Matzo Brei

Matzah BreiMatzo Brei is a long standing Passover tradition in my house, and we tend to be purists, using only the basic recipe below and topped with a little ketchup (’cause despite what you may think, ketchup pretty much goes with everything). My co-worker’s husband goes sweet, adding pancake syrup to his freshly cooked dish, while my boyfriend goes savoury, adding sauteed veggies and cheese to the dish while it cooks. To each his own I guess! No matter how you make it, I hope you like it! This recipe will serve 2-4 people.

Ingredients:

4 Matzos
4 large eggs
1 teaspoon salt, or to taste
3/4 stick (6 tablespoons) unsalted butter/margarine

Optional Ingredients:
For a savoury dish try adding any or all of the following: sliced mushrooms, sliced peppers, sliced onions, cheese
For a sweet dish try adding any or all of the following: canned fruit, applesauce, sour cream or syrup.

Directions:

Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.

Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

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Fish Soup

Fish SoupThis is a nice alternative to chicken soup, and combines the fish course and soup course into one! All the flavour, half the work! This recipe will serve about 12 people.

Ingredients:

⅓ cup olive oil
2 medium onions, quartered
2 large leeks, white part and most of the green part, sliced*
4 stalks celery
1 bulb fennel, quartered (save the fronds for garnish)*
6 cloves garlic
1 large bunch parsley*
2 red peppers, seeded and cut in chunks
Head and tail of a large salmon, tile fish, or any other big fish, quartered, loosely but securely wrapped in cheesecloth
2 (540ml) cans crushed tomatoes
8 cups water
2 large potatoes, cut in small cubes
1 cup dry white wine
½ teaspoon cayenne, or a little more to taste
Good pinch ground cloves
3 bay leaves
1 tablespoon paprika
2 good pinches saffron
8 cups fish, cubed, about 1” size (salmon, tile or snapper)

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

Directions:

In a food processor, coarsely grind the onions, leeks, celery, fennel, garlic, parsley and peppers. You can do this in batches if you have a smaller processor or you find the vegetables are becoming over processed.

In a large soup pot, heat the olive oil, and then add the vegetable mixture. Sauté the mixture until the onions and leeks become translucent, about 5 to 10 minutes. Mix often so that nothing sticks and burns.

Next, add the head and tail of the fish (in the cloth), along with the tomatoes, water, potatoes, wine, cloves, bay leaves and paprika. Reduce the heat to a simmer, and let cook for 45 minutes.

Remove the cheesecloth with the fish parts in it, and then add the chopped up fish meat and saffron to the pot. Allow the soup to cook another few minutes until the chopped fish has cooked through. Adjust salt and pepper to taste, and then serve hot, garnished with a few fronds from the fennel.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Ginger Sesame Peanut Chicken Noodles

Chicken Peanut NoodlesIngredients:

5 Boneless, skinless chicken breasts, sliced into thin strips
1 ½ red bell peppers, thinly sliced
1 ½ green bell peppers, thinly sliced
2 onions, thinly sliced
1 ½ lb. linguine or spaghetti noodles
¾ cup Peanut butter
3 tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons freshly ground ginger root
4 cloves of garlic, minced
2 tablespoons canola oil, divided
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes (to taste)
salt & pepper, to taste

Instructions:

Sauté the chicken with 1 tablespoon of the canola oil, until chicken is browned. Remove from the skillet. Add remaining canola oil and sauté the onions, peppers, garlic and ginger. Once the vegetables have softened and caramelized, return the chicken to the skillet and add the peanut butter, soy sauce, hoisin sauce, sesame oil, chili peppers, and salt and pepper.

In a separate pot, cook the pasta according to the directions on the package, removing from the water just a minute or two shy of fully cooked. Add the pasta to the skillet with the chicken mixture, and toss to coat. You can add some of the pasta water to the sauce if needed to be thinned out. Sprinkle the sesame seeds over the pasta and serve warm.

Cipolle al Forno (Baked Onions)

Baked OnionsIngredients:

8 medium sized onions
Salt and pepper
A few sprigs of fresh parsley, finely chopped*
Best quality, fruity olive oil
Dry white wine (optional)

Directions:

Take each onion, and slice off both the top and root ends. Remove the outer, dry layers of the onion, then slice each onion in half across their midsection, against the grain so to speak, so their rings are exposed. Place the onion halves in a well-oiled baking dish, cut side up. Season very generously with salt and pepper, then sprinkle with the parsley. Finally, drizzle the onion halves with best quality olive oil you can find/afford.

