Appetizers

Gravlox

2 lbs. fresh salmon (2 half-fillets)

2 T. rough sea salt

1 T. sugar

1-2 T. coarse white (or black) pepper

Fresh dill, cut into sprigs

I learned how to make gravlox by watching my brother Pena. Trust this recipe.
Mix salt, sugar, and pepper together in a bowl. Spread 1/3 of the salt mixture evenly on the bottom of a glass dish, and add 1/3 of the dill sprigs. Lay one salmon fillet on the salt, skin down. Spread another third of the salt mixture on the fillet, and add 1/3 of the dill springs. Lay the second fillet on top of the first, skin up, and cover it with the rest of the salt mixture and dill. Cover with plastic wrap and weight down. Refrigerate for two days, turning the fillets over after the first day. Remove from the brine, wipe the fillets clean, and slice into thin slices on the diagonal. Keeps well refrigerated up to a week.

Refrigerator Pickles

 Version 1. (David liked this version.)

-1½ pounds cucumbers or other veggies

-1 cup vinegar. Use white distilled or apple cider vinegar with 5 percent acidity. Use white vinegar when a light color is desirable, as with fruits and cauliflower. Don't use red wine vinegar!

-1½ tablespoons salt. Use kosher salt or pickling salt (aka canning salt). Kosher salt and pickling salt have no additives. Do not use iodized salt because it makes the brine cloudy and may change the color and texture of the vegetables, as well as possibly leaving sediment at the bottom of the jars. 

-1 cup water. Do not use hard water because the iron content will make the pickling solution cloudy and the pickles discolor.

-¼ cup sugar – optional, but most recipes include.

-Optional: 2 teaspoons dill seed or celery seed or spice of your choice.

 

Version 2. (I liked this version.)

1 cup vinegar

1 cup water

1 tablespoon and 1 teaspoon salt

2 tablespoons sugar

1 teaspoon dill seed

1 teaspoon black or white peppercorns

1 teaspoon whole cloves

Clean and slice the cucumbers. Pack into glass jars. Boil pickling liquid ingredients for three minutes and let cool. Pour over the cucumbers. Close the jars and refrigerate at least three days. These will keep in the fridge for a couple of months.

Eggplant Dip

1 eggplant

1 T. olive oil

1 clove garlic
Half an onion, or two scallions
1 tomato, chopped
Lemon juice, salt and pepper to taste
A few springs of parsley

Roast the eggplant until it feels soft and let cool. While the eggplant is roasting, saute the garlic and onion in the olive oil. After a few minutes, add the tomato, and let the mixture simmer on low until the tomatoes have cooked down to a thick sauce. When the eggplant is cool enough to handle, cut it in half lengthwise and scoop out the flesh into a Cuisinart. Add the tomato moixture and puree with a few pulses. Add lemon juice, salt, and pepper to taste.

Finnish Munajuusto (Egg Cheese)

3 liters milk

1 liter buttermilk

3 eggs

Beat the eggs into the buttermilk. Heat the milk to boiling, stirring the whole time. Off heat, pour the buttermilk/egg mixture into the milk and stir. Let stand in a warm place until the curds (solids) separate from the whey (liquid). Collect the curds into a colander and add salt to taste. Put a cheese form (or a small basket) on a plate, line it with cheesecloth, and pour the curds in. Press them down evenly with the back of a fork. Fold the cloth over the curds, and place a weight over it. Refrigerate at least overnight.

Karelian Rice Piirakka ("Rice Boats")

Dough:
3/4 cup water

1 teaspoon salt

1 cup wheat flour

1 cup rye flour

Knead dough in Cuisinart or stand mixer until the ball separates from the bowl. You may have to add a little wheat flour if the dough feels very sticky. Divide into 24 equal pieces, and on a well-floured board, roll each one out to a very thin, round pancake. As you roll them out, turn them often and stack them between pieces of parchment paper to keep them from sticking. The shapes don't need to be perfect circles. With this recipe, divided into 24, each rolled-out cake should be 4 by 5 inches.
 
