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Dinner At Sheila's
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Passover 2024
This was a very special Passover for us. Our sons, daughters-in-laws, and young grandchildren, ages 3, soon to be 2, and 19 months were all seated at the table for the holiday! It was truly a joyful celebration.
The menu was the traditional chicken soup with matzoh balls, salad, savory braised brisket with carrots and gravy, mashed potatoes with gravy, fresh green beans, and homemade applesauce.
Although I was too busy to catch many food pics this year, fortunately I have pics from other years... and a couple from this year. Most of the recipes can be found on my blog.
I do, however, have some preview shots of the unfinished table, and of course the desserts...here goes...
Place settings and their own little Haggadah (the text which tells the story of Passover) for the little ones!
The Seder Plate with the ceremonial foods in place.
The embroidered cloth, given to me by a dear friend many many years ago, holds 3 matzohs with the middle one, the (Afikoman), which will be broken in half and hidden for the children to find at the end of the meal, and receive a reward. Also pictured is the Cup for the prophet Elijah, hoping he will enter an open door, at the end of the meal, an evolving symbol of hope and redemption in Judaism over the centuries.
Now for some decor and desserts...
Beautiful flowers above from dear friends who grow them!
Celebrating Spring with lilacs and Mom's Passover Lemon Sponge Cake with fresh strawberries!
The most delicious large Double Chocolate Macaroons (nothing like those you will find commercially canned), and some fresh mandarins.
And the Pavlova, a meringue shell, filled with vanilla cream, and raspberries!
Happy Passover! May 2024 bring freedom and peace to all!
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Eleven Madison Park Granola
I found this delicious recipe for making your own outstanding granola in a recent Sunday New York Times, and after reading the recipe and seeing the photos I just had to try it.
The recipe is from the New York restaurant, Eleven Madison Park. After dining in their restaurant, upon leaving they send their patrons home with the ultimate gift, this amazing granola, studded with dried cherries and pistachios!
Sam Sifton, the founding editor of the "New York Times Cooking" column and assisting editor for the Times, has adapted the recipe from the chef Daniel Humm. Here it is...
Eleven Madison Park Granola (recipe by David Humm; adapted by Sam Sifton)
2 and 1/4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tablespoon kosher salt
1/2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries
Heat the oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seed, and salt.
In a small saucepan set over low heat, warm the sugar, syrup, and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and mix into it the dried sour cherries.
Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Note: I omitted the coconut chips since I was eager to make it, and didn't have any on hand. I also added some Marcona almonds which I did have handy.
It will keep well in an airtight container for weeks. Eat it as a snack or with milk or yogurt. It's the best!
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Beef Stew with Carrots, Potatoes, and Mushrooms
There's nothing better than a bowl of beef stew on a cold, rainy day, so it is the reason I decided to make this delicious stew one day last week.
I have made Ina Garten's Boeuf Bourguinon many times, and it is fabulous, but does require more ingredients, prep and time. Recently I've begun making it with boneless short ribs instead of beef chuck roast, and I have to say it is even more delicious as the beef is extraordinarily tender.
However, I started looking online for a simple beef stew made with chuck roast, and I settled on this one. Turned out to be a delicious choice.
The recipe calls for potatoes and carrots which I had, but I also added sauteed mushrooms. It doesn't use as much red wine, nor does it use the Cognac which are in Ina's Boeuf Bourguinon.
There is red wine, beef broth, herbs, and what really caught my attention when reading the recipe, the addition of balsamic vinegar.
I believe the balsamic vinegar really added to the rich flavor of the abundant sauce. And there's plenty of sauce to sop up with a hunk of good bread!
As with all stews it even gets better a day or two after so I don't think anyone would complain being served a bowl of this again the next day. Here's your recipe...
Beef Stew with Carrots, Potatoes, and Mushrooms (adapted from Beef Stew with Carrots and Potatoes, Once Upon a Chef, Jenn Segal)
Ingredients
3 pounds boneless beef chuck (well-marbled), cut into 1and1/2-inch pieces
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 and 1/2 tablespoon tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1 and1/2 teaspoons sugar
4 large carrots, peeled and cut into large chunks on a diagonal
1 pound small white or yellow boiling potatoes, cleaned, peeled or unpeeled, and cut in half
3/4 to 1 pound fresh large, white button mushrooms, or baby bella mushrooms, which you previously sliced and sauteed in some olive oil and butter just til golden.
