Adapted from Joan Nathan’s Jewish Cooking in America
Ingredients that are available at the Long Beach Farmer's Market (open every Wednesday on Kennedy Plaza, all day, from 10-6) have an asterisk "*" placed after them.
Ingredients:
1# rhubarb* (choose firm, thin - if available - stalks)
3 c. water
½ c. tomato sauce
2 Tbsp. sugar (more or less to taste)
salt and freshly ground pepper, to taste
¼ c. olive oil
2 # fish fillets or steaks*
see traif note below
Procedure:
Wash the rhubarb and cut into 1” cubes.
Place in large saucepan or sauté pan that is large enough to accommodate the fish. Bring to a boil and then lower the heat and cook, uncovered, for about 10-15 minutes, until the rhubarb is soft. (It will
become mushy.)
Add the tomato sauce (I use Del Monte), sugar, salt, pepper and olive oil. Cook over low heat for five minutes. Adjust seasoning.
Add fish and cook gently until fish is no longer raw looking. Don’t over cook the fish, or it will become tough, chewy and the reason why everyone hates fish.
Taste and adjust seasoning again, if necessary. Add water if the sauce is too thick.
Serve hot or cold!
(Traif note: Scallops, squid, shrimp and lobster would be fantastic, but Joan couldn’t have written that … traif.)
Spinach-Rhubarb Soup
(Cold ... and that ain't borscht)
adapted from Joan Nathan's Jewish Cooking in America
This is a vegetarian soup that, according to Joan Nathan, dates to early twentieth Jewish cookbooks throughout the United States. Why doesn’t that sound like it’s that long ago? Its origins are Poland, and it was adapted from the borscht that began as sorrel or sorrel-rhubarb soup. It’s refreshing. The nutrional value has to be fabulous.
You can omit the egg, if the texture seems 'wrong' ... you have to be of sound mind and body to accept the egg. It's great without it too. But be sure to serve this with the yogurt (Greek only) or sour cream. a boiled potato wouldn't hurt.
Look for the asterisked ingredients at the Long Beach Farmer's Market, open every Wednesday from 10-6 on Kennedy Plaza. The rhubarb won't be around long, so make this during the spring .. in May.
Ingredients:¾ pound rhubarb*, washed and cut into 1-inch pieces
11 oz. spinach* or sorrel*, well rinsed,10 oz. + 1 oz. reserved for final cooking stage)
1 Tbsp. kosher salt
4 cups water
1 large egg* at room temperature
For garnish (one, any combination or all):
½ c. sour cream or Greek yogurt
2 chopped scallions*
1 peeled, seeded and diced cucumber* or 2 diced Kirby cucumbers*
4 sliced radishes*
Procedure:
Simmer the rhubarb, covered, with water, until tender. Drain.
1 comment:
For opening day of baseball, shouldn't there be a recipe for hotdogs with rhubarb salsa.
Love and Peace.
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