Marinated Spanish Mackerel

Makes 6 main course servings.

12 first course servings.

Spanish mackerel is only available in the summer, and I created this easy to make dish which I refrigerate for at least 2 days to allow for the flavors to blend. 

INGREDIENTS

  • 6 Spanish mackerel fillets, about 5 ounces each
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

MARINADE

  • 4 tablespoons extra-virgin olive oil
  • 3 shallots, peeled, very thinly sliced (See Note)
  • 3 leeks including some green part, very thinly sliced, rinsed
  • 3 garlic clove, very thinly sliced
  • 1 orange bell pepper, rinsed, cored, seeded, cut in half and very thinly sliced
  • ½ cup tightly packed flat leaf parsley, coarsely chopped
  • 2 tablespoons capers
  • ¼ cup lime juice approx
  • 2 tablespoons light balsamic vinegar, approx
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Heat the olive oil in a medium saucepan. Add the shallots, leeks, garlic and pepper. Cover and sweat the vegetables, over low heat, until they are very soft, about 30 minutes, stirring from time to time.  Cool. Add parsley, capers, lime juice and vinegar.  Season well, the marinade should be piquant.
  2. Preheat the broiler. 
  3. Rinse the fillets, pat dry with paper towels and cut on a diagonal into half.  
  4. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a large shallow basket with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiling pan. Grease the foil with olive oil. Place the fillets in the basket, skin side up, and season lightly with salt and pepper on both sides.
  5. Broil very close to the heat source for 5-6 minutes (without turning), or until the inside is opaque.
  6. While the fish is still hot, remove, and discard the skin. Season again where the skin was.
  7. Place the fish in a non-reactive dish and spoon the marinade over. Refrigerate for at least 2 days, but be sure to serve it at room temperature. 

NOTE:

I like to slice all the vegetables on the mandolin.

 
 

Ziti with Cauliflower

Makes 6 first course servings.

Makes 4 main-course servings.

Since the main ingredient of this dish is available year-round, this recipe is one of my tried-and true standbys.  I serve it warm or at room temperature depending on the season.

INGREDIENTS

  • 1 medium head cauliflower (about 2 pounds)

  • ¼ cup extra-virgin olive oil

  • 3 garlic cloves very finely chopped

  • ¼ teaspoon crushed red pepper

  • ½ cup pine nuts

  • Grated rind of 1 lemon

  • 3-4 tablespoons lemon juice

  • ¼ cup loosely packed oregano leaves

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound imported ziti

PREPARATION

  1. Separate the cauliflower into very small florets and steam until al dente, about 3 minutes.

  2. Heat 1 tablespoon oil in a wok, add the garlic, crushed red pepper and pine nuts. Sauté over low heat for a minute.

  3. Remove to a plate.

  4. Heat the rest of the oil in the wok. Add the steamed cauliflower and sauté over high heat, stirring frequently until the cauliflower is beginning to brown, about 3 minutes.

  5. Lower the heat and add the sautéed garlic mixture, lemon zest, lemon juice, oregano leaves, salt and pepper.

  6. Bring 5 quarts of water in a large pot to a rolling boil. Add 2 tablespoons salt and all of the ziti. Stir and boil briskly, uncovered for about 9 minutes, until the pasta is al dente.

  7. Drain well in a colander and combine with the cauliflower.

  8. Season to taste with crushed red pepper lemon juice, salt and pepper.

 
 

Farro Risotto

Makes 4 servings.

Traditional Risotto is made with Carnaroli rice, and it is quite time sensitive to prepare.  If there is too little cooking time, the rice kernels will not release their starch and are too hard.  If cooked too long, too much starch is released, making the rice too soft.  Unlike Carnaroli, the farro grain is more chewy and does not have any starch to release. It is also not as time sensitive to prepare. I like to top the farro with steamed, sautéed vegetables such as mushrooms, asparagus, haricot vert, among many others.

INGREDIENTS

  • 4 tablespoons  unsalted butter

  • 4 scallions, including green parts , sliced into thin rounds

  • 1 1/3 cups pearled farro

  • ¾ cup dry white wine

  • 2 cups vegetable broth

  • ½ cup grated imported Parmesan cheese, approx (See Note)

  • Kosher salt

  • Freshly ground black pepper

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 2-3 tablespoons heavy cream, optional

PREPARATION

  1. In a medium enameled–lined saucepan (I prefer Creuset), melt 3 tablespoons butter. Add the scallions and sauté over low heat, until soft.

