Finally out of my kitchen after a week of holiday cooking. After the sedar of the Pessach .....

E

elaine

Well-known member
holiday which was on Wed., we gather on Thursday for B_B_Q. Then Friday night is our usual family meal so we gather again!! And then tonight is the eve of the end of the holiday so ....

Here is tonight's menu.

Barley, Mushroom Soup - Molly Katzen-Moosewood

(this is a staple at my house)

Chopped liver and guacomole, Arab-Israeli salad

served with those puffed rice rounds since it is still no bread

Stuffed veal -Marcella Hazan via Charlie

Zuccini -rice dish -also a family favorite

sweet potato casserole

Pureed peas - Silver Palate

Fabulous salad that was brought by a guest

Dessert - Finally made the frozen mousse by Nick Maglieri and it was pure heaven.

If anyone wants any recipes I will be happy to post.But tomorrow!! I am off on Friday to Elat (our southern most point} for a 3 days R&R on the Red Sea so I will not be cooking on Friday night but dining well which is much deserved.

 
Re: Recipes from your Sedar

Ii am sure by the time you get several requests, you will have all of these recipes to send. Hope you had/have a good R & R. TIA

Barley, Mushroom Soup - Molly Katzen-Moosewood
Stuffed veal -Marcella Hazan via Charlie
Zuccini -rice dish -also a family favorite
sweet potato casserole
Pureed peas - Silver Palate
Dessert - Finally made the frozen mousse by Nick Maglieri and it was pure heaven.

 
REC: Zucchini and Rice

Zucchini and Rice aka in my home as “Zuke Me “

2 tbs. butter or marg.
1 tbs veg. oil
1 large onion chopped
2 tsp. minced garlic ( I use a bit more)
2 pound zucchini – scrubbed and shredded (about 5 cups)
1 tbs. flour (for Passover I used matza meal)
2 ½ c. half and half – (I use cream and milk – probably more milk)
½ c. rice
1 c. grated Parmesan (4 oz.) – (I use a cup by volume

Heat oven to 425. Heat butter and oil- add onion. Stir until tender.
Add garlic and zucchini – increase heat to medium high. Stir 5 minutes
until zucchini releases juices. Sprinkle with flour and stir 1 minute more.
Stir in half and half, rice, ¾ c. cheese . Bake uncovered 30-35 minutes until golden
And bubbly. Remove let stand for 10 minutes to set.

I bake it in a 9x13 pyrex. Last night I had 3 sides and baked them altogether at 350.
So I let this go a bit longer. I think I usually bake at 350.
We often have this as a meal with a salad.

 
Zucchini and Rice - 1 more note

I usually don't have this set for 10 minutes- who has 10 minutes to spare!Not me

 
Rolled stuffed veal posted at 14438. I actually used shoulder since I couldn't get a breast. ...

The first time I made it I had the butcher poke me a hole down the middle to stuff. This time I
forgot so I made a slit and then pushed the filling down with the end of a wooden spoon. It
took a bit of doing and I went in from the other side as well but it looked great.

 
Green pea and watercress puree - Silver Palate

It was a very Green Pea and Watercress Pur?e
pleasant surprise when we discovered how well this favorite spring recipe froze. Always popular at Easter because of the bright color, quick preparation, and simple spring ingredients, making it ahead of time makes it convenient as well.

20 ounces frozen baby green peas
2 bunches washed and torn watercress
1/3 cup softened butter
Salt
Freshly ground black pepper

Preheat the oven to 350 degrees. Place the peas in a saucepan and cover with water. Bring to a boil over high heat. Add the watercress, cover, and turn off the heat. Let sit for ten minutes, then drain well. Cool to room temperature and then pur?e in a food processor or blender until very smooth. Add the butter and salt and pepper to taste and blend again. Pour into a casserole dish and bake for 30 minutes. If you are making the dish in advance, do not bake until ready to serve, store in the refrigerator for up to 24 hours, or freeze for up to a month.

Reheating Directions: Bake the refrigerated pur?e in a preheated 350 degree oven for 45 minutes. Cook the frozen pur?e in a large heavy saucepan over medium low heat for 25-30 minutes, stirring occasionally until heated through.

Makes 8 servings.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Sitting/Cooling Time: 20 minutes
Reheating Time: 45 minutes
Total Time: 1 hour, 5 minutes


Elaine's note - I have both made them ahead and also made ahead and frozen. Good and easy.

 
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