Itailan Sunday Dinner Braciole and Sauce

I love this one.  It is one of those recipes that has become one of our family classics and will show up at many of the holidays and large family gatherings.  Yes, it's work and takes a couple days preparation, but you will be rewarded with everyone never missing a meal at your house once they've had it and know it's on the menu.  This is that good! 
The day before you want to serve this dish prep the Braciole and make the meatballs.  I have made the entire dish, sauce and all a day or two ahead (just gets better with time) and reheated for my dinner party.  Doing it ahead makes for a stress free party and you can enjoy family and friends rather than being in the kitchen. Enjoy!

Serves an army!

Braciole-
2 # Beef top round, sliced thin (have butcher do two 1# pieces)
1/2 C. breadcrumbs
1/4 C. chopped garlic
1/4# Soppressata, sliced thin
1/4# provolone cheese, sliced
kosher salt and black pepper, to taste
kitchen twine, to tie meat

Meatballs-
1/2# each ground beef, pork, and veal
2 eggs
3/4 C. fresh breadcrumbs
1/4 C. milk
1 Tbsp. tomato paste
1/4 C. grated parmesan cheese
1 tsp. oregano
1 tsp. chopped parsley
kosher salt and black pepper, to taste

Sauce-
2 Tbsp. butter
1/4 C. each diced onion, celery, and carrot
8 cloves fresh garlic, peeled and sliced as thin as you can
3 bay leaves
2 cans whole San Marzano tomatoes (crush by hand and reserve in bowl)
1 small can tomato paste
1 C. chicken stock
2 Tbsp. oregano
1/2 C. fresh basil, coarse chopped
kosher salt and pepper, to taste

At least 1# rigatoni pasta or any wide, large pasta (amount depends on the size of the crowd, good rule of thumb is 3/4 C. dry pasta per person)
1 rack baby back ribs, cut into individual ribs
1 # sweet Italian fennel sausage
1# fresh Ricotta cheese
1/2 C. grated pecorino cheese, extra for the table
1/2 C. chopped fresh Italian flat leaf parsley

Braciole- you're making a rolled up log that when cut will look like a pinwheel.

Pound out the beef to about an 1/8 of an inch thickness, thin but not too thin to rip the meat.  Season with salt and pepper.  Lay down the Soppressata, then provolone on top of the meat, sprinkle on garlic, breadcrumbs, and parsley.  Taking an edge of the meat, roll away from you to form a log.  Use kitchen twine to tie, not too tight, but to secure the roll.  Wrap each in plastic wrap and reserve in the refrigerator overnight.

Meatballs-
Preheat oven to 325 degrees F.

In a small mixing bowl combine breadcrumbs and milk.  Let absorb for 5 minutes.  Reserve.  In a large mixing bowl combine the rest of the ingredients.  Add breadcrumb and milk mixture.  I wash my hands very well and mix this all by hand, squishing the mixture between my finger to insure a really thorough mix.  I then taste test (you don't want to cook the entire batch to find they are under seasoned)  by heating a small frying pan, take a small amount of the mixture flatten to a disk and cook it until done.  I taste and correct the mixture if need be.  Portion mixture out to make 2-3" diameter (or any size you like) meatballs and place on a greased baking sheet.  Once all the mixture is balled up, place meatballs in the oven and cook for about 40 minutes or until browned and cooked through.  Remove from oven, let cool to room temperature.  Place in large ziplocked bag and reserve in the refrigerator until making the dish. (this can be done 3 or 4 days ahead if you like)

Sauce-

Place a large stock or sauce pot on stovetop and get hot over medium heat.  Add butter, onions, celery, and carrot.  Sweat vegetables for 5 minutes.  Add garlic and cook another minute.  Add pork ribs, sausage, Braciole, meatballs, crushed tomatoes, tomato paste, chicken stock, bay leaves, salt and pepper.  Cook for 30 minutes.  Add oregano and basil, stir.  Cook sauce for another 3 1/2 hours.  Keep an eye on it that it doesn't boil, you want just a nice slow simmer, stir from time to time.

