Holidays

Cabbage Curry

~ lisaandfrancescook ~ Leave a comment

Cabbage Curry takes the humble, budget-friendly cabbage and transforms it into a silky, creamy and utterly delicious curry. I know that some of you only associate cabbage with coleslaw, sauerkraut or the steamed, stuffed rolls that many of us grew up with. But the relatively slow cooking of the cabbage turns this ubiquitous and inexpensive vegetable into a star.

About the only vegetable that I am not wild about is okra. So when I came across the Cabbage Curry on Rainbow Plant Life, it didn’t take any persuading to get me to try it. I didn’t think, however, that I would be making it as a Shabbat dinner. But accompanied by salatim, the Cabbage Curry made for a lovely, delicious and festive meal. An added bonus for me was that no animal had to die so that we could celebrate this weekly holiday.

I have always thought that Middle Eastern/North African and South Asian food complimented one another. So having the main dish be a curry and the sides be Middle Eastern, with everything accompanied by my husband’s wonderful challah worked beautifully. When making another culture’s food, I try to be respectful, but I’m also not afraid to play around a bit.

Whether you make this Cabbage Curry as a weeknight dinner or as part of a holiday meal, you won’t be disappointed. And no one will think that you skimped on the meal just because you used this budget-friendly main course. So in one dish, you tastebuds will sing and so will your wallet. You can’t ask for more than that!

For more wonderful Vegetable Curries:

Butternut Squash Curry

Cauliflower Spinach Tofu Curry

Pea and Cashew Curry

Roasted Cauliflower Lentil Curry

Potato and Green Pea Curry

Kidney Bean Curry (Rajma Paneer)

Thai Style Yellow Curry with Sweet Potato

Chickpea Spinach Curry

Tofu Coconut Curry

For Chicken and Fish Curries:

Chicken Curry Punjabi-Style

Chicken Curry with Spices

Bene Israel Fish Curry with Fresh Ginger, Tamarind and Cilantro

RECIPE

YIELD: 4 to 6 generous servings, depending on sides

NOTE: Have everything prepped before you begin cooking!dd the serrano pepper and garlic

INGREDIENTS

2 Tablespoons of a neutral oil (I like Avocado)

4 fat cloves of garlic, peeled and minced

1 to 3 serrano pepper, de-seeded and finely chopped (I’m happy using one)

8 cups green (also called white) cabbage, core and tough outer leaves removed, shredded or thinly sliced (I used 3/4 of a 2-pound cabbage)

Kosher salt (preferably Diamond Crystal) and freshly cracked black pepper

2 Tablespoons tomato paste

2 teaspoons Kashmiri chili powder (I LOVE the slightly smokey, gentle heat from this pepper and use it on so many things. It is easily available online if you don’t have access to an Indian grocery store.)

1.5 teaspoons rounded ground coriander

1.5 teaspoons rounded ground cumin

3/4 teaspoon ground turmeric

8 ounces ripe tomatoes, seeds removed and finely chopped (You could use canned if ripe ones aren’t available or you don’t have any on hand.)

About 400 ml of a full-fat coconut milk

4 cups of cooked chickpeas, drained and rinsed

2 Tablespoons unsweetened almond or cashew butter

1 teaspoon garam masala

1 lime, juiced

1 cup of fresh cilantro, leaves and tender stems, chopped

DIRECTIONS

Mix together the cumin, turmeric, coriander, Kashmiri chili and tomato paste. Set aside.

Heat the oil in a large (12-inch) deep skillet or Dutch oven until shimmering. Add the serrano pepper(s) and garlic to the hot oil and stir almost constantly for 30 seconds or until fragrant. Do not allow the garlic to brown.

Next add the cabbage. Using tongs, try to coat all of the cabbage with the oil, garlic and pepper(s). Season with a 1/2 teaspoon of the salt and cook, stirring frequently for 12 minutes. You can add a splash or two of water if things look as if they are dry or might stick to the bottom of the pan. The cabbage should become silky and have some browning spots appearing.

Once the cabbage has reached the yummy stage, add in the spice mix, stirring to coat the cabbage for about 2 minutes. If things are looking a bit dry, add a few more splashes of water.

It’s time to add in the tomatoes. Mix through and cook for 5 minutes until they are softened and almost melting into the cabbage.

The curry is ready for the chickpeas, almond butter, coconut milk and another 1/2 teaspoon of kosher salt. Mix everything through and cook uncovered for 18 minutes, stirring every few minutes. The sauce will thicken, so if you have left-overs or are making this ahead, you will likely want to add some additional coconut milk or water to reheat the curry.

Add in the garam masala and juice from 1/2 of the lime and cook for 2 to 3 more minutes. Give things a taste and adjust with more salt or lime juice if necessary. (I didn’t add anything.)

Just before serving, add in the chopped cilantro, reserving a little to sprinkle over each serving for presentation.

I served this over rice and with a dollop of homemade yogurt. To keep the dish vegan, either don’t add any yogurt or use a plant-based yogurt. Since we eat a lot of South Asian food, I had 3 chutneys on hand, including my own cranberry orange relish that I make for thanksgiving! If it hadn’t been Shabbat, I would have also made naan to accompany the curry, although the challah was actually perfect. The sweetness of the challah played off beautifully with the curry spices and the soft bread was perfect for soaking up every last bit of the delicious sauce.

Tzimmes Chicken

~ lisaandfrancescook ~ Leave a comment

Tzimmes Chicken is perfect for autumn. It’s perfect for the Jewish holidays. And it is simply, just perfect. And it’s one of the dinners that you don’t need to stress over exact amounts and is even better when made ahead.

Along the lines of a tagine, Tzimmes Chicken is a mixture of sweet and savory. The recipe can easily be increased to feed the multitudes that may be coming for holiday meals.

