I was inspired by this article, http://www.myjewishlearning.com/blog/food/2013/11/24/thanksgivukkah-knishes-with-cranberry-mustard/,which my friend Karen Dolan shared with me, and today for lunch, we had Thanksgiving Leftover Knishes! They can be whatever you want them to be.
I took frozen puff pastry dough, thawed it out a bit, and rolled it out. Cut it into squares and then filled each square with a mixture of mashed turnips, stuffing, turkey, gravy, cranberries, etc. Sealed the edges up, brushed it with egg wash (just a beaten egg, brushed on the dough so it browns and shines nicely) and baked them at 450 degrees for 15 minutes.
A new holiday tradition is born!
Friday, November 29, 2013
Wednesday, November 27, 2013
Creamed Onions
This is another staple at my Mom's family's dinner table - I must confess, I don't like these at all, probably because I don't care for cream sauces all that much. BUT, they are a huge hit every year so I make them dutifully. And because so many love them, I'm sharing them with you.
Ideally, you'd start with fresh pearl onions (about 6-7 per person), and carefully cut off both ends and peel them. Then cook them in gently boiling water, which is lightly salted, for about 5 minutes. But if you want to save time, you can buy them frozen and already peeled and cooked at Trader Joe's. Just thaw them out and let them drain before mixing them with the cream sauce.
The sauce is a basic bechamel --
In a pot, melt 3 tablespoons of butter and whisk into it 2 tablespoons of flour (this is called a roux). Once that cooks for a couple of minutes (to get rid of the raw flour taste), whisk in whole milk (you could also use 2 % milk, but anything less is too thin). You'll need to "eyeball" the milk -- do it slowly, making sure you break down all the lumps from the roux you made -- keep whisking until you've incorporated at least 2/3 cup of milk and let it simmer on medium/low heat. Keep an eye on it because it can over-thicken in an instant. As it's cooking, if it becomes more like a porridge or pureed potatoes, add in some more milk until it's the consistency you want. Take it off the heat and add salt and pepper to taste, and a few grinds of fresh nutmeg -- not a lot though. A little nutmeg goes a long way!
Then pour it over the onions (which should be warmed before the sauce is put on them) and serve.
Ideally, you'd start with fresh pearl onions (about 6-7 per person), and carefully cut off both ends and peel them. Then cook them in gently boiling water, which is lightly salted, for about 5 minutes. But if you want to save time, you can buy them frozen and already peeled and cooked at Trader Joe's. Just thaw them out and let them drain before mixing them with the cream sauce.
The sauce is a basic bechamel --
In a pot, melt 3 tablespoons of butter and whisk into it 2 tablespoons of flour (this is called a roux). Once that cooks for a couple of minutes (to get rid of the raw flour taste), whisk in whole milk (you could also use 2 % milk, but anything less is too thin). You'll need to "eyeball" the milk -- do it slowly, making sure you break down all the lumps from the roux you made -- keep whisking until you've incorporated at least 2/3 cup of milk and let it simmer on medium/low heat. Keep an eye on it because it can over-thicken in an instant. As it's cooking, if it becomes more like a porridge or pureed potatoes, add in some more milk until it's the consistency you want. Take it off the heat and add salt and pepper to taste, and a few grinds of fresh nutmeg -- not a lot though. A little nutmeg goes a long way!
Then pour it over the onions (which should be warmed before the sauce is put on them) and serve.
Cranberry Sauce
This is only the second year I've ever made homemade cranberry sauce and I honestly don't know what I was doing all these years . . . yes, I still buy a can of the jellied stuff because my daughters love it, but I'm hoping they'll outgrow it soon.
I read a lot of recipes and decided I wanted to keep it somewhat simple. So this is what I did --in a saucepan, I combined:
1 bag of cranberries
3/4 cup sugar
zest of one naval orange
1/4 tsp. cinnamon
a micro-pinch of salt (because salt always brings out the best in a sweet dish)
3/4 cup sweet-ish rose wine (not like a Moscato or anything that sweet -- it was marketed as a "dry" rose, but that wasn't really accurate, hence my using it in the cranberry sauce)
I brought this all to a boil and then simmered it for about 20 minutes, until the cranberries broke down, and it became nice and thick. I used a potato masher to break up whatever cranberries were still in tact, let it cool, and am refrigerating it till tomorrow. I plan to put it in a lovely crystal bowl from Tiffany (wedding present!) about an hour before serving because I like it best at room temperature.
Hope you like this version too!
I read a lot of recipes and decided I wanted to keep it somewhat simple. So this is what I did --in a saucepan, I combined:
1 bag of cranberries
3/4 cup sugar
zest of one naval orange
1/4 tsp. cinnamon
a micro-pinch of salt (because salt always brings out the best in a sweet dish)
3/4 cup sweet-ish rose wine (not like a Moscato or anything that sweet -- it was marketed as a "dry" rose, but that wasn't really accurate, hence my using it in the cranberry sauce)
I brought this all to a boil and then simmered it for about 20 minutes, until the cranberries broke down, and it became nice and thick. I used a potato masher to break up whatever cranberries were still in tact, let it cool, and am refrigerating it till tomorrow. I plan to put it in a lovely crystal bowl from Tiffany (wedding present!) about an hour before serving because I like it best at room temperature.