30 minutes before you want to eat, get a large pot of salted water on the fire to boil.  Once at a rolling boil, add pasta and cook for about 8-10 minutes.  I like mine al dente.  Drain well and put on a large serving platter.  Top pasta with meats and sauce, then dollop the ricotta cheese over the top.  Sprinkle over the top with pecorino and parsley. Make sure to have extra grated pecorino for the table.  Serve and Enjoy! Abbondanza!!

Thanksgiving 2017

Ahh, once again we are at my favorite holiday; nothing beats it.  I find there is something magical about getting into the kitchen with family and friends (yes, at my house we all join in) and cooking a terrific meal together.  Then, sitting down around the table with a few more (many) bottles of great wine and having a really long dinner with tons of conversation, laughs, and reflection on why we are so fortunate to have the love of those that mean so much to us.  It is truly a special time and I love it!

This year we are going with very simple appetizers, but crowd favorites.  A dry brined bird, which Kim will expertly roast off in the oven. And, yes you do see Tator Tots on the menu(Ore-ida brand and they will go for a swim in the fryer to get that perfect crunch).  Many favorite sides and  lastly, not one, but two pies- both classics.  Enjoy!!

Appetizers –

Homemade Guacamole and Salsa
Warm Tortilla chips

Charcuterie board-
Serrano Ham
Manchego cheese
Fig spread
Kim’s Sweet and Sour Pickles

Dinner –

Brined and Roasted Whole Turkey
Pan Gravy
Balsamic Glazed Caramelized Shallots
Cranberry Sauce with Orange and Walnuts
Sausage and Herb Dressing
Mashed Sweet Potatoes
Tator Tots with Spicy Ketchup
Maple Glazed Root Vegetables
Parmesan and Bacon Green Beans
Skillet Apple Pie, Vanilla Bean Ice Cream
Warm Pumpkin Pie with Cinnamon Whipped Cream

Super Bowl 2015

It's the best time of the year, the biggest game of the year; The Super Bowl!  The game, the commercials, ok who's fooling who?  It's all about the party and the food.  Just as the Seahawks (who I'm routing for as my Lions are also watching the game) and the Patriots are already prepping for the big day, so am I.  My theme each year is to showcase a number of dishes from each city or region and have my guest vote for which trumps the other. (It usually turns out to be a draw, as the regional cuisines are always fantastic). I split the room and the buffet down the middle with the competitions colors on each side and we throw down!  I am super (no pun) excited for this year's party and know our guests will be thrilled.  I can't wait and I hope you're using this event as an excuse to throw your own shindig!  Here's the menu at my party this year with recipes to follow.

Cured Meat Tray with Aged Vermont Cheddar and Apples
Chile-Lime Cashews
Sushi Rolls served with Smoked Whitefish and Salmon
Cape Cod Potato Chips with Caramelized Onion Dip
Vegetable Crudité with Fresh Hummus
Seattle Styled Cream Cheese Hotdogs
Sticky Asian Hot Wings
New England Lobster Rolls
Seattle Blueberry Dutch Baby
Fluffernutter Pie

Thanksgiving 2014

So, here we are again at my favorite holiday, Thanksgiving.  The combination of the 4 "F's"; family, friends, football, and food can't be beat!  I love everything about it; especially gathering around the table, enjoying the company of those you love, sharing conversation and great cuisine.  To my daughter, I'll take this opportunity to say, don't take things to seriously today and don't stress about the meal.  Cook with love and everything will be ok, even if you burn the turkey and have to order in pizza.  Remember, this, as in all holidays, it's about sharing time with the ones you love, slow down, take your head out of your technology, and enjoy the moment.  May you all have a wonderful holiday with your families.