Moroccan cooks have perfected mixing meats with fruits and often nuts and getting just the right balance of sweet and savory. There are as many variations as there are people cooking these dishes and this is one more.

While I made this with chicken thighs on the bone and with the skin, you can use a whole chicken, cut up if you prefer. However, the thighs on the bone make this dish almost impossible to dry out or ruin so it is perfect for both the experienced and the novice cook and makes reheating a dream.

When I made this dish the first time it was a favorite of my husband’s. Tzimmes Chicken not only is a great make-ahead meal but it is also a one-pot meal! So less clean-up. And who doesn’t like that!? And if you don’t have sweet potato, use butternut squash or Kuri Red. You want to stretch it a bit, add some red or golden potatoes, peeled and cut into thick slices.

As I will always preach, whenever possible, grind your own spices. The difference is huge. It’s also less wasteful since whole spices retain their flavor longer than the pre-ground ones that you buy in a jar.

When I make this for Shabbat or a Jewish holiday, I serve it along with salatim and dessert. But you don’t have to be Jewish to enjoy this delicious one-pot dinner.

For other tagine and harvest meals:

Chicken Tagine with Almonds and Apricots

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Sweet and Spicy Harvest Chicken

Harvest Chicken (with Japanese Sweet Potato and Dried Fruits)

Vegetarian Tzimmes

Fruit and Vegetable Tzimmes – a perfect introduction to autumn

RECIPE

YIELD: 4 servings

INGREDIENTS

2 to 4 Tablespoons Avocado oil

About 2 pounds of chicken thighs with skin and on the bone

2 teaspoons kosher salt or to taste (If you are using kosher chicken, you should add a little less)

3 teaspoons ground coriander, divided

1 rounded teaspoon ground cumin, divided

1/2 teaspoon cracked black pepper

1 large sweet potato, peeled and cut into 1/2-inch chunks or quarter moon-shaped slices

3 to 4 large carrots, peeled and cut into 1/4-inch coins

1.5 cups dried fruits (I used a mix of pitted dates, apricots and cranberries. Prunes and other dried fruits would work as well.)

Zest of 1 medium lemon or orange

1.5 teaspoons grated or finely chopped fresh ginger root

2 garlic cloves, minced

1 large pinch of your red pepper of choice (I like Aleppo pepper for it’s fruity heat)

1 large leek or onion, peeled and sliced into thin half moons

1 cup orange juice plus more if needed when reheating

1 cup red wine plus more if needed when reheating (I used a Pinot Noir)

1 Tablespoon Pomegranate Molasses, Silan (also known as date honey) or Tamarind (Optional)

Water or broth, if needed and you prefer not to use more wine or orange juice

For serving

A large handful of chopped fresh herbs such as cilantro, flat-leaf parsley and/or dill

DIRECTIONS

Pat dry the chicken and rub with 1 teaspoon of salt, 1.5 teaspoons coriander, half of the cumin and all of the cracked black pepper. Place this in a bowl or Ziploc bag. This can be refrigerated overnight or for at least one hour.

Preheat the oven to 350 degrees F.

Prepare all of the remaining ingredients. Mix together the sweet potato, carrot, dried fruit, zest, hot pepper flakes, remaining spices and cinnamon stick with 1/2 to 1 teaspoon kosher salt. You can always add salt towards the end so go easy.

In a Dutch Oven or heavy duty oven-safe casserole, heat the oil over medium high heat. Add as many pieces of chicken, skin side down as comfortably fit in a single layer without crowding. Brown on both sides (between 5 and 8 minutes each side). If doing this in batches, remove the browned chicken to a plate and repeat the process. Do not add more oil unless absolutely necessary to prevent burning. Remove the remaining chicken and set aside. This can be done in a separate pan from the one that will hold everything if you prefer, which is what I did. That way, if you used more oil than you want in the finished dish, you can just leave it in the pan when you remove the onions

Add the leeks or onion to the pan along with a pinch of salt. Sauté until the onions become soft and are golden around the edges. Add the garlic and sauté for one more minute. If using a separate pan for the remainder of the cooking, transfer the onions and garlic to the bottom of the Dutch Oven.

Place the chicken on top of the onion mixture. If you are making a lot, place only 1/2 of the chicken pieces. Top with the vegetables and fruits. (If doing it layers, divide the vegetable and fruit mixture so they end up on top.

Pour the orange juice, pomegranate molasses, if using, and wine over everything until most of the ingredients are submerged. Don’t drown the mixture! If you require a little more liquid, add any of your options.

Bring everything to a boil and then cover the Dutch Oven and place it into the oven for 1 hour. At this point, the dish is finished but it can be cooled and refrigerated for later use. Taste to adjust any seasoning and make sure that the pan hasn’t gone dry before reheating. Reheat at 325 degrees F. Enjoy!

Any leftovers can be frozen or will keep in the fridge for at least a week.

Fudgy Passover Brownies – Gluten-Free

~ lisaandfrancescook ~ Leave a comment

There isn’t a great deal to say about why you would want to make brownies for Pesach. I mean, why wouldn’t you? After all, who doesn’t love a good brownie? And since these Fudgy Passover Brownies are gluten-free, they also can be used all year-round for those with gluten intolerance. Dense and fudgy with a deep chocolate flavor. Be extra decadent and serve them with vegan vanilla ice cream or whipped cream.

There are a LOT of brownie recipes out there and I have several on my blog. People also have very strong ideas about what makes the perfect brownie – fudgy vs. cakey, with extra chocolate chips or without, frosting or no frosting. Etc. etc. etc.

My personal all-time favorite brownie is my Java Brownie, but it is not for Passover. Is this brownie the absolute sine quinone of brownies? Probably not. But it is an easy recipe that comes together quickly, is Kosher for Pesach and is quite satisfying when you are looking for that chocolate something dessert. And best of all, I had all of the ingredients in my fridge or pantry so there were no additional trips to the store. Give it a try.

