Archive for the 'The Big Book of One Pot' Category

07
Nov
11

Recipes We’ve Enjoyed During the Holy Days – Part 2


During the chagim I prepared quite a few dishes I had not made before, as well as some favorites. It was hard to choose which ones to feature here but these two were simple, delicious and the family absolutely loved them.

Photo from: The Big Book of One Pot

Spiced Bismatu Pilau

(From: The Big Book of One Pot – published by Parragon Books 2008)

Serves 4

Ingredients

  • 2 1/2 cups basmati rice
  • 6 oz broccoli trimmed
  • 6 tablespoons vegetable oil
  • 2 large onions, chopped
  • 8 oz button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 5 cardamon pods, split
  • 6 whole cloves
  • 8 black peppercorns
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • 5 cups boiling vegetable stock or water
  • 1/2 cup seedless raisins
  • 1/2 cup unsalted pistachios, coarsely chopped
  • salt and pepper

Directions

  1. Place the rice in the strainer and wash well under cold running water. Drain. Trim off the broccoli stalk, then quarter the stalk lengthwise and cut diagonally into 1/2″ pieces. Cut the remaining broccoli into small florets.
  2. Heat oil in a large skillet. Add the onions and broccoli stalks, cook over low heat stirring frequently for 3 minutes. Add the mushrooms, rice, garlic, and spices for 1 minute while stirring until rice is coated in oil.
  3. Add the boiling stock and season with salt and pepper to taste. Stir in the broccoli florets and return the mixture to a boil. Cover, reduce the heat and cook over low heat for 15 without uncovering the pan.
  4. Remove the pan from from the heat and let the pilau stand for 5 minutes without uncovering. Remove the whole spices, add the raisins and pistachios. Gently fork through to fluff up the grains. Serve the pilau hot.

We like rice dishes and this one certainly did not disappoint!

For dessert, I turned to Jeff Nathan’s Family Suppers, (Published by Clarkson Potter, 2005) I’ve made it before and everyone asked for it again:

Photo by: Alan Richardson from Jeff Nathan's Family Suppers

Poached Apricots with Lemon and Thyme

Makes 6 to 8 servings

Ingredients

  • 2 lemons
  • 1/2 cup fresh orange juice
  • 1/2 cup honey
  • 1/4 cup sugar
  • 1 3-inch cinnamon stick
  • 1 pound dried apricots
  • 1 tablespoon chopped fresh thyme
  • a few gratings of fresh nutmeg
  • vanilla ice cream for serving

Directions

  1. Grate the lemon zest from 1 lemon. Juice this lemon and strain the juice. Using a vegetable peeler, remove the zest from the second lemon and cut the zest lengthwise into thin strips (julienne) Reserve the second lemon for another use.
  2. Mix 2 cups water, the orange juice, honey, sugar, grated lemon zest, lemon juice, and cinnamon in a medium saucepan. Add the apricots and bring to a simmer over medium heat, stirring occasionally. Partially cover the saucepan with the lid, and simmer until the apricots are tender, about 10 minutes.
  3. Remove from the heat and add the thyme and nutmeg. Cool until warm (or cool, cover, and refrigerate until chilled). Serve spooned over ice cream and topped with julienned lemon zest.

Variation: Poached Apricots with Amaretto

In step 3, add 1/4 cup almond flavored liqueur, such as Amaretto di Saronno, to the poaching liquid with the thyme.

As Jeff Nathan says you can serve the apricots without the ice cream as a compote. With everyone having seconds this dessert was gone in no time!

SYR

 

31
Oct
11

Recipes We’ve Enjoyed During the Holy Days – Part 1


I cooked up a storm this season since we’ve had lots of guests at meals meal during the Holy Days. These can, however, be made and enjoyed at any time and they’ll be perfect no matter what the occasion!

Let me start with an appetizer that went over very well:

Sesame Chicken Toasts

Serves 12

Photo from: Simply Southern - With a Dash of Kosher Soul

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 boneless skinless chicken breast half
  • 1 egg, beaten
  • 3 green onions, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped cilantro
  • 1/4 cup chicken broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 12-15 slices white sandwich bread, crust removed and cut into 8 triangles
  • 1/2 cup sesame seeds
  • Vegetable oil

Directions

  1. Process chicken in food processor until finely chopped. Add egg, green onion, garlic, cilantro, broth, pepper, and salt. Pulse a few times to mix well.
  2. Scatter sesame seeds onto a plate. Sread a thick layer of chicken mixture over bread pieces. Press spread side into seeds making an even covering.
  3. Heat 1/2 oil in a skillet until hot. Quickly fry triangles for 2-3 minutes on both sides. turning once until golden browned. Drain toasts on paper towels.

Toast may be prepared in advance. Store in refrigerator for 3 days or frozen up to a month. Thaw overninght in refrigerator. Reheat in hot oven for 5 minutes.

Roasted Summer Vegetables

(Adapted from The Big Book of One Pot)

Serves 4

Photo from: The Big Book of One Pot

Ingredients

  • 2 tablespoons olive oil
  • 1 fennel bulb, cut into wedges
  • 2 red onions, cut into wedges
  • 2 beefsteak tomatoes, cut into wedges
  • 1 eggplant, thickly sliced
  • 2 zucchini, thickly sliced
  • 1 yellow bell pepper, seeded and cut into chunks
  • 1 red bell pepper, seeded and cut into chunks
  • 1 orange bell pepper, seeded and cut into chunks
  • 4 garlic cloves
  • 4 fresh rosemary sprigs
  • ground black pepper
  • crusty bread, to serve

Directions

  1. Brush an ovenproof dish with a little oil. Arrange the fennel, onions, tomatoes, eggplant, zucchini and bell peppers in the dish and tuck the garlic cloves and rosemary sprigs among them.Drizzle with the remaining oil and season to taste with pepper.
  2. Roast the vegetables in a preheated oven at 400 F, for 10 minutes. Turn the vegetables over, return the dish to the oven and roast for another 10-15 minutes or until the vegetables are tender and beginning to turn golden brown.
  3. Serve the vegetables straight from the dish or transfer to a warm serving platter. Serve immediately, with crusty bread to soak up the juices.

(Adapted from: The Big Book of One Pot. When I made this dish I tripled it, as we had 11 people at the particular meal).

My guests were very pleased with the above dishes, I hope you will enjoy as well.

SYR




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