Chicken with Rosemary and Lemon

Makes 4 servings.

This dish has a robust flavor. It can be served from oven to table, and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

• 8 boneless, organic chicken thighs, with skin. Each portion about 6 ounces (See Note)

• 1 lemon, rinsed, cut into 8 wedges

• ¾ cup pitted Kalamata olives, halved

• 4 tablespoons Balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• Bunch of rosemary

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Pat dry the chicken and season  with salt and pepper on both sides. Place in an ovenproof dish that fits the chicken in a single layer, skin side down.

3. Scatter the lemon and olives on top.  Combine the vinegar and oil. Pour over the chicken and place the rosemary on top. Cover with heavy foil. and roast for 30 minutes.  

4. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.

5. Serve with the accumulated juices.  

NOTES:

Organic chickens tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

Veal with Herbs

Makes 4 servings.

When there are so few ingredients called for and such a short roasting time, it is important to buy the best quality meat. I like to serve this dish at room temperature.  It’s easy to prepare and full of fresh herbs.

INGREDIENTS:

• 1½ pounds veal fillet, rack of veal boned and tied (See Note)
• 2 tablespoons extra- virgin olive oil

HERB COATING:

• 3 garlic cloves, quartered
• 3/4 cuploosely packed tarragon leaves
• 1 cup loosely packed flat leaf parsley   
• Grated lemon rind from 1 lemon
• 1½ tablespoons lemon juice
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

PREPARATION:

1. Preheat the oven to 350F.
2. Chop as finely as you can the coating ingredients. I use a food processor fitted with a steel blade, scraping the sides of the bowl. Set aside.
3. Pat dry the fillet with paper towels.
4. Heat the oil in a heavy skillet and sauté the fillet over medium- high heat turning for 10 minutes.  The meat should be brown (tongs work very well for turning the fillet)
5. Remove from the heat and season lightly with salt and pepper.
6. Coat the meat with the HERB COATING and roast for 10 minutes. Turn over and roast for another 10 minutes.
7. Remove from oven and cover with foil to cool.

TO SERVE:

Remove the strings and cut the meat into medium-thin slices.  Serve with all the skillet drippings.

NOTE:

For 1½ pounds of boned veal fillet, the butcher removed 3 ribs.

Brook Trout with Almonds

Makes 2 servings.

Trout is not a popular fish. I recently discovered it and I like its sweet taste and non-oily texture. They are very small, generally 1 pounders. I, therefore, suggest one fish per person. After filleting it renders about 6 ounces.

I like to serve it on a bed of stir-fry spinach. 

INGREDIENTS:

• Two, 1 pound trout
• 1½ tablespoons unsalted butter
• 2 tablespoons lemon juice, approx
• 2 tablespoon toasted blanched almonds, coarsely chopped
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Have the fishmonger fillet the fish and leave the skin on.
2. Rinse the fish and dry very well with paper towels.
3. Melt the butter in a large non-stick skillet and sauté the fish skin side down over high heat for 3 minutes.
4. Season with salt and pepper.
5. Flip the fish over with a spatula, season with lemon juice and scatter the almonds. 
6. Shut off the heat.
7. I like to serve this fish skin side up with the accumulated pan juices.

Dukkah Crusted Salmon with Greens

Makes 4 servings.

Dukkah and Amaranth are a new spice and grain I recently discovered.  Dukkah is a blend of nuts, seeds and herbs.  Amaranth is similar to quinoa. It is gluten free, high in protein, fiber and minerals. I like the flavor and the crunchy texture.

I serve this dish, at room temperature, as a salad with slices of cucumber and radish on the side. Sometimes I divide the fillets into 2 pieces just for the look.

Please do not be deterred by all the information. The recipe is quite simple. The dressing can be used on other salads, and if you read the recipe carefully before you begin, you will realize that it is simple.

INGREDIENTS:

• 4 ounces baby kale, stems discarded or other greens, placed into a bowl and refrigerate, uncovered, until ready to use (See Note).
• Radishes, sliced
• Cucumber, sliced

DRESSING FOR GREENS:

• 1 small jalapeno (See Note)
• 1 clove garlic
• 1 teaspoon kosher salt.
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lime juice.
• Freshly ground black pepper

PREPARATION OF DRESSING:

1. Cut the jalapeno in half horizontally discard the seeds and slice very thinly.
2. Coarsely chop the garlic on a cutting board. Sprinkle with kosher salt and using the blade of a knife, crush the garlic into a paste.
3. Whisk all the ingredients and set aside.

