Two Positive Stories about Orthodox Jews
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Add a splash of diversity in your cooking.
People are always asking, "How do you do it? How do you make great tasting food day after day for so many people?"
I say that there are five factors that make the difference: Time, caring, money, staff, God.
1. Time: You need to allot yourself enough time to prepare the food. You can't be rushed. You need time to taste, adjust the seasonings and move at a comfortable pace. When I have enough time, I will taste a soup 3 or 4 times to get it right. When I'm rushed, I can taste it only once.
2. Caring: You have to have an investment in what you are doing. Pride in your work. A desire to please the people you are serving.
3. Money: Not as big of a factor as you think. Caring and time can make up for a lack of money in most cases, although you need to buy enough food and be sure to buy the best that your money can buy.
4. Staff: When my numbers are up and the pressure is on, I have no choice but to delegate. My staff has to do what I want, when I want it. They can make or break me. Teach them well and treat them well.
5. God factor: I always ask God for help, realizing it's all up to Him. When I forget, that's when I really get into trouble.
Here are some odds 'n ends that will also help for diversity, another very important ingredient.
Fried Fish with a Middle Eastern Sauce
In a food processor, puree the coriander, parsley, garlic, lemon juice, paprika, cumin and hot pepper. Continue to slowly add oil as well as satl and pepper to taste.
Dredge fish fillets with seasoned flour. Fry on both sides until cooked through. Place fish on a serving dish and drizzle sauce over it.
Chopped Liver
Place all the ingredients in a chopping bowl and chop until it reaches a rough paste. Adjusting seasonings.
My mother used an old hand meat grinder, which was fun for the kids, or use an electric meat grinder.
Roast Chicken with Orange, Lemon and Ginger
Preheat oven to 375°F. Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tbsp. of the grated ginger. Rub this mixture evenly into the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tbsps. ginger. Mix well.
Place the chicken in the oven and roast, basting with the citrus juice mixture at least 2 times during cooking, about 1 hour.
Beef Brisket Braised with Dried Fruit, Yams and Carrots
Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 tsp. paprika, crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes.
Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pit. Cover and bake 1 1/2 hrs.
Add sweet potatoes and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hrs. longer. Close oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing. Remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return to pot. Place in 325°F oven and bake until brisket is heated through, about 30 minutes.)
Makes 8 servings.
Sweet Potato Pie
Prep Time: Approx. 30 minutes. Cooking Time: approx. 30 minutes
Preheat oven to 325°F (165°C). Place sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, margarine, non-dairy cream and vanilla. Mix until smooth. Transfer to a 9" round graham cracker piecrust.
In a medium bowl, mix the sugar and flour. Stir in the pecans and cornflakes. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Makes 12 servings (6 cups).
Hot'n'Spicy Turkey Wings Recipe
Cut off and discard wing tips. Divide wings in 2 pieces; set aside. To prepare sauce, melt margarine and saute onion. Add mustard, sugar, vinegar, hot pepper sauce, ketchup, celery salt, cayenne and 1 ½ cups beet broth. Bring to a boil.
Meanwhile, combine cornstarch with remaining ½ cup beef broth. Stir into boiling mixture and simmer 15 minutes. Barbecue wings over medium heat for 20-30 minutes, baste with sauce and continue to cook until tender (approx. 20 minutes).
Makes 4-6 servings.
Dill Pickles
Wash cucumbers and place in the sink with cold water. Refresh. Sterilize 8 (1 qt.) cannings jars and lids in boiling water for at least 10 minutes.
In a large pots over medium-high heat, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 lb.). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool, dry place.
Slow Cooker Mexican Style Meat
This recipe can be used with chicken or beef.
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in a hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chili peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2-4 hours, or until meat is totally tender and falls apart.
Makes 12 servings.