French Onion Soup

[New instructions for induction cooktop:

Brown onions in ironclad large frying pan at 5 and 6. Then,

TRANSFER to 3 quart pour pan to add the liquid - it makes about 8 cups, too large a volume for the frying pan.]

The basic recipe is from Vegetarian Times, though I've tweaked it. The trick is to brown the onions on a fairly medium high flame, stirring and watching so they don't burn.

NEW IDEA: I find it nearly impossible to get the cheese tops to brown, even at High Broil. I read that you can take bread squares (not croutons), put the cheese on top, and broil only those, and add them to the soup bowls. Worth a try!

As a special splurge we bought ceramic soup mugs in Sedona, AZ, which are oven-proof and perfect for this dish, so the cheese browns.  You need to do it under the broil setting and it always takes longer than you think it will.

Serves 6

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2 Tbs. unsalted butter
1 Tbs. vegetable oil
4-5 large onions (about 3 lb.), peeled, halved and thinly sliced crosswise
3 cloves garlic, minced
2 Tbs. whole wheat flour
6 cups vegetable broth (6 c water + 2 T. Israeli soup powder)
1/3 cup dry sherry
1 tsp. Dijon mustard
1 tsp. wine vinegar
6 1/2-inch slices wholegrain bread, toasted
2/3 cup shredded Jarlsberg or Gruyère cheese
Grated Parmesan 

Heat butter and oil in heavy, large soup pot or deep frying pan (with a lid) over medium high heat. 

Add onions and garlic and cook until the onions separate and start to release liquid. Reduce heat to medium, and cook, stirring occasionally, until onions are very tender and brown, and the onions have cooked down to a smaller volume. This takes patience - it's about a half hour or more, depending on how high the burner is. Best to have other things to do in the kitchen, or something to read! (If the heat isn't high enough, the onions steam down but don't brown.)

Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. 

Cover, and simmer 15 minutes, stirring occasionally. Stir in vinegar.

To serve: Cut toast in small pieces. Ladle soup into the bowl, place toast on top, and cover with grated cheese and some Parmesan. If you have oven-proof bowls, place under the broiling element set at high until cheese is bubbly and golden, about 5 minutes. (Watch closely) If not, the heat of the soup will melt the cheeses. 

Nutritional Information

Per SERVING: Calories: 279, Protein: 9g, Total fat: 10g, Saturated fat: 4g, Carbs: 39g, Cholesterol: 18mg, Sodium: 794mg, Fiber: 5g, Sugars: 7g

Split Pea Soup

If you can't find this brand of split peas -
chaval, then you can't make HamPea Kosher soup.  But even without the kosher ham
flavor packet, this is a great soup.

This makes a huge batch, so either expect to freeze some, feed a crowd, or eat peas porridge in the pot nine days old.

It's originally from the New York Times Magazine.  Their version didn't have an onion, but everything needs an onion, as you by now know.  It's an unusually simple recipe for the Times.


one onion, diced
2-3 cloves garlic, minced (optional)
2-3 ribs of celery diced (optional)
1 lb carrots, peeled
Olive oil for sauteing
2 c. split peas = 1 lb.
8 c. water (hot, if possible, from the Instant Hot or an electric kettle)
3 T parve broth (Israeli)
1 T. dried tarragon, crushed
pepper to taste

In large soup pot, at least 6 quarts, heat olive oil on medium flame and saute the onions, garlic (if you use it) and celery.  While the vegetables are cooking, dice the carrots.

Sometimes I microwave the carrots so they're softer and easier to slice. If you have a sudoku knife, it is great for dicing carrots and other root vegetables. Cut them into thin slices the long way, and then dice them crosswise. No need to be perfect here!

Add to the pot, cook them in the oil for a few minutes, and then add the water, broth, peas, pepper and dried tarragon. Bring to a boil, lower the flame to a slow simmer, and cook for 1 1/2 hours.  the broth has a lot of sodium so I don't add salt until serving, if at all.

