My father was a very smart man. He was an educator; an English teacher and an Assistant Principal in the New York City schools. He was also author of six novels which were very well received by the critics. This did not prevent him from being bamboozeled by the Reader's Digest. They kept writing to him, indicating he was one step from great fortune if only he would buy some of their merchandise. He fell for it hook, line and sinker and purchased several of their books in addition to a subscription in the Reader's Digest Cooking Club. I tried to tell him that you can decline an offer and still be eligible to win a sweepsteaks. He would not be deterred. So here is a recipe for Mushroom Barley Soup courtesy of the Reader's Digest. By the way, my father never won anything from them.
"Mushroom and barley have long been paired in a variety of dishes. Their earthy flavors have a natural affinity and their textures will stand up to long cooking methods. If you prefer a stronger flavor, use either fresh or dried reconstituted wild mushrooms instead of white ones or try a combination."
2 T. vegetable oil
1 medium yellow onion, sliced
1 small carrot, scrubbed and coarsley chopped
1 stalk celery, chopped
1 pound mushrooms, cleaned and sliced
6 cups beef stock
1/2 cup pearl barley, rinsed and drained
1 bay leaf
1/2 tsp dried thyme leaves, crumbled
1/4 tsp dried marjoram leaves
2 T. chopped fresh parsley
1/4 tsp salt, or to taste
freshly ground b;lack pepper
"In a stockpot, heat the oil over moderate heat for 1 minute. Add the onion, carrot, and celery and saute for 5 minutes or until the onion is translucent. Add the mushrooms and saute for 5 minutes, or until softened. Add the beef stock, barley, bay leaf, thyme, and marjoram. Bring the mixture to a boil over mederately high heat. Reduce the heat to low and cook, covered for 50 minutes, or until the barley is tender. Stir in the parsley. Season to taste with salt and pepper. Remove and discard the bay leaf or use as a garnish, and serve immediately".
Wednesday, February 25, 2009
Monday, February 23, 2009
Chicken Cacciatora
Many years ago when I was a twenty something, I frequented a restaurant callled Rizzo's Italian Village in Astoria, NY, across the East River from Manhattan. A dish I became enamored with was Chicken Cacciatora which means "hunter's style" and is very similar to the French chasseur. In many Italian restaurants this dish can be greasy with dried out chicken, but Rizzo's was hearty and the flavors of onion, bell pepper, tomatoes, basil and white wine exited my palate and made me want to duplicate the dish at home. We have a very exciting recipe here which I hope you'll enjoy.
1 3-4 pound chicken cut into 8 pieces.
1/4 cup olive oil
1/2 cup flour
2 cups onion, chopped
1 large green or red bell pepper
1/2 cup dry white wine
2 tsp. Kosher salt, 1 tsp. freshly ground black pepper
Pinch red pepper flakes, depending on taste
4 to 6 cloves garlic, diced
1 28 ounce can San Marzano plum tomatoes, squeezed by hand
1 tsp. oregano
3/4 cup low sodium chicken broth
1 cup white or shitake mushrooms
1/4 cup chopped fresh basil
Dredge the chicken in flour to coat. Heat oil in a large heavy saute pan over medium heat and saute chicken until almost browned on all sides. Add the onion and bell pepper, saute until tender.
With the chicken in the pan, skin side up, add the white wine, garlic, oregano, red pepper flakes and saute over medium heat about 5 minutes until white wine has almost evaporated. Turn chicken once or twice while in the wine but leave skin side up at the end.
Add tomatoes and broth, and simmer in covered pan for about 20-30 minutes until cooked through. The internal temperature of chicken should be 160 -165 degrees. Let chicken rest for 5 minutes before serving. Sprinkle with basil and serve with spaghetti.
1 3-4 pound chicken cut into 8 pieces.
1/4 cup olive oil
1/2 cup flour
2 cups onion, chopped
1 large green or red bell pepper
1/2 cup dry white wine
2 tsp. Kosher salt, 1 tsp. freshly ground black pepper
Pinch red pepper flakes, depending on taste
4 to 6 cloves garlic, diced
1 28 ounce can San Marzano plum tomatoes, squeezed by hand
1 tsp. oregano
3/4 cup low sodium chicken broth
1 cup white or shitake mushrooms
1/4 cup chopped fresh basil
Dredge the chicken in flour to coat. Heat oil in a large heavy saute pan over medium heat and saute chicken until almost browned on all sides. Add the onion and bell pepper, saute until tender.
With the chicken in the pan, skin side up, add the white wine, garlic, oregano, red pepper flakes and saute over medium heat about 5 minutes until white wine has almost evaporated. Turn chicken once or twice while in the wine but leave skin side up at the end.
Add tomatoes and broth, and simmer in covered pan for about 20-30 minutes until cooked through. The internal temperature of chicken should be 160 -165 degrees. Let chicken rest for 5 minutes before serving. Sprinkle with basil and serve with spaghetti.
Tuesday, February 3, 2009
Thomas E. Dewey's Berkshire Soup
Thomas E. Dewey, remember him? He's was the Governor of New York who ran against F.D.R. in 1944 and again ran a very compepitive campaigne against Truman in 1948. In fact, on the night of the election, the Chicago Daily Tribune published the headline "DEWEY DEFEATS TRUMAN". Parenthetically, my office in NYC was on Lexington Ave between 71st and 72nd streets. Dewey lived on Lexington and 72nd.
Makes 4 servings
1 onion, chopped
1/4 cup butter
1/2 bay leaf
12 peppercorns
2 T. flour
1 can tomatoes
2 T. sugar
1 tsp. salt
1/2 tsp. pepper
2 cups water (boiling)
1 cup corn
1/2 cup cream
2 egg yolks
1. Cook onion and butter 5 minutes, stirring constantly
2. Add bay leaf, peppercorns and flour . Cook 2 minutes
3. Add tomatoes, sugar, salt, pepper, boiling water and simmer 20 minutes.
4. Add corn, cook 10 minutes. Strain through a fine sieve and puree in food processor or blender.
5. Just befor serving, add egg yolks, slightly beaten and diluted with cream.
Makes 4 servings
1 onion, chopped
1/4 cup butter
1/2 bay leaf
12 peppercorns
2 T. flour
1 can tomatoes
2 T. sugar
1 tsp. salt
1/2 tsp. pepper
2 cups water (boiling)
1 cup corn
1/2 cup cream
2 egg yolks
1. Cook onion and butter 5 minutes, stirring constantly
2. Add bay leaf, peppercorns and flour . Cook 2 minutes
3. Add tomatoes, sugar, salt, pepper, boiling water and simmer 20 minutes.
4. Add corn, cook 10 minutes. Strain through a fine sieve and puree in food processor or blender.
5. Just befor serving, add egg yolks, slightly beaten and diluted with cream.
Monday, February 2, 2009
An Update on a Deteriorating Stock Market
Last time I commented on the market, the Dow appeared to be oversold, and I talked about the landscape and what had to happen for a rally to ensue. I was hopeful. The rally never occured because the barriers (the moving averages)were too powerful for the indexes to surmount. The Dow has fallen 1143 points since that date.
