1 large chicken
1/2 bag organic baby carrots
1 stalk celery
1 medium size onion, without skin
1 turnip, peeled
1 parsnip, peeled
fresh parsley & dill (wrap in cheesecloth)
salt to taste
peppercorns (about 15)
Enough bottled water to cover all
Place all ingredients in large pot. Cover with water.
Partially cover soup and bring to a boil. Skim surface for the first 30 minutes.
Continue cooking for a total of 2 hours.
Remove chicken and all vegetables and strain broth into a clean pot.
Use chicken for chicken salad or use as a boiled chicken.
Discard celery, onion, parsley and dill.
Rinse carrots and place back in the broth. Slice turnips and parsnip and serve with chicken.
12/25/08
12/23/08
Gravlax, Japanese Cabbage Salad
Gravlax
Salmon fillet (2-3 pounds)
1/4 cup salt
1/2 cup sugar
1 large bunch dill
Place plastic wrap in an oblong casserole dish large enough to hold salmon. Use one piece of wrap the length of the dish and one piece the width of the dish.
Combine salt and sugar and sprinkle half of this mixture on the bottom of the plastic-wrapped dish along with half of the dill. Place fish fillet on top. Sprinkle remaining salt/sugar on top of salmon along with the rest of the dill. Close plastic wrap over the fish.
Refrigerate for 24 hours. Unwrap and clean off salmon. Slice thinly.
Serve with mustard sauce, chopped purple onions and capers. Additionally, you can have mini-bagels and assorted cream cheeses.
Mustard Sauce
2 tablespoons mustard
1-2 tablespoon white vinegar
2-3 teaspoons sugar
Mix well. Serve as an accompaniment to the gravlax.
Roby's Japanese Cabbage Salad
1 head green cabbage
1 head purple cabbage
6 scallions, chopped
1/4 cup slivered toasted almonds
1/2 cup toasted sesame seeds
Dressing
1/3 cup canola oil
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
1/3 cup sugar
1/4 cup rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Toast sesame seeds in pan until brown. Set aside to cool
Place first list of ingredients in a bowl. Combine dressing ingredients and toss with cabbage mixture right before serving.
12/21/08
Guacamole, Remsen Avenue Sugar Cookies
Guacamole
5 or 6 ripe avocados, finely diced
4 or 5 ripe plum tomatoes, seeded and diced
1 medium purple onion
1 large bunch cilantro, chopped
2 slices jalepeno pepper, finely diced (I use pickled peppers from the jar), more if you like it spicier
lime juice to taste (about 1/4 cup or more)
Salt & Pepper to taste
Peel and pit avocado. Dice finely. Add the rest of the ingredients to a large bowl and combine.
Remsen Avenue Sugar Cookies
1 cup Crisco shortening
1 cup sugar
2 eggs, beaten
1 tspn. baking powder
1 teaspoon vanilla
3 1/2 cups flour
pinch salt
1/3 cup orange juice
1/2 cup sugar and 1 teaspoon cinnamon, mixed together for topping.
Mix Crisco and sugar together, either by hand or in electric mixer. Add eggs and combine. Add vanilla and orange juice. Combine flour and baking powder. Add to liquid ingredients until blended.
Divide dough into 2 parts and cool in refrigerator. Roll out and use cookie cutters. Place on a greased cookie sheet. Sprinkle with topping.Bake at 350 degrees for 10-14 minutes, depending on how brown you like these cookies.
Take off cookie sheet with a spatula and cool.
5 or 6 ripe avocados, finely diced
4 or 5 ripe plum tomatoes, seeded and diced
1 medium purple onion
1 large bunch cilantro, chopped
2 slices jalepeno pepper, finely diced (I use pickled peppers from the jar), more if you like it spicier
lime juice to taste (about 1/4 cup or more)
Salt & Pepper to taste
Peel and pit avocado. Dice finely. Add the rest of the ingredients to a large bowl and combine.
Remsen Avenue Sugar Cookies
1 cup Crisco shortening
1 cup sugar
2 eggs, beaten
1 tspn. baking powder
1 teaspoon vanilla
3 1/2 cups flour
pinch salt
1/3 cup orange juice
1/2 cup sugar and 1 teaspoon cinnamon, mixed together for topping.
Mix Crisco and sugar together, either by hand or in electric mixer. Add eggs and combine. Add vanilla and orange juice. Combine flour and baking powder. Add to liquid ingredients until blended.
Divide dough into 2 parts and cool in refrigerator. Roll out and use cookie cutters. Place on a greased cookie sheet. Sprinkle with topping.Bake at 350 degrees for 10-14 minutes, depending on how brown you like these cookies.
