Chicken Mushroom Stew

photo: enjoyyourcooking.com


Serves 8

4 tablespoons canola oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 onions, chopped
2 teaspoons minced garlic
2 (8-ounce) packages sliced mushrooms
4 carrots, peeled and thinly sliced
2 ribs celery, chopped
1-1/2 quarts (6 cups) chicken broth
¾ cup nondairy creamer
½ cup flour
¼ teaspoon black pepper

In a large Dutch oven, heat oil over medium heat. Add chicken and cook, stirring occasionally, until no longer pink, about 10 minutes. Add onion and garlic and sauté for 5 minutes. Add mushrooms, carrots and celery. Cook 2 minutes longer. Whisk together broth, creamer and flour. Gradually stir into mixture in pot. Season with pepper and cook an addition 5 to 10 minutes to allow sauce to thicken and flavors to blend. Serve over egg noodles, rice or mashed potatoes.

Endive and Fennel Salad with Raspberry Vinaigrette

photo: goop.com

Great flavor and a great look, this is another winner from my friend, Laura Weinman.

6 heads endive, chopped
4 bulbs fennel, sliced
¼ cup crystallized ginger, chopped
¼ cup chopped walnuts, toasted
¼ cup dried cranberries
½ cup balsamic vinegar
½ cup Italian dressing
½ cup raspberry syrup

In a large salad bowl, mix together endive, fennel, ginger, walnuts and cranberries. Whisk together vinegar, dressing and syrup. Pour over salad, toss and serve. For another colorful salad, try this cranberry, apple and pecan one.

Classic Chocolate Cake

photo: realsimple.com


Nothing beats a good old-fashioned chocolate cake when it comes to special desserts.

Cake:
½ cup shortening
1 cup nondairy creamer
½ cup cold coffee
1 teaspoon vanilla extract
2 eggs
2 cups flour
2 cups sugar
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda

Frosting:
1 cup unsweetened cocoa powder
½ cup (1 stick) margarine, softened
½ cup corn syrup
½ teaspoon vanilla extract
¼ cup warm water
4 cups powdered sugar

Preheat oven to 350 degrees. Grease 2 9-inch round cake pans.

Beat the shortening until fluffy. Add nondairy creamer, coffee and vanilla and mix well. Beat in eggs, one at a time. On low speed, add flour, sugar, cocoa powder and baking soda. Mix until completely combined. Pour into prepared pans and bake for 30 – 35 minutes. Cool in pans for 5 minutes, remove to wire racks to finish cooling.

When completely cool, prepare frosting. Beat together cocoa, margarine, corn syrup and vanilla. Slowly add the warm water and then the powdered sugar. Beat until smooth.

To assemble, place one cake top side down on a large flat cake plate. Spread with 1 cup frosting. Top with remaining cake layer, top side up. Frost top and sides.

Apple-Potato Latkes With Cinnamon Sour Cream

photo: Andrew Scivani

Last week the White House made their annual Hanukah party and this time they kashered the whole kitchen, blow torch and all. After the 12 hour overnight process, they served a kosher meal for over 200 guests, including the Maccabeats. GKC has friends in the White House too and they sent us this recipe that was served at the party. The chef says he found the original recipe in the NY Times Cookbook and guests have loved it for years. We loved it too and had to share it with our readers.

Apple-Potato Latkes With Cinnamon Sour Cream

Makes about 1 ½ dozen latkes

6 tablespoons sour cream or greek yogurt
1/4 teaspoon ground cinnamon
1/2 teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
2/3 cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1-1/4 teaspoons baking powder
1/2 teaspoon black pepper
Olive oil, for frying.

1. In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
2. Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
3. Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
4. In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

Grapefruit and Avocado Salad

3-1/2 teaspoons white grape juice
2-1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1/4 cup walnut oil
1/4 cup olive oil
Kosher salt
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced
3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes

Whisk grape juice, vinegar, lemon juice and shallots in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with salt and pepper.

Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.

