Chicken Cobbler

As someone who spent his childhood through mid-teens in Uruguay, the beef capital of the world, chicken was not a favorite growing up. After coming to the US, however, I finally discovered the delights of poultry; the following recipe – which my mother used to make – is more than worthy of being shared:

Serves 4

Ingredients

• 2 tbsp all-purpose flour
• 4 skinless, boneless chicken breasts, cut into bite size chunks
• 2 tbsp margarine
• 1 large leek, sliced
• 2 scallions, chopped
• 1 garlic clove, crushed
• 2 carrots, chopped
• 1 orange bell pepper seeded and chopped
• 1 tbsp tomato paste
• 1/2 tsp ground turmeric
• 3/4 cup white wine
• 3/4 cup chicken stock
• 1 bay leaf
• salt and pepper to taste

Cobbler Topping

• 1 1/2 cups self rising flour plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp ground turmeric
• pinch of salt
• 3 tsp margarine
• 5 tbsp soy milk

Directions

1. Preheat oven to 350 F.
2. Put the flour in a bowl with salt and pepper  to taste. Add the chicken  and toss the flour to coat. Reserve any remaining flour.
3. Melt the margarine with the oil in a large flameproof casserole, add the chicken  and cook, stirring, until the chicken is browned all over. Lift out with a slotted spoon, transfer to a plate and set aside.
4. Add the leek, scallions and garlic to the casserole and cook over medium heat, stirring for 2 minutes, until softened. Add the carrots and bell pepper and cook for 2 minutes, then stir in the remaining seasoned flour, the tomato paste, and turmeric. Pour in the wine and stock, bring to a boil, reduce the heat and cook over low heat, stirring, until thickened. Return the chicken to the pan, add the bay leaf, cover. then bake in the preheated oven for 30 minutes.
5. Meanwhile, sift the flour, baking powder, turmeric and salt into a mixing bowl. Rub in the margarine until the mixture resembles the breadcrumbs, then stir in enough of the soy milk to make a smooth dough. Transfer to a lightly floured board, knead lightly, then roll out to a thickness of about 1/2 inch. Cut out circles using a 2″ cookie cutter.
6. Remove the casserole from the oven, discard the bay leaf.Arrange the dough circles over the top, then return to the oven and bake for an additional 30 minutes, or until the cobbler topping has risen and is lightly golden.

Enjoy, gentle reader. Enjoy!

CS

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Chicken Potato Marinara

[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog - by any means - it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/chicken-potato-marinara.html

Ingredients

• 1 lb chicken drumstick
• 4 pcs large red potatoes, quartered and peeled (optional)
• 1/2 cup green peas
• 1 cup homemade marinara sauce *
• salt and pepper
• bay seasoning
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 cup chopped onion
• 1 cup water

Directions

1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO---OXO---OXO—

* Meaty Marinara Sauce

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/meaty-marinara-sauce.html

Ingredients

• 2 pcs yellow onion, peeled and chopped
• 4 tbsp olive oil, divided
• 6 cloves garlic, minced
• 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
• 2 tbsp dried herbs (or Italian seasoning)
• 1/2 cup red wine (optional)
• 12 cups fresh roma tomatoes, peeled, seeded and quartered
• salt and pepper
• old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

Roast Turkey

CS is making a Roast Turkey with Maple-Mustard Glaze from Susie Fishbein‘s – just published – Kosher by Design – Cooking Coach (page 152). Since we will be eating at his place I can take it easy for a change, nevertheless I thought I’d share a favorite, easy recipe, I’ve made many a time over the years:

Photo by Chani U.

