Main Course

Zatar Chicken

Zatar+Chicken.jpg

Makes 4 servings. 

This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself. 

INGREDIENTS:

COATING:

  • 4 tablespoons extra-virgin olive oil

  • Zest of one lemon

  • 3 tablespoons lemon juice

  • 2 tablespoons whole grain Dijon mustard

  • 3 tablespoons Zatar

  • Kosher salt

  • Freshly ground black pepper

 CHICKEN:

  • 8 boneless, organic chicken thighs with skin, each portion about 6 ounces (See Note)

  • 8 small shallots, peeled

  • 4 cloves garlic, peeled

  • 8 small potatoes with skin, rinsed

  • ½ pound baby carrots (See Note)

PREPARATION:

  1. Preheat oven to 400F. 

  2. In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.

  3. Scatter the vegetables in a 12x18 ovenproof dish.

  4. Place the chicken skin side up on top of the vegetables.   

  5. Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft. 

NOTE:

Peeled baby carrots come in one pound bags.

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs.

 
 

Spaghetti with Cherry Tomatoes and Olives

Spaghettie+with+Cherry+Tomatoes.jpg

Makes 6 first course servings.

Makes 4 main course servings.  

I have chosen to feature this dish because cherry tomatoes, which I roast, are fairly reliable in taste.  Roasting the cherry tomatoes intensifies their flavor, and to avoid the seeds and the skin, I puree it all in a Vitamix. The sauce becomes creamy and delicious.

I like to serve this pasta at room temperature or warm. The sauce freezes well.

INGREDIENTS:

  • 1 pound cherry tomatoes, rinsed

  • ¼ cup extra virgin olive oil.  

  • 3 garlic cloves, sliced

  • 1 small Vidalia onion, sliced

  • ¼ teaspoon sugar

  • Kosher salt

  • Freshly ground black pepper

  • ¼ teaspoon crushed red pepper

  • ½ cup pitted Kalamata olives, halved

  • 1 cup tightly packed basil leaves, torn into small pieces 

  • 1 pound imported spaghetti

PREPARATION:

  1. Preheat the oven to 375F. 

  2. In an ovenproof glass or ceramic dish, combine the cherry tomatoes with the oil, garlic, onion, sugar, salt, pepper, and crushed red pepper.  Roast until tomato skins are slightly shriveled, about 40 minutes.   

  3. Puree all in a Vitamix until smooth. Place in a largebowl adding the olives and basil.  

  4. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once. Stir. Boil briskly, uncovered, for about 9 minutes. The pasta should be al dente since it will continue to cook in the hot sauce.

  5. Toss with the sauce and season to taste with salt and pepper.

 

Lemon Sole with Avocado and Lime

Lemon+Soul+with+Avocado.jpg

Makes 2 servings. 

This is a flavorful, attractive and nutritious dish which I like to serve with broccoli rice. Grey sole lends itself to this dish as well.

INGREDIENTS:

  • 1 tablespoon unsalted butter, melted

  • ¼ of a small avocado

  • 1 garlic clove

  • Kosher salt

  • Zest of 1 lime

  • 2 tablespoons lime juice

  • 1/3 cup loosely packed flat leaf parsley, coarsely chopped

  • 1/3 cup cilantro leaves

  • 2 skinless lemon sole fillets, about 6 ounces each

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 500F.

  2. Grease a ceramic, glass or an enameled lined ovenproof dish with some of the melted butter.  

  3. Place the rest of the butter in a small dish, add the avocado and mash to a paste. Finely chop the garlic, sprinkle with ¼ teaspoon of salt and mash to a paste. Add to the avocado along with lime zest, lime juice, parsley and cilantro. Season to taste with salt and pepper. 

  4. Pat dry the fillets with paper towel, place on a piece of wax paper and season on both sides with salt and pepper . 

  5. Spread the avocado puree on the darker side of the fillet. Tuck the thinner end under towards the center, so it covers about half of the fillet; fold the other end on top to form a neat three layered “packet.”

  6. Place the packets in the dish with the folded side on the bottom and cover the dish with heavy foil (the entire dish can be prepared several hours in advance up to this point and refrigerated). Before baking, bring to room temperature.  

