Category Archives: Recipes of the Week

Spinach and Smoked Salmon Salad

Posted on by
1 comment

1 pound fresh spinach
½ cup toasted pecan pieces (not candied)
½ pound smoked salmon, torn into small pieces
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced

Dressing:
2/3 cup olive oil
¼ cup red wine vinegar
2 tablespoons balsamic vinegar (if you don’t have, just use all red wine vinegar)
2 tablespoons orange juice
1 teaspoon dill
Salt and pepper to taste

Combine all salad ingredients in a large bowl. Using a hand blender (or just shaking well), mix together dressing ingredients until emulsified. Toss with salad.

Peanut Butter Brownies

Posted on by
0 comment

There are many variations on this theme; this is one of the best (and easiest!)

1 (19.9 ounce) package chewy fudge brownie mix
3 ounces tofutti cream cheese
1 cup creamy peanut butter
2 tablespoons soy milk or nondairy creamer
1 egg yolk
1 (16 ounce) can chocolate frosting
Chopped peanuts for garnish (optional)

Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Grease the bottom only of a 9 x 13-inch pan and spread batter in pan. Beat together the tofutti cream cheese, ½ cup peanut butter, soy milk and egg yolk. Carefully spread over batter. Bake for ½ hour. Cool on wire rack for 1 hour. Stir together frosting and remaining ½ cup peanut butter. Spread over cooled brownies. Sprinkle with chopped peanuts if desired.

Apple Cranberry Wild Rice

Posted on by
0 comment

I always get so excited when I see that a new or unique product is kosher. I can’t resist bringing it home. But then it frequently sits on my shelf – and sits and sits. So I was very glad to find this recipe that uses the Apple Cinnamon jelly I “had to have”. This is a nice side dish for your Chanukah brisket.

2 boxes long grain and wild rice
3 cups water
½ cup dried cranberries
1 cup Apple Cinnamon jelly
½ cup sliced almonds (optional)

Combine rice, season packet and water in a saucepan. Bring to a boil; reduce heat and simmer, covered, for 5 minutes. Remove from heat. Stir in jelly and cranberries and let stand until absorbed – 5 to 10 minutes. Garnish with sliced almonds if desired.

Eggplant Parmesan

Posted on by
1 comment

Eating dairy on Chanukah is a reminder of the brave actions of Yehudis in killing the Assyrian general, Holfernes. He lost his life (deservedly so) and we rejoice in our dairy delights! This recipe is not for the faint of heart –it involves some time and some frying and some cholesterol. But it’s a real treat. This makes enough for 2 9×13-inch pans.

For sauce:
1 teaspoon minced garlic
1/3 cup olive oil
2 (29 ounce) cans crushed tomatoes
1 cup pitted black olives, chopped
¼ cup thinly sliced fresh basil
1 teaspoon crushed red pepper flakes
¼ teaspoon pepper

For eggplant:
1 cup flour
4 eggs, beaten
3 cups bread crumbs
1 tablespoon granulated garlic
1 teaspoon oregano
4 small eggplants, peeled and cut lengthwise into ½-inch slices
1 cup olive oil

For cheese:
2 eggs, beaten
2 (15 ounce) cartons ricotta cheese
1-1/4 cups fresh grated Parmesan cheese, divided
8 cups (32 ounces – yes you read that correctly) grated mozzarella cheese

Sauté garlic in oil in a medium saucepan or Dutch oven over medium heat. Add tomatoes, olives, basil, crushed red pepper and black pepper. Stir. Bring to a boil; reduce heat and simmer, uncovered, for about 1 hour.

In the meantime, place flour and eggs in separate bowls. Combine bread crumbs, garlic and oregano and place in a third bowl or on a plate. Dip each eggplant piece first in the flour, then the eggs, then the bread crumbs. Heat oil in a large skillet and fry eggplant –about 5 minutes per side. Drain on paper towels.

In a large bowl, combine the eggs, ricotta cheese and ½ cup Parmesan.

