Adapted from Jewish Traditional Cooking by Ruth Joseph and Simon Round

Asparagus soufflés sound expensive and complicated and yet they're simplicity itself. The basic mixture can be adapted by including slivers of fresh salmon, your favorite cheese, or some grilled wild mushrooms. The joy of creating a soufflé is that the sauce can be made in advance, and then when your guests arrive and are enjoying their drinks all you need to do is whisk up the egg whites, combine them with the sauce, and pour the mixture into your greased molds.

Ingredients

4 tablespoons butter or margarine, plus extra for greasing
11⁄2 cups Parmesan, grated
8 ounces asparagus
Olive oil, for brushing
4 tablespoons all-purpose flour
1 1⁄2 cups milk
6 large organic free-range eggs, separated
Grated zest of 1 lemon, finely grated
6 oz soft white cheese, such as mozzarella, finely chopped
Salt and freshly ground black pepper
1⁄2 cup fresh flat-leaf parsley, finely chopped

Directions

• Preheat the oven to 375 F. Prepare six ramekins by greasing them with butter or margarine and dusting them with a little of the Parmesan cheese.
• Place in a roasting pan ready for transferring them to the oven later.
• Wash the asparagus and trim off the woody ends (save these for soup). Brush with oil and place on a hot grill pan for 4–5 minutes until charred and just tender. Remove and leave to cool. Cut into bite-sized pieces.
• To make the white sauce, melt the butter or margarine in a medium saucepan and stir in the flour. Gradually pour in the milk, whisking constantly to avoid lumps. Bring to boil and simmer for 2 minutes to cook out the flour.
• Add the egg yolks, lemon zest, mozzarella, remaining Parmesan, asparagus, and seasoning and stir well to combine.
• Remove from the heat and set aside.
• Whisk the egg whites in a clean bowl until stiff. Add a spoonful of the egg white to the asparagus sauce and mix it in to loosen the mixture. Carefully fold in the rest of the egg whites, along with the parsley, and then divide the mixture among your prepared ramekins.
• Carefully transfer the soufflés in a roasting pan into the oven. Fill the base of the roasting pan with boiling water until it reaches about halfway up the sides of the ramekins to form a bain-marie and close the oven door. Bake for 20–25 minutes, by which time the soufflés should be risen and delicious—resist the temptation to open the oven door before they are cooked, or they will sink. Serve immediately.

Notes

Serves 6

Recipe: Kosher, dairy

Adapted from Jewish Traditional Cooking by Ruth Joseph and Simon Round

This delicious quiche-style "pie" (which is made without pastry) has evolved in the Middle East as a wonderful meatless meal.

Ingredients

4–5 leeks, sliced and washed really well
2 large onions, peeled and sliced
1 tablespoon olive oil
1⁄2 cup fresh chives, finely chopped
1⁄2 cup fresh flat-leaf parsley or coriander, finely chopped
1 vegetable bouillon cube
6 organic free-range eggs, plus 6 organic free-range egg yolks
1⁄2 cup milk
1⁄2 cup frozen peas
salt and freshly ground black pepper
1 cup grated cheese of your choice

Directions

• Preheat the oven to 350°F.
• In a large frying pan, gently sweat the leeks and onions in the olive oil until soft but not colored.
• When they are tender and sweet, add the herbs and crumble in the bouillon cube.
• (With an immersion blender or food processor, process the mixture at this stage for a smooth texture.)
• Mix the eggs, egg yolks, milk, and peas together in a mixing bowl.
• Pour over the vegetable mixture and season to taste.

Pour into a deep 2-quart decorative baking dish and sprinkle with the cheese.
Bake in the oven for about 40 minutes until golden and set.

Notes

Variation
Add 4–5 sliced, cooked portabello mushrooms to the mixture, or substitute
8 oz blanched asparagus, cut into 2-inch pieces, for the peas. For a non-dairy
alternative, substitute coconut milk for the cows' milk and omit the cheese topping.

Serves 6–8 as a main course

Recipe: Kosher, dairy

by Estee Kafar, Spice It Right!

Dairy noodle kugel is a favorite with all ages. When I made this recipe for the first time, I had some family members over for a kiddy swimming party in the backyard. While the children splashed and had a great time, the adults sat around watching and schmoozing. I pulled the three kugels out of the oven just as everyone was arriving, and by the time they left, there wasn’t a single bit left over. From this I surmised two important things: first, that three noodle kugels can disappear faster than one thinks, and second, that it was definitely delicious enough to make it into my food column!

