Vegan Challah

 

Yield:  2 large loaves

Time: 1 ½ hours, not counting time to rise

Ingredients

• 2 cups warm water, plus additional as needed
• 2 packets (4 ½ t) instant yeast
• ½ c sugar
• ½ c oil
• 2 t kosher salt [1½ t if using table salt]
• 2 lbs bread flour 
• ⅛ cup soy milk
• poppy or sesame seeds 

Instructions

1. Dissolve yeast and sugar in warm water.  Combine with flour, salt, and oil in electric mixer, and mix until combined, adding additional tablespoons of water until dough gathers into a ball. Add two more tablespoons of water and continue to mix until well kneaded.
2. Cover mixing bowl with damp dishtowel and let rise until doubled in bulk. 
3. Punch down, divide into six parts and form into one large or two small braided loaves.  Set on baking sheets or parchment and let rise a second time. Preheat oven to 350 degrees.
4. Brush risen loaves with soy milk, and sprinkle with seeds.  Bake 45 minutes or until golden brown and baked through.

Notes:

• OK to refrigerate overnight after 1st rise, even do the rise in the refrigerator. This is now my standard Thursday night routine.
• You can also make with 50% bread flour and 50% all-purpose. (Or even 100% all-purpose if you have no bread flour.)  The dough is a little easier to handle, and the crumb is firmer.
• Adjust salt and sugar to your family's taste.
• One large loaf will take a little longer to bake than two small.
• 
  

Variations:

• Add golden raisins and form into round loaf or braided ring for Rosh Hashanah, or for a sweet bread at any time of year. 

Source: Adapted from a recipe found in various places on the Internet and attributed to a Rebbetzin Batsheva Esther Kanievsky [who used an egg wash instead of soy milk].

Eggplant with Red Potatoes

Yield:  4 to 6 servings

Time: under 45 minutes

Difficulty: easy

Ingredients:

• 3 tablespoons peanut oil or melted ghee (page 41)
• 2 teaspoons cumin seeds
• 2 tablespoons ground coriander
• ¼ teaspoon ground turmeric
• 1 teaspoon salt or to taste
• 1 large oval eggplant (about 1 pound), cut into 3/4-inch pieces
• 2 large red potatoes (or any kind), cut into 1/2-inch pieces
• 1 to 3 fresh green chile peppers, such as serrano, minced with seeds
• 1 teaspoon amchur (mango powder - see notes)
• ½ cup finely chopped fresh cilantro, including soft stems
• ½ teaspoon garam masala

Instructions

1. Heat the oil in a large cast iron or nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then add the eggplant, potatoes, and green chile peppers. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.
2. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 to 25 minutes. Stir every 3 to 4 minutes.
3. Add the mango powder and cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Notes:

• Use any kind of eggplant - especially nice with the small egg-sized ones found in Indian groceries, which can simply be quartered.
• Mango powder (amchur) is available at Indian groceries or online at Penzeys – you can leave it out, but the sour-savory flavor gives this dish [and others] an extra kick.  Maybe one could use tamarind instead - I haven't tried. 
• Potatoes take longer to cook than eggplant, so unless you like very soft eggplant, add the potatoes and cook for about ten minutes before you add the eggplant.

Variations:

Source: Neelam Batra, 1000 Indian Recipes

Saag Paneer

Yield: 4 to 6 servings

Ingredients

• 8 ounces paneer cheese 
• 2 small bunches (about 1 pound) fresh spinach, trimmed of roots only, washed well and
• coarsely chopped
• 1 large onion, coarsely chopped
• 4 quarter-size slices peeled fresh ginger + 1 (1-inch) piece peeled and cut into thin matchsticks
• 4 large garlic cloves, 2 peeled + 1 minced
• ¼ cup water
• 2 tablespoons vegetable oil
• 1 tablespoon melted ghee
   
