Preheat the oven to 350 degrees.
Spray a 9 by 13-inch glass or ceramic
baking dish, or equivalent with non-
stick cooking spray. Pour all bottom
layer ingredients into the bowl of a
food processor and process until
smooth.
Pour half the batter into the pre-
pared baking dish and bake for 10
minutes.
Remove from oven and allow to
cool for 10 minutes.
Spoon the cottage cheese, ricotta
cheese, eggs and 2 T. sugar into a large
bowl and mash them until well mixed.
Spread the filling over the baked bot-
tom layer, smoothing the top.
Combine berries with remaining 2
T. sugar and sprinkle over the filling.
Pour in the remaining batter of the
filling. Return the baking dish to the
oven and bake for 30 to 40 minutes
more until the top is golden. Let cool
slightly and serve warm. Spoon from
the baking dish or, if cooled more, cut
into squares. Serves 12-14 as a side
dish.
VEGETABLE FRITTATA
An egg dish is always welcome at a
break-fast. And this frittata can be made
the day before and served at room tem-
perature. Its something different, attrac-
tive and a break from all that smoked
fish.
3 slices of bread
2 c. water
8 eggs
1 c. diced bell pepper
1 c. diced zucchini, skin on or off
1 c. diced fresh tomato
1 10-ounce package frozen spinach,
thawed
1 c. diced onions
1 c. grated Parmesan cheese
1 t. kosher salt
1/2 t. freshly ground black pepper
3 T. olive oil (not extra virgin)
Place bread in a bowl and pour 2 c.
of water over it. Let the bread soak for
5 minutes while you prepare the fritta-
ta.
Place remaining ingredients, except
oil in a large bowl and whisk until
well combined. Remove bread (no
need to drain) from water and crum-
ble into the egg mixture. Whisk again
to incorporate the soggy bread.
Heat oil in a non-stick skillet (it's
very important the skillet be non-
stick), over medium-high heat. Add
egg mixture and cook for 3-4 minutes
until the bottom is lightly browned.
Remove the skillet from the fire and
place in the preheated oven. Broil for
5-8 minutes, in the center of the oven
9/ 17
kugel is set. Let cool completely before
cutting into squares. Serves 16-20.
with the door ajar. When the top is
browned and set, remove from heat to
cool. Turn the cooled frittata over
onto a serving platter and serve at
room temperature or warmed. Cut
into 8 to 12 wedges and serve. Serves
even more if you're serving many
other dishes.
BAKED SALMON SALAD
Baking or microwaving salmon is easier
than poaching it. And since you're sea-
soning and adding ingredients after the
salmon's cooked, you don't have to pre-
season the fish. You can also make this
recipe with fresh white fish — its great
that way, too (just cook the fish for less
time, its not as thick).
2-3 pounds fresh salmon fillet,
bones removed
2 stalks celery, chopped
1/4 c. sweet pickle relish (optional)
1 red bell pepper, chopped
Juice of 1 lemon
2 T. Worcestershire sauce
3/4 c. sour cream, more if you like
your salad creamier, less if you
like it less creamy
1/4 c. mayonnaise (lowfat is okay)
Kosher salt and freshly ground
pepper to taste
1/2 c. chopped fresh dill
Cut salmon into smaller pieces so
that it's easier to handle. If baking,
place pieces on a cookie sheet, add 1
c. water and bake, uncovered, for 10-
15 minutes in a preheated 350-degree
oven. Let cool for 20 minutes before
making salad and throw out liquid if
there is any left.
If microwaving, place the salmon
pieces in a microwave-safe bowl and
add a little water. Cover the dish with
plastic wrap and microwave on high
for 4-8 minutes, depending on the
strength of your oven. Let cool before
continuing to make the salad.
Place the salmon in a large bowl
and mash with a fork to the consisten-
cy of tuna fish. Add remaining ingre-
dients and stir well to combine.
Adjust seasonings. Serves 8-12.
CUCUMBER SALAD
This is a crisp, cool salad that comple-
ments a dairy meal perfectly. It great,
too, with the salmon salad recipe above.
6 c. thin cucumber slices, about 3-4
large cucumbers, peeled or not
1 c. sweet onion, sliced very thin
1/4 c. white wine vinegar
2 T. olive oil
1 T. sugar
Kosher salt to taste
Freshly ground pepper to taste
Paprika for garnish
SOUR CREAM STREUSEL
COFFEE CAKE
Who doesn't like streusel? This is an sim-
ple coffee cake that's comforting.
Having a crowd? Double the recipe and
bake in a 9x13-inch baking dish. You
can make it a day or two in advance
and cover it well, or you can make today
and freeze it. Leave out to thaw and
reheat in the oven.
Batter:
2 c. flour
1 1/4 teaspoons double acting
baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 c. (1 stick) butter or margarine,
softened
1 c. firmly packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 c. sour cream
Streusel:
1 1/2 c. all-purpose flour
1 c. finely chopped walnuts
1 c. firmly packed light brown sugar
1/2 c. (1 stick) butter or margarine,
softened
2 3 t. cinnamon
If using the streusel ingredients in
plastic storage bag and using one
hand, hold the open end closed, and
crush the mixture with the other
hand.
Preheat the oven to 350 degrees.
Spray an 8x8-inch baking dish with
non-stick cooking spray. Set aside.
Make batter: Combine flour, bak-
ing powder, baking soda and salt in a
medium bowl. Stir to mix ingredients
well.
Place butter and brown sugar in a
large bowl and beat well until
creamy. Add vanilla, and eggs, 1 at a
time, beating well after adding each
egg. Add approximately 1/3 c. of the
flour mixture and beat just to incor-
porate. Add 1/3 c. of sour cream
and beat just until incorporated.
Repeat the process with the remain-
ing flour and sour cream, ending
with flour.
Spread half the batter into the
pan, sprinkle half the streusel mix-
ture over it, and spread the remain-
ing batter evenly over the streusel
mixture.
Sprinkle the remaining streusel
mixture over the coffee cake. Bake for
1 hour, remove from oven and let
cool. Cut into squares and serve.
Serves 9-16 people depending on the
size of the squares. Fl
-
Combine ingredients and let sit at
room temperature for 2 hours. Chill
until ready to serve. Sprinkle gener-
ously with paprika just before serving.
SIX-INGREDIENT
NOODLE KUGEL
This kugel is yummy because it so pure.
And since the noodles go in uncooked,
it's probably the easiest kugel you'll ever
make. It almost like the blintz sou e,
so don't serve them together — it would
be redundant. If you feel like adding a
couple of other ingredients, make the
topping. Its yummy.
12 ounces wide egg noodles,
uncooked
8 large eggs
1/2 c. sour cream
1/2 c. (1 stick) butter, melted
2/3 c. sugar
6 c. whole milk
Topping (optional):
3 c. cornflakes
1/4 c. packed brown sugar
Preheat oven to 250 degrees. Spray
a 9x13-inch glass or ceramic baking
dish with non-stick cooking spray.
Spread uncooked noodles over the
bottom of the baking dish. Set aside.
Combine eggs, sour cream, butter
and sugar in large bowl and beat or
whisk until smooth. Add milk and
beat until well incorporated. Pour the
mixture over the noodles and let sit
for 30 minutes.
If using the topping, place corn-
flakes and brown sugar in a large plas-
tic storage bag and using one hand,
hold the open end closed, and crush
the mixture with the other hand.
Sprinkle this over the kugel.
Place uncovered kugel in the pre-
heated oven and bake for 40 minutes.
Reduce heat to 300 degrees and bake
for another 40-60 minutes until the
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