Fresh chopped parsley for serving (optional)
Instructions
Preheat the oven to 325 degrees and set a rack in the lower middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.)
Transfer the meat to a large plate and set aside.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.
Add the tomato paste and cook for a minute more.
Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, transfer to the preheated oven, and braise for about 2 hours.
Remove the pot from the oven and add the carrots, potatoes, and sauteed mushrooms. Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
Serve the stew warm, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
Note: if you refrigerate for several hours or overnight you will easily be able to skim all the fat which has risen to the top, and hardened, off with a large spoon or knife.
This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley.
To Freeze: the stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
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Brussels Sprouts Salad with Apples, Walnuts, and Dried Cranberries
I had purchased a large bag of Brussels Sprouts some time ago to roast with dinner one evening. It was just my husband and myself having dinner, and he does not eat Brussels sprouts!
However, I sometimes make things he doesn't eat because I have a craving for whatever it is, and I had a craving for roasted Brussels sprouts.
After cleaning them I realized I had bought too large a bag so I only used half to roast and stuck the remaining wrapped well in the fridge.
After some time had gone by , and the Brussels sprouts still looked very fresh I decided it was time to do something with them.
Trying to think of some way to get my husband to try them it dawned on me I had never made a salad with shaved fresh raw Brussels sprouts as you see so often today.
My husband does love salad, and in looking at different recipes, I adapted one which included other ingredients he likes, and a tangy dressing, and left out what he doesn't. I threw in some dried cranberries which added even more texture to the crunchy salad.
Since the raw sprouts alone really don't have a strong flavor, especially shaved or sliced thinly, I had a feeling he would be at least willing to try it. Everything about the recipe told me it would be a yummy salad, and a welcome change.
I was correct because he not only enjoyed a serving, he had several helpings. I will definitely be making it again cause I really loved it, too, and even beat him the next day to the leftover salad!
Here's the original recipe below...(with my notes as mentioned above, I omitted the cheese, but added some dried cranberries)
Brussels Sprouts Salad with Apples, Walnuts and Parmesan from Once Upon a Chef by Jenn Segal
Ingredients
1 and 1/2 pounds Brussels sprouts, shredded (Note: I used the slicing blade in the food processor to shred the Brussels sprouts, you could also slice thinly with a knife)
1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel) (note: I used an organic Envy apple)
3 tablespoons minced shallots, from 1 large shallot
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 cup plus 2 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt ( I use kosher salt)
1/4 teaspoon freshly ground black pepper
3/4 cup walnuts, toasted and coarsely chopped
3/4 cup thinly sliced and crumbled Parmigiano-Reggiano
Instructions
Preheat the oven to 350 degrees F and set an oven rack in the middle position
Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.
In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper. ( Note: I mixed the olive oil, etc. in a jar and shook thoroughly before adding to the salad ) Toss well.
Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
When ready to serve, toss the walnuts and Parmiagiano-Reggiano with the salad. (Note: I omitted the cheese, and added the dried cranberries with the walnuts).
Taste and adjust seasoning if necessary, then serve.
Enjoy!
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Big Apple Crumb Cheesecake (with caramel sauce)
I first posted this scrumptious Big Apple Crumb Cheesecake on my blog in October, 2020. You can find the complete recipe in the archives by scrolling down to the October posts, or find it here .
As mentioned you can certainly buy caramel sauce to drizzle over, but if you want a most delicious and easy homemade caramel sauce here is the link for the Salted Caramel Sauce. Beware, it is addictive! It stores well in the refrigerator , and warms up easily on the stove or microwave, but do watch it so it doesn't burn. Yummy on ice cream, etc...
This is not only a perfect dessert for autumn, but a delicious cheesecake for holidays such as Thanksgiving, Christmas, and New Years.
I decided delivering a slice for each of my neighbors might be a welcome holiday treat for Christmas which was fast approaching.
My husband and I went door-to-door delivering the cheesecake slices on decorative holly paper plates tied with some gold ribbon along with a holiday card. Happy to say they were well received!
And... I got to have my cake and eat it too! Yum!
Happy Holidays to all!
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Thanksgiving 2023
This was a very special Thanksgiving because for the first time since the pandemic our sons, daughters-in-law and all three grandchildren were seated at our table. We have much to be grateful for!