  2. Add the farro and keep stirring with wooden spoon until farro is well coated with the butter.

  3. Add the wine and stir until all the liquid is absorbed. YOU CAN DO THIS STEP AHEAD OF TIME.

  4. In a separate small saucepan, bring the broth to a boil. Pour over the farro. Lower the heat, and cook covered for 15 - 20 minutes, stirring from time to time. The farro should be chewy and the liquid absorbed (if the farro is soft and the liquid is not absorbed, uncover it for a minute).

  5. Add the remaining butter, parmesan cheese, parsley and heavy cream. Season to taste with parmesan cheese, salt and pepper.

  6. Top with sautéed vegetables.

NOTE:

My favorite Parmesan cheeses come from the Reggiano region in Italy.  Grated, it freezes very well.    

 
 

Eggplant Parmesan

Makes 6 first course servings. Makes 4 luncheon servings.

This tasty, non-oily, oven to table dish can be made in stages. The sauce can be made ahead of time and refrigerates and freezes well; the eggplant can be broiled at any time; and the whole dish can be assembled, refrigerated and finally baked as needed.    

The recipe is simple – it’s layers of tomato sauce, eggplant, parmesan cheese and then topped with mozzarella and panko.  

INGREDIENTS:

  • 4 tablespoons extra- virgin olive oil

  • 3 garlic cloves, finely chopped

  • 1 onion, finely chopped

  • 14 ounce can crushed tomatoes (San Marzano)

  • 1 tablespoon double concentrate tomato paste.

  • 6 sun dried tomato halves in oil, cut into thin strips

  • 1 ½ cup loosely packed fresh basil leaves, torn into small pieces

  • Kosher salt

  • Freshly ground black pepper

  • 5 baby eggplants, 5-6 inches long

  • 5 tablespoons extra- virgin olive oil

  • Kosher salt

  • Freshly ground black pepper 

  • ¾ cup grated imported Parmesan cheese

  • 5 ounces shredded mozzarella

  • ¼ cup Panko

PREPARATION:

TO MAKE THE SAUCE:

  1. Heat the oil in a small saucepan.

  2. Add the onion and the garlic and simmer, covered, over low heat until tender, about 7 minutes. 

  3. Add the tomatoes, the tomato paste, sun dried tomatoes and the basil. Bring to a boil, reduce the heat and simmer, covered, for another 10 minutes, stirring from time to time.

  4. Season with salt and pepper.

PREHEAT THE BROILER:

  1. Discard eggplant stems. Peel and cut the eggplant into ½ inch rounds.

  2. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then make a large shallow basket and place the eggplant slices on it. Using a pastry brush, brush the circles with oil on one side only then add salt and pepper.  

  3. Broil close to the heat source, without turning, until lightly brown, about 5 minutes. You will have to do this in 2 batches.

TO ASSEMBLE AND BAKE THE DISH:

  1. Preheat oven to 375F.

  2. Coat an 8x12 baking dish with half of the tomato sauce. Arrange eggplant rounds on top and sprinkle with all of the Parmesan cheese. Spoon the rest of the tomato sauce over the eggplant, sprinkle with mozzarella, and top with Panko.

  3. Bake, uncovered for about ½ an hour or until bubbly.  

NOTE:

This photo shows unpeeled eggplant, but since I’ve revised the recipe I now peel the eggplant.

 
 

Whole Wheat Spaghetti with Tuna

Makes 4 servings as a main course, 6 servings as a first course.

This dish is extremely convenient to put together at the last-minute because all of the ingredients are generally in everyone’s pantry.  Except for boiling the pasta, there is no cooking required.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.  

INGREDIENTS

  • 1 pound imported whole wheat spaghetti

SAUCE

  • 3 garlic cloves
  • 12 ounce can tuna packed in water, drained, separated into chunks
  • 4 tablespoons extra-virgin olive oil
  • Grated zest of 1 lemon
  • 4 tablespoons fresh lemon juice, approx
  • 1 cup tightly packed flat leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Coarsely chop the garlic cloves on a cutting board. Sprinkle over with 1 teaspoon kosher salt and using the blade of a knife crush them into a paste. Place in a large bowl adding tuna, olive oil, lemon zest, lemon juice and parsley.  
  2. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered for 7-8 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  3. Season to taste with lemon juice, salt and pepper. Serve at room temperature.

NOTE:

Leftover pasta will require extra seasoning. The lemon juice gets absorbed very quickly into the pasta.

 
 

Baked Lemon Sole

Makes 2 servings.  

