Dairy Main Course

Oven Chickpeas

Makes 6 main course servings. 

This slow cooking process brings out the rich flavor of the all the ingredients as they are absorbed. I like to serve this dish on a bed of dressed baby greens with cubed feta.

INGREDIENTS:

  • 1 pound dried chickpeas

  • 8 medium shallots, peeled, halved

  • 8 garlic cloves, peeled,

  • 4 bay leaves

  • ¼ cup extra-virgin olive oil

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

  • 1/3 cup lemon juice, approx

  • 8 ounces feta, cubed

PREPARATION:

  1. Place the chickpeas in a large bowl. Cover with cold water and leave overnight to soak.   

  2. Preheat the oven to 350F. 

  3. Place the drained soaked beans in a medium saucepan and add cold water to cover the beans by 1 inch.

  4. Add the shallots, garlic, bay leaf, oil, salt and pepper.

  5. Bake for about 3 hours covered; the chickpeas should be soft.  Discard the bay leaves, add the lemon juice and season to taste with lemon juice, salt and pepper. 

 
 

Red Snapper with Parsley and Parmesan

Makes 2 servings. 

This fish recipe is an easy last-minute dish with a flavorful coating.

INGREDIENTS:

  • 2 skinless red snapper fillets, about 6 ounces each

COATING:

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 2 tablespoons panko

  • 2 tablespoon imported grated Parmesan cheese

  • 1 teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 500F. 

  2. Combine the coating ingredients. 

  3. Pat fish dry with paper towels and place on a foil lined baking sheet.    

  4. Spread and pat the coating on top of the fish.

  5. Bake for about 10 minutes or until the inside of the fish is opaque.

 
 

Barley Risotto

4 servings. 

This is a one pot nutritious dish. To make it more wholesome I add cubed, sautéed firm tofu as well as other vegetables such as sautéed sugar snap peas, among others.

INGREDIENTS:

  • 3 tablespoons unsalted butter

  • 1 cup pearled barley

  • 4 scallions

  • ½ pound cremini mushrooms

  • ½ cup white wine

  • 1 3/4 cups vegetable broth

  •  1 teaspoon Kosher salt

  • Freshly ground black pepper

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • 3/4 cup imported grated Parmesan cheese, approx

PREPARATION:

  1. Thinly slice the scallions, including the green parts. Wipe mushrooms with a damp paper towel and slice thinly.  

  2. Heat the butter in a medium saucepan. Add the barley and sauté for a few minutes until the barley is lightly browned.

  3. Add the scallions, mushrooms and wine, stir for a few minutes.

  4.  Add the broth, then bring to a boil over high heat. Lower the heat and simmer covered until the liquid is absorbed and the barley is soft. Stir from time to time (about 40 minutes).

  5. Add the parsley and the Parmesan cheese.  Season to taste with more parmesan cheese, salt and pepper.

  

 

Ricotta Lasagna

Ricotta Lasagna.jpg

Makes 6 servings. 

Using preboiled lasagna noodles and preparing the rest in stages make this dish so convenient to make. The tomato sauce can be cooked at any time and the ricotta filling can be prepared in advance. All you have to do is to assemble the dish and bake it when you’re ready.  Leftovers freeze very well.

INGREDIENTS - TOMATO SAUCE:

  • 4 tablespoons extra-virgin olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 1 carton, 26.46 chopped tomatoes, Pomi

  • 1 cup loosely packed basil leaves, torn into small pieces

  • 1 cup loosely packed Italian parsley, coarsely chopped

  • ½ cup water

  • Kosher salt

  • Freshly ground black pepper

INGREDIENTS - RICOTTA FILLING:

  • 15 ounces Ricotta cheese

  • 3 scallions, including green parts, thinly sliced

  • 3 large eggs, whisked

  • 1 cup loosely packed Italian parsley, coarsely chopped

  • ¾ teaspoon kosher salt

  • ½ teaspoon black pepper.

  • 1 pound preboiled imported lasagna noodles

EXTRA CHEESES:

  • 1 cup grated mozzarella

  • ½ cup freshly grated imported parmesan cheese

TO MAKE THE SAUCE:

  1. Heat the oil in a medium saucepan.

  2. Add the onions and garlic and sauté until onions are soft, about 3 minutes.

  3. Add the tomatoes and the remaining ingredients. Bring to a boil over high heat, lower the heat and simmer covered for 20 minutes.

