Tag Archives: meals

Food and Fireworks

3 Jul

tumblr_mp43muLq3t1rsdtszo1_1280While these sparkling recipes are designed for July 4th fireworks, they are perfect for entertaining all summer long. Three cheers for the red, white, and blue! Hope you have a festive holiday weekend.

 

WATERMELON, FETA & SLIVERED BASIL SALAD
This is the essence of summer entertaining. It is a marriage of sweet and salty delights. Nice to mix red and yellow watermelon if you can find it.

– 6 thin slices of ripe watermelon, plus 3 cups of cubed watermelon, chilled
– 8 ounces feta cheese
– 1 cup slivered basil
– 24 oil-cured black olives
– ¼ cup olive oil

On a large platter, place overlapping slices of watermelon and scatter cubed watermelon on top. Crumble cheese and scatter on top.  Scatter basil on cheese and garnish with olives. Drizzle a little olive oil over fruit and cheese. Add a grinding of black pepper. SERVES 6.

 

tumblr_mp3yc4OIpy1rsdtszo1_1280SUN-DRIED TOMATO-BEEF SLIDERS with PESTO

These will surely become a family favorite – whether big or small. If making large burgers, they are sublime cooked on an outdoor grill.

– 1 pound ground beef (chuck or sirloin)
– 7-ounce jar sun-dried tomato in oil
– 1 cup finely diced yellow onion
– 1 tablespoon olive oil
– 12 little dinner rolls, split and toasted
– ½ cup prepared pesto
– 3 tablespoons Greek yogurt
– Handful of mesclun or baby arugula

Drain oil from the sun-dried tomatoes and set aside. Finely dice enough tomatoes to get ½ cup. Cut remaining tomatoes into slivers and set aside.

In a large skillet, heat reserved oil. Add onions and cook over medium-high heat until onions are soft and golden, about 10 minutes. In a large bowl, combine beef, diced sundried tomatoes, cooked onion with all the pan juices, ½ teaspoon salt and freshly ground black pepper. Add ¼ cup ice water and mix well. Form into 12 small patties. Heat oil in large skillet and cook burgers on each side for several minutes until desired doneness. Stir together pesto and yogurt. Place the burgers on the buns and top with pesto mixture. Garnish with a few leaves of mesclun or arugula, and the remaining slivered sun-dried tomatoes. MAKES 12 SLIDERS.

 

tumblr_mp2it2CMwI1rsdtszo1_1280BOMBAY TURKEY SLIDERS with HURRY-CURRY SAUCE

These are a cinch to put together and both the sauce and the sliders can be prepped early in the day.

HURRY-CURRY SAUCE

– ½ cup light mayonnaise
– ⅔ cup plain yogurt
– 4 teaspoons curry powder
– 2 tablespoons ketchup
– 1 small clove garlic, finely minced

BOMBAY TURKEY SLIDERS

– 1¼ pounds ground turkey
– 2 teaspoons curry powder
– 1 teaspoons ground cumin
– Large pinch chipotle chili powder
– 3 tablespoons finely minced scallions
– 4 tablespoons finely chopped cilantro or basil
– 1 tablespoon finely minced fresh ginger
– 3 tablespoons light mayonnaise
– 1 tablespoon olive oil
– 12 little dinner rolls, split and toasted
– 12 thin slices Kirby cucumber
– 12 thin slices plum tomato

Stir together ingredients for sauce. Cover and refrigerate until ready to use.

Put turkey in a large bowl. Add the curry, cumin, chili powder, scallions, cilantro or basil, ginger and mayonnaise, plus 1 teaspoon salt. Mix until blended. Form into 12 small (2 ounce) burgers. Heat the oil in a large skillet and cook burgers over medium-high heat for 2 minutes, turn over and cook 2 minutes longer. Place the burgers on the buns and slather with curry sauce. Top with a slice of cucumber and tomato. MAKES 12 SLIDERS.

 

tumblr_mp4dvrL0St1rsdtszo1_1280RED, WHITE AND BLUEBERRY SHORTCAKES

This luxurious dessert is worthy of fireworks. Wonderful if you can get tiny ripe strawberries from your local farmer’s market. The light touch of lemon zest in the biscuits and thin layer of lemon curd makes these truly memorable. Garnish with edible flowers.

