Beet Soup with Meat

Makes 6-8 servings.

With an abundance of meat, beets, and dazzling color this soup is a meal in itself!   Since the meat and broth freeze very well together, it is convenient to have some in your freezer for those nights you don’t want to cook or over the holidays when there are always extra guests.

INGREDIENTS

• 6 cups beef broth plus the meat (recipe below)
• 1 pound beets
• 1 onion, very finely chopped (See Note)
• 4 garlic cloves very finely chopped
• 1 tablespoon lemon juice, approx
• 1 teaspoon sour salt (citric acid)  
• 2 teaspoons dark brown sugar, approx
• 2 tablespoons seasoned rice vinegar, approx (See Note for Passover adaptation)
• Kosher salt
• Freshly ground black pepper
• Dill snipped with scissors for garnish, generously

PREPARATION

1. Preheat oven to 400 F.
2. Line a baking pan with foil. Wash the beets and while still wet, wrap each one individually in foil (be sure to wrap them tightly, otherwise some of the juices may ooze out).  Place the beets in the pan and bake for about 35 minutes, until they are almost soft. You do not want them too soft because they will continue cooking in the broth. When the beets are cool enough to handle, remove the skin, quarter them so they can fit into the feed tube of the food processor and grate coarsely with the medium grating attachment or do it by hand. 
3. In a medium covered saucepan bring the broth with the meat to a boil over high heat. Add the onion and garlic, lower the heat and simmer covered for 10 minutes. Add the lemon juice, sour salt, sugar, rice vinegar and the beets. Again bring to a boil, lower the heat and simmer, covered for 5 minutes more.
4. Season to taste.
5. Garnish with snipped dill.

INGREDIENTS FOR BEEF BROTH

• 2 pounds lean chuck, cut into ¼ inches pieces
• 8 cups cold water
• 3 ice cubes
• 1 onion, quartered
• 3 garlic cloves
• 10 peppercorns

PREPARATION OF BEEF BROTH

1. Place the meat in a large saucepan, add cold water and bring to a boil over high heat.
2. Skim the foamy residue as it rises to the surface. Add the ice cubes and lower the heat.
3. Add the onion, garlic and peppercorns. Simmer the broth, covered for 1 ½ hours; the meat should be soft.
4. With a slotted spoon, remove the meat and the vegetables. Discard the vegetables.
5. Wet a double layer of paper towels with cold water and squeeze dry. Line a strainer with the towels and place over a bowl. Ladle the broth into the towel lined strainer.
6. The grease and residue will adhere to the towel and you will have a fat free broth.
7. (You will have to change the paper towels a few times.)  

NOTES:

Both the onions and the garlic should be very finely chopped. I do it in the food processor; be sure to quarter them first.

On Passover neither rice vinegar nor citric acid is available; adjust the taste with more lemon and wine vinegar.

Salad with Turkey, Baby Arugula and Radicchio

Makes 4 servings.

This salad is colorful and delicious with an interesting mixture of textures and flavors. 

INGREDIENTS

SWEET AND SOUR DRESSING

• 1 teaspoon sweet paprika
• 3 tablespoons honey
• 3 tablespoons extra-virgin olive oil
• 3-4 tablespoons lemon juice
• Kosher salt
• Freshly ground black pepper

SALAD

• 2-3 pieces turkey scaloppini, about 4 ounces each
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 small head radicchio, shredded
• 3 ounces baby arugula
• 2 endives, cut into thick rounds
• 15 mint leaves
• ¾ cup currants
• ¾ cup sliced blanched almonds, toasted

PREPARATION

1. Whisk dressing ingredients and set aside.
2. Pat turkey scaloppini dry with paper towel. In a non-stick skillet, heat the oil over medium heat. Sautee the scaloppini quickly on each side until there is a slight trace of pink on the inside. Season lightly with salt and pepper, cut into ½ inch strips, and combine with 1 tablespoon of the dressing.  The turkey can be prepared ahead of time.
3. Place all the ingredients in a bowl and toss with the remaining dressing. Season to taste.
4. Either serve in a bowl or arrange on individual plates.

Roast Capon

Makes 8-10 servings.

Capon is a large chicken with plump white meat, which is quite tender and not gamy. I prefer it to turkey. This dish is a convenient one pot meal with a delicious gravy, a perfect meal on Passover. 

INGREDIENTS

• 1 organic capon, 10 pounds
• 2 lemons
• 6 full rosemary sprigs
• 4 tablespoons olive oil 
• Kosher salt
• Freshly ground black pepper
• 1 pound fingerling potatoes, rinsed, halved lengthwise
• 8 shallots, peeled, halved
• 8 garlic cloves, peeled, halved
• 1 pound baby carrots
• 1 cup chicken broth

PREPARATION

1. Preheat oven to 375F. 
2. Rinse the capon inside and out. Pat dry with paper towels. Discard excess fat.
3. Into the cavity place 1 quartered lemon and 3 full rosemary sprigs.
4. Place the capon into a large roasting pan breast side down. Rub with the juice of 1 lemon, than with 2 tablespoons olive oil and season lightly with salt and pepper.   
5. Place all the vegetables in a bowl and mix with 2 tablespoons of the remaining oil, 3 full rosemary sprigs and season with salt and pepper. Scatter the vegetables around the capon
6. Roast for 1 hour, basting the capon with chicken broth and stirring the vegetables from time to time.
7. Turn the capon over, stir the vegetables and roast for another 50-60 minutes.
8. The capon is ready when the thigh juices run clear.
9. Take the capon out of the oven and turn it breast side up. Cover the roasting pan with heavy foil and let rest for 20 minutes before carving.
10. With slotted spoon, remove the vegetables to a dish to keep warm. Discard the rosemary sprigs.
11. Pour the gravy into a saucepan and when cool place in the freezer for about ½ an hour to allow the fat to rise to the top. Discard the fat. Season the gravy and adjust consistency, if you like, by boiling it down.
12. Serve the carved meat with the vegetables and the gravy.