Kosher Everyday by Sharon Matten: 2012

Sunday, December 9, 2012

Hash Brown Potato Latkes - Revisited!

Happy Chanukah!! Last year I introduced the concept of “Hash Brown Potato Latkes”. Store bought hash brown potatoes are basically shredded potatoes that can be found in the refrigerated or freezer section of your grocery store. These were so popular last year that a representative from Simply Potatoes, called me to thank me because sales in our area had gone up! Local readers who had read the Chicago Tribune Syndication article called to find out where to get the potatoes because they were sold out in local stores!!! How cool is that?!!! If you missed the Tribune article, I’m going to share it with you here. You can also find more Hash Brown Potato Latke recipes in my Chanukah 2012 aish.com article (we especially love the Kishke and Pastrami Latkes and the Apple Cinnamon Raisin ones!). There are enough variations that you never have to have the same flavor or type twice!!! Chag Sameach!!

Here is a link to the very, very first Hash Brown Potato Latke recipe on Kosher Everyday!!
Also here is my great recipe from last year for Sufganiot! Enjoy!!!

(Published in the ChicagoTribune Syndication Chanukah 2011)

Sometimes it takes a miracle to overcome overwhelming adversity, and for the Jewish People that miracle came in the form of a very small army and a little bottle of oil.

Throughout the world, Chanukah is one of the most well-known and celebrated Jewish Holidays, where Jews joyfully commemorate the miraculous victory of the small army led by the Maccabees against incredible odds. On the 25^th day of the Hebrew month of Kislev Jews celebrate the Chanukah or “rededication” of the Holy Temple in Jerusalem after it’s defilement by King Antiochus IV. Part of the restoration of the Temple was lighting the Temple Menorah with special pure olive oil. There was only one small bottle of oil that hadn’t been contaminated by Antiochus’ soldiers. Miraculously, the single bottle of oil that should have only burned for one day, burned for eight until more pure oil was available. Chanukah is a holiday of miracles where the strong were conquered by the weak, and the many were overcome by the few - all in the name of religious freedom.

As with every Jewish Holiday, there are rituals that connect Jews of all generations to our heritage. We light an eight candle Menorah, adding one new candle each night of Chanukah, also known as The Festival of Lights. There is a custom to use oil Menorahs to signify the miracle of the oil in the Temple Menorah that burned for eight days.

Something else that ties traditions from one generation to the next is food! We bring the symbolism from the miracle of the oil into our food by eating foods fried in oil – like potato latkes and “sufganiyot” (fried jelly donuts). One would be hard pressed to find a Jewish home during Chanukah that isn’t filled with the smell of latkes. These delicious potato pancakes, fried in oil and topped with anything from applesauce…to sour cream…to chocolate…to jam, are devoured in copious amounts while sharing laughter and tradition with family and friends.

One of the MOST time consuming tasks on Chanukah, is peeling those tiny potatoes to make the potato latkes. In order to make enough latkes for the ravenous crowd you need to peel around 100 of them. After that you have to grate or grind them, and if you are a purist you will actually use a hand grater to do the job. Then, because you have made such delicious latkes, the swarm comes and devours them in five minutes flat. You are left with the joy of knowing that you fed your hungry crowd – until they ask for more!

In a moment of self preservation, and because of a strong aversion to peeling hundreds of potatoes, the concept of Hash Brown Potato Latkes was born. Ready to Cook Hash Browns come in the refrigerated or freezer section of the grocery store. They are basically shredded potatoes with minimal added ingredients. You can still add your own creative ingredients, giving you additional variety without too much extra work. Having time to sit down and enjoy the meal with the family - now that is one of the real miracles of Chanukah!

Here are some of my favorite variations of Hash Brown Potato Latkes for each of the eight nights of Chanukah. You can treat your family and guests to a different delicious version every night!

Use the Classic Hash Brown Potato Latke recipe as the base for these fun and tasty latkes!

