Did someone say "CHALLAH!?!?!"

Based on the "Challah Girls" recipe

Makes 6 three-strand challahs (likely more! consider making rolls, a five-strand...use your imagination!)

Ingredients:

14 C All purpose flour, sifted (high gluten preferable)

2 C Warm water (110 degrees F...temperature matters!)

2 C Room temperature water

1 1/2 C Sugar 

3 Tablespoons of Quick rising yeast

2 Tablespoons Salt

1 C and 2 Tablespoons Vegetable oil

5 Eggs (1 for egg wash)

1/2 teaspoon Vanilla

Toppings (chocolate chips, sugar, cinnamon, sesame seeds, everything bagel mixture, raisins, etc)

Materials:

1 large pyrex beaker

1 large mixing bowl

Liquid measure

Measuring spoons

Dry measuring cups

Flour sifter

Pastry brush

Baking dishes or sheets (lots of them!)

Dish towel

Pam or non stick spray

Small bowls (for egg wash, toppings, etc)

Whisk

Wooden mixing spoon

Gloves (for kneading)

Directions:

1. Pour 2 C warm water into a large pyrex, and add 1/2 C sugar.

2. Sprinkle 3 Tablespoons of quick rising yeast into the pyrex.

3. Mix gently to wet the yeast.

4. Let the yeast rise (20 minutes). Be careful to watch it, as it may overflow! That's when you know it is ready.

5. While the yeast rises, combine the following in a very large mixing bowl: 2 C room temperature water, 1 C sugar, 1 C vegetable oil, 2 Tablespoons salt, 4 eggs. Mix.

6. Add the yeast mixture (once it has risen and is about to overflow) and mix well. 

7. Add 14 C flour to the mixture, one cup at a time. Make sure to mix each cup of flour into the mixture before adding the next cup. At some point, you may want to stop using the wooden spoon to mix the dough and change to using your hands. Gloves can be helpful but the dough will definitely stick to the gloves!

8. Knead for at least 10 minutes. Add additional flour if the mixture is too wet.

9. Coat the surface of the dough with 2 Tablespoons of vegetable oil.

10. Cover the dough with a cloth and let it rise for at least 45 minutes (longer is better).

11. While the dough rises, make the egg wash. Mix one egg with 1/2 teaspoon vanilla. 

12. Pre-heat the over to 350 degrees. Make sure the racks are evenly spaced in the oven with enough room for the dishes (you will definitely need both racks)

13. Once the dough has risen, break off baseball sized portions and roll them out into long, skinny strands about 10-12 inches long. Using your hands is the easiest. If you would like to make chocolate chip or raisin challah, I suggest mixing the raisins or chocolate chips into the baseball sized portion before you roll them out. 

14. Braid the strands into traditional challahs, or make challah rolls by spiraling a single strand. You can also make challah knots and pretzels. Anything goes!

15. Spray the baking pans with Pam, including the sides.

16. Transfer the challah, knots or rolls into the baking pans. Be sure to leave space between them as they will certainly expand!

17. Coat the challah with the egg wash, making sure to get the sides and the crevices.

18. Sprinkle the challah with cinnamon, sugar, sesame seeds, etc! (I don't suggest topping it with chocolate chips as they will burn.)

19. Let the challahs rise again in the baking pans for at least another 20 minutes.

20. Bake for 30 minutes at 350 degrees, until the tops are golden brown. Let them cool for at least 10 minutes, and then enjoy! 

This recipe makes a LOT of challah! So here are a few tips:

If you have to reuse the baking dishes because you don't have enough, let them cool down entirely, wash them and spray with Pam again.

You can definitely freeze the challah either before you bake it or after. Either way, make sure you wrap the challah in saran wrap and tin foil to ward off freezer burn.

Chicken Fricasse

Another Sunday favorite! I have Martha (Stewart, of course!) to thank for this delicious recipe. In my effort to find delicious, interesting and (relatively) healthy recipes for Sunday Supper, I declare this one a winner! I served it with roasted brussel sprouts (tossed with olive oil, salt, pepper and raw sugar, roasted for 30 minutes at 350 degrees) and pasta. Oh, and don’t forget leftovers! The delicious sauce means that the chicken will stay moist when you heat it in the microwave a few days later.