At this time when I look at the Dow, I see almost the same chart I saw last year on February 5, 2008. When you look at the Dow now, you have to ask, "what's wrong with that picture". On both charts, (2008 and 2009)the dominant feature is a descending triangle. Last year, the triangle spanned about two months and this year, the triangle spans three months from Novenber to February. Typically, triangles end with a price breakout either up or down, depending on the slope of the triangle. Both last year's chart and this year's chart show delining triangles.
From last year's descending triangle to today, the Dow declined 4483 points. Looking at the current market, a breakout from the triangle on the downside could point to a severe further decline in the market. Hold on tight.
At this time when I look at the Dow, I see almost the same chart I saw last year on February 5, 2008. When you look at the Dow now, you have to ask, "what's wrong with that picture". On both charts, (2008 and 2009)the dominant feature is a descending triangle. Last year, the triangle spanned about two months and this year, the triangle spans three months from Novenber to February. Typically, triangles end with a price breakout either up or down, depending on the slope of the triangle. Both last year's chart and this year's chart show delining triangles.
From last year's descending triangle to today, the Dow declined 4483 points. Looking at the current market, a breakout from the triangle on the downside could point to a severe further decline in the market. Hold on tight.
Tuesday, January 27, 2009
Caesar Salad
I used to order ceasar salads in restaurants until I realized that they cheat. They mix a salad together and then pour on prepared dressing from a bottle. If you like caesar salads, here's how to make it at home the right way.
1 garlic clove
1 T. anchovy paste or 1-2 anchovies
2 egg yolks. If you are unsure of the eggs, coddle them for 2 minutes
1 T. Dijon mustard
1/2 lemon, juiced
1 T. Worcestershire sauce
1 T. white wine vinegar
3 T. extra virgin olive oil
1/3 cup parmegiano reggiano cheese or other good parmesan cheese
1 head Romaine lettuce cut into small pieces
Kosher salt and freshly ground black papper to taste
Crush garlic against side of salad bowl and rub it all over bowl. add anchovy paste or anchovies; mix with garlic. add egg yolks, Dijon mustard, lemon juice, Worcestershire sauce, white wine vinegar, olive oil, and salt. mix well.
Add lettuce, parmesan cheese, and croutons and toss to combine.
Serve immediately and add cheese and black pepper to taste.
1 garlic clove
1 T. anchovy paste or 1-2 anchovies
2 egg yolks. If you are unsure of the eggs, coddle them for 2 minutes
1 T. Dijon mustard
1/2 lemon, juiced
1 T. Worcestershire sauce
1 T. white wine vinegar
3 T. extra virgin olive oil
1/3 cup parmegiano reggiano cheese or other good parmesan cheese
1 head Romaine lettuce cut into small pieces
Kosher salt and freshly ground black papper to taste
Crush garlic against side of salad bowl and rub it all over bowl. add anchovy paste or anchovies; mix with garlic. add egg yolks, Dijon mustard, lemon juice, Worcestershire sauce, white wine vinegar, olive oil, and salt. mix well.
Add lettuce, parmesan cheese, and croutons and toss to combine.
Serve immediately and add cheese and black pepper to taste.
Creamy, Spicy Coleslaw and my Favorite Potato Salad
Coleslaw and potato salad are two sides that you can enjoy all year round and especially during the summer with your favorite barbecues.
Coleslaw
1 T. Italian parsley
1 large carrot
1 head Napa cabbage
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup Heinz ketchup
1/3 cup Hellman's mayonnaise
1 T. caraway seeds (optional)
In the bowl of a food processor with the metal blade, pulse the carrot and parsley, a few times. Transfer to large mixing bowl.
Place cabbage in small pieces into food processor with medium slicing blade. Pulse in batches. Transfer to mixing bowl and combine with carrot mixture.
Combine sugar, vinegar, and ketchup in a small sauce-pan and bring to a boil. Pour the dressing over the cabbage mixture and toss to combine. Add mayonnaise and caraway seeds if desired, to cabbage mixture and toss. Refrigerate for at least 3 hours to meld the flavors.
My Favorite Potato Salad
2 pounds red bliss potatoes
3 extra large eggs
3 scallions, sliced fine
2 T. cilantro
1 slice red onion, chopped fine
1/2 to 2/3 cup mayonnaise
salt and pepper to taste
1 T. bacon bits
Place potatoes in large saucepan. Cover with water, cook over medium heat for 20 minutes. Remove from heat, let potatoes cool and cut them into 1/2 inch pieces.
Make perfect hard boiled eggs: Place eggs in small saucepan with cold water. Bring to a boil, cover pan, and turn off heat. Let pan rest for 12 to 15 minutes. Pour off hot water and fill pan with cold water. Peel and chop eggs.
In mixing bowl, Combine potatoes, eggs, scallions, cilantro, mayonnaise, sour cream, and bacon bits. Toss well.
Coleslaw
1 T. Italian parsley
1 large carrot
1 head Napa cabbage
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup Heinz ketchup
1/3 cup Hellman's mayonnaise
1 T. caraway seeds (optional)
In the bowl of a food processor with the metal blade, pulse the carrot and parsley, a few times. Transfer to large mixing bowl.
Place cabbage in small pieces into food processor with medium slicing blade. Pulse in batches. Transfer to mixing bowl and combine with carrot mixture.
Combine sugar, vinegar, and ketchup in a small sauce-pan and bring to a boil. Pour the dressing over the cabbage mixture and toss to combine. Add mayonnaise and caraway seeds if desired, to cabbage mixture and toss. Refrigerate for at least 3 hours to meld the flavors.
My Favorite Potato Salad
2 pounds red bliss potatoes
3 extra large eggs
3 scallions, sliced fine
2 T. cilantro
1 slice red onion, chopped fine
1/2 to 2/3 cup mayonnaise
salt and pepper to taste
1 T. bacon bits
Place potatoes in large saucepan. Cover with water, cook over medium heat for 20 minutes. Remove from heat, let potatoes cool and cut them into 1/2 inch pieces.
Make perfect hard boiled eggs: Place eggs in small saucepan with cold water. Bring to a boil, cover pan, and turn off heat. Let pan rest for 12 to 15 minutes. Pour off hot water and fill pan with cold water. Peel and chop eggs.
In mixing bowl, Combine potatoes, eggs, scallions, cilantro, mayonnaise, sour cream, and bacon bits. Toss well.
Thursday, January 22, 2009
The Ultimate Brisket in Sweet and Sour Sauce
My brother in law, Buddy, disdains all food groups except Ketchup. Last year I made a really good lemon chicken and he poured ketchup all over it. However, when I served this brisket, he treated it as though it was being served to Royalty. No ketchep, just great admiration for a dish well cooked. This is truely the ultimate brisket.
1 medium onion, peeled and quartered
1 two-inch piece of fresh ginger, peeled
6 large cloves of garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups coca cola
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 tsp. ground cloves
1. Heat oven to 360 degrees. Place everything but the brisket into a food processor and process until smooth.
2. Place brisket, fat side up in a heavy baking pan just large enough to hold it. Pour sauce over it. Cover tightly and bake to 2 hours. Turn brisket over and bake uncovered for one more hour or until tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. The next day, transfer brisket to a cutting board, cut off fat and cut meat with a sharp knife against the grain. Remove congealed fat from sauce and bring to a boil.
