brunch

Bulghur Wheat Salad

~ lisaandfrancescook ~ Leave a comment

My Bulghur Wheat Salad is perfect as a light meal or a spectacular side to grilled meat, chicken or fish. Look for my tip below to make this a vegan delight with one simple swap. Loaded with protein from the beans and haloumi cheese*, this salad also is bursting with flavor and visual appeal. Preserved and fresh lemon, lots of herbs and Mediterranean spices, this salad can’t fail to please. Eaten at room temperature, Bulghur Wheat Salad is perfect for a picnic or as part of a buffet and will satisfy vegetarians and meat eaters alike. Leftovers make for a quick and satisfying meal.

The recipe below does not need to be slavishly followed. If you prefer more beans or wish to keep it vegan by skipping the cheese, this salad will still work. If you don’t have green onions, then use red or yellow. The cabbage is essential in my opinion for just the right crunch, but if you want to also add some thickly grated carrot, go for it.

Each element in my salad adds just the right flavors and textures to make every bite like a great jazz riff taking place in your mouth.

Everyone knows about tabbouleh salad or bulghur wheat pilaf. And I love bulghur wheat eaten those ways. But give this salad a try. It’s great to make ahead so all of the flavors have a chance to play with each other, which makes it perfect for the upcoming holidays when you are busy and having guests over.

* Swap out the haloumi cheese with one block of extra firm or super firm tofu. After draining the tofu, pat it dry. Cube or tear the tofu into pieces. The exact size doesn’t matter, but you want it big enough to feel like you are eating something and small enough to be able to get a nice sear. Toss the tofu with 1 Tablespoon of cornstarch, potato starch or arrowroot. Add in the same spices as I do for the haloumi (see below in the ingredients) and brown in a pan using a neutral oil with a high smoke point. I like Avocado Oil, but you could use grapeseed, canola or other oil of your choice.

RECIPE

YIELD: 6 to 8 servings, depending on if it is a side or a main course

INGREDIENTS

1.5 cups of medium coarse bulghur wheat, soaked in 3 cups of water (tap or filtered)

1/2 pound of dry beans, cooked (About 3 cups cooked, if you are using canned, drained and rinsed beans) [NOTE: I used a buckeye bean from Rancho Gordo, but you could use almost any bean that holds it’s shape after cooking]

2 Persian cucumbers, halved and cut into half moons

2.5 cups shredded red cabbage

1 large handful of fresh herbs, chopped (I used dill, cilantro, parsley and mint)

The skin of a quarter of a preserved lemon, finely chopped (Do not rinse it!)

1/2 pound of cubed Haloumi cheese, tossed with 1 tsp. za’atar, 1/4 teaspoon of Aleppo pepper and 1 T EVOO and browned in a frying pan until it is just beginning to get a bit oozy (You could use feta cheese, but then I would not brown it in a pan) See the vegan swap above*

4 scallions, thinly sliced – white and nice green parts

1/3 cup of pomegranate seeds

For the dressing

2 large cloves of garlic, crushed or grated

Juice of 3 smallish lemons (or 2 large – you can’t go wrong with more lemon) (You want 1/3 cup of fresh juice)

1 teaspoon Dijon mustard

2 teaspoons date syrup, pomegranate molasses or maple syrup (each will give a slightly different result but all will be good)

1 teaspoon ground sumac

1/2 teaspoon kosher salt (Remember the cheese and preserved lemon has salt!)

1 teaspoon ground coriander

About 1/2 cup of EVOO or more to taste

DIRECTIONS

Allow the bulghur wheat to soak in a large bowl. While the grains are absorbing the water, prepare the remaining elements of the salad. By the time you are finished, the bulghur wheat should be ready. It can also be prepared earlier, covered and left at room temperature until you are ready to make the salad.

The only actual cooking is browning the haloumi cheese. And if you choose to use feta or ricotta salata, you don’t even need to do that. I generally prefer to cook my own beans, but I get that everyone doesn’t want to do that. So use a quality canned or jarred bean, that has been rinsed and drained. Chickpeas, pinto, kidney or great northern would all be good options. If you do wish to cook your own beans, I highly recommend Rancho Gordo beans in general and these buckeye beans in particular. They are meaty, hold their shape and are just downright satisfying.

Once you have all of the elements prepped, it is a case of assembling and tossing the salad. Try to make it at lest one hour before you want to eat it for maximum flavor. If you have refrigerated the salad, it will be best enjoyed if you bring it to room temperature.