Preheat oven to 350 degrees. In each pan, place a layer of 1-1/2 cups sauce, four eggplant slices (or enough to cover), 1 cup ricotta mixture and 2 cups mozzarella. Repeat. Sprinkle with remaining Parmesan. Bake, uncovered, for 45 minutes. Let stand about 10 minutes before cutting and serving.

Veal Scallopine

Posted on by
1 comment

3 pounds veal cutlets
1-1/2 cups flour
½ cup olive oil
2 tablespoons margarine
1 onion, chopped
½ cup chopped roasted red peppers
2 teaspoons minced garlic
2 cups chicken broth
½ cup balsamic vinegar

Dredge veal cutlets in flour. Heat oil and margarine in a large skillet. Brown cutlets over medium-high heat – 1 to 2 minutes per side. Add onion, red peppers and garlic and cook an additional two minutes. Add the broth and balsamic vinegar. Cover and cook for about 20 minutes.

Moroccan Carrot Soup

Posted on by
4 comments

Serves 8
Ingredients
4 tablespoons margarine
2 cups white onion, chopped
2 pounds large carrots, peeled, cut into ½ inch dice
5 cups chicken broth or pareve chicken broth
3 teaspoons cumin seeds (or 2 teaspoons dried ground cumin, toasted)
2 tablespoons honey
2 teaspoons fresh lemon juice
¼ teaspoon ground allspice
1 cup tofutti sour cream or yogurt (if making dairy)

Directions
Melt margarine in large saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Mix in carrots. Add broth and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds (if using) in a small skillet over medium high heat until fragrant about 5 minutes. Cool and finely grind in spice mill.
Remove soup from heat and puree in batches in a blender or with a hand blender until smooth. Return to the same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle tofutti sour cream/yogurt over the soup and sprinkle generously with cumin.
Next up, recipe number two: an update on the traditional Greek Salad. It’s pareve, so you can serve it with any main course. The wine to serve with it is the brand new Baron Herzog Pinot Grigio. According to the Royal Wine Corporation, this is a “straw colored wine with perfume on the nose, followed by ripe pear, apple and tropical fruit notes. Light in body with a clean and elegant finish.”

Soy-Braised Short Ribs

Posted on by
0 comment


Provided by: Chef David Chang for New York Magazine
Adapted by Gourmetkoshercooking.com

Serves 8

Ingredients
1/2 cup light soy sauce
1/2 cup pear or Fuji apple juice
1 teaspoon toasted sesame oil
10 generous grinds black pepper
4 bunches scallions, chopping the white part (save top 2 inches for garnish)
1/4 cup mirin
4 garlic cloves, smashed
5–7 lbs. bone-in short ribs, cut into 2-inch segments and trimmed of excess fat
8 oz. baby carrots, peeled
8 oz. mu (Korean radish) or daikon, peeled and cut into 1-inch chunks
1 cup cleaned, roasted chestnuts

Garnish:
3 eggs, whites and yolks separated
2 tablespoons roasted pine nuts

Instructions
In a saucepan, add the soy sauce, fruit juice, sesame oil, pepper, chopped scallions, mirin, garlic, and 3 cups water, and bring to a boil.
In a large pot, add the trimmed short ribs and immerse in soy liquid. Cover the pot and simmer over low heat for 3 to 4 hours, or until the meat gives no resistance to finger pressure.
Remove the meat and place in a bowl. Add the vegetables and chestnuts to the pot, and cook until vegetables are tender. Remove the vegetables, skim the fat from the surface, and reduce the sauce until it is a coating consistency. (The dish is best when made a day ahead and reheated.)
In separate bowls, whisk the egg whites and egg yolks. In a heated nonstick pan, make thin crêpes with the whites. Repeat with the yolks. Allow the crêpes to cool, and cut into thin ribbons.
Cut the green scallion tops into julienne strips, and place in ice water to allow the scallions to curl.