LEMON-BUTTERMILK BISCUITS

– 1½ cups flour
– ½ teaspoon salt
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– 2 tablespoons sugar
– 4 tablespoons unsalted butter
– Grated rind of 1 lemon
– ⅔ cup buttermilk

SHORTCAKES

– 1½ cups heavy cream
– 3 tablespoons confectioners sugar
– 1 teaspoon vanilla
– ½ cup lemon curd
– 3 cups fresh berries: raspberries, tiny strawberries, blueberries
– Edible flowers for garnishing

Preheat oven to 400 degrees. Sift together flour, salt, baking powder, baking soda and 1 tablespoon sugar. Cut butter into small pieces and incorporate into flour mixture. Add lemon zest and buttermilk and mix lightly. Turn dough out onto floured board. Roll out to 1-inch thickness. Cut out 3-inch round and place on ungreased baking sheet. Sprinkle lightly with sugar. Bake 16 to 18 minutes until golden. Let cool.

Whip heavy cream with confectioners sugar and vanilla until very thick.

Cut biscuits in half. Spread lemon curd on bottom half of each biscuit. Spoon whipped on top and add fruit. Top with biscuit “hat” and add more berries and whipped cream. Garnish with edible flowers. SERVES 6.

Day 8: A Radically Simple Countdown to Christmas

23 Dec

12-23-2013 07;29;06AM2Okay, this is my holiday gift to you. From the 325 recipes included in Radically Simple: Brilliant Flavors with Breathtaking Ease, this succulent pork dish has become the most famous. I know people who now make it once a week. It would be great on your holiday table whether you are creating a buffet (in which I would slice the pork very thin for easy serving) or whether you are plating the food in the kitchen. It sports the bright red and green colors of the holiday with a celebratory air. The dish is a riff on an Italian classic dish in which pork is cooked in milk flavored with juniper. My version is much simpler but equally divine. You can augment the sauce by adding some dry white wine in addition to the gin. It’s lovely with a platter of sautéed broccoli rabe and a mound of buttery cauliflower & potato puree. I prepare the dish in a paella pan but you can use a very large ovenproof skillet. It’s so easy to prepare that you can make two pork loins at the same time and serve 12! Happy Holidays!

Pork Loin in Cream with Tomatoes, Sage & Gin
12 large fresh sage leaves
4 large garlic cloves
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons dried Greek oregano
2-1/2 pound center-cut pork loin, tied and lightly scored
1 pint grape tomatoes
1/2 cup heavy cream
1/4 cup gin, or more to taste

Process 6 sage leaves, the garlic, oil, oregano and 1/2 teaspoon salt in a mini processor to a fine paste. Rub all over the pork. Cover; let sit at room temperature 30 minutes or refrigerate up to 4 hours. Preheat the oven to 425 degrees. Heat a very large ovenproof skillet until very hot. Brown the pork on all sides, 5 minutes. Scatter the tomatoes around the pork; cook 1 minute. Pour 1/4 cup cream over the pork. Roast 40 minutes. Add the 6 remaining sage leaves, the remaining 1/4 cup cream, and the gin. Roast 15 to 20 minutes longer, until tender.  Transfer the pork to a cutting board. Place the pan on the stovetop and boil the sauce, adding more gin (some dry white wine), salt and pepper, until slightly reduced, 1 minute. Slice the pork and serve with the sauce.  Serves 6

Day 5: Radically Simple Countdown to Christmas

20 Dec

12-20-2013 02;50;42PMThis is one of the simplest, most festive dishes I know. It can be prepped and cooked in less than one hour yet looks like you’ve been fussing all day. This turkey roast is nothing more than a boned breast half, flattened slightly, so that it can be filled, rolled and tied. Prosciutto, fresh sage, and prunes perfume the dish and feel like Christmas to me. Be sure to serve it with a bowl of my (now famous) sweet potato puree whirled with fresh ginger and orange. A grand cru Beaujolais would be just the thing to drink.

Rolled-and-Tied Turkey Roast with Prosciutto, Prunes & Sage
2-1/2 pound turkey roast (boned half-breast, skin on)
4 ounces thinly sliced prosciutto
10 large pitted prunes
1/4 cup pine nuts
12 large fresh sage leaves
12 medium-large shallots, peeled
3 tablespoons extra-virgin olive oil
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon unsalted butter

