Potato Chip Schnitzel Recipe

Crispy and indulgent.

“Peas, Love & Carrots” Author Danielle Renov

Original Link

Cookbook author and recipe developer Danielle Renov joined us all the way from Israel to teach us the many ways to braid challah. Her challah recipe is in the new cookbook “Peas, Love & Carrots”. You’ll find the recipe below too, along with a variety of delicious dip recipes.

For more delicious inspiration from Danielle, follow her on Instagram and check out her website.

challah recipe

My challah recipe is 14 years in the making. i started with one recipe when i was 18 and tweaked it and tweaked it until i achieved a dough that was light and fluffy and, most importantly, adaptable. add in a little more honey, no problem. want to go with savory toppings, sure. maybe something indulgent like stuffing it with chocolate chips and a sweet crumb topping, go for it! the dough is versatile and easy to work with. and that, my friends, is why i chose to begin this book, probably the most important professional task i’ve taken on thus far, with this recipe. challah, one of the three mitzvos granted specifically to women, is an extremely holy and beautiful commandment. it can easily feel daunting and intimidating. i get it. so i created this recipe to overcome that: to help make it approachable, doable, and, most of all, to make it a mitzvah that we are blessed to be able to do just a little bit more accessible!

makes 6 medium or 4 large challahs

• 3 heaping Tbsp dry yeast
• 34 cup sugar
• 4 cups warm water
• 1 cup oil
• 2 eggs
• 34-1 cup sugar (depending on how
• sweet you want your challah to be)
• 2 Tbsp honey (optional)
• 1 Tbsp vanilla (trust me)
• 1 (5 lb) bag flour (or 2 (1 kg) bags + 34 cup flour)
• 2 Tbsp kosher salt
• 1 egg + 2 yolks, lightly beaten

In a very large bowl, combine yeast, sugar, and warm water. Set aside to allow yeast to bloom for 8 minutes.

Meanwhile, in a second bowl, combine oil, eggs, sugar, honey (if using), and vanilla.

Mix well.

When yeast mixture is very bubbly, pour in oil mixture; stir to combine. Add a little less than half the flour to the bowl.

Using a spoon, mix the flour into the liquid very well.

Mix for 2-3 minutes to help the gluten start to develop.

Add salt; mix till incorporated.

Reserve 1 cup flour in case the dough will be too sticky; add the remaining flour. (Remember, you can always add flour but you can’t take it out!)

Mix with a spoon until it becomes too difficult to stir.

Pour dough out onto your work surface. No need to flour the surface. Knead for 10 minutes, working in more flour as needed.

Once dough is smooth and elastic, place back into the bowl.

Pour a little bit of oil into your hand and rub all over the dough.

Place a piece of plastic wrap directly on dough; cover the bowl with a towel.

Allow to rise until it has at least doubled in size.

Remove plastic wrap and punch down the dough.

Replace plastic wrap and let dough rise again. (You can repeat this step as many times as you need until you are ready to braid the dough.)

Divide dough into 4-6 sections, depending on how many and what size challahs you would like to make.

Cut each section into 4-6 parts; roll each into a strand. Alternatively, wind each section around itself to form round challahs.

Braid the strands, place onto a baking sheet or into baking pans, and cover with a towel.

Let challahs rise for 45 minutes to an hour. (Don’t skip this step.)

Preheat oven to 350F / 180C. (For round challahs, heat oven temperature to 340F / 175C.)

Brush each challah with beaten egg; add toppings as you like.

Bake for 25-45 minutes until challahs are deeply golden and baked through. Remove pans from the oven; allow challahs to cool for 5 minutes.

Transfer challahs to a cooling rack; cool completely.

I like to wrap my challahs individually in foil.

If I make them on Friday, I leave out what I need for Shabbos, but if I make them on another day, even Thursday, I freeze them.

to thaw:

Remove from freezer a few hours before serving.

Place wrapped challah on the plata (hot plate) or in the oven to reheat with the rest of your food.

Serve warm and enjoy!

tips + tricks

Use a 4 cup measuring cup that is also marked with a 34 cup measurement. After you pour in the water, measure your oil and add the rest of your ingredients to the cup. No need to dirty another utensil!

The more you knead the dough, the smoother and more elastic it will become. Be patient. If, after 7 or 8 minutes of kneading, the dough feels very dry or too sticky, add a bit more water or flour.

To prevent dough from drying out, make sure it is completely covered with the plastic wrap.

