i’ve been holding onto this recipe for a while now.   we made it over the holidays when we were back east at my boyfriend’s house.  i just haven’t found the time in my busy work and school schedule to share it with you all since i’ve been back.  but it is quite a treat!

i had never had kugel before, a traditional jewish dish, but it was one of the things that my boyfriend requested specifically upon returning home.  it is one of those dishes that just tastes like childhood and puts a big smile across your belly at first bite.  his mom showed me how to make his grammy’s original recipe, so thanks to her for sharing this family recipe, showing me step by step, and waiting patiently while i snapped copious photos.  luckily her version isn’t too sweet, compared to other recipes i’ve seen which use 2-3 times as much sugar.  i would describe it as a baked noodle pudding that is very creamy, slightly tart and sweet, and pure comfort food.  enjoy it on your next special occasion!

lochen kugel
12 oz egg noodles
16 oz cottage cheese
8 oz sour cream
1 tsp vanilla
1 stick butter
3/4 c sugar
4 eggs separated
graham cracker crumbs and cinnamon sugar to top
more sour cream to garnish

preheat the oven to 350F and put your butter in a sauce pan over low heat to melt.  then boil and drain the noodles.  wait at least 10 minutes for the noodles to cool off.

separate the eggs and whip the whites until they hold their peaks.

once the noodles are cool you can mix in the cottage cheese, sour cream, vanilla, sugar, egg yolks and most of the melted butter (save a little for the top.)  fold in the egg whites until just incorporated and pour the mixture into a greased 13 1/2 x 8 inch pan.

mix your graham cracker crumb and cinnamon sugar mixture in a small bowl (approximately 1/4th cup of crumbs, 2 tbsp sugar and 1/2 tsp cinnamon.)  sprinkle the crumb and cinnamon sugar mixture over the kugel evenly, then pour the rest of the melted butter over to finish.  cover with foil and pop in the oven.

bake for 45-60 minutes or until the center is set.

let cool slightly before slicing into squares.  serve warm with a dollop of sour cream.  you can make it ahead of time and warm it in the oven.

yields 12-15 servings

i’ve been wanting to make a pie lately, perhaps in the spirit of thanksgiving.  but i’ve been craving the savory variety and wanting them small enough to be hand-held.  i had two large leeks i knew i wanted to use and my instinct was to mix them with some type of strongly flavored cheese – which ended up being kashkaval, a hard sheep’s milk cheese i got at the armenian market near my house – but you could easily substitute cheddar.

when meditating on what the final ingredient should be, the common denominator between sauteed leeks, cheddar-like cheese and flaky buttery pie crust seems to be apple, which just happen to be another seasonal favorite.  these ingredients come together into the most delightful blend of savory and sweet, with a crispy crust, soft buttery filling and just a hint of melty cheese.  you can use this same recipe to make a full-sized pie, but these miniature versions are great for individual servings, not to mention adorable.  they are the perfect party appetizers (especially for a tea party) but they are also a convenient snack to pack for work or school.

begin with the crust, you can make it a day ahead if you have plastic wrap to cover and refrigerate it.  it’s really easy to make the crust in the food processor, just add all ingredients except the water and pulse a few times until the butter has broken up into little pieces.  if you don’t have a food processor then use a pastry cutter or break up the cold butter with a large fork.

after processing, transfer the mixture to a large bowl and prepare your ice water.  use a cup that is at least 8 oz and fill with water and a few ice cubes.  i ended up using 3/4th cups of ice water (12 tablespoons) but you may use a little more or less.  add ice water into the dry mixture tablespoon by tablespoon, stirring between each one.  just as the dough comes together and sticks, press it all together into one ball and let it sit in the fridge for about 10 minutes.

meanwhile you can get started on your filling.  cut up the leeks first.  i usually remove the green portions and roots, then cut them top to bottom so i can clean out each layer and get rid of any dirt or grit – which i seem to find in most all leeks.

then slice the leeks about a 1/4th of an inch thick and heat up a pan over high heat.  melt the 2 tbsp butter, add the sliced leeks and stir until incorporated, then turn the heat down to medium.  cook the leeks like this for 15 minutes, stirring every few minutes.

you can take this time to peel and slice the apples.  i used two different kinds and sliced them very thin.

once the leeks have cooked, add in the sliced apples and cooking wine, turn the heat up to high.  cook like this for 5 more minutes, stirring every minute or so.  the wine should completely cook off so there is no liquid in the pan.

transfer the mixture to a large plate to cool down, because you don’t want to put hot filling into a pie crust, it will melt the butter before it gets in the oven.

