01
Mar
15

Braised Lamb Shanks


It’s snowing out there, it’s obvious that dinner must consist of a hearty comfort dish, and it has to be something special since one of my granddaughters and her husband are coming over. I always liked cooking with wine, and my granddaughter shares my love of lamb, what better occasion then, could present itself to prepare this delicious recipe emailed by S. Lefkowitz, from Miami, Fl? She writes that it was adapted from Pam Anderson‘s Perfect One-Dish Dinners.

All Photos EXCEPT for the one by S. Lefkowitz are copyright of
The Kosher Scene

I can't remember a year where it snowed so often, as long as I've been in NY...

In all the years I’ve been living in New York, I can’t recall it ever snowing as much…

Braised Lamb Shanks

Photo sent in by Shoshana Lefkowitz from Miami, FL.

Photo sent in by S. Lefkowitz from Miami, FL.

Serves 6

 

MonCabSauvIngredients

  • 6 large lamb shanks
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 1 large onion chopped
  • 3 large carrots, cut into medium chunks
  • 3 celery stalks, cut into medium chunks
  • 3 large garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup cup dry red wine
  • 1 can crushed tomatoes
  • 3 cans white beans, drained

Directions

1. – Adjust oven rack to lower-middle position and heat oven to 450 F. heat a large heavy roasting pan set over two burners on low heat. Meanwhile, place shanks in a medium bowl with the 2 tablespoons of oil and turn to coat. Season with salt and pepper generously.

2. – A few minutes before searing shanks, increase heat to a medium-high until wisps of smoke rise from the pan. Add shanks and sear on all sides until well browned, 7 to 8 minutes total. Transfer to a bowl. Shanks should have rendered enough fat to cook onion. if not add another tablespoon of oil.

HerzVari53. – Add onions, carrots an celery to roasting pan and cook while stirring until browned, about 5 minutes. Add garlic and Italian seasoning until fragrant about 1 minute. Whisk in flour, then broth, wine and tomatoes. Season with salt and pepper to taste.

4. – Return shanks to pan, Using two potholders to protect hands, place a sheet of heavy-duty foil over pan, Press foil down so that it touches shanks and seal foil completely around edges. Repeat with a second sheet of foil to ensutre a tight seal. Continue to shanks on medium-high until you hear juices bubble. Set pan in oven and cook for 1 1/2 hours.

5. – Transfer pan from oven to stovetop. Arrange shanks on a serving platter and cover with foil to keep warm. Stir beans into pan juices and simmer over 2 burners on medium heat to blend flavors, for about 5 minutes. Serve immediately.

I don’t use “cooking wine,” why ruin a good recipe with a lousy wine? In this case I cooked with Mony Cabernet Sauvignon Classic 2009, a great choice.

We washed it down with a Herzog Variations Five Cabernet Sauvignon 2012 – which the young couple brought – with aromas of ripened blackberry, notes of blackcurrant and bold blueberry flavors. It proved a superb companion to the lamb shanks. My granddaughter and her husband showed excellent taste in wines.

Enjoy gentle reader, enjoy, we certainly did!

CS

19
Feb
15

Capers and Eggplant Pizza


I confess, I’m a pizza junkie, in fact as long as I have cheese, some sort of tomatoes (sauce, diced, sliced, pureed, or whatever) and a crust, I’m happy. I constantly experiment with the toppings, the following recipe is my latest creation. Yes, I know, I didn’t discover America; others have made similar pizzas before me – but – this one came out delicious and I’ll be making it often.

Capers and Eggplant Pizza

CapeEggplPizz

Pizza Dough

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour

Directions

  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  2. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
  3. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Roll out to a 10″ circle.

Topping

Ingredients

  • 1 eggplant
  • 1 tablespoon salted capers, rinsed
  • 1/2 lb of mozzarella cheese, shredded
  • 25 cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • basil (for garnish)

Directions

  1. Wash and slice the eggplant into very thin slices (I used a mandolin). Grill the eggplant slices in a pan for about 2 to 2.5 minutes on each side.
  2. Wash and quarter the cherry tomatoes. Cut the mozzarella cheese into medium-large dices and tear the basil after cleaning it carefully.
  3. Sprinkle the mozzarella cheese into, the capers and the cherry tomatoes over the pizza; season with olive oil, salt and pepper, then bake at 450 F for 4 minutes.
  4. After 4 minutes add the eggplant and continue cooking for another 4 minutes, until the edges brown lightly browned and crispy. Remove from oven, garnish with the basil leaves and serve immediately.