Just a note. These brownies will only be as good as the ingredients you use. If you use a cheap chocolate or cocoa, artificial vanilla etc. your results will not be as good as when using quality ingredients. There are some excellent kosher for Passover chocolate brands and you should be able to find one without too much difficulty. This recipe only calls for two eggs so make sure that they are fresh. There is also some excellent vegan butter on the market in addition to vegetable margarine. I would definitely go for the vegan buttery sticks. You will see the difference in the end result. Your output will only be as good as your input.

RECIPE

YIELD: About 9 servings

INGREDIENTS

4 Tablespoons unsalted butter or vegan butter cut into chunks, plus extra for the pan

3.5 ounces dark or bittersweet kosher for Passover chocolate, broken or coarsely chopped

1 cup superfine almond flour or almond meal

½ cup granulated cane sugar

¼ cup unsweetened Dutch-processed cocoa powder

2 Tablespoons of potato starch

1.5 teaspoons instant espresso powder

¼ teaspoon fine sea salt or kosher salt

2 large eggs

1 teaspoon pure vanilla extract

¼ cup dark, white or a mixture of chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal pan with parchment. Butter the paper and set aside.

Place the butter and chocolate in the top of a double boiler or in a microwave safe bowl. Just place a heat proof bowl over a pot of water, but do NOT allow the bottom of the bowl to touch the water. Bring the water to a simmer and checking frequently, melt the chocolate and butter, stirring occasionally with a spatula. If you use a microwave for this, start with 30 seconds at full heat. Keep checking and stirring. Do small increments after that until almost all the chocolate is melted. Then remove the bowl from the microwave and stir with a spatula until the chocolate is smooth and glossy.

In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder, potato starch, salt and instant espresso granules. Stir out any lumps that may have formed. Add the chocolate mixture to the dry ingredients and incorporate it using a spatula.

Lightly whisk the eggs and vanilla in a separate bowl and add it to the batter. Add in the chocolate chips and mix everything through until you have a fairly thick but smooth batter (except for the chocolate chip lumps.)

Pour the batter into the prepared pan and use a spatula to spread everything evenly.

Bake in the preheated oven for 20 to 25 minutes or until the brownies are just firm to the touch and a toothpick comes out mostly clean.

Allow the brownies to cool completely in the pan. Then either invert them onto a plate, remove the paper and turn the brownies right side up to cut them OR just ease theparchment and brownies out of the pan and place on a cutting board. You can then just cut them on the parchment and peel the parchment off each piece.

Matzah Salad

~ lisaandfrancescook ~ Leave a comment

If you are like me, a great salad is a beautiful thing. Not merely some healthy secondary player, but a star performer. In the great tradition of fattoush, that delightful Levantine salad made with fried pita or panzanella, a classic Tuscan salad made with stale, soaked bread, we have Matzah Salad. I adore it and can eat an entire bowl meant to serve six! Over the years, I have added some elements such as garlic and feta cheese. But if you are serving it as a side to a meat main course, just leave out the cheese. And while I think this tastes best using rendered chicken fat, Matzah salad can be made using just EVOO or Avocado oil.

I first came across the recipe in Joan Nathan’s Jewish Cooking in America cookbook, but have made quite a few changes from the recipe which originated at the now defunct Quilted Giraffe Restaurant. Amounts are a suggestion. Followed exactly, this recipe is great, but if there are some ingredients that you like more than others, try making those substitutions.

The original recipe calls for traditional square matzah. However, we love the Shmura Matzah from Ukraine that we buy from our Chabad rabbi. It is thin and toasty with a great texture. While pricey, we can eat as much as we like with none of the negative gastrointestinal problems that people joke about with regular matzah. And once you have tasted it, every other matzah is just – okay.

Matzah salad is a wonderful side with any grilled meat or fish and makes for a great lunch when you add in the optional cheese for protein. Depending on the fat you use or the addition of cheese, this salad can be pareve, vegan or vegetarian. Versatile and delicious, I look forward to this once-a-year treat.

And for those Jews whose minhag is NOT to use matzah, let alone Shmura matzah, this way, I respect that and say, then, don’t make this. For the rest of us, it’s delicious.

RECIPE

Yield: About six portions as a side salad

INGREDIENTS

10 squares of matzah (Plain or whole wheat, but not egg matzah!) OR about 5 or 6 rounds of Shmura Matzah (I just eyeball it.)

4 to 6 Tablespoons of rendered chicken fat or EVOO or Avocado Oil (You can also use mostly the healthier oil with a little chicken fat for flavor, which is what I generally do.)

1 large red, yellow or orange bell pepper, chopped into a smallish dice. If you prefer more, go for it. (You could you use roasted peppers from a jar or fresh. They will both give a wonderful flavor, but with somewhat different textures.)

2 to 3 Persian cucumbers or 1 English cucumber, diced

1 Tablespoon drained capers in brine (Do NOT rinse them!)

18 pitted Kalamata olives coarsely chopped or sliced into thirds (You could use any olive that you like.)

2 cloves of garlic, thinly sliced or finely chopped

1 bunch chives, finely chopped or snipped (You could use scallions or red onion, if you prefer. I was in H Mart, that huge Asian food market and they had gorgeous chive blossoms, which I used here.)

Kosher salt and either fresh, cracked black pepper or Aleppo Pepper, to taste

About 7 ounces of crumbled feta or chevre cheese (Optional)

2 Tablespoons chopped flat-leaf parsley or cilantro

DIRECTIONS

Run a rolling pin or wine or Coke bottle over the matzah to break it up into pieces that are no larger than about 1/4-inch. (Place the matzah in a plastic or cloth bag before doing this to cut down on crumbs everywhere.)