Serves 10
Total cooking time 3 hours and 40 minutes

Ingredients

• 1 small onion, halved
• 13 pounds oven ready turkey, giblets removed and cavity wiped clean
• 2 1/2 tablespoons margarine, softened
• 3 sprigs fresh thyme, chopped
• salt and pepper to taste

Directions

1. Place the onion in the turkey’s body cavity with salt and pepper. Tie the turkey legs with string at the top of the drumsticks.
2. Place bird in a large roasting pound, rub all over with the softened margarine and season the outside of the turkey with your choice of spices and seasoning. Add the vegetable oil to the pan
3. Cover the prepared bird loosely with foil and roast in a preheated 375 F. oven, basting periodically. Remove the foil for at least 40 minutes to allow the turkey to brown and scatter the chopped thyme over it. Check the turkey is cooked by inserting a skewer or fork into one of the legs. If the juices come out clear, the bird is ready.
4. Transfer the turkey to a a large dish, cover with clean foil and let it rest for about 20 minutes before carving.
5. Arrange the turkey on a warmed serving platter and serve with your choice of vegetables.

My guests always loved this dish, I know you will as well!

SYR

Grilled Chicken with Spicy Brazillian Tomato & Coconut Sauce

I made this yesterday evening, and it was superb! I found the recipe in Food & Wine – Quick from Scratch Chicken Cookbook

Grilled Chicken with Spicy Brazilian Tomato & Coconut Sauce

Serves 4

Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken.
If you like less heat. use only one jalapeño.

Ingredients

• 4 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 chicken (3 to 3 1/2 pounds), quartered
• 1/2 teaspoon salt
• Fresh-ground black pepper
• 1 onion, chopped
• 1 tablespoon minced fresh ginger
• 2 jalapeño peppers, seeds and ribs removed, minced
• 1 1/4 cups canned crushed tomatoes in thick puree
• 1 cup canned unsweetened coconut milk
• 2 tablespoons chopped cilantro or parsley

Directions

1. Light the grill. In a shallow dish, combine 3 tablespoons od the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaing garlic oil., until just done, about 10 minutes per side for breasts. 13 for the legs.
2. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent., about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

MENU SUGGESTION – Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken, as well as a crisp salad.

I had the chicken with a tall glass of cold Blue Moon Belgian Style White Ale. Cloudy, orange/gold in color with a big and faintly yellow foamy head, it tasted of wheat, yeast and citrus, somewhat zesty with spicy notes of coriander towards the moderately sweet finish.

Enjoy, gentle reader, enjoy. I did!

CS

Grilled Chicken Breasts with Grapefruit Glaze

From Food & Wine‘s: Quick from Scratch Chicken Cookbook:

Simply prepared yet special, those chicken breasts are grilled and basted with
a bitter, tart, and sweet glaze.

Prep Time 5 minutes          Cook Time 20 minutes          Serves 4

Ingredients

• 2 cloves garlic, minced
• 1 teaspoon grapefruit zest (from about 1/2 grapefruit)
• 1/2 cup grapefruit juice (from 1 grapefruit)
• 1 tablespoon cooking oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 4 bone-in chicken breasts (about 2 1/4 pounds in all)

Directions

1. Light the grill. In a small bowl, combine the garlic. grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
2. Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
3. In a small stainless steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

–OoOX0XOoO–

MENU SUGGESTIONS

Since the chicken breasts don’t have a l;ot of sauce, serve a juicy vegetable such as grilled or sauteed summer squash or zucchini alongside.

VARIATION

Grilled Chicken Breasts with Citrus Glaze

Use a combination of citrus juices, such as orange, lemon, or lime instead of all or part of the grapefruit juice.

–OoOX0XOoO––OoOX0XOoO––OoOX0XOoO–

WINE RECOMMENDATION

The crisp acidity, effervescence and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smoky taste of the chicken and with the high acidity of the grapefruit juice.

–OoOX0XOoO–

Enjoy, gentle reader, enjoy!!!