  7. Bake in the oven for 13 minutes, or until the inside of the fish has turned opaque (the fish will continue cooking when it is outside of the oven). 

  8. To serve, spoon some of the accumulated juices over each fillet.

Salmon with Dill Yogurt Sauce

Salmon+with+Dill+Yogurt+Sauce.jpg

Makes 2 servings. 

I like to cook this dish in spring and summer when wild salmon is plentiful. It is easy to prepare and lovely at room temperature, served with yogurt in a separate dish on the side.  

INGREDIENTS:

  • 2 center cut wild skinless salmon fillets, 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

  • ½ tablespoon unsalted butter

DILL YOGURT SAUCE:

  • 5.3 ounces Greek plain yogurt

  • 1 shallot, finely chopped or 2 scallions including green part, coarsely chopped

  • ½ tablespoon capers, coarsely chopped

  • Zest of ½ lemon

  • 1 tablespoon lemon juice

  • ¼ teaspoon Kosher salt

  • Freshly ground black pepper

  • 6 dill sprigs, snipped with scissors

PREPARATION:

  1. Preheat oven to 400 F. 

  2. Line a baking sheet with foil. Pat fish dry with paper towels. Place on the foil and season on both sides with salt and pepper. Top with slivers of butter.

  3. Bake for 10 minutes. The inside of the fish should be slightly opaque. I like mine medium rare.  

  4. While the fish is baking make the Dill Yogurt Sauce and season to taste with salt and pepper.

 
 

Baked Branzino Fillets

Baked+Bronzino.jpg

Makes 2 servings. 

Easy, quick and nutritious.

INGREDIENTS:

  • 2 skinless Branzino fillets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper 

COATING:

  • ½ cup loosely packed flat leaf parsley

  • 4 halves sun dried tomatoes packed in oil

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice

PREPARATION:

  1. Preheat oven to 450F.

  2. Pat fish dry with paper towels and season with salt and pepper on both sides.

  3. Place in an oven proof dish.  

  4. Chop the coating ingredients coarsely, combine well in a bowl, and spread on top of the fillets.

  5. Bake for 8 minutes or until the fish has just turned opaque.

 
 

 

Chicken with Lemon and Raisins

Chicken+with+Lemon+and+Raisins.jpg

Makes 4 servings. 

This is a light dish full of sweet and sour flavor. Both the chicken and the sauce can be prepared in advance and reheated before serving.

SAUCE INGREDIENTS:

  • 1/3 cup seedless golden raisins

  • 3 tablespoons cognac

  • 2 tablespoons extra -virgin olive oil

  • 1 Vidalia onion, thinly sliced

  • Grated rind of one lemon

  • 3 tablespoons lemon juice

  • 1 cup chicken broth

  • Kosher salt

  • Freshly ground black pepper

CHICKEN INGREDIENTS:

  • 4 boneless skinless organic chicken breasts, about 6 ounces each

  • 2 tablespoons unbleached all-purpose flour

  • 1 tablespoon extra virgin olive oil

PREPARATION:

  1. Place the raisins in a small bowl, pour the cognac over the raisins and let stand for a while.

  2. In a small saucepan heat the oil, add the onion and sauté over low to medium heat, covered, stirring from time to time until the onion is soft. Add the raisins, lemon rind, lemon juice and broth. Bring to a boil and cook, uncovered, until the sauce is reduced a bit, about 5 minutes. Season to taste with salt and pepper. 

  3. Dry the chicken with a paper towel.

  4. Spread the flour on a sheet of wax paper.  

  5. Heat the oil in a skillet with a cover.  Dredge the chicken lightly in flour, shaking off the excess. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper on both sides.  Pour the sauce over the chicken, bring to a boil, reduce the heat to low and cook covered for 4 minutes. Turn the chicken over and cook for another 3 minutes.

  6. The chicken should be pale pink on the inside. Season with lemon juice, salt and pepper and cover until serving.

NOTE:

If you wish to prepare this dish in advance, you can cook the sauce, sauté the chicken and pour the COOLED SAUCE over the chicken, (if hot, the sauce will cook the meat) and proceed to finish cooking.   