Mixed Berry Protein Muffins

~ lisaandfrancescook ~ Leave a comment

My husband and I have been eating my protein muffins at breakfast for going on three years. They are all delicious and I can make some of them in my sleep at this point. However, where’s the fun in that? I decided to try to come up with a Mixed Berry Protein Muffin version and I think that I nailed these yummy, gluten free muffins that are perfect for breakfast or an afternoon snack. The berries burst with flavor and a touch of cardamom and lemon zest.

While it is still berry season, I actually preferred to use frozen berries in my Mixed Berry Protein Muffins and added them only at the last minute. This prevented the berries just getting all smushed as would likely have happened with fresh berries.

Because berries – even frozen ones – are more perishable than the muffins using dried fruit, I suggest either freezing the muffins or refrigerating them until you are ready to eat. Refrigerator muffins only require a quick zap in the microwave to bring out all of the deliciousness.

You can, of course, choose to use just one kind of berry here, but why would you when you can enjoy them all. The recipe also calls for one ripe banana. While it didn’t affect the flavor, the banana did add richness and potassium to the muffins. For me, one muffin carries me all morning. My husband eats one along with yogurt.

Don’t get scared off by the relatively long list of ingredients. Since I bake all of the time, most things are already in my pantry. And there are no weird steps to follow. Give them a try.

RECIPE

Yield: 12 standard muffins

INGREDIENTS

1 1/3 cups mixed frozen berries

1/3 cup of cottage cheese

Generous 1/3 cup of pecans, lightly pan toasted

1 teaspoon pure vanilla extract

Zest of one large lemon

2 cups of super fine almond flour (I like to use a mix of natural and blanched, but use what you like)

1 medium ripe banana, peeled and smushed

2 teaspoons chia or hemp seeds or a mixture

1 rounded teaspoon of ground cardamom

2 Tablespoons peanut butter powder

1/2 cup of vanilla protein powder

scant 1/2 teaspoon of kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 large eggs

1/4 cup brown sugar (I like dark but you can also use light brown sugar)

1/4 cup refined coconut oil, melted and cooled slightly

DIRECTIONS

Preheat your oven to 425 degrees F.

Either grease or line a standard muffin tin with parchment liners

Using a large bowl, mix together the almond flour, peanut butter powder, protein powder, cardamom, salt, baking soda, baking powder.

In a medium bowl, mix the smashed banana with the cottage cheese, lemon zest, brown sugar, eggs, and hemp/chia seeds. The mixture will retain a few lumps and that’s fine. Whisk in the melted coconut oil. Once everything is incorporated, add the wet mixture to the dry mixture. Fold it through until there are no dry patches, but try not to overmix. Now add in the frozen berries and fold through.

Using a 1/4 cup or two-tablespoon scoop. fill the lined muffin cups to the top. Scrape the bowl and you will have just exactly enough to fill 12 muffin cups. The muffins mixture can be slightly rounded if you have enough. I like to spray between the muffins with a vegetable spray to prevent any sticking if there is some overage while baking.

Pop the muffin pan into the oven and bake for 6 minutes. Leave the oven closed and then turn the heat down to 375 degrees F. Continue baking anywhere from 11 to 13 more minutes. Ovens vary. The tops should be rounded and golden. Allow them to cool in the pan for about 12 minutes and then remove them to a cooling rack to finish cooling. After that, you can place them in plastic bags or Stasher bags in your fridge or freezer. When you are ready to eat, I microwave mine for 12 seconds. Again, machines can differ, so find what works for you. If it is coming from the freezer the timing would be different. Since I haven’t frozen these yet, I can’t say how long it would take to warm them, but I am guessing about 18 seconds. Let me know in the comments. You can also defrost them the night before or while you are getting dressed and then warm them.

Do try them. You won’t be disapointed.

Eggplant Artichoke Salad

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This Eggplant Artichoke Salad is the perfect addition to your salatim repertoire. Perfect for Shabbat or any weekday that you want to make just a bit more special. It is absolutely wonderful and so easy to make. While it may be at its absolute best the day you make it, I have successfully used it for 4 to 5 days, stored in the fridge. Just bring it to room temperature before serving. Then dig in with your challah, pita or Kubaneh bread. My husband and I went through half of an entire bowl in one sitting. It’s THAT good.

