Roasted Peppers

peppers plated *

When New Jersey was hit with a blizzard last weekend, I was faced with a food dilemma.   I needed to roast 18 peppers for a family birthday dinner.  The request had been made for Rigatoni with Roasted Pepper Sauce ( you can find this recipe in the archives under “pasta”) long before the blizzard prediction.   The dilemma was that I always roast the peppers on my outdoor grill, which was covered with 2 feet of snow!   I knew that there were other ways to roast peppers, but I had never done so before. I was told that I could roast them directly over the flame of my gas stove, but that seemed like a laborious chore for 18 peppers. I was also told that you can broil them on a sheet pan in the oven, but my broiler is not working. What to do?

I decided to consult the internet, where I found a very easy solution.   You can bake them in the oven on a sheet pan. It sounded so simple. My only worry was that the peppers wouldn’t have that mildly, charred taste that they get from the grill. But what the heck, I had no choice. It was this or a disappointed birthday girl. I couldn’t have that!

I was very pleased with the results. I might even like the peppers better when roasted this way. Once the charred skin was removed, the peppers were moist, plump, and extremely tasty.   A few slices of these peppers, with a drizzle of olive oil, next to a milky piece of fresh mozzarella cheese, and you’ll think you’re in heaven.   They are also a fabulous accompaniment to a simple, grilled piece of meat or fish. They just have so much flavor.

My sauce was a success, and the birthday girl was very happy, as was the entire family. I’m glad I didn’t let the blizzard ruin our celebration.

RECIPE:

8 large red (and yellow and orange)bell peppers….it’s up to you what colors and how   many.

3 or 4 TBSP. very good olive oil

  1.  Preheat oven to 500 degrees.
  2.  Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely sprinkled and the peppers are charred, turning them once during roasting.
  3. Remove the pan from the oven and immediately cover it with aluminum foil. Set aside for 30 minutes or until the peppers are cool enough to handle.
  4. Remove the stem from each pepper and cut them in quarters.  Remove the skins and the seeds and put in a bowl.  You can slice them thinner if you like.
  5. Pour the olive oil over the peppers.
  6. They will stay in the refrigerator, covered for up to 2 weeks.

 

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Veal Marsala

veal marsala plated *

Veal Marsala was one of the first fancy veal dishes that I added to my repertoire of “company worthy meals” as a young, home cook. It scared me at first, and I’m not sure why. Maybe it was the Marsala wine that seemed exotic to me at the time. Now, I consider this a very easy meal to prepare any night of the week. It takes so little time to make, and one skillet is all that you need. One, two three…and you have a delicious (and somewhat fancy) meal.

I’ve made one change to this recipe over the years. I had always dredged the veal in seasoned flour before browning it. It was my belief that this gave the sauce a thicker consistency. But not too long ago, my friend Giada taught me that the flour was not necessary. Okay, she’s not really my friend, but I saw her make this on the food network, without the flour. I trust her, so I gave it a try, and was actually happier with the taste of the sauce. It’s a bit more delicate, which I like. I think you will too.

This can also be made with chicken cutlets, if you’re not into veal. Just make sure you tenderize the chicken with a meat mallet. The veal shouldn’t need that.

Let me know how you like this without the flour, and I’ll let Giada know the next time we have lunch. Oops there I go again , pretending she’s my friend.   But wouldn’t she be a great friend to have?   Just think of all the recipes she’d share. All kidding aside, the connection between food and friends is one that I cherish, so I tend to consider some of my favorite TV chef personalities as friends. Sharing recipes creates a familiarity among us and fosters the intimacy that is “friendship.” At least this is how it is for me. I watched my mom and her friends bond over recipe sharing, and I have definitely inherited that gene. So my friends, enjoy this recipe for Veal Marsala!

