Baked Gefilte Fish Casserole


 

Baked Gefilte Fish Casserole
Author: 
Recipe type: Appetizer, Side dish, entrée
Prep time: 
Cook time: 
Total time: 
Yield: 24
 
Passover is coming up soon and for me, the traditional dishes for the holiday Seder always include some version of gefilte fish and freshly prepared horseradish with beets added to make it a vibrant fuchsia color. Over the years I have used gefilte fish from a jar or spent the time and money to make a wonderful non-traditional version with salmon, but regardless of the version we had, some of the friends and relatives did not enjoy the texture and wet coating that gefilte fish typically has. One year I discovered that I could make a gefilte fish casserole that seemed to address all of the reservations people had about gefilte fish. The recipe starts with store-bought gefilte fish that is mashed and mixed with finely chopped vegetables, eggs, and matzo meal to make a delicious, brown-crusted fish “cake” that not only tastes great, but is also more economical as the added ingredients stretch the expensive fish and tone down what some consider to be “fishy” flavor. As a bonus, you get a lot of nutritious vegetables too. You can use this as an appetizer, served cold or use larger portions as an entrée, served warm.
Ingredients
  • • 4 pounds of prepared gefilte fish
  • • 2 pounds onions
  • • 1 pound carrots (Scrubbed, but not necessarily peeled. I use a clean Scotch-Brite green pad.)
  • • 2-3 large ribs celery
  • • 1/4 cup fresh parsley, lightly packed
  • • 5 eggs
  • • 1/4 cup olive oil
  • • 1/2 cup matzo meal
  • • 1 teaspoon freshly ground black pepper
  • • 1 teaspoon kosher salt
  • • 2 teaspoons sugar
Instructions
  1. Remove gefilte fish from the jar leaving the gel or broth behind. Mash the fish in a large bowl using a potato masher or your hands.
  2. Cut the vegetables into coarse chunks. In a food processor using the steel knife, pulse the onions, carrots, celery and parsley until they are finely chopped, but not pureed. If your food processor cannot hold all the vegetables at once, chop them in batches.
  3. Beat the eggs lightly with the oil. Add the chopped vegetables, eggs, oil, matzo meal, pepper, salt and sugar to the mashed fish. Blend well.
  4. Transfer the mixture to an oiled 9x13 inch pan and press lightly to even the surface.
  5. Bake for 1 hour at 350 degrees Fahrenheit until lightly browned.

 

Toasted Walnuts with Rosemary


Hard to photograph...Delicious to eat

 

 

 

 

 

 

 

Toasted Walnuts with Rosemary
Author: 
Recipe type: Snack, Gifts, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 cups
 
Whether you are serving these as a snack, with drinks or using them to dress up a salad or sautéed vegetables, you will enjoy the earthy, resinous flavor of the rosemary and the salty-sweet-spicy combination of salt, sugar, and black pepper. They are delicious warm, but if you are packaging them, make sure they are completely cool. They also make a nice hostess or holiday gift. Do not substitute table salt for the kosher salt. The larger crystals of the kosher salt not only add a nice texture and crunch of salt in some bites, but the same volume of table salt has twice the saltiness of kosher salt. You can use any of the larger-grained sea salts. You can make the dried ground rosemary by stripping fresh rosemary needles from their stems and leaving them to dry on a sheet of parchment paper for a day or two. Grind them in a blender or electric coffee grinder. If you do not have ground rosemary, you can substitute 3 tablespoons of chopped, fresh rosemary needles.
Ingredients
  • 4 cups (1 pound) walnut halves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried ground rosemary needles
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons coarsely ground fresh black pepper
Instructions
  1. Heat the oven to 350°F.
  2. In a medium bowl, mix the rosemary, salt, sugar, and pepper. Add the nuts, drizzle in the oil and gently mix all of the ingredients until the nuts are evenly coated with the oil and the seasonings. Transfer to a baking sheet lined with a non-stick silicone liner such as Silpat or aluminum foil. Bake on the middle rack of the oven, stirring occasionally until the nuts are golden and toasted, about 15 minutes. Cool the nuts in the pan on a cooling rack. When the nuts are cool, transfer to a serving bowl or an airtight container. These will keep for 2 weeks at room temperature.