Hope you like this version too!
Tuesday, November 26, 2013
Kale Salad
I can't take too much credit for this recipe -- it's a salad I've had at a number of restaurants, including Lincoln in DC (http://lincolnrestaurant-dc.com/) and I've just recreated it in my own kitchen. But it's delicious, stays good in the fridge for a number of days, and is so healthy you feel exceedingly virtuous eating it!
4 cups of kale, chopped finely in a food processor
1/4 cup olive oil
Zest and juice of one lemon
1 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
1/3 cup toasted pine nuts
1/3 cup dried currents, craisins, golden raisins, or whatever your favorite dried fruit is
1/2 cup freshly grated parmigiana reggiano cheese
Mix this all together in a large bowl and let it sit, in the fridge, for at least an hour before eating so that the flavors can all meld together. Taste before serving to make sure there's enough salt and pepper.
Can also be mixed with equal parts quinoa for a heartier dish. If you do this, add a little extra olive oil, lemon juice, salt and pepper.
4 cups of kale, chopped finely in a food processor
1/4 cup olive oil
Zest and juice of one lemon
1 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
1/3 cup toasted pine nuts
1/3 cup dried currents, craisins, golden raisins, or whatever your favorite dried fruit is
1/2 cup freshly grated parmigiana reggiano cheese
Mix this all together in a large bowl and let it sit, in the fridge, for at least an hour before eating so that the flavors can all meld together. Taste before serving to make sure there's enough salt and pepper.
Can also be mixed with equal parts quinoa for a heartier dish. If you do this, add a little extra olive oil, lemon juice, salt and pepper.
Sunday, November 24, 2013
Chicken Salad
I always cheat a bit when making chicken salad-- I start with one of those rotisserie chickens from the supermarket -- you can get them anywhere, and they are quite delicious.
Peel all the meat off the bones (white and dark meat) and cut into small cubes and place in a large bowl for mixing.
Into that bowl, also add:
2-3 heaping tablespoons of mayonaise (I don't like chicken salad that is overly mayonaisey, but if you prefer more, feel free to add more mayo)
Slash of apple cider vinegar (or red wine vinegar but NOT balsamic -- that's too overpowering)
1/2 tsp. fresh cracked black pepper
1/2 tsp. kosher salt (don't overdo the salt -- the precooked chicken already has a fair amount of salt in it)
1 tsp. tarragon
1/4 red onion and 1 stalk of celery, diced into small pieces (you can omit both or one of these if they are not to your taste)
Mix together and let it sit at least an hour before serving, so the flavors all have a chance to meld.
Serve on bread, rolls, croissants, or just on top of a salad.
Peel all the meat off the bones (white and dark meat) and cut into small cubes and place in a large bowl for mixing.
Into that bowl, also add:
2-3 heaping tablespoons of mayonaise (I don't like chicken salad that is overly mayonaisey, but if you prefer more, feel free to add more mayo)
Slash of apple cider vinegar (or red wine vinegar but NOT balsamic -- that's too overpowering)
1/2 tsp. fresh cracked black pepper
1/2 tsp. kosher salt (don't overdo the salt -- the precooked chicken already has a fair amount of salt in it)
1 tsp. tarragon
1/4 red onion and 1 stalk of celery, diced into small pieces (you can omit both or one of these if they are not to your taste)
Mix together and let it sit at least an hour before serving, so the flavors all have a chance to meld.
Serve on bread, rolls, croissants, or just on top of a salad.
Grilled Chicken Breast
Made this recipe this weekend for a dinner party and got a lot of compliments. It's SO easy, you make it well ahead of time, and just cook quickly on a grill before serving -- great meal to feed a big group of people.
Marinade:
Juice of 4 lemons
Equal amount of olive oil
1 tablespoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon dijon mustard
1 tablespoon minced fresh rosemary (dried rosemary will work, but fresh is better)
Take up to 10 chicken breasts and slice them in half, so they are nice and thin for grilling. Place them in a gallon size ziploc bag, pour in the marinade, squeeze the air out of the bag, and make sure the chicken is thoroughly coated all over with the marinade. Refrigerate this at least for a few hours, but overnight is best as the lemon and salt will tenderize the chicken breast.
Preheat your grill on medium heat, and cook the chicken for about 3-4 minutes per side until cooked through.
If you want to make it look elegant, garnish the serving platter with lemon wedges and sprigs of rosemary. Whatever is left over is great diced up and either made into chicken salad, or sprinkled over a salad for lunch or dinner.
Marinade:
Juice of 4 lemons
Equal amount of olive oil
1 tablespoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon dijon mustard
1 tablespoon minced fresh rosemary (dried rosemary will work, but fresh is better)
Take up to 10 chicken breasts and slice them in half, so they are nice and thin for grilling. Place them in a gallon size ziploc bag, pour in the marinade, squeeze the air out of the bag, and make sure the chicken is thoroughly coated all over with the marinade. Refrigerate this at least for a few hours, but overnight is best as the lemon and salt will tenderize the chicken breast.
Preheat your grill on medium heat, and cook the chicken for about 3-4 minutes per side until cooked through.
If you want to make it look elegant, garnish the serving platter with lemon wedges and sprigs of rosemary. Whatever is left over is great diced up and either made into chicken salad, or sprinkled over a salad for lunch or dinner.
Tuesday, October 29, 2013
Pheasant (or Chicken or Turkey) Pot Pie
I'm writing this recipe up with pheasant as the starring meat, because it was a huge hit at our annual game dinner last year, but really, you could use any sort of fowl -- chicken or turkey would be great. It's also a great way to use leftovers.
4 tablespoons olive oil
3 tablespoons all purpose flour
1 large onion, diced
2 -3 garlic cloves, minced
2 large celery stalks, diced
2 large carrots, diced
1/2 cup frozen peas
1 cup diced mushrooms (optional)
zest of 1 lemon (this is the key to the whole recipe -- trust me, it makes it taste so special!)
1/4 cup white wine
16 ounces of chicken broth
1 tsp salt
1/2 tsp fresh cracked black pepper
1 tsp thyme
1/2 tsp rosemary
2 cups of shredded pheasant, chicken or turkey
2 pre-made pie doughs (you can make your own if you desire, but it's a lot of work for not a lot of return -- the pre-made pie doughs are really good quality these days.
In a large skillet, heat 3 tablespoons of olive oil and over medium heat, saute all your veggies except for the peas until they are soft and translucent. Add the salt to them right away, as it will draw out the moisture and aid in cooking, and add the lemon zest as well so it will cook and mellow. When they are soft, add another tablespoon of olive oil and sprinkle in the flour. Stir this around and cook it for 3-4 minutes, until the flour is lightly toasted and you cook out the "rawness" of it.
Keeping the heat on medium, add in the wine, whisking as you pour so that it blends into the flour and veggie mix without any lumps. Once the wine has almost completely evaporated, add in the chicken broth, either homemade (http://judyfoodislove.blogspot.com/2013/10/broths.html) or a low sodium variety, and whisk it to dissolve any lumps. Once the broth starts to bubble, reduce the heat to low, and add the rest of the herbs and the meat. Stir it all together until the broth and flour become like a gravy and then turn off the heat. Add the peas, and stir them in gently.
Now you can either take individual sized ramekins, or a larger one, big enough to hold all the meat. Coat the bottom with non-stick cooking spray and pour in the meat and veggie mixture ( you can put a crust on the bottom if you want, but it's really not necessary). Then cover with the pie crust, cutting to the appropriate size, and brushing it with some beaten egg so it browns nicely.
Place in a 350 degree oven and cook until the crust is nicely browned -- 12-15 minutes for small ones, about 30 minutes for a large one. Let it sit for a few minutes before serving and then enjoy!
4 tablespoons olive oil
3 tablespoons all purpose flour
1 large onion, diced
2 -3 garlic cloves, minced
2 large celery stalks, diced
2 large carrots, diced
1/2 cup frozen peas
1 cup diced mushrooms (optional)
zest of 1 lemon (this is the key to the whole recipe -- trust me, it makes it taste so special!)
1/4 cup white wine
16 ounces of chicken broth
1 tsp salt
1/2 tsp fresh cracked black pepper
1 tsp thyme
1/2 tsp rosemary
2 cups of shredded pheasant, chicken or turkey
2 pre-made pie doughs (you can make your own if you desire, but it's a lot of work for not a lot of return -- the pre-made pie doughs are really good quality these days.
In a large skillet, heat 3 tablespoons of olive oil and over medium heat, saute all your veggies except for the peas until they are soft and translucent. Add the salt to them right away, as it will draw out the moisture and aid in cooking, and add the lemon zest as well so it will cook and mellow. When they are soft, add another tablespoon of olive oil and sprinkle in the flour. Stir this around and cook it for 3-4 minutes, until the flour is lightly toasted and you cook out the "rawness" of it.
Keeping the heat on medium, add in the wine, whisking as you pour so that it blends into the flour and veggie mix without any lumps. Once the wine has almost completely evaporated, add in the chicken broth, either homemade (http://judyfoodislove.blogspot.com/2013/10/broths.html) or a low sodium variety, and whisk it to dissolve any lumps. Once the broth starts to bubble, reduce the heat to low, and add the rest of the herbs and the meat. Stir it all together until the broth and flour become like a gravy and then turn off the heat. Add the peas, and stir them in gently.
Now you can either take individual sized ramekins, or a larger one, big enough to hold all the meat. Coat the bottom with non-stick cooking spray and pour in the meat and veggie mixture ( you can put a crust on the bottom if you want, but it's really not necessary). Then cover with the pie crust, cutting to the appropriate size, and brushing it with some beaten egg so it browns nicely.
Place in a 350 degree oven and cook until the crust is nicely browned -- 12-15 minutes for small ones, about 30 minutes for a large one. Let it sit for a few minutes before serving and then enjoy!
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