GRITS KUGEL

GRITS KUGEL

1 medium to large onion diced

3 large cloves garlic minced

Oil for frying

1 rounded cup quick grits

1 can cream style corn

1 can water

⅓ to ½ cup margarine

6 eggs

⅓ to ½ cup matzo meal

1 rounded tbsp. salt

½ rounded tsp. ground black pepper

Vegetables (see Note)

Sauté onion in oil over medium heat until lightly browned. Add garlic and stir for a minute or two. Set aside.

Cook grits in water, cream style corn and margarine as usual until done, as usual.

Pre-heat oven to 350°.

Break eggs into large bowl. Beat onions and garlic in, then, a little at a time, the cooked grits, matzo meal, then the salt and pepper. Fold in vegetables.

Grease a 9″ x 13″ baking pan and spoon in mixture, spreading evenly. Sprinkle with challah crumbs. Dot with margarine or spray with oil.

Bake for 50 minutes or until golden.

Yield: 8 servings

Note 1. This is adapted from Shimmy Rosenblum’s recipe for Broccoli-Potato Kugel in the NYT and a MasterCook recipe for Parmesan Cheddar Grits Pudding.

Note 2. The former called for cooked broccoli, the latter for green onions and uncooked spinach. You could use most anything, cooking or blanching, or not, as appropriate, or not vegetables at all.

Note 3. If this is good, try it with cornmeal mush instead of cooked grits.

SAUCES

IN GENERAL, most any soup can be sieved or put through a food mill, reduced and/or thickened, and adjusted for seasoning, to make a good sauce.

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SWEET PEPPER SAUCE – For fish, chicken or pasta

See in Stews, Cholents, Soups, Pepper Soup.

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TOMATO-CORIANDER SEED SAUCE - For fish

1 small can diced tomatoes

1 tbsp. butter

2 tbsp. vegetable oil

1 tbsp. garlic, finely chopped

1 tsp. coriander seed, roasted in skillet, and ground

Salt and pepper to taste

Chopped peanuts and parsley or cilantro for garnish

-------------------------------------------------------------------------------------------------------YOGHURT SAUCE – Indian, for fish

1 cup yoghurt

1 bay leaf

½ tsp. cinnamon

1 cardamom

1 inch ginger finely grated

½ onion, minced

1 tsp. chili powder

1 tsp. turmeric

1 tsp. cumin

½ tsp. sugar

Salt and pepper to taste

Grind cinnamon and cardomom, and fry with bay leaf. In mortar, mash onion and ginger, and add these ingredients, along with chile, turmeric, and cumin to pan fish was fried in. Fry, then add a little water to keep from burning, and cook until a mash.

Add yoghurt, and simmer until oil comes to the top, and it becomes a smooth sauce.

If for fish, fry mustard seeds in oil. Cut fish into 1-inch cubes, dredge, and fry until pale golden. Drain.Add fish, and a little water if necessary, and simmer until golden.

Serve with plain rice.

------------------------------------------------------------------------------------------------------------CILANTRO SAUCE (Mexican, for fish)

See www.cooks.com/rec/doc/),1945,159174-250195,00.html

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CREAMY TOMATO (Indian, originally for paneer)

3 tbsp butter or ghee

1 medium sized onion finely chopped

1/2 inch ginger finely chopped

2 green chillies finely chopped

2 medium sized tomatoes finely chopped

¼ cup beaten natural plain yoghurt

½ tsp red chilli powder

½ tsp garam masala

2 tbsp tomato puree

Salt to taste

Heat half the butter. Add onion, ginger, green chilli, fry for 4-5 minutes on medium heat. Add tomatoes. Fry till tomatoes turn into puree. Add ½ cup of water and blend this paste in a blender to make a puree.

Heat remaining butter in a pan. Add garam masala, chilli powder and tomato puree fry for 2-3 minutes then add the puree and boil to get thick gravy.

Just before serving add ½ cup milk and Paneer cubes and boil for 4-5 minutes. Garnish with chopped coriander.

