Green Onion and Herb Salad from Yotam Ottolenghi

Makes 6 servings

FOR THE DRESSING
One 1 1/2-inch piece fresh ginger root, peeled and grated
2 tablespoons fresh lemon juice
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt

FOR THE SALAD
15 green onions (scallions), cut into quarters lengthwise and finely chopped (2 1/4 cups)
2 small (baby) Lebanese cucumbers, cut into 1/2-inch dice (1 cup; may substitute 1/2 seedless cucumber, see headnote)
1 green bell pepper, seeded and cut into 1/2-inch dice (1 cup)
3/4 cup packed fresh mint leaves, finely chopped
3/4 cup cilantro leaves, coarsely chopped
1/2 teaspoon nigella seeds
Salt

For the dressing: Whisk together the grated ginger, lemon juice, oil and salt in a liquid measuring cup.

For the salad: Combine the green onions (scallions), cucumbers, bell pepper, mint and cilantro in a large bowl. Add the dressing and toss to coat evenly.

Add the nigella seeds; taste and season with salt as needed, then toss once again and serve.

Салат из зеленого лука и свежих трав от Йотама Оттоленги

На 6 порций

Для соуса
1 4-см кусок свежего корня имбиря, очищенный и натертый на мелкой терке
2 столовые ложки свежего лимонного сока
2 столовые ложки плюс 1 1/2 чайной ложки оливкового масла
1/4 чайной ложки соли

Для салата
15 стеблей зеленого лука, мелко нарезанного
1 чашка мелко нарезанного свежего огруца
1 зеленый болгарский перец, нарезанный на маленькие кубики (1 чашка)
3/4 чашки свежей мяты, мелко нарезанной
3/4 чашки листьев кинзы, грубо нарезанные
1/2 чайной ложки семян нигеллы

Для соуса: смешать тертый имбирь, лимонный сок, масло и соль в мерном стакане.

Для салата: перемешать зеленый лук, огурцы, болгарский перец, мяту и кинзу в большой миске. Добавить соус и перемешать.

Добавить семена нигеллы. Приправить солью по мере необходимости, затем снова перемешать и подать.

Recipe from "Ottolenghi Simple," by Yotam Ottolenghi with Tara Wigley and Esme Howarth (Ten Speed Press, 2018). Recipe was reprinted in Washington Post

Herring Apple salad

Makes 4 servings

1 medium red onion, peeled, thinly sliced in half moons
1 large apple, chopped
1 teaspoon apple cider vinegar
8 oz herring, sliced into medium chunks
1/3 cup canned peas, drained
1/3 cup canned sweet corn, drained

Dressing
1/4 cup mayonnaise
1 tablespoon juice from canned peas
1 tablespoon olive oil
Salt and black ground pepper to taste

Prepare the dressing, mix all ingredients together.

In a medium bowl, mix together red onion, apples, and apple cider vinegar. Leave on a kitchen counter for 10-15 minutes.

In a big bowl, add peas, corn, herring and onion-apple mixture. Pour the dressing. Add salt and pepper to taste. Sprinkle with chopped cilantro or parsley. Serve immediately.

Яблочно-селедочный салат

На 4 порции.

1 средняя по величине головка красного лука, очищенная, и нарезанная полукольцами
1 большое яблоко, нарезанное на средние кусочки
1 чайная ложка яблочного уксуса
240 грамм сельди, нарезанно на средние куски
1/3 чашки консервированного горошка, отцедить от раствора
1/3 чашки консервированной сладкой кукурузы, отцедить от раствора

Соус
1/4 чашки майонеза
1 столовая ложка сока консервированного горошка
1 столовая ложка оливкового масла
Соль и черный молотый перец по вкусу

Смешать все ингредиенты для соуса

В средней миске смешать красный лук, яблоки и яблочный уксус. Оставить на кухонном столе на 10-15 минут.

В большую миску добавить зеленый горошек, кукурузу, сельдь и яблочно-луковую смесь. Залить соусом. Добавить соль и перец по вкусу. Посыпать мелко нарезанной петрушкой. Подавать на стол немедленно.

Avocado Pickles

Excellent by itself, with salads and just on a top of bread.