If you are using square matzah, then toast the matzah pieces in either a dry sauté pan or in a 300 degree F. oven for about 10 minutes. If you are using Shmura Matzah, you can skip this step. Transfer the matzah to a large serving bowl.

In a large skillet, heat the 4 Tablespoons of the chicken fat or oil and add the chopped cucumber and bell pepper. Then add the garlic and cook for 30 seconds. Toss everything until the vegetables are well-coated and cook for 1 minute over medium heat. Add the capers and olives and toss through, cooking for about another minute. If you are using chive blossoms, scallions or red onion, add at the end and cook for another 30 seconds.

Turn off the heat and add in the chopped or snipped regular chives. Pour everything over the matzah and give it a good toss. If you are using cheese, add it now, along with the salt, sumac and pepper. (Go easy on the salt since the capers and olives both contain salt. You can always add it, but it is almost impossible to remove it.) Sprinkle the parsley or cilantro over the top, drizzle with additional oil and enjoy! I find that this is at its peak if made an hour ahead of when you want to eat it. This gives the vegetables and oils to permeate the matzah.

Spinach Potato Leek Pashtida

~ lisaandfrancescook ~ Leave a comment

My husband’s sister is in town for a conference and we were able to get together at our house this past Sunday for lunch. I have a pathological need to try something new when we are having company over. Usually I then stress over it until everyone has finished eating seconds and I know that it was a success. This time was much more low-key – or maybe I’m just older. I wanted a luncheon that could be eaten at room temperature since my sister-in-law was flying in and you never can tell if flights will be on time. The main course also had to look great, taste great and not make you feel guilty when dessert rolled around.

While scrolling on line I came across a recipe that looked as if it fit the bill. The measurements were not given exactly and the directions only came when watching the video. With a lot of experience, I knew that I could adapt this. My husband had just baked a beautiful sourdough bread, there was my Baba Ghanoush in the fridge and I made another new dip called Muhamarra, which I adapted from Adeena Sussman’s cookbook Sababa. I added my Sunshine Kale Salad to round things out. The salad is so pretty, delicious, easy to make and should be made ahead! Dessert was my Mixed Berry Galette served with a lightly sweetened Crème fraîche.

The Spinach Potato Leek Pashtida is a wonderful anytime recipe. It’s perfect for a brunch, lunch or light summer dinner. And by swapping out the cornstarch with potato starch, it can be Kosher for Passover, which is coming up shortly.

So what exactly is a Pashtida? Some people say it’s like a crustless quiche, but I think it’s more like a frittata on steroids. Truly a versatile dish that can be wonderful for clearing out your vegetable drawer. The Spinach Potato Leek Pashtida, if made exactly as written works perfectly and makes a great presentation with limited effort. Of course, you can swap out onion for the leek or oregano for the dill, but try it once as you see it below before you start making changes. This is one of those recipes that you want to have in your back pocket.

RECIPE

Yield: 4 to 6 servings depending on what sides you serve

INGREDIENTS

3 potatoes (450 g) – Golden or Red potatoes, peeled and cut into 1-inch dice

3 to 4 Tablespoons EVOO or Avocado Oil

1 large or 2 small leeks, washed well, trimmed, and thinly sliced (I use the white and light green part. You want about 2 cups loosely packed.)

½ of a large Bell Pepper, seeded and cut into a 1-inch dice (Any color pepper will work, but I would use a red or orange if you can purely for the visual effect.)

Rounded 1/2 teaspoon sweet or smoked paprika

1 teaspoon dried dill

4 to 5 oz. fresh baby spinach, coarsely chopped

3 large eggs

1 teaspoon kosher salt, divided and cracked black pepper to taste

Ricotta or farmer’s cheese 180 g (Try to use a whole milk cheese.)

Cornstarch or Potato Starch 50 g (5 tablespoons)

Shredded Cheese 100 g (You could use a sharp cheddar, Gruyere, Asiago, Parmesan, Pecorino or a combination.)

DIRECTIONS

Preheat the oven to 350 degrees F. or 180 Celsius.

Place the oil in a large skillet and on medium heat, add the diced potatoes and sauté until the potatoes begin to become translucent.

Add in the leeks and continue cooking, stirring occasionally.

Once the potatoes and leeks have softened, add in the bell pepper and mix through. Continue cooking while you chop the spinach.

Once the spinach is chopped, add it to the pan with the potatoes, leeks and peppers. Add in ½ teaspoon of kosher salt and ½ teaspoon of paprika and the dill. Mix everything through to distribute evenly all the ingredients. Cover the pan and allow it to cook for about 2 minutes or just until the spinach is wilted. (I used the smoked paprika. You could also add in other dried herbs such as dill, thyme or oregano, if you wish.)

As soon as the potato spinach mixture is finished cooking, remove the pan from the heat and transfer everything into a large clean bowl.

Add in the ricotta cheese and mix through thoroughly.

Crack 3 eggs into a bowl and add ½ teaspoon of salt and a few cracks of pepper. Whisk to incorporate the whites and yolks of the eggs. Pour the eggs over the vegetable cheese mixture in the bowl.

Mix in the cornstarch. Once the cornstarch is incorporated, add the grated cheese and mix it through.

Line a 9” x 5” loaf pan with parchment and lightly oil the parchment. (A tip for easily getting the parchment to fit the pan. Wet the parchment and crumple it. Now it will be malleable and can easily be made to fit into the corners of your pan. It also keeps the parchment that sticks out from burning in the oven!

Pour the mixture into the pan and gently push it down and into the corners to remove any air. You can also lightly tap the pan on the counter. Once the mixture is in the pan evenly, bake it for 35 to 45 minutes or until the top is nicely browned and the pashtida starts to pull away from the sides of the pan and no longer jiggles. It’s kind of hard to dry this out, so err on the side of baking it a tad longer if you are unsure if it is done. If you are using Fahrenheit, the pashtida will likely take the longer time since 180 degrees C is a little hotter than 350 degrees F.

