Braised brisket or pot roast

If it's done right, you can eat it with a spoon!

Beef Brisket or Pot Roast

Beef brisket, 3-4 lbs
Salt and pepper
Vegetable oil
2 - 3 lbs onions, sliced thin
1 T tomato paste
2 T brown sugar
4 - 5 cloves of garlic, minced
1/4 c flour
3/4 c dry red wine
Up to 2 c broth (half beef and half chicken)
3 bay leaves
3 large sprigs of thyme
Quartered potatoes, large chopped carrots, other root vegetables
1 T cider vinegar

Set out the meat for about 1/2 hour and let it dry and warm up.  Salt and pepper it generously.  Preheat the oven to 300 with the rack in the middle-low position.  Slice up the onions and garlic and set aside.

In a Dutch oven, brown the meat over medium-high heat until well browned, about 5 minutes per side.  Place the meat on a plate and set it aside.  Lower the heat to medium and cook the onions along with the tomato paste and sugar until onions are soft and beginning to brown, about 10 minutes.  Stir in the garlic and flour, and cook for about a minute, stirring.  Stir in the wine to deglaze the pot; cook until almost completely evaporated, and then return the brisket to the pot, on top of the onions.  Add the broth, bay leaves, and thyme, enough broth to come up 1/3 to 1/2 way up the sides of the meat.  Bring the broth to a simmer, cover with foil and with the lid, and stick it in the oven for 3 to 4 hours.  Add the vegetables around the meat, submerging them as best as possible for the last 1 1/2 to 2 hours of cooking time.

Optional serving methods:
1. Transfer the brisket and vegetables (not the onions) to a platter, tent with foil, and let it rest for at least 10 minutes.  Place the pot on the stove top, add 1 T cider vinegar and bring to a low boil to reduce the sauce somewhat, about 5 minutes, fishing out the bay leaves and thyme.  When the sauce is reduced enough, slice the brisket, arrange on the platter, and pour the sauce over.  Serve onto plates.

2. Or, transfer the brisket and vegetables (not the onions) to a platter, and tent with foil.  Let it rest for 15 minutes, and then slice.  Place the pot on the stove top, add 1 T cider vinegar and bring to a low boil, fishing out the bay leaves and thyme. Place the meat and vegetables back into the sauce and serve directly from the pot, probably into bowls.  
  

Hamantaschen with chocolate

Why did I never think of this before?  The centers of the hamantaschen are the perfect size for Hershey's kisses.  I believe that means something...

My recipe is at the link above.

Have a blessed Passover!

Passover starts tonight at sundown, so we're working up an appetite :-)  Here are some of my prior posts on Passover if you'd like to read about it:

Passover (Pesach)

The Passover Seder

Recipes:

Roasted leg of lamb

Meat and mashed potato pie (OAMC recipe)

Spinach cheese bake

Chocolate chip cookies

Side dishes: chicken livers and charoset

Lasagna

Roast chicken with stuffing

Lemon curd topping

Chocolate matzo treats

Matzo balls instead of dumplings

If you remember a little while back, I was complaining about how I got seduced by a dumpling recipe that we ended up hating.  Well, it occurred to me that if I wanted to substitute matzo balls for dumplings, it would actually be pretty easy.  The most seductive thing about dumplings is that you can often steam and cook them right in the pot of soup/stew.  With matzo balls, that might be a bit harder.

But what if you were to cook the matzo balls in the soup liquid separately before adding the stock to the main pot?  I reserved 4 or 5 cups of chicken stock and boiled up the matzo balls about 20 minutes before I wanted to serve the soup.  As soon as they were finished, in they went to the main pot, along with the stock.  So even though the soup was a variant of Chicken Paprikash, the matzo balls will look right.

I haven't shared this particular recipe for Chicken Paprikash, because I don't yet have it to my liking.  Later!

Chocolate matzo treats

During the Passover holiday this year, I made four varieties of Chocolate Wafers, substituting matzo for the wafers and only coating one side with chocolate.  I've listed the toppings below, and the only one that I would leave out next time is the mango and paprika.  But who knows?  You might really like it!

Dark chocolate with orange extract, topped with orange zest and roasted hazelnuts

White "chocolate" with chai spices, topped with pistachios

Dark chocolate topped with dried mango and paprika

Dark chocolate topped with crystallized ginger and candied fennel seeds - still our favorite!

