Serves 5
¼ c. dried apricots, chopped
2 ea. scallions, sliced
2 tbs. pistachios
Orange vinaigrette:
1 orange, juiced
½ c. olive oil
2 tbsp. red wine vinegar
1 tsp. honey
Pinch of salt
Pinch of pepper
Couscous: 3 cups chicken stock or vegetable stock Salt and freshly ground black pepper 1 1/2 cups couscous
To toast pistachios heat saute pan over medium heat and add pistachios. Toast until pistachios start to brown and smell very fragrant, for about 4 minutes. Let cool.
To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5-7 minutes.
Meanwhile, coarsely chop the cooled pistachios. When the couscous has absorbed the stock, fluff with a fork, add the orange vinaigrette, scallions and dried apricots. Season, to taste, with salt and pepper. Garnish with pistachios. Serve warm or at room temperature
Wednesday, November 19, 2008
Caramelized Onion, Sage and Cornbread stuffing
Serves 6
2 tablespoons butter 2 onions, sliced
3 celery, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg 1/4 cup heavy cream 1
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Then add celery and cook for another 5 minutes. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together. Spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
2 tablespoons butter 2 onions, sliced
3 celery, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg 1/4 cup heavy cream 1
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Then add celery and cook for another 5 minutes. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together. Spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
Sunday, July 27, 2008
Green salad with Carrot Ginger Dressing ( my favorite dressing!)
Serves 4-6
½ head romaine lettuce, chopped
2 carrots, shredded
2 cucumbers, peeled, shredded
½ c. firm tofu, strips
Carrot-ginger dressing
1/2 pound carrots (3 medium), chopped
1/4 cup water
1/4 cup seasoned rice vinegar
3 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 shallot, chopped
2 tbsp. honey
1/2 cup peanut or vegetable oil
In a blender, combine the carrot, water, vinegar, ginger, honey soy sauce, sesame oil, shallot and and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.
Toss dressing with salad.
½ head romaine lettuce, chopped
2 carrots, shredded
2 cucumbers, peeled, shredded
½ c. firm tofu, strips
Carrot-ginger dressing
1/2 pound carrots (3 medium), chopped
1/4 cup water
1/4 cup seasoned rice vinegar
3 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 shallot, chopped
2 tbsp. honey
1/2 cup peanut or vegetable oil
In a blender, combine the carrot, water, vinegar, ginger, honey soy sauce, sesame oil, shallot and and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.
Toss dressing with salad.
Asian Chicken Salad Tartine
Serves 5
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 cloves garlic
2 red bell peppers, ribs and seeds removed, julienned
Coarse salt and freshly ground black pepper
5 slices sourdough bread, cut 1/2-inch thick from an oval loaf
2 cups store bought roasted chicken, boneless and skinless
¼ c. low fat mayonnaise
Fleur de sel, or sea salt (optional)
1/4 c. soy sauce
2 tbs. rice wine vinegar
1 tsp. asian hot sauce
3 teaspoon sesame seeds
1 teaspoon sesame oil
1 lemon, for garnish
Heat oil in a large nonstick saute pan. Add the onion and garlic; saute, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add bell peppers; continue cooking until peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.
Toss store bought chicken with mayonnaise, soy sauce, mayonnaise, sesame oil and asian hot sauce.
Meanwhile, toast bread in the toaster or grill until golden brown.
Spread the red-pepper mixture over slices of toast; top with chicken dividing evenly. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with sesame seeds and zest the lemon over the top just before serving.
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 cloves garlic
2 red bell peppers, ribs and seeds removed, julienned
Coarse salt and freshly ground black pepper
5 slices sourdough bread, cut 1/2-inch thick from an oval loaf
2 cups store bought roasted chicken, boneless and skinless
¼ c. low fat mayonnaise
Fleur de sel, or sea salt (optional)
1/4 c. soy sauce
2 tbs. rice wine vinegar
1 tsp. asian hot sauce
3 teaspoon sesame seeds
1 teaspoon sesame oil
1 lemon, for garnish
Heat oil in a large nonstick saute pan. Add the onion and garlic; saute, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add bell peppers; continue cooking until peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.
