The Culinary Connoisseur
Turn the Heat Up!
30
Mar
Mar
Because many of us do not use many purchased products on
Pesach, we’re always looking to raise the bar on flavor using basic
ingredients. Lately, chefs and recipe developers have been touting the benefits
of roasting vegetables before turning them into soups and stews. Other cooks
have taught us that toasting nuts before adding them to baked goods heightens
their flavor. Wow! This is an idea that
can truly be helpful for Pesach cooking!
Pesach, we’re always looking to raise the bar on flavor using basic
ingredients. Lately, chefs and recipe developers have been touting the benefits
of roasting vegetables before turning them into soups and stews. Other cooks
have taught us that toasting nuts before adding them to baked goods heightens
their flavor. Wow! This is an idea that
can truly be helpful for Pesach cooking!
Roasting the squash and the apples bring dimension to
the soup that you could never achieve by starting the dish with raw vegetables!
1/4 cup sugar or honey
Toasting nuts draws the natural oils to the surface,
intensifying the rich nutty essence, creating a deeper color, and making the
nuts crunchier. Toasting your nuts prior to adding them to a recipe can improve
the flavor and texture of any dish. Or serve them alone as a tasty snack.
the soup that you could never achieve by starting the dish with raw vegetables!
For the soup:
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
4 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock (make some extra when preparing
soup for the seder)
soup for the seder)
1 teaspoon cinnamon
For the garnish:
Scallions, white and green parts, checked and sliced
diagonally
diagonally
Coconut flakes, lightly toasted
hazelnuts, toasted and chopped
Preheat the oven to 425 degrees F. Line 2 sheet pans with
parchment or foil. Cut the butternut squash, onions and apples in large cubes. Divide
the squash mixture between the prepared sheet pans and spread it in a single
layer. Toss each with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Roast for 35 to 45 minutes, until very tender.
parchment or foil. Cut the butternut squash, onions and apples in large cubes. Divide
the squash mixture between the prepared sheet pans and spread it in a single
layer. Toss each with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Roast for 35 to 45 minutes, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the
vegetables are done, add them to the chicken stock and use a hand blender to
puree the soup. Add the cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper.
Taste and add salt or pepper as needed. Top with some or all of the garnishes
and serve.
vegetables are done, add them to the chicken stock and use a hand blender to
puree the soup. Add the cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper.
Taste and add salt or pepper as needed. Top with some or all of the garnishes
and serve.
Break from compote with this hearty fruit dessert.
Serve with homemade ice cream or on its own.
Serve with homemade ice cream or on its own.
1/4 cup sugar or honey
1/2 teaspoon ground cinnamon
3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted,
sliced—you can choose peaches, plums, nectarines, pears, apples, pineapple,
mangos, or bananas)
sliced—you can choose peaches, plums, nectarines, pears, apples, pineapple,
mangos, or bananas)
1 teaspoon vanilla extract (optional)
1/4 cup fresh orange or lemon juice
Preheat the oven to 400 degrees F. In a small bowl, whisk
together the sugar and cinnamon. Peel the fruit if that’s your minhag. In another bowl, toss the fruit with the
vanilla, and orange juice.
together the sugar and cinnamon. Peel the fruit if that’s your minhag. In another bowl, toss the fruit with the
vanilla, and orange juice.
In a roasting pan or oven-proof baking dish, arrange the
fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly
with sugar and cinnamon.
fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly
with sugar and cinnamon.
Roast for approximately 20 minutes or until the fruit is
fork tender.
fork tender.
Toasting nuts draws the natural oils to the surface,intensifying the rich nutty essence, creating a deeper color, and making the
nuts crunchier. Toasting your nuts prior to adding them to a recipe can improve
the flavor and texture of any dish. Or serve them alone as a tasty snack.
1 cup raw almonds or hazelnuts
1½ teaspoon olive oil
1 teaspoon paprika (optional)
½ teaspoon freshly ground pepper
½ teaspoon cinnamon
½ teaspoon kosher salt or to taste
Preheat oven to 325 F. Line a sheet pan with parchment
paper or a silicone mat.
paper or a silicone mat.
Stir all ingredients together in a bowl until the almonds
or hazelnuts are well coated. Spread the nuts in the prepared sheet pan and
bake for 15 – 20 minutes or until golden brown. Stir half way through the
baking time. Remove from the oven and lift the parchment paper off the pan to
cool the nuts off more quickly. Be sure to keep an eye on these in the last 5
minutes of baking as they can go from baked to burnt in an instant.
or hazelnuts are well coated. Spread the nuts in the prepared sheet pan and
bake for 15 – 20 minutes or until golden brown. Stir half way through the
baking time. Remove from the oven and lift the parchment paper off the pan to
cool the nuts off more quickly. Be sure to keep an eye on these in the last 5
minutes of baking as they can go from baked to burnt in an instant.
Once cooled, the nuts can also be chopped and sprinkled
over any homemade ice cream or even the roasted fruit dish above.
over any homemade ice cream or even the roasted fruit dish above.