if your cheese isn’t already shredded then take a minute to do so.

cut off half of the crust dough and roll it out on a large floured surface.  roll it out as thin as you can with a rolling pin, and let it sit in the fridge another 10 minutes or so.  i found i could fit my whole cutting board right in the fridge, but if you can’t do that you can roll it up in some wax paper or parchment paper.

preheat the oven to 350F.

if you are ready to assemble some pies you can use a small bowl or a large mug to cut out circles, or even use a cookie cutter for a custom shape.  pile some filling on one side, topping with a little bit of shredded cheese (don’t overfill!) and lay the another piece of crust gently over.  you can seal the edges by crimping with your fingers or do as i did, press together with a fork.  prick a tiny hole in the top with a knife so the filling can vent.  if you want them to have a shiny finish then you can brush them with an egg wash.

bake for 40 minutes, in 2-3 batches.

let cool a few minute before enjoying, but they are best when warm right from the oven.  they store well for two days or so, just keep in an air-tight container outside of the fridge, and toast to re-heat.  they are great for a little snack or savory breakfast pastry.  if you serve them as an appetizer at a party you can double or triple the dough recipe and make a variety of fillings – would be great stuffed with sauteed mushroom, sun-dried tomato, ricotta cheese, roasted pumpkin/squash or garlicy greens.

yields 12 hand pies

stuffed mushrooms are such a simple thing, yet strangely enough i don’t think i have ever made them myself.  i have enjoyed other people’s versions, with spinach and garlic, brown rice or bread crumbs, stuffed with goat cheese, cheddar or gruyere.  there are so many ways they can be served it’s hard to go wrong!

i scored a glut of mushrooms from the armenian market down the street today, i think because they will be closed tomorrow for thanksgiving they had to get rid of a lot all at once.  so i got a 3 pound bag for only 99 cents.  i knew i would use some for my stuffing tomorrow, but had to come up with a few other recipes to use them up quick, and this one proved simple and fast.  they are great as an appetizer to dinner or served at a party, enjoy them for any of your upcoming holiday get-togethers.

some people don’t wash their mushrooms, but i always wash mine.  just run them under a little cold water, separate the stems from the caps, and let the caps drain facing down on a piece of paper towel.  save the stems and finely chop them.  these add a lot of flavor to the stuffing mixture.

chop the onion – you can use any color (brown, red or white) i used a white one, medium sized.  mix together the chopped onion and stems, sprinkle with salt and pepper, and add a touch of fresh thyme leaves.  saute with the olive oil over high heat for about 5 minutes.  the onion and mushroom should start to soften.

then add in the cooking wine (i use sherry but any kind will do) and let cook down another 3-4 minutes.  cut the heat and remove from the pan, spooning into a medium bowl to cool.  after about 5 minutes you can mix in the pesto, farmer’s cheese and broccoli.  i used mostly the florets of the broccoli, pretty finely chopped into small pieces.  and i didn’t bother steaming the broccoli since they will cook in the oven.

for pesto i’m always making my own using this basic recipe.  i sometimes replace the almonds with other nuts like hazelnuts, walnuts or pine nuts.  and i often swap out the greens for anything else available.  i’ve made it with fresh parsley, kale, spinach, chard, and of course basil.  you can make a ton ahead of time.  it freezes well and goes well with almost anything: pasta dishes, sandwiches, with eggs or used simply as a dip.

preheat the over to 375F.

mix the ingredients together and flavor with a bit more salt and pepper, taste to make sure it’s just right.

take your dried mushroom caps and stuff them with the stuffing mixture.  you can do this with a small spoon, pack it in tightly and pile it on top a bit.

spray or brush a cooking sheet with a little oil and place the mushrooms on it.  bake for 40 minutes, and in the last 10 minutes top with a sprinkle of parmesan cheese and crank the heat to 400F.  let cool for a few minutes after they come out of the oven, but enjoy soon there after since they are best still warm.

yields 16 mushrooms

once summer has officially wound down and the fall produce begins to roll into the farmers’ market, i fondly anticipate the sunchoke’s return.  also known as a jerusalem artichoke, sunroot, or my favorite name – earth apple – this root veggie belongs to the sunflower family.  the roots grow all summer long while the flowers flourish up top, making roots ready for digging up in the fall.

they are most similar in taste and texture to a potato, but they are a little sweeter and much more earthy tasting.  they are high in inulin, a naturally occurring sugar substitute, which the body does not break down, so the sunchoke is lower in carbs and glycemic index.  i love roasting them in the oven but they can take quite a while, so i now boil them quickly first to make them cook a lot quicker.

