Hip Kosher: 175 Easy-To-Prepare Recipes for Today's Kosher Cooks by Ronnie Fein

Hip Kosher: 175 Easy-To-Prepare Recipes for Today's Kosher Cooks by Ronnie Fein

Author:Ronnie Fein [Fein, Ronnie]
Language: eng
Format: epub, pdf
Tags: marni 02/15/14
ISBN: 9781600940538
Amazon: 1600940536
Goodreads: 2889803
Publisher: Da Capo Press
Published: 2008-04-01T05:00:00+00:00


2 tablespoons butter, extra virgin olive oil,

or a combination of the two

4 medium scallions, chopped

1 medium red bell pepper, deseeded and chopped

3 medium tomatoes, chopped

8 large eggs, beaten

6 ounces crumbled feta cheese

2–3 tablespoons minced fresh flat-leaf parsley

Salt and freshly ground black pepper, to taste

Heat the butter or olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the scallions and bell pepper and cook for a minute or two. Add the tomatoes and cook for about 3–4 minutes or until they have softened. Add the eggs and feta cheese and cook, stirring frequently, until eggs are cooked through but still creamy. Sprinkle with parsley and season to taste with salt and pepper. Makes 4 servings.

161

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eggs and dairy

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Spinach Pie

This is such a family favorite that I always have one of these pies in my freezer. Although most recipes for this classic dish call for chopped spinach, I prefer the whole leaf because it has a superior texture and I think the quality of the spinach is better.

2 (10-ounce) packages frozen spinach, thawed

2 tablespoons extra virgin olive oil

1 medium onion, chopped

3 large eggs

8 ounces feta cheese, crumbled

6 tablespoons freshly grated Parmesan cheese

1 tablespoon minced fresh dill

Freshly ground black pepper, to taste

4 sheets phyllo dough

2 tablespoons butter, melted

Preheat the oven to 400˚F. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a sauté pan over medium heat, add the onion, and cook for 2–3 minutes or until softened. Stir in the spinach and mix well. Remove the pan from the heat and add the eggs, feta cheese, Parmesan cheese, dill, and pepper to taste. Place in an 8- or 9-inch square cake pan or a rectangu-lar baking dish. Place one phyllo sheet on top of the spinach mixture (tuck edges under if needed). Brush with some of the melted butter. Repeat with remaining phyllo and butter. Bake for about 20 minutes or until golden brown. Makes 4

servings.

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For a change, use thawed frozen puff pastry (trim the dough to fit the top of the baking pan). Brush the pastry with an egg wash (one egg with 2 teaspoons water) rather than the melted butter.

hip kosher

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Tzadziki

Tzadziki is a wonder. It’s a side dish with salads or egg dishes. It’s a terrific dip with crudités, chips, or crackers. And it’s a flavorful, tangy sauce that brightens the taste of grilled vegetable pitas. Think about tzadziki when you’re having company or when you’re looking for a healthy snack.

3 cups plain yogurt (nonfat is fine)

3 medium cucumbers

1 large garlic clove, minced

3 tablespoons minced fresh mint

2 tablespoons minced fresh dill

1 teaspoon kosher salt

3 tablespoons lemon juice

1 tablespoon extra virgin olive oil

Place a double layer of cheesecloth in a strainer. Spoon the yogurt into the lined strainer and set it over a bowl. Refrigerate for 4 hours. Place the yogurt in a bowl; discard the fluids that have collected in the bowl. Peel the cucumbers and cut them in half lengthwise.



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