Makes 4 servings

1 cup distilled white vinegar
1 cup water
1/3 c. sugar
1 tbsp. kosher salt
1 tsp. crushed red pepper flakes
1 clove garlic, thinly sliced
5 sprigs cilantro
2 underripe avocados, peeled and thinly sliced

In a small saucepan over medium heat, combine vinegar, water, sugar and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool.

In a mason jar, place red pepper flakes, garlic, cilantro, and avocado slices. Pour cooled pickling mixture into the jar and seal tightly with a lid.

Refrigerate for at least 3 hours before serving.

Слабо маринованное авокадо

На 4 порции

1 чашка белого дистиллированного уксуса
1 чашка воды
1/3 чашки сахара
1 столовая ложка кошерной соли
1 чайноая ложка хлопьев красного перца
1 зубчик чеснока, тонко нарезанный
5 веточек кинзы
2 недозрелых авокадо, очищенных и тонко нарезанных на пласты

В маленькой кастрюле смешать уксус, воду, сахар и соль и на среднем огне довести до кипения, часто помешивая. Когда сахар и соль растворились, снять согня и остудить до комнатной температуры.

В стеклянную банку выложить красный пере, кусочки чеснока, кинзы и авокадо. Залить охлажденной смесью и плотно закроть банку крышкой.

Поставить в холодильник на 3 часа перед подачей на стол. Прекрасно сочетается в салатах, просто намазать на хлеб и с другими солениями.

Recipe comes from Delish.com

Buttery Almond Hamantaschen with Fruity Filling

Makes 40 pastries made with 3-inch glass or cookie cutter

Dough

2 cups all-purpose flour
dash of salt
1 teaspoon baking powder
10 tablespoons butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons almond flour

Filling (from "The Gluten-free almond flour cookbook" by Amsterdam Elana)

1 cup dried currants (use dried cranberries)
1 & 1/2 cups water (more if need)
1 medium apples, peeled, cored, and diced into 1/4-inch cubes
6 slivers lemon rind, 1-inch long by 1/4-inch wide
1 teaspoon vanilla extract
1 cup dried apricots, chopped into 1/4-inch pieces
1 tablespoons plain dry breadcrumbs
Couple tablespoons milk for brushing
Poppy seed for sprinkling

To make filling, puree currants and water in a blender until smooth. In a medium saucepan, combine currant mixture, apples, lemon ring. vanilla, and dried apricots. cook over medium heat, stirring occasionally until apples are soft, about 45 minutes. If mixture becomes too dry, add a little bit water. I added 1/4 cup water. Remove from the heat, cool for 10 minutes and using potato masher, puree the mixture. Cool until room temperature. Just before making cookies, add breadcrumbs and mix very well.

In a medium bowl, mix together salt, baking powder, and flour.

In a large bowl, using electric mixer, cream the butter with sugar. Add egg, vanilla extract and continue creaming until smooth. Stir in flour mixture and knead by hands until a ball of dough is formed. Sprinkle the dough with almond flour and knead for more one minute to incorporate almond flour

Cut the ball into 4 equal parts, wrap each part tightly in plastic wrap. Chill for 2-3 hours.

Preheat oven to 350 F. Place parchment paper on large cookie sheet. Prepare a large plate and lightly sprinkle with flour.

Taking one piece of the cold dough from refrigerator, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with 3-inch drinking glass or round cookie-cutter. Fill with 1 teaspoon filling and fold into three-cornered cookies. Press two sides together, and then fold the third side over and press the ends together. Gather the scraps and chill in a freezer for 15-20 minutes. All scraps might be re-roll for more hamantaschen. Continue with rest of the dough.

Place cookies (about 20) on floured plate and refrigerate for 10-15 minutes. Arrange cold cookies on prepared baking sheet, brush with milk and sprinkle with poppy seed.

Bake 10-16 minutes, until the tops are golden. Cool until room temperature. Sprinkle with powdered sugar (optional). Keep for a couple days in airtight container.

Salad with herring and marinated beets

Makes 1 serving

1 medium roasted or cooked beet, peeled and cubed
2 teaspoons olive oil, divided
1/2 teaspoon balsamic vinegar
3-4 oz herring, cubed
2 small pickles, finely chopped
1 tablespoon red onion, finely chopped
2 tablespoons canned peas, drained, not rinsed
2 green onions, thinly sliced
Salt and pepper to taste

To marinate beets, place chopped beets, 1 teaspoon olive oil and balsamic vinegar in a small bowl, mix and leave for 1-2 hours.