It was pure joy, and wonderful chaos we wouldn't have changed for the world. As a result, the photos above are of my partially set table, two beautiful floral arrangements for my birthday, one from my children and grandchildren, the other from my husband, and all lasted through the holiday, my turkey right out of the oven, part of the buffet set up for dessert, and my Thanksgiving salad before I had added the persimmon slices.
For the first time since I have been posting my Thanksgiving blogs we did not get photos of the completed table, food set out, and closeups of the holiday decor. We did, however, get lots of family pics which we will treasure forever, the really important stuff!
I usually make our favorite traditional dishes every Thanksgiving with an additional new side dish or condiment. So I will substitute pics from various past Thanksgiving posts below for the ones we forgot to take this year. A delicious new side dish, Pan Roasted Carrots with Maple and Lemon, you will find below as well as the photo from the Food Network and link to the recipe by Sunny Anderson. The recipe for the condiment I served with the shrimp, a Tarragon Caper Mayo, I will post for you soon.
Thanksgiving 2023 Menu
Appetizers
Shrimp with Cocktail Sauce and a Tarragon Caper Mayo (new this year, and will post later), and celery and cucumbers.
Cheese board with grapes, pears. dried cherries, nuts, olives, salami, mustard, crackers, and an artisan sourdough olive bread.
The Feast
My Thanksgiving Salad (Red leaf and Romaine lettuces, cucs, radishes, red onion, red cherry and orange grape tomatoes, candied pecans, pomegranate seeds, and persimmon slices tossed in a champagne or red wine vinaigrette)
Turkey
Mom's Challah Stuffing
Mom's Mashed Potatoes
Make Ahead Gravy
Edna Lewis's Baked Sweet Potatoes and Lemon
Cranberry Fruit Mold
Cranberry Sauce
Sunny's Easy Pan-Roasted Carrots with Maple and Lemon
Spiced Apple Pie
Banana Cream Pie
Bourbon Butterscotch Pudding with Whipped Cream
It was a wonderful Thanksgiving, and although our meal was delicious, it doesn't top having our children and grandchildren here to enjoy it with us....that's the true deliciousness!
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Cider-Glazed Chicken Breasts with Apple Slaw
This is a delicious way to prepare boneless with skin-on chicken breasts, and you will be amazed how moist and juicy they are.
The apple slaw is the perfect accompaniment to the golden, tender flavorful chicken.
Once the chicken is browned nicely skin side down and crisped in a large skillet on the stove top, it is turned skin side up and transferred to finish cooking in the same skillet in the oven.
While the chicken is cooking you can prepare the apple slaw. The crunchy, sweet yet tart slaw is the perfect side for the chicken.
It is a fairly quick dinner, tastes great and is pretty as a picture. Here's the recipe...
Cider-Glazed Chicken Breasts with Apple Slaw (adapted from Cider-Glazed Chicken Breasts with Apple-Kohlrabi Slaw, Food and Wine Magazine, November, 2023)
For the Apple Slaw...
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 of a medium green cabbage, sliced
2 tart-sweet apples, unpeeled, such as Honey Crisp, cut into matchsticks (about 2 cups)
3 scallions, thinly sliced diagonally (about 2/3 cup)
1 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
1 and 1/2 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
For the Chicken...
2 large, or 4 smaller boneless skin-on chicken breasts, patted dry
1 tablespoon canola oil
3/4 cup chicken broth or stock
3/4 cup unfiltered apple cider
3 tablespoons unsalted butter, diced
2 teaspoons finely chopped fresh thyme
Preheat oven to 400 degrees F. Whisk together mayonnaise and vinegar in a large bowl.
Add the cabbage, apples, scallions, and parsley. Stir until well combined. Season with salt and pepper to taste, and set aside.
Season the chicken (patted dry) with salt and pepper.
Heat oil in an ovenproof 12-inch skillet over medium heat until shimmering.
Add chicken, skin side down; cook, undisturbed until skin is golden brown and crisped, 8 to 10 minutes.
Flip chicken, and transfer to preheated oven. Roast until an instant-read thermometer inserted in the thickest portion of chicken registers 160 degrees F, 8 to 12 minutes.
Transfer chicken to a plate; cover loosely with aluminum foil, and keep warm.
Meanwhile, add broth and apple cider to skillet, and scrape with a wooden spoon to loosen browned bits from bottom of skillet.