Note: Sometimes bulk split peas don't disintegrate. A little internet research offers a solution that works: add about 1/2 t. of baking soda. A whole thread was from Israel where they make a lot of this soup and the water is hard (I think) and this changes the chemistry.

Molly Katzen's Cran-Apple Walnut Cake

This is comfort food, a moist unpretentious cake, more like a quick bread.  I'm pretty sure it's in the original Moosewood, but I couldn't find it - voila, someone else had the same problem and when she found it, she posted it on her blog.

Cran-Apple Walnut Cake

1 3/4 cups light brown sugar OR 1 cup honey plus 2 tablespoons orange juice concentrate
1/2 cup vegetable oil
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups sliced cooking apples
1/2 cup walnut pieces
1/2 cup fresh, whole raw cranberries

Cream together oil and sugar. Add eggs and vanilla and beat well. Sift together flour and dry ingredients. Add to first mixture and stir until thoroughly combined. Stir in apples, cranberries and nuts.

Bake in a well-greased 9x13 pan at 350 degrees F. for 45 to 50 minutes.

Potato Scallion Fritterra - From Bert Greene

This recipe is from Bert Greene's Greene on Greens.  Funny how you can have a whole cookbook and basically keep it for one recipe.
 Fritterra doesn't seem to mean anything, but I guess the idea is it's between a pancake and a fritter. I prefer these to latkes - they are a good winter side dish or make a light meal if you serve soup + salad.  He relates that he learned the recipe from an Israeli cab driver.  Sounds plausible~


1 bunch scallions, trimmed and chopped into 2" sections

2 Yukon gold potatoes (or russet), large but not huge, boiled.  

2 eggs

1/4 t nutmeg

salt, pepper

1/4 c. bread crumbs (or matzah meal + seasonings)

oil for frying
* you could also add chopped spinach, grated carrot, or any other fresh vegetables that appeal.

1. Boil the potatoes.  It's best do this ahead, so they're easy to peel later.  The skin will just pull off.

2. In a medium microwave-safe bowl, add a little water to the chopped scallions and microwave ~ 2 minutes.

3. Add the potatoes, pulling of the peel, to the scallions.  Use a potato masher, and add the two eggs, seasonings, and breadcrumbs. 

4. Heat oil in a large non-stick frying pan.  Drop by large spoonfuls.  Once they've browned, flip them over and flatten them with a spatula.

Red Lentil Curry Soup w Coconut Milk

Red Lentil Soup with Curry and Coconut Milk

Vegetarian Times Issue: January 1, 2002   p.47   — 

I made this when Zach and Becca were here and Becca liked it so well she included it in the recipe sets she gave you all at her bachelor weekend.

It doesn't include vegetable broth like most soups, so is MSG free. (Telma and other Israeli powdered boullion has a lot of MSG)

4 to 6 servings

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• 3 Tbs. vegetable oil
• 2 medium onions, chopped (2 cups)
• 1 cup red lentils
• 3 medium carrots, peeled and roughly chopped (1 cup)
• 14-oz. can coconut milk (can be low-fat)
• 1 bay leaf
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced (or pureed from a tube - shortcut!)
• 1 Tbs. curry powder, preferably hot
• 4 c. hot water
• 1/2 cup chopped cilantro  (you can buy it crushed in a tube - that works fine) - optional

1. In medium saucepan, heat 2 T oil over medium/high heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
2. Meanwhile, in small skillet, heat remaining 1 T oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
3. Remove bay leaf. Optional: use an immersion blender to puree soup until velvety smooth. Taste, and add a bit more salt if desired. Serve hot.

Nutritional Information

Per serving: Calories: 399, Protein: 14g, Total fat: 26g, Saturated fat: 16g, Carbs: 33g, Cholesterol: mg, Sodium: 33mg, Fiber: 14g, Sugars: g

Panenkochen - Dutch Pancakes

When we went biking in Holland, we were really impressed with these large, savory pancakes.  When they served them they looked almost like a pizza, though the dough was more like a crepe.  I've experimented with them and the ones I make are pretty close.  They make a nourishing, light, quick meal.  You need two non-stick large frying pans.