CS

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade

As we scoured cookbooks and the web for some great grilling recipes for the 4th of July, this one – from Prime Time – The Lobel’s Guide to Grilled Meat by Evan, Leon, Stanley and Mark Lobel - called our attention. It promises to be different and delicious, therefore we felt compelled to adapt it for the kosher cook:

Serves 6

Ingredients

• 6 bone-in chicken breast halves
• 1 1/2 cups maple syrup marinade *
• Vegetable oil cooking spray
• 3 large firm apples, such as Cortland or Granny Smith, cored, peeled and cut into 1″ thick rings
• Canola oil for brushing

Directions

1. Put the chicken breasts in a shallow glass or ceramic dish. Pour 1 1/2 cups maple syrup marinadeover the chicken, turning to coat. Cover and refrigerate for at least 4 hours and as long as 24 hours. Refrigerate the remaining 1/4 cup of marinade.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
3. Put the apple rings on a plate or baking sheet and brush on both sides with the remaining 1/4 cup marinade. Set aside at room temperature to marinade while grilling the chicken.
4. Lift the chicken from the marinade, reserving the marinade. Grill the chicken breasts skin side down, for 25 to 30 minutes, turning with tongs frequently and brushing several times with any remaining marinade during the first 10 minutes of cooking. During the last 10 minutes of grilling, place the apple rings on the outer edge of the grill. Brush with some oil and grill for about 5 minutes. Turn, brush with some more oil and grill for about 5 minutes longer, or until lightly browned on both sides and tender.
5. The chicken is done when the juices run clear when the thickest sections are pierced with a fork, or when an instant-read thermometer (don’t touch the bone) inserted into the thickest part of the breast registers 170 F. Serve immediately with the apple slices.

* Maple Syrup Marinade

Makes about 1 1/2 cups

Real maple syrup gives this fruity marinade just the right sweetness it needs to enhance chicken.

Ingredients

• 1 cup beer
• 1/2 cup cider vinegar
• 3 tablespoons real maple syrup
• 2 tablespoons prepared commercial horseradish
• 2 teaspoons soy sauce

Directions

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

Enjoy, gentle reader, enjoy!

CS

Spicy Aromatic Chicken

Some dishes not only taste great, not only smell great, they are also easy to prepare. What could be better than combine all three for a summer meal when you want to stay away from the kitchen heat as much as possible?

I found the following recipe in The Big Book of One Pot:

Serves 4

Ingredients

• 4-8 chicken pieces skinned
• 1/2 lemon, cut into wedges
• 4 tablespoons olive oil
• 1 onion, coarsley chopped
• 2 large garlic cloves, finely chopped
• 1/2 cup dry white wine
• 14 ounces canned chopped tomatoes in juice
• pinch of sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon  ground cloves
• 1/2 teaspoon ground allspice
• 14 ounces canned artichoke hearts, drained
• 8 black olives, pitted
• salt and pepper, to taste

Directions

1. Rub the chicken pieces with the lemon. Heat the oil in a large, flameproof casserole or lidded skillet. Add the onion and garlic and cook for 5 minutes, until softened. Add the chicken pieces and cook for 5-10 minutes until browned on all sides.
2. Pour in the wine and add the tomatoes with their juice, along with the sugar, cinnamon, cloves, allspice, salt and pepper and bring to a boil. Cover the the casserole and simmer for 45 minutes to 1 hour, until the chicken is tender.
3. Meanwhile,cut the artichoke hearts in half. Add the artichokes and the olives to the casserole about 10 minutes before the end of cooking, and continue to simmer until heated through. Serve hot.

Your kitchen will be filled with an inviting aroma, your palate will enjoy it. What more could you ask?

Enjoy, gentle reader, enjoy!

CS

Passover The Healthy Way

The author of Passover The Healthy Way is a Registered Dietitian, Certified Diabetes Educator and Certified Dietitian-Nutritionist. She provides Medical Nutrition Therapy for weight management, diabetes and other medical conditions to both adults and children. With such experience one would expect Bonnie R. Giller‘s cookbook to be filled with succulent and nutritious dishes. You know something? If that’s what you expect you will certainly love this cookbook!

It has gebrochs and non-gebrochs recipes (though the gebrochs outnumber the non-gebrochs). The featured dishes are divided into eight categories:

• Soups and Other Meats
• Fish
• Vegetables
• Side Dishes
• Kugels
• Dairy Dishes
• Desserts & Baked Goods

It includes 5 Appendixes:

• Measurement Equivalents
• Tips for Sodium Reuction
• Cooking and Baking
• Substitutions
• Food Labeling Terms

Mrs. Giller has graciously allowed us to share one of her poultry recipes:

Photo by the cookbook author: Bonnie R. Giller

Matzo Stuffed Chicken Cutlets

(Gebrochs) – Serves 10

10 (5 oz.) boneless chicken breasts

Stuffing:

1/2 tsp. olive oil
1/2 cup chopped onion
5 whole matzo boards finely broken
1/2 cup medium dry Concord wine
1/2 cup low sodium chicken broth
1 egg white
1/2 tbsp. paprika
1 tbsp. pepper

Sauce:

1/3 cup low fat mayonnaise
2 tbsp. ketchup
1 tbsp honey

1. Suate onion in olive oil until tender, but not browned.
2. Add broken matzohs and toast lightly.
3. Cmbine wine, egg white, seasonings, and chicken broth to matzoh mixture.
4. Mix well until matzoh is soft and mixture is heated through.
5. 5. Take 1/4 cup of stuffing, place in the middle of each chicken cutlet and roll. Secure with toothpick, if needed.
6. Combine mayonnaise, ketchup and honey in a bowl. Mix well. Spread on top of chicken cutlet rolls.
7. Bake at 350 F. for 30 to 40 minutes.

Serving size: 1 (4 0z.) stuffed chicken cutlet
Exchanges per Serving: 4 Meat, 1 Starch, 1/2 Fat

Nutrition Facts

Calories: 266                                                                                                 Cholesterol: 83 mg
Total Fat: 4.5 gm                                                                                                 Protein: 36 gm
Saturated Fat: 1 gm                                                                               Carbohydrate: 17 mg
Polyunsaturated Fat: 0.5 gm                                                                 Dietary Fiber: 2 gm
Monounsaturated Fat: 0.5 gm                                                                     Sodium: 198 mg

You may order this book at: www.passoverthehealthyway.com.Enjoy, gentle reader, enjoy!

CS

Chicken in Riesling

Having tried this recipe I felt we’d be doing our readers a disservice if we didn’t post it here. What a treat this is! Looks good, tastes good, and the preparations includes a dramatic phoenix moment..

Adapted from Mmmm… Casseroles:

Serves 4-6

• 2 lbs all-purpose flour
• 1 chicken, weighing 3lb 8oz cut into eight pieces 0r 8 chicken thighs
• 4 tbsp unsalted margarine
• 1 tbsp sunflower oil
• 4 shallots, finely chopped
• 12 mushrooms sliced
• 2 tbsp brandy
• 2 cups Riesling Wine
• 1 cup of MimicCreme
• salt and pepper
• 1 chopped fresh flat leaf parsley, to serve

1. Season the flour with salt and pepper to taste and taste the chicken pieces in it to coat. Shake off any excess
2. Melt half the margarine with the oil in a large flameproof casserole over medium-high heat. Add the chicken pieces, in batches and cook, turning frequently, until browned all over. Remove from the casserole and set aside.
3. Pour off all the fat and wipe the casseroles clean with paper towels. Melt the remaining margarine in the casserole, add the shallots and mushrooms, and sauté, stirring constantly for 3 minutes. Return the chicken to the casserole and remove from the heat.
4. Warm the brandy in a small saucepan, ignite and pour it over the chicken to flambé. When the flame dies down, return to the heat, pour in the wine and bring to a boil. Reduce the heat, cover and simmer for 40-45 minutes, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Transfer the chiocken to a serving platter and keep warm.
5. Skim the fat from the surface of the cooking liquid. Stir in the MimicCreme, then bring to a boil and reduce by half. Season to taste with salt and pepper. Spoon the sauce over the chicken pieces and sprinkle with parsley. Serve while hot.

Enjoy, gentle reader, enjoy!

A gutten Shabbos, Shabat shalom umevorach!

