Archive for the 'kosher meat recipes' Category



30
Jun
13

Sautéed Lamb with Eggplant


I always liked cooking in a wok and anyone who’s been following this blog knows we like lamb. Here’s an easy recipe that adds a fresh and unusual flavor to lamb:

Sautéed Lamb with Eggplant

Photo from web, by: Max Falkowitz (not exactly this recipe)

Photo from web, by: Max Falkowitz (not exactly this recipe)

Serves 4

Ingredients

  • 4 tablespoons olive oil
  • 1 pound ground lamb
  • 2 large eggplants thickly sliced
  • 2 garlic cloves minced
  • 6 large tomatoes, blanched, skinned and thickly sliced
  • 1 lemon sliced to garnish

Ingredients for the sauce

  • 2 tablespoons fresh mint, chopped, plus extra to garnish
  • 2/3 cup pareve sour cream (I used Tofutti brand Better than Sour Cream)
  • black pepper to taste

Directions

  1. Heat 2 tablespoons oil in a wok over high heat until almost smoking. Add the minced lamb and fry until thoroughly browned. Remove from wok and keep warm.
  2. Add the remaining oil to the wok and fry the eggplant with the garlic for 10 to 15 minutes until lightly browned on both sides. Add the tomato slices and stir fry for 1 minute. Season with salt and pepper, then transfer to a serving dish. Top with the ground lamb and garnish with lemon slices and mint.
  3. Sauce. Mix together the mint and pareve sour cream, season with black pepper, serve with the lamb and vegetables.

Enjoy, gentle reader, enjoy! I plan to make this for tonight’s dinner.

CS

23
Jun
13

Green Vegetable and Lamb Stew


Lamb comes from sheep under 1 year;  from 3 to 5 month old they are called spring lamb. The meat of spring lamb is pale pink and mild, lamb from older sheep is of a darker pink and has a stronger flavor. Though most lamb is grass-fed for good flavor, the lamb from sheep that graze on salt-marshes has a very distinctive taste. I always liked lamb, and when a Persian friend gave us this recipe we just had to make it. It was truly, superlatively, tasty!

Green Vegetable and Lamb Stew

GrnVegLambStu

Serves 6

Ingredients

  • 1 1/2 pounds boneless stewing lamb
  • 1 large onion, finely chopped
  • 1/3 cup oil
  • 1 teaspoon turmeric
  • 1 1/2 cups water
  • 1/4 cup lemon juice
  • salt
  • freshly ground pepper
  • 1 1/2 cups diced potatoes
  • 1 cup chopped spring onion tops
  • 1 1/2 cups chopped spinach
  • 1/4 cup chopped coriander
  • 1/2 cup chopped parsley1/4 cups
  • 1/2 garlic clove, crushed

Directions

  1. Trim meat and cut into 3/4 inch cubes.
  2. In a heavy pan gently fry onion in half of the oil until transparent. Add turmeric and fry for 2 minutes longer.
  3. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to brown. Reduce heat.
  4. Add the water water and lemon juice, salt and pepper to taste. Cover and simmer gently for 1 1/2 hours or until meat is just tender. Time depends on type of meat used.
  5. Heat remaining oil in a large frying pan and add potatoes. Fry over high heat until lightly browned. Add to stew, leaving the fat in the pan. Cover and simmer for 10 minutes.
  6. Add greens to pan and fry over medium heat until wilted. Add to sauce, add the half garlic clove, cover and simmer for an additional 20 minutes or until meat and potatoes are tender. Adjust seasoning and serve.

Enjoy, gentle reader, enjoy!

CS

26
May
13

Beef Stuffed Baked Potatoes


Why not try a nice Sunday treat? Actually, you can try it anytime; whenever you do, everyone will love it!

Beef Stuffed Baked Potatoes

BeefBakPot
Serves 4

Ingredients

  • 4 large baking potatoes
  • 2 tbsp sunflower oil
  • 2 scallion, finely chopped, plus extra shredded scallions to garnish
  • 1 garlic clove, finely chopped
  • 12 oz ground beef
  • 1 tbsp tomato paste
  • 1 tbsp light soy sauce
  • 1 cup beef stock *
  • salt and pepper

Directions

  1. Preheat oven to 425 F, prick the potatoes all over with a fork to let steam escape during baking. Put them directly on an oven shelf and bake in preheated oven 1 1/2 hours, until soft.
  2. Meanwhile, heat oil in a pan. Add the scallions and the garlic and cook on low heat – stirring occasionally – for 5 minutes, until softened. Add the ground beef, increase the heat to medium and cook – stirring frequently – and breaking it up with a wooden for 8 to 10 minutes until evenly browned.
  3. Stir in the tomato paste, soy sauce and 1/2 cup of of the beef stock. Season to taste with salt and pepper. Reduce the heat, cover and simmer, stirring occasionally for 25 to 30 minutes, adding more stock if the mixture starts drying out.
  4. Remove the potatoes from the oven and put them on 4 individual plates. Cut into 4 and squeeze gently, then ladle the ground beef mixture over them. Garnish with shredded scallions and serve immediately.