To plate: Place short ribs on a large platter, add the vegetables, and cover with the reduced sauce. Garnish with the egg ribbons, pine nuts, and scallions. (Published 2010)

Apple Cranberry Brisket

Posted on by
0 comment

1 (4 to 5 pound) brisket (I actually think the second cut is juicier than a first cut)
½ cup apple butter
¼ cup red wine
2 tablespoons cider vinegar
1 teaspoon pepper
1 Granny Smith apple, chopped
1 stalk celery, chopped
1 red onion, chopped
1/3 cup dried cranberries
1 teaspoon minced garlic

Preheat oven to 350 degrees. Place brisket in large roasting pan. Combine all other ingredients and pour over brisket. Cook, covered for 3 to 4 hours, basting occasionally. Let stand about ½ hour before slicing. If you want to make gravy, bring pan juices to a boil, whisk in 2 tablespoons flour and stick until thickened. Serve over meat. Or just use what’s in the pan.

Simple Baklava

Posted on by
0 comment

Adapted from original recipe by Giada DeLaurentis
Makes 24
Ingredients
1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
¼ cup chopped craisins
1/4 cup plain bread crumbs
2 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
¼ teaspoon vanilla extract
Pinch of salt
1 stick margarine, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Directions
Special equipment: 2 mini-muffin tins
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, craisins, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted margarine, vanilla extract and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted margarine, lightly cover the entire sheet of phyllo with melted margarine. Cover the first sheet with a second sheet of phyllo and brush with melted margarine. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Artichoke and Mushroom Lasagna with Béchamel Sauce

Posted on by
0 comment

Serves 8
Filling:
2 tablespoons butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped or canned
1 cup white wine

Béchamel Sauce:
4 ½ tablespoons butter
4 ½ tablespoons all purpose flour
4 ½ cups milk
2 ½ cups freshly grated Parmesan cheese (about 71/2 ounces)
Ground nutmeg
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound milk mozzarella cheese, thinly sliced

For filling:

Melt butter in large skillet over medium-high heat. Add mushrooms and garlic, sauté until mushrooms release juices and begin to brown about 7 minutes. Add artichokes and white wine. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

For Béchamel Sauce: Melt butter in heavy medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk, reduce heat to medium and simmer until sauce thickens and lightly coasts a spoon. This takes about 20 minutes. Stir in 1 ½ cups Parmesan cheese. Season to taste with salt, pepper and ground nutmeg.

Spread 2/3 cup béchamel sauce over bottom of 13 x 9 inch baking dish. Top with enough noodles to cover bottom of dish. Spread ¼ of artichoke mixture over this. Spoon 2/3 cup béchamel sauce over. Top this with ¼ of mozzarella cheese. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan (to this point it can be prepared 1 day ahead, cover with foil and refrigerate).

Preheat oven to 350 degrees. Bake lasagna covered with foil for 1 hour (or if chilled 1 hour 15 minutes). Remove foil; increase temperature to 450 degrees, and bake until golden on top, about 10 minutes longer.

Tangerine Olive Oil Cake

Posted on by
0 comment

Serve 16

About 2-½ cups flour
4 large eggs
2 cups sugar, divided
1 ½ cups fruity white wine
¾ cup extra virgin olive oil
1 teaspoon vanilla extract
5 teaspoons tangerine zest (from about 4 tangerines)
1 tangerine or orange
½ teaspoon salt
2-¼ teaspoons baking powder
Pareve whipped cream, whipped for garnish (optional)

Preheat the oven to 350 degrees. Spray a 12-cup Bundt pan with non-stick cooking spray.

Beat eggs and 1 ½ cups sugar in a large bowl with a mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup white wine, the olive oil, vanilla extract, and tangerine zest. Beat on low until blended about 30 seconds. Whisk together 2 ½ cups flour, salt, and baking powder in another bowl. Add flour mixture to egg mixture and beat on low speed to incorporate. Increase speed to medium and beat for 30 seconds, and then scrape down bowl, and increase speed to high and beat 30 seconds longer to blend well. Pour batter into prepared pan.

Bake cake until a wooden skewer inserted in the center comes out clean, about 30 minutes. Let cool for 5 minutes. Carefully run a thin knife between cake and pan to loosen and then invert cake onto rack.