Spicy Short Ribs with Ginger and Soy

Serves 6
2 tablespoons canola oil
5 pounds beef short ribs
1 cup finely chopped shallots
2 jalapenos, chopped and seeded
9 garlic cloves, minced
3 tablespoons finely chopped peeled fresh ginger
3-2/3 cups beef stock
2-½ cups canned crushed tomatoes with added puree
2 teaspoons Worcestershire sauce
¼ cup soy sauce
1 tablespoon cornstarch
¼ cup chopped cilantro

Heat oil in heavy large pot over high heat. Working in batches, add ribs and cook until brown on all sides, about 10 minutes per batch. Transfer ribs to large bowl. Add shallots, 3 tablespoons chopped chilies, garlic and 2 tablespoons chopped ginger to same pot. Sauté 2 minutes. Return 2 ribs and any juices to pot. Add stock, crushed tomatoes and Worcestershire sauce. Bring to boil. Reduce heat, cover and simmer until ribs are tender, stirring occasionally, about 1 hour 30 minutes.

Increase heat to medium-high. Whisk soy sauce with cornstarch in small bowl; add to pot and stir until mixture thickens and boils, about 5 minutes. Stir in remaining 1 tablespoon chopped chilies and 1 tablespoon ginger. Mix in cilantro. Season to taste and salt and pepper.

Latkes on the Lighter Side

Frying in olive oil results in a lighter, healthier latke.

3 pounds russet potatoes
1 medium onion
4 large eggs
3 tablespoons flour
6 tablespoons bread crumbs or matzo meal
1 teaspoon kosher salt
1/4 teaspoon pepper
About 3 cups olive oil for frying

Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks. Pour potato mixture on top and drain. Rinse and dry bowl.

Squeeze handfuls of potatoes and onion to remove liquid, drain as much liquid with towels. Wrap and wring well. Whisk eggs, flour, breadcrumbs, salt and the pepper in dry bowl. Add potato mixture and toss with hands until evenly coated. Preheat oven to 200 degrees. Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets. Pour 3/4 inch oil into a large frying pan with sides at least 2 inches high. Insert a deep-fry thermometer and heat oil over medium-high heat to 350 degrees.

Put a portion of potatoes on a wide metal spatula, press into a 3-inch cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300 and 350 degrees.

Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan. Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full.

Pecan Balls

Makes 28 cookies

GKC follows lots of food websites and magazines in hopes of trying some of the best new recipes each week. We also like to peek in on the contests and see who wins. This recipe, although the runner-up recipe, was one of my favorites from a recent contest. The low oven temperature is the secret to developing the melt-in-the mouth texture.

1 cup unsalted margarine, room temperature
2 cups powdered sugar, divided
2 teaspoons vanilla extract
¼ teaspoon butter extract, optional
2 cups flour
¼ teaspoon baking powder
1 cup chopped pecans

Preheat oven to 300 degrees. Beat margarine, ½ cup sugar, and both extracts in a large bowl with a mixer until smooth. Combine flour and baking powder in a bowl. Add to margarine mixture and beat on low speed until well blended. Stir in pecans.

Shape dough into 1-inch balls and set on greased baking sheets. Bake until cookies are pale golden brown, 25 minutes. Let cookies stand on sheets until cool enough to handle.

Put remaining 1-½ cups sugar in a shallow bowl. Roll warm cookies in sugar to coat then cool completely.

Jam filled Doughnuts

photo by sunset.com


2 tablespoons active dry yeast
1 cup plus 1 teaspoon sugar, divided
2-3/4 to 3 cups flour
2 large eggs
2 tablespoons unsalted margarine, softened
1/2 teaspoon freshly grated nutmeg
2 teaspoons kosher salt
4 to 5 cups vegetable oil for frying
2 teaspoons cinnamon
1 cup other favorite jam

Combine yeast, 1/2 cup warm water and 1 teaspoon sugar in a small bowl. Set aside until foamy, about 5 minutes.