Just before serving, mix together herring, pickles, red onion, and peas. Using slotted spoon, add beets. Pour one more teaspoon of olive oil, taste for salt and pepper.

Serve with rye bread.

Салат из сельди и маринованной свеклы

На 1 порцию

1 средняя запеченная или сваренная красная свекла, порезанная на кубики
2 чайные ложки оливкового масла, разделенные
1/2 чайной ложки бальзамического уксуса
100 грамм сельди, порезанной на кубики
2 маленьких консервированных огурца, мелко нарезанные
1 столовая ложка красного лука, мелко нарезанного
2 столовые ложки консервированного горошка, без жидкости
2 зеленых лука, тонко нарезанные
Соль и перец по вкусу

Выложить в небольшую миску порезанную свеклу, добавить 1 чайную ложку оливкового масла и бальзамический уксус, перемешать и оставить на 1-2 часа.

Непосредственно перед подачей перемешать сельдь, соленые огурцы, красный лук и зеленый горошек.Вилкой вынуть свеклу из раствота и добавить в салат. Добавить еще одну чайную ложку оливкового масла, приправить солью и перцем.

Подавать с ржаным хлебом.

Fresh pear quick bread

The recipe has no enough liquid ingredients and I added milk and heavy cream, which created an amazing texture and heavenly taste.

Makes: one 9-by-5-inch loaf, 12 slices

2/3 cup coarsely chopped pecans
2 cups flour (I used 1 cup all-purpose flour and 1 cup whole-wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 stick (8 tablespoons )unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup sour cream
1/2 cup low-fat milk.
1/4 cup heavy cream
1 teaspoon vanilla (I used 2 teaspoons Amaretti French Vanilla Syrup)
1 large Comice or Bosc pear, peeled, cored, coarsely chopped
Zest of 1 small orange or 1 lemon, finely chopped

1. Heat oven to 350 F degrees. Toast pecans on a baking sheet until lightly browned, 5-7 minutes; allow to cool before using. Meanwhile, sift together the flour, baking soda, salt, ginger and nutmeg in a bowl.

2. Beat the butter and sugar together in the large bowl of an electric mixer on medium speed until light and fluffy. Add the eggs one at a time; beat in the sour cream, milk, heavy cream and vanilla. Add the sifted flour mixture; blend well on low speed. Stir in the pear, pecans and zest.

3. Pour into a buttered and floured 9-by-5-inch loaf pan; bake until a cake tester inserted into the center comes out just clean, 55 minutes to 1 hour. Cool in pan, 10-15 minutes; turn out on a rack. Let it cool completely before slicing.

Note: The bread tastes best on the day it is baked, but it can be prepared up to 1 day ahead and kept at room temperature, wrapped in aluminum foil to retain its moisture.

Кекс к чаю с грушей

На один кекс размером 9 на 5 дюймов, 12 ломтиков

2/3 чашки крупно нарезанного пекана
2 чашки муки (я использовала 1 чашку универсальной муки и 1 чашку цельнозерновой муки)
1 чайная ложка пищевой соды
1/2 чайной ложки соли
1/4 чайной ложки молотого имбиря
1/4 чайной ложки тертого мускатного ореха
8 столовый ложек (115 грамм) несоленого масла, при комнатной температуре
1 чашка сахара
2 больших яйца
1/4 чашки сметаны
1/2 чашки нежирного молока.
1/4 стакана тяжелого врима
1 чайная ложка ванили (я использовала 2 чайные ложки сиропa Amaretti French Vanilla Syrup)
1 крупная груша Comice или Bosc, очищенная, с сердцевиной, грубо нарезанная
Цедра 1 мелкого апельсина или 1 лимона, мелко нарезанная

1. Нагреть духовку до 350 Фаренгейтов (180 Ц). Выложить орехи пекан в небольшую форму и поставить в нагретую духовку на 5-7 минут; вынуть и дать остыть. Тем временем просеять муку, пищевую соду, соль, имбирь и мускатный орех в миску.

