Roasted Chicken with Vegetables

Roast ChickenOkay, so back in Queen Victoria’s day, she had multiple main courses, there was the entree course, the removes course and the roast course… for me, that’s about 2 courses too much, but what do I know, I’m not the queen. So in her honour I’ve found a modern take on one of the dishes from her roast course. She served (or more accurately was served) Rots les Poulets (see picture below), or Roasted Chicken. My modern take uses garlic, lemon and thyme and roasts the chicken with onion, carrots and fennel. It will serve 6-8 people, and I hope you enjoy!

Poulet RotiIngredients:

1 (5 to 6 pound) roasting chicken
salt and freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs*
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons margarine, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges*
olive oil

* Click here to learn how to clean fennel and thyme.

Directions:

Preheat the oven to 425 degrees. Remove the chicken giblets, or any other extra chicken parts that were stuffed inside the carcass. Rinse the chicken inside and out, and remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the margarine and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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Potage à la Julienne (Julienne Soup)

What gives this soup it’s name is the way all of the vegetables are sliced in it. They are all done up “Julienne Style” or in thin matchstick pieces. Back in Victoria’s time, this was all done by hand, but if you have a food processor, it will definitely help with the cutting. For those of you that get a kick out of this kinda thing (like I do), I found an old recipe for this soup that was published during the time. I hope you find my modernized version a little easier to make 🙂

Potage a la JulienneVegetable Soup Julienne
Serves 6-8 people

4 carrots (if you are able to get them use a purple carrot as well, it looks amazing)
4 turnips
2 celery stalks
4 red cabbage leaves*
4 green cabbage leaves*
6 stalks of chard*
4 leeks*
4 spring onions*
12 French green beans
2 litre vegetable or chicken stock
4 tablespoons margarine
salt, pepper to taste
Few sprigs of tarragon or marjoram*
1 clove of garlic, grated into a paste
2 cups cold water and a squeeze of lemon juice

* Click here to learn how to clean these vegetables and herbs.

Once all your vegetables are cut into thin batons, add the red and green cabbage, the chard, and beans to the cold water with lemon juice.

In a large soup pot, melt the margarine over a low heat until it is just foaming. Add the carrots, turnips, leaks and onions and garlic paste. Sauté in the margarine for about four minutes, or until tender.

Strain the water from the soaked vegetables, and add them to the pot, letting them sauté for a minute or two, then add the vegetable or chicken stock. Let the soup gently simmer for 15 – 20 minutes. Add half of the tarragon or marjoram, and a squeeze of lemon juice, then let simmer for 5 more minutes.

Taste and add salt, pepper as desired, adding the last of the herbs just before serving.

Carrot, Sweet Potato, Apple Kugel

Carrot, Sweet Potato, Apple KugelThis recipe was passed around the office as a “keeper” on a scrap of yellowed newsprint. Wanting to track down the original source, (thank you Google!) I was able to find that the recipe was first published in the Baltimore Sun back in December of 1991*. It was part of an article written by Colleen Pierre, R.D. entitled “Veggies Don’t Have to be Bland, Boring”. While yes it is a bit old (23 years!) the article, and the recipe, still hold true. If you would like to read the original article, please click here.  This recipe will serve 8.

Ingredients:

¼ cup margarine
1 cup grated, peeled sweet potatoes (1 medium/large sweet potato)
1 cup grated, peeled carrots (2 medium/large carrots)
1 cup grated, peeled apples (1 large apple)
½ cup matzo meal
½ teaspoon cinnamon
¼ cup white sugar
½ cup water
2 tablespoons sweet wine
½ teaspoon nutmeg
¼ cup brown sugar
1 teaspoon oil (to grease pan)

Directions:

Pre-heat the oven to 375 degrees. Lightly grease an 8-by-8-inch baking pan with about 1 teaspoon of cooking oil. In a medium sized bowl, mix together the ingredients, and then pour into your prepared pan. Bake for 45 minutes, until golden brown on top.

* According to the article, the actual recipe comes from “Life After Schmaltz,” a book for heart-healthy Jewish holiday cooking by Rosalind Trieber, M.S., Ann Sussman and Janet Brigham, Ph.D., published in Baltimore by Trieber Associates.

Ash-e-jow (Iranian/Persian Barley Soup)

Persian Barley Soup

This soup was a hit at last night’s Purim celebration. The addition, that I think was brilliant, that my mother added was some cooked shredded chicken. She also shredded the carrots, rather than diced them. You can leave it out the chicken (meat and stock) and use vegetable stock instead if you wish to make this a non-meat dish. This soup will serve 6-8 people.

Ingredients:

3 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup diced (or shredded) carrots
¾ cup uncooked pearl barley
1 tablespoon turmeric
½ teaspoon saffron
1-2 cooked chicken breasts, shredded
1 lime, juiced
¼ cup tomato paste
salt, to taste
ground black pepper, to taste
½ cup non-dairy sour cream
1 cup chopped fresh parsley*
8 lime wedges

* Click here to see how to clean parsley.

Directions:

Heat the chicken stock in a pot to a gentle simmer.

Heat the vegetable oil in a large pot over medium heat and sauté the onion, carrots, saffron and turmeric until the onion becomes translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, shredded chicken, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 to 1 ½ hours, until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.

Place the sour cream in a small bowl. Slowly pour ½ cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

Russian Carrot Salad – Салат из моркови

Carrot saladIngredients:

8 large carrots, shredded
4 cloves garlic, minced
½ cup finely chopped walnuts (or nut of choice)
½ to ¾ cup mayonnaise
2 tablespoons fresh dill*

Directions:

Stir together the carrots, garlic, walnuts, mayonnaise and dill until evenly blended. Keep refrigerated until ready to serve.