Enjoy, gentle reader, enjoy!

CS

18
Feb
15

Tomato-Vegetable Bisque


Continuing with our winter soup series, I’ve made this recipe (which I adapted years ago from a magazine) many times and it always comes out delicious and very filling:

Tomato-Vegetable Bisque

Tom-Veg-Bisk

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-size onion, peeled and chopped
  • 3 large carrots, peeled and cut into thin slices
  • 3 medium sized parsnips, peeled and cut into thin slices
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cans roasted diced tomatoes, drained
  • 4 cups vegetable broth *
  • 2/3 cup béchamel sauce **
  • seasoned croutons

Directions

  1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnip slices, oregano and pepper. Cook an additional 3 minutes.
  2. Add drained tomatoes and 2 cups of broth. Increase heat to medium-high and partly cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer for 10 more minutes, until all vegetables are cooked.
  3. Ladle half of the mixture into a blender to puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in béchamel sauce and heat gently until warm for about 2 minutes. Add hot sauce and croutons to taste.

* Vegetable Broth (follow link)

** Béchamel Sauce

Makes about 1 quart

Ingredients

  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons
  • 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

Makes about 1 quart

Ingredients

  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons
  • 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

TIP – To give meat dishes a French, buttery flavor, use margarine instead of butter (for  a pareve sauce)

Enjoy, gentle reader, enjoy!

CS

17
Feb
15

Hearty Winter Broth


It’s snowing this morning and while it’s considerably warmer than the last days, one still needs some good winter comfort food…

SnowyDay-1

This time I found the soup in Simply Soup, published in 2007 by Love Food in the UK. The following recipe appears on page 47:

Hearty Winter Broth

WintBrot

Serves 4

Ingredients

  • 1 tablespoon  vegetable oil
  • 1 lb lean neck of lamb
  • 1 large onion, sliced
  • 2 carrots, sliced
  • 2 leeks, sliced
  • 4 cups vegetable stock *
  • 1 bay leaf
  • sprigs of fresh parsley
  • 2 oz pearl barley
  • salt and pepper to taste

Directions

  1. Heat the vegetable oil in a large, heavy-bottom saucepan and add the pieces of lamb, turning the seal and brown on both sides. Lift the lamb out of the pan and set aside until ready the use.
  2. Add the onion, carrots, and leeks to the saucepan and cook gently for 3 minutes.
  3. Return the lamb to the saucepan and add the vegetable stock, bay leaf, parsley and pearl barley to the saucepan. Bring the mixture in the pan to a boil, then reduce the heat. Cover and simmer for 1 1/2 -2 hours.
  4. Discard the parsley sprigs. Left the pieces of lamb from the broth and allow them to cool slightly. Remove the bones and any fat and chop the meat. Return the lamb to the broth and reheat gently. Season to taste with salt and pepper.

It is advisable to prepare this soup a day ahead, then let it cool, cover and refrigetrate overnight. When ready to serve, remove and discard the layer of fat from the surface and reheat the soup gently. Ladle into warmed bowls and serve immediately.

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

  • 2 tablespoons sunflower or corn oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped leek
  • 2/3 cup finely chopped carrots
  • 4 celery stalk, finely chopped
  • 3/4 cup finely chopped fennel
  • 1 small tomato, finely chopped
  • 10 cups water
  • 1 bouquet garni

Directions

  1. Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,
  2. Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

Enjoy, gentle reader, I tried it last evening and it was a perfect finish for a cold day!

CS

16
Feb
15

Avgolemono


[I’ve posted already my version of Greek Lemon Egg Drop Soup, but reader Dovid R. – from Baltimore – sent us his recipe and the accompanying photo. I found it a delicious variation! CS]

Avgolemono – Greek Lemon Egg Drop Soup

AvglmnoServes 4

Ingredients

  • 6 cups chicken broth *
  • 1/2 cup long grain white rice
  • 4 egg yolks, lightly beaten
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest, finely chopped
  • Salt and ground white pepper
  • 2 tablespoons flat-leaf parsley, finely chopped

Directions

  1. Bring the broth to a boil over medium heat in a large pot. Add rice and cook uncovered, until tender, about 15 minutes.
  2. In a bowl, whisk the eggs together with egg yolks, lemon juice and lemon zest. Constantly whisking, slowly pour 1 cup of the hot broth into the egg mixture. Reduce heat under broth to medium-low and slowly stir in the egg mixture into the pot. Cook, stirring, until the soup is slightly thickened, 3-4 minutes. Do not let it boil.
  3. Season with salt and pepper. Garnish with the parsley and serve immediately.