• 2 1-inch sticks cinnamon
• 5 green cardamom pods, crushed lightly
• 1 tablespoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (methi)
• 1/2 teaspoon salt, or to taste
• 1/4 cup plain yogurt, whisk until smooth
• 1 to 2 tablespoons unsalted butter or ghee
• 4 whole dried small red chili peppers, such as chile de arbol

Instructions

1. Cut paneer into 1-by-½ inch squares. Lightly fry if you like [see notes below].
2. Place spinach, onion, ginger slices, whole garlic, and water in a large nonstick saucepan. Cover and bring to a boil over high heat. 
3. Reduce the heat to medium-low, cover the pan, and simmer until the spinach is wilted and the onion tender, about 10 minutes. 
4. Let cool, then pulse lightly in a food processor until just minced (do not make a smooth puree) and return to the pan.  [An immersion blender works nicely here.]
5. Heat the oil and ghee in a small saucepan over medium-high heat and cook the cinnamon, cardamom pods, and ginger matchsticks, stirring until the ginger is golden, 1 to 2 minutes. Add the minced garlic, coriander, garam masala, fenugreek leaves, and salt and stir a few seconds. Then add the yogurt, a little at a time, stirring constantly to prevent curdling. Immediately transfer to the spinach, cover, and simmer over medium heat, 10 to 15 minutes.
6.  Add the paneer cheese to the pan and stir gently to mix, trying not to break the pieces. Cover and simmer, stirring occasionally, about 10 minutes to blend the flavors.Transfer to a serving dish.
7. Heat the butter in a small saucepan, add the dried chile peppers, and cook, stirring, until golden, about 30 seconds. Remove the pan from the heat, add the paprika, then immediately add to the spinach dish and swirl lightly to mix, with parts of the chile peppers visible as a garnish. Serve hot.

Notes:

• The proportion of spinach to paneer cheese varies according to the cook's taste.  Also, the authentic recipe calls for the paneer pieces to be deep-fried: if you wish, lightly fry the paneer pieces until they are just golden. This firms up the pieces, so you don't have to be as careful when stirring.
• If you like more of a ginger flavor, use all the ginger in the sauté instead of boiling some with the greens.

Variations:

• Substitute tofu and soy yogurt to make a vegan dish.

Source: Neelam Batra, 1,000 Indian Recipes.

Vegan Black Bean Burgers

Yield: 6 patties

Ingredients

• 1 can black beans, drained
• 1/3 c cashews
• ⅓ c cooked sweet potato
• 3 scallions
• ½ poblano pepper
• ½ c bulgur, soaked in boiling water and drained
• 1 t chipotle salsa
• 3 T aquafaba or other egg substitute
• Additional cornmeal as needed

Instructions

1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add scallions and poblano and cook, stirring frequently, until softened, about 5 minutes.  and cook, stirring, until fragrant, about 30 seconds. 
3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/4-inch, about 12 short pulses. Add to bowl with egg replacer and chipotle sauce.
4. When beans are slightly cooled, transfer to food processor.  Add sweet potato and pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl and season with salt and pepper, and cornmeal as needed. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
5. Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
6. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

Notes: Variations:

• Add ⅓ c crumbled tofu when processing beans.

Source: Modified from non-vegan recipe published in Serious Eats,

Chicken Lo Mein

Yield: Ingredients

• 1 pound boneless/skinless chicken thighs
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or dry sherry)
• 3 tablespoons cornstarch
• 8 ounces cooked linguine
• 4 ounces mushrooms
• 2 carrots
• 1 zucchini
• ½ onion
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• oil for sauteeing

