Plus Esther Deutsch’s Go-To Recipes When Serving Guest
We asked Esther Deutsch what her family loves and what her fans love…favorite recipe simply perfect for Yom Tov.
BCP: What are your family’s favorite recipes?
Choosing one family favorite recipe is like choosing a favorite song. Mission impossible—there are too many we enjoy!
Here are some of our family favorites that we never tire from:
- Roasted Corn and Sausage Soup
- Scallion Quinoa Patties with Lemon Garlic Paprika Aioli
- Cola Rack of Flanken
- Standing Rib Roast
- Skirt Steak Spring Rolls
- One-Pot Chicken Dinner
- Chicken Fire Poppers
- Coconut Tilapia
- Fudge Marble Bundt Cake
- Apple Cranberry Blueberry Crisp
BCP: What recipe do you think is the most popular from your cookbook?
Again, impossible to choose one.
Let’s do three recipes.
- Scallion Quinoa Patties
- Twenty-Garlic-Clove Standing Rib Roast
BCP: Is there a dish you make that’s not really a recipe but you make all the time? Something that your family loves but you couldn’t put in a cookbook because it’s either embarrassingly simply and/or uses ready-made or store-bought ingredients?
I buy Jack’s Gourmet Kosher BBQ Pulled Beef Brisket and serve it hot and shredded on the Scallion Quinoa Patties. Drizzle with spicy mayo…it’s delicious. It’s practically a meal on its own and makes for a hearty and beautiful appetizer.
Scallion Quinoa Patties with Lemon Garlic Paprika Aioli
Creating the best recipe for quinoa presented a serious challenge. Quinoa is so healthy and good for you, and you know you should like it, but perhaps you’ve tired enough variations of quinoa to assume that it just doesn’t do it for you. Not anymore, I was very demanding in my quest for the best quinoa recipes and my efforts have paid off. This recipe will change how you feel about quinoa—guaranteed.
Scallion Quinoa Patties with Lemon Garlic Paprika Aioli
Ingredients
Quinoa Patties:
- 2 ½ cups cooked quinoa
- 4 eggs
- 1 cup flavored corn flake crumbs
- 1 ¼ tsp kosher salt or sea salt
- 4 garlic cloves, minced
- 1 cup cup scallions or chives, thinly sliced
- black pepper
- oil, for frying
Aioli:
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 5 garlic cloves, minced
- 1 tbsp water
- ½ tsp paprika
Instructions
- Prepare the aioli. In a small bowl, combine the aioli ingredients.
- Prepare the patties. In a medium bowl, combine the quinoa, eggs, corn flake crumbs, salt, garlic, scallions or chives, and black pepper.
- In a skillet, heat the oil over medium heat. Form the quinoa mixture into patties and fry in the oil until golden and crispy, about 5 minutes per side. Serve warm or at room temperature with the aioli spooned on top.
Plus Esther’s Rack of Flanken with Cola Marinade and Coffee Barbeque Sauce
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