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 ?2t' / s'pktzkie "Throu gh Our Doors Come Only the Finest" C, 7 1 ,001 3/21 2003 89