Ingredients

1 Whole Chicken (3-4 lbs) cut into 11 pieces

Coarse salt and freshly ground pepper

3 Tablespoons unsalted butter, softened, divided

1 Tablesppon extra virgin olive oil

1 Small yellow onion, cut into ¼ inch dice (1 cup)

1 Carrot, cut into ¼ inch dice (1/2 cup)

1 Celery Stalk, cut into ¼ inch dice (1/2 cup)

8 Ounces cremini mushrooms, cleaned, trimmed and quartered

2 Tablespoons all-purpose flour

2/3 Cup white wine

4 Cups chicken broth

2 sprigs fresh parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

¼ cup heavy cream

2 to 3 Tablespoons roughly chopped fresh tarragon leaves

2 Tablespoons fresh lemon juice

Kitchen twine

Egg noodles [optional]

Preparation

1.    Brown chicken

Salt and pepper chicken on both sides. Heat 2 tablespoons of butter and olive oil over medium-high heat. Once butter is melted, add half of the chicken skin down, for 5 minutes each side (turn once). Remove chicken to side plate, and repeat with the remaining half chicken.

2.    Saute Mirepoix

Saute mirepoix (celery, carrot, onion – thanks Martha!) in pot, stirring occasionally, until soft and golden brown. This should take 8 to 10 minutes.

3.   Cook mushrooms and flour

Add mushrooms to mirepoix, stirring occasionally, until mushrooms become glossy and begin to release liquid. This should take about 4 to 5 minutes. THEN, stir in flour (I made this mistake and added it first). Stir for 1 minute.

4.  Let’s add that wine! Broth too.

Add wine, and bring to a boil. Stir for about 45 seconds to 1 minute, until liquid just thickens. Then add broth, and stir.

5.    Cook the chicken, baby!

Place chicken, skin side up, in a single layer on vegetables; pour juices from the chicken plate into the pot. Tie parsley sprigs, thyme, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially, and cook 25 to 30 minutes. [Put water to boil here if you plan to serve the chicken over noodles!] Transfer chicken to a clean plate. Simmer liquid, uncovered, until it reduces slightly, about 5 minutes. Discard herbs.

6.    Make and add “liaison”

To make the sauce thickener, whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour in ½ cup of cooking liquid (slowly, 1 tablespoon at a time) into liaison. Then, stir liaison into pot.

7.   Finish!

[Add noodles to boiling water here.] Return chicken to the pot. Add tarragon, lemon juice and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Caramelized Black Pepper Chicken

Thanks goes to Gwyneth Paltrow and her "GOOP.com" blog. I made this on Sunday night, and served this with brown rice and steamed broccoli. It was delicious! I made a few changes, indicated by the parentheses. I also would consider serving this with chopped peanuts on top.

INGREDIENTS (Serves 4)
2/3 cup dark brown sugar (unrefined)
1/3 cup fish sauce
1/3 cup rice vinegar
1/2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh thai chilis halved [i used red pepper chilis, sliced long and thin]
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2")
2 tablespoons coarsely chopped cilantro

PREPARATION
1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili. Reserve.
2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes.
3. Add the chicken and stir-fry, browning it all over, about a minute.
4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. [I cooked this for longer, so the sauce is reduced and the flavor intensifies]
5. Stir in the cilantro and serve.

Adapted from Charles Phan's Caramelized Black Pepper Chicken published in Food & Wine, December 1998.

Matzo Granola

My dear friend Stephanie brought this delicious treat to my family one year, and it has been a fan favorite ever since! It is so easy, and can be eaten for breakfast (with yogurt or milk, with fresh fruit even!), or as a snack. If kept in sealed tupperware or a plastic bag, this can keep for up to a week... long enough to survive the holiday!

Ingredients:
Matzo
Honey or Agave Nectar or Maple Syrup
Dried fruit and nuts of your choice (apples, craisins, apricots, cherries, cranberries, plums, dates, almonds, shredded coconut)

Directions:
Pre-heat oven to 375 degrees.

Break up a bunch of matzo into bit size pieces into a large bowl.
Smother with honey and maple syrup. You'll have to use your hands to make sure the matzo is fully coated. It should be covered, but not wet . . .that is, there shouldn't be so much honey and syrup that there is liquid left in the bowl.

On a greased (or PAMed) baking sheet, spread a thin layer of the coated matzo pieces. It's important that the layer be thin, in order for the matzo to get crunchy. Bake for a total of 10 minutes, turning the matzo once half-way thru.
Take out of the oven, stir around so that it doesn't stick to the pan. Let cool for 10 minutes. Put into new bowl.
Repeat until all matzo is baked.

Dice up a bunch of your favorite dried fruit. Recommended: apples, apricots, cherries, cranberries, plums, dates
Throw into the bowl with the matzo and toss.

Voila, matzo granola!

