Recipes by Gil Marks
Wednesday, December 01, 2010
Read some recipes from Gil Marks' new cookbook: Encyclopedia of Jewish Food
MOROCCAN “PIGEON” PIE (PASTILLA/BASTILLA)
Makes 8 to 10 servings
¼ cup vegetable oil
2 large onions, chopped
2 to 3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground black pepper or 12 whole black peppercorns
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon saffron strands, crumbled
1 (3-inch) cinnamon stick or ½ teaspoon ground cinnamon
About 5 pounds chicken parts (breasts, thighs, and legs)
4 cups chicken broth or water
½ to 1 cup chopped fresh flat- leaf parsley or cilantro, or ½ cup each
6 large eggs, well beaten
1 2/3 cups (8 ounces) blanched almonds, toasted (or deep-fried in peanut oil) and cooled
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon vegetable oil
1½ teaspoons orange-blossom water or 1 tablespoon rose water (optional)
10 sheets phyllo dough or warka
About ¾ cup vegetable oil or melted margarine
About 3 tablespoons confectioners’ sugar for sprinkling
1 to 2 tablespoons ground cinnamon for sprinkling
1. To make the chicken layer: In a large pot, heat the oil over medium heat. Add the onions and garlic and sauté until soft and translucent, 5 to 10 minutes. Stir in the ginger, pepper, coriander, turmeric, saffron, and cinnamon and sauté for 1 minute. Add the chicken and toss to coat. Add the broth and parsley. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 40 minutes.
2. Remove the chicken. Strain the cooking liquid. You can reserve the solids and add to the reduced liquid or discard the solids. Place the cooking liquid over high heat and reduce to about 1 cup, about 20 minutes. Meanwhile, remove the meat from the bones and shred; you should have about 5 cups.
3. Whisk the reduced liquid into the eggs. If desired, add the strained cooking solids. Cook, stirring constantly, over low heat until the mixture thickens, about 5 minutes. Pour into a bowl and let cool.
4. To make the almond layer: In a food processor fitted with a metal blade, finely grind the almonds, sugar, and cinnamon. Add the oil and, if using, orange-blossom water. Set aside.
5. Preheat the oven to 425°F. Lightly grease a 10- or 11- inch round baking dish, springform pan, or ovenproof skillet.
6. Line the prepared dish with a sheet of phyllo, draping the excess over the edge. Brush lightly with oil. Repeat layering and brushing with 5 more sheets, draping each in a different direction. Spread one- third of the egg mixture over the pastry in the pan. Mix another one- third of the egg mixture with the shredded chicken and pack into the pie. Spread the remaining egg mixture over top, then sprinkle with the almond mixture. Fold the pastry edges toward the center of the pie. Top with the remaining 4 sheets of phyllo, brushing each with oil, and tuck in the edges.
7. Bake until golden brown, about 20 minutes. Lightly sprinkle with confectioners’ sugar, then sprinkle lines of cinnamon to form a diamond pattern. Let stand at least 10 minutes and up to 30 minutes before cutting into wedges.
ASHKENAZIC STUFFED CABBAGE (HOLISHIKES/PRAKES)
Makes 16 to 18 servings
White or cider vinegar
1 large head (about 3 pounds) green or savoy cabbage, cored
1 medium onion, sliced
1½ pounds ground beef
About ½ cup raw rice, dry bread crumbs, or matza meal
1 large egg
½ cup water
1 medium yellow onion, chopped
About ¾ teaspoon table salt or 1½ teaspoons kosher salt
About ½ teaspoon ground black pepper
2 cups crushed tomatoes or tomato sauce, or 1 cup each
3 tablespoons tomato paste
1 cup water
2 bay leaves
1 to 8 tablespoons sugar
About ½ teaspoon table salt or 1 teaspoon kosher salt
Ground black pepper to taste
2 to 4 tablespoons lemon juice or cider vinegar, or ¼ teaspoon sour salt
1. Fill a large pot about three-fourths full with water, add a little vinegar, and bring to a rapid boil. Carefully place the cabbage in the boiling water and cook until the outer leaves are pliable enough to roll easily, about 5 minutes. Using a pair of tongs, pull off the supple leaves. Repeat the process until you have 16 to 18 untorn large leaves. Trim the tough center rib of each leaf. Shred any extra cabbage leaves and place in the bottom of a deep heavy pot or baking dish. Scatter the onion over the top.
2. To make the stuffing: Combine all the stuffing ingredients.
3. Place about ¼ cup stuffing on each large cabbage leaf, arranging it a little off center. Use 1 to 2 tablespoons for smaller leaves. Fold the sides of the leaf over the stuffing, fold over the rib end, and roll up. Arrange the cabbage rolls, seam side down, in the prepared pot.
4. To make the sauce: Combine all the sauce ingredients. Pour over the cabbage rolls. If the sauce does not cover the cabbage rolls, add enough water to cover.
5. Cover and simmer over low heat until tender, about 1½ hours. Or bake, covered, in a 350°F oven for about 1½ hours, then uncover and bake until the sauce is thickened and the cabbage rolls are lightly browned, 30 to 60 minutes. Serve warm. Stuffed cabbage is tasty reheated and freezes well too.
ASHKENAZIC CHEESE PANCAKES (KAESE LATKES/LEVIVOT GEVINAH)
Makes about twenty-six 3-inch pancakes
2 cups (16 ounces) farmer cheese, pot cheese, or drained ricotta cheese
4 large eggs
About ¾ cup all- purpose flour
2 tablespoons sugar or honey
½ teaspoon vanilla extract
About ½ teaspoon table salt or 1 teaspoon kosher salt
Vegetable oil or butter for frying
1. In a large bowl, beat together the cheese, eggs, flour, sugar, vanilla, and salt until well combined.
2. In a large skillet or griddle, heat a thin layer of oil over medium heat.
3. In batches, drop the batter by heaping tablespoonfuls and fry until the top is set and the bottom is lightly browned, about 3 minutes. Turn and fry until golden, about 2 minutes. Serve with sour cream, yogurt, maple syrup, jam, cinnamon- sugar, or fresh fruit.