Archive for the 'kosher meat recipes' Category



02
Jan
11

The Greater Joy of Cooking and the Perfect Sesame Chicken


The pace, pressures and responsibilities of our daily lives often make us feel like life is running us instead of the other way. Thursday night was a fortunate slice of moments lived well. I got some precious time with my teenage son who had returned from Yeshiva for the weekend. He was hungry and was in the mood for something different. Hunting through cookbooks and the net, he opted for sesame chicken.

We followed an easy recipe he found on allrecipes.com. As we prepared, mixed and measured, we schmoozed and caught up on our week. We waxed philosophical, we laughed, retuned and and cooked a wonderful meal that was gone in record time.

Perfect Sesame Chicken

Ingredients

  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat – cubed
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste
  • 1 clove garlic, minced
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds

Directions

  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Serve with rice – Yields 6 servings.

We had some sauce left over and a chicken was on the counter destined for the Shabbos table. Instead of spicing it my usual way, I used the leftover sesame chicken sauce to baste and baked it at 375 F. till golden – about 90 minutes. It tasted moist,  sweetly delicious, with a balanced chili powder kick. Everyone loved it! Bypassing the fatty fried part of this classic sesame chicken recipe while retaining the essence of it’s  flavor was a cool guilt-free variation. Im a big believer in Ms Frizzle’s (The Magic Schoolbus) famous mantra “take chances, makes mistakes. Get messy!

Susie Fischbein certainly had the right idea about spending time with your kids in the kitchen, we’ve been doing it for years and it’s a chilled way to catch up, bond, create new memories spiced with the joy of being together.

Enjoy!

SYR

RELATED POSTS

Chicken and Fruit Fricassee

Chicken Pot Pie

Chicken Tikka Masala

16
Dec
10

Cooking Pasta: Debunking the Myth


Part of coming of age and the endless struggle for self is the establishment and ascendance of individual truth, honing mind and temperament, discriminating fact from fancy, empirical evidence from legend and myth.

I thought I had arrived in so many ways and then reality hit me like a flung wet noodle against the wall of my existence. We’ll save for another venue all the charming folktales of my youth soberly and maturedly dispensed with. But there I was, sitting pretty on the comfy wine colored couch, reaching for a bleached white conch shell that sits atop a wicker woven basket poised for reminiscence, aside other brilliant priceless colored stones, crystals, odd shaped rocks and shells randomly picked for their momentary significance and tangible recall. As I held the conch to my ear, I heard the voice of my nine year old neighbor and friend – Batya – herself clearly establishing her own unique truth sets, say:

You know, that’s not the sound of the ocean you’re hearing, that’s just the echo of the air in the shell.

What??? That can’t possibly be true, I know it’s the ocean, the waves of the very ocean that the shell came from.

I was not going to let this cute but clearly misinformed enfant terrible wreck my personal objects de time machine recall. Of course, we did what sensible people  do in such circumstances, we checked Wikipedia online.

I shouldn’t have, I know it now….. there are certain life mysteries that are best left alone… but there it was, the total deflation of spirit and romance and everything that’s right with the world….”What you are actually hearing is the sound around you vibrating as an echo in the air within the shell.” Who the heck needed to hear that, to know that? Great! Take the technicolor out of my universe… Hey, absolute reality is not all it’s cracked up to be. I know a butterfly flitting it’s wings impacts the climate at  the opposite end of the globe, and I know with the ten percent of my brain operational part of my brain that yawning is contagious, chicken soup cures a cold and that the five second rule applies. So maybe being primordial isn’t such a bad thing… No such thing as fairy dust?!?!?!? P’shaaaaaawww! What a world, What a world!!!

So talking about cooking pasta. Here I was thinking I had reached maximum maturity when I learned that al dente is très chic, that the “if it sticks” rule really does work and that salt in boiling water is a good thing along with a few drops of oil, so that the pasta doesn’t stick. When I really pay attention, I even cover the pot after its come to a boil and let it stay on low simmer.

Anyway, here are a few things I’ve learned since. Feel free to write in and further debunk my myths.

  1. Use a one to four ratio of water to pasta – four parts water to one part of pasta. Pasta needs room to cook.
  2. Add 1-2 tablespoons of salt for each gallon of water.
  3. Bring it to mighty bubbling boil, and then let it simmer for a minute or two till done.
  4. Don’t add oil… get this: oil makes the pasta slick and then all the wonderful sauces can’t adhere to it.
  5. Furthermore, after you drain the pasta, don’t rinse it. The starchiness too is a binder for whatever you will be adding to your pasta dish. The only exception is when you are making a cold pasta salad, then it is preferable to rinse the pasta first.

