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Mama Deb
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Mama Deb [userpic]
Rosh HaShanah II

Right now, I'm caramelizing onions and I just finished baking gefilte fish loaves.

The onions will be part of a cheddar cheese quiche - I love that combination. I'm going to add a grating of nutmeg, too because all three things - cheddar cheese, caramelized onions and the custard of quiche - love nutmeg. I juliened them and put them over low heat with some oil and I've tosed and stirred them once in a while. They're getting brown, soft and sweet. I've already blind-baked the (storebought) crust.

The fish is something I've been doing for years - take a frozen gefilte fish loaf. Microwave it briefly so that the paper comes off (no microwave? Pour hot water over it.) Put in a loaf pan and pour tomato sauce on top. Bake. How long? Until done.

I really don't know. An hour? 90 minutes? Until the fish is firm to the touch and the sauce on top looks dry. You should be able to cook by time, but I cook by "ready" when I can. I do know that they felt and smelled "right" when I took them out, and that's all I need to know.

I'm going to turn the onions off soon, and let them cool. Actually, that shouldn't take long, so I'll make the egg and cream mixture and grate the cheese. Then I'll mix the cheese with the onions and put that in the pie crust and pour the quiche over it. I'll bake it until it's brown and starting to set.


Reading this post made me realize first of all that I'm hungry, but secondly that you might be the right person to ask this question:

If I'm putting together a meatloaf that includes:

Ground Turkey
one finely-chopped granny smith apple
a couple of cups of shredded muenster cheese
either cornbread or bread-bread crumbs

what spices should I use? I don't mind hot-spicy, but I really don't have the faintest idea what would be good with this.

You're seriously asking ME about a meatloaf made with turkey and *cheese*? Oh, dear.

Okay. Turkey is usually fairly mild, and muenster cheese is, as well. I like the idea of the apple a lot. So this is going to be mild and sweet as it stands.

You'll need the basics of salt and pepper. If you want to go spicy, this would work spicy. I'd use a touch of cinnamon - a little goes a long way - to bring up the sweetness in all three ingredients.

And then, I'd add ground chipolte. That'll give you nice heat plus smokiness, and that will work beautifully with the cheese and the turkey. If that's not hot enough, some hot sauce or maybe cayenne. I'd also add, say, a teaspoon of vinegar to balance the sweet with some acid. I think your notion of using corn bread works well for this combo.

But, I'm still laughing here. I do not remember ever, ever eating turkey and cheese, even before I started keeping kosher. I seriously can't even taste it in my head (partially because I noshed on some cheddar before and it's still filling my mouth and that's all I can taste now, but still.)

I'm very amused. I love it.

I will admit that I thought about adding a self-snark at the bottom about asking someone who keeps kosher this question! ;)

Thank you so much, though, this does help.

(The whole thing started because I was thinking about making a hamburger with just the turkey and the apple.)

mamadeb's suggestion sounds good to me. Another possibility, and understand that this is a theoretical rather than experiental suggestion, is curry. I sometimes make a casserole with chicken, onions, apples, and curry (but no cheese) and that's tasty, which is what gave me the idea. (Also raisins, slivered almonds, white wine, and served over rice, for the curious.)

The quiche sounds quite yummy.

Shana tova!

Brit here - the first thing I learned when I started cooking over 40 years ago was to use times as a rough guideline; I've always gone by "cook till it's done"!