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.

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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.

Cabbage Borscht – Капуста Борщ

Cabbage BorchtIngredients:

1 large cabbage, cut into large chunks*
2 cups (about 1 lb.) beets, peeled and quartered
2 cups (about 1 lb.) Yukon gold potatoes, peeled and quartered
1 lb. stew meat or flunken
1 – 2 beef bones, with marrow
2 (796ml) cans diced tomatoes
1 (156ml) can tomato paste
3 tablespoons lemon juice (to taste)
3-4 tablespoons chicken bouillon powder (to taste)
½ cup Brown sugar
Salt, to taste
LOTS of pepper

Instructions:

In a large stock pot, place the meat and bones, and fill with water. Bring to a boil, then reduce to a simmer, skimming any fat or debris that rises. Add the remaining ingredients and bring to a boil again. Once temperature has been reached, reduce to a simmer and let cook for several hours, stirring every now and then so nothing sticks to the bottom of the pot and burns. Taste for flavouring, adding more lemon, sugar or pepper as needed. Serve hot.

* Click here to learn how to check cabbage.

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.

Latkes – 3 Ways

Potato LatkeRegular Potato Latkes

Ingredients:

4 medium potatoes
1 onion
2 eggs
½ cup flour or matzo meal
1 teaspoon chicken soup mix (bullion)
1 teaspoon baking powder
1 teaspoon salt
Freshly ground pepper
Oil for frying

Directions:

Shred potatoes in a food processor. Rinse and drain the potatoes shreddings very well. Take half of the shreddings and puree them along with the onion. Add the eggs, flour, chicken soup mix, baking powder, salt and pepper to the puree. Mix the puree together with the remaining portion of shredded potatoes. Pour oil to about ⅛” depth into a large skillet. When hot, drop in potato mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Yields about 2 dozen or 5 dozen miniatures.

Sweet Potato LatkesSweet Potato Latkes

Ingredients:

2 lbs. sweet potatoes or yams
2 tablespoons matzoh meal or flour
2 eggs
1 teaspoon baking powder
1 – 2 teaspoons cinnamon (to taste)
¼ teaspoon nutmeg
¼ teaspoon cloves
Oil for frying

Directions:

Shred potatoes in a food processor. Rinse and drain the potatoes shreddings very well. Take half of the shreddings and puree them. Add the eggs, flour, baking powder, and spices to the puree. Mix the puree together with the remaining portion of shredded potatoes. Pour oil to about ⅛” depth into a large skillet. When hot, drop in potato mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Makes about 18 – 20 pancakes.

Zucchini LatkesZucchini Latkes

Ingredients:

2 medium zucchini
1 large potato
1 small onion
3 tablespoons matzoh meal or flour
1 teaspoon baking powder
2 eggs
½ teaspoon salt
½ teaspoon pepper
Oil for frying

Directions:

Shred the zucchini and potato in a food processor. Rinse and drain the potato shreddings very well. Remove the excess water from the rinsed potato shreddings and the zucchini shredding as well (you can put them in dish towel or cheesecloth and squeeze out moisture). Take half of the shreddings and puree them along with the onion. Add the eggs, flour, baking powder, and spices to the puree. Mix the puree together with the remaining portion of shredded potato/zucchini. Pour oil to about ⅛” depth into a large skillet. When hot, drop in batter mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Makes about 12 – 18 pancakes.

Mains: One Meat & One Dairy – And Everyone Is Happy!