I like to let my dough rise a few times, which results in a fluffier challah. Let it rise completely, punch it down, and then let it rise again. Do this at least once, and up to three or four times!

Topping Ideas

Egg wash and a sprinkle of sugar.

Egg wash and minced garlic, parsley, and chili flakes.

Egg wash and everything spice.

Roasted garlic, or garlic confit on the bottom. (Place roasted garlic cloves into a greased challah pan, top with formed challah; brush with egg wash and sprinkle with salt and paprika. Bake as usual. The garlic bakes into the bottom of the dough and it is heavenly!)

Egg wash followed by crumb topping: In a bowl, combine 2 cups flour, 112 cups sugar, 14 tsp kosher salt, 18 tsp cinnamon, and scant 12 cup canola oil to form crumbs. If it’s too dry, add oil, little by little, until desired texture is reached.

For my favorite challah ever, place 1 cup golden saute?ed onions (page 22) and 1 cup lightly golden saute?ed garlic into a greased and parchment lined challah pan (don’t drain off the oil; add that into the pan also!). Place braided uncooked challah onto onions and garlic. Rise, egg, and bake as usual. Serve hot and enjoy!

Credit line: Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

chimmi-schug-pesto

Place jalapen?os and garlic into the bowl of a food processor fitted with the “S” blade. Blend till finely minced.

Add herbs, lemon juice, and salt.

With food processor running, drizzle in oil.

Taste to adjust seasoning.

Transfer to an airtight container; store in the fridge for up to 10 days!

• 1-3 jalapen?o peppers (depending how spicy you like it)
• 7 cloves garlic
• 1 cup cilantro leaves
• 112 cups parsley leaves
• juice of 12 lemon
• 12 tsp kosher salt
• 14 cup + 2 Tbsp extra virgin olive oi

simply schug

Place garlic into the bowl of a food processor fitted with the “S” blade; use a few pulses to mince.

Add roughly chopped jalapen?os and bell pepper (if using). Process for 1 minute, pausing to scrape down the sides a few times.

Add salt and lemon juice, pulsing once or twice to incorporate.

Store in an airtight container for up to 2 weeks and eat with every single thing you consume!

for israel

• 10 cloves garlic, roughly chopped
• 15 long spicy green peppers, roughly chopped
• 12 tsp kosher salt
• 2 tsp fresh lemon juice
• for everywhere else in the world, where jalapen?os are short & stubby
• 8 cloves garlic, roughly chopped
• 18 jalapen?o peppers, roughly chopped
• 12 green bell pepper, roughly chopped
• 12 tsp kosher salt
• 2 tsp lemon juice

Moroccan schug

Place green pepper and garlic into the bowl of a food processor fitted with the “S” blade; process until minced.

Add cilantro, parsley, mint, paprika in oil, and salt.

Pulse until very finely minced. You may have to scrape down the sides of the bowl a few times.

With the processor running, drizzle in vinegar and lemon juice.

Turn off food processor; use a spoon to mix in the oil.

Transfer schug to an airtight jar; store in the fridge for up to 3 weeks. Serve hot and enjoy!

• 1 long spicy green pepper
• 4 cloves garlic
• 112 cups cilantro leaves
• 34 cup parsley leaves
• 2 mint leaves
• 2 tsp paprika in oil
• 12 tsp kosher salt
• 1 Tbsp vinegar
• 1 Tbsp fresh lemon juice
• 3 Tbsp extra virgin olive oil

techina

In a blender or food processor fitted with the “S” blade, blend garlic with lemon juice. Add tahini, salt, and pepper. Blend again until combined.

Depending on how thick or thin you want your techina to be, while blender is on, slowly drizzle in water until you reach the desired consistency. (You may need to adjust the seasoning, so taste!)

Refrigerate until serving.

• 3 cloves garlic
• juice of 1 lemon OR 2 small limes
• 12 cup tahini paste
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 114 cups very cold water as needed

tips + tricks

For the creamiest techina, shake the tahini paste bottle very well before pouring and make sure to use very cold water!

Danielle Renov’s new cookbook celebrates Sephardic and Askenazic food—just not raisins

There are 86 things Jerusalem-based, Long Island-born food blogger Danielle Renov wants you to know about her new kosher cookbook, “Peas Love & Carrots” — and about cooking in general. She lists them across two pages right up front, and like the book itself the list is highly practical and deeply personal — a combination Cooking 101 and Intro to the Author.

There’s basic kitchen wisdom: “Write the date on anything that goes in your freezer.” There’s girlfriend guidance: “Turmeric will stain your hands. And nail polish. Wear gloves.”

