Delicata Squash

Makes 2 first course servings. 

I love delicata squash with its creamy, sweet flavored, and an edible rind.

INGREDIENTS:

• 1 delicata squash

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon maple syrup

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a baking sheet with foil.

3. Rinse and pat dry the squash. With a serrated knife trim the ends and discard.  

4. Cut the squash in half lengthwise, scoop out all the seeds and fibrous strings and cut the rest into ½ an inch wedges. 

5.  In a bowl combine the oil and maple syrup.

6. Place the wedges on the foil skin side up and brush with this mixture. Season lightly with salt and pepper. 

7. Bake for 15 minutes, turn over and bake for another 5 minutes.  The inside should be soft.  

8. The skin is definitely edible.

Cauliflower with Dressing

Makes 4- servings.

This versatile vegetable, which I like to serve warm as a first course, lends itself to different flavors and spices.

INGREDIENTS:

• 1 large cauliflower, about 2½ pounds

• 2 tablespoons extra- virgin olive oil

• 2 teaspoons paprika

• Kosher salt

• Freshly ground black pepper

DRESSING:

• ¼ cup extra-virgin olive oil

• 1½ tablespoons capers

• 2 scallions including green parts, finely chopped

• 1 cup tightly packed flat leaf parsley, finely chopped

• Lemon zest from 1 lemon

• 2 tablespoons lemon juice

• 1 teaspoon grainy Dijon mustard

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 500F.

2. Cut and discard cauliflower stem. Cut the cauliflower into large florets and rinse. In a large bowl combine the olive oil, paprika, salt and pepper. Place the cauliflower into the bowl and toss well, preferably with your hands.

3. Line a large baking sheet (12 by 18) with heavy foil. Spread the cauliflower on the baking sheet and bake on the lowest rack of the oven until soft and lightly browned, about 20 minutes.

4. In a small bowl combine the dressing ingredients and season to taste.

5. I like to serve the cauliflower warm with the dressing on the side.  

Vegetable Barley Soup

Makes 8 servings.

This thick winter soup warms the heart. The barley, napa cabbage and miso give it a distinct flavor.   

INGREDIENTS:

• 4 leeks

• 4 garlic cloves

• 2 carrots

• 8 shiitake mushrooms

• Napa cabbage, about 1½ pounds  

• 1/3 cup extra-virgin olive oil

• ½ cup medium pearl barley

• 7 cups vegetable broth

• 2 tablespoons white miso paste

• 1 cup tightly packed flat leaf parsley, coarsely chopped  

• 10 ounces shelled frozen edamame, thawed

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.

2. Peel and chop garlic coarsely. Peel the carrots and slice thinly. Wipe mushroom caps, discard the stems and slice thinly.

3. Discard outer Napa cabbage leaves and cut the rest thinly.    

4. Heat the oil in a large saucepan. Add the leeks and garlic and sauté for a few minutes. Add the carrots, mushrooms and cabbage and sauté for a few minutes more. Add the barley, broth and miso.

5. Bring to a boil over high heat. Lower the heat, cover and cook for 30 minutes. Add the parsley and edamame and continue cooking for another 10 minutes.  

6. Season to taste with salt and pepper.

Spaghetti with Kale Pesto

Makes 6 first course servings or 4 main course servings. 

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS:

• 1 bunch kale, ½ pound

• 2 cloves garlic

• 2 tablespoons walnuts

• Lemon zest from 1 lemon

• ½ cup extra-virgin olive oil

• 2 tablespoons lemon juice, approximately

• Kosher salt

• Freshly ground black pepper

• ¼ cup grated imported Parmesan cheese, optional  

• 1 pound imported spaghetti

PREPARATION:

1. Remove kale stems and ribs. Cut the rest into large pieces and place in a food processor with the garlic, walnuts, lemon zest, 1 teaspoon salt and pepper. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

2. Transfer to a bowl. 

3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.  

6. Before serving adjust the seasoning.

Potato Pancakes

Makes 6 dozen bite size pancakes. 

I am quite sure that some of you may have your own traditional Potato Latkes recipe. What distinguishes mine is that they are baked on heavy non-stick cookie sheets -not fried. They are very small and light. You can, of course, make them any size and allow more time for baking. 

I make them not only on Hanukkah but also throughout the year and serve them as an hors d’oeuvres topped with a dollop of salmon caviar, or a tidbit of smoked salmon. They can be baked earlier in the day and reheated or frozen (See Note).

INGREDIENTS:

• 7 tablespoons vegetable oil

• 1 medium onion, quartered

• 4 medium Russet potatoes

• ¼ cup unbleached all -purpose flour

• 1 large egg plus 1 egg white, lightly whisked

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 450F. 

2. Brush 3 heavy non-stick cookie sheets with 6 tablespoons oil.  

3. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.   

4. Remove the blade from the processor and put on the medium shredding attachment. Peel the potatoes and cut them lengthwise into quarters to fit into the feed tube and grate. Add to the onion along with the flour, eggs and 1 tablespoon of oil. Combine well and season to taste with salt and pepper. 

5. Place level tablespoons of potato, slightly apart, on the greased cookie sheets.

6. Bake on the lowest shelf for 11 minutes, or until the bottoms are golden brown. Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

7. I like to serve the latkes on a cloth lined dish.

 Note:

Pancakes can be baked earlier in the day and reheated. To warm them arrange on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

To Freeze:  

Place the pancakes side by side in a plastic container with wax paper between the layers.  Do not defrost them but warm in a preheated 400F oven for about 10 minutes, or until hot.