Moroccan Chicken with Preserved Lemons and Olives

Moroccan chicken plated2

This Friday, I had the family over for Shabbat. My brother and his wife are visiting so I wanted to make something extra special. My niece has taken over the challah baking for me and my nephew helped out by bringing a salad. It’s so lovely when we can all be together. Some day I hope that Matthew and Frances will be able to be here regularly for Shabbat with their children (hint hint). We also would love for our niece and nephew and their three children from Atlanta to come join us as well. I’m frankly not sure where we would put everyone, but somehow we would manage. I have one of these tables that seems to expand to feed the masses and no one has ever complained about being cozily squeezed in when the food and company are good.

Friday’s dinner included Roasted Tomato Soup, Jerusalem Salad, Moroccan Beet Salad, Roasted Eggplant Dip, Moroccan Chicken, Moroccan Carrot salad, Israeli Couscous, and my Apple Frangiapane Tart for dessert along with Glazed Apricots. There is nothing like good food shared with people you love. We were four generations sharing our love for one another and our traditions. What could be better than that?

Moroccan Chicken with Preserved Lemons and Olives adapted from Shallots New York

Moroccan chicken plated

Yield: 12-14 servings


5 boneless skinless chicken thighs

5 chicken legs

4 large skinless boneless chicken breasts, cut in half to make 8 pieces

10 large cloves of garlic, peeled and minced

1/2 teaspoon of saffron threads, crushed

1.5 teaspoons ground dried ginger

2.5 teaspoons sweet Hungarian paprika

1.5 teaspoons ground cumin

1.5 teaspoons ground turmeric

Kosher salt and cracked black pepper to taste (if using Kosher chicken, do not add additional salts since the other ingredients have a great deal of salt)


7 medium yellow onions, thinly sliced

4 cinnamon sticks

1.5 cups of pitted cracked green olives and kalamata olives (or any good mix of Mediterranean green and black olives)

4 preserved lemons, quartered with pulp removed and skin sliced into thin strips (You can purchase preserved lemons from Morocco in amny places nowadays. They are not difficult to make, but you have to plan ahead since they take 2 weeks to cure.)

3 cups of good chicken stock, preferably unsalted

Juice of 2 lemons

Flat leaf parsley, finely chopped for garnish


  1. In 2 heavy gallon freezer bags, mix the garlic, saffron, ginger, cumin and turmeric, evenly divided. If not using Kosher chicken, add 1/2 teaspoon of salt to each bag and about 5 cracks of black pepper to each bag. Divide the chicken pieces into the bag, remove the excess air and “massage” the chicken with the spices. Refrigerate for at least 5 hours or overnight.
  2. In a large Dutch oven, heat 3 Tablespooms of EVOO and brown the chicken pieces in batches. Set the chicken aside on a platter. Don’t worry about brown bits stuck to the bottom. In the same Dutch oven, add another Tablespoon of EVOO and add the sliced onions and cook over medium low heat for 15 minutes, until they begin to brown. Add the cinnamon sticks.
  3. Place the chicken pieces over the onions and scatter the olives over the chicken. Then scatter the strips of preserved lemon pulp over the top. Mix the chicken stock with the fresh lemon juice and pour it over everything. Bring the liquid to a boil, cover the Dutch oven tightly, reduce the heat to simmer and cook for 35 minutes. Moroccan chicken in pot
  4. Serve with Israeli couscous and top with minced parsley. You should serve lots of Mediterranean salads on the side.


Beet Caviar

IMG_1440Okay, so this isn’t really anything like caviar (which I also happen to love). But until I can think of a better name, we’ll just have to go with this. Caviar or not, it is a delicious beet spread (nope, too dull) that I first ate with a Russian friend and later had a version of it at the Chicago Russian Tea Time Restaurant. This along with my mushroom walnut pâté are wonderful additions to any party spread. And both are so easy, there is simply no excuse for not making them. Whip some up for this Passover or anytime you want to celebrate something. And if you use the pre-cooked beets like “Love Organic Beets” that you can find in the produce section of the grocery store, this really is a snap to make. The photo just doesn’t do justice to the taste.

