Moroccan Carrot Salad

I have great affection for this salad. My Israeli roots are partly to blame. I grew up visiting my family there and frequenting restaurants where warm pita and a meze of vegetable and pickled salads were complimentarily served. The moroccan carrot salad was usually among them. This culture of immediately serving a guest with several dishes started in the home; whenever I visited someone's house, they would immediately bring out a collection of different foods - olives, nuts, cheeses. It made a huge impact on me, being fed, taken care of in someone's home. And with enough options to ensure there was something for me to enjoy. Ever since then, whenever a guest comes through our door, I immediately (and excitedly) put out a mix of grubbery for them.

The moroccan carrot salad is incredibly popular across Middle Eastern cuisine and can be served raw or cooked. Although the raw is more nutritious, I am a sucker for the savory flavor of the cooked variation. It's spicy, refreshing, and has become a staple in our home.

INGREDIENTS
carrots (8-10) peeled (it's important to peel them otherwise the skin becomes dry and flaky after cooking)
garlic cloves (2) crushed
cayenne pepper (1 t)
fresh lemon squeeze (2 T)
oil (1 T)
salt (1 t)
ground cumin (1/2 t)
flat or curly parsley chopped
zhug or harissa (1/2-2 t) optional

DIRECTIONS

1. Get a pot of water boiling.
2. In the meantime, stir all ingredients together except the carrots and parsley and set aside; this will give the dressing some time to harmonize together while the carrots cook.
3. Once the water is boiling, drop in the carrots until they soften. About 20 minutes. Don't overcook, it's nice to have some firmness in them (plus you retain more nutrients as a bonus).
4. When they reach the desired softness, strain and let cool.
5. Slice the carrots into coins and toss with the dressing and parsley. Let cool in the fridge for at least an hour. It makes a big difference in overall flavor.

Enjoy! xo, J

Bitter Orange Almond Cake

I was so excited for Passover this year! It's always an opportunity to dig into my culinary heritage a bit, but with methods and ingredients agreeable to my ethics and belly. Passover is all about FOOD. Judaism, in general, is all about connecting with the metaphysical through physical ritual - but food is the particular "physical" star of this holiday. 


I spent the first seder at my sister and brother-in-law's in Santa Barbara and the second at my parents' in Agoura Hills. My sister's seder was a potluck of sorts, and I jumped at the opportunity to make the dessert. It is one of my life missions to make the perfect dense flourless almond cake. I poked around for recipes and found this bitter orange variation all over the internet. It has Sephardic Passover culinary roots and was further popularized by the great cultural anthropologist and Middle Eastern and Jewish food writer, Claudia Roden. I love it's surprising bitterness, simplicity, and moistness. I think it has sophisticated flavor and would be fabulous paired (or soaked) with some dessert wine to balance the bitter.





INGREDIENTS
oranges (2) washed
almond flour (1 1/2 cups)
eggs (6) separate the yolks from whites
sugar (1 cup) or 3/4 cup agave or maple syrup and use one less egg
gluten free baking powder (1 t)


DIRECTIONS

1. Boil filtered water, reduce to a simmer, and boil oranges for two hours.
2. Remove oranges and cut into quarters to cool.
3. When cooled, blend in food processor until smooth.
4. Add the sweetener, almond flour, baking powder and egg yolks.
5. Preheat oven to 350°.
6. Beat the egg whites separately until they peak. 
7. Fold the peaked egg whites into the batter.
8. Pour batter into a greased springform pan, pop into oven and cook for about 1 1/2 hours. 
9. Cover the top of the cake with foil if it starts to burn and remove when the batter doesn't stick.
10. Let cool completely before cutting or covering. Sift almond meel or sugar on top, or serve with melted chocolate, orange syrup, berries, or almond ice cream.

I tried a purely vegan version (with flax meal instead of the eggs and maple syrup instead of the sugar) and it didn't come out well (too mushy and the flavor was too concentrated). Let me know if you have any suggestions!

Enjoy! xo, J

Cranberry Applesauce

This is a great snack to have around the house for the week. Also delicious served warm over ice cream or cold with latkes.

INGREDIENTS

apples (3 lbs) sliced 1/2" thick (use sweet variations and try several kinds for a more complex flavor); remove peels if not organic

cranberries (12 oz) fresh or frozen, I have only used fresh

cinnamon stick (1)

maple syrup (1-2 Tbs) use more if you like, I prefer it less sweet; the sugar also tastes radically different after it cools

water (1/2 cup)

lemon juice (2 tsp) freshly squeezed

DIRECTIONS

1. Put the chopped apples, cinnamon, cranberries, and water in a pot, bring to a boil.
2. Cover and simmer until apples soften. Add the maple syrup and mix everything together.
3. Add the lemon juice.

