Sweet Apple and Orange Soy Glazed Short Ribs

sweet-apple-orang-shortribs
Serves 4, can be doubled
Grill and Baked Versions below

½ apple (skin on), cored, chopped
6 garlic cloves, peeled, crushed
½ cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry white wine
1½ teaspoon freshly ground black pepper
½ cup soy sauce
2 pounds ¼”-thick cross-cut bone-in beef short ribs (flanken style)
Vegetable oil (for grilling)

Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, white wine, and pepper in a food processor or blender until garlic and apple are finely chopped.

Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.

For Grill: Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.
For Oven Baked: Preheat oven to 350 degrees. Cover ribs and marinade. Bake for 1 ½ hours covered. Serve with sauce.

Can be frozen.

Super Luscious Apple Cake

luscious-applecake
Serves 10

Crust
Nonstick vegetable oil spray
1 cup (2 sticks) plus 2 tablespoons unsalted margarine, room temperature
1 cup sugar
1/4 teaspoon kosher salt
1 large egg, beaten to blend
2 tablespoons pareve whipping cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour

Filling
4 large eggs
1 cup sugar
1 cup (2 sticks) unsalted margarine
1 vanilla bean, split lengthwise
1/2 cup flour
1/2 teaspoon kosher salt
3 firm, Granny Smith apples, peeled, cored, cut crosswise into 1/4-inch-thick rings
Pareve whipped cream

CRUST
Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix margarine, sugar, and salt until pale and creamy, about 2 minutes.

Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.

Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8-inch thick and 2-inch wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.

Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.

Preheat oven to 350°. Line dough with parchment paper or heavy-duty foil, leaving a 1-inch-2-inch overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)

FILLING AND ASSEMBLY

Whisk eggs and sugar in a medium bowl just to blend. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.

Line tart shell with apples. Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.

Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.

Spiced Bundt Cake with Apple Caramel Drizzle

spiced-bundt-cake-with-apple-caramel-sauce-940x600

Serves 10 – 12

Caramel Sauce

1 cup sugar
pinch of cream of tartar
¼ cup fresh apple cider
¼ cup pareve whipping cream
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Cake
Nonstick vegetable oil spray
1¼ cups (2½ sticks) unsalted margarine
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
2⅓ cups all-purpose flour
1¼ cups slivered almonds
2 teaspoons baking powder
2 teaspoons kosher salt
1½ teaspoon freshly grated nutmeg
1½ teaspoon ground cinnamon
1 teaspoon ground allspice
¾ teaspoon ground ginger
½ teaspoon freshly ground black pepper
½ teaspoon ground cloves
1 cup (packed) dark brown sugar
1 cup sugar
¾ cup powdered sugar plus more for dusting
1 teaspoon finely grated lemon zest
3 large eggs
5 large egg yolks
1 cup pareve soy milk or non-dairy creamer

Caramel sauce
Combine sugar, cream of tartar, and ¼ cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, pareve cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Cake

Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and ¾ cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add soymilk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65–70 minutes.

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature.

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

Cauliflower, Pear and Fennel Soup

cauliflower-pear-fennel
Serves 4 – 6
Can be doubled

2 ounces (4 tablespoons) unsalted margarine or canola oil
3 medium leeks, white and light-green parts only, sliced 1/8 inch thick (about 3 cups), rinsed well
1 small fennel bulb, trimmed and chopped (about 1-1/2 cups)
1 medium parsnip, peeled and chopped (about 1/2 cup)
Kosher salt and freshly ground black pepper
3/4 cup pear juice
7 cups chicken broth or water
1 small head cauliflower (about 1-1/2 lb.), chopped into 1/2-inch pieces (about 5 cups)
1 large ripe pear, peeled, cored, and chopped (about 1-1/2 cups)
1 tablespoon chopped fresh tarragon; more for garnish
1/2 cup soymilk or non-dairy milk; more for garnish
1 teaspoon fresh lemon juice