See? Some things are worth knowing after all. By the way, that gum I swallowed approaching the shiva house… seven years until it dissolves. Well what you can’t see can’t hurt you, right? Right?

Stir Fry Beef on Penne Pasta (adpated from 6ix Passions)

Ingredients

  • 1 lb penne pasta
  • 1/4 cup extra virgin olive oil
  • 1/2 red onion, cut into strips
  • 1 lb beef, cubed
  • 1 red pepper, cut into strips
  • 1 cup mushrooms, chopped
  • 8 broccoli florettes
  • Mango Salsa
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • salt and pepper to taste

Directions

  1. Cook the penne pasta al dente (cooked through, tender, but still offering some resistance to the bite).
  2. Stir fry beef with Spanish red onion, mushrooms, red peppers and broccoli
  3. Toss on the pasta with mango salsa.
  4. Sprinkle with fresh parsley

Enjoy!

SYR

Stir-Fry Beef on Penne Past

09
Dec
10

Jack’s Gourmet – Part 2


What I like about Jack’s Gourmet sausages most, specifically and because of their superb taste, is the many dishes they can be used in. This past Tuesday I made a Sausage Pizza using both their Sweet Italian and the Hot Italian sausages and I used SYR‘s simple recipe.

SYR's Sausage Pizza, "delicious" hardly does it justice...

SYR’s Sausage Pizza

Ingredients

  • 9” pizza crust (I used a crust from Tradition, made with honey, with raised edges to avoid spillage)
  • Pizza Sauce (enough to fill the crust)
  • 1 cup shitake mushrooms, chopped (you may use any other kind of mushrooms as well)
  • 6 Pearl onions, chopped (little, sweet, Vidalia onions might even work better)
  • 1 elephant garlic clove, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup fresh basil
  • 10 grape tomatoes, sliced (you may use any other kind, including sun-dried tomatoes)
  • 1 Jack’s Gourmet Sweet Italian sausage, sliced
  • 1 Jack’s Gourmet Hot Italian sausage, sliced
  • Oregano
  • Salt and pepper to taste

Directions

  1. Preheat oven to 450 F.
  2. Put crust in oven for 7 minutes to make it crisp.
  3. Take out crust and pour in pizza sauce, thin and evenly.
  4. Suatee the chopped mushrooms, onions, and garlic, lay them out on the sauce.
  5. Sautee the spinach and the basil, add on the sauce.
  6. Add the sausage slices, alternating each time between the Sweet Italian and the Hot Italian.
  7. Sprinkle the whole with the oregano. salt and pepper.
  8. Put in oven for 15-20 minutes or until sausage slices look slightly brown.

I washed it down with a glass of well chilled Bartenura Asti Spumante. Scrumptious and delightful pairing I would have enjoyed it tremendously even if I had ordered it in a restaurant!

As for tonight, I’ll be getting a little more adventurous by making this salad:

Radicchio, Mango and Pomegranate Salad with Sausage

Ingredients

  • 2 medium shallots, sliced 1/8 inch thick (about 1 cup)
  • 1/3 cup red wine vinegar
  • 1 tablespoon NatraZyle Xylitol (you may use granulated sugar, if you wish)
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons freshly squeezed mango juice
  • 2 teaspoons whole-grain mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1pound radicchio and curly endives mixed, washed, dried, and torn into bite-size pieces
  • 1 cup cubed mango
  • 1/2 cup pomegranate seeds (from 1 small pomegranate)
  • 1 Jack’s Gourmet Boereworks sausage, sliced
  • 1 Jack’s Gourmet Mexican Style Chorizo sausage, sliced

Directions

  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside.
  2. Combine vinegar, NatraZyle, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the Xylitol, or sugar, has dissolved. Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
  3. Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.
  4. Whisk the mango juice, mustard, remaining 1/2 teaspoon salt, and pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed.
  5. Heat the sausages in a sautee pan with a small amount of oil until golden brown on all sides, approximately 4-6 minutes.
  6. Add the sausage slices to the salad.
  7. Add the radicchio, curly endives and mango slices and toss well to combine. Top with pomegranate seeds, pickled shallots and serve.