4. Heat oven to 350 degrees. Taste sauce to see if it needs to be reduced. If so, boil it down a few minutes. Return meat to sauce and warm in oven for 20 minutes.
This recipe was written by Joan Nathan, the foremost authority on Jewish cooking in America.
1 medium onion, peeled and quartered
1 two-inch piece of fresh ginger, peeled
6 large cloves of garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups coca cola
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 tsp. ground cloves
1. Heat oven to 360 degrees. Place everything but the brisket into a food processor and process until smooth.
2. Place brisket, fat side up in a heavy baking pan just large enough to hold it. Pour sauce over it. Cover tightly and bake to 2 hours. Turn brisket over and bake uncovered for one more hour or until tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. The next day, transfer brisket to a cutting board, cut off fat and cut meat with a sharp knife against the grain. Remove congealed fat from sauce and bring to a boil.
4. Heat oven to 350 degrees. Taste sauce to see if it needs to be reduced. If so, boil it down a few minutes. Return meat to sauce and warm in oven for 20 minutes.
This recipe was written by Joan Nathan, the foremost authority on Jewish cooking in America.
Monday, January 19, 2009
Blintzes from Kathryn Murray
Kathryn Murray was the wife of dance instructor Arthur Murray. As a team, Arthur and Kathryn's elegant dancing inspired millions of Americans to learn ballroom dancing which was taught in their chain of dance studios across the United States.Their hayday was in the years before Chubby Checker when dancing meant putting your arms around your partner.
Kathryn also taught America how to cook some great comfort foods like blintzes (pancakes.) Blintzes are similar to crepes suzette but they are more substantial, and thay are made with a lighter hand. They are made to enclose cheese or potato fillings. Marion and I used to eat great blintzes in a Polish restaurant in Queens but the best blintzes I ever tasted were served at a large kibutz in Isreal.
Makes about 14 thin pancakes
6 eggs, beaten
1 tsp. salt
4 T. flour
2 T. water
1. Beat eggs and salt. Mix flour and water in a small bowl and gradually add to it about a capful of the beaten egg. Then add this mixture to the rest of the beaten egg (this is to prevent lumping.)
2. Cover work surface near your stove with wax paper on which pancakes can be tossed as cooked.
3. The secret of making thin, tender blintzes is to watch the heat of the pan carefully. Use a 6 inch heavy skillet or a crepe pan. Heat the pan gradually until a bit of butter dropped on it will sizzle but not smoke. Try to keep the pan at the same heat.
4. Grease the pan lightly but completely with butter. Hold the handle with your left hand as you pour enough batter to make a thin layer that will just cover the pan. Turn your left hand back and forth as you are pouring so that the pan will be covered quickly and evenly.
5. If your pan is correctly heated, the thin pancakes should start bubbling almost immediately. Give the pancake a few seconds until "set" and then invert the pan over wax paper so that the pancake drops out. Note: Pancake is now lying raw side down, cooked side up.
6. Continue making rest of pancakes, greasing pan with butter as needed.
Filling:
1 pound cottage cheese
1 egg, beaten
1/2 tsp. salt
dash of pepper
zest of lemon or orange
1. blend filing
2. Then place heaping T. full in center of cooked pancake. Roll pancakes and place. side by side in greased baking pan.
3. Twenty to 30 minutes before serving, place baking pan in heated 350 degree oven. Bake until pancakes are golden brown.
4. Serve on very hot plates and pass garishes. These can include sour cream, cinnamon, apple sauce or apricot, blueberry or strawberry jam.
Kathryn also taught America how to cook some great comfort foods like blintzes (pancakes.) Blintzes are similar to crepes suzette but they are more substantial, and thay are made with a lighter hand. They are made to enclose cheese or potato fillings. Marion and I used to eat great blintzes in a Polish restaurant in Queens but the best blintzes I ever tasted were served at a large kibutz in Isreal.
Makes about 14 thin pancakes
6 eggs, beaten
1 tsp. salt
4 T. flour
2 T. water
1. Beat eggs and salt. Mix flour and water in a small bowl and gradually add to it about a capful of the beaten egg. Then add this mixture to the rest of the beaten egg (this is to prevent lumping.)
2. Cover work surface near your stove with wax paper on which pancakes can be tossed as cooked.
3. The secret of making thin, tender blintzes is to watch the heat of the pan carefully. Use a 6 inch heavy skillet or a crepe pan. Heat the pan gradually until a bit of butter dropped on it will sizzle but not smoke. Try to keep the pan at the same heat.
4. Grease the pan lightly but completely with butter. Hold the handle with your left hand as you pour enough batter to make a thin layer that will just cover the pan. Turn your left hand back and forth as you are pouring so that the pan will be covered quickly and evenly.
5. If your pan is correctly heated, the thin pancakes should start bubbling almost immediately. Give the pancake a few seconds until "set" and then invert the pan over wax paper so that the pancake drops out. Note: Pancake is now lying raw side down, cooked side up.
6. Continue making rest of pancakes, greasing pan with butter as needed.
Filling:
1 pound cottage cheese
1 egg, beaten
1/2 tsp. salt
dash of pepper
zest of lemon or orange
1. blend filing
2. Then place heaping T. full in center of cooked pancake. Roll pancakes and place. side by side in greased baking pan.
3. Twenty to 30 minutes before serving, place baking pan in heated 350 degree oven. Bake until pancakes are golden brown.
4. Serve on very hot plates and pass garishes. These can include sour cream, cinnamon, apple sauce or apricot, blueberry or strawberry jam.
Saturday, January 17, 2009
Stuffed Cabbage
Warm and comforting stuffed cabbage is a staple in Polish and old-time Jewish cooking. This was a dish brought to America by immigrants and cooked by Polish women and Jewish baleboostehs (to rhyme with "walla puss ta", women who according to Leo Rosten in "The Joys of Yiddish" are splendid cooks, bakers, laundresses, and above all, keep an immaculate home.
2 quarts water
1 head savoy cabbage, cored
1 cup milk
1 1/2 T. kosher salt
1 1/2 pounds ground beef or ground turkey
1 cup bread crumbs
1 granny Smith apple, cored and chopped
2 T. chopped Italian parsley
1 T. chopped sage leaves
2 T. garlic, finely chopped
1 medium red onion, finely chopped
1 tsp. sweet paprika
1/4 tsp. allspice
1 T. sugar
salt and freshly ground pepper
2 eggs
Tomato sauce
1/4 cup extra virgin olive oil
1 cup diced onion
3 garlic cloves, finely chopped
1 medium carrot, finely shredded
2 T. thyme leaves
1 T. tomato paste
1 can diced tomatoes
Kosher salt and freshly ground pepper to taste
Bring a large pot of salted water to a boil. Add cabbage and cook 4-5 minutes until outer leaves are soft. Remove outer leaves, drain them and place on a kitchen towel and pat dry. With a sharp knife, remove big rib from back of leaves.
