White Fish Étouffée

fish etouffeeSo here is another classic Cajun dish called Étouffée. Most commonly prepared with shellfish like crawfish or shrimp, it was back in the 1950s that crawfish etouffée was introduced to restaurant goers in Breaux Bridge, Louisiana, however the date of invention of this dish has been shown as early as the late 1920s. Originally crawfish étouffée was a popular dish mainly just in the bayous and backwaters of Louisiana amongst Cajuns in the area, but in the early 80’s a popular Bourbon Street restaurant called Galatoire’s brought the crawfish étouffée dish into the limelight. Even amongst the French Creoles this Cajun dish was a hit. Our recipe uses firm white fish, rather than shellfish, but is just as good! This recipe will serve 6.

Ingredients:

4 tablespoons vegetable oil
1 ½ tablespoons flour
2 cloves garlic, minced
2 bunches green onion, sliced*
1 large onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
1 pound firm, white fish, cut into large chunks (like Cod, Halibut or Flounder)
1 teaspoon tomato paste
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon ground cumin
2 teaspoons Cajun seasoning
1 ⅔ cups vegetable or vegetarian chicken broth
Salt and pepper to taste
rice to serve

* Click here to find out how to clean green onions.

Directions:

Heat oil in a large skillet over medium high heat, stir in the flour until dissolved, and keep stirring until it turns a rich reddish-brown colour. Add the garlic, onion, green onions, green pepper and celery. Sauté until the vegetables become transparent, about 5-10 minutes. Mix in the tomato paste, Worcestershire sauce, hot sauce, cumin and Cajun seasoning. Once combined, add the chunks of fish, being careful not to break up the fish too much. Cook for an additional 10 minutes. Add the broth into the vegetable-fish mixture, taste for salt and pepper, and then let simmer until thickened, about 35 minutes. Serve over rice.

Advertisements

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.

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.

Easy Indian-Style Chicken

Indian Style ChickenThis is an easy, authentic chicken dish that gets its creaminess from coconut milk, rather than cream or yogourt, so it’s dairy free! This recipe will make enough for 6. I suggest serving it with basmati rice or na’an.

Ingredients:

3 tablespoons vegetable oil
2 teaspoons cumin seed
1 ½ onions, finely chopped
¼ cup and 2 tablespoons tomato paste
¼ cup and 2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves – cubed
1 (14 ounce) can coconut milk
1 teaspoon brown sugar
1 teaspoon hot chili paste or siracha (optional)
3 pinches cayenne pepper (optional)
2 teaspoon ground turmeric
salt and pepper to taste
¾ cup chopped cilantro*

Directions:

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 3 to 4 minutes. In a small bowl, mix together the tomato paste and water, and pour into skillet. Add the chicken to the skillet and cook until it has firmed and turned white, about 5-7 minutes. Add coconut milk, brown sugar, chili paste, cayenne pepper, turmeric, salt, and pepper. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the centre, about 15 minutes. Sprinkle with chopped cilantro before serving.

* Click here to see how to properly clean fresh cilantro.

Osso Bucco

Osso Bucco 1 Ingredients:

6 veal/beef shank cross cuts, about 1 ½ inch thick
salt and pepper
flour for dredging, as needed
olive oil, as needed
3 cups onion, diced
1 ½ cups carrots, diced small
1 ½ cups celery, diced small
3 cloves garlic, minced
1 (156ml) can tomato paste
2 ¼ cups dry wine
1 ½ litres chicken or beef stock
sprigs of fresh thyme and rosemary*
cornstarch (optional)

Directions:

Trim the veal/beef shanks, and season them with salt and pepper, then dredge through the flour, shaking off any excess flour. Heat oil in a large pot and sear the meat to a deep brown colour, about 3-4 minutes on each side. Due to the amount of meat you are browning, you may have to do this in batches. Remove the meat and keep separate.

Put the onions in the pot and stir, until golden brown. You can add a little more oil if needed to keep the onions from burning, but you do not want a lot of oil in the pot. Add carrots, celery and garlic, and sauté stirring frequently, cooking for 5-6 minutes. Add the tomato paste and cook until it turns a deeper colour and gives off a sweeter aroma, about 1 minute.

Deglaze the pan with wine, and reduce liquid by half. At this point, most likely your pot will not be large enough to fit all of the meat and vegetable mixture/sauce, so I often transfer everything to a large casserole dish or aluminum pan. Pouring about half of the vegetable mixture down first, then the meat in a single layer, then topping with the rest of the vegetable mixture. At this point you want to add enough stock to cover the meat by ⅔. Add the sprigs of herbs and cover the dish and put in a 350 degree oven, letting it braise for 2 – 2 ½ hours, until tender.

Classically, at this point, you would remove the herbs and the meat from the pan, and then strain the sauce, only leaving the liquid behind to be thickened with some cornstarch and served with the meat. In my household, vegetables are NEVER put aside! We do not strain the liquid, but serve it as an accompaniment to the meat, often on top of wide egg noodles. Should you wish the actual liquid of the sauce to be thicker, you can separate some and thicken it with cornstarch to serve as an almost gravy. Any way you serve it, you must enjoy!

