Tag: Vegetables

Shavuot Ideas – Fresh Corn Pudding

Appetizers Cheese Fish Main Course North and Central America Regional Cooking Shavuot Side Dish Vegetables Vegetarian Baroness Tapuzina

Planning a dinner party can be quite daunting, but it helps if you are the “planning type” like I am. I was a meeting planner, by profession when I lived in the States and was responsible for planning meetings, conferences, and special events for anywhere from 10 to 10,000 attendees. My parents and grandparents also entertained a lot, so I learned everything I know about dinner party planning from my Dad and paternal grandmother who both loved to host grand gourmet dinner parties. So, planning this dinner for 11 was not a problem for me.  Here are a few good tips:

  1. Plan the menu before anything else and try to make sure that each course is a good marriage for the next.
  2. Check your wine stash or cellar and liquor stash or cabinet to see if you need to purchase a few more bottles.
  3. Make sure that your oven and Shabbat hot plate (if you have one) will be free for each course you need to make at the last minute or for those courses that need to stay hot before serving.
  4. Check that you have enough plates, silverware, glassware and serving pieces.
  5. Check that the tablecloth you want to use is ironed and doesn’t have that annoying wine stain from the last dinner party.
  6. Don’t overdo on the hors d’œuvre or your guests won’t eat your star attraction, the main meal.

Of course, it always helps to have a partner in crime and Mimi is a great friend, and a great co-hostess to work with. She was gracious to offer her home for the event and allowed me to share her kitchen with her. Her account of the “behind-the-scenes” is hysterical and quite accurate. There was a lot of swearing and “oh, I forgot to put that on the plate” going on in the kitchen.

For our main course, Mimi and I served beautiful fresh sea bass fillets that we bought from my favourite fish mongers, Dubkin Brothers. Mimi made the marinade, which was made with fresh herbs, lemon juice, and hot chilies. It was cooked perfectly and tasted good, but I would have preferred it to be spicier. We erred on the side of caution because some people do not like or cannot tolerate spicy food.  Mimi posted the fish recipe on her blog, Israeli Kitchen.

To accompany the fish, we served fresh, steamed green beans and I made individual fresh corn puddings that are made with corn cut from the cob and quickly pulsed in a food processor, fresh herbs, and a little fontina cheese for an added kick. This can be served as a first course, a vegetarian main course, or as we served it, as an accompaniment. I really like this dish, it is not too heavy and is best made with the sweetest, freshest corn you can find. I would have loved to have made it with Silver Queen corn, but sadly we do not have that variety here in Israel. I have heard that Silver Queen is all but a dying variety in the States, which is very sad because it is a sweet and creamy variety of corn. It was the best corn to use for everyone’s southern favorite, creamed corn.

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Fresh Corn Pudding
Ingredients
  • 6 ears fresh corn shucked
  • 1/2 cup double heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 50 g 1/2 stick unsalted butter, melted and cool
  • 3 large eggs beaten lightly
  • 2-3 tablespoons mixed fresh herbs: sage thyme and chives
  • 1/4 cup grated Fontina or other sharp good melting, cheese
Instructions
  1. Preheat oven to 180C (350F) and butter eight 1/2-cup ramekins.
  2. Cut the corn off the cobs and place in a food processor. Pulse the corn about three times, until you have a very coarse mixture. Do not pulverise it!
  3. Put all of the remaining ingredients in a large bowl and whisk until combined. Add the corn, and mix thoroughly. Ladle the mixture evenly into the ramekins and place them in a baking pan just large enough to hold them. Place the tray in the oven and add enough hot water to reach halfway up sides of the ramekins.
  4. Bake the corn puddings in the middle of oven for 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack for about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.

All You Really Need is Soup

Soup Turkey Baroness Tapuzina

“Only the pure of heart can make good soup”
Beethoven

Winter is a good excuse to make hearty soups, something that is true in my house. Mr BT is a world class soup maker. His repertoire includes: chicken soup, lentil soup, onion soup, vegetable soup and cauliflower soup. He always makes a big pot for us to enjoy throughout the week or he freezes some of it to enjoy whenever we want. As the lovely quote from Beethoven states, Mr BT puts his heart and soul in his soups. I am a lucky woman.

Like most of Mr BT’s creations, the recipe for this soup can vary according to what vegetables are seasonally available. You can also substitute lentils or barley for the chickpeas. You may find turkey soup a little unusual: Mr BT decided to start using turkey as a partial or complete substitute for the more common chicken because it has a stronger flavour and has much more meat that similar cuts of chicken.

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Mr BT's Turkey and Vegetable Soup
Servings: 10 liters (2 gallons)
Ingredients
  • 2 cups dried medium chickpeas
  • 1 teaspoon baking soda
  • 4 large yellow onions thinly sliced
  • 6 large cloves garlic chopped
  • 8 large carrots quartered lengthwise and sliced 6mm (1/4 inch) thick
  • 1/2 head celery dark green leaves removed, sliced
  • 20 juniper berries
  • 3 large sprigs fresh oregano
  • 6 large sprigs fresh thyme
  • 6 bay leaves
  • 4 turkey wings separated or 2 turkey necks, cut into 8cm (3-inch) sections
  • 500 g 1lb beef soup bones
  • 1/2 head white cabbage cut lengthwise into six pieces and sliced
  • 1 tablespoon sea salt
  • 1/2 tablespoon freshly ground black pepper
  • 3 medium courgettes zucchinis, quartered lengthwise and sliced
  • 2 red and 2 yellow peppers cut into small chunks
  • 3 large tomatoes cut into small pieces, keeping the pulp
  • 3 heaping tablespoons of chicken soup powder mixed with a little hot water
Instructions
  1. The night before making the soup, place chickpeas in a medium sized bowl, add baking soda and cover with enough warm water to leave 4cm (1-1/2 inches) above the chickpeas.
  2. Gently heat enough olive oil (not extra virgin) to saute the onions. Add onions and stir as they saute. After 10 minutes, add the carrots, the celery, juniper berries, thyme, oregano and bay leaves. Cover the pot and saute gently for another 20 minutes, stirring occasionally to make sure they do not stick to the bottom.
  3. Add soup bones and turkey, and continue to saute gently for another 20 minutes, covered. Add the cabbage, and continue to saute, stirring occasionally for 20 minutes.
  4. Add water (hot, if you have a kettle) to within 2.5cm (1 inch) of the top of the pot, bring to a boil, and then lower the flame to a rolling simmer. Add the chickpeas. Leave to simmer for at least 2 hours.
  5. Add the courgette, peppers, tomatoes and the soup powder mixture. Continue to simmer for at least 30 minutes. Serve piping hot.
  6. This soup is better on the second and third day.