Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.
1 pound fillet of sole
1/2 cup flour
1/3 cup kedem white cooking wine
1/3 cup lemon juice
1 small jar of capers drained and rinse
dredge fillets in flour on both sides
Dredge fillets in flour on both sides. In a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over. Remove fillets from pan and place in platter. Mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan. Pour mixture onto the fillets and serve immediately.
My cousin Sarah (Abe) Mamiye – (who is- by the way – known for her gourmet cooking)- sent in a recipe that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.
4 2 lb whole. chickens
1 jar of dip-n-joy
1 jar of apricot preserves
handful of dried apricots
Place chicken in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper. Cook at 350 degrees for 1 1/2 hours. While the chicken cooks prepare the sauce by melting the dip-n-joy, apricot preserves and dried apricots in a pot. Once the chicken is cooked, pour the sauce on it and add the toasted pistachios. Put back in the oven for an additional 20 minutes then serve.
Pickled Salmon is a practical fish or appetizer recipe because it is prepared days ahead of time and keeps well in the fridge for at least a week. This dish is tried and true – you will land up with the most delicious fish you ever tasted. A couple of friends gave me this recipe a few years ago – it is a successful recreation of an acclaimed pickled salmon dish served at a famous Montreal steakhouse. This remarkable salmon recipe makes a beautiful appetizer at holiday meals, main course or brunch dish.
Large salmon fillet (3-4 lbs) (skin removed, cut into individual slices, about 8, not too small)
2 large onions, Vidalia, Red or Spanish, cut into thick slices
1 or 2 large plastic containers to store the fish (9” x 13” size range)
fresh chopped dill, if desired
Brine: (enough for up to 3 lbs – you may double or triple recipe depending on amount of salmon)
1 cup white vinegar
1 cup water
½ cup white sugar
1 ½ cups ketchup (if you like spicy flavor, mix 3/4 cup ketchup with 3/4 cup chili sauce)
Handful of pickling spices
Mix all brine ingredients together in a bowl. If you prefer a sweeter sauce, decrease vinegar by ¼ cup and increase sugar by ¼ cup. Amounts are rather flexible within ¼ cup – add extra ketchup if you like the taste. Bring a large pot of water to a boil. Cut up the salmon filet into individual portion-sized slices and one at a time, using a slotted spoon, place into the boiling water. The fish should cook for about 7 – 10 minutes — keep an eye on it and do not let it overcook or it will be tough. Larger pieces will take longer than smaller ones – you may begin to take out the smaller pieces after 7-8 minutes. Check for readiness by testing a slice – cut through the middle to see if it is cooked all the way through. Very thick pieces should be tested. Once the fish is cooked, remove pieces with a slotted spoon and place in the containers.
Scatter the sliced onions all over the fish. Place onions underneath and in between slices of fish to distribute flavor. Once you have finished this, pour the brine over the top of the fish. Top with any remaining onions. Sprinkle chopped dill over the top, if desired. Cover container. Refrigerate pickled salmon for three days and each day, move the sauce around by jiggling the container. After three days, you will have an elegant, nutritious and incredible delicious salmon dish to savor with family and friends.
Cold cuts of your choice (I use salami and turkey)
Puff Pastry Dough (I use Pepperidge Farm’s puff pastry sheets)
Condiments of your choice (I use mayo and yellow mustard)
1 Egg Yolk
Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the condiments and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.
This recipe makes 2 medium sized challahs and 2 large rolls.
Put the following liquid ingredients into bread machine pan:
1 and 1/2 cups warm water
a tiny bit more than 1/2 cup oil
1/3 cup egg beaters (or 1 egg)
Put the following dry ingredients into the bread machine pan (except for yeast):
6 cups white flour
a little over 1/2 cup sugar
2 tsp. salt
Use finger to form a well (little hole) in the flour and pour in yeast (2 pkgs. of active dry yeast – rapid rise). Make sure that the yeast does NOT touch any liquid.
Close the lid of the bread machine and select the “Dough/Pasta” setting. Press “Start.” About 10 minutes into the kneading cycle, open the lid and scrape the dough from the sides of the pan into the dough so that all of the flour in kneaded in. Also, at this point you can see if you need to add a bit more flour (if the dough is too watery) or a bit more water (if the dough is too dry). When the dough is done rising (takes about an hour and 1/2), shape the challah and let it rise 30 more minutes. Then bake for about 30 minutes on 350 degrees.
It is no wonder the public often thinks there is no way to enjoy a delicious slice of spelt challah or bread, as it always comes brick-heavy in stores: Mine is light and delicious, and I hope you make it before the austerity week sets in!
4 tablespoons active dry yeast
4 cups warm water
1/2 cup honey, sugar or sucanat
1/2 cup vegetable oil
1 tablespoon salt
12 cups spelt flour
1 egg, beaten with 1/4 cup water
Sesame or poppy seeds (optional)
Mix the yeast, water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes. Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly. Transfer the mixture to a lightly-floured flat working surface, and knead for about 15 minutes, turning the dough a quarter of a turn every 2-3 minutes and punching it down often to eliminate any air pockets (or transfer the mixture to the bowl of a dough maker. Set for 10 minutes of kneading). Transfer the kneaded dough into a big mixing bowl (remember, it will expand). Sprinkle flour all around the dough. Let rise, covered with a cloth, in a warm draft-free area for 2 hours.
Shape the Challah: divide the dough into 4 pieces. Divide each piece into thirds and roll each third into a long thin rope. Pinch the 3 ropes together at one end to hold them in place. Braid, and place the braid on a foil-covered cookie sheet. Repeat with the rest of the dough. Place the loaves well apart in the pan (you might need more than a pan: Bake one at a time). Brush each loaf with the egg-and-water mixture, and top with seeds if desired. Bake in a preheated 350*F oven for 45 minutes to 1 hour.
Raisin Challah: Served on Rosh Hashanah. Add two cups of raisins to the dough, shape it into 4 round loaves (for each loaf, make a long thin rope, and roll it into a coil)