Instructions

1. Trim the excess fat off of the chicken, slice thinly and toss with 3 tablespoons of soy sauce, 3 tablespoons of rice wine or dry sherry and 3 tablespoons of cornstarch. Set aside to marinade.
2. Prep all of your ingredients:Boil your linguine, drain and rinse with cool water. Set aside. Peel and julienne carrots, julienne zucchini, slice onion and thinly slice mushrooms. Set each aside in separate bowls. Make your 3-2-1 Sauce, adding 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce and 1 tablespoon of sesame oil together in a bowl, mixing thoroughly. Set everything aside right near where you will cook for easy access.
3. Heat a wok over high heat until it is almost smoking. Add in a little vegetable oil, tilting the wok to evenly coat, and add in the chicken. Stir and toss for 1-3 minutes continuously until fully cooked, depending on how thick the pieces are. Remove and set aside for later.
4. Immediately add in a little more oil, then the carrots and onions. Stir fry together for 2 minutes.
5. Add in the mushrooms, and stir fry for 2 additional minutes.
6. Add in the zucchini and stir fry for 1 minute.
7. Add in the cooked noodles and chicken, stir and toss for 1 minute to heat through and create a little separation with the noodles.
8. Make a well in the middle by pushing everything out to the edges, or just push everything to one side and add in the 3-2-1 sauce. Stir and toss for 1 minute to evenly coat and incorporate the sauce with all of the ingredients.
9. Remove and serve!

Notes: Variations:

Source: http://www.thekitchenconfessional.com/

Classic Sourdough Waffles Or Pancakes

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Ingredients

Overnight Sponge

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups buttermilk
• 1 cup sourdough starter, unfed
• 2 tablespoons sugar

Waffle or Pancake Batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
  
• 1 teaspoon baking soda

Instructions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Notes:   For pancakes, batter is very thick; add additional milk or water to thin.

Source: http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

Buckwheat Soba Noodles with with French Lentils, Carrots and Chard

Yield: 4 servings

Ingredients

• 1/2 cup French lentils
• 1 bay leaf 
• 1/4 teaspoon salt
• Few spoonfuls virgin olive oil
• Salt and pepper to taste
  
• 1 bunch red or green chard 
• 6 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped 
• 2 medium carrots, cut into 1/4-inch squares
• 1 celery stalk, cut into 1/4-inch squares 
• 1 or 2 leeks, white parts only, finely chopped
  
• 8 ounces soba (Japanese buckwheat noodles) 
• 1 tablespoon parsley, chopped
• Parmesan and ground pepper to taste

Instructions

1. Sort and rinse lentils; then cover them generously with water and bring them to a boil with the bay leaf and the salt. Cook at a slow boil until they are tender, 15 to 20 minutes, being careful not to overcook.  Drain, saving the liquid for stock, and toss with a little olive oil. Season with salt and freshly ground black pepper, and set aside.
   
2. Cut the chard leaves away from the stems, wash them well, and slice the leaves into strips about 1-inch wide. Save the stems to cook by themselves or to use in stock.
   
3. Warm 4 tablespoons of olive oil in a sauté pan with garlic and cook for about 1 minute, taking care that the garlic doesn’t color.
   
4. Add the lentils, carrots, celery, and leeks, and stir to coat. Cook for 1 minute over medium heat with a sprinkling of salt; then pour in 3/4 cup water or stock and add the chard. Stew until the vegetables are tender, adding liquid as needed to maintain sauce.
   
5. Cook noodles in salted boiling water until just short of al dente;  then scoop them out and add them to the vegetables and cook for 1 minute.
   
6. Add parsley and ground pepper, toss, and serve with olive oil, Parmesan, and pepper to taste.

Notes:

• Buckwheat noodles are important; you can use regular linguini but it won't be the same. 

Variations:

• Crumble 5 oz goat cheese into sauced pasta before garnishing with Parmesan and pepper.

Source:  The Greens Cookbook by Deborah Madison

Pear Charoset

Yield: 4 cups charoset

Time: 20 minutes

Ingredients

• 1 cup toasted pecans
• 1 cup dried figs
• 1 ½ just-ripe finely chopped pears, about 2 cups
• 1/2 medium apple (of a crisp, slightly tart variety), peeled and finely chopped, about ½ cup
• 1 teaspoon ground cinnamon
• 3 tablespoons honey
• 3 tablespoons Passover sweet wine
• The grated zest and juice from 1/2 lemon

Instructions

1. Finely chop the pecans and the figs with a hand chopper or knife in a wooden bowl.
2. Stir them in with the pears and apple. Add the cinnamon, honey, sweet wine, and the grated lemon zest and juice.  
3. Toss together and store in a glass or ceramic bowl. Refrigerate at least 1 hour to mesh flavors.