Beet Caviar adapted from The Eastern and Central European Kitchen: Contemporary and Classic Recipes by Silvena Rowe

Yield: About 2 cups


4 medium beets, washed and trimmed

5 Medjool dates, pitted

2 Tablespoons cognac (Bourbon or Vodka)

2 garlic cloves, peeled and smashed

2 Tablespoons lemon juice or to taste

1/2 cup chopped toasted walnuts

3/4 teaspoon fine grain sea salt or Kosher salt

3 Tablespoons creme fraiche, mascarpone or sour cream (If you want to keep it vegan, you can use Tofutti, Better Than Cream Cheese)

freshly chopped chives for garnish (optional)


  1. If you are not using pre-cooked beets, preheat the oven to 400 degrees F with a rack in the center. Puncture the beets with a fork a few times and roast for 1 hour or until the beets are completely tender when you test by cutting into the center with a knife.
  2. In the meantime, gently heat the cognac in a small saucepan or in the microwave. Place the dates in a glass dish and when just hot, pour the alcohol over the dates. Allow to soak for at least 10 minutes.
  3. When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor or blender with the dates, cognac, walnuts, mascarpone, lemon juice, salt and garlic. Puree until the texture is to your liking.
  4. Taste and adjust seasoning, adding more salt or lemon juice. Serve with chopped chives. If you prefer, you can swirl a bit of the creme fraiche (mascarpone or sour cream) through the mixed beets instead of processing it together. It is purely an esthetic decision and will not change the taste.

Oxtail Stew


I’ve been making oxtail stew for at least 25 years. In those days, oxtails (which do not come from an ox) were not popular in most American diets, but nowadays with the snout to tail movement in full swing, eating them is much more acceptable. Oxtails are not super meaty, but they are so rich in protein and flavor that you don’t need to eat a lot to feel a deep satisfaction. While I wouldn’t ordinarily eat meaty stews in the summertime, when the temperature drops and the wind chill rises, I start dreaming about my first batch of oxtail stew for the season. The recipe below is not the oxtail stew that I have been accustomed to making. I happened to be looking online today to see if oxtails could be a Kosher cut of meat and came across this recipe. It looked so simple and good that I decided to try it and share it with you. Perhaps later on in the winter, I will share my traditional recipe.

When buying oxtails, you will have graduated size pieces, with some larger and others very small. They all add flavor and protein richness to the dish, but you will need enough of the larger pieces for serving. Just be sure to have plenty of good bread on hand to soak up all that rich, umami-filled sauce. Serve a crisp salad and you are done! Well maybe a lovely baked apple or apple tart to finish things off. This dish is at its best when made one day ahead.

Oxtail Stew adapted from Dianne Rossen Worthington

Yield: 6-8 servings


2 Tablespoons EVOO

4 pounds of oxtails (there is a LOT of bone so this is not too much)

Kosher salt and cracked black pepper to taste

1 large onion, peeled and sliced

4 medium carrots, peeled and sliced in 1/4 inch thick rounds

5 large garlic cloves, peeled and minced

3 cups good quality beef broth

1 cup red wine (a Zin or Cabernet or Cabernet Franc)

1(14.5 ounce) can diced tomatoes with its juice (I like fire roasted but any good brand is fine)

2 bay leaves, dried or fresh

1 generous teaspoon dried thyme, crumbled

1 cup pitted, chopped Kalamata olives

2 Tablespoons red wine vinegar

2-4 Tablespoons finely chopped fresh, flat-leaf parsley


  1. In a heavy Dutch Oven 7-9 quarts) heat the EVoo over medium high heat. Season the oxtail pieces generously with Kosher salt and cracked black pepper. Brown the meat in batches, making sure to not crowd the pan. You are not sauteeing the meat, so in order to get a good brown, do NOT move the meat around. The meat should also be dry when it goes in the pan. Turn your kitchen fan on or your smoke detectors off! The burned brown bits forming at the bottom of the pan are not really burned and they will add lots of flavor to the stew. As you brown each batch, remove the pieces of oxtail to a platter on the side. When finished, cover lightly with foil to keep warm.
  2. Add the sliced onions and carrots and saute them until they begin to soften and the onions become translucent. Add a little salt and pepper as you do each layer. Now add the garlic and saute for another minute.
  3. Add the tomatoes, bay leaf, thyme, oxtails, wine and broth. If y ou are using a 7 quart Dutch oven as I did, it will fit but be very full. Bring to a full boil, then cover the pot, turn the heat down to simmer for 1.5 hours. After that, uncover the pot, adjust your heat if necessary and cook for 1.5 hours more, uncovered. If any scum comes to the top, you can skim it offor just leave it for when you are skimming the fat later.
  4. When the oxtails are tender, add the Kalamata olives and the vinegar and cook for another minute uncovered. Turn off the heat and cover tightly. In order to skim the fat the most easily, you can refrigerate this overnight or if you are like me and the temperature permits, I just put it on my terrace overnight!
  5. When ready to serve, skim the fat which rose to the top and solidified. Then gently rehat until simmering. You can do this in a 325 degree F oven for about 30-40 minutes. Serve with crusty bread or over noodles or rice and garnish with parsley.