Roasted Corn Purée with Fried Leeks
Turkey two ways-
Brine-Roasted Turkey Breast
& Braised Turkey Legs and Thighs
Wild Mushroom Gravy
Cranberry Sauce with Citrus and Walnuts
Sour Cream and Chive Mashed Potatoes
Country Bread Stuffing with Sausage, Currants, and Pecans
Brussels Sprouts with Shallots and Smoked Bacon
English Peas and Pearl Onions, Vermouth Cream
Maple Roasted Carrots with Herbs
Assortment of Holiday Pies with Cinnamon Ice Cream
(Pumpkin, Apple, and Pecan)

Honey Cake with Almonds and Bourbon

This honey cake is extra moist and sweet, as good on the day of baking as it is days later. Like most honey cakes, it is a good keeper and can be made a couple of days ahead.

Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
1 cup honey
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup bourbon
1/2 cup slivered or sliced almonds

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and bourbon. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds.  If using a bundt pan, place almonds on the bottom as this will become the top when you remove the finished cake from the pan.  Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel, bundt, and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.

The Jewish New Year 2014

Rosh Hashanah is next week and I'm so excited this year to be sharing our celebration with friends that have never been to a Seder.  It's a time of celebration, family/friends, and traditional foods.  Honey, Round Challah, Pomegranates, and Fish are just some of the staples for this Holiday table.  Here's my menu this year, "L'Shana Tova!"

Pomegranate Kir Royales

Smoked Whitefish Pate, Smoked Salmon, Matzo with Warm Butter

Matzo Ball Soup

Apples and Honey, Challah

Brisket with Wild Mushroom Gravy

Chicken with Leeks and Dates

Potato Kugel

Green Beans with Red Onions

Carrots with Honey, Shallots, and Ginger

Honey Cakes with Strawberry Compote

Potato Kugel

This was a staple dish for us growing up, it seemed that my grandmother would have this on the table all the time .  Its Jewish comfort food at its best.  Served with brisket and gravy or roast chicken the crisp potato exterior and tender interior of this casserole is to die for.  Enjoy!

 1 tablespoon vegetable oil
 10 potatoes, peeled and grated
 2 onions, peeled and grated
 5 eggs
 1/3 cup vegetable oil
 2 teaspoons salt
 1 teaspoon black pepper

Preheat an oven to 350° F.

Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.

Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours. Let stand five to ten minutes, then serve and Enjoy!

Teriyaki-Glazed Turkey with Shallot Gravy

The holidays are coming and it's never to early to talk turkey.  Here's a great spin on the traditional.  I like to switch things up and not always do the same preparation. While there is something to be said for always having the same menu year in and year out, I like the newness and surprise of a cool spin on the familiar.  This recipe calls for mirin, a sweet rice wine used in Japanese cooking. It doesn't just flavor food, its sweetness also gives luster to sauces and glazes and can help them cling to food.

If you don't have mirin, you can just use dry sherry or sweet marsala. You can also dissolve a small amount of sugar in a little white wine or sherry, perhaps a 1/4 teaspoon of sugar to 1/4 cup wine.


1/2 cup low-sodium soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon water
One 16-pound fresh turkey
1 1/2 pounds large shallots, peeled
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1/4 cup extra-virgin olive oil
1 cup water
2 cups Rich Turkey Stock
2 tablespoons all-purpose flour

Preheat oven to 500°F.

In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch slurry and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened, 3 minutes. Transfer the teriyaki sauce to a bowl.
Set the turkey in a large roasting pan; scatter the shallots around it. Season the turkey cavities and skin with salt and pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
Roast the turkey for 30 minutes, or until golden. Baste with the butter mixture and add the water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
Pour half of the teriyaki sauce into a bowl; baste the turkey with some of it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is lacquered and an instant-read thermometer inserted in an inner thigh registers 170°F. Transfer to a carving board; let rest for 45 minutes.
Meanwhile, strain the pan juices into a bowl, skim off the fat and reserve the shallots. Set the pan over 1 burner. Add the shallots to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, Rich Turkey Stock and the reserved teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Strain the pan sauce into a medium saucepan, reserving the shallots. Boil the sauce over high heat until reduced by a third, 30 minutes. In a bowl, mix the remaining 2 tablespoons of butter with the flour until smooth. Whisk the flour paste into the sauce and boil, whisking constantly, until the gravy is thickened, about 5 minutes. Add the shallots, season with salt and pepper and transfer to a warmed gravy boat. Carve the turkey and serve with the shallot gravy. Enjoy!

