Greek Pasta Salad with Creamy feta Dressing

Yield: 8 servings

1-pound uncooked pasta, such as penne or rotini
1 cup crumbled feta cheese
1/4 cup sour cream
1/4 cup chopped fresh dill (I used parsley)
1 teaspoon dried oregano
1 garlic clove
Grated zest and juice of 1 lemon
1 teaspoon red wine vinegar
1/4 cup extra virgin olive oil, plus more for drizzling
1 English cucumber, cut into 1/2-inch cubes (I like half-moons)
15 grape tomatoes, halved
1 small red onion, thinly sliced
1/4 pound pitted Kalamata olives

In a large pot of salted boiling water, cook the pasta according to the package directions. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

MAKE THE DRESSING:

Combine 1/2 cup of the feta with sour cream, dill, oregano, garlic, lemon zest and juice, a pinch of salt, and the vinegar in a food processor and pulse a few times. With the processor running, slowly add the olive oil intil combines and smooth.

Combine the pasta, cucumber, tomatoes, and onion in a large bowl. Add the dressing and toss to coat well. Top with remaining feta and the olives.  Drizzle lightly with additional olive oil just before serving. Season the salad with salt and pepper, to taste.

Recipe comes from "Joy of kosher" by Jamie Geller.

Tahini-Banana Snack Cake

Serves 8

Be sure to use speckled bananas in this recipe, or your cake will be bland. It is important to let the cake cool completely before serving.

1½ cups (7½ ounces) all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
4 tablespoons unsalted butter, softened
⅓ cup tahini
1¼ cups (8¾ ounces) sugar
2 large eggs
1 cup mashed ripe bananas (2 to 3 bananas)
¾ teaspoon vanilla extract
¼ cup whole milk
2 teaspoons sesame seeds

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8‐inch square baking pan, line with parchment paper, grease parchment, and flour pan. Whisk flour, salt, and baking soda together in bowl.

Using stand mixer fitted with paddle, beat butter, tahini, and sugar on medium‐high speed until light and fluffy, about 3 minutes, scraping down bowl as needed. Add eggs, one at a time, and beat until combined. Add bananas and vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Give batter final stir by hand.

Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle top with sesame seeds. Bake until deep golden brown and toothpick inserted in center comes out clean, 40 to 50 minutes, rotating pan halfway through baking.

Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan, discarding parchment, and let cool completely on rack, about 2 hours. Serve. (Cake can be stored at room temperature for up to 2 days.)

Recipe comes from America's test kitchen

Jewshi Japanese Gefilte Fish

Gefilte fusion is a great new specialty Jewshi dish.

Makes 4 as a starter or 12 as canapes

1 lb minced white fish (I used tulapia)

1 large onion, grated

1 large carrot, peeled and grated

1/2 cup fine matzo meal

2 medium eggs

1 tablespoon superfine sugar

1 teaspoon table salt

Black pepper

1 teaspoon dried parsley (I did not use)

Toppings

Horseradish, sesame seeds, Japanese ginger

Mix all ingredients for gefilte fish in a large bowl and leave for a few minutes to set. 

Take a large piece of cling wrap (check if it's safe for cooking with) and place the gefilte fish mix on a top. Roll the gefilte fish into a long, even sausage shape and wrap up with the cling wrap, wristing the edges so fish is completely sealed. (I divided mixture into 2 equal parts and wrap each one) 

Place the gefilte fish in a large shallow saucepan filled with water. Bring to boil, then simmer for 20 minutes with lid on.

Remove from the water and leave to cool. Refrigerate.

When ready to serve, remove the cling wrap and cut into 12 even pieces. Place on a serving plate. Per your wish, you can add horseradish, sesame seeds or garnish with ginger.

Фаршированная рыба по-японски

На 12 средних кусков

500 грамм измельченной белой рыбы (я использовалa тулапию)

1 большая по размеру головка лук, натертого на терке

1 большая морковь, очищенная и натертая на терке

1/2 чашки matzo meal

2 средних яйца

1 столовая ложка сахара

1 чайная ложка столовой соли

Черный перец

1 чайная ложка высушенной петрушки (я не использовалa)

Для подачи рыбы

Хрен, семена кунжута, японский имбирь

Смешать все ингредиенты для блюда в большой миске и оставить на 10 минут.

Взять большой кусок прозрачной пищевой пленки (проверить, или можно ее использовать для приготовления пищи) и выложить приготовленную рыбную смесь на пленку. Сформировать колбаску (у меня получилось 2, каждая шириной 6-8 см) и обернуть пленкой. Закрутить края, чтобы рыба была полностью закрыта. Если хотите, закрепите ниткой.

Выложить рыбу в большую кастрюлю, наполненную водой. Довести до кипения, и кипятить на маленьком огне 20 минут под крышкой.

Вынуть из воды и оставить в пленке охладиться до комнатной температуры. Положить в холодильник, как минимум на несколько часов.

Перед подачей на стол, снять пленку и разрезать на 12 частей. Выложить на блюдо. По вашему желанию вы можете добавить хрен, семена кунжута или украсить японским имбирем

Recipe comes from "The modern Jewish table" - book by Tracey Fine