------------------------------------------------------------------------------------------------------------JAMBALAYA SAUCE – for leftover meat, or for jambalaya, q.v. in Stews and Cholents folder. (Adapted from a recipe of Jacqueomo’s New Orleans Grill [Richmond] in the TD)

½ lb. salami, in small dice

Vegetable oil for frying

1 bell pepper (or half red and half green), chopped

½ onion, chopped

1½ ribs celery, chopped

2 tbsp. Worcestershire sauce

Chile pepper, salt and pepper, to taste

1 16-oz can diced tomatoes

[Stock]

Sauté salami until lightly browned. Remove and set aside. Sauté peppers, onion and celery in same pot until caramelized; add Worcestershire sauce, spices, and tomatoes, plus some stock or other liquid if desired. Bring to a boil, and simmer for 1 to 2 hours, or until desired consistency.

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YOGURT-DILL SAUCE – For fish

2 cups plain yogurt

1 medium clove garlic, finely chopped

1 scallion, white and green parts, finely sliced

1½ tbsp. vinegar

2 tbsp. chopped fresh dill

1 cucumber, seeded, in ½-inch dice

Pinch cayenne pepper

½ tsp. coarse salt

Black pepper to taste

Dash Tabasco Sauce

Combine all the ingredients in a bowl.

LIQUEURS

LIQUEURS

Kümmel-Anise

¼ cup caraway seeds (kümmel)

1 tbsp. anise seed

Zest of one lemon

2 tsp. sugar to taste (optional)

1 quart vodka

Anise-Orange

¼ cup anise seed

Zest of two small oranges

1 clove

1½ inch cinnamon stick

Sugar to taste

1 quart vodka

Combine the first four ingredients and steep for one week or more. It is ready when all the seeds have sunk to the bottom. Stain through a seive; allow to settle, then strain through cheesecloth once or twice.

Note: Any proportion of caraway to anise may be used, or all one or all the other. Be aware, however, that caraway has a much stronger flavor than anise. I use the cheapest 100-proof vodka. There is no point in paying more for the vodka, as its taste is overpowered by the spices. This recipe makes a very fiery liqueur that may not be to everyone’s taste. Sugar syrup, or water and sugar, may be added to taste.

100-proof vodka can also be added in equal measures to “Triple Sec.” The latter is over-priced, and overly sweet at the same time as it is weak and insipid. The addition of vodka reduces the cost, and cuts the sweetness without in the least diminishing the taste.

Banana

Two bananas, a little sugar, and a piece of vanilla bean to a fifth of vodka.

Kummel

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A caraway cordial

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• 4 2 Tsp. caraway seed
• 1 3 tsp. fennel seed
• [1 tsp. aniseseed]
• 1 1/2 tsp. powdered cumin[seed]
• 1 cup sugar syrup:
• combine 2 parts sugar to 1 part water. Bring to a boil, then cool.
• 1 fifth 100-proof vodka

Bruise or slightly crush the caraway and fennel seeds and add with the cumin to the vodka in a glass container. Cover and let stand 1 1/2 weeks. Strain through a cheese cloth. Add sugar syrup and let stand until clear.

WHOLE WHEAT RYE NUT (WITH BANANA, CORNMEAL, AND CURRANTS)

WHOLE-WHEAT-RYE-NUT BREAD

½ cup honey

1 tbsp. salt

4½ tsp. dry yeast

1 mashed banana

1½ cups warm water

+ ¾ cup hot tap water + 2 tbsp. margarine

1 cup stone ground, whole grain rye flour

1 cup stone ground, whole grain wheat flour

¼ cup stone ground cornmeal

3½-4 cups bread flour

¼ cup nuts, toasted

¼ cup currants (or raisins) soaked in bourbon

Mix all ingredients. Turn out onto kneading surface floured with a half-cup white bread flour, and knead. Add flour while kneading until the dough is handle-able; it will remain somewhat sticky. Knead for 10-12 minutes more. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the nuts and raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you grease two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Bake for about 10 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

PAREVE WHITE BREAD WITH CORNMEAL AND CREAM STYLE CORN

PAREVE WHITE BREAD 2 (increased quantity)