FIRST NIGHT: Classic Hash Brown Potato Latkes (pareve)

SECOND NIGHT: Zucchini or Sweet Potato Latkes (pareve)

Add 2-3 large grated zucchinis or 2 large grated sweet potatoes, one additional egg, add ¼ teaspoon salt and ¼ teaspoon baking powder, and use ½ cup flour in the potato mixture.

THIRD NIGHT: Southwest Latkes (pareve)

Use Southwest style Hash Brown potatoes. As potatoes are pre-spiced, omit pepper from recipe. Proceed as directed above. These can be served with Salsa on the side.

FOURTH NIGHT: “Fried Mozzarella Stick” Cheesy Latkes (dairy)

Add 8 ounces of shredded mozzarella to the latke mix. Serve warm with marinara sauce.

FIFTH NIGHT: Smoked Salmon & Goat Cheese Latkes (dairy)

Omit the onion and salt from the original recipe. For the latkes add:

5 scallions, chopped

3 ounces smoked nova salmon, chopped

5 ounces goat cheese crumbled

You can top with Sour Cream Dill Sauce.

SIXTH NIGHT: Cheddar and Taco Flavored Hash Latkes (dairy)

Omit the salt. Add one 1.25 ounce packet of taco seasoning and 8 ounces of shredded or diced cheddar cheese. Serve with sour cream and salsa.

SEVENTH NIGHT: Chive Latkes (pareve)

Omit the onion from the original recipe. Add 1 cup of chopped chives (around ¾ ounce) and ¼ cup of finely chopped dill (optional). You can top with Sour Cream Dill Sauce (dairy).

EIGHTH NIGHT: Pastrami & Onion Latkes (meat)

In a medium skillet, sauté the onion in 1 tablespoon of canola oil over medium heat until caramelized. Chop 1/3 pound sliced pastrami. Add the onions and pastrami to the original recipe.

CLASSIC HASH BROWN POTATO LATKES (pareve)

1 lb Hash Browns (defrosted if frozen)

1 medium onion, finely diced

2 large eggs

⅓ cup flour

1 teaspoon baking powder

½ teaspoon black pepper (to taste)

½ teaspoon salt (optional)

Canola Oil for frying

In a large bowl mix all ingredients until thoroughly combined. In a large skillet, heat oil. Drop large spoonfuls of potato mixture into the oil and fry until golden brown on both sides. Serve warm with apple sauce or sour cream.

SOUR CREAM DILL SAUCE (dairy)

16 ounces sour cream (can be lowfat)

2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped chives

Combine ingredients in a small bowl. Stir until smooth.

This year's Chanukah Cookies!!

Happy Chanukah!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Congratulations!

KosherEveryday is one of the finalists for the

2011 CBS Most Valuable Blogger Awards!!

Sunday, December 2, 2012

A review of Susie Fishbein's Cooking Coach - Baked Coconut Brown Rice Pilaf & Raspberry Lemon Bars

I recently had the opportunity to write a short review of Susie Fishbein’s latest cookbook Kosher By Design Cooking Coach for kosherscoop.com. As you know, when I do a cookbook review for koshereveryday.com I generally do a pretty thorough overview of the books, including trying some of the recipes and letting you know how they turned out (I mean, if they send me the book, the least I can do is do a good review right?). My review for kosherscoop.com is below, but I’d like to share some additional insights into the book. On the back of the book Susie Fishbein describes the book “I decided to …give my readers the best ideas and skills that have worked for me as an everyday cook with a busy life”. I think that really sums up the book best. The sports “play by play” theme keeps you engaged and helps to reinforce the concept that learning cooking's fundamental skills and how to plan for a great meals, is just like preparing to excel in your favorite sport. The absolute best part of this book is the instruction that Susie gives you at the beginning of the book and before each section. I firmly believe that the recipes are a bonus included with the tutorials that you get on everything from kitchen tools to how to select the best fish. Her beef section is so outstanding and comprehensive that all you can say is - to quote the Great Baseball Broadcaster Harry Caray “Holy Cow!!”