Melt the margarine in a 4-quart saucepan over medium heat. Add the leeks, fennel, parsnip, 1 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until soft, 5 to 8 minutes.
Add the pear juice, and simmer, stirring occasionally, until the liquid is reduced to a syrup, 6 to 8 minutes. Add the broth and bring to a boil. Add the cauliflower, pear, 1 tsp. salt, and 1/2 tsp. pepper. Turn the heat down to medium low, partially cover, and cook until the cauliflower is very soft, about 40 minutes. Stir in the tarragon.
With an immersion blender purée the soup. Stir in the soymilk, and reheat. Stir in the lemon juice and season to taste with salt and pepper. Serve topped with a thin swirl of non-dairy cream and a sprinkle of tarragon.

Honey Glazed Carrots

honey-glazed-carrots
Serves 8

2 pounds, slender carrots, peeled
2 tablespoons margarine
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons honey

Blanch carrots in salted boiling water for about 7 minutes, or until just ender. Drain off liquid.

In a large sauté pan, melt margarine and add carrots, salt and pepper. Cook for about 3 minutes, or until heated through. Add honey and coat carrots by stirring mixture for 1 – 2 minutes. Serve warm.

Pickled Beet Salad with Honey Dressing

Serves 8 – 10 servings

2 pounds beets
1 large Vidalia onion
2 cloves garlic
¾ cup olive oil
1 cup cider vinegar
½ cup honey
2 teaspoons kosher salt
1 teaspoon white pepper

Peel and trim beets and onion, slice very thin using a manoline or food processor, and transfer to a large bowl. With the flat side of a knife, crush the garlic cloves and add while to the beet mixture. In a medium bowl, combine olive oil, vinegar, honey, salt, and white pepper and pour over beets. Mix well, cover, and refrigerate overnight before serving.

Pineapple Honey Baked Chicken

honey-baked-chicken
Serves 6 – 8

1 cup pineapple juice
½ cup olive oil
½ cup soy sauce
4 cloves garlic, finely chopped
1 ½ tablespoons minced ginger
1 teaspoon kosher salt
2 chickens, cut in 1/8’s

In a small bowl, whisk pineapple juice, olive oil, soy sauce, garlic, ginger and salt. Place chickens in re-sealable plastic bags. Pour marinade over chicken. Marinate for 2 hours to overnight.

Preheat oven to 375 degrees. Place chickens in roasting pans. Cook for 1 hour to 1 hour and 15 minutes, or until juices run clear.

Serve with pan juices.

Coconut Sweet Potato Bisque

coconut-sweetpotato-bisque
Serves 6 -8

2 large sweet potatoes, peeled and sliced
4 cups plus 4 teaspoons water
1 914 ounce) can unsweetened coconut milk
1 tablespoon brown sugar
1 ½ teaspoons pure maple syrup
1 ½ teaspoons honey
2 ½ teaspoons kosher salt

¼ teaspoon pumpkin pie spice
½ teaspoon ground black pepper
4 ½ teaspoons corn starch
Pinch cayenne pepper, optional

In a 4-quart saucepan, combine sweet potatoes and 4 cups water over high heat. Bring mixture to a boil and boil for 20 minutes, or until potatoes are tender. Reduce heat to medium and mash potatoes in the water. Add coconut milk, brown sugar, maple syrup, honey, salt pumpkin pie spice and black pepper and simmer for about 15 minutes, or until it begins to thicken.

In a small bowl, combine cornstarch and remaining 4 teaspoons water to form a thick paste. Add cornstarch mixture and cayenne, if using to soup and cook over low heat for about 5 minutes.

With an immersion blender, puree soup. Serve warm.

Apple Marinated Short Ribs

Serves 4

Sweet, sticky and delicious! These freeze well and can be made days ahead of time.