Ingredients:

1 package (10 1/2 oz.) fine egg noodles
1 package (10 1/2 oz.) medium egg noodles
2 Tbsp butter
16 oz. cottage cheese
16 oz. farmer cheese
8 oz. sour cream
8 oz. cream cheese
1 1/2 cups sugar
2 Tbsp vanilla sugar
8 eggs

Topping:
1/4 cup butter
1 1/2 cups panko crumbs (or breadcrumbs)
1 cup sugar
1/2 tsp ground cinnamon

Directions:

Preheat oven to 350° F.

Cook noodles with 2 tablespoons butter, according to package directions. Drain but do not rinse.

While noodles are cooking, make crumb topping.

Topping: Melt butter in pan and add crumbs, sugar, and cinnamon. Mix to form coarse crumbs. Remove from heat as soon as ingredients are combined.

Place remaining kugel ingredients in a large bowl and mix well (you can use an immersion blender). Add cooked noodles and stir well until everything is combined.

Line three round 9–inch pans or an 11–inch x 16–inch roasting pan with parchment paper and pour batter into it. Cover with crumb topping. Bake 1 1/2 hours. Smaller kugels
may take less time to bake, so check them after an hour of baking.

Notes:

Yield: 3 Small or 1 Large Kugel

NOTE: Panko is a Japanese-style breadcrumb that remains crispier during baking than regular breadcrumbs. It is available in most kosher grocery stores.

Recipes: Dairy Dishes, Noodle Kugel, Kosher

Adapted from THE PERFECT MIX by Diane Phillips

A combination of French thyme, oregano, rosemary, and basil, herbes de Provence are used in the Mediterranean region of Provence in France. Use this mixture when sautéing vegetables, in grilling or baking poultry, or on pizza. This is traditionally stored in earthenware crocks, or you can use airtight jars.

1/2 cup whole dried thyme
1/4 cup whole dried basil
2 tablespoons whole dried oregano
2 tablespoons whole dried rosemary

In a medium glass bowl, combine all the spices and stir until thoroughly mixed. Store in an airtight container.

Recipe Card:
Ratatouille Casserole
Serves 8

1/3 cup olive oil
1 large onion, sliced
1 green pepper, sliced
3 large garlic cloves, minced
3 medium zucchini, cut into 1/2-inch slices
3 medium Japanese eggplants, cut into 1/2-inch slices
2 cups chopped tomatoes, peeled, seeded, and juiced
1 tablespoon Herbes de Provence Mix
Optional: 1/4 cup grated Parmesan cheese, mixed with 1/4 cup grated Swiss Cheese

Preheat the broiler. Pour the olive oil into a 12-inch skillet, and heat over medium-high heat. Add the onion, pepper, and garlic, and sauté for 3-4 minutes, until the vegetables are crisp but tender. Remove the vegetables from the skillet, leaving some of the oil in the pan. Add the zucchini and eggplant, and sauté for 2-3 minutes, tossing until the vegetables become tender. Add the tomatoes, and cook about 4 minutes until the juices have almost boiled off. Add the Herbes Mix, and toss well. Transfer the mixture to a buttered 1-quart casserole, and cover with the parmesan-Swiss cheese mixture. Broil for 3 to 5 minutes, until the chesses is golden.

To print the recipe card below, click here.

by Susie Fishbein, Kosher by Design Cooking Coach

Pair this with a big salad for a quick and easy weeknight meal!

Ingredients:

1 Deep dish frozen pie crust, at room temperature for 15 minutes
4 ounces canned French fried onion rings, such as French’s
3 large eggs
1 cup milk
1 cup sour cream – not fat free
1 teaspoon fine sea salt
1/2 teaspoon Worcestershire sauce
4 ounces shredded cheddar cheese
1 7–ounce can white tuna, packed in water, drained

Directions:

Preheat oven to 350

Set pie crust on cookie sheet to catch drips.

Place half of fried onions into pie crust.

In a medium bowl, whisk eggs. When lightly beaten, whisk in milk, sour cream, salt, and Worcestershire sauce. cheese and flaked tuna. Pour into crust. Top with remaining fried onions.

Bake, uncovered, for 45-50 minutes until set. Don’t overbake. Cool slightly and cut into wedges.

