Grilled Shrimp with Mint and Cilantro Pesto

By Brett Moore

Here is a wonderful grilled summer appetizer from Zov Karamardian's cookbook which blends Mediterranean and Middle Eastern cuisines. Zov is the chef and owner of Zov's Bistro in Tustin, California.

Reprinted with permission from Zov: Recipes and Memories from the Heart (Zov 2005)
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Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh Italian parsley
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 24 jumbo shrimp, peeled, de-veined, and tails still intact
• 2 tablespoons fresh lemon juice
• 1/2 cup Mint and Cilantro Pesto (recipe follows)
• Lemon wedges, for garnish
• Rosemary sprigs, for garnish
• *****
• Mint and Cilantro Pesto
• *****
• 1/2 cup walnuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• 3 garlic cloves, peeled
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 1 cup (packed) fresh cilantro leaves
• 1 cup (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil

Preparation:

Makes 8 to 12 appetizer servings.

For the Grilled Shrimp:

Be sure the shrimp are not overcooked, as their texture would become stringy and rubbery. Cooked just right, they are tender and succulent. Shrimp make wonderful flavor templates that really enhance the taste of the dish.

Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to1 day.

Heat a grill pan over medium-high heat or prepare the barbecue for medium-high heat. Working in batches, grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side. Place the cooked shrimp in a clean large bowl. Cool to room temperature, if desired. Toss the shrimp with the lemon juice and 2 tablespoons of the Mint and Cilantro Pesto just enough to coat. Spoon the remaining pesto into a small bowl.

Mound the shrimp on a platter. Garnish with lemon wedges and rosemary sprigs, and serve with the remaining pesto, passing toothpicks alongside.

Cook’s Notes: These shrimp are also great atop salads and pasta. Scallops, prawns, or lobster can be substituted for the shrimp.

Mint and Cilantro Pesto
Makes 1 cup.

Blend the nuts, cheese, garlic, black pepper, salt, and red pepper in a food processor until a thick paste forms. Add the cilantro, mint, and lemon juice. Blend until the cilantro and mint are finely chopped. With the machine running, gradually add the oil and blend until the mixture is smooth and creamy.

Cook’s Note: The pesto can be frozen for up to a month. Store it in an airtight container. Thaw it at room temperature before using.


Source
http://gourmetfood.about.com/od/appetizersandsoups1/r/grillshrimppest.htm

Kugel Yerushalmi - Jerusalem Kugel (Parve)

By Giora Shimoni

This uniquely-flavored savory kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus the kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services - either for kiddish or lunch - along with cholent and pickles.

Ingredients:

• 4 1/2 cups water
• 1 Tbsp. salt
• 3/4 Tbsp. black pepper
• 1 pound (400 grams) fine egg noodles
• 2/3 cup oil
• 1 1/4 cup sugar
• 4 eggs

Preparation:

1. Grease a baking pan with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. In a pot, bring water, salt and pepper to a boil. Add noodles. Cover pot. Reduce flame to low. Cook until water is absorbed.
4. Your careful attention (be careful not to burn yourself) and patience (don't leave this unattended) is needed to make the caramel. Place oil and sugar in a light-colored (so you can see the color of the melting sugar), heavy-bottomed saucepan. Heat on medium heat, stirring with a wooden spoon. Slowly the sugar will start to turn yellowish-brown and combine with the oil. If the sugar turns dark brown too quickly, turn the heat down. Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
6. Pour into prepared pan. Bake for 1 to 1 1/2 hours at 350 degrees Fahrenheit (180 degrees Celsius) until nicely browned.
7. When done, remove immediately from pan.

SERVING SUGGESTIONS: This kugel can be served hot, warm or cold.

NOTE: This recipe got a poor review because someone had trouble making the caramel. I rewrote the caramel instructions above and tested the recipe again. It worked beautifully for me, and my son is enjoying a piece of the kugel right now. According to Bon Appétit Magazine, caramelizing sugar is "one of the trickiest techniques to master." It may take some practice to get the caramel to the right color (undercooked caramel has a weak flavor and overcooked caramel has a burnt flavor). But once you get the hang of it, making this kugel will be easy for you.


Source
http://kosherfood.about.com/od/sidedishes/r/kugel_jerusalem.htm

Jewish Almond Babka Recipe

By Barbara Rolek

This almond babka recipe was appropriated from the Poles by Eastern European or Ashkenazic Jews. As with most recipes, changes were made over the years.

Instead of being baked in a swirly babka pan the Poles use, most Jewish people bake it in a loaf pan and, often, add a streusel topping. It's a delicious, rich version that is most commonly made in chocolate, cinnamon and almond varieties and, in my opinion, surpasses most Polish babkas I've tasted. This recipe makes 3 loaves but they freeze very well.