RIBS
1-1/4 cups apple juice
1/3 cup soy sauce
1/4 cup fresh lemon juice
4 scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 tablespoon toasted sesame oil
2 pounds meaty, boneless beef short ribs

SAUCE
1 teaspoon canola oil
2 shallots, thinly sliced
Salt
3 garlic cloves, crushed
2 scallions, thinly sliced
1/3 cup red miso
2-1/2 tablespoons chili garlic sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons sugar
1 Granny Smith apple, cored and very thinly sliced

PREPARE THE RIBS In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.

MAKE THE SAUCE In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. Transfer to a small bowl and let cool slightly.

In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso, chili garlic sauce, vinegar, sesame oil and sugar and process to a smooth puree. Season the sauce with salt and transfer to a small bowl.

Remove ribs from refrigerator and let stand at room temperature.
Light a grill or preheat a grill pan. Remove the ribs from the marinade. Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. Let rest for 10 minutes, then thinly slice across the grain. Serve the ribs with the sauce and the sliced apple.
Alternatively, preheat oven to 350 degrees. Place ribs in baking dish with marinade. Cover and cook approximately 1 hour and 15 minutes. Serve with sauce.

Spiced Lamb Skewers with Pomegranate Pareve Yogurt Sauce

turkish-lamb-kofte
Serves 4

Great as a gorgeous appetizer or a day meal main dish. Sprinkle the pomegranate seeds over the top for a show-stopper presentation.

For the spice mix
1 tablespoon ground cumin
1-1/2 teaspoon fresh chopped mint
1-1/2 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 teaspoon ground black pepper

For the pomegranate-yogurt sauce
1/2 cup Tofutti sour cream
2 teaspoons white vinegar
1 tablespoon pomegranate molasses; more for serving or regular molasses mixed with 1 tablespoon pomegranate juice
2 tablespoons chopped fresh mint
1 teaspoon ground sumac or 1/2 teaspoon fresh lemon juice
For the skewers
1 pound ground lamb
1 medium plum tomato, seeded and finely diced
1/4 cup finely grated red onion
1 teaspoon pomegranate molasses or pomegranate juice
1 medium clove garlic, minced
3/4 teaspoon kosher salt
8 12-inch flat, wide skewers (soaked in water for 30 minutes if wooden)
Vegetable oil, as needed
2 tablespoons pomegranate seeds
2 tablespoons small fresh mint leaves (optional)

Make the spice mix
Combine all of the ingredients in a small bowl.
Make the pareve yogurt sauce
Combine all of the ingredients in a small bowl.
Make the skewers
Put the lamb, tomato, onion, pomegranate molasses, garlic, 1 Tbs. of the spice mix, and salt in a large bowl. Using your hands, mix until combined and the meat is a bit sticky. With wet hands, divide the lamb into 8 portions. Working with one portion at a time and rewetting your hands as necessary to prevent sticking, press the lamb around the skewers into sausage shapes about 4-1/2 inches long. Transfer to a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 and up to 4 hours.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling, or an indoor grill pan. Oil the grill grate. Grill the skewers, turning once, until no longer pink in the center (cut into one to check), about 6 minutes.
Garnish with the pomegranate seeds and mint, if using. Drizzle more pomegranate molasses or juice over the yogurt sauce, and then serve with the sauce.

Cinnamon Bun Apple Pie

Cinnamon-Bun-Apple-Pie
Serves 10

1 (14 .5-ounce) box store-bought pie dough or homemade pie crust
2 tablespoons margarine, room temperature
1/2 cup sugar
1 1/8 teaspoons cinnamon
5 assorted baking apples (about 2 pounds)
Juice of 1 lemon
1 teaspoon vanilla extract
1 egg, lightly beaten
2/3 cup confectioners’ sugar
2 tablespoons soymilk, plus more if needed

Place a baking sheet in oven and preheat to 400.
Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.

For cinnamon-roll crust: Lay remaining piece of dough on lightly floured surface and spread margarine evenly on top. In a small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle evenly over margarine, and press gently to help mixture adhere. Roll pie dough into a tight log. Trim about 1 1/2 inches from both ends; cut remaining log crosswise into 1/2-inch-thick pieces. Arrange pieces cut-side down in a snug circle on a piece of floured parchment paper. Dust with more flour. Gently roll it into a 10-inch round. Refrigerate until ready to assemble pie.