  4. Season to taste with salt and pepper.

TO MAKE THE FILLING:

  1. Combine ricotta, scallions, eggs, parsley, salt and pepper. Season to taste. 

TO ASSEMBLE AND BAKE THE DISH:

  1. Preheat the oven to 375F

  2. Combine the mozzarella and parmesan cheeses and set aside. 

  3. Spoon half of the tomato sauce into the bottom of a 10 by 15 inch baking pan (such as a Pyrex).

  4. Place 6 lasagna sheets on top of the sauce, overlapping them slightly. Spread half of the ricotta filling and top with another 6 lasagna sheets. Finally spread the rest of the ricotta filling, top with the remaining lasagna sheets, spoon the remaining tomato sauce on top and sprinkle with the  mozzarella and parmesan mixture. 

  5. Cover the dish with heavy aluminum foil and bake for 1 hour. At this point the pasta should be cooked and tender. Remove the foil and bake for another 15 minutes to brown the top.  

NOTE:

If you assemble the lasagna before and refrigerate it, be sure to bring it back to room temperature before baking.    

 
 

Pasta with Ricotta

Pasta+with+Ricotta.jpg

Makes 6 first course servings, 4 main course servings.

I particularly like this dish on hot summer days.

INGREDIENTS:

  • 2 medium onions, very thinly sliced (See Note)

  • 8 ounces shiitake mushrooms

  • 4 tablespoons unsalted butter

  • 8 ounces whole ricotta

  • ½ cup grated imported Parmesan cheese

  • Leaves from 8 sprigs of thyme, leave some for garnish

  • 3 tablespoons lemon juice, approximately

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound imported penne or any other small shaped pasta.

PREPARATION:

  1. Peel onions and slice paper thin. Wipe the mushrooms with a damp paper towel, discard the stems and slice thinly.

  2. Melt 1 tablespoon butter in a large skillet, add the onions, and sauté over low heat, stirring frequently, until the onions are translucent, about 10 minutes. Transfer to a dish.

  3. Add the remaining butter and the mushrooms to the skillet and sauté over high heat untill they are soft.

  4. Return the onions to the skillet and add the ricotta, Parmesan cheese and thyme. Season with lemon juice, salt and pepper.

  5. In a large pot bring 3 quarts of water to a rolling boil. Add 1 tablespoon salt and the pasta. Stir and boil briskly, uncovered for about 8 minutes, until the penne is al dente.

  6. Drain well in a colander. Combine with the ricotta and season to taste.

NOTE:

I slice the onions on a mandolin.

I use the DeCecco brand of pasta.

 

Salmon with Dill Yogurt Sauce

Salmon+with+Dill+Yogurt+Sauce.jpg

Makes 2 servings. 

I like to cook this dish in spring and summer when wild salmon is plentiful. It is easy to prepare and lovely at room temperature, served with yogurt in a separate dish on the side.  

INGREDIENTS:

  • 2 center cut wild skinless salmon fillets, 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

  • ½ tablespoon unsalted butter

DILL YOGURT SAUCE:

  • 5.3 ounces Greek plain yogurt

  • 1 shallot, finely chopped or 2 scallions including green part, coarsely chopped

  • ½ tablespoon capers, coarsely chopped

  • Zest of ½ lemon

  • 1 tablespoon lemon juice

  • ¼ teaspoon Kosher salt

  • Freshly ground black pepper

  • 6 dill sprigs, snipped with scissors

PREPARATION:

  1. Preheat oven to 400 F. 

  2. Line a baking sheet with foil. Pat fish dry with paper towels. Place on the foil and season on both sides with salt and pepper. Top with slivers of butter.

  3. Bake for 10 minutes. The inside of the fish should be slightly opaque. I like mine medium rare.  

  4. While the fish is baking make the Dill Yogurt Sauce and season to taste with salt and pepper.

 
 

Brook Trout with Almonds

Fish.jpg

Makes 2 servings.

Trout is not a popular fish. I recently discovered it and I like its sweet taste and non-oily texture. They are very small, generally 1 pounders. I, therefore, suggest one fish per person. After filleting it renders about 6 ounces.

I like to serve it on a bed of stir-fry spinach. 