 
 

Stir Fried Chopped Meat and Rice

Stir Fried Meat.jpg

Makes 4 servings. 

This is a quick, wholesome, convenient family dish for all seasons. The lettuce scattered over the meat gives it a nice crunchy taste.

INGREDIENTS:

THE RICE

  • I cup brown rice

  • 1 ¼ cups water

  • 1 teaspoon kosher salt

THE MEAT 

  • 1 ¼ pounds ground meat, blend of half beef and half veal

  • 4 tablespoons extra- virgin olive oil

  • 4 cloves garlic, finely chopped   

  • 1-inch piece ginger, finely chopped 

  • 4 scallions, including the green parts, sliced into thin rounds

  • 2 tablespoons dry white wine

  • 2 tablespoons low sodium soy sauce

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper.

THE TOPPING

  • 1 tablespoon extra-virgin olive oil

  • ½ of a small iceberg lettuce cut into wide strips

PREPARATION:

  1. Place the rice in a small saucepan, add water and salt. Bring to a boil over high heat, lower the heat, cover, and cook for 40 minutes. The rice should be soft and all the water absorbed. Fluff with a fork and set aside.

  2. Place the meat in a dish and mash with a fork.  

  3. Heat a wok, add 2 tablespoons oil and heat the oil.  Add the garlic, ginger and scallions. Sauté for a minute and transfer to a small dish.  

  4. Add the remaining 2 tablespoons oil to the wok.  Heat the oil, add the meat and stir fry over high heat until meat begins to change color. Add the wine, ginger, garlic, scallions, soy sauce. and parsley. Stir in the rice and season to taste with soy sauce, salt and pepper. 

  5. Place in a serving dish with a cover to keep warm.

  6. Heat the oil in a wok and stir fry the lettuce over high heat until they are JUST BEGINNING TO WILT. Scatter over the meat.

 
 

Tofu Teriyaki

Teriyaki Tofu.jpg

Makes 4 servings. 

I do think that this well-seasoned dish paired with any grain makes for a satisfying and nutritious vegetarian meal.  The glaze can be made at any time and refrigerated.

I tested this recipe with firm tofu. I prefer it to the extra firm since it’s lighter.

INGREDIENTS:

  • Two 14 ounce packages firm or extra firm organic tofu, drained

INGREDIENTS FOR TERIYAKI GLAZE:

  • ½ cup low sodium soy sauce

  • 2 tablespoons mirin

  • 2 tablespoons dark brown sugar

  • 2 garlic cloves, finely chopped

  • 1 inch ginger, grated

  • 1 teaspoon sesame oil

  • 1/3 cup water

TO MAKE THE GLAZE:

  1. In a small saucepan combine all the ingredients.

  2. Bring to a boil and continue boiling until sauce is reduced by half, about 10 minutes

PREPARATION:

  1. Slice the tofu in half horizontally to make them half as thick, then vertically to make 4 equal pieces. Place on a cutting board on many layers of paper towels and place more paper towels on top of the tofu. Cover with another board to extract more liquid.  

  2. Preheat the oven to 400F 

  3. In an ovenproof dish large enough to hold the tofu in a single layer spread 2-3 tablespoons glaze. Lay the tofu on top and spoon the remainder of the glaze coating them.

  4. Bake until bubbly, 15-20 minutes.

 
 

Cold Oven Roast Chicken

Cold Roast Chicken.jpg

Makes 4 servings. 

I must confess that when I first heard of this recipe, I was intrigued and quite skeptical. I have since made it several times and marvel how easy, tasty and moist the chicken is.

INGREDIENTS:

  • 8 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note)

  • 2 tablespoons extra-virgin olive oil

  • 1 head garlic, cloves separated, peeled

  • 1 bunch thyme

  • Lemon peel from one lemon cut into thin strips (See Note)

  • Kosher salt

  • Freshly ground black pepper.

  • Juice of 1 ½ lemons

PREPARATION:

  1. Choose a heavy pot, such as cast iron with a lid and large enough to fit the chicken with room in between the pieces. Coat the bottom with olive oil and add garlic, thyme and lemon peel.  