I know that there are people who say that they don’t like eggplant. I admit that I cannot understand a pronouncement like that. Eggplant, in all of its beautiful varieties, is one of the most versatile of vegetables. Okay, it’s really a fruit scientifically, I get it. But it’s savory; it’s sweet; it’s mushy enough to make into wonderful dips and it can be crispy. Eggplants can be wonderful side players or the star of the show.

The Eggplant Artichoke Salad is vegan/pareve on its own and will compliment a vegetarian or vegan meal. But it is equally delicious as a side with poultry, meat or fish. It’s a bit briny and bright with the smokiness from the roasted eggplant.

This salad originated with Sivan’s Kitchen and I have made some additions. Over time, I may make some more, although it is pretty perfect right now. And there are no special skills needed to make this and measuring is mostly by eye. The only cooking is the eggplant and everything gets dumped into one bowl. To serve, just spoon it into a favorite bowl.

RECIPE

INGREDIENTS

1 large eggplant (about 1 to 1.5 pounds)

12 oz. jar of marinated artichokes (they will be coarsely chopped AND you will use the liquid as part of the dressing)

1 good handful of chopped herbs (parsley, mint, cilantro or a mix)

2 to 3 garlic cloves, peeled and minced

salt and cracked black pepper to taste

About 15 grape or cherry tomatoes, halved if small or quartered if on the larger side

Juice of one large lemon

Drizzle of extra virgin olive oil

DIRECTIONS

Preheat the oven to 425 degrees F or 400 degrees F if using a convection oven with the fan

Pour enough Avocado or other neutral oil onto a rimmed sheet pan to cover the bottom with a thin layer.

Trim the eggplant and make 1-inch thick slices. Then cut the slices into a large dice – about 6 pieces per slice.

Place the eggplant onto the baking sheet without crowding and flat side down. Sprinkle with kosher salt and cracked black pepper and drizzle with avocado oil (or use a spray of oil.) Roast for 40 to 45 minutes, turning the pieces over once. (You don’t have to be too precious about it. Just take a spatula and flip a bunch at a time. Perfection is unnecessary.

While the eggplant roasts, prep everything else and toss it all in one bowl.

Once the eggplant is finished roasting, remove it from the oven to cool. Once cool, toss it in with the rest of the ingredients. Mix through and that’s it! Now enjoy!

Matzattata

~ lisaandfrancescook ~ Leave a comment

I don’t know about you, but after two seders and Shabbat, I am ready for something lighter and simpler for dinner. So tonight I made a Matzattata. Perhaps as you can guess this is a riff on a frittata. Now I could simply have made a frittata, but I wanted to use a few less eggs while also making something just a bit more substantial.

While I am giving you how I made the Matzattata, there are almost endless variations you could make by switching out vegetables or herbs or spices. So as long as the proportions are more or less similar, make this your own.

RECIPE

YIELD: 2 to 4 servings depending on sides and appetite

INGREDIENTS

4 standard squares of matzah

5 large eggs

3 to 5 Mushrooms, sliced (Mine were very large so I only used 3)

5 of the thicker kind of asparagus, with the stem thinly sliced. Save the tips plus about 2-inches of stem to add separately

Onion or shallot, finely chopped – about 1/4 cup

1 bell pepper, finely diced

1 medium tomato, seeded and finely diced

2 Tablespoons dairy or non-dairy milk (I used cashew milk)

kosher salt and either cracked black pepper, Aleppo Pepper or red pepper flakes

Neutral oil such as avocado or a buttery olive oil

rounded 1/2 teaspoon dried oregano

Rounded 1/2 teaspoon dried thyme

Rounded 1/2 teaspoon dried basil

About 5 ounces of your favorite shredded cheese. I used a Kosher for Passover smoked Gouda and Mozzarella.

DIRECTIONS

Preheat your oven to 425 degrees F.

Break up the matzah into smallish pieces – about 2 x 3-inches. Place the broken matzah into a sieve or colander. Run cold water over the matzah and using your hand, gently toss the matzah. Only do this for about a minute. You wanted the matzah softened but not mush!

Drain and add to a medium bowl. Add the 5 eggs, milk, dried herbs and about 1/2 teaspoon of salt and mix well. Set aside.

In a 9-inch oven-proof non-stick (or well seasoned cast iron) skillet, heat 3 Tablespoons of olive oil or a neutral oil like avocado on medium heat until just shimmering.

