Braised Breast of Veal

Climate change brings warmer winters, that’s for sure. But that doesn’t mean we can’t still enjoy the kind of rich, slow-cooked, hearty stew that we wanted when it snowed or it was bitterly cold outside!

I’ve made this dish using large cubes of veal but like it best with a whole breast (so I can gnaw on the bones).

BRAISED BREAST OF VEAL

• one breast of veal, about 3-1/2 pounds

• all-purpose flour

• 2 tablespoons vegetable oil

• 4 large carrots, peeled and cut into chunks

• 2 large Yukon Gold potatoes, peeled and cut into chunks

• 2 medium onions, peeled and cut into chunks

• 1 large clove garlic, chopped

• 1 cup white wine

• 2-3 sprigs fresh rosemary (or 2 teaspoons dried rosemary)

• salt and freshly ground black pepper to taste

Rinse and dry the veal and press the meat into the flour to lightly coat the entire surface. Heat the vegetable oil in a large ovenproof saute pan or casserole over medium heat, add the meat and cook for about 4 minutes per side to brown the outside. Remove the meat to a plate and set aside. Add the carrots, potatoes and onions to the pan and cook for 3-4 minutes to cook them slightly. Add the garlic and cook briefly. Return the meat to the pan, moving the vegetables around so they sit on top of and around the meat. Pour in the wine. Place the rosemary sprigs in the pan. Sprinkle with salt and pepper. Bring the liquid to a simmer. Cover the pan and place in an oven. Turn the heat to 275F OR keep the casserole on the cooktop, lower the heat and cook at a simmer for about 2 hours or until very tender.

Makes 4 servings 

Stirfried Couscous with Chicken, Dried Apricots and Pistachios

Stirfried Couscous with Chicken, Dried Apricots and Pistachios

This is one of the dishes from my class last night at Temple Beth El in Stamford, Connecticut. It was such a lovely evening! The focus was foods for Tu B’Shevat (sort of an Israeli Earth Day), which is always such a big winner as far as food is concerned because we get to eat lots of fruit, including dried fruit, which I love. And everyone who attended the demo seemed to love too.

The recipe is Stirfried Chicken with Dried Apricots and Pistachios, from my book, Hip Kosher. As I explained, this is a versatile dish! I used couscous but you can also use rice or any other whole grain, like farro or barley.

And you can use different fruit — figs, dried cranberries and so on.

I’ve made this dish with lamb chunks too and it’s also delicious.

Or go vegetarian. Leave out the meat and use tofu or peas or water chestnuts and so on.

Pistachios are my favorite for this but cashews would work too.

I say this dish is perfect for Tu B’Shevat but really, it’s for all-year.

Stir-Fried Couscous with Chicken, Dried Apricots and Pistachios (from Hip Kosher)

• 1-3/4 cups Israeli couscous

• 4 tablespoons extra virgin olive oil

• 16-20 ounces boneless chicken, cut into bite-size chunks

• 4 thick scallions, chopped

• 1 cup chopped dried apricots

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 cup shelled pistachios

• Salt and freshly ground black pepper, to taste

Make the couscous according to the package directions. Set aside. Heat 2 tablespoons olive oil in a wok, stir-fry pan, or sauté pan over medium heat. Add the chicken and stir-fry for about 4 minutes or until the meat is white and cooked through. Dish out and set aside. Place the remaining 2 tablespoons olive oil in the pan. Add the scallions and cook for 1–2 minutes or until softened. Add the apricots, cumin, and cinnamon and cook briefly, stirring constantly. Add the couscous and chicken and stir-fry for 2–3 minutes to distribute the ingredients well. Stir in the pistachio nuts. Season to taste with salt and pepper. Eat hot or let cool to lukewarm.

Makes 4 servings.

Spinach Pie

Every Hanukkah in our family, we retell the story of Judith, who played a major role in the Maccabees’ victory some 2000 years ago. According to the story, Judith visited Holofernes, a general in the enemy camp; he fell in love with her and asked her to dine with him.

During the meal Judith gave him great quantities of cheese, which made him very thirsty! To quench his thirst he drank so much wine that he fell asleep and Judith cut off his head with his own sword.

Thus was she able to get word to the Maccabees about the best time to strike.

Note: there are dozens of artworks depicting the event, including this well-known painting which hangs in the Uffizi gallery.

