DAIRY DIARY: SWEET CREAMS FOR YOU PART II

If you liked the onion cream soup, I’d like to offer an old-time favourite, a leek and potato soup called Vichyssoise. But plan ahead, it needs to cool down to room temperature and then subsequently chill for 6 hours. But this classic is worth it. It serves 8, easily halved if you wish.

2 tablespoons butter
4 large leeks, cleaned and sliced, mostly tender white part
1 medium onion, sliced thinly
5 medium potatoes, peeled and sliced thinly
1 quart (32ounces) good chicken stock
2 cups milk
Pinch of white pepper
2 cups light cream
1 cup heavy cream
Chopped chives for garnish

Melt the butter in a saucepan over medium heat and add the leeks and onion, stirring until translucent.

Add the potatoes and stock to the pan, stir and simmer for 30 minutes. Potatoes should be very tender.

In an electric blender, puree the contents of the pan, one cup at a time and return to the pan.

Add the milk, pepper and light cream and heat, not quite to boiling.

Cool the soup and then add the heavy cream and chill at least 6 hours.

Serve this marvelous soup in small bowls or cups, garnished with chives.

I know there are some folks who don’t care to indulge in cold soups, but they who have responded to my gentle prodding are mighty pleased every time. Vichssoise is classic French cookery, rightly esteemed. I hope you will try it.

A ROSH HASHANAH SIDE DISH

Rosh Hashanah refers to the Jewish New Year, a celebration of the creation of the world. It is also a 2-day event for devout followers of Judaism to re-examine their life and repent for any transgressions.

After the prayer service, Jews eat a festive meal. This includes their special Challah bread baked in a round to symbolize the cycle of time. Another important food custom observed on the feast of Rosh Hashanah is eating a piece of apple dipped in honey signifying hope for a sweet year. On the second day, a new fruit not yet eaten this year is eaten. Worldwide, symbolic foods like dates and beets are eaten also, depending on which traditions are observed.

One universally popular holiday side dish is called Potato Kugel, which is like a savory pudding that goes well with poultry and fish dishes. I love it.

POTATO KUGEL

6 potatoes
1 medium onion, grated
2 egg yolks, beaten

4 tablespoons matzoh meal, or cracker meal
1 teaspoon of baking powder
1 1/2 teaspoons salt
¼ teaspoon black pepper
4 tablespoons melted chicken fat or butter
2 egg whites, stiffly beaten

Preheat oven to 375F
Grate peeled potatoes into salted water, and then drain well.
Mix them in a big bowl with the onion, egg yolks, meal, baking powder, salt and pepper, and two tablespoons of fat. When thoroughly mixed, fold in the egg whites carefully.
Pour into a well greased 1 1/2-quart baking dish. Now pour the remaining fat on top.
Bake for 1 hour (mixture is set and lightly browned on top).

You don’t have to be Jewish to enjoy Potato Kugel. Enjoy anytime.

Shana Tovah (Happy New Year).

NOSHIN' ON KNISHES

My stepdaughter went to a wedding in New York recently, and while there, she and her family visited New York City. Although she comes from that area, her spouse and children are from northeast Georgia, where they all reside. When they came back, they told us of the sites they had visited,like Central Park and Rockefeller Center. I've been living down south for a few decades now, it was nice to see photos taken of Central park and Radio City. In fact, a couple of photos taken by my teen-aged granddaughter were very artistic, because the angle of view was stunning, showing the height of the building from base to top.

I got to thinking of a street food I used to get all the time when I lived there. So I said, "Did you eat a knish (pronounced kuh nish)while you were there?" They all said "no" like it was no big deal. But my mouth got to watering, and soon I couldn't think of anything else. The next day I went to the market and bought the groceries for it. I have an old Molly Goldberg Jewish cookbook with a knish recipe in it, so I went at it.

A knish is an eastern European savory pastry, brought to America by Jewish immigrants. You could sort of compare it to an empanada. Knishes are usually made with mashed potatoes or Kasha (buckwheat groats).

I baked up a batch of knishes, and I really enjoyed them. My spouse loved them too. Here is the recipe I used from The Molly Goldberg Jewish Cookbook by Gertrude Berg.

6 Tblspns oil

2 onions, chopped

4 cups mashed potatoes

3 eggs

3/4 cup sifted flour

1 tspn salt

1/8 tspn white pepper

2 Tblspns grated onion

Saute the 2 onions in 4 Tablespoons of the oil for 10 minutes, stirring frequently. Remove and cool. Preheat oven to 375F.

Mix the potatoes,eggs,flour,salt,pepper,grated onion and remaining oil. Knead until smooth. Break off pieces and shape into 2 inch sized balls. Make a depression in the center and fill with a teaspoon of the sauteed onions. Cover the filling with the dough. Flatten the balls slightly with your palm. Place on a greased baking sheet, bake for 25 minutes, or until browned.

These were a special feast for me and my wife. You may need more flour when you mix these. Simple ingredient list, succulent treat.