Bring to a simmer over medium-high; reduce heat to medium, and cook, stirring occasionally, until mixture reduces by about half, 8 to 15 minutes. Remove from heat.
While gently swirling the skillet, gradually whisk in butter, about 1 teaspoon at a time, until emulsified. Stir in chopped thyme. Season with salt and pepper to taste.
Return chicken, skin side up, to skillet; spoon sauce over top.
Serve immediately with apple slaw. Garnish with additional parsley leaves and black pepper, if desired.
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Skillet-Seared Lamb Chops with Crispy Potatoes
The recipe for these outstanding lamb chops and crispy red potatoes appears in the September issue of Food and Wine magazine.
Every so often a photograph of a dish just compels me to try it. Such is the case with this delicious entree we enjoyed last week.
I must admit I did not make the tangy herb labneh dip to accompany it, since I knew my husband would pass on it. However, lamb chops and potatoes are two of his favorite foods so I knew we would both enjoy that.
I will definitely try the labneh dip at some point and make it for dinner guests!
The T-bone-style lamb loin chops are crusted with toasted coriander and cook quickly. After searing on both sides (I used my 12-inch cast iron skillet), they are finished with a buttery rosemary and garlic pan sauce.
The crispy potatoes roast in the oven on a sheet pan while you cook the lamb chops on the stove top.
I served them along with an heirloom tomato salad, simply dressed in red wine vinegar, olive oil, Kosher salt, black pepper , and fresh basil.
Here is the complete recipe...(including the labneh dip)
Skillet -Seared Lamb Chops with Crispy Red Potatoes (Food and Wine Magazine, September, 2023)
1 tablespoon plus 1 teaspoon coriander seeds
4 large garlic cloves, divided
1 cup labneh
1 cup packed fresh flat-leaf parsley leaves (about 1 small bunch)
2 tablespoons water
4 and 1/2 teaspoon kosher salt, divided
1/2 teaspoon grated lemon zest, plus lemon wedges for serving
1 and 3/4 teaspoon black pepper, divided
1 and 1/2 lb baby red potatoes, scrubbed and quartered (about 4 and 1/3 cups)
1/4 cup olive oil, divided
12 (1-inch -thick) lamb loin chops (about 2 and 1/4 lb)
2 tablespoons unsalted butter
4 fresh rosemary sprigs, plus more for garnish
Flaky sea salt, for garnish
Preheat oven to 450 degrees. Heat a small skillet over medium-high. Add coriander:cook, swirling skillet constantly until seeds are fragrant and lightly toasted, 1 to 2 minutes. Remove from heat. Transfer 2 teaspoons toasted coriander to a blender. Transfer remaining 2 teaspoons coriander to a small bowl, and coarsely crush with a wooden spoon.
Finely grate 2 garlic cloves. Add grated garlic, labneh, parsley, 2 tablespoons water, 1 and 1/2 teaspoons kosher salt, lemon zest, and 1/4 teaspoon pepper to coriander in blender. Process until smooth, about 45 seconds, stopping to scrape sides as needed. Transfer mixture to a small bowl. Set aside.
Toss together potatoes, 2 tablespoons oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper on a large rimmed baking sheet: spread mixture in an even layer. Roast in a preheated oven until golden brown and crispy, about 30 minutes, flipping potatoes after twenty minutes.
Meanwhile, heat remaining 2 tablespoons of oil in a large cast iron skillet over high. Sprinkle lamb evenly on all sides with reserved crushed coriander, remaining 2 teaspoons kosher salt, and remaining 1 teaspoon pepper. Crush remaining 2 garlic cloves using the back of a chef's knife. Set aside. Cook lamb in a single layer in skillet until golden brown on each side and a thermometer inserted in thickest portion of each chop registers 135 degrees F. 6 to 8 minutes total. Add butter, rosemary and crushed garlic to skillet during final 2 minutes of cook time, swirling skillet to melt butter and tilting skillet to spoon mixture over lamb.
Transfer lamb to a platter. Spoon butter mixture over lamb. Garnish with lemon wedges and rosemary. Sprinkle with flaky sea salt. Serve with crispy potatoes and (if using ) labneh mixture.
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Sour-Cherry Crumble Bars
This recipe from Martha Stewart for Sour-Cherry Crumble Bars is as delicious as a slice of cherry pie, but without the fuss of preparing a pie crust.
