Below are the Shavuot recipes featured in this week’s Week in Review story on kosher chef Levana Kirschenbaum.
For nearly thirty years Lévana Kirschenbaum has owned and operated a catering business, a bakery and a successful Manhattan restaurant — the eponymous Levana — all while raising a family. She has also published two cookbooks, Levana’s Table: Kosher Cooking for Everyone and Levana Cooks Dairy-Free!, and a book/dvd set based on her demo series called In Short Order. Levana is currently at work on her next cookbook on Superfoods and is launching a new line of Natural Spelt Desserts. For more of Lévana’s recipes and information about her weekly cooking demos, visit her website at www.levanacooks.com.
The recipes, which were created and written by Lévana Kirschenbaum, appear after the jump.
ARUGALA, PEAR, ROASTED BEETS AND WALNUT SALAD WITH ROQUEFORT DRESSING
6 medium beets, peeled and grated coarse
1 firm-ripe pear, peeled and slivered
1/2 cup walnuts, toasted (15 mn in 300 degree oven) and chopped
1/2 cup dry cranberries
8-10 cups arugala
1/3 cup good olive oil
1/4 cup wine or cider vinegar
2 medium shallots
1/4 cup Roquefort, or other strong-flavored cheese
Salt (not too much: cheese is salty) and pepper to taste
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with vegetable spray. Arrange the beets in one layer and spray again. Bake about 30 minutes, or a little longer, until tender.
Put all salad ingredients in a shallow salad bowl. Blend all the dressing ingredients in a blender or food processor until smooth. Add to the salad and toss.
FRENCH ONION SOUP
1/3 cup extra virgin olive oil
2 large onions, sliced very thin (food processor)
4 large shallots, sliced very thin (food processor)
2 large leeks, white parts only, sliced very thin (processor)
6 large cloves garlic , minced (food processor)
3 tablespoons sugar
2 cups dry red wine (liquor stores)
1/3 cup dark miso paste (health food stores)
6 sprigs thyme, leaves only (or with their stems, but remember to fish it out)
2 1/2 quarts (10 cups) water
1 cup grated Swiss cheese
1 cup smoked cheese, cut in small chunks
1 cup grated parmesan
Good pinch nutmeg
Salt and freshly grated ground pepper (very little salt if at all)
A dozen slices baguette, cut on bias, toasted. (375 degrees oven, for about 20 minutes, until light brown)
Heat the oil in a heavy pot, and in it fry the onions, shallots, leeks and garlic on a medium flame, about 30 minutes, until dark. Add the sugar and cook two more minutes until caramelized. Add wine, miso, thyme, water and cook another 30 mn. Add the cheeses, nutmeg, salt and pepper, and cook another minute, until all melted. Adjust consistency and seasonings.
To serve: pour into soup bowls and float one slice baguette toast in each bowl. About 12 servings.
TILAPIA STUFFED WITH SPINACH AND FETA
1/4 cup olive oil
1 large onion, quartered
4 large shallots, peeled
6 large cloves garlic, peeled
1 red pepper, seeded and quartered
1 small bunch parsley
1 large tomato, peeled, seeded and chopped
1 box frozen spinach, thawed and squeezed thoroughly dry
1/4 cup basil leaves, packed, chopped
2/3 cup feta cheese, crumbled
Salt and pepper to taste
8 fillets tilapia
1 tablespoon olive oil
Preheat oven to 375 degrees. Heat the oil in a large skillet. In a food processor, coarsely grind the onion, shallots, garlic and parsley coarsely and add to the skillet. Saute until most of the liquids evaporate. Add the tomato and fry one more minute, till all liquids evaporate. Transfer the mixture to a bowl. Add the remaining stuffing ingredients and mix thoroughly. Put some of the filling in the center of a fillet, and close the fillet around the filling. Place the roll in a baking pan, seam side down. Repeat with the remaining stuffing and fillets. Make sure the pan is not too large for the fish, so the stuffing doesn’t ooze out of the fillets (if necessary, fill some empty spaces with bunched-up foil). Drizzle the oil on top of the fillets, and sprinkle with the paprika. Bake about 30 minutes, or a little longer, until the fish flakes easily. Serve hot or at room temperature.
CHOCOLATE COCONUT POTS DE CRÈME
3 cups milk or non-dairy milk
1 cup coconut milk
1 cup steel cut oats (no substitutions: i.e, no old fashioned, no quick, no instant)
1 cup chocolate chips, best quality
1/2 cup maple syrup
2 tablespoons instant coffee powder
3 tablespoons rum or brandy
Bring the milks to boil in a saucepan. Reduce the temperature to medium-low, add the remaining ingredients and cook, covered, about 20 minutes. Pour into a bowl or a dozen individual bowls, and chill.
2 cups flour
1 1/2 cups milk
1 cup cold water or seltzer
2 tablespoons vegetable oil
2 tablespoons sugar
Blend all ingredients in a blender or food processor until smooth. Spray an 8-inch nonstick pan with cooking spray, heat and add just enough batter to coat the bottom of the pan (use a very small ladle). Swirl the batter in the pan to ensure that the pan is evenly coated. After a few seconds, the edges will detach from the bottom of the pan, and the top will look dry. Flip, and cook for a few more seconds. Repeat with the remaining batter, spraying the pan each time. Stack the crepes, overlapping them slightly so that you
can separate them easily.
Makes 18 blintzes, enough for 6 servings.
1pound farmer’s cheese
1/2 cup sugar
Juice and zest of 1 lemon
2 cups frozen or fresh blueberries
3 tablespoons crème de cassis
Mix all ingredients gently until smooth.
1/3 cup butter for frying
To assemble: heat a little of the butter in a nonstick pan. Place one crepe on a board. Put a little of the filling in the bottom center. Roll once to enclose the filling, fold the sides toward the center, and roll up.
Place in the frying pan seam-side down. Repeat with the rest of the crepes and filling, adding butter to the pan as needed. Fry without crowding, about 2 minutes on each side or until golden. Serve warm, with a dollop of yogurt and a drizzle of maple syrup if desired
No comments yet.