Here's a larger picture of cinnamon and almond babkas.

Makes 3 (9-by-5-inch) loaf pans of Jewish Almond Babkas

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

• Dough:
• 2 packages active dry yeast
• 1/2 teaspoon + 1 1/2 cups sugar
• 1/4 cup 110-degree water
• 1 cup milk
• 1/2 cup (1 stick) softened margarine
• 1 teaspoon salt
• 3 large eggs, separated + 1 large beaten egg white
• 5 cups all-purpose flour
• .
• Filling:
• 2 (12-ounce) cans almond filling (see below)
• .
• Topping:
• 6 tablespoons all-purpose flour
• 8 tablespoons sugar
• 4 tablespoons cold butter

Preparation:

1. Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy. Grease three (9-by-5-inch) loaf pans.
   
   
2. Scald the milk and place in a large mixing bowl or stand mixer. Add margarine and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.
   
   
3. Add flour and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.
   
   
4. Beat reserved egg whites until soft peaks form. Add remaining 1 cup sugar and whip until stiff peaks form. Reserve. Prepare the streusel topping by mixing the flour and sugar and cutting in the butter as for pie dough.
   
   
5. Punch down dough and divide into three parts. Working with one part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.
   
   
6. Spread dough with 2/3 of a can of almond filling and then 1/3 the egg whites. Fold in the sides of dough and roll up tightly as for a jellyroll. Place in prepared pan. Brush with beaten egg white and sprinkle with 1/3 the streusel topping. Cover with greased plastic wrap and let rise until above the rim of the pan. Repeat with remaining dough.
   
   
7. Place rack in center of oven and heat to 350 degrees. Bake babkas for 40-50 minutes or until an instant-read thermometer registers 190 degrees. Let cool in pan 5 minutes and then carefully turn out onto a rack to cool completely.

Source
http://easteuropeanfood.about.com/od/crossculturaldesserts/r/almondbabka.htm

Beets with Orange Zest Recipe

By Barbara Rolek

This cold vegetable or salad is a simple pairing of sweet beets and tangy vinegar with citrus overtones. When working with beets, remember to wear gloves, otherwise your hands will be dyed purple for days!

Makes 4 servings of Beets with Orange Zest

Prep Time: 15 minutes

Ingredients:

• 2 cups whole or sliced canned or jarred beets
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• Salt and black pepper
• Zest of 1 orange

Preparation:

1. Cut beets into strips or julienne. Place in a nonreactive bowl. In a jar with a lid, shake oil and vinegar vigorously. Pour over beets. Season to taste, add zest and toss.
   
   
2. Refrigerate until cold and serve on a lettuce-lined salad plate, if desired.

Source
http://easteuropeanfood.about.com/od/vegetables/r/beetswithzest.htm

Babaci's Potato Pierogi

By: Chef #1216418

Ingredients

• 12 yukon gold potatoes, peeled and quartered
• 3 eggs
• 3 tablespoons cream cheese, divided
• 3 teaspoons milk, divided
• 2 cups all-purpose flour, divided
• 2 1/2 (8 ounce) containers cottage cheese
• salt
• 2 tablespoons butter
• oil (for frying)

Directions

1. 1

   Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

2. 2

   Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.

3. 3

   On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.

4. 4

   Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.

5. 5

   Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.

6. 6

   Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

Source
http://www.recipezaar.com/babacis-potato-pierogi-371848

Eastern European Grilled Kashkaval Cheese Sandwich Recipe

By Barbara Rolek

In the old days and even now, people in Eastern Europe toast a piece of bread at the hearth and warm a piece of cheese near the fire and put the two together for a lower-fat version of an American grilled cheese sandwich.

My take is to fry Bulgarian kashkaval sandwiched between two pieces of dark rye. This sheep's milk cheese has just the right pungency to make things interesting.

HEALTHIER OPTION: Toast the bread. Place the cheese and other ingredients between, wrap in plastic and microwave to melt the cheese.

View this larger image.

Makes 1 Eastern European Grilled Kashkaval Cheese Sandwich

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 2 slices dark rye bread, buttered on one side only
• 2 ounces Bulgarian kashkaval cheese or Provolone cheese
• 1 thin slice red onion
• 1 slice tomato

Preparation:

1. Assemble the sandwich by placing the cheese on one unbuttered side of bread, top with onion and tomato and remaining piece of bread, unbuttered side down.
   
   
2. Heat a nonstick skillet over medium for a few minutes. Place the sandwich in the skillet and turn the heat to low. Cook slowly 4 minutes more or less to a side.

Variation: Use feta cheese mixed with chopped dill in place of the kashkaval cheese.

Source
http://easteuropeanfood.about.com/od/crossculturalmaincourses/r/grilledcheese.htm