Beef Patties in Red Wine

I always liked to cook with wine or liqueur, therefore I constantly experiment. When I come up with a dish where the wine actually helps the taste and transforms it into something better, the new variation becomes a favorite.

Serves 4

Ingredients

• 6 tbsp margarine
• 2 red onions, finely chopped
• 1 garlic clove, finely chopped
• 1 lb 7 oz ground beef
• 1/4 tsp dried oregano
• 1 tbsp chopped fresh parsley, plus extra to garnish
• 1 egg, lightly beaten
• 1/2 cup all’purpose flour
• 1 tbsp olive oil
• salt and pepper

Directions

1. Melt 2 tbsp of the margarine in a skillet. Add the onions, add the garlic, and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2. Transfer the mixture to a bowl, add the ground beef, oregano, parsley and egg. Season to taste with salt and pepper. Mix well with your hands until fully combined.
3. Shape the mixture into 4 patties, about 1/4″ thick each. Dust with flour, and gently shake off the excess.
4. Melt another 2 tbsp margarine with the oil in the skillet. Add the patties and cook for 4 minutes on each side. Remove the patties to a serving dish, using a spatula. Keep them warm.
5. Pour off the fat from the skillet, then add the wine and bring to a boil over medium to high heat. Boil until reduced to about half. Dice the last 2 tsbsp margarine. Remove the skillet from the heat and whisk in the margarine, 1 piece at a time. Wait for each piece to be fully incorporated before adding the next. Pour the sauce over the patties, garnish with parsley and serve immediately.

Enjoy, gentle reader, enjoy!

CS

 

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Pot Roast

[Reader Leah B. - from Miami - sent in this recipe recently. Being a hard-core carnivore, I tried it and found it worthy to be shared. CS]

Photo submitted by Leah B. – Nice shot,makes me want to reach into the image and grab a piece!

Serves 3

Ingredients

• 5 lb chuck roast
• Salt and freshly ground black pepper to taste
• 2 tbsp vegetable oil
• 1 tbsp margarine
• 1 onion, diced
• 2 ribs celery, chopped
• 2 tbsp flour
• 3 cloves garlic, minced
• 1/2 cup red wine
• 2 tsp tomato paste
• 2 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp salt
• 1 1/2 lb (10 to 12) white potatoes
• 4 carrots, peeled, cut in large chunks
• 1 lb parsnips, peeled, cut in large chunks
• 1 tbsp melted margarine
• 2 tbsp fresh chopped parsley

Directions

1. Preheat oven to 425 F. season the beef with salt and pepper. Place a Dutch oven on high heat on the stove, add the vegetable oil. When the oil is hot, brown the beef, about 5 minutes per side. Remove the meat to a platter and turn the heat to medium.
2. Add the margarine, onion, celery, and a pinch of salt. Saute for 4 to 5 minutes, then add the flour. Cook, stirring, 2 minutes, add the garlic, cook for 1 minute. Whisk in the wine scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, bring to a boil, and pour in the chicken broth.
3. Add the bay leaf, thyme, and salt. Bring the liquid to a simmer and put the beef back in the pot. Turn the heat to low and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours carefully turn the beef over.
4. Preparing the vegetables: Add the potatoes, carrots, and parsnips to a shallow roasting pan. Drizzle fat from the beef’s braising liquid over the vegetables, along with the melted margarine. Toss the vegetables to coat, and season with salt and pepper. Roast in the oven for 20 minutes. Remove and reserve.
5. About 30 minutes before the beef is done, add the vegetables to the pot. Continue cooking until the beef  and vegetables are tender. Taste and adjust for salt and pepper. Remove the beef to a platter. Cut into thick slices or simply tear into large chunks, serve with the vegetables and gravy. Top with fresh parsley.

Enjoy, gentle reader, enjoy!

