There are about a million different recipes for charoset. Most include a base of apples, sweet wine, and nuts. Some involve fruits such as raisins, cranberries, cherries, dates, chopped dried apricots, figs, pears, grapes, pomegranate, ginger, and many include walnuts, almonds, pecans, chestnuts, sesame seeds... any and all of the above. Some get quite involved.
Charoset is an important part of the Seder plate and meal, representing the bricks and mortar the slaves built Egypt up with. It is delicious mixture used to build hillel sandwiches. Some also believe it has Biblical roots, refering to a list of fruits and nuts listed in the Song of Songs. One charoset version (which I'd like to make some day) includes all of the listed ingredients... all 40+ of them.
My mother-in-law's charoset was the first I ever had, and the one I prefer. It is more of the Ashkenazi or Easter European version of charoset. It has few ingredients that shine when balanced properly.
In addition, some will turn charoset into a paste. If you like it that way, don't worry so much about the dice on your apples, and dump the mixture into a food processor at the end.
You will need:
2 large or 3 medium apples - I used braeburn. Use a heartier variety, such as gala, pink lady, empire, mcintosh... stay away from mealy, less sturdy apples such as golden or red delicious, which tend to disintigrate. If you like a little tartness, use 1 or 2 granny smiths.
Manishevits sweet red wine (about 3 TBS)
1/2 tsp cinnomon (this might be conservative, as I don't measure... try this, and if you want more, add more)
1/2 TBS honey
1/2 cup finely chopped almonds (more or less... I didn't measure these either. Use the food processor to make them teeny. I like a lot of almonds.)
Mix your wine and honey in a deep bowl. Peel, dice, and mix your apples in one at a time, so that they don't brown waiting to be chopped up.
Get as fine of a dice on your apples as you can. I did this by cutting the apple into 8 pieces. I took each piece and sliced it into 3 or 4 slices, stacked the slices (to look like the wedge they once were), and cut them vertically (3 or 4 times the long way) and then horizontally. Once you get the hang of it, this won't seem so arduous. After each wedge is diced, mix into the wine to prevent coloring.
Once all your apples are diced, add in the cinnomon and almonds. Refrigerate. This can be made the day before, and only gets tastier sitting in the wine and cinnomon.
Wednesday, March 31, 2010
Matzoh Brei
Pesach is one of my favorite Jewish holidays. It has a great story, deep tradition, and the food is always good.
Dan gets excited because Pesach means someone (me) will make him matzoh brei. (Pronounced Mat-zo brI)
I've tried matzoh brei two ways - both are good. Dan prefers one way, which turns out matzoh brei like scrambled eggs, since that is how his parents made it when he was a kid. I like it because it is fast. The second way, which makes little pancake-like rounds, has a little more texture and flavor.
You will need:
2.5 - 3 sheets of matzoh, broken into tiny bits - you can do this by wrapping the matzoh in a towel or cloth napkin and rolling it with a rolling pin, or you can buy matzoh farfel.
2 eggs, beaten
salt & pepper
water
EVOO or salted butter
Whichever type of brei you want, you start with the same base. Put your broken matzoh in a large bowl. If you have a little while, as in you want to eat in 20-30 minutes, add about 2 TBS of water to the crushed matzoh, mix, and then add the egg and a pinch of salt and pepper. Let the egg and matzoh sit for 15-20 minutes. This gives the matzoh a little more flavor than the fast way. You could also choose to cook this after 5 minutes, which leaves the matzoh a little more crunchy.
If you are in a hurry and do not want to have crunchy matzoh, cover the bits with water. Let it sit for 5-8 minutes (get out your skillet and start heating it over medium-high heat). Take the matzoh by handfuls and squeeze out the water. This is very mushy and somewhat fun. Mix in the eggs and some salt and pepper.
Whichever you choose, you now have a bowl with egg, matzoh, and some seasoning. Excellent. Moving on.
If you want scrambled matzoh, heat your pan to medium-high and put in a little EVOO. Cook as you would scrambled eggs, stirring and flipping frequently.
If you want crispy rounds, melt about 1/6- 1/4 inch of a butter stick into your pan over medium-high heat... the bottom of the pan should be coated. (You can use EVOO or vegetable oil as well, but butter is tastier, and requires less heat.) Do not burn the butter. Drop the brei into the pan by heaping tablespoonfuls into the hot butter. Flatten the rounds out slightly. When they are golden and crispy (about 2-3 minutes, depending on your pan and heat) on one side, flip and repeat.
Remove to a plate lined with paper towel.
Serve both ways hot with tobasco or ketchup.
Dan gets excited because Pesach means someone (me) will make him matzoh brei. (Pronounced Mat-zo brI)
I've tried matzoh brei two ways - both are good. Dan prefers one way, which turns out matzoh brei like scrambled eggs, since that is how his parents made it when he was a kid. I like it because it is fast. The second way, which makes little pancake-like rounds, has a little more texture and flavor.
You will need:
2.5 - 3 sheets of matzoh, broken into tiny bits - you can do this by wrapping the matzoh in a towel or cloth napkin and rolling it with a rolling pin, or you can buy matzoh farfel.
2 eggs, beaten
salt & pepper
water
EVOO or salted butter
Whichever type of brei you want, you start with the same base. Put your broken matzoh in a large bowl. If you have a little while, as in you want to eat in 20-30 minutes, add about 2 TBS of water to the crushed matzoh, mix, and then add the egg and a pinch of salt and pepper. Let the egg and matzoh sit for 15-20 minutes. This gives the matzoh a little more flavor than the fast way. You could also choose to cook this after 5 minutes, which leaves the matzoh a little more crunchy.
If you are in a hurry and do not want to have crunchy matzoh, cover the bits with water. Let it sit for 5-8 minutes (get out your skillet and start heating it over medium-high heat). Take the matzoh by handfuls and squeeze out the water. This is very mushy and somewhat fun. Mix in the eggs and some salt and pepper.
Whichever you choose, you now have a bowl with egg, matzoh, and some seasoning. Excellent. Moving on.
If you want scrambled matzoh, heat your pan to medium-high and put in a little EVOO. Cook as you would scrambled eggs, stirring and flipping frequently.
If you want crispy rounds, melt about 1/6- 1/4 inch of a butter stick into your pan over medium-high heat... the bottom of the pan should be coated. (You can use EVOO or vegetable oil as well, but butter is tastier, and requires less heat.) Do not burn the butter. Drop the brei into the pan by heaping tablespoonfuls into the hot butter. Flatten the rounds out slightly. When they are golden and crispy (about 2-3 minutes, depending on your pan and heat) on one side, flip and repeat.
Remove to a plate lined with paper towel.
Serve both ways hot with tobasco or ketchup.
Sunday, March 21, 2010
Happy St. Epaphroditus Day! Corned Beef Hash
The truth to Happy Saint ____ Day is that every day there are many saints being celebrated and feasted. The Catholic Church has so many saints, everyone has to share a day with 5 or 10 other miracle workers. A few (un?)lucky saints were caught up in the commercialism of today, and their celebrations have gone wild, complete with signature drinks and cheap paraphernalia. I'm not saying that I don't enjoy this... I'll take any excuse to eat truffles or make a crockpot full of corned beef. But look into the heart of a Saint's day. For instance, did you know that St. Patrick was born in Scotland (gasp!) from two Roman citizens? That's right... he's an Italian by blood and a Scot by birth. I love history and humans.
So, like a good quarter of the globe, you've made a crockpot of beef, potatoes, carrots, and cabbage. Unless you were one of the lucky few that got a reasonably sized brisket, corned your own brisket that was cut to size, or you have a small army to feed, you've been eating corned beef leftovers for lunch or dinner every day for 3 days now, hoping to make a dent in the crazy side of cow you purchased and crammed into your crockpot.
Enter Sunday Morning. No waking up early and grabbing a handful of granola before running out the door. Now, I love lots of food, and hash is no exception. A good hash is not only a delicious and hearty start to the day, but is great for using up leftovers.
You will need:
leftovers - My favorite is corned beef, potatoes, carrots, and cabbage. Most holiday leftovers beg to be made into hash. Meat, potatoes, veggies. You can use mashed potatoes, but diced roasted potatoes are preferable. Whatever it is, try to get the liquid out. Beef stew works well for hash.
If you lack depth or like onion, add some diced onion.
some butter
a cast iron skillet
a heavy dish or a dutch oven lid that will fit into the skillet.
If your dish was well-seasoned to begin with, you likely won't need any more spices, but spice to taste after a bite or two. Don't salt before cooking!
Melt the butter in the pan over medium high heat.
Dice all the leftovers. Once the butter has started to brown slightly, add diced leftovers and press down with lid or plate. Let this cook for 6-8 minutes. You want it to get nice and brown, so don't stir it yet!
After 6-8 minutes, stir it up. Try to flip as much as you can over. Put the lid back down on the hash and let it cook for another 5 minutes.
If you would like it to be crispier, repeat this process.
I love hash with some ketchup and perhaps a sunny-side up egg. But I love hash, period, and will eat it as is, straight out of the pan.
So, like a good quarter of the globe, you've made a crockpot of beef, potatoes, carrots, and cabbage. Unless you were one of the lucky few that got a reasonably sized brisket, corned your own brisket that was cut to size, or you have a small army to feed, you've been eating corned beef leftovers for lunch or dinner every day for 3 days now, hoping to make a dent in the crazy side of cow you purchased and crammed into your crockpot.
Enter Sunday Morning. No waking up early and grabbing a handful of granola before running out the door. Now, I love lots of food, and hash is no exception. A good hash is not only a delicious and hearty start to the day, but is great for using up leftovers.
You will need:
leftovers - My favorite is corned beef, potatoes, carrots, and cabbage. Most holiday leftovers beg to be made into hash. Meat, potatoes, veggies. You can use mashed potatoes, but diced roasted potatoes are preferable. Whatever it is, try to get the liquid out. Beef stew works well for hash.
If you lack depth or like onion, add some diced onion.
some butter
a cast iron skillet
a heavy dish or a dutch oven lid that will fit into the skillet.
If your dish was well-seasoned to begin with, you likely won't need any more spices, but spice to taste after a bite or two. Don't salt before cooking!
Melt the butter in the pan over medium high heat.
Dice all the leftovers. Once the butter has started to brown slightly, add diced leftovers and press down with lid or plate. Let this cook for 6-8 minutes. You want it to get nice and brown, so don't stir it yet!
After 6-8 minutes, stir it up. Try to flip as much as you can over. Put the lid back down on the hash and let it cook for another 5 minutes.
If you would like it to be crispier, repeat this process.
I love hash with some ketchup and perhaps a sunny-side up egg. But I love hash, period, and will eat it as is, straight out of the pan.
Thursday, March 18, 2010
Quick and tasty pasta with pancetta and artichoke hearts
One of my favorite things to do for a quick, tasty dinner is to toss some pasta with some EVOO, sauteed veggies, and quickly cooked meat.
This time it was pancetta (which inspired me not only because of its mild taste, but because I found it finely diced in the cheese case at Harris Teeter!) and sauteed artichoke hearts.
(for 2 people with leftovers for lunch)
You will need:
1/2 box thin spaghetti
EVOO
about 1 cup diced pancetta or ham
1/2 tsp or 1 clove finely chopped garlic
1 jar/can of artichoke hearts, quartered (12 oz.) and drained well
about 1/4 cup white wine
lemon juice
salt
fresh Parmesan
Start water boiling for pasta. Start the process below while the pasta cooks. Make sure you do not overcook the pasta.
In a very large saute pan over medium-high heat, saute pancetta. Once lightly browned, move to the edge of the pan. About 3 minutes.
Pour about 1.5 TBS EVOO into the center of the pan. Raise the heat (to about an 8 out of 10). Heat for about 1 minute, or until you can start to smell the oil. Toss garlic and artichoke hearts into the oil and saute until artichokes start to turn golden on sauteed sides. About 5 minutes. You may want to check the pasta if you haven't done so.
Add white wine into pan and let reduce for about 1.5 - 2 minutes. When pasta is done, add to pan. (Turn pan down to warm if pasta is not done.) Add lemon juice (about 1 tsp) into the wine sauce. Salt to taste. Add more EVOO if necessary.
Serve with fresh Parmesan. Enjoy!
This time it was pancetta (which inspired me not only because of its mild taste, but because I found it finely diced in the cheese case at Harris Teeter!) and sauteed artichoke hearts.
(for 2 people with leftovers for lunch)
You will need:
1/2 box thin spaghetti
EVOO
about 1 cup diced pancetta or ham
1/2 tsp or 1 clove finely chopped garlic
1 jar/can of artichoke hearts, quartered (12 oz.) and drained well
about 1/4 cup white wine
lemon juice
salt
fresh Parmesan
Start water boiling for pasta. Start the process below while the pasta cooks. Make sure you do not overcook the pasta.
In a very large saute pan over medium-high heat, saute pancetta. Once lightly browned, move to the edge of the pan. About 3 minutes.
Pour about 1.5 TBS EVOO into the center of the pan. Raise the heat (to about an 8 out of 10). Heat for about 1 minute, or until you can start to smell the oil. Toss garlic and artichoke hearts into the oil and saute until artichokes start to turn golden on sauteed sides. About 5 minutes. You may want to check the pasta if you haven't done so.
Add white wine into pan and let reduce for about 1.5 - 2 minutes. When pasta is done, add to pan. (Turn pan down to warm if pasta is not done.) Add lemon juice (about 1 tsp) into the wine sauce. Salt to taste. Add more EVOO if necessary.
Serve with fresh Parmesan. Enjoy!
Wednesday, March 10, 2010
Arroz con Pollo
This would be very simple to make for 2 or for 20. It is by no means traditional; I loosely based it off a recipe in an authentic Mexican cookbook.
This will feed 6 people or 4 absolutely starved people. Plan on 4 with the bonus of lunch the next day if they aren't famished. It takes about an hour, start to finish, most of which is time away from the stove. This could have been reduced to 40 minutes at the very most, but I dawdled.
This recipe calls for a whole chicken, cut up. You can cut up your own chicken, which is a handy skill that saves money, but do make sure you have a good knife and shears. Our grocer sells chickens already cut with the giblets and backbone for a reasonable price. On a weeknight, it is more than worth it.
Save the backbone, neck, wing tips (which you may need to cut off), and any bones after you eat the chicken for broth. Saute and dice up the heart and liver, and give it to your favorite kitty. (Brady cries when he smells chicken giblets cooking.)
You will need:
One 2.5 - 3.5 pound chicken, cut up, bone in, skin on.
1 large onion, diced
1 large green pepper, diced (you can add colored peppers, too, for more color...)
1 can/jar pimento peppers, diced
3 cloves of garlic, diced
1 (12 oz) can petite diced tomatoes, no salt added, or 6 Roma tomatoes, diced and seeded
3 cups low sodium chicken stock
1 cup dry white wine (2 buck chuck chardonnay is just fine)
about 3/4 teaspoon (a generous pinch) of saffron needles
1 tsp cumin
1 tsp chipolte (smoky... if you don't have any, use Spanish smoked paprika. Then get some.)
salt
pepper
1/4 cup EVOO
2 cups long grain, white rice. Do not use instant cook.
Heat 1 cup of chicken stock in microwave or pot until warm to hot. It does not need to be boiling. Add saffron to stock and let soak.
Salt and Pepper chicken.
In a heavy skillet, heat EVOO over medium-high heat.
Carefully place chicken in oil. Do not crowd the pan. I did mine in 2 batches, and I have a very large (9 qt) dutch oven. Let chicken cook, undisturbed, for 2-3 minutes on each side. You want a nice gold color.
Remove chicken to a plate and drain off all but 2 TBS of oil. Place onions, green peppers, pimentos, and garlic into pot. Saute until onions are transparent. Lower heat if they start to smoke or char.
Add all ingredients EXCEPT chicken and rice to the pot. Use about 3 generous pinches of salt. Stir well, to incorporate all spices, and then add chicken. Mostly cover and bring to a boil.
Here is where you can stretch out the time or shorten it. Once the broth is boiling, reduce heat to simmer and cover. Let cook for, at the very least, 15 minutes. I let mine go for about 30.
Add rice to pot, making sure that it is submerged. It may be easier if you remove some large pieces of chicken temporarily. Cover and cook on medium-low for 20 minutes. After 20 minutes, check rice for doneness and seasoning. Add salt and pepper as necessary. I let mine cook for 25 minutes, to get rid of some more liquid.
I served this with peas, and mixed in, they were quite good. Dan prefers them separate. It is up to you!
The seasoning is mild. If you over season, you will not taste the saffron. As is, the spices all shine, but do not compete.
This will feed 6 people or 4 absolutely starved people. Plan on 4 with the bonus of lunch the next day if they aren't famished. It takes about an hour, start to finish, most of which is time away from the stove. This could have been reduced to 40 minutes at the very most, but I dawdled.
This recipe calls for a whole chicken, cut up. You can cut up your own chicken, which is a handy skill that saves money, but do make sure you have a good knife and shears. Our grocer sells chickens already cut with the giblets and backbone for a reasonable price. On a weeknight, it is more than worth it.
Save the backbone, neck, wing tips (which you may need to cut off), and any bones after you eat the chicken for broth. Saute and dice up the heart and liver, and give it to your favorite kitty. (Brady cries when he smells chicken giblets cooking.)
You will need:
One 2.5 - 3.5 pound chicken, cut up, bone in, skin on.
1 large onion, diced
1 large green pepper, diced (you can add colored peppers, too, for more color...)
1 can/jar pimento peppers, diced
3 cloves of garlic, diced
1 (12 oz) can petite diced tomatoes, no salt added, or 6 Roma tomatoes, diced and seeded
3 cups low sodium chicken stock
1 cup dry white wine (2 buck chuck chardonnay is just fine)
about 3/4 teaspoon (a generous pinch) of saffron needles
1 tsp cumin
1 tsp chipolte (smoky... if you don't have any, use Spanish smoked paprika. Then get some.)
salt
pepper
1/4 cup EVOO
2 cups long grain, white rice. Do not use instant cook.
Heat 1 cup of chicken stock in microwave or pot until warm to hot. It does not need to be boiling. Add saffron to stock and let soak.
Salt and Pepper chicken.
In a heavy skillet, heat EVOO over medium-high heat.
Carefully place chicken in oil. Do not crowd the pan. I did mine in 2 batches, and I have a very large (9 qt) dutch oven. Let chicken cook, undisturbed, for 2-3 minutes on each side. You want a nice gold color.
Remove chicken to a plate and drain off all but 2 TBS of oil. Place onions, green peppers, pimentos, and garlic into pot. Saute until onions are transparent. Lower heat if they start to smoke or char.
Add all ingredients EXCEPT chicken and rice to the pot. Use about 3 generous pinches of salt. Stir well, to incorporate all spices, and then add chicken. Mostly cover and bring to a boil.
Here is where you can stretch out the time or shorten it. Once the broth is boiling, reduce heat to simmer and cover. Let cook for, at the very least, 15 minutes. I let mine go for about 30.
Add rice to pot, making sure that it is submerged. It may be easier if you remove some large pieces of chicken temporarily. Cover and cook on medium-low for 20 minutes. After 20 minutes, check rice for doneness and seasoning. Add salt and pepper as necessary. I let mine cook for 25 minutes, to get rid of some more liquid.
I served this with peas, and mixed in, they were quite good. Dan prefers them separate. It is up to you!
The seasoning is mild. If you over season, you will not taste the saffron. As is, the spices all shine, but do not compete.
Friday, March 5, 2010
Chilean sea bass served over baby spinach with mango
This not only took literally 12 minutes to make, but is very healthy and absolutely delicious.
If you haven't tried citrus olive oil, you are missing out. Do yourself a favor and get some. It makes the recipe, and many other recipes. I recommend:
Cobram Estate citron extra virgin olive oil with lemon oil.
For this recipe you will need:
Baby spinach (you can decide how much you like)
1 filet of skinless Chilean sea bass (you can use any sturdy white fish, but I think this has the best flavor)
a ripe mango
a lime
salt
pepper
balsamic vinegar
citron EVOO
Cajun seasoning - I used Dinosaur Foreplay... that's my favorite.
You can add diced red onion to the mango salsa if you like.
Set the broiler on high, with a rack that will leave your fish about 5 inches from the surface.
Pour a thin strip of EVOO down each filet. Follow with a thin strip of Cajun seasoning. Because sea bass is a light flavored fish, a little will go a long way. Rub the seasoning around to barely cover the fish. Turn fish over and repeat.
Place fish on a baking sheet. Place under the broiler, leaving the oven cracked a little. While filet cooks (about 5 minutes - watch closely) dice up mango. (How to cut up a mango.) Squeeze a little (about 1/2 tsp) lime juice over mango, and follow with a (literal) pinch of salt. Stir.
Turn the fish after 5 minutes, or when the top is golden, but not burned. Put back under broiler.
Mix salad dressing:
I like a 2:1 ratio of EVOO to balsamic. With the citron EVOO, this is rather acidic (which I like), so if you don't like a more acidic favor, use a 3:1 ratio.
Add salt and pepper to taste, and mix.
The fish is done when it flakes when lightly pressed with a fork. Be careful not to overcook.
Plate the spinach. Lightly dress with balsamic dressing. Place fish on the spinach, and top with mango.
Enjoy!
PS - Sea bass, leftover or otherwise, makes delicious filling for fish tacos, as does mango salsa.
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