The filling is chock full of cherries with just the right amount of sweetness and tartness. The pastry does double duty as the bottom crust and the crunchy topping.
The recipe calls for fresh sour cherries, which are rarely available, but also recommends using frozen cherries.
However, I used the canned red tart cherries (Oregon Specialty Fruit brand) available in better grocery stores. These fresh cherries are picked ripe at the peak of season and packed in water. Nothing artificial is added.
Do not make the mistake of buying the sweet gluey cherry pie filling most stores will stock.
I have used this brand to make my favorite cherry pie recipe which I will post soon. Otherwise I followed the recipe as is.
I will be making them again for sure!
Here's the recipe...
Sour-Cherry Crumble Bars (adapted from Martha Stewart Test Kitchen)
Ingredients
Crust:
1 stick (1/2 cup) plus 5 tablespoons unsalted butter, room temperature, and more for pan.
1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon kosher salt (Diamond Crystal recommended)
Filling:
3 cans (14.5 oz each) pitted red tart cherries, drained, such as Oregon Fruit Specialty brand
Note: (If using fresh sour cherries, 1 pound (3 cups, pitted)
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
Directions
Preheat oven to 375 degrees F. Butter an 8-inch square cake pan. Line with parchment , leaving a 2-inch overhang on two sides; butter the parchment.
Beat butter with sugar on medium-high speed til pale and fluffy, about 3 minutes, scraping down the bowl as needed. Reduce speed to medium-low, add flour and salt, and beat til dough forms clumps but does not completely hold together.
Press 2 and 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
In a medium bowl, stir together the drained cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble the remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil).
Transfer to a wire rack and let cool at least 20 minutes or more before slicing into squares.
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Roasted Shrimp Panzanella
Another great recipe from Ina Garten’s Go-To Dinners cookbook! As Ina says...
“Panzanella is a great light dinner, while of course you can follow the recipe exactly, you can also add anything you have left over, be it roast chicken, cooked salmon, or even grilled steak. But no matter how you make it, the best part is always those toasted bread cubes drenched in mustard vinaigrette!”
I made it the other night, and it is a delicious summer dish, and oh those yummy toasted bread cubes!!!
Here’s the recipe...
Roasted Shrimp Panzanella (Ina Garten, Go-To Dinners) serves 6
Ingredients
4 cups (1-inch) diced bread from a country loaf, crusts removed
1 cup good olive oil, divided
Kosher salt and freshly ground black pepper
1 pound (16-20-count) shrimp, peeled and deveined
1/4 cup plus 2 tablespoons red wine vinegar
1 tablespoon minced garlic (3 cloves)
1 tablespoon Dijon mustard
1 hothouse cucumber, unpeeled, seeds removed, and 3/4-inch diced
1 yellow Holland bell pepper, cored, seeded, and 3/4-inch diced
1 red Holland bell pepper, cored, seeded, and 3/4-inch diced
1 pint red cherry or grape tomatoes, halved through the stem
1/2 medium red onion, thinly sliced in half-rounds
1/4 cup capers in brine, drained
3 ounces baby arugula (I subbed some small leaves of butter lettuce)
1/2 pound feta or ricotta salata, 3/4-inch diced (served feta on the side since husband doesn’t eat it)
To Make
Preheat the oven to 400 degrees.
For the croutons, place the bread on a sheet pan, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss together, and spread out in one layer.
Bake for 10 minutes, tossing once, until lightly browned. Transfer to a bowl and set aside.
Dry the shrimp. On the same sheet pan ( no need to wash it), toss the shrimp with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Spread out and roast for 7 minutes, until just pink and firm. Set aside.
In a large bowl, combine the cucumber, bell peppers, tomatoes, red onion, capers, croutons, and shrimp.
Pour enough vinaigrette over the mixture to moisten.
Add the arugula, feta, and the remaining vinaigrette, and toss lightly. Sprinkle with the remaining 2 tablespoons vinegar and extra salt and serve at room temperature.
Enjoy!
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Creamy Chicken Thighs with Lemon and Thyme
This one pan dish from Ina Garten, (The Barefoot Contessa), features roasted chicken thighs which are then nestled in a sauce of onions, leeks, and creme fraiche.
I prepared this for dinner last evening and we really enjoyed it. It is also a very pretty dish to serve garnished with some fresh thyme and lemon slices. (I was so happy to use a variety of fresh thyme I have growing in pots on my deck).
