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 butis a good place to start.
I first tasted Moroccan Beet Greens – Selka in Israel back in the 1970’s. It was heavy like immediately. And yet, I’ve only actually made them a few times, whereas I make Barba or Moroccan Beet Salad every week for Shabbat. Unfortunately, where I shop (and I usually go back and forth between 4 stores) either the greens are missing entirely from the whole fresh beets or they are so wilted that they are only good for compost.
However, when my husband stopped at the market on our way back from one of our long walks, I was excited to see fresh, beautiful beet greens attached to the beets that I wanted to buy for roasting. Like other greens – Swiss Chard, Spinach, Collards, Kale – they are best sautéed in a little oil and with lots of garlic.
Moroccan Beet Greens kick things up just a notch, as you will find with most Moroccan food. I like my greens just ever so slightly crunchy and on the tart side. However, if you prefer a softer green, just sauté them a bit longer.
Do these greens make the most beautiful presentation? Probably not. However, they are delicious and are higher in iron than spinach, while also being rich in Vitamins C and K, anti-oxidants, magnesium and potassium.
So if you are fortunate enough to shop where beet greens are fresh, buy them and make this delightful and easy salad. Just a quick note: beets are grown in sandy soil, so wash the greens very well and spin them dry.
Moroccan Beet Greens – Selka
Yield: About 2 cups of salad(Can be doubled)
Recipe
Ingredients
1 large bunch of fresh beet greens, washed very well, dried and cut into about 3″ pieces (A salad spinner is great for drying, if you have one.)
1 to 2 Tablespoons EVOO, Avocado or other neutral oil
3 large cloves of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon Aleppo or freshly cracked black pepper
1/4 teaspoon ground sumac
lemon wedges
Directions
Mix the cumin, paprika, salt, sumac and pepper together in a small dish
Heat oil in a large sauté pan with a tight-fitting lid. Add the garlic and watching carefully, sauté just until it barely begins to brown.
Add half of the beet greens and half of the spice mixture and mix through with the garlic. Then add the remainder of the greens and spice mixture. Cover the pan tightly and simmer for about 10 minutes, giving it a stir through once. If the pan seems dry add a tablespoon of water. However, if your pan lid is tightly fitting, you most likely will not need this.
After stirring everything through, re-cover the pan and cook for about 10 minutes more. Again giving it a stir about halfway through. Check if the stems are a desired softness.
Place in a serving dish and garnish with lemon wedges which can be squeezed over the top just before serving.
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 butis a good place to start.
It’s almost Passover. In the past, I hosted Seders for friends and family, but most everyone has moved away. So this year, it will be just me and my husband at home and a shared Seder hosted by someone else.
Pesach has always been my favorite holiday on the Jewish calendar. I never tire of reading the dramatic narrative of the Maggid that tells the story of how the Jewish People were freed from slavery. And then there is the Seder itself. Who doesn’t love a holiday that is centered around sharing food, telling stories and singing songs with friends and loved ones? Dayenu!
But because this Pesach we are simply two at home, there are only so many desserts that we can consume. (I will link below to some wonderful Passover desserts that I encourage you to try rather than simply eating store-bought from a can.) However, when I came across this dessert, I needed to try it. And, of course, I needed to make it my own with a few tweaks. If, however, you are not a fan of orange and chocolate, just leave out the orange zest and liqueur.
While Chocolate Orange Vegan Passover Cake is clearly vegan, it’s good enough to serve to non-vegans. Unless fudgy dark chocolate that melts in your mouth doesn’t appeal to you. Wait, what? How is that even possible?
When it comes time to serve the cake, you can go as simple as dusting the top with confectioner’s sugar or you can be as utterly decadent as adding non-dairy ice cream or whipped cream. That is between you and you!
Depending on your level of observance, you will either buy all of your ingredients labeled Kosher L’Pesach or will use what you have on hand. That’s between you and your rabbi.
Tarte Citron Mama(Just replace the 1 Tablespoon of flour with Matzah Cake Meal.)
Recipe
Yield: About 10 to 12 servings (It’s rich.)
Ingredients
3 ounces unsweetened vegan dark chocolate bars, broken into smallish pieces (Go for the highest percentage of cocoa solids that you can find. This one is 50% – I would have preferred 70% but it worked fine and it was what I had available.)
⅓ cup coconut oil
1 (15-ounce) can unseasoned pumpkin puree
¾ cup almond flour (I like to use the “super fine” blanched almond flour for a somewhat lighter finished cake.)
¾ cup pure maple syrup
½ cup unsweetened Dutch-process or natural cocoa powder
Grated zest of one medium orange (preferably navel)
2 teaspoons vanilla extract
¼ teaspoon salt
1 tablespoon Kosher for Passover confectioners’ sugar*
Possible Garnishes
1 ¼ cups fresh blueberries (Optional)
1 ¼ cups fresh raspberries (Optional)
Chocolate covered orange slices or strips (Optional)
Directions
Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet. [NOTE: If you are using a springform pan with its own built-in tray, like mine, it is unnecessary to place another pan underneath.]
Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes. (This can also be done in the microwave. Start at 30 seconds and then give it a stir. If the chocolate isn’t all melted add another 10 seconds, then stir. Do this until you have a smooth, glossy chocolate.) You must watch this. If the chocolate seizes up, you will need to start over.
Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla, orange zest, liqueur and salt together in a medium bowl until well combined.
Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 to 60 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight. [NOTE: The cake can be made one day ahead. If you will be doing that, leave the cake rim on the pan until you are ready to serve.]
To serve, lightly dust the top of the cake with confectioners’ sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)
To Make your own Kosher for Passover Confectioner’s Sugar
Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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 and from Terror Organizations like Hamas and Hezbollah.
It’s almost Purim (March 23)! After October 7, 2023 and the massacre of innocent Jews in Israel by the terrorist group Hamas, the Purim holiday has rarely been so appropriate for modern times. Purim is a joyous holiday that falls on the 14th of Adar on the Hebrew calendar. It celebrates the saving of the Jews from a threatened massacre in ancient Persia. Once again Jews are facing an annihilation from Iran (Persia) and its proxies of Hamas, Hezbollah and the Houthis. And like the Jews of Ancient Persia, we will vanquish our enemies and live to thrive and enrich the world with our many positive contributions.
Below are some of my favorite recipes for Purim. Enjoy and Chag Purim Sameach!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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 and from Terror Organizations like Hamas and Hezbollah.
While we eat a LOT of vegan and vegetarian meals, I do like to serve some kind of meat for Shabbat along with whole grains and lots of salads or salatim. (Many wonderful examples can be found on my blog.) This No Recipe Shabbat or Sunday Dinner is the perfect answer to wanting something that feels (and tastes) special but requires very little work or planning.
In over 50 years of cooking, I have made quite a few roast chicken dinners, several of which you can find on this blog. And while each of them was good, this version, based on Thomas Keller’s recipe, is the best. And how great is it when the best recipe is also the simplest? For those of you unfamiliar with Thomas Keller, he is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation. We would say that he has yichus (loosely translated as “pedigree.”)
Now of course, you can switch up the sides to suit your tastes, but I am giving you two delicious examples that take next to no prep or cooking time and still feel special.
When I was growing up in a suburb of New York, we used to have our chickens delivered to our door by Irving the Chicken Man. He also brought us fresh farm eggs and – pizza. I have no idea how the pizza fit in and the reason is lost to memory, assuming that I ever knew. But the chickens were wonderful. Unlike today’s supermarket chickens – even organic ones – these chickens were relatively small, averaging around 3 pounds, and were very flavorful. When I went shopping for my whole chicken, it was impossible to find any under 4 to almost 5 pounds. Those would have been considered stewing chickens and were used primarily for soup.
Short Rant
Poultry today is over-bred for large breast meat to suit all of those people who have been told that the more flavorful thigh meat is bad for you. To me, these chickens are less flavorful and can more easily become rubbery. But it appears that is what people want. They don’t know what they are missing. Okay, rant over.
Back to Business
No Recipe Shabbat or Sunday Dinner is accompanied here with a simple roasted broccoli and whole wheat couscous. When you use really good ingredients, simple preparations are the best. Why drown out the natural flavors of the food with added sauce or too many spices? (Is this another rant?) While I like to buy my broccoli whole to cut myself, if you are short on time or just don’t love cooking, you can always find pre-cut broccoli florets. And if you don’t like broccoli, you could use cauliflower or a mixture or any veg that you prefer.
The original recipe called for a 2 to 3 pound chicken, which I cannot find around here. It also gave an optional herb baste for the chicken. But this sacrifices the crispy skin, so I don’t do it. If you want to serve a gravy that is your choice. For me, the chicken is juicy, oh-so-flavorful and the crispy skin is a treat that I only allow myself rarely. So I don’t need anything more than a few of the pan drippings drizzled over the serving. But you do you. (NOTE: Keller believes that the crispy, fatty tush of the bird is the cook’s treat. (My mother, who came from a Socialist/secular background called it The Pope’s Nose)And Keller is right! Is it healthy? No. But every once in a while, eating something a little unhealthy is just fine.)
The biggest problem that my husband and I had with the chicken was knowing when to stop eating it. After we ate what was on our plate, we kept walking by the chicken and stealing juicy bits of meat and crispy skin!
