4 lbs bone-in, skin-on chicken thighs
2 carrots, cut into thirds
2 stalks of celery, leaves attached, cut into thirds
1 medium yellow onion, quartered (unpeeled)
1 core from a small head of cabbage
2 or 3 cloves of garlic, smashed (unpeeled)
1 teaspoon salt
10 whole peppercorns
4 sprigs parsley
10 cups water
4 eggs
1 egg white
2 tablespoons rendered chicken fat, softened
1 cup matzah meal
1 teaspoon salt
2 tablespoons parsley, chopped
3 to 4 tablespoons chicken stock
8 cups stock
2 carrots, peeled and sliced
2 stalks celery, peeled and sliced
3 cups cabbage, thinly sliced
Combine the carrots, celery, onion, cabbage core, garlic, salt, peppercorns, parsley and water in a large pot. Add the chicken and bring the mixture to a rapid simmer. Skim off any of the froth that rises to the surface over the first 10 minutes or so. Reduce the heat, cover and simmer slowly for 1-1/2 hours.
Using tongs, transfer the chicken pieces to a bowl and allow to cool enough to handle. Remove the chicken from the bone, discard the skin, shred the meat and reserve. Strain the stock, discard the solids and chill completely. Remove the fat that solidifies on top of the stock, reserving 2 tablespoons for the matzah balls. Freeze the remaining fat for another use if desired.
Bring your homemade chicken stock (about 8 cups) to a simmer over medium-high heat. Place the eggs and egg white in a bowl and whisk until lightly beaten. Add the chicken fat, matzah meal, salt and chopped parsley and combine well. Add the stock, one tablespoon at a time until the mixture forms a moist dough. Place a bowl of water next to your work area and, using wet hands, form the matzah mixture into 1-1/2-inch balls.
One at a time, drop the matzah balls into the simmering stock. Reduce the heat to medium, cover and cook for 15 minutes, then add the carrots, celery and cabbage. Continue cooking until the vegetables are tender, 15 minutes longer. Ladle into bowls and serve.
Makes 8 servings
]]>12 large eggs, hard-cooked and peeled (see tips)
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons white wine vinegar
2 teaspoons Dijon-style mustard
3/4 teaspoon dried dill
1/4 teaspoon celery seed
Dash of hot sauce
Salt and freshly ground black pepper
Paprika for garnish
Cut the hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender. Add the mayonnaise, yogurt, vinegar, mustard, dill, celery seed and hot sauce and process until smooth and creamy. Season to taste with salt and pepper.
Using a small spoon or a pastry bag, fill the egg white halves with the yolk mixture. Sprinkle with paprika for garnish.
Makes 12 to 18 servings
Making perfect hard-cooked eggs is simple and if you follow this method, you shouldn't get that unsightly (albeit harmless) gray ring around the yolk.
Gently place the eggs in a saucepan large enough to hold them in one layer. Add cool water to the pan to cover them by about 1 inch. Bring the water to a boil, then immediately remove the pan from the heat, cover it and let stand for 15 minutes (for large eggs).
Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.
]]>Our 10-pound ham was hardwood-smoked and honey cured. It also came with a pre-prepared glaze, but we preferred to preserve the natural sweetness of the ham itself, so we chose to rinse it off before baking. We added 1/2 cup water before wrapping the ham tightly in foil and baking it at 325° for 1 hour and 20 minutes. We allowed the ham to rest for about 15 minutes before carving.
There are quite a few different cuts of ham for sale in the supermarket today and choosing the right one can present a bit of a challenge. For the best flavor and texture, we recommend purchasing a bone-in ham and we've included a brief rundown on the different types available.
Most supermarket hams are mildly flavored and have been brined in a solution of water, salt, sugar and spices, then lightly smoked. If you're willing to pay a little more, the pricier brands are generally smoked for longer periods using special woods like maple or cherry and extra spices in the brine, resulting in a more flavorful end product.