Spiced Almonds

Having a few guests over for cocktails?  Or maybe you're just kicking back to enjoy the game.  These little beauties are excellent with a cold beverage.  We usually have these out when entertaining.  A great combo of sweet with heat.  Enjoy!

1/4 C. Sugar
2 Tbs. Melted butter
1 tsp. Cayenne pepper
1/2 tsp. Garlic salt
1/2 tsp. Chili powder
1/4 tsp. Red pepper flakes
2 C. Raw Almonds

Preheat oven to 225°F.


Mix all ingredients in a large bowl and toss to mix well.  Pour coated almonds out onto a baking pan and roast in oven for 25 minutes.  Remove, let cool and serve.  Kept in the refrigerator, sealed, these will keep 2-3 weeks. (Don't worry you'll eat them so fast, you'll be lucky if they last the day)

Noodle Kugel

Noodle kugels, or baked puddings are all over Ashkenazic Jewish cookery.  This makes a great dessert or brunch dish.  I remember my grandmother always serving one at our family meals when we visited.

Makes enough for 8

1/2 lb. wide egg noodles
1 lb. creamed or whipped cottage cheese
1 cup sour cream
1/4 lb. unsalted butter, melted
1/2 cup sugar
2 eggs, beaten
3/4 cup golden raisins
2 medium Granny Smith apples, peeled and sliced thin
pinch of salt
pinch of cinnamon
1 tsp. vanilla extract
butter for greasing baking pan
sour cream and fresh berries as an accompaniment, if desired

Preheat the oven to 350°F.

Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered.

Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.  Enjoy!

Brined-Roasted Turkey Breast

How many times have you been excited about Thanksgiving's star, the bird, just to be crushed that the white meat turns out to be as dry as the Mohave desert?!  Here's a sure fire way to insure moist delicious breast meat that will have everyone racing back for more and singing your praises.

2 skin-on, bone-in turkey breasts (3 1/2–4 pounds)
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 onion, sliced thickly
2 celery stalks
2 carrots, peeled, cut lengthwise
6 sprigs thyme
4 sprigs rosemary
1 head of garlic, cloves peeled, crushed

Brine Turkey Breasts overnight.  (3 qt. water, 1/2 C. Orange juice, 1/2 C. salt, 1/3 C. sugar, 1 tablespoon fennel seeds,1 onion sliced, 1 carrot, peeled, cut on a diagonal, 1/2 fennel bulb sliced, 8 sprigs flat-leaf parsley, 8 sprigs thyme, 2 bay leaves)

Preheat oven to 450°F.

Remove breasts from brine and pat dry. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.
Place a roasting rack in a rimmed baking sheet and scatter onion slices, celery, carrots, thyme sprigs, rosemary sprigs, and garlic on the rack and arrange turkey breasts, skin side up, on top. Put into oven and roast turkey breasts for 30 minutes, until skin starts to crisp and turn golden brown. Turn down oven to 300°F and loosely tent the breasts with foil.  Continue to cook until done. (20 minutes per lb. or internal temp reaches 155°F.) Transfer turkey breasts to a platter and let rest 20-30 minutes before carving.

Serve turkey breasts with pan drippings alongside.

Braised Turkey Legs and Thighs

I'm starting to get excited about my favorite holiday, Thanksgiving.  I really like to break the bird down into two parts, white meat and dark meat.  Cooking each with a separate technique to insure both come out moist and equally delicious.  Here's a simple braise technique for the legs and thighs.