The contrast between the mild Boereworks and hot Mexican Style Chorizo combined with the rest of the salad should be very interesting. I can’t wait!

CS

RELATED POSTS

Jack’s Gourmet – Part 1

Sausage Pizza (Kosher)

Radicchio, Mango and Pomegranate Salad With Sausage (Kosher)

22
Nov
10

Turkey Recipes – Part 2


Since yesterday, we brought you Chef Lévana’s Spice-Rub Roasted Turkey, we felt we should continue with another recipe that also calls for a rub. From the Kosher Delight website:

Herbed Turkey With Roasted Garlic Gravy

INGREDIENTS

Garlic-Herb Rub

  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh thyme leaves
  • 12 garlic cloves

Turkey

  • 1 whole garlic head
  • 1 (15-pound) fresh or frozen turkey, thawed
  • Cooking spray

Roasted Garlic Gravy

  • 2 (14½-ounce) cans kosher fat-free, less-sodium chicken broth
  • 1/4 cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. (Note: Make the garlic-herb rub up to one day ahead and rub under the skin of the turkey, then let the turkey chill.)
  3. To prepare turkey, remove white papery skin from garlic head ( do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
  4. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
  5. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees F for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees F. Place Turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.
  6. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
  7. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.
  8. Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy).

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Turkey Recipes – Part 1

21
Nov
10

Turkey Recipes – Part 1


With Thanksgiving almost upon us, we thought we should feature some outstanding turkey recipes, they are different and absolutely delicious.

We’ll kick off the series with Chef Lévana’s Spice-Rub Roasted Turkey:

Let’s start with her Dry-Spice Rub recipe:

Dry-Spice Rub

[This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand!

I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.. Lévana]

Ingredients

  • 2 1/2 cups dry cilantro flakes
  • 2 1/2 cups dry parsley flakes
  • 1 1/4 cups paprika
  • 1 1/4 cups oregano
  • 2 tablespoons red pepper flakes
  • 2/3 cup ground cumin
  • 2/3 cup ground coriander
  • 2/3 cup ground pepper
  • 1/4 cup ground bay leaf
  • 2/3 cup tamarind powder
  • 2/3 cup turmeric

Directions

  1. Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.
  2. You will need 3 to 4 tablespoons of the mixture for roasting 1 chicken (per pound), 8 servings for salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu.
  3. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
  4. Store the dry rub with your spices.
  5. Makes about 10 cups.

Dry-Spice Rub Roast Turkey

Juicy and flavorful!

Ingredients

  • 12-14 lb turkey
  • 1 cup dry-spice rub
  • 6 cups water
  • 1/2 cup olive oil

Directions

  1. Rub a 12-14 pound turkey with 1 cup dry spice rub, place in a baking pan breast side down.
  2. Add 6 cups water and ½ cup olive oil to the pan.
  3. Cover with foil.
  4. Bake 21/2 hours.
  5. Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife.
  6. Let the turkey rest about 15 minutes before slicing.
  7. While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups.
  8. Strain the sauce over the sliced turkey.

Enjoy, gentle reader, enjoy! I already had it this past Shabbos, AS WELL AS this past Monday at Levana’s Dinner and a Show Cooking Demo. MMmmmmm, MMMM!!!

CS

17
Oct
10

From the Heart of Dixie


Even when I lived outside of the US, whether in Uruguay, Israel, etc., I’d hear about Southern cooking. When I first came to the States in 1962 and moved to Richmond, VA (the capital of the Confederacy), I actually got to taste a few superb kosher variations on the Southern theme.

Recently, I came across Simply Southern – With a Dash of Kosher Soul, a cookbook published by the Margolin Hebrew Academy/Feinstone Yeshiva of the South of Memphis, TN. I couldn’t wait to try out some of the book’s delicacies, I wasn’t disappointed! The recipes are a easy to make, short-cutting more complex directions with readily available ingredients that make preparation a snap. This ain’t no diet cookbook, so if you’ve been watching your waist after yom tov feasting save this for the times when you want to cook quick tasty dishes with that special touch of true Americana.  The recipes are clear, the assortment fun, pretty to look at and absolutely delicious.

