Skillet Veggie Pasta

Skillet Veggie Pasta

Skillet Veggie Pasta

Ingredients
  

  • 2 cups uncooked penne or corkscrew pasta
  • 1 cup frozen broccoli
  • 1 cup frozen sliced mushrooms
  • 3 tbsps olive oil
  • 3 cloves garlic finely diced
  • 1 sm yellow onion chopped
  • 1 jar marinara sauce
  • 2 cups mozzarella cheese shredded
  • 1/2 tsp Maldon salt
  • 1 tsp black pepper

Instructions
 

  • Preheat oven to 425° F. In a medium pot of salted boiling water, add entire box pasta plus the frozen broccoli and mushrooms. Cook together until pasta is just shy of al dente, about 2 minutes less than the package cooking time. Drain, then transfer pasta and veggies to a large mixing bowl. Add 3/4 of the sauce to the pasta and veggies. Set aside.
  • Add olive oil to an ovenproof skillet and cook over medium-high heat. Once smoking, add onions and cook until translucent. Add garlic and cook for another minute. Turn off heat and add pasta to the skillet. Stir to combine pasta and veggies with the onions and garlic. Using a spatula, flatten the pasta so it lays evenly. Add the rest of the sauce to the pasta and evenly top with the cheese. Place skillet in the upper third of the oven. Cook until cheese is brown and bubbly, about 8 – 10 minutes.
Roast Chicken with Thyme and Honey  PLUS Leah’s Apple Schalet

Roast Chicken with Thyme and Honey PLUS Leah’s Apple Schalet

Leah’s Schalet

Thank you to LA Times for Recipe Photos

Roast Chicken with Thyme and Honey

Ingredients
  

  • 3 Parsnips - medium size peeled, halved lengthwise and cut into 1-inch pieces
  • 3 Carrots - medium size peeled, halved lengthwise and cut into 1-inch pieces
  • 2 Onions - small each cut into 8 wedges
  • 2 Heads of Garlic cloves separated and peeled
  • 6 Sprigs of Thyme
  • 1 tbsp Thyme finely chopped leaves
  • 4 tbsp Olive Oil extra-virgin olive oil
  • 4 lbs Chicken thighs and drumsticks bone-in, skin-on patted dry
  • 1 tbsp Lemon Juice fresh
  • 2 tbsp Honey
  • Kosher Salt & Freshly Ground Pepper to taste

Apple Schalet

  • 2 tbsp Vegetable oil or unsalted butter
  • 2 lbs Baking apples peeled, cored and cut into ½-inch pieces
  • 1/3 cup Dry white wine
  • 6 Eggs - large
  • 2/3 cup Granulated Sugar
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 1 lb Challah day-old plain challah, crusts removed and cut into 2-inch pieces
  • 1/2 cup Raisins - golden or regular

Instructions
 

  • For the Roast Chicken with Thyme & Honey
  • Heat the oven to 475 degrees.
  • Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.
  • Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.
  • Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.
  • Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.Roast for 25 minutes.

For the Apple Schalet

  • Heat the oven to 350 degrees. Lightly grease the bottom and sides of a large Dutch oven or other ovenproof pot with a lid.
  • Heat the oil in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the white wine, increase the heat to medium-high and cook, uncovered and stirring occasionally, until most of the liquid has evaporated and the apples are very tender, 5 to 7 minutes. Remove from the heat and let cool slightly.
  • Meanwhile, whisk together the eggs, sugar, vanilla and salt in a large bowl. In another bowl, combine the challah with enough water to cover. Let sit for a few seconds, then drain and squeeze dry. Add the bread to the egg mixture and stir to combine, then fold in the raisins.
  • Fold in the cooled apples and transfer the mixture to the prepared Dutch oven. Cover and bake until it is puffed and golden brown, 1 to 1½ hours. Set the Dutch oven on a wire rack to cool for 20 minutes before serving.
A Little Taste of Heaven

A Little Taste of Heaven

 

A Little Taste of Heaven

Ingredients
  

  • 1.5 oz Heaven's Door (or your best bourbon)
  • 3.0 oz Tart Cherry Juice
  • 1 Lime Wedge
  • Lime Seltzer (optional)
  • 1 Lime Wheel

Instructions
 

  • Mix Bourbon and Tart Cherry Juice in a rocks glass over your biggest ice cube. Squeeze in Lime Wedge; discard. Top with Lime Seltzer if desired. Garnish with a Lime Wheel.
Ukranian Chicken Liver Pie

Ukranian Chicken Liver Pie

​Ukrainian Chicken Liver Pie (Pechinkoviy Tort)

Photo Credit: Max Avdeev

INGREDIENTS

  • 1 lb. chicken livers, cleaned and rinsed
  • 1 medium Onion
  • 4 large eggs
  • 1/4 cup plus 2 tbsp. corn or sunflower oil, plus more for greasing
  • 1/4 cup all-purpose flour, sifted
  • 2 tsp. kosher salt, plus more to taste
  • 1/3 cup finely chopped fresh dill
  • 1 tsp. freshly ground pepper
  • 2/3 cup mayonnaise
  • 6 medium garlic cloves, finely minced

