Good morning GUSlatkes!!!!! Ok, here we are gaining seconds of light so we don't throw our underwears out the window in a crazed or depressed moment. Frozen underpants are the worst -- trust me, I know -- I line dry in desperation and hope that the temps will be above 32 degrees (F). But the new dawn is coming, Baby Annie Lennox is about to be reborn along with really ancient baby Jesus and also too Baby Latkes and Baby Brisket.
Soooooo, here we are -- the day after Mr. Pope Francis made Messrs. Curia look like total awful people and that's a reason to celebrate birthdays and new days.
I'm looking forward to a total day alone with Roger the Cat and making my really truly excellent schnitzel. And now a word about Hanukkah, Christmas, schnitzel and me.
Speaking of schnitzel and ME -- Sunday's office holiday dinner went well with a pretty ride to the northwest corner of the State, great group of people and Weiner Schnitzel was on the menu. It was highly praised by all who had had it there. Ok, hypocrite that I am, for the first time in my life I ordered veal schnitzel. I make mine with pork cutlets.
Worst. schnitzel. ever. Just and righteous punishment and I will never order veal again.
There were 9 of us and the plates took an interminable amount of time to be served to everyone -- mine was first. I'm staring at a slab of schnitzel drowning in some kind of clearish brown gravy with capers. A tiny slice of shriveled lemon with an olive on top was what? A garnish? Something Something?? I've only had schnitzel with lemon wedges -- NO GRAVY! And especially no gravy that tastes like it came out of a can with a half a pound of capers.
So, I sat there watching what once upon a time might have been a crisp coating turn into mush. Then someone had to say grace -- like the whole new testament. Finally had my first bite and yikes!! The meat looked gray and it tasted horrible but not bad enough to send back. The side was barely steamed broccoli rabe, rice and baby food passing itself off as some kind of pureed squash. None was seasoned. I took 3/4 home and don't ask.
Nice conversation which was the whole point.
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Lamb Pot Roast with Oranges and Olives
ingredients
1 4–5-pound boneless lamb shoulder
Kosher salt, freshly ground pepper
6 garlic cloves, thinly sliced
2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
2 tablespoons chopped fresh savory or rosemary
1 teaspoon crushed red pepper flakes
1 1/2 cups beef stock or low-sodium chicken broth
1 1/2 cups dry red wine
1 cup tomato purée
preparation
Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes. Remove lamb from oven.
Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.
Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill
Beer-Braised Holiday Top of the Rib
ingredients
1 tablespoon sweet or hot smoked paprika
1 tablespoon dark brown sugar
1 tablespoon ground cumin
1 tablespoon instant coffee granules
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
One 5-pound top of the rib
3 tablespoons olive oil
Three 12-ounce cans or bottles dark lager beer
1 garlic head, halved horizontally
1 pound small parsnips, peeled and halved length wise
1 pound peeled baby carrots with greens
preparation
1. Preheat the oven to 325°F
2. Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix. Pat the meat dry with paper towels and rub the spice mixture all over.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat until nicely browned, 4 to 6 minutes per side. Pour the beer over the meat, cover, and transfer to the oven.
4. Roast for 2 hours. Flip the meat over. Add the garlic, parsnips, and carrots. Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more. Transfer the meat to a cutting board and let rest at least 15 minutes before slicing. Transfer the vegetable and garlic to a platter, reserving the pan sauce.
Swiss Chard with Horseradish
ingredients
3 pounds green Swiss chard (2 to 3 bunches)
3 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
3 tablespoons water
1/2 teaspoon salt
1 1/2 tablespoons bottled white horseradish (not drained), or to taste
preparation
Cut out stems and center ribs from chard, discarding any tough parts, then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side).
Heat oil in a wide heavy pot (5- to 7-quart capacity) over medium heat until shimmering, then cook onion, stirring occasionally, until it begins to soften, about 5 minutes. Add chard stems and ribs, the water, and 1/2 teaspoon salt, and cook, covered, until just tender, 8 to 10 minutes.
Increase heat to medium-high. Add leaves in handfuls, turning with tongs and adding more as previous batches wilt, until all leaves have been added to pot. Cover with lid, then reduce heat to medium and cook, stirring once or twice, until just tender (do not overcook), 2 to 3 minutes. Remove from heat and stir in horseradish.
cooks' notes:
•Chard tends to be quite sandy, so you will likely need to wash it in several changes of cold water in a large, deep bowl or clean sink. If cooking right away, just drain it in a colander, but don't spin it dry.
•Raw chard can be sliced and chopped 1 day ahead; keep leaves and ribs in separate resealable plastic bags. If it is still wet from washing, spin it dry and stick a paper towel in each bag (wet greens in plastic bags deteriorate quickly). When cooking, you'll likely need to add a little more water to make up for the water not still clinging to the leaves.
One of my latke recipes is in
GUS: Stuff I Like w/ Recipes . Now on to the pork eaters!!!! I stuff my Pork with a brown/wild rice mixture with the ground pork that should come with your crown roast (the trimmings). Season it with I can't remember now but something. Now, one of the women I had dinner with said to initially stuff the cavity with aluminum foil to make a bowl and put the stuffing in there first. After halfway cooked, take out and put the stuffing straight into the center.
Yikes, I've always just shoved that stuffing right in like I do with turkey but I guess it would be safer the way she suggests.