Meanwhile make the filling: In a large mixing bowl, combine the meat, eggs, bread crumbs, parsley, sage, garlic, onion, apple, sugar, paprika, allspice, salt and pepper and mix with hands. Lay the cabbage leaves on a work surface and place about 1/3 to 1/2 cup of the meat mixture at the center of each leaf. Roll the bottom of the leaf over the meat, fold the sides over and roll up the stem until completely closed.
To make the sauce, heat olive oil in a medium saucepan, add onion and garlic and cook until translucent, about 10 minutes. Add carrot and thyme and cook for about 5 minutes. Add tomatoes, tomato paste and bring to a boil. Lower heat and simmer for 25-30 minutes.
Preheat oven to 375 degrees F.
Place a few leaves on botom of a Dutch oven add some sauce and scatter the sour Kraut. Arrange stuffed cabbage in a single layer and transfer the sauce to the casserole. Scatter more sour kraut around cabbage rolls. Cook the stuffed cabbage until firm to the touch, 25-30 minutes.
Place sour cream in a small bowl and ladle in 3/4 cup of tomato sauce. Whisk to combine. Add sour cream mixture back to the Dutch oven and stir to combine. Serve with additional sour cream. Serve hot.
2 quarts water
1 head savoy cabbage, cored
1 cup milk
1 1/2 T. kosher salt
1 1/2 pounds ground beef or ground turkey
1 cup bread crumbs
1 granny Smith apple, cored and chopped
2 T. chopped Italian parsley
1 T. chopped sage leaves
2 T. garlic, finely chopped
1 medium red onion, finely chopped
1 tsp. sweet paprika
1/4 tsp. allspice
1 T. sugar
salt and freshly ground pepper
2 eggs
Tomato sauce
1/4 cup extra virgin olive oil
1 cup diced onion
3 garlic cloves, finely chopped
1 medium carrot, finely shredded
2 T. thyme leaves
1 T. tomato paste
1 can diced tomatoes
Kosher salt and freshly ground pepper to taste
Bring a large pot of salted water to a boil. Add cabbage and cook 4-5 minutes until outer leaves are soft. Remove outer leaves, drain them and place on a kitchen towel and pat dry. With a sharp knife, remove big rib from back of leaves.
Meanwhile make the filling: In a large mixing bowl, combine the meat, eggs, bread crumbs, parsley, sage, garlic, onion, apple, sugar, paprika, allspice, salt and pepper and mix with hands. Lay the cabbage leaves on a work surface and place about 1/3 to 1/2 cup of the meat mixture at the center of each leaf. Roll the bottom of the leaf over the meat, fold the sides over and roll up the stem until completely closed.
To make the sauce, heat olive oil in a medium saucepan, add onion and garlic and cook until translucent, about 10 minutes. Add carrot and thyme and cook for about 5 minutes. Add tomatoes, tomato paste and bring to a boil. Lower heat and simmer for 25-30 minutes.
Preheat oven to 375 degrees F.
Place a few leaves on botom of a Dutch oven add some sauce and scatter the sour Kraut. Arrange stuffed cabbage in a single layer and transfer the sauce to the casserole. Scatter more sour kraut around cabbage rolls. Cook the stuffed cabbage until firm to the touch, 25-30 minutes.
Place sour cream in a small bowl and ladle in 3/4 cup of tomato sauce. Whisk to combine. Add sour cream mixture back to the Dutch oven and stir to combine. Serve with additional sour cream. Serve hot.
Friday, January 16, 2009
Stuffed Pepers
Thanks to Joel Pomerantz for sending me his excellent recipe for stuffed peppers. I will be trying it but I am using a similar version that has the flavor of my mother's kitchen and her 58 year old, often used, well worn, dog-eared copy of Jewish Cookery, published by Crown Publishers. Crown also published my father's first novel, Jadie Greenway.
Stuffed peppers are called Ardei Implut in Rumania and other Balkan countries.
Six 5-inch sweet green or red peppers
Boiling water for blanching
1 pound ground beef
1/4 cup uncooked rice or 1/2 cup cooked rice or bread crumbs
1 onion, grated
1 carrot, grated
1/2 tsp. salt
dash of pepper
2 eggs
water to cover
Sauce
1 cup pomato puree
1/2 cup water
3 T. vinegar or lemon juice
3 T. brown sugar
1/8 tsp. paprika
1/2 cup raisins (optional)
Cut away stem ends of peppers. Remove seeds. Blanch and invert to drain while preparing the meat mixture for filling. Combine all ingredients except water. Mix thoroughly. Stuff pepper compactly and even with the top. Stand upright in a casserole and cover with water. Bake 45 minutes at 350 degrees F. Remove cover and increase to 400 degrees for 15 minutes.
Cook sauce on top of stove, stirring continuously till thick, approximately 10 minutes over moderate heat. Add to the peppers in casserole, turn off heat. The heat of the oven is sufficient to lightly brown the tops of pepper stuffing and cook sauce with liquid in casserole.
Serves 6
Stuffed peppers are called Ardei Implut in Rumania and other Balkan countries.
Six 5-inch sweet green or red peppers
Boiling water for blanching
1 pound ground beef
1/4 cup uncooked rice or 1/2 cup cooked rice or bread crumbs
1 onion, grated
1 carrot, grated
1/2 tsp. salt
dash of pepper
2 eggs
water to cover
Sauce
1 cup pomato puree
1/2 cup water
3 T. vinegar or lemon juice
3 T. brown sugar
1/8 tsp. paprika
1/2 cup raisins (optional)
Cut away stem ends of peppers. Remove seeds. Blanch and invert to drain while preparing the meat mixture for filling. Combine all ingredients except water. Mix thoroughly. Stuff pepper compactly and even with the top. Stand upright in a casserole and cover with water. Bake 45 minutes at 350 degrees F. Remove cover and increase to 400 degrees for 15 minutes.
Cook sauce on top of stove, stirring continuously till thick, approximately 10 minutes over moderate heat. Add to the peppers in casserole, turn off heat. The heat of the oven is sufficient to lightly brown the tops of pepper stuffing and cook sauce with liquid in casserole.
Serves 6
Lemon Chicken
Do you remember the only dish that Deborah Barone (Everyone Loves Raymond) could cook? It was Lemon chicken. Here we have a version of the very popular dish with a slightly different approach. This recipe from Fresh Market uses chardonnay, garlic and herb butter and is served over a bed of Israeli couscous.
4 boneless skinless chicken thighs, pounded to 1/4 inch thickness
salt and pepper to taste
1 T. extra virgin olive oil
1/2 cup chardonnay
1/2 lemon, zest and juice
2 T. roasted garlic and herb butter
chopped fresh parsley for garnish, optional
4 cups Isreali or other couscous, prepared according to package directions
Heat a skillet over medium high heat for two minutes. Season chicken thighs with salt and pepper. Add olive oil to skillet and swirl to coat; addd chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice.
Lower heat to medium low.
Return pan to the heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place the chicken on a serving platter. Whisk finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley.
Cook couscous according to package instructions and serve chicken over coucous.
* To make herb butter place softened butter on plastic wrap and combine with thyme leaves, mashed garlic, finely chopped rosemary. Push butter to form a roll. Place in refrigerator for an hour. Cut off slices for this recipe; store the rest in the freezer.You can also use FTM Roasting Garlic and Herb Finishing Butter, available in the market.