Green Beans!

green beans and tomatoesGrowing up I watched the old tv show, The Waltons, and was imediately taken by Livvy sitting at the large kitchen table or Grandma, sitting on the porch trimming fresh green beans and talking about whatever was on their minds. As it was supposed to, it evoked a sense of home, family and warmth that we all wanted to replicate. While my childhood was a time of the “miracle” of frozen vegetables, I remember nagging my mother until she bought fresh green beans in season. I have never looked back and will only buy fresh green beans whether at the grocery store or at the farmer’s market. To this day, one of my favorite things to do in the kitchen is to take a crisp, fresh green bean and to snap off the stem end.

These green beans are easy to make and can be enjoyed hot or at room temperature. A pound should feed 4 people, but my husband and I finished them off ourselves.

Green Beans

Yield: 4 servings


1 pound crisp, fresh green beans

1 pint grape tomatoes, halved lengthwise

1 rounded teaspoon minced garlic

1/2 to 1 teaspoon Kosher salt (or sea salt)

cracked black pepper (about 10 grinds)

2 teaspoons EVOO


  1. Trim the green beans by snapping off the stem end. If they are fresh, they will snap cleanly.
  2. Place the beans in a pot of water to just cover them and cover the pot. Bring to a boil and boil for 2 minutes. Immediately rinse the beans in very cold water or plunge them into a bowl of ice water to stop the cooking and to retain the bright green color. As soon as they have cooled off, place the beans in a dish towel and wrap them to dry.
  3. In the now dry pot that you cooked the green beans in (I have a wonderful oval pan from Rachael Ray that is a favorite for so many things, including cooking green beans) add the EVOO, the garlic, salt, pepper and the dried beans. Turn the heat to high, add the tomatoes and just gently toss for about 2-3 minutes – just to heat through and until the tomatoes barely begin to soften. I dare you to not start stealing beans before they ever make it to the serving bowl!


Oat and Whole Wheat Sandwich Bread

The thought of making my own sandwich bread never really occurred to me, and when it did, all I could think was that it would be more effort than it was worth. After all, the local grocery store has quite the panoply of breads to choose from every week.


But then I came across this post from “Smitten Kitchen” and immediately had to try it because it just sounded so healthy and wholesome.  As it turns out, it wasn’t nearly as difficult as I thought it would be, and the result when toasted with a little dollop of butter ended up having a texture and flavor that I would not have dreamed bread could have.  Now the only trouble is that I’m going through it so quickly!  Thank goodness the recipe yield two loaves.


5 cups whole-wheat flour
2 cups rolled oats (I used Quaker oats)
1 tablespoon kosher or coarse salt
3 tablespoons raw or brown sugar, honey or agave nectar (I like the honey)
1 large egg
1/4 cup vegetable oil, plus a little more to coat bowl
1 1/4 cups lukewarm water
1 1/4 cups lukewarm milk, any kind
1 1/2 tablespoons instant yeast

Make bread dough:

  1. In the bottom of large mixing bowl, combine water, milk and sugar or honey, then stir in yeast. Add egg and oil and whisk until combined. Add flour, oats and salt and if mixing with a machine, combine with paddle attachment at the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute. The dough will be wet and coarse, let it rest for 5 minutes.
  2. If using a mixer, switch to the dough hook and mix the dough on medium-low for 2 more minutes. By hand, do the same with your spoon. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. If it seems excessively stiff, add a little more water, a spoonful at a time.  Continue to mix with dough hook or by hand for 4 minutes.
  3. Scrape dough out onto lightly floured counter. Knead a few times, then form the dough into a ball. Oil your empty mixing bowl and return dough to it. Cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, or until doubled in buik or transfer to the fridge and let it ferment overnight or up to 5 days. If proofing in the fridge, remove the dough before the fridge about 3 hours before you plan to bake it.