And there’s the distinctively idiosyncratic: “Raisins are the unfulfilled potential of grapes. They could have been wine. Now they are ruining noodle kugel for children everywhere.”

Raisins, it seems, are an issue for Renov — so much so that they reappear in the last of the 86 things where she writes, “This is a banana, raisin, and marinara free book. Just so you know.”

Apparently, some who saw the manuscript prior to publication worried about the raisins.

“So many people ask me about number 86 of the 86 things,” Renov said recently. They were afraid it might alienate readers. “I was trying to make a point: I like all the food in this book. I don’t like raisins. There’s nothing in there with raisins because how could I give you a recipe that I don’t want to eat? The book is really authentic to who I am. I would say I only knew how to write it one way, and that was with me in it.”

Renov grew up on Long Island, the child of a Conservative New York-born Ashkenazi father and a Sephardic Moroccan mother from Casablanca who was raised in Paris before moving to the Five Towns, a thriving Jewish community on the South Shore of Long Island. Once married, Revov said, her mother cooked the best from both cultures, learning to make kugel and pot roast and “grill steak like a champion.”

“What it taught us in terms of food is there are no limits,” Renov said. “You can bring different cultures into your life and eat everything. My parents had an appreciation for all types of food and passed that onto us. And I moved to Israel and its identity is really mixed up and a mushkabobble of different food cultures. I’ve been here for 13 years and that culture has seeped into my culture.”

The resulting recipes represent a vibrant, cross-cultural amalgamation of foodways. They reflect Renov’s Moroccan and Ashkenaz background and the wide variety of culinary and cultural influences she found in Israel — Palestinian, Lebanese, Turkish, Syrian, and more. “And who doesn’t love a good Mexican fish?” she asks. “So it’s a mixture of everything that I love. I couldn’t put myself in a box because I don’t live in a box.”

Indeed from cover to cover, “Peas Love & Carrots” is a reflection of its author. Voice-driven and breezy, the book is filled with tips and guidance in addition to some 250 highly approachable recipes — and it expresses Renov’s deeply held values surrounding family, faith, and sustainability. Food, for her, is a way of connecting all three.

“From a Jewish perspective, I believe God gave us this beautiful earth and it’s not ours to trash,” she said. “We were given this world and we have to leave it to future generations, and every generation takes its toll on the earth more and more and it’s simply unfair. There are ways to eat and live off this planet without destroying it. Here in Israel we’re on this tiny land, smaller than New Jersey, and if we don’t sustain this land then what will our children have?”

Toward that end, Renov recommends eating seasonally and locally and supporting local farmers and vendors — hard to avoid in Israel, but often an afterthought in many other places. “Even though I knew in New York that things tasted better at different times of the year, they were still accessible,” she said. “If I had to have a strawberry in February, I could go buy a strawberry.”

Soon after moving to Israel, she planned to make a dessert that involved strawberries and spent hours searching for them. It was summer, so it didn’t occur to her that they would be unavailable. “So I’m looking and looking — where the heck are the strawberries,” she said. “So I walk into a local fruit and vegetable store and he literally laughed in my face like I was a crazy person.”

In Israel, he explained, strawberry season is in January, so you eat strawberries in January.

“I learned that instead of making a menu and then going shopping, I need to go shopping before I make a menu,” Renov said. She went back to the store with a notebook and asked the shopkeeper to tell her all about the seasons, which he did.

In addition to learning to shop seasonally, Renov quickly learned to support local farmers and vendors. Whereas her American family had shopped the American way, buying everything at one big supermarket, when she moved to Israel there were only little shops and the sprawling open-air markets known as shuks. Renov learned that you go to the meat vendor for meat and the fishmonger for fish. You go to the herb guy for herbs and the watermelon guy for watermelon.

“They get first dibs on the best products,” she said, explaining that because they’re only dealing in one thing, the grower is going to go to those vendors first because they’re selling more than anyone else.

“You get better-quality food and better-quality ingredients, and you’re supporting people who have been doing this for literally a hundred years,” she said. “There are vendors in the shuk who’ve inherited their stalls from their great grandparents — most of the stalls in the shuk are inherited. Especially now, with everything going on in the world, we have an obligation to sustain our local vendors, to sustain each other.”

All that local produce is featured prominently in “Peas Love & Carrots,” which has a vibrant section devoted to salads and another to vegetable-focused sides. The salad chapter kicks off with a dazzling photo of a dozen colorful dressings (there’s an image associated with every recipe in the book) followed by pages of salatim —the small plates of salad which, along with dips and spreads, form the Middle Eastern mezze. According to Renov, “No Shabbos meal can begin in our home without an assortment of these salatim.”