RECIPE: serves 4

8 veal cutlets (about 3 ounces each)

salt and freshly ground pepper

2 to 3 TBPS unsalted butter

2 to 4 TBSP olive oil

1 large shallot, chopped finely

2 to 4 garlic cloves, smashed

8 ounces assorted mushrooms, sliced

1/2 cup sweet Marsala wine

3/4 cup low-salt chicken broth

4 rosemary sprigs

  1. Sprinkle the veal with salt and pepper.
  2. Melt 1 TBSP butter and 1 TBSp oil in a heavy, large skillet.  Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side, depending upon the thickness of the cutlets.  Transfer the cutlets to a plate.
  3. If necessary, add another TBSP of butter and oil.  Repeat with the other 4 cutlets.  Set the cutlets aside.
  4. Add 1 TBSP of oil to the skillet.  Add the shallots and garlic.  Saute until fragrant, about a minute or two.  Add more olive oil, if necessary.
  5. Add the mushrooms and sauté until tender, about 4 minutes.  Season with salt.
  6. Add the Marsala and simmer until reduced by half, about 2 minutes.
  7. Add the broth, and the leaves of two rosemary sprigs (no need to chop them). Simmer until reduced by half, about 4 minutes.
  8. Return the veal to the skillet, along with all the veal’s juices.
  9. Cook just until heated through, turning to coat, about 2 minutes.  Stir the remaining TBSp of butter into the sauce.  Season the sauce with salt and pepper to taste.
  10. Transfer the veal to plates or platter.  Spoon the sauce over the veal.  Garnish with rosemary sprigs and serve.

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Mediterranean Cod with Olives

cod plated **

Happy 2016!  I hope you all enjoyed the holiday season and are now ready to repent by making the number one New Year’s resolution to change all your eating habits and get healthy! This always makes me laugh. Why must we make this resolution year after year? Why must we be tormented with advertisements from gyms? Why must every recipe in every magazine or cooking show be about cutting calories? And if I see one more segment on TV news shows about losing weight, I just might scream. It’s not that I don’t agree with what they have to say. I’m all for healthy eating and exercise. It’s just the necessity to inundate us every year with the same information that annoys me.

Now, all this being said, I apologize for spending this blog post touting the merits of “the Mediterranean diet.” It is not a diet, but rather a cuisine that consists of mostly “whole foods,” “good fats,” and lots of fruits and vegetables, legumes and whole grains. Research has shown that it promotes longevity, as it is heart healthy, anti cancer and reduces the risk for Alzheimer’s disease.   This is not to say that other cuisines are not as good, as many are indeed. But this is the cuisine I was raised on, and I do believe it contributed to my grandparents living to a ripe old age of 103. My parents are both 95 years old and going strong. I’m not overlooking the part that genetics play in longevity. I’m just saying that eating like this can’t hurt.

Today’s recipe for cod fish with olives embodies most aspects of the Mediterranean diet. My husband and I created this dish by just throwing everything “Mediterranean” into a pan, and baking it in the oven. We used cod, which is a fresh water fish, and added olives, olive oil, white wine, fresh herbs and lemons.   Here we also added clams, just to do something different. We eat this dish so often that we like to add a variation from time to time. Sometimes, I add capers or halved cherry tomatoes. Sometimes I top it with a little Italian seasoned breadcrumbs.   So experiment a little and enjoy!

Should you decide to complete this meal with a big piece of chocolate cake, go right ahead……there’s always next year!

RECIPE:  serves 4

1 lb to 1 1/2 lbs fresh cod fish

1 dozen or so clams (if desired)

1 cup olives…any kind…I like to use a mix of olives

1/2 cup of  dry white wine (approximately)

1/3 cup olive oil (approximately)