Crown Roast of Pork
4 cloves garlic, smashed and finely chopped
1 bunch fresh rosemary, picked and finely chopped
1 bunch fresh sage, picked and finely chopped
1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
Kosher salt
Pear and Chestnut Stuffing
Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed
Pan Sauce:
3 cloves garlic, smashed
2 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
1/2 fennel bulb, cut into 1/4-inch dice
8 cups chicken stock
2 cups dry white wine
2 bay leaves
Kosher salt
Directions
Pan Sauce:
Preheat the oven to 450 degrees F.
For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.
Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine. (OR HAVE THE BUTCHER DO IT!)
Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)
For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.
Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.
Turn the oven down to 325 degrees F.
Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.
When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.
To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.
Chestnut and Pear Stuffing:
Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
Curried Cauliflower Soup with Coconut and Chiles
One 1 3/4-pound head of cauliflower, cored—one-third cut into 3/4-inch florets, the rest coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons fennel seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon cayenne
1 large onion, thinly sliced
2 tablespoons coarsely grated fresh ginger
1 tablespoon minced garlic
1/4 cup dry white wine
1 baking potato (about 8 ounces), peeled and cut into 1/2-inch pieces
1 quart vegetable stock, preferably homemade
1/2 cup unsweetened coconut milk
1/4 cup chopped cilantro, 1 seeded and thinly sliced jalapeño and lime wedges, for serving
Preheat the oven to 400°. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.
Meanwhile, in a small skillet, combine the cumin, coriander and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice and cayenne and pulse until finely ground.
In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.
Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.
Ladle the soup into bowls and pass the roasted cauliflower florets, cilantro, jalapeño and lime wedges at the table.
Ok, I realize now I forgot to add links to the above recipes. Sorry and I can't remember where all of them came from. Oh, well.
Roasted Pumpkin Wedges with Chestnut, Cinnamon and Fresh Bay Leaves
from Ottolenghi Recipes
1 medium pumpkin, about 1.3kg
6 tbsp olive oil
4 cinnamon sticks
4 tbsp maple syrup
3 garlic cloves, crushed
20 fresh sage leaves
10 fresh bay leaves
Salt and black pepper
150g (5.5 ounces) cooked chestnuts
Preheat the oven to 200C/400F/ gas mark 6. Cut the unpeeled pumpkin into wedges (1-2cm at the thick end) and discard the seeds; leave the skin on. In a large bowl, toss the pumpkin pieces with four tablespoons of olive oil, the cinnamon, three tablespoons of maple syrup, the garlic, sage, half the bay leaves, and salt and pepper. Lay out in a single layer in a large roasting tray and roast for 20-25 minutes, until the pumpkin is soft and golden. Add the chestnuts five minutes before the end.
Arrange the tray's contents on a serving platter and scatter the remaining bay leaves over the top. Stir together the remaining syrup and oil, and drizzle on top. Serve warm
from
Ottolenghi recipes
French beans with shiitake mushrooms & nutmeg
300g (12 ounces) french beans, topped
2 tbls. olive oil
1 large onion, roughly chopped
Salt and black pepper
1 garlic clove, crushed
300g(12 ounces) shiitake mushrooms, sliced
1 tsp freshly ground nutmeg
1 tsp freshly ground black pepper
½ bunch chervil, chopped
Use any combination of green beans, in addition to or instead of french beans, to prepare this side dish which goes well with just about everything. Serves four.
Method
Fill a medium saucepan with plenty of unsalted water and bring to a boil. Drop in the beans and blanch for four minutes. Drain, refresh and set aside in a sieve to dry completely.
Heat two tablespoons of olive oil in a large frying pan. Add the onion and half a teaspoon of salt, and sauté over a high heat for about a minute, stirring the whole time. Reduce heat to low and cook for five minutes more, stirring occasionally. You want the onions soft, sweet and just turning golden brown. Add remaining oil, garlic, mushrooms, nutmeg and pepper; cook on medium heat for another four minutes, until the mushrooms are golden. Remove from the heat and mix in the beans. Season to taste. Pile on a serving dish and sprinkle with chervil. Serve warm or at room temperature.
Pan Fried Brussels Sprout and Shallots with Pomegranate and Purple Basil
from Ottolenghi Recipes
600g (2.5 cups) brussels sprouts
120ml (4 ounces) olive oil
300g (1.2 cups) baby shallots, peeled (or spring onions, white part only)
2 tbsp maple syrup
Grated zest of 2 lemons
2 tsp pomegranate molasses
Seeds of 2 small pomegranates (about 8 tbsp in total)
20g (4 tsp.) purple basil, leaves only, shredded (or regular basil if that's all you can find)
Salt and black pepper
Method
Trim off the ends of the sprouts and cut them in two lengthways. Heat up a large wok or nonstick pan, and add two tablespoons of oil. Fry half the sprouts on high heat for about four minutes, until nicely golden brown all over but still quite crunchy. Transfer to a mixing bowl and keep somewhere warm. Add more oil to the pan and repeat with the remaining sprouts.
Add two tablespoons of oil to the pan and fry the shallots as you did the sprouts, for four to six minutes. Add to the sprout bowl. Add the maple syrup, lemon zest, molasses and remaining oil to the still warm vegetables. Add half the pomegranate seeds and half the basil, season generously and toss to mix.
Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.
Ok, time for youz guz to do your own work. Click on
Ottolenghi Recipes for the Home Page. Yotam Ottolenghi has the most amazing recipes for veggies, meats, desserts etc. I have his cookbook
Plenty which is all vegetarian and it is brilliant.
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