Put 2-3/4 cups flour in bowl of a stand mixer or mixing bowl and make a well in the center. Add eggs, yeast mixture, 1/4 cup sugar, the margarine, nutmeg, and salt. Mix with dough hook on medium speed, scraping inside of bowl occasionally, until dough is smooth and stretchy, 8 to 10 minutes. If needed, add about 1/4 cup more flour and mix until dough pulls free from bowl and is no longer sticky. (To mix by hand, stir with a spoon, then knead on a board until smooth and stretchy, 8 to 10 minutes, adding flour to keep dough from sticking.)

Rub dough with a bit of oil, turn over in bowl, and cover. Let rise in a warm place until doubled, 1 hour. In a bowl, mix remaining sugar and the cinnamon.

Push dough down to release air and shape into a smooth ball. Roll on a lightly floured surface to 1/4 in. thick. Using a 2-3/4-in. round cutter or drinking glass, cut rounds and place on 2 lightly oiled baking sheets; gather scraps and re-roll as needed. Cover lightly with plastic wrap and let rise in a warm place until puffy, 20 minutes.

Pour 1 inch oil into a 5- to 6-qt. pan, insert a deep-fry thermometer, and warm oil over medium-high heat to 325 to 350 degrees. Using a slotted spoon, slip 4 rounds into oil, one by one. Fry until deep golden, turning once, 2 to 3 minutes total; adjust heat as needed to keep oil between 275 and 350 degrees.

Lift out doughnuts with slotted spoon, letting drain slightly, and put in bowl of cinnamon sugar. Turn in sugar while warm, using a fork, then set on a platter. Repeat with remaining rounds.

Poke each doughnut to center with a teaspoon handle. Fit a pastry bag with a 1/3-in.-wide round tip (or snip a corner off a resealable plastic freezer bag), then fill with jam. Pipe or squeeze about 2 teaspoons jam into each doughnut (you may need to squeeze doughnuts to hold them open).

Garlic Fries

I tried this recipe that was originally from an old Cooking Light magazine. I made a few GKC adaptations and loved them.

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons margarine
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese (optional but really good)

Preheat oven to 400 degrees.

Combine first potatoes, oil and salt in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place margarine and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

Won Ton Soup

photo: photo by arthritiskitchen.com


Serves 8

We order this at Chinese restaurants so often that I thought I would give it a shot at home. I merged numerous recipes to come up with this one that was a big hit and much easier than expected. The uncooked wontons can be frozen for up to 1 month. Do not thaw the frozen wontons before cooking; add them directly to the boiling soup and cook until tender, 6 to 9 minutes.

Wontons
6 ounces ground beef
½ large egg white, lightly beaten
2 medium scallions, minced
1/8 teaspoon black pepper
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 garlic clove, minced
25 wonton wrappers

Soup
1 tablespoon canola oil
2 ounces ground beef
1 onion, chipped
2 garlic cloves, smashed
1 (1-inch) piece fresh ginger, sliced thin and smashed
8 cups chicken broth
1 carrot, peeled and grated
3 scallions, sliced

To prepare wontons:
Combine all ingredients (except wrappers) in medium bowl and mix thoroughly. Cover bowl with plastic wrap and freeze until chilled, about 10 minutes. Line a large rimmed baking sheet with parchment paper. Lay 3 wrappers on dry work surface. Place 1 slightly rounded teaspoon filling in center of wrapper, brush edges lightly with water, and fold wrapper into wonton.

Place wonton on baking sheet and repeat with remaining filling and wrappers. Loosely cover wontons with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.

For the soup:
Heat oil in large Dutch oven over medium heat. Add ground beef, onion, garlic and ginger and cook, breaking up meat with wooden spoon, until cooked through, 3 to 5 minutes.

Stir in broth and bring to a boil. Reduce to simmer, cover partially and cook 25 minutes. Strain if you wish.

Return strained broth to clean saucepan and bring to boil. Carefully add wontons, carrot and scallions and simmer until wontons are tender, about 5 minutes. Serve.

