Hoppel Poppel










	Recipe Source: Benji's Preparation Time: 5 minutes Cook Time: 30 minutes Servings: 4 If you are looking for a really big breakfast in Wisconsin or Iowa, find a place that serves hoppel poppel. At Benji's deli in Milwaukee it is part of a large menu that includes such traditional Jewish fare as corned beef and fried kreplach. It is listed as a Benjy's special, and customers have their choice of regular hoppel poppel, which is browned potatoes, salami, and scrambled eggs, or super hoppel poppel, which added green peppers, mushrooms, and melted cheese to the formula. This recipe makes 4 very large servings or 6 modest ones.
Ingredients: 8 small, thin-skinned potatoes 1/4 cup corn oil 6 tablespoons butter 1 cup diced onion (optional) 2/3 cup sliced mushrooms 1 cup diced green pepper 1 cup diced all-beef salami 10 eggs 2 tablespoons milk 2 tablespoons chopped fresh parsley 1 cup grated cheddar cheese salt and black pepper to taste	Directions: Boil the potatoes until just barely tender, 15 minutes. Drain and cut them into 1/4-inch slices. In a large skillet over medium heat, fry the potatoes in the corn oil, tossing and stirring until they begin to brown. Add the butter to the skillet, then onions, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp. Add the butter to the skillet, then onions, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp. Lightly beat the eggs with milk and parsley in a medium bowl. Pour them into the skillet over all the other ingredients. Stir occasionally. As the eggs begin to set, sprinkle on the cheese. Cover and cook without stirring about six more minutes, until eggs are fully set but still moist. Accompany hoppel poppel by toast or toasted bagels.

Peacamole

- 300 grams (10 1/2 ounces) shelled green peas, frozen or fresh but not canned

- 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro

- 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)

- 1 clove garlic, minced (optional)

- 1 dash Tabasco sauce

- Salt, black pepper

Makes enough for an appetizer for 4.

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.

If you're using fresh cilantro, pluck the leaves and set aside.

In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix.

Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.

Okonomiyaki (Japanese Pizza) Recipe

Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.

2 cups cabbage, finely shredded

1 cup leeks, well washed and chopped (see head notes)

2/3 cup whole wheat pastry flour (or apf flour)

a couple pinches of fine grain sea salt

2 eggs, beaten

1+ tablespoon olive oil

Garnish: toasted slivered almonds, chives/ herbs

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

Serves 1 - 2.

Favorite
Butter Frosting






4 cups powdered sugar


1/2 cup butter or margarine, softened

2 teaspoons vanilla extract

3 to 4 tablespoons milk






1. Combine all ingredients
   except milk in small mixer bowl. Beat at low speed, scraping
   bowl often and adding enough milk for desired spreading consistency
   (1 to 2 minutes).
   
2. Chocolate Frosting: Add 2 ounces melted, cooled unsweetened
   chocolate.
   
3. Creamy Coconut Frosting: Stir in 1 teaspoon coconut extract
   or flavoring.
   
4. Lemon or Orange Frosting:
   Stir in 2 teaspoons
   grated lemon or orange peel.
   

Nutrition Facts (2 tablespoons):
Calories: 150, Fat: 6 g, Cholesterol: 15 mg, Sodium: 45 mg, Carbohydrates:
25 g, Dietary Fiber: 0 g, Protein: <1 g.