Sautéed Chicken Breasts

This is an easy recipe to prepare and yet it’s delicious. Proof, again, that a good dish need neither be intricate nor overly time consuming to make.

(Adapted from The Best 30-Minute Recipe, by America’s Test Kitchen at Cook’s Illustrated Magazine)

Detail from Photo in The Best 30-Minute Recipe

Serves 4

Ingredients

• 1/2 cup unbleached all-purpose flour
• 4 boneless, skinless chicken breasts
• salt and ground black pepper
• 2 tablespoons vegetable oil

Directions

1. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess.
2. Heat oil in 12″ skillet over medium-high heat until just smoking. Carefully lay chicken in skillet and brown well on one side, 6 to 8 minutes.
3. Flip chicken over, reduce heat to medium-low, and continue to cook until thickest part of breasts registers 160 degrees on instant-read thermometer, 6 to 8 minutes longer.
4. Transfer chicken to plate, civer with foil, and let rest at least 5 minutes before serving.

Cooking Tips – To cook chicken breasts correctly, the first thing to consider is size. Be sure to select chicken breasts of equal size, so they will cook evenly. Flouring the chicken prior to sautéing will protect the meat from drying out and helps prevent it from sticking to skillet. Turning the heat down when browning the second side is crucial to prevent the pan from scorching while the chicken cooks through and will avoid a leathery, stringy exterior.

I served it with a wine sauce, made from a recipe also adapted from The Best 30-Minute Recipe.

Red Wine Pan Sauce

The Base of a pan sauce is the fond, or browned bits clinging to the bottom of the skillet after sautéing or searing meat, poultry or fish. Once the skillet protein is removed from the skillet, aromatics such asminced shallots can be sautéed, and then, in a process called deglazing, liquid – usually wine, stock, or both – is added to help dissolve the fond and make a flavorful sauce. The sauce is then simmered to concentrate flavors and chicken.

Makes about 1 1/4 cups

Ingredients

• 1 shallot, minced
• Salt and ground black pepper
• 1/2 cup dry red wine
• 1 1/2 cup chicken stock *
• 1 tbsp light brown sugar
• 1 tsp cornstarch
• 1 tbsp unsalted margarine, cut into 3 pieces and chilled
• 1 tsp minced fresh thyme

Directions

1. After removing cooked protein from skillet, add shallot and 1/4 spoon teaspoon salt to oil left in skillet, return to medium-high heat, and cook until softened, about 2 minutes.
2. Stir in wine, scraping up any browned bits. Stir in 1 1/4 cup of stock and brown sugar, simmer until sauce measures 1 cup, about 5 minutes.
3. Whisk remaining 1/4 cup stock and cornstarch together until smooth, then whisk into sauce. Add any accumulated meat juices and continue to simmer, about 2 minutes.

1. Reduce heat to low and whisk in margarine, one piece at a time. Off heat, stir in thyme and season with salt and pepper to taste.

* Chicken Stock – Brodo di Gallina

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!

CS

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

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 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

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

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

Chicken Tajine

This recipe is a delicious meal all by itself and it’s made in one pot, there is less cleaning and it’s an easier dinner to prepare. What could be more satisfying than the delicious aromas of healthy cooking wafting through the kitchen, especially when it’s all done with little effort? There are many versions of this dish; last eve some Moroccan friends, visiting from Israel, came over and this is the variation I made.

Yield: 4 servings

Ingredients

• 2 tbsp olive oil.
• 1 onion, cut into small wedges
• 4 garlic cloves, sliced
• 1 lb chicken cutlets
• 1 tsp cumin
• 2 cinnamon sticks
• 1 tbsp whole wheat flour
• 8 oz zucchini, diced
• 1 red bell pepper, seeded, chopped
• 3 oz portobello mushrooms, chopped
• 2 tbsp tomato sauce
• 2 1/2 cups chicken broth (see CS’ Chicken Broth)
• 10 oz chickpeas
• 1/3 cup dried apricots, chopped
• 1/3 cup prunes, chopped
• 1/2 cup dates, sliced
• salt and pepper to taste

Directions

1. Heat oil in a large pan over medium heat, add the onion and garlic and cook for three minutes, stir frequently.
2. Add the chicken and cook, stirring constantly, for an additional 5 minutes. until all sides are seared.
3. Add the cumin and the cinnamon sticks after the first 2 1/2 minutes.
4. Sprinkle in the flour, stir constantly, for another 2 minutes.
5. Add the zucchini, the bell peeper and mushrooms. Cook for an additional 2 minutes, stirring constantly.
6. Blend the tomato paste with the chicken broth, stir into pan, bring to a boil.
7. Reduce heat and add the chickpeas, apricots, prunes, and dates. Cover and simmer for 20 minutes or until chicken is tender.
8. Season with salt and pepper to taste.
9. Garnish  with chopped cilantro or parsley (I used cilantro) and serve immediately.

We paired it with with a Willm Gewurztraminer 2008. With fresh flowers and citrus on the nose, flavors of pineapple, honeydew, lychee and apple with lots of honey on the finish. This is a dry white but with a subtle hint of sweetness on the tongue, elegant rather than big and bold,  it is clean, refreshing and with just enough acidity to accentuate the sweetness of the dish. A marriage made in heaven!

Enjoy, gentle reader, enjoy! We did.

CS

Coq Au Vin

I always liked cooking with wine, there is a certain elegant French flair that wine lends to whatever is made with it. In our quest to find delicious recipes, we came across what promised to be a very savory one on my recipes and it inspired us to make a kosher version:

Quick Coq au Vin

Photo from: myrecipes.com

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 6 (4-ounce) skinless, boneless chicken breast or thigh
• 1 tablespoon olive oil
• 6 cups quartered baby portobello mushrooms
• 2 cups (1/4-inch-thick) quarter sliced carrot
• 1/2 cup (1/4-inch-thick) quarter sliced celery
• 1/3 cup pastrami slices
• 1 cup dry red wine
• 1 cup chicken broth *
• 1 tablespoon tomato paste

Directions

1. Combine flour, rosemary, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
3. Add mushrooms, carrot, celery and pastrami to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

Since I only use regular wine rather than “cooking” wine (why impact on the taste of a great recipe with wine you so bad you would’t drink it?!?!?), considering I have just enough left over, I’ll be using a very good Tishbi Cabernet Sauvignon 2006.

*(CS’ Chicken Broth

Yields about 6 cups

Ingredients

• 2-1/2 pounds chicken pieces with bones
• 1 large carrot, cut into chunks
• 2 medium sized onions, quartered
• 2 celery ribs with leaves, cut into chunks
  
• 2 bay leaves
• 1 teaspoon crushed, dried rosemary, 
• 1/2 teaspoon dried thyme
• 2 quarts cold water

Directions

1. Put all ingredients in a soup pot. Bring to a boil slowly, then  reduce heat.  Skim foam. Cover and simmer for about 2 hours.
2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for later uses. Strain broth, discard vegetables and seasonings. Refrigerate overnight. Skim fat from surface. )*

I freeze the unused broth yields for up to 10 days (it will always get used up by then!)

Going through myrecipes.com, I see a nice amount of recipes that can be adpated to make them kosher or can already be made as they are. I plan to come back often for inspiration. Meanwhile… enjoy, gentle reader, enjoy!

CS

Rolled Chicken

For the first part of Pessach I was in Lakewood, NJ, where three of my children and their families reside. During a break between mincha and maariv on the second evening, the learned discussion somehow veered to foods of our youth, dishes no longer served, since today they would rightfully be considered as “a heart attack on a plate” as my friend put it. We spoke of gribenes, three inch thick matzoh kugel, matzebrei made with oodles of eggs and quite a few more dishes of yore. Oyyy… they were truly delicious. What made them so, what delivered their heavenly aroma was chicken fat!

Gribenes were made by deep frying pieces of chicken skin in chicken fat… Yeap, I can see most of my readers recoiling in horror at the mere thought. Don’t worry, gentle reader, I haven’t touched these in quite a few decades nor do I advocate a return to them. But, I do wonder why – now that we consume far healthier fare – why is it that the percentage of obesity is far higher and the average age for passing on to the next plane has not significantly changed since I was a kid?

Perhaps the reason we were not adversely affected by these killer foods was because I remember the family always going for a walk after a meal, in fact we used to walk a lot. When I grew up in Montevideo, Uruguay, elementary school was a mere two blocks away. After lunch, I’d walk 8 blocks to Yeshivas Machzikey Hada’as. When old enough for secondary, five or six of us from the same neighborhood would walk sixteen blocks each way to Liceo Hector Miranda and after lunch we’d walk another 10 blocks to the mesivtah. Only if it rained did we get a ride.

By the time were getting ready to move to the US, Montevideo got its first school that combined limudei kodesh and secular subjects, it went from kindergarten through secondary. The school’s name, showed the Zionist agenda of its founders. It was called, Escuela Dr. Teodor Herzl… I think, gentle reader, you’ll agree with me that such a name for a purportedly frum school just wouldn’t do today, not in the US! But I digress…

Getting back to food, both my daughters are excellent cooks as are my three daughters in law. Just thinking of some of the dishes I’ve enjoyed during the years makes my mouth water. Yes, the fare they serve is far healthier than what I remember growing up with. I was headquartered at my oldest son’s house, where I enjoyed both sedorim, the plethora of delicious dishes and the aromas wafting from the kitchen into the rest of the house was enough to make even the most satiated person hungry for more. Below, is the recipe for one of my daughter in law’s delicacies:

Ingredients

• 6 chicken cutlets
• 1 1/2 cup Duck Sauce
• 8 large potatoes

Filling

• 6 potatoes
• 2 onions
• 1/4 cup Extra Virgin Olive oil
• 2 eggs separated
• 1/2 cup potato starch
• 1 tablespoon parsley flakes
• 1/2 tablespoon paprika
• salt and pepper to taste

Directions

1. Pound the cutlets until they double in size, cut each in half. Set aside
2. Peel the the 5 potatoes, boil them and cut in the lenght and cut them again (sideways) for a total of 8 to 10 pieces each. Set aside.
3. Boil and mash the 6 potatoes for the filling
4. Sautee the onions in oil.
5. Beat the egg whites until stiff
6. Add the egg yolks and sauteed onions to the mashed potatoes.
7. Fold in the whites.
8. Add potato starch, parsley flakes, paprika, salt and pepper.
9. Put some of the potato mixture on each of the cutlets and roll them.
10. Put the rolled cutlets on two tin pans.
11. Pour the Duck Sauce over each cutlet.
12. Take the cut up potatoes and cover any empty space.
13. Put in preheated 350 F oven, for 1 hour.

Enjoy, gentle reader, enjoy!

CS