I like the combination of this light fish paired with a touch of spice.  The filling can be made any time and the fish can be assembled and refrigerated at any time as well, just be sure to bring it back to room temperature before cooking. A mini food processor is helpful to chop such small amounts of vegetables.

INGREDIENTS

2 skinless lemon sole fillets, about 6 ounces each

FILLING

  • 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for greasing the pan
  • 1 garlic clove, cut into small pieces
  • 1 small jalapeno pepper seeded, cut into small pieces (See Note)
  • 2 scallions including green parts, cut into small pieces
  • ½ cup loosely packed cilantro leaves, plus some for garnish
  • 2 tablespoons lime juice
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 500F. 
  2. Grease an ovenproof dish.
  3. Place all the filling ingredients into a mini food processor and pulse to a medium fine consistency. 
  4. Pat the fillets dry with paper towels and place them on a piece of wax paper. Salt and pepper each side lightly.
  5. Spread the filling with a rubber spatula on the darker side of the fillet (where the skin was).
  6. Fold the thin part of the fillet to the center, and then fold the other side to form a rectangular package.
  7. Place the packages, folded side down in the dish.
  8. Cover the dish tightly with heavy foil. Bake for 13-15minutes, or until the fish has just turned opaque (the fish will continue cooking when it is out of the oven).   

 Serve garnished with cilantro leaves and the accumulated juices. 

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your eyes or your skin.            

 
 

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.
 
 

Chicken in Sweet and Sour Sauce

Makes 6 servings.

I love this tasty chicken, which is also easy to make.  The sauce and chicken can be made ahead of time, and the entire dish can be assembled and cooked as needed. 

INGREDIENTS

SAUCE

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • One 14.5 can crushed San Marzano tomatoes
  • ½ cup port wine
  • 1generous teaspoon Dijon mustard,
  • ½ cup raisins
  • ½ cup tightly packed flat leaf parsley, coarsely chopped.
  • Kosher salt,
  • Freshly ground black pepper

CHICKEN

  • 2 tablespoons unbleached all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 6 boneless, skinless organic chicken breasts, about 6 ounces each

PREPARATION

  1. Heat the oil in a small saucepan. Add the onion and garlic, cover and sauté over low heat until onion is soft. Add the tomatoes, wine, mustard and raisins. Bring to a boil, reduce the heat and simmer covered for 10 minutes.
  2. Add the parsley and season to taste with salt and pepper.
  3. Pat chicken dry with paper towels. Dust the chicken breasts with flour, shaking off the excess.  Heat the oil in a non-stick frying pan with a cover. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper and pour the cooled sauce over the chicken.
  4. When ready to serve, bring the chicken with the sauce to a boil over high heat and cook covered over low heat for about 3 minutes, turn the meat with tongs and cook for another 2-3 minutes. The chicken should be pale pink on the inside.

NOTE:

If you intend to assemble the dish and cook it later in the day, be sure to cool the sauce first.

A hot sauce poured over the meat will cook it. 

 
 

Braised Short Ribs

Makes 6 servings.

This is a perfect dish for a cold winter’s day.  It also reheats and freezes beautifully.  It takes a while to cook but it is well worth it. The meat shrinks quite a bit, and the portions are small, so keep in mind when you plan your full menu.

INGREDIENTS

  • 6 short ribs cut into 4 inches long and 2 inches wide pieces
  • 8 garlic cloves
  • 2 onions, quartered
  • 8 oregano sprigs, plus some leaves for garnish
  • ½ cup balsamic vinegar
  • 1 cup water
  • 14.5 can crushed San Marzano tomatoes
  • 1 tablespoon brown sugar
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 400F.
  2. Place the ribs bone side down in a roasting pan large enough to hold them in a single layer. Season lightly with salt and pepper on both sides.  
  3. Scatter the garlic, onions and oregano over the meat.
  4. Combine the vinegar, water, tomatoes and sugar and pour over the meat. Cover the pan with heavy foil and roast for 2 ½ to 3 hours. The ribs should be soft.  
  5. Uncover the ribs and discard the bones. Return the meat to the oven and bake for another 20 minutes or until the meat is very tender.
  6. Remove the ribs from the pan and trim any remaining fat.
  7. Strain the pan juices through a medium mesh sieve over a small saucepan, pushing on the solids with the back of a ladle.   
  8. Cool a bit and place in the freezer for about ½ an hour so that the grease can quickly rise to the top; it makes it easier to remove all of the fat.
  9. Season the sauce with salt and pepper.
  10. Serve with sauce spooned over the ribs and garnish with oregano leaves. If you like a thicker sauce, almost like a glaze, you can boil it down over high heat.