For the last week we made quite a few of them and each proved delectable. The recipes are divided into ten sections running from

  • Appetizers and Starters
  • Soups and Sandwiches
  • Salads
  • Brunch & Dairy
  • Pasta, grains & Rice
  • Meats
  • Poultry
  • Fish
  • Vegetables & Side Dishes
  • Desserts

As you can see, it covers the gamut of the most common cooking types. It is hard to chose just one recipe to share, in fact it’s hard to chose, two, three or even four favorites from those we tried. But here are two very Southern selections:

Real Fried Chicken

True Southerners make enough for leftovers. Nothing beats cold fried chicken for lunch the day after. Do not skip the salt! salt is an especially important ingredient to the authentic taste of this signature dish of Dixie!

MARINADE

1 quart water
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

MARINADE

Whisk together water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce.

CHICKEN

4 cut up chickens
12 cups vegetable oil
Self rising flour
2 eggs, beaten
2 tablespoons water
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

CHICKEN

Add chicken pieces to marinade. Toss to coat. Cover and refrigerate for 24 hours.

Heat oil in a deep fryer to 360-375 degrees. Drain marinade from chicken on paper towels and pat dry. Sprinkle chicken on both sides with self-rising flour. Blend eggs and water. Combine all-purpose flour, salt, garlic powder, cayenne and white pepper. Dip chicken in egg wash. Dredge in flour mixture. Place chicken on a large baking sheet. Let sand for 10 minutes. Fry chicken in hot oil turning a few times for 20-25 minutes or until golden browned. Drain on a rack over paper towels.

YIELD: 6 – 8 SERVINGS

For dessert I loved the Chess Pie, I also liked the humor in the intro to this dish.

Chocolate Chess Pie

Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the tongue as “chess pie.” This is always a favorite!

1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 tablespoons margarine, melted
2 eggs
10 tablespoons soymilk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 (9-inch) pie shell, unbaked
1 (8-ounce) container frozen whipped topping, thawed
Chocolate syrup

Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soymilk, vanilla and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool top with whipped topping. Pie freezes well. Drizzle chocolate syrup across the top!

YIELDS: 8 SERVINGS

Each section starts out with a few short paragraphs detailing the transition of Southern cooking into Kosher cooking or an occasional anecdote to bring the Memphis community a little closer to wherever you are. Liberally sprinkled with humor and folksy story tellin’  Simply Southern – With a Dash of Kosher Soul is sure to change your view of classic American cooking.

Enjoy it, gentle reader, enjoy it in all its finger lickin’ goodness!

CS

08
Oct
10

I was looking for a Peking Duck recipe


Whenever I pass by a Chinese restaurant, my gaze invariably turns to those very shiny, brown colored, ducks that often are displayed so as to be seen from the outside. They look delectable but, alas, they are not kosher… I finally found what promises to be perfect directions for a delicious kosher Peking Duck on the Chef Kosher website.

Here is their recipe:

Peking Duck

Photo by: nhahangvannam.com

 

Peking Duck

Ingredients

  • 1 (4 pound) whole duck, dressed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 green onions
  • 1/2 cup plum jam
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons distilled white vinegar
  • 1/4 cup finely chopped chutney

Directions

1. Rinse the duck inside and out, and pat dry. Cut off tail and discard.

2. Mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub over the entire outside of the duck. Cut one of the green onions in half and place inside duck. Cover and refrigerate for at least 2 hours.

3. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.

4. Mix the remaining 2 tablespoons of soy sauce and honey.

5. Preheat the oven to 375F. Place duck breast side up in a roasting pan and prick skin all over with a fork. Roast for 30 minutes.

6. Brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500F. Roast until skin is richly browned.

7. Prepare duck sauce by mixing plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

The more I reread the above recipe, the better it tastes in my mind… I think if I start preparing it now I could still enjoy for Shabbat, tonight. Hmnnn, that might make this Shabbat Rosh Chodesh, especially memorable!

CS

06
Oct
10

Moussaka!!


In our everlasting quest for great recipes, especially for some of our favorite dishes, we often come to a point where it’s hard to decide which one would be better. That, however, was not the case when we were looking for Moussaka. Irene Saiger, on her superb Bamitbach blog, posted a winning recipe:

Photo by: Bamitbach

Moussaka

Ingredients

  • 4 globe eggplants
  • olive oil
  • 4 onions, diced
  • 2 pounds ground chicken or turkey
  • 1 tsp each of ginger, turmeric, cumin and paprika
  • 4 cloves garlic, minced
  • 1 14 oz. can of tomato sauce
  • 1 small can of tomato paste
  • 1 bunch cilantro, finely chopped
  • 6 eggs, beaten