INSTRUCTIONS

  1. In the bowl of a food processor, add the livers and onion and pulse until the mixture is liquified, scraping down the sides of the bowl as necessary. Transfer the liver and onion mixture to a large bowl, then whisk in the eggs, flour, 1/4 cup plus 2 tbs of oil, salt, and pepper.
  2. Heat a small nonstick skillet over medium-low heat. Brush the surface lightly with oil as the pan heats and when the pan is hot, lift it away from the direct heat and ladle in enough batter to coat the surface of the pan in a thin layer, all the way to the edge of the pan (about ¼ cup), swirling the batter until it forms as perfect a circle as possible. You want a thin crepe, so try to add as little batter as necessary to reach the edges of the pan after swirling. Return the pan to the direct heat and cook until the crepe is set, slightly browned on the bottom, and crisp around the edges, about 3 minutes. Use a spatula, a fine-tipped wooden skewer, or even your fingers to gently lift and flip the crêpe to continue cooking until the other side is slightly browned, about 2 minutes more. Flip the crêpe again, cook for another 30 seconds to crisp, then transfer the crêpe to a plate and set aside while you continue cooking the rest of the batter, stacking the crêpes atop one another as you go. Once all the crêpes are cooked, set them aside to cool to room temperature.
  3. Meanwhile, make the filling: Set aside a generous tablespoon of dill for garnish, then, in a medium bowl, add the mayonnaise, garlic, and the remaining dill. Season with kosher salt to taste and whisk to combine. Cover and refrigerate if you are not using immediately.
  4. When the crêpes are cooled, assemble the pie. Place one crêpe on a medium plate and spread with a thin layer of filling (about 3 tablespoons). Layer a second crêpe atop the first. Continue layering all of the crêpes and filling in this manner to make a tidy stack. (You may wish to ensure you have enough filling by laying out all the crêpes at once and dolloping even amounts of filling onto each before proceeding with the stacking.) Decorate the top layer generously with the reserved dill. Tent the pie loosely with foil and transfer to the fridge. Let the pie chill in the fridge for at least 2 hours or up to one day. Cut into wedges and serve, either chilled or warmed gently in the oven.

 

Black and White Cookies

Black and White Cookies

Black and White Cookies

Melissa Clark
Course Dessert

Ingredients
  

For the Cookies

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup whole milk
  • 1 tsp fresh lemon juice
  • 6 tbsp unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 large egg room temperature

For the Glaze

  • 1 1/2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1/4 cup unsweetened cocoa powder sifted

Instructions
 

  • Position a rack in the upper third of the oven. Preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone baking mats.
  • Sift together the flour, baking powder, and salt into a medium bowl and set aside.Combine the vanilla, milk, and lemon juice in a small bowl or a measuring cup and set aside.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on high speed for about 1 minute, until light and airy.Gradually mix in the granulated sugar. Add the egg and beat until incorporated, then stop to scrape down the bowl.
  • With the mixer on medium-low speed, alternately with the flour and milk, mixtures in three additions, starting and ending with the flour mixture and mixing until just combined after each addition; stop to scrape down the bowl as often as necessary.
  • Use a cookie scoop or a tablespoon to drop 1-tablespoon mounds of dough onto a prepared baking sheet, spacing them about 1½ inches (4 centimeters) apart. Bake in the upper third of the oven for 8 to 10 minutes, until the cookies are firm to the touch and fragrant. Repeat with the remaining batter. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack set over a sheet of parchment paper. Turn them over—the flat underside will become the top side of the cookie for easy glazing—then cool completely.
  • Make the glazes: Combine the confectioners’ sugar, ¼ cup (60 milliliters) of the milk, and the vanilla in a small bowl and stir until smooth. Holding a cookie in one hand over the bowl of glaze, use a small spoon to scoop up the glaze and pour it over half the cookie, then, with the back of the spoon, move the glaze around to completely coat half the cookie. Push any excess glaze off the edges so as to fully cover the half. Return the half-glazed cookie to the rack.Repeat with the remaining cookies.
  • Add the cocoa powder to the glaze remaining in the bowl, then add a teaspoon or two of additional milk, just enough to loosen it—you want it opaque enough to cover the cookie, but thin enough to be workable. Mix until smooth.
  • Glaze the unglazed half of each cookie as you did with the white glaze. Return them to the rack to set for 30 minutes before eating them or packing them up.
  • The cookies will keep in an airtight container at room temperature for up to 3 days.

Excerpted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. Photographs by Noah Fecks.”

Cholent

Cholent

 

Cholent

Ingredients
  

  • 3 large red potatoes
  • 1/2 lb. white malanga
  • 1/2 lb. yuca
  • 2 onions chopped
  • 2 1/2 lbs beef brisket cut into chunks
  • 1 cup dried beans white beans, pinto, chickpeas, red beans
  • 1/2 cup kasha
  • 3 whole garlic cloves
  • 28 oz can crushed tomatoes
  • 1/2 tsp black pepper
  • 1 1/2 quarts beef broth
  • 1 tbsp kosher salt
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1 1/2 tsp oregano

Instructions
 

  • In large slow cooker, place the root vegetables in a single layer on the bottom of the cooker.
    Layer the onions
    Next add beef
    Rinse and put beans, kasha, garlic, oregano and pepper on the meat
    Mix together 1 quart broth (save 1/2 quart for the end), salt, paprika, and cumin
    Pour the broth over the cholent.
    Cook on a low heat for 12-14 hours (add more broth as needed).