What's Cookin'
ONLY THE BEST
from page 87
Market Basket
of Franklin
CHICKEN WITH MUSHROOMS
AND ALMONDS
1/4 cup olive oil
2 fryers (about 6 pounds total), cut
into 8 pieces each
kosher salt and pepper to taste
1 T. minced garlic
1 pound white or button mushrooms,
sliced
1 cup white wine
1 cup chicken broth
1/2 cup slivered almonds, lightly
toasted
juice of 1 lemon, plus 1 lemon sliced
thin for garnish
1/2 cup minced fresh parsley
Heat oil in a large pot over medium-
high heat. Rinse the chicken and pat it
dry before adding it to the hot oil.
Brown the chicken pieces on all sides
(you will need to do this in batches).
Remove the chicken to a dish and set
aside.
Add the garlic and mushrooms to the
pot and cook, stirring occasionally, until
the mushrooms are soft and give up
their liquid.
Add the browned chicken and any
juices that have accumulated, wine,
broth, almonds and lemon juice and
bring to a boil. Reduce heat and cook
the chicken, covered for 30 minutes,
until the chicken is cooked through.
Remove lid and continue to cook until
the sauce is reduced by half (note that
the sauce may already be reduced, so no
further cooking may be required).
Adjust salt and pepper to taste and
serve the chicken with the sauce, mush-
rooms and almonds spooned over.
Arrange the lemon slices over the chick-
en and sprinkle the parsley over all.
Makes 6-8 servings.
5-INGREDIENT BRISKET IN FOIL
Start this recipe the day before, or up to
two weeks ahead!
2 cups chopped onions
1 brisket of beef (4-5 pounds), much
of the fat trimmed
1 cup ketchup
1 package dried onion soup mix
fresh ground pepper and salt to taste
Preheat oven to 325E Tear off 2 large
sheets of aluminum foil (more sheets if
using regular foil) that are at least 18-
inches wide. Sprinkle the foil with the
onions and place the brisket on the
onions. Spread the ketchup over brisket
and sprinkle the onion soup mix over
the ketchup. Use two more pieces of foil
to top the brisket.
Fold the bottom sheets of foil up
around the beef. Squeeze the top and
bottom layers of foil together very tight-
ly to create a package (the bottom foil
should be deeper so that the liquids
don't leak from the package during
cooking).
Cook the brisket for 3 hours and chill
for several hours or overnight. Carefully
remove the top foil and transfer the
meat to a cutting board, being careful
not to spill the liquids in the foil.
Using an electric or other sharp knife,
slice the brisket against the grain into
thin slices, about 1 /4-inch thick.
Transfer the meat to a baking dish and
stack it horizontally, overlapping the
slices slightly (you want to shape this to
look like the roast again). Pour the
juices over the brisket. You may freeze
the brisket at this point and thaw a day
ahead.
Reheat the beef by placing the foil-
wrapped pan in a 250F oven for 1 or
more hours, until the meat is tender. If
warming for several hours, reduce heat
to 225F and cover with foil after the first
hour. Makes 8-12 servings.
CHICKEN WITH GARLIC
AND AMARETTO
For variety, use your favorite liqueur
instead of Ameretto.
12 boneless and skinless chicken
breast halves (about 3 pounds)
salt and pepper to taste
1 cup matzah cake flour or meal
1/4 cup vegetable oil
1/4 cup .chopped garlic
3 T. Amaretto, or more to taste
3 cups chicken broth
1 t. dried tarragon
1 T. dried parsley
Pat chicken pieces dry and season
with salt and pepper. Place the cake
flour in a shallow dish and dredge the
chicken pieces, shaking off the excess
flour.
Heat oil in a large non-stick skillet
over medium-high heat until hot. Add
the chicken and brown on both sides
(you will need to do this in batches),
adding more oil if needed. Transfer the
browned chicken to a large glass or
ceramic baking dish while you cook the
remaining chicken.
Preheat oven to 325E Without clean-
ing the skillet, add the garlic, Amaretto,
chicken broth, tarragon and parsley to
the pan. Bring the liquid to a boil,
reduce heat slightly and cook the sauce
for about 5 minutes, until it is reduced
to about 2 cups of liquid. Pour the sauce
over the chicken.
Cover baking dish with foil and cook
in the preheated oven for 1 hour. Adjust
salt and pepper and serve or chill and
reheat before serving. Makes 8 servings.
ROLLED SPINACH STUFFED
LAMB ROAST
2 packages (10 oz.) frozen chopped
spinach, thawed or 2 pounds fresh
spinach, cooked and drained
2 T. olive oil
2 t. chopped garlic or about 5 cloves
1/2 cup matzah meal
1 cup chopped parsley
1/2 cup fresh basil leaves (lightly
packed)
2 t. salt
1/2 t. pepper
1/4 cup fresh lemon juice
1 boned and rolled lamb shoulder
(about 3-4 pounds)
Preheat oven to 400E Drain spinach
well and use your hands to remove
excess moisture. Combine spinach, oil,
garlic, matzo meal, parsley, basil, salt,
pepper and lemon juice in the bowl of a
food processor and pulse until chopped
and well mixed (do not make into a
paste).
Tear 2 large sheets of heavy-duty foil
(at least 18-inches wide) and stack the
sheets on top of each other, shiny sides
up. Unroll the lamp shoulder and sea-
son the inside lightly with salt and pep-
per. Spread the spinach mixture over the
roast, leaving about an inch uncovered
all around the meat.
Roll the meat back up and place the
roast, seam side down, on the foil.
Season the top of the meat with salt and
pepper. Wrap the rolled lamb in the foil
and squeeze the edges to seal well on top
of the roast. Place the wrapped roast in a
baking dish or roasting pan.
Roast for 2 hours and remove the
pan from the oven. Keeping the lamb in
the pan, carefully unwrap the foil, but
do not remove the lamb from the pack-
et (the steam and juices will be very
hot).
Return the opened Iamb in its foil
packet to the oven and cook 30 minutes
more. Let the roast stand for 10 minutes
before removing it to a cutting board
and cutting into slices a little less than a
half-inch thick.
Serve immediately after cutting with
pan juices poured over. Makes 8-12
servings.
BRISKET IN WINE WITH
CARAMELIZED ONIONS
If you love caramelized onions, you may
wish to double the recipe below.
2 T. olive oil
1 brisket of beef (4-5 pounds), much of
the fat trimmed
2 cups chopped onions
1 cup finely chopped celery
lcup finely chopped carrots
2 T chopped garlic
kosher salt and pepper to taste
1 can (28 oz.) diced tomatoes with
juice
ONLY THE BEST
on page 90
32654 Franklin Road
in the Village of Franklin
248.626.2583
Fax 248.626.9275
• Plain
• Dried cherry/
chocolate chip
with nuts
• Chocolate chip
• Fresh berry
• Butterscotch
• Caramel
macadamia
Place Your
Macaroon Order Now!
Great selection of
Passover entrees and
sides available.
We will custom-make
your order to your
specifications.
Please call for details.
Gagoo Oder c ht!
30 Minute Pick-up
248.626.2583
Wei Cater Fartieh,
tua
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s'pktzkie
"Throu gh Our Doors
Come Only the Finest"
C, 7 1 ,001
3/21
2003
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