The Second Avenue Deli Cookbook (39 page)
Read The Second Avenue Deli Cookbook Online
Authors: Sharon Lebewohl
Noodles with Cabbage, Raisins, and Almonds
SERVES
6
6
This Austro-Hungarian recipe makes a nice lunch entrée or a combination starch and vegetable side dish for a meat (especially pot roast) or fish meal. Some people like to sprinkle poppy seeds in at the end.
1 medium head green cabbage
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
â
cup plus 2 teaspoons schmaltz
½ cup golden raisins
½ cup sliced blanched almonds
2 cups chopped onion
4 cups egg noodles
Salt and pepper to taste
1. Coarsely shred cabbage with a large knife, and toss with salt, pepper, and sugar in a large bowl. Set aside.
2. Heat 2 teaspoons of the schmaltz in a very large skillet, and quickly brown raisins and almonds, stirring constantly. Remove to a small bowl, and set aside.
3. Add the remaining â
cup of schmaltz to the skillet, and sauté onions until lightly browned. Add cabbage (you may have to do this a bit at a time; as it cooks, you can add more), mix well, cover, and continue cooking on low heat for 30 minutes, stirring occasionally.
4. While cabbage is cooking, bring water to a vigorous boil in a large stockpot, toss in the noodles, and cook for 5 to 7 minutes until al dente. Drain, return noodles to pot, and cover to keep warm.
5. Uncover skillet, turn up heat, and, stirring very frequently, continue cooking until cabbage is lightly browned.
6. Add cabbage mixture, raisins, and almonds to noodles, and cook on low heat for a minute or two. Remove to a large bowl, and toss ingredients, adding salt and freshly ground pepper to taste.
Note:
It's okay to substitute margarine for the schmaltz in this recipe; for a dairy version, use unsalted butter.
It's okay to substitute margarine for the schmaltz in this recipe; for a dairy version, use unsalted butter.
Carrots with Honey, Fruit, and Nuts
SERVES
6
6
1½ pounds carrots, peeled and sliced into 1-inch sticks, about â
inch wide
2 tablespoons butter or margarine
8 pitted prunes, chopped into ½-inch pieces
½ cup raisins
¾ cup coarsely chopped pecans or walnuts
¼ cup honey (if you grease your measuring cup with vegetable oil, the honey will slide right out)
1 teaspoon finely grated lemon rind
1 tablespoon sugar
½ teaspoon salt
1. Place carrots in a saucepan, cover with water, and bring to a boil. Reduce heat, and simmer for 15 minutes.
2. While carrots are simmering, melt butter in a large skillet and sauté prunes, raisins, and nuts on moderate heat for 2 minutes, stirring constantly.
3. Drain carrots and return them to saucepan. Add fruit-nut mixture and all other ingredients, stir to thoroughly combine, and cook for 2 more minutes, stirring frequently. Serve hot.
Carrot Pudding
SERVES
6
6
This dessertlike recipe comes from Iran (they call it a halvah), where a still-extant Jewish community dates back to 538
B.C.E.
B.C.E.
2 pounds cooked carrots
2 tablespoons unsalted butter
¾ cup golden raisins
¾ cup sliced blanched almonds
1 cup heavy cream
1 teaspoon cinnamon
¾ teaspoon salt
¼ cup sugar
Butter for greasing pan and dotting top of casserole
1. Preheat oven to 350 degrees. Mash carrots smooth (use a food processor or blender if you have one), and place in a large bowl.
2. Melt 2 tablespoons butter in a large skillet, and, stirring constantly, brown raisins and almonds (they brown very quickly, so be careful not to burn them). Set aside, with butter from pan, in another bowl.
3. Add cream, cinnamon, salt, and sugar to carrots, and mash in thoroughly. Add almond-raisin mixture and stir in well.
4. Grease baking pan with butter, and spoon in carrot mixture. Dot top with small pieces of butter. Bake for 25 minutes. Serve hot or cold.
O
NE OF
A
MERICA'S
most noted music impresarios, Art D'Lugoff founded the Village Gate in 1958 on Bleecker Street. At that famed nightspotâand in other clubs and concert halls throughout the United Statesâhe hosted every major name in jazz, folk, blues, and gospel, as well as comedy and cabaret shows. Aretha Franklin made her first New York appearance at the Gate, and, over the years, D'Lugoff presented such legendary performers as Paul Robeson, Duke Ellington, Pete Seeger, Nina Simone, Dizzy Gillespie, Thelonius Monk, John Coltrane, and Billie Holiday.