Source: http://www.whitehouse.gov/blog/2012/03/27/chosen-food-celebration-jewish-food-and-culture

Classic Eggnog

Yield:  About 2 quarts (12 to 14 servings)

Ingredients

• 8 large eggs, separated
• Pinch salt
• 2 cups heavy cream
• 2 cups whole milk
• 1 cup brandy
• 1 cup dark rum
• 1 tablespoon pure vanilla extract
• 1/2 cup granulated sugar
• Freshly grated nutmeg
• 1/4 cup packed dark brown sugar

Instructions

1. In a large bowl, whisk egg yolks, brown sugar and salt until thickened and pale brown in color, 2 to 3 minutes. Whisk in cream and milk, followed by the brandy, rum and vanilla.
2. In a separate large, clean bowl, whip egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add granulated sugar and continue whipping until firm, glossy peaks form, 1 to 2 minutes longer.
3. Transfer cream mixture to a punch or serving bowl. Fold in egg whites with a rubber spatula and ladle portions into cups. Sprinkle with freshly grated nutmeg and serve.

Notes:   If you're concerned about bacteria, wash the eggs before using them because any bacteria would come from the shell.

Variations:

• Nice when made with spiced rum.
• Eggs are more easily beaten and incorporated into recipes when they are at room temperature. Either let them sit at room temperature for at least an hour or soak them in warm tap water for about 10 minutes.
• May be made without alcohol, but reduce cream to keep the correct thickness.

Source:  NPR.  http://www.npr.org/2013/12/23/256582141/dont-knock-the-nog-until-youve-tried-this-one

Hashed Brussels Sprouts With Lemon Zest

Yield: 8 to 12 servings

Time: 25 minutes

Ingredients

• 2 tablespoons freshly squeezed lemon juice, more to taste
• Grated zest of 1 lemon
• 2 to 3 pounds brussels sprouts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
• 1/4 cup dry white wine or vermouth
• Salt and pepper to taste

Instructions

1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2. When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
3. Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Notes:  A big hit at Thanksgiving dinner 2013.

Source:   New York Times, November 15, 2006. Adapted from “The Union Square Cafe Cookbook,” by Michael Romano and Danny Meyer

Quinoa with Dried Cherries and Pistachios

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 1 3/4 cups uncooked quinoa
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 3 tablespoons finely chopped shallots
• 2 cups water
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground pepper
• 1/2 cup dried sweet cherries, chopped
• 1/2 cup dry-roasted pistachios, chopped
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley

Instructions

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
   
   Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

Notes:  Popular with everyone.

Source:  Cooking Light , December 2010
http://www.myrecipes.com/m/recipe/quinoa-with-dried-cherries-50400000108366/

Gazpacho

Yield: Serves 6

Ingredients

• 4 c [2 lbs] chopped ripe tomatoes
• 1 c peeled seeded cucumber
• ½ c finely diced red onion
• ½ c diced green pepper [replace with red]
• 1 jalapeno pepper, minced
• 3T olive oil
• 1T sherry vinegar
• 2 t salt
• ¼ t ground pepper
• 1T minced dill 
• 2 c chilled tomato juice

Notes:  Dill and jalapeno make the difference.  If available, use red pepper instead of green for less bitter taste.

Variations:

• Add Worcestershire sauce and tabasco to taste
• Add 1 c fresh bread crumbs for authenticity and a more substantial dish.
• Garnish with minced cucumber, bell pepper, radish, etc.

Source: Brendan McDermott.

