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Vegetarian Passover recipes

And here's a convenient official recipe (but I still recommend Gil Marks version) which I found in the other, older veg passover thread....

http://www.epicurious.com/recipes/foo...

Apr 04, 2011
hanertia in Home Cooking

Vegetarian Passover recipes

Ooo. I forgot my other favorite, spectacular vegetarian Passover dish.

It's a sephardic savory pastele (pie). My brother had it for a Passover spent in Turkey, and now we both make it.

Large pieces of matza are soaked in water for ~30 seconds. Use them to line a baking dish, forming the crust.

The filling is sauteed greens, onions, minced fresh dill, feta cheese/farmer's cheese, and raw eggs as binder.

Then you put more wetted pieces of matza for the top crust, and bake at 350 for an hour.

There's more specific recipes for this, and filling variations in Gil Mark's super awesome (Jewish vegetarian) cookbook Olive Trees and Honey. It has a whole chapter on savory pies. Plus lots of other recipes for dishes that would fit the bill, like Turkish leek patties, Romanian stuffed mushrooms, Yemeni eggplant casserole...

Apr 04, 2011
hanertia in Home Cooking

Vegetarian Passover recipes

As a vegetarian, I've gotta say veggie burgers and whole roasted portobello mushrooms are a bit tired in general. (Though the one here sounded pretty good.)

Matzo ball soup -- which takes extra effort, I know (ask them to do it!) but the meal doesn't feel complete without it. Use a celery/onion/carrots (mirepoix) for the soup base, or even add some minced portobello mushrooms. If they're dairy friendly and so is the meal, use butter for sautéing the mirepoix/mushrooms, if not, use some flavorful olive oil after cooking. Soup needs some fat which would normally come from the chicken bones for flavor.

A baked tofu dish is nice too, if it'll fit alongside the brisket and roast veggies -- and you eat beans during Passover.

Apr 04, 2011
hanertia in Home Cooking

Mishti Doi -- Bengali Passover Dessert?

I loved mishti doi when I had it in Calcutta. The basic idea is ultra thick yogurt, sweetened with either jaggery, sweetened condensed milk, brown sugar, etc.

I've tried to make it a couple of times with a tub of whole milk yogurt, a tin of sweetened condensed milk, and an oven, but I haven't found the line between too much heat = separation of curds and too little heat = not thick enough. This is the method I (think I) saw when visiting, so I know there's hope. The blogosphere recipes I've found look pretty ragged, and most of them start with milk, but I'd prefer quick and dirty. Any advice?

Seems like a perfect Passover dessert.

Apr 03, 2011
hanertia in Home Cooking

Bread Pudding question

You've picked a simple, forgiving recipe to whip up quick. Don't be intimidated by it. Cut up some crusty bread the day before, let it dry out a bit overnight.

Whipping together egg, milk, sugar, vanilla should only take a couple of minutes. Soaking time 10-30 minutes, during which time you can prep other stuff. (My favorite variation -- add some cherries from a jar, or raisins soaked in brandy or whisky).

If your oven is occupied, the temperature will be forgiving for baking the bread pudding. Put it in together.

Option 1) is the second best. Re-heat in the oven, so you get the crisp top. Which really doesn't seem like a savings of anything.

Dec 15, 2010
hanertia in Home Cooking

Basic Caramel Apple

I used simple syrup (2 parts sugar, 1 part water) instead of corn syrup, 'cause that's what I had. It worked fine, but I didn't stir at all, and the caramel did get a little crystalization at the bottom of the pan.

This explains why corn syrup is generally called for in caramels:

http://www.exploratorium.edu/cooking/... under "why do I add corn syrup?"

Nov 01, 2010
hanertia in Recipes