CS

Stuffed Lamb Shoulder

[A few Shabbatot ago, I had lunch at some Sephardic friends' home; I asked for the recipe of the delicious Lamb Shoulder we had and Mrs. Alma Ohayon emailed me this one. CS]

Serves 6

Photo by: Alma Ohayon

Ingredients

• 1 shoulder of lamb, weighing about 5 lb 8 o, boned and trimmed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp flour, blended with 1 tbsp water
• 1 cup beef or chicken stock

Stuffing

• 1 tbsp oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup lean ground lamb
• 1/2 cup long grain rice
• 1/2 cup water
• salt and pepper
• 1 tsp ground cumin
• 1 tbsp chopped cilantro
• 1/2 cup chopped almonds
• 1/4 cup raisins
• 12 no-soak dried apricots, chopped
• 1 egg, slightly beaten

Directions

1. Preheat the oven to 350 F.  Prepare the stuffing. Heat the oil in a large skillet over medium-heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the garlic and ground lamb and cook for 4 to 5 minutes, stirring to break up the meat. Stir in the rice and cook for 4 to 5 minutes, or until translucent, stirring frequently.
2. Stir in the water, salt and pepper, and cumin. Cook covered over medium-low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is just tender. Remove the from the heat. Add the remaining stuffing ingredients.
3. Open the meat out flat, skin side down. Spread over the stuffing roll. Roll up tightly and secure with string. Brush with oil. Place on a rack in a roasting pan. Roast for 50 minutes for medium. Brush with honey 15 minutes before the end. Transfer to a serving plate to rest, tented with foil for 15 minutes.
4. Pour of all except 2 tablespoons of the fat. Set the pan over medium-high heat. Whisk in the flour mixture, stock and vinegar. Bring to a boil while stirring; simmer for 8 minutes, or until thickened. Serve with the lamb.

Enjoy, gentle reader, enjoy!

CS

Caldo Verde

In this era when not only do we crave flavor, but value the health benefits of the various ingredients that make up that wonderful dish; in this wintertime when we look for foods that will warm us there is nothing better than a good hot soup.

We’ve adapted the following recipe from various sources to come up with our own kosher, nutritious, delicious version:

Photo from: http://www.slowtrav.com/blog/deborah/2009/01/sss_week_8_portuguese_caldo_ve_1.html

Caldo Verde is a traditional Portuguese soup, made mainly from kale and potatoes.

Serves 4

Ingredients

• 4 medium russet potatoes or other floury baking potatoes, peeled and cut into chunks.
• salt and freshly ground black pepper
• 1 pound kale, leaves trimmed from the thick stems, rinsed and finely sliced
• 2 tablespoons olive oil

Directions

1. Put the potatoes in a saucepan with 8 cups water and add a little salt. Bring to a boil and simmer gently for about 15 minutes, or until tender. Mash the potatoes lightly with a fork, leaving them in the water.
2. Cook the kale in a pan of boiling water for 3 – 4 minutes. Drain and stir into the potato broth with the olive oil. Simmer for 1 – 2 minutes. Season to taste and serve hot.

–XoX–

Variation

Photo from: http://flavorsofbrazil.blogspot.com/2011/07/recipe-caldo-verde-take-one-caldo-verde.html

Ingredients

• 2 Jack’s Gourmet Mexican Style Chorizos, sliced

Directions

1. Heat up a small amount of olive oil over medium heat. Add chorizo slices and brown. Once browned remove and set aside.
2. Follow step 1 in the vegetarian version above.
3. Add the Jack’s Gourmet chorizo slices and simmer for 10 minutes. Stir in the kale and let cook until desired level of doneness.
4. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

Sausages with Mustard Mashed Potatoes

Not so long ago, kosher sausages were not all they could have been, not by far, but they were all that was available. Now, with choices like Pomegranate Supermarket (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112) sausages or Jack’s Gourmet Kosher Sausages (here, here, here, etc..), the kosher palate can delight in a plethora of incredible flavors.

(Adapted from 365 Ways to Cook – published by Firefly Books)

Photo from: 665 Ways to Cook, page 61

Serves 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes

INGREDIENTS

• 8 Sausages (I used Jack’s Gourmet Kosher Sweet Italian Sausages, but any other of their selections will do as well).
• 2 onions, cut into wedges
• 1 tablespoon all-purpose flour
• 2 apples cored and cut into wedges
• 3/4 cup plus 2 teaspoons chicken stock

For the mustard mash

• 2 pounds potatoes, quartered and scrubbed
• 1/2 cup margarine
• 1-2 tablespoons whole grain mustard (I used Coleman’s)
• 1 clove garlic crushed
• 1 large bunch of fresh parsley, chopped
• dash of olive oil
• salt and pepper