Union Square Cafe Creamless Mushroom Soup a la Arlene

My Mom dazzles her guests when she serves this soup. It's delicious, low fat, very easy to make and stays very well in the freezer. (I recommend freezing it in portions so you can enjoy it on your own too!)

Ingredients

Olive Oil

2 Tbsp butter

1 c sliced onions

1 c sliced leeks (white and light green part only)

1 c peeled, sliced carrots
1 c sliced celery
1 tsp fresh thyme

2 lbs cleaned, sliced white mushrooms

1 lb mix of oyster, shitake, cremini mushrooms

6 c chicken stock

1 1/2 tsp salt

1/8 tsp fresh ground pepper

1 Bayleaf

Optional:

Fried onion rings

Fresh cream

Minced chives

Directions

1. Place butter, olive oil, salt and pepper into the bottom center of a soup pan, heat on medium-high heat until hot.

2. Add sliced onion and leeks, let cook for a few minutes.

3. Add carrots and celery, let cook for 10 minutes, stirring to make sure new ingredients are coated.

4. Add mushrooms, bay leaf and thyme and let cook for a few minutes, stirring to make sure new ingredients are coated.

5. Add chicken broth, bring to simmer and leave cooking for 30 minutes.

6. Take bay leaf out.

7. Puree (it's easier if you do this after the soup has cooled a bit), add optional toppings, serve.

Sour Cream Coffee Cake

I first saw this recipe in the RSVP section of Bon Appetit magazine, May 1987 and fell in love with it. It has become a staple in our family of recipes, and our most requested dessert ever. Aunt Reba in Florida loves it as well, and coincidentally made it for us as a welcome cake when we went to visit... Great minds (and palates) think alike.


TOPPING:
1 c. sugar
1/2 c chopped walnuts
2 tsp cinammon
2 T shredded coconut


Directions: Use pulse setting to finely chop the walnuts and add the other ingredients until blended.


BATTER:
2 c. sugar
1 c. unsalted butter (2 sticks)
1/4 tsp salt
2 tsp baking soda
2 tsp vanilla
4 large eggs
3 c. flour
2 c. sour cream (pt)

DIRECTIONS

1. Preheat oven to 350 degrees, using middle rack

2. Use heavy duty (Kaiser brand) 12 cup bundt pan

3. Spray Pam in the pan, and dust with the topping

4. Cream softened BUTTER with SUGAR , using pastry blending blade of mixer

5. Add SALT, BAKING SODA, VANILLA and EGGS, on medium speed

6. Add FLOUR and SOUR CREAM alternately until well blended.

7. Add 1/3 BATTER, 1/4 TOPPING, and alternate batter and topping, ending with BATTER.
(be sure to reserve some topping for decorating the cake after it is baked).

8. Insert a knife and swirl it around to gently mix the batter and the topping into swirls

BAKE for 55- 1 hr 10 minutes, depending on the oven...

NOTE: You can freeze this cake... enjoy!!!!

Jessica's Farro Salad (aka "The Salad of Tears")

This delicious was first made in our East Hampton kitchen by my best friend, Jessica. Farro is an ancient grain, eaten by legions and warriors during times of war. Because of its heartiness, it accompanies any BBQ or dinner quite well, regardless of the time of year. This is salad hearty, crunchy and most importantly extremely healthy. Although its alternative name is "The Salad of Tears", and the reasoning behind the name shall remain a secret, it has so far made every diner satisfied and happy.

Note: We have now made this salad three years in a row, and have discovered that the salad tastes much better if made 24 hours in advance of serving. This salad can keep for 3-4 days after it has been made if it is kept in an airtight tupperware container in the refrigerator.

Ingredients
1 Quart Chicken stock, vegetable stock or water
1 1/2 Cups Farro
1 Cup Grape tomatoes, halved or quatered
1 Small red onion, finely chopped
1/2 Cup Minced parsely
3 Medium carrots, chopped or julienned
1/2 Cup Kalamata or other brine cured black olives (optional)
1 Tbs Red wine vinegar
1 Medium garlic clove, minced
3 Tbs Olive oil
Kosher salt
Freshly ground pepper

Directions
1. Bring the water or stock, farro and 1/2 teaspoon of salt to a boil in a large pot or saucepan. Reduce the heat and simmer uncovered until the farro is tender but still chewy, about 20-25 minutes. Drain the farro and transfer to a bowl. (Do not worry if the farro tastes too salty; once the it has time to sit most of the salt will be absorbed by the farro.)
2. Add the tomatoes, onions, carrots, and parsley (and olives) to the farro and stir to combine.
3. In a small bowl, combine the garlic, vinegar, salt and paper to taste. Whisk in the olive oil until emulsified. Pour the dressing over the salad and stir gently to combine.