Moussaka

Mousakas Latheros (Vegetarian Mousaka)

Ingredients:

4 medium eggplants
1 cup oil
3 medium potatoes, thinly sliced
2 large onions, thinly sliced
3 large tomatoes, peeled and seeded, finely chopped
3 garlic cloves, minced
Salt and pepper
1 cup milk
3 large eggs, beaten
8 oz. Feta cheese, crumbled

Instructions:

Preheat oven to 350 degrees. Remove the stems from the eggplants and cut lengthwise into thin slices. Sprinkle lightly with salt and set aside to drain in a colander. Heat the oil in a large skillet. Lightly sauté the potato slices over medium heat until they start turning golden, about 2 minutes. Remove from the oil with a slotted spoon and set aside. In the same pan, sauté the onions until they are soft and golden, then remove from the oil and set aside. Add the eggplant to the skillet and sauté until soft and lightly coloured. Remove from the skillet and layer the vegetables in a medium baking pan, beginning with the eggplant, then potatoes, then the onions, until all of the ingredients are used. In a bowl, combine the tomatoes, garlic, salt and pepper, and spread the mixture over the vegetables. In another bowl, thoroughly mix the milk, eggs and feta cheese. Pour this mixture over the tomatoes. Rock the baking dish gently to distribute the cheese mixture evenly. Bake for 45 minutes until the top is golden brown and crusty.

Greek Lemon Chicken 1

Greek Chicken

Ingredients:

8 boneless, skinless chicken breasts, cut into strips
2 lemons
4 large cloves of garlic, mashed
2 tablespoons fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
4-5 pepperoncini, sliced, plus liquid from jar
½ cup olive oil

Directions:

In a large container or freezer bag, place the chicken, the salt, pepper, sliced pepperoncini, and the mashed garlic. Rub the oregano in your hands to bring out the essential oils and add that to the mix. Zest the lemons, then quarter and squeeze the juice from the lemons into the mixture and add the lemons and zest as well. Lastly add the olive oil and about ¼ to ½ cup of juice from the pepperoncini to the mixture. Seal the bag or cover the container and toss the chicken around to make sure every bit is covered. Let marinate for 30 minutes to an hour in the fridge. Do not let it go overnight, as the acids in the salt and lemons will start to cook the chicken, and it will become rubbery. In a large skillet, sauté the chicken, (along with the bits of lemon, peppers and garlic) in the oil from the marinade. The chicken will brown up nicely. Sauté until cooked through. Serve over rice, couscous or orzo.

Psarosoupa Avgolemono (Egg-Lemon Fish Soup)

Lemon-Egg Fish Soup

Ingredients:

10 cups water
3 lbs. firm fish, cut into big chunks
1 bay leaf
3 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 large onion, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
8 New potatoes or 2 regular, coarsely chopped
½ cup white rice or orzo
3 large eggs
Juice of 2 lemons
Salt and Pepper
Lemon wedges, to serve

Directions:

In a large pot, bring water to a boil. Carefully, add the fish, bay leaf, thyme, oregano and olive oil. Simmer over medium-low heat for 20-25 minutes, or until the fish is tender. Remove the fish from the broth and set aside. Raise the heat slightly to medium-high, and add the vegetables to the stock. Simmer for 15-20, or until tender. Discard the bay leaf, and then remove about a third of the vegetables from the broth, and puree the vegetables, along with a little broth, in a blender or food processor. This pureeing step is optional, as you can just leave all of the vegetables whole. If you pureed the vegetables, add them back into the pot, and then bring the broth to a boil. Add the rice/pasta, and cook, partly covered, over medium heat for about 20 minutes, or until the rice is cooked. Remove from heat. In a medium bowl, beat the eggs and lemon juice until foamy and slowly add about 1 cup of the warm broth, a bit at a time, to heat the eggs. Pour the egg-lemon mixture into the pot, stirring constantly, until the soup thickens slightly and turns yellow. Return the fish pieces to the pot. Season with salt and pepper, and serve with lemon wedges. This soup will serve about 8 people and is great with crusty bread and butter.

New England Fish Chowder

Fish Chowder

This is a rendition of Leah Adler’s delicious fish chowder served at The Milky Way. The key is use lots and lots of white pepper.