Directions

1. Put the potatoes into a large saucepan of cold water, bring to a boil and simmer for 15 minutes, until tender.
2. Meanwhile, fry or grill the sausages over medium heat for 10 minutes, turning them to get an even color. Add the onion and apple wedges and cook with the sausages for 6-7 minutes.
3. Drain the potatoes well. When they are cool  enough to touch , peel them, then mash well so they are nice and creamy. Add the margarine, mustard, garlic and a good sprinkling of salt and pepper to the potatoes and continue mashing. Taste and add more mustard if you want. Stir in the the parsley and olive oil.
4. Transfer the sausages, onion and apple to a serving plate. Pour off the excess fat from the pan to leave about 1 tablespoon, then mix in the flour. Gradually stir in the stock, bring to a boil and stir until thickened. Season and strain into a serving dish or pitcher.
5. Pile the mashed potatoes  up on a plate and stick the sausages and onion wedges on top. Spoon over the gravy and serve.

Enjoy, gentle reader, enjoy!

CS

Stir-Fried Lamb with Garlic and Basil

Every once in a while, I enjoy preparing a dish in my wok; here’s a favorite which I adapted from Ken Hom‘s Quick Wok:

Serves 4

Ingredients

• 1 pound lean lamb steaks
• 2 tablespoons peanut oil
• 6 garlic cloves, peeled  and thinly sliced
• Salt and freshly ground black pepper, to taste
• Handful fresh basil leaves
• Handful fresh coriander sprigs

Marinade

• 1 tablespoon rice wine
• 1 tablespoon light soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons cornflour

Directions

1. Cut the lamb into thin slices. In a medium-sized bowl, combine the ingredients for the marinade. Add the lamb, mix well and marinade for 20 minutes at room temperature. Drain and discard the marinade.
2. Heat a wok over high heat until it is very hot. Add the oil. when the oil becomes hot and starts tsmoking slighly add the the lamb and stir-fry for 2 minutes.
3. Add the garlic, salt and pepper. Continue to stir-fry for another 3 minutes.
4. Finally toss in the basil and coriander, and continue to stir-fry for 1 more minute or until the herbs have wilted.
5. Turn onto a warm serving platter and serve at once.

The garlic and basil, the two aromatic ingredients, make this an unusual but delicious dish.

Enjoy, gentle reader, enjoy!

CS

Beef with Scrambled Eggs

In our never ending quest to bring you easy to make, succulent recipes we scour the web, and consult countless cookbooks in order to find the hidden and not so hidden pearls. Following is a recipe we adapted from 1 Ground Beef, 100 Recipes by Linda Doeser:

Serves 6

Ingredients

• 6 tablespoons margarine
• 1 onion, sliced
• 1 garlic clove, finely chopped
• 1 pound 2 ounces ground beef
• 2 tomatoes peeled and sliced
• 1 small red bell pepper, seeded and diced
• 1 tablespoon Balsamic vinegar (OR you can make your own vegetarian Worcestershire sauce)**
• 1 tablespoon chopped fresh parsley, plus extra to garnish
• salt and pepper to taste
• toast with margarine to serve

Directions

1. Melt the margarine in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minute, until softened. Add the ground beef, increase the heat to medium and cook, stirring frequently and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
2. Add the tomatoes and bell peppers, reduce the heat and simmer, stirring occasionally for 15 minute, until the meat and vegetables are tender. Stir in the Balsamic vinegar or the vegetarian Worcestershire sauce and parsley; season to taste with salt and pepper.
3. Lightly beat the eggs in a bowl and season to taste with salt and peppe. Add the eggs to the pan and coo, stirring for a few minutes until lightly scrambled.
4. Garnish with parsley and serve with immediately with toast.

–OoOX0XOoO–OoOX0XOoO–OoOX0XOoO–

**Vegetarian Worcestershire Sauce

(Source: “20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Meals,” by Bryanna Clark)

Yield: about 2 cups

• 1 cup cider vinegar
• 1/3 cup dark molasses
• 1/4 cup soy sauce OR mushroom soy sauce
• 1/4 cup water
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons dried mustard powder
• 1 teaspoon onion powder
• 3/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic granules
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves OR allspice
• 1/8 teaspoon ground cardamom

Combine all ingredients in a blender. Pour into a saucepan and bring to a boil. Store in refrigerator.