Blueberry Buttermilk Scones (a la Martha)

These scones are absolutely delicious, and were a tremendous hit when I baked them for my parents' 40th anniversary brunch. According to Martha, the secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk. One final note: make sure to drizzle the wet mixture into the dry mixture slowly, and give the batter a good mix in the middle using a fork. Otherwise, the better ends up too wet and is very difficult to handle.

Ingredients
Makes 1 dozen

• 1 1/2 cups all-purpose flour
• 1/2 cup cake flour (not self-rising)
• 3 tablespoons granulated sugar
  
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 1 cup (1/2 pint) blueberries (raisins work as well)
  
• 1/2 cup low-fat buttermilk
• 1 large egg, plus 1 large egg lightly beaten for egg wash
• 1/2 teaspoon pure vanilla extract
• Fine sanding sugar, for sprinkling

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool. Scones are best served immediately but can be frozen for up to 1 month. Thaw, and reheat in a 350-degree oven for 10 minutes.

Gefilte Fish a la Arlene

Rosh Hashanah and Passover always remind me of my excitement as a young girl, going to dinners and seders at my grandparents homes. The first night was held at my father's parents, and the second night at my mother's parents. Each grandmother made gefilte fish and we always had a lively discussion as to which was better.... "that year."

After their passing, my mother made the fish , and with her passing, this wonderful tradition became my own. But.... how to make it??? I did some research, spoke with Aunt Ann (another maven) and finally developed my own recipe. I hope that you enjoy making and serving this, as much as I enjoy sharing a bit of my holiday tradition with you. Hag Sameach!

Order the fish from a trusted fish market, and ask for the following combination of fish: 60% Whitefish 20% Yellow Pike 20% Winter Carp

Note: 13 lbs yields about 6.6 lbs net; and 18 lbs yields about 9.2 lbs net.

Have fish store grind and mix fish, and retain the skin, heads, bones for the stock.

Ingredients

Use a 16 quart stock pot.

2 leeks, cut dark green ends off , clean and cut into large chunks
4 large carrots, peeled, cut into large chunks
1 huge onion, peeled, sliced
2 parsnips, peeled, cut into large chunks
3 stalks celery, cut into large chunks
1 1/2 Tablespoons sugar
3 Tablespoons Salt
1/2 -3/4 tsp ground white pepper
2 tsp Osem Chicken stock powder (parve)
rinsed heads, bones, and skin from the fish ( from fish store)

Directions for Stock

Place fish heads, bones, and skin in stock pot, cover with water and set to boil.
Skim the scum from the top and reduce to a medium flame
Add vegetable ingredients and seasonings
Cook on a simmer for half hour- forty five minutes

Fish Ingredients

I will include amounts to make either 13 or 18 (gross weight) of fish

Note: 13 lbs yields about 6.6 lbs net; and 18 lbs yields about 9.2 lbs net.

13 lbs (Note: to make 18 lbs, see end quantity)
2 large carrots, peeled, grated (3)

2 large apples, peeled, grated (3)

3 huge onions, finely chopped (4-41/2)

2 T salt ( 3 Tablespoons)

1 tsp white ground pepper (1 1/2 tsp)

2 T sugar (3 T)

7 T Matzoh meal (10 T)

7 Extra Large eggs, beaten (10)

Ice Water in Tablespoons

Directions for Fish Itself

I use a medium size wooden chopping bowl, a "chopper", and usually prepare the fish in batches of either 1/2 or 1/3 of entire quantity. This allows teh stock to reboil, and the fish to "set" in the stock, before the next fish balls are added. In this way, they don't stick to each other as much. Do NOT eat the raw fish, you may taste it but then spit it out. IT is fresh water fish, not sushi. Seasoning depends on personal taste. I like it on the sweet side, with a hint of salt, and a dash of pepper. Adjust seasonings accordingly.

