Here is a dish that anyone could celebrate with the richness of the barley and cheese brightened with the taste of quickly cooked spring asparagus and fresh lemon zest.

2 ¾ cups vegetable broth, or water and 1 Telma vegetable bouillon cube
1/8 teaspoon saffron threads, slightly crumbled
10 asparagus, tough ends removed
2 tablespoons extra virgin olive oil
1 medium onion, diced into ¼ inch dice
2 cloves of garlic, finely minced
1 cup pearled barley
½ cup white wine, Pinot Grigio, Sauvignon Blanc, Viognier
½ teaspoon kosher salt, or to taste
15 grindings of black pepper, or to taste
Finely grated zest from ½ lemon (about 1 teaspoon)
1-2  tablespoons unsalted butter-optional
½- ¾ cup grated fresh Parrano or Parmesan cheese
¼ cup toasted, slivered almonds (1 tablespoon set aside for garnish)
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1.    Combine the broth and the crushed saffron threads in a 1 quart pot and bring to a simmer.

2.    Meanwhile, remove the tough ends of the asparagus, wash, and cut the stalks on the diagonal into ½ inch pieces reserving 1 ½ inches of the tip.

3.    When liquid is simmering drop in the asparagus stalk pieces and blanch for 2 minutes until bright green and slightly tender.  Remove with a slotted spoon to a small glass bowl. Add the tips to the simmering broth and cook for 1 minute.  Remove from broth and add to the glass bowl. Set aside 5 tips for garnish.  Keep broth warm while you prepare the barley.

4.    Heat a 3 quart saucepan over high heat for 10 seconds.  Add the extra virgin olive oil and heat for 10 seconds.  Add the onion and garlic and reduce heat to medium.  Sauté mixture until onions are slightly golden but do not let garlic burn.

5.    Add the barley and stir to coat with the onion mixture and oil.

6.    Add the wine and stir constantly until the wine is absorbed.  Add all of the simmering broth, stir, and then cover and reduce heat to low.  Stir the barley mixture every 5 minutes or so to prevent sticking and burning.  If all the liquid has been absorbed and the barley appears too hard and/or dry, then add another ¼ cup of water and cook for another 5 minutes.  The barley will be firm, but tender after 30-35 minutes.

7.    Remove the pot from the heat and stir in the salt, pepper and lemon zest until well combined.

8.    Gently mix the butter (if using) and grated cheese into the barley mixture and when evenly distributed and melted add the almonds and the asparagus pieces MINUS  the 5 asparagus tips that were set aside.

9.    Immediately serve the barley risotto in a nice dish garnished with the reserved tablespoon of almonds and the 5 remaining asparagus tips.

MOROCCAN COUSCOUS WITH DRIED FRUITS AND NUTS

8 ounces Israeli couscous
2 Tablespoons unsalted butter or pareve margarine
1/4 -cup sugar
1/2 teaspoon cinnamon
1 7-ounce package of chopped mixed dried fruit, or 1½ cups assorted dried fruits
1/3 cup whole almonds, roasted and coarsely chopped
2 Tablespoons pine nuts, lightly roasted
1/3-cup water or milk with 1 drop of almond extract added
Cinnamon and medjool date halves for garnish
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1.    Cook couscous according to package directions.  Drain and place in a large mixing bowl.

2.    Melt the butter in a 1 cup bowl.  Add the sugar and cinnamon and stir to combine.  Pour the mixture over the couscous to coat thoroughly.

3.    Add the dried fruit and toasted nuts.

4.    Mix the teaspoon of almond extract into the water or milk and then add just enough to moisten the couscous.  Do not add too much or the mixture will be runny.

5.    Pile the couscous into a pyramid shape on a clean serving platter.  Sprinkle with additional cinnamon and garnish with the medjool date halves.

Serves 10 or more people as part of a holiday buffet.

Tina’s Tidbit:

• An 8 ounce box of couscous contains more than a cup of couscous so add more water to the pot to keep the proportion of liquid to couscous consistent

• If you need to make the couscous in advance, stop after step two and refrigerate the couscous.  When ready to complete bring to room temperature or warm in a microwave for a minute before proceeding to step 3
• If you prefer to serve this pareve, use water or coconut milk for the milk and pareve margarine for the butter

LATKES-POTATO PANCAKES

6-8 large thin skinned potatoes, California long whites or Yukon Gold

3 eggs, beaten well

1 Tablespoon salt

1/2 teaspoon freshly ground pepper

1/2-cup matzo or cracker meal

1 large onion, cut into 8 pieces

Oil for frying

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1.    Grate the raw potatoes using the large grating disk on a processor or the largest holes on a grater if doing it by hand. Place grated potato in a colander, rinse with cold water and drain while you grate onion.