Veal Spare Ribs

photo: foodnetwork.com


Serves 8

16 – 20 veal ribs
2 onions, chopped
2 heaping teaspoons minced fresh garlic
2 tablespoons chili sauce
¼ cup ketchup
1/3 cup brown sugar
¾ cup honey
2 teaspoons Dijon mustard

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Spread ribs out in pan (they can overlap). In a medium saucepan, bring onions, garlic, chili sauce, ketchup, brown sugar, honey and mustard to a boil. Pour over ribs. Cover tightly and bake for 2 hours. Raise heat to 375 degrees. Uncover, baste, and bake an additional ½ hour. Serve over rice.

Cranberry and Pear Sauce

photo: skinnytaste.com

4 Bosc pears, chopped
2 cups fresh cranberries
¾ cup brown sugar
1 teaspoon cinnamon
¼ cup water
½ teaspoon vanilla extract

In a medium Dutch oven, mix together pears, cranberries, brown sugar, cinnamon, water and vanilla. Bring to a boil; reduce heat and simmer until cranberries have popped and pears are soft, stirring occasionally – about 20 minutes to ½ hour. Serve warm, room temperature or cool. Store, covered, in the refrigerator.

Easy Potato Latkes

photo: followmefoodie.com

2 (16-ounce) bags shredded hash brown potatoes
6 eggs
½ cup flour
3 onions, diced
1 teaspoon kosher salt
¼ teaspoon pepper
Canola oil

In a food processor, pulse potatoes until chopped (you will not be able to do a whole bag at once). In large bowl, mix chopped potatoes with eggs, flour, onions, salt and pepper. Fill a large skillet with oil to 1-inch depth. Heat oil over medium-high heat until bubbling. Drop mixture, ¼ cup at a time into skillet; brown well on each side – about 2-3 minutes each. Drain on paper towels.

Peppermint Petits-Fours

This is an elegant and easy dessert treat – you’ll impress your family and friends.

1 loaf pound cake (store-bought or homemade – try this one without the nutella or chocolate swirl)
¾ cup white chocolate chips
1 (16-ounce) can vanilla frosting
¼ teaspoon peppermint extract
Garnish: crushed striped peppermint candies or candy canes

Line cookie sheet with waxed paper. Cut pound cake in half lengthwise. Cut each half into eight pieces. In a small sauce pan, over low heat, melt white chocolate, stirring constantly. Add frosting and continue cooking until mixture is smooth. Remove from heat and stir in extract. Dip each piece of cake in white chocolate-icing mixture to cover. Place on waxed paper-lined cookie sheet to set. Top with crushed candies.

Lemon-Poppy Seed Cookies

photo: ninjawoman.blogspot.com


I love the taste of simple poppy seed cookies. The hint of lemon makes these more than ordinary.

¾ cup (1-1/2 sticks) margarine, softened
1 cup sugar
1 egg
1 tablespoon nondairy creamer
1 teaspoon lemon peel
1 teaspoon vanilla extract
2-1/4 cups flour
2 tablespoons poppy seeds

Cream margarine and sugar until light and fluffy. Beat in egg, creamer, lemon peel and vanilla. On low speed, add flour and mix until completely incorporated. Stir in poppy seeds. Divide dough in half and shape each half into an approximately 8-inch log. Wrap in plastic wrap and chill for about 3 hours.

Preheat oven to 375 degrees. Cut logs into ¼-inch slices and place on ungreased cookie sheets. Bake for 11 to 12 minutes; transfer to wire rack to cool.

Pecan Noodle Kugel

In my family, some like sweet noodle kugels and some like savory but everyone loved this streusel-topped sweet kugel made in a Bundt pan and presented like a cake. It’s great for a special Hanukkah meal or for all year-round.