when the crunchy parmesan finishes off these funny-shaped fries, they become a real treat.  the pungent bite of the chimichurri sauce, with lots of cilantro, lemon, and garlic compliments it perfectly.  whip up this recipe at your next autumn get together, for the few months these beauties are in season.

parmesan sunchoke fries
about 1 lb sunchokes (finger-like in shape and roughly the same size)
1 quart salted water
1 tbsp olive oil
salt & pepper
finely shredded parmesan cheese

chimichurri sauce
1 big bunch of cilantro (1/4th lb with stems)
1/2 c olive oil
1 tsp sea salt
1/2 tsp ground black pepper
2 cloves crushed garlic
1 large lemon – juiced and seeds removed

make the sauce ahead of time so it’s ready for when the fries come out of the oven.  you can make it up to 2 days ahead and store in an air-tight container in the fridge.  this recipe makes a lot more than you’ll need for these fries so you can use it in a ton of other recipes.  great with salads, in tacos, on burgers, as a marinade especially for chicken, or as a dip for anything else, like pita chips or veggies.

just wash your cilantro and remove most of the stems, combine in a food processor with all the other ingredients and blend for 10-15 seconds or until no large chunks remain.

for the fries, start by bringing the salted water to a boil over high in a medium-sized pot.  wash the sunchokes well, but i don’t bother scrubbing or peeling them even though they look pretty earthy.

slice all the pieces lengthwise into quarters, roughly the same sizes but they won’t be perfectly uniform.  when the water is boiling carefully drop the sunchoke pieces in and once it comes back to a full boil let it simmer on high for 5 minutes.

preheat the oven to 375F

when time is up shut off the stove and gently strain the sunchokes.  toss them in a medium bowl with the olive oil and a sprinkle of salt and fresh cracked pepper.  they will be too hot to toss with your hands and too fragile for using a mixing spoon so i spin them around in the bowl just to coat.  turn out onto a baking sheet and spread out evenly.

bake for 30 minutes, gently stirring every 10 minutes or so.  then turn the oven up to 400F, take the fries out and sprinkle with a thin coat of shredded parmesan cheese.  bake at the elevated temperature for 3-4 minutes or until some of the cheese is turning brown.

serve them fresh out of the oven, use a spatula to get them off the tray.  put the chimichurri sauce in a small dish on the side for dipping and enjoy!

yields 2-3 servings

i tried my hand at cooking okra two summers ago with great success when i made this super simple okra and miso marinara over soba noodles.  but i kept hearing that fried okra is one of the tastiest ways to prepare this veggie – which is often misunderstood as slimy and strange.  i started off with a light breading of mostly garbanzo bean flour and some aleppo pepper for taste, which is an amazingly flavorful but mild pepper i find similar to smoked paprika.  i get it from my local armenian market, but  you should be able to find it a grocery store with an extensive spice selection or sometimes in the “ethnic foods” section.

i’ve heard fried okra can be tricky to get right, but my first attempt turned out great!  simply dredging the chopped okra in the dry ingredients and frying it up in coconut oil yielded a really lovely snack that had that green veggie quality to it but still reminded me of eating french fries.  it would be great dipped in marinara sauce or something spicy.  enjoy!

fried okra with aleppo pepper
1/2 lb fresh okra
2 tbsp garbanzo bean flour
1 tbsp whole wheat flour
1 tsp aleppo pepper (an additional for sprinkling on top)
pinch garlic powder
salt to taste
coconut oil (about 1-2 cups depending on size of your pan)

mix all of your dry ingredients together.  you could probably use all garbanzo bean flour if you want a wheat-free option, but i haven’t tried it that way yet.  add just a touch of salt and garlic powder to the dry mix for a little extra flavor – i find that breadings without salt mixed in cause a bland flavor.

rinse the okra and chop the tops and pointy ends off all them.  then chop all into about 1/4th inch pieces.  toss these okra pieces in the dry ingredients until most of it sticks to the okra.

now to fry: i use coconut oil for a lot of cooking, but especially frying.  this is because coconut oil is one of the most stable oils at high temperatures – this means it does not break down and cause weird, unhealthy compounds like others oils do at high temperatures (for example olive oil.)  it can be a little pricey but definitely worth it.  i order a big tub online and it lasts months, keep the main container in the fridge and use it to refill a smaller one out of the fridge.  this is because it’s easier to work with when soft at room temperature but should be stored in the fridge if not being used for a while.