Raspberry Lemon Bars...
SO pretty!

I decided to make several recipes from Cooking Coach, and as Susie recommended made a list of the ingredients I needed before going to the store. I had a plan! Susie would be proud. When I got to the store though, I couldn’t find some of the ingredients. I went to a few local stores and ended up having to bag doing a few of the recipes I had planned on making. One of the major themes in Cooking Coach is to have a game plan. I think the recipes with harder to find ingredients are worth making, but you really need to plan in advance to have ingredients like date syrup, hawaij (for Susies favorite Yemenite Beef Soup), white truffle oil, or sriracha chili sauce. That aside I ended up making the Baked Coconut Brown Rice Pilaf and the Raspberry Lemon Bars. Both were pretty easy to make with clear, simple to follow instructions.

Without further ado, here’s the review I wrote…enjoy!!

Susie Fishbein’s new cookbook Kosher By Design Cooking Coach, is a comprehensive guide to building a fantastic meal – leftovers included! When I saw Susie Fishbein at Kosherfest I asked her what she most wanted people to know about her new book. She answered: “Kosher By Design Cooking Coach is more than just a cookbook, it’s 10 years of cooking. It’s better, creative, more efficient, and helps with leftovers.” She loves all her recipes, but when nudged a little gave the Yemenite Beef Soup and Roast Turkey with Maple Mustard Glaze as two recipes to look out for as two stars.

In The Cooking Coach a great meal is all about the tools and the planning. Susie is a great coach, and just like in any sport, in order to be a great player you need to work on the fundamentals. With her help, a good game plan and practice, you can be a star on your home court! For example, in The Cooking Coach you can learn about how to select and care for knives and other useful kitchen tools – again, success in the kitchen starts with the fundamentals.

There are detailed descriptions of each of the ingredients in all the sections and a ”Game Plan” that gives you the important skills to be successful and score big with the preparation of your dishes. For example in the salad section you learn the drills necessary to build a great salad. This includes the properties of the best salad ingredients and how to prepare them, how to clean and store lettuce, how to make and pair the best dressings, and finally how to toss and serve a “super bowl” of salad.

There are warm and hearty soups, beautiful appetizers, with plating and garnishing techniques that are as decorative as halftime cheerleaders! When the meal is over, the leftovers don’t just sit on the sidelines. Susie gives you a foolproof strategy to have your dishes go into overtime. The beginning of The Cooking Coach has a whole section on ideas for re-using leftovers that will be a big hit with your family.

And just when you think the last run has been scored, there are tons of dessert ideas for your after game celebration. Again, the “Game Plan” preps you with all the fundamentals you need for a great finale. Here Susie doesn’t “play around”. She gives you the science behind the ingredients like flour, butter, cream, sugar, chocolate and cocoa just to name a few. All your efforts and time spent prepping for the “post-game show” will be worth it when you serve Susie’s Gooey Walnut Brownie Pie, Chocolate Peanut Butter Molten Cakes, or Raspberry Lemon Bars.

The Cooking Coach would be great for any enthusiastic cook that is interested in brushing up on basic and more advanced skills, the newly wed, or your favorite guy (they love game plans!). With Susie Fishbein’s The Cooking Coach you are sure to have a successful (cooking) season – any time of the year!!

(Here's the link to the original article on kosherscoop.com <- click here!)

(Check out some of my kitchen “coaching” tips below!)

Baked Coconut Brown Rice Plaf (p. 270)

(Note: The cooking time for this delicious rice is 1 hour and 40 minutes – make sure to leave enough time!)

1 (14 ounce) can coconut milk, well shaken, opened, and stirred

4 cups water

3 cups short-grain brown rice

1 (8-ounce) can crushed pineapple with its juice

10-12 dried apricots, thinly sliced to equal ½ cup

2 teaspoons fine sea salt

¼ cup sweetened or unsweetened flaked coconut

¼ cup blanched slivered almonds

1. Preheat oven to 375° F. Pour the coconut milk and water into a 9x13 inch oven-to-table casserole dish. Stir in the raw rice.

