To Life!
Spicing Up
Don't be afraid to experiment with herbs and spices.
Annabel Cohen
for two - or three (about 1 1/2 pounds).
Choose the smallest hens, but still cut them
in half lengthwise.
nless a recipe calls for a certain
3 Tbsp. olive oil
herb or spice, chances are that
1 lemon
most cooks will not experiment. 3 Tbsp. minced shallots
Just remember: It's not the combination of 3 Tbsp. minced garlic
herbs and spices that matters, it's personal 4 Cornish hens, cut in half lengthwise
taste.
(discard or save giblets for another
Don't be scared away from recipes that
use) or 2-3 chicken
call for herbs and spices you don't prefer.
fryers (5 pounds total), with
Simply eliminate them from the recipe or
skin and bones, cut into pieces
substitute one that's pleasing to you.
kosher salt and pepper
While there are few rules regarding
1/4 cup rosemary leaves
which herbs and spices go with which
ground paprika, optional
foods, one basic tenet is that spices and
Preheat oven to 400F. Combine olive oil,
dried herbs are added at or near the
lemon juice, shallots and garlic in a small
beginning of cooking and fresh herbs are
bowl and stir well. Using a pastry brush,
added at the end (with the exceptions of
coat the birds liberally, on all sides, with
stews and roasts). Adding herbs at the end the oil mixture and season well with salt
allows the fragrant herb oils to remain
and pepper. Tuck a few rosemary leaves
fresh.
into the bird cavities and place them cut
The following recipes, each perfect for
sides down, in a roasting pan or baking
Passover by the way, use fresh herbs, read- dish.
ily available in most markets.
Roast 25 minutes. Reduce oven tem-
perature to 350F., brush the remaining
Olive Oil and Herb Roasted
oil mixture over the birds and sprinkle
Cornish Hens or Chicken
the remaining rosemary - over the birds.
Most kosher Cornish hens are big enough
Continue roasting until golden and just
cooked through, about 25-35 minutes
more.
Serve hot or warm with pan juices
drizzled over and sprinkle with paprika. If
using chicken, cut the chicken into pieces
and serve with pan juices drizzled over.
Makes 8 servings.
Special to the Jewish News
U
Wine Steeped Brisket
with Dried Cherries
3 Tbsp. olive or vegetable oil
5-6 pound flat-cut beef brisket, most of
the fat removed
6 cups finely chopped onions
2 Tbsp. chopped garlic
1 bottle red wine
water or beef broth
1 Tbsp. fresh thyme, or
1 tsp. dried thyme
2 fresh or dried bay
leaves
6 whole cloves
kosher salt and pepper
2 cups sweetened dried
cherries
Preheat oven to 300E
Heat oil in large pot over medium-high
heat. Brown brisket well on both sides.
Transfer beef to a large roasting pan
and season well with salt and pepper.
Set aside.
Add onions and garlic to the pot
and sauté until golden. Spread the
onion mixture over the brisket. Pour
the wine over the brisket (don't worry
if some of the onions wash off the
beef) and pour enough water or
broth to reach halfway up the side of
the beef. Add the thyme, bay leaves and
cloves to the wine and cover the pan well
with foil.
Cook the brisket until tender, about 3
1/2 hours. Chill the beef several hours or
up to 2 days.
Put the beef on a cutting board and
discard any accumulated fat from the
cooled liquid and beef. Slice the meat
across the grain into 1/8-inch slices.
Arrange slices in an attractive oven-
proof baking dish, overlapping the slices
slightly. Pour the juices over the brisket
and place the dried cherries in the liquid.
Cover the pan with foil and reheat at
300F for one hour.
Adjust salt and pepper to taste and keep
warm at 225F until ready to serve. Makes
8 servings.
Roast New Potatoes
with Shallots
In this easy dish, the sage is at its best part-
nered with shallots. If using fresh herbs,
follow the directions below. If using dried
herbs, toss them together with the potatoes,
before cooking.
4 pounds small red-skinned potatoes,
scrubbed (if using larger potatoes,
halve or quarter them)
1/2 pound shallots, peeled, halved
lengthwise (or quartered if large)
1/4 cup olive oil
4 Tbsp. fresh chopped sage (or 2 tsp.
dried rubbed sage)
2 Tbsp. fresh rosemary leaves (or 2 tsp.
dried rosemary)
kosher salt and pepper to taste
Preheat oven to 425F. Combine the pota-
toes and oil in a roasting pan or baking
dish and toss well. Cook, covered for 20
minutes. Uncover and cook for 20 minutes
more. Add the herbs and cook for 20 min-
utes more, turning once or twice. Adjust
salt and pepper to taste and serve. Makes 8
servings.
Roasted Dilled Beets
This is also delicious combined with sweet
potato wedges. Cook the sweet potatoes the
same way (in a separate pan) and combine
just before serving (otherwise the beets will
discolor the sweet potatoes).
3 pounds beets (without leaves)
1/4 cup olive oil
1/2 cup chopped fresh dill
kosher salt and pepper to taste
1/2 cup fresh minced chives, optional
Preheat oven to 400F. Trim tops and
bottoms from beets and cut into wedges.
Toss with remaining ingredients, except
chives, and roast uncovered for 1 hour,
gently turning once or twice. Just before
serving, sprinkle with chives. Makes 8
servings.
Zucchini with Basil and Mint
This is similar in flavor to the green beans
you may have eaten in Greek restaurants.
Using zucchini makes them perfect for
Passover
3 Tbsp. olive oil
1 cup chopped onions
1 tsp. minced garlic, optional
2 1/2 pounds zucchini, unpeeled,
halved lengthwise and cut into 1/2-
inch slices
1 can (14-15 oz.) diced tomatoes
1 Tbsp. fresh oregano, or 1 tsp. dried
oregano leaves
kosher salt and pepper to taste
1/4 cup fresh basil, cut into thin strips
1/4 cup finely chopped fresh mint
Heat oil in a very large skillet or pot
over medium-high heat. Add the onions
and garlic and saute for 5 minutes. Add
the zucchini and saute for 5 minutes more.
Add the tomatoes, oregano, salt and pep-
per and bring to a boil. Adjust salt and
pepper to taste and toss with basil and
mint. Serve hot. Makes 8 servings. Li
For more recipes, visit JNonline.us .
March 16 2006
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