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Showing posts from 2019

Really Delicious Falafel

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This recipe is an amalgam of the falafel recipes  from Michael Solomonov & Steven Cook and Adeena Sussman It's the eighth night of Hanukkah and we have a last shot at eating something fried for the holiday. I re-learned something when I tried making these a couple of days ago (you are looking at a 2nd batch of falafel balls), which is sometimes the ingredient list & subsequent instructions really do make a difference in the final product. So a word of caution: do not try to substitute canned beans for the dry chickpeas in this recipe, it will not work.  This mean you have to plan ahead if you plan to make this recipe. The resulting falafel are not dry or cakey, which is often the case with pre-made frozen falafel balls. You can alter the spice mix to your liking, the constant for falafel are the chickpeas, onion, garlic, salt and cumin.  Choreography : This recipe needs to be started a minimum of 10 hours before cooking. The actual cooking takes under an hou

Brisket stuffed Corn Muffins

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Thanks to Emeril Lagasse for this corn muffin idea.  No worries for those who keep kosher, the meat is pulled brisket, the corn muffin batter is pareve.  Yield: approximately 30 muffins Choreography: This cornbread is on our menu for Thanksgiving this year. You needn't follow the recipe, but rather the methodology.  If, however, you have never made pulled brisket or cornbread, you can easily follow the recipe below.  The recipe is made in two parts; the meat will take 6-8 hours and then must cool fully. Corn muffins are assembled in 15 minutes and cook for another 15.  The corn muffin recipe is inspired by a Rosso/Lukins recipe in The New Basics Cookbook.  Equipment : roasting pan forks or meat shredder aluminum foil  mixing bowl and measuring equipment muffin pan muffin paper cups  Ingredients:   For the pulled brisket : 2.5-3 lb brisket (2nd cut, the fattier the better) or non-pickled deckel  2 c of your favorite BBQ sauce . Our favorite BBQ

Applesauce Coffee Cake (pareve, no nuts)

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               This cake is modified from Applesauce Crumb Cake in Kosher by Design (S. Fishbein) It's November on the US Eastern seaboard. It's cold all around: the weather, the politics, the mood of all of us who suddenly had to grab our down jackets just 24 hours after a balmy, sunny 65 degree day.   I usually make dessert for Shabbat on Thursday, leaving cooking to Thursday night and the very early morning hours on Friday. In reality, I usually think about what I'm going to make for dessert for two or three days prior to Thursday since I love making sweets and because it's the only time we have a planned sweet at the end of any meal (as if week-night dinners are actually a planned meal).  I'm partial to both chocolate and fruit and even though we're limited to apples locally (and lots of trucked-in out of season fruit), I have a chest freezer with lots of summer fruit that was purchased and packed up while the choices were abundant and pr

Chicken meatballs with zucchini and chickpeas

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This is a totally accidental dish influenced by Ottolenghi's recipe for Chicken with miso and ginger ( Ottolenghi's Simple , Ten Speed Press).   I was looking to throw dinner together quickly and was thinking that something Persian-ish with ground chicken and chickpeas would hit the spot; however, I also had Simple on the counter and started leafing through it. The ground chicken was already defrosted and the can of chickpeas on the counter. A few zucchini were either going to be used or thrown away and it has been too cold to walk over to the compost pile. Such is the beginning of a really good, quick chicken meatball dish, which with the addition of steamed brown rice, is a delicious winter mid-week meal. This is the kind of dish you can play with and embellish as you see fit.  The recipe serves 3-4.  The recipe calls for ginger. You can use fresh ginger, or ginger that has been peeled and preserved in sherry.  Choreography :  start the brown rice minc