I served it at the table in the large saute pan in which it was roasted. A healthy serving of basmati rice with some of the sauce spooned over it is all you need. You could substitute whatever your favorite rice is or couscous would also be delicious.
However, since I have an abundance of fresh carrots from the farmer’s market I roasted some on a small sheet pan in the same oven as the chicken roasted.
Here’s the recipe... Ina never disappoints us!
Creamy Chicken Thighs with Lemon and Thyme
(serves 4) (Go-To Dinners, Ina Garten)
3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Good olive oil
Kosher salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
1 and1/2 cups chopped yellow onion( about 1 large)
1 and 1/2 cups chopped leeks, white and light green parts (2 leeks)
2 teaspoons minced garlic (2 cloves)
1/2 cup good chicken stock
1/2 cup dry white wine such as Pinot Grigio
1/2 cup creme fraiche
2 tablespoons freshly squeezed lemon juice
1/2 small lemon, sliced in thin half-rounds
8 to 10 fresh thyme sprigs
Cooked basmati rice or couscous, for serving
Preheat the oven to 400 degrees.
Place the chicken on a sheet pan, skin side up, and dry with paper towels.
Rub with olive oil and sprinkle generously with salt and pepper.
Roast for 30 to 40 minutes, until cooked through and the skin is golden brown. Set aside.
Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onions, and leeks and saute for 5 to 7 minutes, until tender.
Add the garlic and cook for 2 minutes. Add the chicken stock and wine and simmer for 5 minutes.
Whisk in the creme fraiche, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper and taste for seasonings.
Neslte the chicken thighs into the sauce in the saute pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top.
Place the pan in the oven and roast uncovered for 15 minutes.
Serve hot with the sauce over rice or couscous.
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Fourth of July Menu
The photo above of our Fourth of July celebratory meal probably looks similar to what most of us were eating as we got together with family and/or friends this year.
We were so fortunate and thrilled to have with us my brother and sister-in-law from New York who had come for a visit.
Our sons and daughters-in-law were here with our 3 little grandchildren, all born in the past few years, who were in the spotlight for sure!
It was wonderful for my brother and sister-in-law to finally see them in person for the first time, and not on video and zoom (although, the ability to do that over these past few years was priceless)!
Much time was spent playing with them and just having fun. It was also a special time for our sons and daughters-in-law to reconnect with their aunt and uncle.
As I mentioned on the fourth we enjoyed an All-American meal of grilled grass-fed all-beef hot dogs on potato rolls with condiments, my potato salad, quick baked beans (recipe to come), and fresh corn on the cob.
And for dessert,,, Cherry PIe, of course! (will post the recipe soon)
Hope all had a Happy 4th of July!
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Summer Sides You’ll Want to Make
This Fresh Corn, Pineapple and Blueberry Salad I served recently for an outdoor family get-together. I’ve made it before and it is always a hit. It can be made a day or two before, and kept covered in the fridge til ready to serve.
It is a refreshing side dish to serve along with all the typical picnic/BBQ mains we love to have in the summer.
The components of fresh, off -the -cob corn, fresh pineapple, and fresh blueberries are enhanced with some sweet red bell pepper, chopped scallions, shallots, and fresh lime juice.
The addition of a few spoonfuls of my favorite Trader Joe’s Corn and Chile Salsa gives it just the kick it needs...sweet and spicy!
The pics above are from an older post, but I did not have time to get a photo this time.
In addition to this salad we enjoyed my Vermont Potato Salad, which I’ve mentioned numerous times on this blog.
I also served a recipe for Quick Baked Beans, which I adapted from an old soft cover cookbook I’ve had for years called The Complete Book of Picnics.
I’ll share the recipe now, but unfortunately the lid was on my Le Creuset Dutch Oven to keep the beans warm when the pic was taken. I’ll post a pic whenever I next make them.
The baked beans are delicious, and can also be made in advance, refrigerated or even frozen, and defrosted the day before in the fridge, then simply reheat them, covered, in the oven before serving.