Notes:

Yield: 6-8 servings

Recipes: Dairy, Quiche, Tuna, Cheese, Kosher

by Ronnie Fein, KitchenVignettes.com

It wouldn’t be a Fein family Break-the-fast without this recipe. We always have a buffet of casseroles and salads, never the typical smoked salmon and bagels because my daughter has a life–threatening allergy to fish. After several years experimenting with different choices, we all decided we love this dish the best. And best of all, I can make it in advance and freeze it and pop it into the oven for when my company comes.

Ingredients:

2 (10-ounce) packages frozen spinach, preferably whole leaf, thawed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 large eggs
8 ounces feta cheese, crumbled
6 tablespoons freshly grated Parmesan cheese
1 tablespoon minced fresh dill
Freshly ground black pepper, to taste
4 sheets phyllo dough
2 tablespoons butter, melted

Directions:

Preheat the oven to 400°F.

Squeeze as much water out of the spinach as possible and set aside.

Heat the olive oil in a sauté pan over medium heat, add the onion, and cook for 2–3 minutes or until softened. Stir in the spinach and mix well. Remove the pan from the heat and add the eggs, feta cheese, Parmesan cheese, dill, and pepper to taste.

Place in an 8- or 9-inch square cake pan or a rectangular baking dish. Place one phyllo sheet on top of the spinach mixture (tuck edges under if needed). Brush with some of the melted butter. Repeat with remaining phyllo and butter.

Bake for about 20 minutes or until golden brown.

Notes:

Yield: Makes 4 servings for dinner, 8 as part of a buffet

Recipes: Dairy, Spinach Pie, Cheese, Kosher

Adapted from a recipe by Richard Ferretti, Gourmet Magazine

When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Watch food editor Gina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.

Ingredients:

2 qt whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Heavy-duty fine mesh cheesecloth

Directions:

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.

Pour into lined sieve and let drain 1 hour. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. Chill the ricotta, covered; it will keep in the refrigerator 2 days.

Notes:

Yield: Makes about 2 cups

Watch a video demonstration of this recipe.

Recipes: Dairy Dishes, Ricotta Cheese, Kosher

Adapted from The Mom 100 Cookbook, Katie Workman

A frittata is an Italian omelet to which the add-ins (potatoes, cheese, veggies, rice, what have you) are beaten directly into the eggs. Generally it’s cooked first on the stovetop, then finished under the broiler. Some people cook a frittata entirely on the stovetop, flipping it during the cooking process instead of transferring the unflipped frittata to the broiler. Frittatas are great warm, or at room temperature, happily hanging out for a couple of hours before being cut up and served. Ideal for brunch, they are a subtle way of saying “I’m not making individual omelets for all of you.” A good potluck notion and, when cut into small squares, a lovely hors d’oeuvre.

Ingredients:

2 tablespoons (1⁄4 stick) unsalted butter
1 large waxy potato, such as white, red, or Yukon Gold, peeled, quartered, and thinly sliced
1 onion, quartered and very thinly sliced
1⁄2 teaspoon dried thyme, oregano, or basil, or 1 teaspoon chopped fresh thyme, oregano, or basil
Kosher or coarse salt and freshly ground black pepper
10 large eggs
1⁄4 cup coarsely chopped fresh Italian (flat-leaf) parsley or basil (optional)
1⁄2 cup shredded or crumbled cheese, such as cheddar, provolone, Monterey Jack, mozzarella, feta, Parmesan, or goat cheese

Directions:

Preheat the broiler with the rack set about 4 inches away from the heat source.

Melt the butter over medium heat in a medium-size (10-inch) broiler-proof skillet. Add the potato, onion, and the 1⁄2 teaspoon of dried thyme, oregano, or basil, if using, and season with salt and pepper to taste. Cover the skillet and cook the potato and onion until they are beginning to become tender, about 10 minutes, stirring occasionally. Reduce the heat if it seems like the vegetables are starting to burn. Uncover the skillet and cook the vegetables until they are tender and turning golden, about 4 minutes longer.

Meanwhile, place the eggs, parsley, and 1 teaspoon of fresh thyme, oregano, or basil, if using, in a medium-size bowl and whisk to combine well. Season the egg mixture with salt and pepper to taste. When the vegetables are ready, pour the eggs into the skillet and stir to combine everything. Let the frittata cook until the eggs start to set on the bottom. Reduce the heat to medium-low and, using a spatula, gently lift the edge of the frittata so that the uncooked eggs run underneath those that are set on the bottom. Do this every couple of minutes until the frittata is pretty much set on the bottom but the top and middle are still a bit runny.