Take off cookie sheet with a spatula and cool.
12/1/08
Keren's Favorite Hummus
1 or 2 cloves of garlic
1 tablespoon tahini paste
1 or 2 tablespoon extra virgin olive oil
2 or 3 tablespoons lemon juice
salt (use Maldon's sea salt)
1/2 teaspoon cumin
Place chickpeas, garlic,tahini paste, olive oil and lemon juice in the bowl of a food processor. Add a pinch of salt and cumin. Process until thoroughly blended. If mixture is too thick, add more lemon juice and olive oil.
Serve with vegetables (carrots, celery, broccoli) and pita bread.
10/29/08
Adam's Favorite Caesar Salad Dressing
1 clove garlic
2-3 tablespoons Egg Beaters
1 anchovy fillet
1/2 tspn. dijon mustard
1 tablespoon lemon juice
1/2 cup olive oil
Put all ingredients except oil in food processor. Blend. Add olive oil in a slow stream and continue to blend until dressing is emulsified.
2-3 tablespoons Egg Beaters
1 anchovy fillet
1/2 tspn. dijon mustard
1 tablespoon lemon juice
1/2 cup olive oil
Put all ingredients except oil in food processor. Blend. Add olive oil in a slow stream and continue to blend until dressing is emulsified.
Roasted potatoes with mustard dressing adapted from Cooking New American
1/3 cup dijon mustard
1/4 cup olive oil
2 tablespoons (or more) balsamic vinegar
2 minced garlic cloves
Chopped rosemary or parsley (1 tspn)
1 tablespoon kosher salt
1/2 teaspoon pepper
2 to 3 pounds potatoes,1 inch dice
Heat oven to 400 degrees. Whisk mustard, olive oil, vinegar, garlic, rosemary, salt & pepper. Add potatoes and toss to coat. Spread in a single layear on baking pan in a 400 degree oven for 50 to 55 minutes. Toss several times with spatula to brown evenly.
1/4 cup olive oil
2 tablespoons (or more) balsamic vinegar
2 minced garlic cloves
Chopped rosemary or parsley (1 tspn)
1 tablespoon kosher salt
1/2 teaspoon pepper
2 to 3 pounds potatoes,1 inch dice
Heat oven to 400 degrees. Whisk mustard, olive oil, vinegar, garlic, rosemary, salt & pepper. Add potatoes and toss to coat. Spread in a single layear on baking pan in a 400 degree oven for 50 to 55 minutes. Toss several times with spatula to brown evenly.
Lemon Chicken adapted from American Masala
4 chicken legs and thighs
2 tblspns. balsamic vinegar
2 lemons, zested, 1 juiced the other cut in wedges
Kosher salt (1 tblspn)
Pepper
2 tblspns sugar
Canola oil
Pierce chicken with fork. Whisk balsamic vinegar, lemon juice with half of lemon zest, salt and pepper. Coat chicken. Refrigerate at least 20 minutes
Mix sugar with remaining lemon zest. Set aside
Preheat oven to 400 degrees. Put chicken in oven (convection, if possible) for 15 minutes.
Sprinkle lemon/sugar over chicken. Finish cooking 10 more minutes. Pour lemon juice over all.
2 tblspns. balsamic vinegar
2 lemons, zested, 1 juiced the other cut in wedges
Kosher salt (1 tblspn)
Pepper
2 tblspns sugar
Canola oil
Pierce chicken with fork. Whisk balsamic vinegar, lemon juice with half of lemon zest, salt and pepper. Coat chicken. Refrigerate at least 20 minutes
Mix sugar with remaining lemon zest. Set aside
Preheat oven to 400 degrees. Put chicken in oven (convection, if possible) for 15 minutes.
Sprinkle lemon/sugar over chicken. Finish cooking 10 more minutes. Pour lemon juice over all.
Larry's favorite couscous
1 can 14 oz. can chicken broth
1 large onion, diced
1 tblspn. oil
1 1/4 cups couscous (we use whole wheat)
1/2 cup raisins
1 tspn salt
Pepper
Sliced toasted almonds
Mixture of fresh herbs (parsley, mint)about 1/2 cup
Bring chicken broth to a boil. Turn off heat and place couscous in pot. Cover and let sit 5 minutes or more.
Sautee diced onion in oil until brown.
Add all other ingredients and toss.