Turn the pashtida out onto a cutting board or serving platter and allow to rest for at least 15 minutes before cutting it. The pashtida can be served warm or at room temperature. I served it with a light salad and muhamarra and a crusty sourdough bread that my husband had baked.

Lamb Shanks in Wine

~ lisaandfrancescook ~ Leave a comment

Lamb Shanks in Wine with carrots, celery, potatoes and aromatics is the perfect winter dinner. The hands-on time is minimal and the end result is a wonder. While my husband and I rarely eat meat, we do still love lamb and I serve it every now and then usually as a Shabbat treat. I had these gorgeous “volcano” lamb shanks in my freezer and with the weather being cold and damp, I knew that I could cook up a delicious Shabbat meal without having to venture out to the grocery store.

Lamb shanks can be seasoned hundreds of ways, but it is always braised slowly in some kind of sauce to tenderize this rich, but otherwise tough cut of meat. There are several options on my blog that I will link below. But I wanted something very simple and with ingredients that were already in my fridge and pantry.

You can use any lamb shank cut that your butcher or grocer sells. The volcano cut, which means without the long tail, I buy online at D’Artagnan. It’s very much the same as buying veal for Osso Bucco and makes fitting into your Dutch oven easier, in my opinion. However, I have not seen them in my local stores. But if you can shop with a real butcher instead of at the supermarket, they should be able to cut them for you.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I used a nice Cabernet for the wine, but a Merlot or any other rich red that you prefer should work. You can, of course, only use beef stock if you don’t use wine. It won’t be quite the same, but still should be good. If I haven’t made my own, I prefer to buy unsalted stock whenever possible. You can ALWAYS add salt but it is almost impossible to reduce it once added. This way, you are in complete control.

Whenever possible, the night before you plan on cooking, generously salt your meat and refrigerate it. You can also add a dry rub as I did here for extra flavor. Doing this ahead of cooking will lock in the juices and further tenderize your meat. If you are using Kosher meat, you do not need to add the additional salt but I still recommend the dry rub. If you forgot to do this the night before, even having the shanks sit for an hour in the dry rub out of the fridge will improve your final product.

Because you are cooking the lamb shanks slowly, the final result will be fall-off-the-bone tender meat, with a rich sauce and veggies that have absorbed all of that deliciousness. Everything is done in one pot and other than a crisp green salad, some good bread and a nice glass of red wine, you have a feast that necessitated very little effort on your part. I made this dish for two, but it can easily be sized up to feed as many people as you wish. Assume one shank per person. Don’t get too bogged down about exact amounts of veggies. We like a lot, but just eyeball it and imagine portions on a plate. A little more or a little less will not spoil your dish. So make this soon and drive away the winter chill.

The aromas are so intoxicating as it cooks. My husband had been out of the house when I set this dish up and he came back in and started going nuts over when we would be eating dinner – and it was only 10:30 in the morning!

I learned the trick of using Instant Tapioca to thicken my sauce some years ago. You don’t have to fuss with making a roux and the tapioca doesn’t change the taste at all and does not become gloppy.

This easily can be made ahead and gently rewarmed, so it’s a great dish when you are having guests. Add some additional stock if you are worried about it drying out.

More Lamb Shank Recipes

Lamb Shanks with Chickpeas

Christmas Lamb Shanks

Moroccan-Style Braised Lamb Shanks with Mint Yogurt

Lamb Shanks with Flageolet Beans

Lamb Shank Tagine

RECIPE

Yield: 2 servings

Ingredients

2 lamb shanks – between 12 to 16 oz. each

For the dry rub

1 teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon garlic powder

About 1/4 teaspoon ground nutmeg (preferably freshly ground)

A few good cracks of black pepper

For the Dutch oven

2 to 3 Tablespoons Avocado or Grapeseed oil

1 large yellow onion, peeled and coarsely chopped

4 to 5 large garlic cloves, peeled and smashed with the flat of your knife

2 large carrots, peeled and cut into large chunks

2 ribs of celery, cut into large-ish pieces

About one pound of baby red or golden potatoes, scrubbed but with the skin on and left whole

1 large stick of cinnamon (preferably Ceylon cinnamon)

1 good stem of fresh rosemary

Several stems of fresh thyme

1 to 2 bay leaves (Since I was already using a cinnamon stick, I actually used an Indian bay leaf which I had in my pantry. But a regular bay laurel leaf works well.)

1 cup of good red wine (Use what you plan on drinking with the meal)

1.5 cups of beef stock or more as needed (Preferably unsalted)

14.5 oz. can of diced tomatoes

1 to 2 Tablespoons of tomato paste

2 to 3 Tablespoons Instant tapioca (Optional, but it will thicken the sauce while cooking without the need for a roux. 3 Tablespoons will make a very thick sauce, especially if you are making this a day ahead. Start with 2 Tablespoons. You can always add more with a bit of liquid. Then mix it through and heat.)

Directions

The night before, place your lamb shanks in a doubled gallon-sized freezer bag or glass or stainless bowl large enough to hold the shanks covered. Rub the shanks with the dry-rub ingredients and refrigerate overnight.

Preheat the oven to 350 degrees F. This can also be cooked entirely on the stovetop on a gentle heat if you don’t wish to turn on your oven or it’s already occupied.

Take the shanks out of the fridge about an hour before you are ready to cook. Using a Dutch oven or other heavy oven-proof casserole, add the oil and heat to shimmering on medium heat. Add the shanks and brown well on all sides.

Once browned, remove the lamb shanks to a plate. Add in the onions, carrots, celery, garlic and potatoes and stir gently for a few minutes to coat everything with the remaining oil in the pan.