Form loaves:

  1. Turn dough onto a floured counter and divide it into two equal pieces. Press each gently into a rough rectangle-ish shape.
  2. Fold in sides so that the first dough is roughly the width of your bread loaf pan (about 9 inches).
  3. Roll from bottom to top and then put this log into your bread loaf pan, seam side down. Repeat with remaining dough.  (This is really important as otherwise your bread will rise lopsidedly and then you’ll have delicious but highly irregularly sized bread which is not great for sandwiches.)
  4. Let proof at room temperature for about an hour, or until the dough is about 1 inch above the rim of the baking pan. Halfway through, heat oven to 350 degrees F.

Bake bread:

  1. For 35 to 40 minutes, rotating pans once for even color. (Then again, I forgot to do this and it turned out beautiful anyways.)
  2. The internal temperature should read 190 degrees F. Remove loaves from tins and let cool on a rack. If you’re planning to freeze bread, let it cool completely before slicing it.

From Smitten Kitchen, Oat and wheat sandwich bread.


One of my favorite restaurants in NYC serves the most beautiful Austrian desserts in an old time-y, wood paneled room that feels like a time capsule that sends you straight to Inter-war Europe.  My favorite dessert there, the “Sachertorte” apparently derived its name from a famous hotel in Vienna called the “Hotel Sacher” where this dessert was first made.


According to the cookbook this recipe derived from, this cake was invented by a sixteen-year-old pastry apprentice named “Franz Sacher” for Prince Klemens von Metternich.  In 1876, his son Eduard opened the now famous “Hotel Sacher” where this is still served today.  After having tried this famous dessert on both sides of the pond, I still think the one from NYC is better, and so I was over the moon when the chef published a cookbook and included the recipe for this dessert!


  • 6 tbsp unsalted butter, softened
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup confectioner’s sugar
  • 1/8 tsp ground cinnamon
  • 4 large eggs, separated
  • 1 large egg yolk
  • 1/2 cup granulated sugar
  • 3/4 cup cake flour, sifted
  • All-purpose flour for dusting

Rum Syrup and Jam

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tbsp dark rum
  • 1.5 cup smooth raspberry (or apricot) jam (Don’t get preserves; while the cake will taste just as good, it will look a little lumpy as mine does below because of all the fruit chunks)


  • 6 oz bittersweet chocolate, chopped ( 1cup)
  • 8 tbsp unsalted butter


  1. Heat the oven to 325 degrees.  Brush a 9″ round cake pan with butter and dust lightly with flour.
  2. In a double boiler, heat the chocolate until just melted.  Remove from the heat and stir until smooth.
  3. Line a baking sheet with parchment paper.  Set aside for now.
  4. In a large bowl, using a hand-held (or standing) mixer, beat the butter with the confectioners’ sugar and cinnamon until pale and creamy, about 2 minutes.
  5. Add the egg yolks, one at a time, beating after each addition until smooth.  Add the melted chocolate and beat until just combined.
  6. In another large bowl, using clean beaters, beat the egg whites at medium speed until slightly thickened and foamy, about 2minutes.  Gradually add the granulated sugar, and beat until the whites hold a soft peak.  Using a rubber spatula, stir one-third of the beaten egg whites into the yolk mixutre to lighten it.  Gently fold this mixture into the remaining egg whites until just smooth.  Fold in the cake flour.
  7. Using a spatula, spread the batter into the prepared pan.  Transfer to the oven and bake until a toothpick inserted into the middle comes out clean, 35-45 minutes.  Remove the cake from the oven and carefully flip it onto the prepared baking sheet.  Let the cake cool for about 20 minutes.
  8. Meanwhile, make the rum syrup: In a small saucepan, combine the sugar with the water and cook over medium heat, stirring occasionally until the sugar dissolves.  Stir in the rum, remove from heat, and let it cool.
  9. Generously brush the cake all over with some of the rum syrup, reserve the remaining syrup.  Cover the cake with plastic wrap and refrigerate overnight.
  10. Cut the cake horizontally in half.  Brush each cut side generously with the rum syrup.  Spread 1/2 cup of the jam evenly over the bottom of the cake.  Set the other half on top.  Spread the remaining 1 cup of jam evenly over the top and sides of the cake.  Refrigerate until set, about 2 hours.
  11. Make the glaze: In a double boiler, melt the chocolate with the butter until melted.  Remove from the heat, stir until smooth and let cool only slightly (too cool and the mixture will harden).  Remove the cake from the refrigerator.
  12. Pour the glaze over the top and sides of the cake, and then spread it evenly over the cake.  I like to put my cake on a cooling rack, put foil or something else below it, and then drizzle the chocolate so that it falls smoothly on the sides.  Refrigerate the cake until the glaze is set (yes, another 5-10 minutes of waiting before eating!) before serving.
  13. Transfer the cake to a cake plate, and serve (with whipped cream it is even more decadent!)