Toss store bought chicken with mayonnaise, soy sauce, mayonnaise, sesame oil and asian hot sauce.
Meanwhile, toast bread in the toaster or grill until golden brown.
Spread the red-pepper mixture over slices of toast; top with chicken dividing evenly. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with sesame seeds and zest the lemon over the top just before serving.
Tuesday, March 25, 2008
Rice Pulao (rice pilaf) with mixed vegetables
Serves 4
1 onion, sliced
¼ c. peas
2 oz green beans, diced
1 small carrot, diced
1 c. basmati rice
1 bay leaf
1-2 strands saffron
1/8 c. golden raisins
1/8 in. cinnamon stick
1 tbs. cumin seeds
2 ¼ c. water
1/8 c. halved cashews
Salt
Pepper
Olive oil
Wash rice well.
In a medium pot, add 2 tbsp. of olive oil and sauté onions until they become translucent. Season with salt. Then add green beans, carrots, and peas and saute for another 5 minutes. Add rice, cashews, golden raisins and cumin seeds and coat evenly with vegetable mixture.
Then add water, bay leaf and cinnamon stick to rice mixture and cook covered for 20 minutes.
In a small bowl, place saffron and 1 tbsp. of hot water and keep aside. Once rice is cooked, drizzle saffron water and serve.
1 onion, sliced
¼ c. peas
2 oz green beans, diced
1 small carrot, diced
1 c. basmati rice
1 bay leaf
1-2 strands saffron
1/8 c. golden raisins
1/8 in. cinnamon stick
1 tbs. cumin seeds
2 ¼ c. water
1/8 c. halved cashews
Salt
Pepper
Olive oil
Wash rice well.
In a medium pot, add 2 tbsp. of olive oil and sauté onions until they become translucent. Season with salt. Then add green beans, carrots, and peas and saute for another 5 minutes. Add rice, cashews, golden raisins and cumin seeds and coat evenly with vegetable mixture.
Then add water, bay leaf and cinnamon stick to rice mixture and cook covered for 20 minutes.
In a small bowl, place saffron and 1 tbsp. of hot water and keep aside. Once rice is cooked, drizzle saffron water and serve.
Chicken Kebabs
Serves 6
1 lb. ground chicken
½ tsp. plain yogurt
1 tbs. ground coriander seeds
1 tbs. ground mango powder
1 tbs. red chili powder
1 thai bird chili
1 lemon, juiced
1 tbsp. salt
1 tsp, pepper
½ onion, finely chopped
¼ c. cilantro, roughly chopped
Garnish:
½ onion, sliced lengthwise
¼ c. cilantro, roughly chopped
1 tbs. lemon juice
Pinch of salt
Pinch of pepper
Preheat oven to 375 F.
Combine all ingredients except for garnish ingredients. Marinate meat mixture for 30 minutes. Then begin to form cylinder shaped kebabs, set aside.
Heat a stove top grill pan on medium heat, add olive oil to coat. Begin to place kebabs on the grill and grill for 3 minutes on all sides. Then place kebabs on a sheet tray and finish them in the oven for 12-15 minutes.
For garnish:
Combine all ingredients.
After kebabs are done, top with onion mixture and serve.
1 lb. ground chicken
½ tsp. plain yogurt
1 tbs. ground coriander seeds
1 tbs. ground mango powder
1 tbs. red chili powder
1 thai bird chili
1 lemon, juiced
1 tbsp. salt
1 tsp, pepper
½ onion, finely chopped
¼ c. cilantro, roughly chopped
Garnish:
½ onion, sliced lengthwise
¼ c. cilantro, roughly chopped
1 tbs. lemon juice
Pinch of salt
Pinch of pepper
Preheat oven to 375 F.
Combine all ingredients except for garnish ingredients. Marinate meat mixture for 30 minutes. Then begin to form cylinder shaped kebabs, set aside.
Heat a stove top grill pan on medium heat, add olive oil to coat. Begin to place kebabs on the grill and grill for 3 minutes on all sides. Then place kebabs on a sheet tray and finish them in the oven for 12-15 minutes.