COATING FOR THE FISH:

• ¾ cup Amaranth, popped (See Note)
• 2 tablespoons Dukkah
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 2 large egg whites, whisked
• 4 skinless center cut wild salmon fillets, about 6 ounces each
• 3-4 tablespoons extra-virgin olive oil.

PREPARATION OF FISH:

1. Combine very well the coating ingredients in a zip lock baggie (dukkah is quite salty, so it is important to combine it well) and spread it on wax paper.
2. Heat the oil over high heat in a large non-stick skillet.
3. Pat fillets dry, dip in the egg white and then press well into the coating.  
4. Sauté the salmon on high/medium heat for about 2 minutes on each side, or to your taste. I like mine medium rare. Remove fish to a platter lined with paper towel to stop the cooking and to absorb the oil.

To SERVE:

Toss the kale or the greens with the dressing. Place on individual plates, top with the fish and place radishes and cucumbers on the side.

NOTES:

It is best to refrigerate greens uncovered until they are ready to be dressed.

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

Amaranth is a whole grain which requires popping.  That can be made at any time and stored to have on hand.

DIRECTIONS FOR POPPING AMARaNTH:

1. Heat a small/medium non-stick skillet over high heat. Test if skillet is hot enough by adding a drop of water. Once hot, sprinkle a thin layer of amaranth on the skillet and keep on shaking it back and forth. The amaranth will begin to pop, so it is best to cover it.
2. Adjust the heat so that the amaranth does not burn. It will get light brown.  
3. Empty into a bowl as you do the next batch.  

Turkey Scallopini with Capers

Makes 2 servings.

This is a versatile dish which can be made with veal scallopini or chicken scallopini as well. Most butchers will be happy to prepare the breasts scallopini-style or you can pound it yourself. The meat sautés quickly and finishes cooking in a lemony sauce.

INGREDIENTS:

TURKEY

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon unbleached flour

• Kosher salt

• Freshly ground black pepper

• 2 turkey scaloppini, about 6 ounces each

SAUCE

• 1 large shallot, very finely chopped

• 1 garlic clove, very finely chopped

• ½ cup dry white wine

• 1-2 tablespoons capers

• 1-2 tablespoons lemon juice

• ½ cup loosely packed flat leaf parsley, coarsely chopped

PREPARATION:

1. Heat 2 tablespoons of olive oil in a medium skillet.

2. Pat scaloppini dry with paper towel.

3. Dredge lightly in flour, shaking off excess.

4. Sauté until there is still a trace of pink on the inside (it will be very quick). Transfer to a dish and cut each piece into 3 sections.

5. Season the scaloppini lightly with salt and pepper on both sides.

6. In the same skillet heat the remaining 1 tablespoon oil, add the shallot, garlic, wine, capers lemon juice and parsley.

7. Bring to boil over high heat. Reduce the heat and simmer for a few minutes.

8. Return the scaloppini to the skillet and cook very quickly, turning the meat once, so that the meat does not overcook and become tough.

9. Season to taste with lemon juice, salt and pepper.

Red Snapper in Tomato Olive Sauce

Makes 4 servings.                                  

This red snapper dish is flavorful, easy to prepare and easy to serve-from oven to table.  The sauce can be prepared before the dish is assembled and cooked. 

INGREDIENTS:

• 4 ripe plum tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 6 halves of sun dried tomatoes packed in oil, cut into thin strips
• 12 Kalamata olives, pitted, cut into quarters
• 1 tablespoon capers
• ½ cup loosely packed flat leaf parsley, finely chopped
• Kosher salt
• Freshly ground black pepper
• 4 skinless red snapper fillets, about 6 ounces each

PREPARATION:

1. Drop the tomatoes into boiling water, bring the water back to a boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise, squeeze gently to remove the seeds (some will remain), and chop coarsely.
2. Heat 2 tablespoons olive oil in a small saucepan. Add the shallots and garlic and sauté, over low heat, covered until soft, about 5 minutes. Add tomatoes, sun dried tomatoes, olives and capers. Bring to a boil, reduce the heat, cover and simmer for 5 minutes. Add parsley and season to taste with salt and pepper. Cool.
3. Preheat the oven to 450F
4. Pat fish dry with paper towel and lightly season on both sides with salt and pepper.
5. Grease, a glass or enameled lined baking dish large enough to fit the fillets in a single layer with the remaining tablespoon of olive oil. Place the fillets (what would have been skin side down) in the dish.
6. Spoon the sauce over the fish, cover the dish tightly with heavy foil, and bake in the center of the oven for 14 minutes, or until the inside of the fish is just cooked through, the fish will still continue cooking when out ofthe oven.