1 large onion, diced
1 tblspn. oil
1 1/4 cups couscous (we use whole wheat)
1/2 cup raisins
1 tspn salt
Pepper
Sliced toasted almonds
Mixture of fresh herbs (parsley, mint)about 1/2 cup
Bring chicken broth to a boil. Turn off heat and place couscous in pot. Cover and let sit 5 minutes or more.
Sautee diced onion in oil until brown.
Add all other ingredients and toss.
10/12/08
Spicy salad dressing
1/4 cup vegetable oil
1/2 cup white vinegar
1 teaspoon dijon mustard
2 tablespoons honey
1 1/2 teaspoons McCormick Jerk seasoning
Mix ingredients by shaking in a jar.
1/2 cup white vinegar
1 teaspoon dijon mustard
2 tablespoons honey
1 1/2 teaspoons McCormick Jerk seasoning
Mix ingredients by shaking in a jar.
10/11/08
Stephanie's Favorite Stuffing or Mock Derma
1 box Ritz crackers
2 grated carrots
1 stalk celery, grated
1 grated onion (medium)
1 extra large egg, beaten
1/2 cup vegetable oil
Use a food processor to crush Ritz crackers. You can also grate the carrots,celery and onions in the food processor. Add egg and oil to the mixture.
Either get a big piece of aluminum foil and empty the mixture onto the foil and form into a log, or grease a baking pan and spread the mixture into it as you would a pudding.
Bake in a 350 degree oven for 30 minutes or until cooked through.
2 grated carrots
1 stalk celery, grated
1 grated onion (medium)
1 extra large egg, beaten
1/2 cup vegetable oil
Use a food processor to crush Ritz crackers. You can also grate the carrots,celery and onions in the food processor. Add egg and oil to the mixture.
Either get a big piece of aluminum foil and empty the mixture onto the foil and form into a log, or grease a baking pan and spread the mixture into it as you would a pudding.
Bake in a 350 degree oven for 30 minutes or until cooked through.
Our Family's favorite cocktail franks
Little Hot Dogs
1 package Hebrew National cocktail franks
1 tablespoon whole grain mustard
3-4 tablespoons raspberry jam or jelly
Place mustard and jam or jelly in saucepan over moderate heat and stir until blended. Put in cocktail franks and cook for 4-5 minutes.
1 package Hebrew National cocktail franks
1 tablespoon whole grain mustard
3-4 tablespoons raspberry jam or jelly
Place mustard and jam or jelly in saucepan over moderate heat and stir until blended. Put in cocktail franks and cook for 4-5 minutes.
Kasha Varnishkas
1 or 2 very large onions (vidalia or spanish)
1 1/4 cup buckwheat groats
1 egg, beaten
Oil
1 1lb package of small bow ties
2 cups water
salt
pepper
Dice onions into 1/4 dice. Sautee onions in a frying pan with a couple of tablespoons of vegetable oil. When brown, place into large casserole.
Boil bow ties according to package directions. Drain well.
Place buckwheat groats into a bowl with the beaten egg, and mix well. Put the frying pan from the onions on a high heat and when hot, put in egg-coated buckwheat groats. Keep stirring with a fork until the grains separate..........two to four minutes.
Boil the 2 cups of water. When the water boils, pour it into the pan with the buckwheat groats. Add salt to taste.
Cover the pan and take it off the heat.
When buckwheat groats are steamed through, add them to the onions. Add the drained bow ties. Season with salt & pepper.
4/22/08
Passover Seder
Passover Seder 2008
Harosets
To make harosets, grate several peeled apples (I generally use 4-5), add 1/4 cup of chopped walnuts, 1/2 cup of sugar and several tablespoons of malaga wine, kosher for Passover.
Let this sit in the refrigerator overnight and serve at the seder.
Brisket with tzimmes
1 large brisket (probably 3-5 pounds)
Vegetable oil
2-3 sweet potatoes
1 bag of baby carrots
1 medium onion, sliced
1 cup prunes
1-2 cups of water
In a large dutch oven, heat 2-3 tablespoons of oil. When hot, add brisket and brown on both sides. Add onions and continue to cook until onions are lightly browned.
Add sweet potatoes,carrots and prunes. Add 1 cup of water. Cover and place into a 325degree oven for at least 2 to 3 hours. Check every now and then to see if you need to add water. Meat is done when a knife pierces it easily.
Matzoh Crack (from Dori Greenspan)
4-6 unsalted matzohs
2 sticks unsalted butter
1 cup brown sugar
1 cup or more chocolate chips (semisweet)
1 cup slivered almonds
Preheat oven to 375 degrees. Line a large cookie sheet completely with foil and then cover the bottom of pan with parchment paper.