2. Взбить сливочное масло и сахар вместе в большой миске миксером на средней скорости до легкого и пушистого состояния. Добавить по одному яйца, сметану, молоко, сливки и ваниль. Постепенно ввсети мучную смесь; хорошо перемешать миксером на маленькой скорости. Добавить грушу, орехи пекан и цедру.

3. Приготовить формы для выпечки кекса размером 9 на 5 дюймов; Смазать ее маслом и слегка посыпать мукой. Выложить тесто блинной консистенции и печь пока деревянная шпажка, вставленная в центр, не выйдет чистой, от 55 минут до 1 часа. Остудить в форме, 10-15 минут; вынутж из формы и полностью остудить на стойке.

Примечание. Хлеб имеет прекрасный вкус в день его выпекания, но его можно приготовить за 1 день и хранить при комнатной температуре, завернув в алюминиевую фольгу для сохранения влаги.

Idea for the recipe comes from Chicago Tribune Food Section

Veggie Barley Bean Soup and Psychology talk

Needless to say, it's definitely quite elementary to instantiate a thought, that not many of us can create a recipe. Moreover, I know many people, who never liked to try recipes from cooking books. I understand them and never push doubt ones to start to improve their cooking skills with unfamiliar recipes. My sensitivity comes from knowledge, which might be helpful for many of us.

Being from very memorable Jewish family in our city, my psychology professor Boris Blyuminshteyn, who now lives in Israel, decided to demonstrate to us, students, how idea of feedback works in psychology. Knowing there are only few Jewish students in auditorium, he asked the question: "What do you feel or think when you want to make a borscht?" Most of students started to smile showing all signs of very recognizable, pleasant and even desired situation. Then he asked quietly a second question: "Do you want to make Sweet & Sour Beef Stew with Prunes (esik fleisch)?" It sounded like a puzzle, which can disorient most of people, who never heard or tried this only for Jews recognizable delicacy. He took off his glasses and said with very satisfied look: "Most of you don't know what it is. Your brain cannot create a feedback. You show all signs of unpredictability, which builds low expectations and even anxiety." And he is right. Even decision to make something new creates distress for many of us and only need with emotional commitment and mental acquisitiveness with internal discipline can charge us with energy and power to go through a quite provocative process such cooking, which in many cases starts with interesting recipe.

About a month ago I made Sunday Soup with Veggies, Chicken and Barley. I don't want to spend a lot of time describing how it's good and satisfying, especially in a winter time, but I would like to tell you, that this recipe gave me an idea how to create a similar, but another bowl of goodness. Needless to say, I knew, it will work. My previous experience gave me enough wisdom to proof myself, I have to try. This recipe is quite lighter, with unique flavor of fennel and satisfy easily any vegetarian.

Many people, especially nowadays, generally don't see a monetary worth in reading, especially books, and I would like to remind all of you, that reading is not about money, it's about strong and healthy feedback, which always brings only excellent payoffs in a life. Our life has beginning and the end, and only each of us has a dominated authority to create the feedback. Remember, you reap what you sow.

P.S. For sure, I'm one of few thankful students of my psychology professor, who remember all my life how he taught us to create a healthy feedback and, most important, go to dates wisely. I promise to tell you the story later.

Veggie Barley Bean Soup 

Makes about 10 cups (2.5 l)

2 tablespoons light olive oil
1 medium onion, peeled and cut into chunks
Half of a large fennel bulb
2 medium garlic gloves
1 carrot, peeled and cut into chunks
1 medium-to-large sweet potato, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
4 cups cups vegetable stock
2 cups water
1/3 cup quick barley
3/4 cup canned white beans, rinsed under cold water and drained
1 & 1/2 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoon salt
Freshly ground black pepper to taste
1/8 teaspoon garlic-chili sauce
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley or cilantro, finely chopped
Sour cream for serving

Combine onion, garlic and fennel in the work bowl of a food processor. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Using a spatula take out the mixture and place in a medium bowl. Set aside. Don't clean up the bowl and add carrot, sweet and regular potato in the same bowl. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Take out the mixture and place in another medium bowl. Set aside as well.

Pour the vegetable stock and water in a large pot and bring to boil. Add potato-carrot mixture, lower the heat to medium and start to simmer.