Pico de Gallo

Ingredients

• 3/4 c minced onion [about half a medium onion]
• 1.5 c plum tomatoes, seeded and finely chopped [about 4 large]
• ¼ c minced cilantro
• 2T lime juice

Instructions

1. Combine ingredients in medium nonreactive bowl and season with salt to taste.
2. Add more lime juice to to taste.

Source: Brendan McDermott.

Stir-fried Rice Cakes with Pork and Cabbage

Yield: a generous 4 servings.

Preparation time: 45 minutes - 1 hour, not counting thawing the rice cakes.

Ingredients

• 1 lb. rice cakes (ovals), thawed
• 1 medium head napa cabbage, washed
• 6 green onions, julienned
• 3 T ginger root, julienned
• 5 T vegetable oil
• salt to taste
• 1/2 lb. pork loin, cut into strips
• 3 T soy sauce
• 1 T sesame oil
• 1 T cornstarch
• 1-2 cups chicken broth

Instructions

1. Soak the rice cakes in cold water for 30 minutes. Slice the cabbage leaves into 1-inch wide segments. 
2. In a medium bowl, mix the pork, soy sauce, sesame oil, and cornstarch together until the pork is evenly coated. 
3. In a large pan or pot, heat 3 tablespoons of vegetable oil, half of the ginger and half of the green onions over high heat. When the onions and ginger begin to sizzle, add the cabbage and sauté. Sprinkle a little salt to taste. When the cabbage is almost cooked, remove it to a bowl. 
4. Heat the remaining 2 tablespoons of vegetable oil in the same pot over high heat and add the remaining ginger and green onions. When the ginger and onions sizzle, add the pork and sauté until the meat is nearly cooked through. Pour the cabbage back into the pot and stir the pork and cabbage together. 
5. Drain the rice cakes and add them to the pot along with a half cup of chicken broth. Add more broth as needed or desired. Stir the contents of the pot around to prevent sticking. 
6. When the rice cakes are soft and chewy, remove from heat. Serve hot.

Notes:

• Do not stint on the ginger or scallions.  You might want to use more cabbage or a little less cornstarch.
• Be careful not to overcook cabbage.
• Can use white wine in place of some of the broth for a richer taste.
• For a nice contrast, serve with a green firm-textured vegetable in a spicy sauce: e.g. Szechuan green beans or asparagus.   Or maybe a cucumber salad.

Variations:

• Substitute any kind of meat for pork, any leafy vegetable [e.g. bok choy] for the cabbage. 

Source: http://userealbutter.com/2009/01/17/chinese-stir-fried-rice-cakes-recipe/

Matzo Granola with Apricots and Pistachios

Yield:  5 cups

Time: 45 minutes

Ingredients

• 4 tablespoons unsalted butter (1/2 stick), melted
• 1/3 cup honey
• 3 tablespoons maple syrup
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 5 (6-1/2-by-6-inch) sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
• 1 cup shelled, raw pistachios, coarsely chopped
• 1/3 cup small-dice dried apricots
• 1/3 cup golden raisins, also known as sultanas

Instructions

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth. Add the matzo pieces or matzo farfel and mix until thoroughly coated.
3. Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer. Bake for 10 minutes, stirring halfway through the baking time. Add the pistachios, stir to combine, and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10 to 12 minutes more.
4. Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 1 week.

Notes:

• As with all granola recipes, reduce the sweetener if you don't want super-sweet, reduce the butter if you want lower-fat.

Source:  Chow.com.

Braised and Roasted Chicken With Vegetables

Yield: 4 servings.
Time: About 2 hours, largely unattended

Ingredients

• 2 tablespoons chicken fat, reserved from the chicken-skin croutons (or use olive oil or butter)
• 2 skinless chicken leg-thigh quarters
• Salt and freshly ground black pepper
• 1 skin-on chicken breast, split to yield 2 halves [reserve the wing]
• 3 leeks, trimmed, cleaned and chopped
• 4 carrots, chopped
• 6 celery ribs, chopped, leaves reserved for garnish
• 12 to 16 ounces cremini, shiitake, button or other fresh mushrooms, quartered or sliced
• 3 to 4 sprigs fresh thyme or rosemary
• Chicken-wing meat
• The quick chicken stock.