]]> Ham SizesBone-in hams are available in several sizes: whole, half from the shank end, or half from the butt end. Whole hams generally range from 10 to 18 pounds, half hams from 5 to 10 pounds, and spiral sliced hams from 7 to 10 pounds. Plan on about 1/2 pound of bone-in ham per guest. This should allow for generous portions and some tasty leftovers.
The butt half comes from the upper portion of the leg. It's frequently available semi-boneless, where the aitch (or pelvic) bone has been removed, but the femur remains intact. This cut is flavorful and tender, has less connective tissue than the shank, and is relatively easy to carve.
The shank half is from the lower portion of the leg. It's shaped a little like a funnel and retains its portion of the femur, plus a shank bone. It's very flavorful and not hard to carve, but it does tend to be a little tougher than the butt half.
Spiral-sliced hams have been pre-sliced in a spiral pattern around the center bone. They are frequently sold covered with a pre-prepared glaze (which we recommend rinsing off) and are quite easy to carve, but extra care should be taken when heating to ensure that the meat doesn't dry out.
When heating a fully cooked ham, the most important thing to keep in mind is moisture. Be sure to add water, cover the ham with foil and seal it tightly to create a steaming environment. Only uncover to add your glaze during the last 10 to 12 minutes of cook time.
Remove the ham from the refrigerator one hour ahead. Place on a rack in a roasting pan with 3/4-inch of water in the bottom. Cover the pan tightly with aluminum foil and cook at 350° until the internal temperature of the ham reaches 145°. This would be about 15 minutes per pound for half hams and about 18 to 20 minutes per pound for whole hams. Let the ham stand for 15 minutes before carving.
Remove the ham from the refrigerator one hour ahead. Remove all packaging (rinse off glaze if desired) and place the ham, cut side down on a sheet (or 2) of heavy duty foil. Draw the foil up around the sides of the ham, add 1/2 cup water, seal tightly and place in a roasting pan. Cook in a 325° oven for 10 minutes per pound.
Remove the ham from the oven, increase the temperature to 400° and unwrap the ham. Brush with glaze and return to the oven just long enough for the glaze to caramelize - 10 to 12 minutes.
]]>3 cups pineapple, finely chopped
2 tablespoons honey
1 tablespoon white wine vinegar
2 scallions, thinly sliced
1/3 cup fresh mint, finely chopped
Salt and pepper to taste
Combine the pineapple, honey, vinegar, scallions and mint in a small bowl. Season to taste with salt and pepper.
Makes about 3-1/4 cups
]]>2 lbs sugar snap peas, ends trimmed
4 tablespoons butter
1 teaspoon honey
Salt and freshly ground black pepper
Heat the butter and honey together in a large pan over medium-high heat until the butter begins to foam. Add the snap peas and cook, stirring continually, until they are bright green and crisp-tender, 3 to 4 minutes. Season to taste with salt and pepper and transfer to a serving dish.
Makes 8 servings
]]>3-1/2 lbs new potatoes, red or gold (about 1-1/2 inch diameter)
1-1/2 teaspoons salt
1/4 cup vegetable oil
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
3 tablespoons fresh tarragon
Salt and freshly ground black pepper
Place the potatoes in a large pot, add the salt and cover with cold water. Bring to a boil and cook the potatoes until tender when pierced with a knife, 10 to 12 minutes. Transfer the potatoes to a colander and drain.
Add the vegetable oil, olive oil, vinegar, mustard and honey to the pot and warm over medium-low heat, whisking to combine. Return the potatoes to the pan and toss to coat thoroughly with the dressing mixture. Add the tarragon, toss again and season to taste with salt and pepper. Serve warm or at room temperature.
Makes 8 servings
]]>1 lb carrots, peeled
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
4 large eggs
1 cup granulated sugar
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/2 cup sour cream (reduced fat is okay)
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 8-ounce can crushed pineapple, drained thoroughly (about 1/2 cup)
1 8-ounce package reduced fat cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 teaspoon vanilla extract
1-1/3 cups confectioners' sugar
Preheat the oven to 350°F and position a rack in the center of the oven. Generously butter a standard-sized bundt pan, flour lightly and set aside.