NOTE:

The meat is easy to reheat. Place it in a pan with the sauce, cover with foil and heat in a preheated 350F oven for about ½ an hour until hot.

 
 

Hake with Miso

Makes 4 servings. 

Hake is a deep sea member of the cod family. It is a mild fish with a white flaky texture and a more subtle flavor than cod. When cooked, it is firm and meaty. It takes robust flavors well, which is why I am preparing it with a strong marinade in this recipe.

INGREDIENTS

Marinade:

  • 2¼ tablespoons white miso (fermented soy-bean paste)

  • 2 tablespoons sugar

  • ¼ teaspoon kosher salt

  • 2 tablespoons mirin (sweet Japanese rice wine)

  • 1 tablespoon olive oil

  • 4 skinless hake filets, about 6 ounces each

PREPARATION

  1. In a small dish, mix well the marinade ingredients.

  2. Pat fish dry with paper towels and place in a nonreactive dish. Coat with the marinade on all sides.

  3. Cover with cling wrap and refrigerate for a few hours, turning the fish once.

  4. Bring the fish back to room temperature.

  5. Preheat the broiler.

  6. Cover the whole broiling pan, which comes with most ovens, with heavy foil.

  7. Then I like to form a “shallow basket” with a piece of foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan. Place the fish in the basket and spoon the marinade over the fish.

  8. Broil the fillets for about 8 minutes, (without turning), until the top is brown and the inside of the fish has just turned opaque.

NOTE:

If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right away and the fish will continue cooking. 

 
 

Veal Stew in Olive Sauce

Makes 6 to 8 servings.

I love to serve stews on cold, wintry days, especially this one, in which tomatoes, onions and olives blend into a wonderful piquant sauce.  Make it a day ahead of time to allow the flavors to blend. It also freezes very well.

INGREDIENTS

  • 3 pounds boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons unbleached all-purpose flour
  • 3 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ cup dry white wine
  • 1 cup pitted Kalamata olives
  • 28 ounce can imported crushed San Marzano tomatoes
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 3 full rosemary sprigs

PREPARATION

  1. Preheat oven to 350F.
  2. Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat, at a time, into the flour, shaking off excess. Heat 2 tablespoons of oil in a skillet.  Sauté the meat over medium-high heat, turning with tongs, until just seared. Add another 2 tablespoons of oil as you are continuing to sauté the meat.
  3. Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season the meat lightly with salt and pepper.
  4. Heat the remaining 1tablespoon olive oil and sauté onions and garlic over low heat for a few minutes.  Add to meat along with wine, olives, tomatoes, mustard and rosemary.
  5. Bring to a boil, then cover and cook in the center of the oven for about 2 hours.  The meat should be tender. Discard the rosemary sprigs. 

NOTE:

Sometimes veal shrinks a bit and exudes too much liquid. If there is too much sauce, boil it down.

If you are cooking the meat in a Le Creuset like pot, you can refrigerate it in the pot. Be sure to place a sheet of wax paper under the lid.

 
 

Whole Wheat Spaghetti with Kale

Makes 6 first course servings. or 4 main course servings.

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS

  • 5 ounces baby kale (See Note)

  • 2 cloves garlic

  • 2 tablespoons walnuts

  • Lemon zest from 1 lemon  

  • 1/3 cup extra-virgin olive oil

  • 2-3 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1/3 cup grated imported Parmesan cheese, optional  

  • 1 pound imported spaghetti

PREPARATION:

  1. Place the kale, garlic, walnuts, lemon zest, 1 teaspoon each salt and pepper in a food processor. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

  2. Transfer to a bowl. 

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

  4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

  5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.

  6. Before serving adjust the seasoning.

NOTE:

Baby kale comes in 5ounce packages, prewashed.

 
 

Chicken with Chestnuts

Makes 4 servings.

Chestnuts in winter are so inviting and festive.  This dish is light, nutritious and so easy to prepare. You may want to bake it in an attractive casserole so it can go directly from oven to table.

INGREDIENTS

  • 4 boneless, skinless, organic chicken thighs, each portion weighing 6 ounces each (See Note)

  • 3 tablespoons extra-virgin olive oil

  • 3 scallions, including green part, thickly sliced

  • 2 garlic cloves, finely chopped

  • 1 inch piece ginger, peeled, coarsely chopped

  • One 14.8 ounce jar peeled, roasted chestnuts

  • 1 tablespoon brown sugar

  • 2 tablespoons low- sodium soy sauce

  • ½ cup chicken broth

  • Kosher salt

  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 400F.