In a medium frying pan, heat the oil over medium-high heat. Add the onion-fennel mixture and saute for 7 minutes, stirring constantly, with a wooden spoon. Lightly sprinkle with salt, ground black pepper and add a soy sauce. Continue saute for 3-4 minutes longer. Add mixture to a large pot with simmering veggie mixture. Pour barley and simmer the mixture for 15-20 minutes under the lid, until vegetables are soft and barley is fully cooked. Stir occasionally.

Add drained and rinsed beans, dill and parsley, lemon juice and chili-garlic sauce to a pot. Finally, check for salt and pepper. Add, if you need. I added 2 teaspoons of salt. Simmer for 3-4 minutes longer. Serve at once with sour cream. In most cases I serve these soups in a very next day giving a chance to flavors to be developed.

Roasted Carrot and Farro Salad with Mustard Maple Vinaigrette

Serves 4-6
5 cups water
1 cup farro
1 large fennel bulb, sliced across into ½ inch pieces
1 pound carrots (rainbow or orange), shaved, sliced in half lengthwise, and then sliced into 4 inch pieces
1/4 cup olive oil, plus more for roasting vegetables
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tsp Maille Dijon Originale (I used regular Dijon Mustard)
Kosher salt and pepper to taste
Handful of fresh parsley, chopped
1/2 cup pomegranate seeds
1/4 cup chopped almonds

In a medium saucepan, bring the water to a boil over high heat. Stir in the farro, and reduce heat to simmer. Cover and cook for 20 minutes or until farro is soft and chewy. Drain excess water and set aside in a large bowl.

Preheat oven to 450°F. On a large baking sheet, toss the fennel with a couple of tablespoons of olive oil, and plenty of salt and pepper. Roast in the preheated oven for 12 minutes.

Remove baking sheet with fennel from the oven, and add the carrots. Toss with the fennel and olive oil, adding a little more oil if needed. Season with more salt and pepper. Return sheet pan to oven and roast for an additional 22-25 minutes or until vegetables are caramelized and tender, tossing halfway through.

While vegetables are roasting, make the vinaigrette. In a mason jar with lid or in a small bowl, shake/whisk together the ¼ cup olive oil, maple syrup, apple cider vinegar, Maille Dijon Originale, and salt and pepper until combined.

In the large bowl with the farro, add half of the dressing, the roasted vegetables, fresh parsley, pomegranate seeds, and almonds. Toss to combine, adding more vinaigrette as necessary. Taste and season with more salt and pepper if necessary. Serve!

Recipe comes from Madeline Marie's blog

Pistachio Hamantaschen with lekvar plum butter

Makes about 4 - 4 1/2 dozen 2-inch (2 bites) cookies

Dough:
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Prune filling:
2 cups pitted prunes
1 cup water
1/4 cup orange juice
1 tsp orange zest
1/4 tsp salt
1/3 cup brown sugar

Egg wash:
1 egg, beaten with folk

1/2 cup nuts of your preference, finely chopped + 1 tablespoon brown sugar for sprinkling

For filling, combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute. Reduce heat to medium low so the mixture simmers slowly and constantly.
Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes. Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the prunes don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.

Stir the brown sugar into the prune mixture till brown sugar melts and dissolves. Mash the prune mixture with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if you want to.

Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen. (Recipe from Tori Avey cooking site) Personally, I made the filling one day before dough and kept chilled for better results.

For dough, Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, divide into 3 equal parts, then flatten them into a disk. Wrap in plastic and chill at least 30 minutes. (I chilled in refrigerator for 1 hour) (Recipe from Epicurious.com)

Preheat the oven to 350 F and line a large rimmed baking sheet with parchment paper.

Remove one disk from the refrigerator. On lightly floured pastry mat roll out dough into rectangle 1/4  inch thickness. Use 3-in round cookie cutter or glass to cut out as many circles as possible and place 1 teaspoon of filling into the center of each dough circle. Fold like hamantaschen. Pinch the seams firmly to seal.  Gather the dough scrapes, re-roll, cut out additional circles. Repeat the process with remaining dough and filling.

Brush the hamantaschen with the egg wash and sprinkle  with nut mixture.

Bake in preheated oven until golden and browned for 12 minutes on lower shelf and 12 minutes on uppper shelf. Remove from the oven and cool for 5-7 minutes on a baking sheet and then transfer on a nice plate. Store in airtight container up to 3 days.