Peel and slice apples. Toss with lemon juice, vanilla and remaining 1/4 cup sugar and 1/8 teaspoon cinnamon in a large bowl. Pour apples into the dough-lined pie plate. Invert cinnamon-roll crust on top and peel off the parchment (it’s OK if the individual rounds separate a bit in the process). Pinch crusts together; Brush with beaten egg.

Set pie on hot baking sheet in oven; bake until crust is golden brown and filling is bubbling, about 50 minutes. (Tent loosely with foil if top browns too quickly.) Transfer to a rack to cool slightly.

Whisk the confectioners’ sugar and soymilk in small bowl until smooth. Drizzle over the pie.

Roasted Red Pepper and Tomato Soup

roasted-pepper-tomato
Serves 6

Super creamy, great color, and a nice Yom Tov alternative to butternut squash soup.

3 pounds red bell peppers, cut into 1-inch-wide strips
2 pounds ripe plum tomatoes, seeded and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 large yellow onion, cut into 8 wedges
1 large red onion, cut into 8 wedges
6 large fresh basil leaves, torn
4 sprigs fresh thyme
1 teaspoon sweet paprika
1/4 teaspoons cayenne, or more, optional
Kosher salt and freshly ground black pepper
9 tablespoons olive oil
3 – 4 cups vegetable or chicken broth
1/4 cup pareve milk, pareve whipping cream or soymilk
1-1/2 tablespoons red wine vinegar

Position a rack in the center of the oven and heat the oven to 450°F.
In a large roasting pan, toss the peppers, tomatoes, carrots, onions, basil, and thyme with the paprika, cayenne, 1 tsp. of salt, a few grinds of pepper, and 6 Tbs. of the oil. Roast the vegetables, turning them every 15 minutes or so, until tender and browned in spots, about 45 minutes.

Put one-third of the vegetables in a blender with 1 cup of the broth. Purée until very smooth, about 2 minutes. Strain through a fine- or medium-mesh sieve set over a 4-quart saucepan, using a silicone spatula to press all of the liquid through; discard any solids. Repeat with the remaining vegetables (including any liquid from the pan) and broth in two more batches.

Stir in the cream and bring to a simmer over medium-low heat. Stir in the vinegar and gently simmer for 5 minutes. Season to taste with salt and cayenne. Remove from the heat and let cool to warm or room temperature.

When ready to serve, heat the remaining 3 Tbs. oil in an 8-inch skillet over medium-high heat until shimmering hot. Add the capers and cook, stirring, until they begin to open like little flowers and become crispy and brown, about 30 seconds. Drain the capers in a small fine-mesh sieve set over a bowl. Transfer the capers to a paper-towel-lined plate; reserve the oil.

Serve the soup drizzled with the reserved caper oil and garnished with the fried capers.

Curried Maple Mustard Chicken

curriedmaplemustardchicken
Serves 4, can be doubled

Here is a new twist on sweet and savory maple mustard chicken (which is great too). I love the addition of warm and flavorful curry to this dish. This can be made with chicken pieces of any type.

4 tablespoons margarine, cut into small pieces or canola oil
1/2 cup pure maple syrup
1/2 cup Dijon mustard
1 tablespoon mild or hot curry powder
1/4 teaspoon cayenne, optional
Kosher salt
Pepper
1 chicken, cut in 1/8’s, bone-in, skin-on

Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the margarine with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the margarine is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.

Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some 
of the sauce under the chicken skin. Turn the chicken skin-side up and bake for about 1 hour, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°.
Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.

