Yom Kippur recipe
Hashbrown Crusted Quiche
- 1 package hash browns (from refrigerator section in grocery store)
- 3/4 cup melted butter
- 3 eggs
- 1/2 cup Heavy Cream
- 1/2 cup diced red peppers
- 1/2 cup sliced mushrooms
- 1 1/2 shredded mozzarella or white cheddar cheese
- 2 slices soy "bacon"
- Take a 9 inch pie pan and press hash browns on bottom and sides to form crust.
- Take melted butter and paint it over all exposed hash browns, sprinkle with kosher salt and bake at 425 degrees for 20-25 minutes until light golden brown.
- Saute onion, peppers and mushrooms.
- Cook 2 slices soy "bacon".
- Crumble cooked soy "bacon" in vegetable mix.
- Mix 1/2 cup of cheese with the vegetable mixture.
- When hash brown crust comes out of oven, put 1/2 cup of cheese on bottom of crust, then layer with sauteed vegetable/"bacon" mixture.
- Take 3 eggs and beat with 1/2 Cup heavy cream and mix remaining 1/2 cup of cheese in egg/cream mixture and pour on top of vegetable mix.
- Bake at 350 degrees until golden brown (approximately 20-25 minutes).
- 1 lb chicken livers
- 3-4 tablespoons mayonnaise (or chicken fat)
- 3 medium onions, chopped finely
- 2 eggs, hard boiled
- 1 tbs. vegetable oil
- salt and black pepper to taste
- Broil livers in oven thoroughly (no pink)
- In medium skillet, sauté onions over medium low heat until soft (5-10 minutes)
- Coarsely chop liver and eggs together, then add onions and drippings from skillet. Continue chopping until mixed well (but not too smooth)
- Add mayonnaise and season to taste with salt and pepper.
- 1/2 cup red wine vinegar
- 1/4 cup dry red wine
- 1/2 cup olive oil
- 1 heaping tablespoon honey
- 1/2 cup dark raisins
- No-stick vegetable spray
- 2 red snappers (2 pounds each), filleted and cut into 4 pieces each, 8 pieces in all
- Kosher salt to taste
- White pepper to taste
- 1/2 cup pignoli nuts
- Whisk together vinegar, wine, oil, and honey until honey dissolves. Stir in raisins and soak for 15 minutes.
- Preheat oven to 350 degrees. Coat a 9-by-13-inch baking pan with no-stick spray. Rinse fillets under cold water and dry with paper towels. Sprinkle fillets with salt and pepper. Place fillets skin side down in prepared pan, overlapping as little as possible.
- Whisk vinegar mixture again and pour over fillets, evenly coating them. Place pan in oven and bake for 10 minutes. Baste every 5 minutes.
- Sprinkle pignoli nuts over the fillets and continue to bake and baste for another 10 minutes, or until fish flakes when pierced with a fork.
- To serve immediately, place fish on a platter and spoon raisins, nuts, and sauce over fish. To prepare a day in advance, cover pan with aluminum foil and refrigerate. Return fish to room temperature. Reheat in a 350-degree oven for 10 minutes, or until warmed through.
Djadja Zetoon (Moroccan-Style Lemon Chicken with Olives)
Preserved Lemon Express
Jews throughout North Africa and in many Middle Eastern countries cook with preserved lemons, which are quartered, heavily salted, and stored in jars of oil for 3 to 4 weeks. This process softens the peel’s bitterness while enhancing the lemon's splendid pungency. Here is a 30-minute method that approximates the burst of citrus flavor achieved the old fashion way:
- 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 cups ice cubes
With the point of a sharp knife, pierce the lemon skin 4 times, barely breaking the surface. In a small saucepan, submerge the lemon in water. Add olive oil and salt. Simmer on a low flame for 30 minutes. Remove lemon with a slotted spoon and submerge in a bath of ice cubes and water for 5 minutes (lemon may pucker). Remove and dry with a paper towel. Can be made a day before Lemon Chicken, if covered in plastic wrap and refrigerated.
- 1 chicken, cut into 10 pieces (2 legs, 2 hips, 2 wings, and the breast cut into quarters)
- 5 tablespoons olive oil, or more if needed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon ground tumeric
- 3 tablespoons parsley, chopped
- 3 tablespoons cilantro, chopped
- Kosher salt to taste
- Black pepper to taste
- 2/3 cup green olives (not filled with pimentos), pitted and sliced
- 2 packages couscous, optional, prepared according to package instructions
- In a large pot, heat 2 tablespoons olive oil briefly on a medium flame. Saute chicken pieces until golden brown. Remove to a platter.
- Carefully pour oily chicken fat from pot into a heatproof container. Wipe pan clean with a paper towel. Add remaining 3 tablespoons of olive oil and saute onion, garlic, and ginger for 2 minutes.
- Stir tomato paste and tumeric into 1 1/2 cups water, combining well. Return chicken to pot and stir. Add tomato mixture, parsley, cilantro, salt, and pepper. Cover pot. On a medium flame, simmer for 45 minutes, turning chicken and stirring sauce occasionally.
- Meanwhile, slice Preserved Lemon (recipe above) in half and discard seeds. Cut lemon into 1/4-inch pieces, including the peel. Add lemon pieces and olives to chicken. Stir and simmer for 5 minutes. Prepare couscous.
- To serve immediately, place couscous on a platter and cover with chicken and sauce. Garnish with sprigs of fresh cilantro and parsley, if desired. To prepare a day in advance, cover chicken and refrigerate. Reheat on a low flame until warmed through.