Have you ever made your own prepared horseradish? It’s truly quite simple and very good. Of course, prepared horseradish is not the same as horseradish sauce but it is a key ingredient.
Horseradish is a perennial plant of the family Brassicaceae. It is a root vegetable used as a spice and prepared as a condiment. The plant is believed to be native to Southeastern Europe and Western Asia and is commonly used worldwide. The plant is very easy to grow. Many Kosher markets carry the root in their produce department, especially around Passover as this is part of the Seder plate. Simple take a piece of the root and plant in full sun a few inches below the soil. Do this and you’ll have Horseradish for years to come!
This hearty soup is full of flavor and rich with outstanding ingredients to promote good health. Lentils and spinach provide a great source of folate protein, rich in iron, and polyphenols, which can reduce heart disease. It only takes an hour to prepare and is a meal in its self!
INGREDIENTS:
¼ cup olive oil
4 or 5 shallots (depending on size) cut lengthwise and then thinly sliced
The origin of this recipe called Buzz’s Salad is from one our favorite restaurants in Baltimore, The Prime Rib. The salad was named after the founder and co-owner of the restaurant, C. Peter “Buzz” Beler who passed Nov 2, 2019. This is our adaptation of their original recipe. Their version differs mainly in the dressing, which theirs is comprised of White Balsamic Vinaigrette and the use of Pecorino Romano Cheese in lieu of Blue Cheese.
If you the like flavor combination of artichoke and lemon this easy chicken thigh recipe is for you. It is best enjoyed over rice. Or if not gluten intolerant pasta!
Yield – 3 servings
INGREDIENTS:
6 skinless boneless chicken thighs ( If desired you can use bone in and or with skin on)
3 tablespoons olive oil
1 medium sweet onion chopped
½ teaspoon saffron (more if you like)
1 tablespoon parsley, chopped
4 cloves garlic, diced
½ teaspoon ground cinnamon
1 lemon, zest and juiced
1 ½ cups chicken stock
1 package of frozen artichokes quartered
Kosher Salt and Pepper
INSTRUCTIONS:
Pat chicken dry and season chicken with salt and pepper
In a large skillet warm the olive oil over a medium high heat. Add chicken and cook the first side for 6 minutes to brown. Flip and brown the other side for 5 minutes. Transfer chicken to a plate.
Reduce heat to medium and add chopped onion to the pan. Add salt to sweat the onion and cook until translucent, about 5 minutes
Add saffron, parsley and garlic and cook for one minutes
Add cinnamon, stirring to combine
Add chicken stock and lemon zest to the pan to deglaze
Return chicken to the pan (if using chicken with skin place the chicken skin side up) and nestle the artichokes between chicken thighs.
Add lemon juice
Cover and simmer on a medium low heat for 20 minutes to cook the chicken through.
Serve over rice, placing chicken on top and spooning the sauce
Click here to download the printable version of this recipe:
This is a very easy, but delicious dish, and it takes less than 30 minutes to prepare. I like to serve it with pasta, rice, or potato. I use Santini Dry Marsala Wine, which is imported from Italy and a bottle costs less than ten dollars. It’s great to have on hand for a quick dinner. I make this dish with butter, as I prefer the flavor. Normally I would use oil for a higher heat point, however, the butter works in this recipe as the chicken is at room temperature and pounded out. You can substitute olive oil or half of each if you like.
INGREDIENTS:
1 cup of dry Marsala wine
1 cup chicken stock
2 breasts of chicken, pounded out to half to three quarter inch (room temperature)
3 OZ Cremini (baby bella) mushrooms, discard stem and slice
3 OZ Maitake (hen of the woods) mushrooms, sliced
2 garlic cloves, minced
1 T cornstarch
4 T Butter
Salt and black pepper
INSTRUCTIONS:
Pound out chicken and sprinkle both sides with salt and pepper
Combine a small amount of chicken stock and the cornstarch to make a slurry and set aside
Melt two tablespoons of butter in a skillet at medium heat
Add chicken when the butter starts to bubble
Cook the chicken until firm, 145 degrees and transfer to a dish
Add an additional two tablespoons of butter to the skillet and add mushrooms
Cook mushrooms until they are golden brown
Add garlic and allow to cook for 30 seconds, allowing the garlic to bloom
Add chicken stock to deglaze the pan
Stir in slurry
Slowly add Marcella wine, stirring to incorporate
Reduce sauce to half and turn off burner
Return chicken to the skillet and spoon the mushroom/wine mixture to coat. Only allow the chicken to warm, as the chicken is already cooked
Enjoy!
Click here to download the printable version of this recipe:
We have had more complements with this simple teriyaki marinade recipe. If you have ever had salmon at our house this is what we always use! Please let us know how it worked for you if you try it. Enjoy!!
WHY THIS RECIPE WORKS: This recipe is a family favorite Dave’s Dad created. This teriyaki marinade is my go to for salmon, but it can be used for chicken. Dave’s dad mainly used it when he grilled steaks!
INGREDIENTS:
Three to four cloves garlic, minced
1 T fresh grated ginger
¼ cup hoisin sauce
⅓ cup brown sugar
¼ cup honey
1 t sesame oil
1 cup soy sauce
INSTRUCTIONS:
Combine all ingredients and whisk until sugar dissolves. Marinate for at least one hour or overnight for a more intense flavor
We perfected this artichoke and oyster soup last weekend, when we celebrated our dear friend Xavi’s birthday. There may be a lot of steps, but we have tell you it is truly amazing. This soup along with a crusty slice of bread can’t be beat, just saying!!!!
