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Annabel Cohen

Food Columnist

Observe

Rosh Hashanah

with all the

delicious fixings.

osh Hashanah is all about
"sweet" — when we eat
good food, drink sweet
wine and dip our apples in sweet
honey.
We remember that holiday food
not only celebrates the New Year,
but is symbolic of our hopes for
the coming year and is a wish to
remove all destructive behavior
from our world. Whether the
meaning is purely traditional or
you are assigning your own signifi-
cance to an original recipe, you are
participating in a uniquely Jewish
observance. For our people, what
you eat is as much, or more, about
nourishing the soul as it is the
body.
Here's to a sweet New Year!

CHICKEN WITH RED
WINE, TOMATOES AND
POMEGRANATE JUICE

This is a great make-ahead recipe
using boneless and skinless chicken
breasts.

12 boneless and skinless
chicken-breast halves (about 4
pounds)
1 cup flour
Y2 cup olive oil
1 cup finely chopped onion
1 Tbsp. minced garlic
1 1 h cups dry red wine
Y2 cup pomegranate juice
1 can (28 ounces) diced toma-

40 September 22 2016

toes, drained
3 beef bouillon cubes
3 Tbsp. dried parsley flakes
1 tsp. dried thyme, crumbled
1 tsp. dried sage
Salt and pepper to taste

the baking dishes with foil and
cook for about 20 minutes. Remove
foil and cook for 10 minutes more.
Makes 12 servings.

Preheat oven to 350°E
Trim excess fat from chicken
breasts. Place the flour in a shal-
low bowl or plate and dredge the
breasts in the flour, patting to
remove excess flour, and set aside.
Heat half the oil in a large skil-
let over medium-high heat until
very hot. Add as many chicken
breasts as you can and brown on
both sides. When the chicken is
browned (it will not be cooked
through), transfer to a large baking
dish (you may need two). Prepare
all the breasts in this fashion. Set
aside.
Add any remaining oil, onions
and garlic to the pan and saute
until translucent, about 3 minutes.
Add the wine, tomatoes, pome-
granate juice, bouillon cubes, pars-
ley, thyme and sage and bring to a
boil. Cook, stirring frequently, for
about 8 minutes, until the sauce is
reduced by about a third. Remove
from heat and adjust salt and pep-
per to taste. Pour the sauce over the
chicken. (You may cover and chill
the chicken at this point and finish
cooking it the following day.) Cover

Y2 cup soy sauce
1 cup mirin (sweet Japanese
rice wine or Sherry)
3 Tbsp. brown sugar
1 Tbsp. minced ginger
12 portions (4-5 ounces) cen-
ter-cut boneless salmon fillets,
with or without skin
1 tsp. ground black pepper
2 tsp. granulated garlic
3 Tbsp. sesame seeds, any
variety
1 cup minced scallions, white
and green parts
Kosher or sea salt to taste

ASIAN ROASTED
SESAME SALMON

Combine soy sauce, mirin,
brown sugar and ginger in a small
saucepan over high heat and bring
to a boil. Cook for 1 minute more
and remove from heat. Set aside
until cool.
Arrange the salmon in a large
baking dish or disposable alumi-
num pan that's been sprayed with
nonstick cooking spray. Sprinkle
the fish with the pepper and garlic.
Pour the sauce over the fish and
sprinkle the sesame seeds over.
Chill (covered or uncovered) for 30

minutes to an hour.
Preheat oven to 450°E Roast
the fish, uncovered, for about 12
minutes (do not overcook). Serve
the fish hot or warm with the sauce
drizzled over and sprinkled with
the minced scallions. Makes 12
servings.

EASIEST BRISKET EVER

6 to 7 pounds beef brisket (the
flat cut, also known as the first
cut, thin cut or center cut is a
leaner piece of meat)
2 Tbsp. kosher salt
2 teaspoons freshly ground
black pepper
1 tablespoon minced garlic
6 cups chopped onions
6 fresh or dried bay leaves
2 Tbsp. brown sugar
4 cups tomato sauce
4 cups red wine
Water

Preheat the oven to 350°E
Place the brisket in a large roast-
ing pan. Season it with salt and
pepper.
Place the garlic, onions and
bay leaves and sugar around the
brisket and pour tomato sauce all
around. Pour the wine over and
add enough water to come about 3/4
of the way up the side of the meat.
Cover the pan with aluminum foil.
Bake for 31/2 hours, or until the