Instructions

1. Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
2. Put the leeks, carrots, celery, mushrooms, herbs and reserved chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
3. Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
4. Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
5. Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.

Notes:

Variations:

Source: Mark Bittman, NYT.

Mexican Flan

Yield:  12 4-oz or 6 8-oz portions

Ingredients

• 1 cup and 1/2 cup sugar
• 6 large eggs
• 1 14oz can sweetened condensed milk
• 2 x 13oz cans evaporated milk
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
2. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin [or 1-1½ T if using small ramekins], tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
3. In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
4. Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
5. Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Notes:

• Very sweet; next time I would reduce the sugar.
• You can caramelize the sugar in the microwave as follows; much less work and easier cleanup:  
• Put 1c sugar in a 4-cup pyrex measuring up
• Add ⅓ c water and cover tightly with plastic wrap.  
• Poke a couple holes in the plastic with a sharp knife, and then microwave for 5 minutes, and then for 30-second intervals until sugar turns medium brown color.
• Be careful not to overcook; the sugar continues to darken after removed from the microwave.   

Variations:

• Add a teaspoon of cocoa or instant espresso to the custard mix before pouring into ramekins.
• Add a tablespoonful of blueberries or diced peaches to the ramekins before pouring in custard. 

Source: http://mexicanfood.about.com.

Honey Cake

Yield: Ingredients

• 4 T Spry or Crisco
• 1 c brown sugar
• 4 eggs, separated
• 1 lb honey
• 2 t baking powder
• ½ t baking soda
• ½ t salt
• 1 ½ t allspice
• about 3 oz blanched almonds
• A handful or more of raisins
• 2 ½ to 2 ¾ cups flour

Instructions

1. Blend Crisco and sugar well.  Add well-beaten egg yolks , then blend in the honey.
2. Sift dry ingredients together and add to wet mix slowly. "Nuts and raisins to be slightly floured before adding to mixture so they won't go to bottom of pan."  Save some nuts to decorate top of cake.
3. Fold in beaten egg whites.
4. Pour into 6 ½ x 13 pan and bake at 350 degrees for about 50 minutes.

Notes:  Beloved childhood recipe found when cleaning out my parents' house.

Source:  My great-grandmother Libby Dubrinsky

Minimalist Roast Chicken

Yield: 4 servings
Time: 50 to 60 minutes
Ingredients

• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Notes:  

• The reason it works is that legs are cooked at higher temperature than breast, so the whole thing is done properly at the same time.
• Watch out for smoke -- put fan on high, There will be a lot of fat, so keep an eye on it;  and remove skin first if you're worried about it. 
• Pour out fat, and deglaze pan with wine for very easy pan gravy.
• You could also cook in a LaCloche bell pan to avoid spattering, but then you can't make the pan gravy.

Variations:

• Stuff with parsley, thyme, lemon, garlic, or whatever.

Source:  Mark Bittman, NYT.

Tortilla Soup

Yield: 4 to 6 large servings.

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 1/2 teaspoon black peppercorns
• 6 garlic cloves, roughly chopped
• 1 cinnamon stick, 2 inches long
• Cayenne
• 2 teaspoons salt, or to taste
• 8 cups unsalted turkey or chicken broth
• Vegetable oil for frying
• 4 corn tortillas, at least a day old, cut in 1/2-inch strips
• 4 to 6 cups cooked turkey or chicken, shredded

• 1 or 2 firm-ripe avocados
• 6 scallions, chopped
• 2 jalapeños, thinly sliced
• 1 small bunch cilantro, leaves and tender stems, roughly chopped
• Lime wedges

Instructions

1. Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
2. Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
3. Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
4. Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
5. In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.

Notes:

• Very nice for Thanksgiving leftovers.

Source:  New York Times, November 23, 2011.