(http://www.jewishfood-list.com/recipes/condiment/worcestershireveg01.html)

I made it earlier in the week and will make it again this coming Sunday, be’ezrat Hashem (it was that good). So… enjoy, gentle reader, enjoy!
CS

Sirloin Steak Kabobs with Rosemary-Brushed Potatoes and Red Peppers **

[** While we kept the Lobels' book original title for this recipe, you will find that we do not use sirloin steak as there is no kosher sirloin. CS]

Now that that the Nine Days are over, we can again eat meat, considering it’s summer what could be better than something made on the grill? We’ve adapted the following recipe from Prime Time – The Lobels’ Guide to Great Grilled Meats.

Club Filet Mignon Kabobs with Rosemary-Brushed Potatoes and Red Peppers

Serves 6

Ingredients

• 6 small red-skinned potatoes (about 1 pound)
• Salt to taste
• 1/2 cup olive oil
• 2 cloves garlic, crushed
• 3 tablespoons chopped fresh rosemary
• Freshly ground black pepper to taste
• Vegetable oil cooking spray
• 2 1/2 pounds club filet mignon (not a real filet mignon, or any well marbleized cut) , trimmed and cut into 24 cubes, each about 1 1/2 inches square
• 3 red bell peppers (about 1 1/2 pounds), cut into 18 chunks
• Six 12-inch metal skewers

Directions

1. Put the potatoes in a large saucepan and add enough water to cover by 2 to 3 inches . Lightly salt the water and bring to a boil over high heat. Reduce the heat and simmer briskly for about 15 minutes until the potatoes are just fork tender. Drain and cool to room temperature . Cut into halves so that there are 12 pieces. Handle the potatoes gently to prevent the skin from slipping off.
2. Combine the olive oil, garlic, and rosemary in a large bow, season to taste with salt and pepper . Add the potatoes and stir gently to coat.
3. Prepare a charcoal or gas grill. Lightly  spray the grill rack  with vegatable oil cooking spray. The coals should be moderately hot to hot.
4. Lift the potatoes from the marinade. Transfer the marinade to a small saucepan and heat gently until warm and fragrant. Thread the potatoes, steak, and peppers onto skewers, beginning and ending with a potato and threading 4 pieces of meat and 3 chunks of peppers onto each. Grill for 10 to 12 minutes, turning several times and brushing with the marinade, until medium rare, or until the meal reaches the desired degree of doneness, the potatoes are tender, and the peppers are slightly charred. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

Tortilla -Wrapped Round Steak

Another recipe from the Lobel Brothers’ cookbook:

Serves 6

Ingredients

• 1 1/2 pounds skirt steak, trimmed about 1 1/2 inches thick
• 1 recipe Toasted Cumin Marinade *
• Vegetable oil cooking spray
• 1 large white onion, cut about 1/2 inch thick
• 2 to 3 tablespoons Canola oil
• Coarsely ground black pepper to taste
• Twelve 7 inch flour tortillas
• Chopped tomatoes
• Chopped pickled jalapeno peppers
• chopped cilantro or flat- leaf parsley
• Baja-style tomato salsa * (optional)

Directions

1. Put the steak in a glass or ceramic dish and add the marinade, turning the steaks several times to coat. Cover and refrigerate for 4 to 8 hours.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coats should be moderately hot to hot.
3. Lift the steak from the marinade, letting the marinade drip back into the dish. Grill the meat for 8 minutes, brushing several times with the marinade during the first 5 minutesof grilling. (The oil in the marinade may cause flare-ups). Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches desired degree of doneness. Let the meat rest for a few minutes.
4. Place the onion slices near the outside of the grillaway from the most intense heat, brush with oil, and sprinkle with the pepper. Turn once or twice, brushing with more oil, and grill for 8 to 10 minutes, or until the onions are lightly browned and tender. While they cook, wrap the tortillas in foil, place the packet on the outside edge of the grill, and let the tortillas warm while the steak and onions are cooking.
5. Slice the steak into strips and separate the onions into rings. Arrange the steak, onions, chopped tomatoes, and jalapenos in the tortillas and wrap into a sandwich. Garnish with cilantro and top with salsa, if desired.