1 lemon

2 TBSP chopped fresh herbs ( oregano, rosemary, thyme, sage.. whatever you like)  If using dried herbs, just use 2 tsp.

sea salt and freshly ground black pepper to taste

  1. Preheat oven 350 degrees.
  2. Coat bottom of pan with half of the olive oil.
  3. Put cod in pan and turn to coat with the oil.
  4. Sprinkle with salt and pepper and herbs.
  5. Add wine and clams.
  6. Drizzle the rest of the olive oil over the fish.
  7. Squeeze the lemon over all and I leave the lemon in the pan.
  8. Cover with aluminum foil and bake for 20 minutes, covered.  Then remove the foil and cook another 5 minutes.  If using clams, make sure they are open before removing the foil.
  9. Put in platter and cover with liquid.cod ingredientscod 1.jpgcod 2cod 3cod plated closeup

 

 

 

 

 

 

 

 

 

H

Sausage and Swiss Chard Soup

chard soup plated *

Here is an easy, nutritious soup that can be made in under 45 minutes, and will soothe your soul after a long day of Holiday shopping. I’ve already made it twice this holiday season. It can be made in the morning before you head out and then just warm it up later, or you can assemble it quickly after a hard day of shopping.  Don’t be scared off by the rather long list of ingredients.  I like to chop in the morning, and assemble in the evening, with a glass of wine in hand.

It is always such a delight for me to receive recipes from friends via email or in the mail ( yes, regular U.S mail delivery), telling me that I will love a certain recipe.   To me, that shows a real bond between friends. We know each other so well that we are certain of the enjoyment the other will derive from a special recipe. We don’t want our friend to miss out on the pleasure of it.

As I have mentioned before, the exchange of recipes has been a large part of my life. Each shared recipe means so much to me. It always brings me back to that special person, and the special place that we shared at that moment in time.

Thanks, Bev.   You were right.   “This is yummy!” XO

RECIPE:  serves 6

1 cup dry white wine

2 TBS. olive oil

1 1/2 lb. chicken andouille sausage

1 small onion, diced

2 celery stalks, diced

2 carrots, diced

1 leek, white portion only, dice

2 cloves garlic, minced

1 to 2 tsp. minced fresh thyme ( can use 1 tsp. dried)

6 cups chicken stock, warmed

1 cup water, warmed

2 cups white beans, drained

Half a pound of swiss chard leaves cut into 1/2 strips ( I use 3 bunches, and my strips are roughly torn)

Salt and freshly ground pepper to taste

Grated Parmigiano-Reggiano cheese

  1.  In a small saucepan over medium heat, boil wine until reduced to 1/2 cup, 7 minutes or so.
  2. In soup pot, over medium heat, warm oil.  Brown sausage, about 5 minutes per side.  Remove and let cool.  Cut diagonally into 1/2 inch slices.
  3. In same pot, over medium-low heat, cook onion, celery and leek until soft, about 10 minutes.
  4. Add garlic and thyme; cook 2 minutes.
  5. Add wine, stock and water and simmer on medium-high heat for 15 minutes.
  6. Add sausage beans and chard.  Cook until chard wilts, about 5 to 8 minutes.
  7. Season with salt and pepper.
  8. Ladle soup into bowls and top with grated cheese.

 

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Acorn Squash

acorn squash plated*

Since Thanksgiving is tomorrow, I thought it only right that I share an “All American” recipe.   Acorn squash, baked in the oven with butter and brown sugar, would be a delightful side dish to a Thanksgiving dinner. It’s certainly easy enough, but the drawback is that it requires quite a bit of oven space, which is usually at a premium on Thanksgiving Day.   I have never made this on Thanksgiving, but I do serve it as a lovely and delicious side dish to almost any meal throughout the year.

The first time I ever had an acorn squash was in 1973 at the home of my newly married, childhood friend, Bev.   We were both new brides and loved to entertain and try out new recipes on each other. One bite of this lightly sweetened squash, and I knew I was going home with the recipe, which I did, and have been making it ever since. Each time I struggle cutting the squash, I think of all the different kitchens in which I have fought with an acorn squash over the years, trying desperately to get my knife through it so I can could it in the oven on time. This is the hardest part of the recipe, and I have so many funny images of myself trying to do so. I still haven’t mastered this, by the way, even though my knives are a better quality now. But the struggle is well worth it.   I felt so “fancy” whenever I served this in the 1970s. Now, I just feel thankful for all the memories.

