Hamburger with vegan Never Better Foods “cheddar" cheese”
Meatball Nosh
I had a little cranberry sauce and a bottle of chili sauce and a small amount of ground beef. Not enough to use for dinner, so I made a version of the Elegant but Easy Cookbook recipe for cocktail meatballs (Marion Burros and Lois Levine). I didn’t have the recipe in front of me but remembered it was little meatball cooked in a combo of grape jelly and chili sauce. The version I made was delicious and just enough for a nice little nosh for 2. I made a fraction of the recipe below.
Gonna make these for New Year’s, when we have hors d’oeuvres at different points during the day (no actual dinner).
Cocktail Meatballs: heat 1-1/2 cups cranberry sauce, 1-1/2 cups chili sauce, 1/4 cup orange juice and 1 teaspoon finely chopped fresh ginger in a saucepan. Stir to blend the ingredients. Bring to a boil, then turn the heat to low. In a bowl, mix 1 pound ground beef (or use turkey or veal) with 1 egg and enough breadcrumbs to bind the mixture well. Make 1-inch meatballs and place them in the sauce. Cook for 35-40 minutes, spooning the sauce over the meatballs occasionally and turning them to coat all sides.
Makes 8 servings
Pot Roast for the Win
It’s cold outside.
Also, the world is terrifyingly unstable.
I’m not in my usual mood of experimenting with new recipes — at least not for dinner — so we’ve been eating foods that are easy, familiar and comforting.
Like this chuck roast.
CHUCK POT ROAST
2 tablespoons olive oil
3-4 pound chuck roast
4-6 carrots, peeled and cut into chunks
12-16 baby potatoes
2 medium onions, sliced
6-8 plum tomatoes, cut up
2 cloves garlic, finely chopped
1 cup red wine
1 cup beef broth
salt and freshly ground black pepper
3-4 sprigs fresh thyme
Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole. Sear the meat surface on both sides (about 2-3 minutes per side) using heat heat on a cooktop. Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.
Makes 4-6 servings
Brisket with BBQ Glaze
I was never a big brisket fan. Soft, wet, brown meat just isn’t my thing. My mother, who was a very good cook, and every other woman in the family, served the meat with pan juices and overcooked onions and carrots.
It was one of the only recipes of my Mom’s that I didn’t like.
So when it was my turn as woman of the house this was not a dish I ever cooked for the holidays.
Then my sons-in-law came along and wanted to know “where’s the brisket?”
I had to find a way that satisfied the whole crew.
After a while I discovered Texas style barbecued brisket: tender meat glazed with thick, tangy sauce and crispy ends and outsides. It was a transformative moment, gastronomically speaking
I wish my Mom was here to try it!
Brisket is expensive, so I don’t make it often, but when I do I always pre-cook it to tenderness this way, then glaze it with barbecue sauce (instructions for when to do what are in that post too).
This year, this is the sauce I am using:
Texas Style Brisket
2 tablespoons olive oil
1 large onion, finely chopped
1 medium clove garlic, chopped
1 teaspoon finely chopped chili pepper
2 cups ketchup
1/2 cup apricot jam
1/2 cup orange juice
1/4 cup honey or maple syrup
1/2 cup apple cider vinegar
1/2 cup brown sugar
pinch of ground cloves
pinch or two of freshly grated nutmeg
Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, jam, orange juice, honey or maple syrup, apple cider vinegar, brown sugar, cloves and nutmeg and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 15 minutes or until thick.
Makes about 2-1/2 cups
Sweet and Sour Pot Roast
There are two truths about pot roast.
First, it’s not glamorous or gorgeous.
Second, it is delicious and satisfying.
So, with that in mind, please remember that the photo may not be an artist’s dream, but the food in it is always devoured because the recipe is big winner. And, while pot roast is ideal when the weather is cold or dreary, it’s so satisfying that it will do in just about any weather.
Sweet and Sour Pot Roast
3-4 tablespoons all purpose flour
salt and freshly ground black pepper to taste
3 pound chuck roast
4 tablespoons vegetable oil (I use avocado oil)
2 medium onions, sliced
2 large cloves garlic, chopped
1 teaspoon finely chopped fresh ginger
1 1-pound 12-ounce can tomatoes (including liquid)
1/4 cup brown sugar
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce (I use vegetarian Worcestershire sauce)
4-5 carrots, peeled and cut into chunks
2-3 medium all-purpose potatoes, peeled and cut into chunks
In a dish, mix the flour with some salt and pepper. Dredge the beef in the flour to coat it on all sides. Pour 2 tablespoons vegetable oil in a Dutch oven over medium heat. Add the meat and cook, turning the meat occasionally, for 6-8 minutes, to brown the surface. Remove the meat and set it aside. Add the remaining vegetable oil to the pan. Add the onions, garlic and ginger and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes (and liquid), brown sugar, cider vinegar and Worcestershire sauce. Stir to blend the ingredients. Return the meat to the pan. Add the carrots and potatoes. Cover the pan and place it in the oven. Turn the heat to 275F. Cook for about 3 hours or until the meat is tender.
