Shabbat Cook Along!
Tradition, Tradition: Sustainable! Sustainable!
Hosted by:
We recommend cooking one recipe along with us and preparing to cook the other two at your own pace.
Chopped “Liver”
Adapted from Joan Nathan by Chef Nancy Wolfson-Moche
Ingredients to serve 4-6
½ pound Portobello, shitake, porcini, cremini or white button mushrooms, sliced into fine slivers
1 medium-sized yellow onion, sliced into half-moons
3 tablespoons EVOO
1 cup raw walnuts, almonds or pecans
Sea salt and freshly ground pepper, to taste
Celery, cucumber or sourdough bread
1 cup loosely packed arugula or cress
Process
Place the nuts in a skillet and dry-roast them, turning them so all sides of the nuts are exposed to the heat. Allow them to cool and then roughly chop them into small pieces.
Rinse the mushrooms. Sliver them and cut the slivers into 2-inch-long pieces and set aside.
Slice the onion into half-moons.
Heat a medium-sized stainless steel or cast iron skillet over a medium flame until the pan is very warm. Do not use Teflon or any other treated material. Add the EVOO and swirl it around so it covers the bottom of the pan. Place the sliced onion in the pan and sauté until it begins to wilt, sweat and become translucent – about 4 minutes. Add a pinch of coarse or medium sea salt.
Add the sliced mushrooms and sauté together with the onions until both are soft and lightly browned, about 15-20 minutes in all. Sprinkle more sea salt and black pepper to taste.
Turn into a blender or food processor; add the pan-toasted nuts, a bit more salt and pepper, if needed, and a tablespoon of water. Process until blended but not too smooth.
Spread in a celery or cucumber boat or on crusty whole-grain sourdough bread. Top them – or smother them as I often do – with fresh arugula or cress.
Equipment
Cutting board (preferably untreated wood), sharp vegetable knife (like a santoku) and sponge
Medium-sized cast iron or stainless steel skillet
Cooking chopsticks or wooden spoon
Rubber spatula
Blender or food processor (any type)
Prep ahead
Clean mushrooms as you see fit (either brush or rinse)
Wash celery, cucumber, arugula and/or cress
Crispy Tofu with Tsimmes
Adapted from the book THE GEFILTE MANIFESTO
by Jeffrey Yoskowitz & Liz Alpern
SERVES 2
3 tablespoons grated peeled fresh ginger
3 tablespoons honey
2 tablespoons vegetable oil
2 teaspoons kosher salt, plus more as needed
½ teaspoon red pepper flakes, plus more as needed
1 teaspoon packed grated lemon zest
14-16 ounce block of firm or extra firm tofu, drained, pressed dry and sliced into 3 pieces, lengthwise. Each slice cut in half into triangles (6 pieces all together)
1 small onion, halved and thinly sliced into half moons
1 pound carrots, cut into ½-inch rounds (about 3 cups)
½ pound pitted prunes, coarsely chopped (about 1½ cups)
½ cup water
Chopped fresh parsley, for garnish
Note: The carrots and prunes can be swapped for whatever is local or in season! The carrots can be swapped for sweet potatoes, turnips or any kind of squash. The dried prunes can be swapped for dried apricots, fresh apricots, fresh plums, fresh or dried figs. The lemons can be swapped for any other bright and seasonal citrus variety available.
1. Preheat the oven to 400 F. In a small bowl, mix together the ginger, honey, 1 tablespoon of the oil, the salt, red pepper flakes, and lemon zest to make a glaze. Set aside.
2. In a heavy-bottomed oven-safe skillet, heat the remaining 1 tablespoon oil over medium heat. Place the tofu blocks in the pan (work in batches if they don’t all fit at once). Cook on each side about 5 minutes until brown. Transfer the tofu slices to a shallow baking dish, generously coat with the glaze, and set aside.
3. Add the onion to the pan and cook until it softens and becomes aromatic, about 3 minutes. Add the carrots and prunes and cook, stirring, for about 10 minutes, until the carrots are just beginning to soften, adding a pinch or two more salt and red pepper flakes. Add the water to the skillet, scraping up the bits of carrot, onion, and prune that have stuck to the bottom of the pan. Place the tofu pieces on top of the tsimmes, drizzling any extra glaze on top.
4. Place the skillet in the oven, uncovered, and bake for 20 minutes, until the vegetables are completely cooked through.
5. Serve the tofu with tsimmes and kasha or rice. Spoon over any pan juices and garnish with fresh parsley.
Equipment
Cutting board and knife
Microplane or box grater
Heavy bottomed, oven-safe skillet (cast iron or other)
Small bowl
Shallow baking dish
Prep ahead
Dry and slice tofu
Peel and dice onions, carrots and prunes
Carolina Rice Pilaf
from Chef Adam SaNogueira
Ingredients
1 Orange, zested
2tsp sugar
2 medium sized carrots, small diced
1/2 cup raw pecans, unsalted, roughly chopped
2 Tbsp Extra Virgin Olive oil
1 Large shallot, finely diced
2 cloves garlic, peeled and minced
2 cups (long grain) Charleston or Carolina Gold Rice
1/2 tsp Sea salt
1 tsp Ground turmeric
1/4 tsp Ground cumin
1/4 tsp Ground cinnamon
1/4 tsp Allspice
6 oz Dried fruit such as cranberries, cherries, currants, raisins
Chopped parsley and dill for serving
Method
Rinse rice until water runs clear, cover by a couple inches with water soak, and soak for an hour up to overnight. Drain well.
Set oven to 350 degrees. In a 3 quart dutch oven, set over medium heat, dry toast pecans until slightly golden about 5 minutes. Remove from pan, set aside.
Heat the olive oil in the same pot. Add the shallots and carrots and cook until almost tender, about 5 minutes, add garlic and cook for another minute or two until veggies are softened.
Add the rice to the shallots/carrots and sauté until opaque, about 2-3 minutes. Add the salt, turmeric, cumin, cinnamon and allspice to the pan and sauté for 1 minute, until fragrant. Pour 2 cups of water over the rice mixture and stir in the orange zest. Turn the heat to high and bring to a gentle simmer, stirring a couple times. Remove the pot from the heat, cover, and bake in the oven until cooked through – about 15-20 minutes.
Once cooked, let stand, covered for twenty minutes. Fluff the rice and mix in pecans, dried fruit, chopped herbs, and season to taste.
Equipment
Cutting board and chef knife
Microplane/zester
3qt Dutch Oven or heavy pot with tightly fitting lid
Small bowls for ingredients
Colander or sieve
Prep Ahead
Soak rice at least one hour to overnight