The Second Avenue Deli Cookbook by Sharon Lebewohl Read Free Book Online Page A

slices white bread
    â… pound very lean chopmeat (about 1 cup)
    1 cup seasoned bread crumbs
    Â¾ cup very finely chopped mushrooms (use the stalks)
    1 cup very finely chopped onion
    Â¼ cup very finely chopped sweet red pepper
    1 tablespoon very finely chopped dill, or parsley, if you prefer
    2 tablespoons very finely chopped scallions
    1 tablespoon very finely chopped or crushed fresh garlic
    3 eggs, beaten
    Â½ teaspoon sugar
    2 teaspoons soy sauce
    1 teaspoon oregano
    1 teaspoon thyme
    1½ teaspoons salt
    Â¼ teaspoon pepper
    1. Remove mushroom stalks, wash thoroughly, and chop for stuffing. Set aside. Clean mushroom caps very thoroughly by scraping them with a knife under cold running water.
    2. Pour corn oil into a large skillet, and, on high heat, quickly brown mushroom cap bottoms (place with hollow side up). Remove to a platter with a slotted spoon, and set aside.
    3. Preheat oven to 375 degrees. Cut white bread into 1-inch cubes, place cubes in a colander, and soak in cold running water to soften. Squeeze out excess moisture, and, in a large bowl, work the bread and meat together with your hands.
    4. Add all remaining stuffing ingredients, and combine very thoroughly. Stuff about 3 tablespoons of this mixture into each mushroom cap, forming it into a perfect mound.
    5. Place stuffed mushrooms in a baking dish, and bake for 30 minutes or until they’re crisp on top and the stuffing is thoroughly cooked. Serve hot or cold. Cold, they’re especially good marinated in a vinaigrette.
    Note: Vegetables and herbs in the stuffing ingredients—mushroom stalks, onions, red pepper, dill or parsley, scallions, and garlic—should be chopped into ⅛-inch pieces. The best way to do this is to chop them first by hand, then toss them into a food processor and pulse a few times.
    VINAIGRETTE
    1 tablespoon very finely chopped scallions
    1 teaspoon Dijon mustard
    Â¾ cup extra-virgin olive oil
    2 tablespoons balsamic vinegar
    1 tablespoon lemon juice
    3 tablespoons red wine vinegar
    Fresh-cracked pepper to taste
    Combine all above ingredients and distribute evenly over mushrooms.
    Variation: You can follow the identical procedure to stuff green peppers. Cut the peppers in half. Remove seeds, and cut away ribs, keeping the stemsintact if possible (they look nice). Brown the bottoms in hot oil. Stuff each half level to the top instead of creating mounds, and bake for 40 minutes. Stuffed green peppers are also good cold, marinated in a vinaigrette. The amount of stuffing in the above recipe will be ample for 5 peppers (10 halves). To create a pretty platter, use a mix of green, red, and yellow peppers.
    Mediterranean Medley
    Abe’s passionate commitment to Zionism included enthusiasm for Israeli cuisine, which Jewish settlers adapted from Middle Eastern neighbors and made their own. Israel’s signature dishes utilize indigenous Mediterranean vegetables, enhanced by olive oil, garlic, and lemon juice. Chunks of warm, doughy, fresh-baked pita bread are their essential accompaniment.

    Rectangles, another neighborhood favorite.
    Tahini Sauce
    SERVES 6
    Tahini sauce is a staple ingredient of Middle Eastern cuisines. It’s also great on its own, as a dip served with raw vegetables and/or pita bread triangles.
    1 cup tahini paste *
    Â¼ cup fresh lemon juice
    1 tablespoon chopped fresh garlic
    Â¼ cup chopped parsley
    1 teaspoon salt
    Â¾ cup cold water
    Â¼ teaspoon paprika
    FOR GARNISH
    Paprika
    Finely chopped fresh parsley
    1. Open tahini paste carefully to prevent oil from splashing. Pour contents into a bowl, and blend oil and paste thoroughly before measuring. If it’s very thick, you may have to do this in a food processor or blender.
    2. Put all ingredients, except garnish, in a food processor or blender to create a thin, smooth, and creamy sauce. Serve chilled. Sprinkle lightly with paprika, and garnish with parsley.
    * Tahini paste is a concentrate of puréed sesame seeds available in