Filling:
1 cup medium grain rice

2 cups water + 1 tablespoon butter

2 cups milk

Salt to taste (1 1/2 teaspoons)

In a non-stick pot and, boil the rice and butter with the water first. Don't cover the pot fully--it boils over very easily. When the water is almost absorbed, lower the heat (very low) and add milk a cup at a time, stirring often to prevent scorching. (This step does take time but the rice will eventually absorb all the milk and become a thick pudding. I do this the day before.) Put a big spoonful of the cooled rice pudding in the middle of a pancake and smooth it out with the back of a wet teaspoon. With floured fingers, flute the edges in, starting from the middle and working toward each end. Leave about an inch of rice visible. Transfer each piirakka to a baking sheet as soon as you are finished with the fluting. Keep the board well floured at all times. Bake 18 minutes in 450 degrees, or until slightly browned on top and bottom.
 
Dipping: 
1 cup boiling water
1/2 stick butter 
As soon as the piirakka are out of the oven, dip each one quickly in the water/butter mixture, using tongs. Place on a tray lined with a kitchen towel and cover with a towel. Try not to eat while they are so hot that they burn your mouth, but I bet you won't make it. I never do. :)

Gefilte Fish (From Gabriella Gordon, recipe made smaller for me)

2 lbs fish fillets (I used half snapper and half tilapia)

1/2 dl matzo meal

2 eggs

1 heaping tablespoon salt

1/2 heaping teaspoon white pepper

1 onion

11/4 tablespoon oil

Grind the onions very fine (food processor, metal chopping blade). Then grind the fish in pulses, until it resembles hamburger, not too fine, not too coarse. Mix with matzo meal, eggs, salt, pepper and oil. Taste for salt, add if necessary.

Broth:

1 large onion

2 carrots

1 small leek

1 celery

(2 fish bouillon cubes)

1. Slice onion, celery, carrot, and leek and place in a large pot. Fill half-way with water. Add fish bouillon cubes, salt and pepper, and cook until vegetables are very soft and have given up their flavor. Strain the vegetables out.
2. With moist hands, roll the fish mixture into balls. Drop into the hot fish broth and cook on a low flame for about half an hour. Let cool in the broth until serving, at least overnight. Serve cold with horseradish.

Sushi

2 1/2 cups Calrose rice

4 1/2 cups water

2/3 cup rice vinegar

5 tablespoons sugar

2 teaspoons salt

Sheets of seaweed

Fillings:

Fish, cucumber, avocado, etc.
Boil until all water is absorbed, about 10 minutes. Turn heat off and steam, covered, for 10 minutes. (Meanwhile, combine vinegar, salt, and sugar in a small casserole, bring to boil, stir till cool.) Transfer rice into a large bowl and pour vinegar mixture over it. Toss until rice is sticky and cool. Place a sheet of seaweed on a bamboo mat. Spread rice onto the seaweed, leaving an inch at the end unfilled. Place fillings onto the rice. Roll up and seal end. Cut in one-inch pieces.

Salmon Spread

1/4 pound smoked (kippered) salmon

1/2 pound Philadelphia cream cheese

1/4 cup sour cream

Put everything in the food process and process with the metal blade until smooth. Serve with mini-bagels, toast, crackers, bread, etc.

Piroshki

Dough:
1 package yeast

1/4 cup warm water

1 cup milk

3 1/2 cups flour

2 eggs

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter, melted
Filling:

1 pound ground beef

1 large onion, chopped

3 tablespoons butter

2 tablespoons flour

3/4 cups hot beef broth

1. Make the dough in a bread maker.
2. Brown the meat and season with pepper and some salt. Sauté the onion until soft. Add the flour and cook for 2-3 minutes. Add the broth and stir until thick. Combine with the meat in the food processor. Process briefly. Cool before filling the pies.
3. Divide the dough in 20 parts. Roll each out to form a circle. Place some filling in the middle and pinch the edges together to form a tight seal. Let rise for 30 minutes on a baking sheet lined with parchment paper. Deep-fry the pies and place on paper towels to dry. Cover with a towel to soften the crust. Serve warm.