Pecan Noodle Kugel

Serves 12

½ cup margarine, melted, divided
¾ cup brown sugar
1 cup chopped toasted pecans
1 (16-ounce) package wide egg noodles
4 eggs
½ teaspoon cinnamon
2/3 cup sugar
1 cup tofutti sour cream
¾ cup unsweetened applesauce

Preheat oven to 350 degrees. Spray a 10-cup Bundt pan with non-stick spray to thoroughly coat. Pour ¼ cup melted margarine into bottom of pan, making sure it is evenly distributed. Sprinkle the brown sugar over the margarine, top with pecans. Prepare noodles according to package directions; drain. In the meantime, in a large bowl, beat together the eggs, remaining 1/4 cup melted margarine, cinnamon, sugar, sour cream and applesauce. Mix with noodles and pour into pan. Bake for about 1 hour. Let sit in pan for 10 to 15 minutes before loosening and inverting onto wire rack or serving plate. If not serving immediately, wrap cooled kugel in foil and reheat in 350 degree oven for 30 to 45 minutes.

Smoky Sweet-Potato Soup

photo: marthastewart.com


Adapted from Martha Stewart Magazine

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes or butternut squash
6 cups chicken stock
1 small can chipotle chile in adobo sauce (made by Roland)
1/4 cup white wine
Coarse salt and freshly ground pepper
1/2 cup salted and toasted pumpkin seeds

Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile. Add white wine and boil for 5 minutes.

With an immersion blender, puree until smooth. Season with salt and pepper. Sprinkle with pumpkin seeds before serving.

Breakfast Bran Latkes

Recipe submitted by GKC reader Rivki Eisner

Makes 5 small latkes

2 ounces whipped cottage cheese (she uses J&J)
1 ounce oat bran
1 egg
Pinch cinnamon
1 tablespoon sugar (or sugar substitute)

Mix all ingredients in a bowl. Spray a pan with non-stick cooking spary. “Fry”/brown in the pan.

Note:
- Easy shmeezy healthy breakfast. (serve with pancake syrup if you want)
- Can easily be doubled
- Does not taste good fried in oil

Mesclun Salad with Cider Dijon Dressing

Dressing:
¼ cup apple cider
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 shallot, finely chopped
½ teaspoon kosher salt
¼ teaspoon black pepper

Salad:
6 cups mesclun or butter lettuce
1 apple, sliced thin
½ cup dried figs, chopped
2 stalks celery, sliced
½ cup slivered almonds, toasted

Mix all dressing ingredients together in a container with a fitted lid. Shake vigorously. Store until ready to use.

Toss salad ingredients together. Before serving dress the salad with stored dressing.

Zucchini Latkes

photo: delicioushouse.com

4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil

Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, breadcrumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

Chocolate Pumpkin Cupcakes

photo: Annabelle Breakey

CUPCAKES
1-1/2 cups sugar
1/2 cup soymilk
1 tablespoon vinegar
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder

FROSTING
8 ounces tofutti cream cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1-1/4 cups powdered sugar

TOPPING
About 1-1/2 cups pareve whipped cream
22 chocolate wafers or decorative pieces

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, soymilk, vinegar, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Make frosting: In a medium bowl, beat cream cheese, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a chocolate wafer or big shard of decorative chocolate. Chill until frosting is firm, about 30 minutes.

Breast of Veal Stuffed with Spinach and Wild Mushrooms

Serves 8

4 tablespoons olive oil, divided
3 pounds spinach, stemmed and washed
Kosher salt
Black pepper
1 pound mixed wild mushrooms
1 cup chicken stock
2 1/2 to 3 pound breast of veal
1 pound veal, coarsely ground
½ Italian sausage, chopped
1 large garlic clove, minced
1 large shallot, minced
1 tablespoon thyme leaves, chopped
2 teaspoons rosemary, chopped
1/4 cup Italian parsley, chopped

Place 2 tablespoons of olive oil in a large sauté pan and brown lightly over medium-high heat. Add the spinach and cook until all its liquid evaporates. Season with salt and pepper. Drain in a strainer and squeeze dry. Chop finely and chill.
Cut large mushrooms into bite-sized pieces. Leave smaller ones whole.

Heat a large sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Add the mushrooms. Sauté for a few minutes, until their liquid is exuded. Season lightly with salt and pepper. Add the chicken stock and cover. Braise the mushrooms over low heat for 30 minutes. Uncover and continue to cook until all of the stock has been absorbed, 5 to 10 minutes. Cool the mushrooms before using.

