4 chicken thighs ( or equivalent in breasts)
1 cup white rice (I will try brown)
1 1/2 c chicken broth
2 TBLE olive oil
1/2 onion diced
4 cloves garlic, minced
1/2 cup (at least, I would use more) fresh chopped cilantro
1 can black beans drained (equivalent dry, soaked and cooked until just tender even better)
salt and pepper to taste
- Season both sides of chicken with salt and pepper– can add other spices as well
- In large skillet, add oil and place chicken skin side down for about 5 minutes or until skin is golden brown. Flip chicken and cook for another 3 minutes
- Take the chicken out and add the onions and cook until translucent.
- Add the rice, stir to coat in the oil and onions and toast for three minutes.
- Add the garlic and then pour in chicken stock and place chicken on top of rice.
- Bring to boil and then cover and simmer for 25-30 minutes or until rice is cooked.
- Once cooked, take the chicken out and add in the cilantro, black beans and lime juice. Mix until well-incorporated.
- Serve chicken over rice and can garnish with more cilantro.
First cut deep slits on both sides of the meat.
Cover both sides with a little olive oil.
Rub in fresh garlic and chopped ginger and a bit of chili powder and pepper
Marinade meat in a combination of the following: soy sauce, rice vinegar, balsamic vinegar.
Marinate overnight. Good to turn at least once.
½ cup/115 grams unsalted butter (1
1 tablespoon freshly grated ginger –little less
1 ½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara sugar for decoration
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Melt butter in a small pot over medium heat and add ginger, if using.
Remove from heat and let sit a few minutes while you prepare
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon,
ground ginger and salt.
In a medium bowl, whisk together sugar, molasses, egg and ginger
butter. Using a spatula, slowly mix into dry ingredients, mixing until
no dry spots remain.
Using your hands, roll small balls of dough about the size of a quarter
(dough will be soft — if it is too soft for you to handle, pop into the
fridge for a few minutes to firm up). Roll the balls in the sanding sugar
and place on the prepared baking sheets about 1-inch apart.
Bake until just puffed and baked through, 6 to 8 minutes. Let cool
completely before eating.
2 1/2 cups flour
1/2 cup sugar
3 t powder
1 t salt
1/2 cup butter
1/2-3/4 cup OJ
insert steel blade in food processor. Add dry ingredients with sugar. Add butter and pulse till butter incorporated with flour. Add egg and process until well mixed. With motor running add OJ through tube. Process until dough forms a ball and clears sides of container. Remove dough to floured surface and knead 5-6x. Roll dough to 1/4″ thickness. Cut into circles with open end of glass. Add a little filling and pinch sides–you can also overlap sides, but what works best is to use an egg wash on each corner. Bake on ungreased sheet at 400 10-15 minutes or until lightly browned. Brush with lemon glaze while still warm (2T confect sugar and 2t lemon juice) Can sub vanilla for lemon juice. Remember… just put a little filling in squeeze corners. Without egg wash, they tend to open in oven.
olive oil spray
16 large sea scallops (a pound)
1/4 cup panko crumbs
1 1/2 T grated parmesan
1 T fresh minced parsley
1/4 tea dried oregano
1/4 tea K salt, divided
fresh black pepper to taste
juice of 1 lemon divided
2 1/2 T melted butter
1 T white wine (still good without it if none available)
- preheat oven to 400 and lightly spray 8 x10 inch oval baking dish or 2 qt gratin dish with olive oil spray
- Pat the scallops dry and then spritz them with a little oil, season with 1/8 tea salt
- In a small bowl combine the panko, parmesan, parsley, oregano, 1/8 tea salt and black pepper to taste
- Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
- Whisk half of the lemon juice with butter and wine together and pour over scallops
- Bake for 15 minutes or until the scallops are opaque.
- Set oven broil high (second rack from top) till topping is golden. Just 2-3 minutes. (I skipped this step and still delicious)
- Squeeze remaining lemon juice and eat immediately
In the late nineteenth century, the city of Czernowitz, known as the Vienna of Eastern Europe, was famous throughout Austria-Hungary for its tolerance, civic beauty, culture, and learning. Frequently renationalized over the last millennium, Czernowitz has passed through Romanian, Ottoman, and Austrian control and is now a Ukrainian city called Chernivtsi. At its cultural peak at the turn of the twentieth century, it was populated and governed by Jews from Poland, Russia, Austria, and Romania — it even hosted the first-ever Yiddish-language conference in 1908. Of course, World War II destroyed this idyll, and most of the city’s Jews were deported to Auschwitz.