Preheat the oven to 400 degrees. Using a mallet, flatten the turkey (skin side down) to 1-inch thickness. Cover evenly with overlapping slices of prosciutto. Arrange the prunes in a tight row down the center. Top with pine nuts and make a row of 6 sage leaves on top. Roll up tightly. Season with salt and pepper. Tie with string at 1-inch intervals and tuck 6 sage leaves under the string. Place the turkey and shallots in a small roasting pan. Drizzle with the oil. Roast 45 minutes until cooked through but still moist. Transfer the turkey and shallots to a board and tent with foil. Pour the broth and wine into the pan. Place on the stovetop and boil, scraping up browned bits, until syrupy, 3 minutes. Strain into a saucepan. Whisk in the butter and cook 1 minute.  Remove string from the turkey, thickly slice. Serve with the shallots and pan sauce. Serves 6

Sweet Potato Puree with Fresh Ginger & Orange
This is fat-free but tastes very rich all the same. For a bit more intrigue, spice it up with a pinch of ground cumin, ground coriander, ground cardamom — or all three.

4 large sweet potatoes, about 3 pounds
2 juice oranges
3-inch piece fresh ginger

Scrub the potatoes but do not peel. Place in a large pot with water to cover. Bring to a rapid boil, then reduce heat to medium. Cook 50 minutes or until very soft. Meanwhile, grate the zest of the oranges to get 1 teaspoon. Squeeze the orange to get 2/3 cup juice. Drain the potatoes and peel when cool enough to handle. Cut into large chunks and place in bowl of food processor.  Mince the ginger to get 1/4 cup. Add to the processor with the orange zest and juice. Process until very smooth. Transfer to a saucepan and reheat, stirring. Season with salt and pepper.  Serves 6

A Radically Simple Countdown to Christmas: Day 4

19 Dec

prime-rib-roast-beefHere’s a wonderful, upscale recipe that is lovely for Christmas Day or New Year’s Eve. The editors at Gourmet magazine once said this simple roast was one of the best they had ever tasted. It is “cured” in the same way that fresh salmon is for gravlax, literally buried in a mixture of coarse salt, sugar, fresh dill and cracked black pepper.  It is radically simple to prepare and radically delicious served with a silky potato puree and roasted winter vegetables. Open a bottle of full-bodied red burgundy or syrah.  The next day: Serve the world’s best roast beef sandwiches topped with a horseradish sauce made from crème fraîche, white horseradish, and a splash of sherry.

1/4 cup kosher salt

3 tablespoons sugar
1-1/2 teaspoons coarsely cracked black pepper
3-1/2-pound boneless rib roast, rolled and tied
1 cup finely chopped fresh dill

Stir together the salt, sugar, and pepper in a small bowl; rub all over the beef. Put the dill over the salt mixture. Wrap tightly in plastic wrap. Make a small hole in the bottom of the plastic so that any accumulated liquid can drain. Place in a small roasting pan and weigh down with a baking sheet topped with a few large heavy cans.  Refrigerate 24 hours, pouring off liquid from time to time. Unwrap the beef; let sit at room temperature 30 minutes. Preheat the oven to 400 degrees. Scrape the coating off the beef and pat dry with paper towels. Place in a roasting pan. Roast in the middle of the oven 1-1/4 hours, until an instant-read thermometer registers 130 degrees for medium-rare. Transfer to a cutting board and tent with foil; let rest 15 minutes. Carve as desired. Serves 8

Day 2: Lamb Shanks Provençal with Cabernet & Rosemary

17 Dec

lambLamb shanks are a fabulous way to feed your guests during the holidays. You can prepare the recipe one to two days in advance allowing the flavors, and textures, to deepen. Just yesterday, a colleague told me she made this recipe, tossed the lusty leftover sauce with basmati rice, and ate it in bed while reading the rest of the cookbook. She then decided to make her entire New Year’s Day menu from Radically Simple. (Last year she used the wonderful Jerusalem cookbook.)  I like to serve this with creamy polenta (and open a bottle of Barolo) or with a rich potato gratin layered with Gruyere (and raid our cellar for an old Côtes du Rhône.)  For the Christmas table I poach tiny kumquats in simple syrup until they collapse: They make a festive accompaniment and taste amazing with the lamb.

Lamb Shanks Provençal with Cabernet & Rosemary

This is nice and easy for a complicated-sounding dish. I simplify the process by quickly searing the seasoned shanks under the broiler. The lusty flavors come from dried porcini mushrooms and herbes de Provence. At the last minute, I dust the hot dish with freshly grated orange zest — the aroma is wonderful.