Coffee Cake with Apple Cocoa Swirl and Streusel Topping

chestnut-coffee-cake-940x600
Yummy for dessert, as a breakfast treat or a great way to welcome a Yom Tov guest.

streusel
⅓ cup sugar
¾ cup all-purpose flour
¼ teaspoon kosher salt
¾ teaspoon cinnamon
¼ cup (½ stick) chilled unsalted margarine, cut into ½” pieces , or canola

Apple filling
½ cup coarsely chopped apples (peeled)
3 tablespoons light brown sugar, divided
2 tablespoons unsweetened cocoa powder
¼ cup chopped toasted nuts, optional

cake
½ cup (1 stick) unsalted margarine, room temperature, plus more
2 cups all-purpose flour, plus more
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sugar
2 large eggs, room temperature
1 cup Tofutti sour cream
1 teaspoon vanilla extract

special equipment:
A 9” springform pan

streusel
Combine sugar, all-purpose flour, salt and cinnamon in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.

Filling
Cook apples, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and apples are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar. Add nuts, If using.

Cake
Preheat oven to 350°. Grease pan and line bottom with a round of parchment paper; grease parchment. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.


Using an electric mixer on high speed, beat sugar and ½ cup margarine until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in Tofutti sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle apple filling over; top with remaining batter, then streusel.


Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45–55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.


Tip: This cake is best made a day or two ahead of time. Store tightly wrapped at room temperature.

Zucchini with Basil and Tomatoes

Serves 8

3 tablespoons olive oil
7 zucchini, peeled and chopped in ½ inch pieces
2 large fresh cloves of garlic, chopped
3 tablespoons tomato paste
1 ½ teaspoons dried basil
1 teaspoon kosher salt
½ teaspoon ground black pepper

Heat olive oil in a large sauté pan. Add the zucchini and garlic and cook on medium high heat until softened and a little bit browned about 12-15 minutes. Add the tomato paste and mix until it coats the zucchini. Mix in the basil, and kosher salt and pepper. Serve warm or at room temperature. Can be made 2 days in advance of serving.

Tomato, Cucumber, and Chickpea Salad

chickpea-salad

Healthy and fresh. I love to serve this at a day time meal. It keeps well for days.

Serves 6 to 8

1 large English cucumber
3 medium tomatoes
¼ medium red onion, thinly sliced
1 ½ cups cooked chickpeas (one 15-ounce can, drained and rinsed)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons apple cider vinegar, more as needed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Halve the cucumber lengthwise and scoop out and discard the seeds. If the cucumber is very fat, cut it in half lengthwise again. Cut the cucumber crosswise into ½ inch wide half-moons and put in a large bowl.

Core the tomatoes, cut into ½ inch wedges, and add to the bowl along with the onion, chickpeas, herbs, vinegar, and olive oil, ¾ teaspoon salt, and a few grinds of pepper. Toss to combine thoroughly. Taste and add more salt or vinegar as needed.

Easy Chili Curry Roasted Chicken

Lolas Lechen Style Marinated Chicken with Chimichurri Sauce. A121002_FW_BillKim_4thJuly_July2013

Serves 10

CHICKEN
1 cup vegetable oil
3/4 cup white vinegar
9 garlic cloves, minced
1/3 cup oregano leaves, finely chopped
3 tablespoons sweet paprika
3 tablespoons chili powder
1 tablespoon curry powder
Kosher salt
Three 3-1/2-pound chickens

PREPARE THE CHICKEN
In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry and 2 tablespoons of salt. Arrange the chickens in a dish and pour the marinade over the chickens, rubbing it all over the birds. Cover and refrigerate overnight.

Preheat the oven to 400°. Set a rack on a rimmed baking sheet lined with foil. Remove the chickens from the marinade, scraping off any excess.

Roast the chickens for about 1 hour, until an instant-read thermometer inserted in the inner thigh reaches 160, rotating the baking sheet halfway through. Transfer the chickens to a carving board and let rest for 10 minutes.