  2. Pat the chicken dry and season with salt and pepper. Place the chicken on top, skin side up. Pour the lemon juice over the chicken and cover the pot.   

  3. Place the pot into the cold oven, set the temperature to 450F and cook the chicken for 30 minutes. Remove the lid and continue cooking until the skin is golden and crisped, 15 -20 minutes.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs.

To cut the lemon peel, I use a lemon peeler and then I cut the peel into very thin strips. 

Serve the chicken with spoonfuls of pan juices and garlic.

 
 

Chicken in Tomato Sauce

Chicken in Tomato Sauce.jpg

Makes 4 servings.

Flavorful, easy to prepare and nutritious, this dish improves with time and is good reheated.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil
  • 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
  • Kosher salt
  • Freshly ground black pepper.
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • One 14.5 ounce can crushed tomatoes
  • 8 sun dried tomato halves packed in oil, cut into thin strips
  • 2 tablespoon capers
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon Balsamic vinegar
  • 5 oregano sprigs plus some leaves for garnish

PREPARATION:

  1. Pat the chicken dry.
  2. Heat 2 tablespoons olive oil in a medium saucepan, add the chicken and sauté on both sides, briefly.
  3. Transfer to a dish and season with salt and pepper.
  4. Heat the rest of the olive oil, in the same saucepan. Add the onion and garlic and sauté, covered, until soft, about 4 minutes.
  5. Add the tomatoes, sun dried tomatoes, capers, crushed red pepper, vinegar and oregano sprigs. Place the chicken, side by side into the sauce and bring to a boil. Reduce the heat and cook gently, covered, for 15 minutes. Turn over and cook for another 15 minutes; the chicken should be tender.  
  6. Discard oregano sprigs.
  7. Season the sauce to taste and garnish with oregano leaves.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

 
 

Meatballs in Tomato Sauce

Meat balls.jpg

Makes 4 main course servings.

This dish is well seasoned with a distinct tomato flavor. I serve it with rice, pasta or other grains. The sauce as well as the meat balls can be prepared ahead of time and freeze well.

INGREDIENTS FOR THE TOMATO SAUCE:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped,
  • 4 garlic cloves, finely chopped
  • 0ne 14.5 ounce can crushed tomatoes
  • ¼ teaspoon crushed red pepper
  • 4 sun dried tomato halves packed in oil, cut into thin strips
  • ½ cup dry red wine
  • 1 cup tightly packed basil leaves, torn into small pieces.
  • Kosher salt
  • Freshly ground black pepper

INGREDIENTS FOR THE MEAT BALLS:

  • 1 pound chopped meat; a blend of ½ pound veal and ½ pound beef
  • ¼ cup panko
  • 1 cup loosely packed flat-leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil

TO MAKE THE SAUCE:

  1. Heat the oil in a medium saucepan.
  2. Add the onion and garlic and sauté over low heat until soft, about 5 minutes.
  3. Add all the remaining ingredients, bring to a boil, lower the heat and cook, covered, for about 20 minutes. Season to taste with salt, pepper and crushed red pepper.

TO MAKE THE MEAT BALLS:

  1. Line a cookie sheet with wax paper and set aside.
  2. Place the meat in a bowl along with the panko, parsley, salt and pepper. Mix very well with your hands, take your time.  Season to taste with salt and pepper.
  3. Roll the meat into walnut size balls, or you can use the smallest ice cream scooper to form the balls.
  4. Place on the cookie sheet.
  5. Heat the oil in a large, heavy skillet and sauté the balls briefly turning them with a spoon. They will be lightly seared. When brown drop them into the simmering sauce and cook for 20 minutes.  
  6. Season to taste.

 

 
 

Turkey Burgers

Turkey Burger.jpg

Makes 4 burgers.                                  