4 boneless skinless chicken thighs, pounded to 1/4 inch thickness
salt and pepper to taste
1 T. extra virgin olive oil
1/2 cup chardonnay
1/2 lemon, zest and juice
2 T. roasted garlic and herb butter
chopped fresh parsley for garnish, optional
4 cups Isreali or other couscous, prepared according to package directions
Heat a skillet over medium high heat for two minutes. Season chicken thighs with salt and pepper. Add olive oil to skillet and swirl to coat; addd chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice.
Lower heat to medium low.
Return pan to the heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place the chicken on a serving platter. Whisk finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley.
Cook couscous according to package instructions and serve chicken over coucous.
* To make herb butter place softened butter on plastic wrap and combine with thyme leaves, mashed garlic, finely chopped rosemary. Push butter to form a roll. Place in refrigerator for an hour. Cut off slices for this recipe; store the rest in the freezer.You can also use FTM Roasting Garlic and Herb Finishing Butter, available in the market.
Monday, January 12, 2009
Supremes de Volaille Veronique, Chicken Breasts with Grapes
Next weekend we will participate in a French Dinner at the Casual Gourmet group of the Newcomers Club of Chapel Hill, NC. In this group everyone shares in the food preparation, eating and marvelous conversation. A great time is had by all. The menu I designed will include:
Appetizers:
Deviled Eggs
Shrimp Etouffee
Soup:
Creme de Cresson, Creamy Watercress Soup
Entre:
Supremes de Volaille Veronique, Chicken Breasts with Grapes
Vegetables:
Puree d'Epinards, Creamy Spinach Puree
Vichy Carrots
Rice Pilaf
Dessert:
Coeur a la Creme and Fruit Sauce with Orange
The Best Brownies
The Chicken Breasts with Grapes is from "The French Recipe Cookbook" by Carole Clements and Elizabeth Wolf-Cohen, published by Smithmark Publishers.
4 boneless chicken breasts
2 T. butter
1 large or 2 small shallots, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 cup seedless green grapes
1. Season the chicken breasts with salt and pepper. Melt half the butter in a frying pan over medium-high heat and cook the chicken breats until cooked through and golden.
2. Transfer the chicken breasts to a plate and cover to keep warm. Add the remaining butter and saute the shallots until just softened, stirring frequently. Add the wine, bring to a boil and boil to reduce by half, then add the broth and continue boiling to reduce bt half again.
3. Add the cream to the sauce, bring back to a boil, and add any juices from the chicken. Add the grapes and cook gently for 5 minutes. Slice the chicken breasts and serve with the sauce, garnished with parsley.
Serves 4
Appetizers:
Deviled Eggs
Shrimp Etouffee
Soup:
Creme de Cresson, Creamy Watercress Soup
Entre:
Supremes de Volaille Veronique, Chicken Breasts with Grapes
Vegetables:
Puree d'Epinards, Creamy Spinach Puree
Vichy Carrots
Rice Pilaf
Dessert:
Coeur a la Creme and Fruit Sauce with Orange
The Best Brownies
The Chicken Breasts with Grapes is from "The French Recipe Cookbook" by Carole Clements and Elizabeth Wolf-Cohen, published by Smithmark Publishers.
4 boneless chicken breasts
2 T. butter
1 large or 2 small shallots, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 cup seedless green grapes
1. Season the chicken breasts with salt and pepper. Melt half the butter in a frying pan over medium-high heat and cook the chicken breats until cooked through and golden.
2. Transfer the chicken breasts to a plate and cover to keep warm. Add the remaining butter and saute the shallots until just softened, stirring frequently. Add the wine, bring to a boil and boil to reduce by half, then add the broth and continue boiling to reduce bt half again.
3. Add the cream to the sauce, bring back to a boil, and add any juices from the chicken. Add the grapes and cook gently for 5 minutes. Slice the chicken breasts and serve with the sauce, garnished with parsley.
Serves 4
Thursday, January 8, 2009
Chicken Francese
This recipe was sent to me by Joel Pamerantz who is one of the more entertaining members of our extended family. Joel is a Brooklyn ex-pat who now lives in New Jersey with his charming wife Audrey.
As I wrote about Shrimp Francese, There are almost no cookbooks that include a recipe for Chicken Francese. Joel found one of the few in the Brooklyn Cookbook by Stallworth and Rod Kennedy published by Knopf. The only other cookbooks I know about that include this dish are "The Men of the Pacific Street Social Club Cook Italian", and Cooking In A Small Kitchen by Arthur Schwartz, published by Little Brown.
So, thank you Joel, and I welcome other interesting recipes from anyone reading this blog. I can't wait to try the recipe later in the week.
"This is a good company dish-you can saute the cutlets ahead of time and heat them in the oven when you choose. I serve this dish with rice or orzo and a green vegetable.
2 pounds chicken cutlets cut thin
2 eggs
1/2 cup milk
2 T. minced parsley
2 T. pecorino cheese, grated
1/4 tsp. garlic powder
1 cup flour
vegetable oil for sauteeing
2 small beef buillon cubes
1 cup water
1/2 cup (1 stick) butter, melted
3 T. freshly squeezed lemon juice
Preheat oven to 350 degrees F.
1. Have the butcher pound the chicken cutlets as thin as possible, or do it yourself. Pat them dry with paper towels.
2. In a shallow bowl, beat together the eggs, milk, parsley, cheese and garlic powder. Spread out the flour on a sheet of wax paper. Roll each cutlet in flour, shake off the excess, then dip into the egg mixture. Let the excess egg mixture drip off, then roll the cutlets lightly in more flour.
3. Heat a thin layer of oil in a large saute pan. When the oil is sizzling, saute the cutlets, a few at a time, until browned and crisp, turning once. Use more oil as needed. Place the cutlets in a single layer, or overlap them slightly in a large ovenproof baking dish.
4. Dissolve the beef bouillon cubes in 1 cup of water in a small saucepan. Add the butter and lemon juice and bring to a boil. Pour the mixture over the cutlets and place the dish in the oven until the cutlets are heated through and the sauce is bubbling, about 10 minutes.
5. If the sauce is too thin, remove the cutlets to a heated platter and reduce the sauce over high heat to half its volume. Spoon over the cutlets and serve, or serve separately with the sauce in a heated sauceboat."
Serves 4 or 5
As I wrote about Shrimp Francese, There are almost no cookbooks that include a recipe for Chicken Francese. Joel found one of the few in the Brooklyn Cookbook by Stallworth and Rod Kennedy published by Knopf. The only other cookbooks I know about that include this dish are "The Men of the Pacific Street Social Club Cook Italian", and Cooking In A Small Kitchen by Arthur Schwartz, published by Little Brown.
So, thank you Joel, and I welcome other interesting recipes from anyone reading this blog. I can't wait to try the recipe later in the week.
"This is a good company dish-you can saute the cutlets ahead of time and heat them in the oven when you choose. I serve this dish with rice or orzo and a green vegetable.