Sweet and Smoky Ribs

sweet-smoky-ribs
Serves 4

1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon kosher salt
1 tablespoon (packed) light brown sugar
1 tablespoon paprika
2 teaspoons chili powder
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
4 (4-1/2 pounds) beef ribs, in racks,
Prepared barbecue sauce

Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriander in a small bowl to blend. Preheat oven to 300°. Rub ribs all over with spice blend and wrap each rack individually in foil, crimping seams to seal tightly. Place both racks on a rimmed baking sheet. Bake ribs until fork-tender, about 3 hours. Preheat oven to 425°. Cut racks between bones into individual ribs. Divide ribs between 2 foil-lined rimmed baking sheets and bake until heated through and golden brown, 15-20 minutes. Layer ribs on plates in alternating directions, 3 ribs per layer. Serve ribs, with barbeque sauce.

Summer Corn and Tomato Salad

summer-corntomato-salad

A great and easy summer side dish!

Serves 6 to 8

Kosher salt
3 large ears corn
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar, more as needed
1 large shallot, minced
1 teaspoon honey
1 teaspoon Dijon mustard
Freshly ground black pepper
2 medium tomatoes, cored and cut into 1 inch chunks
1 medium bell pepper, finely diced
½ small red onion, finely diced
½ medium cucumber, peeled, seeded, and cut into ½ inch chunks
¼ cup coarsely chopped cilantro

Bring a medium pot of well-salted water to a boil. Cut the kernels from the corn, add the kernels to the pot and cook for 1 ½ minutes (they should be a little crunchy). Pour into a colander and run cool water over the corn to stop the cooking. Set aside.

In a small bowl, combine the olive oil, vinegar, shallot, honey, mustard, 1 teaspoon salt, and a few grinds of black pepper and whisk to combine. Combine the corn, tomatoes, pepper, onion, cucumber, and cilantro in a medium bowl, drizzle with about half of the dressing, and toss gently with your hands. Add more dressing as needed to coat the vegetables lightly and toss again. Taste and add more salt or vinegar as needed.

Mango Crunch Salad with Peanut Dressing

mango-crunch-salad
I’m feeling kinda crazy for mangos these days. They are just so reliably good this summer that I’m buying them by the case. My family may be getting tired of mango sorbet (how could they, its just so good) so I’m adding them to everything from Panzanella salad, salsa, and these two great recipes below. They add a sweetness to anything so don’t be shy to try them in anything you like.

Serves 4 – 6

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons. 

Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together. 

Drizzle with the dressing, toss and serve.

Snow Peas Tossed with Ginger & Almonds

snowpeas-ginger-almond

1 pound snow peas
2 teaspoons vegetable oil
2 cloves garlic, chopped
1 tablespoon peeled, chopped fresh ginger
1 teaspoon chile paste or chile sauce
1 teaspoon honey
2 teaspoons chopped fresh basil plus 4 whole sprigs
Soy sauce
½ cup almonds, toasted and chopped, optional

Pinch off the stem ends of the snow peas and remove any strings, if any. Heat the oil in a wok or high-sided large sauté pan over high heat until very hot. Add the garlic and ginger and sauté over high heat until fragrant.

Add the snow peas and toss, stir frying for about 2 minutes, add the chile paste, honey and the 2 teaspoons of basil and cook until the snow peas are crisp-tender, 1 to 2 minutes. Season to taste with the soy sauce, add the almonds, and toss well.

To serve, transfer the snow peas to a serving platter. Garnish with the basil sprigs and serve immediately.

Strawberry Rhubarb Pie with Ginger Crumb Topping

strawberry-rhubarb-pie

I get tons of requests for strawberry rhubarb recipes. It’s rhubarb season so here you go!