New York crumb cake

New York style crumb cake is loaded with butter!  2-1/2 sticks in the topping and 1-1/2 sticks in the cake.  But seriously, there's simply no other way to get that taste and texture.  So if you'd prefer a "light" version, look elsewhere...I'd rather have a small piece of the real thing!

New York Crumb Cake

Topping:
3-1/2 c flour (all-purpose or cake)
2/3 c sugar
2/3 c light brown sugar
2 t cinnamon
1/2 t salt
2-1/2 sticks butter, melted

Whisk the flour through the salt together in a medium bowl.  Melt the butter in a glass measuring cup and pour it over the dry ingredients.  Mix by hand until large crumbs form.  Set aside.

Cake:
1-1/2 sticks butter, softened
1 c sugar
2-1/2 c cake flour
1/2 t baking soda
1/2 t salt
2 eggs plus 2 extra egg yolks
1 t vanilla
2/3 c buttermilk
1 c blueberry jam, heated to soften

Preheat oven to 325.  Beat the butter and sugar together in a large bowl until light.  Beat in the eggs and yolks one at a time and then add the vanilla.  Whisk the flour, soda, and salt together in a small bowl.  Alternate adding the flour and the buttermilk to the butter mixture, beating well.

Scrape the thick batter into one large or two smaller prepared pans.  Spread the jam on top and sprinkle with the crumb mixture.  Bake until a toothpick comes out clean: about 1 hour for a 9x13 pan, 40-45 minutes for two 8x8 pans.  Place on wire rack to cool.       

Pomegranates

I don't care how messy these things are...I just love them!

Second Seder

Second Seder was at home, as usual :-)

My fruit platter for Passover!

We look forward to getting together with our dear friends every year for Seder.  I bring a fruit platter each year, and whatever else I can talk the hostess into letting me contribute!  She sets a beautiful table and serves up a mighty fine meal.  Passover starts tonight at sundown, so we're working up an appetite :-) 

Here are some of my prior posts on Passover if you'd like to read about it:

Passover (Pesach)

The Passover Seder

Recipes:
Meat and mashed potato pie (OAMC recipe)

Spinach cheese bake

Chocolate chip cookies

Side dishes: chicken livers and charoset

Lasagna

Roast chicken with stuffing

Lemon curd topping

Matzo brei for Hanukkah or for Christmas eve!

Oh how I love a heaping plateful of this savory goodness! This is one of my ultimate comfort foods, because I love the saltiness (helped by additional salt added at the table), the warmth, and the creamy deliciousness. Please, do not substitute olive or vegetable oil for the cooking butter!

I don’t care which holiday you’re celebrating or getting ready to celebrate: this is a great main dish to serve on a night when you’ve had no time for preparation. Everyone has just walked in the door and everyone is starving! Set the kids up making toast for everyone and getting out the jams and jellies, and you can have this on the table in under thirty minutes, easy!

Matzo Brei

Butter
1 onion, chopped

3 c crumbled matzos, or matzo farfelle
Boiling water to cover

6 eggs, lightly beaten
Salt
1/2 c buttermilk or plain milk with a t of white vinegar

In a large heavy skillet, saute the onions in butter until tender. Meanwhile, in a medium bowl, cover the matzo with just enough boiling water to barely cover. In a large bowl, beat the eggs lightly with the salt and buttermilk. Add the onions as soon as they’re ready. Mix in the softened matzo.

Add more butter to the skillet and cook the matzo brei until it is no longer runny. Don’t brown the mixture.

Beef and squash stew

This is a great beef stew to have for Rosh Hashanah, when everything is to be round and/or sweet to start off the new year right. Shallots, thyme, butternut squash, and cranberries all help to make this a savory but slightly sweet stew. We like it anytime during the fall and winter. So I thought I’d make it tonight to celebrate the first full day of Hanukkah, plus my sweetheart's birthday!

Cooked in a crock pot, you’ve got a couple of alternatives for preparation: stew the squash for a long time and it will break down like tzimmes, making the broth thick and rich (well, at least it seems rich, but there’s no added fat!). Stew it for a shorter time and the squash chunks will hold their shape. It really is up to you…we like it both ways.

