Shomrei Cooks

This month’s recipes range from a new twist on cabbage salad to a simple, but elegant dessert with a hearty side dish in between. All recipes have been tested in Shomrei’s kitchen. Don’t be afraid to put your own mark on what you cook. Printed recipes are often just a guide to a new, personal version that might become a family favorite.

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BATAYAVON!

Cabbage Salad from Aileen Grossberg
This twist on a favorite type of side dish is colorful and versatile. It is super simple to multiply for a crowd.

Serves 4 generously

Ingredients:

• 1/4 c. sugar
• 1/2 cup white vinegar
• 1/4 cup vegetable oil like canola
• 2 Tablespoons soy sauce
• 1/2 small savoy cabbage or 1/2 red cabbage (or a mix), finely shredded
• 1/2 c. whole roasted almonds, roughly chopped.
• 1 heaping tablespoon toasted sesame seeds

Directions:

1. Put the sugar and vinegar in a saucepan and place on low heat.
2. Add a drop of water and stir to dissolve the sugar.
3. Allow to cool. Then place a large jar with the oil and soy sauce.. Shake to combine.
4. Put the cabbage into a serving bowl and add the almonds and sesame seeds.
5. Pour the dressing over the cabbage and toss to combine.

Notes:

1. Can be made ahead and keeps for several days.
2. Other sturdy raw vegetable like shredded carrots, thinly sliced peppers, and scallions can be added to the salad.
3. To make quick work of shredding the cabbage, use a mandolin, an indispensable kitchen tool.

Potato and Leek Gratin with Cumin by Martha Rose Schulman via John Lasiter
Served at the Shomrei Celebrates dinner, this can also be a main dish gratin that makes a nice vegetarian meal when it’s served with either a salad or green vegetable. The cumin contributes a Mediterranean flavor to the dish.
Serves 6-8

Ingredients:

• 1 garlic clove, cut in half
• 1 tablespoon extra virgin olive oil
• 1 pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
• Salt and freshly ground pepper
• 1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
• 2 pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
• 3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
• 2 1/3 cups low-fat milk

(notes from John Lasiter:  In his testing of this recipe, John found it’s hard to keep the low-fat milk from breaking (separating) when cooking if using Yukon Gold potatoes due to their lower starch content.  So he used half-and-half instead and added a roux of flour: add 2 tablespoons of flour to the half-and-half, before adding to the dish. He also used shallots instead of leeks for their sweetness.)

Directions:

1. Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
2. Heat remaining olive oil in a wide, heavy nonstick skillet over medium heat and add leeks.
3. Cook, stirring often, until tender, for about 5 minutes.
4. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds.
5. Stir together for half a minute and remove from the heat.
6. Place the potatoes in a large bowl and season generously with salt and pepper.
7. Add the leeks mixture and half the cheese, and toss together.
8. Arrange in the baking dish in an even layer.
9. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
10. 10.Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon.
11. At 45 minutes, remove dish from oven and again press potatoes down into liquid.
12. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned.
13. Remove from the heat and allow to sit for 10 to 15 minutes before serving.

Notes:

1. The dish can be made up to a day ahead and reheated in a medium oven.
2. Substitutes for Gruyere include Swiss, Fontina, Gouda, mild provolone or Comte.
3. Try using a mandolin to slice the potatoes.
4. If leeks are hard to find, try Trader Joe’s frozen sliced leeks.

Chocolate Cappuccino Mousse from Arden Epstein
Serves 4-6

Ingredients:

• 2 teaspoon instant coffee granules
• 1 teaspoon hot water
• 2/3 cup sweetened condensed milk
• 1/4 cup baking cocoa
• 5 teaspoons butter
• 1 cup heavy whipping cream
• 1/2 teaspoon ground cinnamon

Directions

1. Dissolve coffee in hot water in a saucepan and add the milk, cocoa and butter.
2. Cook and stir over medium-low heat until blended.
3. Remove from heat and cool completely.
4. Beat cream and cinnamon until stiff peaks form.  Fold 1/4 of the whipped cream mixture into the cocoa mixture, then fold in the rest of the whipped cream.
5. Spoon into dessert dishes and top with additional whipped cream if desired.

NOTE:

1. This is a very forgiving recipe.  You can up the milk and whipped cream to stretch the recipe.  Be sure to add extra flavorings if you do.
2. Add a garnish of shaved chocolate or chocolate covered coffee beans and a crisp cookie or a side of berries for an enticing dessert.
3. For extra elegance, serve in chocolate cups made by painting the inside of cupcake liners with melted semi-sweet baking chocolate (4 ounces melted with 1 T shortening). Refrigerate. When firm, remove the liners and fill cups with mousse.