Savory Herbed Blintzes with Roasted Red Pepper Sauce
Book Description
"In Judaism, since the spiritual and the physical are intimately connected, each has the power to enhance and infuse vitality into the other, creating a divine partnership. This concept of beauty and spirituality is most attainable during the Jewish holidays." So writes Rita Milos Brownstein, in the introduction to Jewish Holiday Style, a Martha Stewart-esque treatment of the Jewish holy days.
1 tablespoon plus 1-2 tablespoons as needed for sauteing
1 1/2 cups diced red onions
2 cloves garlic, chopped
1 pound farmer's cheese
2/3 cup chopped parsley
1/4 cup chopped basil
1/4 cup freshly grated Parmesan cheese
1 egg, beaten
1/2 teaspoon cracked black pepper
1 egg white, beaten
Roasted Red Pepper Sauce (recipe follows)
To prepare wraps: In a medium-size bowl, whisk together eggs, milk, flour, and salt, until smooth. Stir in butter and blend well. Cover and place in refrigerator for 30 minutes.
Heat an 8-inch nonstick skillet with cooking spray. Place 2-3 tablespoons of batter in pan and quickly coat entire bottom of pan. Cook for 1 minute, flip, and continue cooking for 30 seconds. Place on waxed paper and repeat with remaining batter.
To prepare filling: Melt 1 tablespoon butter in a medium-size saute pan. Add onions and cook for 2-3 minutes or until golden brown and soft. Add garlic and continue cooking for 30 seconds. Remove from pan and place in large mixing bowl. Fold in farmer's cheese, parsley, basil, Parmesan cheese, egg, and pepper. Mix well.
To assemble blintzes: On a clean work surface, place 2 rounded tablespoons of filling in the center of each blintz. Fold the two lateral sides into the center. Brush upper end with egg white and roll up from the bottom. Repeat with remaining ingredients.
Heat 1-2 tablespoons of butter in a medium-size saute pan and cook 3-4 blintzes for 2-3 minutes on each side or until golden and crispy. Repeat with remaining blintzes. Serve with Roasted Red Pepper Sauce.
Roasted Red Pepper Sauce
This sauce freezes beautifully. It is wonderful served with grilled fish or tossed in pasta.
Makes: 3 cups
1 tablespoon olive oil
1 cup sliced onions
2 cloves garlic, minced
2 (12-ounce) jars roasted red peppers, drained and roughly chopped (or 4 medium sweet red peppers, roasted, skinned, and chopped)
1/2 cup vegetable broth
Salt and pepper to taste
In a medium-size saucepan, heat olive oil. Add onions and saute for 3-5 minutes. Add garlic and cook for an additional minute.
Add roasted peppers and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes.
Puree sauce in either a blender or a food processor until smooth. Season with salt and pepper.