Makes One 9-inch Pie

Crust
1 cup flour, more for rolling
7 tablespoons cold unsalted margarine, cut into ½ inch cubes
½ teaspoon sugar
¼ teaspoon kosher salt
2 tablespoons ice-cold water, more as needed
1 ½ teaspoon apple cider vinegar

Filling
2 ½ cups (about 3 large stalks) rhubarb, sliced ¼ inch thick on the diagonal
2 ½ cups hulled and halved strawberries (quarter any very large ones)
2/3 cup packed light or dark brown sugar
1/3 cup flour
1 teaspoon cinnamon

Crumb Topping
2/3 cup flour
5 tablespoons cold unsalted margarine, cut into ½ inch pieces
½ cup granulated sugar
3 tablespoons packed light brown sugar
¾ teaspoon ground ginger
1/8 teaspoon kosher salt

To make the crust:
Put the flour, margarine, sugar, and salt in the bowl of a stand mixer and put in the freezer for 20 minutes. Remove the bowl from the freezer and put it on the mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles a coarse meal, about 2 minutes. Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add it to the flour mixture. Add just enough for the mixture to come together into shaggy clumps; if you use all the liquid and it is still not holding together, add cold water 1 teaspoon at a time until it does. Be careful not to overmix the dough, or it will become tough.

Turn the dough out onto a large piece of plastic wrap, shape into a 5 inch disk, and wrap in the plastic. Chill for at least 30 minutes or up to a few days.

On a lightly floured surface, roll the dough into a 12 ½ inch circle about 1/8 inch thick.

Transfer to a 9-inch pie dish by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and a smooth edge. Then pinch the dough every 2 inches to form a decorative border. Refrigerate while you prepare the filling and crumb topping (at least 20 minutes).


To make the filling:

Position a rack in the center of the oven and heat to 350 degrees. In a medium bowl, combine the filling ingredients and toss gently to combine.

To make the crumb topping:
In another medium bowl, combine the crumb topping ingredients. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are about the size of small peas. The mixture will still be very dry and floury looking.

To assemble and bake:
Spoon the rhubarb mixture into the piecrust, then top with the crumb mixture. Place the pie on a large rimmed baking sheet and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour and 15 minutes. Let cool completely on a rack.

Tip: if the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling. (It needs to have a bit of give). If it has been refrigerated for only a couple of hours, you can roll it out immediately.

Heirloom Carrot Ribbons with Pine Nuts and Golden Raisins

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Gorgeous orange ribbons with nuts and sweet raisins. Lovely to look at and terrific to eat.

Serves 6 to 8

1/3 cup golden raisins
1 ½ tablespoons olive oil
1 ½ tablespoons red wine vinegar, more as needed
½ teaspoon Dijon mustard
½ teaspoon honey
Salt and freshly ground black pepper
15 small carrots (about 1 ¼ pounds)
1/3 cup toasted pine nuts
3 tablespoons chopped parsley

Put the raisins in a small bowl and add about ½ cup very hot boiling water. Set aside to soften for about 10 minutes.

In a small bowl, whisk together the oil, vinegar, mustard, honey, ½ teaspoon salt, and a few grinds pepper. Set aside.

With a vegetable peeler or mandoline, peel the carrots into thin ribbons and put in a large bowl along with the pine nuts and parsley. Drain the raisins, pat dry, and add them to the bowl as well.

Drizzle the dressing over the carrots and mix well with your hands. Taste and season with more salt or vinegar as needed. Serve right away.

Fennel, Orange, and Avocado Salad

Super refreshing for the summer. I love the combination of fennel and orange. The avocado just mellows it all out.

Serves 4

4 medium oranges, segmented into pieces
1 large or 2 small heads fennel, with fronds
1 small shallot, minced
Juice from ½ medium lemon
1 ½ tablespoons white wine vinegar
¼ teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 medium avocados

Arrange orange slices on 4 salad plates, leaving room in the center of each for the fennel salad. Set aside.

Trim off all but about ½ inch of the fennel stalks, reserving the bulb and fronds. Remove the first outer layer of fennel and discard. Rinse the remaining bulb and set aside.

Chop 1 tablespoon fennel fronds and put them in a small bowl along with the shallot, lemon juice, vinegar, honey, a pinch of salt, and a few grinds of pepper. Whisk to blend, then drizzle in the olive oil as you continue to whisk. Taste for salt.