You can find the recipes for two of my favorite, family Thanksgiving recipes in the archives: Mom’s Candied Yams and Tortellini in Brodo.

Happy Thanksgiving!

RECIPE:  serves 4 to 8

2 acorn squash

2 TBSP butter

2 TBSP brown sugar

  1.  Cut ( careful, now) squash in half.
  2. Scoop out the seeds and orange strings.
  3. Put squash, cut side down, in a baking pan with about 1/2 inch of water.
  4. Cover with aluminum foil.
  5. Put in preheated 350 degree oven for 30 minutes.
  6. Take pan out of oven and gently (and carefully) turn the squash over.
  7. Divide the butter and brown sugar amongst the squash halves. Cover again with the foil and put back in oven for 15 minutes.
  8. Take out of the oven and remove the foil. Baste the flesh of the squash with the butter and sugar mixture.  Return to oven without foil, and cook for another 15 to 20 minutes, basting occasionally, until flesh is cooked well.

 

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Spaghetti Aglio e Olio

oil and garlid dish *

I can’t believe that I have been blogging for three years now, and have not mentioned the recipe for spaghetti aglio e olio. It is a staple for Italian families. For such a simple dish, it has many facets to it, and several medicinal properties….or so we Italians think. Many believe that a big bowl of this after a night of excessive drinking, will sober you up and ward off a hangover. Others believe that this dish will settle an upset stomach. When hungry, and there is very little in the pantry, you can always find garlic and oil, and this will fill your stomach as well as your soul. For some Italians, this is a traditional Christmas Eve dish, as it is in my family. There is also a running dispute among Italians with regards to anchovies or no anchovies.   This then leads to the next question, if there is fish in the sauce (anchovies), should you use grated cheese? The addition of red pepper flakes is also a personal choice. It’s definitely a question of taste.   My mom almost always added anchovies, so this is my preference, but it is wonderful without as well.   I’ll leave this part up to you.

I’m not quite sure how this dish of pasta became a late night snack for Italians, but it is not usually served as dinner. One of my fondest childhood memories is watching my parents, aunts and uncles come back to our house after they had been at a Christmas party or out to dinner, and my mom would whip up a few pounds of spaghetti aglio e olio. They’d sit at the dining room table, talking, laughing and eating with gusto.   The heavenly smell would wake us. Our stomachs would rumble with hunger as my sister, brother and I hid at the top of the stairs watching….salivating….hoping to be seen so they would invite us down for a taste. Heaven!

Another memory, that I still find incredible, was after a 6 hour wedding reception in Italy for 500 people, which consisted of 8 courses, three of which were pasta courses, the father of the bride announced that at 11:30 PM, spaghetti aglio e olio would be served.   I honestly thought it was a joke. Who could eat another thing? I felt like I would explode. It was no joke when they brought out bowls and bowls and more bowls of piping hot, cooked to perfection, al dente, spaghetti aglio e olio! It was crazy! But it was delicious, may I add. I think it made my stomach ache go away, and sobered me right up. It truly is a miracle dish!

So the next time you are looking for a delicious midnight snack, all you need is about 20 minutes to sooth your hunger. By the time the pasta cooks, your sauce will be made, and you can go to bed happy, full and will enjoy a peaceful nights sleep.