Crispy Tofu with Kale

Makes 2-3 servings.

I call this dish my feel good dish. I love the combination of the crisp tofu on the outside and the soft inside. It is a very easy dish to prepare and highly nutritious.

Chia seeds are full of protein, minerals and fiber.

INGREDIENTS:

• 14 ounces firm tofu

• 3 ounces baby kale, or other greens

DRESSING:

• ½ teaspoon sesame oil

• 1 teaspoon finely grated ginger

• 1 tablespoon Mirin (Japanese rice wine)

• 1 tablespoon vegetable oil

• 3/4 tablespoon low- sodium soy sauce

COATING:

• 2 tablespoons white chia seeds

• ¼ cup quinoa flakes

• ¼ cup panko

• 1 ¼ teaspoon kosher salt

• Freshly ground black pepper

• 1 large egg white

• 3-4 tablespoons vegetable oil

PREPARATION:

1. Discard kale stems, place the leaves in a bowl and refrigerate uncovered (See Note)

2. Combine the dressing ingredients and set aside.

3. Cut the tofu into pieces of your choice.  Dry very thoroughly with paper towels. Even when you think the tofu is dry, leave it to rest on paper towels until you are ready to sauté.

4. Combine very well the coating ingredients in a bowl.

5. Whisk the egg white in a dish.

6. Heat the vegetable oil over high heat in a large non-stick skillet.

7. Dip the tofu into the egg white, then press into the chia mixture to coat well. Do it on the sides as well.

8. Sauté the tofu, on each side until golden about 3 minutes.

9. To serve, toss the kale, or other greens with the dressing and top with the tofu.

NOTE:

When refrigerating greens it is best to leave them uncovered.

You can easily sauté the tofu before serving. It will remain crisp.

Chicken with Porcini Mushrooms

Makes 4 servings.                                                         

The dried porcini mushrooms and the rosemary give this simple and easy dish an unexpected complexity. I bake it in an attractive dish that can go from oven to table. 

INGREDIENTS:

• ½ ounce dried porcini mushrooms
• ½ cup boiling water
• 4 boneless, skinless chicken breasts, about 6 ounces each
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 2 tablespoons lemon juice
• Petals from 3 rosemary sprigs, coarsely chopped plus some for garnish
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms into a small bowl and pour boiling water over the mushrooms. Cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Chop coarsely. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve, line what you have with a paper towel). 
2. Preheat the oven to 400F
3. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.
4. Place chicken in an ovenproof dish in a single layer (what would have been skin side). 
5. Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice and rosemary. Spoon over the chicken and bake for 15 minutes, turn breasts over and bake for another 3 minutes, or until chicken is pale pink inside.
6. Remove from the oven and cover with foil. Let rest for a minute – the chicken will continue cooking.
7. Serve with the accumulated juices.

Braised Duck

Makes 3-4 servings.

This is a well-seasoned versatile winter dish. Marinating the meat and then slowly braising it at a very low temperature brings out its robust flavor. As a salad, I serve it with dressed baby spinach. As a main course, with brown rice, steamed sugar snaps or steamed snow peas. 

INGREDIENTS:

• 4 boned duck legs and attached thighs
• Baby Spinach

MARINADE

• ¼ cup low-sodium soy sauce
• 4 teaspoons five -spice powder
• 1 cinnamon stick
• 7 star anise

DRESSING FOR BABY SPINACH

• 1 tablespoon lime juice
• 1½ teaspoons low-sodium soy sauce
• 1 tablespoon extra-virgin olive oil
• 1½ teaspoons sesame oil
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Rinse the duck and dry with paper towels.
2. Combine the marinade ingredients in a small bowl. Coat each piece of duck well with the marinade and place in a zip lock bag.
3. Refrigerate for at least 12 hours or up to 2 days.  
4. Preheat the oven to 275F.
5. Place the duck in a roasting pan, in a single layer skin side up with any leftover marinade.    
6. Roast for 3 hours, the meat should be tender. 
7. Discard the cinnamon stick and the star anise. Pour off the accumulated fat.
8. Remove the skin and discard.
9. Cut the duck into small pieces.   

