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4 tablespoons olive oil
2 chickens, cut in 1/8ths
2 tablespoons chopped garlic
8 potatoes, peeled and cut in chunks
2 cups white wine
1 box (32 oz) chicken broth
In a large Dutch oven, sauté chicken and garlic in oil. Add potatoes, wine and broth and bring to a boil. Turn heat down and simmer for 1-1/2 to 2 hours.
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Ingredients
1/3 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 large red onion, halved, sliced
2 large red bell peppers, cut into ½-inch-wide strips
1 large yellow bell pepper, cut into ½-inch-wide strips
1 large green bell pepper, cut into ½-inch-wide strips
2 tablespoons Sherry wine vinegar
½ cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
Preparation
Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Serves 8
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Ingredients
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons red wine vinegar
Preparation
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.
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28 small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges
1/4 cup plus 1 tablespoon extra-virgin olive oil
Fine-grained sea salt
6 clementines, peeled, sectioned
¼ cup slivered almonds, toasted
2 tablespoons chopped fresh mint
1 teaspoon grated clementine peel
Preheat oven to 400 degrees. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.
Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint, clementine peel, and almonds. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Serve at room temperature.
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Roasted tomatoes:
9 vine ripened tomatoes
6 cloves garlic, chopped
2 sprigs fresh thyme
Olive oil
Salt
Cut tomatoes in half and scoop out the sides. Toss with olive oil, salt and fresh thyme. Slow roast the tomatoes; cut side down for two hours at 225 degrees. Turn the tomatoes over and roast another two hours. Set aside.
5 portobello mushrooms, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine
Salt and pepper
Toss the mushrooms with olive oil, vinegar, wine and salt and pepper. Let marinade for ½ hour. Roast the mushrooms at 350 degrees for about 20-25 minutes until soft but still intact.
Dressing:
½ cup olive oil
¼ cup white wine vinegar
1 oz. roasted red pepper or 4 large rehydrated or oil soaked sun-dried tomatoes
1 shallot minced
1 garlic clove, minced
Salt and pepper
6 tablespoons sugar
1 tablespoon ketchup
Puree pepper/tomato with the vinegar. Add shallot, garlic, sugar, salt, and ketchup. Slowly add the olive to emulsify and incorporate completely.
Salad:
Mixed greens
1 cup hearts of palm
1 cup honeyed pecans or almonds
Toss with the dressing. Top with the tomatoes and mushrooms.
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2 beets, cut in ½ inch pieces
8 pieces thin asparagus
3 tablespoons olive oil
½ cup hearts of palm, sliced
1 cup honey glazed pecans
6 cups Mesclun lettuce
Line a large baking sheet with foil. Toss beets with 2 tablespoons of olive oil. Roast in a 425 degree oven for 30 minutes or until cooked through and soft. Cool. On another sheet toss the asparagus with 1 tablespoon of the olive oil. Roast for 5 – 7 minutes until crisp but cooked through. Cool. Mix remaining ingredients together and toss with as much dressing as needed.
Dressing:
¼ cup sugar
1/3 cup balsamic vinegar
1 teaspoon salt
1 clove garlic, chopped
¾ cup oil
Mix dressing ingredients together and shake. Toss salad with as much dressing as needed. Reserve extra for future use.
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¼ cup pine nuts (optional)
4 -6 chicken breasts (cutlets)
1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Water to cover
White wine to cover
Poach chicken breasts in wine and water. Bring liquid to boil, then simmer 15 minutes, let cool in liquid. Discard liquid when cool. Cut chicken into bite size pieces
Blend all other ingredients in blender to make a basil/pesto dressing. Pour ½ of dressing on chicken and marinate.
For salad
10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
3 scallions
Put salad ingredients together. Toss with chicken and marinade right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.
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3 pints strawberries ….
6 tablespoons plus 1 ½ tablespoons sugar
2 cups pareve whipping cream
1 teaspoon finely grated orange zest
3 cups (about 8 ounces) crumbled, store-bought coconut macaroons.
Mix strawberries and 6 tablespoons of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
When ready to assemble dessert, beat pareve cream and orange zest to soft peaks, gradually adding remaining 1 ½ tablespoons sugar.
Pour 6 tablespoons of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
To assemble, choose size goblets that hold at least 12 ounce; in each, make two layers in the following order; scant ¼ cup macaroons, scant ¼ cup pareve cream, ¼ cup strawberries. Refrigerate until ready to serve, up to 2 hours.
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Serves 8 to 12
1 pound (about 8 ) small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions (about 1 pound), thinly sliced
Coarse salt and freshly ground pepper
1 ounce sharp white cheddar cheese, grated (about ½ cup)
10 eggs, whisked
½ cup sour cream
Place potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into ¼-inch-thick slices. Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper. Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet, Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.
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Macaroon cups:
2 ¼ cups desiccated or shredded coconut
½ cup sugar
2 egg whites
Ganache filling:
4 ounces chocolate
½ cup margarine (1 stick)
3 egg yolks, lightly beaten
3 tablespoons unsweetened cocoa
Preheat oven to 280 degrees F.
Grease compartments of a non-stick mini muffin pan very well.
For the Macaroon Cups, mix the ingredients together in a bowl. Press mixture against the sides and bottoms of each muffin compartment. Cover each compartment evenly and fully, and try to ensure that the bottom isn’t too thick. (You can wet your fingers occasionally to help you press the coconut mixture in easily.)
Bake for 30 minutes, then let cool completely before removing macaroon cups from the pan. You may need to run a sharp knife around the top edges of each cup to loosen.
For Ganache Filling, melt chocolate and margarine together in the top of a double boiler, and stir to mix. Remove from heat and let cool for 2 to 3 minutes.
Stir in egg yolks while whisking thoroughly to prevent them from cooking. Add cocoa and mix well. Pour mixture while it is still warm into coconut cups and leave at room temperature to set. Store in airtight container.
Le Marais
The Prime Grill
Abigael's On Broadway
Basil
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