Add the onion, pepper, mushroom and thinly sliced asparagus stems. Add about 1/2 teaspoon of salt and a few cracks of black pepper. Sauté for 2 minutes and then add the tomato. Cook until the vegetables have softened – about 5 minutes.

Once the vegetables have softened, add in the matzah/egg mixture. Using a spatula or large spoon, spread the mixture over the top of the vegetables, covering everything. Press down slightly.

Cover the top with the cheese. I didn’t do it because I forgot, but lay the asparagus tips over the cheese in whatever way looks pleasing. Press it down slightly into the cheese.

Allow this to cook undisturbed on the stovetop for about 3 to 5 minutes. Then place the pan in the hot oven uncovered! Allow it to cook for about 10 minutes or until the cheese is bubbling and beginning to brown. It will look like there is a LOT of oil, but it’s fine.

Remove the pan from the oven and allow it to rest for about 10 minutes. This will allow things to firm up so you can make clean slices. Garnish with chopped fresh herbs or cut tomatoes.

Triple Chocolate Banana Protein Muffins

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Triple Chocolate Banana Protein Muffins are one of my go to breakfast muffins. They taste like a great chocolate banana bread but with an ooey, gooey chocolate center and a hit of Dutch-processed cocoa to up the chocolate game. And did I mention that they happen to be gluten free? I mean, come on!

These Triple Chocolate Banana Protein Muffins will keep you going all morning long or for a healthy afternoon snack when dinner is hours away. When making these delicious muffins, it is essential to use VERY ripe, even black, bananas. These add lots of natural sweetness without adding a lot more sugar.

If you want to make these muffins a bit more tropical add 2 Tablespoons of unsweetened, finely shredded coconut to the mix before baking. These muffins can be frozen or refrigerated. I usually take out four muffins at a time which we go through in 2 days. Do zap the muffins before eating to re-gooify the chocolate centers. Sooooooo good!

RECIPE

YIELD: 12 standard size muffins

INGREDIENTS

3 medium bananas – VERY ripe, peeled and mushed leaving just a few whole bits of banana visible. If your bananas are really black, there will even be liquid.

1/3 cup dark chocolate vegan chips

1.75 cups of superfine almond flour (I like to mix blanched (without the skins) almond flour and natural (with the skins) almond flour for the best texture)

1/3 cup coarsely chopped walnuts

1/4 dark or light brown sugar

1/2 cup of your favorite protein powder (I like a Grass-fed vanilla protein powder)

2 Tablespoons peanut butter powder

2 Tablespoons Unsweetened Dutch Process Cocoa Powder (I like Valrhona but any good brand will work.)

2 Tablespoons finely shredded unsweetened coconut (Optional)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

3 large eggs

1/4 cup of Refined Coconut Oil, melted and cooled slightly

Chocolate peanut butter or chocolate almond butter

DIRECTIONS

Preheat your oven to 400 degrees F. with a rack in the middle.

Line a muffin tin with parchment muffin cups (You could spray a non-stick pan instead of using the parchment, but I like the liners.)

In a large bowl, add the almond flour(s), nuts, chocolate chips, baking soda, baking powder, cocoa, salt, peanut butter powder and protein powder. Mix thoroughly.

In a separate medium bowl, add the eggs, brown sugar, mushed bananas and melted coconut oil. Whisk together to incorporate everything. Then add the wet ingredients to the dry ingredients. Mix until you no longer see bits of almond flour but don’t continue mixing after that. Allow the mixture to rest for 12 minutes to allow the almond flour to absorb all of the wet ingredients.

Using a 2 tablespoon scoop or measure, add this amount of batter to each muffin cup. It should fill about 1/2 of the muffin cup. Then add about 1 teaspoon of the chocolate almond or peanut butter to the center of each muffin. Fill the muffin cups to the top of the tin with the remaining batter.

Place the tin in the 400 degree oven for 6 minutes. Then turn the heat down to 375 degrees and continue baking for about 11 more minutes. Ovens vary so just watch it until you see how your oven does.

Remove the pan to a wire rack and allow the muffins to cool in the tin for 12 minutes. Then remove the muffins from the tin and place directly on the cooling rack to completely cool.

Once the muffins are cool, they can be store in plastic bags or stasher-type bags depending on how you plan on keeping them. I use three bags and refrigerate 2. We go through these every 2 to 3 days. Unless your house is very warm, the muffins can remain unrefigerated for 2 to 3 days without spoiling. Now enjoy!