Quick Baked Beans (serves 16-20)
5 cans ( 28 ounce each) original vegetarian bake beans (such as Busch’s Baked Beans)
1 cup dark molasses
1 can tomato sauce, (15 ounce)
1/2 cup dark brown sugar
4 tablespoons deli brown mustard
Kosher salt and pepper to taste
1 cup finely diced green bell pepper
2 cups chopped yellow onion
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
In a large deep dutch oven or bean pot with a lid combine the beans, molasses, tomato sauce, brown sugar, mustard, salt and pepper, green pepper, and onions, Worcestershire sauce, and red wine vinegar.
Mix well with wooden spoon to thoroughly combine.
Bake in a pre-heated oven at 325 degrees F for about 1 hour til hot.
Delicious!
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Desserts for Memorial Day
This Flag Cake is a great dessert to serve for your Memorial Day get-together, and easier to make than you might think. A sheet cake, berries, and whipped cream is all you need. Follow the easy directions here.
This sliced Lemon Angel Food Cake is topped with colorful berries and a scoop of raspberry sorbet, perfect for serving on Memorial Day. Find the recipe here.
Triple Berry Summer Buttermilk Bundt Cake is another great cake for the holiday. The raspberries, blueberries, and blackberries weave their way throughout the moist yet light cake which is blanketed in a sweet yet lemony glaze. Here is the recipe.
Try this Lemon Sponge Cake recipe, then slice and add your choice of berries and some homemade whipped cream.
If you can’t make one of these delicious desserts for this holiday, tuck them away for the Fourth of July!
Happy Memorial Day!
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Chocolate, Whipped Cream, Raspberry Trifle (for Passover or anytime)
This yummy trifle I made for dessert for Passover did not start out as a trifle.
I had planned to make the Lighter-Than-Air Chocolate Cake, featured in this blog several times. It requires three fairly thin 9-inch layers of a delicious light chocolate cake, separated with layers of homemade whipped cream, and a garnish of fresh raspberries and chocolate shavings on top.
I had planned to make the cake layers ahead which I often do if I’m entertaining and have a lot of cooking to do. Most cake layers can be wrapped very well, if made in advance, and placed in the freezer until ready to defrost, fill and frost.
However, the morning I baked the three cake layers, allowing them to cool as the recipe suggests in the pans on a rack, I discovered they appeared to be somewhat stuck in the pans when I went to take them out.
The pans had been well greased and bottoms lined with greased parchment as well. I had loosened around the edges to insure they would not stick. In the past, they fell out of the pans fairly easily. NOT THIS TIME.
After trying several more times to get them out I realized I just had to bang them hard to release them which meant I literally had to let the chips, or shall I say crumbs fall where they may.
Horrified and disappointed as I was, with 1 cake layer somewhat together but stuck to the parchment, and the other 2 in pieces of various sizes, I tasted the cake, which was delicious.
I decided it was too good to throw away, froze it, pieces and all in zip-lock freezer bags, and figured I will reinvent this dessert somehow.
It didn’t take me long to think, TRIFLE! I could incorporate all the parts of the original cake layered in my trifle dish.
The morning of our Passover Seder, I defrosted the frozen cake pieces, cleaned the fresh raspberries, whipped up a good amount of cream with a bit of sugar and vanilla extract, and proceeded to build the trifle.
The cake pieces may not have been as uniform as they should be in a trifle, but I had enough to arrange them in 3 layers with plenty of delicious creamy whipped cream between. I also sprinkled raspberries atop each layer of whipped cream.
I garnished the top layer of whipped cream, with more sweet red raspberries, bits of chocolate cake, and lots of shavings of delicious dark chocolate.
Though not perfect in appearance, but also not bad, the taste was divine! In fact the huge trifle disappeared fairly quickly.
I will be making this again, but hopefully next time the layers will come out easily. After having thought about why they didn’t, the only thing I can come up with is maybe I allowed them to stay too long in the pan after cooling.
In the end, what first appeared to be a disaster turned into a delicious mistake!
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Passover 2023
Passover began this past Wednesday with the the ritual seder meal. In short, Passover is an 8-day festival representing rebirth and new beginnings.
This Jewish springtime celebration, commemorates the liberation of the Israelites from Egyptian slavery.
It is also an inspiring lesson regarding social justice and freedom, making it very relative to our current world, recognizing those who are still being oppressed today.
Unfortunately, our son, daughter-in-law and 2 young grandsons were unable to make the trip to join us due to colds being passed to one another.
Our other son, daughter-in-law and 6 month old granddaughter were here. We have visited her numerous times in their home, but this was their first time traveling the 3 hour trip with her to our home. Needless,to say, we were thrilled!