Makes 6 servings
Sweet-Sour Short Ribs
When it came to recipes, my mother always said “why change a winner?!” And I agree with her — sometimes. There are some recipes that I never change: my mother’s apple pie, my grandma’s challah, almond chicken nugget hors d’oeuvres and a few others. They’re too good to mess with.
But most of the time I tinker with ingredients, change seasonings, patchke a little. Or a lot.
Most of the time it works out delightfully.
Like the other day, when I went to make short ribs. I thought I had the appropriate wine, but I didn’t. I wasn’t in the mood for beer. Stock — to me it’s just a so-so flavor for short ribs, especially when you want them sweet-and-sour.
I did have a large container of pineapple juice though, so I decided on that!
As it turns out, pineapple juice contributes both sweet AND sour.
The short ribs were perfect.
I had added fresh ginger to the dish to give it a flash of citrusy-heat. The second time I made the recipe I used chili pepper instead of ginger. The dish was equally good.
My husband said both versions, similar in taste (but one slightly spicier) were the best short ribs he ever tasted.
Sweet-Sour Short Ribs
4 pounds boneless short ribs
all-purpose flour
5-6 tablespoons vegetable oil
2 large onions, peeled and sliced
2 large cloves garlic, chopped
1 tablespoon chopped fresh ginger (or one teaspoon chopped fresh chili pepper)
1 cup bottled chili sauce
1 cup pineapple juice
1/4 cup apple cider vinegar
1/4 cup honey
salt and freshly ground black pepper to taste
Coat the meat with a film of flour. Heat 2 tablespoons of vegetable oil in a large pan or Dutch oven and cook the meat for 8-10 minutes, turning the pieces occasionally, or until they are lightly browned. Add 1-2 tablespoons more vegetable oil to the pan as needed to prevent sticking. Remove the meat and set it aside. Add 1-2 tablespoons of the vegetable oil to the pan. Add the onions, garlic and ginger and cook, stirring occasionally, for 5-6 minutes, or until the vegetables have softened slightly. Return the meat to the pan. Pour in the chili sauce, pineapple juice, apple cider vinegar and honey, stir to combine the ingredients, and sprinkle with salt and pepper to taste. Turn the heat to low, cover the pan and cook for 3-1/2 to 4 hours or until the meat is very tender.
Makes 6-8 servings
Meat Kreplach
Although it is an Ashkenazic tradition to eat filled kreplach on Simchat Torah, I don’t need any reason to eat kreplach. It’s one of my favorite foods of all time.
Meat Kreplach
dough:
2 cups all-purpose flour
3/4 teaspoon salt
3 large eggs, beaten
2-3 tablespoons cold water, approximately
chicken soup or a saute pan and vegetable oil
Place the flour, salt and eggs in a food processor. Process, gradually adding just enough water for a ball of dough to form. Wrap the dough in plastic wrap and let rest for at least one hour. Roll the dough, a portion at a time, on a floured surface until the dough is very thin (less than 1/8-inch). Cut dough into 2-1/2 to 3-inch squares. Place one heaping teaspoon of filling in the center of each square. Fold the dough over the filling to make a triangle. Pinch the dough together to seal the edges (if necessary wet two edges of the square before folding). Bring a large pot of water to a boil. Add the kreplach about a dozen at a time, lower the heat to a simmer and cook for about 15 minutes, or until they are tender. To serve, place the cooked kreplach in chicken soup and cook for 4-5 minutes. You may also fry the kreplach (on one side until golden brown) in vegetable oil.
filling:
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium clove garlic, finely chopped (optional)
12 ounces chopped, cooked beef
1 large egg
1 teaspoon paprika
salt and freshly ground black pepper to taste
Heat the vegetable oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 2-3 minutes, or until the vegetables have softened. Place the meat in a bowl. Add the softened onion (and garlic), egg, paprika and salt and pepper to taste. Mix thoroughly.
Passover Shepherd's Pie with Matzo Crust
I always try to make our Seder meals as festive as possible. Most years (sans pandemic) I roast a turkey and braise a big brisket. Lots of vegetable side dishes. Sometimes the second night is vegetarian. My grandma’s honey-soaked chremslach are a must. Ditto the Manischewitz concord grape wine (along with some lovelier selections).
But during the week — not so much. It’s regular meals. So, maybe meatloaf (with matzo meal substituting for bread crumbs). Or chicken cutlets crusted with coconut. Leftover turkey made into salad. Like that.