2. Stir in the pineapple, apricots, and salt. Sprinkle the coconut and almonds over the top. Cover tightly with foil. Bake for 1 hour and 40 minutes until the rice is soft. Serve hot.

Raspberry Lemon Bars (p. 322)

CRUST

Nonstick cooking spray

2 sticks butter or margarine, cut into pieces, at room temperature

½ cup sugar

2 cups all-purpose flour

½ teaspoon fine sea salt

FILLING

2 ½ cup sugar, divided

1 tablespoon cornstarch

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon fine sea salt

5 large eggs

2 tablespoons lemon zest (from 3-5 lemons)

2/3 cup lemon juice (from 5-6 lemons)

Confectioner’s sugar

Fresh raspberries for garnish

1. Preheat oven to 350° F.

2. Spray a 9x13-inch baking pan with nonstick cooking spray. Line with parchment paper, allowing some to come up over the sides. Spray the paper. This will allow for easy removal and cutting of the bars after they are baked.

3. Prepare the crust: In a stand mixer or with hand mixer, cream the butter and sugar on high speed. Lower the speed and add the flour and salt. Mix until combined and a smooth dough forms. With slightly damp hands, press into prepared pan, coming up with ½-inch on all sides. Bake 20 minutes until golden. (Prepare filling while crust is baking so you can pour it while crust is warm.) Remove crust from oven. Leave the oven on.

4. Prepare the filling: In a small bowl, whisk ½ cup sugar, cornstarch, flour baking powder, and salt. Set aside.

5. Place a fine sieve over a large bowl. Add the raspberries to the sieve. Using a wooden spoon, press the raspberries to that all the juice flows into the bowl, leaving the seeds behind. Stir and mix the berries in the sieve until all that is left is a pulp of seeds. Discard the seeds. To the raspberry juice, whisk I the eggs, remaining 2 cups sugar, lemon zest and the reserved dry mixture. Whisk in the lemon juice, mixing until all the ingredients are incorporated and there is no trace or clumps of the flour. Pour over the hot crust and bake for 25 minutes, until the filling is set; top will look a little foamy.

6. Cool completely; store in refrigerator. When ready to serve, use the parchment to lift the lemon bars out of the pan. Cut into squares, triangles, or diamonds. Dust with confectioner’s sugar. Garnish with fresh raspberries. Serve cold.

Raspberry Lemon Bars:

First make the crust...

Sharon Matten's Coaching Tip #1:

When you need to line a pan with foil,

turn the pan over. Cut a piece of foil

larger than the size of the pan and mold the

foil around the pan....

Then remove the foil, flip the pan, and

drop the molded foil right into the pan!

How easy is that??

Press the dough into the pan...

Sharon Matten's Coaching tip #2:

To evenly press dough into a baking pan,

use a rolling pin or coffee tamperer (see below).

It helps to get an even crust every time!

Measure the dry ingredients for the filling...

Raspberries in the fine sieve...

Check out the raspberry pulp!

Pretty puree!

Filling is mixed and ready to go...

Crust is out of the oven...

Pour the filling into the pan over the

hot crust...

Out of the oven it comes!

A little powdered sugar...

Check out how clean the pan is after

the foil trick!

Good enough to eat (and we did)!!

Sharon Matten's Coaching tip #3:

After the lemons are zested and

squeezed, run the peels through

the disposal until they are completely

ground and the disposal runs clear.

This helps to clean the inside of your disposal

and help it smell lemony fresh!

Baked Coconut Brown Rice Pilaf:

Coconut milk and water in the pan...

Add the rest of the ingredients...

(couldn't be easier!)

Rice is done...sweet and good for you too!

