Leah Koenig
By Leah Koenig
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News Yid.Dish: Top Thanksgiving Side Dishes
Leah’s Top 5 Thanksgiving side dishes… Apple Chesnut Soup with Parsely Croutons – Recipe from Chow Mashed Potatoes with Caramalized Garlic and Parsnips – Recipe from Epicurious Pear, Arugula, and Endive Salad with Candied Walnuts – Recipe from Epicurious Fresh Cranberry Relish – Recipe from my mom – 1 12 oz bag fresh cranberries, 1…
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News Yid.Dish: Mushroom Soup with Chives
This recipe is adapted from the NYTimes Jewish Cookbook, which adapted it from Design Cuisine. 2 1/2 pounds fresh mushrooms (caps & stems) (I used porcini, shitake, button and portobello, but you could use a nice combination of almost anything.) 5 tablespoons olive oil (but really, who measures olive oil?) 2 garlic gloves, crushed 3…
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News Yid.Dish: Sarah Bernhardts
Sarah Bernhardts (About 24 cookies) These elegant macaroons were named after the French actress. Macaroons: 8 ounces (3/4 cup plus 2 tablespoons) almond paste 1 cup sugar 1/8 teaspoon salt 1 teaspoon almond extract 1/3 cup (about 3) egg whites, lightly beaten 36 whole almonds (optional) Ganache: 1 1/2 cups heavy cream 12 ounces bittersweet…
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News Yid.Dish: Arugula Salad with Leeks and Apples
1 bunch arugula olive oil 1 leek, white and light green parts only, thinly sliced 1 apple, cored and sliced (these first three ingredients all came from my box) balsamic or cider vinegar walnut oil handful of walnuts, toasted cheese optional 1) Wash and dry the arugula. Put it into a salad bowl. 2) Heat…
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News Yid.Dish: Cold Cucumber Salad
凉拌黄瓜, a.k.a. Liang Ban Huan Gua, a.k.a Cold Cucumber Salad Serves 4-6 as a side dish 2 medium cucumbers, peeled, halved, seeds removed with a spoon, and cut into cubes 1 tsp. salt, or to taste 1 pinch sugar 2 cloves garlic, minced 2 tsp. black sesame seeds, optional Combine all ingredients and toss. Chill…
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News Yid.Dish: Chickpea Fries
This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. I like to make these fries as an accompaniment to saucy fish or meat dishes. They are the perfect vehicle to soak up sauce. They also make a great hors-d’œuvre served with a garlicky aioli. 2 cups…
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News Yid.Dish: Chicken Liver Mousse
1 pt fresh chicken livers 1 pt sliced shallots 1 clove garlic, chopped 3 Tbsp oil 1 tsp chopped thyme leaves ½ cup Madeira or Sherry 2 eggs, hard boiled 1 Tbsp sherry wine vinegar 2 Tbsp chopped mixed herbs such as parsley, chives and chervil salt and pepper Pat chicken livers dry with paper…
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News Yid.Dish: Jerusalem Artichoke Soup with Lemon and Saffron
This soup, from The Foods of Israel Today, originated with Chef Moshe Basson of Jerusalem’s Eucalyptus Restaurant. Yield: 6-8 Servings 2 medium onions, diced in 1/2-inch pieces 2 Tbs extra virgin olive oil 1 clove garlic, minced 1 1/2 lbs Jerusalem artichokes, peeled and quartered 4 cups chicken broth / veggie broth 10-12 blanched almonds…
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