Imagine … El Al Airlines will be serving up some 650 pounds of gefilte fish, 400 pounds of smoked salmon, 28 gallons of horseradish, 325 pounds of smoked trout, 275 pounds of assorted chocolates and more than 45,500 packages of individually wrapped matzo on their nonstop flights from New York alone.
I’m excited to share three truly delicious and healthy recipes from El Al Airlines/Steven Weintraub, Executive Chef of Borenstein Caterers.
CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST
- 2 medium heads cauliflower florets (8 cups)
- 6 tablespoons olive oil, divided
- 3 leeks coarsely chopped, white and pale green parts (4 cups)
- 6 tablespoons unsalted matzo meal
- 3 large eggs
- ½ cup fresh Italian parsley-chopped and divided
- ½ cup fresh dill-chopped and divided
- Salt & pepper to taste
-1/3 cup toasted chopped almonds
Preparation: Preheat oven to 350 F.
Cook cauliflower in a large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with a potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in a small bowl to blend; stir into cauliflower mixture.
Brush 11×7-inch baking dish with a tablespoon of oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining parsley, dill and 2 tablespoons of oil in a medium bowl to blend. Sprinkle evenly over kugel. (Can be made hours ahead. Cover and chill.)
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes before cutting into it.
LEEK- PARSLEY MATZO BALLS
Ingredients: Yield 36
- 4 large eggs
- 6 tablespoons margarine
- ½ cup leeks-finely chopped (white & pale green parts only)
- ½ cup Italian parsley-finely copped
- ¼ cup chives-finely chopped
- 1 ¼ cup matzo meal
- ½ cup club soda
- 1 teaspoon salt
- ¼ teaspoon pepper
Melt margarine in skillet over medium heat. Add leeks; sauté 5 minutes. Remove from heat and add parsley and chives.
Whisk eggs in medium bowl until frothy. Whisk in leek mixture, salt and pepper. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.
Line baking sheet with plastic wrap. Using wet hands, roll rounded teaspoon of matzo mixture into balls. Place on prepared baking sheet. Chill for 30 minutes.
Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 40 to 60 minutes. Using a slotted spoon, transfer matzo balls to a bowl. (Can be made 2 to 3 days ahead. Cover and chill. Re-warm in your favorite broth or soup)
HALIBUT WITH CARROTS, FENNEL, LEMON & GARLIC – SERVED COLD
Ingredients: Yield 8 pieces
- 1 cup olive oil, divided
- 1 large fennel bulb, halved, sliced thin (reserve tops for garnish)
- 2 large lemons–1 sliced thin, 1 cut into wedges
- 8 halibut fillets, 4 oz each
- 2 medium carrots cut into matchstick size
- 12 ounces cherry tomatoes, halved
- 2 large bunches of fresh thyme sprigs
- 2 garlic cloves, peeled
- ½ cup white wine
Preheat oven to 450. Line large baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon of oil. Scatter sliced fennel in center of foil as a bed for fish. Top fennel with lemon slices, then fish, spacing them slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes and pour wine around fish. Drizzle 3 tablespoons of oil over fish and tomatoes. Top with thyme sprigs. Cover fish with foil overhang and seal to make a packet. Bake fish until opaque in the center, about 12-15 minutes.
Blend remaining olive oil and garlic in a blender until smooth. Add salt and pepper to taste.
Open foil pack. Drizzle blended oil over fish and vegetables. Reseal foil. Let fish cool at room temperature for 1 hour. Chill overnight.
When serving, discard thyme sprigs and garnish fish with lemon wedges and fennel fronds.
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