Marinated Salmon

Makes 6 servings.                                                                                   

I am frequently on the lookout for easy, nutritious recipes for Shabbat that can be prepared ahead of time, and this fish recipe works well. Being also conscious of calories, I have eliminated any oil from the marinade because salmon is a hearty fish. This dish pairs very well with a number of dishes that are on my website, including Cucumber Salad, Potato Salad, Cole Slaw, Tabbouleh Salad, Celery Root and Carrot Salad.

INGREDIENTS:

• 1 teaspoon extra-virgin olive oil
• 6 center-cut skinless salmon filets, about 6 ounces each
• Kosher salt
• Freshly ground black pepper

DRESSING

• ¼ cup seasoned rice vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Leaves from 6 thyme sprigs

PREPARATION:

1. Preheat the oven to 250 F.
2. Grease a glass or enamel-lined baking dish that can hold the filets in a single layer (15x9 inches) with 1 teaspoon oil.
3. Pat the filets dry with a paper towel and season lightly on both sides with salt and pepper. Place in the dish (where the skin would have been facing down) and bake, uncovered, for 30 minutes. The fish will still be rare.
4. Remove the baking dish from the oven, cover with foil (the fish will continue cooking).
5. Let cool completely.
6. In a small bowl, whisk the vinegar, mustard, salt, and pepper. Pour over the fish and sprinkle with thyme.
7. Cover the dish with wax paper, then foil, and refrigerate without turning.
8. You can keep the fish refrigerated up to 3 to 4 days.
9. Serve at room temperature.

Spaghetti with Tomato Eggplant Sauce

Makes 6 first course servings.

Makes 4 main course servings.

This dish is for any time of year since the tomato sauce is not made with fresh tomatoes and eggplant is available all year.

Traditionally the eggplant is fried or roasted, but I prefer to broil it. This method requires less oil and saves time.

Freezing this sauce to have on hand is a help.

INGREDIENTS:

• 2 baby eggplants, about ¾ pounds (See Note)
• ½ cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• One 28 ounce can crushed San Marzano style tomatoes
• 1 cup tightly packed basil leaves, coarsely torn
• ¼ teaspoon chili powder, approx
• 1 pound spaghetti
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler.
2. Trim and discard eggplant stems, peel the eggplants, cut into ½ an inch dice, and place in a bowl. Toss the eggplant with ¼ cup of oil and spread it on a foil lined baking sheet.
3. Broil for about 8 minutes or until almost soft. Season lightly with salt and pepper.
4. In a large saucepan heat the rest of the oil, add the onion and garlic and sauté over low heat, covered for about 5 minutes.
5. Add the tomatoes, basil and chili powder. Bring to a boil over high heat, reduce the heat and simmer, covered for 15 minutes. Add the eggplant and combine.  
6. Bring 5 quarts of water to a rolling boil, add 2 tablespoons salt and all the spaghetti at once. Stir and boil briskly, uncovered for about 7 minutes. The pasta should be very al dente; it will continue cooking in the hot sauce.
7. Drain well in a colander and combine with the hot sauce.
8. Season to taste

NOTE:

I prefer using baby eggplants because they are not as seedy as regular ones.

French Lentils and Beef Salad

Makes 4 servings.

This herb accented, healthy salad can be a meal by itself.

INGREDIENTS:

• 1 cup French green lentils
• 1 ¼ cups water
• ½ teaspoon kosher salt.
• 12 medium size Brussels sprouts
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar, approx
• 1 tablespoon Dijon mustard, approx 
• 10 tarragon sprigs, petals pulled off, coarsely chopped
• 1 cup loosely packed flat leaf parsley, coarsely chopped
• 1 pound rib eye steak (Delmonico)
• Kosher salt
• Freshly ground black pepper
• Salad greens, such as hearts of Romaine lettuce, or to your liking.

