***SS
troS tr. elebrate t.Patrick's Da
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carrots, celery, ginger and orange
zest, and saute for about 5 minutes
until the onions are tender.
Reduce oven temperature to 325
degrees.
Remove the pan from the oven,
and spoon the vegetable mixture
around the brisket. Pour the wine,
water and orange juice over the veg-
etables. Add the cinnamon stick and
bay leaves to the pan.
Cover the pan well with foil, and
cook, covered, for 3% hours. Remove
the brisket from the oven, and chill
for 4 hours or up to one day (the bris-
ket may not be tender at this point).
Remove the meat from the liquid.
Discard any fat from the top of the
brisket liquid (a spoon should lift
the solid stuff quickly), and discard
it. Remove the cinnamon stick and
bay leaves. Transfer the vegetables
and remaining liquid to the bowl of
a food processor, and process until
smooth.
Slice the cold brisket against the
grain into about %-inch slices, place
them in the pan and pour the sauce
over the brisket. Cover the pan with
foil, and heat for 1 to 4 hours at 225
degrees. Or, carefully transfer the
meat to an ovenproof serving dish,
and heat it the same way.
Makes 8 to 10 servings.
ROAST GARLIC CHICKEN
WITH LEMON, POTATOES
AND FENNEL
skin side up, in the pan.
Pour what remains of the '/3 cup of
oil into a large bowl, and add the fen-
nel, potatoes, garlic, salt and pepper.
Use your hands to toss well.
Arrange the fennel and potato mix-
ture around the chicken, and roast,
uncovered, for 45 minutes. Remove
the chicken to a serving platter. If the
potatoes are not tender, roast them
for 10- 15 minutes more.
Serve the chicken with the veg-
etables placed around and the lemon
slices over the breasts. Sprinkle with
parsley, and serve. Makes 8 servings.
VEGAN PASSOVER
LASAGNA
If you'd like to add cheese to this
lasagna, add 4 cups of shredded moz-
zarella; sprinkle it over the spinach
in each layer and then over the top of
the lasagna.
8 sheets of matzah
% cup olive oil
3 cups chopped onion
1 Tbsp. minced garlic
4 (14.5 oz.) cans diced tomatoes
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 tsp. salt
1 tsp. ground black pepper
3 lbs. fresh baby spinach, cooked,
or 3 packages (10 oz. each) frozen
chopped spinach, thawed and
drained
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OF
Preheat oven to 450 degrees. Coat
a large roasting pan or large dispos-
able aluminum pan with olive oil by
pouring half of the Y3 cup of oil into
the roasting pan and turning the pan
to coat the pan (reserve rest of oil for
fennel-potatoes mixture).
Arrange the lemon slices in a
single layer in the bottom of the pan.
Rub the tops of the chicken breasts
with the extra oil, and season with
salt and pepper. Arrange the chicken,
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DETRorrs ORIGINAL SQUARE
large saucepan over medium-high
heat. Place the onions in the sauce-
pan, and saute until they are soft,
about 5 minutes. Add the garlic; cook
5 minutes more. Add the tomatoes,
basil and parsley, and bring to a boil.
Reduce heat to simmer, and let the
sauce simmer, covered, for 1 hour.
Add the salt and pepper.
Preheat oven to 350 degrees.
Order
CARRYOUT or CATERING
3i6dia-il
Make the sauce: Heat olive oil in a
Chicken:
1 /3 cup extra-virgin olive oil, plus
extra oil for rubbing over chicken
8 chicken breasts with skin and
bones (about 6 lbs.)
kosher salt and pepper to taste
8 lemons, sliced
Fennel and potatoes:
8 cups thinly sliced fennel bulbs
4 lbs. small new or redskin pota-
toes, quartered
4 Tbsp. chopped garlic
2 tsp. kosher salt
1 tsp. coarse ground pepper
Garnish:
'/2 cup fresh chopped parsley
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One coupon per person, per table
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3+4
THIN CRUST PIZZA
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Assemble the lasagna: Spread 1 cup
of the tomato sauce in the bottom of
a 9- x 13-inch baking dish. Arrange
2-3 matzahs over the sauce (you may
have to break these to fit the pan).
Break up and spread % of the
spinach evenly over the matzahs with
your fingers. Next spoon 1 /3 of the
tomato sauce over the spinach, and
top it with another layer of matzah.
Repeat with the spinach and sauce,
and top with a final layer of matzah.
Spread the remaining tomato sauce
over everything.
Cover the pan with foil, and bake
the lasagna for 1 hour. Cut into
portions, and serve. Makes 8-12
servings.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
Now inside B'nai Moshe
PASSOVER 2014 TAKE OUT MENU
AT WWW.CHEFCARI.COM
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