1,000 Jewish Recipes by Faye Levy Read Free Book Online Page B

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    1. To make croutons: Preheat oven to 350°F. Mix farfel with 2 teaspoons oil and a pinch of salt and pepper in a bowl. Spread on a baking sheet and sprinkle with paprika. Bake, stirring once or twice, about 12 minutes or until lightly browned.
    2. Meanwhile, heat 2 tablespoons oil in a medium saucepan over low heat. Add onion and cook over medium heat, stirring occasionally, about 10 minutes or until soft but not brown. Add zucchini, thyme, bay leaf, salt, and pepper. Stir over low heat for 2 minutes. Add broth and bring to a boil. Cover and cook over low heat about 10 minutes or until zucchini are very tender. Discard bay leaf and fresh thyme sprig.
    3. Let soup cool slightly. Pour into blender. Puree soup until smooth. Return soup to pan and bring to boil, stirring. Stir in milk and bring to a simmer. Stir in cream and return to simmer. Add cayenne pepper, taste and adjust seasoning. Serve hot soup with croutons.
Passover Soup "Nuts"
    Makes 8 to 10 servings
    These delicately spicy baked soup nut-like croutons are sometimes called mandeln, the Yiddish word for almonds, because they are somewhat crunchy. They are good in chicken or vegetable soup.
    1 ⁄ 3 cup water
    3 tablespoons vegetable oil
    1 ⁄ 2 teaspoon salt
    2 ⁄ 3 cup matzo meal
    1 ⁄ 4 teaspoon ground cumin
    Pinch of cayenne pepper
    2 large eggs
    1. Preheat oven to 375°F. Generously oil a baking sheet. Combine water, oil, and salt in a small saucepan. Bring to a boil. Remove from heat and add matzo meal all at once. Mix well. Add cumin and cayenne pepper. Return pan to low heat and cook, stirring, for 1 minute. Remove from heat and cool about 5 minutes.
    2. Beat in 1 egg. When mixture is completely smooth, beat in second egg.
    3. With a pastry bag or a teaspoon, drop batter by quarter teaspoons onto greased baking sheet, allowing about 1 ⁄ 2 -inch between them. Bake 20 to 30 minutes or until golden brown and firm.
    MAIN COURSES
Spiced Salmon with Asparagus
    Makes 4 servings
    My favorite way to welcome spring is to serve a salmon and asparagus dinner. In this season when gardens are blooming in a burst of fresh colors and fragrances, I crave a colorful, fresh, light entree. Since Passover is the festival of spring, I love to serve this roasted salmon with asparagus, either for the Seder or for another festive dinner during the holiday.
    1 1 ⁄ 4 pounds salmon fillet, preferably tail section, about 1 inch thick
    1 tablespoon plus 1 ⁄ 2 teaspoon strained fresh lemon juice
    1 tablespoon plus 1 teaspoon extra-virgin olive oil
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 ⁄ 2 teaspoon paprika
    1 ⁄ 2 teaspoon dried thyme
    Salt and freshly ground pepper, to taste
    Cayenne pepper, to taste
    1 pound medium-width asparagus, spears peeled, trimmed, and cut into 3 pieces
    1. Preheat oven to 450°F.
    2. Set salmon in a heavy roasting pan. Sprinkle fish with 1 tablespoon lemon juice and 1 tablespoon oil and rub over fish. Sprinkle fish with cumin, coriander, paprika, and thyme and lightly rub in spices. Last, sprinkle evenly with salt, pepper, and cayenne. Roast salmon uncovered about 12 minutes or until the flesh just flakes and has changed color in its thickest part.
    3. Meanwhile, cook asparagus in a saucepan of boiling salted water about 3 minutes or until crisp-tender. Drain and toss with remaining 1 ⁄ 2 teaspoon lemon juice, 1 teaspoon olive oil, salt, and pepper.
    4. Arrange salmon on a platter and spoon asparagus around it. Serve hot.
Sea Bass with Mushrooms, Lettuce, and Warm Vinaigrette
    Makes 4 servings
    For Passover you can sauté fish with a coating of matzo meal instead of flour, or for a lighter alternative, you can omit the coating completely as in this quick dish. It makes a light and tasty entree during Passover or for any festive spring menu. Serve steamed new potatoes as an accompaniment and for dessert, ripe strawberries. The sea bass is also great served cold or room temperature as a