Beef and Squash Stew

3 t canola oil
2 – 3 shallots, chopped

1 – 2 lb stew beef, cubed small
1 T flour
1 t thyme
1 t sage
Salt and pepper

2 14 oz cans of beef broth (or homemade)
4 – 5 c butternut squash, peeled and cubed (I buy it frozen in bags this way!)
1/2 c cranberries (slightly sweetened are fine)

Saute the shallots slightly in a heavy skillet and set them aside. Brown the beef, adding the flour and spices after the pink is all gone. Saute for an additional minute. Add a cup or so of broth, and scrape all the browned bits from the pan. Pour it all, plus the shallots, into the crock pot.

Plan to let the meat cook on low for at least four hours; more is fine. Add the cranberries. If you would like the squash really soft and somewhat incorporated into the broth, add it now. Otherwise, add it about 30 minutes before serving.

Basic latkes

There are so many variations that you can make on the basic latke, or potato cake. They can be baked instead of fried, but we really love the crispness that you can only get with pan frying. You don’t have to use tons of oil…just a smidge of olive oil will do the trick.

Potatoes can be joined by many other vegetables, and I suggest that you experiment to see what you like best, but try the basics first! Carrots, parsnips, green onions, squash, sweet potatoes, spinach, leeks, and many other veggies make good latke companions. Additionally, many folks add some matzo meal, or flour and leavening ingredients to make them more pancakey. We like them that way too, but our favorite is still the stripped down potato and vegetable version.

Basic Potato Latkes

2 lbs Yukon gold potatoes, shredded
Large yellow onion, shredded
2 eggs
Salt and pepper
Olive oil

Optional for serving: applesauce, sour cream

Mix potatoes through salt and pepper together in a large bowl. Dip out by 1/3 cup measures and fry in olive oil until golden brown, turning once. Turn them carefully, as they fall apart easily. Serve immediately as they are finished; they lose their crispness quickly.

Epicurious has the complete Hanukkah guide

It starts tomorrow night, folks! So if you haven’t already planned the menu or you don’t even know where to start, it’s Epicurious to the rescue!

I love it: they’ve titled their guide Lots of Latkes, and it includes recipes, complete menus, and how-to videos. What more could you want, other than a take-home chef to prepare it all for you!

Photo by Lara Ferroni

Lemon curd topping

Cooking Light has a fabulous basic recipe for Lemon curd. Maybe you don’t think lemon curd is anything to get excited about, but I sure do! It’s great stuff to serve with Strawberry shortcakes for a little taste twist, and Cooking Light also has a Lemon-Almond cake for Passover that uses the curd. It is often used as a topping for scones or English muffins, and can be used in making or topping various pies. I could easily eat it straight out of the bowl!!

Lemon Curd
Joan Nathan, Cooking Light, April 2008

1/2 cup sugar
3 large eggs
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice
2 tablespoons unsalted butter

1. Place sugar and eggs in a medium bowl; beat with a mixer at medium speed until blended. Gradually beat in rind and juice. Spoon mixture into a heavy-duty saucepan over medium heat. Add butter to pan; cook 5 minutes or until thick, stirring constantly (do not boil). Spoon mixture into a bowl. Cover surface with plastic wrap. Chill thoroughly.
Yield 2 cups (serving size: 1 tablespoon)

Image: Wikimedia Commons

Passover roast chicken with stuffing

This roast chicken recipe is great for anytime of the year, but it’s specifically designed for Passover because it uses matzo farfel for the stuffing. It can be assembled earlier in the day and then popped into the oven for an hour before serving.

Passover Roast Chicken with Stuffing

Olive oil
Onion, chopped
1 clove of garlic, chopped
2 stalks of celery, chopped
1/2 c chopped almonds
3 c matzo farfel

1 c chicken stock or soup
1 egg
1 t salt
Black pepper to taste

Ginger
Paprika
Roasting chicken, cut into serving size pieces

Saute the onion, garlic, and celery in oil until tender. Add nuts and farfel, and stir until lightly browned. Combine the stock through pepper in a small bowl and add to farfel mixture. Spread it out in a 9×13 baking dish. Season the chicken pieces with a dusting of ginger and paprika and arrange them over the stuffing. Roast for about 1 hour at 350 until the chicken is browned. Serves 4-6.

Image: Public Domain

Passover lasagna

Passover Lasagna

Olive oil
2 lbs ground beef

Onion, chopped
Pepper, red or green
1 c mushrooms, chopped
2 cloves of garlic
Salt and pepper
1 t cumin

1/3 c pine nuts
7-8 matzos

6 eggs, beaten

Brown the meat in a large skillet with just a little bit of olive oil. Drain the excess fat and add the vegetables and seasonings. Saute until tender. Remove from heat and stir in the pine nuts.