* to learn how to clean rosemary and thyme properly, click here.

Italian Wedding Soup

Italian Wedding Soup

Now while I don’t know any Jewish wedding that this amount of soup would fit the bill for, you can feed about 8-10 people with it as a nice starter. Think of it as an Italian chicken soup, but with meatballs instead of matzo balls! Not that the edition of matzo balls would be a bad idea… hmm…

Ingredients:

Meatballs:

1 pound lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
1 teaspoon dried basil
1 teaspoon dried parsley
3 tablespoons minced onion
1 clove garlic, minced
⅓ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper

Soup:

2 teaspoons vegetable oil
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
⅓ cup coarsely chopped celery
1 teaspoon tomato paste
3 cloves garlic, diced
2 ½ quarts chicken broth
1 bay leaf
¼ teaspoon whole black peppercorns
salt to taste
1 cup seashell pasta (or other small-shaped noodle)
2 cups spinach – packed, rinsed* and thinly sliced

Directions:

In a medium bowl, combine the beef, eggs, bread crumbs, basil, parsley, onion, garlic, salt and pepper. Mix until well combined, but do not over mix. Shape the meat into ¾ inch balls, and set aside. In a large stockpot, on medium-high heat, add the oil and sauté the onion, carrot and celery until the onion becomes slightly translucent, about 5-6 minutes. Add the tomato paste and garlic, and let cook a few minutes more until the garlic becomes fragrant. Add the broth, bay leaf and peppercorns and any salt that is desired, bringing the broth to a boil. You may wish to put the bay leaf and peppercorns in a little cheesecloth bundle, to make for easy removal later, but you can skip this step, and simply fish them out later. Once boiling, slowly drop in the meatballs and pasta. Reduce the heat to medium and cook, stirring frequently, at a slow boil for about 10 minutes, until the pasta is al dente and the meatballs are no longer pink inside. At the last minute add the spinach and wilt it into the soup. Serve hot with crusty bread and enjoy!

* click here to check out how to clean spinach properly.

Stuffed Cabbage Rolls

Cabbage Rolls

Ingredients:

1 large cabbage

Filling:
2 ¼ pounds ground beef
1 cup uncooked rice
3 teaspoons oil
1 medium onion, diced fine
2 cloves garlic, minced
1 egg, beaten
½ teaspoon red pepper flakes (optional)
Salt & pepper to taste

Sauce:
3 tablespoons oil
2 tablespoons flour
1 46-oz. can tomato juice
3-4 tablespoons tomato paste
½ cup brown sugar
Juice of 1 lemon
Salt & pepper, to taste

Directions:

Prepare cabbage by either boiling or freezing method. Remove and check leaves. To see the process on how to freeze or boil the cabbage, click here. To learn about checking the leaves for insects, click here.

Combine all ingredients for meat mixture in a bowl and mix well. Take a single leaf of cabbage, and place a couple of tablespoons of filling at the base of the leaf. Roll the leaf up, folding in the sides as you roll. Rolls should be able to remain sealed without a toothpick.

OLYMPUS DIGITAL CAMERA

To make the sauce, heat oil in a large pot, stir in flour, and cook until brown. This is called making a Roux, and it will act as a thickener for the sauce. Add rest of ingredients in order listed. Bring to boil and simmer for 5 minutes.You can add more lemon juice, sugar or pepper, according to taste.

In a large 8-quart stock pot, place a few of the extra/small or torn leaves that you have left over from making the rolls, and line the bottom of the pot. Add about and inch or so of sauce, and lay your cabbage rolls carefully, seam side down, in the sauce one by one. The rolls may be piled in layers if necessary. Cover the rolls with the remainder of the sauce, and any cabbage you have left over can be used to cover the rolls. If you have extra filling, you can either freeze it for next time, or make small meatballs out of it, and place it in the sauce as well. Cook on low flame for 2 hours, adding more water if necessary. The rolls are done when the meat is cooked through and the rice is tender.

Slow Cooked Pot Roast

Pot Roast

This recipe will serve 8 to 10 people, depending on how much your guests like their meat! The recipe calls for fresh thyme and parsley. I’ve noted the equivalent in the ingredient list for dried thyme, but for the parsley, it is slightly different. Because you are using half the parsley on the vegetables and half in the gravy, you would need the equivalent of 2 tablespoons dried on the vegetables and 2 tablespoons dried in the gravy. If you wish to use fresh herbs, please refer to the vegetable checking page to learn how to properly clean them.

Ingredients:

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
⅓ cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium onion, cut into ½ inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef/chicken/vegetable broth
3 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
½ teaspoon ground allspice
½ cup loosely packed parsley leaves, chopped

Directions:

Sprinkle the roast all over with 2 ½ teaspoons salt and 1 ½ teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

If you want to make this ahead of time, follow all the same steps, browning the meat and creating the gravy, but allow them to cool. Slice up your vegetables, and add everything (minus the parsley) to a large gallon sized freezer bag. When you wish to actually cook your roast, let it defrost in your fridge first, then add it the crock pot and follow the remainder of the above instructions. It may take a while for the roast to defrost, even overnight. I suggest having a drip pan underneath it in the fridge so that you don’t have to worry about any errant 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.