0o-x-m-x-o0

* Chicken Broth

Yield: 16 cups

Ingredients

  • 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
  • 1/2 teaspoon black pepper
  • 4 pound hen, cleaned and cut into four pieces
  • 1 medium yellow onion
  • 3 celery stalks
  • 1 large carrot
  • 4 bay leaves
  • 12 black peppercorns
  • 4 cloves
  • 1 teaspoon salt

Directions

  1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
  2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
  3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
  4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy! I tried it last night and found delicious.

CS

15
Feb
15

Barley and Mushroom Soup


Nothing warms one up better and more deliciously than a hot soup on these freezing days, therefore we’ll be featuring a few of our favorite soup recipes over the next few days.

From Elizabeth Wolf-Cohen‘s Perfect Jewish, published in 2008 by Parragon Publishing in the UK (page 13, photo on page 12):

Barley & Mushroom Soup

Bar&MushSp

Serves 8

Ingredients

  • 1 oz dried wild mushrooms
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 small rutabaga, finely chopped
  • 1 lb mushrooms, chopped
  • 4 cups vegetable stock *
  • 1 1/4 cup barley
  • 1 tablespoon salt
  • chopped fresh dill, to garnish

Directions

  1. Put the dried mushrooms into a small heatproof bowl or measuring cup, and pour over enough boiling water to cover. Leave the mushrooms to soak for 20 minutes.
  2. Heat the oil in a large pan over medium heat. Add the onion and cook for 3-5 minutes, or until softened. Add the carrots, rutabaga, and fresh mushrooms and cook for 5 minutes.
  3. Pour in the stock and bring to a boil over high heat, skimming any foam that rises to the surface. Rinse the pearl barley in a strainer under cold running water and stir into the boiling liquid. Add salt and pepper to taste. Reduce the heat to low simmer for 30-35 minutes, or until the vegetables and barley are tender adding more stock if necessary.
  4. Using a slotted spoon, carefully lift the dried mushrooms out of their soaking liquid (do not pour through a strainer or the sand will go into the mushrooms) lice or chop the mushrooms and add to the soup.
  5. Strain the mushroom liquid through a muslin-lined sieve into the soup. Continue to simmer or until the mushrooms are tender, adding more stock if necessary. Serve hot, garnished with dill.

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* Vegetable Stock (follow link)

Enjoy, gentle reader, enjoy!

CS

10
Feb
15

Kosher Food and Wine Extravaganza 2015 – Video Interviews – Part 1


Yesterday, we attended both the commercial and the general sessions of the KFWE 2015. The new venue was bigger, but barely large enough for the number of visitors. We managed to taste many wines and speak to some of the industry’s newest wine makers and here we bring a few of the interviews:

Here is an interview with Jay Buchsbaum from the Royal Wine Corporation, sponsors of the event:

kosher-scene-copyright-copy22

We started our tasting with two Herzog selections: Special Reserve Alexander Valley Cabernet Sauvignon 2012. The Alexander Valley, which we always liked, was full-bodied wine exhibiting blackberry, cherry and licorice aromas and flavors, it was nicely balanced with ample but smooth tannins

Next we spoke to Matthieu Guyon of Domaines Rollan de By

The winemaker’s own son spoke to us about his father’s passion for wine, which well explains why we found the two wines we tasted rather superior.

We started with Château Tour Seran 2012, this wine was voted as the world’s top Mevushal Wine. Made from a blend of grapes from the Médoc region, with 65% Merlot, 15% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. An unusual wine, with a delightful smokiness, floral notes, cassis fruit, perfectly balanced tannins, a very subtle sweet overlay and an elegantly long finish. Decadent taste at its best!

Next we tried the Château Haut Condissas 2012, also made from a Médoc blend with 60% Merlot, 20% Petit Verdot,
10% Cabernet Sauvignon, and 10% Cabernet Franc. Another interesting wine with mineral and blackberry notes, it exudes nobility from first drop to long finish!

