Eyshet Chayil Show with Malkah Fleisher - every Tuesday on IsraelNationalRadio.com

Malkah Fleisher brings you the 'Woman of Valor' perspective each week on:
The Eyshet Chayil Show, Tuesday, 11am EST, 6pm Israel
The Yishai & Malkah show, Thursday, 8am EST, 3pm Israel.

Tuesday, November 28, 2006

Delicious Recipes from The Kosher Palette II!!

On this week's Eyshet Chayil Show, I interviewed Sandra Blank, the author of The Kosher Palette II. So here are a couple of recipes for you to sample - let me know what you think!!!

Vegetable Bundt Frittata

2 cups (1-inch) pieces fresh asparagus or broccoli
salt to taste
12 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon baking powder.
2 cups shredded Cheddar cheese, divided
2 small onions, chopped
1 carrot, grated
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 scallions, chopped

Preheat oven to 375 degrees. Coat a 12-cup bundt pan with nonstick cooking spray. STeam asparagus in boiling salted water in a saucepan for 5 minutes or until tender-crisp and bright green; drain. Whisk eggs in a bowl until foamy. Add milk and continue whisking until blended. Stir in flour and baking powder. Add 1 1/2 cups cheese, asparagus, onions, carrot, salt and pepper and mix well.
Pour egg mixture into prepared pan and bake for 45 minutes or until golden brown. Cool in the pan on a wire rack. Frittata can be made in advance up to this point. Increase oven temperature to 500 degrees or preheat broiler. Invert cooled frittata onto an oven-safe plate and sprinkle with remaining 1/2 cup cheese and scallions. Bake or broil until cheese melts. Serve immediately. Makes 12 to 16 servings.

Cold Green Beans with Dill and Pecan Sauce

1 1/2 pounds fresh green beans
3/4 cup chopped scallions
3 tablespoons minced parsley
3 tablespoons minced dill
1/2 cup chopped pecans
1/4 cup olive or vegetable oil
3 tablespoons cider vinegar or wine vinegar
salt and pepper to taste

Steam green beans for 5 to 7 minutes or until tender and crisp. Rinse with cold running water to stop cooking. Drain well. Mix beans with scallions. Combine parsley, dill, pecans, olive oil, vinegar and salt and pepper to taste in a jar with a tight-fitting lid. Shake to combine. Pour over beans and toss to coat. Makes 4 to 6 servings.

Butter Pecan Cookies

1 1/2 cups pecans
1 cup margarine, softened
2/3 cup sugar plus extra for rolling
2 cups all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt

Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast for 6 minutes, watching carefully to prevent burning. Chop pecans. Beat margarine with 2/3 cup sugar with electric mixer for 1 minute or until light. Add flour, vanilla and salt and mix to form a dough. Fold in pecans. Shape into balls and roll in remaining sugar. Place 3 inches apart on cookie sheets and press with the bottom of a glass to flatten. Bake for 15 minutes or until golden brown. Cool on wire racks. Makes 2 1/2 dozen.

Enjoy! If you like these, you can purchase the cookbook at http://www.thekosherpalette.org/. I'll post the recipe I promised - cheese latkes - tomorrow.


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