Peel tangerine (save peel). In a small saucepan, bring ½ cup sugar, ½ cup white wine, and tangerine peel to a simmer over medium heat and simmer until sugar has dissolved completely, about 5 minutes.

Poke deep holes in cake (about 50), with a thin skewer and pour hot syrup over still-warm cake. Let cool and serve with pareve whipped cream.

Cinnamon Sugar Doughnut Holes with Apple Compote

Posted on by
4 comments

My friend Lee Kushnir sent this to me a while ago. I can’t believe it took me so long to try it. The recipe makes about 24 doughnut holes which turns out not to be enough because they are so good out of the pot that they don’t make it to the table. Don’t skip the apple brandy or liqueur in the apple compote, it gives it a nice flavor that is hard to pinpoint but warms and spices the dish. Thanks Lee!

1 stick unsalted butter or margarine
1/4 cup superfine sugar
1/2 cup cold water
Pinch kosher salt
1 cup flour
4 medium eggs
3/4 gallon peanut or vegetable oil, for deep-frying
1 cup superfine sugar
2 teaspoons ground cinnamon

FOR COMPOTE:
1 tablespoon unsalted butter or margarine
6 large Golden Delicious apples
2 tablespoons Apple Brandy, Brandy or Apple liqueur
2 tablespoons lemon juice
1/2 cup water
1/3 cup superfine sugar
1 vanilla bean, split in half and scraped
1/2 teaspoon ground cinnamon

Directions
Prepare cinnamon sugar by combining sugar and cinnamon in a flat, rimmed dish and mix well with a fork.
Prepare dough by combining butter, sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next (the dough should be nice and glossy when finished).

To fry, heat oil in a heavy based pot (like a Dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of cinnamon sugar. Roll around to coat evenly all over. Serve doughnuts warm with apple compote.

FOR GREEN APPLE COMPOTE: 


Peel apples, remove core and cut into a small 1/2 inch cubes. Set a large sauté pan over high heat and add butter and apple cubes. Sauté for 2-3 minutes so you get a little color on the apple. Remove pan from heat and carefully add Apple Brandy (be careful as it may flare up if you are using an open gas flame).
Return the pan to the heat and add remaining ingredients. Cook for 8-10 minutes until apples are very tender. Remove from heat and refrigerate for up to 3 days if not using immediately. Serve warm or room temperature with cinnamon sugared doughnuts

White Bean, Sausage and Spinach Soup

Posted on by
3 comments

Perfect on a cool night with a loaf of crusty bread – try the white or the semolina.

2 tablespoons olive oil
1 package (about 8 to 10) spicy Italian sausages
1 onion, chopped
2 teaspoons minced garlic
2 (32 ounce) boxes Imagine chicken broth (pareve or meat)
2 (15 ounce) cans cannellini beans, drained
2 (8 ounce) bags fresh spinach
1 teaspoon pepper

In a medium stockpot, heat oil over medium-high heat. Add sausage, onion and garlic and sauté for about 10 minutes. Add broth and bring to a boil. Add beans, spinach and pepper and cook an additional 5 to 10 minutes. If desired, purée the beans slightly with a hand blender to give more body to the soup.

Spring Salad with Portobello Mushrooms

Posted on by
0 comment

It’s not always worth it to reinvent the wheel. My daughter told me she makes this recipe every Shabbos and it is a big hit. So I decided to try it; and she’s right. It’s from What’s Cooking? A Unique Collection of Kosher Recipes ( to purchase go to: http://www.eichlers.com/Product/Books/CookBooks/Bestsellers/What’s-Cooking—A-Unique-Collection-of-Kosher-Recipes-_PK01.html) The rest of the recipes in the cookbook sound pretty good also!