Grease an 11 x 13 baking dish. Line the bottom with matzos that have been dipped into a bowl of hot water. Spread on half of the meat mixture. Add another layer of matzos and the second half of the meat. Add a final layer of matzos and pour the eggs over the top. Bake at 350 for about 40 minutes, until the top is browned.

Optional - add 8 oz of tomato sauce to the meat mixture. Other vegetables may be added or substituted.

Image: Wikimedia Commons

Passover side dishes: chicken livers and charoset

Don’t say yuck until you’ve tried them ;-)

Chopped Chicken Livers

1 lb chicken livers, drained
2 large onions, chopped
1-2 cloves of garlic, mashed
Olive oil

2 eggs, hard boiled
Salt and pepper

Saute the livers, onions, and garlic in oil until the livers are cooked completely through. Keep the heat down so that the vegetables don’t burn. Put all the ingredients into a food processor in batches, and process until it is a paste. Serve on salad or as a spread for matzo.


Charoset

2 tart apples
1/2 c walnuts (or almonds)
1/2 t cinnamon
1 T honey
1 T sweet Passover wine

Core the apples, but don’t peel. Chop apples and walnuts either by hand or in food processor until they are all finely chopped. Stir in the rest of the ingredients by hand to make a chunky textured mixture.

Charoset is used as a part of the Seder ceremony, but is also really good on matzo at any time. Increase the recipe as much as needed.


Image: Stock.xchng

Chocolate chip cookies for Passover

Martha Stewart’s Cookies

Martha's book has the best cookie recipes, although some are just too fiddly for me. This doesn’t happen to be one of the fiddly ones, though! Beautiful chocolate chip cookies that are made with matzo and matzo farfel meals. Good quality dark chocolate. Yum :-) I love this book, and I highly recommend it. When it first hit our public library, I had to fight off a lot of people to even get a look at it!

Martha’s recipe is available on the Martha Stewart website. My only additional suggestion is that you chill the dough before rolling and baking to keep it from spreading too much.

Chocolate Chip Cookies for Passover
Makes 2 dozen

1 cup matzo meal
1 cup matzo farfel
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup nondairy semisweet chocolate chips
1/2 cup chopped walnuts, toasted

1. Preheat oven to 350 degrees. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
2. Roll dough into 1-3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.

Spinach cheese bake for Passover

Spinach cheese bake is an excellent main dish, or can be served in smaller portions as a side dish with a large salad. It’s very tasty, and can be made with additional vegetables if you want to make it more hearty. Since it takes an hour to cook thoroughly, I’d suggest using thawed frozen spinach to save some prep time, and definitely make sure that all the veggies you decide to use have been pre-chopped during your once a week food prep time.

Spinach Cheese Bake

2 c cottage cheese
8 oz sharp cheddar cheese, shredded or crumbled
10 oz package of frozen spinach, thawed
6 T matzo meal
1 clove of garlic, mashed
Salt and pepper
Sliced mushrooms and/or other vegetables (optional)

6 eggs, beaten

Combine all the ingredients except for the eggs in a large bowl and mix well. Add the beaten eggs and mix again. Pour into a 8×12 greased baking pan. Bake at 350 for one hour, until top is golden brown.

Image: Stock.xchng

Meat and mashed potato pie for Passover (OAMC)

This is too tasty to save just for Passover! Even though it takes some time to make, since you’ve got to prepare mashed potatoes beforehand, and then it needs to cook for about 45 minutes, the really good thing is that is keeps really well in the freezer. Yup! a make-ahead OAMC recipe for Passover and beyond!

Meat and Mashed Potato Pie

4 c mashed potatoes (3 good sized potatoes should do it)

Olive oil
Onion, chopped
2 cloves of garlic, chopped
1-1/2 lb ground meat (beef, turkey, or chicken)
Salt and pepper
Paprika
1/2 c mushrooms, sliced
In a heavy skillet, saute the onion and garlic until soft. Add the beef, and seasonings, and brown the meat. Add the mushrooms and cook for just one more minute.

Spray a 10 inch pie plate and spread with half of the mashed potatoes. Add the meat mixture, and top with the rest of the potatoes. Bake at 350 for 45 minutes. Sprinkle with more paprika before serving. Gotta love that paprika!

Image: Stock.xchng