heat up at least an inch of oil in a pan.  i find it’s easier to fry in a pot with higher sides than a frying pan because it’s easier to keep the oil in and to scoop the okra out of.  let heat over high heat for a few minutes until the oil is totally liquid and slightly bubbling.  shake excess dry ingredients off the okra and drop about a third of it in the oil – you will probably want to drop them in with a utensil so your hands don’t get too close to the oil.  i have a wire mesh scoop made just for fetching food out of hot oil but it works great for putting it too.  i got it at the thai market down the street from me.

the first batch takes longer to fry because the oil is more pure and doesn’t get as hot.  it took my first batch about 1-2 minutes to turn golden brown – scoop out them out onto a plate covered with a paper towel and repeat with the second and third batches which should only take about 1 minute to cook.

when finished, sprinkle with little additional salt and aleppo pepper.  let cool for a minute and then enjoy right away!

yields 2-3 servings as a snack

when these beautiful spring carrots showed up at the farmers’ market i was unsure how to showcase them.  i eat a lot of carrots but they are rarely the star of the recipe, so i needed to find a special way to highlight these beautiful shades all on their own.

i first got the idea for roasting and tossing with pesto from the gastrobus at the los feliz farmers’ market.  they serve an organic “tapas-style” brunch every sunday using farm fresh produce.  i tried these pesto carrots with a farm fresh fried egg and a sausage from mccalls.  that just goes to show how versatile this dish can be, serve it up alongside breakfast, lunch or dinner – and enjoy them while in season!

roasted rainbow heirloom carrots with pesto
1 1/2 lb rainbow heirloom carrots
2 tbsp olive oil
sprinkle salt
2 heaping tbsp pesto – i used homemade carrot top pesto

preheat oven to 400F

wash your carrots and remove the tops.  my rule with root vegetables is i don’t peel them unless i am using them to make something sweet, but you can peel your carrots if you prefer – the heirlooms are particularly rough and root-covered.

chop up into roughly even pieces and toss with olive oil and salt in a large bowl.  lay out on a baking sheet covered in parchment paper and roast for 30 minutes, stirring every 10 minutes.

when they are done roasting, toss the carrots in bowl with the pesto until it is all melted in.  enjoy while still warm.

yields 3-4 servings

some of my favorite recipes are the ones i gather from the mung farmer i work for.  we nearly always have daikon radish and i have learned to love it raw, in stir-fry and even soup, but i was wondering how she generally uses it.  when i asked my boss, Mai, she told me this super simple recipe that she and her family use for a quick sweet pickle that goes with nearly anything!  just mix equal parts sugar, vinegar and water, pour over thinly sliced or shredded veggies and voila!  you’ve just made your very own quick pickles.

the combination of the crunchy carrot and daikon radish in the sweet and tangy brine creates a really bright and crisp flavor.  these can pack a punch so you don’t need very many, try tossing a few in your next sandwich or salad for a real tangy treat!

sweet pickled carrot and daikon radish
1 medium to large daikon
about 3 medium carrots
1 c vinegar
1 c water
1 c organic sugar or evaporated cane juice

begin by pealing the daikon – all of the bitterness is in the skin so i always take it off.  chop the daikon into smaller pieces, closer to the width of the carrots so they make similarly sized pieces with sliced. i don’t usually peal my carrots but i did for this recipe.  then, either shred or thinly slice both, which is easiest with a food processor.  if you don’t have a food processor you can use a mandolin or grater, it will just take a bit longer.

mix together the equal parts or vinegar, water and sugar, and give them a minute and a stir to let them dissolve.

pack the sliced or shredded veggies into sterilized jars and pour the pickling solution over them.  for me they fit perfectly into one large 32 oz and a smaller 12 oz jar; but three 16 oz jars or six small 8 oz jars should fit them as well.  let sit for at least 10 minutes before using – they are that quick! – but you can also put them in the fridge to keep for later.  the daikon might give off a bit of an off-putting cabbage smell, but it doesn’t affect the taste and these can keep in the fridge for quite a while – i’ve enjoyed them at least a month after making them.

great on salads, or as a garnish to asian food, but try them in anything that needs a little extra flavor.

yields about 44oz

when i posted about baked broccoli here before, i guaranteed that baking is the best way to cook broccoli.  it yields soft, tender stems and crunchy, flavorful florets.  and they are easy to toss in some olive oil and a few seasonings before roasting for less than a half an hour.  even better than the curry powder i flavored it with before, is a little agave, spices and sesame seeds.