Ingredients:

1 ½ cups onions, diced
½ cup celery, diced
1 cup corn, canned or frozen
4 tablespoons butter
4 cups potatoes, diced
Salt and white pepper, to taste
4 cups boiling water or vegetable stock
2 pounds fresh halibut, or other firm fish, cut into large chunks
4 cups whole milk
1 ½ tablespoons cornstarch

Directions:

Sauté onions and celery in butter until soft, but not brown. Add potatoes, corn, seasonings and water/broth, simmering until the potatoes are tender. Add the fish to the soup. Cook another 5 – 10 minutes. Do not stir (you’ll break up the fish). Add the milk and bring back up to temperature. Do not boil. If the consistency of the soup is too thin for your liking, you can add the cornstarch, to thicken it. First temper the starch in a small bowl with some of the hot liquid from the soup. Stir until the starch has dissolved and then add this to the main soup pot. This will thicken the broth. Serve this with some crusty buttered bread and it’s a meal in itself. Makes 8 to 12 servings.

Pre-Fast Meal – Main Course

Lemon Chicken

Roasted Lemon Chicken with Root Vegetables
I got this recipe from my sister Ellie. She is an excellent chef in her own right and a much better baker than me!

Ingredients:

3lb. Chicken
2 small/medium sized lemons, washed
6 cloves garlic
2 ½ teaspoons coarse salt, divided
5 tablespoons olive oil, divided
1 ½ cups of chicken broth
3 Potatoes, cut into wedges
3 Carrots, cut into ½ inch discs
3 Parsnips, cut into ½ inch discs

Directions:

Preheat the oven to 400 degrees. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften, then prick with a fork, going all the way through the rind of the flesh. Cut one of the lemons in half. In a small bowl, mash the garlic with 1 ½ teaspoons of the salt until a paste forms. Rub half this paste inside the chicken and then stuff one and one half of the lemons into the cavity. Add 3 tablespoons of the oil to the rest of the garlic paste and rub the mixture on the outside of the chicken. Place the cut up vegetables in a roasting pan, tossing with the remaining salt and oil, and form a make-shift rack for the chicken to rest on. Place the chicken on top of the vegetables and pour the broth into the bottom of the pan. Squeeze the juice from the lemon half into the broth. Roast for 60-65 minutes, basting with the pan juices halfway through the cooking time, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices.

Curry Chicken

Curry Chicken

Add a little Indian flair to your dinner table with this easy curry chicken. This recipe serves 8.

Ingredients:

2 pounds boneless, skinless chicken breasts, diced into large chunks
2 medium onions – thinly sliced
1 15 oz. can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
2 large Yukon gold potatoes, peeled and diced
1 large or 2 small zucchini, diced
2 cups coconut milk – light or regular
1 cup chicken stock – low sodium
1 5.5 oz. can tomato paste
4 tablespoons curry powder – salt-free
2 teaspoons salt
2 cloves garlic, chopped
2 teaspoons ground turmeric
4 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cracked pepper
2 tablespoon finely chopped or grated fresh ginger
1 fresh chili, sliced (optional)
1 stalk lemongrass, sliced (optional)
4 kaffir lime leaves, sliced (optional)
1 cup green peas – frozen
3-4 tablespoons lemon juice
cilantro – optional garnish
Rice

Directions:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices. If you are using the chili, lemongrass and kaffir leaves, add them now too. Add chicken breasts, onion, chickpeas, both kinds of potatoes and the zucchini. Using tongs, gently toss ingredients together to ensure everything is evenly coated. Cook on Low for 8 hours or High for 4 hours. Stir in peas and lemon juice 5 minutes before serving. Serve over rice and with plenty of fresh cilantro.

In order to make this ahead of time, simply whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices in a small bowl. If you are using the chili, lemongrass and kaffir leaves, add them now too. In a large gallon sized freezer bag, place the chicken and vegetables, except the peas, and pour your liquid spice mixture over everything in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the sauce over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the dish the same as above.