For garnish:
Combine all ingredients.
After kebabs are done, top with onion mixture and serve.
Passover Catering Menu
PASSOVER CATERING MENU
917-449-2459
Mains:
Portion size:
15 people, $ 80
30 people, $ 150
Braised lamb, sour cherry jus
Leg of lamb, orange and dates
Lamb stuffed tomatoes
Chicken:
15 people, $ 65
30 people, $ 125
Chicken tagine, dried fruits
Honey glazed lemon chicken
Sweet and sour chicken
Stuffed chicken breasts, spinach, mushrooms
Seafood:
15 people, $ 80
30 people, $ 150
Salmon cakes, horseradish, cucumber sauce (dairy)
Halibut with fennel, orange vinaigrette
Vegetarian Platter:
15 people, $ 55
30 people, $ 100
Falafel, sesame grilled eggplant, hummus, marinated beets and onions, feta(dairy)
Vegetarian Lasagna (dairy)
Soup:
15 people, $ 35
30 people, $ 65
Matzo Ball Soup
Roasted beet soup, horseradish relish
Chicken Soup, peas, dill
Roasted asparagus soup, gremolata
Sides:
15 people, $ 40
30 people, $ 75
Potatoes:
Potato latkes
Roasted baby potatoes, rosemary, capers
Chunky garlic mash potatoes
Rice:
Lemon rice pilaf
Yellow rice, saffron, pistachios
Rice with vermicelli, toasted nuts
Vegetables:
Roasted green beans with crispy shallots, hazelnuts
Warm carrot and spinach salad, tarragon vinaigrette
Braised root vegetables
Grilled eggplant with dill, garlic
Spinach moussaka
Roasted asparagus, dried currants
Cauliflower and leek kugel, almond-herb crust
Apple, walnut, matzoh kugel
Desserts:
All desserts serve 10 people
All desserts are $ 30
Orange-pecan bundt cake
Almond cookies, raspberry jam
Walnut-date torte
Vanilla chiffon cake, fresh fruit compote
Honey nut cake, soaking syrup
Passover brownies
Strawberry rhubarb compote with matzo streusel topping
www.wannabeechef.com
Mains:
Portion size:
15 people, $ 80
30 people, $ 150
Braised lamb, sour cherry jus
Leg of lamb, orange and dates
Lamb stuffed tomatoes
Chicken:
15 people, $ 65
30 people, $ 125
Chicken tagine, dried fruits
Honey glazed lemon chicken
Sweet and sour chicken
Stuffed chicken breasts, spinach, mushrooms
Seafood:
15 people, $ 80
30 people, $ 150
Salmon cakes, horseradish, cucumber sauce (dairy)
Halibut with fennel, orange vinaigrette
Vegetarian Platter:
15 people, $ 55
30 people, $ 100
Falafel, sesame grilled eggplant, hummus, marinated beets and onions, feta(dairy)
Vegetarian Lasagna (dairy)
Soup:
15 people, $ 35
30 people, $ 65
Matzo Ball Soup
Roasted beet soup, horseradish relish
Chicken Soup, peas, dill
Roasted asparagus soup, gremolata
Sides:
15 people, $ 40
30 people, $ 75
Potatoes:
Potato latkes
Roasted baby potatoes, rosemary, capers
Chunky garlic mash potatoes
Rice:
Lemon rice pilaf
Yellow rice, saffron, pistachios
Rice with vermicelli, toasted nuts
Vegetables:
Roasted green beans with crispy shallots, hazelnuts
Warm carrot and spinach salad, tarragon vinaigrette
Braised root vegetables
Grilled eggplant with dill, garlic
Spinach moussaka
Roasted asparagus, dried currants
Cauliflower and leek kugel, almond-herb crust
Apple, walnut, matzoh kugel
Desserts:
All desserts serve 10 people
All desserts are $ 30
Orange-pecan bundt cake
Almond cookies, raspberry jam
Walnut-date torte
Vanilla chiffon cake, fresh fruit compote
Honey nut cake, soaking syrup
Passover brownies
Strawberry rhubarb compote with matzo streusel topping
www.wannabeechef.com
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