2 skin-on turkey drumsticks (about 1 1/2 pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 large leeks, whites and pale greens, chopped
6 celery stalks, thinly sliced
8 garlic cloves, crushed
1 1/2 cups dry white wine
4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
4 sprigs thyme
2 sprigs sage
6 cups low-sodium chicken broth
8 small carrots, tops trimmed, carrots halved lengthwise
1/4 cup chopped fresh chives

Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.
Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.
Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; season with salt and pepper.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.

Saffron Polenta with Golden Corn

This makes a great side dish for just about anything, but really matches nicely with the veal chops in the following post.  

2 tablespoons chicken fat or olive oil
1 cup chopped onion
5 cups low-salt chicken broth
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon saffron threads
1 cup medium-grain polenta
1 1/2 cups frozen corn kernels, thawed

Heat chicken fat in large saucepan over medium-low heat. Add onion; cover and cook 5 minutes (do not brown). Add broth, 1 1/4 teaspoons coarse salt, and saffron; bring to boil. Whisk in polenta. Cook, whisking constantly, until polenta boils and starts to thicken, 2 to 3 minutes. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Cover; simmer until polenta is cooked through and very thick, stirring with flat- bottom spoon, about 10 minutes longer.
Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta. Season with pepper.
DO AHEAD: can be made 2 hours ahead. Let stand at room temperature. Stir over low heat to rewarm.

Veal Chops with Sherry Gastrique and Roasted Peperonata

My favorite spot for chops when we go out is Bacco Ristorante and they serve theirs with a roasted peperonata as well. I normally don't do veal at home (Jeanne doesn't like the idea of serving baby cow).   But, this is a stellar preparation and for the Holidays, well, she'll have to let it slide.  For the record this also  works great if you substitute the veal with pork chops.

Sherry gastrique:
2 cups cream sherry
1 1/2 cups low-salt chicken broth
2/3 cup sherry wine vinegar
1/4 cup (packed) dark brown sugar
Veal chops:
6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
1 1/2 teaspoons ground allspice
2 tablespoons chopped fresh thyme
All purpose flour
2 tablespoons chicken fat or olive oil, divided
1/3 cup low-salt chicken broth
1 1/2 teaspoons cornstarch

Roasted Peperonata- see below

For sherry gastrique:
Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.

For veal chops:
Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.

Peperonata-

5 large bell peppers (preferably 3 red, 1 orange, and 1 green)
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
2 large garlic cloves, pressed
1 1/2 tablespoons drained capers
1 tablespoon white wine vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon smoked paprika
2 pinches of cayenne pepper coarse kosher salt

Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper.
DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

Carrot-Apple Soup with Mint and Holiday Spices

I love how the mint that finishes this soup really adds another level of flavor.  This is a terrific addition to any Holiday dinner.

2 tablespoons chicken fat or olive oil
1 1/2 cups chopped white onion
1 tablespoon minced garlic
2 pounds carrots, peeled, diced
3 3/4 cups low-salt chicken broth
3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish)
2 teaspoons chopped fresh ginger
4 1/2 tablespoons apple sauce
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Coarse kosher salt and ground fresh black pepper, to taste
Chopped fresh mint

Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add garlic, cook another minute.  Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes.
Puree soup in batches in blender; return to pan. Mix in apple sauce and spices. Season with coarse salt and pepper.
Ladle soup into warm bowls. Top with finely diced carrot, finely diced apple, and mint. Serve and Enjoy!

Forest Mushroom Latkes with Mushroom Salad and Chives

So were coming up on Hanukkah and I'm already thinking of what to do with the potato pancakes this year.  Since wild mushrooms are kind of an obsession of mine, this combination is an exciting one.  Enjoy!