We segued into a short conversation with George Anlou of the Compagnie Vinicole Baron Edmond de Rothschild

Their Haut Médoc has long been a favorite of mine, in its price range ($27 to $32) and the 2012 did not disappoint. With deep notes of dark juicy cassis and tobacco on the long finish, it is a blend of Bordeaux Cabernet Sauvignon and Merlot grapes.

We tasted some superb wines, but there is more to come…

CS

09
Feb
15

Moroccan Casserole


[Reader Ester Azouline, from LA, sent us the recipe and photo below. She adapted this recipe from The One Dish Bible. I made it last night and found it deliciously filling. CS]

Moroccan Casserole

Moroc-Casserole

Ingredients

Serves 6

  • 2 tablespoons vegetable oil
  • 1 lb lamb, cut into 1″ cubes
  • 1/2 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 can (about 14 ounces) diced tomatoes, undrained
  • 1/4 cup water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium unpeeled red potatoes, cut into 1/2″ pieces
  • 1 large sweet potato, peeled and cut into 1/2″ pieces
  • 1 cup frozen lima beans, thawed and drained
  • 3/4 cup sliced carrots
  • Pita bread

Directions

  1. Preheat oven to 325 F.
  2. Heat oil in large skillet over medium high heat. Add lamb and onion; cook intil lamb is browned on all sides, stirring occasionally. Sprinkle flour over meat mixture. Stir until flour has absorbed the juices. Cook an additional 2 minutes.
  3. Stir in tomatoes with juice, water, ginger, cumin, cinnamon, sugar, salt and pepper. Transfer mixture to quart casserole, bake 30 minutes.
  4. Stir in potatoes, sweet potato, lima beans, green beans and carrots. Cover; bake 1 hour or until potatoes are tender. Serve with warm pita bread.

Enjoy, gentle reader, enjoy!

Esther Assouline

08
Feb
15

Stuffed Veal Breast


[Walter Potenza straordinario Chef Italiano – has once again graciously agreed to share a recipe with us. It follows his original, except for one change to make it kosher. CS]

Stuffed Veal Breast

Photo by: Walter Potenza

Photo by: Chef Walter Potenza

Stuffing:

  • 1/3 cup fresh Italian parsley, washed and chopped
  • 4-6 cloves garlic, finely minced
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon Hungarian paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly grated black pepper
  • 1 1/2 cups Italian style bread crumbs
  • 1/3 teaspoon oregano flakes
  • 1/3 teaspoon basil flakes
  • 1/4 teaspoon red pepper flakes
  • pinch of powdered sage or Bell Seasoning
  • pinch of salt
  • 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)*
  • 1/4 cup black oil cured olives, pitted and finely chopped

Directions:

  1. Pour olive oil into a medium bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese.
  2. Allow to sit 10 minutes to infuse the herbs.
  3. Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn’t break apart and yet it should not be too liquid to hold this shape.
  4. If mixture is too dry, stir in a few tablespoons of hot water or chicken broth at a time until you’ve reached the right consistency.
  5. If mixture is too liquid, add a few tablespoons of bread crumbs.

Preparing the Veal:

  • 1 4-5 lb veal breast with pocket
  • olive oil spray
  • garlic powder
  • onion powder
  • paprika
  • salt
  • pepper
  1. Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry. Open the pocket and pat on the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.
  2. Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.
  3. Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.
  4. It’s better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn’t browned yet, spray with olive oil one last time, turn up the heat to 375°F and finish it for 10-15 minutes to brown.
  5. Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.

Enjoy, gentle reader, enjoy!

* Daya Mozzarella Style Shreds (pareve/vegan)

This product is dairy, lactose and casein free, gluten and soy free, cholesterol free. It melts and stretches.

Walter Potenza

06
Feb
15

Coconut Lamb With Rice


[Adina H, from Providence in Rhode Island, sent us the following easy to prepare, hearty dish. and the close up photo. CS]

Coconut Lamb With Rice

CocoLamb

Ingredients

Serves 4

  • 1 3/4 lb lamb, diced
  • 6 tomatoes, coarsely chopped
  • 2 cups coconut milk
  • 1 1/2 cups basmati rice
  • 3 tablespoons fresh cilantro leaves

Directions

  1. Cook lamb and tomatoes in a large frying pan over medium heat for 2 minutes.
  2. Pour in coconut milk.
  3. Cover and cook for 30-40 minutes until lamb is tender.
  4. Drain well and set aside.
  5. Add the cilantro.
  6. Serve hot on a bed of rice.

Enjoy, gentle reader, enjoy. I did!

CS




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