2.    Combine eggs, salt, pepper and matzo meal in a 3 quart bowl.  Mix thoroughly.

3.    Change to the cutting blade on your processor.  Add onions to the work bowl.  Pulse on and off 5 times.  Add ¼ of the grated potatoes to the onion and pulse on and off to make a coarse paste. Add to the egg mixture and stir to combine.

4.    Add the drained potatoes to the bowl and mix thoroughly using a large spoon or your hands.

5.    Heat a large frying pan or large skillet for 20 seconds.  Add enough oil to cover the pan to a depth of 1/4 inch and heat for an additional 20 seconds. Drop mounds of potato mixture into the pan.  Fry on both sides until golden.  Drain fried latkes on a platter covered with crumpled paper towels.  Serve with applesauce and sour cream.

Tina’s Tidbits:

•    Grated potatoes turn black when exposed to air.  Rinsing the potatoes under running water washes away excess starch and the discoloring culprit.
•    Always grate your potatoes separately from your onions that way you won’t lose any of the flavorful juice when you drain the potatoes
•    The best way to drain fried foods is on a plate covered with crumpled paper towels.  Crumpling gives more surface area for absorption.

Ingredients

• 1 four-five pound pie pumpkin
• 3 eggs
• ½ cup dark brown sugar
• Pinch of salt
• 1/8-teaspoon cinnamon
• 1/8-teaspoon ground cloves
• 1 14-ounce can coconut milk

Preparation Instructions

1. With your knife angled 45’ towards the center, cut a large whole in the top of the pumpkin.
2. Remove the seeds and all of the stringy fiber from the interior of the pumpkin as well as its lid. Discard (unless you want the pumpkin seeds for roasting).
3. Lightly scrape the inside of the pumpkin with the tines of a fork. Set aside.
4. Preheat the oven to 350°F. Line a low-sided jelly roll pan with foil.
5. Whisk the eggs until well beaten, and then add the remaining ingredients. Whisk until well combined.
6. Pour the mixture into the prepared pumpkin and replace the top of the pumpkin.
7. Bake for 1 ½ to 2 hours until pumpkin is soft and custard is set. Serve hot or warm scooping out some of the cooked pumpkin with the custard.
8. Note: This may be served as a side dish. Or serve as a dessert with any caramelized liquid that forms o­n the bottom of the pan.

I know it says sausage and it also says Pareve. I’m not losing my mind! I defy anyone at your meal to discern the difference between this cornbread stuffing and the o­ne that is made with milk and pork sausage. Even if you aren’t kosher, this recipe eliminates a lot of guilt as well as cholesterol. The cornbread recipe is good o­n it’s own as well. Enjoy!

Ingredients

• 1 cup cornmeal
• 1 cup all purpose flour
• 1/3 cup sugar
• 1 scant Tablespoon baking powder
• ¼ teaspoon salt
• 1 cup soy milk
• 1 teaspoon fresh lemon juice
• 6 Tablespoons corn oil
• 1 egg
• 1 ear of corn or 1 cup frozen, defrosted corn kernels

Preparation Instructions

1. Spray a 9 inch square pan or a 7 x 11 pyrex pan with non-stick spray. Set aside. Preheat oven to 400°F.
2. Combine the first five ingredients in a medium bowl.
3. Combine the soy milk and the lemon juice in a 2 cup pyrex measuring cup. Whisk in the oil and the egg. When combined, add the corn kernals.
4. Add the liquid ingredients to the bowl and stir o­nly until thoroughly combined. Pour batter into the prepared pan and bake for 20 – 25 minutes or until a tester comes out clean when inserted into the center of the bread, and the top is a light golden brown. Cool for future use.

NOTE: May be made 2 days in advance or frozen for later use.