Small Meat Pies
Crust:

1 cup flour

1 stick butter, in slices

Pinch salt and sugar

4 tablespoons cold water

1 egg, beaten, to brush the crust

Plain, finely ground breadcrumbs

Filling:

As above for Piroshki (1/3-1/2 the amount)

1. Combine flour, butter, salt, and sugar in the food processor. Process until crumbly. Add water and process only until a ball forms. Spread onto floured counter and roll out into a rectangle. Cut into 3-inch strips.
2. Place a line of filling in the middle of each strip. Fold edges up and together and seal. Place seal down on a baking sheet. Brush with beaten egg, sprinkle with bread crumbs. Pierce at 1-in. intervals with a fork (to allow for steam to escape). Bake in 375° until golden brown, about 20 min. Cut each strip into small squares and serve hot or cold.

Burekas

1 package Pepperidge Farm frozen puff pastry

1 egg, beaten, to brush the pastry

Sesame seeds to sprinkle on top

Filling:

1 12-oz. package of fresh spinach

1 egg, beaten

1/4 cup crumbled feta cheese

1/4 cup grated cheddar

1/4 cup chopped parsley

1/4 cup chopped fresh cilantro (or dill)

4 scallions, thinly sliced

1 large potato, sliced and boiled until just tender, about 7 minutes

Salt and pepper to taste

Thaw out puff pastry on paper towels. Divide each of the two sheets in three along the folds. Roll out a little, then divide each rectangle in three. (One package will thus make 18 burekas.)
Preheat oven to 400. - Put the rinsed spinach in a pot with just the water clinging to the leaves after rinsing. Saute until wilted. Cool, squeeze dry, and chop. Combine with the egg, parsley, cilantro and the scallions, and mix well. Put a tablespoon of spinach mixture and a small slice of potato in the center of each pastry square. Fold into a triangle, keeping the filling in and squeezing the edges together. (I find it's easier to do this in your hand than on the table.) Place on an ungreased baking sheet. Cut two small slits into each bureka with scissors. Brush with beaten egg and sprinkle with sesame seeds. Bake for 20-25 minutes, until the pastry is puffed up and deep golden in color. Let cool a little before eating, or you'll burn your mouth.

Quiche

1 cup milk or half-half (3/4 c. for a small pie plate)

2 eggs + 1 egg yolk

1/2 teaspoon salt

Pepper to taste

About 1 cup grated cheese

Combine all ingredients except cheese to make a custard. Fit a crust (See Spinach Pie) into a pie plate and fill with small cubes of ham, grated cheese, and sautéed mushrooms or other vegetables. Pour custard over everything and bake in 400° for 20 minutes, then in 375° for another 20 minutes. (Leftover baked salmon with sautéed zucchini and tomato and a cup of grated mozzarella makes a nice pie.)

Spinach Pie

1 pie crust*

About 2 cups washed spinach

1 quarter of an onion

A dozen mushrooms

Custard:

1 cup milk

2 eggs, slightly beaten

1 cup grated cheese

1/2 teaspoon salt

A little pepper

*Pepperidge Farm Puff Pastry

Or Homemade Crust:

1 cup flour,

1 stick butter,

Pinch salt and sugar,

4 tablespoons cold water

Mix in food processor until a ball forms, chill, and roll out.
Fit pie crust into an 8 1/2" pie pan. Turn the edges under and flute with fingertips; refrigerate.
Boil spinach for 5 minutes; drain, squeeze water out, and chop. Chop onion and mushrooms and sauté in butter until all moisture has evaporated. Remove from pan and sauté the spinach.
Mix all custard ingredients together. Add spinach, mushrooms, and cheese. Stir until well blended. Pour into pie shell and bake 20 minutes in 400°. Lower heat to 375° and continue baking for another 20 minutes, or until pie is puffed and nicely browned. Let stand 10 minutes before serving.

Baked Artichoke Dip

1 cup mayonnaise

1 cup grated Parmesan

1 cup marinated artichoke hearts

1/2 cup leeks

1 T. lemon juice

2 T. dry bread crumbs

1 t. olive oil

Put the artichoke hearts, leeks, olive oil, and lemon juice in the food processor and process until finely ground. Combine with mayonnaise and Parmesan. Pour into a buttered oven-proof dish, sprinkle with breadcrumbs, and bake in 400 for 20 minutes, or until bubbly and nicely browned. Serve with crackers, toast, or sliced baguette.