RECIPE:   serves 4 

1 pound spaghetti

6 cloves garlic, sliced rather thin

1/2 cup of fabulous olive oil

1/4 tsp. crushed red pepper ( optional, but do it)

4 canned anchovies filets (optional)

1/2 cup chopped Italian parsley

1/2 cup grated parmigiano cheese (ONLY if not using anchovies)

salt and freshly ground pepper to taste

  1.  Put  a large pot of water up to boil.
  2. Warm garlic and oil in a fry pan. Add red pepper, if using.  Saute until garlic is golden.
  3. Shut off heat and add half the parsley and anchovies, if using.  Stir until anchovies are dissolved.
  4. Cook spaghetti until al dente, saving 1 cup of pasta water ( water from the pot where the pasta is cooking).
  5. Add the pasta water to the fry pan and heat through.
  6. Add sauce to the pasta in a large bowl, and mix well.  Add the rest of the parsley, and freshly ground pepper.
  7. If not using anchovies, you can add the grated parmigiano cheese now, or simply pass it.
  8. Dig in with gusto, for dinner or a late-night snack!

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oil and garlic recipe

Peppers and Eggs Sandwiches

peppers and eggs sandwich *

Since we’re on the topic of delicious sweet peppers (last week’s blog), I simply had to blog my favorite sandwich of all-time. I don’t even know where to start with this “love of my life” sandwich. It all began when I was a young girl, maybe eight years old or so. In the summer, my family would take day trips to the beach town of Deal, New Jersey. There was (and still is) a lovely, large beach there with cabanas to change in, and a pavilion where you could buy food, or tables where you could sit and eat whatever picnic lunch you might have brought. We spent many Saturdays and Sundays here with aunts, uncles and cousins.   As kids, we’d swim for hours, swing on swings, and anticipate the wonderful lunch that my mom had packed.

My mom would get up at 5:00 AM to make peppers and eggs sandwiches on hard rolls, as well as eggplant parmigiana sandwiches. You could smell the peppers cooking and the eggplant heating in the oven, the moment you woke up. I’m not sure what excited me more, the anticipation of the beach or these mouth watering sandwiches. She’d wrap each sandwich in aluminum foil and put them in a large wicker picnic basket, and off we’d go. Whether the picnic basket was in the trunk of our De Soto or in the way, way back of the station wagon we had later on, you could smell these sandwiches for the entire one hour ride.  It was intoxicating!

This truly is one of my fondest food memories from my childhood. Biting into this sandwich and having the oil drip down your chin after hours of jumping around in the ocean with my siblings and cousins, is still such a clear, image, as well as a taste I cannot forget.  When I make this for myself and my family, I still feel that sense of anticipation before I take that first bite. I can still taste the sea and these fond memories abound. The sandwich delights my taste buds every time, and the oil still dribbles down my chin, but I’m afraid it will never taste the way it did then. How can it?

RECIPE:  makes 3 to 4  sandwiches

1 lb of small sweet peppers, or 3 to 4 bell peppers or fryers

2 cloves of garlic, halved

4 TBSP olive oil, plus some for drizzling

6 eggs

1/4 cup grated Italian cheese ( parmigiana or pecorino romano)

salt and pepper to taste

the best Italian rolls you can find

  1.  Preheat oven to 400 degrees.
  2.  Put peppers on a baking sheet.   Drizzle with olive oil and season with salt. * See note for using bell peppers.
  3.  Bake in the oven for 30 minutes.
  4. Cut peppers into strips, removing the seeds.
  5. Beat the eggs with a fork or whisk.  Add the cheese and salt and pepper to taste.
  6. Heat the 4 TBSP of oil and the garlic in a fry pan.  After a few minutes, add the peppers and sauté for 5 minutes.
  7. Remove the garlic and add the egg mixture.  Scramble as desired.

*NOTE:  If using bell peppers, cut them into wide strips after removing the seeds.  Put the oil in a fry pan and add the peppers, garlic and salt.  Cover and cook on low heat for 20 minutes, checking and stirring often, until soft.  Remove the garlic and then add the egg mixture.  I have never tried to put the bell peppers in the oven.  It might work fine.