• 1 recipe cornbread
• 2 Tablespoon vegetable oil

TO MAKE THE STUFFING:

• 1 pound Soy based sausage meat substitute
• 1 stick non-dairy margarine
• 1 o­nion, chopped into ¼ inch dice
• 2 large stalks celery, chopped into ¼ inch dice
• 1 Tablespoon dried crushed sage
• ½ cup chopped fresh parsley
• 1 ¼ teaspoons poultry seasoning
• ¾ teaspoon salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup vegetable or ersatz chicken broth

Instructions

1. Lightly grease a 2 quart casserole with oil or margarine and set aside.
2. Heat a large skillet for 20 seconds and then add the oil. Heat oil for 10 seconds and then add the vegetarian sausage and saute’ until the mixture is crumbling and slightly browned. Remove “sausage” to a large bowl. Do not worry if particles of soy stick to the pan, they will come off later.
3. Heat the stick of margarine in the same frying pan used for the “sausage”.
4. Saute’ the o­nion for 3 minutes and then add the celery and the sage and saute’ for another 5 minutes. Scrape the bottom of the frying pan and add this vegetable mixture to the bowl with the “sausage”.
5. Add the parsley, poultry seasoning, salt and pepper and stir.
6. Measure stock into a 2 cup glass measuring cup. Add the eggs and beat to combine.
7. Crumble entire recipe of cornbread into the bowl with the sausage-vegetable mixture and stir to combine.
8. Add the egg mixture and mix well. Bake covered with foil for 40 minutes and uncovered until golden brown. May be made a day in advance and then baked just before serving.

Pareve broth may be used instead of chicken broth to make this stuffing vegetarian.

Ingredients

• 3 Tablespoons olive oil, plus additional for greasing the pan
• 1 onion, diced
• 2 ribs celery, chopped
• 1 cup chopped mushrooms
• 1 cup chopped mixed dried fruit (apples, prunes, pears, apricots etc.)
• 1/3 cup Madeira
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup toasted almonds, coarsely chopped
• 7 cups white bread cubes with crusts
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed rosemary
• 1/2-teaspoon sage
• 1/4-teaspoon marjoram
• 1/4-teaspoon nutmeg
• Salt and pepper to taste
• 1 1/2 cups chicken broth
• 1 cup apricot nectar
• 1 egg

Preparation Instructions

1. Sauté the onion in the olive oil until lightly golden. Add the celery and mushrooms and sauté until the vegetables are soft and have given up their juices; this will take an additional 10 minutes.
2. Meanwhile combine the chopped dried fruit with the Madeira in a small glass bowl and microwave on high for 2 minutes. Set aside.
3. Combine the tomatoes, almonds, and bread cubes in a large bowl.
4. Add the onion mixture and the dried fruit and Madeira mixture to the bowl with the bread cubes and toss.
5. Combine the seasonings with the chicken broth, apricot juice and egg. Mix well.
6. Add the broth and egg mixture and stir until the mixture is very moist and almost runny. If necessary, add a little more broth or nectar.
7. Grease a 2-quart casserole or 13 x 9 pan with some additional olive oil.
8. Pour mixture into the prepared casserole and bake at 350F for 30-40 minutes.

Additional Notes

NOTE: Casserole can be baked for the first 25 minutes covered with foil and then remove foil for the remainder of cooking time. This will give you a very soft stuffing with a crust.

Ingredients

• 2 Tablespoons olive oil
• 2 large cloves garlic, finely chopped
• 1 medium onion, diced into 1/2 inch pieces
• 2 carrots sliced into 1/4 inch rounds
• 1 8 ounce can tomato sauce
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 2 1/2 cups vegetable stock or chicken stock if not strictly vegetarian, divided use
• 2 yellow crookneck squash, sliced into 1/4 inch rounds
• 2 small zucchini, sliced into 1/4 inch rounds
• 1 can chickpeas, drained (about 1 cup)
• 4 Tablespoons butter or margarine
• 1 cup couscous
• finely minced parsley for garnish

Preparation Instructions

1. Heat a large frying pan for 30 seconds and add the oil. Heat the oil for 15 seconds and then sauté the garlic and onion until lightly golden. DO NOT BURN THE GARLIC.
2. Add the carrots, tomato sauce, raisins, salt, cumin and 1 cup of stock to the pan. Cover and simmer the mixture for 10 minutes or until the carrots are crisp tender.
3. Add the crookneck squash, the zucchini and the chickpeas. Cook until the squashes are tender.
4. In a large saucepan, heat the remaining 1 1/2 cups stock and butter or margarine. Add the couscous. Cover, remove from the heat, and allow the pan to sit for 5 minutes.
5. To serve, spoon the couscous in the center of a large rimmed dish, and surround with the cooked vegetables. Pour the sauce evenly over all. Sprinkle with a little parsley for garnish if you like.