Ok, as a bonus here are some pictures of some cakes I made this week.

Fun, fun, fun at the Matten house!!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

Congratulations!

KosherEveryday is one of the finalists for the

2011 CBS Most Valuable Blogger Awards!!

Sunday, November 25, 2012

Chic Made Simple - A review with Chicken Fire Poppers, Mini Mushroom Beef Sliders & No-Bake Cheesecake Mousse

This year at Kosherfest I had the pleasure of meeting the delightful Esther Deutsch, the author of the new Kosher cookbook Chic Made Simple. Published by Feldheim, this beautiful new cookbook boasts fresh, fast, and fabulous recipes. At Kosherfest, I asked Esther what was the most important thing she wanted to convey to her cookbook readers. She replied “My cookbook has easy, delicious, and pretty recipes that make everyone happy”. After going through the cookbook I can honestly say that Esther achieved her goal. The recipes in this book are pretty to look at! I went over each page, tagging my favorites with a sticky tab, until my dear daughter asked if there were any pages I didn’t tab! There are so many recipes I can’t wait to try based upon the gorgeous photos, the straightforward instructions, and the simple, fresh and accessible ingredients. This book has more “gourmet” recipes, such as Salmon or Tuna Tartare and Mexican Chicken-Filled Crepes with Shallot Sauce and more everyday family friendly recipes such as Chicken Fire Poppers (my family’s new favorite!!) There are recipes with mock crab, and sushi grade tuna, and simpler fare such as No Bake Cheesecake Mousse. There are recipes in this book that truly will make everyone happy. Chic also has a lot of recipes with mushrooms, wahoo! I couldn’t wait to try the Mini Mushroom Beef Sliders which use mushroom caps! instead of a bun – sheer genius and perfect for the Matten Mushroom Loving Family!!

When I started reading the Chic, I was struck by how much Esther Deutsch sounded like she could be a friend of mine, sitting in my kitchen discussing recipes with me. From her “Then life happened” to the basic theme of the book: “…fuss-free became the way to go. My essential criteria for good food hadn’t lapsed – food still needed to be absolutely delicious and served with flair – but quick and easy now made the list too.” Those are the same beliefs that I have for koshereveryday.com!! I couldn’t have said it better myself!

Each recipe has a little blue box associated with it that contains stories, tips and alternatives for each recipes, making each recipe not just a single recipe but a whole variety of recipes. Bonus! For example, the Chocolate French Macarons with Caramel Cream can be made as described in the main recipe, but the little blue box gives you an alternative chocolate filling, as well as additional recipes for vanilla and coffee macarons. And who wouldn’t want to make the latest, trendiest Macaron dessert for their guests – all tied up in a bow (as shown in the recipe photograph!). You can also impress your guests with Quilted Fondant Cupcakes with step by step instructions for doing the quilting on top of the cupcakes – with quick tips for speeding up the process in the little blue box.

I can see why Chic is such a popular cookbook, with easy, fast, and fabulous recipes, it’s simple to find recipes that will make your family happy…just like mine was!!

Chicken Fire Poppers

My family’s new favorite! When I made these my dear Daughter said “You must make these again!” Dear Husband said “Wow, these are really good!”, and dear Son said “YUM!” That pretty much sums it up!! I did find I needed more eggs than the recipe stated for dipping the chicken in, and I would keep a whole box of corn flake crumbs on hand to make sure you don’t run out. I also used canola oil for the frying. Here is the original recipe but I doubled the recipe when I made them.

POPPERS

2 eggs

½ teaspoon garlic powder

½ teaspoon onion powder

1 pound chicken cutlets, cut into bite-size (1 ½ - inch pieces)

Corn flake crumbs

Oil for frying

SAUCE

½ cup sugar

½ cup brown sugar

¼ cup honey

1/3 cup hot sauce (I use Franks)

Sliced chives to garnish (optional)

1. Preheat the oven to 350° F. In a small bowl, beat the eggs with the garlic powder and onion powder. Dip the chicken pieces in the egg mixture, then coat with cornflake crumbs.

