Friday, June 3, 2011

Oneg Shabbat -- Delicious and Healthy


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 Levana Kirschenbaum brings over 25 years of culinary experience to the table.  She's a master at creating healthy, kosher, and delicious foods. Levana's eponymous restaurant was a pioneer in gourmet kosher cooking.  Levana is also a master chef, caterer, baker, and teacher.  Her cooking classes are full of practical advice about nutrition and cookery.  She is currently at work on her next cookbook, scheduled to be published in June 2011: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.”

Hungry for more?
Check our her websites, levanacooks and  http://www.levanadesserts.com/, or follow her on Twitter: http://twitter.com/#!/levanacooks

Here are two recipes to get your taste-buds tingling.  The bulghar-tomato soup looks like it would be great for a hot summer supper with a salad on the side.  And I'm excited to see baking without margarine!  (Even the streusel...) 

Shabbat Shalom!

BULGHUR TOMATO SOUP
5 pounds tomatoes (7-8 large, or 20 plum tomatoes), split across
3 heads garlic, points sliced off, leaving the cloves exposed
4 medium purple onions, peeled and split across
3 red peppers, halved and seeded
1/4 cup olive oil
coarse sea salt to taste
10 cups water (2 1/2 quarts)
1/4 cup olive oil
1 cup dry white wine (not cooking wine)
2 cups tomato juice
1/4 cup tomato paste
1 tablespoon paprika
4 sprigs rosemary, leaves only, chopped
6 sprigs thyme, leaves only
2 good pinches saffron threads
freshly ground pepper to taste
Preheat oven to 425 degrees. Mix the first set of ingredients in a bowl, spread on a cookie sheet, and roast for about 45 minutes, until vegetables looked charred. Squeeze the garlic heads until all meat is forced out of its skin. Place all roasted vegetables, plus the second set of ingredients, in a wide heavy pot. Bring to a boil. Reduce the flame to medium, covered and cook 30 minutes. Add the pepper. Cream in a blender or food processor, or with an immersion blender until perfectly smooth. Add ground pepper to taste. Adjust seasonings and consistency (add a little water if it looks too thick). Serve hot. Delicious cold too. Makes 12 ample servings.

BLUEBERRY CAKE WITH ALMOND STREUSEL
1 cup oil
2 cups sugar
4 eggs
1 tablespoon baking powder
1 tablespoon grated orange zest
3 cup flour
2 tablespoons triple sec, kirsch or cassis
3 cups blueberries, rinsed and dried thoroughly (place in a large cookie sheet lined with several layers of paper towels)
streusel:
1/2 cup almonds
1/3 cup oil
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour a 10@ tube pan, or an 11x14 pan.
Cream oil, sugar and eggs in a food processor until light and fluffy. Add all but last ingredients, and pulse 3-4 times, until just combined. Transfer to a mixing bowl. Very gently mix the blueberries in with a spoon. Pour into the prepared pan. Grind the streusel ingredients in a food processor until the mixture looks like coarse meal. Sprinkle over the cake. Bake about one hour, or until a knife inserted in the center of the cake comes out clean.




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