Fresh Figs Poached in Syrup

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Fresh Figs are everywhere right now and we love them. In recent years, I have seen the trend that recipes decide that an ingredient should be made popular and it will appear in everything from appetizers to desserts. But new isn’t always better and these Fresh Figs Poached in Syrup are a perfect example.

Growing up my mother would often serve poached figs from a jar with a bit of cream for a simple dessert. Or we ate them as is as part of a breakfast. I loved plunging my spoon into their plump bodies, dripping with the sweet syrup,

Fresh Figs Poached in Syrup is a classic recipe dating back to the Greeks and Romans. So I guess it would be safe to say that this is a tried and true method of enjoying this delightful fruit.

There are a number of varieties of fresh figs available and I used what are referred to as Turkey Brown Figs. But you could use the same directions with any figs that are ripe, unblemished and available to you. You should choose figs that have some give but are not oozing juice or mushy.

This recipe with cloves, cardamom and cinnamon not only is a harbinger of autumn but reminds me of the spice markets in Jerusalem. You could, of course leave them out, but why would you want to? While I have not added any alcohol to my figs, you can choose to add a bit of brandy, rum or Bourbon. I prefer them as is or with a bit of heavy cream, creme fraiche, yogurt or whipped cream. Serve some simple cookies like a shortbread or sablé. Fresh Figs Poached in Syrup is a wonderful, light and satisfying treat.

Fresh figs are perishable so have a plan how to use them before actually making your purchase. For the fig lovers among you, check out these other delicious ways to make the most of the fig bounty now in your market.

Fresh Fig Salad with Blue Cheese and Candied Pecans

Frangipane Fig Tart

Fresh Fig and Walnut Bread

RECIPE

Servings: 5 to 6 (Can be doubled)

INGREDIENTS

1.5 pounds of fresh, ripe, unblemished figs of any variety

1.5 cups of water (If you like a lot of syrup, use 3 cups of water and 3 cups of sugar and a little more of each of the spices below)

1.5 cups of granulated sugar

1 small lemon, sliced

1 or 2 sticks of cinnamon

4 to 5 whole cloves

4 to 5 whole green cardamom pods

A whole vanilla bean, split down the middle

DIRECTIONS

Remove the tough stems from the figs

Place all of the other ingredients in a pot or pan that will hold all of the figs in a single layer

Bring the syrup to a boil and once the sugar has completely dissolved and the liquid is clear, gently add the figs.

Reduce the heat to a simmer and poach for 1.5 hours, basting the figs in the liquid about every 15 minutes or so. f you wish to have a thicker liquid, carefully remove the figs from the liquid and boil the liquid to the desired consistency.

Once the figs have finished cooking, they will keep in the fridge for about a month. I

Strawberry Pecan Muffins

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If you follow my blog, you will know that I have been making higher protein muffins that also happen to be gluten free, for the past year. I have one every day for breakfast as does my husband. These are especially great if you need to grab and go, which even as retirees, we do need to do on occasion. Most recently, I developed these Strawberry Pecan Muffins when my grocer had a bounty of beautiful strawberries at sale prices. It took a couple of tries to get them to the point where they are blogworthy, but here they are.

If for some reason you don’t like pecans, you could make these using walnuts. Strawberry Pecan Muffins should be made with fresh strawberries. As you will see from all of my protein muffins, I choose to use both natural almond flour (with the skins) and blanched almond flour (without the skins.) I find it has the best overall texture for my tastes, but you can, of course, use all of either. And while I used a small amount of mascarpone, feel free to substitute a vegan cream cheese or regular cream cheese, depending on your dietary restrictions.

All of these muffins, and the Strawberry Pecan Muffins are no exception, are very moist and full of fruit. They all freeze very well, so I only take out what we will eat over a 2-day period. This prevents spoilage and they defrost quite quickly. We also like to warm them in our microwave for 13 seconds, although your timing may vary according to your appliance. They could be warmed in an oven or just eaten as is, but I find that the warming enhances the fruit and nut flavors.

As you will see from the photos, these muffins are bursting with berries.

While not an outsized muffin, I think you will find that they are very satisfying, not overly sweet and will not lead to any sugar spikes. One muffin holds me all morning. Bake once and you have 12 breakfasts!

