Mama Green's Cookbook

passed down from my Grandma Sarah and Aunt Bella

For approximately 1 pound peeled raw horseradish, use approximately 2-3 small peeled fresh beets

1/4 cup cider vinegar, 1 tsp salt, 1 tsp sugar, water to taste

Step 1

shred radish and beets in the food processor… Be very careful that you don’t inhale fumes. This can be very painful. Much worse than onions.

Step 2

put shredded stuff back in the food processor with steel blade… until it is finely chopped.

The rest is just guesswork. Not all horseradish is created equal. Some are riper than others and that affects how strong it is. There are ways to mitigate this problem. Leave uncovered for a couple of hours. Adding water, more sugar, more beets, even some lemon juice will help. The taste changes from day to day so it might taste better the longer it sits in the fridge. I would make this about three days before serving.

with revisions

Recipe from Strawbery Banke Museum

Adapted by Joan Nathan

Yield: 12 servings

• 1cup poppy seeds
• 1cup milk or soy milk
• 1cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
• 2cups all-purpose flour, plus additional for dusting pan
• 1 cup sugar(original recipe called for 2)
• 3large eggs, separated
• 2teaspoons vanilla extract
• ½teaspoon salt
• 2½teaspoons baking powder
• zest from 2 lemons and juice from 1
• Confectioners’ sugar, for dusting

PREPARATION

1. Step 1In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
2. Step 2Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
3. Step 3In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
4. Step 4Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.

TOTAL TIME: 35 minutes

SERVES: 4

Ingredients

• 1 large fennel bulb, outer layers removed
• 6 bone-in chicken thighs, patted dry
• 3 tablespoons olive oil
• 2 teaspoons turmeric
• 2 teaspoons fennel seeds, lightly crushed
• 2 teaspoons cumin seeds, lightly crushed
• Salt and freshly ground black pepper
• 2 cups water
• 1 cup jasmine or other long-grain white rice
• ½ cup Castelvetrano olives, crushed open and pitted
• 1 lemon, halved
• ¼ cup chopped parsley

Directions

1. Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated. Season generously with salt and pepper. Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.
2. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon olive oil and a generous pinch of salt. Reduce heat to medium, partially cover pot and simmer until rice is just tender, about 15 minutes. Strain rice and toss dry. Season with more salt if needed.
3. Carefully pour off rendered fat accumulated around chicken, and discard. Scatter olives around chicken and return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more.
4. Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving dish along with olives and fennel. Pour any pan juices over chicken, and garnish with parsley. Serve over or alongside rice.

From “Michael’s Genuine Food,” by Michael Schwartz and Joann Cianciulli (Potter). Serves 6.

Ingredients

SHALLOT HAZELNUT DRESSING

1     small shallot, minced

2     tablespoons fresh orange juice

2     tablespoons champagne vinegar

2     tablespoons extra-virgin olive oil

1/4   cup hazelnut oil

      Kosher salt and freshly ground black pepper

SALAD

2     heads butter lettuce, wilted outer leaves discarded

2     navel oranges, segmented and membranes removed

3     cups 1/2-inch diced ripe avocado

      About 3 tablespoons shallot hazelnut dressing

      Kosher salt and freshly ground black pepper

1/4   cup hazelnuts, lightly toasted and crushed

Directions

Make the dressing: In a mixing bowl combine shallot, orange juice, vinegar, olive oil and hazelnut oil. Season with salt and pepper. Whisk thoroughly to combine. (Makes about 1 cup; you will have some left over. Store it covered in the refrigerator for up to 1 week.)

Make the salad: Remove the core from the lettuce, and break apart, tearing the leaves into smaller pieces by hand. Wash thoroughly and spin dry. Put the lettuce leaves in a large salad bowl. Add the orange segments and avocado, and spoon in enough dressing to lightly coat the lettuce (I beg you not to overdress and drown salads). Gently toss and season with salt and pepper. Divide among chilled salad bowls, evenly distributing the oranges and avocados. Top with hazelnuts and serve.