From Neue Cuisine: The Elegant Tastes of Vienna by Kurt Gutenbrunner

Chicken with Almonds, Dried Cherries and Rice

chicken with riceIf you have a well-stocked pantry and 45 minutes, there is no reason that a weeknight chicken dinner needs to be boring.  Now I don’t always have the same things on hand and these kinds of recipes aren’t authentic anything. But if you cook long enough or enjoy trying new things when you eat out, you develop a sense of what sort of goes together. I also make use of my nose. I may not always know what spice I want by name, but I know it by sniffing. I also try to take into account the esthetics of the dish, which unsurprisingly perhaps turns out to usually help with the taste as well. This dish needed a pop of green so I added some frozen peas towards the end.

I don’t totally recall the occasion, but Frances and Matthew sent us a gift from D’Artagnan a while back and it included all kinds of wonderful goodies – some things I had tried and others, like a venison sausage with dried sour cherries, I hadn’t. It sat in my freezer until the other night after we had finished eating the cassoulet. I thought that before it got freezer burn, I really should use it. I had ordered some boneless, skinless chicken thighs figuring I would find a use for them. So now I had the basis for tonight’s meal.

I always, always keep an interesting array of dried fruits and nuts on hand that I buy from If you live in the United States, you REALLY must try them! Frances is now a total convert. Check out what I came up with for an ordinary Thursday night. This should be a guide for you to try something different. If you don’t have this sausage on hand, try some andouille or chorizo and then adjust your spices.

Chicken with Almonds, Dried Cherries and Rice

Yield: 4-6 servings


3 Tablespoons unsalted butter + 1 Tablespoon more

1.5 pounds of boneless, skinless chicken thighs (about 5)

1/2 pound pork and venison sausage with dried cherries

1 onion, peeled and chopped

1 bay leaf, dried or fresh

2 cinnamon sticks

5 whole cloves

Kosher Salt and Cracked Black Pepper to taste

1.5 cups Basmati Rice (Mine was white, but you could use Brown or Texmati rice)

4 cups chicken stock, preferably unsalted

1/2 cup dried sour cherries

1/2 cup blanched almonds (whole or slivered)

1 cup frozen peas

1/4 teaspoon ground turmeric

1 teaspoon Ras al Hanout (I buy it on Amazon, but you can also make your own)

2 Tablespoons honey


  1. Place 3 Tablespoons of the butter in a Dutch Oven and heat until it starts to sizzle. Add the chopped onion, about 1/2 teaspoon of salt and saute for about 3 minutes.
  2. Add the chicken thighs and bay leaf and saute, turning just until it begins to lightly brown.
  3. Add the chicken stock, cherries, turmeric, cloves, another 1 teaspoon of salt (or to taste) cinnamon sticks and Ras al Hanout. Bring to a boil. When it begins to boil, add the rice and stir through. Tuck the sausages into the rice. Cover the Dutch oven tightly and turn the heat down to a simmer. Check it if you aren’t sure. Then cook for 35 minutes.
  4. While the chicken is cooking, saute the almonds in 1 Tablespoon of the butter, moving them around until they just begin to brown. Add the honey. Turn off the heat and toss in your peas, gently mixing them together.
  5. At the end of the 35 minutes cooking time, remove the lid from the Dutch oven. The liquid should have been absorbed and the rice is very moist. Stir through the almonds and peas. Adjust your seasonings (add the pepper here) and enjoy.

chicken with almonds, cherries and rice