Author: Michael

Posted on » by Michael » Theme:

Passover Vanilla Orange Cake‏

1.5 c sugar (12 oz)
2 in vanilla bean
10 eggs, separated, room temp
.5 c fresh oj
1 tbsp orange zest
.25 tsp salt
.75 c cake meal
.5 c potato starch
middle of oven 325

combine sugar and vanilla bean in food processor till fine
beat egg yolks until thick and pale (4 min)
sift sugar mixture onto yolks
continue to beat until thick and pale and tripled in volume (5 min)
gradually beat in oj and zest
separately, beat egg whites and salt till stiff but not dry, set aside
combine cake meal and potato starch in sifter and sift onto yolk mixture. fold gently but thoroughly. then same with whites
spoon into 10 inch tube pan. bake abt 50 min until top springs back when gently touched
cool for an hour

Posted on » by Michael » Theme:

Frittada de Pressa (Leek Pie)

4 large russet (baking) potatoes, peeled and quartered
10 leeks, white part only, split and washed well
Salt and fresh ground pepper
4 eggs, well beaten,
1 egg yolk, beaten.
1/4 cup grated kosher-for-Passover Parmesan cheese
1/4 cup olive oil.

Bring a pot of salted water to a boil. Peel and quarter the potatoes and
add with the leeks. Boil for about 10 to 15 minutes or until tender.
Remove from the pot and drain.

Mash the potatoes and leek together in a bowl. Season with salt and
pepper, then mix in the eggs and the 1/4 cup cheese.

Pour 2 tablespoons of the oil into an 8-inch baking pan and swirl to
cover the bottom. Place in a preheated, 350-degree oven for just a
minute. Spread the potato-leek mixture evenly over the pan and brush the
top with the egg yolk mixed with the remaining 2 tablespoons of the oil.
Sprinkle on the additional Parmesan cheese and bake for 20 minutes.

Yield: 6 servings

JEWISH COOKING IN AMERICA
Joan Nathan

Posted on » by Michael » Theme:

Persian Tomato and Cucumber Salad (Salad Shiraz)

A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.
by sdbmshad
20 min 20 min prep
SERVES 4 -6

1 large cucumber
1 large tomato
1 large onion
parsley
salt
1/4 cup lemon juice (can be adjusted to your taste) (2 fresh limes)
1-2 tablespoon olive oil
Basil (2 TB)
Mint (1TB)

Chop all the vegetables (tomato, cucumber and onion) finely.
Mix chopped vegetables with parsley, lemon juice and olive oil.
Salt to taste.