Since that fateful victory we have been making merry every year with an 8 day Hanukkah celebration.

Our celebrations are known to include latkes!

But did you know that the first “traditional” Hanukkah ingredient was cheese!

And that’s because of Judith.

Long ago it was Cheese Latkes that Jewish cooks prepared for Hanukkah.

But so many people couldn’t afford cheese so they substituted potato. Not bad, that.

Still. I always serve something made with cheese, every Hanukkah.

This year, how about this Cheese-loaded Spinach Pie to to remember the brave, intrepid Judith?

Cheese Loaded Spinach PIE

•  1 tablespoon butter

• 1/4 cup chopped red onion

• 6 ounces fresh spinach

• 1 partially baked 9-inch pie crust

• 3-4 ounces grated Swiss cheese

• 4 large eggs

• 2 cups half and half cream

• salt and pepper to taste

Preheat the oven to 375 degrees. Heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the red onion and cook for 1-2 minutes to soften it slightly. Add the spinach and cook for another 2-3 minutes or until the spinach is completely wilted. If there is liquid in the pan, continue to cook until the spinach is dry (alternatively, place in a strainer and press out the excess liquid). Place the spinach inside the partially baked pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 6-8 servings

Moroccan-Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

Moroccan-Spiced Vegetable Kugel 

• 2 tablespoons olive oil

• 1 small onion, sliced

• 1 clove garlic, finely chopped

• 1/2 teaspoon chopped fresh ginger

• 1 carrot, peeled and cut into 1/2-inch slices

• 1 medium tomato, cut into chunks

• 1 small parsnip, peeled and cut in 1/2-inch slices, optional

• 1/2 cup cut up bite sized butternut squash

• 1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

• 3/4 cup vegetable stock

• 1 cup diced zucchini

• 1/4 red bell pepper, cut into bite sized chunks

• 1/2 cup raisins

• 1/2 cup canned chickpeas, rinsed and drained

• Salt to taste

• 12 ounces egg noodles

• 3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish 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

Chicken Salad

This salad is my go-to whenever I want a light but filling meal. Chicken isn’t a constant — sometimes I use leftover salmon, beef or lamb instead — but the proportions are just right for 2-3 people (you can double it of course).

If you’re fasting for Yom Kippur, this is the kind of dish that’s perfect for the occasion. Substantial but not heavy and not salty.

Chicken Salad

• 4-5 small waxy potatoes (such as Baby Yukon Gold or Red Bliss)

• 3-4 ounces fresh greens

• 2 stalks celery, chopped coarsely

• 1/2 avocado, cut into bite size pieces

• 10-12 cherry or grape tomatoes cut in half

• 1/2 cup chopped cucumber

• 2 cups diced cooked chicken

• 3 tablespoons olive oil or avocado oil

• 3 tablespoons wine vinegar

• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with water, bting to a boil and cook for about 15 minutes or until the potatoes are tender. Let cool, peel and cut into bite size pieces. Place the greens in a salad bowl. Add the potatoes, celery, avocado, tomatoes, cucumber and chicken and toss the ingredients to distribute them evenly. Pour in the olive oil and toss to coat the ingredients. Pour in the vinegar and toss. Sprinkle with pepper to taste. Let rest for 5 minutes before serving.

Makes 2-3 servings

The Easiest Eggplant Parmesan Ever

It’s that time of year, when my garden has produced just about all it’s going to. Some leaves and stems are already wilting and yellowing.

We’ve been feasting on tomatoes and eggplants.

I’ve made my annual hoard of pepper jam.

I’ll make tomato chutney with some of the dark green tomatoes (and let the ones that have a vague pink color ripen on the vine for a few days).

Last night I made Eggplant Parmesan with one of the gorgeous eggplants and San Marzano tomatoes I planted this year. It was the easiest version I’ve ever prepared.

Also the most delicious.

And light — I roast the eggplant slices rather than bread and fry them.

Do you think this was so good because the produce was fresh from my garden?

Maybe. But I think this recipe — so easy and so simple — would also be wondrous with store-bought stuff.