2 pounds chicken cutlets cut thin
2 eggs
1/2 cup milk
2 T. minced parsley
2 T. pecorino cheese, grated
1/4 tsp. garlic powder
1 cup flour
vegetable oil for sauteeing
2 small beef buillon cubes
1 cup water
1/2 cup (1 stick) butter, melted
3 T. freshly squeezed lemon juice
Preheat oven to 350 degrees F.
1. Have the butcher pound the chicken cutlets as thin as possible, or do it yourself. Pat them dry with paper towels.
2. In a shallow bowl, beat together the eggs, milk, parsley, cheese and garlic powder. Spread out the flour on a sheet of wax paper. Roll each cutlet in flour, shake off the excess, then dip into the egg mixture. Let the excess egg mixture drip off, then roll the cutlets lightly in more flour.
3. Heat a thin layer of oil in a large saute pan. When the oil is sizzling, saute the cutlets, a few at a time, until browned and crisp, turning once. Use more oil as needed. Place the cutlets in a single layer, or overlap them slightly in a large ovenproof baking dish.
4. Dissolve the beef bouillon cubes in 1 cup of water in a small saucepan. Add the butter and lemon juice and bring to a boil. Pour the mixture over the cutlets and place the dish in the oven until the cutlets are heated through and the sauce is bubbling, about 10 minutes.
5. If the sauce is too thin, remove the cutlets to a heated platter and reduce the sauce over high heat to half its volume. Spoon over the cutlets and serve, or serve separately with the sauce in a heated sauceboat."
Serves 4 or 5
Tuesday, January 6, 2009
Veal Parmigiana
Mangiamo! When my mother was in her 80's, she loved to dine in an Italian restaurant in Brooklyn called Michael's. Each time she went there, she would carefully peruse the menu and then order the same dinner, veal parmigiana. When it arived she cut it in half and asked the waiter to pack it for her; but she never ate the other half at home. In honor of my mom and her favorite Italian dish, here's veal parmigiana.
Serves 4
8 ounces veal (or thin-sliced chicken) cutlets
2 eggs slightly beaten
salt and freshly ground black pepper
1/2 cup fine dry bread crumbs
1/4 cup olive oil
1 cup your favorite tomato sauce
1/4 cup parmigiano-Reggiano
1/3 pound Mozzarella cheese, sliced
1. Place the cutlets between sheets of waxed paper or in a small plastic storage bag and pound them with a meat mallet to 1/4 inch thickness.
2. Spread flour on a plate. Dredge the cutlets in flour and shake off the excess. Dip the cutlets in eggs which have been mixed with salt and pepper, and then coat them with the bread crumbs.
3. In a large skillet, heat the oil over medium heat. Cook cutlets for 2-3 minutes per side.
4. Transfer veal to large casserole in which you have placed tomato sauce. Top the veal with a slice of mozzarella and cover with tomato sauce and parmesan cheese.
5. Cook in a 350 degree oven until cheese is bubbly. Serve hot with your favorite pasta. Use the tamato sauce from the pan as your pasta sauce.
Serves 4
8 ounces veal (or thin-sliced chicken) cutlets
2 eggs slightly beaten
salt and freshly ground black pepper
1/2 cup fine dry bread crumbs
1/4 cup olive oil
1 cup your favorite tomato sauce
1/4 cup parmigiano-Reggiano
1/3 pound Mozzarella cheese, sliced
1. Place the cutlets between sheets of waxed paper or in a small plastic storage bag and pound them with a meat mallet to 1/4 inch thickness.
2. Spread flour on a plate. Dredge the cutlets in flour and shake off the excess. Dip the cutlets in eggs which have been mixed with salt and pepper, and then coat them with the bread crumbs.
3. In a large skillet, heat the oil over medium heat. Cook cutlets for 2-3 minutes per side.
4. Transfer veal to large casserole in which you have placed tomato sauce. Top the veal with a slice of mozzarella and cover with tomato sauce and parmesan cheese.
5. Cook in a 350 degree oven until cheese is bubbly. Serve hot with your favorite pasta. Use the tamato sauce from the pan as your pasta sauce.
Tuesday, December 30, 2008
Chocolate Egg Cream
For me, Brooklyn was a time as well as a place. The Brooklyn I knew, growing up, was Pee Wee and Jackie, Gil Hodges and the Duke, corned beef or pastrami on rye, reubens, Nova and sturgeon from a host of appetizing stores, cheese blintzes, knishes, Blackout cakes from Ebbinger's, French baked delights from Sutter's, fresh fish caught at Sheepshead Bay, gaslight dinners at Gage and Tolner, seafood at Lundy's, hot dogs at Nathan's, the best Italian and chinese food, and chocolate egg creams. Many of these no longer exist. The Dodgers are gone; the large Jewish, Italian, and Irish immigrant populations are gone. A new multiracial middle class is emerging and gentrified areas are giving the borough a rebirth with new restaurants galore. But the old ethnic Brooklyn and its wonderful tastes are gone. in the following posts, I will show some of the dishes and drinks that were popular in Brooklyn and New York City in general in the fifty's and sixty's of my youth.
The Chocolate Egg Cream was a fixture in every corner luncheonette. This fizzy chocolate drink has no eggs and no cream, just milk, seltzer and Fox's U-Bet chocolate syrup. No other chocolate syrup works here. I recently bought Egg creams in a shop in Manhattan and a shop in Pittsboro, NC. They tried, but their effors failed because they did not use Fox's U-Bet. Here's how to make an great Egg Cream:
2 to 3 ounces Fox's U-Bet (Available in many supermarkets)
4 ounces very cold milk
Cold seltzer (great from a soda fountain, can also work from a soda bottle.)
1. Pour about 1 inch of chocolate syrup in a tall soda glass
2. Stir in the milk
3. Tilt the glass and squirt in seltzer aimed at a long handled spoon. This willl cause a white foam on top. Mix everything with the spoon and drink immediately.
The Chocolate Egg Cream was a fixture in every corner luncheonette. This fizzy chocolate drink has no eggs and no cream, just milk, seltzer and Fox's U-Bet chocolate syrup. No other chocolate syrup works here. I recently bought Egg creams in a shop in Manhattan and a shop in Pittsboro, NC. They tried, but their effors failed because they did not use Fox's U-Bet. Here's how to make an great Egg Cream:
2 to 3 ounces Fox's U-Bet (Available in many supermarkets)
4 ounces very cold milk
Cold seltzer (great from a soda fountain, can also work from a soda bottle.)
1. Pour about 1 inch of chocolate syrup in a tall soda glass
2. Stir in the milk
3. Tilt the glass and squirt in seltzer aimed at a long handled spoon. This willl cause a white foam on top. Mix everything with the spoon and drink immediately.
Tuesday, December 16, 2008
Paella
Here's another dish that's a WOW. Paella is a beloved specialty in Spain. It is traditionally cooked in a low sided steel Paella pan, but if you do not own one, a large skillet will suffice. There is a marvelous book called "Paella" by Penelope Casas who used to be my downstairs neighbor in New York. She writes "paella, the vibrant Spanish rice dish loved the world over. Paella marries the robust Mediterranean flavors of olive oil, garlic, tomatoes, and peppers with rice, broth and meat, fish, or vegetables to create a healthy grain-based meal that will gratify the senses and be the centerpiece for exciting entertaining." The folliwing recipe is not from Penny's book.