Turkey burgers are always a hit for those who do not eat red meat. These burgers are juicy, well-seasoned and delicious, even at room temperature. I do not serve them with a bun but rather topped with caramelized onions on a bed of either dressed greens or grains, depending whether you are serving lunch or dinner.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1¼ pounds ground turkey meat, a blend of dark and light
  • 1 generous tablespoon Dijon mustard
  • 1 tablespoon ketchup
  • 10 thyme sprigs, remove petals
  • Kosher salt
  • Freshly ground black pepper
  •  ½ cup panko

PREPARATION:

  1. Heat 1 tablespoon olive oil in a small skillet. Add shallots and garlic and sauté over low heat, until soft.
  2. Transfer to a bowl, add the meat, mustard, ketchup and thyme. Combine thoroughly and season well with salt and pepper. Form into 4 equal patties, flattening the tops.
  3. Spread panko on wax paper and coat the burgers.
  4. Heat 3 tablespoons of olive oil in a heavy skillet with a cover. Sauté the burgers over medium heat, covered, for 5 minutes, on each side or until just cooked through.

CARAMELIZED ONION:

  • 1 Vidalia onion
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  1. Cut the onion in half lengthwise and then very thinly crosswise.
  2. Heat a heavy medium skillet (preferably iron.) When the skillet is hot add the onion and stir continuously with a wooden spoon for about 10 minutes or until onion is golden.
  3. Add the oil and salt.                                    
 
 

Chicken with Honey and Lemon

Chicken with Honey and Lemon.jpg

Makes 4 servings.

This chicken dish is simple to prepare, well-seasoned, nutritious and delicious.

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • Kosher salt
  • Freshly ground black pepper
  • Chives, snipped with scissors for garnish

MARINADE:

  • 2 garlic cloves, finely chopped
  • 2 tablespoons lemon juice,
  • 2 tablespoons extra- virgin olive oil
  • 2 tablespoons low- sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard

PREPARATION:

  1. Pat chicken dry with paper towels and season lightly with salt and pepper. Place in a glass or non-reactive dish. 
  2. In a small bowl combine the marinade ingredients and coat the chicken. Cover with cling wrap and refrigerate for a few hours, turning the chicken once.
  3. Preheat the Broiler.
  4. Bring the chicken to room temperature.
  5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket and spoon over the marinade.
  6. Broil the chicken close to the heat source for 5 minutes.
  7. Turn the chicken over and broil for another 3 minutes. The chicken will be slightly pink on the inside.
  8. Remove from the oven, cover the chicken with foil and let rest for 1 minute. The chicken will continue cooking. 

TO SERVE:

 If you like, cut 3 partial incisions on the diagonal in the chicken and spoon the sauce over the chicken. Garnish with snipped chives.

 
 

Chicken Tagine

Chicken Tagine.jpg

Makes 4-6 servings.

This North African nutritious chicken stew with rich layers of fruity and spicy flavor is generally cooked and served in a clay pot-called tagine. It is better to make it a day before for all the flavors to blend.

The dish can be a meal in itself served with couscous and warm pita.

Do not be taken aback by the number of ingredients. Most of them are spices which one has in the pantry.

I like to serve it in bowls, with abundant sauce which the couscous absorbs.

INGREDIENTS:

  • 4 tablespoon extra-virgin olive oil
  • 1½ pound boneless, skinless chicken thighs, (6 pieces) each cut into 4 pieces
  • 1 large onion, coarsely chopped (See Note)
  • 4 garlic cloves, coarsely chopped
  • 2 inches ginger, finely chopped
  • 2 cups chicken broth
  • 14 ounces can crushed tomatoes
  • ¾ cup dried apricots, quartered
  • 1 small butternut squash, about 1½ pounds, (about 2 cups) peeled and cut into small pieces (See Note)
  • 1 cup green olives, pitted, halved
  • Zest from one lemon
  • 4 ounces baby spinach, discard some of the dangling stems

SPICE PASTE:

  • 1 generous teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper.
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground coriander

PREPARATION:

  1. In a medium bowl combine 2 tablespoons olive oil and all the ingredients for the SPICE PASTE.
  2. Dry chicken with paper towels, add to the bowl and rub to coat well with the paste.
  3. In a heavy medium saucepan heat the remaining oil. Add the onion and the garlic and sauté until soft, about 5 minutes.
  4. Add the ginger, broth, tomatoes, apricots and squash. Bring to a boil, reduce the heat and cook covered for 10 minutes. Add the chicken, olives and lemon zest. Cook gently, covered, until both the chicken and the squash is tender, about 25 minutes.
  5. Add the spinach and bring to a boil.