One of Renov’s favorites is the grain-based farro and cherry tomato salad, which she calls her Shemittah salad because she moved to Israel in a Shemittah(or Shmita) year, when farmers take a break from harvesting or planting their fields.

“Grain salads became my best friend, because somehow we never run out of grains (or tomatoes),” she writes in the recipe headnote. Another favorite is her tuna salad a la moi, which is bright with shredded purple cabbage and radicchio along with a variety of other vegetables and a scattering of chopped preserved lemon — a definite departure from regular tuna.

Renov’s grilled chicken panzanella is a hearty take on the typical Italian bread salad. “If I’m going to go through the effort to start grilling bread,” she writes, “I’m going to add some chicken on to that grill and make this a whole meal, or at least a significant part of a beautiful Shabbos meal!”

Every dish in this user-friendly cookbook is easy to find. Following the salads are chapters devoted to soup, fish, poultry, meat, sides, dairy and sweets. There’s also a “foundations” section that includes recipes for challah, preserves, pickles, and dips. There are two separate recipe indexes, one at the front that’s organized by chapter and another at the back that’s alphabetical.

So which dishes are most significant to Renov?

“I think the recipes that are the most meaningful to me are less about the food itself than the memory it creates for me,” she responded. “The same way a song or a smell can transport you back, food does that to me. I think the foods that are very significant to me throughout my life, most of them are the Moroccan recipes.” There’s fifle tomatese, which she describes as a basic Moroccan stew, usually made with leftover chicken. “We ate that at least once a week growing up, and I serve it now to my kids,” she said. “As a kid it wasn’t significant to me, but as an adult it became significant to me.”

Another is a dish called mufletta that’s traditionally served at Mimouna, the celebration that follows Passover. “It’s the most delicious thing, but it’s so tedious to make,” Renov said. “Whenever I asked my grandmother for it she always made it for me, and it’s one of my favorite things in the world. Publishers give you a page limit, and even though I didn’t think it was a recipe that many people would make, for me it had to be in the book.”

Of course it did. Because for Renov, “Peas Love & Carrots” is nothing if not personal.

A former food editor of the Forward, Liza Schoenfein is author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

Original Article

When I was first married, my mother gave me a recipe from her close friend, Naomi, to make for shabbos. It was a version of this chicken that I tweaked and tweaked over the years to create this easy but flavorful chicken. What I really love about this dish is that it’s a cooked chicken that you can reheat or serve at room temperature for shabbos lunch because it is not saucy!

 Ingredients:

• 12 chicken cutlets

• 1 cup flour (I use spelt)

• 2 tsp kosher salt, divided

• 2 tsp coarsely ground black pepper, divided

• 3 Tbsp oil, divided

• 4 bell peppers (1 red, 1 yellow, 1 orange, 1 green), cut into 1/2 inch dice

• 1 onion, diced

• 4 cloves garlic, minced

• 1/2 cup sherry or white wine

• 1 1/4 cups chicken stock

 Directions:

Heat oven to 350°F.  Coat a baking dish with nonstick cooking spray.

In a large bowl, combine flour, 1 teaspoon salt, and 1 teaspoon pepper.

Dip each cutlet into flour, shaking off excess.

Heat a large pan over medium heat.

Add 2 teaspoons oil; working in batches, brown chicken on both sides for 1 minute. Don’t cook through. Add oil as needed for each batch.

Transfer chicken to prepared baking dish. Set aside.

Once all the chicken has browned, add remaining oil to the pan along with peppers, onion, remaining teaspoon salt, and remaining teaspoon pepper. Cook, stirring, for about 10 minutes, until pepper and onions have softened and released their juices.

Add garlic; stir for 1 more minute.

Add wine; simmer for 4 minutes. Stir in chicken stock.

Pour all the veg and pan juices over the chicken in the baking dish. Bake about 35 minutes until the edges of the peppers slightly char.

Serve hot and enjoy.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

 

Cookbook review: Melting-pot meals from an Israeli kitchen

AJC BOOKS FOR HOME COOKS | Aug 19, 2020

Excitement was in the air this morning as Nachum conducted his highly anticipated interview with Danielle Renov, cookbook author, recipe developer and food & travel blogger/vlogger about her best selling new cookbook “Peas Love & Carrots – The Cookbook.”

You can watch the interview at the NSN Facebook page HERE.