PROCEDURE

1. Prepare a stock pot with a close-fitting cover. Add all stock ingredients for the fish stock. Bring BACK up to a boil as you prepare the fish balls
2. Put about half the ground fish into a large chopping or mixing bowl. (Place it on a towel so that it doesn't slide).
3. Combine salt, white pepper, sugar together to mix for even flavoring ( you will add this as "one" ingredient)
4. Add ingredients slowly, and in proportion (1/2 seasoning etc. for half the fish) and chop with the chopper (Combine ingredients well....... chopped onions, beaten egg, salt, white pepper, sugar combination, matzo meal and ice water.
   ***Play with alternating ice water ( by Tablespoon) and matzo meal to get the fish to be "puchy" ( defined as: it begins to stick to the chopper).
5. I use food preparation gloves for two reasons... it eliminates the smell of the fish from your hands, and it is easier to work with the ground fish.
6. With a 1/2 cup size muffin scoop spoon dipped in ice water, scoop a mound from the bowl. Move the fish back and forth between your palms to shape the oval. Glide them into the fish stock. You can place fish next to each other, but NOT touching each other. Remember, fish like to SWIM!!!
7. If it is necessary to make several layer, boil first layer, covered until all fish is firm ( 5 minutes) and then proceed to the next layer. ( You DON"T want the fish to stick together).
8. Cover the pot and cook for 2 to 2 1/2 hours ( for all quantities of fish). The pot will seem VERY full. That's all right. You may swivel the pot occasionally to sort of stir it, but don't use a spoon because the ovals are too delicate and you will break them apart.
9. Allow the fish to cool THOROUGHLY ( almost back to room temperature) before removing the storage container.
10. Strain the "soup", discarding the vegetables, but retaining some of the carrot for garnish.
11. TO SERVE: Cut each fish ball in half horizontally, and garnish each portion of fish with a slice of carrot from the stock.

YIELD:

13 lbs yields about 25 pieces

18 lbs yields about 40 pieces.

I arrange greens, yellow or orange pepper slices, slices of cucumber, and cherry tomatoes on a platter and place the sliced fish with carrot garnish on top. It is a beautiful and delicious sight to behold.

HAPPY HOLIDAYS!!!! Serve with white, and /or red horseradish.

Gefilte Fish ala Arlene

Rosh Hashanah and Passover always remind me of my excitement as a young girl, going to dinners and seders at my grandparents homes. The first night was held at my father's parents, and the second night at my mother's parents. Each grandmother made gefilte fish and we always had a lively discussion as to which was better.... "that year".

After their passing, my mother made the fish , and with her passing, this wonderful tradition became my own. But.... how to make it??? I did some research, spoke with Aunt Ann ( another mavin) and finally developed my own recipe.

I hope that you enjoy making and serving this, as much as I enjoy sharing a bit of my holiday tradition with you. Hag Sameach!

Ingredients

Use a 16 quart stock pot.

• 2 leeks, cut dark green ends, clean and cut into large chunks


• 4 large carrots, peeled, cut into large chunks


• 1 huge onion, peeled, sliced


• 2 parsnips, peeled, cut into large chunks


• 3 stalks celery, cut into large chunks


• 1 1/2 Tablespoons sugar


• 3 Tablespoons Salt


• 1/2 -3/4 tsp ground white pepper


• 2 tsp Osem Chicken stock powder ( parve)


• rinsed heads, bones, and skin from the fish ( from fish store)

Directions

• Place fish heads, bones, and skin in stock pot, cover with water and set to boil.


• Skim the scum from the top and reduce to a medium flame


• Add vegetable ingredients and seasonings


• Cook on a simmer for half hour- forty five minutes

Fish Ingredients

I will include amounts to make either 13 or 18 (gross weight) of fish

Note: 13 lbs yields about 6.6 lbs net; and 18 lbs yields about 9.2 lbs net.

13 lbs 18 lb

Banana Chocolate Chip Walnut Bread

My brother devours this banana bread whenever it is within his grasp. In fact, I usually make two loaves at once because I know that it will disappear quickly! (Doubling the recipe is fine, but make sure to keep the mixes separate so that you have equal parts batter and walnut-chocolate chip filling.) Bread can be served as dessert a la mode (place it back in the oven once dinner is ending, then serve with a scoop of vanilla or chocolate ice cream on top) or as a delicious breakfast treat (toast in the toaster oven, and slather with rasperry jam)!

Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice (optional)
1 1/2 teaspoons vanilla extract

Directions
1. Preheat oven to 350°F.
2. Butter and flour 9x5x2 1/2-inch metal loaf pan.
3. Whisk first 4 ingredients in medium bowl to blend.
4. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
5. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. 6. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
7. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Aunt Janice's Caesar Salad

My aunt's Caesar Salad is a staple at every family meal.