Chopped Chicken Liver

1 pound chicken livers

1 onion, sliced

1/2 stick butter

(2 eggs, boiled)

Pan juices

1-2 tablespoons butter

2 tablespoons cognac

Salt, pepper

Thyme, allspice

Trim the livers. Sauté the onions slowly until sweet and browned. Remove to a food processor. Sauté the livers until browned and firm, yet a little rosy inside. Add to the food processor. Boil the pan juices with butter, cognac, and seasonings until syrupy. Add to the food processor. (Add the optional hard-boiled eggs.) Process until completely smooth. Pack into a decorative jar or bowl, cover with plastic wrap, and refrigerate until completely cool. This keeps well for days.

Dolmades (Stuffed Grape Leaves) 

 

Preparing the leaves

Cut off run-away grape vines, snip the leaves off, and rinse in a big bowl of cold water.

Bring a pot of lightly salted water to boil, then turn off the heat.

Put the rinsed leaves in the hot water for two minutes.

Cool in an ice bath until well cooled.

Place the leaves in a single layer on clean kitchen towels, layering the towels if necessary.

Pat the leaves dry, then put in a large zip lock bag and refrigerate.

Making the filling

Mix ground beef or lamb with uncooked rice, finely chopped onion, pine nuts, garlic, snipped mint, parsley (and dill). - Half a pound of meat per dozen grape leaves.

Rolling and cooking the dolmades

Place some filling in the center of a leaf, toward the stem side. (The amount depends on the size of the leaf.)

Oil the bottom of a non-stick pot.

Roll the dolmades by turning bottom and side leaves in, then rolling tightly from the stem side up.

Place rolled-up dolmades in the pot, seam side down, fitting them in tightly so they won’t open up while cooking. 

I you don't have enough dolmades to finish the last layer, add in some baby potatoes. 

Place a few extra leaves on top to cover the dolmades (and potatoes).

Pour in chicken stock, plus some lemon juice and olive oil, to cover.

Place a weight on top and bring to boil.

Lower the heat and simmer gently for about 45 minutes.

Cool in the broth. If keeping for later, refrigerate in the broth.

 

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Avgolemono (Egg Lemon Sauce)

• Warm stock or broth
• Juice from 2-3 lemons
• 2-3 eggs, in room temperature
• 1 tsp of corn starch (for the easy version)

Crack the eggs into a bowl and whisk well.

Gradually add the lemon juice and whisk again to combine.

Add a little of the warm stock or soup and whisk quickly, add more and whisk again. (The reason for slowly adding the broth is to gradually warm up the eggs so you don’t end up with an omelette instead of a sauce!)

Pour the egg mixture gradually back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

Another Lemon Sauce

2 T. butter

1/2 T. flour

juice of 1 lemon (or more, if you like)

3/4 of a cup milk

salt and freshly ground pepper

Melt the butter over medium heat, add the flour and whisk to form a paste. Pour in the lemon juice and ladle slowly the milk, whilst whisking. Pour in 3/4 of a cup of the drained liquid and whisk, until the sauce thickens a little bit.

Red Pepper Spread (Middle East)

2 small red peppers

3/4 cup chopped walnuts

2 tablespoons pomegranate syrup

1/4 teaspoon salt

1/4 teaspoon nutmeg and/or cumin

2 tablespoons plain breadcrumbs

1/2 tablespoon Tabasco

1 teaspoon lemon juice

1 tablespoon olive oil

Clean, roast, and peel the red peppers. Puree well in the food processor. Roast the walnuts slightly. Add to peppers and process a few pulses. Turn the mixture into a small bowl, and add all other ingredients except the olive oil. Mix well. Place in a serving bowl and smooth the top. Pour the olive oil on top. Cover and refrigerate until serving time. Serve with hot pita.
Note: You can make pomegranate syrup by boiling down pomegranate juice.