  2. Pat chicken dry with paper towel and season lightly, on both sides, with salt and pepper.

  3. Place skin side down (even though there is no skin) in an ovenproof dish in a single layer.

  4. Heat oil in a wok or saucepan add the scallions, garlic and ginger. Sautee over low heat for about 3 minutes, or until scallions are wilted. Add the chestnuts, sugar, soy sauce and chicken broth. Bring to a boil and pour over chicken.

  5. Cover the dish with heavy foil and bake for 30 minutes. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Season to taste with salt and pepper.

NOTE

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs for each serving.

If you prefer to cook the chicken without boning it, allow more cooking time.

If you are not cooking the chicken right away, you can prepare the sauce ahead of time and let it cool before pouring it over the meat.

 
 

Roast Turkey

Makes 10-12 Servings.

You do not have to wait for Thanksgiving to serve this dish, as it is surprisingly easy to make and always very tasty. I often serve it when I have a large group of people to feed. It is a favorite, and leftovers are always welcome.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.  

INGREDIENTS

  • 12 pound organic turkey
  • 3 tablespoons lemon juice
  • 4 tablespoons low-sodium soy sauce
  • ½ teaspoon freshly ground black pepper
  • ¾ cup orange juice
  • ¾ cup dry white wine
  • 3 onions
  • 5 sprigs rosemary, plus leaves from 2 sprigs, chopped for pan juices
  • 4 tablespoons unsalted margarine, melted
  • Kosher salt

PREPARATION

  1. Preheat the oven to 325 F.
  2. Discard any excess fat from the turkey. Rinse it inside and out and pat dry with paper towels.
  3. Combine lemon juice, soy sauce and pepper.
  4. Combine the orange juice and wine in a measuring cup with a spout (to make basting easier).
  5. Peel and chop 2 onions coarsely and scatter in the roasting pan.
  6. Cut the other onion in quarters and place in the cavity along with the rosemary sprigs.
  7. Place the turkey in the roasting pan and season with lemon juice mixture (use your hands to smear the bird.
  8. Brush the turkey with the melted margarine and place it on its side.
  9. Roast the turkey for 1 hour, basting with the orange juice/wine mixture.
  10. Turn the turkey over on the other side and roast for another 1 hour, continuing to baste.
  11. Turn the breast side up and roast for 20 minutes, continuing to baste.
  12. For the final 20 minutes, place the turkey breast-side down (if the drumsticks begin to get too brown, cover the ends with foil).
  13. The turkey is ready when the drumsticks move easily in their sockets and the juices run clear. If you use a meat thermometer, insert it into the thickest part of the thigh. It should read 160º F.
  14. Remove the turkey from the oven and cover tightly with heavy foil and let rest for 30   minutes. This allows the juices to flow back into the meat.
  15. Place the turkey on a cutting board, discard the onion and rosemary and carve. Pour the pan juices into a saucepan and put in the freezer so that the fat can quickly rise to the top (this makes it easier to remove).
  16. When ready to serve, heat the pan juices, add the chopped rosemary and season to taste with salt and pepper. Serve this sauce with the turkey.

NOTE

I allow 12 minutes per pound for roasting time.

 
 

Chicken With Kale And Warm Vinaigrette

4 servings.

Kale is one of the healthiest and most nutritious vegetables.

The dressing can be made in advance and the entire dish takes no time to prepare.  

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 5 ounces baby kale, stems discarded

VINAIGRETTE DRESSING:

  • 4 tablespoons extra- virgin olive oil

  • 2 small shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • 2 tablespoons lime juice

  • 2 tablespoons low sodium soy sauce

  • 3 tablespoons dry white wine

  • 1 inch ginger-peeled, grated

  • 1 tablespoon capers

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the Broiler.  

  2. To save cleaning time, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with another piece of heavy foil, crimping the corners so that the juices do not spill out. 

  3. Pat chicken dry with paper towels, place in the foil basket, brush with the oil and season lightly with salt and pepper.  

  4. Place the chicken skin side down (where the skin would have been) in the foil basket and broil as close as possible to the heat source for about 6 minutes. Turn over, and broil for another 3 minutes. The chicken will be slightly pink on the inside.

