In this issue

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

Savory, creamy 'morning tart' for an inspired breakfast

Megan Gordon

JewishWorldReview.com | This time of year can be a tricky one for inspired breakfasts. Oatmeal is my go-to on weekdays, and on the weekends we often flail for something a bit more interesting but no more complex. With this morning tart, flail no more!

I call this a morning tart instead of a quiche because I tend to think of quiche as more major, perhaps even towering. Quite the opposite, this tart is more elegant and shapely -- made in my 9-inch tart pan with a removable bottom, it's pretty enough to serve at a brunch with friends or all alone on a Sunday morning. You choose.

One reason to love this morning tart is that the preparation and ingredients lists are simple. The cornmeal crust is a no-roll dough, a good thing for morning recipes, and it has a subtle and likeable crunch from the last-minute addition of millet. If you're not familiar with millet, it's a wonderful grain that should be relatively easy to find in the bulk bins of a well-stocked grocery store. It's packed with nutrients and fiber, and it has a mild corn flavor and wonderful crunchy texture that works perfectly in a savory crust.

I chose kale for my winter green here, but you should feel free to use whatever you have on hand or can find easily at the market. Mustard greens or mizuna would be wonderful as well and would impart a bit of spiciness.


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Maybe the nicest thing about this tart, though, is its versatility. Not a kale fan? Substitute mushrooms instead. Hate the forward nuttiness of Gruyere? Parmesan would also be great. Need a bit more protein? How about folding in a few chunks of smoked salmon or or tofu? The options are endless. Make it your own, and this recipe will become your new back-pocket brunch recipe for 2013. It's already become mine.


Serves 6 to 8

For the crust:

  • 1/2 cup fine cornmeal

  • 3/4 cup white-whole-wheat flour (or all whole-wheat flour)

  • 3/4 teaspoon kosher salt

  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes, plus more for pan

  • 3-4 tablespoons ice water

  • 1/4 cup raw millet

For the filling:

  • 1/2 pound winter greens (such as kale or mustard greens, about 1 medium bunch), ribs and stems removed and torn into large pieces

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup minced shallots (about 3 shallots)

  • 2 cloves garlic, minced

  • 1 cup whole milk

  • 1/4 cup creme fraiche (or full-fat sour cream)

  • 1/2 cup grated Gruyere (about 2 ounces)

  • 3 eggs, beaten

  • 2 teaspoons thyme

  • Generous pinch nutmeg

  • 1 teaspoon kosher salt

  • 1/8 teaspoon freshly-ground black pepper

Prepare the crust:

Butter a 9- by 1-inch tart pan with a removable bottom (can also use a 10-inch if that's what you have). Using a food processor, pulse together the cornmeal, flour and salt. Add the cubes of butter and pulse until mixture resembles coarse meal (alternatively, you can use a pastry blender or your fingertips to work the butter into the dry ingredients). Add ice water and pulse until the dough starts to look like wet sand. Test to see if it's done by gently squeezing a small piece between your fingers; you're looking for it to hold together and not crumble away. If it seems too crumbly, add more water, 1 teaspoon at a time.

Turn the dough out into a large bowl and mix in the millet using a fork -- you want to work quickly here so as not to "cream" or stir the dough too much. Press the dough evenly into the bottom and up the sides of the prepared pan. Chill in the refrigerator for at least one hour and up to one day.

Preheat the oven to 375 F. Place the prepared crust on a small baking sheet for easy transport to and from the oven. Bake the crust for 15 minutes to slightly dry out the top so that it won't get soggy when you add the wet quiche mixture.

Prepare the filling:

Bring a large post of salted water to a boil and add the greens. Cook until just softened, about 2-3 minutes. Use a slotted spoon and transfer the greens to a large bowl of ice water to stop the cooking. Remove from the cool water and, using your hands, squeeze as much water from them as possible and lay the greens out on good work surface. They tend to clump into balls when squeezed, so spend a few moments separating and "declumping" the greens.

In a small saute pan over medium heat, warm the olive oil and saute the shallots until translucent, 2-3 minutes. Add in the garlic and saute for an additional minute. Remove from heat and set aside.

In a medium bowl, whisk together the milk, creme fraiche, Gruyere, eggs, herbs, salt and pepper.

Set the tart pan with prepared crust onto a baking sheet for easy transport. Spoon the shallot mixture on top of the prepared crust, followed by the cooked greens (arrange them evenly). Pour the custard mixture on top of the whole thing. Bake for 40-45 minutes or until the top is golden brown and the filling is completely set. Let cool for 15-20 minutes, unmold the tart and serve warm or room temperature.

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(Megan Gordon is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)