The bird I am cooking is 4 pounds – the smallest I could find after going to 3 grocery stores. So I have adjusted the timings from the Thomas Keller version. I chose roasted broccoli because it can roast in the same temperature oven as the chicken only for a shorter period of time. Whole wheat couscous is a wonderful choice when you don’t have the time or inclination to fuss. It is readily available online and in a number of grocery stores. Not only is it delicious, but it is ready in 5 minutes! Just boil a liquid of choice, pour it over the couscous, cover it and wait 5 minutes. That’s it! I do use a flavorful EVOO in the preparation and some chicken broth but nothing else is needed. Fluff and enjoy. Of course, if you prefer to cook rice or some other grain, they all work.
This dinner will easily feed 4 to 6 people, with no leftovers. Of course, this needs to be adjusted if you are feeding teenagers. My husband’s mother said that when he was a teenager, she made one chicken for the rest of the family and one chicken for him! Since leftover roast chicken has so many uses, make two, if you like.
Recipe for Roast Chicken
Ingredients
4-pound whole chicken, dried inside and out with a paper towel (remove giblets, if you are lucky enough to have them included)
Kosher salt and cracked black pepper
Directions
Preheat the oven to 450 degrees F. If you have the time, take the chicken out of the fridge an hour before you start to roast it.
Liberally sprinkle the dried chicken with the salt and black pepper, inside and out. Do this from several inches above the chicken to get nice, even coverage. Normally I am not a huge salt consumer but for this, I use about 1 Tablespoon of salt for the entire chicken.
Using kitchen twine, tie the chicken legs together at the ends. Tuck the wings underneath. (I am currently living in a temporary rental while our apartment is being renovated. As it turns out, I took neither twine nor a meat thermometer with me. So we improvised. We used a nylon elastic from a bead-stringing kit and I did the loose-leg test to see if the chicken was done.)
Place the bird, breast-side up in a non-stick pan or well-seasoned cast-iron skillet. (You don’t want this in a deep pan. Yes, it will spatter your oven, but it will give a great result.)
Roast until the internal temperature of the thickest part of the thigh reaches 165 degrees F. Do not touch the bone when using a thermometer. This will take about 90 minutes on a 4-pound bird. (Ovens vary, so using a thermometer is the safest way to tell if poultry is done.) If you don’t have an instant-read thermometer, the bird is done when you can easily wiggle the leg and thigh to the point that it almost comes disconnected from the main part of the bird. If you are lucky enough to find a smaller bird, it will take about an hour.
Once the bird has reached 165 degrees, remove it from the oven and allow it to rest for about 15 minutes to absorb all of the juices and to finish cooking. If you tent the bird with foil, you will lose some of the crispiness in the skin so I don’t advise it.
When you are ready to serve, drizzle some of the pan juices over the cut pieces.
For the Broccoli
Cut 2 heads of broccoli into florets. (I like different sizes so there will be a variety of textures in the finished product.) I cut the tough part of the stem away and slice and use the tender stem and any nice leaves.
Place all of the broccoli on a half-sheet pan and drizzle well with EVOO or avocado oil. Sprinkle liberally with kosher salt and cracked black pepper.
While the chicken is resting, place the sheet pan in the oven and roast the broccoli to your desired doneness. At 450 degrees, this should only take 15 to 20 minutes. Alternatively, if your oven is large enough, you can place the pan of broccoli in the oven with the chicken for the final 20 minutes.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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 and from Terror Organizations like Hamas and Hezbollah.
Who doesn’t love a good cookie? Whether you are team crisp cookie or team meltingly rich cookie, my blog has options to please everyone. Cranberry White Chocolate Cookies are for team meltingly rich cookie. They are both tart and sweet in every morsel. And by using both dried and fresh/frozen cranberries, these cookies have just the exact right amount of chew that allows you to savor each bite.
I came across this recipe one day while scrolling through cards on my phone. The cookies looked so inviting that I decided to give them a try. If I am being honest, I am more team crispy and spicy cookie, but it’s the holidays and I wanted to make these as a treat for my husband and to give away. I did, however, make a couple of small changes to the original recipe. Don’t I always?!
Until about two years ago I refused to eat white chocolate. I wouldn’t even taste it! My father was in the candy business. So at a pretty early age, I came to appreciate the pleasure of very dark chocolate. White chocolate wasn’t even chocolate, using only the cocoa butter without the cocoa solids. And so much of what is on the market is filled with all kinds of other non-chocolate things.
White chocolate will never replace a really, really great piece of dark chocolate. It won’t have that perfect snap and just a hint of bitterness. But, I have come to appreciate that it does have its place.
Cranberry White Chocolate Cookies are so much more than just white chocolate, however. The ratio of cranberries and white chocolate to cookie dough is quite stunning. When I first mixed up my batter, I thought that there was no way that the cranberries and white chocolate would combine with the dough. And it barely did – which proved to be just right.
The orange zest is the perfect foil to bring out the best in the cranberries. It lends just a dash of citrusy brightness to the cookies. And the red of the cranberries against the white of the dough and chocolate make them perfect for Valentine’s Day. But don’t wait until then to try them.
NOTE: to keep any soft or chewy cookie from getting crispy, place a slice of bread in the tin with the cookies. Pretty much any bread will work. I usually use a slice of challah since I always have it around.
Recipe
Yield: 36 cookies
Ingredients
3/4 cup unsalted butter, at room temperature (12 Tablespoons or 1.5 sticks)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp grated orange zest
2 tsp pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour, or use your favorite GF flour, measured correctly
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cups white bar chocolate coarsely chopped or broken
1 cup fresh or frozen cranberries (do not defrost if using frozen), coarsely chopped
1 cup dried cranberries (preferably sweetened with juice)
Directions
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and sugar for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract. (I used a hand mixer.)
In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.
Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated.
Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.
Bake 12-15 minutes or until golden brown at the edges (My cookies took about 18 minutes, but ovens vary).
Cool for 5 minutes on the baking sheet then transfer to wire rack to cool completely.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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.
So I think that the world is divided into two kinds of people – those that like potato kugel and those that like noodle (lokshen) kugel. I am clearly Team Noodle Kugel. What is kugel (or kigel, depending on your country of origin) you ask? It is essentially a baked pudding or casserole that is frequently made and eaten for Shabbat and holidays. It can be sweet or savory. And there now exist many, many varieties.
However, most noodle kugels that I have eaten – and in 70+ years, that’s a lotta kugel – I generally find them too rich, too sweet and just too much.
To be honest, I had forgotten about this Fruity Noodle Kugel. I used to make it quite frequently and then somehow it went out of rotation. But since we are in the midst of the Super Bowl of Jewish holidays, I started to look for recipes to make and share with you. Browsing through The New Jewish Holiday Cookbook by Gloria Kaufer Greene for ideas, I came across her Fruity Tofu Lokshen Kugel. Instantly I knew that I would be making it with a few of my own tweaks to make it vegan and more creamy.
This Fruity Noodle Kugel is fruity, creamy (dairy free) and never sacrifices flavor. And if you choose a non-egg noodle, this kugel is vegan. It also is high in protein and low in fat.
I have always been interested in nutrition, but not if it meant sacrificing flavor. And as my husband and I get older, a healthy diet is even more important. Our meals fall clearly into the “blue zone” by both preference and design. I want to make those calories count. But I also want to make Shabbat and other holidays truly special and allow for some splurging.
Tofu replaces the dairy in the meal and is a wonderful vehicle for absorbing all of the delicious flavors in this kugel. I use both a silken tofu and an extra-firm tofu to mimic the desired texture that you would achieve if using eggs, cheese and sour cream. My version makes for a much less fatty kugel with lots of healthy protein. And you won’t feel any regret for having indulged. Left-overs are great eaten at room temperature or gently rewarmed. I even eat this as breakfast.
Since if like me, you are not a purist about being vegan, I also have included two other wonderful lokshen kugels that I have blogged, which I still enjoy making – and eating! And while kugel is considered a quintessential Jewish food, you don’t have to be Jewish to enjoy it.
1/4 cup mild vegetable oil (Canola, Avocado, Safflower or even a fruity EVOO)
1/2 cup maple syrup, agave or brown sugar (I used brown sugar as I like the molasses, caramel taste)
1/4 cup orange or apple juice
2.5 rounded teaspoons of ground cinnamon (or sweet Hawaij, baharat or pumpkin spice mix)
1/2 teaspoon of kosher or fine sea salt
14 ounces extra-firm tofu, well-drained and crumbled
1 pound silken tofu
1 large flavorful baking apple (Granny Smith, Honeycrisp, Jonagold, MacIntosh, Golden Delicious etc.), finely diced or grated. No need to peel the apple first.
1 cup of raisins of choice, softened in warm water for about 10 minutes unless they are fresh and plump (Other dried fruits or a mix of dried fruits, e.g. dates, apricots, prunes, pears could be used instead. Just cut any larger pieces to approximate size of large raisins.)
Grease (or vegetable spray) a baking dish (about 10 to 11-cup capacity – mine is a 7-inch x 11-inch rectangle). However an equivalent capacity round or square pan works just as well. Make sure that the pan sides are at least 3-inch deep.
Cook the noodles according to the package, but one minute less than the minimum recommended time since these will also bake in the oven. Drain the noodles.
While the noodles are cooking, place the silken tofu, brown sugar, sweet hawaij (or other spice mix), salt and apple sauce in a blender. Whooz it up until smooth. Then add in the oil and OJ and whooz again until the mixture has emulsified. Using a spatula and with the blade removed, add in the raisins and walnuts.
Once the noodles have been drained add them back to the pot. Pour in the mixture from the blender and fold it through the noodles until evenly distributed. Crumble in the extra-firm tofu and mix through.
Pour everything into the prepared baking pan. If you like, you can sprinkle the top lightly with more of the spice you used mixed with a bit of sugar (any kind will do.)
Bake for about 45 minutes or until set. I like the top to darken and the top noodles to get slightly crisp. However, if you prefer the noodle mixture to be lighter and to remain soft, cover the casserole with foil after 25 minutes. This can be served warm or at room temperature. Leftovers should be refrigerated or can be frozen or rewarmed gently.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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.
As with many recipes of mine, it started out as one thing and developed as I began rooting through my cupboards and fridge. When I am unable to sleep, which is all-too-often, I grocery shop in my head and make up recipes and menus. And over time and as I actually begin to grocery shop and cook, the dishes morph.
This Harvest Chicken recipe is one such. Delicious, fragrant, fruity and with a bit of tang, it is also perfect for the upcoming Jewish harvest festival of Sukkot. It’s a one-pot meal that can be adapted to the ingredients on hand. And it is prepped in about 30 minutes with the remaining time spent in the oven while you go do other things. And don’t we all have other things to do?
The recipe below is how I made it, with some suggested alternative ingredients. Strict measuring is not essential here – this is home cooking, not baking! Depending on appetites or sides, this recipe would generously feed 4 but could also feed more if you are serving younger children or dieting women. Feel free to increase the amount of chicken but that ultimately might require two pans.
Over the years, I have observed that cuts of meat or poultry and varieties of fruits and vegetables seem to go in and out of fashion and availability. For instance, the “saddle” of chicken was once a quite common cut, easily found in every grocery. But I almost never see it now. So if you cannot find chicken thighs with the legs attached, the “saddle,” then use just thighs or thighs and legs. I do not recommend white meat. It can dry out and birds are bred with enormous breasts these days that I believe are rubbery and generally tasteless.
And while Japanese Sweet Potatoes are flavorful and packed with nutrition, regular sweet potatoes or yams can be used. I am using prunes and dried apples soaked in a combination of prune and orange juice. Why? because that’s what I happened to have. But dried apricots or pears would be lovely too. And if you only have apple juice, pineapple juice or orange juice – well use that.
You don’t see leeks at the store, then use onions or shallots or some combination. The important thing to remember is that we eat with all of our senses. So cook with gusto and use your eyes and nose when creating a dish. And, of course, your tastebuds. But you can tell A LOT about spices and seasonings that would work simply by smelling them. It’s as if you are creating your own food “perfume.”
I hope that you will try this Harvest Chicken recipe soon.
Recipe
Yield: 4 to 6 servings
Ingredients
About 2.5 pounds of chicken saddles (thigh with leg attached) or thighs and legs with bone in and skin on
4 Tablespoons Canola, Avocado or other neutral oil
1 small onion, peeled and chopped
1 large leek, well washed and thinly sliced – white and light green parts only
8 ounces moist dried fruit (I used prunes and apples, but you could also use apricots, peaches or pears or a combination)
About 1.5 pounds of sweet potatoes or yams (I used Japanese sweet potatoes this time), peeled and cut into pieces (I did this lengthwise, but you also use a large cube, if you prefer. Just try to make the pieces fairly equal in size.) You could also use a butternut squash if you like.
1.5 cups of dry white wine or chicken stock
1 cup of juice (prune, orange or apple)
8 to 10 large cloves of peeled garlic
1 rounded teaspoon of each: kosher salt, freshly cracked black pepper and ground turmeric
Preheat your oven to 350 degrees F. Pour the juice over the dried fruit and warm the mixture. Cover and allow to steep for about 30 minutes.
Take chicken out of fridge one hour before you start cooking. Make small deep slits in the meaty part of the chicken. Generously salt and pepper both sides of the chicken parts and also dust with 1 teaspoon of ground turmeric. Gently rub the spice mixture into the skin of the chicken. Set aside.
In the largest, heaviest oven-proof pan you have (or use two, if necessary), heat the 4 Tablespoons of oil until it shimmers. Add the chicken front-side down and brown for 8 minutes at a medium high heat. I like to add a spatter screen at this point, which helps keep clean-up manageable.
Once the chicken has gotten nicely seared, it should release easily from the bottom of the pan. Turn the chicken over and add all of the remaining ingredients, including the soaking liquid from the dried fruit. Scatter the garlic cloves, fruit, sweet potatoes, leek and onion around the chicken. try to push the sweet potatoes into the liquid as much as possible.
Cover the pan and place in the oven. Cook for 40 minutes. Then crank up the oven heat to 375 degrees F. Uncover the pan and continue cooking for another 20 to 30 minutes. You can give a stir to distribute the ingredients into the liquid. Everything should be beautifully browned. That’s it! Garnish and serve.
This can be made ahead and gently rewarmed. There is no need to add a grain because of the sweet potatoes, but if you want to serve this over rice, by all means. You do you.
Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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.
It is traditional for Jews to eat dairy foods on the holiday of Shavuot (The Feast of Weeks). This Jewish holiday commemorates the giving of the Torah on Mt. Sinai and occurs seven weeks after Passover. It also celebrates the Summer grain harvest and is one of three “Pilgrimage” holidays observed in Judaism. There a number of theories as to how the dairy tradition started, but cheesecake and blintzes are very popular at this time of year. However, you don’t have to be Jewish to make (and love) this Roasted Strawberry Cheesecake which is liberally flecked and perfumed with orange zest.
While I did not make my cheesecake in time to post ahead of the holiday, you can (and should) make this delicious, creamy, berry intense cheesecake anytime. And there is always next year to celebrate the holiday! So keep this Roasted Strawberry Cheesecake at the ready!
In 1973/1974 I lived and worked on Kibbutz Kissufim in the Negev. Yep, that’s me in the photos below. I was in charge of the calves.
When it came time to celebrate the Festival of Shavuot, everyone on the kibbutz went out to the field where children with flower wreaths on their heads, danced among the rows of golden wheat ready to be harvested. It really brought home this holiday to me in a way that was impossible to see living in a city.
Growing up in New York, wonderful cheesecakes were ubiquitous. My mother made a fabulous mocha cheesecake. But the problem with most of these is that they generally are geared to feeding at least 12 people! And while I LOVE a good cheesecake, it is just for me and my husband these days. So this recipe uses a 6-inch springform pan and makes 6 generous portions – enough for us or a small group of family or friends to enjoy without more left-overs than we want.
The recipe may seem long, but it is actually quite simple to make. And as for the Roasted Strawberry topping, I make a big batch of this ahead of time and store the unused portion in my fridge for weeks. It will turn any simple cake or ice cream into a special dessert. It can even be spread on toast in place of jam.
A note about the photos this time. They simply don’t do justice to the finished cheesecake. I was rushing, doing several other things at once, and as a consequence made a couple of esthetic mistakes. The taste was fabulous but my cake looked a little raggedy. If you follow the instructions, yours should turn out beautifully.
For other cheesecake options, I have created three additional variations on this recipe and they are all wonderful. You can’t go wrong with any one of these. And as an extra bonus, these cheesecakes do not require any eggs! Given the price of eggs these days, that’s a plus.
Crust(This is the amount in the original recipe which makes a delicious but fairly thick crust)
200 g of crushed biscuits (Digestive, Oreos, Biscoff or graham crackers)
5 Tablespoons melted butter (salted or unsalted) (You might need 1 Tablespoon more if using a plain biscuit rather than an Oreo cookie.)
Filling
8 oz. (225 g) full-fat cream cheese in a block, softened
1/2 cup (120 g) heavy or double cream
1/4 teaspoon kosher or fine sea salt
2 Tablespoons cornstarch
2 teaspoons pure vanilla extract
1/4 cup (10g) freeze-dried strawberries, pulverized into a powder
Zest of one large orange
14 oz. can (396 g) of Sweetened Condensed Milk
Directions
NOTE:If you want to serve the cake completely off of the springform pan, lightly oil the bottom of the pan and line it with parchment paper. Once the cake has cooled and you break the suction with the bottom of the springform, the cake should release easily. This time, I was rushing and chose to serve it directly on the bottom section of the pan.
Preheat the oven to 325 degrees F or 160 C.
Blitz the biscuits in a food processor or with a rolling pin until you have fine crumbs. Pour the melted butter over the crumbs and mix through so that all of the crumbs are moistened. If you use a plain biscuit, the crumbs should resemble wet sand. If you are using Oreos, which have a cream filling, the mixture will be wetter than if you use a plain biscuit. I liked that it made for a lighter, less compacted base, but a traditional Graham Cracker or Digestive Biscuit are also great. Press the mixture into the bottom and slightly up the sides of the 6-inch springform pan. Refrigerate for at least 15 minutes.
Using a hand beater or the food processor beat the cream cheese and salt until light and fluffy.
In a smallish bowl or measuring glass, whisk the heavy cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk, freeze-dried strawberry powder and citrus zest. Blitz until the batter is completely smooth and a lovely pale shade of pink. Pour the batter into the pan over the crumb base.
Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold.
Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the cheesecake from cracking and will finish off the baking. If it does crack, don’t worry. The topping will cover it and it will taste just as great!
Completely cool the cheesecake on a wire rack. Then add the cooled slow-roasted strawberry mixture to the top of the cheesecake while still in the mold. Allow the cake to be refrigerated for at least 4 to 6 hours. but longer is even better if you have the time.
When you are ready to serve, run a thin sharp knife around the inner rim of the mold. Carefully unlock the springform and remove the ring. I leave the cake on the bottom and place the whole thing on a serving platter. Now enjoy!
Michelle Polzine’s Slow-Roasted Strawberries
Yield: About 1.5 cups (450 gr.)
Ingredients
2 pounds (900 gr.) of fresh, ripe strawberries (I double the recipe because it is THAT good)
1/2 cup (100 gr.) of granulated sugar (You can add 2 additional Tablespoons if the strawberries are not especially sweet on their own.)
Directions
Heat the oven to 250 degrees F. Rinse and hull the berries. Leave any tiny ones whole and either quarter or halve the rest so the pieces are all about the same size.
In a non-reactive pan (I used a stoneware baking dish) that will hold all of the berries closely packed in a single layer, gently toss the strawberries with the sugar.
Roast slowly in the oven, uncovered for 3 to 6 hours, gently moving them around occasionally with a wide spatula. Mine took 5 hours. They are done when the juices have reduced to a syrup but not darkened into caramel and the berries are jammy. They can be stored in the fridge in an airtight jar or container for at least two weeks.
Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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 such as the recent earthquake in Turkey and Syria.
Matboucha is to Morocco and the Middle East what ketchup is to Americans. But OH SO MUCH MORE interesting! This compote of tomatoes, garlic and peppers can be fiery, but you get to control the heat. My husband and I like a fairly mild heat, but you do you.
Matboucha is often served as part of an appetizer platter and as a complement to couscous. However, only your imagination will limit your uses. My husband loves it on sandwiches and it often appears on our Shabbat table to be lapped up with challah. Matboucha will brighten up chicken, meat, tofu, or fish and is great with roasted vegetables and hummus. If you like hot sauce on your eggs (or matza brei), give Matboucha a try instead.
Matboucha
And if you love tomato achaar next time try matboucha with your Indian food!
I like to prepare a large batch and then I freeze half so it is always fresh. It will hold up in your fridge for about a week – if it lasts that long. There are many, many variations for this wonderful condiment but they mostly differ in ingredient quantities or how much you chop up your ingredients. This particular version comes from Shuk, From Market to Table. the Heart of Israeli Home Cooking by Einat Admony and Janna Gur. Sweet and smoked Paprika were added by me after reading other recipes that included it.
Plum tomatoes are easy to find and are perfect for this recipe. However, if they are not available where you live, canned tomatoes can be used. But make sure that they are best quality Italian plum tomatoes!
Matboucha
Recipe
Yield: About 10 to 12 servings
Matboucha
Ingredients
1/4 cup neutral vegetable oil (I used olive, but avocado or any other good quality neutral oil will do)
15 to 20 cloves of garlic, peeled and thinly sliced
4 red bell peppers, cored, seeded and cut into smallish dice
2 to 4 jalapeno or Fresno chiles, cored, seeded and thinly sliced (I actually used dried arbol chiles since my fresh peppers had gone bad)
12 ripe plum tomatoes, cut into quarters (OR a 28 ounce can of Italian plum tomatoes)
1.5 to 2 teaspoons sweet or smoked (or a mix) paprika
kosher salt
Matboucha
Directions
Heat oil in a large, flat-bottomed pan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Do NOT allow the garlic to burn!
Add in the peppers and chiles, reduce the heat to medium-low and cook, stirring frequently, until the peppers have softened – about 15 minutes.
Matboucha
Add the tomatoes, season with a teaspoon of salt and 1.5 teaspoons of sweet paprika to start. You can always add more. Sauté for another minute, mixing everything through.
Matboucha
Reduce the heat to low. Cover the pan and simmer for 1.5 to 3 hours or until the matboucha is thick, shiny and bright red. Give a stir every so often so that nothing sticks or burns. If your tomatoes are dry, add a tablespoon or two of water to the pan. Depending on how juicy the tomatoes are, this could take longer. I uncovered my pan after 1.5 hours to cook off some of the liquid from a batch of particularly large, juicy tomatoes.
Taste at the end and add more salt if your tastebuds require it. Serve at room temperature.
Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link 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.
I wanted to make something a little special to ring in the New Year with my husband. But while I was looking for something new to make, I didn’t want it to be overly complicated. And I wanted a dish that would look and taste rich, but not actually be rich. This Shallot Mushroom Tarte Tatin was everything that I was looking for – once I had made a few tweaks.
Full disclosure – I didn’t actually make the Shallot Mushroom Tarte Tatin for New Year’s Eve – or at all. We ended up eating left-overs and ultimately my husband made the tarte with my suggested changes for New Year’s Day dinner. However, this riff on a Tarte Tatin did not disappoint. Originally devised as an accompaniment with drinks, it makes a perfect romantic dinner for two with a lovely, crisp white wine and accompanying arugula and fennel salad. So if you are looking for a Valentine’s Day dinner to share with that special someone, definitely consider this Shallot Mushroom Tarte Tatin.
Don’t be put off by the number of shallots in the recipe. The way they are bathed in the balsamic reduction results in a sweetly caramelized shallot that simply melts in your mouth.
While we did use an all-butter puff pastry (from the freezer section of our grocery), there are vegan puff pastry options. And except for the small amount of cheese added just before serving, the tarte is also vegan. The cheese could be skipped but a vegan cheese option is also possible – and frankly, desirable, in my opinion. The original recipe called for burrata, a cheese that always seems unappetizing to me. I feel the same way about burrata as I do about undercooked egg whites. Ewwww. In any event, I thought the slight tang of a creamy goat cheese was a better foil for the richness of the caramelized shallots. But you do you.
Recipe
Yield: 2 servings as dinner
Ingredients
1 tablespoon pine nuts or slivered blanched almonds
6 to 8 shallots, peeled and halved lengthwise
2 teaspoons vegetable oil
¼ Kosher salt, freshly ground pepper
¼ cup balsamic vinegar
1 teaspoon sugar
3 tablespoons unsalted butter, divided (Use a vegan buttery solid if you are keeping this vegan.)
1 package frozen puff pastry, thawed according to the instructions on the box (I used Dufours brand which is all butter)
All-purpose flour (for surface)
8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces. [While any mushroom would taste good, these mushrooms tend to not hold as much moisture as button, baby bella, cremini or Portobello mushrooms and, therefore are less likely to lead to a soggy bottom.]
1 garlic clove, crushed or grated
2 to 3 ounces of a creamy goat cheese (the kind found in a log), crumbled
2 Tablespoons grated parmesan or pecorino cheese
1 Tablespoon fresh thyme leaves, plus more for garnish
Sprinkling of flaked Maldon Sea Salt for garnish (Optional)
Directions
Preheat the oven to 400 degrees F. Place the pine nuts or almonds on a rimmed baking sheet. Toast the nuts until golden, about 4 minutes. Transfer the nuts to a small bowl and set aside. Do NOT turn off the oven.
Roll out the thawed puff pastry on lightly floured parchment paper to smooth out any creases. The Dufours puff pastry came in one large sheet. If the pastry was in two sheets, place them on top of one another and roll the sheets out together. Cut out a circle that is one inch larger than the top of your skillet. [So my skillet was a Lodge cast iron skillet that measured 10-inches across the top and 9-inches across the bottom. Therefore, my pastry was rolled out to 11-inches.] Once the desired circle is cut out, prick the pastry all over with a fork. Cover the pastry round with another sheet of parchment or plastic wrap and stick it in the refrigerator while you prepare everything else. Using cold pastry will help prevent shrinkage.
Toss the shallots in the vegetable oil on the same baking sheet that you used to toast the nuts. Season the nuts with kosher salt and freshly cracked black pepper. Roast the shallots until tender and with some browned spots – 20 to 25 minutes. Allow the shallots to cool.
While the shallots are roasting, bring the vinegar and sugar to a simmer in a 9 or 10-inch ovenproof skillet. Swirl the pan occasionally until the vinegar has reduced some and become syrupy, about 5 minutes. Stir in 1 Tablespoon of unsalted butter and remove the pan from the heat. Arrange the roasted shallots, cut side up, in the skillet with the vinegar syrup, overlapping them slightly, if needed. Set aside.
Using a medium skillet, melt the remaining 2 Tablespoons of the butter over medium-high heat. Cook the mushrooms and garlic, tossing often, until the mushrooms are tender and browned, 5 to 8 minutes. Season with salt and freshly cracked black pepper and 1 Tablespoon of the thyme leaves.
Add the cooked mushroom mixture, nuts and grated parmesan to the pan with the shallots, filling in any gaps between the shallots. Any extra mushrooms can just be scattered evenly on top of the shallots. Up to here, this can all be done ahead, if desired. Just don’t forget to preheat your oven to 400 degrees F. before the next step!
When you are ready to bake the tarte, take the pastry out of the fridge and drape it over the shallots and mushrooms, tucking the edges down inside the skillet. Bake until the pastry is golden brown, puffed and will not sink if gently pressed with your finger – 25 to 30 minutes. Ovens vary so it could even take a bit longer.
Allow the tarte to sit outside the oven for 10 minutes. Take a plate or cutting board that is larger than the pan and carefully invert the skillet onto the plate. It should release from the pan without any trouble. Scatter the goat cheese, a few more thyme leaves and the Maldon Sea Salt, if using, over the top. Serve with a lovely, crunchy green salad with a slightly acidic dressing and some crisp bread. Now enjoy!