INGREDIENTS:

  • Two, 1 pound trout
  • 1½ tablespoons unsalted butter
  • 2 tablespoons lemon juice, approx
  • 2 tablespoon toasted blanched almonds, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Have the fishmonger fillet the fish and leave the skin on.
  2. Rinse the fish and dry very well with paper towels.
  3. Melt the butter in a large non-stick skillet and sauté the fish skin side down over high heat for 3 minutes.
  4. Season with salt and pepper.
  5. Flip the fish over with a spatula, season with lemon juice and scatter the almonds. 
  6. Shut off the heat.
  7. I like to serve this fish skin side up with the accumulated pan juices.
 
 

Stuffed Portobello Mushroom

Makes 4 servings.

This is an attractive, nutritious Winter luncheon dish in which the mushroom tops become a saucer-like container for the tasty filling.  You can assemble the whole dish earlier in the day, refrigerate it and bake it when needed.  This is a simplified version of the recipe that I have in my last cookbook, Helen Nash's New Kosher Cuisine.

INGREDIENTS:

  • 1/3 cup brown rice (See Note)
  • 2/3 cup water
  • 2 poblano peppers
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 5 ounces baby spinach, coarsely chopped (See Note)
  • 4 ounces shredded sharp cheddar cheese
  • ½ cup loosely packed cilantro leaves
  • 4 large Portobello mushrooms, about 5 inches in diameter
  • Kosher salt
  • Freshly ground black pepper
  • Bibb lettuce or frisee, lightly tossed with olive oil

PREPARATION:

  1. Bring the rice, 1/4 teaspoon salt and water to a boil in a small saucepan over high heat.  Lower the heat and cook, covered, until the rice is almost tender, about 30 minutes.  Transfer to a medium bowl.
  2. Preheat the broiler.
  3. Cut the peppers in half lengthwise, core and seed them. Place them, skin-side up, on a broiler pan lined with foil.
  4. Broil them close to the heat source until the skin is blistered and charred.  Cover with foil and let rest for a minute.  The heat will loosen the skin.  Peel and chop finely and add to the rice.
  5. Preheat over to 350F.
  6. Heat 1 tablespoon of oil in a wok.  Add the onion, cover and sauté, over low heat, until the onion is soft.  Add to the rice.
  7. Add another tablespoon of oil to the wok and all of the spinach.  Sauté over high heat until spinach is just beginning to wilt.
  8. Add to the rice along with the cheese and cilantro.  Combine well and season to taste with salt and pepper.
  9. Cut off and discard the mushroom stems, if any.  Wipe the mushroom caps with a damp paper towel and rub them with the remaining 2 tablespoons oil.  Sprinkle the mushroom caps with salt and pepper.
  10. Spoon the filling equally in the center of each cap.  Place in a baking pan covered with foil (you can make the recipe ahead of time up to this point.  Cover with cling wrap and refrigerate).
  11. Bake for about 30 minutes, or until the filling is very hot and the mushroom caps seem a bit wilted (if you have refrigerated the mushrooms before they may require a little longer to bake).
  12. Serve the mushrooms with dressed greens.

Note:

I prefer to use premium Japanese brown rice, medium grain, as it is much creamier than other kinds of brown rice.

I coarsely chop all of the spinach, in batches, in a food processor fitted with the steel blade.

 
 

Quinoa with Feta

Makes 4 luncheon servings.

Nutritious, easy, simple and tasty.  What more can I say?

INGREDIENTS:

  • 1 ¼ cups water
  • ¼ teaspoon kosher salt
  • 1 cup quinoa
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces cherry tomatoes, halved
  • 1 cup loosely packed, flat leaf parsley, coarsely chopped
  • 3 scallions, including green parts thinly sliced
  • ½ cup mint leaves, loosely torn
  • 3 tablespoons lemon juice, approx
  • Kosher salt
  • Freshly ground black pepper
  • ¼ pound Feta, crumbled (See Note)

PREPARATION:

  1. In a small heavy covered saucepan bring to a boil over high heat the water and salt. Sprinkle over the quinoa, lower the heat, and cook covered for 13 minutes, or until all the water is absorbed. If the grains are still not tender, add 1 or 2 tablespoons hot water and continue cooking. Transfer to a large bowl, add olive oil, combine and cool.
  2. Toss with the remaining ingredients and season to taste.
  3. Serve topped with feta.

NOTE:

Feta comes in many strengths, from mild (which I prefer) to strong.

Before serving adjust the seasoning again. 

 
 

Farro Risotto

Makes 4 servings.