Place the baking dish in the oven set at 350 degrees, for an hour or more, until the onions are well reduced in size, very soft and slightly caramelized. Baste the onions with their cooking juices every so often as they cook. Be careful not to allow the onions to burn, which will give them a bitter taste. If you like, you can cover them with a sheet of wax paper for the first 30 minutes or so or If need be, you can lower the oven temperature.

About 5 minutes before they’re done, splash a bit of white wine on top of the onions. This gives the onions a very slight tang, which nicely balances their natural sweetness, and produces a little ‘sauce’ you can pour over the onions when you serve them. Let the onions cool slightly before serving.

* click here to learn how to clean parsley.

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.

Sauce 3 – Espagnole Sauce

Please note that these recipes call for the use of butter and “brown stock” aka beef stock. Kosher regulations would not permit this, as we cannot mix dairy and meat together. The alternatives in this case are to either use margarine in place of the butter or to use imitation beef stock, which is pareve, and is not considered to be meat.

espagnole sauceEspagnole Sauce

In cooking, Espagnole sauce is one of Auguste Escoffier’s five mother sauces that are the basis of sauce-making in classic French cooking. These types of sauces were already gathered in different Spanish cooking handbooks of the late 19th century. Escoffier popularized the recipe, which is still followed today. This recipe will make about 2 cups of sauce.

Ingredients:

½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups brown stock
2 tablespoons tomato purée
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix (onions, carrots and celery) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Demi-GlaceDemi-Glace Recipe

Demi-glace (pronounced “demi-GLASS”) is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock. Demi-glace is also the starting point for many so-called “small sauces” that are derived from the espagnole. For more flavor, you can add a sachet d’epices while reducing the demi-glace, but this is strictly optional. This recipe will make about 1 pint of sauce.

Ingredients:

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Bordelaise SauceBordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. This recipe will make about 1 ¼ cups of sauce.

Ingredients:

¾ cup dry red wine
2 shallots, finely chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt, to taste
Ground black pepper, to taste
1 teaspoon cold butter or margarine

Directions:

Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Add the beef stock to the pan and bring the mixture to a boil, again. Skim and discard any foam that appears on top of the sauce. Continue cooking the bordelaise until it has thickened enough to coat a spoon. Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming.

Madeira SauceMadeira Sauce

The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks. Making this sauce is easy enough — it’s simply a matter of stirring some Madeira wine and butter into a demi-glace. It’s making the demi-glace itself that’s the time-consuming part. This recipe will make about 1 pint of sauce.

Ingredients:

1 pint demi-glace
¼ cup Madeira wine*
1 tablespoon butter or margarine

Directions:

In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes. Stir in the Madeira wine and swirl in the butter. Serve right away.

* If you can’t find kosher Madeira wine, or prefer not to use it, you can substitute the ¼ cup called for in this recipe with either 2 tablespoons of balsamic vinegar or about an equal amount of dry red wine or stock.

Mushroom SauceMushroom Sauce

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It’s made with sautéed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace. This recipe will make about 2 cups of sauce.

Ingredients:

1 tablespoon butter or margarine
½ cup sliced mushrooms
2 tablespoons chopped shallots
2 tablespoons sherry**
2 cups demi-glace
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the butter over medium heat until it’s frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes. Stir in the sherry, season to taste with lemon juice and serve right away.

** If you can’t find kosher Sherry, or prefer not to use it, you can substitute the 2 tablespoons called for in this recipe with either 1-2 teaspoons of vanilla extract or 2 tablespoons of either orange or pineapple juice.

Potatoes Madras

Potatoes Madras

This is a great side dish to serve with your Indian meal! This recipe makes 6 servings.

Ingredients:

¼ cup vegetable oil
2 pounds potatoes, cut into ¾ inch dice
½ pound sweet potatoes, cut into ¾ inch dice
3 ½ cups frozen cauliflower floretsᶲ
1 ½ large onions, sliced
4 cloves garlic, crushed
2 tablespoon curry powder
1 tablespoon ground ginger
¾ cup dry red lentils
1 (796ml) can whole tomatoes, chopped
2 ½ cups vegetable stock
4 tablespoons malt vinegar
2 tablespoon mango chutney (or fresh mango), optional
salt and pepper to taste
chopped fresh parsley for garnish*

Directions:

Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

ᶲ Click here to see COR’s policy on the use of cauliflower.