PREPARATION:

1. In a heavy small saucepan with a cover bring to a boil over high heat the water, salt and lentils. Lower the heat and simmer covered for about 30 minutes, or until the lentils are tender.  If the lentils are not ready and all the water is absorbed add 1-2 tablespoons hot water and continue cooking. Transfer to a bowl and cool.
2. Preheat oven to 400F.
3. Line a baking sheet with aluminum foil. Trim the brown ends of the Brussels sprouts and discard outer damaged leaves.
4. Cut into halves. Place on the baking sheet, mix with 1 tablespoon olive oil and season lightly with salt and pepper.
5. Roast for about 30 minutes, or until tender. Cool and add to the lentils. 
6. Season the lentils and the Brussels sprouts with 2 tablespoons olive oil, vinegar, mustard and salt. Add tarragon and parsley and combine. Set aside.
7. Pat dry the meat with paper towels and cut into 1-2 inch strips.
8. Heat 1 tablespoon olive oil in wok or heavy skillet and stir fry the meat quickly over high heat until the meat is just seared. Season with salt and pepper. 

TO SERVE:

Place the greens on the bottom of a bowl, sprinkle lightly with olive oil, salt and pepper. Add lentils with Brussels sprouts and top with the meat. 

Cholent

Makes 4-6 servings as a main course.

6-8 servings as a side dish.

The origin of the word cholent may come from the old French word chald or the modern meaning chaud “warm.”

This Eastern European casserole is a Sabbath luncheon dish. It is cooked overnight.

There are many variations of this dish. Mine is a combination of barley, a variety of beans and meat. You can use any bean combination. Some people also add potatoes.

Those who serve this dish at every Sabbath meal have an electric slow cooker that they set for the appropriate cooking time. If you have a stove top friendly slow cooker you can make the whole dish in the same pot. I do not and therefore I prepare all the ingredients in a pot and transfer it to a slow cooker. 

INGREDIENTS:

• 2 tablespoons vegetable oil

• 1 onion, finely chopped

• 4 garlic cloves, finely chopped

• ½ cup medium pearl barley

• ½ cup dried chickpeas

• ¾ cup dried large lima beans

• ¾ cup dried red kidney beans

• 2 pounds, boned, flanken, trimmed of fat, cubed

• 5 cups cold water, approx

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat oil in a large saucepan add onion and garlic. Sautee over low heat for a minute. Pat the meat dry, add to the saucepan and sauté for a minute. Season with 1 teaspoon salt and pepper.

2. Rinse the barley and legumes in a sieve and add to the meat. Add enough water to just cover the ingredients. Bring to a boil over high heat and skim off the froth as it rises to the surface.

3. Boil for a few minutes then transfer to a slow cooker.

4. Set the temperature of the cooker to low and set the timer for 15 hours.

5. The legumes will be soft and there will be a light crust on top. You may have to skim off some of the fat as well.

6. Before serving, check if the cholent is seasoned to your taste and if it is moist enough. If it is too dry add some boiling water.

Stuffed Portobello Mushroom

Makes 4 servings.

This is an attractive, nutritious Winter luncheon dish in which the mushroom tops become a saucer-like container for the tasty filling.  You can assemble the whole dish earlier in the day, refrigerate it and bake it when needed.  This is a simplified version of the recipe that I have in my last cookbook, Helen Nash's New Kosher Cuisine.

INGREDIENTS:

• 1/3 cup brown rice (See Note)
• 2/3 cup water
• 2 poblano peppers
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 5 ounces baby spinach, coarsely chopped (See Note)
• 4 ounces shredded sharp cheddar cheese
• ½ cup loosely packed cilantro leaves
• 4 large Portobello mushrooms, about 5 inches in diameter
• Kosher salt
• Freshly ground black pepper
• Bibb lettuce or frisee, lightly tossed with olive oil

PREPARATION:

1. Bring the rice, 1/4 teaspoon salt and water to a boil in a small saucepan over high heat.  Lower the heat and cook, covered, until the rice is almost tender, about 30 minutes.  Transfer to a medium bowl.
2. Preheat the broiler.
3. Cut the peppers in half lengthwise, core and seed them. Place them, skin-side up, on a broiler pan lined with foil.
4. Broil them close to the heat source until the skin is blistered and charred.  Cover with foil and let rest for a minute.  The heat will loosen the skin.  Peel and chop finely and add to the rice.
5. Preheat over to 350F.
6. Heat 1 tablespoon of oil in a wok.  Add the onion, cover and sauté, over low heat, until the onion is soft.  Add to the rice.
7. Add another tablespoon of oil to the wok and all of the spinach.  Sauté over high heat until spinach is just beginning to wilt.
8. Add to the rice along with the cheese and cilantro.  Combine well and season to taste with salt and pepper.
9. Cut off and discard the mushroom stems, if any.  Wipe the mushroom caps with a damp paper towel and rub them with the remaining 2 tablespoons oil.  Sprinkle the mushroom caps with salt and pepper.
10. Spoon the filling equally in the center of each cap.  Place in a baking pan covered with foil (you can make the recipe ahead of time up to this point.  Cover with cling wrap and refrigerate).
11. Bake for about 30 minutes, or until the filling is very hot and the mushroom caps seem a bit wilted (if you have refrigerated the mushrooms before they may require a little longer to bake).
12. Serve the mushrooms with dressed greens.

Note:

I prefer to use premium Japanese brown rice, medium grain, as it is much creamier than other kinds of brown rice.

I coarsely chop all of the spinach, in batches, in a food processor fitted with the steel blade.

Pot Roast

Makes 12 servings.

Pot roast is a method of cooking and brisket is a cut of meat, and yet the words have become interchangeable and incorrectly used.

Pot roast is a comfort dish, which is convenient to make for large crowds. It freezes very well and leftovers are good reheated.

I braise the meat flat, as it is. Midway, I stop the braising, I cool the meat and slice it (this method allows me to better control slicing the meat). Then I continue cooking the meat until it is fork tender.

If you use an enameled cast iron Dutch oven such as Le Creuset, you will be able to refrigerate the meat in the same pan in which it cooks.

INGREDIENTS:

• ½ ounce imported dried Italian mushrooms
• ¾ cup boiling water
• 5 pounds boned first cut brisket of beef, bottom part, trimmed of all fat (See Note)
• 2 tablespoons extra-virgin olive oil
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• One 14.5 can crushed tomatoes
• 1 cup dry red wine
• 1 bunch thyme, tied with a string.
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Place mushrooms in a small dish and pour over boiling water. Cover and let stand for ½ an hour.
2. Strain mushroom liquid through a fine mesh sieve, squeezing mushrooms over strainer to extract all liquid; set aside.
3. Preheat oven to 325F.
4. Pat meat dry with paper towels. Heat the oil in a large enameled cast-iron Dutch oven until hot. Sear meat on both sides over high heat. Transfer the meat to a platter and season with salt and pepper.
5. Sauté the onions and garlic in the pan drippings. Return the meat to the pan with the reserved mushroom liquid, mushrooms, tomatoes, wine and thyme.  Bring to a boil. Cover the pan with a sheet of heavy foil and then the lid. This method retains the heat better.  Braise the meat for 1hour, turn over and braise for another hour (the meat shrinks quite a bit).
6. Cool.  Slice the meat across the grain into thin slices, I like mine 1/8 to ¼ inches thick.
7. You may have to rotate the meat in order not to lose the grain.
8. Return the slices to the pan and bring to a boil. Return to the oven to braise for about 3 more hours. The meat should be fork tender.
9. Discard the thyme.
10. To degrease the sauce. You can either skim off the fat, or I prefer to pour the cooled sauce into a dish and leave it in the freezer for a short while. The fat will rise to the top, making it easy to discard. 
11. Season the sauce to taste.  If you like a thick gravy you may want to boil the sauce over high heat, uncovered.  You decide the consistency that you like. 

NOTE:

It is difficult for me to recommend the right cut of meat because everyone has a preference. By that I mean, some people like the top part and others like the bottom part.  I cook it with the bottom part.

If you chop the onions and the garlic in a food processor be sure to quarter the vegetables first.

 I prefer to defrost the frozen meat in the refrigerator. 

If you do not have a fine mesh sieve to strain the mushroom liquid, line the sieve with a paper towel and then strain it. 

Quinoa with Feta

Makes 4 luncheon servings.

Nutritious, easy, simple and tasty.  What more can I say?

