Potato & Cheese Bourekas for my Teacher

My teacher said if we make him Bourekas we can get extra credit. I need it, so I decided to take up his offer. I checked my recipe books and told him he could choose a flavor from Zahav or Molly on the Range. He chose the potato from Zahav so that’s what I was ready to make. Apparently he didn’t hear the kale part and when I mentioned it to him he paled and discussed how “healthy” it is like “healthy” was a terrible word. I offered to switch it to Potato & Cheese and he accepted. Since we were learning about Gvina Levana in class, I decided to add it to the recipe. I like and added caramelized onions and za’atar because they are great (I hope he doesn’t mind my additions). I hope you enjoy as well.

UPDATE: He liked them but thought they didn’t quite catch the spirit of true Israeli Bourekas.

sdss.jpg

makes 18

Ingredients

  • 1 Big Russet Potato (Chopped and Skinned)
  • 5 t Salt
  • 3 T Gvina Levana (or Quark)
  • 1 Onion (Caramelized)
  • 2 t Za’atar
  • 3 T Feta (Crumbled)
  • 2 Sheets of Puff Pastry
  • 1 Egg (beaten)
  • Sesame (White & Black to Sprinkle)

Instructions

  1. Boil the potatoes with the salt until fork tender.
  2. When they are done put them through a ricer and mix in the caramelized onions, gvina levana, and za’atar. Put it in the freezer to chill until cool.
  3. Heat the oven to 350 °F/175 °C
  4. Take the sheets of puff pastry and cut each into 9 squares.
  5. Add 1 tablespoons of the potato mixture to each square
  6. Close the squares into triangles and pinch the edges closed.
  7. Paint them with egg and sprinkle sesame seeds on top.
  8. Put them in the oven for 25 minutes or until nicely browned.
  9. Enjoy!
Advertisements

Mushroom Flatbread

I made this snack for my junior year project. It was paired with this poem.

sdss.jpg

(Makes 2 Servings)

Ingredients

  • White pepper to taste
  • 1 Crushed Garlic Clove
  • ¾ C Goat Cheese
  • 1 Chopped Shallot
  • 1 t Rosemary
  • 1 t White Truffle Oil
  • 2 T Half & Half
  • 2 6 in/15 cm Pitas
  • ½ C Thinly Sliced Shiitake Mushrooms
  • Olive Oil to Drizzle

Instructions

  1. Preheat oven to 375°F/190°C.
  2. In a mixing bowl, combine the garlic, goat cheese, shallot, rosemary, truffle oil and half & half.
  3. Spread the mixture on the two pita breads.
  4. Place the mushrooms on the pitas and drizzle with olive oil.
  5. Bake on a nonstick sheet in the oven for 15 minutes.

Chili-Lime Watermelon Jerky

I did my high school junior project at a Jewish school and so I couldn’t bring non-Kosher meat on campus, or to my project, which had a lot of milk dishes. I compromised by making a watermelon jerky for my meat poem. I used Tajín because living in LA, that’s what the fruit street vendors put on the fruit.

sdsds.jpg

Ingredients

  • Thinly Sliced Watermelon
  • Lime Juice
  • Tajín Clásico Seasoning

Instructions

  1. Paint the watermelon with lime on both sides.
  2. Sprinkle the watermelon with the Tajín Clásico Seasoning.
  3. Place the slices of watermelon into a dehydrator for 19 hours at 140°F/60°C.
  4. Take out and enjoy!

Cha Ye Dan/Marbled Tea Eggs

I first made these for my best friend in middle school to early high school, who was a Chinese international student. This jiejie was three grades older and we looked out for each other. I began to learn Mandarin because of our friendship. I also made these eggs for her, per her request, and tweaked my recipe a little every time based on her suggestions.

 

 

 

Ingredients

  • 6-12 eggs
  • 4 C Water
  • 6 T Soy Sauce
  • 3 T Plain Loose Leaf Black Tea (though using an orange flavored one would be super cool!)
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 3 Cloves
  • ½ t Chinese Five Spice Powder
  • 2 t Sugar

Instructions

  1. Place water in medium pot and gently drop in eggs making sure the water covers them. Bring water to boil and boil for 10 minutes
  2. Transfer eggs out of water and rinse them in cold water
  3. Use the back of a spoon and gently tap the egg shell so it cracks.
  4. Return eggs to water and add the rest of the ingredients. Bring to a boil and then simmer for two hours adding more water as need.
  5. Remove from heat and place eggs and mixture in the fridge for at least a day.
  6. Remove shell to serve and enjoy!