* Click here to learn how to check dill.

Russian Beet and Potato Salad – Свекла и Картофельный салат

Beet and Potato SaladIngredients:

2 beets, peeled and diced
4 small potatoes, peeled and diced
2 small carrots, peeled and diced
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons white wine vinegar
salt to taste
3 green onions, chopped

Directions:

Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, and place in a large bowl.

Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Jicama Slaw

Jicama SlawFor those of you not familiar with jicama, you don’t know what you’re missing! Jicama, (HEE-kah-ma) also known as Mexican Yam or Mexican Turnip is the name of a native Mexican vine that has an edible tuberous root. The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. You can find it year-round in the produce section of many supermarkets and Latin American markets. Select firm, dry jicama roots. Skin should not appear shrivelled, bruised, or blemished.

Ingredients:

1 large jicama, peeled and finely shredded
½ napa cabbage, finely shredded*
2 carrots, shredded
½ cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
½ cup canola oil
Salt and freshly ground black pepper
¼ cup finely chopped cilantro leaves*

Directions:

Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for at least 15 minutes before serving.

* Click here to learn how to properly inspect a Napa Cabbage and cilantro.

5 Spice Carrots

5 spice carrotsIngredients:

10 large carrots, peeled and cut in half lengthwise
3 tablespoons vegetable oil
¾ teaspoon Chinese 5 spice powder (click here to see recipe)
salt to taste

Directions:

Preheat oven to 375 degrees. Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5 spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.

Roast carrots in the preheated oven for 15 minutes, and check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes. Serve warm.

Classic Minestrone

minestrone 1

Ingredients:

¼ cup and 2 tablespoons olive oil
1 leek, thinly sliced*
1 small onion, diced
3 cloves garlic, minced
4 carrots, diced large
2 zucchini, sliced
1 (398ml) can cut green beans
4 stalks celery, sliced
12 cups vegetable/beef/chicken stock
2 (796ml) cans diced tomatoes, with juice
1 tablespoon chopped fresh thyme*
1 (796ml) can cannellini beans, with liquid
½ cup elbow macaroni
salt and ground black pepper to taste

Directions:

Heat olive oil in a large pot, over medium heat. Add the garlic, leek and onion to the pot, and cook until they become translucent. Add the carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 10 to 15 minutes, stirring the ingredients occasionally so that nothing burns. Add the stock, tomatoes and thyme, and scrape up the bottom of the pan to release any stuck bits. Bring the soup to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 to 45 minutes. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

* click here to see how to properly clean these ingredients.

Sauce 4 – Basic Tomato Sauce

Tomato Sauce 1This is a traditional tomato sauce that I have adjusted to reflect a kosher kitchen: meaning that the salt pork and ham bone have been removed, and substituted with an equal amount of olive oil and the use of a beef marrow bone. Should you wish to make the sauce pareve, or vegetarian, you can leave out the bone all together. This recipe will make about 4 cups of sauce.

Ingredients:

4 tablespoons olive oil
2 cups onions, diced
1 cup carrots, diced
1 cup celery, diced
1 clove garlic, minced
2 (796ml) cans crushed tomatoes
4 cups veal or chicken stock
1 beef marrow bone
Kosher salt, to taste
Sugar, to taste
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems
8-10 black peppercorns, crushed

Directions:

Preheat oven to 300°F. Tie the sachet ingredients into a cheesecloth sack using a piece of kitchen twine. In a heavy, oven-safe Dutch oven, bring the olive oil up to temperature. Add the carrots, celery, onions and garlic and sauté for a few minutes until the onion is translucent but not brown. Add the tomatoes, the beef bone (if using), the stock and the sachet. Bring to a boil, cover, and transfer the pot to the oven. Simmer in the oven, partially covered, for two hours. Remove from oven. Remove sachet and bone and purée sauce in a blender or food processor until smooth, working in batches if necessary. Season to taste with Kosher salt and a small amount of sugar — just enough to cut the acid edge of the tomatoes. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Creole SauceCreole Sauce

Creole sauce, also referred to as creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Bahamian cuisine and New Orleans cuisine sauce made by sautéeing vegetables in butter and olive oil. It is used in the American south and in Bahamas. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups tomato sauce (see recipe above)
¾ cup chopped onions
¾ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
1 bay leaf
½ teaspoon dried oregano
Zest of 1 lemon*
Kosher salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste

Directions:

In a heavy-bottomed saucepan, sauté the onions, green pepper, celery and garlic until the onions are translucent, about 5 minutes. Add the tomato sauce, bay leaf, oregano and lemon zest. Bring to a simmer and cook for about 15 minutes. Remove bay leaf, season with the salt, pepper and cayenne and serve right away.

* click here for my tips on zesting lemons and other citrus.

spanish sauceSpanish Tomato Sauce

This tomato sauce with a spanish flair can also be refered to as a sofrito – which in Spanish cuisine, consists of garlic, onion, paprika, peppers, and tomatoes cooked in olive oil. While there is no paprika in this recipe, the additions of the the mushrooms and olives add a nice earthy and salty kick. This sauce is great on meats and poultry, or even just over pasta. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups tomato sauce
½ cup sliced mushrooms
½ cup chopped onions
¼ cup diced green pepper
1 clove garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce (or another hot pepper sauce), to taste
½ cup olives (black or green), sliced

Directions:

In a heavy-bottomed saucepan, sauté the onions, green pepper and garlic until the onions are translucent, about 5 minutes. Add the mushrooms and continue to sauté until the mushrooms are soft. Add the tomato sauce, bring to a simmer and cook for about 5 minutes. Season with the salt, pepper, Tabasco and olives, then serve right away.