RECIPE

Yield: 12 regular-sized muffins

INGREDIENTS

1.75 cups, diced fresh strawberries

1/2 cup lightly pan-toasted pecans, broken into bite-sized pieces

3/4 cup fine natural almond flour

3/4 cup fine blanched almond flour

1/2 cup vanilla protein powder

2 Tablespoons peanut butter powder

Zest of 1/2 of a medium to large orange

1 teaspoon baking soda

1/2 teaspoon baking powder

Scant 1/2 teaspoon fine sea salt or kosher salt

1/4 cup brown sugar (I used dark but light would work too)

1/4 cup refined coconut oil, melted

3 large eggs

2 Tablespoons mascarpone cheese or alternative at room temperature

Rounded 1/2 Tablespoon strawberry jam or roasted strawberries

Splash of pure vanilla extract

1 teaspoon confectioner’s sugar, honey or agave

Directions

Preheat the oven to 400 degrees F.

Add the almond flour(s), salt, baking powder, baking soda, peanut butter powder and vanilla protein powder to a large bowl. Stir through to mix everything together.

Add in the diced strawberries and toasted pecan pieces and mix through gently, using a spatula, trying not to mash the berries.

In a small bowl, mix the jam, sugar and vanilla into the mascarpone cheese. Lightly beat the mixture with a fork or spatula to make it creamy and to add a bit of air. Set aside.

Using a medium bowl, add the brown sugar, orange zest, eggs and melted coconut oil. Whisk together until everything is incorporated. Pour the wet mixture into the dry mixture and gently fold through using a spatula.

Fill a muffin pan with parchment muffin liners. Using a spoon or cookie scoop, put one generous scoop of the muffin mixture into each muffin cup. This should fill about half of the cup liner. Place a nice 1/2 teaspoon of the mascarpone mixture in the center of each muffin. Then using the scoop, spoon or spatula, distribute the remaining mixture over the mascarpone filling. The cups should just fill to the top of the muffin liner or slightly below.

Give a slight bang of the pan against the counter to try to get out any air pockets. Place the tin into the preheated oven and bake for 5 minutes. Then without opening the oven, turn the heat down to 375 degrees F and bake for approximately 10 more minutes. Ovens vary, but the tops should be rounded and the muffins should be golden. Depending on how well you covered the filling, some may ooze out. Don’t worry about it. It will still be delicious.

Remove the pan to a cooling rack and allow them to sit in the pan for 10 more minutes. Then carefully remove the muffins still in their liners to finish cooling completely on the cooling rack. Once cooled you can freeze the muffins or place the ones you plan on eating over a two-day period in a plastic bag, stasher bag or airtight container. When ready to eat, zap the in the microwave for about 12 to 13 seconds. Now enjoy!

Strawberry Rhubarb Compote

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Rhubarb season has begun and I couldn’t be happier. Growing up, I always looked forward to summer and my mother’s Strawberry Rhubarb Compote. I ate it just as is or over pound cake with a dollop of vanilla ice cream or freshly whipped cream. It’s ridiculously simple to make and comes together in about 30 minutes or less. Having a jar of it in the fridge is like money in the bank. Even if dinner is only so-so, there is always a delicious dessert waiting quietly in that jar in the fridge.

Those tough but gorgeous purple red stalks melt into a puddle when cooked for only about 8 to 10 minutes. The result is slightly tart with just the right amount of sweet. Throw in some strawberries or raspberries (Fresh or frozen), some sugar and voila! Dessert!

It had been awhile since I had made this, so I went online and found Ina Garten’s recipe which is what I mostly have here. I am pretty certain that my mother kept hers simple with no added citrus or alcohol. But this version is quite as good as I remember eating as a child so that is why I have used it.

A slightly funny story about rhubarb, which while I enjoy it as a fruit, is actually technically a vegetable. My husband, son and daughter-in-law and I were at a vineyard in California which had an extensive garden. They were having a party for its members. As we were walking around, I saw what I thought was rhubarb since it is a favorite of Frances’ and mine. Since the vineyard people didn’t appear to use the things they grew, we asked if they would mind if we took some stalks. Frances and I were very pleased with ourselves and were looking forward to what we we bake with them. Unfortunately, we found out at the last minute that the rhubarb that we had picked, was, in fact, amaranth! Needless to say, we were rather disappointed, but glad of the discovery before we had baked it in a tart.

I love the tart/sweet fruitiness of rhubarb compote, but you are in control. So if you want it sweeter, just add another 2 Tablespoons of sugar.

