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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Fondly remembering the deep dish with the bubbling crust

By Steve Petusevsky


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http://www.JewishWorldReview.com | (MCT) It's deep dish season. These standbys are easy to assemble in disposable aluminum pans. They freeze well and seem to make everyone smile when they come out of the oven bubbling and golden brown.


When I think back to my childhood and the greatest dinners my mom made, they seem to have been served from my grandmother's glass dish with gold laminated designs on the side. It had to hold enough food for at least 10 people. She carried it hot from the oven as my dad arranged the stand for it on the dining room table.


That stand was a battered large gold metal oval with legs. I still vividly recall her slowly walking toward the table holding the huge dish with potholders. She would focus intently on getting the dish to the waiting stand, much like an astronaut rendezvousing in space with the docking station. The heavy pot had to go in the holder perfectly the first time around or some kind of ingredients would slide off into orbit.


It was a process.


The top of her dishes were encrusted with cheese and a sauce came bubbling through. It reminded me of molten lava. If you accidentally touched the surface, pain ensued. My brothers and I fought for the crispy pieces of burnt cheese on the corners.


Once my younger brother Howie tried to pull some of the topping off. It was sad to watch him gripping his fingers in pain, but this was a Petusevsky right of passage.


Depending on the filling, my mom made numerous crusts from stuff like corn flakes, bread crumbs, crackers and potato chips. She was a creative crust specialist now that I think back.


The four men at the table — my two brothers, dad and I — each tried to secure a piece of valuable crust real estate. Before dinner, we each stashed a spoon in our pockets and, when Mom went back into the kitchen to get the other side dishes, we gently scraped the surface to get some crust before she returned.


As we each got older and brought occasional dates to dinner, we warned our guests what was about to happen. We also suggested that they not be shy about helping themselves.


That was then, and frankly, not much has changed. I still love making recipes that are four inches deep and potentially lethal if you try to eat them right out of the oven. I keep looking for a glass dish and stand like my mom uses to this day — no luck.


I offer two sauce recipes that can be used with cooked penne or rigatoni, stuffed shells, ravioli, manicotti or tortellini. These are great alternatives to plain marinara sauce and cheese. One is a version of ratatouille and the other a Basil Spinach Walnut Pesto. I also tell you how to turn these into a deep-dish casserole.


When using these recipes, make the topping first (this can be done up to three days prior to finishing your deep dish recipe).


If you are going to use the toppings with either cooked tortellini or ravioli, these must be al dente and then transferred to a baking pan before putting the sauce on and finishing in the oven. If using with stuffed shells or manicotti, the sauce can be poured directly over top and baked with the uncooked pasta until tender.



RECIPES

COLORFUL RATATOUILLE BAKING SAUCE

Serves 12

  • 1 tablespoon olive oil

  • 1/2 large Spanish onion, diced into 1/2 -inch cubes

  • 1 large zucchini, diced into 1/2 -inch cubes

  • 2 small yellow squash, diced into 1/2 -inch cubes

  • 1 medium green bell pepper, cored, seeded, diced into 1/2 -inch cubes

  • 1/2 red bell pepper, cored, seeded, diced into 1/2 -inch cubes

  • 1/2 yellow bell pepper, cored, seeded, diced into 1/2 -inch cubes

  • 3 cloves minced garlic

  • 2 teaspoons dried Italian seasoning

  • 1/2 teaspoon crushed dried red chili flakes

  • 2 (32-ounce) jars marinara sauce

  • 1 cup shredded basil leaves


Heat oil over medium heat in a nonreactive large saucepan.


Add onions and saute 1 minute to coat with oil. Add remaining vegetables, garlic, Italian seasoning and chili flakes and saute 3 minutes to combine well. Add the marinara sauce, bring to a boil, reduce heat and simmer 20 minutes. Add basil and cool at room temperature.


Per serving: 153 calories, 29 percent calories from fat, 5 grams total fat, .20 gram saturated fat, no cholesterol, 18 grams carbohydrates, 1 gram total fiber, 2 grams total sugars, 17 grams net carbs, 5 grams protein, 929 milligrams sodium.

DEEP-DISH PASTA CASSEROLE

Makes 10 to 12 servings


  • 2 pounds ravioli or tortellini, cooked al dente, rinsed and drained

  • 1 cup part-skim ricotta, optional

  • 1 egg, optional

  • 1/4 cup shredded parmesan cheese, optional

  • Colorful Ratatouille Baking Sauce (recipe given) or Basil Spinach Walnut Pesto (recipe given)

  • 2 cups shredded mozzarella cheese or shredded cheese mixture


Preheat oven to 350 degrees. Place pasta in a 2.5-quart baking dish. Combine ricotta, egg and parmesan, if using. Spoon this mixture over the pasta. Pour sauce over pasta and top with mozzarella cheese, if desired. Cover and bake 40 minutes.


Per serving (with Colorful Ratatouille Baking Sauce): 535 calories, 22 percent calories from fat, 13 grams total fat, 4 grams saturated fat, 37 milligrams cholesterol, 77 grams carbohydrates, 5 grams total fiber, 3 grams total sugars, 72 grams net carbs, 22 grams protein, 1,084 milligrams sodium.


Per serving (with Basil Spinach Walnut Pesto): 583 calories, 41 percent calories from fat, 27 grams total fat, 7 grams saturated fat, 45 milligrams cholesterol, 61 grams carbohydrates, 4 grams total fiber, 1 gram total sugars, 56 grams net carbs, 25 grams protein, 370 milligrams sodium.

BASIL SPINACH WALNUT PESTO

Makes 8 cups; 12 servings

This sauce can be made 3 days ahead. Try it on sandwiches or grilled vegetables.

  • 1 cup walnut pieces

  • 3 cloves garlic, peeled

  • 3 cups loose-packed fresh spinach

  • 1 cup fresh basil leaves

  • 1 cup grated parmesan cheese

  • 1/4 cup grated romano cheese

  • 1/4 cup water

  • 1/2 cup extra-virgin olive oil

  • Salt and fresh-ground black pepper, to taste


Place all ingredients in a food processor fitted with the metal blade or blender and process or puree 45 seconds until creamy and smooth..


Per serving: 202 calories, 84 percent calories from fat, 19 grams total fat, 3 grams saturated fat, 8 milligrams cholesterol, 2 grams carbohydrates, 1 gram total fiber, .13 gram total sugars, .93 gram net carbs, 7 grams protein, 215 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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