Then add all of the remaining ingredients, including the lamb shanks.

Stir through and bring the liquid to a boil. Cover the Dutch oven and place in the oven for about 2 to 2.5 hours. Check on the lamb after about an hour to make sure that too much of the cooking liquid hasn’t cooked away and baste the shanks since they will not totally be submerged. If you need to add more liquid, add some additional stock. Return the Dutch oven to the oven to finish cooking. The shanks should be tender by then, but ovens and lamb shanks vary. If the meat isn’t starting to fall away from the bone, cover the Dutch oven and continue cooking for another 30 minutes.

When you are ready to serve, remove the cinnamon sticks and sprigs of herbs but don’t worry if some of the leaves fell into the pot. Plate into either a shallow bowl or a rimmed dinner plate so that you don’t lose any of that yummy sauce. If you did not use the Instant Tapioca, you could thicken the sauce with a roux at this point if you wish. For a more picture perfect lamb shank to serve, you could tie a bit of kitchen twine around the body of the shank before browning to help keep the meat from falling off of the bone. I don’t bother doing that, but it is an option. Garnish with a bit of chopped parsley and enjoy!

Cranberry Bars

~ lisaandfrancescook ~ Leave a comment

Just in time for Thanksgiving! These Cranberry Bars are a simple-to-make treat that is sweet and tart, with a buttery shortbread crust and lovely orange top notes. They have a chewiness that I like and hopefully you will as well. No fussing with pie dough for this dessert!

All it needs is a dusting of confectioner’s sugar, although, if you decide to add a dollop of whipped cream or creme fraiche for some added decadence, I won’t tell.

Our son and his family will be here for the week so I wanted some dessert options available, including for Thanksgiving and Shabbat. But who am I kidding. Actually, my husband and I really enjoy a cookie or slice of cake after dinner – nothing too sweet or too big. These Cranberry Bars can be cut into squares as big or small as you like. And the garnet cranberry middle layer with it’s dusting of confectioner’s snow, adds just the right festive look for this entire holiday season.

The recipe comes from a website that I came across while looking for Thanksgiving ideas. I always try to add at least one new dish every year – just to keep things interesting for me. And that website got it from someone named Sarah Fennel. I made a couple of tweaks to the directions and one change to the ingredients. While this time I basically stuck to the original recipe, I think that next time I will add some coarsely chopped pecans to the crumb topping. What could it hurt?!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

There are lots of wonderful cookie, cake and pie recipes to choose from on my blog. And in my family, there would be a mutiny and it just wouldn’t be Thanksgiving without my Bourbon Pecan Pie. But these Cranberry Bars are a lovely new addition to our Thanksgiving and winter holiday desserts.

Recipe

Yield: 9 to 16 Bars, depending on how you cut them

Ingredients

for the crust:

1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes (You could use Vegan Butter if you wish this to be a pareve dessert.)
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract

for the cranberry layer:

1 pound fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 large oranges)

for the crumb topping:

1/4 cup (1/2 stick) unsalted butter, at room temperature (Vegan Butter could be used here as well.)
1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Confectioner’s sugar, for topping (optional, but recommended)

Directions

First, make the crust. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper on all sides. Use paper clamps if you have them to hold the paper in place while you fill the pan. BUT don’t forget to remove them before baking!

In a food processor fitted with the metal “S” blade, add the flour, butter, granulated sugar, brown sugar, and salt and pulse until combined, about 1 minute. The mixture will be thick. Add the egg and vanilla extract and pulse until the mixture forms a thick dough, about 45 seconds. Transfer the dough to the prepared pan and use a measuring cup (or something else with a flat bottom) to really pack the crust into an even layer. (This part was admittedly a bit tedious. I used my fingers first and finished smoothing with a spatula.)

While you prepare the cranberry layer, stick the pan in the fridge.

Next, make the cranberry layer. In a large bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest. Mix carefully with a spatula so you don’t break up the cranberries. Remove the pan from the fridge and transfer the cranberry mixture over the dough. Use a spatula to spread it evenly to the edges. I then stuck it in the fridge again while I prepared the crumb topping.

Last, make the crumb topping. In a small bowl, combine the softened butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to work everything together until the mixture resembles wet sand and clumps together when squeezed with your hand.

Squeeze the crumb topping into your palm, then break it apart into big and small clusters, sprinkling them all over the cranberry layer like a fruit crisp (some pockets of exposed cranberries are okay!) Bake until the cranberries have burst completely and the top of the bars is light golden brown, about 1 hour.

Place the pan on a cooling rack and allow the bars to cool completely in the pan. Use the parchment paper to lift the bars from the pan, then transfer them to a cutting board. Dust the top with confectioners’ sugar (if using), cut into 9 or 16 squares, and serve.

    Sweet and Spicy Harvest Chicken

    ~ lisaandfrancescook ~ Leave a comment

    It’s been an incredibly difficult year and it doesn’t appear to be getting better anytime soon. However, for the ever hopeful Jewish People, the High Holidays are once again upon us. It is a time of reflection, repentance and most of all – hope for a better future. It is a time to gather with our family and community and like most Jewish holidays, it is a time to eat foods that are both delicious and symbolic. This Sweet and Spicy Harvest Chicken is a perfect representation of the pilgrimage holiday of Sukkot or the Feast of Booths.

    Sukkot is our fall harvest festival that also commemorates the 40 years the Jewish People spent in the desert on our way to the Promised Land (Eretz Yisrael) after escaping slavery in Egypt. The Sukkah that many Jews build and enjoy meals in, reminds us of the temporary dwellings that we Jews lived in while wandering in the desert.