2. In a large skillet, heat the oil over medium heat. Fry the coated chicken pieces in the oil on both sides until golden and crispy. Let drain on paper towels for a few minutes, then transfer the chicken to a baking pan.

3. In a bowl, combine all the sauce ingredients. Pour the sauce over the fried chicken. Bake the chicken, covered for 20 minutes (do not overbake). Spoon the sauce from the bottom of the pan over the chicken, garnish with the chives, if desired, and serve warm. Serves 4-6.

Mini Mushroom Beef Sliders

We LOVE mushrooms here in the Matten house, so I was especially excited to try out this recipe. I didn’t have Worcestershire sauce in the house so I substituted teriyaki sauce instead, and the mushrooms came out great! I also added slightly less salt to the recipe as well. I baked the caps for half the time top down, then flipped them and baked them top side up for the remaining time. Be prepared to fend off the hungry crowd until they are done – the aromatic spices make the sliders smell great while they are grilling!

MUSHROOM BUNS

20 large white mushrooms

1 tablespoon Worcestershire sauce

Kosher salt

Fresh black pepper

SLIDERS

1 pound chuck ground beef

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon basil, minced

4 cloves garlic, minced

2 teaspoons kosher salt

¼ teaspoon fresh black pepper

1 egg beaten

½ cup bread crumbs

16 mushroom stems minced

ADDITIONS

Barbecue sauce

10 fresh basil leaves

2 plum tomatoes, thinly sliced (10 slices total)

Fresh rosemary sprigs, to garnish

1. Preheat the oven to 350° F. Remove the mushroom stems from the caps. Mince the stems and set aside for making the sliders. On a baking sheet, spray the mushroom caps with nonstick cooking spray and drizzle with the Worcestershire sauce. Sprinkle the caps with the salt and black pepper. Bake, uncovered for 25 minutes. Remove from the oven.

2. In a bowl, combine the ground beef, herbs, garlic, salt, black pepper, egg, bread crumbs, and minced mushroom stems. Form into small patties the same size as the mushroom caps. Grill the patties on an indoor or outdoor grill or sear in a nonstick skillet in hot oil for 4-5 minutes per side.

3. To assemble the sliders, spread the barbecue sauce on the insides of two mushroom caps. Place a patty on one mushroom cap, add a basil leaf and a slice of tomato, and top with the other mushroom cap. Garnish with a sprig of rosemary: stick the sprig through the top of the mushroom cap and pierce all the way through. (This will also help keep the slider intact.) Yields 8-10 burgers.

No-Bake Cheesecake Mousse

DOUGH CRUMBS

7/8 cup (1 ¾ sticks) butter

4 tablespoons sugar

2 egg yolks

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla sugar

CHEESE FILLING

2 cups heavy cream

4 tablespoons sugar

4 containers 9% soft cheese (I use Tnuva or Norman’s)

1 ¼ cups confectionsers sugar

2 teaspoons vanilla sugar

1. Preheat the oven to 350° F. In a bowl, combine all the ingredients for the dough crumbs until the mixture is crumbly. Press two-thirds of the mixture into the bottom and sides of a 9 ½ - inch springform pan to form and even crust. Bake until golden, about 25 minutes. Remove from the oven and allow to cool.

2. In a baking pan, bake the remaining one-third of the dough crumbs for 25 minutes. Transfer the baked crumbs from the pan to a sealable plastic bag and crush to form fine crumbs. Set aside.

3. To prepare the cheese filling: Whip the heavy cream with the sugar. Set aside.

4. Beat the soft cheese with the confectioners’ sugar and vanilla sugar. Fold gently into the heavy cream. Pour the mixture over the baked crust and sprinkle with the fine crumbs. Refrigerate for at least 12 hours before serving. Serves 10.

CHICKEN FIRE POPPERS!!

All the ingredients....