Sprinkle the cheese over the top of the frittata and place the skillet under the broiler. Broil the frittata until it is set, the cheese is melted, and the whole top is lightly golden, 2 to 4 minutes. Remove the skillet from the broiler and let the frittata sit for a minute or two on a heatproof surface. Leave a dishtowel draped over the handle of the skillet to remind yourself that the handle is hot!

Run a spatula or knife around the edge of the skillet to loosen the frittata. You can cut it into wedges and serve it directly from the skillet. Or carefully slide the whole thing onto a serving plate, using a spatula to help guide the frittata out, then cut it into wedges.

Notes:

Yield: Serves 6

Tabula Rasa
This is Latin for “blank slate”, which is just to say that there are many, many possible combinations of ingredients for frittatas. It’s a great way to use up that extra cup of cooked veggies from the night before. Substitute shallots or scallions or leeks for the onion. Use three quarters of a cup of cooked rice or plain pasta instead of the potatoes; just stir the cooked rice or pasta into the eggs and pour it all into the skillet. Asparagus, broccoli, mushrooms, olives, scallions, tomatoes, zucchini, spinach—if you root around in your refrigerator you can probably find about ten things that would be great frittata fillings. If you are thinking about interesting combos, and not worrying about picky eaters, you could mix a dollop of pesto or tapenade or sun-dried tomato paste into the eggs.

Cooking Tip:
Frittatas are just as delicious served at room temperature as hot. So, if you are feeding a bigger group, whisk up two or more, making one quite simple and others much more adventurous.

Make Ahead:
You can make a frittata a day ahead of time and store it well wrapped in the fridge. Serve it slightly chilled, at room temperature, or warm. To rewarm the frittata, unwrap it and heat it in a 350°F oven for ten minutes. You can also let it sit out covered at room temperature for up to six hours.

What the Kids Can Do:
Kids can pick the add-ins and beat them into the eggs. If they are old enough they can help cook the frittata with supervision.

Variation:
Mini Frittatas: This is a kid-pleaser—frittatas in a muffin tin. It’s a bit more work to pour the mixture into the individual cups, but you actually save the hands-on cooking time on top of the stove, freeing you up to slice cantaloupe, or yell at the kids to set the table, or carve small swans out of radishes for garnishes.

Recipes: Dairy Dishes, Eggs, Cheese, Vegetables, Kosher

Adapted from Ina Garten, Barefoot Contessa Back to Basics

Make this amazing Tomato and Goat Cheese Tart using ready made puff pastry sheets.  Fresh tomatoes, basil and thyme add great flavor.

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Notes:

Yield: four individual tarts

Recipes: Dairy Dishes, Tarts, Dairy, Kosher

By Eileen Goltz, CuisinebyEileen.com, Modified from epicurean.com

You should make this the night before you want to serve it. This will be a hit with raisin bread lovers!

Ingredients:

1 stick (1/2 cup) butter or margarine
1 cup packed brown sugar
2 tablespoons corn syrup
12 slices raisin bread
5 large eggs
1 1/2 cups half and half or whipping cream (or non dairy substitute)
1 teaspoon vanilla
1 tablespoon kosher brandy or orange juice concentrate
1/4 teaspoon salt
1 cup chopped pecans or walnuts

Powder Sugar (optional)
Sliced strawberries (optional)

Directions:

Preheat oven to 350. Grease a 9 x 13 pan. In a saucepan combine the butter, brown sugar and corn syrup. Stir constantly while heating so that the butter melts and the brown sugar combine. Pour the mixture into the prepared pan.

In a bowl mix together the eggs, half and half, vanilla and kosher brandy or orange juice concentrate and salt. Whisk to combine.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. Pour 1/2 the mixture over the bread. Place the remaining bread into the pan and then pour the remaining egg mixture over the top.

Sprinkle the chopped nuts over the top. Cover and refrigerate for at least 2 hours before cooking. Bake, uncovered for 35 to 40 minutes or until the top is golden. Serve with maple syrup or sliced strawberries and powdered sugar.

Notes:

Yield: serves 10 – 12

Recipes: Dairy Dishes, Casserol, Raisin Bread, Kosher