    While this Sweet and Spicy Harvest Chicken is perfect for Sukkot, there is no reason to limit eating it to only once a year. Simple to prepare and visually beautiful, this dish can be enjoyed for any Shabbat meal or Sunday dinner. Serve it over your favorite grain with lots of salatim on the side for your own harvest feast.

    This chicken is tender, juicy, sweet and just spicy enough. While you could use chicken breasts, I do not advise it. It is too easy to over bake them and then you end up with tough, dry and rubbery chicken. It is almost impossible to ruin the chicken thighs and drumsticks and they are more flavorful. My store didn’t carry what we used to call chicken saddles, meaning the drumstick attached to the thigh. But it generally is easy enough to find bone-in, skin on thighs and drumsticks separately. You could, of course, use all of one or the other should you choose.

    Normally I would serve this with some delicious grain (almost any would work) but my husband makes the absolute best challah and so we will use that to soak up all of the yummy sauce. This recipe will serve 4 to 6 people depending on sides, but you can easily increase the amounts. And left-overs are also delicious.

    May you have a sweet, good and peaceful New Year!

    לשנה טובה תכתב ותחתם

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    Recipe

    Yield: 4 to 6 servings

    Ingredients

    About 3 pounds of bone-in, skin on chicken thighs and drumsticks

    About 4 cups of any dried fruit (Apricots, prunes, pears, peaches, figs – I like to use a mixture, depending on what I have on hand.)

    9 to 10 fat garlic cloves, lightly smashed

    3 Tablespoons Za’atar

    2 Tablespoons of EVOO or Avocado oil

    1 teaspoon kosher salt

    1 to 2 Tablespoons of red harissa (depending on your tolerance for heat)

    1/4 teaspoon of Aleppo or fresh cracked black pepper

    2/3 cup of dry red wine

    1/3 cup of honey

    Directions

    Preheat the oven to 350 degrees F.

    Scatter the dried fruit and garlic cloves in the bottom of a baking dish that is about 9″ X 13″ and 3-inches deep.

    In a smallish bowl, mix together the za’atar, oil, harissa, pepper and salt. Massage this mixture into the chicken pieces on both sides. Then lay the chicken, skin side up on top of the fruit and garlic in a single layer.

    Pour the wine around the chicken and cover tightly with foil over waxed paper or parchment. Bake for 1 hour.

    Remove the foil and waxed paper and drizzle the honey over the top of the chicken. Place the chicken back into the oven of 30 to 40 more minutes, basting two or three times until the skin of the chicken has a beautiful lacquered look.

    Teriyaki Sheet-Pan Chicken

    ~ lisaandfrancescook ~ Leave a comment

    Most of the week my husband and I eat either vegan or lacto-ova vegetarian meals. However, I generally serve either fish, chicken or lamb for Shabbat. Because it is summer and we want to spend as much time outdoors as we can – and because we are once again packing up – this time to move back to our renovated apartment – I want to keep things simple. The idea of spending the day cooking is just not appealing. So when I came across this Teriyaki Sheet-Pan Chicken recipe through The Nosher, I thought that I would give it a try. Apparently it is a favorite Shabbat meal for the Seattle Jewish community, but you don’t have to be Jewish to enjoy it! Of course, I made a few tweaks.

    The recipe is Asian-ish. The flavorings are Asian but it does not purport to being an authentic Asian dish. Everyone is so sensitive these days, so I want to be clear about the origins of Teriyaki Sheet-Pan Chicken. The resulting chicken is tender and juicy with a light teriyaki flavor. I served it over brown rice with easy strawberry short cakes for dessert and called it a day.

    The ingredients are available pretty much anywhere and the recipe is riffable according to your taste preferences. If you don’t like broccoli, try cauliflower or even carrots. You don’t like chicken thighs, (even though they are almost impossible to mess up) you can use breasts or drumsticks. However, just be aware that you may need to adjust the cooking time somewhat.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    And if you are feeling a bit lazy, as I was this week, or if you are short on time, you can purchase already prepared broccoli or cauliflower florets. And while it wouldn’t be my first choice, you can also purchase pre-chopped garlic and ginger, so this dish comes together quite quickly. It needs nothing more than some rice for a complete meal.

    Don’t get too precious about the veggies. The original recipe called for 1 pound of broccoli florets. The pre-cut florets came in a 12 oz. package. However, I had some mushrooms in my fridge that I needed to use up, so I threw those in, quartering them since they were fairly large along with the broccoli and bell pepper and onion. I like our meals to be very veggie forward.

    Recipe

    Yield: 4 servings

    Ingredients

    For the teriyaki sauce

    3/4 cup soy sauce, preferably low sodium

    ⅓ cup mirin, dry sherry or rice wine

    ⅓ cup dark or light brown sugar

    4 large cloves of garlic, minced, crushed or grated

    2 Tablespoons fresh ginger, minced fine or grated (TIP: freeze the fresh ginger, which not only allows it to last longer, but makes grating it a snap.)

    1 Tablespoon cornstarch + 1 ½ Tablespoon water

    For the chicken

    2 lbs. boneless, skinless chicken thighs

    12 ounces broccoli cut into florets

    4 ounces of mushrooms, left whole if small or halved or quartered if larger

    1 red or yellow onion, cut into wedges

    1 large bell pepper (any color), cut into large dice

    Neutral oil, with a high burning point like avocado

    Salt and pepper to season vegetables (Use red pepper flakes if you want a little heat)

    Lightly toasted sesame seeds and 2 or 3 scallions, sliced on an angle scattered over the top for garnish

    Directions

    For the teriyaki sauce, whisk together the soy sauce, mirin, brown sugar, garlic and ginger.

    Add the chicken to a bowl or zip lock bag and pour about half of the teriyaki sauce over the chicken — reserve the remaining half of the sauce. Allow the chicken to marinate for at least 20 minutes while you preheat the oven and prep the remaining ingredients. Alternatively, you can cover the chicken and marinate it in the refrigerator for several hours or overnight. (The longer it marinates, the more the chicken absorbs the flavors.)