Shred the carrots using the shredding disk on a food processor or the large holes of a box grater. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice together in a large bowl and set aside.
Lightly beat the eggs with a fork in a separate bowl. Add the sugar, brown sugar, applesauce, sour cream, vegetable oil and vanilla extract. Beat until smooth and light, either by hand, or with an electric mixer on medium speed. Add the dry ingredients and continue beating until well blended. Using a spatula, stir in the shredded carrots and pineapple. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes, then invert onto a rack to cool completely before frosting.
To make the frosting, beat the cream cheese, butter and vanilla extract together with an electric mixer on medium-high. Gradually add in the confectioners' sugar and continue beating until smooth and creamy. Spread the frosting on the cake, chill until set, then cover and keep refrigerated.
Makes 12 to 16 servings
]]>2 tablespoons red wine vinegar
1/4 teaspoon Dijon-style mustard
1/4 teaspoon salt
6 tablespoons olive oil
1 teaspoon shallot, very finely chopped
Freshly ground black pepper
In a small bowl, whisk together the vinegar, mustard and salt. While still whisking, add the olive oil in a slow drizzle until the dressing has emulsified (thickened). Stir in the shallots and black pepper.
For a Lemon-Basil Vinaigrette:
Substitute lemon juice for the vinegar, add 1/2 teaspoon of fresh lemon zest, and replace the shallot with 1 teaspoon finely chopped fresh basil.
For a Creamy Vinaigrette:
Add 2 teaspoons pasteurized egg (Egg Beaters or similar), omit the mustard and add 2 teaspoons of heavy cream.
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 teaspoon shallot, very finely chopped
1/4 teaspoon garlic, very finely chopped
Freshly ground black pepper
1/2 cup blue cheese
In a small bowl, whisk together the mayonnaise, sour cream, vegetable oil, vinegar and salt until smooth and well blended. Stir in the shallot, garlic, black pepper and blue cheese.
2 tablespoons ketchup
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
Dash hot sauce (optional)
2 tablespoons red wine vinegar
4 tablespoons vegetable oil
1-1/2 tablespoons grated onion
1/8 teaspoon garlic, very finely chopped
Freshly ground black pepper
In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, hot sauce and vinegar. While still whisking, add the oil in a slow drizzle until the mixture has emulsified (thickened). Stir in the grated onion, garlic and black pepper
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon garlic
Freshly ground black pepper
Add the parsley, tarragon and chives to the work bowl of a food processor. Pulse until finely chopped. Add the mayonnaise, sour cream, oil, vinegar, salt, garlic and freshly ground black pepper. Pulse until smooth and creamy.
1/3 cup buttermilk
1/4 cup mayonnaise
1/4 cup vegetable oil
1 tablespoon vinegar
1 large clove garlic, very finely chopped
1 tablespoon fresh chives, minced
Salt and freshly ground black pepper
Pinch of cayenne (optional)
In a small bowl, whisk together the buttermilk, mayonnaise, oil and vinegar until well blended. Stir in the garlic and chives. Season to taste with salt and pepper and a pinch of cayenne if desired.
]]>10 ounces rotini
1 large orange or yellow bell pepper, cut into 3/4-inch pieces
3 medium zucchini, quartered lengthwise and sliced
1 pint grape tomatoes, halved lengthwise
1/4 cup olive oil
1/4 cup onion, chopped
3 to 4 cloves garlic, very finely chopped
1/2 cup low-sodium chicken broth
1 tablespoon balsamic vinegar
1/4 cup heavy cream
1/4 cup chiffonade of fresh basil (see below)
Pasta water (if needed)
Salt and freshly ground black pepper
2 tablespoons parsley, chopped
Parmesan cheese for grating
Put a large pot of salted water on to boil for the pasta.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Stir in the chicken broth and vinegar and bring to a slow simmer.
Cook the pasta according to package directions (8 to 9 minutes). Reserve about 1/4 cup of the hot cooking water, then drain the pasta and set aside.