Spice mixture for the chicken:
1 T. smoked paprika
2 tsp. dried oregano
Kosher salt and freshly ground pepper to taste
1 chicken cut into 8 to 10 pieces or chicken thighs
1/4 cup extra virgin olive oil
2 chorizo sausages (preferably from Spain and not from Mexico)
(Chorizo and other Spanish food items can be purchased on line from La Tienda)
1/2 Spanish onion, diced
4 garlic gloves crushed
Bunch Italian (flat leaf) parsley, chopped. Reserve some for garnish
1 can whole tomatoes, drain and crush by hand
1 1/2 cups aborio rice for a small paella pan
3-4 cups aborio rice for a large paella pan
3-6 cups chicken broth
1 oz. saffron threads
1 oz. littleneck clams
1/2-1 lb. large shrimps, peeled and deveined
1/2 cup sweet peas, frozen and thawed
roasted peppers
lemon wedges for garnish
1. Rub spice mixture all over chicken and marinate for 1 hour in the refrigerator
2. In a large skillet, heat the broth and saffron, smoked paprika and 1 whole onion. Cover the pan and simmer 15 minutes. Remove the onion.
3. Heat olive oil in the paella pan over medium heat. Saute the chorizo until browned; remove the chorizo and reserve. Add chicken, skin side down and brown on all sides, turning with tongs. Add salt and papper to taste. Cook chicken until it reaches an internal temperature of 155 degrees. Remove from pan and reserve the chicken. The chicken will continue to cook when transfrerred to the rice and will be cooked through when it reaches an internal temperature of 165 degrees.
4. In the same pan, make a sofrito by sauteeing minced onion, garlic and parsley. Cook for 2-3 minutes over medium heat.
5. Fold in the rice and stir to coat the grains. Pour in hot chicken broth and simmer for 10 minutes.
6. Maintaining low heat, add the reserved chicken and chorizo.
7. Add clams.Cook peas according to package directions.
8. After 15 minutes, add shrimps. Shrimps are cooked after 2-3 minutes as they turn pink. Add a little broth if needed.
9. Remove clams as they open; If they do not open, discard them. Remove shrimp, remove chicken and reserve.
10. Paella is cooked when rice looks fluffy and moist. Turn up the heat for the last 40 seconds until you smaell the rice toast on the bottom.
11. Remove from heat and garnish with cooked peas, parsley, roasted red peppers or pimientos and lemon wedges.
Spice mixture for the chicken:
1 T. smoked paprika
2 tsp. dried oregano
Kosher salt and freshly ground pepper to taste
1 chicken cut into 8 to 10 pieces or chicken thighs
1/4 cup extra virgin olive oil
2 chorizo sausages (preferably from Spain and not from Mexico)
(Chorizo and other Spanish food items can be purchased on line from La Tienda)
1/2 Spanish onion, diced
4 garlic gloves crushed
Bunch Italian (flat leaf) parsley, chopped. Reserve some for garnish
1 can whole tomatoes, drain and crush by hand
1 1/2 cups aborio rice for a small paella pan
3-4 cups aborio rice for a large paella pan
3-6 cups chicken broth
1 oz. saffron threads
1 oz. littleneck clams
1/2-1 lb. large shrimps, peeled and deveined
1/2 cup sweet peas, frozen and thawed
roasted peppers
lemon wedges for garnish
1. Rub spice mixture all over chicken and marinate for 1 hour in the refrigerator
2. In a large skillet, heat the broth and saffron, smoked paprika and 1 whole onion. Cover the pan and simmer 15 minutes. Remove the onion.
3. Heat olive oil in the paella pan over medium heat. Saute the chorizo until browned; remove the chorizo and reserve. Add chicken, skin side down and brown on all sides, turning with tongs. Add salt and papper to taste. Cook chicken until it reaches an internal temperature of 155 degrees. Remove from pan and reserve the chicken. The chicken will continue to cook when transfrerred to the rice and will be cooked through when it reaches an internal temperature of 165 degrees.
4. In the same pan, make a sofrito by sauteeing minced onion, garlic and parsley. Cook for 2-3 minutes over medium heat.
5. Fold in the rice and stir to coat the grains. Pour in hot chicken broth and simmer for 10 minutes.
6. Maintaining low heat, add the reserved chicken and chorizo.
7. Add clams.Cook peas according to package directions.
8. After 15 minutes, add shrimps. Shrimps are cooked after 2-3 minutes as they turn pink. Add a little broth if needed.
9. Remove clams as they open; If they do not open, discard them. Remove shrimp, remove chicken and reserve.
10. Paella is cooked when rice looks fluffy and moist. Turn up the heat for the last 40 seconds until you smaell the rice toast on the bottom.
11. Remove from heat and garnish with cooked peas, parsley, roasted red peppers or pimientos and lemon wedges.
Arroz Con Pollo
This as an adaptation of a recipe that I read in the New York Times about 35 years ago. It never fails to garner positive comments from my friends; And my Puerto Rican and Cuban friends loved this version.
1 cup olive oil
1 medium onion, roughly chopped
2 to 4 gloves garlic, minced
1 carrot, chopped
1/2 green pepper, seeded, chopped
1 8-ounce can tomato sauce
1 cup frozen peas
1 4 3/4 0z. jar green olives with pimientos
1 T. vino seco (a salty white wine available in the supermarket)
3 cups saffron yellow rice (mahatma, brand name)
4 pimientos
1 T. kosher salt
1 3 to 4 pound chicken cut into 8 pieces
1. Heat olive oil in a large heavy skillet. Add chicken parts and onions in one layer. Cook slowly without browning for about 10 minutes.
2. Mash the salt and garlic together on the cutting board or in a mortar and pestle until they form a paste. Add the salt/garlic mixture to the chicken. Add enough water or chicken broth to cover the chicken.
3. Add the carrots, green pepper, tomato sauce, peas, olives and vino seco. Bring the liquid to a boil; lower the temperature and simmer for about 10 minutes to meld the flavors.
4. Add the saffron rice, return to a boil, lower the temperature and simmer for 20 to 30 minutes or until water is absorbed and the chicken is tender. The internal temperature of the chicken when tested with an instant read thermometer should be about 165 degrees.
5. Add pimientos as a garnish.
1 cup olive oil
1 medium onion, roughly chopped
2 to 4 gloves garlic, minced
1 carrot, chopped
1/2 green pepper, seeded, chopped
1 8-ounce can tomato sauce
1 cup frozen peas
1 4 3/4 0z. jar green olives with pimientos
1 T. vino seco (a salty white wine available in the supermarket)
3 cups saffron yellow rice (mahatma, brand name)
4 pimientos
1 T. kosher salt
1 3 to 4 pound chicken cut into 8 pieces
1. Heat olive oil in a large heavy skillet. Add chicken parts and onions in one layer. Cook slowly without browning for about 10 minutes.
2. Mash the salt and garlic together on the cutting board or in a mortar and pestle until they form a paste. Add the salt/garlic mixture to the chicken. Add enough water or chicken broth to cover the chicken.