For More Rhubarb Recipes:

Strawberry Rhubarb Pie

Rhubarb Frangipane Galette

Rhubarb Strawberry Tart with Walnut Crust

Harvest Food: Rhubarb Cake

RECIPE

Yield: About 6 servings

INGREDIENTS


2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)

1 cup granulated sugar

2/3 cup of water, preferably filtered

1/2 teaspoon kosher or fine sea salt

1 pound fresh or frozen strawberries, hulled and thickly sliced

1/2 pint fresh or frozen raspberries

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup orange juice

2 tablespoons Grand Marnier or Triple Sec or Cointreau liqueur (optional)

DIRECTIONS

Place the rhubarb, sugar, salt and water in a pot. Bring the mixture to a boil over medium high heat. Give it a stir and reduce the temperature to a simmer, cooking for about 10 minutes or until the rhubarb chunks start breaking down.

Remove from the heat and add all of the remaining ingredients. Allow to cool. This can be eaten warm, at room temperature or cold. It will last in the fridge for 1 to 2 weeks in an airtight container. Mine is always eaten long before!

Fudgy Passover Brownies – Gluten-Free

~ lisaandfrancescook ~ 1 Comment

There isn’t a great deal to say about why you would want to make brownies for Pesach. I mean, why wouldn’t you? After all, who doesn’t love a good brownie? And since these Fudgy Passover Brownies are gluten-free, they also can be used all year-round for those with gluten intolerance. Dense and fudgy with a deep chocolate flavor. Be extra decadent and serve them with vegan vanilla ice cream or whipped cream.

There are a LOT of brownie recipes out there and I have several on my blog. People also have very strong ideas about what makes the perfect brownie – fudgy vs. cakey, with extra chocolate chips or without, frosting or no frosting. Etc. etc. etc.

My personal all-time favorite brownie is my Java Brownie, but it is not for Passover. Is this brownie the absolute sine quinone of brownies? Probably not. But it is an easy recipe that comes together quickly, is Kosher for Pesach and is quite satisfying when you are looking for that chocolate something dessert. And best of all, I had all of the ingredients in my fridge or pantry so there were no additional trips to the store. Give it a try.

Just a note. These brownies will only be as good as the ingredients you use. If you use a cheap chocolate or cocoa, artificial vanilla etc. your results will not be as good as when using quality ingredients. There are some excellent kosher for Passover chocolate brands and you should be able to find one without too much difficulty. This recipe only calls for two eggs so make sure that they are fresh. There is also some excellent vegan butter on the market in addition to vegetable margarine. I would definitely go for the vegan buttery sticks. You will see the difference in the end result. Your output will only be as good as your input.

RECIPE

YIELD: About 9 servings

INGREDIENTS

4 Tablespoons unsalted butter or vegan butter cut into chunks, plus extra for the pan

3.5 ounces dark or bittersweet kosher for Passover chocolate, broken or coarsely chopped

1 cup superfine almond flour or almond meal

½ cup granulated cane sugar

¼ cup unsweetened Dutch-processed cocoa powder

2 Tablespoons of potato starch

1.5 teaspoons instant espresso powder

¼ teaspoon fine sea salt or kosher salt

2 large eggs

1 teaspoon pure vanilla extract

¼ cup dark, white or a mixture of chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal pan with parchment. Butter the paper and set aside.

Place the butter and chocolate in the top of a double boiler or in a microwave safe bowl. Just place a heat proof bowl over a pot of water, but do NOT allow the bottom of the bowl to touch the water. Bring the water to a simmer and checking frequently, melt the chocolate and butter, stirring occasionally with a spatula. If you use a microwave for this, start with 30 seconds at full heat. Keep checking and stirring. Do small increments after that until almost all the chocolate is melted. Then remove the bowl from the microwave and stir with a spatula until the chocolate is smooth and glossy.

In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder, potato starch, salt and instant espresso granules. Stir out any lumps that may have formed. Add the chocolate mixture to the dry ingredients and incorporate it using a spatula.

Lightly whisk the eggs and vanilla in a separate bowl and add it to the batter. Add in the chocolate chips and mix everything through until you have a fairly thick but smooth batter (except for the chocolate chip lumps.)

Pour the batter into the prepared pan and use a spatula to spread everything evenly.

Bake in the preheated oven for 20 to 25 minutes or until the brownies are just firm to the touch and a toothpick comes out mostly clean.

Allow the brownies to cool completely in the pan. Then either invert them onto a plate, remove the paper and turn the brownies right side up to cut them OR just ease theparchment and brownies out of the pan and place on a cutting board. You can then just cut them on the parchment and peel the parchment off each piece.

