I read this post in the Nachlaot Yahoo group. Witnesses needed
Mon Mar 30, 2015 6:25 am (PDT) . Posted by:
Thanks for your support!
BTW, I asked my grandchildren what they think the judge will rule. One says, “The fine should be double!”
Broccoli Crunch Recipe
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of – 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop – turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style.
*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.
Roasted Carrot Soup
A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight.
Heat the oven to 375°F.
Put the carrots in a medium baking dish (11×7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.
Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).
Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like
½ Cup OSEM Matzah Meal
¼ Cup Potato Starch
Preheat 2 inches of oil in a 2 quart pot until it reaches 375. Prepare the vegetables. In a bowl, mix all the dry ingredients together. Add 1 cup of seltzer and stir until incorporated. Dip each vegetable in the batter and coat (this may take some patience to get the coating to stick). Drop 1-3 tempura coated vegetables into the oil at a time. Do not overcrowd the pot. Fry for 1-3 minutes until tempura looks light brown and has floated to the top. Remove and place on a paper towel. Serve with dips.
1/3 Cup Apple Cider Vinegar
¼ Cup Worchester Sauce
Combine all ingredients, stirring well to dissolve the sugar. Let cool before use.
Winter Quinoa Salad or use Egg Noodles
This winter salad takes full advantage of citrus fruits, squash and pears, all of which are at their peak during the winter. The quinoa and nuts give you that satisfying carb and protein factors which keep you full and happy. This salad is full of color, life, and flavor plus its good for you, which makes it perfect for keeping that winter body under wraps without comprising on that winter comfort food satisfaction. This salad can be served with the ingredients warm or room temperature. Either way you serve it, it’s sure to be enjoyed!
1. Preheat the oven to 450 degrees.
2. Dice the acorn squash with the peel on. Toss with the pumpkin pie spice, salt and pepper, and a drizzle of oil. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the squash is soft and easily pierced with a fork. Cool and set aside.
3. In a small saucepan, heat about a tablespoon of oil over medium-low heat. Add the 1/2 the shallot, 1 clove garlic and half of the orange zest. Sauté until the shallot is translucent, 3-5 minutes stirring frequently. Add the quinoa and lightly toast it for about a minute but be sure to keep the quinoa moving so it doesn’t burn. Pour 1-1/3 cups of water over the quinoa and stir. Bring it to a boil and then cover and reduce to a simmer. Allow it to simmer for about 15 minutes. Then allow it to sit for 5 minutes. Finally, uncover and fluff with a fork. Allow it to cool.
4. In a small bowl, whisk the remaining shallot, garlic, zest, with the 1/4 cup oil, vinegars, orange juice, honey, mustard and thyme.
5. I.n a large salad bowl, layer the greens, squash, pear, pecans, and quinoa. Drizzle with the dressing and toss to coat.
The squash and quinoa may be served warm or cool/room temperature, whichever you prefer. Be aware that the leaves will wilt if you choose to add the quinoa and squash when they are warm.
* If you cannot find pumpkin pie spice, simply make your own! 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, 1/8 tsp. ground cloves, 1/8 tsp. allspice, and 1/4 tsp. lemon zest.
On Passover leave out the Dijon.