recipe archive
Basil, Pine Nut & Zucchini Borekas
Roasted Corn, Feta, Edamame & Scallion Salad
Eggplant, Walnut & Honey Dip
Parmesan Potato Puffs with Lemon-Chive Crême Fraiche
Quinoa Fritters With Lemon-Horseradish Mayonnaise
Dried Apple & Toasted Hazelnut Haroset
Sephardic Haroset
Horseradish-Crusted Cedar Plank Salmon with Roasted Brussels Sprouts and Garlic
Dill-infused Chicken Soup with Herbed Matza Ball "Gnocchi"
Honey-Whipped Sweet Potatoes
Quinoa and Parsley Salad with Currants
Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
Red Wine-poached Pears
Chocolate Wafer Cookies
Honey and Red Wine-Braised Short Ribs


Basil, Pine Nut & Zucchini Borekas

12 ounces zucchini, trimmed, coarsely grated
1/2 teaspoon salt

2 tablespoons olive oil
3/4 chopped onion
6 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1/4 cup dry white wine
1/3 cup crumbled feta cheese
1/3 cup packed grated Parmesan cheese
6 tablespoons pine nuts, toasted
1 egg
6 sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted, plus more if necessary
1 egg white, beaten to blend (glaze)
Sesame seeds

Toss zucchini with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Drain zucchini well; roll in kitchen towel and squeeze dry.

Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until beginning to brown, about 6 minutes. Add zucchini; sauté until beginning to brown, about 5 minutes. Mix in basil, parsley and garlic; add wine. Cover skillet; simmer 3 minutes. Uncover; stir until any liquid evaporates, about 2 minutes. Transfer zucchini mixture to large bowl and cool. Mix in both cheeses, then pine nuts. Season filling with salt and pepper. Mix in egg.

Lightly oil 2 large baking sheets. Place 1 phyllo sheet on work surface with 1 short end parallel to edge of work surface (keep remaining phyllo covered with plastic wrap and damp kitchen towel.) Brush phyllo sheet lightly with butter; cut lengthwise into 3 equal strips, each about 4 inches wide. Place 1 generous tablespoon filling at bottom end of 1 strip. Fold 1 corner of phyllo over filling. Repeat folding down length of strip as for flag, brushing twice with butter and forming triangle. Place pastry on prepared baking sheet; brush with butter. Repeat with remaining phyllo sheets and filling. (Can be made 1 day ahead. Cover tightly with plastic and chill.)

Preheat oven to 400°F. Brush pastries with egg white. Sprinkle pastries generously with sesame seeds. Bake until golden brown, about 25 minutes.

Roasted Corn, Feta, Edamame & Scallion Salad
Serves 6

1/4 cup olive oil, divided
6 fresh ears corn
1/2 teaspoon cumin
1/2 teaspoon sugar
2 red bell peppers, seeded and diced to size of corn kernels
4 scallions, greens and whites, thinly sliced
1 cup shelled edamame
3/4 cup crumbled feta
1/2 teaspoon salt
1/2 teaspoon pepper

Bring a medium saucepan of boiling salted water to a boil. Add edamame, cook for three minutes, remove from heat and drain; reserve. Heat a grill or grill pan over medium-high heat. Brush corn with oil and season with salt and pepper to taste. Grill until charred and crisp-tender all over, about 6-8 minutes total (you can also roast the corn in a 450°F oven for about 10-12 minutes). Remove to a plate, cool, then cut corn off of cobs. Place in a bowl with tomatoes, scallions, edamame and feta. Add remaining olive oil, 1/4 cup fresh lemon juice, salt and pepper.

Eggplant, Walnut & Honey Dip

2 eggplants (about 2 1/2 lbs)
3/4 cup walnuts
1/4 cup olive oil
3 tablespoons honey
3 tablespoons chopped parsley
3 tablespoons red wine vinegar or 1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon crushed red pepper flakes
salt and fresh ground pepper

Preheat oven to 300°F. Place walnuts on a cookie sheet and toast until fragrant, 9-10 minutes. Remove from oven and cool. Turn on 2 stovetop burners. Place eggplants directly on burners and cook, turning occasionally with tongs, until eggplants are charred on all sides and collapse in on themselves, about 15 minutes total. Transfer to a cookie sheet to peel, cool, until easy to handle, then slit open and scoop out flesh. Chop roughly and place in a large bowl. Add walnuts, olive oil, honey, vinegar, parsley, red pepper flakes, salt and pepper. Place in refrigerator to chill. Serve will grilled chicken, lamb or fish.

Parmesan Potato Puffs with Lemon-Chive Crème Fraiche
Makes about 20 puffs

3 medium Idaho potatoes (about 1 1/2 lbs), peeled and cut into large cubes
1 cup (about 1 1/2 oz ) grated Parmigiano-Reggiano cheese
2 eggs, beaten
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

4 cups canola oil for frying

Lemon-Chive Crème Fraiche

1 cup crème fraiche (or sour cream)
1 tablespoon minced chives, plus more for garnish
grated zest of 1 lemon (try to use a very fine grater, like a Microplane)

Potato Frtters:

1. Place potatoes in a 4-quart stockpot. Cover with cold water and bring to a boil. Boil until potatoes are easily pierced with a fork, about 15 minutes.

2. Drain and let potatoes cool. When potatoes are cool, peel and place in a large bowl. Using a potato ricer, food mill or masher, work potatoes until smooth, making about 2 1/2 -3 cups total.

3. Add eggs, salt and parmesan cheese and baking powder and mix to incorporate.

4. Heat oil in a cast-iron skillet or frying pan over medium-high heat until hot but not smoking, about 360-375°F. Working with about 1 1/2 tablespoons at a time, roll potato mixture into round balls. Working in batches, drop balls into oil and fry approximately 2-3 minutes, or until golden brown and crispy.

5. Remove with a slotted spoon and drain on paper towels. Serve with Lemon-Chive Crème Fraiche.

Note: puffs may be kept warm for up to one hour in a 200°F oven.

Lemon-Chive Crème Fraiche:

Combine all ingredients in a bowl. Mix to incorporate. Let rest for an hour.

Recipe © 2010 Adeena Sussman