    Preheat the oven to 400°F. Line a sheet pan with parchment, foil or a silicone baking mat.

    Transfer the vegetables onto a large baking sheet, drizzle with oil and lightly season with salt and pepper. You do not need a lot of seasoning as the teriyaki sauce is salty as are kosher chickens if using. Toss the vegetables until evenly coated in the oil.

    Place the marinated chicken (with what would be the skin side) on top of the vegetables. Cook in the oven for 20-22 minutes, or until the chicken is almost fully cooked (about 150°F). My thighs were very small, but larger ones will take a bit longer.

    While the chicken is cooking, in a small bowl or cup combine the cornstarch and water. Add the remaining teriyaki sauce to a small pot. Bring the sauce up to a simmer, add the cornstarch slurry and let it thicken and cook for 2-3 minutes.

    Remove the chicken from the oven and turn on the oven’s broiler. Turn the chicken pieces over and brush each piece of chicken with thickened sauce. Broil the chicken and vegetables for 3-4 minutes. Then remove the pan from the oven, turn the pieces back over and brush the tops with the thickened sauce, spreading some over the vegetables as well. Return the pan to the oven for another 2 to 3 minutes. Keep an eye on your chicken so that it does not burn. If you don’t have a broiler or don’t like to use one, turn your oven up to 425 degrees F. The chicken may take a few minutes longer to get that nice brown color.

    You can slice the chicken thighs for presentation, if they are on the larger side. Mine were small so I didn’t see the need. Top with sesame seeds and sliced scallions and drizzle on any remaining teriyaki sauce over the top, if desired. 

      Strawberry Ricotta Cake

      ~ lisaandfrancescook ~ Leave a comment

      Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

      Rich with ricotta, eggs and butter, Strawberry Ricotta cake bursts with berries and a hint of orange and cardamom. I made Strawberry Ricotta cake for Shabbat since we are having fish, but it would also be perfect for the upcoming holiday of Shavuot or the Feast of Weeks. Add a few blue berries to the cake and it would also be great for the 4th of July.

      A Bit About Shavuot

      Shavuot commemorates the day when the Torah was given to the Jewish People on Mount Sinai. It is one of three pilgrimage and harvest festivals in the Jewish Calendar and falls 7 weeks after the end of Passover and the counting of the Omer. While opinions vary as to why, it is traditional for Jews to eat dairy products when celebrating this holiday. And as is common with the People of the Book, it is also customary to spend all night in study.

      Customs differ somewhat for Ashkenazi and Sephardic Jews, but the essentials of the holiday remain the same. We all read the Book of Ruth during this time, and we all agree that Israel, the Jewish People, entered into a covenant with God at Mt. Sinai.

      I have made several ricotta cakes and they always taste wonderfully rich and pare beautifully with citrus – especially orange. These cakes, especially those made with fruit, will become almost pudding-like as they cool, with the flavors intensifying the day after baking.

      This cake is quite simple to make, so is perfect for the novice or occasional baker. The finished cake does not require any additional embellishments in my opinion. However, if you wish, you can sprinkle some confectioner’s sugar over the top just before serving. If you do this ahead of time, the sugar will simply melt into the berries, unless you can find non-melting confectioner’s sugar, which I understand is available, but I do not have.

      Other berries can be used, but I would shy away from raspberries, which while delicious, are so fragile that your batter will become pink while attempting to mix the berries through. If this doesn’t bother you, then by all means, give it a go.

      I hope that you enjoy my Strawberry Ricotta Cake soon.

      Recipe

      Yield: 8 servings

      Ingredients

      1½ cups all-purpose flour

      1 cup sugar plus 2 teaspoons for the top of cake

      2 teaspoons baking powder

      ¾ teaspoon kosher salt

      3 large eggs

      1½ cups ricotta

      1 teaspoon vanilla extract OR 1 Tablespoon orange liqueur like Grand Marnier

      Zest of an orange

      ½ teaspoon ground cardamom

      ½ cup (1 stick) unsalted butter, at room temperature

      1.75 cups fresh strawberries, sliced into 6 or 8 pieces each, for larger berries

      Directions

      1. Preheat oven to 350°. Line an 8 OR 9”-diameter springform pan with parchment paper and lightly coat with nonstick spray. Sprinkle about 1 scant tablespoon of granulated sugar around the inside rim, which prevents sticking and gives a nice texture to the cake.

      2. Whisk flour, baking powder, cardamom, and salt in a medium bowl.

      3. Cream butter, orange zest and sugar in a large bowl. Add in the eggs, ricotta, orange liqueur or vanilla and whisk until smooth. Mix in the dry ingredients just until blended and there are no flour bombs.

      4. Then fold in about ¾ cup of the berries, taking care not to mash the berries. Scrape the batter into the prepared pan and scatter the remaining berries over the top, gently pressing them lightly into the batter. Sprinkle with 2 teaspoons of granulated sugar.

      5. Bake cake until golden brown and a tester inserted into the center comes out clean, about 60 minutes. (Ovens vary so it could take a few minutes more or less. It will also take a bit longer if you use an 8-inch pan since the cake will be higher and denser. However, it is difficult to dry this cake out. It will only get moister of time.) Allow the cake to cool for at least 20 minutes before releasing the outer ring. Continue cooling on a wire rack.

      NOTE: This cake is very moist. However, to not overbake it, when the cake looks just about done but has the slightest jiggle in the center, I turn off the oven, crack open the door and leave the cake inside for 10 more minutes. I do this with a lot of cakes to finish baking them without drying them out. If you don’t like the “pudding-like” texture that this cake can get, bake it a little longer before removing it from the oven.