YIELD: 10 to 12 Servings
INGREDIENTS:
¼ cup unsalted butter
1 sweet onion diced
½ cup diced celery
5 cloves garlic diced
2 – 12 OZ bags of artichoke hearts (remove leaves on about half)
1 sprig rosemary
1 t fresh thyme, chopped
1 t kosher salt
½ t black pepper
¼ cayenne pepper
3 T flour
¼ cup white wine
1 32 OZ carton chicken stock
1 12 OZ carton seafood stock
¼ cup dry sherry
1 pint of fresh oysters, chopped. All liquid as well. You can add additional oysters if you like.
1 pint heavy cream
INSTRUCTIONS:
Sauté onions and celery in butter until caramelized
Add artichoke. Cover pan and sauté until tender
Add garlic and sauté for 30 seconds
Gradually add flour stirring until completely combined
Deglaze with wine
Add salt, peppers, and thyme
Gradually add chicken and seafood stock and Worcestershire
Add Rosemary
Cover and allow to simmer for 30 minutes
Remove rosemary and use immersion blender to smooth (be certain allow for some small chunks)
Add oysters, oyster liquid, and sherry and simmer uncovered for 15 minutes
Stir in cream and simmer for another 5 minutes
Optional Topping:
In a small bowl combine ½ cup mascarpone cheese, one tablespoon chopped parsley, finely sliced chives, and chopped tarragon leaves and the zest and juice of one lemon.
Use about a teaspoon to garnish the soup when serving
We bring you a great recipe for red curry with vegetables and lentils, mostly if you are trying to eat a healthy plant based diet!!!
YIELD: 4 – 6 Servings
WHY THIS RECIPE WORKS
This recipe is an inspiration from my dear friend Pratibha, who make amazing Indian food. Since this is my first attempt of making a red curry I did some research to find if you brown the vegetables first it deepens the flavor. I used dried Ancho Chile peppers, which I purchased at a small Hispanic grocery store, as in the regular grocery store they are hard ( the peppers should be somewhat soft). I feel it will turn out good if you would like to use fresh peppers as well. I served it over Basmati rice.
INGREDIENTS:
4 T Olive Oil
1 sweet potato, peeled and cut into one inch cubes
Cauliflower, one inch flowerets, about the same amount as the potato
Broccoli, one inch flowerets, about the same amount as the potato
1 medium sweet onion, rough chopped
3 to 4 T red curry paste
3 clove garlic, chopped
1 T fresh ginger, grated
2 Ancho Chile peppers, remove seeds and chop
1 t ground turmeric
1 cup red lentils, rinsed
1 32 Oz carton vegetable stock
2 t kosher salt, or to taste
1 13 Oz can coconut milk
13 Oz bag of fresh baby spinach
Juice of one lime, optional
Fresh chopped cilantro, optional
Toasted unsweetened coconut flakes, optional
INSTRUCTIONS:
In a Dutch oven heat three tablespoons of olive oil over medium high heat sauté potato, cauliflower, and broccoli until brown, about 7 to 10 minutes. Transfer to a bowl.
Reduce heat to medium low and add remaining olive oil. Add onion and cook until translucent, about 5 minutes. Add curry, garlic, ginger, peppers and turmeric and cook just until fragrant, about 1 minute
Add stock, lentils, salt and vegetables. Raise heat and bring to boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, for about 25 minutes. The lentils will be slightly tender.
Add coconut milk and simmer, stirring occasionally, until the liquid reduces and the lentils become creamy and are starting to fall apart, about 20 minutes
Add spinach, stirring to wilt, about 3 minutes. Adjust salt if needed. Remove from heat and add lime juice
Serve over rice, topping with cilantro and coconut
Here is a video on how to make your own homemade mayonnaise or, if you like, aioli. We filmed this while visiting our dear friends Richard & Xavi in Barcelona in October 2015. Since Harris and I have not been blogging in so long I almost forgot about posting this video until today. Richard our dear friend is gravely ill so in his honor I wanted to get this video out there into the universe in his honor. Enjoy!
Here is a fun appetizer or an amazing amuse-bouche. We served this to our dinner guests recently as a lovely amuse-bouche and we’ve also served trays of them at a cocktail party. This is a true crowd pleaser! trèschic!!!
Give this a try and let us know what you think!
For a quick demonstration of how easy this is to prepare, check out our video of Harris preparing this crowd pleaser.
Eggplant & Feta with Pine Nuts & Basil
Appetizer or Amuse-Bouche
Makes 1 dozen
Ingredients:
1 Italian or 2 Japanese Eggplant(s), cut lengthwise ¼ inch thick slices
¼ cup toasted pine nuts
¼ pound feta cheese, cut into ½ inch cubes
1 dozen tender basil leaves
Extra virgin olive oil
Kosher salt & pepper
Directions:
Brush slices of eggplant with olive oil and season with salt & pepper.
On high heat, sauté eggplant until golden brown on both sides.
Remove eggplant from pan and set on plate to cool.
On work surface, lay out the eggplant and place cube of feta cheese about 2 inches from the end. Sprinkle with 4 or 5 toasted pine nuts and place one basil leaf on top of the feta cheese.
Roll the eggplant around the cheese, keeping the pine nuts and basil inside the roll-up and skewer with a large decorative tooth pick.