* Beef Stock

Yield: 8 cups

Ingredients

  • 6 lb beef soup bones
  • 1 large onion
  • 3 large carrots
  • 1/2 cup water
  • 2 stalks celery, including some leaves
  • 1 large tomato
  • 1/2 cup chopped parsnip
  • 1 medium potato
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 12 cups water

Directions (from allrecipes.com)

  1. Preheat oven to 450 degrees F.
  2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1″ chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  3. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
  4. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
  5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
  6. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
24
May
13

Feijoada – Brazilian Black Bean and Meat Stew


Brazil’s cuisine is an amalgam of indigenous, European and African influences. South America’s largest country, like many oof its European counterparts (far smaller in size!) has fully developed regional cuisines. Waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents.

Europeans (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland), accustomed to a wheat-based diet, introduced wine, leaf vegetables, and dairy products. African slaves also had a major role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves – Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, and introduced large-scale aviaries, well into the 20th century.

Feijoada1a

Ingredients first used by native peoples in Brazil include root vegetables and fruits hardly found outside of Brazil’s continental mass. Root vegetables such as cassava (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are some of the most popular ingredients.

One of the few dishes found throughout all of Brazil’s regions, though in many variations, is made with various cuts of meat (from a non-kosher animal!) and black beans. It has become the country’s national dish, aromatic and hearty! At the request of an old friend, I’m posting a kosher version of it:

Feijoada – Brazilian Black Bean and Meat Stew

(adapted from various sources; the photos – above and below – also came from around the web)

Feijoada1b

Serves 8-10

Ingredients

  • 1 1/2 cups dry black beans, rinsed and sorted
  • 1 lb corned beef
  • 1 1/2 lb boneless beef chuck
  • 1 1/2 lb spareribs
  • 10 to 12 cups low sodium or homemade chicken broth* or water
  • 1 bay leaf
  • 2 tbsp peanut or olive oil
  • 1 1/2 cups minced onion
  • 12 oz Jack’s Gourmet Beef Kielbasa
  • 12 oz Jack’s Gourmet Spicy Mexican Style Chorizo Sausage
  • 2 tsp minced garlic
  • 1/2 cup thinly sliced scallions, cut on the diagonal
  • 1 jalapeño, seeded and minced
  • Salt as needed
  • Freshly ground black pepper as needed

Directions

  1. Soak the black beans in enough cold water to cover generously for at least 6 and up to 12 hours in the refrigerator. In a separate container, soak the corned beef in the refrigerator overnight in enough cold water to cover.
  2. Drain the corned beef and place it in large Dutch oven along with the beef chuck, and spare ribs. Add enough broth or water to cover the meats. Add the bay leaf, cover the Dutch oven, and bring the broth to a simmer over low heat, skimming as necessary. Simmer until the meats are all tender, removing them from the broth as they become fork-tender (20 to 30 minutes for the spareribs,  45 minutes to an hour for the others), and transfer them to a bowl. When all of the meat has been removed from the Dutch oven, strain the broth. (You can cool the meats and broth now and continue the cooking the next day.)
  3. Drain the soaked beans and rinse well. Place them in the Dutch oven and add enough of the strained broth to cover the beans. Bring the broth to a boil over medium high heat and then immediately reduce the heat for a slow simmer, skimming as necessary, until the beans are tender and creamy to the bite, 1 1/2 to 2 hours. Season to taste with salt. Drain the beans, reserving their cooking liquid separately.
  4. Heat the oil the Dutch oven over medium heat until it shimmers. Sauté the onion in the oil, stirring frequently, until golden, about 10 minutes. Add the kielbasa, chorizo, garlic, scallions, and jalapeño; sauté, stirring frequently, until very hot and aromatic, about 5 minutes. Return the drained beans to the Dutch oven along with enough of the strained liquid from the beans to make a good, stew-like consistency. Simmer until the feijoada is very flavorful, 10 to 15 minutes. Lightly mash some of the beans with the back of a spoon to thicken the sauce, if desired. Season to taste with salt and pepper.
  5. Slice the corned beef, beef, and kielbasa and chorizo sausages; separate the chuck and spareribs into portions. Add them to the beans and continue to simmer until the feijoada is very flavorful and thickened, about 15 to 20 minutes.
  6. Serve with rice.

