STUDIO CITY (CBSLA.com) — Chef Tina Wasserman visited the KCAL9 studios Friday to share her new e-book cook book “Entrée to Judaism”.
1 15-ounce can whole beets, rinsed and drained
1 15-ounce can chick peas (garbanzo beans), rinsed and drained
¼ cup tahini (sesame butter)
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 cloves of garlic
1 teaspoon ground cumin
¼ teaspoon Baharat or cinnamon or allspice and a pinch of cayenne
1 teaspoon kosher salt
1. Place drained beets and garbanzo beans in a processor workbowl and pulse the machine on and off until the two ingredients are blended into a coarse texture. Scrape down the sides of the work bowl with a rubber spatula.
2. Add the remaining ingredients and process until the ingredients form a fairly smooth paste.
3. Place mixture in a decorative bowl and serve with pita bread or vegetables for dipping.
Yield: 1 pint
ETHIOPIAN SWEET POTATO AND CARROT LATKES
1 pound sweet potatoes, peeled
½ pound carrots, peeled
1 small onion, cut into eighths
1 large clove garlic, cut into 3 pieces
1 teaspoon salt, or to taste
15 grindings of black pepper
½ teaspoon powdered ginger
½ teaspoon dried oregano, or ½ tablespoon chopped fresh oregano
½ teaspoon dried basil, or ½ tablespoon chopped fresh basil
2 large eggs
¼ to 1/3 cup teff or ground flaxseed
Canola or peanut oil for frying
Greek yogurt or sour cream for garnish (optional)
1. Cut the sweet potatoes and carrots into 1 ½ inch chunks and grate them using the fine grating disk on a processor or using the larger holes on a hand grater. Set aside.
2. Place onion and garlic pieces in a processor workbowl with the metal blade. Pulse the machine on and off until the onions are finely chopped. Return half of the potato/carrot mixture to the processor workbowl and pulse on and off about 5 times to combine the ingredients. Empty the mixture into a 3 quart bowl. (NOTE: if you don’t have a processor, grate the onion and chop some of the potato carrot mixture into a fine chop.)
3. Add the spices and the eggs and ¼ cup of the teff or ground flaxseed to the mixing bowl and mix thoroughly. Add a little more grain if mixture seems too loose and watery. Do not make the mixture too firm or finished product will be dry and heavy.
4. Heat a large skillet or griddle for 20 seconds. Add enough oil to totally cover the bottom of the pan. Heat oil for 10 seconds.
5. Drop 2 tablespoons of potato-carrot mixture into the hot pan. Each time before you scoop up some of the latke batter, stir contents of bowl. Repeat with more mixture to fill pan but do not overcrowd.
6. When bottoms of pancakes are golden, gently turn them over using two slotted spatulas. When golden on the second side remove to a plate that is covered with crumpled paper towels.
7. Proceed with the remaining mixture.
8. Serve plain or with a dollop of sour cream or Greek yogurt.
GARLIC AND HERB MONKEY BREAD
3 ¾ cup bread flour
1 package rapid rise yeast
1 teaspoon salt
1 ¼ cup milk (add 1 tablespoon butter if using skim milk)
¼ cup sugar
¼ cup extra virgin olive oil
½ stick unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon minced fresh oregano (or 1/2 t. dried)
1 teaspoon minced fresh rosemary (or 1/2 t. dried)
2 teaspoons freshly minced basil (or 1 t. dried)
3 large cloves of garlic, finely minced
Pinch of kosher salt
5 grindings of black pepper
¼ cup finely grated Parmesan cheese
1. Place 3 ½ cups of the flour, yeast, and salt in the bowl of an electric mixer, fitted with a dough hook, and combine for 5 seconds on low speed.
2. Measure milk into a 2 cup glass measuring cup and add the sugar. Place in a microwave and heat on high for 1 minute and 20 seconds.
3. With the mixer running on low, stir the milk mixture once and then add to the flour. Immediately add the egg, and then the oil in that order. Knead by machine for seven minutes until dough is soft but not sticky. Add a little more flour if dough seems too moist.
4. Remove dough to a lightly floured counter and knead five or six times. Grease a 2 quart bowl with a little oil and add the dough turning once to coat lightly. Cover with plastic wrap and place in a warm or draft free area. Let rise for 45 minutes or until dough doubles in size.
5. While dough is rising, mix the butter, oil, herbs, salt and pepper in a 1½ quart glass bowl and microwave until butter is melted, about 1 minute.
6. Lightly oil a Bundt pan. Divide dough into fourths using a chef’s knife and then cut each section into 12-16 pieces. Shape each piece into a ball. Dip each ball into the garlic herb butter and place face down in the pan. Sprinkle the finished row with some of the Parmesan cheese.
7. Continue with the remaining dough creating rows of balls, filling in the gaps and sprinkling each layer with some more of the Parmesan cheese.
8. Let dough rise in the pan for 20-25 minutes. Pre-heat oven to 350F. Bake for 30-35 minutes until bread has risen and turned golden. Cool for 5 minutes then invert onto a plate and serve. Pull on the bread and portions will easily come apart.