Matzah Salad

~ lisaandfrancescook ~ Leave a comment

If you are like me, a great salad is a beautiful thing. Not merely some healthy secondary player, but a star performer. In the great tradition of fattoush, that delightful Levantine salad made with fried pita or panzanella, a classic Tuscan salad made with stale, soaked bread, we have Matzah Salad. I adore it and can eat an entire bowl meant to serve six! Over the years, I have added some elements such as garlic and feta cheese. But if you are serving it as a side to a meat main course, just leave out the cheese. And while I think this tastes best using rendered chicken fat, Matzah salad can be made using just EVOO or Avocado oil.

I first came across the recipe in Joan Nathan’s Jewish Cooking in America cookbook, but have made quite a few changes from the recipe which originated at the now defunct Quilted Giraffe Restaurant. Amounts are a suggestion. Followed exactly, this recipe is great, but if there are some ingredients that you like more than others, try making those substitutions.

The original recipe calls for traditional square matzah. However, we love the Shmura Matzah from Ukraine that we buy from our Chabad rabbi. It is thin and toasty with a great texture. While pricey, we can eat as much as we like with none of the negative gastrointestinal problems that people joke about with regular matzah. And once you have tasted it, every other matzah is just – okay.

Matzah salad is a wonderful side with any grilled meat or fish and makes for a great lunch when you add in the optional cheese for protein. Depending on the fat you use or the addition of cheese, this salad can be pareve, vegan or vegetarian. Versatile and delicious, I look forward to this once-a-year treat.

And for those Jews whose minhag is NOT to use matzah, let alone Shmura matzah, this way, I respect that and say, then, don’t make this. For the rest of us, it’s delicious.

RECIPE

Yield: About six portions as a side salad

INGREDIENTS

10 squares of matzah (Plain or whole wheat, but not egg matzah!) OR about 5 or 6 rounds of Shmura Matzah (I just eyeball it.)

4 to 6 Tablespoons of rendered chicken fat or EVOO or Avocado Oil (You can also use mostly the healthier oil with a little chicken fat for flavor, which is what I generally do.)

1 large red, yellow or orange bell pepper, chopped into a smallish dice. If you prefer more, go for it. (You could you use roasted peppers from a jar or fresh. They will both give a wonderful flavor, but with somewhat different textures.)

2 to 3 Persian cucumbers or 1 English cucumber, diced

1 Tablespoon drained capers in brine (Do NOT rinse them!)

18 pitted Kalamata olives coarsely chopped or sliced into thirds (You could use any olive that you like.)

2 cloves of garlic, thinly sliced or finely chopped

1 bunch chives, finely chopped or snipped (You could use scallions or red onion, if you prefer. I was in H Mart, that huge Asian food market and they had gorgeous chive blossoms, which I used here.)

Kosher salt and either fresh, cracked black pepper or Aleppo Pepper, to taste

About 7 ounces of crumbled feta or chevre cheese (Optional)

2 Tablespoons chopped flat-leaf parsley or cilantro

DIRECTIONS

Run a rolling pin or wine or Coke bottle over the matzah to break it up into pieces that are no larger than about 1/4-inch. (Place the matzah in a plastic or cloth bag before doing this to cut down on crumbs everywhere.)

If you are using square matzah, then toast the matzah pieces in either a dry sauté pan or in a 300 degree F. oven for about 10 minutes. If you are using Shmura Matzah, you can skip this step. Transfer the matzah to a large serving bowl.

In a large skillet, heat the 4 Tablespoons of the chicken fat or oil and add the chopped cucumber and bell pepper. Then add the garlic and cook for 30 seconds. Toss everything until the vegetables are well-coated and cook for 1 minute over medium heat. Add the capers and olives and toss through, cooking for about another minute. If you are using chive blossoms, scallions or red onion, add at the end and cook for another 30 seconds.

Turn off the heat and add in the chopped or snipped regular chives. Pour everything over the matzah and give it a good toss. If you are using cheese, add it now, along with the salt, sumac and pepper. (Go easy on the salt since the capers and olives both contain salt. You can always add it, but it is almost impossible to remove it.) Sprinkle the parsley or cilantro over the top, drizzle with additional oil and enjoy! I find that this is at its peak if made an hour ahead of when you want to eat it. This gives the vegetables and oils to permeate the matzah.