Latkes:
1 ounce dried porcini mushrooms
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
2 cups chopped onions, divided
1 large egg
1 tablespoon all purpose flour
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (for frying)

Salad and chive cream:
1 cup nondairy sour cream
1/4 cup chopped fresh chives
3 1/2 tablespoons (or more) white wine vinegar, divided
2 tablespoons olive oil
3 small garlic cloves, pressed
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
8 ounces crimini mushrooms, sliced
3 cups (packed) baby greens

For latkes:
Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.

For salad and chive cream:
Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream and Enjoy!

Passover Recipes

It's Passover, known to Jews all of the world as "Pesach".  It's our spring festival that commemorates the liberation of the Israelites from Egyptian bondage.  
Probably the most significant observance related to Pesach involves avoiding "chametz" (leavened food; sounds like "hum it's" with that Scottish "ch") throughout the holiday. This commemorates the fact that the Jews leaving Egypt were in a hurry, and did not have time to let their bread rise.  
This Monday at sunset, we have a huge feast, called a Seder, where we tell the age old story of how we won our freedom.  Foods of the season, wine and sweets are a major part of the celebration.  Some of the traditional foods we eat as part of the ritual side of the holiday and history behind why we eat them during Passover are;

Matzoh: Three unleavened matzohs are placed within the folds of a napkin as a reminder of the haste with which the Israelites fled Egypt, leaving no time for dough to rise. Two are consumed during the service, and one (the Aftkomen), is spirited away and hidden during the ceremony to be later found as a prize.
Maror: bitter herbs, usually horseradish or romaine lettuce, used to symbolize the bitterness of slavery. 
Charoses: a mixture of apples, nuts, wine, and cinnamon, as a reminder of the mortar used by the Jews in the construction of buildings as slaves 
Beitzah: a roasted egg, as a symbol of life and the perpetuation of existence. 
Karpas: a vegetable, preferably parsley or celery, representing hope and redemption; served with a bowl of salted water to represent the tears shed. 
 Zeroah: traditionally a piece of roasted lamb shankbone, symbolizing the paschal sacrificial offering 
 Wine: four glasses of wine are consumed during the service to represent the four-fold promise of redemption, with a special glass left for Elijah the prophet.

Here are a couple of really excellent recipes that I've made over the years for Passover dinner:


Haroset (Charoses)

1/2 pound walnuts
1/4 pound dried apricots
1/4 pound dried prunes, without pits
3 peeled apples, cored and quartered
1 large navel oranges, with skin, quartered
1/2 cup sweet wine (Manischewitz is what our family always used)
2 tablespoon brandy
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 tablespoon lime juice

 Using the steel blade of a food processor, pulse (you're only looking to break up the ingredients, not looking to make a paste) the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice.  Serve and Enjoy!

 Makes 6 cups


             
Oven Roasted Chicken With Mushrooms, Dates, and Leeks


2 Tbsp Olive Oil
2 whole Chickens (deboned, cut into 8 pieces)
3 Tbsp. Flour
4 Tbsp. Butter
2 Leeks (whites only, sliced thinly)
1 Lg. Onion (sliced thinly)
1 Cup Portabella Mushrooms (sliced thinly)
8 oz. Dates (thinly sliced)
1 Can Mushroom soup
2 ½ cups chicken stock
1 Bay leaf
Thyme, fresh coarsely chopped (to taste)
Salt and pepper (to taste)
Nutmeg, ground (to taste)


Pre-heat oven to 375˚ F.

Put chicken pieces in mixing bowl and season well with salt, pepper, thyme, and nutmeg.  Add flour and dust well. Heat olive oil a large sauté pan until it just starts to smoke.  Add chicken in small batches and sauté until golden brown on all sides.  Once the chicken pieces are done reserve off the heat in the baking pan.  Repeat this step until all the chicken is done and then add leeks, onions, and butter to sauté pan and cook until translucent.  Add garlic and sliced mushrooms, cook for 1 minute and add mushroom soup and chicken stock.  Stir until mixture is smooth.  Add dates and bay leaf and if needed, correct seasoning with salt, pepper, and nutmeg to taste.   Pour leek and mushroom mixture over the chicken pieces in the baking pan and cover with tin foil.  Place in hot oven and cook for 1 hour.*
Once done, garnish with fresh herbs and serve hot.