Traditional Risotto is made with Carnaroli rice, and it is quite time sensitive to prepare.  If there is too little cooking time, the rice kernels will not release their starch and are too hard.  If cooked too long, too much starch is released, making the rice too soft.  Unlike Carnaroli, the farro grain is more chewy and does not have any starch to release. It is also not as time sensitive to prepare. I like to top the farro with steamed, sautéed vegetables such as mushrooms, asparagus, haricot vert, among many others.

INGREDIENTS

  • 4 tablespoons  unsalted butter

  • 4 scallions, including green parts , sliced into thin rounds

  • 1 1/3 cups pearled farro

  • ¾ cup dry white wine

  • 2 cups vegetable broth

  • ½ cup grated imported Parmesan cheese, approx (See Note)

  • Kosher salt

  • Freshly ground black pepper

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 2-3 tablespoons heavy cream, optional

PREPARATION

  1. In a medium enameled–lined saucepan (I prefer Creuset), melt 3 tablespoons butter. Add the scallions and sauté over low heat, until soft.

  2. Add the farro and keep stirring with wooden spoon until farro is well coated with the butter.

  3. Add the wine and stir until all the liquid is absorbed. YOU CAN DO THIS STEP AHEAD OF TIME.

  4. In a separate small saucepan, bring the broth to a boil. Pour over the farro. Lower the heat, and cook covered for 15 - 20 minutes, stirring from time to time. The farro should be chewy and the liquid absorbed (if the farro is soft and the liquid is not absorbed, uncover it for a minute).

  5. Add the remaining butter, parmesan cheese, parsley and heavy cream. Season to taste with parmesan cheese, salt and pepper.

  6. Top with sautéed vegetables.

NOTE:

My favorite Parmesan cheeses come from the Reggiano region in Italy.  Grated, it freezes very well.    

 
 

Eggplant Parmesan

Makes 6 first course servings. Makes 4 luncheon servings.

This tasty, non-oily, oven to table dish can be made in stages. The sauce can be made ahead of time and refrigerates and freezes well; the eggplant can be broiled at any time; and the whole dish can be assembled, refrigerated and finally baked as needed.    

The recipe is simple – it’s layers of tomato sauce, eggplant, parmesan cheese and then topped with mozzarella and panko.  

INGREDIENTS:

  • 4 tablespoons extra- virgin olive oil

  • 3 garlic cloves, finely chopped

  • 1 onion, finely chopped

  • 14 ounce can crushed tomatoes (San Marzano)

  • 1 tablespoon double concentrate tomato paste.

  • 6 sun dried tomato halves in oil, cut into thin strips

  • 1 ½ cup loosely packed fresh basil leaves, torn into small pieces

  • Kosher salt

  • Freshly ground black pepper

  • 5 baby eggplants, 5-6 inches long

  • 5 tablespoons extra- virgin olive oil

  • Kosher salt

  • Freshly ground black pepper 

  • ¾ cup grated imported Parmesan cheese

  • 5 ounces shredded mozzarella

  • ¼ cup Panko

PREPARATION:

TO MAKE THE SAUCE:

  1. Heat the oil in a small saucepan.

  2. Add the onion and the garlic and simmer, covered, over low heat until tender, about 7 minutes. 

  3. Add the tomatoes, the tomato paste, sun dried tomatoes and the basil. Bring to a boil, reduce the heat and simmer, covered, for another 10 minutes, stirring from time to time.

  4. Season with salt and pepper.

PREHEAT THE BROILER:

  1. Discard eggplant stems. Peel and cut the eggplant into ½ inch rounds.

  2. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then make a large shallow basket and place the eggplant slices on it. Using a pastry brush, brush the circles with oil on one side only then add salt and pepper.  

  3. Broil close to the heat source, without turning, until lightly brown, about 5 minutes. You will have to do this in 2 batches.

TO ASSEMBLE AND BAKE THE DISH:

  1. Preheat oven to 375F.

  2. Coat an 8x12 baking dish with half of the tomato sauce. Arrange eggplant rounds on top and sprinkle with all of the Parmesan cheese. Spoon the rest of the tomato sauce over the eggplant, sprinkle with mozzarella, and top with Panko.

  3. Bake, uncovered for about ½ an hour or until bubbly.  

NOTE:

This photo shows unpeeled eggplant, but since I’ve revised the recipe I now peel the eggplant.