with the chopped scallions and lime
wedges. Makes 8 - 10 servings.
1 STEP CRANBERRY BRISKET
WITH OLIVES
This slightly sweet and salty brisket is
better made a day before you serve it.
1 4-5 pound trimmed flat-cut
brisket, most of the fat trimmed
away
1 15-ounce can cranberry sauce
(with berries)
cups
chopped onions
2
1 T. minced garlic
1 cup chopped green olives
1 cup tomato sauce
1 T. red hot pepper sauce
(such as Tabasco)
1 cup beef broth made with
bouillon
1 T. chopped fresh rosemary
1 T. kosher salt
1 T. fresh ground black pepper
Preheat oven to 325F. Place the
brisket in a large baking dish. Spread
the cranberry sauce over the brisket.
Sprinkle onions and garlic over and
around the beef. Repeat with olives,
tomato sauce, pepper sauce, beef
broth, rosemary, salt and pepper.
Cover the baking dish with alu-
minum foil and bake the brisket for 3
hours. Remove from heat and allow
the brisket fo cool for 1 hour. (You
may refrigerate the beef overnight at
this point).
Two hours or more before serving,
remove the cooled brisket from the
baking dish and slice it across the
grain into thin slices. Place the sliced
beef into another clean baking dish,
overlapping the slices a bit. Stir the
sauce ingredients that remain in the
original pan and pour this thickened
mixture over the slices. If the sauce is
too thick, you may stir in some water
or red wine.
Cover the dish with aluminum foil
and bake for another hour or two at
300F, until the beef is very tender.
Adjust sauce seasonings and serve.
Makes about 8 servings.
-
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3/2
2001
OLDN6H
WILD MUSHROOM AND
CHIVE MASHED POTATOES
1 cup dried wild mushrooms,
any variety
3 cups boiling water
4 pounds russet or other baking
potatoes, scrubbed well but left
unpeeled
1/4 cup olive oil
1 cup chopped onions
alt and pepper to taste
1/2 cup minced fresh chives
Place wild mushrooms in a small
bowl. Pour boiling water over them
and allow them to soak for about 30
minutes. Drain well and slice the
mushrooms into 1/2-inch pieces if
they are large.
Meanwhile, cur the potatoes into
large chunks and place them in a
large pot. Cover the potatoes with
cold water and 1 t. salt. Place the pot
over high heat and bring the water to
a boil. Reduce heat to a low boil and
allow the potatoes to cook about 30
minutes until tender.
Drain potatoes well, but do not
rinse. Mash the potatoes while they're
still hot.
While the potatoes are cooking,
heat olive oil in a large skillet over
medium-high heat. Add the onions
and cook until the onions are soft-
ened, about 4-5 minutes. Add the
mushrooms, salt and pepper and
cook, stirring occasionally with a
wooden spoon, another 5 minutes.
Add the mushroom mixture to the
mashed potatoes and stir well to com-
bine. Add the fresh chives, adjust sea-
sonings and serve. You may keep the
potatoes warm in a 275F oven for
about 2 hours. Potatoes may be made
one day ahead and chilled, covered
and reheated, adding more olive oil if
they are too dry or hard. Makes 8-10
servings.
BALSAMIC ROAST CHICKEN
WITH CHERRY SAUCE
1/2 cup olive oil
1/2 cup balsamic vinegar
1 T. dried tarragon
2 T. dried parsley flakes
1/2 t. ground black pepper
1 t. kosher salt
2 fryers (about 3 pounds each) cut
into 6 pieces each Cherry Sauce:
1 T. olive oil
1/2 cup chopped onions
1 cup chicken broth
1/4 cup balsamic vinegar
1 15-ounce can tart or sweet
cherries with juice
Combine oii, vinegar, tarragon,
_parsley, pepper and salt in a small
bowl and whisk well to combine.
Place the chicken in a large bowl and
pour liquid over. Toss well to coat the
chicken and marinate the chicken in
the refrigerator for 4 hours to
overnight.
Preheat oven to 350F. Remove
chicken from marinade, reserving the
marinade. Place chicken pieces skin
side up on a baking sheet with sides.
Roasr the chicken, turning twice for
TRIPLE PURIM
on page 80