Add the bell pepper to the broth mixture, and cook for 1 minute. Add the zucchini and continue cooking until the zucchini is tender and the liquid has reduced by about half, 4 to 5 minutes. Add the tomatoes, season to taste with salt and pepper, then stir in the cream and basil. Reduce the heat to low.
Add the pasta to the sauce mixture and combine well. Taste and adjust the seasoning as needed. If necessary, add the reserved pasta water in 1 tablespoon increments until the sauce reaches the desired consistency.
To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.
Makes 4 servings
Chiffonade is a French term that means "made of rags." When used in cooking, it means to cut herbs or leafy greens into very thin shreds. To chiffonade basil, remove the leaves from the stems and stack them, larger leaves on the bottom. Roll them together lengthwise (like a cigar), then using a sharp knife cut the leaves crosswise into fine shreds.
]]>10 ounces penne
1 cup diced ham
1 teaspoon Dijon-style mustard
1 cup asparagus tips
1/2 cup frozen peas
1/4 cup olive oil
1/4 cup onion, chopped
3 to 4 cloves garlic, very finely chopped
1/2 cup low-sodium chicken broth
1 tablespoon white wine vinegar
1/4 cup heavy cream
2 to 3 tablespoons fresh thyme leaves
Pasta water (if needed)
Salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped
Parmesan cheese for grating
Put a large pot of salted water on to boil for the pasta.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Stir in the chicken broth and vinegar and bring to a slow simmer.
Cook the pasta according to package directions (8 to 9 minutes). Reserve about 1/4 cup of the hot cooking water, then drain the pasta and set aside.
Add the ham and Dijon-style mustard to the broth mixture and cook for 2 minutes. Add the asparagus and continue cooking until tender and the liquid has reduced by about half, 3 to 4 minutes. Add the peas, season to taste with salt and pepper, then stir in the cream and thyme leaves. Reduce the heat to low.
Add the pasta to the sauce mixture and combine well. Taste and adjust the seasoning as needed. If necessary, add the reserved pasta water in 1 tablespoon increments until the sauce reaches the desired consistency.
To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.
Makes 4 servings
]]>2 to 3 cups cooked chicken, shredded
10-ounce bag white corn tortilla chips
8 medium tomatillos, husked and quartered
1 poblano pepper
1 jalapeño pepper, stemmed, seeded and chopped
3 scallions, roughly chopped
1 clove garlic, chopped
2 tablespoons fresh cilantro, roughly chopped
Juice of 1/2 lime
Salt and freshly ground black pepper
1 cup milk
1 tablespoon cornstarch
1 tablespoon water
6 ounces shredded Monterey jack cheese
1 tablespoon sour cream
Preheat the broiler. Wash and dry the poblano pepper and place it on a rack about 6 inches below the heat. Broil until the skin chars and blisters, turning several times. Watch carefully as times will vary. Remove from the oven and place the pepper in a clean paper bag, fold the top closed and set aside to cool for about 10 minutes. Reduce the oven temperature to 400° and arrange the tomatillos in a single layer on a baking sheet. Season with a little salt and pepper and roast until slightly softened, about 5 minutes. Remove from the oven and allow to cool.
Once the poblano has cooled, peel off as much skin as possible and discard the seeds and stem. Place the poblano and tomatillos in the work bowl of a food processor. Add the jalapeño, garlic, scallions, cilantro and lime juice. Pulse until the salsa reaches a consistency you like - we like ours a little bit chunky. Taste and season with salt and pepper, transfer to a bowl and set aside.
Next make the cheese sauce. Bring the milk to a simmer in a small saucepan over medium-high heat, stirring frequently. Combine the cornstarch and water in a small bowl and whisk into the milk. Continue whisking until the mixture begins to bubble and thicken. Add the cheese and stir until completely melted. Stir in the sour cream and remove from the heat.
To assemble the nachos, spread a layer of chips on a large platter. Scatter the chicken over them and spoon the salsa over the chicken. Drizzle the cheese on top and serve.