Ingredients
3 Heads of Romaine lettuce, washed, dried and chopped

2 egg yolks (coddle the egg in water for 1 minute, then use only the yolk)

Salt and pepper, to taste (If you don't like salty food, eliminate the salt because of the anchovies and Parmesan cheese)

2 Tblsp Fresh Lime Juice

2-3 Tblsp Red wine vinegar
1 large clove of garlic, pressed

2 Tblsp Gulden's mustard (or 1 Tblsp Dijon mustard)

1 Tin of anchovies, mashed, with the oil
5-6 shakes of Lea & Perrins sauce

1-1/2 C Olive oil

1/4-1/2 C Grated Parmesan cheese

Croutons (Optional)

Directions

1. Combine the ingredients in the first portion of the recipe in a bowl using a whisk

2. Slowly add the olive oil, while whisking to make a creamy dressing

3. Sprinkle Parmesan cheese on top and toss with lettuce to dress

4. Enjoy!

Thanksgiving Shortbread, a la David Goody

This Thanksgiving marked the first of many family gatherings at my sister and her husband's new home in NYC. Her recent CIA grad (that's Culinary Institute of America, not Central Intelligence Agency, for those wondering!) brother-in-law David took the reigns in the kitchen, and treated us to something really special with these Shortbread cookies. His recipe came from "Beyond Nose to Tail", but his addition of Rosemary made it all the more delicious.

Ingredients
750g plain flour
500g cold unsalted butter, cut into small cubes
250g sugar
Fresh Rosemary

Makes twenty to thirty biscuits

Directions
1. Sift the flour into a large bowl, add the butter and rub them together with your fingertips. What you are looking for is a breadcrumb consistency.
2. Then add the sugar and rub it in until you have a smooth paste. (It will be a little crumbly.)
3. Add Rosemary (or a spice of your choice, Basil perhaps), minced finely enough so that you don't taste individual pieces.
4. Wrap the dough in cling/saran wrap and let it rest at room temperature for approximately 30 minutes (putting it into the fridge will harden the butter, so David doesn't recommend doing this).
5. Roll out on a lightly floured surface to about 8mm thick and cut into rounds with a 3cm pastry cutter.
6. Place on baking trays lined with baking parchment and bake in an oven preheated to 160C/325F for 10-15 minutes. The shortbread should be very pale so take them out of the oven if the top starts to brown.
7. Serve warm alongside Turkey & fixings!

Notes:
250g = 9 oz
500g = 1lb 2 oz

"Too good to save for passover" Chocolate Macaroons

This recipe comes from the culinary goddess herself, Martha Stewart. They flew off the dinner table at my family's seder this past Passover.

Here are a few variations you can try as well:
Leave out the semisweet chocolate and cocoa powder if you desire plain coconut macaroons
Leave out the cocoa powder for chocolate macaroons
Do not melt the chocolate, but leave as chunks, for chocolate chunk macaroons

They are just too good to save for Passover...macaroons make a yummy dessert all year long!
Makes 2 dozen

Ingredients
4 ounces semisweet chocolate, chopped into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.

Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.

Adapted from Martha Stewart Living

Moroccan Chicken Tagine with Apricots and Almonds

Morocco is famous for "tagine" dishes, a culinary experience that stimulates the eyes, the taste buds and the nose. Referring merely to the dish in which the food is cooked, "tagines" are an easy way to impress a group of friends over for dinner! [Note that you can cook this dish in any dutch oven. Just give it some tender love and care, and cook it for a little while longer, and you'll bring Morocco right into your own kitchen.]

Serve over couscous (I liked the "herbed" version, or regular couscous cooked in low-sodium chicken broth), and enjoy!

Ingredients
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric (don't leave this out! turmeric gives the dish a beautiful yellow color and a rich middle-eastern taste)
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
3/4 cup dried Turkish apricots, cut into quarters
1/3 cup whole roasted almonds

Special equipment
1 10- to 12-inch tagine or heavy skillet or dutch oven
kitchen string

Preparation
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well and refrigerate if you have time. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook on lowered heat, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes (45 minutes if using a dutch oven).

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

Recipe adapted from Gourmet, May 2006

French Apple-Almond Tart

This recipe was found in Bon Appetit magazine. It is superb.

CRUST

• 2 large EGG YOLKS
• 2 TBSP Calvados or brandy
• 11/4 cups All purpose FLOUR
• 2 TBSP SUGAR
• 1/4 TSP SALT
• 9 TBSP ( 1 stick plus 1 TBSP) chilled unsalted butter, cut into 1/2 inch pieces.

FOR CRUST

1. Stir egg yoks and Calvados in small bowl to blend.
2. Combine FLOUR, SUGAR and SALT in processor.
3. Add BUTTER, cut in, using on/off turns, until BUTTER is size of small peas.
4. With machine running, add YOLK mixture.
5. Process until large moist clumps form. Gather dough into ball; flatten into disk.
6. Wrap doug in plastic; refrigerate until cold. ( about 1 hour). You can make this one day ahead, Keep chilled, Let soften slightly before rolling out.)
7. Roll out dough on lightly floured surface to 14 inch round.
8. Transfer to 11 inche diameter tart pan with removable bottom.
9. Fold overhand int and press, forming double-thick sides. Chill while making filling.

FILLING

• 11/4 cups blanched slivered ALMONDS
• 3/4 cup plus 2 TBSP SUGAR
• 2 large EGGS
• 3 TBSP Calvados or brandy
• 1 TSP VANILLA EXTRACT
• 1/2 TSP ALMOND EXTRACT
• 1/4 TSP SALT
• 6 TBSP (3/4 stick) unsalted BUTTER, room temperature
• 3 tart green APPLES, peeled, quartered, cored, cut into 1/8 inch-thick wedges
• 1/4 cup APRICOT PRESERVES

FOR FILLING

1. Combine ALMONDS, 1/4 cup SUGAR, EGGS, 1 TBSP CALVADOS, EXTRACTS and SALT in processor.
2. Blend until soft paste forms.
3. Add 4 TBSP BUTTER, blend 10 seconds, Spread in crust .Chill until firm (about 45 minutes)
4. Meanwhile, stir APPLES, 1 TBSP CALVADOS and 1 TBSP SUGAR in large bowl. Let stand 30 minutes.
5. Preheat oven to 400 degreees F.
6. Drain apples, overlap in concentric circles atop filling.
7. Melt 2 TBSP BUTTER; brush over apples. Springkle with 1 TBSP SUGAR.
8. Bake tart 15 minutes. Reduce temperature to 350 degrees F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stire preserves and 1 TBSP Calvados in small saucepan over low heat until preserves melt. Strain into small bowl, brush over apples. Cool. ( Can be made 8 hours ahead. Let stand at room termperature).

Buttermilk Chocolate Cake a la Fannie

My husband spent his summers at Tenannah Lake in upstate New York and his mom always seemed to have this wonderful cake on the counter, to be eaten with a cold glass of milk to satisfy a Midnight urge for something sweet. It is irresistible!

BUTTERMILK CHOCOLATE CAKE a la FANNIE
(PREHEAT OVEN TO 350 degrees. Bake for 35 minutes)

• 11/2 cups FLOUR
• 1/2 cup BUTTERMILK
• 1/2 cup CRISCO
• 11/4 cup BROWN SUGAR
• 3 EGGS
• 1 tsp BAKING SODA
• 1/2 cup COCOA POWDER mixed with 1/2 cup COFFEE
• 1 tsp VANILLA

ICING

• mixture of COCOA, softened BUTTER, SUGAR, RUM to taste
• topped with WALNUT halves.

DIRECTIONS

We do not have directions for the rest of the cake however, I suggest that you butter and flour a 9x12 rectangular baking pan.

1. Cream eggs, brown sugar and crisco in a mixer.
2. Combine the cocoa powder, coffee, and vanilla
3. Combine the flour and baking soda
4. Alternately add the flour mixture, and buttermilk, finally stirring in the cocoa powder/coffee/vanilla mixture.
5. Pour into pan and bake for 35 minutes.
6. Cool on a rack.
7. Mix icing until smooth and ice the cake once it has cooled. ENJOY!

Sour Lemon Squares

I found this recipe in Maida Heatter's New Book of Great Desserts and with minor modifications, I have sent it to each of my children while they were attending college. It is a real family favorite, present at every family celebration. I have adapted the crust for Passover and hope that this becomes a favorite in your family.

PASTRY BASE

• 3 OUNCES (3/4 stick) UNSALTED BUTTER
• 1/4 TEASPOON SALT
• 1/4 CUP LIGHT BROWN SUGAR, FIRMLY PACKED
• 1 CUP SIFTED ALL-PURPOSE FLOUR

Adjust the rack to the center of the oven and preheat the oven to 350 degrees. Line and 8x8x2 inch square pan with foil, turn the pan upside down. Center a square of foil over the pan, fold down the sides and corners to shape it, remove it, turn the pan right side up, place the foil in the pan and press it into shape. Place a piece of butter in the pan, palce the pan in the oven and melt, then brush the butter over the bottom and halfway up the sides. Let the pan cool and then place it in the freezer.