1 can Cream Style Corn

1 can hot water

¼-½ cup margarine

scant 3½ tsp. dry yeast

3 tbsp. sugar

1½ tbsp. salt

¼-½ cup bran

¾ cup cornmeal

9 cups all-purpose flour,

of which ¾ cup or more can be graham flour

Follow James Beard p. 36, i.e.:

§ combine all ingredients, in the order listed;

§ knead until “supple, satiny, and no longer sticky;

§ let rise until about doubled in bulk, or about 1½-2 hours;

§ 2 or 3 punches, let rest, knead 4-5 minutes;

§ shape into two 9 x 5 x 3-inch loaves;

§ let rise until about doubled in bulk, about 45 minutes;

§ pre-heat oven to 400°;

§ slash or stipple loaves, brush loaves with egg white, [sprinkle with poppy seeds];

§ allow to rise back to the height it was before stippling or slashing;

§ bake at 400° for 35 minutes for small loaves, or 45 minutes for large loaves.

Quantity: Two large loaves.

CORNMEAL-RYE BREAD WITH CREAM STYLE CORN (PAREVE)

CORNMEAL-RYE (PAREVE)

¾ cup stone ground cornmeal

1 tbsp. sugar

1 tbsp. salt

1 tbsp. shortening (canola oil)

1½ tbsp. dry yeast

1 tbsp. molasses

1 can cream style corn

+ ⅔ can hot tap water

½ cup stone ground, whole grain rye flour

¼ cup wheat bran

5 cups white flour

[Try adding pine nuts.]

Mix all ingredients. Turn out onto kneading surface floured with a half-cup white flour, and knead. Add flour while kneading until the dough is handle-able; it will remain somewhat sticky. Knead for 5 minutes more. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you spray two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for about 10 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

This bread is excellent toasted for breakfast, or, notwithstanding that the recipe seems like it will produce an excessively sweet loaf, thinly sliced for sandwiches.

Variations. For pareve loaves substitute soy milk for the milk. The proportions of the spices is a matter of personal preference. The caraway seeds can be omitted, or increased. If the latter, the taste will be more like that commonly associated with rye bread. The proportion of rye flour can be varied; note, though, that the dough becomes harder to handle if there is more rye flour. In this recipe, as in most, the raisins or currants can be soaked for a half-hour in brandy or bourbon.

CORNMEAL-RYE BREAD WITH SOY MILK (PAREVE)

CORNMEAL-RYE BREAD (PAREVE)

1 tbsp. molasses (or honey)

1 tbsp. sugar

2 tsp. fennel seed

1 tsp. caraway seed

¾ cup stone ground cornmeal

1¼ cup boiling water

2 tbsp. wheat berries

1 cup boiling water

1½ cup soy milk (or any combination

soy milk, water, and cream style corn)

1 tbsp. salt

1½ tbsp. dry yeast

1 cup rye flour

2 tbsp. wheat bran

4-5 cups white flour [I think some stone ground whole wheat would be good.]

1 cup dried currants or raisins

[Try adding pine nuts.]

The night before: in a large bowl, mix the first six ingredients, cover with a plate, and leave overnight; in a separate, small bowl, add one cup boiling water to the wheat berries, and leave overnight.

The following day: Drain the wheat berries and add to the large bowl. Mix in the soy milk (or combination), salt, and yeast, then the rye flour; then, one cup at a time, and then ½ cup at a time, the white flour, until a sticky dough is formed, that pulls away from the sides of the bowl. Turn out onto kneading surface floured with a half-cup white flour, and knead flour in until the dough is just stiff enough to knead properly. Knead 10 to 15 minutes, until the dough is smooth and elastic. It will remain a little sticky. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you spray two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for 10 to 15 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

This bread is excellent toasted for breakfast, or, notwithstanding that the recipe seems like it will produce an excessively sweet loaf, thinly sliced for sandwiches.

Variations. For pareve loaves substitute soy milk for the milk. The proportions of the spices is a matter of personal preference. The caraway seeds can be omitted, or increased. If the latter, the taste will be more like that commonly associated with rye bread. The proportion of rye flour can be varied; note, though, that the dough becomes harder to handle if there is more rye flour. In this recipe, as in most, the raisins or currants can be soaked for a half-hour in brandy or bourbon.