  5. Remove from the oven and cover with foil.  Let rest for a minute. 

  6. While the chicken is broiling, heat the oil in a small saucepan.  Add the shallots and garlic. Simmer until shallots are soft. Add the remaining ingredients and season to taste. Keep warm.

TO SERVE:

Cut 3 partial incisions on the diagonal in the chicken.

Divide the kale among the 4 plates, top with the chicken and spoon the warm vinaigrette over the kale and chicken.

 
 

Chicken Loaf

Makes 4-6 servings.

This chicken loaf is easy to make and easy to pair with salads and vegetables. It also keeps well refrigerated. The number of servings will depend on your side dishes.

INGREDIENTS

  • 2 tablespoons vegetable oil, plus extra for greasing the pan.
  • 1 onion, peeled, coarsely chopped
  • 3 cloves garlic, peeled, coarsely chopped
  • 1½ pounds blend of ground chicken; half white meat and half dark meat
  • 1 baking potato, peeled and cut into large pieces
  • 2 tablespoons, low sodium soy sauce
  • ½ cup tightly packed flat-leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 375 F
  2. Line a 9 x 5-inch Pyrex loaf pan with heavy foil and brush the foil generously with oil.
  3. In a medium skillet heat the oil, add the onion and garlic and sauté, over medium heat, stirring from time to time until lightly golden and soft.
  4. Place the onion, garlic and potato in a food processor. Pulse until very smooth.
  5. Transfer the mixture to a large bowl. Add the chicken, soy sauce and parsley.
  6. Mix very well with your hands until thoroughly combined. Season to taste with salt and pepper.
  7. Spoon the mixture into the loaf pan and smooth the top.
  8. Bake in the center of the oven for about 45 minutes. The meat should be lightly brown on top.
 
 

Split Fillet (London Broil)

Makes 4-6 servings.

For steak lovers this cut of meat is one of the leanest. It does shrink a bit after broiling or grilling, but it cooks quickly and is easy to slice as well as to serve.

This marinade also goes well with other cuts of meat.  

INGREDIENTS

  • 1½ pounds split fillet (London broil)

MARINADE

  • 2 garlic cloves, peeled
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • 1½ tablespoon Dijon Mustard
  • 1 tablespoon olive oil
  • Freshly ground black pepper

PREPARATION

  1. Coarsely chop the garlic on a cutting board. Sprinkle with sugar and salt. With a knife, crush into a paste. Combine the paste with the other ingredients. Coat the steak with the marinade on both sides and place in a non-reactive dish, such as Pyrex. Cover with cling wrap and refrigerate for a couple of hours. Bring to room temperature before cooking.
  2. Preheat the broiler or grill. If broiling cover the whole broiling pan, which comes with most ovens, with heavy foil.  Then make a large “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan.
  3. Place the meat in the basket and broil close to the heat source for 5 minutes on each side for rare meat.
  4. Remove from the oven and cover the meat with the existing foil for 2 minutes, so that the juices can flow back to the tissue (that’s if you like your meat rare).
  5. I like to cut the fillets into ½ inch slices.
 
 

Chicken Teriyaki

Makes 4 servings.

Simple, nutritious and easy, this recipe should be added to your list of chicken recipes and weeknight dinners.

INGREDIENTS

  • 4 boneless, skinless chicken breasts, about 6 ounces each

MARINADE

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons low sodium soy sauce
  • 1 ½ tablespoons seasoned rice vinegar
  • 2 garlic cloves, peeled, coarsely chopped and crushed to a paste with ½ teaspoon kosher salt
  • 2 small shallots, peeled, finely chopped
  • ½ inch ginger, peeled and grated
  • Freshly ground black pepper
  • 4 sage leaves, cut into thin strips for garnish

PREPARATION

  1. Pat chicken dry with paper towels and place in a nonreactive dish.
  2. Combine the marinade ingredients.  Pour over chicken to coat well.  Cover with cling wrap and refrigerate for at least 2 hours.
  3. Bring chicken back to room temperature.
  4. Preheat the broiler.  Cover the whole broiling pan, which comes with most ovens, with heavy foil.  Make a "shallow basket" with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.  Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket, spoon over the marinade.
  5. Broil the chicken as close as possible to the heat source for 5 minutes.  Turn over and broil for another 2-3 minutes.  The chicken will be slightly pink on the inside.  Remove from the oven, cover the chicken with foil and let rest for 1 minute so that the juices can flow back into the tissues.  The chicken will continue to cook.

TO SERVE

Cut 3 partial incisions on the diagonal in the chicken, spoon over the drippings and garnish with sage.