* Toasted Cumin Marinade

Makes about 1 1/2 cups

Toasting spices enhances their flavors and this marinade, which combines some of the classic flavors of Asia, is wonderful with chicken, beef, you name it.

Ingredients

• 1 cup Canola oil
• 1/2 cup fresh lime or lemon juice
• 1 teaspoon toasted cumin seeds (see Note)
• 2 cloves garlic, chopped
• 2 tablespoons chopped cilantro
• Salt and freshly ground pepper to taste

Directions

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasonings. Use according to the recipe, or cover and refrigerate for as long as 2 days.

Note: To toast the cumin seeds, spread them in a dry skillet and toast them over medium heat, shaking the pan to prevent scorching, for 4 to 5 minutes, or until fragrant. Transfer the seeds to a plate to cool and stop the cooking.

* Baja-Style Tomato Salsa

Makes about 2 cups

This type of salsa, made with fresh with chopped tomatoes, bell peppers, and herbs, is a classic salsa fresca – which means it’s not cooked. Serve this with just about any meat or poultry. We especially like it on burgers.

Ingredients

• 1 pound tomatoes, chopped
• 2 yellow or red bell peppers, seeded and chopped
• 1 cup cooked corn kernels (see Note)
• 3 scallions, finely chopped
• 2 jalapeno or Serrano chillies, seeded and chopped
• 1 large clove garlic, minced
• 3 tablespoons finely chopped cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons cider vinegar
• 1/2 teaspoon salt, or to taste

Directions

Combine the tomatoes, peppers, corn, scallions, chillies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigeratefor several hours. Let the salsa come to room temperature before serving.

Note: You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or best yet, grill a few ears over hot coals or roast them in a very hot oven (400 F.) until the huskes blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.

Enjoy, gentle reader, enjoy!!!

CS

Lamb Stew with Sweet Bell Peppers

Last evening I had dinner with some friends, the main dish was absolutely delicious, looked great and its aroma alone was enough to make even the most satiated creature hungry again!  It was superb tasting, by any standard, even if I’m very partial to lamb.

When I asked the lady of the house for the recipe she referred me to a small book titled Mmmm… Casseroles, put out in 2010 by Parragon (under their Love Food imprint) in the UK. I can’t wait to make it myself, meanwhile here’s the recipe:

Serves 4

Ingredients

• 1 pound lean, boneless lamb such as leg of lamb or fillet
• 1 1/2 tablespoon all -purpose flour
• 1 tablespoon ground cloves
• 1 – 1 1/2 tablespoon olive oil
• 1 white onion sliced
• 2 – 3 garlic cloves, sliced
• 1 1/4 cups orange juice
• 2/3 cup lamb or or chicken stock
• 1 cinnamon stick, bruised
• 2 red bell peppers (sweet pointed variety, if available) seeded and sliced into rings
• 4 tomatoes
• a few, fresh cilantro sprigs, plus 1 tablespoon to garnish
• salt and pepper

Directions

1. Preheat the oven to 375 F.
2. Trim any fat or gristle from the lamb and cut into thin strips. Mix the flour and cloves together. Toss the lamb in the spiced flour until well coated and reserve any remaining spiced flour
3. Heat 1 tablespoon of the oil in a heavy bottom skillet and cook the lamb over high heat, stirring frequently, for 3 minutes, or until browned on all sides. Using a slotted spoon, transfer to a casserole.
4. Add the onion and garlic to the skillet and cook over medium heat, stirring frequently for 3 minutes adding the extra oil if necessary. Sprinkle in the resrved spiced flour and cook, stirring constantly for 2 minutes then remove from the heat. Gradually stir in the orange juice and stock. then return to the heat and bring to a boil stirring.
5. Pour over the lamb in the casserole, then add the cinnamon stick, bell peppers, tomatoes, and cilantro sprigs and stir well. Cover and cook in the preheated oven for 1 1/2 hours, or until the lamb is tender.
6. Discard the cinnamon stick and adjust the seasoning adding salt and pepper if needed. Serve immediately, garnished with the chopped cilantro.

Aaah, this makes a perfect dish for a Shabbat dinner…

Enjoy, gentle reader, enjoy!

CS