In a small bowl, cream the 3 ounces of BUTTER, Beat in the SALT, SUGAR, and then the FLOUR ( or do this in a food processor). Place the dry ingredients in the bowl, with the steel blade, cut the butter into pieces and add the butter until thoroughly mixed.

Place the mixture in mounds over the bottom of the cold pan. and PRESS it to make a smooth and firm layer on the bottom of the pan.

BAKE for about 18 minutes until the crust is lightly colored. Meanwhile, prepare the Lemon Layer.

LEMON LAYER

• Finely grated rind of 2-3 medium sized LEMONS
• 6 TABLESPOONS of Fresh LEMON JUICE
• 2 EGGS (graded large, extra-large or jumbo)
• 3/4 cup Granulated SUGAR
• 2 TABLESPOONS sifted all-purpose FLOUR(cornstarch for Passover)
• 1/4 teaspoon double-acting BAKING POWDER ( available for Passover)
• Confectioners SUGAR (after baking) (extra-fine sugar for Passover)

In a small cup mix the rind and juice and set aside.

Beat the eggs well, add the sugar, flour , and baking powder and beat for 1 minute at HIGH speed. Stir in the rind and juice.

Pour the lemon mixture over the hot bottom crust.

Bake for 25-30 minutes until the top is lightly colored and dry to the touch; when it is done it will feel spongy and custardy, not dry or stiff.

Completely cool in the pan and then chill in the freezer for about half an hour. You can freeze it at this point ( covered to prevent freezer burn). The cake will only be about 1/2 inch deep.

Use a long, heavy, sharp knife and cut the cake into squares. Wpe the blade after making each cut. I usually use water to clean the blade. Strain confectioners sugar generously over the top just before serving.

They may be served cold, or at room temperature. I usually double the recipe and use a 9x12 rectangular baking pan.

PASSOVER CRUST ADAPTATION

• 3/4 cup BUTTER ( or margarine)
• 5 oz ( 1/2 -10 oz can) Almond MACAROONS, mashed
• 1/2 cup ground ALMONDS
• Pinch SALT

Use the procedure as above and bake for 12-15 minutes. Proceed with the rest of the recipe. ENJOY!

PASSOVER Mandel Brot ala Margalit

Margalit and I always confer about our Passover Menus.... Here is a great recipe that she enjoyed from her friend Janet. It has become a favorite of both of us.


INGREDIENTS

• 2 cups sugar
• 1/2 lb ( 2 sticks) butter
• 6 eggs, added one at a time
• 2 and 3/4 cups Matzo Cake Meal
• 1/2 teaspoon Salt
• 3/4 cup Potato Starch
• 1 cup Chocolate Bits
• 1 cup Chopped nuts ( I enjoy walnuts)

DIRECTIONS

• Preheat oven to 350 degrees
• Grease cookie sheet (with either pam, or butter). You can line the cookie sheet with parchment paper.
• Cream the sugar, butter, and eggs (added one at a time)
• Combine the matzo cake meal, salt, and potato starch.
• Add the chocolate bits and nuts.
• Form three (3) loaves , using wet hands so that the mixture does not stick to your hands.
• Bake for 35 minutes, then remove from oven... slice... and bake for an additional 10 minutes.

OPTIONAL: Chocolate Mandel Brot

• Add 4 Tablespoons of Unsweetened Cocoa Powder to mixture. You can add White Chocolate Bits and/or Macadamian Nuts.

Aunt Janice's Matzo Farfel KUGEL

Each year we meet for our traditional seder... I make the first seder and my sister Susan makes the second. It is simply done that way.... Everyone brings something and that "something" becomes their specialty. One year I tried to make Aunt Janice's Kugel... and it was OK, but just OK.. Here is her recipe. Try it on your own.

INGREDIENTS

• 1 lb Farfel
• 2 cups hot water
• 1 teaspoon Vanilla
• 3/4 cup Sugar
• 7 eggs
• 1/2 lb ( 2 sticks) Margarine
• 3/4 teaspoon Salt
• 1 large Can Peaches ( drained... save the syrup)

DIRECTIONS

• Place farfel in the strainer.... and pour hot water over the farfel.
• Beat eggs, and add to farfel.
• Melt margarine ( or butter) and add.
• Add syrup and other ingredients, retaining the peaches.
• Place HALF of the ingredients in an ungreased 9x13 pyrex roasting pan.
• Add a layer of peaches.
• Add the remaining HALF of the ingredients and TOP with a layer of peaches.
• Sprinkle a mixture of Cinammon and Sugar on top.
• BAKE for ONE HOUR at 375 degrees.
• ENJOY!