3 Portobello mushrooms, sliced
2 tablespoons oil
Salt, pepper and paprika
1 package spring salad mix or mesclun
10 cherry tomatoes, cut in half
1/3 cup honey-glazed almonds (I used candied pecans and I don’t crush them as the recipe says)

Dressing:
1/3 cup oil
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons ketchup
1 clove crushed garlic
¼ teaspoon salt
¼ teaspoon dry mustard (optional)

Sauté mushrooms in oil with salt, pepper and paprika. Combine with salad greens, cherry tomatoes and almonds. Mix dressing ingredients. Pour on top of salad before serving.

Mango-Chile Chicken

Posted on by
0 comment

photo: weheartfood.com

You have to like spicy to like this dish. Serve over plain white rice. A nice variation for a week night dinner.

½ cup mango chutney
2 teaspoons hot chili-garlic sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
2 teaspoons oil
2 small dried hot chili peppers
1-1/2 pounds skinless boneless chicken breasts, cut into strips
1 red pepper, thinly sliced
Mango strips for garnish (optional)

Combine chutney, chili-garlic sauce, ginger and garlic in a small bowl; set aside. Heat oil in a wok over medium-high heat. Add chile peppers and then chicken. Cook until no longer pink. Add red pepper and cook for 1 – 2 minutes longer. Stir in sauce and heat through. Pour over rice and garnish with mango strips, if desired.

Coconut Graham Bars

Posted on by
0 comment

photo: nozama.typepad.com

This is a decadent dairy dessert involving sweetened condensed milk. Or an after-school treat after a particularly rough day. For more rich recipes, involving sweetened condensed milk, check out this site http://www.eaglebrand.com/recipes/ and don’t forget to try our Seven Layer Magic Cookie Bars

2 cups graham cracker crumbs
½ cup sugar
½ cup butter, melted
2 cups coconut
1 (14 ounce) can sweetened condensed milk
1-1/2 cups brown sugar
6 tablespoons heavy whipping cream or pareve whip
¼ cup butter, cubed
¾ cup semisweet chocolate chips

Preheat oven to 350 degrees. Mix together the graham cracker crumbs, sugar and melted butter. Press into thebottom of a greased 13 x 9-inch pan. Bake for 8 to 10 minutes. Combine the coconut and condensed milk and pour over warm crust. Bake for 13 minutes until edges are lightly browned. Cool on a wire rack. In a saucepan, combine the brown sugar, cream or whip, and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat. Stir in chocolate chips until melted and smooth. Spread over coconut layer. Cool before cutting.

Fennel-Potato Soup

Posted on by
0 comment

My two favorite flavors combined in 1 soup! This thick soup doesn’t really need anything else to accompany it although a nice green salad is always good. Try this Green Salad with Sweet Tomato Dressing.

2 medium fennel bulbs, chopped
6 medium potatoes, peeled and cubed
6 cups pareve or regular chicken broth (from a box or homemade)
1/3 cup margarine
½ cup flour
½ teaspoon caraway seed (optional)
½ teaspoon pepper
2 cups soy milk

In a stockpot, combine the fennel, potatoes and broth. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Cool slightly and purée with a hand blender. In a small saucepan, melt margarine and whisk in flour, caraway seed (if using) and pepper. Gradually add soy milk, whisking as you go. Stir this mixture into the soup. Reheat but do not boil.

Thai Meatballs

Posted on by
0 comment

¾ cup bread crumbs
1-1/2 pounds lean ground beef
3 scallions, minced
1/3 cup chopped cilantro
1 teaspoon salt
4 teaspoons chili-garlic sauce
4 teaspoons sugar
1 teaspoon minced garlic

Mix together all ingredients. Preheat oven to 450 degrees. Shape meatballs and place on a large rimmed baking sheet. Bake for about 20 minutes until completely cooked. Drain off fat. Serve with rice and some cold beer.