* 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.

Brazilians usually have this dish at noontime (that’s the big family meal throughout South America), accompanied by a caipirinha and followed by a nap. I have it at dinner time (when I feel ambitious enough to make it, it only happened… twice!) and accompany it with a nice Merlot. It’s not a dish you’ll make often – its preparation takes too long – BUT, when you do, your taste buds will be forever grateful.

Enjoy, gentle reader, enjoy!

CS

17
May
13

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:

Chicken Cobbler

chickcoblr

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

// //

03
Jan
13

Slow Roasted Boneless Short Ribs with Romesco Sauce


[Many influential names will tell you that Chef Michael Schwartz, is unique among America’s top chef’s. As a James Beard Award winner he put Miami’s Design Disctrict on the culinary map when he opened Michael’s Genuine Food and Drink in 2007. As the dust cover of his Michael’s Genuine Food explains:

Michael focuses on sourcing exceptional ingredients and treating them properly – which usually means simply.

His salads quickly become meals, as do his pastas, pizzas, soups or sandwiches. Until he becomes a kosher Chef, I”ll have to take other food writers’ words as to his true excellence; meanwhile, however, I have to post this recipe I’ve adapted from his book. I adapted the recipe below, this past Sunday eve, and it afforded me a glimpse into what makes Michael Schwartz such a great chef. CS]

Slow Roasted Boneless Short Ribs with Romesco Sauce

Detail of a photo by: Ben Fink - on page 149

Detail of a photo by: Ben Fink – on page 149

Serves 4

Ingredients

  • 2 tbsp sweet smoked paprika
  • 2 tbsp ground ginger
  • 2 tbsp chilli powder
  • 2 garlic cloves, minced
  • 1/4 cup canola oil
  • Kosher salt and freshly ground black pepper
  • 6 lb boneless beef short ribs
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 3 cups assorted mixed greens
  • 1 tsp freshly squeezed lemon juice
  • 1/2 cup romesco sauce *
  • 2 tbsp skinned hazelnuts, toasted and chopped **
  • 1 lemon, cut in wedges

Directions

  1. In a small bowl, combine the paprika, ginger, chilli powder, garlic, canola oil, and 1 tbsp each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
  2. Preheat the oven to 300 F. Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 !/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour.
  3. Preheat a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs for 2-3 minutes. on each side, until nicely charred.
  4. In a mixing bowl, toss the salad greens with the oil and lemon juice and season with salt and pepper.
  5. To serve, divide the ribs among 4 platesand arrange a handful of salad greens next to them. Spoon the the romesco sauce over the ribs, sprinkle with the nuts, and garnish with lemon wedges.

—oOo—OoO—oOo—

* Romesco Sauce

Ingredients

  • 1 cup 1/2-inch cubes sourdough bread
  • 1 cup plus 1 tbsp extra-virgin oil
  • 1/2 white onion, thinly sliced (1 cup)
  • Kosher salt and freshly ground black pepper
  • 2 jarred roasted red bell peppers, rinsed
  • 1/4 cup wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoon tomato paste
  • 3 garlic cloves, coarsely chopped
  • 1/4 cup blanched hazelnuts, toasted and chopped **
  • 1/4 cup whole almonds, toasted and chopped **

Directions

  1. Preheat the oven to 350 F. Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.
  2. Put a skillet over medium heat and coat with 1 tbsp oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.
  3. In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your taste, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.

—oOo—OoO—oOo—OoO—oOo—OoO—oOo—

** Toasting Nuts

Preheat the oven to 350 F. Spread the nuts in a single layer on a rimmed baking sheet. Bake, checking the nuts periodically, until they they are fragrant and lightly toasted. Depending on the type of nut this may take from 8 to 15 minutes. For example: pine nuts toast faster than pecans.

Enjoy, gentle reader, enjoy. I certainly did!