Line the bottom of the cookie sheet with matzoh and cut pieces to fit entire pan.
Combine butter and brown sugar in a 3 quart saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over the matzoh, covering completely.
Place baking sheet in oven and reduce heat to 350 degrees. Bake for 15 minutes, checking to make sure mixture is not burning.
Remove from oven and sprinkle immediately with chocolate chips. Let stand 5 minutes. If chocolate doesn't melt, place back in oven for several minutes. Spread melted chocolate over matzoh. Sprinkle with slivered almonds. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
Apple Matzoh Pudding
1 package egg matzoh
6 eggs, well beaten
6-8 apples (or more depending on taste)peeled, cored and sliced
1 1/2 cups sugar
1/2 cup walnuts
1 cup raisins
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
Preheat oven to 350 degrees. Grease a 9x12 baking pan.
Cover matzoh with warm water for a minute or two. Drain and crush.
Beat eggs until well-frothed and add sugar. Stir. Add drained matzoh, walnuts, orange juice, raisins.Add apples.
Bake 45 minutes.
Baked cauliflower with Parmesan cheese
1 large head cauliflower
salt/pepper
Olive Oil
Grated Parmesan cheese
Cut up a well-cleaned cauliflower. Place into a large roasting pan.Sprinkle with salt and pepper. Add several tablespoons of good olive oil. Blend olive oil into cauliflower. Sprinkle parmesan cheese over top. Place in a 375 degree oven for 45-60minutes. Check often and turn cauliflower so that it doesn't burn.
Feta Cheese with Onion, peppers and raisins
1 large block of feta cheese
Olive oil
2 garlic cloves
1 large onion
2-3 peppers (red or yellow or orange)
1/2 cup raisins.
Cut feta into small chunks.
Saute olive oil in large frying pan with garlic.
Add onions and peppers. Saute until brown and then add raisins.
Place feta in a single layer in a casserole dish with low sides. Top with onion/pepper/raisin mix. Place in 350 oven until cheese is heated through.
Sally Staver's Matzoh Balls
1 cup matzoh meal
1/2 cup water
1/3 cup vegetable oil
4 eggs, well beaten
salt & pepper
This recipe can easily be doubled. Beat eggs, add liquids and then matzoh meal. Combine and allow to set in the refrigerator for at least an hour. Form into balls with wet hands. Boil for 1/2 hour in salted water.
Hirschenfang Style Chopped Liver
1 pound fresh beef liver
1 very large Vidalia or Spanish onion
2 hard boiled eggs
Salt
Pepper
Oil
In a large frying pan, saute sliced onions until caramelized. Remove from pan and reserve.
Saute liver in some vegetable oil.
In the bowl of a food processor, place cooked liver, onions and hard boiled eggs. Add salt and pepper. Pulse 5 or 6 times, until chopped, not blended. Season to taste.
Flourless Chocolate Cake
8 ounces semisweet chocolate, chips or chopped
1 stick unsalted butter
5 large eggs, separated
3/4 cup sugar
1 or 2 tspns. vanilla extract
pinch salt
Icing
8 ounces semisweet chocolate, chips or chopped
1/2 cup heavy cream
Preheat oven to 350 degrees. Grease a 9 inch springform pan with butter.
Melt chocolate with butter in a bowl set over a pot of boiling water. Stir often until smooth.
Remove from heat.
Beat egg whites in the bowl of an electric mixer until stiff peaks form. Remove from bowl into another.
In the same bowl that you used for egg whites (you don't have to clean it) , beat egg yolks with sugar and vanilla until thick and creamy. Fold chocolate mixture into egg mixture. Add slowly. Fold in egg whites.
Pour batter into prepared pan. Bake 35-40 minutes. Cool
Prepare icing. Melt chocolate with the cream in a bowl set over a pot of boiling water. Stir until smooth and do not boil the mixture. Remove from heat and spread over cooled cake. Refrigerate until ready to serve.
Harosets
To make harosets, grate several peeled apples (I generally use 4-5), add 1/4 cup of chopped walnuts, 1/2 cup of sugar and several tablespoons of malaga wine, kosher for Passover.
Let this sit in the refrigerator overnight and serve at the seder.
Brisket with tzimmes
1 large brisket (probably 3-5 pounds)
Vegetable oil
2-3 sweet potatoes
1 bag of baby carrots
1 medium onion, sliced
1 cup prunes
1-2 cups of water
In a large dutch oven, heat 2-3 tablespoons of oil. When hot, add brisket and brown on both sides. Add onions and continue to cook until onions are lightly browned.