INGREDIENTS:

• 1 ¼ cups water
• ¼ teaspoon kosher salt
• 1 cup quinoa
• 3 tablespoons extra-virgin olive oil
• 4 ounces cherry tomatoes, halved
• 1 cup loosely packed, flat leaf parsley, coarsely chopped
• 3 scallions, including green parts thinly sliced
• ½ cup mint leaves, loosely torn
• 3 tablespoons lemon juice, approx
• Kosher salt
• Freshly ground black pepper
• ¼ pound Feta, crumbled (See Note)

PREPARATION:

1. In a small heavy covered saucepan bring to a boil over high heat the water and salt. Sprinkle over the quinoa, lower the heat, and cook covered for 13 minutes, or until all the water is absorbed. If the grains are still not tender, add 1 or 2 tablespoons hot water and continue cooking. Transfer to a large bowl, add olive oil, combine and cool.
2. Toss with the remaining ingredients and season to taste.
3. Serve topped with feta.

NOTE:

Feta comes in many strengths, from mild (which I prefer) to strong.

Before serving adjust the seasoning again. 

Cauliflower and Chicken Salad

Makes 4-6 servings.

This is definitely a non-traditional chicken salad. I like it because it has so few ingredients and those ingredients complement each other. It is simple to make, it is nutritious and by serving the dressing on the side you can gauge how much or little you like. Both the chicken and the cauliflower have a distinct flavor.    

INGREDIENTS:

• 4 boneless skinless chicken breasts (about 6 ounces each)
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 medium cauliflower
• Leaves from 10 tarragon sprigs
• 2 tablespoons water.
• Arugula or a mixture of different greens 

DRESSING:

• 2 garlic cloves, coarsely chopped
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 450F.
2. Pat the chicken dry with paper towel. Place the chicken skin side down (where the skin would have been) in an oven-proof dish. Drizzle with 2 tablespoons olive oil and 2 tablespoons lemon juice. Season lightly with salt and pepper and scatter leaves from 5 tarragon sprigs.
3. Cut the stalk and leaves off the cauliflower and discard. Cut the head into small florets and rinse. Place the cauliflower in an ovenproof dish, salt and pepper lightly, drizzle with 2 tablespoons olive oil and 2 tablespoons water. Scatter the remaining tarragon leaves.  
4. Place the chicken and the cauliflower in the oven, side by side.
5. Roast the chicken for about 12, minutes, turning it once. The chicken should be pink on the inside. Take it out of the oven and cover it with foil; it will continue cooking. Remove the foil after a few minutes, let the chicken cool completely and cut it into 1 inch strips.
6. Roast the cauliflower for about 30 minutes; turning it once. It should be almost soft.  Let it cool as well.     

TO MAKE THE DRESSING:

1. Coursely chop the garlic on a cutting board. Sprinkle with the salt and crush it with a knife until it becomes a paste.
2. Place in a small dish and whisk in the remaining ingredients.
3. Pour into a sauce dish.

TO SERVE:

Place the greens into a large bowl. Top with the cauliflower and the chicken with the accumulated juices. Serve the dressing on the side.

You can also pre-plate the salad.

Broiled Arctic Char

Makes 2 servings.

Arctic char has a delicate texture, a mild flavor and it is a nice substitute for salmon.

You can serve it with any vegetable, but I like to pair it with stir fried sliced baby bok choy and edamame. 

INGREDIENTS:

• 2 center cut Arctic char fillets, about 6 ounces each

MARINADE

• 1 tablespoon low sodium soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, finely chopped
• ½ teaspoon kosher salt
• Freshly ground black pepper

PREPARATION:

1. Pat the fillets dry with paper towels and place in a non–reactive dish.
2. Combine marinade ingredients. Pour over the fish and coat well. Cover with cling wrap, and refrigerate for a couple of hours, turning once.
3. Bring fish back to room temperature.
4. Preheat the broiler.
5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form 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 fish skin side up, pour over the marinade and broil 6 inches from the heat source for about 7 minutes.
6. The fish will turn opaque and will continue cooking after it is removed from the heat.
7. Serve the fish with the accumulated juices.

NOTE:

I recommend not broiling the fish very close to the heat source because the honey may char the top.

Roast Chicken

Makes 4 servings.

I like to roast the chicken with nothing more than a few herbs and a lot of lemon. The chicken is moist enough that if you wish you can serve it with or without the pan drippings. 