CS

Kosher Revolution

It looks too traif to be true, but Geila Hocherman and co-author Arthur Boehm have really pulled it off with their new cookbook Kosher Revolution. Inside you’ll find the most exciting new recipes adapted from the finest in worldwide haute cusine, photographed by the extraordinary Antonis Achilleous.  Geila and her genius ability to exchange un-kosher ingredients with kosher ones while still fundamentally maintaining  the look,  texture and – never to be confirmed – taste, of its original counterparts are more than praiseworthy, yet the outstanding photography  makes your mouth water with possibility.

Delicious recipes, superb photography

Geila’s gifts, mastery of taste chemistry and ingenious ingredient substitution, broaden the breadth and spectrum of cooking kosher. Her very elegant presentation is more than worthy of a cordon bleu Chef.  Anthonis Achilleous‘ extraordinary talent for lighting, color, texture and capturing the most tantalizing angles of his composition, clearly illustrate that he is at the top of his art form among the best food photographers out there. Geila’s not a snooty chef either, if there is a way to save time or make a recipe user friendly, she does so.You’ll find her palate of adaptable ingredients refreshing and versatile as she looks to give an expansive kick in the pants to the sometimes mundane nearsightedness of traditional Jewish cooking.

Duck Prosciutto (page 24), Grilled Figs With Balsamic Gastrique (page 26)

“Duck Prosciutto

serves 4

When people challenge me to “make trayf safe,” they usually mention ham. This breakthrough recipe began with that dare—and my realization that what makes ham taste like itself has less to do with the meat than its cure. My quest for kosher prosciutto—nothing less!—led me first to smoked turkey leg, which is hammy all right, but hardly like the Italian specialty. I went to work, and, happily, scored a triple bull’s-eye by giving duck breast a really easy salt cure—just fifteen minutes of prep followed by a “set-it-and-forget-it” refrigerator stay. The resulting “prosciutto” is so much like the real thing, but with a special character all its own, you’ll be amazed. I pair this with grilled figs (page 26), a traditional prosciutto accompaniment, but that’s just the beginning. Try it wrapped around asparagus spears or, diced and sautéed, as a salad garnish.

Geila’s Tips

To achieve paper-thin slices, I use an inexpensive electric slicer, a great kitchen investment. The very ends of the cured breast over-dry. Save them to put in soup. If you can’t find the Moulard breast, place two regular breasts together and cure as one.

• One 6- or 8-ounce package of muscovy duck breast
• 4 cups kosher salt
• ½ teaspoon ground coriander
• ½ teaspoon ground fennel
• ½ teaspoon freshly ground black pepper
• 1 cup white wine vinegar

1. Over a burner flame, singe away any remaining pinfeathers from the breast. Rinse the breast and dry it with paper towels.
2. On a dish just large enough to hold the breast, make a 1-inch bed of the salt. Place the breast on the salt and cover it with another inch of salt. Cover with plastic wrap and refrigerate for 24 to 48 hours.
3. In a small bowl, combine the coriander, fennel, and pepper. Holding the breast over the sink, rinse it with the vinegar (to remove the salt), and then under cold running water. Dry the breast and rub it all over with the spice mixture. Wrap the breast in cheesecloth and knot it at both ends. Using sturdy household tape (duct tape works well), attach one end of the cheesecloth to the top of the refrigerator interior, or hang the breast from a high refrigerator shelf, and let it cure until the breast feels firm but not dry, about 2 weeks. Start checking after a week. Thinner or smaller breasts will take less time.
4. Using an electric slicer or a sharp carving knife, slice the breast paper thin or as thinly as possible. Place 3 melon slices on serving plates, drape with the prosciutto, and serve.”

Especially now around holiday time, go grab your own Kosher Revolution, hit the supermarket for some of the recommended stock items for your pantry and start putting some magic into your dishes.  Once you get the hang of the revolutionary ingredient exchanges, Geila so deliciously demonstrates, nothing will prevent your launching your own kosher revolution.

SYR