3. Add the carrots, green pepper, tomato sauce, peas, olives and vino seco. Bring the liquid to a boil; lower the temperature and simmer for about 10 minutes to meld the flavors.
4. Add the saffron rice, return to a boil, lower the temperature and simmer for 20 to 30 minutes or until water is absorbed and the chicken is tender. The internal temperature of the chicken when tested with an instant read thermometer should be about 165 degrees.
5. Add pimientos as a garnish.
Tuesday, December 2, 2008
Hummus
Hummus is a very popular appetizer in the Middle East; in the Arab countries, in Israel, in Greece and Turkey. You can serve hummus with an assortment of lemon wedges, kalamata olives, vegetables, and pita triangles. In the Middle East it is traditional to make a small well in the top of the hummus and pour in a bit of fruity olive oil to give it a silky texture.
1 15 1/2 oz. can chickpeas, drained (reserve 1/3 cup liquid)(reserve a few whole chickpeas for garnish)
1/4 cup olive oil
2 cloves garlic
3 T. freshly squeezed lemon juice
2 T. sesame tahini
1 T. sesame oil
1/2 tsp. kosher salt
1 T. coarsely chopped fresh cilantro
1 roasted red pepper (from a jar)
2 scallions, finely sliced
Pinch of ground cummin
Raw vegetables (optional)
pita triangles
1. Place chickpeas in a food processor or blender. Add the olive oil, garlic, lemon juice, tahini, sesame oil, salt and pepper to taste, cilantro, red pepper, scallions and process until smooth. Add the reserved chickpea liquid to modulate the desired consistency (thick for a spread, slightly thiner for a dip.)
2. Transfer the Hummus to a large plate or shallow serving bowl, sprinkle with sesame seeds or parsley, cummin, and a few whole chickpeas; surround with pita triangles.
1 15 1/2 oz. can chickpeas, drained (reserve 1/3 cup liquid)(reserve a few whole chickpeas for garnish)
1/4 cup olive oil
2 cloves garlic
3 T. freshly squeezed lemon juice
2 T. sesame tahini
1 T. sesame oil
1/2 tsp. kosher salt
1 T. coarsely chopped fresh cilantro
1 roasted red pepper (from a jar)
2 scallions, finely sliced
Pinch of ground cummin
Raw vegetables (optional)
pita triangles
1. Place chickpeas in a food processor or blender. Add the olive oil, garlic, lemon juice, tahini, sesame oil, salt and pepper to taste, cilantro, red pepper, scallions and process until smooth. Add the reserved chickpea liquid to modulate the desired consistency (thick for a spread, slightly thiner for a dip.)
2. Transfer the Hummus to a large plate or shallow serving bowl, sprinkle with sesame seeds or parsley, cummin, and a few whole chickpeas; surround with pita triangles.
Sunday, November 30, 2008
Guacamole
This Guacamole is a wonderful dip for black corn and white corn tortilla chips and nachos, and it can also be served as an intriguing sandwhich spread. The inclusion of sour cream and the optional bacon enliven this old-time mexican favorite.
5 slices bacon (optional)
3 Hass avocados, halved seeded and cubed
1 tomato, diced
1/2 large red onion, diced
2 T. sour cream
1 jalapeno or serano chili, seeded, diced
2 cloves garlic, minced
3 T. cilantro, chopped
3 T. fresh lime juice
kosher salt if necessary
1. (optional) Place a large skillet over medium-high heat. Add bacon and cook until crisp. Remove from pan and place on absorbant paper towels to dry and cool completely.
2. In a bowl, mash the avocados with a fork until they are almost smooth, like a chunky puree. Fold in the tomato, sour cream, bacon bits and onion. Add the lime juice, chili, garlic and cilantro; season, if necessary with salt (the bacon may add enough salt). Chill and serve with corn chips and nachos.
5 slices bacon (optional)
3 Hass avocados, halved seeded and cubed
1 tomato, diced
1/2 large red onion, diced
2 T. sour cream
1 jalapeno or serano chili, seeded, diced
2 cloves garlic, minced
3 T. cilantro, chopped
3 T. fresh lime juice
kosher salt if necessary
1. (optional) Place a large skillet over medium-high heat. Add bacon and cook until crisp. Remove from pan and place on absorbant paper towels to dry and cool completely.
2. In a bowl, mash the avocados with a fork until they are almost smooth, like a chunky puree. Fold in the tomato, sour cream, bacon bits and onion. Add the lime juice, chili, garlic and cilantro; season, if necessary with salt (the bacon may add enough salt). Chill and serve with corn chips and nachos.
Garlic Bread with Gorgonzola sauce
Uzie's was an excellent Northern Italian restaurant on New York's Upper East Side. I never ate there, but several of their surviving recipes really captivated my taste buds. Their Pollo Scapariello for example, was one of the best I've made. Here is one of their other offerings I'm sure you'll enjoy. It's a great first course and goes well with a fresh green salad and Dijon mustard vinaigrette.
Garlic Bread with Gorgonzola Sauce
2 loaves Italian Bread
1/3 cup olive oil
1 T. minced garlic
Pinch of oregano
Pinch of basil
Gorgonzola Sauce
1. Cut bread lengthwise and brush with mixture of olive oil and spices.
2. Treansfer bread to broiler and cook until lightly browned. Cut bread into 2-inch pieces and pour gorgonzola sauce over the pieces. Serve hot.
Gorgonzola Sauce
6 T. unsalted butter
1 T. shallot, minced
1 T. garlic, minced
5-6 T. flour
1 pint light cream
1/2 pound Gorgonzola cheese
1/4 cup freshly grated parmesan cheese
salt and pepper to taste
1. Heat large skillet over medium-low heat. Add garlic and shallots and simmer until soft. Add 5-6 T. flour, combine and stirring constantly to remove lumps.
2. Add cream, bring to a boil. Reduce heat to low and simmer for 15 minutes.
3. Turn off heat; add gorgonzola cheese, stirring until blended. Add parmesan cheese, salt and pepper to taste.
Serves 6-8
Garlic Bread with Gorgonzola Sauce
2 loaves Italian Bread
1/3 cup olive oil
1 T. minced garlic
Pinch of oregano
Pinch of basil
Gorgonzola Sauce
1. Cut bread lengthwise and brush with mixture of olive oil and spices.
2. Treansfer bread to broiler and cook until lightly browned. Cut bread into 2-inch pieces and pour gorgonzola sauce over the pieces. Serve hot.
Gorgonzola Sauce
6 T. unsalted butter
1 T. shallot, minced
1 T. garlic, minced
5-6 T. flour
1 pint light cream
1/2 pound Gorgonzola cheese
1/4 cup freshly grated parmesan cheese
salt and pepper to taste
1. Heat large skillet over medium-low heat. Add garlic and shallots and simmer until soft. Add 5-6 T. flour, combine and stirring constantly to remove lumps.
2. Add cream, bring to a boil. Reduce heat to low and simmer for 15 minutes.
3. Turn off heat; add gorgonzola cheese, stirring until blended. Add parmesan cheese, salt and pepper to taste.
Serves 6-8
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