6 tablespoons olive oil
6 large lamb shanks, 12 to 14 ounces each
2-1/2 cups chopped leeks, white and green parts
6 large cloves garlic, finely chopped
2-1/2 cup Cabernet sauvignon
1 cup canned crushed tomatoes with puree
1/2 ounce dried porcini mushrooms
1-1/2 tablespoons herbes de Provence
1 pound slender carrots, peeled and cut into 1/4 inch batons
1 tablespoon arrowroot

Preheat the broiler. Rub the lamb with 3 tablespoons oil and season with salt and pepper. Place on a broiler pan; brown several minutes on each side. Wash leeks and pat dry. Heat the remaining 3 tablespoon oil in an 8-quart Dutch oven. Add the leeks and garlic; cook over high heat until softened, 5 minutes. Add the shanks, wine, tomatoes, mushrooms, and herbes de Provence. Stir to coat. Bring to a boil. Reduce the heat, cover, and simmer 1 hour. Add the carrots, cover, and cook 30 minutes.  Uncover and simmer 15 minutes, until the lamb is tender. Spoon off the fat. Dissolve the arrowroot in 1 tablespoon water and stir into the sauce. Season to taste and simmer several minutes until the sauce thickens. Serves 6

One Year Later: 100,000 Meals

31 Oct
Photo Credit: Laura Landau

Photo Credit: Laura Landau

Come volunteer with us!  Everyone is welcome.  CBE Feeds (at Congregation Beth Elohim, Garfield and 8th Avenue) in Park Slope, Brooklyn. Monday thru Friday, every week, 8 a.m. to 11 a.m. For more info: rozannegold@mindspring.com

Like most chefs, I’m used to feeding people in good times.

But one year ago, I began a pop-up emergency operation in the second floor kitchen of a synagogue in Park Slope, Brooklyn, and as of today, along with hundreds of volunteers, have prepared and delivered our 100,000th meal to victims of Hurricane Sandy.

At midnight after the storm, Andy Bachman, a social-activist Rabbi, fired off an email to his congregation: He was looking for a way to feed several hundred people at a nearby Armory for a few days. These poor souls had been uprooted from the city’s nursing homes. Some were old, some were sick, and others in desperate need of a warm meal. I woke my husband and said…we need to do something. Credit card in hand, we raided our local Key Food and bought everything we could carry.

When we arrived at the shul, a platoon of volunteers was waiting. Within several hours, together we made 600 sandwiches. The next day, 1,000.

Everyone wanted to do something. We had few pots, pans or utensils but we managed. I asked everyone I knew for a dozen hard-boiled eggs and a loaf of bread. This simple request demonstrated the amazing power of community. Within 24 hours we were peeling thousands of eggs for sandwiches. Without everyone’s involvement, we would not have been able to reach our goals those first few days.

Cooking was one thing, but how to get the food to those in need? Many people had little fuel in their cars and gas stations were shuttered. More volunteers became the beneficent commanders who located drivers and dispatched them to the most vulnerable areas. They ensured that our promise was delivered from that day forward.

The next day Rabbi Bachman made another request. In addition to 2500 sandwiches, he told us he wanted to prepare 500 hot meals. My husband ran home to get his cleaver and we bought and hacked up 150 chickens from Costco. We made mashed potatoes, steamed vegetables and sent out cookies (and fruit when we could find it.) The next day, we did it again….and again…and again. We made sandwiches and cooked up whatever raw ingredients were donated to us. The chapel was filled with potatoes, onions and fresh green beans and canned vegetables. The upstairs ballroom, where meals were assembled, resembled an outsized army mess test. We cooked for 3000 hungry people that first Sunday after the storm.

We operated this way for months — feeding people without homes, without kitchens, without power, people who lived near markets that had no food.

That’s when it struck me: I realized that I never knew anyone who was truly, chronically, hungry. After all, at the age of 23, as first chef to New York Mayor Ed Koch, I knew more about catering political parties than hunger on the streets. Later, as consulting chef to the Rainbow Room and Windows on the World, I fed happier people in happier times, that is, until another tragedy took hold. But Sandy brought to my door the reality that people very close to my community grapple with hunger every day. Our kitchen, affectionately known as CBE Feeds, was able to lift some of that worry. Yes, with food and sandwiches — but also with spiritual nourishment — we showed up day after day, provided hope and connection, and proved that we cared.

The kitchen has become its own sacred space. Volunteers arrive from everywhere — from Staten Island, Riverdale, the Bronx, Brooklyn, Queens, and from all over Manhattan, church groups from Ohio, students from Harvard Divinity School. During the Christmas holidays there were people from California and Washington State, from Israel and France.