Filling:
a combination of
onion
mushroom
capers
lox or anchovies
fresh spinach, cabbage, leftover cooked potatoes and/or whatever
grated cheese (I usually use cheddar but you could use any, since it sits on top and melts.)

Put about one T of oil in the pan and let it heat while you fine slice an onion. Throw the onion in the pan while you chop mushrooms, add them.  While they are softening and browning, throw in the lox or anchovies.  You can break them up in the pan.  Add a few handfuls of spinach last.

Add some oil to a second pan and add half the ingredients.  (If some people want them without fish or dislike one or another ingredient, you can plan for that.)  If your stove top is electric, you can turn it off and the ingredients will keep cooking.

Batter:
2 eggs
Milk (skim is fine)
flour
whole wheat flour
salt/pepper

Whisk the two eggs in a bowl.  Add the milk.  Whisk in the flours - the batter will be lumpy.  It should be thin enough to pour easily, so add more liquid if needed.

Turn the burners back on to medium and quickly pour half the batter in each pan.  Spread the batter as best you can to cover the whole surface - you need to do this quickly, like when you made crepes at The High Point.  Let the pancakes set.  Sprinkle grated cheese on top of each and turn off the burner.  Let them set a few minutes.  Then loosen one with a large spatula.  Once it's completely loosened from the pan, flip it over on the second pancake, so the browned side is on top.  If you want to keep their ingredients separate, you could just flip half of each pancake and serve two half-circles.

Feeds 2-3 people.

Double Mushroom Barley Soup

Here's my favorite Double Mushroom Barley Soup. I use both dried mushrooms along with fresh, and it makes a rich, hearty, full-bodied soup. It's a meal in itself if you're inclined.

1 oz. pkg dried mushrooms (pictured)* -these are Porcini
1 T. olive oil
8 oz fresh mushrooms, sliced
1 onion, sliced
1/2 lb carrots, sliced
4 ribs celery, chopped
3 T vegetable boullion powder (I like the Israeli versions, one pictured. While chicken "flavored", they are actually vegetarian.)
1 cup barley
8 cups water
Pepper, salt, tamari sauce if desired, to taste.
Parsley for garnish

Soak the dried mushrooms in water about 1/2 hour. In a large soup pot, saute the onion, fresh mushrooms, and celery. Microwave the carrots until soft, a minute or two. Slice in small chunks and run through the food processor until finely chopped. Add to the sauteing vegetables. Slice the soaked dried mushrooms into small pieces - they will be spongey. Add to the soup pot along with 8 c. water, 3 T. bullion, 1 c barley, salt and pepper. Since the boullion is high in sodium, I don't add much salt, but be generous with the pepper. Bring to a low boil, turn on lowest setting, and simmer for 1 1/2 hours. The barley will thicken the soup. The dark mushrooms, carrot, and celery give the soup a nice color palate - mushroom/barley is fairly gray looking by itself.
This soup freezes well. It's a great gift or bring along.
* Dried mushrooms are often found in the ethnic aisle of the grocery store, in the Kosher section. They hail from eastern Europe, as do most American Jews, but this dish is not uniquely Jewish. It's just that most groceries no longer have a "Polish" or "Lithuanian" section


PS I have checked a few supermarkets and cannot find the dark dried mushrooms. I checked in with the distributer, Kirsch Mushrooms, and they don't know which stores their products wind up in. However, you can buy a pound from them directly for $42.80, shipping included. Just mail them a check to 751 Drake Street, Bronx, NY 10474.
The little containers are about $2.95 for 1/2 oz. so this is the equivalent of 32 individual containers! (And way cheaper if you don't mind a lifetime supply - 32 containers would be $94, + 32 plastic containers biting the dust.)