We look forward to having them all with us gathered around our seder table next year.
Here are a few pics of the Seder table...
Each food on the seder plate is symbolic of an aspect of Passover. A roasted lamb shank bone represents the Paschal lamb sacrifice, a roasted egg represents spring and the circle of life, bitter herbs (horseradish and/or Romaine lettuce), represent the bitterness of slavery, haroset (a mixture of chopped apples, nuts, wine), represents the mortar used by the Jewish slaves in Egypt, and karpas, (or greens, often parsley) represent spring.
Many families dip a hard-boiled egg and parsleyi nto salt water to commemorate the tears and sweat of their ancestors’ enslavement in Egypt. The roundness of the partially roasted egg on the seder plate alludes to the cycle of rebirth and renewal, while its burnt, sometimes cracked shell serves as a reminder of ancient sacrificial offerings. Matzoh, eaten throughout Passover, represents the unrisen bread since the Israelites had no time to allow their bread to rise.
At the seder, a book called the “Haggadah”, of which there are many variations, is recited by the leader and the participants at the table to recount the story of the Jewish people’s exodus from Egypt to the promised land.
Children are encouraged to participate at the seder from a very young age. The hope is to arouse their interest and curiosity as the story is told. Songs are sung, and a special piece of matzoh is hidden during the seder for the children to search for at the end of the meal.
Speaking of the meal...here is our menu for this year...
GEFILTE FISH WITH HORSERADISH
CHICKEN SOUP WITH MATZOH BALLS
MIXED GREEN SALAD WITH RED WINE VINAIGRETTE
GREEK CHICKEN AND POTATOES
BROCCOLINI
HOMEMADE APPLESAUCE
For Dessert
DOUBLE CHOCOLATE MACAROONS
CHOCOLATE, RASPBERRY AND WHIPPED CREAM TRIFLE ( more about this later)
MOM’S PASSOVER LEMON SPONGECAKE
HAPPY PASSOVER TO ALL!
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Crispy Pork Stir Fry
The pork in this Crispy Pork Stir Fry dish can easily be substituted with chicken or beef if you prefer, and a variety of veggies can be subbed as well.
It is a very quick dish to make, and a good time to use up small amounts of whatever you have in your fridge.
For me, the sauce and the crispiness of the protein is key to this dish. Serve it with white or brown rice, and it is a satisfying yummy meal.
Crispy Pork Stir Fry (adapted from Crispy Pork Stir Fry by Judy Kim, Delish)
Ingredients
1 cup white or brown rice
1 pound pork (or beef or chicken), thinly sliced and cut into 1/4 inch strips
Kosher salt
1/3 cup cornstarch
1 tablespoon plus 1 teaspoon canola oil, divided
1 large red bell pepper, cut into1/4inch strips
1 large carrot, diced
1 can whole water chestnuts, rinsed and drained, and cut into halves
3 green onions, sliced thinly, both white and green parts (some extra for garnish)
2 cups of fresh ripe pineapple, cut into small pieces
Sauce Ingredients
2 or more cloves garlic, minced or chopped fine
1 anchovy fillet, chopped fine (will not taste of anchovy, but will add to the salty, savoriness of the dish)
1 teaspoon fresh ginger, peeled and chopped fine
3 tablespoons brown sugar
3 tablespoons soy sauce
Freshly ground black pepper
Directions
1. Cook rice according to package directions and keep warm.
2. Pat the sliced pork, beef, or chicken dry with a paper towel and place in a medium bowl. Season it with salt and toss with cornstarch til coated. Set aside.
3. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended. Set aside
4. In a large skillet or wok, over medium-high heat, heat 1 teaspoon oil. Add the vegetables, except for the pineapple to the skillet and cook til slightly tender, about 2 minutes. Transfer the vegetables to a platter.
5. Return the skillet to high heat, adding the remaining 1 tablespoon of oil. Add the pork (or chicken/ beef) when the oil almost begins to smoke. Cook til crispy and no longer pink, about 5 minutes.
6. Reduce heat to medium, return the vegetables, adding the pineapple, and add half of the sauce to the pan. Stir quickly to coat the pork, vegetables, and pineapple in a glaze. Be careful the sauce does not burn, due to sugar. Add the rest of the sauce, stirring well.
Garnish with extra green onions, optional. Enjoy!
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