Add sweet potatoes,carrots and prunes. Add 1 cup of water. Cover and place into a 325degree oven for at least 2 to 3 hours. Check every now and then to see if you need to add water. Meat is done when a knife pierces it easily.
Matzoh Crack (from Dori Greenspan)
4-6 unsalted matzohs
2 sticks unsalted butter
1 cup brown sugar
1 cup or more chocolate chips (semisweet)
1 cup slivered almonds
Preheat oven to 375 degrees. Line a large cookie sheet completely with foil and then cover the bottom of pan with parchment paper.
Line the bottom of the cookie sheet with matzoh and cut pieces to fit entire pan.
Combine butter and brown sugar in a 3 quart saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over the matzoh, covering completely.
Place baking sheet in oven and reduce heat to 350 degrees. Bake for 15 minutes, checking to make sure mixture is not burning.
Remove from oven and sprinkle immediately with chocolate chips. Let stand 5 minutes. If chocolate doesn't melt, place back in oven for several minutes. Spread melted chocolate over matzoh. Sprinkle with slivered almonds. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
Apple Matzoh Pudding
1 package egg matzoh
6 eggs, well beaten
6-8 apples (or more depending on taste)peeled, cored and sliced
1 1/2 cups sugar
1/2 cup walnuts
1 cup raisins
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
Preheat oven to 350 degrees. Grease a 9x12 baking pan.
Cover matzoh with warm water for a minute or two. Drain and crush.
Beat eggs until well-frothed and add sugar. Stir. Add drained matzoh, walnuts, orange juice, raisins.Add apples.
Bake 45 minutes.
Baked cauliflower with Parmesan cheese
1 large head cauliflower
salt/pepper
Olive Oil
Grated Parmesan cheese
Cut up a well-cleaned cauliflower. Place into a large roasting pan.Sprinkle with salt and pepper. Add several tablespoons of good olive oil. Blend olive oil into cauliflower. Sprinkle parmesan cheese over top. Place in a 375 degree oven for 45-60minutes. Check often and turn cauliflower so that it doesn't burn.
Feta Cheese with Onion, peppers and raisins
1 large block of feta cheese
Olive oil
2 garlic cloves
1 large onion
2-3 peppers (red or yellow or orange)
1/2 cup raisins.
Cut feta into small chunks.
Saute olive oil in large frying pan with garlic.
Add onions and peppers. Saute until brown and then add raisins.
Place feta in a single layer in a casserole dish with low sides. Top with onion/pepper/raisin mix. Place in 350 oven until cheese is heated through.
Sally Staver's Matzoh Balls
1 cup matzoh meal
1/2 cup water
1/3 cup vegetable oil
4 eggs, well beaten
salt & pepper
This recipe can easily be doubled. Beat eggs, add liquids and then matzoh meal. Combine and allow to set in the refrigerator for at least an hour. Form into balls with wet hands. Boil for 1/2 hour in salted water.
Hirschenfang Style Chopped Liver
1 pound fresh beef liver
1 very large Vidalia or Spanish onion
2 hard boiled eggs
Salt
Pepper
Oil
In a large frying pan, saute sliced onions until caramelized. Remove from pan and reserve.
Saute liver in some vegetable oil.
In the bowl of a food processor, place cooked liver, onions and hard boiled eggs. Add salt and pepper. Pulse 5 or 6 times, until chopped, not blended. Season to taste.
Flourless Chocolate Cake
8 ounces semisweet chocolate, chips or chopped
1 stick unsalted butter
5 large eggs, separated
3/4 cup sugar
1 or 2 tspns. vanilla extract
pinch salt
Icing
8 ounces semisweet chocolate, chips or chopped
1/2 cup heavy cream
Preheat oven to 350 degrees. Grease a 9 inch springform pan with butter.
Melt chocolate with butter in a bowl set over a pot of boiling water. Stir often until smooth.
Remove from heat.
Beat egg whites in the bowl of an electric mixer until stiff peaks form. Remove from bowl into another.
In the same bowl that you used for egg whites (you don't have to clean it) , beat egg yolks with sugar and vanilla until thick and creamy. Fold chocolate mixture into egg mixture. Add slowly. Fold in egg whites.
Pour batter into prepared pan. Bake 35-40 minutes. Cool
Prepare icing. Melt chocolate with the cream in a bowl set over a pot of boiling water. Stir until smooth and do not boil the mixture. Remove from heat and spread over cooled cake. Refrigerate until ready to serve.
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