Sweet Potato Leek Latkes

This post is way late in the holiday game, but I wanted to remember it for next year. And maybe you guys would like to make them year-round and just call them fritters! Here they are, inspired by the Leek Sweet Potato Hash we have been making these days.


INGREDIENTS
sweet potatoes (2) peeled and shredded in food processor
leeks (1) split lengthwise down the center and thinly sliced
cayenne pepper (1/3-1/2 tsp) optional, use as much/little as you want
salt (1 tsp) use as much/little as you want
pepper (1/2 tsp) use as much/little as you want
brown rice flour (1/3 cup)
egg whites (3 egg whites)
grapeseed oil (so much it's crazy) my mom also uses some peanut oil


DIRECTIONS

1. Heat up the oven to keep the latkes warm as you go. Get cookie sheets ready.
2. Combine sweet potatoes, leeks, and seasonings in a bowl. Give it a minute to let the flavors blend.
3. Mix in the flour and egg whites.
4. Heat the oil in a deep pan. Use enough to completely cover the latke batter. Stick the end of a wooden spoon in the oil and if it bubbles, your oil is ready.
5. Take a spoonful of batter, place it in the oil, and flatten with a spoon. I like my latkes super thin and crispy, but my dad loves them thick - so it's up to you!
6. Be patient, don't flip them too early. Make sure they're nice and solidified before cooking the other side. When ready, place them on a couple paper towels to soak up the remaining oil. Then place on a cookie sheet and keep warm in the oven.

I like serving with greek yogurt and Cranberry Applesauce. 

Zucchini Fritters

Almost Chanukah time! And these dudes are a fun alternative to the wheat and potato tradition. Making latkes is a labor of love; it is time consuming and requires full attention. And I look forward to it every year. Such a special way to celebrate with those you love. Serve with whatever your condiment heart desires: greek yogurt, sour cream, apple sauce, shredded pears and cranberries...delicious!

Makes about 10 patties.

INGREDIENTS
zucchini (2 lbs / 6 medium sized) thinly grated; I use my standard grater, the side with the smallest holes
scallions (4) finely chopped
eggs (2) or 4 egg whites if you want
brown rice or garbanzo flour (1 cup) I prefer garbanzo, it's fluffier
salt (1 t)
fresh ground black pepper
grapeseed or peanut oil (a lot) this is some fry action; you can use any oil that has a high smoking point so it doesn't burn in the pan

DIRECTIONS

1. Strain the water from the grated zucchini. I let it drain in a mesh colander for 30ish minutes than throw it in a salad spinner to extract the last bit of moisture.
2. Warm up your oven just enough to keep the fritters warm and line a large plate or cooking sheet with paper towels for the fritters hot off the pan.
3. Sprinkle zucchini with salt and mix by hand.
4. In a separate large bowl, whisk eggs then mix in flour, scallions, and some generous grinds of pepper (or to taste). Add zucchini and combine well be hand.
5. Heat oil in a large skillet over medium heat; you don't need that much, just enough so it doesn't burn off during cooking, about 1/4 inch high. When the oil begins to shimmer, drop in little mounds of batter (2 tablespoons each) and flatten into pancakes. Flip the fritter when they easily slip from the pan; if there is any stick to the pan, they're not ready (my mom taught me this tip). Turn them over, careful not to burn yourself with oil splatter. Transfer fritters to the paper towels. 
6. Repeat with remaining batter and necessary oil. Serve immediately.

That's it! Enjoy the holiday inside and out with this oil rendition. xo, J.

ALTERNATIVE ADDITIONAL INGREDIENTS
mixed fresh herbs, such as fennel, dill, mint, parsley (1/2 cup) chopped

ground cumin (1 tablespoon)

crumbled feta (1 cup)

Shabbat Dinner: Veggie Soup in Beef Broth & Roast Chicken with Potatoes

Hello All, after much of Jackie's badgering, I'm finally contributing to recipe underground for the first time!


VEGGIE SOUP IN BEEF BROTH
beef shank & neck bones
spinach
broccoli
peas
carrots
corn
onion 
garlic
turmeric 
salt & pepper


Boil some water, drop in some beef shank and beef neck bones (I know - who really buys that, right? But I did and it makes the soup really tasty). Then add whichever veggies you want. I usually do some frozen spinach, broccoli, peas, carrots, corn, an onion, and some garlic. Spices are usually turmeric and salt and pepper from what I can remember. Result was a very clean tasty soup with robust flavor that was surprisingly low in fat and green and healthy.