Ingredients

• 12 ounces vacuum packed corn
• 1/4-cup sugar
• 1/2-cup milk or soy creamer
• 2 eggs, beaten
• 3 Tablespoons flour
• 4 Tablespoons melted unsalted butter or margarine
• 1 Tablespoon vanilla

Preparation Instructions

1. Combine all of the ingredients in the order in which they are listed making sure that you stir the mixture while you add the hot melted butter.
2. Pour into a casserole and bake at 425F for 35 minutes or until golden.

Additional Notes

1: This recipe can be doubled or quadrupled but figure o­n a little more baking time– up to o­ne hour.

2: When making a large quantity of this recipe, it is better to use a 13 x 9 pyrex pan or larger pan, as needed, than to use a deep casserole.

Want to wow your family and friends this Shavuot, Rosh Hashanah, or Hanukkah when cheese is often on the menu? Then here’s the recipe for you! I often refer to it as “killer” kugel and so did Joan.You will understand why when you see the ingredients. This is the richest, most devine noodle pudding (a noodle pudding is like a bread pudding except noodles replace the bread as the starch filler). One recipe can serve 18-24 because it’s richness demands smaller pieces. This is easy to make and well worth the calories. Think of it as cheesecake with noodles and enjoy!

Ingredients

• ½ pound medium width noodles
• 1 pound cream cheese
• ½ pound unsalted butter
• 1 cup sugar
• 1 pint sour cream
• 1 teaspoon vanilla
• 8 eggs
• 1 small can mandarin oranges, drained
• 1 small can crushed pineapple, drained
• 4 ounces walnuts
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 2 Tablespoons butter

Preparation Instructions

1. Cook noodles according to package directions. Drain and place in a 4 quart bowl.
2. Combine the cream cheese and the butter in the processor workbowl and blend until smooth. Scrape down sides of workbowl as often as necessary. Add the sugar and process until well combined. Add the sour cream, the vanilla, and eggs and process until well mixed. Pour into the 4 quart bowl with the noodles.
3. Stir the fruits in by hand with a rubber spatula and then pour mixture into a buttered 13 x 9 pyrex dish. The mixture will almost overflow. Cover with plastic wrap and refrigerate overnight.
4. When ready to bake, place in a preheated 350F oven and bake for 50 minutes.
5. Combine the walnuts with the sugar and cinnamon and sprinkle on top of the kugel. Dot with the remaining butter and bake for 20 minutes more. Serve warm or at room temperature. This could be made totally in advance, but it won’t be quite as light, although just as delicious.

Ingredients

• 2 pound butternut squash or small pie pumpkin
• 2 Tablespoons -1/4 cup olive oil, as needed
• Kosher salt
• ½ cup chiffonade of fresh mint
• 2 large cloves of garlic sliced lengthwise into thin slivers
• ½ cup red wine or balsamic vinegar
• ½ cup sugar (less if using balsamic vinegar)
• 1/8-teaspoon cinnamon
• Kosher salt and freshly ground black pepper to taste

Preparation Instructions

1. Cut the squash in half lengthwise and peel it and remove all seeds and fibers from the inside. Cut each half lengthwise again and slice crosswise into 1/4-inch slices.
2. Place the sliced squash or pumpkin on a non-stick cookie sheet with 1-inch rim. Add enough of the olive oil to liberally coat the slices. Sprinkle very lightly with kosher salt and bake in a 350F oven for 15 minutes or until lightly golden and tender when pierced with a fork. Remove from oven. Retain any remaining oil from the pan for the sauce.
3. In a 2-quart casserole layer the cooked squash with the mint and garlic slivers.
4. Heat a 1-quart saucepan for 20 seconds. Add any oil retained from the cookie sheet. Add the vinegar, sugar, and cinnamon to the pan and cook, stirring constantly until the mixture bubbles and thickens slightly, about 3 minutes.
5. Pour the hot syrup over the squash and move the mixture gently with a rubber spatula to distribute the sauce amongst the layers.
6. Serve at once or at room temperature, which is perfect for a buffet.