NOTE:

If you find it difficult to peel squash, it is available already peeled.

I chop the onions and the garlic in a food processor fitted with the steel blade.

Be sure to quarter it all first.

 
 

Short Ribs

Short Ribs.jpg

Makes 6 servings.

These sweet and sour delicious short ribs are an adaptation of a Chinese recipe. I chose to have them cut thinly, but you can, of course choose any size. I feature another short rib recipe on my web site but this one is much simpler. I also do not use the sauce. It is a bit strong and is too time consuming to remove all the fat.   

INGREDIENTS:

  • 12 short ribs, 1-inch wide and 4 inches long (4 pounds)

MARINADE:

  • ½ cup low-sodium soy sauce
  • 6 tablespoons lemon juice
  • 4 cloves garlic, finely chopped
  • 3 tablespoons honey
  • 3 tablespoons hoisin sauce

PREPARATION:

  1. Place the ribs in a nonreactive dish-such as Pyrex. Whisk marinade ingredients and pour over meat. Cover with plastic wrap and marinate for several hours or overnight.
  2. Preheat the oven to 400F.
  3. Place the ribs, meat side down, in a roasting pan that can hold them in a single layer.  Pour the marinade over the ribs.  Cover with heavy foil and roast for 2 hours.
  4. After 2 hours, slip the bones out of the meat. Pour off most of the sauce, which is really fat and return the meat to the oven for another ½ hour. The ribs should be very tender.

NOTE:

If you have prepared the ribs in advance, you can reheat them in a preheated 350F oven, covered, for about 30 minutes.  

 
 

Mushroom Frittata

Mushroom Frittata.jpg

Makes 8 first course servings or 4 luncheon servings.

This is a fall and winter dish when wild mushrooms are in season.  To further enhance the mushroom flavor I add dried porcini mushrooms. I serve the frittata warm or at room temperature with a variety of greens dressed with truffle oil and salt.

INGREDIENTS:

  • ¾ ounce dried porcini mushrooms (See Note)
  • ¾ cup boiling water
  • ¾ pound pound wild assorted mushrooms; shiitake, porcini, oyster, cremini
  • 5 tablespoons extra-virgin olive oil
  • 2 large shallots, finely chopped (See Note)
  • 4 garlic cloves finely chopped
  • 6 large eggs, at room temperature
  • 1 cup loosely packed flat leaf parsley, coarsely chopped
  • Leaves from 8 full thyme sprigs
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Place the dried porcini mushrooms in a small bowl. Pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove the reconstituted mushrooms and squeeze dry all the liquid back into the bowl.        
  3. Place in a food processor fitted with the steel blade.
  4. Wipe all the mushrooms with a damp paper towel. For the shiitakes, discard the stems and quarter.  For the rest of the mushrooms, trim the stems and quarter. Add to the food processor, in two batches, and chop coarsely. Remove to a large bowl.  
  5. Heat 1 tablespoon oil in a 12 inch non- stick skillet, add the shallots and garlic, and sauté over low heat until soft. 
  6. Add 2 tablespoons oil and all the mushrooms. Sauté over high heat until the mushrooms are beginning to release their juices. Cool.   
  7. Whisk the eggs in a large bowl, add all the mushrooms, parsley and thyme. Season to taste.
  8. Heat the remaining 2 tablespoon of oil in the skillet over medium/high heat.
  9. Pour in the mushroom-egg mixture, distributing the mushrooms evenly and reduce the heat to medium.  
  10. Cook the frittata, COVERED, over medium heat for about 15 minutes. The sides will be set but the top will be soft to the touch. Shake the pan once or twice.
  11. To serve cut into wedges of your choice.

NOTES:

I chop shallots and garlic together in a food processor and the parsley separately.

I freeze the reconstituted mushroom liquid, which is a wonderful addition to soups, stews and even pasta.

 
 

Miso Glazed Chicken Salad with Quinoa

Miso Glazed Chicken Salad.jpg

Makes 4 servings.