For some extra flavor, serve alongside spicy satay sauce adapted from Ina Garten http://www.gourmetkoshercooking.com/2010/06/roasted-chicken-with-satay-sauce/

Quick Thai Pumpkin Soup

Posted on by
2 comments

By Levana Kirschenbaum, http://www.levanacooks.com/

Serves 6

Ingredients:
10 cups (2-1/2 quarts) water
1 (15 ounce) can coconut milk
1/4 cup toasted sesame oil
1 tablespoon cinnamon
1 tablespoon ground ginger
2-3 tablespoons curry powder
1/3 cup brown sugar or sucanat or honey
Salt and pepper to taste
2 cans pumpkin puree (28 ounces each)
1/2 cup peanut butter
4 scallions, sliced very thin
4 sprigs cilantro, tough ends removed, minced

Instructions:
Bring first 8 ingredients in a large stockpot and bring the mixture to a boil. Reduce the heat to medium and whisk in the pumpkin and peanut butter, and cook 5 more minutes. Turn off the flame, and stir in the scallions and cilantro. Adjust the texture and
seasonings.

Roasted Turkey Roulade with Sausage Stuffing

Posted on by
0 comment


Serves 7

3/4 cup large-diced dried figs, stems removed or dried apricots, chopped
3/4 cup dried cranberries
1/2 cup brandy or liqueour
4 tablespoons (1/2 stick) unsalted margarine
1-1/2 cups diced onions (2 onions)
1 cup celery (3 stalks), diced into 1/2 inch pieces(1/2-inch-diced) celery
3/4 pound sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups herb-seasoned stuffing mix or seasoned croutons
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons olive oil

Directions
Place the dried figs and cranberries in a small saucepan and pour in the brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the margarine in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a greased gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Drizzle with olive oil, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Provencal Potato Gratin

Posted on by
1 comment

4 large clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, sliced
1 red pepper, peeled, seeded and diced (3/4 cup)
1/4 cup dry white wine
2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled
1 cup water
1/2 cup chopped fresh basil leaves
1 pound plum tomatoes
Kosher salt and freshly ground black pepper
¼ cup Panko bread crumbs

Directions

Preheat the oven to 350 degrees F. Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the wine and simmer to reduce by about half.
Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes. Stir in the basil. Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.

Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the panko over the top and bake until brown, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.

Apple Blueberry Pie

Posted on by
0 comment

Serves 10

A few notes…the jam adds pectin and sweetness to this pie so it eliminates the need for cornstarch (yuck) and the glaze adds such a delicious sweetness to the crust that people will lick the crumbs off their plate. Not just for a Jewish Thanksgiving!

Ingredients
Crust:
1 stick unsalted margarine, chilled and cubed, plus 1 tablespoon for pan
5 cups all-purpose flour, plus more for rolling dough
2 teaspoons granulated sugar
2 teaspoons kosher salt
1 cup shortening, chilled and cubed
1/2 to 2/3 cup, plus 2 tablespoons ice water

Special equipment: 1 (9-inch) pie tin

Filling:
6 cups sliced granny smith apples, about 7
2 tablespoons all-purpose flour, sifted
1/2 stick unsalted margarine, cut into small cubes
1 cup granulated sugar
1 pinch kosher salt
1 lemon, zested and juiced
12 to 14 ounces good quality blueberry jam

Glaze:
1/2 cup granulated sugar
1/4 cup water
1 orange, juiced
Coat the pie tin with 1 tablespoon of margarine. Clear and clean off a large, flat surface. Lightly flour the area.

Crust:
Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the margarine. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.

Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until it’s at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin. Refrigerate until ready to use.

Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.

Filling:
In a large bowl, combine the apples, flour, margarine, sugar, salt, lemon zest and juice. Mix to blend. Stir in the jam and set aside.
Preheat the oven to 425 degrees F. Remove the pie pan from the refrigerator and pour in the filling.
Remove the top crust from the refrigerator and fold it onto the rolling pin. Lay the dough over the top of the pie. Trim the overlapping edges to a 1 1/2-inch overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top crust.

Put the pie in the center of the oven and bake, undisturbed, for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30 minutes.

While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of a spoon.

Open the oven door and slide the rack out slightly. Pour the mixture over the pie and into the opening in the top of the crust. Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.

Remove the pie from the oven and allow it to cool completely before slicing. Serve alongside a scoop of pareve vanilla ice cream