December 28, 2006
The kreme de la kreme of kosher kooking mix it up
'Zesty Mexi chicken soup,' you don't see that in New York!
(Page 2 - Previous Page)Place logs seam side down on a baking sheet and brush with reserved melted butter. Sprinkle with fish seasoning. Using a serrated knife, cut each log into eight equal pieces and place them half inch apart. Bake until golden brown, 30 to 35 minutes.
To serve, arrange knishes on a serving platter. Garnish each piece with a quarter teaspoon of creamy horseradish sauce with lemon. Sprinkle with parsley. Makes 32 pieces.
Andrea Bloom's Pea and Fennel Soup
3 tablespoons olive oil
1 cup diced celery
1 cup diced white potato
1 leek (white part only) diced
1 fennel bulb (fronds removed) diced (save thin slices for garnish)
2 pounds frozen or fresh peas
Salt and pepper to taste
2 cans (10.5 ounces each) Manischewitz chicken broth
1/3 cup (packed) light brown sugar
In a 10-quart stockpot, heat two tablespoons of the olive oil over medium-high heat. Add celery, potato, leek and fennel and sauté, stirring often, until soft, three to five minutes. Add peas, season with salt and pepper and continue sautéing for three minutes. Add chicken broth, brown sugar and two cups water. Bring to a boil. Reduce heat and simmer covered, until vegetables are soft, 20 to 25 minutes.
Puree the soup in batches in a blender. Season with salt and pepper. When ready to serve, stir in remaining olive oil. Garnish with fennel slices.
Makes six to eight servings.
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