Wholesome and nutritious, this salad can be made even more wholesome by adding a variety of steamed vegetables, such as Haricots Verts, Brussels sprouts, cauliflower and broccoli. The quinoa adds a bit of texture.

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each

  • Hearts of romaine lettuce, about 16 leaves, torn to manageable pieces.

QUINOA:

  • 1 tablespoon unsalted margarine

  • ½ teaspoon kosher salt

  • 1¼ cups water

  • 1 cup quinoa

MISO GLAZE:  

  • 1 tablespoon vegetable oil

  • 2 tablespoons white miso paste

  • 2 tablespoons mirin (Japanese rice wine.)

  • ½ teaspoon salt

DRESSING:

  • 3 tablespoons extra-virgin olive oil

  • ¾ tablespoon Dijon mustard

  • 1 tablespoon lemon juice, approx

  • ½ teaspoon kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, cover and cook for about 15 minutes, or until all the water is absorbed and the grains are tender Stir with a fork to fluff the grains. If the grains are not tender, add a tablespoon of hot water and continue cooking. Cool.

  2. In a small bowl combine the ingredients for the MISO GLAZE.

  3. Pat the chicken dry with paper towels and coat well with the miso glaze. Place in a glass or nonreactive dish. Cover with cling wrap and refrigerate for a couple of hours.

  4. Whisk together the ingredients for the DRESSING and set aside.

  5. Preheat the broiler.

  6. Bring the chicken back to room temperature.

  7. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.

  8. Place the chicken skin side down (where the skin would have been) in the basket and broil as close to the heat as possible for 5 minutes. Turn over and broil for another 3 minutes. The chicken should be slightly pink on the inside.

  9. Remove from the oven, cover the chicken with foil and let rest for 1 minute.

  10. When the chicken is cool, cut it into wide strips.

TO SERVE:

Toss the quinoa and the greens with the dressing and top with the chicken.

If you are adding vegetables, toss it all together

 
 

Dukkah Crusted Salmon with Greens

Makes 4 servings.

Dukkah and Amaranth are a new spice and grain I recently discovered.  Dukkah is a blend of nuts, seeds and herbs.  Amaranth is similar to quinoa. It is gluten free, high in protein, fiber and minerals. I like the flavor and the crunchy texture.

I serve this dish, at room temperature, as a salad with slices of cucumber and radish on the side. Sometimes I divide the fillets into 2 pieces just for the look.

Please do not be deterred by all the information. The recipe is quite simple. The dressing can be used on other salads, and if you read the recipe carefully before you begin, you will realize that it is simple.

INGREDIENTS:

  • 4 ounces baby kale, stems discarded or other greens, placed into a bowl and refrigerate, uncovered, until ready to use (See Note).
  • Radishes, sliced
  • Cucumber, sliced

DRESSING FOR GREENS:

  • 1 small jalapeno (See Note)
  • 1 clove garlic
  • 1 teaspoon kosher salt.
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lime juice.
  • Freshly ground black pepper

PREPARATION OF DRESSING:

  1. Cut the jalapeno in half horizontally discard the seeds and slice very thinly.
  2. Coarsely chop the garlic on a cutting board. Sprinkle with kosher salt and using the blade of a knife, crush the garlic into a paste.
  3. Whisk all the ingredients and set aside.

COATING FOR THE FISH:

  • ¾ cup Amaranth, popped (See Note)
  • 2 tablespoons Dukkah
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large egg whites, whisked
  • 4 skinless center cut wild salmon fillets, about 6 ounces each
  • 3-4 tablespoons extra-virgin olive oil.

PREPARATION OF FISH:

  1. Combine very well the coating ingredients in a zip lock baggie (dukkah is quite salty, so it is important to combine it well) and spread it on wax paper.
  2. Heat the oil over high heat in a large non-stick skillet.
  3. Pat fillets dry, dip in the egg white and then press well into the coating.  
  4. Sauté the salmon on high/medium heat for about 2 minutes on each side, or to your taste. I like mine medium rare. Remove fish to a platter lined with paper towel to stop the cooking and to absorb the oil.