**NOTE:You can find the recipe for eggplant parmigiana in the archives of this blog.  Put it on an Italian roll, and heaven awaits!

peppers and eggs peppers

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Sausage and Peppers

sausage and peppers plate**

Who doesn’t love a big, greasy sausage and peppers sandwich on an Italian roll? Well, me for one.   While others sigh as they bite into an oil-soaked, crusty roll, making sure they get a piece of sausage and some peppers and onions in each bite, I look on in wonderment. How many sausage and peppers sandwiches can one eat in a lifetime? You simply must have one every time you attend an Italian sidewalk Feast. You cannot walk the Jersey Shore boardwalk without stopping for one of these sandwiches, as the aroma will follow and haunt you from one end of the boardwalk to the other. Tailgating would not be tailgating, if you didn’t unwrap one of these piping hot treats before or after the game. And let’s not forget the family barbecues. No matter what, you can always count on the sausage and peppers to appear at some point in the meal. Whether you want it or not, you will always find room.

I have spent a lifetime explaining myself to those who can’t understand how I can pass up this Italian staple.   That is until now. I have finally found a way to make this dish so that I too can indulge. I’m not going to lie and say that this is close to what you might get on the boardwalk, but by using fresh, sweet peppers and the finest quality sausage you can find; baking instead of frying; and controlling the amount of high quality olive oil, you will have a more delicate, yet very reminiscent version of sausage and peppers.   Sure, put it on a roll. Even let some of the oil soak into the soft part of the bread. You won’t be disappointed. It’s so good that I have been turned into a believer.

RECIPE:  serves 4

1 pound Italian sausage

5 or 6 sweet bell peppers, sliced and seeds removed,  different colors…..I like the red and orange and yellow, but you can    include green

1 yellow onion, sliced

2 cloves garlic, sliced

3 TBSP olive oil

2 tsp, kosher or sea salt

freshly ground pepper to taste

4 Italian rolls, optional

  1.  Combine peppers, onions and garlic in a roasting pan.  Add oil, salt and pepper and mix well.
  2. Add the sausage to the pan, and cover with aluminum foil.
  3. Bake in preheated 400 degree oven for 25 minutes.  Uncover, stir and cook for another 10 minutes.
  4. When serving, take as much oil from the pan as you like.

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My Perfect Roast Chicken

roast chicken plated 3

How do I roast a chicken? Let me count the ways. I have roasted so many chickens in my lifetime,that I couldn’t begin to count. I’ve tried countless recipes from friends and numerous cookbook renditions, and I have finally decided on what constitutes a “perfect roast chicken” for me. I’ve taken a little bit from various recipes.  It’s simple……almost foolproof. It has taken me years to get to this point. I’ve tried so many different glazes and ways to stuff a chicken that I believe I’ve exhausted every possible scenario. Most have been delicious, but my “perfect roast chicken” is moist, succulent and so very tasty with very little preparation. It is divine in it’s simplicity. You won’t want (or at least you won’t need) any gravy to disguise the meat. I think you will be happy with it, just as it is, right out of the oven, juicy and flavorful.

While this recipe is for one 4 1/2 to 6 pound chicken, I often make two 3 to 3 1/2 pound chickens so I can insure that I will have leftovers for a sandwich or salad the next day.  You can even add the leftover meat to soup.  The leftovers are an important part of the meal for me.   This lean source of protein can be used in so many ways, that I just sleep better at night knowing that there is some leftover chicken in the fridge. Okay, not really, but it does make me happy to open the fridge and have this delicious, rich source of protein readily available for a variety of lunch ideas or a nutritious snack.

