2 eggs
4–6 tablespoons cold water
FILLING:
½ pound ground beef
1 medium onion, diced fine
¼ teaspoon allspice
Salt and pepper
2 quarts chicken stock
STEPS
1. Add the flour and salt to a food processor. Pulse a few times to distribute the salt. Add the eggs and pulse until a coarse dough is formed. Add the water 1 tablespoon at a time until a smooth dough is formed and cleans the sides of the processor. Remove and knead for a few minutes on a floured board until the dough is smooth and pliable. Cover in plastic wrap and let rest at least 20 minutes.
2. For the filling: In a small fry pan, brown the meat over medium heat, breaking the meat up with the back of a spoon. When the meat is no longer pink, add the onions and continue to sauté until the onions are very soft. Add the allspice, salt and pepper to taste and let the mixture cool.
3. Divide the dough in half. Roll out one piece on a floured board into a large, very thin square. Cut the square into 12 squares. Put a spoon of the filling on each square then fold in half to form a triangle. Crimp the edges tightly. Repeat with the other squares and then with the second piece of dough. You should have 24 kreplach.
4. Bring the chicken stock to a simmer and drop in the kreplach. They should be tender in 15 to 20 minutes. Serve 3 to 4 noodles in a bowl with the chicken stock.
Vegetarian option: You can make a cheese filling for the kreplach by sauteing the onions in a little butter until they are soft and then adding 1½ cups of dry farmer’s cheese.
Cheese Blintz
Makes 12
One of the benefits of growing up in Brooklyn was the incredible diversity of authentic cuisines. A quick ride on the subway brought you to the triumvirate of Chinatown, Little Italy and the Lower East Side. I was fascinated by the different flavors, textures and aromas coming out of these restaurant kitchens. At the Jewish deli, I feasted on potato knish, pastrami, crisp dill pickles, matzah ball soup, and this decadent dish which looks and tastes like dessert but is often eaten for breakfast or lunch.
INGREDIENTS
CREPES:
4 large eggs
1 cup flour
⅓ cup sugar
¾ cup milk
¼ cup water
1 teaspoon vanilla
FILLING:
1 cup ricotta cheese, drained
8 ounces cream cheese
¼ cup sugar
1 large egg yolk
2 teaspoons fresh lemon juice
1 teaspoon vanilla
Pinch of salt
Butter
Preserves
Sour cream
STEPS
1. For the crepes: Beat the eggs well and stir in the flour. Add the sugar, milk, water and vanilla and beat until well blended and smooth. Let rest for at least an hour.
2. Heat an 8-inch non-stick skillet over medium-high heat. Drizzle in a little oil or a very small pat of butter and rub out with a paper towel. Pour in just enough batter to cover the bottom of the pan and swirl the pan to make an even crepe. Cook until the top is dry and the bottom is a light golden brown. Flip and cook for another 10 seconds on the second side. Remove from the pan and stack on a flat plate. Rub out the pan with the paper towel again and repeat until all the batter is used.
3. For the filling: Combine all the filling ingredients and mix until smooth. Place a crepe on your work surface and spoon a tablespoon or two of the cheese filling along the near edge. Fold in the sides and roll up to encase the filling and form the blintz.
4. Melt a little butter in a skillet and place the blinzes seam side down in a single layer. Cook until light brown and then turn over and brown on the second side. Serve with sour cream and preserves.
My Mum’s Stuffed Shells
6 to 8 servings
Contributed by
Maryanne Fello
When a person’s name is associated with a dish, that recipe becomes a remembrance and a legacy. Our friend Maryanne never shows up to a potluck or gathering of family and friends without a huge baking dish filled with these luscious stuffed shells. The dish is not complicated but the recipe is about so much more than ingredients and directions. Many thanks to Maryanne for her willingness to share this and all the wonderful memories contained within.
INGREDIENTS
1 box (12 ounces) jumbo shells
FILLING:
5 cups ricotta (46-ounce container)
2 cups shredded mozzarella
¾ cup chopped fresh flat leaf parsley, or ⅓ cup dried parsley
2 eggs
2 teaspoons salt
1 teaspoon pepper
Optional: Cooked and drained spinach can be added to filling.
6 cups of your favorite tomato sauce (with or without meat)
STEPS
1. Preheat the oven to 350 degrees F.
2. Boil shells al dente. Drain. Set aside to cool on tea towel.
3. For the filling: In large mixing bowl combine ricotta, mozzarella, parsley, eggs, salt and pepper. Mix well.
4. Cover bottom of large baking dish with sauce. Use a heaping teaspoon of filling to stuff each shell (being careful to drain any remaining water). Place shells in rows until pan is full – do not crowd. Cover center of each row of shells with sauce. Cover with foil and bake for 30 minutes. Allow to “rest” before serving. Easy and quick.
Samosas
Makes 36
Contributed by
Arthi Subramaniam
Arthi: Samosas cross all kinds of boundaries. In India, they show up at dinner parties dressed up and dainty on porcelain plates as starters and at the same time are ubiquitous at roadside chaat (snack) stands, where they are served on paper plates. They are a favorite among students returning from school as they are with office-goers