Makes 6 to 8 servings
]]>4 cups fresh strawberries, sliced (about 1-1/2 lbs)
2 cups crushed ice
1/2 cup freshly squeezed lime juice
1/3 cup agave nectar or simple syrup
1/2 cup tequila blanco
1/3 cup triple sec
Lime wheels for garnish
Add strawberries, ice, lime juice and agave nectar to a blender container. Pulse to combine. Add the tequila blanco and triple sec and blend on the purée setting until smooth. Taste and add a little more agave nectar if desired. Divide the mixture between 4 large margarita glasses and garnish each with a lime wedge. Serve immediately.
]]>4 6" flour tortillas
2 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon cinnamon
1-1/2 tablespoons butter
1/2 tablespoon brown sugar
1/2 teaspoon cinnamon
2 bananas, sliced
1 tablespoon rum
Chocolate sauce
Vanilla ice cream
Preheat the oven to 350°F and line a baking sheet with parchment paper. Cut each tortilla into 8 wedges. Arrange the chips in a single layer on the baking sheet and brush each side with the melted butter.
Combine the sugar and cinnamon and sprinkle over both sides of the chips. Bake for 10 to 12 minutes.
In the meantime, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cinnamon and add the sliced bananas. Coat the bananas in the brown sugar mixture and cook for about 1 to 2 minutes. Add the rum and cook 1 minute longer. Remove from heat.
On a fresh sheet of parchment, arrange your chips as you would regular nachos. Top with the bananas and drizzle with your favorite fudge or chocolate sauce.
Return to the oven for 5 to 10 minutes. Slide the nachos off the parchment onto a serving platter and top with a scoop of vanilla ice cream. Serve warm.
Makes 4 servings
]]>10 ounces frozen spinach, defrosted
1 tablespoon butter
4 scallions, finely chopped
4 large eggs
1-1/2 cups half-and-half
1/2 teaspoon salt
Freshly ground black pepper
1 cup finely grated cheese (Jarlsberg, Swiss or Emmentaler)
Ground nutmeg
Partially baked crust for 10-inch tart pan or 9-inch pie plate
Preheat the oven to 325°.
Squeeze as much water as possible from the spinach and set aside (see tip). Heat the butter in a small skillet over medium heat. Add the scallions and sauté until slightly softened. Add the spinach and combine well. Remove from the heat and set aside to cool for 10 minutes.
In a large mixing bowl, vigorously whisk together the eggs and half-and-half until pale yellow and frothy. Add the salt and a few grinds of black pepper. Stir in the grated cheese and spinach and pour the entire mixture into the prepared crust.
Bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. Allow to rest for 5 to 10 minutes before cutting.
Makes 8 servings
Tip: Get all the water out of your spinach by placing it inside a kitchen towel or double thickness of cheesecloth, then wringing it out.
This is an almost fool-proof recipe for tart crust, made easy with the help of your food processor.
8 tablespoons well-chilled, unsalted butter
1-1/4 cups all-purpose flour
1/4 teaspoon salt
3 to 4 tablespoons ice water (or more if needed)
Have a glass of ice water standing by and cut the butter into 16 pieces.
Place the steel blade into the work bowl of your food processor and add the flour and salt. Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with pieces the size of very small peas.
With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process.
Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator or 7 to 10 minutes in the freezer.
When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center out, to a diameter of about 13 inches for a 10-inch tart pan, dusting with a little additional flour as you go along.
To move the dough into the tart pan, carefully roll it around the rolling pin, then unroll it over the pan. Using your fingertips, press the dough firmly into the pan, being sure to form it into the edges and flutes. Trim any excess dough and repair any tears or cracks using the trimmings. Cover loosely with plastic wrap and chill for 30 minutes.
Preheat the oven to 425° and after chilling, prick the crust all over with a fork. Weight the bottom, either with pie weights or a circle of foil topped with dried beans. Bake until very pale gold in color, 10 to 12 minutes. Allow to cool before filling.
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