From time to time I make this “Shepherd’s Pie” — which really isn’t Shepherd’s Pie because there’s no potato crust. I include the potatoes in the meat mix and gave it a matzo crust. That crust is a crunchy, wonderful thing together with the softer, more tender inside ingredients.
Passover Shepherd’s Pie with Matzo Crust
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, chopped
2 carrots, peeled and chopped
1 large Yukon Gold or other all-purpose potato, peeled and chopped
1-1/2 pounds ground meat
Salt and freshly ground black pepper to taste
1 teaspoon fresh thyme, optional (or use 1/2 teaspoon dried thyme)(or use 1-2 tablespoons chopped fresh parsley)
2 tablespoons potato starch
1 cup stock (beef, chicken or vegetable)
2 matzot
1 egg, beaten (or use olive oil)
Preheat the oven to 375 degrees. Heat the olive oil in a saute pan over medium heat. Add the onion, garlic, carrots and potato and cook, stirring frequently, for 7-8 minutes, or until softened and beginning to brown. Add the meat, salt, pepper and thyme and continue to cook and stir, breaking up the meat into small pieces, for another 5-6 minutes or until the meat has cooked through. Add the potato starch and stir it into the meat mixture. Pour in the stock and cook, stirring, until the sauce has thickened (about one minute). Spoon the mixture into a rectangular baking dish. Soak the matzot briefly to soften them slightly, then place them on paper toweling and press any excess water from them. Place the soaked matzot on top of the meat. Brush the surface with the beaten egg. Bake for about 25 minutes or until the top is crispy and browned.
Makes 4-6 servings
Braised Short Ribs with Harissa
Yes, it’s March already! But it feels as if it’s been March for a year.
Doesn’t it?
Hasn’t it been?
Somehow this past year of endless March I’ve been less motivated and felt less creative. Or maybe it’s just that I feel safer, more comforted with the known, even when it comes to food.
So I’ve been less adventurous than usual with recipes.
And yet, the other day I went to prepare my tried-and-true recipe for short ribs and thought I’d do a little something different. Also, I had no tomato paste. I substituted ketchup and decided to jazz the dish up with some harissa.
What a difference! This dish is a wow! It might become the tried-and-true.
Braised Short Ribs with harissa
1/3 cup flour
salt and freshly ground black pepper
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
4 pounds bone-in short ribs
5-6 tablespoons olive oil
3 medium onions, cut into thick slices
4 carrots, cut into chunks
3 stalks celery, cut into chunks
2 cloves garlic, chopped
1/4 cup ketchup
2 teaspoons harissa paste
1-1/2 cups beef stock
1 cup red wine
cooked noodles, rice or mashed potatoes, optional
Combine the flour, salt, pepper and thyme in a dish. Coat all surfaces of the short ribs with the flour mixture. Heat 3 tablespoons of the olive oil in a saute pan over medium heat. Add the meat and cook, turning the pieces occasionally, for 8-10 minutes or until lightly crispy on all sides. Remove the meat and place the pieces in an oven casserole. Add the remaining olive oil to the pan. Add the onions, carrots, celery and garlic and cook, stirring frequently, for 5-6 minutes or until lightly crispy. Add the ketchup and harissa paste and stir them into the vegetables. Pour in the stock and wine, Stir and bring the liquid to a boil. Turn off the heat and pour the vegetables and liquid over the meat. Cover the casserole. Place in the oven. Turn the heat to 275 degrees. Cook for 3-4 hours or until the meat is very tender. Serve the meat with the vegetables and sauce by itself or over noodles, etc.
Makes 4 servings
Chuck Pot Roast
When it comes to cuts of beef, I think chuck is one of the tastiest. It’s got lots of beefy, meaty flavor. It’s also comparatively cheap and, when cooked right, is as tender as a ripe peach.
Cooked right?
I have to confess that I like chewy meat so I grill chuck steaks and love it!
But most folks prefer meat more tender, and chuck, which has lots of gristle, does better when slow-cooked in low heat.
It’s best when braised: stew, pot roast, soups, pot pie and casseroles.
Now that it’s getting cold and dark early where I live, this dish will be on my menu for the next few months of culinary comfort.
Chuck Pot Roast
3 pound chuck roast
4-6 carrots, peeled and cut into chunks
2-3 medium all-purpose potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 medium onions, sliced
4 ounces mushrooms, cut into chunks
2 cloves garlic, finely chopped
1 bottle (about 11 ounces) beer, ale or stout
salt and freshly ground black pepper
3-4 sprigs fresh thyme
Place the meat inside a large casserole. Scatter the carrots, potatoes, parsnips, onions, mushrooms and garlic over and around the meat. Pour in the beer. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place the covered casserole in the oven and turn the heat to 250 degrees. Cook for 4-5 hours or until the meat is tender.
Makes 4-6 servings