been passed.

For the first time, after decades, I am not hosting Passover. One of my daughters is taking over (next year it will be my other daughter).

It feels weird, sad and thrilling all at the same time. Who knew that last year would be my last?

Everyone says “it’s good!” “it’s time!” And yet …. are we ever really quite ready? Those of us who never minded the preparation, the cooking, the utter exhaustion that leads to our remarkable celebration of Passover?

But I am not giving up completely! I am bringing food.

Of course.

My grandchildren, as grandchildren will do, have told their mother that only my matzo balls will do. And my stuffed cabbage and charoset. And that even when she uses my recipes, it is “not like grandma’s.”

Grand children are the absolute best. And I am so lucky to have my five.

Chag Pesach Sameach everyone. Shalom.

Here is the matzo ball recipe I use. The photo below shows the matzo balls I made yesterday.

MATZO BALLS

• 1 cup matzo meal

• 1 teaspoon salt

• freshly ground black or white pepper to taste

• 1 tablespoon finely chopped fresh parsley or dill, or both, optional

• 4 whole large eggs, slightly beaten

• 1/4 cup melted goose fat, chicken fat, margarine or vegetable oil

• 1/4 cup chicken soup, water or seltzer

In a bowl. combine the matzo meal, salt, pepper and parsley or dill (or both). In another bowl, beat the eggs, melted fat and soup together. Add the egg mixture to the matzo mixture and blend thoroughly. Stir in the liquid. Cover the ingredients and refrigerate for about 30 minutes. Bring a large pot of lightly salted water to a boil. With wet cold hands shape the matzo mixture into 1-inch balls (you may have to re-wet hands occasionally). Add the matzo balls one by one to the boiling water. Lower the heat so that the water is at a simmer. Cover the pan and cook for at least 50 minutes (do not lift the cover) or until they are tender. Remove the matzo balls from the water. Place into the soup to soak up more flavor.

Makes 14-16