Directions

Drizzle about 3 Tbs of olive oil on a cookie sheet and pre-heat sheet in a 350 degree oven. Peel and slice eggplant, 1/2″ thick, sprinkle with salt, and bake in a single layer on cookie sheet till soft. Turn eggplant slices over and bake other side. (you can fry the eggplant if you prefer but this is a much lighter version) Heat 3 Tbs olive oil in a large heavy pot and add 4 finely diced onions. Saute till golden. Add ground chicken, ginger, garlic, turmeric, cumin, paprika, and salt and pepper. With a wooden spoon, continue breaking up ground chicken till seasonings are incorporated and meat is lightly browned. Add tomato sauce, tomato paste, and cilantro to chicken mixture and cook for about 20 minutes over a low flame, stirring frequently.

Grease a 9 x 13 dish and cover the bottom of the dish with half the meat sauce and add a layer of eggplant. Repeat this so that you end with the eggplant on top. Beat 6 eggs and pour over dish. Bake about one hour, uncovered, in a 350 degree oven.

Enjoy!

SYR just told me she’ll make this dish tonight for dinner, hmmmnn… I just hope she’ll be kind enough to let me taste the leftovers tomorrow. I always made moussaka with lamb, this one should not only be cheaper but the difference in taste will be a welcome variation. Enjoy!

CS

27
Sep
10

18 Restaurant’s Yemenite Meat Soup


We’ve raved before about 18 Restaurant‘s Yemenite Meat Soup, Tammy Cohen has graciously agreed to share the recipe, as prepared by 18‘s Chef Haim Dadi, with our readers:

Eighteen’s Yemenite Meat Soup, a complete meal all by itself!

Ingredients:

2 large onions

2 lbs Flanken meat

Salt

Black Pepper

Cumin

Paprika

Turmeric

1 tsp fresh garlic ground down

1 small bunch cilantro

4 medium to large potatoes

2 whole carrots

Cooking Instructions:

Finely chop onions and combine with flanken. Put in large pot with 4 quarts of water. Boil together for 20 minutes. Next add a pinch of salt, pinch of pepper, pinch of paprika, pinch of cumin, pinch of turmeric with cilantro and garlic to pot and boil for another 20 minutes. Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above.

Cook everything together for 20 more minutes on a low flame. Soup is ready, add more salt to taste if necessary.

It will certainly warm you on a windy day, sitting in the Sukkah, or try it anytime. Enjoy!

CS

Yemenite Meat Soup

16
Sep
10

Chicken and Fruit Fricassee


Chef Jeff Nathan, owner /Chef of Abigael’s on Broadway sent us one of his favorite yom tov recipes:

Chicken and Fruit Fricassee

Ingredients:

  • ¾ cup dry figs
  • ¾ cup dry apricots, diced
  • ¾ cup golden raisins
  • 2 cups water, warm
  • ¼ cup brandy
  • pinch saffron
  • ¼ teaspoon cinnamon
  • ¼ cup olive oil
  • saffron
  • 2 3 pound chickens, cut into eighths
  • 2 onions, diced medium
  • 2 tablespoons garlic, chopped
  • 1 28 oz. can crushed tomatoes
  • kosher salt
  • freshly ground black pepper

Directions

  1. In a small bowl combine the dry fruits with the water.
  2. Set aside and allow to plump at least 30 minutes.
  3. Drain and reserve the fruit water.
  4. In a separate small bowl, combine the brandy with the saffron & cinnamon.
  5. Allow to steep 20 – 30 minutes. Stir well.
  6. Dredge the chicken pieces in flour.
  7. In a large sauté pan of hot olive oil, brown the chicken on both sides.
  8. Transfer chicken to an ovenproof casserole.
  9. Pour off most of the remaining oil.
  10. Add the onions and garlic.
  11. Stir occasionally and cook until translucent.
  12. Add the dry fruits, tomato, brandy mix and reserved fruit water.
  13. Using a whisk, scrape the bottom of the pan for the pan drippings.
  14. Pour the sauce over the chicken.
  15. Bake, uncovered at 350˚ F. for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.
  16. Serve with couscous, rice pilaf, or herb simmered new potatoes.

Well, gentle reader, having eaten quite a few delightful lunches and dinners at Abigael‘s, having tried a lot of the recipes in Jeff Nathan’s Family Suppers, I know this one will be a special treat and… I plan to have in the Sukkah!

CS

Chicken and Fruit Fricassee




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