Ingredient: Salt

Chicken with Dill

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 Chicken with Dill
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Instructions
  1. Coarsely chip dill, parsley, scallions
  2. mix all ingredients (except chicken) in food processor until smooth

Honey Cake

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 Honey Cake
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Instructions
  1. Grate the apple and orange
  2. Mix ingredients well
  3. Line bottom of greased pan with wax paper and grease lightly the wax paper
  4. Pour into large rectangular or square pan
  5. Bake at 350 for 1 to 1.25 hours

Orange Sponge Cake (Passover)

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 Orange Sponge Cake (Passover)
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Instructions
  1. Separate the eggs
  2. Juice the lemon
  3. Sift together matzo cake meal, potato starch and salt three times and let stand
  4. Beat egg yolks until thick
  5. Add 1/2 cup sugar, lemon juice and orange rind
  6. Continue beating until thick and fluffy
  7. Fold in sifted dry ingredients. Let stand.
  8. In separate bowl, beat egg whites until foamy; add 1/2 sugar gradually. Beat until still peaks form.
  9. Folk egg yolk mixture into egg whites
  10. Turn into ungreased 10 inch spring from tube pan
  11. Bake at 350 for 45-50 minutes
  12. Invert pan until cake is cool

Curried Chicken Moghlai

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 Curried Chicken Moghlai
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Instructions
  1. Coarsely crush tomatoes with their liquid
  2. Season chicken breasts on both sides with salt and black pepper and coat lightly with the flour, shaking off the excess
  3. Melt 4 tablespoons of the butter in a large skillet
  4. Add 6 chicken breasts and cook over moderately high heat, turning once, until golden. Repeat with remaining breasts
  5. Melt remaining 4 tablespoons butter in skillet
  6. Add onions and cook over moderate high heat until softened
  7. Stir in the garlic and ginger and cook until slightly softened, about 3 minutes
  8. Add ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon cayenne and cook for 1 minute
  9. Stir in crushed tomatoes with their liquid and the chicken stock
  10. Transfer to an enabled cast iron casserole
  11. Add chicken to the casserole and bring to a simmer over a low heat, 10 minutes
  12. Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg
  13. Cover and cook over low heat for 30 minutes
  14. Uncover and cook, stirring occasionally, until the chicken is tender and sauce is thickened, about 45 minutes longer
  15. The sauce will not be completely smooth. Season with salt and cayenne
Recipe Notes

You can freeze, making sure to place plastic wrap on top of the sauce before placing lid on plastic container

Caponata

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 Caponata
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Instructions
  1. Half onions, peppers crosswise and slice thin lengthwise. Slice garlic and celery thinly. Cute eggplant into 1/2 inch cubes
  2. In a large, deep skillet, combine 1/4 cup of the olive oil with the onions and a pinch of salt
  3. Cook over low heat, stirring occasionally, until soft and translucent. About 5 minutes.
  4. Add peppers with another pinch of salt, cover and cook until softened, about 5 minutes
  5. Add garlic and cook just until fragrant, about 2 minutes
  6. Add tomatoes, parsley stems and thyme sprigs
  7. Cover and simmer gently, stirring from time to time, until the onions and peppers are tender, about 15 minutes
  8. Meanwhile, in another skillet, heat 2 tablespoons of the oil
  9. Add the celery ribs and leaves and cook over moderate heat, stirring occasionally, until beginning to soften, about 8 minutes
  10. Transfer the celery to a bowl, season lightly with salt and stir in the thyme leaves
  11. In the same skillet, heat the remaining 1/2 cup olive oil
  12. Add the eggplant and cook over moderate heat, tossing occasionally, until lightly browned, about 8 minutes
  13. Transfer the eggplant and the celery to the skillet with the tomatoes, peppers and onions. Season with salt.
  14. Cover and simmer gently until all the vegetables are soft, about 20 minutes
  15. Meanwhile, in a small bowl, combine the vinegar and sugar; stir to dissolve the sugar
  16. Add the vinegar mixture, capers and olives to the vegetables and simmer over low heat to blend the flavors, 1-2 minutes
  17. Season with salt and black pepper
  18. Discard the parsley stems and thyme sprigs and transfer the caponata to a large serving bowl to cool
  19. Serve warm or at room temperature but not chilled
Recipe Notes

Can be refrigerated for up to 2 days

Challah

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 Challah
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Instructions
  1. Mix everything together except flour and eggs in a bowl
  2. Let sit 5 minutes until it forms like a sponge
  3. Add flour (start with 6 cups) and eggs
  4. Mix and knead
  5. Turn into large oiled bowl, then turn dough so dough is completely covered with oil
  6. Loosely drape bowl with towel and put in a warm place to rise for about 1 hour (dough should be doubled in bulk)
  7. Punch down dough and shape
  8. Brush with beaten egg
  9. Bake immediately at 350 degrees

Beef, Marco Polo

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 Beef, Marco Polo
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Instructions
  1. Place the beef fillet in a non-corrosible container just large enough to hold comfortably; cut meat crosswise in half if necessary to fit
  2. Add the cognac, soy sauce, ginger, garlic and enough red wine to reach halfway up the side of the meat
  3. Cover and marinate at room temperature, turning occasionally, for at least 4 hours or overnight in the fridge if you wish
  4. Preheat over to 500
  5. Remove the meat from the marinade and pat dry
  6. Reserve the marinade
  7. Brush the fillet with the oil and season with the salt and pepper
  8. Place a large skillet over moderately high heat
  9. Add the beef and cook, turning, until well browned all over
  10. Transfer the fillet to a baking dish and roast, uncovered for 20 minutes
  11. Turn off the heat and leave the meat in the hot oven for 20 minutes longer
  12. Meanwhile, strain the marinade into a medium noncorrosible skillet.
  13. Boil over high heat until reduced by half, about 10 minutes
  14. Remove the tenderloin from the oven and transfer to a cutting board
  15. Let rest for 5 minutes before slicing
  16. Add the cooking juices and any juices from the sliced meat to the marinate
  17. Boil for 3 minutes longer and serve with the beef
Recipe Notes

Have filet of beef trimmed of excess fat but with silvery outer membranes left on

Green Bean and Benne Salad

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 Green Bean and Benne Salad
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Instructions
  1. Toast sesame seeds over medium flame until just golden
  2. Trim and wash green beans
  3. Steam for 3-5 minutes until starchy flavor gone
  4. Rinse immediately under cold water
  5. Combine all ingredients and toss

Kreplah

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 Kreplah
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Instructions
Meat
  1. Place meat and onions in large pot and season well
  2. Cook on medium low flame for 1.5-2 hours or until tender
  3. If the onions do not give off water in the cooking process, add 1/2 cup water towards the beginning
  4. When done, let cool and grind with onion, using a small amount of the liquid
Dough
  1. Mix all the ingredients together and divide into batches
  2. Roll out dough into medium thickness
  3. Cut into 2x2 squares
  4. Place spoonful of meat towards one half of the dough
  5. Take two opposite ends and pinch together, using flour to help tighten
  6. Cook for 20-25 minutes in large pot of boiling water with oil in it to prevent sticking

Knishes

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 Knishes
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Instructions
  1. Soft dough. Roll thin and fill with potato or kasha
  2. Potatoes: cook well and mix in fried onions, salt and pepper