ROAST CHICKEN WITH POTATOES & CARROTS
One of Jackie's faves, and mine too, not gonna lie.


whole chicken
salt
vinegar
brown sugar
olive oil
cracked pepper
mustard
soy sauce
duck sauce
lemon juice
thyme
rosemary
Lawry's Salt
potatoes
carrots


If you've got the time, take your beautiful whole chicken, make sure there is no junk in the middle (i.e. bag of intestines in the cavity), rinse her good, put her in a freezer ziplock with warm water, lots and lots of salt, vinegar, and brown sugar, and let her hang out in that brine for a night. If you have no time, skip that part, put her in a pyrex with some water, salt, olive oil, cracked pepper and whole peppercorns. Then I usually improv the rest based on what's in my fridge, but this is usually the concoction: mustard, soy sauce, duck sauce (Jewish style sweet asian sauce - mostly a watered down apricot marinade type of thing), vinegar, lemon juice, thyme, rosemary (don't overdo it), and whatever else tickles your fancy.  My go to seasoning is  Lawry's salt.  Fricking delicious. Then you cut up your potatoes and carrots, throw them in there, try to get them steeped in the liquid. Cover it up with aluminum and put it at 350 or so for a few hours, checking on it. Usually right before serving, I'll drain the extra liquid, leaving half an inch in there, flip the bird so both sides get a little color and put it on broil. Check back a few minutes later, take out the chicken and then try to crisp the potatoes so they are part mushy flavorful bits of heaven and part crispy cooked pieces of crack.


Let me know if you try cooking these.
x
Karine

Rustic Roasted Chicken (Ode to Irma)

I grew up with about 4 different types of entrees as a kid, and roasted chicken was always my favorite. Irma - one of the women who raised me and Jess - made it with raisins and onions, and served it with tons of jus over white rice. This was typically our fanciest meal and reserved for Friday night Shabbat dinners. When I told Justin about the significance of the roasted chicken, how it recalls Irma, Shabbat, and my ultimate childhood comfort and warmth, he found and cooked up this Jamie Oliver recipe. Not only is it the best roasted chicken we have ever made or had, but its rustic style reflects the culture of our kitchen.  


I hope it fills you with all kinds of goodness. - J & J

kosher organic chicken this guarantees a brined and well-raised bird

onions (2-4) amount depending on how much you love onion

carrots (2)

celery Stalks (2)

garlic (1 bulb)

olive Oil

sea salt & freshly ground pepper

lemon (1)

fresh thyme, rosemary, sage small bunches and whatever combination / ratio you want

*Recommended: serving with any kind of wild rice mix cooked with broth (I love the Trader Joe's Brown Rice Medley). The Rice Plus Anything Stew is also great for leftovers.

To prepare your chicken

• Take your chicken out of the fridge 30 minutes before it goes into the oven 
• Preheat your oven to 475°F
• There’s no need to peel the vegetables – just give them a wash and roughly chop them 
• Break the garlic bulb into cloves, leaving them unpeeled 
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil 
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird 
• Carefully prick the lemon all over, using the tip of a sharp knife 
• Put the lemon inside the chicken’s cavity, with the bunch of herbs 

To cook your chicken
• Place the chicken breast down on top of the vegetables in the roasting tray and put it into the preheated oven 
• Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes 
• Baste the chicken halfway through cooking, turn the bird over breast up, and if the veg look dry, add a splash of broth or water to the tray to stop them burning 
• When cooked, take the tray out of the oven and let bird rest for 15 minutes or so 
• Cover it with a layer of tinfoil and a tea towel and put aside.

To carve your chicken
• Remove any string from the chicken and take off the wings 
• Carefully cut down between the leg and the breast 
• Cut through the joint and pull the leg off 
• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat 
• Place these on a serving platter 
• You should now have a clear space to carve the rest of your chicken 
• Angle the knife along the breastbone and carve one side off, then the other 
• When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath 
• You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with gorgeous roast veg over rice

Chicken Soup for the Blogger's Soul

whole chicken (aprox 4lbs) 
onion (1) chopped
celery (1 1/4 cup) chopped
carrots (1 1/4 cup) chopped
water until it covers the top of the chicken
olive olive 
fresh lemon juice (1/4 T) 
bay leaves (3)
garlic cloves (4)
fresh ginger (1/2" piece) sliced
majoram (1 t)
salt (1 t)
black pepper (1 t)
honey (1 T)


Heat oil with medium heat in a large pot. Add onions, celery, and carrots and cook until they soften. Add water, bring to a boil then lower to a simmer. 


Quarter chicken, remove skin, and add to pot along with seasonings. Simmer for 60-75 minutes. 


Remove chicken and let it cool until you can easily handle it. Pull chicken from bones and return the meat to the soup. Let cook at low heat for about 15-30 minutes. Let it cool and adjust seasoning to taste.


You can also cook some pasta and/or potatoes separately and add to soup before serving.