Recipes

Warm Winter Dishes

December 2, 2007
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

imageBean and Roasted Tomato Soup

10 servings

This is a hearty winter soup that can be made a few days ahead and will keep either refrigerated or frozen.

Ingredients:

  • ½ lb. small dried beans, such as Great Northern
  • 3 lbs. tomatoes, cored, halved and seeded
  • 3 Tablespoons olive oil
  • 6 garlic cloves, peeled
  • 6 cups vegetable stock
  • ½ teaspoon sugar
  • Thyme petals, plus for garnish
  • A few drops Tabasco sauce
  • Kosher salt
  • Freshly ground black pepper

Instructions:

  1. Place beans in a large bowl and cover with cold water. Soak overnight, then drain and pick over.
  2. Preheat oven to 325°F.
  3. Place beans, 5 cups stock, sugar and thyme in a heavy saucepan with a cover. Bring to a boil over high flame, then reduce heat and simmer, half covered, for 30 minutes or until the beans are very soft.
  4. Place garlic on a cookie sheet. Arrange tomatoes on top in a single layer, cut side up. Drizzle with olive oil and bake for 1 hour.
  5. Reserve half of the cooked beans. Add the other half to the tomatoes and purée in a blender until smooth. Return the mixture to saucepan with reserved beans; adjust consistency as needed with reserved stock.
  6. Season to taste with Tabasco, salt and pepper.
  7. Serve garnished with thyme petals.

Bulgur Chili

4 servings as luncheon dish, 6 servings as a side dish or appetizer

This nutritious winter luncheon dish can be served plain or topped with a dollop of seasoned ricotta or grated mozzarella. It also freezes well.

Instructions:

  • 2 Tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 2 green peppers, seeded and diced
  • 1 lb. white mushrooms
  • 1 (15.5 oz.) can kidney beans, rinsed and drained
  • 1 (14 oz.) can tomatoes with juices (squeeze tomatoes by hand)
  • ½ cup whole grain bulgur (cracked wheat)
  • 1 teaspoon fresh thyme petals
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Kosher salt
  • Freshly ground black pepper

Instructions:

  1. Heat olive oil in a medium saucepan and cover
  2. Add garlic, onion and green pepper. Simmer over low heat until onion is tender.
  3. Wipe mushrooms with a damp paper towel, trim ends as needed and slice. Add to saucepan with remaining ingredients, plus ½ cup water. Bring to a boil. Cook very slowly, covered, stirring occasionally, for 15 minutes.
  4. Season to taste.

Note:  I recommend using Goya brand canned beans.


Grated Potato Pancake

10 to 12 servings

This type of latke looks attractive, tastes delicious and isn’t greasy at all. It can be prepared ahead of time; just reheat in a warm oven for a few minutes and slice into pie wedges.

Ingredients:

  • 4 large baking potatoes
  • 4 tablespoons vegetable oil
  • Kosher salt
  • Freshly ground black pepper

Instructions:

  1. Peel potatoes, quarter them horizontally and place in a bowl of cold water. (This prevents discoloration.) Grate the potatoes coarsely in a food processor fitted with a medium-grating attachment. Wring dry in a dishtowel and transfer to a bowl. Season well with salt and pepper.
  2. Heat 3 tablespoons oil in a non-stick 12-inch skillet. Add potatoes, patting them down firmly with a spatula and straightening the edges. Sauté for about 8 minutes over medium-high heat or until the underside is golden.
  3. Invert the pancake onto a plate. Heat the remaining tablespoon oil and slide the pancake back into the skillet. Pat down again with a spatula and cook for another 8 minutes, or until the underside is golden.
  4. Slide the pancake onto a platter and cut into slices.

Veal Stew

6 servings

I prefer to prepare all stews in advance because the flavors blend together better. A heavy cast-iron saucepan is ideal for cooking stews; it allows for slower, more even cooking.

Ingredients:

  • 3 green bell peppers, de-seeded, quartered
  • 4 Tablespoons olive oil
  • 3 lbs. boned shoulder of veal, trimmed of gristle and fat and cut into 1½-inch pieces
  • Unbleached flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 (28 oz.) can peeled tomatoes, coarsely chopped
  • 15 black olives, coarsely chopped
  • ½ cup dry white wine
  • 10 sprigs fresh thyme

Instructions:

  1. Preheat broiler.
  2. Line a broiling pan with foil and place peppers skin side up on it
  3. Broil close to the heat source until the skin is almost blackened (about 7 minutes). Place the peppers in a plastic bag to cool
  4. Remove the skin and cut into 1-inch cubes. Set aside.
  5. Preheat oven to 375°. In a heavy skillet, heat oil
  6. Pat veal pieces dry and dredge lightly in flour, shaking off excess. Sauté over medium heat until browned, several pieces at a time. As the pieces brown, transfer them to a 4-quart heavy-bottomed saucepan with a tight fitting cover, or a Dutch oven, and sprinkle lightly with salt and pepper.
  7. Add remaining ingredients to meat. Bring to a boil over medium heat, cover and place in oven
  8. Cook for 1 hour, or until meat is soft but not falling apart.
  9. Adjust seasoning.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.