this sweet and savory broccoli recipe has quickly become a favorite of mine, i’ve made it 3 times in the past week!  it was even approved as delicious by my roommate, a self-proclaimed broccoli hater.  so give it a go, i’m sure you’ll love it!

sweet baked broccoli
about 1 lb broccoli florets
3 tbsp olive oil
3 tbsp agave
3/4 tsp sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tbsp sesame seeds

wash all the broccoli and shake dry.  cut off the florets, i like to leave a little bit of the stem but break everything into fairly small pieces.  then towel dry all the pieces to remove excess water.

in a large bowl toss the broccoli florets well with the olive oil and agave, letting them seep into all the little crevasses.  then evenly mix in the salt, spices and sesame seeds.

bake at 400F for 20 minutes, then stir and bake for another 5-10 minutes, until the tops of the broccoli are all brown and crispy.  don’t let them cool too much before enjoying, they are most delicious when warm.

yields 2-3 servings as a side*

*or 1 serving for someone who loves broccoli as much as me

before this year i didn’t know what a parsnip was.  it looks a bit like a blond-colored carrot that gets much wider at the top, and it tastes a bit like a carrot too!  but it has a clean fresh note to it as well, which really creates a bright flavor in any dish you add it too.  this dish is so incredibly simple, with just a few ingredients because the flavors of the parsnip really shine on their own.

this classic dish much resembles mashed potatoes, but it is thicker, smoother and more flavorful.  because i’ve seen other versions often topped with copious amounts of parmesan cheese, i mixed up a batch of my own version of parmesan.  this mixture won’t trick anyone into thinking it’s an actual dairy product, but it adds that lovely rich cheesey flavor that really fills out the dish and that texture of finely crumbled parmesan.  it’s also great over pastas, on top of casseroles or sprinkled on a salad.

parsnip purée
2 lbs parsnips
6 c water
1 tsp salt
1/4 c almond or other non-dairy milk
1/4 c olive oil
1 tsp salt

almond parmesan
1/2 c almonds
2 tbsp nutritional yeast
1/4 tsp salt

peel the parsnips and chop them up into roughly evenly sized pieces.  the water with 1 teaspoon salt to a boil, drop the parsnip pieces in and boil on high or medium-high for 20 minutes until soft and tender, then strain.

while cooking, you can make the almond parmesan.  blend the almonds (cashews work too), nutritional yeast and salt in a blender or food processor until the nuts have broken up into a fine meal.  you’ll have some left over, so use it on other dishes too, but once ground store in the fridge and use within 1 week.

then blend or food process the cooked parsnip pieces with the olive oil, almond milk and 1 teaspoon salt, in batches if needed.  spoon into a bowl and top with the almond parmesan to be served immediately, while still warm.

yields 2-3 servings

fennel is an interesting vegetable.  when eaten raw i find it to have a celery-like texture with a hint of licorice – which is not my favorite flavor.  but like most vegetables, when roasted the flavors mellow out and gain a toasty and buttery quality.  i don’t roast the stems because i find them quite stringy, but i do save some of the fuzzy greens to chop up and season the bulbs with while they cook.  afterward, they’re dressed with fresh orange zest, a classic combination that never fails to make those subtle flavors pop a little more.

and while i haven’t written much about couscous here before, it’s because quite frankly i like quinoa and brown rice better.  but i will say that it is super quick and easy to make and it serves as a nice neutral background to compliment the more complex flavors atop it.

roasted fennel
2 large fresh fennel bulbs plus some of their greens
1 tsp kosher salt
3 tbsp olive oil
1 tsp fresh orange zest

couscous
1 c vegetable broth
1 c dry couscous

preheat your oven to 400F.

wash your fennel thoroughly.  chop off the tops and set them aside.

cut the bulbs into 10-12 pieces, so they are all roughly the same size and none are too big.  put them in a large bowl and toss with the olive oil and kosher salt.  finely chop up some of greens of the fennel, removing any thick stems, and toss 3 tablespoons of it in with the fennel bulbs.

lay them out on a large baking sheet lined with parchment paper.  bake for about 45 minutes, mixing and flipping with a spatula every 10 minutes or so.

while that’s cooking, you can grate the orange zest and prepare the couscous.  bring the cup of vegetable broth to a boil and cut the heat, pour in the couscous, give a quick stir, and cover for at least 5 minutes.  when you open it up, fluff it with a fork, add seasonings if you’d like, and it’s ready to serve!

when the fennel came out of the oven i served it on top of the couscous, but they would also be awesome tossed all together.  best enjoyed immediately, roasted vegetables are never as good after refrigerating.

yields 2-3 servings