THE EASIEST EGGPLANT PARMESAN EVER

• 1 medium eggplant

• salt

• 4 tablespoons olive oil, approximately

• 1 onion, chopped

• 1 large clove garlic, chopped

• 8-10 plum tomatoes, sliced

• 1 tablespoon chopped fresh basil

• 1 cup ricotta cheese

• 1-1/2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a parchment-lined baking sheet. Brush each side of each slice of eggplant with a film of olive oil (you will need about 2 tablespoons of oil). Roast the slices for about 15 minutes, turning them once, or until they are softened. Remove from the oven. While the eggplant is roasting, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until softened. Add the garlic and cook for another minute. Add the tomatoes and basil and cook, stirring occasionally, for 2-3 minutes, or until the tomatoes have softened. Place the eggplant slices on the bottom of a baking dish (overlap the slices slightly). Spread the ricotta cheese on top of the eggplant slices. Spoon the cooked tomato mixture over the cheese. Cover with the mozzarella cheese, then sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

Veggie Frittata

When it’s time for a meatless meal I often go for a frittata. It’s quick and easy to cook and, accompanied by a salad and a hunk of bread, is filling enough for dinner.

I’ve made this veggie-cheese frittata many times, using different veggies (about 2 cups worth) and other meltable cheeses (cheddar, havarti, mozzarella) and if I have any, sometimes throw in some crumbled feta, blue or goat cheese.

This is a dish that works no matter what the season, but is especially good in summer when most of us want lighter food. Also — perfect during the Nine Days and for other meatless fast days.

Veggie Frittata

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 tablespoons chopped shallot

• 10-12 grape or cherry tomatoes, cut into pieces

• 3-4 large mushrooms, cleaned and chopped

• 1/2 cup chopped fresh spinach

• 1 tablespoon chopped parsley, optional

• 6 large eggs, beaten

• 2 ounces grated Swiss cheese

• salt and freshly ground black pepper to taste

Preheat the oven to broil. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot, tomatoes and mushrooms and cook for 3-4 minutes or until the vegetables have softened. Add the spinach and parsley, if used, and cook briefly, until the spinach has wilted slightly. Pour in the eggs and scatter the cheese on top. Sprinkle with salt and pepper if desired. Cook for about 4 minutes, stirring occasionally to allow the liquid egg to get to the bottom, until the eggs are still slightly liquid but nearly cooked. Place the pan under the broiler for 1-2 minutes or until the top is crispy and lightly browned.

Makes 2-3 servings

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup orange marmalade

• 1/2 cup cold brewed coffee

• 1/4 cup honey

• 1/2 cup Balsamic vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

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, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups

Turkey Burgers

In Percy Bysshe Shelley’s poem, Ode to the West Wind, he asks “If Winter Comes, can Spring be far behind?”

I think of this every year as soon as the weather warms up and the days get longer. In no time I forget the cold, snow and gray skies of just a few short months before.

I take the winter cover off the grill, clean the grates and get ready for months of quick, easy, outdoor cooking.

I light the fire.

It’s burger time!

Sometimes turkey burger time! Like this eggless version that’s so incredibly tender and flavorful and best served with mashed avocado but, hey, if you’re like my husband and insist on ketchup that’s ok too.

It’s a good bet for Father’s Day. Labor Day too.

EGG-FREE Turkey Burgers with Mayo and Mustard

• 1 ripe avocado, peeled and pitted

• 1 teaspoon lemon juice

• 20-24 ounces ground turkey

• 1 small onion, grated

• 1 large clove garlic finely chopped

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1/4 cup dry bread crumbs, seasoned or plain

• 2 tablespoons vegetable oil, optional

• 4 slices lightly toasted bread

• 2 tomatoes, sliced

• salt and freshly ground black pepper to taste

Preheat an outdoor grill. Mash the avocado with the lemon juice, cover and set aside. Place the turkey, onion, garlic, mayonnaise, mustard and bread crumbs in a bowl and mix to combine the ingredients evenly. Shape the mixture into 4 burger patties about 3/4-inch thick. Grill the burgers for about 5 minutes per side OR heat the vegetable oil in a sauté pan over medium heat and cook the burgers for about 5 minutes per side or until crispy and cooked through. While the burgers are cooking, toast the bread. Place 4 slices of toasted bread on each of four plates. Spread equal amounts of the avocado on each slice. Place tomato slices over the bread. Top with the burgers. Season with salt and pepper to taste.

Makes 4 servings