In the beginning, Anne Hathaway heard about our efforts and came to lend support. And so did Natan Sharansky who’d heard how we’d helped the Russian communities in Brighton and Manhattan Beach.

Today we feed those-in-need in the Gravesend housing projects, hungry students at the Red Hook Initiative, abused women and their children at the Sea and Salt Mission, volunteer construction workers rebuilding homes in Coney Island, and displaced folks at Chips.

My main job is not to make sandwiches, but to honor everyone who walks through the kitchen door. We ask their names and are eager to hear their stories. One woman who touched my heart had lost her Far Rockaway home yet came every day to cook for those who were less fortunate. She felt lucky; she had a friend in Park Slope to spend time with. We didn’t see her for awhile, her name was Alice, but then she came to the kitchen several more times. “We missed you,” we all said. Do you have a home, now? No, she replied, but I still want to help. That was months ago. Miraculously, Alice appeared at the kitchen today. One year later, still no home, but still eager to make a chicken salad sandwich.

For those of you who pitched in after the Storm, you know that this work is its own reward. Some 2,800 volunteers have walked through our kitchen doors, and with amazing grace put on a hair net and gloves and, one year later, continue to prepare food for others, with little more than a thank you and a cup of coffee. The need is still great, so join us — you might meet Alice.

Asparagus: Two Radically Delicious Recipes

9 May

It is impossible not to marvel at the bountiful bunches of asparagus at the farmer’s market this week. In fact, they even look appealing at our supermarket. Here are two simple preparations:  Chilled Asparagus Tonnato with “Confetti” — perfect for a first course or side dish, and my rather unusual Truffled Asparagus Soup with Pineapple Reduction. The soup is asparagus to the second power, made from boiled stalks and garnished with roasted tips. But the real surprise is a syrupy reduction of pineapple juice. It all makes a compelling flavor match that is among my favorites. Note:  If you boil the asparagus “peelings” in salted water until just tender and shock in cold water, you will have a tangle of something that looks a lot like fettuccine. Sometimes I toss it with freshly cooked pasta or use as a garnish for a salad or cold dish.

Chilled Asparagus Tonnato with “Confetti”

The inspiration for this dish comes from vitello tonnato — the Italian preparation of cold sliced veal covered with a creamy tuna sauce and sprinkled with capers.  Here the tuna sauce is fashioned from oil-packed canned tuna, slices of lemon, garlic and olive oil, and pureed until it has the texture of thick heavy cream.

1-1/2 pounds medium asparagus, trimmed
1/4 cup extra-virgin olive oil
5-ounce can oil-packed Italian tuna
1 large garlic clove
1 large lemon
handful of mesclun or edible flowers, torn into tiny “confetti” pieces
2 tablespoons large brined capers, drained

Bring a large skillet of salted water to a boil; fill a bowl with ice water. Place the asparagus in the boiling water. Cook until crisp-tender, 6 minutes. Drain immediately and plunge into the ice water; let sit 3 minutes. Drain, pat dry, and divide the asparagus among 4 plates. Drizzle with 2 tablespoons of the oil. Combine the tuna and its oil, the garlic, the remaining 2 tablespoons olive oil, and 2 thin lemon slices with rind (without seeds) in a food processor or blender.  Process until very smooth, adding enough water and lemon juice so that the texture is thick and creamy.  Add salt and pepper. Pour the dressing over the asparagus and sprinkle with the “confetti” and capers.  Serves 4

Truffled Asparagus Soup with Pineapple Reduction
Although there are several steps, this is a radically simple means toward a complex flavor profile.

1 cup unsweetened pineapple juice
2-1/2 pound medium asparagus, peeled
1 tablespoon olive oil
4 tablespoons unsalted butter, sliced
1-1/2 teaspoons white truffle oil

Preheat the oven to 450 degrees. Put the juice in a small skillet and boil over high heat until reduced to 1/4 cup. Set aside. Discard the bottom inch or two from each asparagus spear. Cut off the tips and place in a pie pan; toss with the olive oil. Roast 8 minutes, until just tender. Cut the asparagus stalks into 2-inch pieces. Place in a 4-quart pot with the butter and 2 cups water. Bring to a boil; reduce the heat and cover. Cook until just tender, about 10 minutes. Transfer to a food processor. Process, adding as much cooking liquid as needed to make a smooth, thick puree. Add the truffle oil and salt and pepper and reheat. Ladle into bowls and top with the roasted asparagus tips. Drizzle with the pineapple reduction. Serves 4 to 6

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