INGREDIENTS

• One 3 pound organic chicken (broiler)
• Small bunch thyme
• 2 cloves garlic, quartered
• 1½ lemons
• 3 tablespoons extra –virgin olive oil
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Preheat oven to 400F.
2. Rinse and dry the chicken inside and out. Discard any fat or hanging skin.  
3. Place the thyme, garlic and half of a cut up lemon into the cavity. 
4. Grease a roasting pan with 1 tablespoon olive oil and place the chicken in it.
5. Grease the chicken with the remaining olive oil and brush with the juice of 1 lemon. Season with salt and pepper.
6. Tie the chicken legs together, tuck the wing tips up and under the back of the neck.
7. Roast the chicken breast side up for 20 minutes (if you find that the bottom of the roasting pan is beginning to burn add ¼ cup of water). Turn the chicken over and roast breast side down for 20 minutes.
8. Turn the chicken over again, breast side up and roast for the final 20 minutes.
9. To test for doneness, pierce the leg joint with the tip of a knife, the juices, should run clear, not pink.
10. Remove the chicken to a carving board and let it rest for 15 minutes before carving.
11. While the chicken is resting, prepare the pan drippings.  Discard all of the particles from the cavity. Tilt the chicken so that all the juices will pour into a small pan. Also when carving the chicken, collect all of the juices released from the bird and add to the pan juices. Place the juices in the freezer for a short while to allow the fat to rise to the top. Discard the fat. Heat the juices and pour over the chicken if you like. 

Wild Salmon with Gazpacho Sauce

Makes 6 servings.       

Wild salmon has a very short season from late spring until autumn. I love this dish which is really easy to prepare even though it appears complicated. You can adjust how rare or cooked you like the fish by adjusting the searing time. The piquant sauce enhances the flavor and gives the dish a tasty and pretty look. Both the fish and the sauce can be prepared ahead of time.

INGREDIENTS 

• 2¼ pounds center cut wild salmon fillet, skinned with no brown spots showing
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons vegetable oil

PREPARATION

1. Pat salmon dry with paper towels and season lightly with salt and pepper.
2. Cut the fish to into 4x2 inch pieces, or any other shape that you prefer.
3. Wrap each piece in foil and fold the ends.
4. Heat the oil until smoking in a very heavy-iron skillet large enough to fit the fish. Place the salmon in the skillet and sauté over high heat, turning the fish with tongs for 1 minute on one side and 1 minute on the other side (the salmon will be seared on the outside and rare in the center). If you like it more well done, sauté it longer.
5. Remove with tongs to a plate and open the foil packets, which stops it from further cooking.  Let cool before removing the foil. I like this method of wrapping the fish with foil and sautéing it because you have more control of how the fish will look. And there is virtually no clean up.

INGREDIENTS FOR GAZPACHO SAUCE

• 1/3 cup homemade mayonnaise (Recipe follows)
• 3 tablespoons lime juice, approx
• 3 Kirby cucumbers, peeled, ends discarded, cut into large pieces
• 3 plum tomatoes, rinsed, cored, cut into large pieces
• Kosher salt
• Freshly ground black pepper
• ¼ teaspoon cayenne pepper

INGREDIENTS FOR GARNISH

• 1 English cucumber, rinsed, dried, ends discarded, diced.
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon Kosher salt
• Freshly ground black pepper
• Snipped chives with scissors

TO MAKE THE SAUCE

1. Place mayonnaise, lime juice, cucumbers, tomatoes salt, pepper and cayenne into a Vitamix. Process until very smooth. Season to taste; the sauce should be spicy.
2. (Without a Vitamix you can puree the sauce in a blender, but you will have to strain it.)

GARNISH

Season the cucumbers with rice vinegar, salt and pepper. Set aside.           

TO SERVE

Spoon the sauce in center of individual plates, place the fish on top.  Garnish with the diced cucumbers and chives. 

INGREDIENTS FOR MAYONAISE

• ½ cup extra-virgin olive oil
• ½ cup vegetable oil
• 1 large egg, at room temperature
• ¼ teaspoon powdered mustard
• ½ teaspoon kosher salt
• 1 tablespoon rice vinegar

PREPARATION

1. Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
2. Remove the plastic knob from the cover of the blender.
3. Place the egg, mustard and salt in the blender. Turn on the blender and after a second, add the vinegar. Pour the oil in a very low stream. As the mixture begins to thicken, add the oil more quickly.
4. One word of advice:  keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate.