Mock Chopped Liver

I realize this looks like cat food on a cracker, but really it's just fake chopped liver (when I put it that way, please pass the cat food). Actually, I'll go out on a limb here and say that this is better than Fancy Feast, which I'm relieved to report, I've never tasted. (Wow, I really know how to talk up a recipe.)

This one is for all those vegetarians & vegans out there who want to join in all the chopped liver fun during the Jewish holidays, but can't. Anyone? No one? Then I guess it's for those of you who are grossed out by the sheer idea of chopped liver, because, you know, it's liver. (Now I know you're out there.) Or maybe it's just for me because I'm not crazy about chopped liver, but I like this. Call it mushroom paté if that helps make it more appealing. Closing your eyes couldn't hurt either.

MOCK CHOPPED LIVER

Makes approx. 3 ½ cups

1 cup walnuts

2-3 tablespoons olive oil

1 large onion, minced

1 pound fresh mushrooms, wiped clean

2-3 pinches sea salt

1.      Preheat oven to 325˚ F.  Spread walnuts on a sheetpan and toast for about 10 minutes (or until golden brown).  Set aside to cool completely.

2.      Heat oil in large skillet and sauté onions, stirring occasionally, until golden brown (about 25 minutes).

3.      Grind walnuts finely in food processor, making sure to stop before it turns into nut butter.

4.      Mince mushrooms in food processor.

5.      Add mushrooms to onions in skillet and cook until they become soft and water is released.  Add ground walnuts and salt; cook 2-3 minutes.

6.      Optional: Blend mixture in food processor if you like an extra creamy texture.

7.      Refrigerate; serve cold with matzo or other crackers.

I got this recipe from a vegetarian Passover class I took with Jan Snyder at The Natural Gourmet Institute in 1997. There was no copyright on it. I tried to contact Jan Snyder to see if this recipe was originally hers, but I wasn't able to find her. So I'm not exactly sure who the actual author is. I hope she doesn't mind that I posted it (thanks Jan).

chopped onions

caramelized onions

toasted, cooled walnuts

finely chopped walnuts

chopping the mushrooms (I just break them up with
my fingers a little before I put them in the food processor)

finely chopped mushrooms

mushrooms and onions cooking

adding the walnuts

mock chopped liver

in a bowl (here kitty, kitty)

on a piece of matzo

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Apricot Noodle Kugel

I know that technically a kugel is "a baked Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes, though at times made of apples, spinach, broccoli, cranberry, or sweet potato." because obviously I looked it up. But in my mind, a kugel is definitely made with egg noodles and lots of rich, white creaminess with something sweet and fruity mixed in. What I always loved about it as a kid was how it was served as a side dish with the main meal, but tasted like dessert. I definitely felt like I was getting a away with something. I don't know how kugel pulled that one off. Kudos kugel.

APRICOT NOODLE KUGEL

Yield: 10-12 servings

1 cup golden raisins

1 cup orange juice (or enough to cover the raisins)

12 oz. egg noodles (homestyle or the widest you can find)

1 stick unsalted butter, cut into pieces (plus more for the pan)

8 large eggs

16 oz. cream cheese, softened

8 oz. sour cream (1 cup)

2 teaspoons vanilla extract

2 pinches of salt

2 cups apricot jam or preserves (about 24 oz.)

2 tablespoons dark rum

1.       Place raisins in a small saucepan and add the orange juice (enough so they’re all submerged). Heat only until the juice starts to simmer. Remove from heat and set aside for 1 hour.

2.       Preheat oven to 375º F. Butter a 9- x 13-inch baking dish.

3.       Cook noodles in boiling water for about 6-7 minutes and drain (they should be slightly underdone). Immediately return noodles to the pot and add the butter. Stir until butter melts.

4.       In a large bowl, whisk together the eggs, cream cheese, sour cream, vanilla, salt and 1 1/2 cups of the apricot jam.

5.       Drain the raisins (don’t clean the saucepan). Add the raisins to the cream cheese mixture. Stir until thoroughly combined.

6.       Stir the mixture into the noodles until well combined. Spread noodle mixture evenly into the prepared pan. Can be made ahead (cool completely, then cover and refrigerate). Bring to room temperature before proceeding.

7.       Place the remaining 1/2 cup apricot jam in the saucepan. Add the rum and heat until warm and spreadable (add a little more rum if needed).

8.       Spread warm jam over the top of the noodles (it’s okay if the top isn’t completely covered). Bake until set and kugel gets a little bubbly around the edges, about 45-55 minutes. Serve warm or at room temperature.

raisins soaking in orange juice

hot noodles and butter

adding eggs to cream cheese & sour cream

everything added and whisked (except for the raisins--
I almost forgot those and added them later)

cream cheese mixture mixed with noodles

draining the soaked raisins

adding the raisins (it really doesn't
matter if you do it now or before)

all mixed

in the pan

heating the apricot jam and rum
(I like to use Polaner All-Fruit)

I like to spoon (or in this case, spatula) little
dollops around and then spread them.

jam mixture dolloped

jam mixture spread

apricot noodle kugel

on a fork

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Fried Green Tomatoes with Basil Mayonnaise

I've wanted to make these ever since I first saw Fried Green Tomatoes. It's a good movie...if you've never seen it, you should order it from Netflix or Qwikster or whatever their name is now. Which reminds me, I know a lot of people aren't happy about that, but honestly, I'm more upset about the stupid name than the fact that Netflix is splintering the company into two separate services. Clearly it should be called Qwikflix. It's so obvious. It's not my "ster" that I'm looking to get in a hurry. And don't even get me started on how they spell quick. (Is their CEO in kindergarten?) But I digress.

Back to the recipe. These are made with green, unripe tomatoes. They're firmer than the red ones and not as sweet. The tart flavor is really nice with the crunchy panko/corn meal crust and the basil mayonnaise is the perfect accompaniment to brighten it up. So fresh and tasty. One bite and you'll swear you're kicking back at the Whistle Stop Cafe with Ruth and Idgie (but with less racism & murder and more air conditioning).

FRIED GREEN TOMATOES WITH BASIL MAYONNAISE

6 servings

Basil Mayonnaise:

2 cups loosely packed fresh basil leaves

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon Creole mustard

kosher salt and freshly ground black pepper

Fried Green Tomatoes:

6 hard green tomatoes, sliced ¼-inch thick

kosher salt and freshly ground black pepper

3/4 cup all-purpose flour

3/4 cup well-shaken buttermilk

dash hot sauce

3/4 cup yellow cornmeal

1 1/2 cups Japanese panko bread crumbs

vegetable oil, for frying

Basil Mayonnaise:

Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor until smooth, then transfer to small bowl. Season with salt and pepper. Can be made 1 day ahead (cover and refrigerate).

Green Tomatoes:

1.      Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.

2.      Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal— bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices. Preheat the oven to 200° F. Line a second baking sheet with paper towels. Heat 3/4 inch of vegetable oil in a medium skillet to 350° F.

3.      Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of basil mayonnaise.

from Epicurious, April 2009 by Patrick and Gina Neely (Down Home with the Neelys)

basil

squeezing in the lemon juice

all the basil mayo ingredients

basil mayonnaise

beautiful green tomatoes

my dipping station

dipping in flour

dipping in buttermilk/hot sauce

coating with panko/corn meal

coated

ready to fry

frying

fried green tomato cross-section

with a dollop of basil mayonnaise

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