NE OF
A
MERICA'S
most noted music impresarios, Art D'Lugoff founded the Village Gate in 1958 on Bleecker Street. At that famed nightspotâand in other clubs and concert halls throughout the United Statesâhe hosted every major name in jazz, folk, blues, and gospel, as well as comedy and cabaret shows. Aretha Franklin made her first New York appearance at the Gate, and, over the years, D'Lugoff presented such legendary performers as Paul Robeson, Duke Ellington, Pete Seeger, Nina Simone, Dizzy Gillespie, Thelonius Monk, John Coltrane, and Billie Holiday.
His interest in music dates to his days at the Yeshiva of Flatbush, where he was inspired by his teacher, Cantor Moshe Nathanson, who composed “Hava Nagila.” D'Lugoff is currently working on his autobiography and organizing an International Jazz Museum/Hall of Fame to be located in New York City.
I first met Abe at a picnic he catered in Central Park for the Friars Club, of which I'm a member. Over the years, I often ran into him at Jewish events (he donated food and services to dozens of charities), and, though we disagreed politicallyâespecially about Israelâwe became good friends. However heated our discussions, I always knew that his generosity and concern for others were paramount. He was an important presence in New York, and the creator of the city's finest deli.
Art and Avital D'Lugoff's Vegetable Cholent
SERVES
6
6
As a traditional Sabbath dish, this cholent needs to bake in the oven overnight. Plan ahead. See other
cholent
recipes on
this page
.
cholent
recipes on
this page
.
4 tablespoons corn oil
3 cups chopped onions
3 cups mushrooms, preferably portobellos, chopped into ¾-inch pieces
2 quarts clear vegetable broth or stock (you can buy this at the supermarket or make your own; see recipe on page 000)
3 pounds large red potatoes, peeled and chopped into ¾-inch pieces
1 cup Yankee beans
1½ cups barley
¼ cup water
10 dried prunes
½ cup derma stuffing, chopped into ½-inch pieces (optional)
2 teaspoons salt
¼ teaspoon pepper
1 teaspoon curry or paprika
6 eggs in the shell
1.
Heat 2 tablespoons of the corn oil in a large skillet, and sauté onions until browned. Remove onionsâwith cooking oilâto a bowl, and set aside. Add 2 more tablespoons corn oil to skillet, sauté mushrooms, and, with cooking oil, add to bowl with onions.
Heat 2 tablespoons of the corn oil in a large skillet, and sauté onions until browned. Remove onionsâwith cooking oilâto a bowl, and set aside. Add 2 more tablespoons corn oil to skillet, sauté mushrooms, and, with cooking oil, add to bowl with onions.
2. In a large stockpot, bring vegetable stock to a rapid boil. Toss in potatoes, beans, barley, onions, and mushrooms. Cover, and simmer for 1½ hours, stirring occasionally.
3. Add ¼ cup water, prunes, derma stuffing, salt, pepper, and curry or paprika, and mix well. Transfer about half the mixture to a Dutch oven or covered casserole (if you don't have either, a disposable aluminum baking dish tightly covered in aluminum foil will do). Place the eggs atop the mixture, and cover with the rest, so that they are completely buried. Bake overnight at 225 degrees.
Note:
Stuffed derma you buy at a deli is generally made with chicken fat and/or meat products, and it is stuffed into intestine casings. So if you want to keep this dish strictly vegetarian, omit it.
Stuffed derma you buy at a deli is generally made with chicken fat and/or meat products, and it is stuffed into intestine casings. So if you want to keep this dish strictly vegetarian, omit it.
Note:
If you're not preparing the cholent as a Sabbath dish, you can reduce baking time to 1 or 2 hours. The less you bake it, the more individual ingredients will keep their texture and integrity. If you do this, however, boil the eggs for about 20 minutes before you bake them.
If you're not preparing the cholent as a Sabbath dish, you can reduce baking time to 1 or 2 hours. The less you bake it, the more individual ingredients will keep their texture and integrity. If you do this, however, boil the eggs for about 20 minutes before you bake them.
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