Pound the veal to even thickness, resulting in a large rectangle. Mix together the ground veal, Italian sausage, spinach, mushrooms, garlic, shallot and herbs. Season the stuffing well with 2 teaspoons of salt and some black pepper.

Preheat the oven to 475°. Place the stuffing on the veal leaving a 1-inch border. Gently and tightly roll the veal, securing it with toothpicks or kitchen twine; it’s fine if some of the stuffing spills out while the meat is roasting. Season the breast well with salt and pepper and place it in a large roasting pan. Roast in the preheated oven for 20 minutes.

Add 1/2 cup of water to the pan. Reduce the heat to 325° and roast for 1 1/2 to 2 hours longer, until a meat thermometer registers 130°. Let the breast rest covered with foil for 15 to 20 minutes so that the juices have a chance to settle. Remove the breast to a serving plate and drizzle the pan juices over the top. Slice and serve.

Lemon Challah Souffle

Adapted from Michael Symon

Dessert or side dish? Not sure, I say both and for leftovers too!
3/4 cup all-purpose flour
1/4 cup cornstarch
4 large egg yolks
1 large egg
2 cups vanilla soymilk
3/4 cup plus 1-1/2 teaspoons granulated sugar, plus more for dusting
2 tablespoons unsalted margarine, softened
1/2 cup lemon juice
1 teaspoon finely grated lemon zest
4 cups 1/2-inch-cubed challah (1/2 pound)
6 large egg whites
1/4 teaspoon cream of tartar
Confectioners’ sugar, for dusting

In a small bowl, whisk the flour and cornstarch. In a large heatproof bowl, whisk the egg yolks and whole egg with 3/4 cup of the soymilk and three-fourths of the flour-cornstarch mixture until smooth. Gradually whisk in the remaining flour mixture until smooth.

In a medium saucepan, combine the remaining 1 1/4 cups of soymilk with 1 1/2 teaspoons of sugar and bring to a boil, whisking. Slowly pour the hot soymilk into the egg mixture and whisk constantly until smooth. Whisk in the margarine until melted. Add the lemon juice and zest and fold in the challah. Refrigerate until cooled.

Preheat the oven to 375° and grease a 9-by-13-inch baking dish.. In the bowl of a standing mixer fitted with a whisk, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 3/4 cup of sugar in a steady stream and beat at high speed until the whites are firm and glossy. Fold the meringue into the challah custard until no streaks of white remain. Transfer the mixture to the prepared baking dish.

Bake the soufflé in the center of the oven until risen and golden, about 45 minutes. Let rest for 10 to 30 minutes. Dust with confectioners’ sugar and serve.

Roasted Salmon with Tarragon and Citrus

photo: John Kernick


Serves 6

4 tablespoons butter, melted
4 garlic cloves, thinly sliced
3 shallots, chopped
2 tablespoons fennel, chopped
3 lemons, zested
3-1/2 tablespoons lemon juice
1 orange, zested and juiced
2 tablespoons chopped tarragon
1 teaspoon black pepper
2 teaspoons fresh thyme, chopped
1 (2-1/2 pound) fillet of skinned salmon
Kosher salt to taste
1/4 teaspoon cayenne pepper

In a bowl, combine the butter with the garlic, shallots, fennel, lemon zest, orange zest, tarragon, pepper and thyme.

Preheat oven to 300 degrees. Brush a large baking dish with olive oil. Lightly season the salmon fillet with kosher salt. Spread half of the seasoning mixture on the skinned side of the fish. Place the salmon skinned side down in the baking fish. Stir the cayenne pepper into the remaining seasoning mixture and spread it over the salmon. Let the salmon stand at room temperature for 20 minutes.

Carefully pour the orange juice into the baking dish and cover the dish tightly with foil. Bake the salmon for about 35 minutes.

Serve the salmon with squeezed lemon juice on top.