Showing posts from 2018

Délice d'artichauts: Zach and Sonja Crack the Case

-One can (14 oz) artichoke hearts
-2 tablespoons olive oil
-1 tablespoon sunflower oil
-Juice from 1/2 Meyer lemon
-1+ tablespoon minced garlic
-1/2 teaspoon vinegar
-1/4 teaspoon ground pepper
-2 anchovies

Cauliflower Gratin

Smitten Kitchen provided the recipe for this cauliflower because I have to maintain brand integrity.
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of t…

40 Clove of Garlic Chicken from Smitten Kitchen

This is the best Smitten Kitchen recipe of all time, probably.

Yield: 4 servings.
3-4 pounds of chicken, we prefer thighs and drumsticks.
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
40 large garlic cloves
1/2 cup dry white wine
1/2 cup low-sodium chicken broth

Season chicken liberally with salt and pepper. Place a Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.

Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan. Some extra wine …

A Brisket Compendium

1. This onion brisket

Description: Cooked for Rosh Hashanah 2018 with Doug and Will. Used smoked paprika because wtf are they even trying to accomplish here?

2. Smitten Kitchen's "Tangy Spiced Brisket"

3 large onions, sliced
3 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup ketchup
1 cup chili sauce
1 cup brown sugar (light or dark)
8 to 10 pound brisket

Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and…

Pan-Roasted Lemon Chicken

Carol's Guac

Per avocado (I used five):

3/4 teaspoon garlic powder
3/4 teaspoon lime juice
splash of sesame oil
splash of olive oil
splash of balsamic vinegar

Mix ingredients well.

Spaghetti Squash No-Sagna

1 spaghetti squash
1 package of ground turkey
2 packages of frozen, chopped spinach
1 container of ricotta cheese (I eyeball it, I'll try to find out in oz next time)
1 egg
3 cloves of garlic
Olive oil
1 jar of low-sodium tomato sauce

1. Preheat oven to 375. Poke holes in spaghetti squash with a fork, then bake for an hour.
2. Put spinach in a microwave-safe container and cook (uncovered) for about 15 minutes.
3. Mix ricotta, egg, and spinach in a mixing bowl. Set aside.
4. Meanwhile, cook turkey (with garlic & olive oil) on stove.
5. Layer spinach mix, turkey, and tomato sauce in a glass baking dish. Top with cheese.

Smitten Kitchen's Jewish Apple Cake

Taken from Smitten Kitchen

6 apples, McIntosh are good, Honey Crisp weren't quite right.
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Chicken Marsala

3 whole boneless chicken breasts (or thighs) with skin (about 2 1/2 pounds), halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety
1/2 cup dry Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mush…

Zucchini Crisps

Olive oil or cooking spray
2 medium zucchini (about 1 pound total)
1 to 2 egg whites
1/2 cup grated parmesan cheese
1/2 cup plain, dry breadcrumbs, such as panko
A couple pinches sea salt
Freshly ground black pepper

Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil. Slice zucchini into slightly-less-than 1/4-inch thick rounds; if they feel especially wet, spread them on a towel while you prepare the other ingredients. In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in parmesan mixture. Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese.

Bake zucchini rounds until browned…

Scallop, Snow Peas & Mushroom Stir Fry

Recipe from Wok & Stir Fry p. 150

3 tbsp peanut or corn oil
2 tbsp sesame oil
16 large scallops, halved
8 oz/225 g small shitake mushrooms
1 1/2 cup snow peas
2 tsp finely chopped fresh ginger
3 garlic cloves, finely chopped
2 tsp light soy sauce
1 lime

Heat a wok over high heat, then add the oils. Stir-fry the scallops for 1 minute. Add the mushrooms and snow peas and stir-fry for an additional minute.

Add the ginger, garlic, soy sauce, and a splash of water to moisten. Stir-fry for an additional 1-2 minutes, until the vegetables are just tender.

Add the lime juice and season to taste with salt and pepper. Serve immediately.

Update from 11/13/12: Added porcini mushrooms. Was an excellent decision. 

Ice Cream Bread

3/4 cup self-rising flour
1 pint ice cream (any flavor)
Bake at 350 in a greased pan for 45 minutes. Voilà!

New York Super Fudge Chunk
Green Tea

Cherry Garcia
Other Flavors:
-Phish Food: A++

Moroccan Tilapia Stew

I first ate this recipe at Aaron and Miriam's home for Shabbos in Israel. It's from the "Shabbat of a Lifetime, Shabbat Table Companion" book.

1 1/2 lbs tilapia
1/2 cup of vegetable oil
6 garlic cloves cut coarsely
[Handful of fresh coriander & fresh parsley] gross and optional
1 Tbsp tomato paste
1/2 cup of lemon juice (preferably fresh)
2 tomatoes - cut into thin slices
2 red peppers - cut into sticks (or thin rings)
2 carrots - cut into thin sticks or circles
Dash of turmeric
1 1/2 tsp paprika
2-4 green chilli peppers, seeds removed, cut into thin rings
Sea Salt

Soak the fish in lemon juice and sea salt.

Heat a saucepan with the oil. Add the peppers, chili peppers, carrots, garlic and stems of the coriander and parsley and fry. Add in the tomatoes gently and cook for another few minutes.

Add the tomato paste and stir together until it comes to an even consistency.

Add the fish fillets and some water if necessary, and simmer for approximately 30 minutes. Sprinkle the parsley an…

Barry Vitow's Famous Spaghetti Sauce

From Cheryl's awesome gift - a collection of Vitow family recipes.

2 T Italian seasoning
1 large onion, finely chopped
6 (or more) cloves of garlic, minced
2 pounds lean ground beef (turkey)
1 T parsley, minced
1 T dried basil, crumbled
1 T bay leaves (2-3)
28 oz Italian plum tomatoes (or diced tomatoes)
3 1/2 cups water
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste

Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground meat and cook until brown breaking up with fork, about 8 minutes. If using beef, drain dripping from Dutch oven.

Mix parsley, bay leaves and basil into meat and cook for 2 minutes. Stir in tomatoes, water, tomato sauce, and tomato paste.

Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. Makes about 6 servings.

Attempted Chili for Impending Bombogenesis


2 lbs of ground beef (or, if your Trader Joe's is empty and everyone is panicking, a different kind of beef that you can cut into small chunks)30ish oz crushed/diced/whatever tomatoes30ish oz white kidney beans15ish oz tomato sauce2 chopped onions (or, in case of aforementioned Trader Joe's issue, one 4.25oz jar of chopped shallots)2 cups beef broth1 tablespoon + 2 teaspoons chili powder1 tablespoon ground cumin2 tablespoons unsweetened cocoa powder1 teaspoon cayenne pepper1 teaspoon dried oregano"3" (6) cloves of garlic, mincedSour creamShredded cheese
Brown beef on stove. Combine all ingredients into crock pot. Cook on high for four hours. Add poached egg if you're really fancy. Otherwise, add sour cream and cheese as desired.