InGoodTaste_16pgs 4/27/17 3:55 PM Page 10
Summer Continued from Page 7
Mix all the ingredients in a food processor and blend until
smooth. This keeps in the refrigerator for about a week and can be
frozen for several months.

I use it tossed on pasta — be sure to save a little of the cooking
water to loosen and distribute the pesto when tossing. You also
can drop a spoonful of this in tomato or vegetable soup, spread it
on bread or drizzle it in risotto. If you are an omnivore, spread it
on grilled or roasted meat or fish.

TOMATO AND
VEGETABLE MÉLANGE
This was a “necessity is the
mother of invention” creation.

I had what appeared to be a
gorgeous heirloom tomato
which, when sliced, revealed
itself to be a mealy, flavorless
bust. The only thing to do in such
circumstances is to cook said
fraudulent tomato and make the
best of it. I also had some green
beans that were past their prime
— borderline wilted, but still
salvageable if I acted fast. Finally, we had some leftover roasted pota-
toes, which my husband had made to accompany a Sunday evening
grilled steak. I put these three near-castoffs together and made
something quite delicious — far greater than the sum of its parts.

1 2
½ ¼
¼ 1
2 2
1 ½
½ 1
1 1
8 ¼
½ 4
tablespoon sesame oil, plus more for tossing noodles
cup smooth or creamy natural peanut butter
cup soy sauce
tablespoon brown sugar
teaspoon Chinese rice wine or dry sherry
tablespoon hot chili oil
cloves garlic
cup fresh cilantro, plus more for garnish
pound fresh Chinese noodles (note: read the label to ensure
they do not contain egg if you are serving vegans)
carrots, shredded
Mix all ingredients except the
noodles and carrots in a food
processor and blend until
completely smooth.

Cook the noodles and carrots
in boiling water until just tender;
reserve ½ cup of the cooking
water; drain and toss with just
enough sesame oil to keep the
noodles from sticking.

Pour the sauce over the pasta
and carrots and toss. If the sauce
is clumping and not distributing,
add ¼ cup of the cooking water. Continue tossing until the
noodles are completely coated; add more water if needed.

Serves 2 to 4
BARLEY COUSCOUS WITH SUN-DRIED TOMATOES
tablespoon oil
cloves garlic, minced
teaspoon salt
teaspoon black pepper
teaspoon dried oregano
large tomato, cut into chunks
cups green beans, stems removed,
and broken in half
cups cooked potatoes cut in chunks
I managed to find barley couscous at an Indian grocery store in
West Philadelphia, but I am confident it could be procured in any
health food store or high-end supermarket. If not, feel free to use
whole wheat; my goal was to provide a different type of grain from
the typical wheat or rice. And I have always viewed sun-dried
tomatoes as an excellent substitute for meat — their rich, flavor
and chewy mouthfeel trick you into forgetting about steak.

In a large skillet over medium heat, pour the oil and sauté the
garlic with salt and pepper until fragrant, about one minute.

Add the tomatoes and break them up with a wooden spoon.

Lower the heat and simmer until they are mostly dissolved into a
thick sauce.

Add the green beans and potatoes and cover. Simmer for about
five minutes, until the beans are cooked and the potatoes are
heated through.

THAI PEANUT NOODLES
These have some serious kick — thanks to the eight garlic cloves and
the tablespoon of chili oil. Adjust accordingly if your crew is timid
of palate. These can be served hot, at room temperature or chilled.

They are wonderful solo, but also complement just about any fish,
chicken or meat dish, particularly if there is an Asian flavor.

½ cup sun-dried tomatoes, packed in oil
1 cup water
1 cup barley couscous
Salt to taste
In a medium saucepan, mix sun-dried tomatoes and water.

Bring the mixture to a boil.

Add the barley couscous, remove from the heat, stir, cover
tightly and set aside.

Let the couscous sit for 10 minutes. Fluff with a fork and taste
it. If it is the right texture (not crunchy), adjust the seasoning
with salt and serve. If it is still crunchy and all the liquid has been
absorbed, replace the cover while you bring another ¼ cup of
water to boil. Add the water to the couscous, stir, cover and wait
another five minutes.

Serves 2 to 4 l
Onions: nipapornnan; noodles: EzumeImages/iStock/Thinkstock.com; vegetables: Keri White
10 MAY 4, 2017
IN GOOD TASTE
JEWISHEXPONENT.COM



InGoodTaste_16pgs 4/27/17 4:27 PM Page 11
GREAT PUMPKIN GRATIN
This recipe was sent to me by a former neighbor who devel-
oped a passion for cooking in her 40s after a successful career
as a hedge fund manager. Her pumpkin gratin was a million-
dollar dish. Served with a bottle of crisp white wine and a
simple green salad, this is a perfect casual autumn supper.

IT’S THE GREAT
PUMPKIN, CHARLIE
BROWNSTEIN 1 medium pumpkin, 4-5 lbs.

1½ cups grated Gruyere cheese
1½ cups cubed bread from a day-old
baguette or crusty Italian bread
1½ cups vegetable broth
1½ cups half-and-half
1 teaspoon nutmeg
Salt and pepper to taste
Olive oil to coat pumpkin
Toasted bread for serving
OCTOBER 20, 2016
KERI WHITE | JE FOOD COLUMNIST
PUMPKINS ARE EVERYWHERE these days.

Their seasonal harvest is now, and while their edible
virtues are often overlooked in favor of decorative prop-
erties, I urge you not to miss out on their nutritional
and flavorful benefits.

A serving of pumpkin contains a mere 49 calories
and zero fat, but delivers 3 grams of fiber and, hold
your horses, 200 percent of your recommended daily
allowance of vitamin A, 19 percent of vitamin C and 8
percent of iron.

And pumpkin seeds are veritable powerhouses of
nutrients. One cup of these small but mighty seeds
contain 110 percent of the recommended daily
allowance of iron, 31 percent of zinc and 12 grams of
protein. I’ve been having a great time experimenting with
pumpkin recipes — some traditional, others a bit
offbeat — so give them a try before winter arrives and
these gorgeous orbs disappear until next year.

Preheat your oven to 300 degrees, and remove all but the
lowest oven rack. The pumpkin must fit in the oven without
hitting the top.

Cut the top off the pumpkin, leaving a 3- to 4-inch hole.

Scoop out the seeds (save them) and the loose, stringy pulp.

Sprinkle the inside of the pumpkin with salt and pepper.

Layer the cheese and bread inside the pumpkin in alternat-
ing strata. In a medium bowl, mix the broth and half-and-half
with nutmeg and a bit more salt and pepper. Pour it over the
cheese and bread in the pumpkin and allow it to absorb.

There should be about a gap of about three-quarters of an
inch at the top of the pumpkin.

Replace the top of the pumpkin, and place the pumpkin on
a rimmed baking sheet. Brush the outside of the pumpkin
with olive oil, and bake for two hours, or until the pumpkin
flesh is tender.

Serve with toasted bread directly from the pumpkin, like
a fondue.

Serves 4
ROASTED PUMPKIN SEEDS
The seeds that you scraped from the pumpkin provide a
crunchy, healthy snack — nice with a cocktail in lieu of nuts, or
sprinkled on a salad.

See Fall, Page 12
Pumpkin: MariuszBlach; cheese: tegmen/iStock/Thinkstock.com
JEWISHEXPONENT.COM IN GOOD TASTE
MAY 4, 2017
11