To SERVE:

Toss the kale or the greens with the dressing. Place on individual plates, top with the fish and place radishes and cucumbers on the side.

NOTES:

It is best to refrigerate greens uncovered until they are ready to be dressed.

When seeding jalapeno peppers, I advise wearing plastic gloves to avoid irritating your skin or your eyes.

Amaranth is a whole grain which requires popping.  That can be made at any time and stored to have on hand.

DIRECTIONS FOR POPPING AMARaNTH:

  1. Heat a small/medium non-stick skillet over high heat. Test if skillet is hot enough by adding a drop of water. Once hot, sprinkle a thin layer of amaranth on the skillet and keep on shaking it back and forth. The amaranth will begin to pop, so it is best to cover it.
  2. Adjust the heat so that the amaranth does not burn. It will get light brown.  
  3. Empty into a bowl as you do the next batch.  
 
 

Marinated Salmon

Makes 6 servings.                                                                                   

I am frequently on the lookout for easy, nutritious recipes for Shabbat that can be prepared ahead of time, and this fish recipe works well. Being also conscious of calories, I have eliminated any oil from the marinade because salmon is a hearty fish. This dish pairs very well with a number of dishes that are on my website, including Cucumber Salad, Potato Salad, Cole Slaw, Tabbouleh Salad, Celery Root and Carrot Salad.

INGREDIENTS:

  • 1 teaspoon extra-virgin olive oil
  • 6 center-cut skinless salmon filets, about 6 ounces each
  • Kosher salt
  • Freshly ground black pepper

DRESSING

  • ¼ cup seasoned rice vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Leaves from 6 thyme sprigs

PREPARATION:

  1. Preheat the oven to 250 F.
  2. Grease a glass or enamel-lined baking dish that can hold the filets in a single layer (15x9 inches) with 1 teaspoon oil.
  3. Pat the filets dry with a paper towel and season lightly on both sides with salt and pepper. Place in the dish (where the skin would have been facing down) and bake, uncovered, for 30 minutes. The fish will still be rare.
  4. Remove the baking dish from the oven, cover with foil (the fish will continue cooking).
  5. Let cool completely.
  6. In a small bowl, whisk the vinegar, mustard, salt, and pepper. Pour over the fish and sprinkle with thyme.
  7. Cover the dish with wax paper, then foil, and refrigerate without turning.
  8. You can keep the fish refrigerated up to 3 to 4 days.
  9. Serve at room temperature.
 
 

Cholent

Makes 4-6 servings as a main course.

6-8 servings as a side dish.

The origin of the word cholent may come from the old French word chald or the modern meaning chaud “warm.”

This Eastern European casserole is a Sabbath luncheon dish. It is cooked overnight.

There are many variations of this dish. Mine is a combination of barley, a variety of beans and meat. You can use any bean combination. Some people also add potatoes.

Those who serve this dish at every Sabbath meal have an electric slow cooker that they set for the appropriate cooking time. If you have a stove top friendly slow cooker you can make the whole dish in the same pot. I do not and therefore I prepare all the ingredients in a pot and transfer it to a slow cooker. 

INGREDIENTS:

  • 2 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 4 garlic cloves, finely chopped

  • ½ cup medium pearl barley

  • ½ cup dried chickpeas

  • ¾ cup dried large lima beans

  • ¾ cup dried red kidney beans

  • 2 pounds, boned, flanken, trimmed of fat, cubed

  • 5 cups cold water, approx

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Heat oil in a large saucepan add onion and garlic. Sautee over low heat for a minute. Pat the meat dry, add to the saucepan and sauté for a minute. Season with 1 teaspoon salt and pepper.

  2. Rinse the barley and legumes in a sieve and add to the meat. Add enough water to just cover the ingredients. Bring to a boil over high heat and skim off the froth as it rises to the surface.

  3. Boil for a few minutes then transfer to a slow cooker.

  4. Set the temperature of the cooker to low and set the timer for 15 hours.

  5. The legumes will be soft and there will be a light crust on top. You may have to skim off some of the fat as well.

  6. Before serving, check if the cholent is seasoned to your taste and if it is moist enough. If it is too dry add some boiling water.