This recipe for a classic European challah (pronounced “chern-o-vitzer”) comes from the late Lotte Langmann. It is not terribly sweet or eggy, but it is generously enriched with oil. The Austrians traditionally use a four-stranded braid, but this dough holds its shape so beautifully during baking that it is a great choice for showing off any fancy shape.
- Makes two 1-pound (450-gram) challahs, one 1 1/2-pound (680-gram)
1 envelope (2 1/4 teaspoons/7 grams/0.3 ounce) instant yeast
About 3 3/4 cups (500 grams/17.6 ounces) bread flour
3/4 cup (170 grams/6 ounces) warm water
2 large eggs, plus 1 for glazing
1/2 cup (110 grams/3.8 ounces) vegetable oil
1 1/2 teaspoons (8 grams/0.3 ounce) table salt
1/4 cup (55 grams/1.9 ounces) granulated sugar
Poppy seeds or sesame seeds for sprinkling (optional)
- Mixing the yeast slurry
- In a large bowl, whisk together the yeast and 3/4 cup (100 grams/3 ounces) of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
- Mixing the dough
- Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.
- The dough should feel smooth and firm and knead easily without sticking to the work surface.
- Fermenting the dough
- Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)
- Shaping and proofing the dough
- Line one or two large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into two 1-pound (450-gram) portions for loaves, one 1 1/2-pound (680-gram) portion for a large loaf and three smaller pieces for rolls (the easiest way to do this is to divide the dough into quarters and use three of them for the bread and the other for the rolls), or sixteen 2-ounce (60-gram) portions for rolls. To make a New Year’s spiral*, roll each portion into a long, even strand, preferably sheeting it out first.
- For each portion:
- For a flat spiral, make a very loose spiral of dough on the prepared sheet, starting at the center and winding the dough around, leaving space between the loops, and tuck the end of the strand under.
- For a high-rising spiral, wind the dough tightly around on the prepared sheet, without leaving any space between the loops, and be sure that the last loop is bound with a bit of tension. This will force the dough to rise in the center as it is proofing and especially during the oven rise.
- Cover the loaves well. (At this point, the loaves can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).
- Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350°F (180°C/gas mark 4). If you like, preheat one or two baking sheets to double with the baking sheet(s) the loaves are resting on. Beat the remaining egg with a pinch of salt for glazing the bread.
- Baking the loaves
- When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. If desired, sprinkle with poppy or sesame seeds. Bake rolls for 15 to 20 minutes, the 1-pound (450-gram) loaves for 25 to 35 minutes, or the 1 1/2-pound (680-gram) loaf for 35 to 45 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack.
- *According to the Encyclopedia Judaica, the New Year’s spiral is a shape with a Ukrainian origin, originally a bird shape with the center of the spiral culminating in a bird’s head: “The bird’s head symbolizes the phrase in Isaiah 31:5 ‘As birds hovering, so will the Lord of Hosts protect Jerusalem'” — which helps to explain why this spiral shape would be called a faigele, “little bird” in Yiddish.
- CZERNOWITZER CHALLAH WITH RAISINS
- Challah with raisins is very popular, especially among Ashkenazi Jews during the High Holy Days, when food is supposed to be extra-sweet. You can use any kind of raisins desired, or even a mix. If you love raisins and want a generous amount, use the larger quantity specified — but in this case it’s especially important to rinse and dry the raisins as described, or the sugar in them will overwhelm the yeast and slow the fermentation.
- For Czernowitzer challah with raisins
- Mix the yeast slurry as directed and allow to ferment. While the slurry is fermenting, pick through 2/3 to 1 1/3 cups (100 to 200 grams/3.5 to 7 ounces) dark or golden raisins, or a combination. Check for any spoiled ones, then rinse the rest in a strainer or colander under hot tap water, to plump them up and wash away any excess sugar, which would interfere with the yeast’s fermentation. If they are hard, let them drain in the strainer so they can absorb the excess water while you complete the dough; if they are already soft, pat them dry in a paper towel and set them aside.
- Mix the dough as directed. When it is well kneaded, knead in the raisins just until they are equally distributed. Then proceed as directed.