Recipies from:
63
Cooking King forthe
THE BALTIMORE JEWISH HOME
by Renee Rousso Chernin www.TheKosherChannel.com
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JUNE 9, 2016
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Gazpacho with Curry Cream • • •
French Onion Soup
Slow Cooker or Stovetop
makes 4-6 servings | must make ahead | active time: 15 minutes
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Curry Cream Ingredients: 1/4 cup (pareve or dairy) sour cream 1 tablespoon mayonnaise 2 teaspoons curry powder green onions, cilantro or parsley, chopped, optional
Preperation: • • • • • • • • • • • • • • • • • • • • • • • 1. Place all soup ingredients in the work bowl of a food processor. Pulse until well blended but not pureed. Remove to a 2 quart plastic container. Stir in up to 1 cup water until desired consistency is reached. Refrigerate several hours or overnight, if possible. 2. In a small bowl, stir together ingredients for Curry Cream sauce. Set aside until ready to serve. 3. Serve cold, topped with a small dollop of Curry Cream and chopped green onions, cilantro or parsley, if desired.
2 tablespoons balsamic vinegar or lemon juice 12 ounces beer 8 toasted baguette or challah slices Mock Hollandaise Sauce: 3/4 cups mayonnaise 1/3 cup lemon juice ¼ cup water
Preperation: 1. Place in a large slow cooker or soup pot the onions, garlic, butter or margarine, olive oil, salt, and black pepper. Stir and cover for 12 hours on low in the crock pot, or for 1 hour over low heat in the soup pot. Stir occasionally until the onions are very soft and dark golden brown. 2. Add broth and vinegar or lemon juice. Crockpot method: Cover and continue cooking on low for 5 hours and up to 10 hours until ready to serve. Longer cooking will intensify the flavors. Taste and season with more salt and pepper or add warm water if flavors need mellowing. Stovetop method: Bring to a boil, lower heat and simmer for 20-40 minutes, uncovered. 3. Just before serving add beer and heat until warmed to serving temperature. 4. In a medium bowl, whisk together all Mock Hollandaise Sauce ingredients. Bring to room temperature before adding to soup. 5. Ladle soup into 8 bowls. Top with toasts and 2 tablespoons of the Mock Hollandaise sauce. ••••••••••••••••••••
B A LT I M O R E J E W I S H H O M E . C O M
Soup Ingredients: 1 (28 ounce) can diced tomatoes seasoned with garlic 2 tablespoons tomato paste 1 tablespoon mayonnaise 1 tablespoon curry powder 1 teaspoons sugar 1/2 teaspoon rice vinegar 1/2 teaspoon salt 1/4 teaspoon pepper dash liquid hot pepper sauce, optional 1 cup water
Soup Ingredients: 6 large yellow onions, peeled, quartered and thinly sliced 2 garlic cloves, minced 2 tablespoons unsalted butter or margarine, melted 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 10 cups (pareve) beef broth
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Peeling tomatoes, chopping lots of veggies, getting the seasoning just right. Gazpacho, that cool, refreshing, low fat Spanish soup, can be such a potchke. Not this recipe~& here's the secret: This easy gazpacho recipe tastes even better using canned tomatoes than fresh. Really. Plus there is a health benefit in using cooked tomatoes as they have an even higher level of antioxidants than fresh!
Onion Soup with melted cheese is a favorite for Shavuos but his year, with the holiday arriving after Shabbos, it will a challenge to serve on Shavuos night. Not with this tip: Mock Hollandaise sauce blends easily into the soup to create that rich creamy goodness we adore. Plus it’s ideal to serve with either a meat or dairy meal.