CS

28
Dec
12

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]

Pot Roast

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

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

26
Dec
12

Korean Barbecue (Galbi or, in Japanese, Karubi)


[Like CS I also like to experiment with more than just traditional East European fare. As the mother of a son who occasionally likes exotic flavors, I scoured through my cookbooks to find an interesting, easy to make recipe and this is what I found. This recipe also brings back some memories of the past, memories of another life:

Getting on and off the plane in Korea for buying and chatchka jewelry/accessory design trips in the 80’s, I mostly remember the smell of kimchi – the traditional national cabbage dish of Korea – I’m not sure if it was the long flights or the 5:00 am arrival and crazy non-stop foreign vendor work load, but the smell always made me nauseous. I never developed a yen for the Korean versions of the leafy green, and happily ate my tuna a la suitcase, though I understand it’s now become quite the rave here in the U.S. Go figure!  However, with the secular New Year approaching and new resolutions abounding, we thought we would offer up a relatively healthy Korean grilled dish called Kalbi or Galbi  (means rib in Korean) which can be substituted with chicken, BTW, for the truly resolute.  The beef or ribs are marinated in a Korean style savory sauce comprised of soy sauce, garlic sesame oil, and honey or sugar.  This dish is traditionally made with rice wine although any red wine will do; a hot pepper paste can be added to the marinade for those who want the extra kick to their dish. Enjoy served with your favorite rice recipe. SYR]

This photo doesn't do justice to this dish, but since CS was not available I used the one that appears in the book on page 117

This photo doesn’t do justice to this dish, but since CS was not available I used the one that appears in the book on page 117

From Japanese Kosher Cooking by Kinue Weinstein (page 116)

Korean Barbecue (Karubi)

You’ll need a portable grill placed in the center of the dinner table

Serves 4

Ingredients

  • 2 pounds beef steak (rib eye is the best)
  • 1 green pepper
  • 1 round onion
  • 1 leek
  • 1 Italian eggplant (4 ounces
  • 1 carrot
  • 1 portobello mushroom

Marinade:

  • 1 teaspoon white or sherry
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame seeds, toasted and crushed
  • 2 cloves garlic, crushed
  • black pepper

Dipping Sauce:

  • 1/2 cup soy sauce
  • 2 tablespoons red wine
  • 6 tablespoons water
  • 1 tablespoon sugar 1 clove garlic, crushed
  • 1/2 lemon, squeezed

Directions

  1. Slice the beef thinly 2-3 inch pieces.
  2. Combine all the ingredients for the marinade, and marinade for about 20 minutes.
  3. Combine all the ingredients for the dipping sauce, and divide into 4 individual dishes.
  4. Cut the green pepper into 8 sections.Slice the onion in rings. Cut the leek into mpieces 1 1/2 inches long, and slice the eggplant, carrot and mushrooms thinly.
  5. Place the meat and vegetables on platters.
  6. Each diner will grill meat and vegetables on the tabletop grill and eat with dripping sauce when it is finished.
  7. Serve with favorite rice.

Enjoy, I certainly did!

SYR

25
Dec
12

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]

Stuffed Lamb Shoulder

Serves 6

Photo by: Alma Ohayon

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

23
Nov
12

Chicken, Potato and Facon Soup


Having tasted Jack’s Gourmet award winning delicious new product – Facon - at last week’s Kosherfest 2012, I just had to find a way of incorporating it into a dish and last evening I did just that!

Chicken, Potato and Facon Soup

Serves 4

Ingredients

  • 1 tablespoon margarine
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 9 ounces, Jack’s Gourmet Facon , chopped
  • 2 large leeks, sliced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 pound 12 ounces potatoes, chopped
  • 7 ounces skinless breast, chopped
  • 1 1/4 teaspoon cornstarch dissolved in water (for thickening the soup and making it creamy)
  • salt and pepper to taste
  • cooked facon and sprigs of fresh parsley to garnish

Directions

  1. Melt the margarine in a large pan over medium heat. Add the garlic, the onion and cook stirring for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes while stirring.
  2. In a bowl mix the flour with enough stock to make a smooth paste and stir mixture into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock; add the potatoes and chicken. Season with salt and pepper. Bring to a boil and lower the heat, simmer for 2o minutes or until the chicken and potatoes are tender and cooked through.
  3. Stir in the dissolved cornstarch and cook for another 2 minutes. Remove from heat and ladle into serving bowls. Garnish with the cooked facon and parsley and serve immediately.

Enjoy, gentle reader, enjoy! I certainly did; in fact, this is about to become one of my favorite winter soups.

CS




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