* Click here to see how to clean fresh parsley.

Freekeh Chicken with Root Vegetables and Prunes

Freekeh ChickenHere’s an easy one-pot meal with freekeh, chicken, parsnips, carrots, prunes, rosemary, thyme, tons of garlic, and broth. Don’t worry about the amount of garlic cloves that this recipe calls for though. Because the cloves are left whole, you get a more mild garlic taste, plus the whole cloves become sweet when braised. The prunes made a rich marriage between sweet and savoury, plus the tender chicken and chewy grain give you all the great texture!

Ingredients:

1 ½ cup freekeh*
3 ¾ cups broth, vegetarian or chicken
6 boneless, skinless chicken breasts
1 ½ medium onions, diced
6-8 carrots medium, chopped
4-6 parsnips depending on size, sliced
9 cloves garlic, whole
1 ½ cup pitted prunes*
a few sprigs of fresh rosemary and thyme to taste*
sea salt, fresh cracked pepper to taste
1 tablespoon (or so) olive oil

Directions:

Preheat your oven to 345 degrees F. In a Dutch oven, or any oven proof pot with lid, pour the freekeh and broth in. Place in the oven for 10-15 minutes. Remove the pot from the oven (careful, it will be hot!) and add all of the remaining ingredients in the pot making sure that some of the prunes and onions get into the liquid below the chicken. Drizzle a little olive oil on all ingredients. Place lid on and put in the oven on the middle rack.

Drop the heat down to 200 degrees F and cook for 1 hour. Check on it, give it a stir, and cook until the chicken is fully opaque, and vegetables are tender. This is usually only about another 15-20 minutes. Note: Cooking times vary. For added browning, remove the lid for a few minutes during the final cooking stage. If you notice the freekeh becoming too dry, you can add more broth or oil at your discretion.

* To learn how to properly clean and check grains, prunes, rosemary and thyme, click here.

Chinese Happy Family

Chinese Happy FamilyThis dish is called a “Happy Family” because it is blend of all different ingredients, coming together to make something delicious, much like how a family is. This recipe can easily be converted into a vegetarian dish by substituting tofu for the chicken. You can also use beef instead of chicken. This recipe makes about 8 servings.

Ingredients:

6 skinless, boneless chicken breast halves – cut into cubes/strips
1 tablespoon oil

Marinade:
½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon grated fresh ginger

Vegetables:
¼ cup olive oil
2 onions, sliced thin
1 carrot, julienned
2 red bell peppers, seeded and julienned
2 yellow bell peppers, seeded and julienned
1 ½ cups sugar-snap peas
1 cup mushrooms, sliced
1 cup water chestnuts
1 ¾ cups baby corn
1 ½ cups bamboo shoots, sliced

Stir-fry Sauce:
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sugar
4 tablespoons water/chicken broth

½ cup sliced green onions*

Directions:

Combine the ingredients for the marinade and pour them into a large freezer bag or a bowl that you can marinate the chicken in. Add the chicken pieces and toss to coat. Let the chicken marinate in the fridge for at least an hour, or even overnight.

In a wok or large skillet, on medium-high heat, add the tablespoon of oil and sauté the chicken pieces until they are cooked through. Remove them from the pan. DO NOT put them back into the bag or bowl that you were marinating in. That is a good way to get food poisoning! Just set the chicken (and any juices) aside on a clean plate or bowl.

Next, add the ¼ cup of oil (or less) to the wok/skillet and add the onions and carrot. Toss to coat and let cook for about 2 minutes. Next add the peppers, tossing and allowing to cook for an additional 2 minutes. Next add the peas and mushrooms, then the water chestnuts, corn and bamboo shoots. Allow everything to cook together for another 2-4 minutes. Add the chicken back to wok/skillet.

In a small bowl, mix together the ingredients for the stir-fry sauce. Make sure you have fully incorporated the cornstarch, so that it is not too lumpy. Pour the sauce over the stir-fry/chicken mixture. Allow the sauce to come up to temperature and you will notice it begins to thicken. Once it has done this, toss the stir-fry to cover everything in the sauce. Serve hot garnished with the green onions. This dish goes really well with rice or noodles.

* To learn how to properly clean green onions, click here.