Halve the fennel bulb, cutting lengthwise through the narrow side of the bulb (this will make it easier to shave thinly.) using a sharp knife (or mandoline or food processor), slice the fennel crosswise as thinly as you can- about 1/16 inch is ideal. (Too thick and it will dominate the salad; too thin and it will wilt and loose its texture.) Transfer to a bowl and drizzle with half the dressing. Toss, taste, and add salt and pepper as needed. Divide the fennel among the 4 plates, mounding in the center of the orange slices.

Halve the avocado lengthwise, remove the pit, and cut 1/4-inch slices into the flesh. Using a large spoon, scoop the slices out and nestle them on and around the mounds of fennel. Sprinkle a little salt over the avocado then drizzle the remaining vinaigrette all over the salad. Finish with a bit of pepper.

Grilled Chicken with Peach and Bourbon Barbecue Sauce

by Lois Held

Southerners love their barbecue sauce on the sweet side. This version also has a slight “kick”.

Ingredients:
Sauce:
2 medium peaches (about 1 pound total), peeled and diced*
1 1/2 tablespoons canola or grapeseed oil
1 small onion, diced (about 1/2 cup)
2 – 3 cloves fresh garlic, peeled and minced
1/4 cup apple cider vinegar
1/4 cup bourbon
1/2 cup catsup
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 tablespoons peach preserves
1/8 – 1/4 teaspoon red cayenne pepper, depending on taste
1/2 teaspoon salt
1/4 teaspoon dry mustard

1 (3-1/2 – 4 pound) chicken, cut into eights, washed and dried **
Salt, pepper, garlic powder

Directions:
Make the sauce: Peel (see below) and dice the peaches and set aside.

In a sauce pan (4-qt), heat the oil. Over medium heat, cook the onion about 3 minutes; stirring so they do not brown. Add the minced garlic and cook for an additional minute.

Add the remaining sauce ingredients, bring to a boil, stir and reduce the heat and simmer, uncovered, for 20 to 30 minutes or until the peaches are very soft. When adding the cayenne pepper, start with a little and increase according to the amount of heat you like. Stir occasionally so the sauce does not burn or stick to the bottom of the pan.

When the peaches are soft, remove from heat and puree using an immersion blender. The sauce does not have to be totally smooth. Can also use a blender but be careful when blending hot liquids. Set aside.

While the sauce is cooking, preheat the grill. I usually preheat my gas grill for 20 – 30 minutes. When the grill is ready, carefully oil the grids. Place the chicken pieces on the grill, skin side down, and close the grill lid. Lower the heat so that the outside of the chicken does not cook faster than the inside. Depending on your grill, cook for about 10 minutes or until the skin is brown. Watch for flair-ups from the drippings. Turn the chicken; now it is skin side up. Continue cooking for about 10 – 12 minutes.

After about 5 – 6 minutes, baste the top of the chicken with the Peach Sauce. Continue grilling with the lid closed. After a few minutes, baste again. When the chicken is almost done, give it a final basting and turn over, skin side down. Baste the top of the chicken. Watch it carefully as the sauce burns because of the sugar. Turn the chicken over again and baste. Continue turning and basting for a few minutes or until the chicken is nicely browned and done. Do not allow it to burn. Internal temperature of cooked chicken is 180 degrees.

Remove to platter. Give it a final basting with the sauce. Heat the remaining sauce so that it is hot and serve with the chicken.

This makes about 2 cups of barbecue sauce. The sauce can be made in advance; cool, cover and refrigerate. Bring to room temperature before using.

*To peel fresh peaches: make an “X” on the bottom of the peach, bringing the “X” up part of the sides. Place peaches into a pot of boiling water for about 20 – 30 seconds. Using a slotted spoon, remove from boiling water and place on a plate. Using a small knife, pull the skins away from the peach.

**Wash and dry the chicken with paper towels. Place pieces on a cookie sheet and season both sides with salt, pepper, and garlic powder. I leave the skin on as it adds flavor to the chicken. Allow chicken to come to room temperature before grilling.