Showing posts from August, 2013

Vegetable Kreplach (with video showing assembly)

This vegetarian version of a holiday favorite is delicious in soup or served as a first course with a pureed vegetable sauce.  Kreplach, a triangle shaped dumpling, is holiday favorite in Jewish homes of Ashkenazi (Eastern European) heritage. Cookbooks often comment that it's traditional to serve kreplach for Yom Kippur, although in our family kreplach is always on the Rosh Hashanah menu as well (why wait for a dinner that is often rushed while people are hurrying to get to synagogue?). The usual filling is beef or ground/minced chicken and although filling recipes are similar there are subtle differences depending on where the recipe originated. There are cheese variations of kreplach, related to varenikes (Ukrainian) and pierogi (Polish) variations of filled dumplings. My grandmother (whose family came from Lithuania) made her kreplach with raw ground beef (the tradition I follow); however,  my friend Susan's mom, who emigrated from Poland, made her kreplach with

Spinach Sambusak (Savory Middle Eastern Pastry)

Spinach Sambusak is a savory baked dumpling. This version is made with a yeast- olive oil dough.  This year we're serving these sambusak for Rosh Hashana.  Check out the entire recipe at

Quinoa Stuffed Grape Leaves

Quinoa Stuffed Grape Leaves  Find it on Click on the link and find the detailed recipe on ! 

Sourdough Honey Challah

Unusual challah, started using a wheat sourdough starter.  (updated June, 2018 *) A couple of years ago I had tried making sour dough challah; the attempt wasn't particularly successful and I set the project aside.  I decided to re-try making it after we recently took a rye bread class at King Arthur Flour Baking Center in Vermont.   Good quality rye bread requires the use of sour dough starters, this class was a good review and lucky for us, we all went home with some great ripe starter. Thank you to my fellow Bread & Babka bakers for sharing the experience with me!  Choreography:  Sour dough bread relies on a slow rise and will take more time than regular bread. You can control the time you have to work on the bread by placing the dough in the refrigerator to slow down rising and manipulate when  you work on the bread. This bread was made over the course of a day, using a starter "sponge" that had ripened for eight hours overnigh

Summer's End Spicey Eggplant Pickles

Little Prince container eggplant, mid August, zone 6 These are quick pickles that are NOT processed for long storage and must be kept refrigerated.  Much of my passion about making pickles is using produce we grow in our garden. I've included the seed sources for the varieties of plants because sometimes it's hard to sort through the myriad of seed suppliers on line - I have found these sources to be reliable over the years. I no longer process pickles, but rather make limited amounts, store the finished pickles in the refrigerator and we consume within 2-3 months. If you are interested in a good starter source of information for canning and processing food, the old stand-by, Ball's Blue Book is easy to find.  Eggplant, about a day short of harvesting for pickles  These eggplant pickles are made with "Little Prince" eggplants - a variety that is bred for container gardening. The plants are gorgeous potted plants, the eggplant grow in clusters and