RECIPE: one 4 1/2 to 6 lb chicken.  Double the ingredients for two 3 pound chickens.   DO NOT DOUBLE THE COOKING TIME

1 4 1/2 to 6 pound roasting chicken

kosher salt

freshly found black pepper

smoked paprika ( approximately 1 TBSP)

1 large bunch fresh thyme

1 large bunch fresh rosemary

1 lemon, halved

1 head garlic, cut in half crosswise

2 TBSP butter

1 large yellow onion, thickly sliced  (do not double for 2 chickens)

2 large russet potatoes, cut into large pieces  (do not double for 2 chickens)

drizzle of olive oil

  1.  Preheat oven to 425 degrees.
  2. Remove the giblets and all inners, and rinse the chicken well, inside and out.
  3. Place the chicken in a roasting pan, large enough to hold the chicken (chickens) and the onion and potatoes.  Liberally salt and pepper the inside of the chicken (chickens).
  4. Stuff the cavity (cavities) with the thyme, rosemary, both halves of the lemon, and all the garlic.  Tie the legs together with kitchen string.
  5. Liberally salt and pepper the outside of the chicken(s).  Sprinkle with the paprika, as much as you like.  It gives the chicken a smokey taste, as well as a beautiful colored skin, once cooked.  Don’t skimp.
  6. Break the butter apart into small pieces and dot the chicken with the butter.
  7. Place the potatoes and onions around the chicken(s) and drizzle with olive oil.
  8. Roast the chicken(s) for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh.  **If roasting 2 chickens, you might need to increase this cooking time by 15 minutes or so.
  9. Remove from the oven, and tent with aluminum foil for 5 minutes before carving. You can drizzle the juices over the meat if desired.
  10. Make sure you keep some for leftovers before serving.  You’ll sleep better!!

roast chicken 1roast chicken ingredientsroast chicken potatoesroast chicken pan 2*roast chicken cookedroast chicken plated 3

September Brisket

brisket plated *

September signifies a new year to me. It is a new academic year for students and teachers. It’s a new year for families, with summer vacations behind them, they settle back into routines and look toward the future.   For me, it has always meant the return to schedules…… packing school lunches, driving to school and activities, making sure homework is done, etc.   It is a “new season” on many levels. While I always hate to see summer go, there is something renewing about September and the fall.

I usually use this “new year” to return to hearty fall recipes that make the house smell like the earthiness of autumn. I generally pull out this recipe for brisket, which was emailed to me from a dear friend, many years ago, at this time of the Jewish Holidays. Rosh Hashanah is the Jewish New Year so I always found it to be a fitting meal at this time of year.

This recipe intrigued me. First of all, after nearly 30 years of friendship, this still remains the only recipe we’ve shared.   It’s one of the reasons I cherish it so much. It is her family’s recipe, so I treat it with extra dignity, as you know how much I value family recipes. Mostly, I was intrigued by the ingredients. I just couldn’t imagine that this list of ingredients could add up to something delicious.   The first time I made this dish, I was fearful, but it was indeed delicious, and rapidly became a family favorite of ours.   It has become our family “September New Year” dinner.

RECIPE:

1 3 to 4 lb brisket

salt and pepper to tast

garlic salt to taste

1 package of Lipton Golden Onion Soup, mixed with 2 cups of water ( Instead, I have sometimes used 1 large onion, thickly sliced, and 2 cups of beef broth).

2 jars of Rich Brown Gravy (make sure it’s RICH)

2 Cups mini carrots

1 jar of roasted peppers, sliced

2 cans of small round potatoes ( I generally use the fresh tiny potatoes)

Wide egg noodles

  1.  Season the meat with salt and pepper and garlic salt.  Brown on both sides in an already heated large pot. ( I use 1 to 2 TBSP of oil to brown the meat in).
  2. Add the onion soup, mixed with the water, and the 2 jars of gravy.  Stir to combine flavors.
  3. Add the carrots and peppers.
  4. Cover and simmer for approximately 3 hours.  If using fresh potatoes, I add them after 1 1/2 hours.
  5. If using canned potatoes, add them at the end…maybe 30 minutes before the meat is done.
  6. Serve over egg noodles.
  •  I have been told to make this the day before and refrigerate over night.  The next day, take it out and bring it to room temperature.  Then slice.  I must confess I have never done this.  Once I smell it cooking, I have to eat it that very night!!!

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