* This dish is best when made a day or two ahead of time and then cooled.  Keep in the refrigerator until ready to serve.  Then one hour before serving reheat in 375˚F oven for 30 minutes and serve hot.




Prune and Almond Braised Short Ribs:

Time: 3 hours and 15 minutes, plus time for cooling and overnight chilling

7 pounds beef short ribs, cut in 4-inch portions
Salt and black pepper
1/4 cup canola oil
1 large Spanish onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, peeled and smashed
1 1-inch piece ginger, peeled and smashed
2 cups ruby port
2 cups red wine
4 cups pitted prunes
1 1/4 cup slivered almonds, lightly toasted
4 ounces shiitake, crimini or other mushrooms, diced
1/2 cup (loosely packed) chopped parsley
4 sprigs fresh thyme
1 bay leaf
1 stick cinnamon
1 clove
1 star anise
Zest of 1 orange, in strips
4 cups veal or beef stock, more as needed.


The day before serving:

Preheat oven to 325 degrees.

Season short ribs with salt and pepper. Place a heavy wide pan over medium-high heat. Add the oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.

Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.

In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight.

The next day, remove from refrigerator and skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.  Serve and enjoy.

Yield: 6 to 8 servings.


Beef Brisket-

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves


Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2.

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Arrange on the vegetables on the platter and serve with the sauce.  Enjoy!


Braised Lamb Shanks


Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows


Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed vegetables. Season with salt, to taste. Sauté the vegetables until they are very brown and aromatic, about 20 minutes.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve and Enjoy!

Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish
In a small bowl, combine all ingredients and set aside until ready to use.




Smoked Salmon and Dill Matzoh Brei


6 tablespoons sweet butter
2 large onions, peeled and diced
3 matzoh boards
6 large eggs
1 1/2 cups diced smoked salmon
1/4 cup chopped fresh dill
Salt and pepper to taste



Heat 4 tablespoons butter in a large sauté pan over medium low heat. Add onions and cook slowly until golden brown, approximately 15-20 minutes.
Submerge matzoh boards in warm water for 30 seconds. Remove.
In a large bowl, whisk eggs. Break matzoh into egg mixture and add onions, smoked salmon, salt, and pepper.
Heat 2 tablespoons butter in large skillet over medium high heat. Add egg mixture and let cook until eggs are just set, about 2 to 3 minutes. Fold in dill and serve immediately and enjoy!


Mediterranean Fatoush Salad

Spiced matzo chip, recipe to follow
1 (8-10 inch) English cucumber, peeled
3-4 heads Belgian endive, separated into leaves
1/8 cup fresh mint leaves (discard stems)
1/4 cup flat-leaf Italian parsley leaves (discard stems)
1 cup small grape or cherry tomatoes, quartered
1 cup arugula
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
Pinch of coarse sea salt or kosher salt
1/2 teaspoon freshly ground black pepper


Prepare the matzo chips:

4 whole matzo boards
Olive oil
1 teaspoon shwarma spice (equal parts ground cumin, ground coriander, garlic powder, half as much turmeric and black pepper, a quarter as much paprika, ground cloves,  and cinnamon)
1/2 teaspoon dried parsley
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder

Preheat oven to 350°F.

Brush matzo boards with olive oil. Sprinkle with shwarma spice, parsley, turmeric, and garlic. Place on baking sheet and bake for 8 minutes. Break into shards.

For Salad: Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
Stand 2 matzo chips in each salad.



Roasted Spring Vegetables

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper


Preheat oven to 450°F.


Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.




Passover Honey Nut Cake in Soaking Syrup

Cake
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts

Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon



Preheat the oven to 350°F.

Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
Cake:
In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.