postimg
Apr 2015 28

cholent competition winners!

I am truly humbled to have won the first annual Village Shul “Top Chef Cholent Cook-Off”! I am thrilled to share my recipe for the cholent that beat out 11 formidable opponents (all of the competing cholents I sampled were unique and delicious).

This Moroccan-style cholent contains no artificial or questionable ingredients… it may not help you lose weight but it’s wholesome and real. It’s also fabulously easy to make. The ingredients are placed in layers, exactly as is (no frying or browning or soaking required). So what makes this cholent so good? As with any Jewish dish, the secret to a transcendent cholent is to say “lichvod Shabbos kodesh” as you add each ingredient. Trust me on this.

Shabbat Shalom,

Shaby

 

You will need

1 c pot barley

1 c wheat berries (hard wheat)

1 1/2 c dried chickpeas (I don’t bother to soak since they cook for such a long time)

1 kg beef cheek, trimmed and cut into chunks

500 g flanken, cut into chunks

4 beef marrow bones

5-6 medium yellow-fleshed potatoes (about 500 g total), roughly chopped

1 meduim sweet potato, peeled and roughly chopped

1/2 c dehydrated minced onion

1/3 c onion powder

1/3 c garlic powder

3 tbsp salt

3 tbsp paprika

2 tbsp cumin

2 tbsp brown sugar (packed)

1 1/2 tsp chili flakes (can use pepper)

3/4 tsp cinnamon

3 tbsp canola or olive oil

1 bottle beer

9 c water

 

1. Begin by layering the barley, wheat berries and chickpeas in the bottom of the crockpot.

2. Add the meat in another layer.

3. Place the marrow bones on top of the meat and nestle the potatoes and sweet potatoes around the bones for the third layer.

4. Sprinkle all of the spices, salt and sugar over the top layer. This doesn’t have to be perfectly even as it will get stirred before serving. Pour the oil, beer and water over everything.

5. Set the crockpot to low and allow the cholent to cook for at least 12 hours (though typically I start it a few hours before Shabbos begins and I let it keep going until I serve it on Shabbos afternoon).

6. Before serving, remove the crockpot from the base and give the cholent a thorough mix to ensure that all of the ingredients are combined.

Serves 8-10

 

 

postimg
Feb 2010 05

What I love about this salad is that it’s potato, yes, but so light and refreshing and good for you that the potatoes themselves completely lose their bad-carb stigma. Chickpeas are full of protein and fibre, and their starchy plainness so well-matched to the potatoes as a blank canvas for the dressing, but don’t let that stop you from omitting them altogether on days when all you want is a potato salad – the lack of mayonnaise alone makes this “health food” in my book, chickpeas or not. If you’re not so into cilantro, feel free to substitute any combination of herbs you fancy. I’ve enjoyed this salad tremendously with tarragon, parsley, and basil, respectively. The only absolutes here are that you use Yukon Gold potatoes, and that the lemon juice you use is freshly squeezed: the bottled version from concentrate defies the whole point of this salad, which is the bright, sour flavour of the dressing and the grassy freshness of the herbs.

You will need:
3 large Yukon Gold (yellow-fleshed) potatoes
1 can chickpeas (garbanzo beans), rinsed and drained
¼ c. chopped fresh cilantro (coriander)
¼ c. chopped chives
Juice of ½ a lemon
¼ c. rice vinegar
3 tbsp extra-virgin olive oil
Salt and pepper, to taste

Bring a large pot of salted water to boil. Peel and dice the potatoes into 1cm cubes, roughly (you don’t have to be perfect).  Drop them into the boiling water and cook between 5-8 minutes, or just until done. Be careful not to overcook these, or they will end up mushy! Drain the potatoes in a colander and set them aside to cool.
Meanwhile, toss the chickpeas into a large bowl with the cilantro and chives. Only when the potatoes are cool may you add them to the chickpeas (otherwise their heat will effectively “cook” the herbs), then dress the whole thing with the lemon juice, rice vinegar and olive oil. Toss to coat evenly, and taste it before adding salt and pepper, as the potatoes will likely already be somewhat salty from the cooking water. Add salt and pepper accordingly, and give it another toss. This tastes great the next day, as the flavours really marinate well together in the fridge.
Serves 6 as part of a meal

© Shaby Heltay, 2009

postimg
Nov 2009 10

Pakoras are those tasty little spiced fritters consisting of vegetables dipped in batter and deep-fried –sort of the Indian answer to tempura. They can be made with individual whole chunks of veggies (cauliflower, onions, eggplant) or you can concoct a “mixed” pakora by combining several different shredded vegetables.  The flour used in the batter is actually not flour at all, but dried chickpeas ground into a powder. It is called besan, and is used quite frequently in Indian cuisine.

You will need:

½  c. besan (chickpea flour)
½ tsp salt plus extra to taste
1 tsp cayenne pepper
1 tsp baking powder
1½ tsp cumin
1 tbsp cilantro, finely chopped
½  c. plus 1 tbsp water
1 Yukon gold (a.k.a. yellow-flesh) potato
1 large onion
vegetable oil for deep-frying

In a large bowl, whisk together the besan, ½ tsp salt, cayenne pepper, baking powder, and cumin. Whisk in the water, beating well to form a smooth batter – it should be roughly the consistency of pancake batter, and should coat the back of a spoon. Stir in the cilantro, and set aside.
Grate the potato (medium or large-sized grate).  Finely chop the onion, so that the pieces are roughly the same size as the bits of potato. Toss the potato and onion together, then add them to the batter.
Heat the oil in a wok or a large heavy-bottom skillet – you want it to be about 1 cm deep. To test the oil temperature, drop in a small cube of bread – if it shimmers in the oil and browns in roughly 30 seconds, the oil is hot enough. Scoop little tablespoonfuls of the veggie mixture from the batter (if you’re using larger chunks of vegetables, simply pull out individual pieces), and carefully slip them into the oil. Fry them in small batches of about 3 or 4 at once, turning, until the pakoras are a healthy golden brown. Using a slotted spoon, carefully transfer the pakoras onto a plate lined with paper towels, allowing them to drain. Immediately sprinkle the hot pakoras with a bit of salt, and serve at once.

Serves 4 as an hors d’oeuvre

© Shaby Heltay, 2009